Improvement of ε-Poly-l-lysine Production by Co-Culture Fermentation Strategy

Abstract

ε-poly-l-lysine (ε-PL) has been routinely used as a natural and safe preservative for many years in the food industry. However, most existing production methods struggle to achieve low cost and high production simultaneously. In this work, we present a co-culture fermentation strategy to enhance ε-PL production. Specifically, we screened a strain from five different strains that could be co-cultured with Streptomyces albulus to raise the production of ε-PL. Subsequently, a single factor experiment and response surface design were used to optimize the conditions of co-culture fermentation to further improve the production of ε-PL. Moreover, the optimal fermentation process was successfully verified in a 2-L fermentor with fed batch fermentation. The production of ε-PL reached 27.07 ± 0.47 g/L by 144 h. Compared with single strain (S. albulus) fermentation, the production of ε-PL was increased by 31.47%. At the same time, the amount of bacteria increased by 19.62%, which means that the ε-PL synthesis ability of bacteria had been improved. All the obtained results showed great potential for co-culture fermentation in large-scale ε-PL production and provide a new fermentation strategy for ε-PL biosynthesis.

Enhancement of polymyxin B1 production by an artificial microbial consortium of Paenibacillus polymyxa and recombinant Corynebacterium glutamicum producing precursor amino acids

“…Considering that the co-culture of C. glutamicum ATCC 13032 can also improve the production of polymyxin B1, while the amino acids efflux capacity of C. glutamicum ATCC 13032 is limited. It is inferred that the enhanced polymyxin B production in the co-culture could be due to the ability of strain PPAC to utilize other metabolites of C. glutamicum , such as residual sugar metabolic intermediates, hetero-acids under improvement of ε-Poly- l -lysine production by co-culture [ 27 ].…”

“…Another example is the co-culture system of E. coli and C. glutamicum , which not only relies on high level lysine produced by C. glutamicum to establish a commensalism [ 25 ], but also can enhance the growth of E. coli by using fructose metabolized from C. glutamicum as a carbon source [ 26 ]. Additionally, yeast has been shown to utilize the metabolic by-products of C. glutamicum to further improve the l -Ornithine production during the co-culture fermentation process [ 27 ].…”

Optimization of polysaccharide conditions and analysis of antioxidant capacity in the co-culture of Sanghuangporus vaninii and Pleurotus sapidus

“…Successful cases have demonstrated increased production of secondary metabolites in microbial co-cultures using RSM strategies. For instance, Pan et al (2023) used RSM to develop a statistical model for the co-culture conditions of Streptomyces albulus IFO 14147 and Corynebacterium glutamicum CICC 10064, resulting in a 31.47% higher yield of ε-poly-L-lysine at 27.07 ± 0.47 g/L compared to the single-strain yield. Similarly, Li et al (2020) optimized the co-culture conditions of Trichoderma atroviride SG3403 and Bacillus subtilis 22 using RSM, achieving a 54.22% inhibition rate against Fusarium graminearum in the optimized co-culture fermentation broth, a 9% improvement over the original conditions.…”