ACS Synthetic Biology
·
2025
·
IF 3.9
Bicheng Yu,Wei Song,Shenjie Wang,Wanqing Wei,Guipeng Hu,Xiaomin Li,Cong Gao,Jia Liu,Jian Wen,Jing Wu
2-Pyrrolidone is an important chemical intermediate with broad applications in the materials and pharmaceutical industries. Traditional petrochemical synthesis methods pose significant environmental challenges. In the case of biosynthesis, the limited thermostability of coenzyme A ligase (CaiC) represents a major barrier to industrial-scale production. This study focused on enhancing the thermostability and catalytic efficiency of EcCaiC through protein engineering. Conserved sequences were identified, and flexible regions were targeted for virtual mutagenesis using FoldX and Rosetta. The resulting mutant, M3, exhibited a 7.86-fold increase in half-life(t1/2) at 55 °C and a Tm of 59.3 °C. Additionally, the catalytic efficiency (kcat/Km) of M3 improved by 52.8%, reaching 5.73 mM–1 s–1 compared to the wild type. Subsequently, EcCaiCM3 was introduced into Corynebacterium glutamicum S9114, with targeted knockout of byproduct synthesis genes. Finally, fed-batch fermentation in a 5 L bioreactor achieved a 2-pyrrolidone yield of 58.28 g/L, a glucose conversion rate of 0.32 g/g, and a productivity of 0.97 g/L/h. This work establishes an efficient biosynthetic platform for 2-pyrrolidone, providing a robust foundation for its industrial production.
研究领域:
生物化学
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工业微生物学
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蛋白质工程
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DOI
PubMed
高影响因子
ACS Synthetic Biology
·
2025
·
IF 3.9
Yifan Feng,Wenlong Xiao,Xinyi Li,Weiyu Cao,Yujia Jiang,Wenming Zhang,Wankui Jiang,Fengxue Xin,Min Jiang
Ectoine, a major compatible solute in halophilic micro-organisms, shows great potential in cosmetics and pharmaceuticals areas owing to its water-binding properties and capability to prevent oxidative damage. In this study, the ectABC gene cluster responsible for the ectoine synthesis originated from halophilic bacterium Halomonas venusta was first assembled into Escherichia coli. Subsequently, the crr gene in PTS was knocked out to further drive the metabolic flux from phosphoenolpyruvate to oxaloacetate, resulting in 1.27 g/L of ectoine. Then, the rate-limiting enzyme LysC in the ectoine synthesis pathway was identified and modified. The recombinant E. coli with the further overexpression of feedback-insensitive mutant EclysC* increased the ectoine titer to 2.51 g/L with a yield of 0.37 g/g in shake flasks. After the medium optimization including the carbon and nitrogen source, sodium chloride, and magnesium sulfate concentration, the ectoine titer was improved to 4.55 g/L. 115.15 g/L of ectoine with a yield of 0.23 g/g was obtained in the 5.0 L bioreactor through the optimization of substrate feeding and IPTG supplementation in the fed-batch fermentation. To achieve the cost-effective production of ectoine, lignocellulosic hydrolysate from wheat straw was adopted. 134.08 g/L of ectoine with a yield of 0.33 g/g sugar and a productivity of 3.7 g/L/h was finally produced, representing a relatively high level of ectoine production from renewable resources compared to other studies. This study provides valuable insights into a cost-effective and efficient method for industrial-scale ectoine production.
