Literature DB >> 16935247

Aerobic culture of Propionibacterium freudenreichii ET-3 can increase production ratio of 1,4-dihydroxy-2-naphthoic acid to menaquinone.

Keisuke Furuichi1, Ken-ichi Hojo, Yoshio Katakura, Kazuaki Ninomiya, Suteaki Shioya.   

Abstract

This is the first report on the production of both 1,4-dihydroxy-2-naphthoic acid (DHNA) and menaquinone by Propionibacterium freudenreichii ET-3. DHNA can be a stimulator of bifidogenic growth, and menaquinone has important roles in blood coagulation and bone metabolism. During anaerobic culture, DHNA and menaquinone concentrations reached 0.18 mM and 0.12 mM, respectively. The molar ratio between these products was approximately 3:2, which was not affected by culture pH and temperature over the ranges of 6.0-7.0 and 31-35 degrees C, respectively. As for organic acid, propionate and acetate accumulated at concentrations of 0.3 M and 0.15 M, respectively, and the propionate accumulation particularly inhibited further production of DHNA. To improve DHNA production, we switched from anaerobic condition to aerobic condition during the culture when lactose was depleted. DHNA concentration continued to increase even after lactose exhaustion, reaching 0.24 mM. In contrast to DHNA production, menaquinone production stopped after the switch to aerobic condition. The total molar production of DHNA and menaquinone was 0.3 mM irrespective of aerobic culture and anaerobic-aerobic switching culture. Therefore, the anaerobic-aerobic switching culture could increase the production ratio of DHNA to menaquinone. The DHNA concentration obtained from the anaerobic-aerobic switching culture was 1.3-fold higher than that in the anaerobic culture, because P. freudenreichii ET-3 utilized propionate accumulated in the medium via the reversed methylmalonyl CoA pathway under aerobic condition. The culture method proposed in this study could be applicable to industrial-scale fermentation using 1000 l of media, by which 0.23 mM DHNA was produced.

Entities:  

Mesh:

Substances:

Year:  2006        PMID: 16935247     DOI: 10.1263/jbb.101.464

Source DB:  PubMed          Journal:  J Biosci Bioeng        ISSN: 1347-4421            Impact factor:   2.894


  11 in total

Review 1.  Multifaceted attributes of dairy propionibacteria: a review.

Authors:  Sarang Dilip Pophaly; Sudhir Kumar Tomar; Sachinandan De; Rameshwar Singh
Journal:  World J Microbiol Biotechnol       Date:  2012-07-05       Impact factor: 3.312

Review 2.  Menaquinones, bacteria, and the food supply: the relevance of dairy and fermented food products to vitamin K requirements.

Authors:  Barbara Walther; J Philip Karl; Sarah L Booth; Patrick Boyaval
Journal:  Adv Nutr       Date:  2013-07-01       Impact factor: 8.701

3.  Improved trehalose production from biodiesel waste using parent and osmotically sensitive mutant of Propionibacterium freudenreichii subsp. shermanii under aerobic conditions.

Authors:  Rohit Ruhal; Bijan Choudhury
Journal:  J Ind Microbiol Biotechnol       Date:  2012-04-18       Impact factor: 3.346

4.  Extracellular electron transfer increases fermentation in lactic acid bacteria via a hybrid metabolism.

Authors:  Sara Tejedor-Sanz; Eric T Stevens; Siliang Li; Peter Finnegan; James Nelson; Andre Knoesen; Samuel H Light; Caroline M Ajo-Franklin; Maria L Marco
Journal:  Elife       Date:  2022-02-11       Impact factor: 8.140

5.  Enhancement of 1,4-dihydroxy-2-naphthoic acid production by Propionibacterium freudenreichii ET-3 fed-batch culture.

Authors:  Keisuke Furuichi; Yoshio Katakura; Kazuaki Ninomiya; Suteaki Shioya
Journal:  Appl Environ Microbiol       Date:  2007-03-16       Impact factor: 4.792

Review 6.  Dairy Propionibacteria: Versatile Probiotics.

Authors:  Houem Rabah; Fillipe Luiz Rosa do Carmo; Gwénaël Jan
Journal:  Microorganisms       Date:  2017-05-13

7.  Mutation of the Surface Layer Protein SlpB Has Pleiotropic Effects in the Probiotic Propionibacterium freudenreichii CIRM-BIA 129.

Authors:  Fillipe L R do Carmo; Wanderson M Silva; Guilherme C Tavares; Izabela C Ibraim; Barbara F Cordeiro; Emiliano R Oliveira; Houem Rabah; Chantal Cauty; Sara H da Silva; Marcus V Canário Viana; Ana C B Caetano; Roselane G Dos Santos; Rodrigo D de Oliveira Carvalho; Julien Jardin; Felipe L Pereira; Edson L Folador; Yves Le Loir; Henrique C P Figueiredo; Gwénaël Jan; Vasco Azevedo
Journal:  Front Microbiol       Date:  2018-08-17       Impact factor: 5.640

8.  A Pan-Genome Guided Metabolic Network Reconstruction of Five Propionibacterium Species Reveals Extensive Metabolic Diversity.

Authors:  Tim McCubbin; R Axayacatl Gonzalez-Garcia; Robin W Palfreyman; Chris Stowers; Lars K Nielsen; Esteban Marcellin
Journal:  Genes (Basel)       Date:  2020-09-23       Impact factor: 4.096

9.  Content and Bioaccessibility of Vitamin K (Phylloquinone and Menaquinones) in Cheese.

Authors:  Marie Bagge Jensen; Andrius Daugintis; Jette Jakobsen
Journal:  Foods       Date:  2021-11-29

Review 10.  High Cell Density Culture of Dairy Propionibacterium sp. and Acidipropionibacterium sp.: A Review for Food Industry Applications.

Authors:  Dener Acosta de Assis; Camille Machado; Carla Matte; Marco Antônio Záchia Ayub
Journal:  Food Bioproc Tech       Date:  2022-01-16       Impact factor: 5.581

View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.