Hypothetical glycerol pathways of newly isolated strains capable of 1,3-propanediol production

• Authors: Katarzyna Leja , Dorota Samul , Agnieszka Drożdżyńska , Kamila Myszka , Wojciech Juzwa , Joanna Pawlicka , Katarzyna Czaczyk
• Languages of publication: EN

Abstracts

EN

Study presented here demonstrates the ability of three newly isolated strains, obtained from environmental probes (manure, bottom sediment, and food waste) and identified as Clostridium bifermentans, Clostridium butyricum, and Hafnia alvei, to synthesize 1,3-propanediol (1,3-PD), organic acids (such as lactic, acetic, fumaric, succinic, and butyric acids), and ethanol from glycerol. The production of 1,3-PD as well as the glycerol pathways in C. bifermentans and H. alvei cells have not been investigated and described yet by others. Moreover, there is no data in the available literature on the products of glycerol utilization by H. alvei and there is only some incoherent data (mainly from the first half of the twentieth century) about the ability of C. bifermentans to carry out glycerol degradation. Additionally, this study presents complete hypothetical glycerol pathways and the basic fermentation kinetic parameters (such as yield and productivity) for both strains as well as for the newly isolated C. butyricum strain.

Keywords

EN

Clostridium bifermentans; Clostridium butyricum; Hafnia alvei; 1,3-propanediol

• Publisher: Polish Biochemical Society
• Journal: Acta Biochimica Polonica
• Year: 2014
• Volume: 61
• Issue: 4
• Pages: 759-763

Dates

published

2014

received

2014-03-06

revised

2014-05-28

accepted

2014-11-30

(unknown)

2014-12-04

Contributors

author

Katarzyna Leja

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

author

Dorota Samul

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

author

Agnieszka Drożdżyńska

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

author

Kamila Myszka

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

author

Wojciech Juzwa

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

author

Joanna Pawlicka

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

author

Katarzyna Czaczyk

• Department of Biotechnology and Food Microbiology, Poznan University of Life Sciences, Poznań, Poland

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