Food and Fermentation Industries

Effect of perR gene knock-out on shake-flask fermentation of Clostridium acetobutylicum

  • PEI Jian-xin ,
  • PANG Hao ,
  • ZUO Wen-Pu ,
  • LIN Li-hua ,
  • GUO Yuan ,
  • YAN Shao-min ,
  • HUANG Ri-bo
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Online published: 2014-02-25

Abstract

In order to reduce the anaerobic fermentation environment and enhance the tolerance of molecular oxygen,a Clostridium acetobutylicum mutant with peroxide regulon repressors( perR) gene in-frame deletion was constructed through Group Ⅱ Intron knock-out recombination. The effect of perR knock-out on fermentation characteristics of the mutant was investigated by shake-flask fermentation experiments. The fermentation results showed that C. acetobutylicum ATCC824-δperR could enhance the yield of butanol with 7. 89% by the stationary state fermentation compared with the C. acetobutylicum ATCC 824. The yield of butanol of C. acetobutylicum ATCC 824-δperR was 3. 34 times that of C. acetobutylicum ATCC 824 when the rotate speed was 200 r / min. Results showed that C. acetobutylicum ATCC 824-δperR constructed by group II introns knock out system could reduce molecular oxygen damage in the process of fermentation,thus reduce fermentation costs.

Cite this article

PEI Jian-xin , PANG Hao , ZUO Wen-Pu , LIN Li-hua , GUO Yuan , YAN Shao-min , HUANG Ri-bo . Effect of perR gene knock-out on shake-flask fermentation of Clostridium acetobutylicum[J]. Food and Fermentation Industries, 2014 , 40(02) : 94 -98 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.012

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