Abbott Derek A, Suir Erwin, Duong Giang-Huong, de Hulster Erik, Pronk Jack T, van Maris Antonius J A
Department of Biotechnology, Delft University of Technology, Julianalaan 67, 2628 BC Delft, The Netherlands.
Appl Environ Microbiol. 2009 Apr;75(8):2320-5. doi: 10.1128/AEM.00009-09. Epub 2009 Feb 27.
Industrial production of lactic acid with the current pyruvate decarboxylase-negative Saccharomyces cerevisiae strains requires aeration to allow for respiratory generation of ATP to facilitate growth and, even under nongrowing conditions, cellular maintenance. In the current study, we observed an inhibition of aerobic growth in the presence of lactic acid. Unexpectedly, the cyb2Delta reference strain, used to avoid aerobic consumption of lactic acid, had a specific growth rate of 0.25 h(-1) in anaerobic batch cultures containing lactic acid but only 0.16 h(-1) in identical aerobic cultures. Measurements of aerobic cultures of S. cerevisiae showed that the addition of lactic acid to the growth medium resulted in elevated levels of reactive oxygen species (ROS). To reduce the accumulation of lactic acid-induced ROS, cytosolic catalase (CTT1) was overexpressed by replacing the native promoter with the strong constitutive TPI1 promoter. Increased activity of catalase was confirmed and later correlated with decreased levels of ROS and increased specific growth rates in the presence of high lactic acid concentrations. The increased fitness of this genetically modified strain demonstrates the successful attenuation of additional stress that is derived from aerobic metabolism and may provide the basis for enhanced (micro)aerobic production of organic acids in S. cerevisiae.
利用当前丙酮酸脱羧酶阴性的酿酒酵母菌株进行乳酸的工业生产需要通气,以便通过呼吸作用产生ATP来促进生长,并且即使在非生长条件下也能维持细胞活性。在本研究中,我们观察到在乳酸存在的情况下需氧生长受到抑制。出乎意料的是,用于避免乳酸需氧消耗的cyb2Δ参考菌株,在含有乳酸的厌氧分批培养中的比生长速率为0.25 h⁻¹,但在相同的需氧培养中仅为0.16 h⁻¹。对酿酒酵母需氧培养物的测量表明,向生长培养基中添加乳酸会导致活性氧(ROS)水平升高。为了减少乳酸诱导的ROS积累,通过用强组成型TPI1启动子替换天然启动子来过表达胞质过氧化氢酶(CTT1)。过氧化氢酶活性的增加得到了证实,随后与高乳酸浓度下ROS水平的降低和比生长速率的增加相关。这种基因改造菌株适应性的提高证明了成功减轻了有氧代谢产生的额外压力,并可能为酿酒酵母中有机酸的强化(微)需氧生产提供基础。