Altered redox status in Escherichia coli cells enhances pyruvate production in pH-adjusting culture with a fermenter
Improvements in pyruvate production process were examined using Escherichia coli BW25113∆ pta /pHfdh strain carrying the formate dehydrogenase gene of Mycobacterium vaccae to change the redox status of the cells. Glucose and formate concentrations, and oxygenation levels determined previously in a s...
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| Veröffentlicht in: | Bioprocess and biosystems engineering 2014-03, Vol.37 (3), p.377-381 |
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| creator | Ojima, Yoshihiro Matsuo, Nahoko Suparman, Asep Suryadarma, Prayoga Taya, Masahito |
| description | Improvements in pyruvate production process were examined using
Escherichia coli
BW25113∆
pta
/pHfdh strain carrying the formate dehydrogenase gene of
Mycobacterium vaccae
to change the redox status of the cells. Glucose and formate concentrations, and oxygenation levels determined previously in a shake-flask culture were applied for pyruvate production in a 1 l fermenter. However, pyruvate was not produced under the examined conditions. Detailed pH measurements during the fermenter culture using CaCO
3
revealed that maintaining the pH value around 6.0 plays an important role in stabilizing the pyruvate accumulation. In the pH-adjusting culture around 6.0 with NaOH solution, the concentration and yield of pyruvate were 8.96 g l
−1
and 0.48 g pyruvate g glucose
−1
, respectively, which were significantly higher than the values reported in the shake-flask culture (6.79 g l
−1
and 0.32 g pyruvate g glucose
−1
). |
| doi_str_mv | 10.1007/s00449-013-1002-7 |
| format | Article |
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Escherichia coli
BW25113∆
pta
/pHfdh strain carrying the formate dehydrogenase gene of
Mycobacterium vaccae
to change the redox status of the cells. Glucose and formate concentrations, and oxygenation levels determined previously in a shake-flask culture were applied for pyruvate production in a 1 l fermenter. However, pyruvate was not produced under the examined conditions. Detailed pH measurements during the fermenter culture using CaCO
3
revealed that maintaining the pH value around 6.0 plays an important role in stabilizing the pyruvate accumulation. In the pH-adjusting culture around 6.0 with NaOH solution, the concentration and yield of pyruvate were 8.96 g l
−1
and 0.48 g pyruvate g glucose
−1
, respectively, which were significantly higher than the values reported in the shake-flask culture (6.79 g l
−1
and 0.32 g pyruvate g glucose
−1
).</description><identifier>ISSN: 1615-7591</identifier><identifier>EISSN: 1615-7605</identifier><identifier>DOI: 10.1007/s00449-013-1002-7</identifier><identifier>PMID: 23797477</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Bioreactors ; Biotechnology ; Calcium Carbonate - chemistry ; Cell culture ; Cells ; Chemistry ; Chemistry and Materials Science ; Culture Media ; E coli ; Environmental Engineering/Biotechnology ; Escherichia coli ; Escherichia coli - metabolism ; Fermentation ; Food Science ; Hydrogen-Ion Concentration ; Industrial and Production Engineering ; Industrial Chemistry/Chemical Engineering ; Mycobacterium vaccae ; Original Paper ; Oxidation-Reduction ; Oxygenation ; Pyruvic Acid - metabolism ; Sodium hydroxide ; Temperature effects</subject><ispartof>Bioprocess and biosystems engineering, 2014-03, Vol.37 (3), p.377-381</ispartof><rights>Springer-Verlag Berlin Heidelberg 2013</rights><rights>Springer-Verlag Berlin Heidelberg 