Genome shuffling amplifies the carbon source spectrum and improves arachidonic acid production in Diasporangium sp.

Zhao, Ming; Dai, Chuan‐Chao; Guan, Xianyue; Tao, Jie

doi:10.1016/j.enzmictec.2009.08.012

Cited by 11 publications

(7 citation statements)

References 21 publications

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“…In certain extent, exploring the degree of genomic variability between the evolved strains and its ancestors could help to understand the genetic changes responsible for regarding the improved phenotype (Gong et al 2009). Zhao et al (2009) confirmed that the genome of A. niger was successfully recombined with that of Diasporangium sp. by RAPD analysis of the nuclear genomes of two parental strains (Diasporangium sp., A. niger) and the F1 hybrid.…”

Section: Genetic Variation Of the Shuffled Strains Based On Aflp Fingsupporting

confidence: 83%

Genome shuffling improves thermotolerance and glutamic acid production of Corynebacteria glutamicum

Zheng

Liu

et al. 2011

World J Microbiol Biotechnol

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Genome shuffling was used to improve the thermotolerance of L: -glutamic acid-producing strain Corynebacteria glutamicum. Five strains with subtle improvements in high temperature tolerance and productivity were selected by ultraviolet irradiation and diethyl sulfate mutagenesis. An improved strain (F343) was obtained by three rounds of genome shuffling of the five strains as mentioned above. The cell density of F343 was four times higher than that of ancestor strains after 24 h of cultivation at 44°C, and importantly, the yield of L: -glutamic acid was increased by 1.8-times comparing with that of the ancestor strain at 38°C in a 5-L fermentor. With glucose supplement and two-stage pH control, the L: -glutamate acid concentration of F343 reached 119 g/L after fermentation for 30 h. The genetic diversity between F343 and its ancestors was also evaluated by amplified fragment length polymorphism analysis. Results suggest that the phenotypes for both thermotolerance and L: -glutamic acid production in F343 were evolved.

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Section: Genetic Variation Of the Shuffled Strains Based On Aflp Fingsupporting

confidence: 83%

Genome shuffling improves thermotolerance and glutamic acid production of Corynebacteria glutamicum

Zheng

Liu

et al. 2011

World J Microbiol Biotechnol

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“…Under optimal fermentation conditions, F1 hybrid produced 13.45 g/L of biomass, which offered a 32.12 % improvement over the parent strain. The ARA yield was also greater from the hybrid with 0.81 versus 0.41 g/L from the parent strain [94]. Thus, genome shuffling may be a promising technique to enhance oleaginous species.…”

Section: Metabolic Engineeringmentioning

confidence: 94%

“…Zhao et al [94] wanted to get a new fungal strain that could use a wide variety of carbon sources as well as producing more ARA. Genome shuffling between Diasporangium sp.…”

Section: Metabolic Engineeringmentioning

confidence: 99%

“…Ability to use many carbon sources and general robustness of A. niger were some of the inherent properties used to select this microorganism. After doing 3 rounds of genome shuffling, a suitable hybrid named F1 was found [94]. F1 was a true hybrid because it had important characteristics from both of initial parental strains.…”

Section: Metabolic Engineeringmentioning

confidence: 99%

“…Aspergillus niger did the same, but Diasporangium sp. grew poorly on CMC, lignin, corn straw and xylose [94]. The hybrid also had the ability to produce ARA, which is a characteristic of Diasporangium sp.…”

Section: Metabolic Engineeringmentioning

confidence: 99%

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Single‐Cell Oils as a Source of Omega‐3 Fatty Acids: An Overview of Recent Advances

Armenta¹,

Valentine²

2012

J Americ Oil Chem Soc

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Enhanced deacidification activity in Schizosaccharomyces pombe by genome shuffling

Ding

Zhang

et al. 2014

Yeast

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A problem frequently occurring in making some kinds of wines, particularly Vitis quinquangularis Rehd wine, is the presence of malic acid at high concentrations, which is detrimental to the quality of wines. Thus, there is a need of the ways for effectively reducing the malic acid levels in wine. This study aimed to generate shuffled fusants of Schizosaccharomyces pombe with enhanced deacidification activity for reducing the excessive malic acid content in wine. Sz. pombe CGMCC 2.1628 was used as the original strain. The starting mutant population was generated by UV treatment. The mutants with higher deacidification activity were selected and subjected to recursive protoplast fusion. The resulting fusants were screened by using the indicator of malic acid concentration of fermentation supernatants on 96-well microtitre plates, measured with bromocresol green. After three rounds of genome shuffling, the best-performing fusant, named GS3-1, was obtained. Its deacidification activity (consumed 4.78 g/l malic acid within 10 days) was increased by 225.2% as compared to that of original strain. In the Vitis quinquangularis Rehd wine fermentation test, GS3-1 consumed 4.0 g/l malic acid during the whole cycle of fermentation, providing up to 185.7% improvement in malic acid consumption compared with that of the original strain. This study shows that GS3-1 has great potential for improving the quality of Vitis quinquangularis Rehd wine.

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Genome shuffling amplifies the carbon source spectrum and improves arachidonic acid production in Diasporangium sp.

Cited by 11 publications

References 21 publications

Genome shuffling improves thermotolerance and glutamic acid production of Corynebacteria glutamicum

Genome shuffling improves thermotolerance and glutamic acid production of Corynebacteria glutamicum

Single‐Cell Oils as a Source of Omega‐3 Fatty Acids: An Overview of Recent Advances

Enhanced deacidification activity in Schizosaccharomyces pombe by genome shuffling

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