Dual Bacillus coagulans + Pseudomonas putida Lactic-acid Co-culture

Community ID CommunityMech:000286

Ecological State ENGINEERED

Environment bioreactor fermentation of undetoxified lignocellulosic (corncob) hydrolysate
ENVO:00002123

Engineered artificial microbial consortium for L-lactic acid (LA) fermentation directly from undetoxified lignocellulosic (corncob) hydrolysates. A dual Bacillus coagulans (Heyndrickxia coagulans) system pairs a phenolic acid decarboxylase (PAD)-overexpressing biodetoxifying strain, DSM1-25280, with a high-yield LA producer, CC17B-1, and reaches 124.72 g/L LA from undetoxified hydrolysate via a sequential-inoculation division of labor. Multidimensional analysis supports a niche-succession model transitioning from biodetoxification-mediated commensalism to competitive exclusion. A sugar-metabolism-deficient engineered Pseudomonas putida KT2440 ZL added as a heterologous aromatic scavenger reinforces the system, raising the LA titer to 146.00 g/L at 98.9% yield.

Taxonomy

Taxon	Ontology ID	Functional Roles	Abundance
Bacillus coagulans DSM1-25280 (PAD-overexpressing)	NCBITaxon:1398	PRIMARY_DEGRADER	N/A
PMID:42098792 - SUPPORT (IN_VITRO) "a phenolic acid decarboxylase (PAD)-overexpressing engineered strain, DSM1-25280"
Bacillus coagulans CC17B-1	NCBITaxon:1398	SECONDARY_FERMENTER	N/A
PMID:42098792 - SUPPORT (IN_VITRO) "a high-yield L-lactic acid (LA) producer, CC17B-1"
Pseudomonas putida KT2440 ZL	NCBITaxon:303	PRIMARY_DEGRADER	N/A
PMID:42098792 - SUPPORT (IN_VITRO) "incorporating a sugar-metabolism-deficient engineered Pseudomonas putida KT2440 ZL as a heterologous aromatic scavenger"

Ecological Interactions

Taxon

Cross-feeding

Mutualism

Syntrophy

Competition

Commensalism

Niche partitioning

Colonization facilitation

Strain competition

Predation

Biodetoxification-mediated commensalism (DSM1-25280 to CC17B-1)

COMMENSALISM

Source Taxon: Bacillus coagulans DSM1-25280 (PAD-overexpressing)

Target Taxon: Bacillus coagulans CC17B-1

Metabolites: vanillin (CHEBI:18346)

Evidence

PMID:42098792 - SUPPORT (IN_VITRO)

"a strongly supported model of niche succession process within the system, transitioning from biodetoxification-mediated commensalism to competitive exclusion"
PMID:42098792 - SUPPORT (IN_VITRO)

"overexpression of PAD in the engineered strain DSM1-25280 not only enhanced tolerance to phenolic acids but also significantly accelerated vanillin degradation"

Competitive exclusion in the dual Bacillus coagulans consortium

COMPETITION

Source Taxon: Bacillus coagulans DSM1-25280 (PAD-overexpressing)

Target Taxon: Bacillus coagulans CC17B-1

Evidence

PMID:42098792 - SUPPORT (IN_VITRO)

"transitioning from biodetoxification-mediated commensalism to competitive exclusion"

Aromatic scavenging by P. putida KT2440 ZL reinforces LA fermentation

COMMENSALISM

Source Taxon: Pseudomonas putida KT2440 ZL

Target Taxon: Bacillus coagulans CC17B-1

Evidence

PMID:42098792 - SUPPORT (IN_VITRO)

"an enhanced three-strain co-culture system by incorporating a sugar-metabolism-deficient engineered Pseudomonas putida KT2440 ZL as a heterologous aromatic scavenger"
PMID:42098792 - SUPPORT (IN_VITRO)

"This system further elevated the LA titer to 146.00 g/L with a yield of 98.9%"

Growth Media

hydrolysate fermentation medium (100% v/v undetoxified corncob hydrolysate; YE 7.3, CSLP 18.25, NH4Cl 7.3, MgSO4 0.2, KH2PO4 0.22 g/L)

pH 7.2

Temperature 50 °C

Atmosphere ANAEROBIC

Preparation notes: Dual Bacillus coagulans co-culture fermented under anaerobic conditions at 50 °C and 150 rpm in 150 mL shake flasks containing 50 mL of hydrolysate fermentation medium; 0.5 g CaCO3/g sugar added to regulate pH; strains introduced by a sequential inoculation strategy. The engineered Pseudomonas putida KT2440 ZL was initially cultivated at 30 °C and 200 rpm.

Evidence

PMID:42098792

"Fermentation was conducted under anaerobic conditions at 50°C and 150 rpm."

PMID:42098792

"The strains were inoculated at 4 g/L (wet weight) into 150 mL shake flasks containing 50 mL of hydrolysate fermentation medium, supplemented with 0.5 g CaCO3/g sugar to regulate the pH during fermentation."