l-Rhamnose Metabolism in Clostridium beijerinckii Strain DSM 6423

• Mamou Diallo ^[1] ; Andre D. Simons ^[1] ; Hetty van der Wal ^[1] ; Florent Collas ^[1] ; Bwee Houweling-Tan ^[1] ; Servé W. M. Kengen ^[2] ; Ana M. López-Contreras ^[1]
  1. [1] a Wageningen Food and Biobased Research, Wageningen, The Netherlands
  2. [2] b Laboratory of Microbiology, Wageningen University and Research, Wageningen, The Netherlands
• Localización: Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 85, Nº 5, 2019
• Idioma: inglés
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• Resumen

  • A prerequisite for a successful biobased economy is the efficient conversion of biomass resources into useful products, such as biofuels and bulk and specialty chemicals. In contrast to other industrial microorganisms, natural solvent-producing clostridia utilize a wide range of sugars, including C5, C6, and deoxy-sugars, for production of long-chain alcohols (butanol and 2,3-butanediol), isopropanol, acetone, n-propanol, and organic acids. Butanol production by clostridia from first-generation sugars is already a commercial process, but for the expansion and diversification of the acetone, butanol, and ethanol (ABE)/IBE process to other substrates, more knowledge is needed on the regulation and physiology of fermentation of sugar mixtures. Green macroalgae, produced in aquaculture systems, harvested from the sea or from tides, can be processed into hydrolysates containing mixtures of d-glucose and l-rhamnose, which can be fermented. The knowledge generated in this study will contribute to the development of more efficient processes for macroalga fermentation and of mixed-sugar fermentation in general.