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Recombinant and strains were engineered by simultaneous chemical and ultraviolet-induced random mutagenesis to enhance bio-alcohol production. Our study investigated the bio-alcohol production of six variants of (EM1-6) and mutants (BM1-6). The induced mutation in the EM variants increased isobutanol (C4 alcohol) production most effectively, whereas pH adjustment and additional l-valine feeding increased isobutanol production by the BM variants. In contrast, pH adjustment or l-valine addition negatively affected isobutanol production by the EM variants. The highest titer of 5.07 g/L of isobutanol from a 40 g/L yeast extract medium (YEM) was achieved by the EM1 variant, whereas 0.57 g/L of isobutanol from YEM supplemented with 5 g/L of l-valine was obtained from the BM5 variant. These results can be applied in further research on engineering production hosts and improving production titers to utilize heterogenous bioresources in the future.
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http://dx.doi.org/10.1007/s13205-022-03340-x | DOI Listing |
Food Res Int
November 2025
State Key Laboratory of Agricultural Microbiology and College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address:
This study investigated the effects of adding Saccharomycopsis fibuligera (SF) and Pichia kudriavzevii (PK) on microbial communities and flavor substances in industrial xiaoqu light-flavor baijiu production. The result showed that the highest acidity was found in the control group (CK: Saccharomyces cerevisiae and Rhizopus) at the end of fermentation. SF and PK promoted the growth of Rhizopus while decreasing the abundance of S.
View Article and Find Full Text PDFFoods
August 2025
Agricultural Chemistry, Soil Science and Microbiology Department, University of Córdoba, Campus of Rabanales, N-IV Road, Km 396, 14071 Córdoba, Spain.
The most notable effects of climate change on wine production are higher alcohol levels, lower acidity and changes to the regions suitable for growing grapes. One solution to acidity problems is the use of , a yeast that produces lactic acid during fermentation, albeit at the cost of reduced aromatic complexity. A novel approach to addressing this problem is to use to produce wines with a very high acidity, regardless of other parameters, for subsequent blending with a control wine with a naturally low acidity.
View Article and Find Full Text PDFFront Microbiol
August 2025
Shandong Academy of Grape, Jinan, Shandong, China.
The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by -glucosidase to release free volatile aroma compounds, thereby enhancing the aromatic quality of wine. This study aimed to screen and characterize indigenous non- strains with -glucosidase activity for their potential to enhance terpenoid aroma compounds during wine fermentation. Grapes collected from 14 vineyard plots in the Penglai Wine Region (China) underwent spontaneous fermentation and yielded 203 single colonies.
View Article and Find Full Text PDFFront Bioeng Biotechnol
August 2025
Hubei Key Laboratory of Quality and Safety of Traditional Chinese Medicine and Health Food, Jing Brand Co., Ltd., Daye, China.
This study aimed to explore the microbial contribution to flavor compound production by analysing the succession patterns and metabolic functional characteristics of microbial communities during preparation, saccharification, and fermentation processes of rice-flavor Baijiu (RFB). The physicochemical parameters during RFB fermentation were systematically monitored, and the volatile flavor profile was characterized using headspace solid-phase microextraction gas chromatography‒mass spectrometry (HS-SPME-GC-MS). Concurrently, metagenomic sequencing was employed to elucidate the microbial community structure and its temporal dynamics throughout the fermentation process.
View Article and Find Full Text PDFBioprocess Biosyst Eng
August 2025
Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati, 781039, India.
There is significant interest in employing cyanobacteria for eco-friendly biofuel production, utilizing CO and sunlight. Recent advancements highlight the advantages of pathway engineering in cyanobacteria in enhancing the yields of biobutanol from the engineered strains. Isobutanol has excellent potential as an alternative fuel and can be blended with gasoline in ratios reaching 100% for use in existing internal combustion engines (ICE).
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