A constitutive catabolite repression mutant of a recombinant Saccharomyces cerevisiae strain improves xylose consumption during fermentation

Vasudevan Thanvanthri Gururajan, Marie F. Gorwa-Grauslund, Bärbel Hahn-Hägerdal, Isak S. Pretorius, Ricardo R. Cordero Otero

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)

Abstract

Efficient xylose utilisation by microorganisms is of importance to the lignocellulose fermentation industry. The aim of this work was to develop constitutive catabolite repression mutants in a xylose-utilising recombinant Saccharomyces cerevisiae strain and evaluate the differences in xylose consumption under fermentation conditions. S. cerevisiae YUSM was constitutively catabolite repressed through specific disruptions within the MIG1 gene. The strains were grown aerobically in synthetic complete medium with xylose as the sole carbon source. Constitutive catabolite repressed strain YCR17 grew four-fold better on xylose in aerobic conditions than the control strain YUSM. Anaerobic batch fermentation in minimal medium with glucose-xylose mixtures and N-limited chemostats with varying sugar concentrations were performed. Sugar utilisation and metabolite production during fermentation were monitored. YCR17 exhibited a faster xylose consumption rate than YUSM under high glucose conditions in nitrogen-limited chemostat cultivations. This study shows that a constitutive catabolite repressed mutant could be used to enhance the xylose consumption rate even in the presence of high glucose in the fermentation medium. This could help in reducing fermentation time and cost in mixed sugar fermentation.

Original languageEnglish
Pages (from-to)85-92
Number of pages8
JournalAnnals of Microbiology
Volume57
Issue number1
Publication statusPublished - 2007

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Microbiology

Fingerprint Dive into the research topics of 'A constitutive catabolite repression mutant of a recombinant Saccharomyces cerevisiae strain improves xylose consumption during fermentation'. Together they form a unique fingerprint.

Cite this