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Proteomic analysis chain-elongating microorganisms

ABSTRACT: The study by Allaart et al. (2023) investigates whether different environmental conditions can alter chain-elongating microbial communities to exhibit different catabolic stoichiometries. In support of the study, we provide whole-cell lysate shotgun proteomics data that compare the tested conditions. Contact: M.T.Allaart@tudelft.nl

INSTRUMENT(S): Q Exactive

ORGANISM(S): Escherichia Coli

SUBMITTER: Martin Pabst

LAB HEAD: Martin Pabst

PROVIDER: PXD040972 | Pride | 2023-10-24

REPOSITORIES: Pride

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			Action	DRS
	DH_MA23052022_Clost_S1_180min_DDA01.mzXML	Mzxml
	DH_MA23052022_Clost_S1_180min_DDA01.raw	Raw
	DH_MA23052022_Clost_S1_180min_DDA02.mzXML	Mzxml
	DH_MA23052022_Clost_S1_180min_DDA02.raw	Raw
	DH_MA23052022_Clost_S1_180min_DDA03.mzXML	Mzxml

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Publications

Physiological and stoichiometric characterization of ethanol-based chain elongation in the absence of short-chain carboxylic acids.

Allaart Maximilienne Toetie MT Fox Bartholomeus B BB Nettersheim Ingo H M S IHMS Pabst Martin M Sousa Diana Z DZ Kleerebezem Robbert R

Scientific reports 20231013 1

Hexanoate is a valuable chemical that can be produced by microorganisms that convert short-chain- to medium-chain carboxylic acids through a process called chain elongation. These microorganisms usually produce mixtures of butyrate and hexanoate from ethanol and acetate, but direct conversion of ethanol to hexanoate is theoretically possible. Steering microbial communities to ethanol-only elongation to hexanoate circumvents the need for acetate addition and simplifies product separation. The bio ...[more]

PMID: 37833311

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