Fermentation of glucose-xylose-arabinose mixtures by a synthetic consortium of single-sugar-fermenting Saccharomyces cerevisiae strains

FEMS Yeast Research
Maarten D VerhoevenJack T Pronk

Abstract

d-Glucose, d-xylose and l-arabinose are major sugars in lignocellulosic hydrolysates. This study explores fermentation of glucose-xylose-arabinose mixtures by a consortium of three 'specialist' Saccharomyces cerevisiae strains. A d-glucose- and l-arabinose-tolerant xylose specialist was constructed by eliminating hexose phosphorylation in an engineered xylose-fermenting strain and subsequent laboratory evolution. A resulting strain anaerobically grew and fermented d-xylose in the presence of 20 g L-1 of d-glucose and l-arabinose. A synthetic consortium that additionally comprised a similarly obtained arabinose specialist and a pentose non-fermenting laboratory strain, rapidly and simultaneously converted d-glucose and l-arabinose in anaerobic batch cultures on three-sugar mixtures. However, performance of the xylose specialist was strongly impaired in these mixed cultures. After prolonged cultivation of the consortium on three-sugar mixtures, the time required for complete sugar conversion approached that of a previously constructed and evolved 'generalist' strain. In contrast to the generalist strain, whose fermentation kinetics deteriorated during prolonged repeated-batch cultivation on a mixture of 20 g L-1d-glucose, 10 g L-...Continue Reading

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Citations

Apr 20, 2019·Frontiers in Genetics·Arthur R Gorter de VriesJean-Marc G Daran
Feb 7, 2019·Frontiers in Microbiology·Meirong GaoZengyi Shao
Dec 15, 2020·FEMS Microbiology Reviews·Justyna Ruchala, Andriy A Sibirny
Nov 18, 2020·Current Opinion in Biotechnology·Kent M RappMichael J Betenbaugh
Aug 4, 2021·Nature Reviews. Microbiology·José Montaño LópezJosé L Avalos

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