Mixomics analysis of Bacillus subtilis: effect of oxygen availability on riboflavin production.

ABSTRACT:

Background

Riboflavin, an intermediate of primary metabolism, is one kind of important food additive with high economic value. The microbial cell factory Bacillus subtilis has already been proven to possess significant importance for the food industry and have become one of the most widely used riboflavin-producing strains. In the practical fermentation processes, a sharp decrease in riboflavin production is encountered along with a decrease in the dissolved oxygen (DO) tension. Influence of this oxygen availability on riboflavin biosynthesis through carbon central metabolic pathways in B. subtilis is unknown so far. Therefore the unveiled effective metabolic pathways were still an unaccomplished task till present research work.

Results

In this paper, the microscopic regulat

SUBMITTER: Hu J 

PROVIDER: S-EPMC5596917 | biostudies-literature | 2017 Sep

REPOSITORIES: biostudies-literature