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Xiao D, Driller M, Dielentheis‐Frenken M, Haala F, Kohl P, Stein K, Blank LM, Tiso T. Advances in Aureobasidium research: Paving the path to industrial utilization. Microb Biotechnol 2024; 17:e14535. [PMID: 39075758 PMCID: PMC11286673 DOI: 10.1111/1751-7915.14535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Accepted: 07/10/2024] [Indexed: 07/31/2024] Open
Abstract
We here explore the potential of the fungal genus Aureobasidium as a prototype for a microbial chassis for industrial biotechnology in the context of a developing circular bioeconomy. The study emphasizes the physiological advantages of Aureobasidium, including its polyextremotolerance, broad substrate spectrum, and diverse product range, making it a promising candidate for cost-effective and sustainable industrial processes. In the second part, recent advances in genetic tool development, as well as approaches for up-scaled fermentation, are described. This review adds to the growing body of scientific literature on this remarkable fungus and reveals its potential for future use in the biotechnological industry.
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Affiliation(s)
- Difan Xiao
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Marielle Driller
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Marie Dielentheis‐Frenken
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Frederick Haala
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Philipp Kohl
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Karla Stein
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Lars M. Blank
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
| | - Till Tiso
- iAMB – Institute of Applied Microbiology, ABBt – Aachen Biology and BiotechnologyRWTH Aachen UniversityAachenGermany
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Leadbeater DR, Bruce NC. Functional characterisation of a new halotolerant seawater active glycoside hydrolase family 6 cellobiohydrolase from a salt marsh. Sci Rep 2024; 14:3205. [PMID: 38332324 PMCID: PMC10853513 DOI: 10.1038/s41598-024-53886-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Accepted: 02/06/2024] [Indexed: 02/10/2024] Open
Abstract
Realising a fully circular bioeconomy requires the valorisation of lignocellulosic biomass. Cellulose is the most attractive component of lignocellulose but depolymerisation is inefficient, expensive and resource intensive requiring substantial volumes of potable water. Seawater is an attractive prospective replacement, however seawater tolerant enzymes are required for the development of seawater-based biorefineries. Here, we report a halophilic cellobiohydrolase SMECel6A, identified and isolated from a salt marsh meta-exo-proteome dataset with high sequence divergence to previously characterised cellobiohydrolases. SMECel6A contains a glycoside hydrolase family 6 (GH6) domain and a carbohydrate binding module family 2 (CBM2) domain. Characterisation of recombinant SMECel6A revealed SMECel6A to be active upon crystalline and amorphous cellulose. Mono- and oligosaccharide product profiles revealed cellobiose as the major hydrolysis product confirming SMECel6A as a cellobiohydrolase. We show SMECel6A to be halophilic with optimal activity achieved in 0.5X seawater displaying 80.6 ± 6.93% activity in 1 × seawater. Structural predictions revealed similarity to a characterised halophilic cellobiohydrolase despite sharing only 57% sequence identity. Sequential thermocycling revealed SMECel6A had the ability to partially reversibly denature exclusively in seawater retaining significant activity. Our study confirms that salt marsh ecosystems harbour enzymes with attractive traits with biotechnological potential for implementation in ionic solution based bioprocessing systems.
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Affiliation(s)
- Daniel R Leadbeater
- Centre for Novel Agricultural Products, Department of Biology, University of York, Heslington, York, YO10 5DD, UK.
| | - Neil C Bruce
- Centre for Novel Agricultural Products, Department of Biology, University of York, Heslington, York, YO10 5DD, UK.
