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Table 1 Results of dual-phase fermentations of the recombinant strains in sealed bottles after 48 h

From: Metabolic engineering of Escherichia coli for l-malate production anaerobically

Straina Consumed glucose (g/L) Fermentation product titer (g/L) Malate yieldb (g/g)
Pyruvate Succinate Malate
BA040 8.50 ± 0.24 0.97 ± 0.02 1.23 ± 0.02 1.73 ± 0.04 0.20 ± 0.01
BA041 10.50 ± 0.42 1.85 ± 0.08 2.46 ± 0.05 3.53 ± 0.25 0.34 ± 0.01
BA042 14.50 ± 0.20 2.52 ± 0.15 1.87 ± 0.08 4.39 ± 0.12 0.30 ± 0.01
BA050 9.50 ± 0.50 1.81 ± 0.21 1.58 ± 0.01 3.22 ± 0.36 0.34 ± 0.01
BA051 11.50 ± 0.50 1.69 ± 0.50 1.46 ± 0.02 5.30 ± 0.50 0.46 ± 0.50
BA052 10.00 ± 0.45 0.58 ± 0.01 1.85 ± 0.05 4.39 ± 0.21 0.44 ± 0.01
BA061 15.00 ± 0.42 2.87 ± 0.22 1.79 ± 0.02 9.39 ± 0.42 0.63 ± 0.01
BA062 15.00 ± 0.55 2.89 ± 0.14 1.45 ± 0.01 9.19 ± 0.55 0.61 ± 0.01
BA063 18.00 ± 0.46 2.67 ± 0.15 1.25 ± 0.02 13.14 ± 0.35 0.73 ± 0.01
  1. Fermentations were carried out in a 100 mL sealed bottle with 30 ml LB medium with 30 g/L glucose and 16 g/L magnesium carbonate hydroxide (37 °C, 170 rpm). Anaerobiosis was achieved during growth with added bicarbonate to ensure an atmosphere of CO2
  2. aAll the strains were tested with a two-stagedual-phase process (aerobic cell growth and anaerobic L-malate production), average fermentation characteristics from triplicate sealed bottle fermentations are shown
  3. b Yield was calculated as grams of L-malate produced per gram of glucose consumed