A dynamic flux balance model and bottleneck identification of glucose, xylose, xylulose co-fermentation in Saccharomyces cerevisiae

被引:14
|
作者
Hohenschuh, William [1 ]
Hector, Ronald [2 ]
Murthy, Ganti S. [1 ]
机构
[1] Oregon State Univ, Corvallis, OR 97331 USA
[2] ARS, USDA, NCAUR, Washington, DC USA
关键词
Xylose; Cellulosic ethanol; Fermentation; Pentose; Flux balance analysis; PENTOSE-PHOSPHATE PATHWAY; TECHNOECONOMIC EVALUATION; BIOETHANOL PRODUCTION; HXT GENES; YEAST; ETHANOL; TRANSPORTERS; ISOMERASE; GROWTH;
D O I
10.1016/j.biortech.2015.02.015
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
A combination of batch fermentations and genome scale flux balance analysis were used to identify and quantify the rate limiting reactions in the xylulose transport and utilization pathway. Xylulose phosphorylation by xylulokinase was identified as limiting in wild type Saccharomyces cerevisiae, but transport became limiting when xylulokinase was upregulated. Further experiments showed xylulose transport through the HXT family of non-specific glucose transporters. A genome scale flux balance model was developed which included an improved variable sugar uptake constraint controlled by HXT expression. Model predictions closely matched experimental xylulose utilization rates suggesting the combination of transport and xylulokinase constraints is sufficient to explain xylulose utilization limitation in S. cerevisiae. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码:153 / 160
页数:8
相关论文
共 50 条
  • [31] Glucose and xylose co-fermentation of pretreated wheat straw using mutants of S. cerevisiae TMB3400
    Erdei, Borbala
    Franko, Balazs
    Galbe, Mats
    Zacchi, Guido
    JOURNAL OF BIOTECHNOLOGY, 2013, 164 (01) : 50 - 58
  • [32] Co-fermentation of glucose and maltose by the derepressed mutant strain Saccharomyces cerevisiae PYCC 5334-a proteomic insight
    Serrano, Daniela
    Sousa, Joana R.
    Gabriela Almeida, M.
    Salema-Oom, Madalena
    ANNALS OF MEDICINE, 2018, 50 : S29 - S29
  • [33] Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae
    Kirti Shekhawat
    Florian F. Bauer
    Mathabatha E. Setati
    Applied Microbiology and Biotechnology, 2017, 101 : 2479 - 2491
  • [34] Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae
    Shekhawat, Kirti
    Bauer, Florian F.
    Setati, Mathabatha E.
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2017, 101 (06) : 2479 - 2491
  • [35] Co-fermentation of a mixture of glucose and xylose to ethanol by Zymomonas mobilis and Pachysolen tannophilus
    Fu, Nan
    Peiris, Paul
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2008, 24 (07): : 1091 - 1097
  • [36] Co-fermentation of a mixture of glucose and xylose to ethanol by Zymomonas mobilis and Pachysolen tannophilus
    Nan Fu
    Paul Peiris
    World Journal of Microbiology and Biotechnology, 2008, 24 : 1091 - 1097
  • [37] Integration of first- and second-generation ethanol production: Evaluation of a mathematical model to describe sucrose and xylose co-fermentation by recombinant Saccharomyces cerevisiae
    Martinez-Jimenez, F. D.
    Pereira, I. O.
    Ribeiro, M. P. A.
    Sargo, C. R.
    dos Santos, A. A.
    Zanella, E.
    Stambuk, B. U.
    Ienczak, J. L.
    Morais, E. R.
    Costa, A. C.
    RENEWABLE ENERGY, 2022, 192 : 326 - 339
  • [38] Yeast and volatile evolution in cider co-fermentation with Saccharomyces cerevisiae and Williopsis saturnus
    Shao-Quan Liu
    Ma Thandar Aung
    Pin-Rou Lee
    Bin Yu
    Annals of Microbiology, 2016, 66 : 307 - 315
  • [39] Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae
    Gao, Manman
    Hu, Jiangnan
    Wang, Xuejiao
    Zhang, Heyun
    Du, Ziping
    Ma, Lijuan
    Du, Liping
    Zhang, Huiling
    Tian, Xiaoju
    Yang, Weiming
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (06) : 1449 - 1460
  • [40] Effects of Pichia kluyveri on the flavor characteristics of wine by co-fermentation with Saccharomyces cerevisiae
    Manman Gao
    Jiangnan Hu
    Xuejiao Wang
    Heyun Zhang
    Ziping Du
    Lijuan Ma
    Liping Du
    Huiling Zhang
    Xiaoju Tian
    Weiming Yang
    European Food Research and Technology, 2023, 249 : 1449 - 1460