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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