Butanediol fermentation

Serratia marcescens

Published in Yoshikatsu Murooka, Tadayuki Imanaka, Recombinant Microbes for Industrial and Agricultural Applications, 2020

Saburo Komatsubara

Generally, S. marcescens is very similar to Escherichia coli in biochemical, physiological, and genetic properties. However, the former degrades sugars by butanediol fermentation, whereas the latter degrades by mixed-acid fermentation. Thus, there are several differences between the two bacteria in physiological features. Serratia marcescens is capable of assimilating sucrose as a carbon source and urea as a nitrogen source, unlike E. coli. These assimilating activities are probably one of the reasons why S. marcescens is more suitable for strain construction than E. coli.

Production of racemic acetoin by fermentation using Lactobacillus casei

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Journal Information

Published in Chemical Engineering Communications, 2020

Maximiliano Ibaceta, Maciej E. Domaradzki, Thomas F. DelMastro

Acetoin (3-hydroxybutan-2-one) is a naturally occurring chemical that contributes to the buttery and creamy aromas in dairy products. Acetoin can be used as a food additive in a variety of products (e.g., food flavoring) and formulations (e.g., artificial butter flavor, fragrance) (Xiao and Lu, 2014). Microbial production of enantioenriched acetoin requires fermentation of lactic acid bacteria such as Lactobacillus (Jyoti et al., 2004), Lactococcus (Roncal et al., 2017), among others. Natural and renewal carbon sources such as glucose or citrate are converted to diacetyl 1, acetoin 2, and 2,3-butanediol 3 (Figure 1), depending on the mixed-acid and butanediol fermentation capabilities of the microorganism and carbon source used (Starrenburg and Hugenholtz, 1991; Neijssel et al., 1997).

Butanediol fermentation

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Serratia marcescens

Production of racemic acetoin by fermentation using Lactobacillus casei