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Conversion of Deproteinized Cheese Whey to Lactobionate by an Engineered Neurospora crassa Strain F5
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Conversion of Deproteinized Cheese Whey to Lactobionate by an Engineered Neurospora crassa Strain F5
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Journal Article
Conversion of Deproteinized Cheese Whey to Lactobionate by an Engineered Neurospora crassa Strain F5
2024
Overview
We report a novel production process for lactobionic acid (LBA) production using an engineered
Neurospora crassa
strain F5. The wild-type
N. crassa
strain produces cellobiose dehydrogenase (CDH) and uses lactose as a carbon source.
N. crassa
strain F5, which was constructed by deleting six out of the seven β-glucosidases in the wild type, showed a much slower lactose utilization rate and produced a much higher level of cellobiose dehydrogenase (CDH) than the wild type. Strain
N. crassa
F5 produced CDH and laccase simultaneously on the pretreated wheat straw with 3 µM of cycloheximide added as the laccase inducer. The deproteinized cheese whey was added directly to the shake flasks with the fungus present to achieve LBA production. Strain F5 produced about 37 g/L of LBA from 45 g/L of lactose in 27 h since deproteinized cheese whey addition. The yield of LBA from consumed lactose was about 85%, and the LBA productivity achieved was about 1.37 g/L/h.
Publisher
Springer US,Springer Nature B.V
Subject
/ carbon
/ Cheese
/ Chemistry and Materials Science
/ Flasks
/ fungi
/ Laccase
/ Lactose
/ Neurospora crassa - genetics
/ Whey
