重组酿酒酵母中与葡萄糖感应和阻遏网络改变相关的增强木糖发酵能力。
Enhanced xylose fermentation capacity related to an altered glucose sensing and repression network in a recombinant Saccharomyces cerevisiae.
机构信息
The State Key Laboratory of Microbial Technology; Shandong University; Jinan, China.
出版信息
Bioengineered. 2013 Nov-Dec;4(6):435-7. doi: 10.4161/bioe.25542. Epub 2013 Jun 26.
Abstract
The co-fermentation of glucose and xylose is one of the issues in decreasing the price of biofuel or chemicals produced from lignocellulosic materials. A glucose and xylose co-utilizing Saccharomyces cerevisiae was obtained through rational genetic manipulation. Non-rational evolution in xylose was performed, and the xylose utilization efficiency of the engineered strain was significantly enhanced. The results of transcriptome study suggested that Snf1/Mig1-mediated regulation, a part of glucose sensing and repression network, was altered in the evolved strain and might be related to the enhancement of xylose utilization.
摘要
葡萄糖和木糖的共发酵是降低生物燃料或木质纤维素材料生产的化学品价格的问题之一。通过合理的遗传操作获得了共利用葡萄糖和木糖的酿酒酵母。对木糖进行了非理性进化，显著提高了工程菌株的木糖利用效率。转录组研究的结果表明，进化菌株中 Snf1/Mig1 介导的调节（葡萄糖感应和抑制网络的一部分）发生了改变，这可能与木糖利用的增强有关。
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