submitted in fulfilment of the academic requirements for the degree of Master of Applied Science in Food Science and Technology, Durban University of Technology, 2015. / Vitamin A deficiency (VAD) is a major health problem in sub-Saharan Africa where maize is a staple food. Amahewu, a fermented non-alcoholic,maize-based beverage is a popular drink in southern Africa.The aim of this study is to produce a provitamin A enriched and acceptable amahewu, using provitamin A biofortified maize which can be used to alleviate VAD. The optimal processing parameters for the production of amahewu using provitamin A-biofortified maize were determined. Amahewu samples were prepared with reference to a traditional method by boiling a mixture of maize meal and water (rato:1:7) at 90ᴼC, with occasional stirring, for 15 minutes. The resulting porridge was left to cool to approximately 40ᴼC, before inoculation and fermentation at 37oC. Processing parameters investigated were inoculum types (wheat bran (WB), maize malt (MM) and Lactobacillus mixed starter culture) and inoculum concentration (0.5,1 and 2% (w/w)) and varieties of provitamin A maize (PVAH 62 and PVAH 19). Wheat flour (at 2%) was used as reference inoculum to conform to the traditional practice. White maize amahewu samples processed in the same way as those of provitamin A-biofortified maize were used as references. Provitamin A amahewu samples were produced using the optimized processing parameters and then analysed for nutrient composition, including carotenoids, protein, ash, amino acids, mineral profile and invitro protein digestibility. The consumer acceptability of amahewu samples was evaluated using regular consumers of amahewu (n= 54), who rated the acceptability of the samples on a 9-point hedonic scale (1:disliked extremely, 9:liked extremely). The storage stability of the provitamin A biofortified amahewu samples was assessed by subjecting the samples to different storage conditions: 4ᴼC, 25ᴼC and 37ᴼC. The microbiological quality of the stored samples was monitored by taking samples every day for a period of five days to analyse for the presence of aerobic and anaerobic bacterial spore formers, E.coli and moulds. The provitamin A maize variety did not influence pH and Total titratable acidity (TTA) of amahewu samples during fermentation. As expected, there was a substantial drop in pH with fermentation time. After 24 hours, all the samples of amahewu, including those made with white maize, prepared using malted maize and wheat bran inocula reached a pH of 3.3-3.8 and TTA of 0.3-0.6, which were within acceptable range for amahewu. The addition of a starter culture substantially reduced fermentation time, from 24 to six hours. The inoculum of WB and MM, respectively, at a concentration of 0.5%, with or without starter culture (5%), were found to be suitable for the production of amahewu using provitamin A biofortified maize. The total provitamin A content of amahewu samples, produced using optimised parameters (i.e one variety of provitamin A biofortified maize, 0.5% MM, WB with or without starter culture), ranged from 3.3-3.8 μg/g (DW). The percentage retention of total provitamin A ranged from 79%- 90% (DW). The lowest percentage retention was observed in products fermented with the addition of starter culture. The gross energy of the amahewu samples was approx. 20 MJ/kg. There was a slight increase in the lysine content of amahewu after fermentation. The protein digestibility (approx. 91%) of amahewu samples was slightly higher than that of raw provitamin A maize (86%). Amahewu processed using starter cultures had a slightly higher iron content than those processed without a starter culture. Consumer acceptability data showed that amahewu samples made with provitamin A biofortified maize were slightly more acceptable (average rating for overall acceptability was 7.0 ± 1.2), compared to those made with white maize (average rating for overall acceptability was 6.4 ± 0.8). Principal component analysis (PCA) of Amahewu sensory data showed that 71% of variation was due to maize types and 18% of variation may be due to the inoculum used during fermentation. The use of a starter culture improves the taste and aroma acceptability of amahewu. Segmentation of consumers based on overall linking for amahewu revealed three clusters, named A, B and C. Cluster A consisted of most consumers (43%), who liked amahewu moderately. About 60% of these consumers were females. Cluster B consisted of most of the consumers (31%) who were undecided about their liking for the product. Approximately 52% of the consumers in this cluster were female. Cluster C consisted of consumers (26%) who liked amahewu very much. Sixty-four percent (64%) of these consumers were female. It appeared that gender may have some influence on overall liking for amahewu, as cluster B, consisting of undecided consumers, had more male consumers compared to clusters A and C. Age did not seem to be significantly associated with the liking of amahewu. Provitamin A biofortified amahewu samples stored under refrigerated conditions (4ᴼC) had better microbiological quality compared to those stored at 25ᴼC and 37ᴼC. Refrigeration effectively maintains the microbiological quality of amahewu for about three of days. Provitamin A biofortified maize can be used to produce β-carotene enriched amahewu that is acceptable to consumers following the processing method that is traditionally employed for white amahewu at both domestic and commercial level. Provitamin A biofortified amahewu has the potential to make a significant contribution towards alleviating VAD among rural communities, who are the most vulnerable to VAD.