2014</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c442t-c2f26280f7841fc335b694745f422a8a8acacf1dce14e24208f9d83d6d1a6da73</citedby><cites>FETCH-LOGICAL-c442t-c2f26280f7841fc335b694745f422a8a8acacf1dce14e24208f9d83d6d1a6da73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00449-013-1002-7$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00449-013-1002-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23797477$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ojima, Yoshihiro</creatorcontrib><creatorcontrib>Matsuo, Nahoko</creatorcontrib><creatorcontrib>Suparman, Asep</creatorcontrib><creatorcontrib>Suryadarma, Prayoga</creatorcontrib><creatorcontrib>Taya, Masahito</creatorcontrib><title>Altered redox status in Escherichia coli cells enhances pyruvate production in pH-adjusting culture with a fermenter</title><title>Bioprocess and biosystems engineering</title><addtitle>Bioprocess Biosyst Eng</addtitle><addtitle>Bioprocess Biosyst Eng</addtitle><description>Improvements in pyruvate production process were examined using
Escherichia coli
BW25113∆
pta
/pHfdh strain carrying the formate dehydrogenase gene of
Mycobacterium vaccae
to change the redox status of the cells. Glucose and formate concentrations, and oxygenation levels determined previously in a shake-flask culture were applied for pyruvate production in a 1 l fermenter. However, pyruvate was not produced under the examined conditions. Detailed pH measurements during the fermenter culture using CaCO
3
revealed that maintaining the pH value around 6.0 plays an important role in stabilizing the pyruvate accumulation. In the pH-adjusting culture around 6.0 with NaOH solution, the concentration and yield of pyruvate were 8.96 g l
−1
and 0.48 g pyruvate g glucose
−1
, respectively, which were significantly higher than the values reported in the shake-flask culture (6.79 g l
−1
and 0.32 g pyruvate g glucose
−1
).</description><subject>Bioreactors</subject><subject>Biotechnology</subject><subject>Calcium Carbonate - chemistry</subject><subject>Cell culture</subject><subject>Cells</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Culture Media</subject><subject>E coli</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Escherichia coli</subject><subject>Escherichia coli - metabolism</subject><subject>Fermentation</subject><subject>Food Science</subject><subject>Hydrogen-Ion Concentration</subject><subject>Industrial and Production Engineering</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Mycobacterium vaccae</subject><subject>Original Paper</subject><subject>Oxidation-Reduction</subject><subject>Oxygenation</subject><subject>Pyruvic Acid - metabolism</subject><subject>Sodium hydroxide</subject><subject>Temperature effects</subject><issn>1615-7591</issn><issn>1615-7605</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>BENPR</sourceid><recordid>eNqNkV1rFTEQhoMotrb-AG8k4I03qzPZ7Gb3spRqhUJv2uslTSY9OezJHvOh7b83y2lFBEHCkAzzzDsZXsbeIXxCAPU5AUg5NoBtU3PRqBfsGHvsGtVD9_L53Y14xN6ktAXAbhDwmh2JVo1KKnXM8tmcKZLlNZYHnrLOJXEf-EUyG4rebLzmZpk9NzTPiVPY6GAo8f1jLD90Jr6Piy0m-yWsbfvLRtttSdmHe27KnEsk_tPnDdfcUdxRqONO2Sun50Rvn-4Tdvvl4ub8srm6_vrt_OyqMVKK3BjhRC8GcGqQ6Ezbdnf9KJXsnBRCD_UYbRxaQyhJSAGDG-3Q2t6i7q1W7Qn7eNCtf_xeKOVp59O6hw60lDRhJ3BEHFX_Hyj2qhMSVtUPf6HbpcRQF1kpaBVKgErhgTJxSSmSm_bR73R8nBCm1b3p4N5U3VtzMa3K75-Uy92O7O-OZ7sqIA5AqqVwT_GP0f9U_QXBZqVK</recordid><startdate>20140301</startdate><enddate>20140301</enddate><creator>Ojima, Yoshihiro</creator><creator>Matsuo, Nahoko</creator><creator>Suparman, Asep</creator><creator>Suryadarma, Prayoga</creator><creator>Taya, Masahito</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7QO</scope><scope>7X8</scope></search><sort><creationdate>20140301</creationdate><title>Altered redox status in Escherichia coli cells enhances pyruvate production in pH-adjusting culture with a fermenter</title><author>Ojima, Yoshihiro ; Matsuo, Nahoko ; Suparman, Asep ; Suryadarma, Prayoga ; Taya, Masahito</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c442t-c2f26280f7841fc335b694745f422a8a8acacf1dce14e24208f9d83d6d1a6da73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Bioreactors</topic><topic>Biotechnology</topic><topic>Calcium