Low‐pH production of d ‐lactic acid using newly isolated acid tolerant yeast Pichia kudriavzevii NG7
| Autor: | Hyeok Jin Ko, Jihee Han, Jung Hoon Sohn, Jung Hoon Bae, HyunJoo Park, Bong Hyun Sung, Sun Hee Lee |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Bioengineering Dehydrogenase Ethanol fermentation DNA Ribosomal Applied Microbiology and Biotechnology Pichia 03 medical and health sciences chemistry.chemical_compound Vitis Lactic Acid Food science DNA Fungal Phylogeny Strain (chemistry) biology Chemistry Temperature food and beverages Drug Tolerance Sequence Analysis DNA Hydrogen-Ion Concentration Ribosomal RNA biology.organism_classification Yeast Lactic acid 030104 developmental biology Metabolic Engineering Acids Metabolic Networks and Pathways Lactobacillus plantarum Pyruvate decarboxylase Biotechnology |
| Zdroj: | Biotechnology and Bioengineering. 115:2232-2242 |
| ISSN: | 1097-0290 0006-3592 |
| DOI: | 10.1002/bit.26745 |
| Popis: | Lactic acid is a platform chemical for the sustainable production of various materials. To develop a robust yeast platform for low-pH production of d-lactic acid (LA), an acid-tolerant yeast strain was isolated from grape skins and named Pichia kudriavzevii NG7 by ribosomal RNA sequencing. This strain could grow at pH 2.0 and 50°C. For the commercial application of P. kudriavzevii NG7 as a lactic acid producer, the ethanol fermentation pathway was redirected to lactic acid by replacing the pyruvate decarboxylase 1 gene (PDC1) with the d-lactate dehydrogenase gene (d-LDH) derived from Lactobacillus plantarum. To enhance lactic acid tolerance, this engineered strain was adapted to high lactic acid concentrations, and a new transcriptional regulator, PAR1, responsible for acid tolerance, was identified by whole-genome resequencing. The final engineered strain produced 135 g/L and 154 g/L of d-LA with productivity over 3.66 g/L/hr at pH 3.6 and 4.16 g/L/hr at pH 4.7, respectively. |
| Databáze: | OpenAIRE |
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