Imperial College London
Portrait Picture

Tom Ellis

Faculty of Engineering, Department of Bioengineering

Professor of Synthetic Genome Engineering
 
 
 
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Contact

 

+44 (0)20 7594 7615t.ellis Website CV

 
 
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Location

 

704Bessemer BuildingSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Det-Udom:2019:10.1186/s12934-019-1149-2,
author = {Det-Udom, R and Gilbert, C and Liu, L and Prakitchaiwattana, C and Ellis, T and Ledesma, Amaro R},
doi = {10.1186/s12934-019-1149-2},
journal = {Microbial Cell Factories},
title = {Towards semi-synthetic microbial communities: Enhancing soy sauce fermentation properties in B. subtilis co-cultures},
url = {http://dx.doi.org/10.1186/s12934-019-1149-2},
volume = {18},
year = {2019}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - BackgroundMany fermented foods and beverages are produced through the action of complex microbial communities. Synthetic biology approaches offer the ability to genetically engineer these communities to improve the properties of these fermented foods. Soy sauce is a fermented condiment with a vast global market. Engineering members of the microbial communities responsible for soy sauce fermentation may therefore lead to the development of improved products. One important property is the colour of soy sauce, with recent evidence pointing to a consumer preference for more lightly-coloured soy sauce products for particular dishes.ResultsHere we show that a bacterial member of the natural soy sauce fermentation microbial community, Bacillus, can be engineered to reduce the ‘browning’ reaction during soy sauce production. We show that two approaches result in ‘de-browning’: engineered consumption of xylose, an important precursor in the browning reaction, and engineered degradation of melanoidins, the major brown pigments in soy sauce. Lastly, we show that these two strategies work synergistically using co-cultures to result in enhanced de-browning.ConclusionsOur results demonstrate the potential of using synthetic biology and metabolic engineering methods for fine-tuning the process of soy sauce fermentation and indeed for many other natural food and beverage fermentations for improved products.
AU  - Det-Udom,R
AU  - Gilbert,C
AU  - Liu,L
AU  - Prakitchaiwattana,C
AU  - Ellis,T
AU  - Ledesma,Amaro R
DO  - 10.1186/s12934-019-1149-2
PY  - 2019///
SN  - 1475-2859
TI  - Towards semi-synthetic microbial communities: Enhancing soy sauce fermentation properties in B. subtilis co-cultures
T2  - Microbial Cell Factories
UR  - http://dx.doi.org/10.1186/s12934-019-1149-2
UR  - http://hdl.handle.net/10044/1/70642
VL  - 18
ER  -
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