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Two-stage oxygen supply strategy based on energy metabolism analysis for improving acetic acid production by Acetobacter pasteurianus

  • Yu Zheng
  • Yangang Chang
  • Renkuan Zhang
  • Jia Song
  • Ying Xu
  • Jing Liu
  • Min Wang
Fermentation, Cell Culture and Bioengineering - Original Paper

Abstract

Oxygen acts as the electron acceptor to oxidize ethanol by acetic acid bacteria during acetic acid fermentation. In this study, the energy release rate from ethanol and glucose under different aerate rate were compared, and the relationship between energy metabolism and acetic acid fermentation was analyzed. The results imply that proper oxygen supply can maintain the reasonable energy metabolism and cell tolerance to improve the acetic acid fermentation. Further, the transcriptions of genes that involve in the ethanol oxidation, TCA cycle, ATP synthesis and tolerance protein expression were analyzed to outline the effect of oxygen supply on cell metabolism of Acetobacter pasteurianus. Under the direction of energy metabolism framework a rational two-stage oxygen supply strategy was established to release the power consumption and substrates volatilization during acetic acid fermentation. As a result, the acetic acid production rate of 1.86 g/L/h was obtained, which were 20.78% higher than that of 0.1 vvm one-stage aerate rate. And the final acetic acid concentration and the stoichiometric yield were 88.5 g/L and 94.1%, respectively, which were 84.6 g/L and 89.5% for 0.15 vvm one-stage aerate rate.

Keywords

Acetic acid fermentation Acetobacter pasteurianus Energy metabolism Oxygen supply 

Notes

Acknowledgements

This work was supported by National Natural Science Foundation of China (31471722, 31671851), National Key R&D Program of China (2016YFD0400505), Tianjin Municipal Science and Technology Commission (16YFZCNC00650, 17PTGCCX00190), Rural Affairs Committee of Tianjin (201701180) and the Innovative Research Team of Tianjin Municipal Education Commission (TD13-5013).

Author Contributions

YZ and YC conceived and designed the study. RZ, YX and JL performed the experiments. JS reviewed and edited the manuscript. MW is the PI who received the grant and coordinated the project. All authors have read and approved the manuscript.

Supplementary material

10295_2018_2060_MOESM1_ESM.docx (15 kb)
Supplementary material 1 (DOCX 15 kb)

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Copyright information

© Society for Industrial Microbiology and Biotechnology 2018

Authors and Affiliations

  • Yu Zheng
    • 1
  • Yangang Chang
    • 1
  • Renkuan Zhang
    • 1
  • Jia Song
    • 1
  • Ying Xu
    • 1
  • Jing Liu
    • 1
  • Min Wang
    • 1
  1. 1.State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, College of BiotechnologyTianjin University of Science and TechnologyTianjinPeople’s Republic of China

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