Thesis (MSc)--University of Stellenbosch, 2006. / ENGLISH ABSTRACT: In this study the chromosomal arsenic resistance (ars) genes shown to be present in all Acidithiobacillus. caldus isolates were cloned and sequenced from At. caldus #6. Ten open reading frames (ORFs) were identified on a clone conferring arsenic resistance, with three homologs to arsenic genes, arsC (arsenate reductase), arsR (regulator) and arsB (arsenite export). This ars operon is divergent, with the arsRC and arsB genes transcribed in opposite directions. Analysis of the putative amino acid sequences of these arsRC and arsB genes revealed that they are the most closely related to the ars genes of Acidithiobacillus ferrooxidans. These ars genes were functional when transformed into an Escherichia coli ars deletion mutant ACSH50Iq, and conferred increased levels of resistance to arsenate and arsenite. ArsC was required for resistance to arsenate, but not for resistance to arsenite. None of the other ORFs enhanced arsenic resistance in E. coli. A transposon located arsenic resistance system (TnAtcArs) has been described for highly arsenic resistant strains of the moderately thermophilic, sulfur-oxidizing, biomining bacterium At .caldus #6. In the latter study it was shown that TnAtcArs confers higher levels of resistance to arsenate and arsenite than the chromosomal operon. TnAtcArs was conjugated into a weakly ars resistant At. caldus strain (C-SH12) and resulted in greatly increased arsenite resistance. RT-PCR analysis revealed that arsR and arsC are co-transcribed. Despite ORF1 (cadmium inducible-like protein) and ORF5 (putative integrase for prophage CP-933R) not being involved in resistance to arsenic, ORF1 was co-transcribed with arsRC and ORF5 with arsB. Using arsR-lacZ and arsB-lacZ fusions it was shown that the chromosomal ArsR-like regulator of At. caldus acts as a repressor of the arsR and arsB promoter expression. Induction of gene expression took place when either arsenate or arsenite was added. The chromosomal located ArsR was also able to repress TnAtcArs, but the transposon-located ArsR was unable to regulate the chromosomal system. / AFRIKAANSE OPSOMMING: In hierdie studie is die chromosomale arseen weerstandbiedendheidsgene (ars gene), teenwoordig in alle Acidithiobacillus caldus isolate, gekloon en die DNA volgorde daarvan vanaf At. caldus #6 bepaal. Tien oopleesrame (ORFs) is geïdentifiseer op ‘n kloon wat arseen weerstandbiedend is, met drie homoloog aan ars gene, nl. arsC (arsenaat reduktase), arsR (reguleerder) en arsB (membraan-geleë pomp wat arseniet uitpomp). Die ars operon is gerangskik met die arsRC en arsB gene wat in teenoorgestelde rigtings getranskribeer word. Analise van die afgeleide aminosuurvolgorde van dié ars gene het getoon hulle is naverwant aan die ars gene van Acidithiobacillus ferrooxidans. Die ars gene was funksioneel na transformasie na ‘n E. coli ars mutant (ACSH50Iq), en het ‘n hoër vlak van weerstand teen arsenaat en arseniet gebied. ArsC was nodig vir weerstand teen arsenaat, maar nie vir weerstand teen arseniet nie. Geen van die ander ORFs het arseen weerstandbiedendheid in E. coli bevorder nie. Voorheen is ‘n ars operon, geleë op ‘n transposon (TnAtcArs), in ‘n hoogs arseen-weerstandbiedende stam van die middelmatige termofiliese, swawel-oksiderende, bio-ontgunning (“biomining”) bakterie Acidithiobacillus caldus #6 beskryf. In laasgenoemde studie is gevind dat TnAtcArs hoër vlakke van weerstand bied teen arsenaat en arseniet as die chromosomale operon. TnAtcArs is na ‘n lae arseen-weerstandbiedende At. caldus stam (C-SH12) gekonjugeer. Die resultaat was ‘n groot verhoging in arseen weerstandbiedendheid. RT-PCR analise het onthul dat arsR en arsC saam getranskribeer word. Benewens die feit dat ORF1 (kadmium induseerbare protein) en ORF5 (afgeleide integrase vir profaag CP-933R) nie betrokke is in weerstand teen arseniet and arsenaat nie, is ORF1 saam met arsRC getranskribeer en ORF5 saam met arsB. Deur gebruik te maak van die fusie-gene arsR-lacZ en arsB-lacZ is bewys dat die chromosomale ArsR reguleerder van At. caldus as ‘n inhibeerder van die arsR en arsB promoter uitdrukking funksioneer. Indusering van geen uitdrukking vind plaas wanneer arseniet of arsenaat bygevoeg word. Die chromosomaal-geleë ArsR is ook in staat om TnAtcArs te inhibeer, terwyl die transposon geleë ArsR nie daartoe in staat is om die chromosomale ars sisteem te reguleer nie.

