Skip to main content

Table 3 Effects of different genetic modifications on acetoin fermentation

From: Enhancement of acetoin production in Candida glabrata by in silico-aided metabolic engineering

Parameters*

Strains

MuA13

MuA14

MuA15

DCW (g/L)

10.27 ± 0.5

9.96 ± 0.4

10.13 ± 0.5

Pyruvate (g/L)

18.4 ± 0.7

16.8 ± 0.8

16.3 ± 1.1

α-acetolactate

0.72 ± 0.02

0.81 ± 0.01

0.74 ± 0.02

Specific activity of ALS (U/mg protein)

1.05 ± 0.03

1.07 ± 0.05

1.04 ± 0.04

Specific activity of ALDC (U/mg protein)

2.06 ± 0.06

2.03 ± 0.05

2.10 ± 0.1

Acetoin (g/L)

1.96 ± 0.3

2.13 ± 0.3

2.08 ± 0.2

Acetoin yield (g/g DCW)

0.19

0.21

0.21

2,3-Butanediol (g/L)

1.36 ± 0.03

1.45 ± 0.07

2.03 ± 0.03

Acetoin/2,3-Butanediol

1.44

1.47

1.02

Ethanol (g/L)

3.67 ± 0.11

2.96 ± 0.13

2.72 ± 0.2

Acetate (g/L)

0.64 ± 0.05

0.51 ± 0.05

0.83 ± 0.1

Glycerol (g/L)

1.01 ± 0.1

1.07 ± 0.12

1.12 ± 0.12

Intracellular NAD+ (mg/g DCW)

16.1 ± 1.2

14.6 ± 1.7

15.8 ± 2.1

Intracellular NADH/NAD+ ratio

0.62

0.61

0.64

  1. *The production of metabolites in the culture supernatant was determined by HPLC at 64 h during flask culture. Results were the average of three replicates with error indicating standard error from the mean.