Tolerance and adaptive evolution of triacylglycerol-producing Rhodococcus opacus to lignocellulose-derived inhibitors

Table 3 TAG production of strain MITXM-61 on levulinic acid and acetic acid

A. Fermentation kinetics
Carbon source	Growth, CDW	TAG production as fatty acids		Residual substrate	Fatty acid yield
Carbon source	g L ⁻¹ of culture	% CDW	g L ⁻¹ of culture	g L ⁻¹ of culture	%
Levulinic acid	0.68 (±0.04)	38.1 (±3.1)	0.26 (±0.03)	0.05 (±0.03)	13.3 (±1.9)
Acetic acid	0.63 (±0.05)	34.1 (±3.4)	0.21 (±0.03)	0.00 (±0.00)	10.7 (±1.2)
Glucose	0.73 (±0.02)	42.3 (±2.2)	0.31 (±0.01)	0.00 (±0.00)	15.4 (±0.6)
B. Fatty acid composition profile as % of total acids (g g ⁻¹ ) of TAGs
Fatty acid species			Carbon source
Fatty acid species		Levulinic acid	Acetic acid		Glucose
Myristic acid (C14:0)		1.0 (±0.0)	2.0 (±0.0)		1.8 (±0.2)
Pentadecanoic acid (C15:0)		23.0 (±1.0)	7.3 (±0.6)		5.5 (±0.6)
Palmitic acid (C16:0)		6.7 (±0.6)	23.3 (±1.2)		25.9 (±1.9)
Palmitoleic acid (C16:1)		2.3 (±0.6)	7.3 (±0.6)		8.5 (±0.5)
Heptadecanoic acid (C17:0)		21.3 (±0.6)	13.3 (±0.6)		11.3 (±1.2)
cis-10-Heptadecenoic acid (C17:1)		37.7 (±0.6)	20.0 (±1.0)		16.8 (±1.0)
Stearic acid (C18:0)		1.0 (±0.0)	4.3 (±0.6)		4.6 (±0.4)
Oleic acid (C18:1)		6.0 (±0.0)	21.7 (±0.6)		24.8 (±0.9)
Linoleic acid (C18:2)		1.2 (±0.2)	0.7 (±0.3)		1.0 (±0.3)

The strain was cultivated in modified defined media containing 2.0 g L⁻¹ of levulinic acid, acetic acid, or glucose supplemented with 0.125 g L⁻¹ (NH₄)₂SO₄ for 3 days. Data are results of triplicate experiments, ±s.d.

ISSN: 2731-3654