Conversion of phenylalanine to phenylpyruvic acid by microbial fermentation

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Phenylpyruvic acid (PPA) is an alpha keto acid, which has the potential to be used in monogastric animals' diets to prevent excessive nitrogen accumulation in their manure and adverse effects on the environment. PPA is also used as a flavor enhancer in the food industry and for kidney patients' diets to decrease urea accumulation in the body. However, the high production cost of PPA is limiting the use for these applications. Therefore, this project was undertaken to enhance PPA production by submerged fermentation. Firstly, microorganism selection was performed and Proteus vulgaris was determined to be the best strain for PPA production among four evaluated. Growth parameters (temperature, pH, and aeration) and concentrations of medium ingredients (glucose, yeast extract, and phenylalanine) were optimized in 2-L bioreactors by using a Box-Behnken design. The optimum temperature, pH, and aeration levels were determined to be 34.5°C, 5.12, and 0.5 vvm, respectively. Concentrations for optimizing the fermentation medium for glucose, yeast extract, and phenylalanine were 119, 3.68, and 14.84 g/L, respectively. Under these optimum conditions, 1349 mg/L PPA was produced by Proteus vulgaris in submerged fermentation. This study demonstrated about a 3-fold improvement compared to shake flask fermentation (358 mg/L PPA).

Original languageEnglish (US)
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
PublisherAmerican Society of Agricultural and Biological Engineers
Pages1296-1309
Number of pages14
ISBN (Electronic)9781632668455
StatePublished - Jan 1 2014
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014 - Montreal, Canada
Duration: Jul 13 2014Jul 16 2014

Publication series

NameAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
Volume2

Other

OtherAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014
CountryCanada
CityMontreal
Period7/13/147/16/14

Fingerprint

phenylpyruvic acid
Phenylalanine
phenylalanine
Fermentation
fermentation
Acids
Proteus vulgaris
submerged fermentation
yeast extract
aeration
Nutrition
liquid state fermentation
Yeast
Glucose
Yeasts
flavor enhancers
Diet
Keto Acids
keto acids
glucose

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)
  • Mechanical Engineering

Cite this

Coban, H. B., Demirci, A., Patterson, P. H., & Elias, R. (2014). Conversion of phenylalanine to phenylpyruvic acid by microbial fermentation. In American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014 (pp. 1296-1309). (American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014; Vol. 2). American Society of Agricultural and Biological Engineers.
Coban, Hasan B. ; Demirci, Ali ; Patterson, Paul H. ; Elias, Ryan. / Conversion of phenylalanine to phenylpyruvic acid by microbial fermentation. American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. American Society of Agricultural and Biological Engineers, 2014. pp. 1296-1309 (American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014).
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abstract = "Phenylpyruvic acid (PPA) is an alpha keto acid, which has the potential to be used in monogastric animals' diets to prevent excessive nitrogen accumulation in their manure and adverse effects on the environment. PPA is also used as a flavor enhancer in the food industry and for kidney patients' diets to decrease urea accumulation in the body. However, the high production cost of PPA is limiting the use for these applications. Therefore, this project was undertaken to enhance PPA production by submerged fermentation. Firstly, microorganism selection was performed and Proteus vulgaris was determined to be the best strain for PPA production among four evaluated. Growth parameters (temperature, pH, and aeration) and concentrations of medium ingredients (glucose, yeast extract, and phenylalanine) were optimized in 2-L bioreactors by using a Box-Behnken design. The optimum temperature, pH, and aeration levels were determined to be 34.5°C, 5.12, and 0.5 vvm, respectively. Concentrations for optimizing the fermentation medium for glucose, yeast extract, and phenylalanine were 119, 3.68, and 14.84 g/L, respectively. Under these optimum conditions, 1349 mg/L PPA was produced by Proteus vulgaris in submerged fermentation. This study demonstrated about a 3-fold improvement compared to shake flask fermentation (358 mg/L PPA).",
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Coban, HB, Demirci, A, Patterson, PH & Elias, R 2014, Conversion of phenylalanine to phenylpyruvic acid by microbial fermentation. in American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014, vol. 2, American Society of Agricultural and Biological Engineers, pp. 1296-1309, American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014, Montreal, Canada, 7/13/14.

Conversion of phenylalanine to phenylpyruvic acid by microbial fermentation. / Coban, Hasan B.; Demirci, Ali; Patterson, Paul H.; Elias, Ryan.

American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. American Society of Agricultural and Biological Engineers, 2014. p. 1296-1309 (American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014; Vol. 2).

Research output: Chapter in Book/Report/Conference proceedingConference contribution

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Coban HB, Demirci A, Patterson PH, Elias R. Conversion of phenylalanine to phenylpyruvic acid by microbial fermentation. In American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014. American Society of Agricultural and Biological Engineers. 2014. p. 1296-1309. (American Society of Agricultural and Biological Engineers Annual International Meeting 2014, ASABE 2014).