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重组烧酒酵母的进化适应性以提高木糖利用率。

Evolutionary adaptation of recombinant shochu yeast for improved xylose utilization.

机构信息

Biomass Technology Research Center, National Institute of Advanced Industrial Science and Technology, 2-2-2 Hirosuehiro, Kure, Hiroshima 737-0197, Japan.

出版信息

J Biosci Bioeng. 2010 Jul;110(1):102-5. doi: 10.1016/j.jbiosc.2010.01.002. Epub 2010 Jan 27.

DOI:10.1016/j.jbiosc.2010.01.002
PMID:20541125
Abstract

We examined the evolutionary adaptation of recombinant shochu yeast by serial anaerobic cultivation in xylose-based minimal medium. Compared with the parental strain, the adapted strain MA-S4-M1 (M1) markedly improved the growth on xylose and the anaerobic xylose consumption rate. M1 gained improved xylose utilization properties by optimizing the metabolic pathway enzymes and enhancing the uptake of xylose.

摘要

我们通过在基于木糖的最小培养基中进行连续的厌氧培养来研究重组烧酒酵母的进化适应。与亲本菌株相比，适应菌株 MA-S4-M1（M1）在木糖上的生长和厌氧木糖消耗率显著提高。M1 通过优化代谢途径酶和增强木糖的摄取来获得改善的木糖利用特性。

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