scholarly journals Direct Production of Difructose Anhydride IV from Sucrose by Co-fermentation of Recombinant Yeasts

2019 ◽  
Vol 9 (1) ◽  
Author(s):  
Hyunjun Ko ◽  
Jung-Hoon Bae ◽  
Bong Hyun Sung ◽  
Mi-Jin Kim ◽  
Soon-Ho Park ◽  
...  
Keyword(s):  
Fermentation Broth ◽  
Sucrose Concentration ◽  
Direct Conversion ◽  
Efficient Production ◽  
Recombinant Yeast ◽  
Direct Production ◽  
Yeast Strains ◽  
Secretory Production ◽  
Recombinant Yeast Strains ◽  
Recombinant Yeasts

Abstract A functional sweetener, difructose anhydride IV (DFA IV), is enzymatically produced from sucrose via levan by levansucrase (LSRase) followed by levan fructotransferase (LFTase). Here, we have demonstrated a consolidated production system for the direct conversion of DFA IV from sucrose using the co-culture of two recombinant yeast strains secreting LSRase from Bacillus subtilis and LFTase from Arthrobacter ureafaciens, respectively. To ensure secretory production of the enzymes, target protein-specific translational fusion partners (TFP) were employed, and the selected strains produced 3.8 U/mL of LSRase and 16.0 U/mL LFTase activity into the fermentation broth. To optimise the direct production, sucrose concentration and cell ratios were investigated. In the optimised conditions, 64.3 g/L crude DFA IV was directly produced from 244.7 g/L sucrose using co-fermentation of recombinant yeasts. These results promise an efficient production titre, yield, and DFA IV productivity in an industrially applicable method.

scholarly journals Revealing Complex Traits with Small Molecules and Naturally Recombinant Yeast Strains

2006 ◽  
Vol 13 (3) ◽  
pp. 319-327 ◽  
Author(s):  
Ethan O. Perlstein ◽  
Douglas M. Ruderfer ◽  
Gopal Ramachandran ◽  
Stephen J. Haggarty ◽  
Leonid Kruglyak ◽  
...  
Keyword(s):  
Small Molecules ◽  
Complex Traits ◽  
Recombinant Yeast ◽  
Yeast Strains ◽  
Recombinant Yeast Strains

scholarly journals The effects of statins on the mevalonic acid pathway in recombinant yeast strains expressing human HMG-CoA reductase

2013 ◽  
Vol 13 (1) ◽  
pp. 68 ◽  
Author(s):  
Agata Maciejak ◽  
Agata Leszczynska ◽  
Ilona Warchol ◽  
Monika Gora ◽  
Joanna Kaminska ◽  
...  
Keyword(s):  
Mevalonic Acid ◽  
Recombinant Yeast ◽  
Hmg Coa Reductase ◽  
Yeast Strains ◽  
Mevalonic Acid Pathway ◽  
Acid Pathway ◽  
Coa Reductase ◽  
Recombinant Yeast Strains

Production of Microbial Exopolysaccharide by Cost-effective Medium Optimization Method

2019 ◽  
pp. 1-12
Author(s):  
I. G. Nwosu ◽  
G. O. Abu ◽  
K. O. Agwa
Keyword(s):  
Sweet Potato ◽  
Fermentation Broth ◽  
Maximum Yield ◽  
Optimization Method ◽  
Fermentation Medium ◽  
Agricultural Wastes ◽  
Efficient Production ◽  
Total Carbohydrate ◽  
Carbon And Nitrogen ◽  
Extract Medium

