Direct production of organic acids from starch by cell surface-engineered Corynebacterium glutamicum in anaerobic conditions

AMB Express

Table 2 Summary of organic acid production from starch at various temperatures

Strain	Temperature (°C)	Starch consumed (g/l)	α-Amylase activity (U/g dry weight cell)		Concentration (g/l)				Yield ^a
Strain	Temperature (°C)	Starch consumed (g/l)	0 h	10 h	Lactate	Succinate	Acetate	Total organic acids	Yield ^a
ATCC13032/pCC-pgsA	30	0.2 ± 0.2	0.1 ± 0.06	0.3 ± 0.05	0.2 ± 0.2	0.3 ± 0.1	0.5 ± 0.1	1.1 ± 0.1	–
ATCC13032/pCC-pgsA-amyA	30	9.2 ± 0.2	10.4 ± 1.0	9.5 ± 0.5	6.0 ± 0.3	1.5 ± 0.2	0.7 ± 0.1	8.2 ± 0.2	0.88 ± 0.01
ATCC13032/pCC-pgsA-amyA	35	12.8 ± 2.3	9.9 ± 1.0	3.9 ± 1.9	7.7 ± 0.5	2.1 ± 0.2	1.0 ± 0.1	10.8 ± 0.2	0.86 ± 0.13
ATCC13032/pCC-pgsA-amyA	40	12.0 ± 2.1	9.3 ± 0.1	1.4 ± 0.7	7.3 ± 1.2	1.5 ± 0.3	0.9 ± 0.1	9.7 ± 0.7	0.83 ± 0.13

^aYield is expressed as gram of total organic acids produced per gram of sugar consumed.
Each reaction was performed for 10 h.
Data represent the averages calculated from three independent experiments.