Production of aromatics in Saccharomyces cerevisiae-a feasibility study

Kroemer, Jens O., Nunez-Bernal, Dariela, Averesch, Nils J. H., Hampe, Jennifer, Varela, Javier and Varela, Cristian (2013) Production of aromatics in Saccharomyces cerevisiae-a feasibility study. Journal of Biotechnology, 163 2: 184-193. doi:10.1016/j.jbiotec.2012.04.014


Author Kroemer, Jens O.
Nunez-Bernal, Dariela
Averesch, Nils J. H.
Hampe, Jennifer
Varela, Javier
Varela, Cristian
Title Production of aromatics in Saccharomyces cerevisiae-a feasibility study
Formatted title
Production of aromatics in Saccharomyces cerevisiae-a feasibility study
Journal name Journal of Biotechnology   Check publisher's open access policy
ISSN 0168-1656
Publication date 2013-01-01
Year available 2012
Sub-type Article (original research)
DOI 10.1016/j.jbiotec.2012.04.014
Open Access Status Not yet assessed
Volume 163
Issue 2
Start page 184
End page 193
Total pages 10
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Language eng
Subject 1305 Biotechnology
2402 Applied Microbiology and Biotechnology
Abstract Aromatics are amongst the most important bulk feedstocks for the chemical industry, however, no viable bioprocess exists today and production is still dependent on petro-chemistry. In this article the production of aromatic precursors such as p-hydroxybenzoic acid (PHBA) and p-amino benzoic acid (PABA) in Saccharomyces cerevisiae was evaluated using metabolic network analysis. Theoretical mass yields for PHBA and for PABA obtained by metabolic network analysis were 0.58 and 0.53gg , respectively. A major setback for microbial production of aromatics is the high toxicity of the products. Therefore, PHBA and PABA toxicity was evaluated in S. cerevisiae. Minimal inhibitory concentrations of 38.3gL for PHBA and 0.62gL for PABA were observed. However, PABA toxicity could be alleviated in adaptation experiments. Finally, metabolic engineering was used to create proof of principle first generation strains of S. cerevisiae. Overall accumulation of 650μM PHBA and 250μM PABA could be achieved.
Formatted abstract
Aromatics are amongst the most important bulk feedstocks for the chemical industry, however, no viable bioprocess exists today and production is still dependent on petro-chemistry. In this article the production of aromatic precursors such as p-hydroxybenzoic acid (PHBA) and p-amino benzoic acid (PABA) in Saccharomyces cerevisiae was evaluated using metabolic network analysis. Theoretical mass yields for PHBA and for PABA obtained by metabolic network analysis were 0.58 and 0.53ggglucose -1, respectively. A major setback for microbial production of aromatics is the high toxicity of the products. Therefore, PHBA and PABA toxicity was evaluated in S. cerevisiae. Minimal inhibitory concentrations of 38.3gL-1 for PHBA and 0.62gL-1 for PABA were observed. However, PABA toxicity could be alleviated in adaptation experiments. Finally, metabolic engineering was used to create proof of principle first generation strains of S. cerevisiae. Overall accumulation of 650μM PHBA and 250μM PABA could be achieved.
Keyword p-Hydroxybenzoic acid
p-Aminobenzoic acid
S. cerevisiae
Toxicity
Yields
Production
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Available online: 3 May 2012.

 
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