Food and Fermentation Industries

Metabolic engineering and fermentation properties of Clostridium acetobutylicum

  • FANG Xue ,
  • LIU Gang ,
  • XING Miao ,
  • WANG Shao-wen
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Online published: 2014-02-25

Abstract

Clostridium acetobutylicum is a good strain for simultaneous saccharification and fermentation of lignocellulosic. It can produce acetone,butanol,ethanol and other products from a wide variety of carbohydrates such as glucose,xylose,arabinose and cellobiose. The metabolic flux of C. acetobutylicum was redirected through metabolic engineering technology to obtain strains for simultaneous saccharification and fermentation of lignocellulose with better fermentation properties. An integrational plasmid pTAEE containing two homologous fragments derived from the promoter and the terminal fragments of acetyl coenzyme A acetyltransferase gene( thl) and the open reading frame( ORF) of aldehyde/alcohol dehydrogenase E gene( adhE) as well as the erythromycin resistance gene,was constructed and introduced into C. acetobutylicum ATCC 824 by electroporation. The recombinant transformants grown on plates containing erythromycin were validated by PCR amplification and sequencing of the amplified fragments. It indicated that adhE of plasmid pTAEE was integrated into the chromosome through single crossover recombination,however thl gene remained undestroyed. The mutant's yield of ethanol was 2. 3%,which was increased by 15% compared with wild type. The ethanol concentration was 0. 39 g / L,which was equal to wild type. And the yield of butanol was 41. 6%,which was increased by 69% compared with wild type. The butanol concentration was 6. 9 g / L, which was increased by 41% compared with wild type. It provided novel technology basis for surveying of strain for lignocellulose fermentation with better properties.

Cite this article

FANG Xue , LIU Gang , XING Miao , WANG Shao-wen . Metabolic engineering and fermentation properties of Clostridium acetobutylicum[J]. Food and Fermentation Industries, 2014 , 40(02) : 99 -105 . DOI: 10.13995/j.cnki.11-1802/ts.2014.02.013

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