Improvement of acetoin reductase activity enhances bacitracin production by Bacillus licheniformis |
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| Institution: | 1. Hubei Collaborative Innovation Center for Industrial Fermentation, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, PR China;2. Lifecome Bioengineering Institute of Huazhong Agricultural University, the State Key Laboratory of Agricultural Microbiology, College of Life Sciences & Technology, Huazhong Agricultural University, Wuhan 430071, PR China;3. Lifecome Biochemistry Co., Ltd., Pucheng 353400, PR China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China;3. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;4. The Laboratory of Food Microbial-Manufacturing Engineering, Jiangnan University, Wuxi 214122, China;1. Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, Greece;2. School of Chemical Engineering, National Technical University of Athens, Iroon Polytechneiou 9, Zografou, Athens, Greece;3. Cenpes, Centro de Pesquisas Leopoldo Américo Miguez de Mello, Petrobras, Rio de Janeiro, Brazil;4. Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Cidade Universitária, Centro de Tecnologia, Bloco A, Lab 549, Rio de Janeiro, RJ, Brazil;5. Department of Chemical Engineering, University of Patras, Rio 26504, Patras, Greece;1. The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province 214122, China;2. Laboratory of Pharmaceutical Engineering, School of Pharmaceutical Science, Jiangnan University, Wuxi, Jiangsu Province 214122, China;3. Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH 43210, USA;1. Department of Animal Sciences, The Ohio State University, and Ohio State Agricultural Research and Development Center (OARDC), 305 Gerlaugh Hall, 1680 Madison Avenue, Wooster, OH 44691, USA;2. Renewable Energy Program, Agricultural Technical Institute, The Ohio State University, 1328 Dover Road, Wooster, OH 44691, USA |
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| Abstract: | Bacitracin fermentation by Bacillus licheniformis in this work showed three characteristics: (1) the extracellular propionate, butyrate, acetoin and 2,3-butanediol accumulates under conditions of low dissolved oxygen (zero after 4 h cultivation), reaching a total content of approximately 11.1 g/L; (2) cell growth occurs quickly subsequent to cell autolysis and the second growth; and (3) there is a low content of 2,3-butanediol, a reduced product of acetoin catalyzed by acetoin reductase, in the culture process. In this study, addition of MnCl2 (0.3 mg/L) to the production medium increased the acetoin reductase activity, redirected the NADH oxidation partly from the propionate- and butyrate-production pathways to the 2,3-butanediol synthesis pathway, reduced the intracellular NADH/NAD+ ratio, and facilitated cell growth, ultimately achieving a 11.6% increase in bacitracin production (1076 U/mL) versus the control. The results provide useful information regarding large-scale bacitracin production by B. licheniformis. |
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| Keywords: | NADH oxidation Acetoin reductase Fermentation Bacitracin |
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