Metabolic engineering of Clostridium acetobutylicum for the production of butyl butyrate

Butyl butyrate is widely used as a fragrance additive for foods and beverages. The first step in the currently used process is the production of precursors, including butanol and butyrate, from petroleum using chemical catalysts, followed by the conversion of precursors to butyl butyrate by immobili...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2018-10, Vol.102 (19), p.8319-8327
Main Authors: Noh, Hyeon Ji, Woo, Ji Eun, Lee, Sang Yup, Jang, Yu-Sin
Format: Article
Language:English
Subjects:
Alcohol
Alcohols
Bacteria
Batch culture
Beverages
Biomedical and Life Sciences
Biotechnological Products and Process Engineering
Biotechnology
Butanol
Butyl compounds
Catalysts
Chemical properties
Cloning
Clostridium
Clostridium acetobutylicum
E coli
Engineering
Enzymes
Esters
Feasibility studies
Fermentation
Food additives
Fragaria ananassa
Fruits
Genes
Genetic aspects
Glucose
Glycerol
Life Sciences
Lipase
Malus
Metabolic engineering
Metabolism
Microbial Genetics and Genomics
Microbiology
Organic chemistry
Physiological aspects
Plasmids
Precursors
Production processes
Selectivity
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Summary:Butyl butyrate is widely used as a fragrance additive for foods and beverages. The first step in the currently used process is the production of precursors, including butanol and butyrate, from petroleum using chemical catalysts, followed by the conversion of precursors to butyl butyrate by immobilized lipase. In this work, we engineered Clostridium acetobutylicum for the selective, one-step production of butyl butyrate from glucose. C. acetobutylicum ATCC 824, possessing a strong carbon flux that yields butanol and butyryl-CoA, was selected as a host and was engineered by introducing alcohol acyltransferases (AATs) from Fragaria x ananassa (strawberry) or Malus sp. (apple). Batch culture of the engineered C. acetobutylicum strain CaSAAT expressing the strawberry SAAT gene produced 50.07 mg/L of butyl butyrate with a selectivity of 84.8% of total esters produced. Also, the engineered C. acetobutylicum strain CaAAAT expressing the apple AAAT gene produced 40.60 mg/L of butyl butyrate with a selectivity of 87.4%. This study demonstrated the feasibility of the one-step fermentation of butyl butyrate from glucose in the engineered C. acetobutylicum , as a proof of concept.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-018-9267-z