Improvement of thermal adaptability and fermentation of industrial ethanologenic yeast by genomic DNA mutagenesis-based genetic recombination.
- Author:
Xiuying LIU
1
;
Xiuping HE
;
Ying LU
;
Borun ZHANG
Author Information
1. Laboratory of Yeast Molecular Genetics and Breeding, Institute of Microbiology, Chinese Academy of Sciences, Beijing 1 00101, China
- Publication Type:Journal Article
- MeSH:
Adaptation, Physiological;
DNA, Fungal;
genetics;
Ethanol;
metabolism;
Fermentation;
Hot Temperature;
Industrial Microbiology;
methods;
Mutagenesis;
Recombination, Genetic;
Saccharomyces cerevisiae;
genetics;
metabolism
- From:
Chinese Journal of Biotechnology
2011;27(7):1049-1056
- CountryChina
- Language:Chinese
-
Abstract:
Ethanol is an attractive alternative to fossil fuels. Saccharomyces cerevisiae is the most important ethanol producer. However, in the process of industrial production of ethanol, both cell growth and fermentation of ethanologenic S. cerevisiae are dramatically affected by environmental stresses, such as thermal stress. In this study, we improved both the thermotolerance and fermentation performance of industrial ethanologenic S. cerevisiae by combined usage of chemical mutagenesis and genomic DNA mutagenesis-based genetic recombination method. The recombinant S. cerevisiae strain T44-2 could grow at 44 degrees C, 3 degrees C higher than that of the original strain CE6. The survival rate of T44-2 was 1.84 and 1.87-fold of that of CE6 when heat shock at 48 degrees C and 52 degrees C for 1 h respectively. At temperature higher than 37 degrees C, recombinant strain T44-2 always gave higher cell growth and ethanol production than those of strain CE6. Meanwhile, from 30 degrees C to 40 degrees C, recombinant strain T44-2 produces 91.2-83.8 g/L of ethanol from 200 g/L of glucose, which indicated that the recombinant strain T44-2 had both thermotolerance and broad thermal adaptability. The work offers a novel method, called genomic DNA mutagenesis-based genetic recombination, to improve the physiological functions of S. cerevisiae.
