scholarly journals l-Lactic Acid Production Using Engineered Saccharomyces cerevisiae with Improved Organic Acid Tolerance

2021 ◽  
Vol 7 (11) ◽  
pp. 928
Author(s):  
Byeong-Kwan Jang ◽  
Yebin Ju ◽  
Deokyeol Jeong ◽  
Sung-Keun Jung ◽  
Chang-Kil Kim ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Acid Tolerance ◽  
Production Costs ◽  
High Concentration ◽  
Adaptive Laboratory Evolution ◽  
Engineered Saccharomyces Cerevisiae

Lactic acid is mainly used to produce bio-based, bio-degradable polylactic acid. For industrial production of lactic acid, engineered Saccharomyces cerevisiae can be used. To avoid cellular toxicity caused by lactic acid accumulation, pH-neutralizing agents are used, leading to increased production costs. In this study, lactic acid-producing S. cerevisiae BK01 was developed with improved lactic acid tolerance through adaptive laboratory evolution (ALE) on 8% lactic acid. The genetic basis of BK01 could not be determined, suggesting complex mechanisms associated with lactic acid tolerance. However, BK01 had distinctive metabolomic traits clearly separated from the parental strain, and lactic acid production was improved by 17% (from 102 g/L to 119 g/L). To the best of our knowledge, this is the highest lactic acid titer produced by engineered S. cerevisiae without the use of pH neutralizers. Moreover, cellulosic lactic acid production by BK01 was demonstrated using acetate-rich buckwheat husk hydrolysates. Particularly, BK01 revealed improved tolerance against acetic acid of the hydrolysates, a major fermentation inhibitor of lignocellulosic biomass. In short, ALE with a high concentration of lactic acid improved lactic acid production as well as acetic acid tolerance of BK01, suggesting a potential for economically viable cellulosic lactic acid production.

Lactic acid production from xylose by engineered Saccharomyces cerevisiae without PDC or ADH deletion

2015 ◽  
Vol 99 (19) ◽  
pp. 8023-8033 ◽  
Author(s):  
Timothy L. Turner ◽  
Guo-Chang Zhang ◽  
Soo Rin Kim ◽  
Vijay Subramaniam ◽  
David Steffen ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Engineered Saccharomyces Cerevisiae

d-Lactic acid production by metabolically engineered Saccharomyces cerevisiae

2006 ◽  
Vol 101 (2) ◽  
pp. 172-177 ◽  
Author(s):  
Nobuhiro Ishida ◽  
Tomiko Suzuki ◽  
Kenro Tokuhiro ◽  
Eiji Nagamori ◽  
Toru Onishi ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Engineered Saccharomyces Cerevisiae

scholarly journals Changes in SAM 2 expression affect lactic acid tolerance and lactic acid production in Saccharomyces cerevisiae

2014 ◽  
Vol 13 (1) ◽  
pp. 147 ◽  
Author(s):  
Laura Dato ◽  
Nadia Berterame ◽  
Maria Ricci ◽  
Paola Paganoni ◽  
Luigi Palmieri ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Acid Tolerance

scholarly journals Mechanisms underlying lactic acid tolerance and its influence on lactic acid production in Saccharomyces cerevisiae

2021 ◽  
Vol 8 (6) ◽  
pp. 111-130
Author(s):  
Arne Peetermans ◽  
María R. Foulquié-Moreno ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Turgor Pressure ◽  
Acid Tolerance ◽  
Atp Depletion ◽  
Negative Effects ◽  
Singular Stress ◽  
Membrane Perturbation

One of the major bottlenecks in lactic acid production using microbial fermentation is the detrimental influence lactic acid accumulation poses on the lactic acid producing cells. The accumulation of lactic acid results in many negative effects on the cell such as intracellular acidification, anion accumulation, membrane perturbation, disturbed amino acid trafficking, increased turgor pressure, ATP depletion, ROS accumulation, metabolic dysregulation and metal chelation. In this review, the manner in which Saccharomyces cerevisiae deals with these issues will be discussed extensively not only for lactic acid as a singular stress factor but also in combination with other stresses. In addition, different methods to improve lactic acid tolerance in S. cerevisiae using targeted and non-targeted engineering methods will be discussed.