研究领域:
生物技术
·
微生物学
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DOI
PubMed
高影响因子
LANGMUIR
·
2024
·
IF 3.7
Hang Yuan,Yong Qi,Wenbin Niu,Wei Ma,Shufen Zhang
Photonic crystal-based ethanol concentration indicators with rapid response and brilliant structural color output definitely take a place in colorimetric sensors. Here, based on the H-bond-regulated swelling of acrylate shape memory polymers (SMPs) and the solvent-induced structural color change of the double inverse opal photonic crystals (DIOPCs), new-type photonic crystals (PCs) colorimetric indicators were constructed, exhibiting a span of maximum reflection wavelength (λmax) up to ∼166 nm in response to alcohols with concentrations from 0 to 100 vol %. DIOPC indicators (DIOPCIs) show a rapid response to alcohols (<1.5 s) and output different structural colors (covering from blue to red). The colorimetric sensing mechanism includes the solvent-triggered recovery of the inverse opal skeleton, the cosolvency effect and H-bonds induced swelling/shrinkage of the polymer, the phase separation between polystyrene (PS) microsphere and polymer skeleton, and the light diffraction of DIOPCs. While ensuring a larger λmax span by regulating the H-bond interactions in polymer chains through acrylamide (AAm), AAm-modified DIOPCIs are sensitive to some specific ethanol concentrations. The real-time sensing of ethanol concentration during fermentation verified the practicability of DIOPCIs, thus establishing a visual model between structural color and corresponding fermentation kinetics. We envisage that the DIOPCIs will contribute to the intelligentization of the alcoholic fermentation and distillation industry.
研究领域:
材料科学
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生物工程
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Jin-Xiu Xu,Xin Zhang,Bai-Feng Fu,Zhao-Rui Li,Min-Bo Li,Zhen-Yu Wang,Xian-Bing Xu,Shu-Zhen Cheng,Ming Du
The traditional “bask in daytime and dewed at night” process is essential for fish sauce flavor development; however, the precise role of sunlight in aroma formation remains unclear. In this study, fish sauce mash (FM) was prepared using insulation fermentation with koji inoculation. Two batches were subsequently fermented for 30 days under two conditions: a sunlight-treated group (ST) and a darkness-treated group (DT). Electronic nose (E-nose) analysis revealed that the ST sample exhibited stronger responses to W1W (sulfur-organic compounds) and W5S (broadrange compounds) than DT and FM. A total of 90 flavor compounds were identified. Sunlight significantly promoted the formation of 8 alcohols, 5 aldehydes, 7 oxygen heterocyclic compounds, and 4 other classes of compounds. Based on relative odor activity values (ROAV ≥1), 24 key odorants were identified, among which 3-methylbutanal (ROAV: 97.19–336.26), 2-ethylfuran (ROAV: 35.71–82.64), and 2-methylbutanal (ROAV: 32.04–71.70) were the dominant contributors. The metabolic pathways of key odorants were predominantly associated with amino acid catabolism and fatty acid oxidation. Sensory evaluation indicated that sunlight exposure shifted the fish sauce aroma from predominantly meaty (FM) to a more complex and multilayered profile, intensifying roast, fishy, caramel, fermented, sour, ammonia, and rancid notes. Seven key odorants, including 3-methylbutanol, contributed significantly to this transformation. This study elucidates the regulatory role of sunlight in aroma formation during fish sauce fermentation and provides a theoretical basis for improving flavor quality and modernizing traditional fermentation practices.
