Use of a<i>Gluconobacter frateurii</i>Mutant to Prevent Dihydroxyacetone Accumulation during Glyceric Acid Production from Glycerol

Habe, Hiroshi; Shimada, Yuko; Fukuoka, Tokuma; Kitamoto, Daï; Itagaki, Masayuki; Watanabe, Kunihiro; Yanagishita, Hiroshi; Yakushi, Toshiharu; Matsushita, Kazunobu; Sakaki, Keiji

doi:10.1271/bbb.100406

Cited by 18 publications

(6 citation statements)

References 14 publications

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“…The growth retardation of this strain on glycerol alone was overcome by addition of sorbitol to the medium. A higher glyceric acid concentration of 89.1 g l -1 was reached with the sldA mutant compared to the parental strain (54.7 g l -1 ) as production dihydroxyacetone as byproduct was avoided (Habe et al, 2010b). Glyceric acid production from raw glycerol pretreated with activated charcoal by Gluconobacter sp.…”

Section: Glyceric Acidmentioning

confidence: 96%

Use of Glycerol in Biotechnological Applications

Wendisch¹,

Lindner²,

Meiswinkel³

2011

Biodiesel- Quality, Emissions and by-Products

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Section: Glyceric Acidmentioning

confidence: 96%

Use of Glycerol in Biotechnological Applications

Wendisch¹,

Lindner²,

Meiswinkel³

2011

Biodiesel- Quality, Emissions and by-Products

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“…Examples of disabling the activity of glycerol dehydrogenase, an enzyme which converts glycerol to DHA, have been described in the literature. Habe et al [2010] showed the possibility of using the damaged gene to change the metabolic pathway of the bacterium Gluconobacter frateurii. In this experiment, the sldA gene which is responsible for encoding the small glycerol dehydrogenase (GlyDH) subunit, was disrupted, resulting in the loss of GlyDH activity and thereby eliminating dihydroxyacetone production.…”

Section: Screening For Dihydroxyacetone Producing Mutantsmentioning

confidence: 99%

The impact of chemical and chemical-physical mutagenisation on phenotypic changes in the bacteria of the species Komagataeibacter xylinus

Płoska

Stasiak-Różańska

2019

Zeszyty Problemowe Postępów Nauk Rolniczych

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“…Habe et al [13,15] facilitated the mutation of AAB from the species Gluconobacter frateurii. The wild strain was carrying out biotransformation of glycerol to glyceric acid, while glycerol dehydrogenase (GlyDH, EC 1.1.99.22) was catalyzing the oxidation of substrate to DHA, which was accumulated in bacterial cells [13][14][15]. In order to facilitate the recovery of pure gluconic acid from the post-reaction mixture, the sldA gene encoding GlyDH was removed from the genome of G. frateurii.…”

Section: Application Of Genetically-modified Strains Of Aab In the Inmentioning

confidence: 99%

“…In order to facilitate the recovery of pure gluconic acid from the post-reaction mixture, the sldA gene encoding GlyDH was removed from the genome of G. frateurii. The resultant deletion mutants were characterized by a higher production of glyceric acid (12.5 g/L) compared to the wild strains (9.8 g/L), and the final product was free of DHA, which facilitated its recovery [15].…”

Section: Application Of Genetically-modified Strains Of Aab In the Inmentioning

confidence: 99%

Industrial Applications of Wild and Genetically-Modified Strains of Acetic Acid Bacteria

Stasiak-Różańska

Kupiec

2018

Postępy Mikrobiologii - Advancements of Microbiology

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Acetic acid bacteria (AAB) are Gram-negative, non-spore-forming, aerobic bacilli [40]. The optimal temperature for their growth ranges from 25 to 35°C, and optimal pH-from 5.4 to 6.3 [11, 28]. AAB are chemoorganotrophs [26]. They may develop in an environment with high osmotic pressure, e.g. in fruits and fruit juices, nectars, bee honeys, ciders or beers [8, 29]. A typical trait of all AAB is its capability of producing acids that are formed as the terminal or transient products of oxidation of alcohols and carbohydrates. The key compounds produced by AAB include: acetic acid, bacterial cellulose, dihydroxyacetone, gluconic acid and levan [30, 33, 35, 38]. These bacteria are also promising starter cultures, used either to better control known food fermentation processes or to produce novel fermented foods and beverages. They play an important role in natural food fermentation processes such as lambic beer, water kefir, kombucha, and cocoa [6]. The most popular product obtained from AAC is vinegar. This compound is mainly used for food preservation, but also for flavour enhancement of dishes. Vinegar is additionally used for the preparation of sauces, mayonnaises and mustards. It improves the sensory attributes of a ready product, and, through its acidifying medium, enables the preservation of food [29]. Recently, there has been a big increase in interest and research regarding the obtaining of bacterial cellulose (BC, also known as microbial cellulose). BC exists as a basic structure of fibril that consist of a β-1,4glucan chain with the molecular formula (C 6 H 10 O 5)n. The glucan chains are held together by inter-and intra-hydrogen bonding. Microfibryls of BC are about 100 times smaller than plant cellulose [9]. Moreover, the three dimensional structure of BC is much more

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Use of aGluconobacter frateuriiMutant to Prevent Dihydroxyacetone Accumulation during Glyceric Acid Production from Glycerol

Cited by 18 publications

References 14 publications

Use of Glycerol in Biotechnological Applications

Use of Glycerol in Biotechnological Applications

The impact of chemical and chemical-physical mutagenisation on phenotypic changes in the bacteria of the species Komagataeibacter xylinus

Industrial Applications of Wild and Genetically-Modified Strains of Acetic Acid Bacteria

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