Construction and breeding of an engineered bacterium for high-efficiency synthesis of 5-hydroxyvaleric acid

  • LI Junlin ,
  • CHEN Yonghua ,
  • GUO Chuanzhuang ,
  • WANG Jianbin ,
  • MA Chunling ,
  • WANG Junqing ,
  • WANG Ruiming
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  • 1(College of Biotechnology, Qilu University of Technology, Jinan 250353, China)
    2(Dongxiao Biotechnology Co.Ltd., Weifang 262218, China)

Received date: 2025-12-17

  Revised date: 2026-02-07

  Online published: 2026-09-21

Abstract

5-Hydroxyvaleric acid is a bio-based platform compound for the synthesis of δ-valerolactone and high-performance biodegradable polymers, and is of significant importance in the fields of green chemistry and novel materials.Constructing a genetically stable and high-yield strain is essential for the efficient biosynthesis of 5-hydroxyvalerate.In this study, a recombinant strain, DX-JN, was constructed using high-throughput screening markers, and the relationship between 5-hydroxyvaleric acid production and fluorescence intensity was established.Engineered strains producing 5-hydroxyvaleric acid were screened based on fluorescence intensity through a combination of ultraviolet (UV) mutagenesis and flow cytometry.Using this method, a high-yield 5-hydroxyvaleric acid-producing Escherichia coli strain, DXMCJN6-1, was obtained.A final yield of 15.99 g/L of 5-hydroxyvaleric acid was achieved when 30 g/L of glucose was consumed, corresponding to a glucose conversion rate of 53.3%.In contrast, the control strain DX-JN synthesized 8.71 g/L 5-hydroxyvaleric acid with a glucose conversion rate of 29%.Notably, the 5-hydroxyvaleric acid yield was significantly increased following high-throughput screening.Overall, both acid production and fermentation performance of the strain were enhanced through high-throughput strain breeding.

Cite this article

LI Junlin , CHEN Yonghua , GUO Chuanzhuang , WANG Jianbin , MA Chunling , WANG Junqing , WANG Ruiming . Construction and breeding of an engineered bacterium for high-efficiency synthesis of 5-hydroxyvaleric acid[J]. Food and Fermentation Industries, 2026 , 52(17) : 55 -60 . DOI: 10.13995/j.cnki.11-1802/ts.045535

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