Constructing recombinant Saccharomyces cerevisiae strains for malic-to-fumaric acid conversion.

IF 2.2 4区生物学 Q3 MICROBIOLOGY

Fems Microbiology Letters Pub Date : 2023-01-17 DOI:10.1093/femsle/fnad003

Annica Steyn, Marinda Viljoen-Bloom, Willem Heber Van Zyl

引用次数: 0

Abstract

Saccharomyces cerevisiae with its robustness and good acid tolerance, is an attractive candidate for use in various industries, including waste-based biorefineries where a high-value organic acid is produced, such as fumaric acid could be beneficial. However, this yeast is not a natural producer of dicarboxylic acids, and genetic engineering of S. cerevisiae strains is required to achieve this outcome. Disruption of the natural FUM1 gene and the recombinant expression of fumarase and malate transporter genes improved the malic acid-to-fumaric acid conversion by engineered S. cerevisiae strains. The efficacy of the strains was significantly influenced by the source of the fumarase gene (yeast versus bacterial), the presence of the XYNSEC signal secretion signal and the available oxygen in synthetic media cultivations. The ΔFUM1Ckr_fum + mae1 and ΔFUM1(ss)Ckr_fum + mae1 strains converted extracellular malic acid into 0.98 and 1.11 g/L fumaric acid under aerobic conditions.

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构建苹果酸转化为富马酸的重组酿酒酵母菌株。

酿酒酵母具有健壮性和良好的耐酸性，是各种工业中有吸引力的候选者，包括基于废物的生物炼制，其中生产高价值的有机酸，例如富马酸可能是有益的。然而，这种酵母不是二羧酸的天然生产者，并且需要对酿酒酵母菌株进行基因工程来实现这一结果。破坏天然的富马酸1基因，重组富马酸酶和苹果酸转运基因的表达，提高了工程酿酒葡萄球菌将苹果酸转化为富马酸的能力。富马酸酶基因的来源(酵母vs细菌)、XYNSEC信号分泌信号的存在和合成培养基中有效氧的存在对菌株的效果有显著影响。ΔFUM1Ckr_fum + mae1和ΔFUM1(ss)Ckr_fum + mae1菌株在好氧条件下将细胞外苹果酸转化为0.98和1.11 g/L的富马酸。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Fems Microbiology Letters 生物-微生物学

CiteScore

4.30

自引率

0.00%

发文量

112

审稿时长

1.9 months

期刊介绍： FEMS Microbiology Letters gives priority to concise papers that merit rapid publication by virtue of their originality, general interest and contribution to new developments in microbiology. All aspects of microbiology, including virology, are covered. 2019 Impact Factor: 1.987, Journal Citation Reports (Source Clarivate, 2020) Ranking: 98/135 (Microbiology) The journal is divided into eight Sections: Physiology and Biochemistry (including genetics, molecular biology and ‘omic’ studies) Food Microbiology (from food production and biotechnology to spoilage and food borne pathogens) Biotechnology and Synthetic Biology Pathogens and Pathogenicity (including medical, veterinary, plant and insect pathogens – particularly those relating to food security – with the exception of viruses) Environmental Microbiology (including ecophysiology, ecogenomics and meta-omic studies) Virology (viruses infecting any organism, including Bacteria and Archaea) Taxonomy and Systematics (for publication of novel taxa, taxonomic reclassifications and reviews of a taxonomic nature) Professional Development (including education, training, CPD, research assessment frameworks, research and publication metrics, best-practice, careers and history of microbiology) If you are unsure which Section is most appropriate for your manuscript, for example in the case of transdisciplinary studies, we recommend that you contact the Editor-In-Chief by email prior to submission. Our scope includes any type of microorganism - all members of the Bacteria and the Archaea and microbial members of the Eukarya (yeasts, filamentous fungi, microbial algae, protozoa, oomycetes, myxomycetes, etc.) as well as all viruses.