Thesis (Ph.D.) -- University of Western Sydney, Nepean, 1999. / Bibliography : p. 213-233.

Thesis (MSc Food Sc)--Stellenbosch University, 2013. / ENGLISH ABSTRACT: A wide variety of traditionally and commercially fermented milks are commonly consumed in various countries of Sub-Saharan Africa. Commercially fermented milk is produced on an industrial scale according to well-managed, standardised production processes and starters are used to initiate fermentation. Traditionally fermented milk is prepared domestically and fermentation occurs spontaneously at ambient temperatures. Lactic acid bacteria (LAB) are responsible for milk fermentation during which they convert the milk carbohydrates to lactic acid, carbon dioxide, alcohol and other organic metabolites. Acetic acid bacteria (AAB), yeasts and mycelial fungi have also been isolated from fermented milks. In this study the microbial consortium present in three traditionally fermented milks, namely omashikwa from Namibia, masse from Mozambique and chekapmkaika from Uganda and two commercially fermented milks, namely chambiko from Malawi and omaere from Namibia, were isolated and enumerated on six different selective media that included MSR + C (specific for lactobacilli), KCA + TTC (specific for lactococci), KCA + V (specific for leuconostocs), MRS + E (specific for AAB), MEA (specific for mycelial fungi) and YPD (specific for yeasts). No significant differences were found between the enumeration values obtained for the three chambiko samples, as well as for enumeration values obtained for the two omaere samples on each of the selective media, indicating low sample variance. Significant differences between enumeration values obtained for the three omashikwa samples were found on all six selective media. Significant differences between enumeration values of the three masse samples and both the chekapmkaika samples were also observed on the selective media. In addition to this, significant differences were observed between average enumeration values obtained for each media between the masse and chekapmkaika, the chambiko and omaere, as well as when the traditional and commercial milks were compared. According to the average enumeration values obtained on each media selective for LAB, the highest bacterial counts were detected on KCA + TTC medium for omaere (2.3 x 106 cfu.ml-1), KCA + V for chambiko (1.8 x 105 cfu.ml-1), KCA + TTC for omashikwa and MRS + C for masse and chekapmkaika (6.2 x 106 and 2.0 x 103 cfu.ml-1, respectively). After isolation and enumeration of the microbes present in each milk, bacterial isolates on the media selective for LAB and AAB were obtained according to the Harrison Disk method. These isolates were identified by amplifying a 1.5 kilobase (kb) part of the 16S ribosomal RNA (rRNA) gene using the polymerase chain reaction (PCR), followed by DNA sequencing. The isolates were identified by comparing the sequences obtained to sequences listed in the NCBI database using the BLAST algorithm and searching for the closest relative. The main LAB group present in the omaere was lactococci (94%), in chambiko and chekapmkaika it was lactobacilli (30% and 45%, respectively), in omashikwa it was enterococci (43%) and in masse it was leuconostocs (68%). The same microbial species were present on a number of the selective media used in this study. Lactococcus spp., Enterococcus spp. and Lactobacillus spp. were isolated from MRS + C, KCA + TTC, KCA + V and MRS + E and Leuconostoc spp. were isolated from MRS + C, MRS + E and KCA + V. Hygienic standards during traditional milk fermentation is often poor and, therefore, microbial contaminants were isolated from the traditional milk and these included Acinetobacter johnsonii and Klebsiella pneumoniae from KCA + V, Mesorhizobium loti, Acinetobacter radioresistens, Escherichia coli, Staphylococcus spp., Kluyvera georgiana, Enterobacter spp. and Klebsiella oxytoca from KCA + TTC, Staphylococcus spp. from MRS + C and Bacillus spp. from MRS + E. Since the media used for the isolation of the LAB and AAB in this study were not selective further identification of the enumerated microbes is of importance for the identification of the microbial groups present in each fermented milk. The data obtained in this study clearly shows that fermented milks from Sub-Saharan Africa vary significantly from each other in terms of microbial numbers, microbial diversity and the dominant microbial groups present. The microbial diversity of the traditionally fermented milks was more diverse than the microbial diversity of the commercially fermented milks. LAB strains isolated from these traditionally fermented milks can be used to develop novel starters and as a result new commercially fermented dairy products with unique aromas, tastes and characteristics can be produced. / AFRIKAANSE OPSOMMING: 'n Wye verskeidenheid