Microbial exopolysaccharide (EPS) emerged as a fast and high yielding sustainable polymeric substance which can be used as an alternative to synthetic polymer in industry. In this study, the influence of various nutritional and environmental factors of fermentation medium on bacterial growth and EPS production was evaluated by one factor at a time optimization. Efficient production medium was chosen from four different basal media and its carbon and nitrogen substrates were varied among organic and inorganic sources. Feasibility of bacterial utilization of some agricultural wastes as carbon and nitrogen sources to synthesize exopolysaccharide was compared. Carbon source of the fermentation medium was replaced with hydrolysates of sugarcane baggasse (SCB), sweet potato peels (SPP) or ripe plantain peels (RPP) at various concentrations while the nitrogen substrates was replaced with extracts of poultry droppings (PP), groundnut pod (GP) or beans bran (BB). Response results observed from single factor optimization were explored as center points to design a model for Response Surface Methodology study. Cell growth was determined from the biomass population of the fermentation broth after 5days of incubation in a rotary shaker at 120 rpm at 30oC. EPS was precipitated with pre-chilled ethanol (at 4oC) from cell-free broth and overnight incubation at 4oC. Total carbohydrate content was estimated by phenol-sulphuric acid method. Result obtained showed that 2% concentration Hydrolysate of SPP containing medium gave maximum yield of 2.26g EPS/l of the medium as compared to sucrose containing medium with yield of 1.25 g EPS/l of the medium while highest production yield of 9.46 gEPS/l of the medium was obtained from 10 g/l BB extract medium as compared to yeast extract medium (5.41 gEPS/l). Results indicated that agricultural wastes such as sweet potato peel hydrolysate and bean bran extract could be developed as inexpensive alternative route to synthesize EPS from bacteria than inorganic substrates.

scholarly journals Direct Production of Ethanol from Raw Corn Starch via Fermentation by Use of a Novel Surface-Engineered Yeast Strain Codisplaying Glucoamylase and α-Amylase

2004 ◽  
Vol 70 (8) ◽  
pp. 5037-5040 ◽  
Author(s):  
Hisayori Shigechi ◽  
Jun Koh ◽  
Yasuya Fujita ◽  
Takeshi Matsumoto ◽  
Yohei Bito ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Corn Starch ◽  
Rhizopus Oryzae ◽  
Efficient Production ◽  
Functional Domain ◽  
Streptococcus Bovis ◽  
Direct Production ◽  
Theoretical Yield ◽  
Engineered Yeast ◽  
Anchor Proteins

ABSTRACT Direct and efficient production of ethanol by fermentation from raw corn starch was achieved by using the yeast Saccharomyces cerevisiae codisplaying Rhizopus oryzae glucoamylase and Streptococcus bovis α-amylase by using the C-terminal-half region of α-agglutinin and the flocculation functional domain of Flo1p as the respective anchor proteins. In 72-h fermentation, this strain produced 61.8 g of ethanol/liter, with 86.5% of theoretical yield from raw corn starch.

Effect of MIG1 Gene Deletion on Glucose Repression in Baker’s Yeast

2011 ◽  
Vol 396-398 ◽  
pp. 1531-1535
Author(s):  
Yan Zhang ◽  
Dong Guang Xiao ◽  
Cui Ying Zhang ◽  
Xi Sun ◽  
Ming Yue Wu
Keyword(s):  
Gene Deletion ◽  
Glucose Repression ◽  
Critical Role ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Maltose Metabolism ◽  
Yeast Strains ◽  
Maltose Utilization ◽  
Main Component ◽  
Recombinant Yeast Strains

Mig1p, a zinc finger class of DNA-binding protein, plays a critical role in glucose repression for maltose utilization in Baker’s yeast. Maltose is the hydrolyzate of starch, which is the main component of dough. In this study, the recombinant yeast strains with MIG1 gene deletion were constructed, and the maltose metabolism of the parental and mutant strains in batch cultivations were investigated. Our results show that the degree of glucose repression of mutants △MIG1α and △MIG1a are reduced by 49.88% and 41.59% respectively compared to their parental strains, suggesting that MIG1 deletion can partially relieve glucose repression of maltose metabolism.

scholarly journals Effective Hydrogenation of 3-(2”-furyl)- and 3-(2”-thienyl)-1-(2’-hydroxyphenyl)-prop-2-en-1-one in Selected Yeast Cultures