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Senba H, Nishikawa A, Kimura Y, Tanaka S, Matsumoto JI, Doi M, Takenaka S. Improvement in salt-tolerance of Aspergillus oryzae γ-glutamyl transpeptidase via protein chimerization with Aspergillus sydowii homolog. Enzyme Microb Technol 2023; 167:110240. [PMID: 37084614 DOI: 10.1016/j.enzmictec.2023.110240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 04/09/2023] [Accepted: 04/10/2023] [Indexed: 04/23/2023]
Abstract
γ-Glutamyl transpeptidase is one of the key enzymes involved in glutamate production during high-salt fermentation of soy sauce and miso by koji mold, Aspergillus oryzae. However, the activity of γ-glutamyl transpeptidase from A. oryzae (AOggtA) is markedly reduced in the presence of NaCl, thus classifying it as a non-salt-tolerant enzyme. In contrast, the homologous protein from the xerophilic mold, A. sydowii (ASggtA) maintains its activity under high-salt conditions. Therefore, in this study, a chimeric enzyme, ASAOggtA, was designed and engineered to improve salt-tolerance in AOggtA by swapping the N-terminal region, based on sequence and structure comparisons between salt-tolerant ASggtA and non-salt-tolerant AOggtA. The parental AOggtA and ASggtA and their chimera, ASAOggtA, were heterologously expressed in A. oryzae and purified. The chimeric enzyme inherited the superior activity and stability from each of the two parent enzymes. ASAOggtA showed > 2-fold greater tolerance than AOggtA in the presence of 18% NaCl. In addition, the chimera showed a broader range of pH stability and greater thermostability than ASggtA. AOggtA and ASAOggtA were sy over the range pH 3.0 to pH 10.5. Thermal stability was found to be in the order AOggtA (57.5 °C, t1/2 = 32.5 min) > ASAOggtA (55 °C, t1/2 = 20.5 min) > ASggtA (50 °C, t1/2 = 12.5 min). The catalytic and structural characteristics indicated that non-salt-tolerant AOggtA would not undergo irreversible structural changes in the presence of NaCl, but rather a temporary conformational change, which might result in reducing the substrate binding and catalytic activity, on the basis of kinetic properties. In addition, the chimeric enzyme showed hydrolytic activity toward L-glutamine that was as high as that of AOggtA. The newly-designed chimeric ASAOggtA might have potential applications in high-salt fermentation, such as miso and shoyu, to increase the content of the umami-flavor amino acid, L-glutamate.
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Affiliation(s)
- Hironori Senba
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan; Ozeki Corp, Gen Res Lab, 4-9 Imazu, Nishinomiya, Hyogo 6638227, Japan
| | - Arisa Nishikawa
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Yukihiro Kimura
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan
| | - Shinichi Tanaka
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192, Japan
| | | | - Mikiharu Doi
- Marutomo Co., Ltd, 1696 Kominato, Iyo, Ehime 799-3192, Japan
| | - Shinji Takenaka
- Division of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe 657-8501, Japan.
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Valizadeh S, Hakimian H, Farooq A, Jeon BH, Chen WH, Hoon Lee S, Jung SC, Won Seo M, Park YK. Valorization of biomass through gasification for green hydrogen generation: A comprehensive review. BIORESOURCE TECHNOLOGY 2022; 365:128143. [PMID: 36265786 DOI: 10.1016/j.biortech.2022.128143] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
Green and sustainable hydrogen from biomass gasification processes is one of the promising ways to alternate fossil fuels-based hydrogen production. First off, an overview of green hydrogen generation from biomass gasification processes is presented and the corresponding possible gasification reactions and the effect of respective experimental criteria are explained in detail. In addition, a comprehensive explanation of the catalytic effect on tar reduction and hydrogen generation via catalytic gasification is presented regarding the functional mechanisms of various types of catalysts. Furthermore, the commercialization aspects, the associated technical challenges and barriers, and the prospects of a biomass gasification process for green hydrogen generation are discussed. Finally, this comprehensive review provides the related advancements, challenges, and great insight of biomass gasification for the green hydrogen generation to realize a sustainable hydrogen society via biomass valorization.
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Affiliation(s)
- Soheil Valizadeh
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea
| | - Hanie Hakimian
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea
| | - Abid Farooq
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea
| | - Byong-Hun Jeon
- Department of Earth Resources and Environmental Engineering, Hanyang University, Seoul 04763, Republic of Korea
| | - Wei-Hsin Chen
- Department of Aeronautics and Astronautics, National Cheng Kung University, Tainan 701, Taiwan; Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung 407, Taiwan; Department of Mechanical Engineering, National Chin-Yi University of Technology, Taichung 411, Taiwan
| | - See Hoon Lee
- Department of Mineral Res. and Energy Engineering, Jeonbuk National University, Jeonju, Republic of Korea; Department of Environment & Energy, Jeonbuk National University, Jeonju, Republic of Korea
| | - Sang-Chul Jung
- Department of Environmental Engineering, Sunchon National University, Suncheon 57922, Republic of Korea
| | - Myung Won Seo
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea
| | - Young-Kwon Park
- School of Environmental Engineering, University of Seoul, Seoul 02504, Republic of Korea.