tradisioneel en kommersieel gefermenteerde melk produkte word algeneem verbruik in verskeie lande van Sub-Sahara Afrika. Kommersieel gefermenteerde melk word geproduseer op groot skaal, deur deeglik bestuurde gestandardiseerde produksieprosesse en 'n beginkultuur word gebruik om fermentasie te inisieer. Tradisioneel gefermenteerde melk word tuis gemaak en fermentasie gebeur spontaan by kamertemperatuur. Melksuurbakterieë (MSB) is verantwoordelik vir melkfermentasie waartydens die bakterieë koolhidrate omskakel na melksuur, koolstofdioksied, alkohol en ander organiese sure. Asetaatsuurbakterieë (ASB), giste en miseliale fungi is ook al van gefermenteerde melk geïsoleer. In hierdie studie is die mikrobiese konsortium teenwoordig in drie soorte tradisioneel gefermenteerde melk, naamlik omashikwa van Namibië, masse van Mosambiek en chekapmkaika van Uganda en twee soorte kommersieel gefermenteerde melk, naamlik chambiko van Malawi en omaere van Namibië, geïsoleer en getel op ses verskillende selektiewe groeimedia insluitend MRS + C (spesifiek vir lactobacilli), KCA + TTC (spesifiek vir lactococci), KCA + V (spesifiek vir leuconostocs), MRS + E (spesifiek vir ASB), MEA (spesifiek vir miseliale fungi) en YPD (spesifiek vir giste). Geen betekenisvolle verskille is gevind tussen die mikrobiese tellings verkry vir die drie chambiko monsters nie, sowel as tussen die mikrobiese tellings verkry vir die twee omaere monsters, op elk van die selektiewe groeimedia, wat dui op lae monster variansie. Betekenisvolle verskille is gevind tussen die mikrobiese tellings verkry vir die drie omashikwa monsters op al ses selektiewe groeimedia. Betekenisvolle verskille is ook waargeneem tussen die mikrobiese tellings van die drie masse monsters en beide die chekapmkaika monsters op die selektiewe groeimedia. Daarbenewens is betekenisvolle verskille waargeneem tussen gemiddelde mikrobiese tellings verkry vir elke groeimedium tussen die masse en chekapmkaika, die chambiko en omaere asook toe die tradisionele en kommersiële melk produkte met mekaar vergelyk is. Volgens die gemiddelde mikrobiese tellings verkry op elk van die groeimedia selektief vir MSB, is die hoogste mikrobiese telling waargeneem op KCA + TTC medium vir omaere (2.3 x 106 kve.ml-1), KCA + V vir chambiko (1.8 x 105 kve.ml-1), KCA + TTC vir omashikwa en MRS + C vir masse en chekapmkaika (6.2 x 106 en 2.0 x 103 kve.ml-1, respektiewelik). Na die isolasie en tel van die mikrobes teenwoordig in elke melk is bakteriese isolate op die media selektief vir MSB en ASB verkry volgends die Harrison Disk metode. Hierdie isolate is geïdentifiseer deur amplifikasie van „n 1.5 kilobasis (kb) gedeelte van die 16S ribosomale RNS (rRNS) geen deur gebruik te maak van die polimerase kettingreaksie gevolg deur DNS klonering. Die isolate is geïdentifiseer deur die gekloneerde insetsels se volgordes te vergelyk met volgordes beskikbaar op die NCBI webwerf deur van die BLAST algoritme gebruik te maak en die naas verwante insetsel op te spoor. Die hoof MSB groep teenwoordig in die omaere was lactococci (94%), in chambiko en chekapmkaika was dit lactobacilli (30% en 45%, respektiewelik), in die omashikwa was dit enterococci (43%) en in die masse was dit leuconostocs (68%). Dieselfde mikrobiese spesies was teenwoordig op verskeie van die selektiewe groeimedia gebruik in hierdie studie. Lactococcus spp., Enterococcus spp. en Lactobacillus spp. is geïsoleer van MRS + C, KCA + TTC, KCA + V en MRS + E en Leuconostoc spp. is geïsoleer van MRS + C, MRS + E en KCA + V. Higiëniese standaarde tydens tradisionele melkfermentasie is dikwels swak en dus is mikrobiese kontaminante geïsoleer van die tradisionele melk produkte insluitend Acinetobacter johnsonii en Klebsiella pneumoniae van KCA + V, Mesorhizobium loti, Acinetobacter radioresistens, Escherichia coli, Staphylococcus spp., Kluyvera georgiana, Enterobacter spp. en Klebsiella oxytoca van KCA + TTC, Staphylococcus spp. van MRS + C en Bacillus spp. van MRS + E. Aangesien die media wat gebruik is vir die isolasie van die MSB en ASB in hierdie studie nie selektief was nie, is verdere identifikasie van die getelde mikrobes belangrik vir die identifikasie van die mikrobiese groepe teenwoordig in elke melk. Die data verkry in hierdie studie dui aan dat gefermenteerde melk produkte van Sub-Sahara Afrika betekenisvol van mekaar verskil in terme van mikrobiese getalle, mikrobiese diversiteit en die dominante mikrobiese groepe teenwoordig. Die mikrobiese diversiteit van die tradisioneel gefermenteerde melk produkte was meer divers as die mikrobiese diversiteit van die kommersieel gefermenteerde melk produkte. MSB spesies geïsoleer van hierdie tradisioneel gefermenteerde melk produkte kan gebruik word om nuwe beginkulture te ontwikkel en gevolglik kan nuwe kommersieel gefermenteerde suiwelprodukte met unieke aromas, smake en eienskappe geproduseer word.

