Zymomonas mobilis-DSM 473

Zymomonas mobilis DSM 473 is a well-characterized bacterial strain belonging to the Zymomonadaceae family, with a documented taxonomic history and established applications in biotech and food processing.
This strain is preserved in major international microbial collections, with cross-references to other collection numbers including ATCC 29501 and NCIB 8227. Its historical origin traces back to collections curated by E.A. Dawes (originally classified as Zymomonas anaerobia) and H.J. Bunker, with sampling documented prior to August 22, 1990.
Cultivation of Zymomonas mobilis DSM 473 requires specific conditions: it thrives in Medium 10 under anaerobic environments at 30°C. The recommended rehydration process for freeze-dried cells involves initial reconstitution in liquid medium, followed by subsequent cultivation in either liquid or agar-based media.

Employs the Entner-Doudoroff pathway for fermentation, enabling efficient metabolism of glucose, fructose, and sucrose.
Produces a characteristic profile of organic acids (propanoic, butanoic, pentanoic, and hexanoic acids) and volatile compounds (octanal, 2-butanone-4-hydroxy) that contribute to its unique functional properties.
Exhibits stable leavening performance in dough systems, reaching maximum dough volumes (640-680 ml) within 2 hours of fermentation under optimal conditions.
Demonstrates consistent metabolic activity even in the presence of NaCl, though the compound may delay leavening time and modulate acid production.
Available as a freeze-dried powder, ensuring long-term stability and ease of rehydration for immediate use in laboratory or industrial processes.

Offers a natural alternative to traditional baker’s yeast, enabling the development of yeast-free leavened products for specialized dietary or innovative food applications.
Delivers high carbon conversion efficiency, as evidenced by its performance in waste feedstock fermentation (up to 99.1% carbon conversion) when engineered for biochemical production.
Produces equimolar amounts of ethanol and CO₂ during fermentation, mirroring the theoretical output of Saccharomyces cerevisiae but with distinct metabolic pathways.
Generates unique volatile ester profiles (e.g., propanoic acid ethyl ester) that enhance the organoleptic properties of fermented products.
Requires minimal specialized equipment for cultivation, with straightforward anaerobic growth conditions that align with standard microbial fermentation workflows.

Food and Bakery Industry: Serves as a leavening agent for yeast-free doughs, enabling innovation in breadmaking and baked goods by contributing to volume expansion and flavor development.
Biochemical Production: Acts as a platform strain for metabolic engineering, supporting co-production of value-added compounds such as D-lactic acid and ethanol from renewable feedstocks like molasses and corn cob residue hydrolysate.
Microbial Fermentation Research: Used as a model organism for studying anaerobic fermentation pathways, volatile compound biosynthesis, and salt tolerance in microbial systems.
Organic Acid Production: Contributes to the synthesis of propanoic, butanoic, and pentanoic acids, which have applications in food preservation, flavor enhancement, and industrial chemistry.
Sustainable Biorefining: Facilitates the conversion of low-cost waste materials into biofuels and biochemicals, aligning with carbon-neutral production goals.

Customers interested in Zymomonas mobilis DSM 473 may also explore other strains within the Zymomonas mobilis species, such as DSM 3580, DSM 424, and Z6C, which exhibit similar leavening capabilities and metabolic versatility for food and biotech applications. Additionally, related microbial products include alternative dough-leavening agents like Kazachstania gamospora and Wickerhamomyces subpelliculosus, as well as engineered Zymomonas mobilis strains optimized for lactate, ethanol, or other biochemical production. Strains from the Acetobacter genus are also relevant for mixed-culture fermentation processes targeting acetic acid production. If you are interested in related products, you can contact us directly or request product customization services.