Evolutionary Engineering of Microorganisms to Overcome Toxicity During Lignocellulose Hydrolysates Utilization

2017 ◽  
pp. 181-200 ◽  
Author(s):  
Gustavo M. Lastiri-Pancardo ◽  
José Utrilla
Keyword(s):  
Evolutionary Engineering ◽  
Lignocellulose Hydrolysates

scholarly journals Lipid production from non-sugar compounds in pretreated lignocellulose hydrolysates by Rhodococcus jostii RHA1

2021 ◽  
Vol 145 ◽  
pp. 105970
Author(s):  
Xiaolu Li ◽  
Zhangyang Xu ◽  
John R. Cort ◽  
Wei-Jun Qian ◽  
Bin Yang
Keyword(s):  
Lipid Production ◽  
Rhodococcus Jostii Rha1 ◽  
Lignocellulose Hydrolysates ◽  
Rhodococcus Jostii

scholarly journals Identification of the major fermentation inhibitors of recombinant 2G yeasts in diverse lignocellulose hydrolysates

2021 ◽  
Vol 14 (1) ◽  
Author(s):  
Gert Vanmarcke ◽  
Mekonnen M. Demeke ◽  
Maria R. Foulquié-Moreno ◽  
Johan M. Thevelein
Keyword(s):  
Second Generation ◽  
Industrial Process ◽  
Superior Performance ◽  
Fermentation Inhibitors ◽  
Inhibitor Tolerance ◽  
Xylose Consumption ◽  
Process Economics ◽  
Partial Inhibition ◽  
Second Generation Bioethanol ◽  
Lignocellulose Hydrolysates

Abstract Background Presence of inhibitory chemicals in lignocellulose hydrolysates is a major hurdle for production of second-generation bioethanol. Especially cheaper pre-treatment methods that ensure an economical viable production process generate high levels of these inhibitory chemicals. The effect of several of these inhibitors has been extensively studied with non-xylose-fermenting laboratory strains, in synthetic media, and usually as single inhibitors, or with inhibitor concentrations much higher than those found in lignocellulose hydrolysates. However, the relevance of individual inhibitors in inhibitor-rich lignocellulose hydrolysates has remained unclear. Results The relative importance for inhibition of ethanol fermentation by two industrial second-generation yeast strains in five lignocellulose hydrolysates, from bagasse, corn cobs and spruce, has now been investigated by spiking higher concentrations of each compound in a concentration range relevant for industrial hydrolysates. The strongest inhibition was observed with industrially relevant concentrations of furfural causing partial inhibition of both D-glucose and D-xylose consumption. Addition of 3 or 6 g/L furfural strongly reduced the ethanol titer obtained with strain MD4 in all hydrolysates evaluated, in a range of 34 to 51% and of 77 to 86%, respectively. This was followed by 5-hydroxymethylfurfural, acetic acid and formic acid, for which in general, industrially relevant concentrations caused partial inhibition of D-xylose fermentation. On the other hand, spiking with levulinic acid, 4-hydroxybenzaldehyde, 4-hydroxybenzoic acid or vanillin caused little inhibition compared to unspiked hydrolysate. The further evolved MD4 strain generally showed superior performance compared to the previously developed strain GSE16-T18. Conclusion The results highlight the importance of individual inhibitor evaluation in a medium containing a genuine mix of inhibitors as well as the ethanol that is produced by the fermentation. They also highlight the potential of increasing yeast inhibitor tolerance for improving industrial process economics.

scholarly journals Biodegradation of 5-(Hydroxymethyl)-furfural and Furan Derivatives

Proceedings ◽  
2018 ◽  
Vol 2 (20) ◽  
pp. 1283 ◽  
Author(s):  
María Isabel Igeño ◽  
Rubén Sánchez-Clemente ◽  
Ana G. Población ◽  
M. Isabel Guijo ◽  
Faustino Merchán ◽  
...  
Keyword(s):  
Furan Ring ◽  
Degradation Products ◽  
Chemical Compounds ◽  
Aldehyde Group ◽  
Bacterial Strains ◽  
Fermentation Inhibitors ◽  
Furan Derivatives ◽  
Hydroxymethyl Furfural ◽  
Common Thread ◽  
Lignocellulose Hydrolysates