The aim of this study was to evaluate the effects of M. elsdenii (Me) dosing on dairy heifer performance. A secondary set of data (feed intake, heifers birth weights, age and Weight at insemination, and first lactation milk performance) of heifers (dosed and not dosed with Me) was obtained from the dairy herd of the Agricultural Research Council – Animal Production. Data were arranged in a complete randomised design and analysed as repeated measures. Milk, pre-weaning starter and metabolised energy intake did not differ between the control and the Me groups. Post-weaning starter feed intake was higher (p=0.03) for Me fed heifers than control heifers. The post-weaning metabolisable energy intake was also higher (p=0.03) for heifer fed Me than control heifers. The average daily weight gain of heifers dosed with Me was higher during the pre-weaning period (0.66 kg/day; p=0.04) and after weaning (1.12 kg/day; p=0.03) compared to control (0.60 and 0.65 kg/day, respectively). At 42 and 70 days old, the BW of Me-heifers was greater (75.8 ± 2.6 and 91.2 ± 4.6 kg) than control heifers (61.9 ± 2.6 and 77.2 ± 4.6 kg) (p<0.05). There was no difference (P>0.05) in BW at insemination, number of insemination and milk yield between the two groups of cows (p>0.05). Early feeding of Me to heifers in the present study positively affect heifer growth during and early after milk feeding period, confirming previous report. Animal weight at puberty and the subsequent milk production were not influenced by feeding Me. It is possible that Me did not survive long after weaning to continue to express its influence on animal performance. / Agriculture and  Animal Health / M. Sc. (Agriculture)

The presence of heavy metal ions in waste streams is one of the most pervasive environmental issues of present times. A rotating biological contactor (RBC) was used to investigate the potential capacity of microbial biofilms in remediation of the metal ion species from a mixed metal contaminated effluent solution containing Cr+3 , Pb+2 and Cu+2 , each at a concentration of 200 mg r1 • In the first part of this study the effectiveness of various support materials for the development of microbial biofilms capable of removing heavy metals from a synthetic effluent was investigated. EDX analysis showed that none of the support matrices investigated, viz. gravel, polyester batting and sand, adsorbed metal ions on their surfaces; hence, metal adsorption was due purely to microbial activities. The biofilms attached more firmly and uniformly to polyester batting than to gravel and sand. The characteristics of polyester batting which made it a superior support matrix were its surface roughness and porous hydrophilic nature, which provided a larger surface area for the adhesion of microorganisms and attraction of nutrients during the biofilm development process. The selective accumulation of metal ion specIes by various microbial populations grown as biofilm using polyester batting as support matrix in separate compartments of a single-stage RBC bioreactor was examined. Lead ions were readily accumulated by almost all the microbial biofilms tested. Fungus-dominated biofilms selectively accumulated chromium ions whereas biofilms comprising mainly bacteria more readily accumulated copper ions from the mixed metal contaminated effluent solution. However, where interactions between the bacterial and fungal components were encouraged the mechanical stability of the biofilms was enhanced so that large amounts of all three metal ion species were removed by this biofilm. The combined effect of a series of bench-scale columns containing liquid humic acid and a three stage RBC bioreactor on the removal of metal ion species from a mixed metal contaminated effluent was investigated. After seven days of treatment the combined system had removed approximately 99% of the Cr+3, 98% of the Pb+2 and 90% of the Cu+2 ions from the mixed metal contaminated synthetic effluent. Complexation of the metal ions with humic acid was the predominant factor accounting for approximately 68-86% Cr+3 , 70-86% Pb+2 and 53-73% Cu+2 removal levels within the columns. A large proportion of the remaining Cr+3 and Pb+2, but not of the Cu+2, was removed in compartment 1 of the RBC. This suggested that the presence of the former two metals in solution might have reduced the removal of the Cu+2 ions from the system. The removal of substantially large amounts of the competing ions chromium and lead during the initial stages of the treatment process meant that copper was successfully taken up in the second and third RBC compartments. Hence, the economy of the treatment process was improved as larger quantities of the metal ions were removed in a shorter period of time than was possible when using the individual treatments (humic acid-metal complexation and biofilm adsorption) separately. More than 75%,92% and 86% of the adsorbed Cr+3 , Pb+2 and Cu+2 ions, respectively, were recovered from the three RBC bioreactor compartments following repeated washing of the biofilms with 0.1 M HCI. This relatively easy desorption suggested that the metal ions were simply adsorbed onto the surfaces of the biofilm cells rather than being taken into the cytoplasm of the cells. / Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2004.

