Microaerobic metabolism of lactate and propionate enhances vitamin B


Journal

Microbial cell factories
ISSN: 1475-2859
Titre abrégé: Microb Cell Fact
Pays: England
ID NLM: 101139812

Informations de publication

Date de publication:
28 Oct 2022
Historique:
received: 22 07 2022
accepted: 02 10 2022
entrez: 29 10 2022
pubmed: 30 10 2022
medline: 2 11 2022
Statut: epublish

Résumé

Propionibacterium freudenreichii is used in biotechnological applications to produce vitamin B Here we show biomass formation increases 2.7 times for P. freudenreichii grown in microaerobic conditions on lactate versus anaerobic conditions (1.87 g/L vs 0.70 g/L). Consumption of lactate in microaerobic conditions resulted first in production of pyruvate, propionate and acetate. When lactate was depleted, pyruvate and propionate were oxidised with a concomitant sixfold increase in the B Here we have shown both B

Sections du résumé

BACKGROUND BACKGROUND
Propionibacterium freudenreichii is used in biotechnological applications to produce vitamin B
RESULTS RESULTS
Here we show biomass formation increases 2.7 times for P. freudenreichii grown in microaerobic conditions on lactate versus anaerobic conditions (1.87 g/L vs 0.70 g/L). Consumption of lactate in microaerobic conditions resulted first in production of pyruvate, propionate and acetate. When lactate was depleted, pyruvate and propionate were oxidised with a concomitant sixfold increase in the B
CONCLUSIONS CONCLUSIONS
Here we have shown both B

Identifiants

pubmed: 36307780
doi: 10.1186/s12934-022-01945-8
pii: 10.1186/s12934-022-01945-8
pmc: PMC9617374
doi:

Substances chimiques

Propionates 0
Vitamin B 12 P6YC3EG204
Lactic Acid 33X04XA5AT
Pyruvates 0
Vitamins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

225

Informations de copyright

© 2022. The Author(s).

Références

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Auteurs

Alexander Dank (A)

Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands.

Gabriela Biel (G)

Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands.

Tjakko Abee (T)

Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands.

Eddy J Smid (EJ)

Food Microbiology, Wageningen University and Research, Wageningen, The Netherlands. Eddy.smid@wur.nl.

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Classifications MeSH