METABOLIC ENGINEERING OF MICROORGANISM FOR THE PRODUCTION OF CARBOXYLIC ACID AND THEIR INHIBITORY EFFECTS.
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Abstract
To fulfill the requirement of futurre coming perspective for chemicals like carboxylic acid that
are produced by microbial fermentation are an excellent biorenewable chemical. Due to their
demand and usage as precursor for a number of industrial chemical, it can be produced through
engineered microbes such as Saccharomyces cerevisiae, E.coli and Bascilus subtilis. Genetic
engineering is now successfully and commonly used to change carbon to ethanol the end
product of Saccharomyces cerevisiae to pyruvate. Genetic manipulation methods are useful for
pathway design and for the production of several organic acids. Deletions of metabolic
pathways that compete with the target compound are produces, can be a useful method for
redirecting metabolic flux into the desired pathways. However carboxylic acids become
increasingly inhibiting to the microorganisms. These inhibitors at their specific potency are
commonly used as food preservative. The effects of carboxylic acids include cell membrane
damage, change in microbial internal pH. Certain changes in cell membrane properties such as
fluidity, composition, integrity and intracellular pH and hydrophobicity are associated with
increase tolerance. These desirable products can use in the engineering of robust strains with
improved industrial performance.
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