September 22, 2019  |  

Linking genotype and phenotype in an economically viable propionic acid biosynthesis process

Authors: Luna-Flores, Carlos H. and Stowers, Chris C. and Cox, Brad M. and Nielsen, Lars K. and Marcellin, Esteban

Propionic acid (PA) is used as a food preservative and increasingly, as a precursor for the synthesis of monomers. PA is produced mainly through hydrocarboxylation of ethylene, also known as the `oxo-process'; however, Propionibacterium species are promising biological PA producers natively producing PA as their main fermentation product. However, for fermentation to be competitive, a PA yield of at least 0.6 g/g is required.

Journal: Biotechnology for biofuels
DOI: 10.1186/s13068-018-1222-9
Year: 2018

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