Skip to main content

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

From: Co-production of acetoin and succinic acid by metabolically engineered Enterobacter 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
  1. Each date indicates the mean ± SD from two experiments
  2. ND not detected