研究领域:
食品科学
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发酵工程
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风味化学
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食品生物技术
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代谢途径分析
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产品关联
DOI
高影响因子
Fermentation-Basel
·
2020
·Vol. 7
·期 1
·3
·
IF 0
Stefania Costa,Daniela Summa,Bruno Semeraro,Federico Zappaterra,Irene Rugiero,Elena Tamburini
Lactic acid (LA) obtained by fermentation of carbohydrates is well-known and widely used in the food sector. This process is as an alternative to the chemical synthesis and ensures several advantages especially in terms of environmental sustainability. In particularly, the opportunity to use agro-food residues as fermentable raw materials could improve the overall process sustainability, without considering the indisputable advantages in terms of waste reduction and residual biomass valorization, in a bio- and circular economy perspective. This research deals with the study and development of the fermentation processes of various waste biomasses from the agro-food industries, including milk whey (MW), ricotta cheese whey (RCW), pear processing residues (PPR), potato pomace (PP), tomato pomace (PT), in order to obtain an experimental protocol applicable to the production of LA.Lactobacillus caseiDSM 20011 (ATCC 393), a homofermentative L(+)-LA producing bacterium has been used, starting from small-scale tests to verify of the microorganism to grow in complex medium with different carbon sources and the possible presence of potentially toxic substances for microbial growth. Yields from 27.0 ± 0.3% to 46.0 ± 0.7% have been obtained. Then, a scaling-up was performed in a 1 L batch fermenter, using a mixed medium of RCW and PPR in different ratio. The best LA yield was 78.3% with a volumetric productivity of 1.12 g/L·h in less than 60 h.Keywords:lactic acid;PLA;Lactobacillus casei;agri-food waste;circular economy
研究领域:
生物技术
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环境科学
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发酵工程
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DOI
FOOD SCIENCE AND TECHNOLOGY RESEARCH
·
2017
·
IF 0.459
Liangzhi Li,Lina Gu,Xin Ju,Cuiying Hu,Jiaolong Fu,Hongying Cheng,Pei Kang
This study investigated the production of erythritol by Trichosporonoides oedocephalis in response to the varying osmotic pressure. Osmotic pressure was exerted by adding NaCl or KCl into the fermentation broth. It was demonstrated that appropriate raise in osmotic pressure enhanced erythritol production, wherein 5 g/L KCl addition increased erythritol yield by 44.21% compared to the control. The reason for the significant increase in the erythritol production showed that the 5 g/L KCl addition accelerated the glucose utilization in the late period of fermentation time. It was also revealed that 5 g/L KCl increased the activity of erythrose reductase (ER) in the same fermentation period. In bioreactor, the erythritol yield with initial 5 g/L KCl addition was up to 50.54 g/L, which was 47.69% higher than the control (34.22 g/L). The study provided a novel fermentation regulation, that is, economical addition of KCl made more effective production of erythritol when using T. oedocephalis.
研究领域:
微生物学
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发酵工程
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生物技术
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DOI
高影响因子
BIORESOURCE TECHNOLOGY
·
2015
·
IF 4.494
Hong Guo,Shaolan Zou,Boshi Liu,Rongxin Su,Renliang Huang,Wei Qi,Minhua Zhang,Zhimin He
Enzyme recycling by re-adsorption is one of the primary methods for reducing enzyme usage in lignocellulose conversion. This work proposes the combination of an engineered yeast strain that expresses β-glucosidase with enzyme recycling to reduce the amount of supplemented β-glucosidase in enzyme recycling experiments. Using the engineered strain, a slight increase in ethanol concentration was obtained after a 96-h fermentation of pretreated corncobs. Ethanol concentrations increased by 34.7% and 62.7% in the following two recycle rounds using the engineered strain compared with those using its parental strain without β-glucosidase addition. Furthermore, with the addition of β-glucosidase at 30 CBU/g cellulose, the ethanol concentration after two recycle rounds exceeded 90% of that observed in the first SSF round with the engineered strain at a high initial cellulase loading of 45 FPU/g cellulose.
研究领域:
生物技术
·
酶工程
·
发酵工程
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DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
·
2018
·
IF 5.807
Daniela Parra-Ramírez,Alfredo Martinez,Carlos Ariel Cardona
In this work, d -lactic acid production was evaluated from a simulated hydrolysate of corn stover (32 g/L xylose, 42 g/L glucose) with the metabolically engineered Escherichia coli strain JU15. Based on the experimental results, a technical and economic analysis of the entire process was performed using the Aspen Plus software. As a result, it was possible to show that the strain can efficiently produce lactic acid from both sugars, reaching a final concentration of 40 g/L and a yield of 0.6 g lactic acid/g sugars. The process is economically viable at higher scales of 1000 tons/day. The cost distribution is influenced by the scale of the process; on a larger scale, the cost of raw materials represents a higher percentage of total cost than it does on smaller scales. The use of a metabolically engineered strain allows a better use of the sugars obtained from agroindustrial residues.
