Inactivation of the Levansucrase Gene in Paenibacillus polymyxa DSM 365 Diminishes Exopolysaccharide Biosynthesis during 2,3-Butanediol Fermentation
نویسندگان
چکیده
منابع مشابه
Process Development for Enhanced 2,3-Butanediol Production by Paenibacillus polymyxa DSM 365
While chiral 2,3-Butanediol (2,3-BD) is currently receiving remarkable attention because of its numerous industrial applications in the synthetic rubber, bioplastics, cosmetics, and flavor industries, 2,3-BD-mediated feedback inhibition of Paenibacillus polymyxa DSM 365 limits the accumulation of higher concentrations of 2,3-BD in the bioreactor during fermentation. The Box-Behnken design, Plac...
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in the present study, the effect of e-64 at different concentrations (0.5, 1, 5 and 10 µm) added to (1) the ivm medium on oocyte nuclear maturation and developmental competence of ovine oocytes, and (2) to the ivc medium on embryonic development of ovine embryos were investigated.
Cytokinin production by Paenibacillus polymyxa
The production of hormones has been suggested to be one of the mechanisms by which plant growth-promoting rhizobacteria (PGPR) stimulate plant growth. To evaluate whether the free-living soil bacterium, Paenibacillus polymyxa, releases the hormone group cytokinins and, if so, their identity, the content of cytokinins in the growth media, before and after cultivation of this bacterium, was deter...
متن کاملGenome Sequence of Paenibacillus polymyxa ATCC 12321, a Promising Strain for Optically Active (R,R)-2,3-Butanediol Production
Paenibacillus polymyxa is a potential strain for (R,R)-2,3-butanediol production. Here, we report an annotated draft genome sequence of P. polymyxa strain ATCC 12321, which contains 4,429 protein-coding genes and 49 structural RNAs. This genome sequence provides a genetic basis for a better understanding of the mechanism for the accumulation of highly optically active (R,R)-2,3-butanediol.
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Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 2020
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.00196-20