Butanol Tolerance in a Selection of Microorganisms
Butanol Tolerance in a Selection of Microorganisms
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DOI：
10.1007/s12010-008-8460-4
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发表时间：
2009-05-01
影响因子：
3
通讯作者：
Zhang, Min
中科院分区：
文献类型：
--
作者：
Knoshaug, Eric P.;Zhang, Min
丁醇耐受性是影响微生物产生经济可行量丁醇的能力的关键因素。目前的梭菌属菌株不能耐受大于2%的1-丁醇，因此在发酵期间主动去除丁醇的膜或气提技术是有利的。为了评估丁醇生产的替代宿主的潜力，我们筛选了24种不同的微生物对丁醇的耐受性。我们发现，在一般情况下，生长的障碍存在于1%和2%之间的丁醇和很少的微生物可以容忍2%的丁醇。大肠杆菌、运动发酵单胞菌和非酵母菌的菌株不能克服2%丁醇的生长障碍。酿酒酵母的几种菌株在2%丁醇中表现出有限的生长，而乳杆菌的两种菌株能够耐受并在高达3%的丁醇中生长。
Butanol tolerance is a critical factor affecting the ability of microorganisms to generate economically viable quantities of butanol. Current Clostridium strains are unable to tolerate greater than 2% 1-butanol thus membrane or gas stripping technologies to actively remove butanol during fermentation are advantageous. To evaluate the potential of alternative hosts for butanol production, we screened 24 different microorganisms for their tolerance to butanol. We found that in general, a barrier to growth exists between 1% and 2% butanol and few microorganisms can tolerate 2% butanol. Strains of Escherichia coli, Zymomonas mobilis, and non-Saccharomyces yeasts were unable to surmount the 2% butanol growth barrier. Several strains of Saccharomyces cerevisiae exhibit limited growth in 2% butanol, while two strains of Lactobacillus were able to tolerate and grow in up to 3% butanol.