Table 2.
EPS, lactate, and byproduct formation in Bacillus sp. N16-5 wild-type and engineered strains
| Strain | EPS (g/l) | Pyruvate (g/l) | Succinate (g/l) | Lactate (g/l) | Formate (g/l) | Acetate (g/l) |
|---|---|---|---|---|---|---|
| WT | 1.99 ± 0.13 | 0.36 ± 0.01 | 0.71 ± 0.01 | 3.64 ± 0.00a | 0.33 ± 0.00 | 3.74 ± 0.04 |
| ∆ldh | 2.21 ± 0.03 | 2.86 ± 0.20 | 1.21 ± 0.02 | 0.64 ± 0.06a | 0.40 ± 0.04 | 3.65 ± 0.16 |
| ∆ldh∆epsD | 0.68 ± 0.03 | 2.88 ± 0.09 | 1.19 ± 0.02 | 0.77 ± 0.01a | 0.34 ± 0.02 | 3.56 ± 0.01 |
| ∆ldh-pDlac | 2.09 ± 0.16 | 0.34 ± 0.01 | 0.46 ± 0.02 | 5.68 ± 0.23b | 0.12 ± 0.02 | 2.95 ± 0.12 |
| ∆ldh∆epsD-pDlac | 0.62 ± 0.13 | 0.35 ± 0.02 | 0.52 ± 0.04 | 4.93 ± 0.22b | 0.07 ± 0.01 | 3.62 ± 0.08 |
Values were represented as the average ± standard deviation of three independent experiments
WT wild-type
a l-lactate product
b d-lactate product