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Minimizing acetate formation in E. coli fermentations

Marjan De Mey UGent, Sofie De Maeseneire UGent, Wim Soetaert UGent and Erick Vandamme UGent (2007) JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY. 34(11). p.689-700
abstract
Escherichia coli remains the best established production organisms in industrial biotechnology. However, during aerobic fermentation runs at high growth rates, considerable amounts of acetate are accumulated as by-product. This by-product has negative effects on growth and protein production. Over the last 20 years, substantial research efforts have been spent to reduce acetate accumulation during aerobic growth of E. coli on glucose. From the onset it was clear that this quest should not be a simple nor uncomplicated one. Simple deletion of the acetate pathway, reduced the acetate accumulation, but instead other by-products were formed. This minireview gives a clear outline of these research efforts and the outcome of them, including bioprocess level approaches and genetic approaches. Recently, the latter seems to have some promising results.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
keyword
metabolic engineering, Escherichia coli, acetate reduction, HIGH-CELL-DENSITY, CENTRAL CARBON METABOLISM, SUCCINIC ACID PRODUCTION, FED-BATCH FERMENTATIONS, TUNING GENETIC-CONTROL, D-LACTATE PRODUCTION, ACETIC-ACID, PYRUVATE OXIDASE, FLUX ANALYSIS, ACKA-PTA
journal title
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
J. Ind. Microbiol. Biotechnol.
volume
34
issue
11
pages
689-700 pages
Web of Science type
Review
Web of Science id
000250303600001
JCR category
BIOTECHNOLOGY & APPLIED MICROBIOLOGY
JCR impact factor
1.681 (2007)
JCR rank
83/138 (2007)
JCR quartile
3 (2007)
ISSN
1367-5435
DOI
10.1007/s10295-007-0244-2
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
387812
handle
http://hdl.handle.net/1854/LU-387812
date created
2008-02-14 15:42:00
date last changed
2010-05-25 10:37:21
@article{387812,
  abstract     = {Escherichia coli remains the best established production organisms in industrial biotechnology. However, during aerobic fermentation runs at high growth rates, considerable amounts of acetate are accumulated as by-product. This by-product has negative effects on growth and protein production. Over the last 20 years, substantial research efforts have been spent to reduce acetate accumulation during aerobic growth of E. coli on glucose. From the onset it was clear that this quest should not be a simple nor uncomplicated one. Simple deletion of the acetate pathway, reduced the acetate accumulation, but instead other by-products were formed. This minireview gives a clear outline of these research efforts and the outcome of them, including bioprocess level approaches and genetic approaches. Recently, the latter seems to have some promising results.},
  author       = {De Mey, Marjan and De Maeseneire, Sofie and Soetaert, Wim and Vandamme, Erick},
  issn         = {1367-5435},
  journal      = {JOURNAL OF INDUSTRIAL MICROBIOLOGY \& BIOTECHNOLOGY},
  keyword      = {metabolic engineering,Escherichia coli,acetate reduction,HIGH-CELL-DENSITY,CENTRAL CARBON METABOLISM,SUCCINIC ACID PRODUCTION,FED-BATCH FERMENTATIONS,TUNING GENETIC-CONTROL,D-LACTATE PRODUCTION,ACETIC-ACID,PYRUVATE OXIDASE,FLUX ANALYSIS,ACKA-PTA},
  language     = {eng},
  number       = {11},
  pages        = {689--700},
  title        = {Minimizing acetate formation in E. coli fermentations},
  url          = {http://dx.doi.org/10.1007/s10295-007-0244-2},
  volume       = {34},
  year         = {2007},
}

Chicago
De Mey, Marjan, Sofie De Maeseneire, Wim Soetaert, and Erick Vandamme. 2007. “Minimizing Acetate Formation in E. Coli Fermentations.” Journal of Industrial Microbiology & Biotechnology 34 (11): 689–700.
APA
De Mey, Marjan, De Maeseneire, S., Soetaert, W., & Vandamme, E. (2007). Minimizing acetate formation in E. coli fermentations. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 34(11), 689–700.
Vancouver
1.
De Mey M, De Maeseneire S, Soetaert W, Vandamme E. Minimizing acetate formation in E. coli fermentations. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY. 2007;34(11):689–700.
MLA
De Mey, Marjan, Sofie De Maeseneire, Wim Soetaert, et al. “Minimizing Acetate Formation in E. Coli Fermentations.” JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY 34.11 (2007): 689–700. Print.