Improved succinic acid production through the reconstruction of methanol dissimilation in Escherichia coli

Bioresources and Bioprocessing

Table 3 Comparison of fed-batch fermentation by strain G4 and G5

	Succinic acid (g/L)	Acetic acid (g/L)	Glucose consumption (g/L)	Methanol consumption (g/L)	Sodium formate consumption (g/L)	Yield^a (g/g)	OD₆₀₀
G0^b	60.82 ± 0.98	10.05 ± 0.44	82.42	–	–	0.90 ± 0.01	7.4 ± 0.3
G4^b	58.72 ± 1.44	7.19 ± 0.29	83.50	–	–	0.91 ± 0.02	6.5 ± 0.2
G4^c	63.42 ± 1.95	7.01 ± 0.28	88.40	0.97 ± 0.12	10.70 ± 0.04	0.95 ± 0.03	6.8 ± 0.3
G5^c	63.16 ± 1.15	8.77 ± 0.35	90.52	1.12 ± 0.10	9.89 ± 0.14	0.94 ± 0.02	7.4 ± 0.4
G5^c,d	65.44 ± 1.90	8.15 ± 0.43	92.90	1.01 ± 0.11	10.27 ± 0.18	0.98 ± 0.03	6.1 ± 0.6

^aDue to the volume expansion in fed-batch fermentation, the measured glucose consumption in real time could not reflect the true yield. Real glucose consumption was calculated by dividing the total added glucose by the final total volume, which would be lower than the measured value
^bFermentation with pure glucose feeding
^cFermentation with methanol and sodium formate co-feeding
^dBiofilm-based cell-immobilized fermentation