Co-production of acetoin and succinic acid by metabolically engineered Enterobacter cloacae

Table 1 Fermentation profiles of the gene knockout strains of E. cloacae

Strain	WT	∆budC	∆ldhA	∆budC∆ldhA
Final pH	5.92 ± 0.007	6.08 ± 0.071	6.09 ± 0.0035	5.9 ± 0.028
Consumed glucose (g L⁻¹)	92.2 ± 0	90.8 ± 0	92.7 ± 0	91.4 ± 4.34
Final OD₆₀₀	8.92 ± 0.057	7.83 ± 0.028	9.345 ± 0.274	8.245 ± 0.12
Final succinic acid (g L⁻¹)	2.35 ± 0.071	1.05 ± 0.071	2.8 ± 0.141	2.75 ± 0.071
Final acetoin (g L⁻¹)	1.25 ± 0.071	18.6 ± 0.99	1.35 ± 0.212	17.75 ± 0.354
Final 2,3-BDO (g L⁻¹)	28.75 ± 0.212	7.7 ± 0.849	29.05 ± 0.212	8.15 ± 0.071
Final lactic acid (g L⁻¹)	ND	2.6 ± 0.283	ND	ND
Final acetic acid (g L⁻¹)	1.3 ± 0.283	2.75 ± 0.071	1.3 ± 0.00	1.4 ± 0.141
Final ethanol (g L⁻¹)	5.0 ± 0.141	4.75 ± 0.778	5.05 ± 0.354	5.05 ± 0.212
Lactic acid (mol mol⁻¹)	ND	0.057 ± 0.006	ND	ND
Succinic acid yield (mol mol⁻¹)	0.039 ± 0.001	0.018 ± 0.001	0.046 ± 0.002	0.046 ± 0.001
Acetoin yield (mol mol⁻¹)	0.028 ± 0.002	0.419 ± 0.022	0.03 ± 0.005	0.397 ± 0.008
2,3-BDO yield (mol mol⁻¹)	0.623 ± 0.005	0.170 ± 0.019	0.626 ± 0.005	0.178 ± 0.002

ISSN: 2731-3654