TABLE 3.
Anaerobic growth and fermentation profiles of E. coli strains with different lpd allelesa
| Strain | lpd allele | Anaerobic growth | Concn of fermentation products (mM)
|
||||
|---|---|---|---|---|---|---|---|
| Ethanol | Acetate | Formate | Succinate | Lactate | |||
| W3110 | lpd+ | + | 7.3 | 9.3 | 2.6 | 4.2 | 18.5 |
| SE2378 | lpd101 | + | 107.3 | 4.7 | 0.0 | 4.1 | 0.8 |
| YK110 | lpd+ | − | NG | NG | NG | NG | NG |
| YK111 | lpd101b | + | 125.8 | 2.2 | 0.0 | 5.0 | 0.3 |
| YK141 | lpd101b | + | 114.5 | 3.4 | 0.0 | 6.0 | 0.3 |
| YK128 | Plpd+ | − | NG | NG | NG | NG | NG |
| YK129 | Plpd101 | + | 68.0 | 3.6 | 0.0 | 11.9 | 0.8 |
a
See Table 1 for a description of strain construction. Anaerobic growth and fermentation were determined using LB containing glucose (1%) in batch fermentations without pH control. Glucose was not completely fermented by strain W3110 due to the accumulation of organic acids that lowered the culture pH to less than 5.0. See text for other details. NG, no growth.
b
The lpd101 allele in strains YK111 and YK141 was transduced from strains SE2378 and SE2382, respectively.