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Table 1 Ethanol production of Z. mobilis under acetic acid or low pH stresses

From: Engineered Zymomonas mobilis tolerant to acetic acid and low pH via multiplex atmospheric and room temperature plasma mutagenesis

Strain Fermentation time (h) Glucose consumed (g/L) Ethanol References
Titer (g/L) Yield (g/g glucose consumed) Productivity (g/L/h)
50 g/L glucose, pH 6.0 This study
 AQ8-1 28 48.06 ± 0.64 23.44 ± 1.25 0.49 ± 0.03 0.84 ± 0.04
 AC8-9 28 48.65 ± 0.84 24.45 ± 1.08 0.50 ± 0.02 0.87 ± 0.04
 PH1-29 24 49.32 ± 0.60 23.82 ± 0.44 0.48 ±  0.00 0.99 ± 0.02
 ZM4 28 45.03 ± 0.28
(< 0.01)
23.11 ± 0.06
(0.29)
0.51 ± 0.00
(0.17)
0.83 ± 0.00
(0.54)
50 g/L glucose + 5 g/L acetic acid
 AQ8-1 20 51.77 ± 0.29 23.67 ± 2.61 0.46 ± 0.05 1.18 ± 0.13
 AC8-9 20 51.42 ± 0.40 25.67 ± 0.23 0.50 ± 0.01 1.28 ± 0.01
 ZM4 32 50.41 ± 0.54
(0.03)
23.47 ± 0.45
(0.32)
0.47 ± 0.00
(0.36)
0.73 ± 0.01
(< 0.01)
50 g/L glucose + 7 g/L acetic acid
 AQ8-1 40 49.74 ± 0.81 25.41 ± 0.43 0.51 ± 0.01 0.64 ± 0.01
 AC8-9 56 51.24 ± 0.54 25.34 ± 0.44 0.49 ± 0.00 0.45 ± 0.01
 ZM4 60 7.35 ± 1.10
(< 0.01)
2.77 ± 0.05
(< 0.01)
0.38 ± 0.07
(0.01)
0.05 ± 0.00
(< 0.01)
50 g/L glucose + 8 g/L acetic acid
 AQ8-1 64 49.59 ± 0.27 20.76 ± 1.16 0.42 ± 0.02 0.32 ± 0.02
 AC8-9 72 41.85 ± 4.22 21.46 ± 1.11 0.43 ± 0.00 0.30 ± 0.02
 ZM4 76 3.00 ± 0.32
(< 0.01)
0.48 ± 0.03
(< 0.01)
0.16 ± 0.01
(< 0.01)
0.01 ± 0.00
(< 0.01)
50 g/L glucose, pH 4.0
 PH1-29a 24 49.60 ± 0.45 23.84 ± 0.56 0.48 ± 0.01 0.99 ± 0.02
 PH1-29b 32 50.23 ± 0.01 23.09 ± 1.08 0.46 ± 0.02 0.72 ± 0.03
 ZM4a 40 23.15 ± 1.24 11.00 ± 0.38 0.48 ± 0.01 0.27 ± 0.01
 ZM4b 40 8.51 ± 0.34
(< 0.01)
3.87 ± 0.06
(< 0.01)
0.46 ± 0.02
(0.28)
0.10 ± 0.00
(< 0.01)
50 g/L glucose, pH 3.5
 PH1-29a 52 49.89 ± 0.16 23.04 ± 2.63 0.46 ± 0.05 0.44 ± 0.05
 PH1-29b 88 50.05 ± 0.02 23.93 ± 0.19 0.48 ± 0.00 0.27 ± 0.00
 ZM4a 60 3.17 ± 0.48
(< 0.01)
1.45 ± 0.16
(< 0.01)
0.46 ± 0.02
(0.73)
0.02 ± 0.00
(< 0.01)
100 g/L glucose 2.1 g/L acetic acid, pH 4.22c Ma et al.
 A7-2 24 N/A 49.05 0.49 2.04
100 g/L glucose 4.2 g/L acetic acid, pH 3.97c
 A7-2 24 N/A 48.69 0.49 2.03
100 g/L glucose 6.3 g/L acetic acid, pH 3.85c
 A7-2 24 N/A 47.53 0.48 1.98
100 g/L glucose 6.3 g/L acetic acid pH 6.0d Zhao et al.
 ZM401 24 99.9 48.9 0.49 2.04
 ZM4 24 99.9 46.0 0.46 1.92
100 g/L glucose 8.4 g/L acetic acid, pH 6.0d
 ZM401 24 99.9 48.3 0.48 2.01
 ZM4 24 97.6 44.0 0.45 1.83
100 g/L glucose 10.5 g/L acetic acid, pH 6.0d
 ZM401 36 97.4 46.2 0.47 1.28
 ZM4 48 67.5 23.9 0.35 0.50
120 g/L glucose 16 g/L sodium acetate, pH 5.0 Liu et al.
 ZMA-142e 56 103.9 48.0 0.46 0.86
 ZMA-142f 36 97.2 60.8 0.63 1.69
 ZMA-167e 64 100.7 44.3 0.44 0.69
 ZMA-167f 38 86.6 47.4 0.55 1.25
  1. p values calculated by one-way ANOVA are listed in brackets. Three repeats were performed for each strain, and error bars indicated standard deviation
  2. aSterilized and bunsterilized RM containing 50 g/L glucose
  3. cConcentrations of acetic acid were evaluated based on that original data (0.2%, 0.4%, and 0.6% (v/v) acetic acid was added, respectively)
  4. dAdding 2 N KOH to adjust pH value to 6.0
  5. eSeed culture in RM; fermentation in RM with 195 mM sodium acetate
  6. fSeed culture in RM with 146 mM sodium acetate; fermentation in RM with 195 mM sodium acetate