Carbonate - chemistry</topic><topic>Cell culture</topic><topic>Cells</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Culture Media</topic><topic>E coli</topic><topic>Environmental Engineering/Biotechnology</topic><topic>Escherichia coli</topic><topic>Escherichia coli - metabolism</topic><topic>Fermentation</topic><topic>Food Science</topic><topic>Hydrogen-Ion Concentration</topic><topic>Industrial and Production Engineering</topic><topic>Industrial Chemistry/Chemical Engineering</topic><topic>Mycobacterium vaccae</topic><topic>Original Paper</topic><topic>Oxidation-Reduction</topic><topic>Oxygenation</topic><topic>Pyruvic Acid - metabolism</topic><topic>Sodium hydroxide</topic><topic>Temperature effects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ojima, Yoshihiro</creatorcontrib><creatorcontrib>Matsuo, Nahoko</creatorcontrib><creatorcontrib>Suparman, Asep</creatorcontrib><creatorcontrib>Suryadarma, Prayoga</creatorcontrib><creatorcontrib>Taya, Masahito</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><collection>Biotechnology Research Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Bioprocess and biosystems engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ojima, Yoshihiro</au><au>Matsuo, Nahoko</au><au>Suparman, Asep</au><au>Suryadarma, Prayoga</au><au>Taya, Masahito</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Altered redox status in Escherichia coli cells enhances pyruvate production in pH-adjusting culture with a fermenter</atitle><jtitle>Bioprocess and biosystems engineering</jtitle><stitle>Bioprocess Biosyst Eng</stitle><addtitle>Bioprocess Biosyst Eng</addtitle><date>2014-03-01</date><risdate>2014</risdate><volume>37</volume><issue>3</issue><spage>377</spage><epage>381</epage><pages>377-381</pages><issn>1615-7591</issn><eissn>1615-7605</eissn><abstract>Improvements in pyruvate production process were examined using
Escherichia coli
BW25113∆
pta
/pHfdh strain carrying the formate dehydrogenase gene of
Mycobacterium vaccae
to change the redox status of the cells. Glucose and formate concentrations, and oxygenation levels determined previously in a shake-flask culture were applied for pyruvate production in a 1 l fermenter. However, pyruvate was not produced under the examined conditions. Detailed pH measurements during the fermenter culture using CaCO
3
revealed that maintaining the pH value around 6.0 plays an important role in stabilizing the pyruvate accumulation. In the pH-adjusting culture around 6.0 with NaOH solution, the concentration and yield of pyruvate were 8.96 g l
−1
and 0.48 g pyruvate g glucose
−1
, respectively, which were significantly higher than the values reported in the shake-flask culture (6.79 g l
−1
and 0.32 g pyruvate g glucose
−1
).</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>23797477</pmid><doi>10.1007/s00449-013-1002-7</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1615-7591 |
| ispartof | Bioprocess and biosystems engineering, 2014-03, Vol.37 (3), p.377-381 |
| issn | 1615-7591 1615-7605 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1521911976 |
| source | MEDLINE; Springer Nature - Complete Springer Journals |
| subjects | Bioreactors Biotechnology Calcium Carbonate - chemistry Cell culture Cells Chemistry Chemistry and Materials Science Culture Media E coli Environmental Engineering/Biotechnology Escherichia coli Escherichia coli - metabolism Fermentation Food Science Hydrogen-Ion Concentration Industrial and Production Engineering Industrial Chemistry/Chemical Engineering Mycobacterium vaccae Original Paper Oxidation-Reduction Oxygenation Pyruvic Acid - metabolism Sodium hydroxide Temperature effects |
| title | Altered redox status in Escherichia coli cells enhances pyruvate production in pH-adjusting culture with a fermenter |
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