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Isolation and characterization of novel bacterial strains exhibiting ligninolytic potential

Luaine Bandounas123, Nick JP Wierckx1345, Johannes H de Winde123* and Harald J Ruijssenaars134

Author Affiliations

1 B-Basic, Julianalaan 67, 2628 BC Delft, The Netherlands

2 Delft University of Technology, Department of Biotechnology, Julianalaan 67, 2628 BC Delft, The Netherlands

3 Kluyver Centre for Genomics of Industrial Fermentation, Julianalaan 67, 2628 BC Delft, The Netherlands

4 BIRD Engineering BV, Westfrankelandsedijk 1, 3115 HG Schiedam, The Netherlands

5 RWTH Aachen University, Institute of Applied Microbiology, Worringerweg 1, 52056 Aachen, Germany

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BMC Biotechnology 2011, 11:94  doi:10.1186/1472-6750-11-94

Published: 13 October 2011

Additional files

Additional file 1:

Table S1. General characteristics of isolated strains. Table S1 presents general phenotypic properties of the three isolates and their ability to utilize a selection of substrates.

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Additional file 2:

Table S2. Fatty acid composition of strains studied. The identity of the three strains were confirmed by the cellular fatty acid profiles indicated in Table S2.

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Additional file 3:

Table S3. Dyes used in this study. The dye structures are represented in Table S3.

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Additional file 4:

Figure S1. Analysis of LMW and HMW lignin fractions. a) HPLC analysis of the LMW lignin fraction. Vanillin is indicated as a representative for the aromatic lignin monomers. Other peaks were not identified, but the absorption spectra spectra (not shown) suggested an aromatic structure; b) HPLC analysis of the high molecular weight lignin (HMW) fraction (diluted 10 times prior to HPLC measurement). Less LMW aromatic peaks were observed and vanillin was absent; c) Absorbance spectra of the dialysis buffer between 200 - 400 nm (absorption range for aromatic compounds). The absorption decreased with consecutive buffer changes, indicating that no further LMW aromatic compound were released from the HMW fraction.

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