Minimizing acetate formation in E. coli fermentations.

Minimizing acetate formation in E. coli fermentations. Research Abstract Details 

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Minimizing acetate formation in E. coli fermentations. Abstract Text:

Marjan De Mey,Sofie De Maeseneire,Wim Soetaert,Erick Vandamme,Marjan De Mey,Sofie De Maeseneire,Wim Soetaert,Erick Vandamme,

Escherichia coli remains the best-established production organism in industrial biotechnology. However, when aerobic fermentation runs at high growth rates, considerable amounts of acetate are accumulated as by-product. This by-product has negative effects on growth and protein production. Over the last 20 years, substantial research efforts have been expended on reducing acetate accumulation during aerobic growth of E. coli on glucose. From the onset it was clear that this quest would not be a simple or uncomplicated one. Simple deletion of the acetate pathway reduced the acetate accumulation, but other by-products were formed. This mini review gives a clear outline of these research efforts and their outcome, including bioprocess level approaches and genetic approaches. Recently, the latter seems to have some promising results.

Minimizing acetate formation in E. coli fermentations. Publishing Authors By Initials

M De Mey,S De Maeseneire,W Soetaert,E Vandamme,M De Mey,S De Maeseneire,W Soetaert,E Vandamme,

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Minimizing acetate formation in E. coli fermentations. Journal Published:

PUBLICATION TYPE: Journal Article

Journal: Journal of industrial microbiology & biotechnology

VOLUME: 34

Page Numbers: 689-700

Journal Abbreviation: J. Ind. Microbiol. Biotechnol.

ISSN: 1367-5435

DAY: 1

MONTH: 08

YEAR: 2007

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LANGUAGE: eng

NlmUniqueID: 9705544

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AFFILIATION: Laboratory of Industrial Microbiology and Biocatalysis, Department of Biochemical and Microbial Technology, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, 9000, Ghent, Belgium, Marjan.DeMey@UGent.be.

Country: England

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MEDLINETA: J Ind Microbiol Biotechnol

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