Table 4.
Acetone production in E.coli
| Glucose | Lactic | Acetic | Ethanol | Acetone | |
|---|---|---|---|---|---|
| Media | 24.5 | 0.0 | 4.2 | 0.0 | 0.0 |
| TOP10 + pMU1299 | 16.1 | 5.9 | 3.1 | 0.5 | 1.8 |
| TOP10 + pACYC177 | 19.5 | 3.6 | 5.1 | 0.4 | 0.0 |
Fermentation end point at 170 hours, in LB media supplemented with 25 g/L glucose, 4 g/L acetic acid, and 50 μg/mL kanamycin sulfate. Microaerobic conditions were utilized by inoculation into sealed 125 mL pressure bottles with atmospheric pressure air. Incubation was performed without agitation at 30°C, with a 1/10th v/v inoculation from aerobically grown overnight LB media supplemented with kanamycin.