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Wang T, Xue H, Liu H, Yuan H, Huang D, Jiang Y. Advancements in metabolic engineering: unlocking the potential of key organic acids for sustainable industrial applications. Front Bioeng Biotechnol 2025; 13:1556516. [PMID: 40134770 PMCID: PMC11933101 DOI: 10.3389/fbioe.2025.1556516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2025] [Accepted: 02/24/2025] [Indexed: 03/27/2025] Open
Abstract
This review explores the advancements, application potential, and challenges of microbial metabolic engineering strategies for sustainable organic acid production. By integrating gene editing, pathway reconstruction, and dynamic regulation, microbial platforms have achieved enhanced biosynthesis of key organic acids such as pyruvate, lactic acid, and succinic acid. Strategies including by-product pathway knockout, key enzyme overexpression, and improved CO2 fixation have contributed to higher production efficiency. Additionally, utilizing non-food biomass sources, such as lignocellulose, algal feedstocks, and industrial waste, has reduced reliance on conventional carbon sources, supporting sustainability goals. However, challenges remain in substrate inhibition, purification complexity, and metabolic flux imbalances. Addressing these requires omics-driven metabolic optimization, stress-resistant strain development, and biorefinery integration. Future research should focus on system-level design to enhance cost-effectiveness and sustainability, advancing industrial bio-manufacturing of organic acids.
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Affiliation(s)
- Tengfei Wang
- State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
| | - Han Xue
- State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
| | - Hongling Liu
- State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
| | - Haibo Yuan
- State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
| | - Di Huang
- State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
| | - Yi Jiang
- State Key Laboratory of Green Papermaking and Resource Recycling, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
- Key Laboratory of Shandong Microbial Engineering, School of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, China
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Immobilization Techniques on Bioprocesses: Current Applications Regarding Enzymes, Microorganisms, and Essential Oils. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02780-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Weligama Thuppahige VT, Karim MA. A comprehensive review on the properties and functionalities of biodegradable and semibiodegradable food packaging materials. Compr Rev Food Sci Food Saf 2021; 21:689-718. [DOI: 10.1111/1541-4337.12873] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 10/20/2021] [Accepted: 10/29/2021] [Indexed: 12/30/2022]
Affiliation(s)
- Vindya Thathsaranee Weligama Thuppahige
- Department of Food Science and Technology Faculty of Agriculture, University of Ruhuna Kamburupitiya Sri Lanka
- School of Mechanical, Medical and Process Engineering Queensland University of Technology Brisbane Australia
| | - Md Azharul Karim
- School of Mechanical, Medical and Process Engineering Queensland University of Technology Brisbane Australia
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Melaku M, Zhong R, Han H, Wan F, Yi B, Zhang H. Butyric and Citric Acids and Their Salts in Poultry Nutrition: Effects on Gut Health and Intestinal Microbiota. Int J Mol Sci 2021; 22:10392. [PMID: 34638730 PMCID: PMC8508690 DOI: 10.3390/ijms221910392] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 09/19/2021] [Accepted: 09/22/2021] [Indexed: 12/26/2022] Open
Abstract
Intestinal dysfunction of farm animals, such as intestinal inflammation and altered gut microbiota, is the critical problem affecting animal welfare, performance and farm profitability. China has prohibited the use of antibiotics to improve feed efficiency and growth performance for farm animals, including poultry, in 2020. With the advantages of maintaining gut homeostasis, enhancing digestion, and absorption and modulating gut microbiota, organic acids are regarded as promising antibiotic alternatives. Butyric and citric acids as presentative organic acids positively impact growth performance, welfare, and intestinal health of livestock mainly by reducing pathogenic bacteria and maintaining the gastrointestinal tract (GIT) pH. This review summarizes the discovery of butyric acid (BA), citric acid (CA) and their salt forms, molecular structure and properties, metabolism, biological functions and their applications in poultry nutrition. The research findings about BA, CA and their salts on rats, pigs and humans are also briefly reviewed. Therefore, this review will fill the knowledge gaps of the scientific community and may be of great interest for poultry nutritionists, researchers and feed manufacturers about these two weak organic acids and their effects on intestinal health and gut microbiota community, with the hope of providing safe, healthy and nutrient-rich poultry products to consumers.
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Affiliation(s)
- Mebratu Melaku
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.M.); (R.Z.); (H.H.); (F.W.)
- Department of Animal Production and Technology, College of Agriculture, Woldia University, Woldia P.O. Box 400, Ethiopia
| | - Ruqing Zhong
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.M.); (R.Z.); (H.H.); (F.W.)
| | - Hui Han
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.M.); (R.Z.); (H.H.); (F.W.)
| | - Fan Wan
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.M.); (R.Z.); (H.H.); (F.W.)
- College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730020, China
| | - Bao Yi
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.M.); (R.Z.); (H.H.); (F.W.)
| | - Hongfu Zhang
- State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (M.M.); (R.Z.); (H.H.); (F.W.)
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Adeoye AO, Lateef A. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5. JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY 2021; 19:137. [PMID: 34533689 PMCID: PMC8448800 DOI: 10.1186/s43141-021-00232-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 08/21/2021] [Indexed: 01/22/2023]
Abstract
Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium. Results Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%), 44 (29.3%) and 14 (9.3%) were obtained from cashew fruits, soil and cashew tree surfaces, respectively. Different strains of fungi isolated include Aspergillus niger, A. flavus, A. foetidus, A. heteromorphus, A. nidulans and A. viridinutans. The isolates produced yellow zonation of 0.4–5.5 cm on modified Czapek-Dox agar; the highest was observed for a strain of A. niger LCFS 5, which was identified using molecular tools. In the formulated cashew apple juice medium, the citric acid yield of LCFS 5 ranged 16.0–92.8 g/l with the peak obtained on the 10th day of fermentation. The citric acid produced was recovered using the double precipitation method with Ca(OH)2 and H2SO4 having ≈ 70% purity of citric acid on HPLC. The citric acid acted as a coagulant to produce soy cheese with 66.67% acceptability by panelists. Conclusion This work has extended the frontiers of valorization of cashew waste by a strain of A. niger to produce citric acid in high yield, with potential application in food industries.
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Affiliation(s)
- Adekunle Olusegun Adeoye
- Department of Food Science, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria
| | - Agbaje Lateef
- Laboratory of Industrial Microbiology and Nanobiotechnology, Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria.
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