丙酮丁醇梭菌发酵菊芋汁生产丁醇

对丙酮丁醇梭菌Clostridium acetobutylicum L7发酵菊芋汁酸水解液生产丁醇进行了初步研究。实验结果表明,以该水解液为底物生产丁醇,不需要添加氮源和生长因子。当水解液初始糖浓度为48.36 g/L时,其发酵性能与以果糖为碳源的对照组基本相同,发酵终点丁醇浓度为8.67 g/L,丁醇、丙酮和乙醇的比例为0.58∶0.36∶0.06,但与以葡萄糖为碳源的对照组相比,发酵时间明显延长,表明该菌株葡萄糖转运能力强于果糖。当水解液初始糖浓度提高到62.87 g/L时,发酵终点残糖浓度从3.09 g/L增加到3.26 g/L,但丁醇浓度却提高到11.21 g/L,丁醇、丙酮和乙醇的比例相应为0.64∶0.29∶0.05,表明适量糖过剩有助于C.acetobutylicum L7胞内代谢从丙酮合成向丁醇合成途径调节;继续提高水解液初始糖浓度,发酵终点残糖浓度迅速升高,丁醇生产的技术经济指标受到明显影响。     

高丁醇比丙酮丁醇梭菌的选育与应用

设计了专一性分离方法,从土样中分离了多株能产生溶剂的梭苗,经多次单细胞分离、纯化,再经亚硝基胍和甲基磺酸乙酯诱变和抗性筛选,获得几株高丁醇的丙酮丁醇梭菌。对高产菌株的性状稳定性、发酵过程、混合原料应用、温度的影响进行了研究。结果证明菌株性状稳定,丁醇产量为总溶剂的７０％;过程为典型的丙酮丁醇发酵,对温度可耐受到３９－４０℃;能利用玉米和薯干,玉米和高梁进行正常发酵。菌株已在百吨生产罐,连续应用一年     

玉米黄浆水在丙酮-丁醇厌氧梭菌发酵中的应用

为降低丙酮-丁醇厌氧梭菌发酵生产丁醇的成本,研究了不同添加量玉米黄浆水对发酵的影响。与葡萄糖培养基相比,在发酵培养基中添加少量玉米黄浆水对发酵产量无显著影响。当添加体积分数为25％的玉米黄浆水时,丙酮、丁醇和乙醇的最终质量浓度分别是0．31、2．70和8．00g/L,总溶剂量为11．01g／L。通过成本核算,每生产1kg溶剂,添加体积分数25％的玉米黄浆水可比葡萄糖培养基节约成本2．11元。     

木薯和玉米原料丁醇发酵中丁醇丙酮质量比的图论理论计算及其验证

在丁醇发酵产溶剂阶段,乙酸和丁酸的生成途径、消耗途径同时存在,各自形成一个闭环路径。本研究利用图论对丁醇发酵中丁醇丙酮质量比进行了理论计算,并对以木薯和玉米为原料的丁醇发酵进行了模拟计算,结果表明:丁酸闭环路径(L2环)的代谢强度是影响丁醇丙酮质量比的主要因素,并且L2环的代谢强度越弱,丁醇丙酮质量比越高;与玉米原料丁醇发酵相比,木薯原料发酵的m(丁醇)/m(丙酮)提高了16.7%。实验结果证实了以上计算结果:在传统发酵、油醇萃取发酵和生物柴油萃取发酵中,以木薯(适时添加酵母浸粉)为原料的发酵批次与以玉米为原料的发酵批次相比,由于其丁酸闭环路径代谢强度较弱,相应发酵方式下丁醇丙酮质量比分别提高了12.9%、61.4%和6.7%,而且两种原料相应发酵方式的丁醇总产量和生产效率基本持平。另外,高丁醇丙酮质量比的木薯发酵所得改良型生物柴油中丁醇浓度与玉米发酵的相比提高了16%,性能得到进一步提高。     

