1
|
Azambuja SPH, de Mélo AHF, Bertozzi BG, Inoue HP, Egawa VY, Rosa CA, Rocha LO, Teixeira GS, Goldbeck R. Performance of Saccharomyces cerevisiae strains against the application of adaptive laboratory evolution strategies for butanol tolerance. Food Res Int 2024; 190:114637. [PMID: 38945626 DOI: 10.1016/j.foodres.2024.114637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 06/08/2024] [Accepted: 06/09/2024] [Indexed: 07/02/2024]
Abstract
Although the industrial production of butanol has been carried out for decades by bacteria of the Clostridium species, recent studies have shown the use of the yeast Saccharomyces cerevisiae as a promising alternative. While the production of n-butanol by this yeast is still very far from its tolerability (up to 2% butanol), the improvement in the tolerance can lead to an increase in butanol production. The aim of the present work was to evaluate the adaptive capacity of the laboratory strain X2180-1B and the Brazilian ethanol-producing strain CAT-1 when submitted to two strategies of adaptive laboratory Evolution (ALE) in butanol. The strains were submitted, in parallel, to ALE with successive passages or with UV irradiation, using 1% butanol as selection pressure. Despite initially showing greater tolerance to butanol, the CAT-1 strain did not show great improvements after being submitted to ALE. Already the laboratory strain X2180-1B showed an incredible increase in butanol tolerance, starting from a condition of inability to grow in 1% butanol, to the capacity to grow in this same condition. With emphasis on the X2180_n100#28 isolated colony that presented the highest maximum specific growth rate among all isolated colonies, we believe that this colony has good potential to be used as a model yeast for understanding the mechanisms that involve tolerance to alcohols and other inhibitory compounds.
Collapse
Affiliation(s)
- Suéllen P H Azambuja
- Laboratory of Bioprocesses and Metabolic Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Allan H F de Mélo
- Laboratory of Bioprocesses and Metabolic Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Bruno G Bertozzi
- Food Microbiology Laboratory I, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Heitor P Inoue
- Laboratory of Bioprocesses and Metabolic Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Viviane Y Egawa
- Laboratory of Bioprocesses and Metabolic Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Carlos A Rosa
- Departament of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Liliana O Rocha
- Food Microbiology Laboratory I, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Gleidson S Teixeira
- Laboratory of Bioprocesses and Metabolic Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Rosana Goldbeck
- Laboratory of Bioprocesses and Metabolic Engineering, Department of Food Engineering, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
| |
Collapse
|
2
|
Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.
Collapse
|
3
|
de Mélo AHF, Nunes AL, Carvalho PH, da Silva MF, Teixeira GS, Goldbeck R. Evaluation of Saccharomyces cerevisiae modified via CRISPR/Cas9 as a cellulosic platform microorganism in simultaneously saccharification and fermentation processes. Bioprocess Biosyst Eng 2022:10.1007/s00449-022-02765-1. [PMID: 35932337 DOI: 10.1007/s00449-022-02765-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 07/26/2022] [Indexed: 11/26/2022]
Abstract
The nonrenewable character and deleterious effects of fossil fuels foster the need for cleaner and more inexhaustible energy sources, such as bioethanol. Especially from lignocellulosic biomasses. However, the economic viability of this product in the market depends on process optimization and cost reduction. This research applied a sequential experimental project to investigate the process of enzymatic saccharification and simultaneous fermentation to produce ethanol with sugarcane bagasse. The differential of the work was the application of the strain of Saccharomyces cerevisiae AGY001 which was improved by evolutionary engineering to become thermotolerant and by a heterologous expression based on genomic integration by CRISPR/Cas9 to produce endoglucanase and β-glucosidase (AsENDO-AsBGL). The maximum ethanol yield found was 89% of the maximum theoretical yield (released sugars), obtained at temperature concentrations, sugarcane bagasse and inoculum at 40 °C, 16.5%, and 4.0 g/L, respectively (12.5 FPU/g bagasse). The mathematical model obtained can predict approximately 83% of the data set with 95% confidence. Therefore, these findings demonstrated the potential of sugarcane bagasse and S. cerevisiae AGY001 strain (CRISPR/Cas9 modified) in bioethanol production without the need for impractical selection media on an industrial scale, in addition to providing useful insights for the development of SSF processes.