Molecules ◽  
2019 ◽  
Vol 24 (17) ◽  
pp. 3185 ◽  
Author(s):  
Łużny ◽  
Krzywda ◽  
Kozłowska ◽  
Kostrzewa-Susłow ◽  
Janeczko
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Double Bond ◽  
Yarrowia Lipolytica ◽  
Sulfur Atom ◽  
Efficient Production ◽  
Chalcone Derivatives ◽  
Yeast Cultures ◽  
Yeast Strains ◽  
Different Strains

Biotransformations were performed on eight selected yeast strains, all of which were able to selectively hydrogenate the chalcone derivatives 3-(2”-furyl)- (1) and 3-(2”-thienyl)-1-(2’-hydroxyphenyl)-prop-2-en-1-one (3) into 3-(2”-furyl)- (2) and 3-(2”-thienyl)-1-(2’-hydroxyphenyl)-propan-1-one (4) respectively. The highest efficiency of hydrogenation of the double bond in the substrate 1 was observed in the cultures of Saccharomyces cerevisiae KCh 464 and Yarrowia lipolytica KCh 71 strains. The substrate was converted into the product with > 99% conversion just in six hours after biotransformation started. The compound containing the sulfur atom in its structure was most effectively transformed by the Yarrowia lipolytica KCh 71 culture strain (conversion > 99%, obtained after three hours of substrate incubation). Also, we observed that, different strains of tested yeasts are able to carry out the bioreduction of the used substrate with different yields, depending on the presence of induced and constitutive ene reductases in their cells. The biggest advantage of this process is the efficient production of one product, practically without the formation of side products.

scholarly journals Alcohol Acetyltransferase Eat1 Is Located in Yeast Mitochondria

2018 ◽  
Vol 84 (19) ◽  
Author(s):  
Aleksander J. Kruis ◽  
Astrid E. Mars ◽  
Servé W. M. Kengen ◽  
Jan Willem Borst ◽  
John van der Oost ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Metabolic Pathways ◽  
Rational Design ◽  
Kluyveromyces Lactis ◽  
Efficient Production ◽  
Yeast Mitochondria ◽  
Acetate Production ◽  
Content Type ◽  
Alcohol Acetyltransferase ◽  
Yeast Strains

ABSTRACT Eat1 is a recently discovered alcohol acetyltransferase responsible for bulk ethyl acetate production in yeasts such as Wickerhamomyces anomalus and Kluyveromyces lactis. These yeasts have the potential to become efficient bio-based ethyl acetate producers. However, some fundamental features of Eat1 are still not understood, which hampers the rational engineering of efficient production strains. The cellular location of Eat1 in yeast is one of these features. To reveal its location, Eat1 was fused with yeast-enhanced green fluorescent protein (yEGFP) to allow intracellular tracking. Despite the current assumption that bulk ethyl acetate production occurs in the yeast cytosol, most of Eat1 localized to the mitochondria of Kluyveromyces lactis CBS 2359 Δku80. We then compared five bulk ethyl acetate-producing yeasts in iron-limited chemostats with glucose as the carbon source. All yeasts produced ethyl acetate under these conditions. This strongly suggests that the mechanism and location of bulk ethyl acetate synthesis are similar in these yeast strains. Furthermore, an in silico analysis showed that Eat1 proteins from various yeasts were mostly predicted as mitochondrial. Altogether, it is concluded that Eat1-catalyzed ethyl acetate production occurs in yeast mitochondria. This study has added new insights into bulk ethyl acetate synthesis in yeast, which is relevant for developing efficient production strains. IMPORTANCE Ethyl acetate is a common bulk chemical that is currently produced from petrochemical sources. Several Eat1-containing yeast strains naturally produce large amounts of ethyl acetate and are potential cell factories for the production of bio-based ethyl acetate. Rational design of the underlying metabolic pathways may result in improved production strains, but it requires fundamental knowledge on the function of Eat1. A key feature is the location of Eat1 in the yeast cell. The precursors for ethyl acetate synthesis can be produced in multiple cellular compartments through different metabolic pathways. The location of Eat1 determines the relevance of each pathway, which will provide future targets for the metabolic engineering of bulk ethyl acetate production in yeast.

Sign in / Sign up

Export Citation Format

Share Document