利用甜菜糖蜜补料发酵生产丁醇

从土壤中分离出1株适合利用甜菜糖蜜发酵生产丁醇的丙酮丁醇梭菌(Clostridium acetobutylicum)2N,通过优化发酵条件,得到最适发酵温度为33℃,玉米浆最适添加量为15g/L,发现甜菜糖蜜中还原糖质量浓度高于50g/L时影响菌株的生长和溶剂生产。以补料分批发酵方式降低底物抑制,33℃发酵48h后,丁醇和总溶剂的质量浓度分别达到14.15g/L和19.65g/L,丁醇质量分数超过70%。     

木薯发酵产丁醇的研究

对丙酮丁醇梭菌发酵木薯产溶剂进行研究,分别考察了N源、木薯含量、酶处理条件和培养基pH对发酵产丁醇的影响。结果表明：最佳的产丁醇发酵培养基为木薯粉120g／L,乙酸铵6g／L;木薯粉先用高温淀粉酶按酶量20U／g、90℃水解60min,再糊化30min;发酵初始pH为6．0,发酵96h。在此条件下,5L发酵罐中丁醇产量达到13．5g／L,总溶剂达到22．8g／L。     

利用以废弃毕赤酵母为氮源的丁酸发酵上清液和葡萄糖高效生产具有高丁醇/丙酮比特征的生物丁醇

【背景】生物丁醇是高效的液态燃料。丁醇发酵,也称丙酮-丁醇-乙醇(Acetone-Butanol-Ethanol,ABE)发酵,其发酵的产品是丁醇、丙酮和乙醇的混合物,主产物丁醇与主要副产物丙酮的质量比率(B/A比)约为2.0。【目的】丁酸是ABE发酵合成丁醇的重要前体物质,以丁酸/葡萄糖为双底物可以高效生产具有以高B/A比为特征的丁醇,提高ABE发酵产品的品质。【方法】7L厌氧发酵罐下,以玉米淀粉/废弃毕赤酵母处理液为原料得到的丁酸发酵上清液与葡萄糖溶液直接复配作为ABE发酵培养基,并按需要在发酵途中添加该上清液和浓缩葡萄糖溶液。【结果】与使用150 g/L玉米淀粉的传统ABE发酵相比,丁醇浓度保持在12.7-12.8 g/L的较高水平,B/A比从2.0大幅提高到4.4-5.0,丁醇对总碳源的得率从0.32-0.34提升至0.39-0.41 (摩尔基准),丁酸/葡萄糖质量消耗比高达37%-53%。【结论】ABE发酵性能的改善得益于丁酸发酵上清液中丁酸、寡糖和氨基酸等得到了有效利用,NADH利用效率大幅提高。该发酵策略节省了ABE发酵的原料和操作成本,大幅降低了丁酸发酵上清液中残存的寡糖浓度,还可根据市场供需和产品价格变化的状况实现发酵产品的多样性和生产操作的灵活性,具有良好的经济和环保意义。     

利用核糖体工程选育丙酮丁醇菌提高丁醇产量

利用核糖体工程技术对丙酮丁醇梭菌Clostridium acetobutylicum L7进行诱变筛选,以获得丁醇高产菌株。使用链霉素诱变C.acetobutylicum L7并结合设计的平板转接逐次提高链霉素浓度的筛选路线,获得丁醇产量较高的菌株S3。结果表明,S3丁醇产量为(12.48±0.03)g/L,乙醇产量为(1.70±0.07)g/L,相对于原始菌分别提高了11.2%及50%;丁醇/葡萄糖转化率由原始菌的0.19提高到0.22,丁醇生产率达到0.24 g/(L.h),相比提高30.5%;耐受丁醇浓度由原始菌的12 g/L提高到14 g/L;发酵液粘度下降到4 mPa/s,同比降低了60%,利于后续分离工作的进行,降低发酵成本。进一步研究工作表明,S3菌株遗传稳定性良好。因此,核糖体工程技术是一种选育丁醇高产菌株的有效方法。     

