National Engineering Laboratory for Cereal Fermentation Technology (NELCF), School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, China.
China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing, 100048, China.
Appl Microbiol Biotechnol. 2020 May;104(10):4259-4272. doi: 10.1007/s00253-020-10537-8. Epub 2020 Mar 25.
Dicarboxylic acids are widely used in fine chemical and food industries as well as the monomer for polymerisation of high molecular material. Given the problems of environmental contamination and sustainable development faced by traditional production of dicarboxylic acids based on petrol, new approaches such as bio-based production of dicarboxylic acids drew more attentions. The yeast, Saccharomyces cerevisiae, was regarded as an ideal organism for bio-based production of dicarboxylic acids with high tolerance to acidic and hyperosmotic environments, robust growth using a broad range of substrates, great convenience for genetic manipulation, stable inheritance via sub-cultivation, and food compatibility. In this review, the production of major dicarboxylates via S. cerevisiae was concluded and the challenges and opportunities facing were discussed.Key Points• Summary of current production of major dicarboxylic acids by Saccharomyces cerevisiae.• Discussion of influence factors on four-carbon dicarboxylic acids production by Saccharomyces cerevisiae.• Outlook of potential production of five- and six-carbon dicarboxylic acids by Saccharomyces cerevisiae.
二羧酸广泛应用于精细化工和食品工业，也是高分子材料聚合的单体。鉴于传统石油基二羧酸生产所面临的环境污染和可持续发展问题，基于生物的二羧酸生产方法引起了更多关注。酵母，如酿酒酵母，因其具有耐酸和高渗环境、使用广泛的基质进行健壮生长、遗传操作方便、通过传代培养进行稳定遗传和食品相容性等优点，被认为是生物法生产二羧酸的理想生物。在本文中，总结了通过酿酒酵母生产主要二羧酸的方法，并讨论了所面临的挑战和机遇。
总结酿酒酵母生产主要二羧酸的现状。
讨论影响酿酒酵母生产四碳二羧酸的因素。
展望酿酒酵母生产五碳和六碳二羧酸的潜力。
