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Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem Cover

Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem

Open Access
|Dec 2022

Figures & Tables

Fig. 1

The yield of caproic acid of different isolated strains.

Fig. 2

Morphological and phylogenetic characteristics of the F6 strain. a) Colony morphology of strain BF-1, b) Gram staining and SEM image showing the coccoid shape of the BF-1 strain, c) phylogenetic analysis of strain BF-1 based on BLAST results.

Fig. 3

Genome annotation of strain BF-1. A) COG functional gene classification, B) KEGG functional gene classification.

Fig. 4

Caproic acid production pathway of strain BF-1. Substrates are shown in purple, products are shown in red, annotated genes are shown in green, and non-annotated genes are shown in blue.

Fig. 5

Single-omission growth experiments based on CDM.

Fig. 6

Effects of adding carbon and nitrogen compounds on caproic acid yield of strain BF-1. a) Effects of different carbon sources, b) effects of different nitrogen sources, c) effect of glucose addition, d) effect of yeast extract addition.

Fig. 7

Effect of supplying essential nutrients to the fermentation medium on the cell growth and caproic acid production by E. casseliflavus BF-1 strain.

Fig. 8

Effect of adding of inorganic salts and growth factors on caproic acid production by strain BF-1. a) Sodium acetate, b) MgSO4 · 7H2O, c) KH2PO4, d) K2HPO4, e) (NH4)2SO4, f) L‑cysteine, g) biotin, h) ethanol.

Results of L16 (44) orthogonal experiment_

GlucoseYeast extractSodium acetateEthanolCaproic acid production (g/l)
11111.76
12221.99
13331.81
14441.63
21232.33
22142.22
23412.79
24321.96
31341.87
32432.43
33122.12
34211.96
41422.44
42312.56
43242.08
44131.56
K11.7982.11.9152.268
K22.3252.32.092.127
K32.0952.222.052.033
K42.161.7772.3221.95
R0.5270.5230.4070.318

Basic characteristics of the genome of strain BF-1_

FeaturesBF-1
Read-Num8,697,842 bp
HQ reads8,663,546 bp
Genome size2,968,377 bp
G + C content43.52%
ORF number3270
ORF density0.967 genes per kb
ORF average length907,76 bp
Intergenetic region length414,643 bp
Coding percentage87.74%
rRNA3
tRNA53
ncRNA113
Q value40
Q20-rate98.84
Q30-rate95.83
Contig N50372,495 bp
Scaffold N50570,209 bp
Contig total sequence length3,383,020 bp
Scaffold total sequence length3,383,020 bp

Orthogonal experiment of four factors and four levels_

LevelFactor A (glucose g/l)Factor B (yeast extract g/l)Factor C (sodium acetate g/l)Factor D (ethanol %)
1101021
2202042
3303063
4404084

Variance analysis of the strain BF-1 orthogonal experiment_

Variance sourceSum of squaresFreedomMean squareF-valuep-valueSignificance
Correction model  1.766a120.14714.5370.025
Intercept70.183170.1836,933.0320.000
Factor A  0.58330.19419.1820.018*
Factor B  0.61630.20520.2680.017*
Factor C  0.34530.11511.3540.038*
Factor D  0.22330.0747.3420.068
Error  0.03030.010
Total71.97916
Corrected total  1.79615

The occurrence of virulence factor encoding genes in the strain BF-1 genome_

Related genesVFclass
ebpA, ebpC, srtC, efaA, slrAAdherence
cpsA, cpsB, cpsJAntiphagocytosis
bopDBiofilm formation
Toxin
Exoenzyme
ctpVCopper up take
capD, cps4I, cpsYImmune evasion
htrA/degPProtease
cheYRegulation

Results of physiological and biochemical experiments_

BF-1strain
Voges-Proskauer testMannitol+
MRtest+Fructose+
Gelatin hydrolysisStachyose+
Starch hydrolysis+Cellobiose+
Nitrate reductionXylose+
Lactose+Galactose+
Sucrose+Glycerin
Raffinose+Mannose+
DOI: https://doi.org/10.33073/pjm-2022-052 | Journal eISSN: 2544-4646 | Journal ISSN: 1733-1331
Language: English
Page range: 563 - 575
Submitted on: Sep 19, 2022
|
Accepted on: Nov 11, 2022
|
Published on: Dec 21, 2022
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year

© 2022 Hao Luo, Tao Li, Jia Zheng, Kaizheng Zhang, Zongwei Qiao, Huibo Luo, Wei Zou, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.