纤维二糖发酵生产丙酮丁醇

分别考察C.acetobutylicum 810705、810706以不同浓度的麸皮和玉米粉添加物作为营养元素,纤维二糖直接进行丙酮丁醇(ABE)发酵的结果,发现2株菌对于玉米粉和麸皮的浓度变化趋势一致,C.acetobutylicum 810706转化率较高。纤维二糖ABE发酵工艺条件表明:玉米粉添加量为总糖含量的30%、底物糖质量浓度60 g/L,pH 6.5、温度35℃时,C.acetobutylicum 810706转化率达到37.38%,总溶剂质量浓度22.43 g/L,比葡萄糖、木糖ABE发酵转化率高。模拟纤维素酶水解产物配制混合糖培养基,其溶剂转化率较单独的葡萄糖、木糖发酵的转化率高,为34.95%。对比纤维素酶水解条件,C.acetobutylicum 810706具有优良的纤维素酶水解同步糖化ABE发酵能力。     

丙酮丁醇梭菌的基因编辑工具及代谢工程改造

丙酮丁醇梭菌作为极具潜力的新型生物燃料丁醇的生产菌,受到各国研究学者的广泛关注。通过丙酮丁醇梭菌(ABE)发酵生产丁醇,由于生产成本高,限制了其工业化应用。随着基因组学和分子生物学的快速发展,适用于丙酮丁醇的基因编辑工具不断发展并应用于提高菌株的发酵性能。本文对丙酮丁醇梭菌基因编辑工具和代谢工程改造取得的进展进行综述。     

Effects of heat shock and ethanol stress on the viability of aSaccharomyces uvarum (carlsbergensis) brewing yeast strain during fermentation of high gravity wort

Summary The effects of heat shock and ethanol stress on the viability of a lager brewing yeast strain during fermentation of high gravity wort were studied. These stress effects resulted in reduced cell viability and inhibition of cell growth during fermentation. Cells were observed to be less tolerant to heat shock during the fermentation of 25°P (degree Plato) wort than cells fermenting 16°P wort. Degree Plato (^oP) is the weight of extract (sugar) equivalent to the weight of sucrose in a 100 g solution at 20°C. Relieving the stress effects of ethanol by washing the cells free of culture medium, improved their tolerance to heat shock. Cellular changes in yeast protein composition were observed after 24 h of fermentation at which time more than 2% (v/v) ethanol was present in the growth medium. The synthesis of these proteins was either induced by ethanol or was the result of the transition of cells from exponential phase to stationary phase of growth. No differences were observed in the protein composition of cells fermenting 16°P wort compared to those fermenting 25°P wort. Thus, the differences in the tolerance of these cells to heat shock may be due to the higher ethanol concentration produced in 25°P wort which enhanced their sensitivity to heat shock.     

A baker's yeast mutant (fil1) with a specific, partially inactivating mutation in adenylate cyclase maintains a high stress resistance during active fermentation and growth

The initiation of fermentation in the yeast Saccharomyces cerevisiae is associated with a rapid drop in stress resistance. This is disadvantageous for several biotechnological applications, e.g. the preparation of freeze doughs. We have isolated mutants in a laboratory strain which are deficient in fermentation-induced loss of stress resistance ('fil' mutants) using a heat shock selection protocol. We show that the fil1 mutant contains a mutation in the CYR1 gene which encodes adenylate cyclase. It causes a change at position 1682 of glutamate into lysine and results in a tenfold drop in adenylate cyclase activity. The fil1 mutant displays a reduction in the glucose-induced cAMP increase, trehalase activation and loss of heat resistance. Interestingly, the fil1 mutant shows the same growth and fermentation rate as the wild type strain, as opposed to other mutants with reduced activity of the cAMP pathway. Introduction of the fil1 mutation in the vigorous Y55 strain and cultivation of the mutant under pilot scale conditions resulted in a yeast that displayed a higher freeze and drought resistance during active fermentation compared to the wild type Y55 strain. These results show that high stress resistance and high fermentation activity are compatible biological properties. Isolation of fil-type mutations appears a promising avenue for development of industrial yeast strains with improved stress resistance during active fermentation.     

