Monascus ruber as cell factory for lactic acid production at low pH
| Autor: | Ruud A. Weusthuis, Peter J. Schaap, G.Bwee Houweling-Tan, Marc W. T. Werten, Mark Levisson, Sjon Hendriks, Y. Griekspoor, Hetty van der Wal, Audrey Leprince, Emil J.H. Wolbert, Astrid E. Mars, Jan Springer, Truus de Vrije, John van der Oost, Gerrit Eggink, Antoine P. H. A. Moers, O. Mendes |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Bio Process Engineering Evolutionary engineering 030106 microbiology Bioengineering Microbiology Applied Microbiology and Biotechnology Monascus ruber Fungal Proteins Biointeractions and Plant Health 03 medical and health sciences chemistry.chemical_compound Microbiologie Lactate dehydrogenase Systems and Synthetic Biology Laboratorium voor Plantenfysiologie Lactic Acid Gene Hydro-Lyases VLAG Lactic acid production at low pH Systeem en Synthetische Biologie biology Strain (chemistry) Strain isolation Hydrogen-Ion Concentration Monascus biology.organism_classification Lactic acid BBP Bioconversion chemistry Biochemistry Gene Knockdown Techniques Yield (chemistry) Genetic engineering Cytochromes Fermentation Laboratory of Plant Physiology Pyruvate decarboxylase Biotechnology |
| Zdroj: | Metabolic Engineering 42 (2017) Metabolic Engineering, 42, 66-73 |
| ISSN: | 1096-7176 |
| Popis: | A Monascus ruber strain was isolated that was able to grow on mineral medium at high sugar concentrations and 175 g/l lactic acid at pH 2.8. Its genome and transcriptomes were sequenced and annotated. Genes encoding lactate dehydrogenase (LDH) were introduced to accomplish lactic acid production and two genes encoding pyruvate decarboxylase (PDC) were knocked out to subdue ethanol formation. The strain preferred lactic acid to glucose as carbon source, which hampered glucose consumption and therefore also lactic acid production. Lactic acid consumption was stopped by knocking out 4 cytochrome-dependent LDH (CLDH) genes, and evolutionary engineering was used to increase the glucose consumption rate. Application of this strain in a fed-batch fermentation resulted in a maximum lactic acid titer of 190 g/l at pH 3.8 and 129 g/l at pH 2.8, respectively 1.7 and 2.2 times higher than reported in literature before. Yield and productivity were on par with the best strains described in literature for lactic acid production at low pH. |
| Databáze: | OpenAIRE |
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