Affiliation:
1. Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yoshida, Yamaguchi, Japan
2. Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yoshida, Yamaguchi, Japan
Abstract
ABSTRACT
2,5-Diketo-
d
-gluconate (2,5DKG) is a compound that can be the intermediate for
d
-tartrate and also vitamin C production. Although
Gluconobacter oxydans
NBRC3293 produces 2,5DKG from
d
-glucose via
d
-gluconate and 2-keto-
d
-gluconate (2KG), with accumulation of the product in the culture medium, the efficiency of 2,5DKG production is unsatisfactory because there is a large amount of residual
d
-gluconate at the end of the biotransformation process. Oxidation of 2KG to 2,5DKG is catalyzed by a membrane-bound flavoprotein-cytochrome
c
complex: 2-keto-gluconate dehydrogenase (2KGDH). Here, we studied the
kgdSLC
genes encoding 2KGDH in
G. oxydans
NBRC3293 to improve 2,5DKG production by
Gluconobacter
spp. The
kgdS
,
kgdL
, and
kgdC
genes correspond to the small, large, and cytochrome subunits of 2KGDH, respectively. The
kgdSLC
genes were cloned into a broad-host-range vector carrying a DNA fragment of the putative promoter region of the membrane-bound alcohol dehydrogenase gene of
G. oxydans
for expression in
Gluconobacter
spp. According to our results, 2KGDH that was purified from the recombinant
Gluconobacter
cells showed characteristics nearly the same as those reported previously. We also expressed the
kgdSLC
genes in a mutant strain of
Gluconobacter japonicus
NBRC3271 (formerly
Gluconobacter dioxyacetonicus
IFO3271) engineered to produce 2KG efficiently from a mixture of
d
-glucose and
d
-gluconate. This mutant strain consumed almost all of the starting materials (
d
-glucose and
d
-gluconate) to produce 2,5DKG quantitatively as a seemingly unique metabolite. To our knowledge, this is the first report of a
Gluconobacter
strain that produces 2,5DKG efficiently and homogeneously.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
29 articles.
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