Induced Levels of Heat Shock Proteins in a dnaK Mutant of Lactococcus lactis

The bacterial heat shock response is characterized by the elevated expression of a number of chaperone complexes and proteases, including the DnaK-GrpE-DnaJ and the GroELS chaperone complexes. In order to investigate the importance of the DnaK chaperone complex for growth and heat shock response regulation in Lactococcus lactis, we have constructed two dnaK mutants with C-terminal deletions in dnaK. The minor deletion of 65 amino acids in the dnaKΔ2 mutant resulted in a slight temperature-sensitive phenotype. BK6, containing the larger deletion of 174 amino acids (dnaKΔ1), removing the major part of the inferred substrate binding site of the DnaK protein, exhibited a pronounced temperature-sensitive phenotype and showed altered regulation of the heat shock response. The expression of the heat shock proteins was increased at the normal growth temperature, measured as both protein synthesis rates and mRNA levels, indicating that DnaK could be involved in the regulation of the heat shock response in L. lactis. For Bacillus subtilis, it has been found (A. Mogk, G. Homuth, C. Scholz, L. Kim, F. X. Schmid, and W. Schumann, EMBO J. 16:4579–4590, 1997) that the activity of the heat shock repressor HrcA is dependent on the chaperone function of the GroELS complex and that a dnaK insertion mutant has no effect on the expression of the heat shock proteins. The present data from L. lactis suggest that the DnaK protein could be involved in the maturation of the homologous HrcA protein in this bacterium.     

Fed-batch fermentation dealing with nitrogen limitation in microbial transglutaminase production by Streptoverticillium mobaraense

In the later stages of a batch fermentation for microbial transglutaminase production by Streptoverticillium mobaraense the availability of a nitrogen source accessible to the microorganism becomes critical. Fed-batch fermentation is investigated with the aim of avoiding this substrate limitation. When peptone is used as a nitrogen source in the feed, no significant improvement of growth and transglutaminase production is observed. This is probably due to crosslinking of the nitrogen source by the transglutaminase produced. Using an inorganic nitrogen source alone does not give satisfactory growth and production. A fed-batch fermentation method has thus been developed to deal with this problem. In the batch phase of the fermentation, an initial medium containing peptone, designed on the basis of the stoichiometric requirements of the microorganism, is used to ensure optimal growth. In the feeding phase, ammonium sulphate is used instead to avoid the crosslinking effect. The feed composition, mainly the amount of nitrogen and carbon source, is also based on the stoichiometric requirements of the organism, taking into account the replacement of peptone by ammonium sulphate. By using this fed-batch fermentation technique, cell-mass dry weight and transglutaminase production could be increased by 33% and 80% respectively, compared to those in a batch fermentation. Received: 10 July 1997 / Received revision: 24 October 1997 / Accepted: 24 October 1997     

Improvement of Nitrogen Assimilation and Fermentation Kinetics under Enological Conditions by Derepression of Alternative Nitrogen-Assimilatory Pathways in an Industrial Saccharomyces cerevisiae Strain

Metabolism of nitrogen compounds by yeasts affects the efficiency of wine fermentation. Ammonium ions, normally present in grape musts, reduce catabolic enzyme levels and transport activities for nonpreferred nitrogen sources. This nitrogen catabolite repression severely impairs the utilization of proline and arginine, both common nitrogen sources in grape juice that require the proline utilization pathway for their assimilation. We attempted to improve fermentation performance by genetic alteration of the regulation of nitrogen-assimilatory pathways in Saccharomyces cerevisiae. One mutant carrying a recessive allele of ure2 was isolated from an industrial S. cerevisiae strain. This mutation strongly deregulated the proline utilization pathway. Fermentation kinetics of this mutant were studied under enological conditions on simulated standard grape juices with various nitrogen levels. Mutant strains produced more biomass and exhibited a higher maximum CO₂ production rate than the wild type. These differences were primarily due to the derepression of amino acid utilization pathways. When low amounts of dissolved oxygen were added, the mutants could assimilate proline. Biomass yield and fermentation rate were consequently increased, and the duration of the fermentation was substantially shortened. S. cerevisiae strains lacking URE2 function could improve alcoholic fermentation of natural media where proline and other poorly assimilated amino acids are the major potential nitrogen source, as is the case for most fruit juices and grape musts.     

