ArticleMicrobial cell factories2026
Enhancing acetate-based biosurfactant production by Pseudomonas putida KT2440 through fermentation optimization.
Article in Microbial cell factories, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundThere is an increasing demand for sustainable chemicals, although "green premium" can be rarily achieved. In this context, biosurfactants emerge as promising substitutes for petroleum- or palm-oil-based surfactants due to their potentially lower environmental impact. 3-(3-hydroxyalkanoyloxy)alkanoic acids (HAAs) are biosurfactants composed of dimeric esterified hydroxy fatty acids. They serve as precursor molecules for rhamnolipids. Here, acetate was chosen as potentially CO
resultsIn this study, a fed-batch fermentation for microbial HAA production with acetate as sole carbon source was developed and optimized. First, different pH values were evaluated to determine optimal cultivation conditions, and a pH of 7.8 was identified as the optimal setpoint. To enhance the overall productivity of the fermentation process, different feeding strategies were investigated. Acetate feeding was controlled either by dissolved oxygen (DO)-triggered substrate addition or by pH-coupled feeding using acetic acid as titrant and carbon source. Both feeding strategies resulted in periods of carbon limitation, which promoted HAA degradation. To overcome this challenge, urea was investigated as an alternative nitrogen source in the pH-coupled feeding strategy. Here, the highest reported HAA concentration of 1 g L⁻¹ was achieved, with more than 3.5-fold increases in space-time and product-to-substrate yields compared to the ammonium-based pH-coupled feeding. As a next step, the implementation of CO
conclusionThis study demonstrates the successful establishment of a bioprocess for heterologous production of HAAs using acetate as carbon source. Urea as alternative nitrogen source not only enhanced process performance and simplified process control but also improved the overall sustainability of the fermentation process. Finally, the successful valorization of CO
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