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Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(3): 817-822
Genome shuffling improved acid-tolerance and succinic acid production of Actinobacillus succinogenes
Shumeng Hu1, Ying You1, Feifei Xia1, Junmei Liu1,2, Weichang Dai1, Jingsheng Liu1,2, Yuhua Wang1,2
1Food Science and Engineering College, Jilin Agricultural University, Changchun 130118, Jilin, People’s Republic of China 2National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun 130118, Jilin, People’s Republic of China
ABSTRACT
Succinic acid is widely applied to chemical, pharmaceutical, food, and agricultural industries. With the rapid development of these industries, a great demand of succinic acid is required. The acid-tolerance and succinic acid production of Actinobacillus succinogenes strain were improved by using genome shuffling. Results showed that one modified strain AS-F32, with the best acid resistance and the highest succinic acid production, was obtained after 3 cycles of genome shuffling. The minimum growth pH of AS-F32 was 3.5, and the acid production and cell dry weight were 5.1 and 4.8 g/L in flask, improved 2.6 and 1.85 times over the start strain As-R2. Furthermore, the succinic acid yield of As-32 was 31.2 g/L and the dry cell weight was increased 44.4% by maintaining pH 4.8 with 7.0 M NH4OH in 5 L bioreactor, increased 1.1 times than the original strain As-R2.
KEYWORD
Actinobacillus succinogenes, Succinic acid, Genome shuffling, Acid resistance, High production
Food Science and Biotechnology 2019 ; 28(3): 817-822
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