The Hog1-like MAPK Mpk3 collaborates with Hog1 in response to heat shock and functions in sustaining the biological control potential of a fungal insect pathogen

The mitogen-activated protein kinase (MAPK) Mpk3/MpkC resembles the MAPK Hog1 but does not necessarily function in some filamentous fungi. Here, we compared functions of Mpk3 and Hog1 in Beauveria bassiana, a filamentous fungal insect pathogen, by multi-phenotypic analyses of their single/double deletion mutants. Growth defects of Δmpk3 were moderate on all 14 minimal media with different carbon or nitrogen sources and less severe than those of Δhog1 on most media tested. The double deletion mutant suffered significantly more severe growth defects than those observed in Δmpk3 and Δhog1, suggesting overlapping and collaborative roles of Mpk3 and Hog1 in uptake of six carbon and four nitrogen sources during normal growth. Despite little impact on conidiation capacity, mpk3 deletion slowed down conidial germination as much as hog1 or double deletion. Conidial resistance to UV-B irradiation decreased less in Δmpk3 than in Δhog1 or in the double mutant. The fungal virulence was similarly attenuated for all deletion mutants against Galleria mellonella larvae through normal cuticle infection. Intriguingly, the Δmpk3 mutant displayed null response to high osmolarity and fludioxonil fungicide, to which both Δhog1 and double mutants were hypersensitive and highly resistant, respectively, but it was more sensitive to a 3-h heat shock at 40 °C than Δhog1 during normal incubation. Western blot hybridization demonstrated that Mpk3 could collaborate with Hog1 in response to heat shock rather than to the chemical stresses. Altogether, Mpk3 collaborates with Hog1 only in response to heat shock and functions in sustaining the pest control potential of B. bassiana.     

Activation of Akt is induced by heat shock and involved in suppression of heat-shock-induced apoptosis of NIH3T3 cells

Heat shock exposure to NIH3T3 cells for 15 min at 45 degrees C activated Akt, which is mediated by PI3-kinase, as evidenced by the significant inhibition of heat-shock-induced phosphorylation by specific inhibitors of PI3-kinase. The phosphorylated Akt was gradually decreased to the basal level within 9 h after heat shock. This resulted in growth arrest, but cell growth could be recovered within 24 h accompanied with a high rate of proliferation. However, heat shock for 60 min failed to activate Akt, resulting in apoptosis. The recovery of cell growth after heat-shock-inducing activation of Akt was completely blocked by wortmannin. Moreover, overexpression of a dominant-negative Akt mutant significantly inhibited the apoptosis-suppressive effect of heat shock, indicating the direct involvement of heat-shock-induced Akt activation in the apoptosis suppression. The results indicate that a signal transduction pathway, namely, PI3-kinase/Akt, may contribute to an apoptosis-suppressive function after heat shock in NIH3T3 cells.     

Modulation of the heat shock response by one-carbon metabolism in Escherichia coli.

A genetic screen designed to isolate mutants of Escherichia coli W3110 altered in the ability to induce the heat shock response identified a strain unable to induce the heat shock proteins in a rich, defined medium lacking methionine after exposure to 2,4-dinitrophenol. This strain also grew slowly at 28 degrees C and linearly at 42 degrees C in this medium. The abnormal induction of the heat shock proteins and abnormal growth at both high and low temperatures were reversed when methionine was included in the growth medium. The mutation responsible for these phenotypes mapped to the glyA gene, a biosynthetic gene encoding the enzyme that converts serine and tetrahydrofolate to glycine and 5,10-methylenetetrahydrofolate. This reaction is the major source of glycine and one-carbon units in the cell. Because fixed one-carbon units, in the form of methionine, allowed mutant cells to induce the heat shock response after exposure to 2,4-dinitrophenol, a one-carbon restriction may be responsible for the phenotypes described above.