2013
DOI: 10.1186/1471-2180-13-213
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The effect of microdosimetric 12C6+ heavy ion irradiation and Mg2+ on canthaxanthin production in a novel strain of Dietzia natronolimnaea

Abstract: BackgroundDietzia natronolimnaea is one of the most important bacterial bioresources for high efficiency canthaxanthin production. It produces the robust and stable pigment canthaxanthin, which is of special interest for the development of integrated biorefineries. Mutagenesis employing 12C6+ irradiation is a novel technique commonly used to improve microorganism productivity. This study presents a promising route to obtaining the highest feasible levels of biomass dry weight (BDW), and total canthaxanthin by … Show more

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Cited by 8 publications
(3 citation statements)
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“…The extraction time of the 12 C 6+ heavy ions (approximately 140 AMeV, 180 AMeV, and 220 AMeV of energy) was approximately 3 s, the priming dose was 80 Gy, and the dose rates were up to 10 Gy/min. In this study, the operating parameters were as follows: the radiation energy input was 140, 180, and 220 AMeV; the temperature of the 12 C 6+ heavy-ion beams was <35°C under these conditions [ 30 , 31 ].…”
Section: Methodsmentioning
confidence: 99%
“…The extraction time of the 12 C 6+ heavy ions (approximately 140 AMeV, 180 AMeV, and 220 AMeV of energy) was approximately 3 s, the priming dose was 80 Gy, and the dose rates were up to 10 Gy/min. In this study, the operating parameters were as follows: the radiation energy input was 140, 180, and 220 AMeV; the temperature of the 12 C 6+ heavy-ion beams was <35°C under these conditions [ 30 , 31 ].…”
Section: Methodsmentioning
confidence: 99%
“…Dose rates were up to 1.0 Gy·min -1 . For irradiation experiments, strains cell were grown in flasks (15 cm 2 ) to reach 90% confluence and they were completely filled with Dulbecco's modified Eagle's medium to avoid artifacts by irradiation through air layers [ 92 ]. The protocol is adapted from literature methods [ 93 ].…”
Section: Methodsmentioning
confidence: 99%
“…Butyric acid was previously produced through the oxidation of butyraldehyde [CH 3 (CH 2 ) 2 CHO] ( Henstra et al, 2007 ; Dagaut et al, 2009 ; Jin et al, 2011 ). However, customers tend to choose food additives, flavors as well as fragrances containing natural ingredients ( Ragauskas et al, 2006 ; Nigam and Singh, 2011 ; Zhou et al, 2013a , b ).…”
Section: Introductionmentioning
confidence: 99%