高效突变株 Ethanoligenens harbinense YR-3 的产氢条件和突变机制。

IF 2.3 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of bioscience and bioengineering Pub Date : 2024-08-22 DOI:10.1016/j.jbiosc.2024.05.012
Guoxiang Zheng , Dongxu Tao , Nanqi Ren
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引用次数: 0

摘要

本研究通过间歇实验获得了高效产氢突变株Ethanoligenens harbinense YR-3的最佳产氢条件(碳氮比5.5,磷酸盐缓冲液80 mM,初始pH 6.0,生物素1.4 mg/L)。YR-3 的最大特定 H2 产率(2.85 mol H2/mol葡萄糖)是野生菌株 ZGX4(2.04 mol H2/mol葡萄糖)的 1.4 倍。液相产物主要是乙醇和乙酸,表明代谢途径没有改变。利用二维电泳和质谱法比较分析了 YR-3 和 ZGX4 蛋白图谱的差异。结果表明,1,6-果糖二磷酸醛缩酶和氢化酶中的黄蛋白表达量较高。这项研究将为高效产氢菌株的基因改造和提高产氢能力提供理论依据。
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Hydrogen-producing conditions and mutation mechanisms of a highly efficient mutant strain Ethanoligenens harbinense YR-3
In this study, the optimal hydrogen (H2) production conditions of the high-efficiency H2-producing mutant strain Ethanoligenens harbinense YR-3 (carbon-nitrogen ratio 5.5, phosphate buffer 80 mM, initial pH 6.0, biotin 1.4 mg/L) are obtained by intermittent experiments. The maximum specific H2 production rate of YR-3 (2.85 mol H2/mol glucose) was 1.4 times that of the wild strain ZGX4 (2.04 mol H2/mol glucose). The liquid-phase products are mainly ethanol and acetic acid, indicating that the metabolic pathway has not changed. Two-dimensional electrophoresis and mass spectrometry were used to compare and analyze the protein map differences between YR-3 and ZGX4. The results show that 1,6-fructose diphosphate aldolase and the flavoprotein in hydrogenase are highly expressed. This study will provide a theoretical basis for the genetic modification of high-efficiency H2-producing strains and the improvement of H2 production capacity.
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来源期刊
Journal of bioscience and bioengineering
Journal of bioscience and bioengineering 生物-生物工程与应用微生物
CiteScore
5.90
自引率
3.60%
发文量
144
审稿时长
51 days
期刊介绍: The Journal of Bioscience and Bioengineering is a research journal publishing original full-length research papers, reviews, and Letters to the Editor. The Journal is devoted to the advancement and dissemination of knowledge concerning fermentation technology, biochemical engineering, food technology and microbiology.
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