BIOCATALYTIC AND FERMENTATIVE APPROACHES FOR THE PRODUCTION OF ADDED VALUE COMPOUNDS USING WILD TYPE AND GENETICALLY MODIFIED ACETIC ACID BACTERIA
Tesi di Dottorato
Data di Pubblicazione:
2022
Citazione:
BIOCATALYTIC AND FERMENTATIVE APPROACHES FOR THE PRODUCTION OF ADDED VALUE COMPOUNDS USING WILD TYPE AND GENETICALLY MODIFIED ACETIC ACID BACTERIA / P. Cannazza ; tutor: Prof. Francesco Molinari ; dean: D. Mora. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, 2022 Mar 02. 34. ciclo, Anno Accademico 2021.
Abstract:
This PhD thesis is divided into four chapters that report the development of different microbial biocatalysts aimed at the valorization of food and biotechnological industrial by-products. The experimental parts are preceded by an introduction aimed to give a background on the impact of biocatalysis
on green chemistry and, more generally on circular economy, together with a systematic review of the main molecular biology approaches employed to
genetically engineer acetic acid bacteria.
The second chapter reports the optimization of a biocatalytic system for the regioselective hydroxylation of different terpenes employing a Mycobacterium
sp. CYP153A6 monoxygenase. In chapter 3 and in chapter 4 is described the development of different recombinant acetic acid bacteria strains, aimed at
the production of highly added value products, such as perillic acid, starting from limonene, a cheap and highly available substrate derived from the agro-food industry.
Limonene was employed as a pure compound (chapter 3) or via fermentation of orange peel wastes (chapter 4). The last chapter deals with the isolation and characterization of a bacterial cellulose (BC) producer strain, namely Komagataeibacter rhaeticus ENS9b, able to produce BC from acetate and crude glycerol, a by-product from the biodiesel production process.
Tipologia IRIS:
Tesi di dottorato
Elenco autori:
P. Cannazza
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