Department of Chemical and Biological Engineering, University of Wisconsin-Madison, Madison, WI, USA; DOE Great Lakes Bioenergy Research Center, Univ. of Wisconsin-Madison, USA.
Department of Chemical and Biological Engineering, University of Wisconsin-Madison, Madison, WI, USA; DOE Center for Advanced Bioenergy and Bioproducts Innovation, Univ. of Wisconsin-Madison, USA.
Curr Opin Chem Biol. 2020 Dec;59:182-192. doi: 10.1016/j.cbpa.2020.08.005. Epub 2020 Oct 5.
Saccharomyces cerevisiae, Baker's yeast, is the industrial workhorse for producing ethanol and the subject of substantial metabolic engineering research in both industry and academia. S. cerevisiae has been used to demonstrate production of a wide range of chemical products from glucose. However, in many cases, the demonstrations report titers and yields that fall below thresholds for industrial feasibility. Ethanol synthesis is a central part of S. cerevisiae metabolism, and redirecting flux to other products remains a barrier to industrialize strains for producing other molecules. Removing ethanol producing pathways leads to poor fitness, such as impaired growth on glucose. Here, we review metabolic engineering efforts aimed at restoring growth in non-ethanol producing strains with emphasis on relieving glucose repression associated with the Crabtree effect and rewiring metabolism to provide access to critical cellular building blocks. Substantial progress has been made in the past decade, but many opportunities for improvement remain.
酿酒酵母，又称面包酵母，是工业上生产乙醇的主力军，也是工业界和学术界进行大量代谢工程研究的对象。酿酒酵母已被用于证明从葡萄糖生产各种化学产品的能力。然而，在许多情况下，这些示范报告的浓度和产率都低于工业可行性的阈值。乙醇合成是酿酒酵母代谢的核心部分，将通量重新导向其他产品仍然是工业化生产其他分子的菌株的障碍。去除乙醇生产途径会导致适应性差，例如在葡萄糖上的生长受损。在这里，我们综述了旨在恢复非乙醇生产菌株生长的代谢工程努力，重点是缓解与 Crabtree 效应相关的葡萄糖抑制，并重新布线代谢以提供关键细胞构建块的途径。在过去的十年中已经取得了相当大的进展，但仍有许多改进的机会。