Made available in DSpace on 2016-06-02T19:55:29Z (GMT). No. of bitstreams: 1 3391.pdf: 9156638 bytes, checksum: 0de8724bcb52a60114f5d3639d17f212 (MD5) Previous issue date: 2010-08-11 / Financiadora de Estudos e Projetos / Molecular biology and genetic engineering have been deployed widely in recent years, several protocols have been established, presenting new methodologies capable of altering the genetics of bacterial strains industrial interest. This research had as main objectives: (1) the construction of the following plasmids: p&#61636;lat, pAMB4 and pAMB3RpoZneo, (2) the production of Streptomyces clavuligerus mutants by gene disruption, by insertion of plasmid integrative, and by replication of multi-copy plasmid in Streptomyces clavuligerus by conjugation and (3) study the effect of these mutations on clavulanic acid production and lipolytic activity. In Spain (University of Leon), six mutants Streptomyces clauligerus &#61636;lat::apr, Streptomyces clavuligerus cvm7P::neo, Streptomyces clauligerus &#61636;Lat::apr &#61636;cvm7P::neo, Streptomyces clavuligerus pRAneoZ, Streptomyces clavuligerus pAMB4 and Streptomyces clavuligerus pAMB3RpoZneo were produced. In Leon, the fermentations were performed with the SA culture medium and only with the mutants Streptomyces clavuligerus &#61636;lat::apr and Streptomyces clavuligerus pRAneoZ. In this case, there was no statistically significant difference at 5% probability by analysis of variance (ANOVA). In Brazil, the fermentations with all mutants in the culture medium-based oil and soybean meal, showed a different pattern in the production of clavulanic acid. The mutants Streptomyces clavuligerus pAMB3RpoZneo and Streptomyces clavuligerus pRAneoZ (&#61665;&#61472;= 5%) showed clavulanic acid titles higher when compared with the wild type. The double mutant Streptomyces clavuligerus &#61636;lat::apr &#61636;cvm7P::neo, contrary to expectations, showed the lowest levels of clavulanic acid in relation to its parental strain. Streptomyces clavuligerus pRAneoZ mutant and the mutant Streptomyces clavuligerus pAMB4 control, showed the highest lipolytic activity at 5% probability. The double mutant in turn, had the lowest lipolytic activities. A direct relationship between levels of clavulanic acid and lipase production was observed. All mutants produced in this work could be fermented into bioreactor to assess production levels of clavulanic acid and lipase. The construction of a new double mutant named Streptomyces clavuligerus &#61636;lat::apr RpoZneo from existing ones mutant could be of great interest to investigate this new combination of mutations on clavulanic acid production and lipolytic activity. / A biologia molecular e a engenharia genética têm se desenvolvido muito nos últimos anos e vários protocolos foram estabelecidos, apresentando novas metodologias capazes de alterar a genética de linhagens bacterianas de interesse industrial. O presente estudo teve por objetivos principais: (1) a construção dos seguintes plasmídeos: p&#61636;lat, p&#61636;cmv7P, pAMB4 e pAMB3RpoZneo; (2) a produção de mutantes de Streptomyces clavuligerus por disrupção gênica, por inserção de plasmídeo integrativo, e por replicação de plasmídeo multi-cópia em Streptomyces clavuligerus por conjugação bacteriana; (3) o estudo do efeito destas mutações na produção de ácido clavulânico e na atividade lipolítica. Na Espanha (Universidade de León), seis mutantes foram produzidos: Streptomyces clavuligerus &#61636;lat::apr, Streptomyces clavuligerus &#61636;cvm7P::neo, Streptomyces clavuligerus &#61636;lat::apr &#61636;cvm7P::neo, Streptomyces clavuligerus pRAneoZ, Streptomyces clavuligerus pAMB4 e Streptomyces clavuligerus pAMB3RpoZneo. Em León, as fermentações foram realizadas com o meio de cultura SA e somente com os mutantes Streptomyces clavuligerus &#61636;lat::apr e Streptomyces clavuligerus pRAneoZ. Nestas fermentações não houve diferença estatística significativa ao nível de 5% de significância, pela análise de variânica (ANOVA). No Brasil, as fermentações com todos os mutantes no meio de cultura a base de óleo e farinha de soja, mostraram um padrão diferenciado na produção de ácido clavulânico. Os mutantes Streptomyces clavuligerus pRAneoZ e Streptomyces clavuligerus pAMB3RpoZneo apresentaram títulos de ácido clavulânico superiores quando comparados com a linhagem selvagem (&#61665;&#61472;= 5%). O duplo mutante Streptomyces clavuligerus &#61636;lat::apr &#61636;cvm7P::neo, ao contrário do esperado, apresentou os níveis mais baixos de ácido clavulânico e em relação a sua linhagem parental. Os mutantes Streptomyces clavuligerus pRAneoZ e o mutante controle Streptomyces clavuligerus pAMB4, apresentaram a maior atividade lipolítica ao nível de 5% de significância. O duplo mutante por sua vez, apresentou as menores atividades lipolíticas. Uma relação direta entre os níveis de ácido clavulânico e a produção de lipase foi observada. Todos os mutantes produzidos neste trabalho poderiam ser fermentados em biorreator de bancada para se avaliar os níveis de produção de ácido clavulânico e de lipase. A construção de um novo duplo mutante denominado, Streptomyces clavuligerus p&#61636;lat::apr RpoZneo, a partir dos existentes, poderia ser de grande interesse para investigar esta nova combinação de mutação na produção de ácido clavulânico e na atividade lipolítica.

