酿酒酵母工业菌株育种中全细胞定向进化方法的比较
A comparison of whole cell directed evolution approaches in breeding of industrial strain of Saccharomyces cerevisiae.
作者信息
Hou Li-Hua, Meng Meng, Guo Lin, He Jing-Yu
机构信息
Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, 300457, China,
出版信息
Biotechnol Lett. 2015 Jul;37(7):1393-8. doi: 10.1007/s10529-015-1812-6. Epub 2015 Mar 15.
OBJECTIVE
To reduce the fermentation cost in very high gravity fermentations of ethanol using Saccharomyces cerevisiae, whole cell directed evolution approaches were carried out.
RESULTS
The methods used included cell ploidy manipulation, global transcription machinery engineering and genome shuffling. Ethanol production by the four methods was improved compared with the control. Notably, the ethanol yield of a strain constructed by genome shuffling was enhanced by up to 11 % more than the control reaching 120 g ethanol/l in 35 h using a very high gravity fermentation with 300 g glucose/l.
CONCLUSION
Genome shuffling can create strains with improved fermentation characteristics in very high gravity fermentations.
目的
为降低酿酒酵母在超高浓度乙醇发酵中的发酵成本，开展了全细胞定向进化方法。
结果
所采用的方法包括细胞倍性操作、全局转录机制工程和基因组重排。与对照相比，这四种方法的乙醇产量均有所提高。值得注意的是，通过基因组重排构建的菌株的乙醇产量比对照提高了多达11%，在使用300 g葡萄糖/升的超高浓度发酵中，35小时内达到120 g乙醇/升。
结论
基因组重排能够在超高浓度发酵中创造出具有改善发酵特性的菌株。
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