Table 1.
Diversity of biochemical characteristics of bacterial polyhydroxyalkanoates
| Substrate and conditions | PHA composition (mol%) | Mw:Da ×105 |
PDI | Refs. | ||||
|---|---|---|---|---|---|---|---|---|
| 3HB | 3HV | 4HB | 3HHx | Others | ||||
| Azotobacter (γ-proteobacteria) | ||||||||
| Glucose/starch, shake flask (SF) | 100 | – | – | – | – | 12–16 | – | [69] |
| Molasses + food sugar/vinasses | 100 | – | – | – | – | 5.9–8.9 | – | |
| Fatty acids | 100–78 | 0–22 | – | – | – | 8.2–16.5 | – | [70] |
| Aeromonas (γ-proteobacteria) | ||||||||
| Lauric acid + VA, SF(VA@ 24 h) | 66 | 21 | – | 13 | – | 12.7 | 2.3 | [65] |
| Pseudomonas (γ-proteobacteria) | ||||||||
| Glucose, SF | – | – | – | 3 | 3HO:13, 3HD:42, 3HTD, 3HDD:5, 3HDDE:37 | 3.4 | 3.7 | [83] |
| Dodecanoic acid, SF | – | 15 | 3(HO:HD:HDD::40:30:15 | 1.0 | 1.2 | [27] | ||
| Tetradecanoic acid, SF | – | – | – | 7.71 | 3HO:43.4, 3HD:26.1, 3HDD:16.5,3 HTD:6.2 | – | – | |
| Nonanoic/undecanoic acid, SF | 87 | 13 | – | – | – | 22–28 | 1.6–1.9 | [83] |
| Oleic acid, SF | – | – | – | 1 | 3(HO:HD:HDD:HTDE ::34:30:12::23 | 1.2 | 2.9 | |
| Palm oil + palm oil cake, a. P/N limitation b. No nutrient limitation | a. 83–87 b. 25 |
a. 5–8 b. 71 |
– | – | 3HHD:3HOD a. 4:4–5, b. 2:3 |
– | – | [29] |
| Cupriavidus (β-proteobacteria) | ||||||||
| Fructose, fed batch (FB) | 100 | – | – | – | – | 6.5 | 1.8 | [74] |
| 1,4-Butanediol (1,4-B), SF | 88 | – | 12 | – | – | |||
| Fructose + 1,4-B, FB, C/N:4–4200 | 36–95 | – | 5–64 | – | – | 1.0–2.6 | 1.1–2.5 | |
| Oleic acid + 1-pentanol/VA +1,4-B/γ-butyrolactone, SF C/N:10–30 | 58–90 | 3–22 | 4–28 | – | – | – | – | [64] |
| VA + 4HB-Na, SF (72 h) | 10 | 40 | 50 | – | – | 11.0 | 1.1 | [52] |
| Fructose + VA + 4HB, SF (72 h) | 10–11 | 6–23 | 66–84 | – | – | 1.8–6.6 | 2.8–3.5 | |
| I-pentanol + 1,4-B + oleic acid | 64–73 | 8–32 | 4–19 | – | – | 3.4–8.2 | 2.6–3.4 | [81] |
| I-pentanol + 1,4-B + palmitic acid | 49–63 | 4–18 | 33 | – | – | 14.6–17 | 1.7–2.0 | |
| Comamonas (β-proteobacteria) | ||||||||
| Mixed organic acids (POME), FB | 79–92 | 8–21 | – | – | – | 3.4–10.8 | 1.1–2.6 | [80] |
| Methylobacterium (α-proteobacteria) | ||||||||
| 5-Hexenoic acid | 65–100 | – | – | 0–27.4 | 3HHx:0–20.5 | 147–353 | 1.2–2.0 | [39] |
| 5-Hexenoic acid + methanol | 28–94 | – | – | 3–24 | 3HP:0–3, 3HHx:2.6–44 | 207 | 1.4 | |
| Bacillus (Firmicutes) | ||||||||
| Fatty acids, SF | 100–59 | 0–48 | – | – | – | 8.4 | 3.9 | [30, 39] |
| Glucose/hexa-/octa-/decanoate | 97–98 | – | – | 1–2.9 | – | 3.1–5.2 | 1.9–2.9 | [30] |
| 4-Hydroxybutanoate, SF | 96 | – | 1.8 | 1.7 | 5.1 | 1.9 | ||
| ε-Caprolactone | 97 | – | 2.0 | 6HHx:0.7 | 3.7 | 2.8 | ||
| Sugars/pea-shells hydrolysate, SF | 100 | – | – | – | – | – | – | [43, 48] |
| Pea-shells hydrolysate + PR, SF | 87 | 13 | – | – | – | – | – | [17] |
| Haloferax (Archaea) | ||||||||
| Hydrolyzed whey permeate | 94 | 6 | – | – | 0.01 | 1.5 | [38] | |
| Hydrolyzed whey permeate + VA + γ-butyrolactone at 34.25 h | 73 | 21.8 | 5.1 | – | – | 0.01 | 1.5 | |
| Enriched mixed culture | ||||||||
| AC | 98.4 | 1.6 | – | – | – | 4.9 | 1.9 | [61] |
| AC, pulse feeding (PF) | 90–96 | 3–4 | – | 1 | 3H2 MB:0–4, 3H2MV:1 | 8.1 | 2.0 | [7] |
| PR, PF | 12 | 63 | – | 6 | 3H2 MB:6, 3H2MV:14 | 4.5 | 2.0 | |
| BU, PF | 83 | 7 | – | 2 | 3H2 MB:5, 3H2MV:2 | 9.0 | 1.7 | |
| VA, PF | 12 | 78 | – | 1 | 3H2 MB:5, 3H2MV:4 | 6.2 | 3.9 | |
| IVA: isovaleric acid | 91 | 7 | – | – | 3H2MV:2 | 6.1 | 2.7 | [61] |
| Fermented molasses (FM), VFA, PF | 85 | 15 | – | – | – | 6.5 | 2.3 | [8] |
| Simulated FM, VFA, PF | 80 | 20 | – | – | – | 3.9 | 2.7 | |
| Alkaline fermentation liquid | 74 | 24 | – | – | 3H2MV:2 | 8.5 | 2.7 | [61] |
| Molasses, (LA + VFA), PF | 56–70 | 13–43 | – | 1–23 | 3H2 MB:0–2, 3H2MV:0–1 | 3.5–4.3 | 1.8–2.1 | [7] |
AC acetic acid, PR propionic acid, BU butyric acid, VA valeric acid, IVA iso-valeric acid, LA lactic acid, VFA mixture of AC + PR + BU + VA, 4HB-Na sodium salt of 4-hydroxybutyrate, POME Palm oil mill effluent