Efficient production of acetoin by fermentation using the newly isolated mutant strain Lactococcus lactis subsp. lactis CML B4
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Author/sRoncal, Tomás; Caballero, Susana; Díaz de Guereñu, María del Mar; Rincón, Inés; Prieto-Fernández, Soraya; [et al.]
With the aim of applying biotechnology to produce acetoin, a chemical that can be used as an aroma and as a building block for other compounds, several putative mutants with reduced lactic acid synthesis were obtained from a wild-type homolactic strain of L. lactis subjected to chemical mutagenesis. Among these mutants, a strain was isolated, CML B4, that showed reduced lactate dehydrogenase (LDH) and increased NADH oxidase (NOX) activities. Shaken flask cultures of this mutant strain mainly produced acetoin, increasing the levels produced compared to the wild-type strain by 15-fold. A point mutation detected in the ldh gene encoding LDH was probably the genetic defect responsible for this phenotype. In pH-controlled aerobic batch fermentation, the CML B4 strain produced more than 40 gL−1 acetoin, which was increased by up to 59 gL−1 in fed-batch fermentations, with yields close to 88 and 74%, respectively, and productivities exceeding 2 gL−1 h−1. These results indicate that this strain ...