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Tadioto V, Deoti JR, Müller C, de Souza BR, Fogolari O, Purificação M, Giehl A, Deoti L, Lucaroni AC, Matsushika A, Treichel H, Stambuk BU, Alves Junior SL. Prospecting and engineering yeasts for ethanol production under inhibitory conditions: an experimental design analysis. Bioprocess Biosyst Eng 2022:10.1007/s00449-022-02812-x. [DOI: 10.1007/s00449-022-02812-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 11/09/2022] [Indexed: 11/25/2022]
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Liu S, Rao S, Chen X, Li J. Enhanced salt-tolerance of Bacillus subtilis glutaminase by fusing self-assembling amphipathic peptides at its N-terminus. Front Bioeng Biotechnol 2022; 10:996138. [PMID: 36159689 PMCID: PMC9490022 DOI: 10.3389/fbioe.2022.996138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2022] [Accepted: 08/22/2022] [Indexed: 12/05/2022] Open
Abstract
Glutaminase (EC 3.5.1.2) can catalyze the deamidation of glutamine, which has been used to improve umami taste in oriental fermented foods. However, a high salt concentration is still a fundamental challenge for glutaminase application, especially in soy sauce production. To improve the salt tolerance of glutaminase, the self-assembling amphiphilic peptides EAK16 and ELK16 were fused to the N-terminus of a mutant (E3C/E55F/D213T) derived from Bacillus subtilis glutaminase, yielding the fusion enzymes EAK16-E3C/E55F/D213T and ELK16-E3C/E55F/D213T, respectively. As ELK16-E3C/E55F/D213T was expressed as insoluble active inclusion bodies, only the purified EAK16-E3C/E55F/D213T was subjected to further analyses. After the incubation with 18% (w/v) NaCl for 200 min, the residual activities of EAK16-E3C/E55F/D213T in a NaCl-free solution reached 43.6%, while E3C/E55F/D213T was completely inactivated. When the enzyme reaction was conducted in the presence of 20% NaCl, the relative activity of EAK16-E3C/E55F/D213T was 0.47-fold higher than that of E3C/E55F/D213T. As protein surface hydrophobicity and protein particle size analysis suggested, oligomerization may play an important role in the salt-tolerance enhancement of the fusions. Furthermore, EAK16-E3C/E55F/D213T achieved a 0.88-fold increase in the titer of glutamic acid in a model system of soy sauce fermentation compared to E3C/E55F/D213T. Therefore, the fusion with self-assembling amphiphilic peptides is an efficient strategy to improve the salt-tolerance of glutaminase.
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Affiliation(s)
- Song Liu
- Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Shengqi Rao
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Xiao Chen
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jianghua Li
- Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China
- School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
- *Correspondence: Jianghua Li,
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Lucaroni AC, Dresch AP, Fogolari O, Giehl A, Treichel H, Bender JP, Mibielli GM, Alves SL. Effects of Temperature and pH on Salt-Stressed Yeast Cultures in Non-Detoxified Coconut Hydrolysate. Ind Biotechnol (New Rochelle N Y) 2022. [DOI: 10.1089/ind.2021.0029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ana C. Lucaroni
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Aline P. Dresch
- Laboratory of Solid Waste, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Odinei Fogolari
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
- Laboratory of Solid Waste, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Anderson Giehl
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Helen Treichel
- Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Erechim, RS, Brazil
| | - João P. Bender
- Laboratory of Solid Waste, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | | | - Sérgio L. Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
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Recent developments in the biology and biotechnological applications of halotolerant yeasts. World J Microbiol Biotechnol 2022; 38:27. [PMID: 34989905 DOI: 10.1007/s11274-021-03213-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Accepted: 12/15/2021] [Indexed: 10/19/2022]
Abstract
Natural hypersaline environments are inhabited by an abundance of prokaryotic and eukaryotic microorganisms capable of thriving under extreme saline conditions. Yeasts represent a substantial fraction of halotolerant eukaryotic microbiomes and are frequently isolated as food contaminants and from solar salterns. During the last years, a handful of new species has been discovered in moderate saline environments, including estuarine and deep-sea waters. Although Saccharomyces cerevisiae is considered the primary osmoadaptation model system for studies of hyperosmotic stress conditions, our increasing understanding of the physiology and molecular biology of halotolerant yeasts provides new insights into their distinct metabolic traits and provides novel and innovative opportunities for genome mining of biotechnologically relevant genes. Yeast species such as Debaryomyces hansenii, Zygosaccharomyces rouxii, Hortaea werneckii and Wallemia ichthyophaga show unique properties, which make them attractive for biotechnological applications. Select halotolerant yeasts are used in food processing and contribute to aromas and taste, while certain gene clusters are used in second generation biofuel production. Finally, both pharmaceutical and chemical industries benefit from applications of halotolerant yeasts as biocatalysts. This comprehensive review summarizes the most recent findings related to the biology of industrially-important halotolerant yeasts and provides a detailed and up-to-date description of modern halotolerant yeast-based biotechnological applications.
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