Furfural and 5-hydroxymethylfurfural (HMF) are degradation products of lignocellulose during pretreatment operations. Furfural compounds are a group of chemical compounds whose common thread is an aldehyde group attached to a furan ring, and they constitute a problem for the development of second-generation biofuels because they act as fermentation inhibitors of the lignocellulose hydrolysates. Up to date, very few bacteria have been described to be able to eliminate them. The objective of this work was to isolate and characterize bacterial strains able to use, as the sole carbon source, 5-(hydroxymethyl)-furfural (HMF) and furan derivatives.

scholarly journals Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology

Beverages ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Fabrizio Iattici ◽  
Martina Catallo ◽  
Lisa Solieri
Keyword(s):  
Starter Cultures ◽  
Yeast Genome ◽  
Evolutionary Engineering ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Craft Beer ◽  
Saccharomyces Pastorianus ◽  
Brewing Process ◽  
Fermented Beverage ◽  
Increasing Demand

Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultures tailored for producing beer styles with diversified aroma profiles. Recently, four genetic engineering-free approaches expanded the genetic background and the phenotypic biodiversity of brewing yeasts and allowed novel costumed-designed starter cultures to be developed: (1) the research for new performant S. cerevisiae yeasts from fermented foods alternative to beer; (2) the creation of synthetic hybrids between S. cerevisiae and Saccharomyces non-cerevisiae in order to mimic lager yeasts; (3) the exploitation of evolutionary engineering approaches; (4) the usage of non-Saccharomyces yeasts. Here, we summarized the pro and contra of these approaches and provided an overview on the most recent advances on how brewing yeast genome evolved and domestication took place. The resulting correlation maps between genotypes and relevant brewing phenotypes can assist and further improve the search for novel craft beer starter yeasts, enhancing the portfolio of diversified products offered to the final customer.

In vivo evolutionary engineering of a boron-resistant bacterium: Bacillus boroniphilus

2011 ◽  
Vol 99 (4) ◽  
pp. 825-835 ◽  
Author(s):  
Mustafa Şen ◽  
Ülkü Yılmaz ◽  
Aslı Baysal ◽  
Süleyman Akman ◽  
Z. Petek Çakar
Keyword(s):  
Resistant Bacterium ◽  
Evolutionary Engineering ◽  
Bacterium Bacillus

scholarly journals Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast

2017 ◽  
Vol 8 ◽  
Author(s):  
Anja Brickwedde ◽  
Marcel van den Broek ◽  
Jan-Maarten A. Geertman ◽  
Frederico Magalhães ◽  
Niels G. A. Kuijpers ◽  
...  
Keyword(s):  
Evolutionary Engineering ◽  
Brewing Yeast ◽  
Fermentation Kinetics ◽  
Chemostat Cultures ◽  
Saccharomyces Pastorianus

Production of mannosylerythritol lipids from lignocellulose hydrolysates: tolerance thresholds of Moesziomyces antarcticus to inhibitors

2018 ◽  
Vol 94 (4) ◽  
pp. 1064-1072 ◽  
Author(s):  
Marisa V Santos ◽  
Nuno T Faria ◽  
César Fonseca ◽  
Frederico Castelo Ferreira
Keyword(s):  
Mannosylerythritol Lipids ◽  
Lignocellulose Hydrolysates

scholarly journals Evolutionary engineering of a glycerol‐3‐phosphate dehydrogenase‐negative, acetate‐reducing S accharomyces cerevisiae strain enables anaerobic growth at high glucose concentrations

2013 ◽  
Vol 7 (1) ◽  
pp. 44-53 ◽  
Author(s):  
Víctor Guadalupe‐Medina ◽  
Benjamin Metz ◽  
Bart Oud ◽  
Charlotte M. Der Graaf ◽  
Robert Mans ◽  
...  
Keyword(s):  
High Glucose ◽  
Anaerobic Growth ◽  
Evolutionary Engineering ◽  
Glycerol 3 Phosphate Dehydrogenase
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