scholarly journals Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 56 ◽  
Author(s):  
Alice Vilela
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
High Concentration ◽  
Volatile Acidity ◽  
Saccharomyces Yeast ◽  
Lachancea Thermotolerans

To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.

scholarly journals Changes in SAM2 expression affect lactic acid tolerance and lactic acid production in Saccharomyces cerevisiae

2014 ◽  
Vol 13 (1) ◽  
Author(s):  
Laura Dato ◽  
Nadia Maria Berterame ◽  
Maria Antonietta Ricci ◽  
Paola Paganoni ◽  
Luigi Palmieri ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Acid Tolerance

scholarly journals Techno-Economic Analysis of Bio-Based Lactic Acid Production Utilizing Corn Grain as Feedstock

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 199 ◽  
Author(s):  
Ashish Manandhar ◽  
Ajay Shah
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Raw Materials ◽  
Lactic Acid Production ◽  
Chemical Equipment ◽  
Genetically Engineered ◽  
Economic Feasibility ◽  
Production Costs ◽  
Conversion Rates ◽  
Corn Grain

Lactic acid is an important chemical with numerous commercial applications that can be fermentatively produced from biological feedstocks. Producing lactic acid from corn grain could complement the use of already existing infrastructure for corn grain-based ethanol production with a higher value product. The objective of this study was to evaluate the techno-economic feasibility of producing 100,000 metric tons (t) of lactic acid annually from corn grain in a biorefinery. The study estimated the resources (equipment, raw materials, energy, and labor) requirements and costs to produce lactic acid from bacteria, fungi and yeast-based fermentation pathways. Lactic acid production costs were $1181, $1251 and $844, for bacteria, fungi and yeast, respectively. Genetically engineered yeast strains capable of producing lactic acid at low pH support significantly cheaper processes because they do not require simultaneous neutralization and recovery of lactic acid, resulting in lower requirements for chemical, equipment, and utilities. Lactic acid production costs were highly sensitive to sugar-to-lactic-acid conversion rates, grain price, plant size, annual operation hours, and potential use of gypsum. Improvements in process efficiencies and lower equipment and chemical costs would further reduce the cost of lactic acid production from corn grain.

scholarly journals Improvement of Lactic Acid Production in Saccharomyces cerevisiae by Cell Sorting for High Intracellular pH

2006 ◽  
Vol 72 (8) ◽  
pp. 5492-5499 ◽  
Author(s):  
Minoska Valli ◽  
Michael Sauer ◽  
Paola Branduardi ◽  
Nicole Borth ◽  
Danilo Porro ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Intracellular Ph ◽  
Cell Sorting ◽  
Acid Production ◽  
Lactic Acid Production ◽  
Low Ph ◽  
The Mean ◽  
High Level ◽  
Lactate Dehydrogenases

ABSTRACT Yeast strains expressing heterologous l-lactate dehydrogenases can produce lactic acid. Although these microorganisms are tolerant of acidic environments, it is known that at low pH, lactic acid exerts a high level of stress on the cells. In the present study we analyzed intracellular pH (pHi) and viability by staining with cSNARF-4F and ethidium bromide, respectively, of two lactic-acid-producing strains of Saccharomyces cerevisiae, CEN.PK m850 and CEN.PK RWB876. The results showed that the strain producing more lactic acid, CEN.PK m850, has a higher pHi. During batch culture, we observed in both strains a reduction of the mean pHi and the appearance of a subpopulation of cells with low pHi. Simultaneous analysis of pHi and viability proved that the cells with low pHi were dead. Based on the observation that the better lactic-acid-producing strain had a higher pHi and that the cells with low pHi were dead, we hypothesized that we might find better lactic acid producers by screening for cells within the highest pHi range. The screening was performed on UV-mutagenized populations through three consecutive rounds of cell sorting in which only the viable cells within the highest pHi range were selected. The results showed that lactic acid production was significantly improved in the majority of the mutants obtained compared to the parental strains. The best lactic-acid-producing strain was identified within the screening of CEN.PK m850 mutants.

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