1. Coutilization of glucose–xylose mixtures by batch fermentations.
Coutilization of glucose–xylose mixtures by batch fermentations. E. coli W was engineered with different genotypes including previously reported genetic traits such as mgsA deletion (ΔMgsA), CRP (*), and identified CRP and XylR variants to compare their effect of releasing CCR. (A) Batch fermentations were performed using glucose–xylose mixtures (50 g⋅L−1 of each sugar) for 96 h. Cell optical density (OD550nm), extracellular glucose, and xylose concentrations were determined. (B) Sugar utilization by wild type and the modified strains with CRP (*) or XylR (R121C P363S) for 96-h fermentations. The total 100 g⋅L−1 sugar mixtures had two different compositions (the initial ratio of glucose to xylose is 1:2 or 2:1 by mass). Error bars represent SEM with n ≥ 3. WT, wild type.
Christian Sievert et al. PNAS 2017;114:28:
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