Results 11 to 20 of about 8,292 (181)

A synergistic strategy of metabolic engineering and flocculation recycling for enhanced acetoin production in Zymomonas mobilis [PDF]

Synthetic and Systems Biotechnology
Acetoin, a valuable platform chemical, faces sustainability challenges in its traditional energy-intensive synthesis. Microbial fermentation using microorganisms such as Zymomonas mobilis offers a promising alternative.
Weiwei Bao, Qiqun Peng, Hongxiang Yu, Hongwei Yang, Shihui Yang   +4 more
doaj   +2 more sources

Metabolic engineering of Methanothermobacter thermautotrophicus ΔH for recombinant acetoin production [PDF]

Metabolic Engineering Communications
Thermophilic methanogens of the genus Methanothermobacter are established biocatalysts in power-to-gas applications, converting H2 and CO2 into CH4 through the process of methanogenesis.
Tina Baur, Maximilliene T. Allaart, Aaron Zipperle, Gabriela Contreras, Christian Fink, Largus T. Angenent, Bastian Molitor   +6 more
doaj   +2 more sources

Effect of nitrogen, carbon sources and agitation speed on acetoin production of Bacillus subtilis SF4-3

Electronic Journal of Biotechnology, 2016
Background: Currently, microbial fermentation method has become the research hotspot for acetoin production. In our previous work, an acetoin-producing strain, Bacillus subtilis SF4-3, was isolated from Japanese traditional fermented food natto. However,
Yanjun Tian, Yixiao Fan, Jianjun Liu, Xiangying Zhao, Wei Chen   +4 more
exaly   +3 more sources

Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization [PDF]

Frontiers in Microbiology
Acetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum ...
Yerui OuYang, Yerui OuYang, Shaoqing Zou, Shaoqing Zou, Panpan Liu, Panpan Liu, Linfeng Xie, Linfeng Xie, Yiwen Xiao, Yiwen Xiao, Ya Wang, Ya Wang, Guangjie Wu, Guangjie Wu, Jiantao Liu, Jiantao Liu, Jiantao Liu, Bin Liu, Bin Liu, Boliang Gao, Boliang Gao, Du Zhu, Du Zhu, Du Zhu, Du Zhu   +24 more
doaj   +2 more sources

Polyphasic Characterization of Acetobacter indonesiensis UNPADCC 01-5 Isolated From a Traditional Fermented Food, Oncom Merah. [PDF]

Environ Microbiol Rep
The polyphasic approach (morphology, physiology, biochemistry and genetics) was used to characterize Acetobacter indonesiensis strain UNPADCC 01‐5, which was isolated from oncom merah. The strain's potential as a culture for acidic fermentations and a biofunctional agent was supported by its adaptive characteristics, which included acid tolerance ...
Syaputri Y, Zahra E, Azzahra RN, Annisa, Iswhara DA, Lengkey FO, Fauzia S, Jia X, Wulandari AP, Safitri R.   +9 more
europepmc   +2 more sources

Metabolic Engineering of Escherichia coli for High-Level Production of (R)-Acetoin from Low-Cost Raw Materials

Microorganisms, 2023
Acetoin is an important four-carbon platform chemical with versatile applications. Optically pure (R)-acetoin is more valuable than the racemate as it can be applied in the asymmetric synthesis of optically active α-hydroxy ketone derivatives ...
Mengxue Diao, Xianrui Chen, Jing Li, Ya’nan Shi, Bo Yu, Zhilin Ma, Jianxiu Li, Nengzhong Xie   +7 more
doaj   +1 more source

Characterization and Regulation of the Acetolactate Synthase Genes Involved in Acetoin Biosynthesis in Acetobacter pasteurianus

Foods, 2021
Acetoin is an important aroma-active chemical in cereal vinegars. Acetobacter pasteurianus was reported to make a significant contribution to acetoin generation in cereal vinegars.
Jingyi Zhao, Zhe Meng, Xiaolong Ma, Shumei Zhao, Yang An, Zijun Xiao   +5 more
doaj   +1 more source

Metabolic Engineering of Zymomonas mobilis for Acetoin Production by Carbon Redistribution and Cofactor Balance

Fermentation, 2023
Biorefinery to produce value-added biochemicals offers a promising alternative to meet our sustainable energy and environmental goals. Acetoin is widely used in the food and cosmetic industries as taste and fragrance enhancer.
Weiwei Bao, Wei Shen, Qiqun Peng, Jun Du, Shihui Yang   +4 more
doaj   +1 more source

Two-stage pH control strategy based on the pH preference of acetoin reductase regulates acetoin and 2,3-butanediol distribution in Bacillus subtilis. [PDF]

PLoS ONE, 2014
Acetoin reductase/2,3-butanediol dehydrogenase (AR/BDH), which catalyzes the interconversion between acetoin and 2,3-butanediol, plays an important role in distribution of the products pools.
Xian Zhang, Teng Bao, Zhiming Rao, Taowei Yang, Zhenghong Xu, Shangtian Yang, Huazhong Li   +6 more
doaj   +1 more source

Whole-Cell Biocatalytic Production of Acetoin with an aldC-Overexpressing Lactococcus lactis Using Soybean as Substrate

Foods, 2023
Douchi is a traditional Chinese fermented soybean product, in which acetoin is a key flavor substance. Here, the α-acetolactate decarboxylase gene aldC was cloned from Lactiplantibacillus (L.) plantarum and overexpressed in Lactococcus (L.) lactis NZ9000
Huajun Luo, Weihong Liu, Yiyong Luo, Zongcai Tu, Biqin Liu, Juan Yang   +5 more
doaj   +1 more source