[ES] La biotecnología moderna se basa en la aplicación de una mezcla de herramientas experimentales y computacionales para llevar a cabo de forma dirigida la ingeniería genética. El objetivo es obtener células (re)programadas que implementen nuevas funciones o que sirvan como herramientas para el estudio de sistemas biológicos. En este contexto, el uso de bacterias en biotecnología está muy extendido. Sin embargo, la implementación de circuitos genéticos para el aprovechamiento de estos seres vivos puede verse limitada por procesos biológicos naturales; es decir, los circuitos diseñados (o naturales) pueden verse afectados por el transcurso del tiempo o por cambios en el entorno en el que crecen las bacterias. En esta tesis, nos propusimos seguir un enfoque integrador para estudiar cómo las bacterias responden en el tiempo y el espacio a los cambios genéticos y ambientales, que pueden afectar la funcionalidad de los circuitos de interés biotecnológico. Usamos Escherichia coli como organismo modelo, explotando una variedad de herramientas experimentales para trabajar con él. En primer lugar, estudiamos cómo los cambios ambientales y genéticos afectan la funcionalidad de un circuito genético sintético que implementa un comportamiento lógico sofisticado. Descubrimos que hay amplios rangos de concentración de entrada que el sistema puede procesar correctamente, que el circuito diseñado es bastante sensible a los efectos de la temperatura, que la expresión de pequeños ARN heterólogos es costosa para la célula y que una reorganización genética adecuada del sistema para reducir la cantidad de ADN heterólogo en la célula puede mejorar su estabilidad evolutiva. En segundo lugar, estudiamos el crecimiento bacteriano en entornos en los que existen materiales nanoestructurados. Descubrimos que las poblaciones bacterianas se pueden controlar en gran medida mediante el uso de marcos organometálicos, ya que estos materiales nanoestructurados pueden descomponerse lentamente en medios biológicos liberando agentes antimicrobianos (metales y compuestos orgánicos, incluidos los antibióticos). Analizamos la respuesta bacteriana espaciotemporal siguiendo un enfoque experimental y teórico combinado en un entorno tan complejo y desafiante en medios líquidos y sólidos. Además de las variaciones en el rendimiento debido a cambios ambientales, también se debe considerar que esos circuitos genéticos evolucionarán con el tiempo debido a la acumulación estocástica de mutaciones. Estas mutaciones pueden dar lugar a cambios en la funcionalidad de los circuitos reguladores. Por tanto, en tercer lugar, realizamos un experimento de evolución a largo plazo para estudiar la contribución de un sistema de chaperonas de proteínas en la modulación de la estabilidad evolutiva. En los últimos años, se ha demostrado que los sistemas de chaperonas, como GroES/EL, pueden amortiguar o purgar mutaciones. Realizamos la secuenciación del genoma completo en diferentes líneas con diferentes niveles de expresión de GroEL y también medimos la tasa de crecimiento de las células al principio y al final del experimento evolutivo. Sin embargo, nuestros resultados no fueron concluyentes, por lo que se necesita más investigación para comprender completamente el papel de GroES/EL en la evolución y evaluar su utilidad potencial en biotecnología. En conjunto, esta tesis intenta avanzar en nuestro conocimiento sobre cómo las bacterias, y E. coli en particular, se comportan como se espera cuando el entorno se altera, la fisiología cambia y pasa mucho tiempo, para posibles aplicaciones industriales o (pre)clínicas. / [CA] La biotecnologia moderna es basa en l'aplicació d'una mescla d'eines experimentals i computacionals per a realitzar de forma dirigida l'enginyeria genètica. L'objectiu és obtindre cèl·lules (re)programades que implementen noves funcions o que servisquen com a eines per a l'estudi de sistemes biològics. En aquest context, l'ús de bacteris en biotecnologia està molt estés. No obstant això, la implementació de circuits genètics per a l'aprofitament d'aquests éssers vius pot veure's limitada per processos biològics naturals; és a dir, els circuits dissenyats (o naturals) poden veure's afectats pel transcurs del temps o per canvis en l'entorn en el qual creixen els bacteris. En aquesta tesi, ens vam proposar seguir un enfocament integrador per a estudiar com els bacteris responen en el temps i l'espai als canvis genètics i ambientals, que poden afectar la funcionalitat dels circuits d'interés biotecnològic. Usem Escherichia coli com a organisme model, explotant una varietat d'eines experimentals per a treballar amb ell. En primer lloc, estudiem com els canvis ambientals i genètics afecten la funcionalitat d'un circuit genètic sintètic que implementa un comportament lògic sofisticat. Descobrim que hi ha amplis rangs de concentració d'entrada que el sistema pot processar correctament, que el circuit dissenyat és bastant sensible a l'efecte de la temperatura, que l'expressió de xicotets ARN heteròlegs és costosa per a la cèl·lula i que una reorganització genètica adequada del sistema per a reduir la quantitat d'ADN heteròleg en la cèl·lula pot millorar la seua estabilitat evolutiva. En segon lloc, estudiem