Seo SO(1), Lu T(2), Jin YS(3), Blaschek HP(4). Author information:
(1)Department of Food Science and Human Nutrition, University of Illinois at
Urbana-Champaign, Urbana, IL, 61801, USA; Department of Food Science and
Nutrition, The Catholic University of Korea, Bucheon, 14662, Republic of Korea.
(2)Carl R. Woese Institute for Genomic Biology, University of Illinois at
Urbana-Champaign, Urbana, IL, 61801, USA; Department of Bioengineering and
Department of Physics, University of Illinois at Urbana-Champaign, Urbana, IL,
61801, USA.
(3)Department of Food Science and Human Nutrition, University of Illinois at
Urbana-Champaign, Urbana, IL, 61801, USA; Carl R. Woese Institute for Genomic
Biology, University of Illinois at Urbana-Champaign, Urbana, IL, 61801, USA.
Electronic address: [Email]
(4)Department of Food Science and Human Nutrition, University of Illinois at
Urbana-Champaign, Urbana, IL, 61801, USA. Electronic address:
[Email]
The acetone-butanol-ethanol (ABE) fermentation by solventogenic clostridia has a long history of industrial butanol production. The Clostridium beijerinckii mutant BA101 has been widely studied for ABE fermentation owing to its enhanced butanol production capacity. Here, we characterized the BA101 mutant under controlled environmental conditions in parallel with the parental strain C. beijerinckii NCIMB 8052. To investigate the correlation between phenotype and genotype, we carried out the genome sequencing of BA101. Through comparative genomic analysis, several mutations in the genes encoding transcriptional regulator, sensor kinase, and phosphatase were identified in the BA101 genome as well as other sibling mutants. Among them, the SNP in the Cbei_3078 gene encoding PAS/PAC sensor hybrid histidine kinase was unique to the BA101 strain. The identified mutations relevant to the observed physiological behaviors of BA101 could be potential genetic targets for rational engineering of solventogenic clostridia toward desired phenotypes.
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