研究领域:
生物技术
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发酵工程
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工业微生物学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Jie Jia,Dandan Xiong,Jie Bai,Yirong Yuan,Qi Song,Tian Lan,Liangjie Tian,Chunfeng Guo,Xuebo Liu,Caixia Wang,Xiang Duan
Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of lactic acid fermented egg white in food system. In this paper, we systematically investigated the flavor and physicochemical properties of angel food cakes prepared by egg white fermented for different times (0, 3, 6 and 9 h). Results proved the utilization of 6 h-fermented egg white decreased the baking loss of cakes. And the flavor profiles of cakes with fermented egg white were significantly improved, resulting from the changed composition of egg white. The lightness, redness and yellowness were higher in cakes with 9 h-fermented egg white compared with control cakes. Meanwhile, the cakes with fermented egg white showed a lower volume and less resilient. These results suggested that fermented egg white could endow angel food cakes with improved aroma, and verified our previous viewpoint that lactic acid fermentation has a potential to be applied in egg products.
研究领域:
食品科学
·
发酵工程
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DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2017
·Vol. 27
·期 2
·519-524
·
IF 0.699
Yin Xiao-Yan,Zhong Wu-Kun,Huo Jiao,Chang Xu,Yang Zhong-Hua
In this paper, an optimal semi-continuous process for vinegar production from edible alcohol through biotransformation by acetic acid bacteria (AAB) WUST-01 was developed. The optimized medium composition for the starting-up stage was glucose 5.1 g/L, yeast extract 26.2 g/L, and ethanol 11.9 mL/L, and the optimal ethanol for the following semi-continuous stage was 50 mL/L. In the semi-continuous biotransformation process, the optimal withdraw ratio was 50% of working volume with 12 h cycle time. With these conditions, the total acidity could reach to 77.3 g/L and the acidity productivity could reach to 3.0 g/(L h) in a 5 L reactor. Furthermore, it was investigated to strengthen vinegar synthesis through enhancing alcohol dehydrogenase and aldehyde dehydrogenase activity in AAB by ferrous ion and pueraria flower extract as the enzyme regulators. With these regulators, the vinegar synthesis efficiency can be improved 16.3 and 13.2% respectively.
研究领域:
发酵工程
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微生物学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Haibin Yuan,Yanlin Li,Jianhang Tu,Tianyang Wang,Kaixian Zhu,Hongfeng Jia,Huachang Wu,Ping Dong
Since the key aroma compounds and bioactive profiles of Phyllanthus emblica fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematically evaluate the effects of five Saccharomyces cerevisiae strains on physicochemical properties, bioactive components, and volatile organic compound (VOC) profiles in PFW. Using an integrated flavoromics approach with chemometric analysis, we identified 110 VOCs. FR and D254 enhanced ester concentrations and antioxidant activity respectively, whereas strain L2323 significantly altered aroma complexity by promoting specific esters and alcohols. Multivariate analyses identified methyl nitrate and n-propyl acetate as discriminant markers among strains. Aroma-activity analyses further highlighted ethyl hexanoate, isoamyl acetate, and n-propyl acetate as major aroma contributors with distinctive strain-dependent distributions. These findings provide critical guidance for yeast strain selection and fermentation optimization to improve PFW quality, offering new insights for the development of functional fruit wines.
研究领域:
食品科学
·
发酵工程
·
代谢组学
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食品化学
·
应用微生物学
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产品关联
DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
·
2015
·
IF 4.494
Hongsen Zhang,Jian Zhang,Jie Bao
This study reported a high titer gluconic acid fermentation using dry dilute acid pretreated corn stover (DDAP) hydrolysate without detoxification. The selected fermenting strain Aspergillus niger SIIM M276 was capable of inhibitor degradation thus no detoxification on pretreated corn stover was required. Parameters of gluconic acid fermentation in corn stover hydrolysate were optimized in flasks and in fermentors to achieve 76.67 g/L gluconic acid with overall yield of 94.91%. The sodium gluconate obtained from corn stover was used as additive for extending setting time of cement mortar and similar function was obtained with starch based sodium gluconate. This study provided the first high titer gluconic acid production from lignocellulosic feedstock with potential of industrial applications.
研究领域:
生物技术
·
发酵工程
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）