el creixement bacterià en entorns en els quals existeixen materials nanoestructurats. Descobrim que les poblacions bacterianes es poden controlar en gran manera mitjançant l'ús de marcs organometàlics, ja que aquests materials nanoestructurats poden descompondre's lentament en medis biològics alliberant agents antimicrobians (metalls i compostos orgànics, inclosos els antibiòtics). Analitzem la resposta bacteriana espai-temporal seguint un enfocament experimental i teòric integrador en un entorn tan complex i desafiador en mitjans líquids i sòlids. A més de les variacions en el rendiment degut a canvis ambientals, també s'ha de considerar que aqueixos circuits genètics evolucionaran amb el temps degut a l'acumulació estocàstica de mutacions. Aquestes mutacions poden donar lloc a canvis en la funcionalitat dels circuits reguladors. Per tant, en tercer lloc, realitzem un experiment d'evolució a llarg termini per a estudiar la contribució d'un sistema de chaperones de proteïnes en la modulació de l'estabilitat evolutiva. En els últims anys, s'ha demostrat que els sistemes de chaperones, com GroES/EL, poden esmorteir o purgar mutacions. Realitzem la seqüenciació del genoma complet en diferents línies amb diferents nivells d'expressió de GroEL i també mesurem la taxa de creixement de les cèl·lules al principi i al final de l'experiment evolutiu. No obstant això, els nostres resultats no van ser concloents, per la qual cosa es necessita més investigació per a comprendre completament el paper de GroES/L en l'evolució i avaluar la seua utilitat potencial en biotecnologia. En conjunt, aquesta tesi intenta avançar en el nostre coneixement sobre com els bacteris, i E. coli en particular, es comporten com s'espera quan l'entorn s'altera, la fisiologia canvia i passa molt temps, per a possibles aplicacions industrials o (pre)clíniques. / [EN] Modern biotechnology is based on applying a mix of experimental and computational tools to perform in a directed way genetic engineering. The aim is to obtain (re)programmed cells that implement new functions or that serve as tools for the study of biological systems. In this context, the use of bacteria in biotechnology is widespread. However, the implementation of genetic circuits for the use of these living beings may be limited due to natural biological processes; that is, the engineered (or natural) circuits may be affected by the course of time or by changes in the environment in which bacteria grow. In this thesis, we proposed to follow an integrative approach to study how bacteria respond in time and space to genetic and environmental changes, which may affect the functionality of the circuits of biotechnological interest. We used Escherichia coli as a model organism, exploiting a variety of experimental tools to work with it. Firstly, we studied how environmental and genetic changes affect the functionality of a synthetic genetic circuit that implements a sophisticated logic behavior. We found that there are wide input concentration ranges that the system can correctly process, that the engineered circuitry is quite sensitive to temperature effects, that the expression of heterologous small RNAs is costly for the cell, and that a proper genetic reorganization of the system to reduce the amount of heterologous DNA in the cell can improve its evolutionary stability. Secondly, we studied of bacterial growth in environments in which there are nanostructured materials. We found that bacterial populations can be greatly controlled through the use of metal-organic frameworks, as these nanostructured materials can slowly decompose in biological media releasing antimicrobials (metals and organic compounds, including antibiotics). We analyzed the spatiotemporal bacterial response following a combined experimental and theoretical approach in a such a complex and challenging environment in both liquid and solid media. In addition to variations in performance due to environmental changes, it must also be considered that those gene circuits will evolve over time due to the stochastic accumulation of mutations. These mutations can lead to changes in the functionality of the regulatory circuits. Then thirdly, we performed an experiment of long-term evolution to study the contribution of a protein chaperone system in modulating evolutionary stability. In recent years, it has been shown that chaperone systems, such as GroES/EL, can buffer or purge mutations. We performed whole-genome sequencing over different lines with varying expression levels of GroEL, and also measured the growth rate of the cells at the beginning and the end of the evolutionary experiment. However, our results were not conclusive, so further research is needed to fully understand the role of GroES/EL in evolution and to assess its potential utility in biotechnology. Taken together, this thesis tries to advance our knowledge on how bacteria, and E. coli in particular, behave as expected when the environment is perturbed, the physiology changes, and long time passes, for potential industrial or (pre)clinical applications. / Montagud Martínez, R. (2023). Study of Spatiotemporal Responses of Bacterial Cells [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/193030