Collapse
Affiliation(s)
- Allan H F de Mélo
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering and Technology Department, School of Food Engineering, University of Campinas, Campinas, Campinas, SP, Brazil
| | - Alexia L Nunes
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering and Technology Department, School of Food Engineering, University of Campinas, Campinas, Campinas, SP, Brazil
| | - Priscila H Carvalho
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering and Technology Department, School of Food Engineering, University of Campinas, Campinas, Campinas, SP, Brazil
| | - Marcos F da Silva
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering and Technology Department, School of Food Engineering, University of Campinas, Campinas, Campinas, SP, Brazil
| | - Gleidson S Teixeira
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering and Technology Department, School of Food Engineering, University of Campinas, Campinas, Campinas, SP, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Food Engineering and Technology Department, School of Food Engineering, University of Campinas, Campinas, Campinas, SP, Brazil.
| |
Collapse
|
4
|
Microbial pathways for advanced biofuel production. Biochem Soc Trans 2022; 50:987-1001. [PMID: 35411379 PMCID: PMC9162456 DOI: 10.1042/bst20210764] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 03/14/2022] [Accepted: 03/25/2022] [Indexed: 01/16/2023]
Abstract
Decarbonisation of the transport sector is essential to mitigate anthropogenic climate change. Microbial metabolisms are already integral to the production of renewable, sustainable fuels and, building on that foundation, are being re-engineered to generate the advanced biofuels that will maintain mobility of people and goods during the energy transition. This review surveys the range of natural and engineered microbial systems for advanced biofuels production and summarises some of the techno-economic challenges associated with their implementation at industrial scales.
Collapse
|
5
|
Igwegbe CA, Obiora-Okafo IA, Iwuozor KO, Ghosh S, Kurniawan SB, Rangabhashiyam S, Kanaoujiya R, Ighalo JO. Treatment technologies for bakers' yeast production wastewater. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:11004-11026. [PMID: 35001268 DOI: 10.1007/s11356-021-17992-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 12/03/2021] [Indexed: 06/14/2023]
Abstract
Researchers in recent years have utilized a broad spectrum of treatment technologies in treating bakers' yeast production wastewater. This paper aims to review the treatment technologies for the wastewater, compare the process technologies, discuss recent innovations, and propose future perspectives in the research area. The review observed that nanofiltration was the most effective membrane process for the treatment of the effluent (at >95% pollutant rejection). Other separation processes like adsorption and distillation had technical challenges of desorption, a poor fit for high pollutant load and cost limitations. Chemical treatment processes have varying levels of success but they are expensive and produce toxic sludge. Sludge production would be a hurdle when product recovery and reuse are targeted. It is difficult to make an outright choice of the best process for treating the effluent because each has its merits and demerits and an appropriate choice can be made when all factors are duly considered. The process intensification of the industrial-scale production of the bakers' yeast process will be a very direct approach, where the process optimisation, zero effluent discharge, and enhanced recovery of value-added product from the waste streams are important approaches that need to be taken into account.
Collapse
Affiliation(s)
- Chinenye Adaobi Igwegbe
- Department of Chemical Engineering, Nnamdi Azikiwe University, P. M. B, Awka, 5025, Nigeria.
| | | | - Kingsley O Iwuozor
- Department of Pure and Industrial Chemistry, Nnamdi Azikiwe University, P. M. B, Awka, 5025, Nigeria
| | - Soumya Ghosh
- Department of Genetics, Faculty of Natural and Agricultural Sciences, University of the Free State, Bloemfontein, 9300, South Africa
| | - Setyo Budi Kurniawan
- , Department of Chemical and Process Engineering, Universiti Kebangsaan Malaysia, 43600 UKM, Bangi, Selangor Darul Ehsan, Malaysia
| | - Selvasembian Rangabhashiyam
- Department of Biotechnology, School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, India.
| | - Rahul Kanaoujiya
- Department of Chemistry, University of Allahabad, Prayagraj, 211002, India
| | - Joshua O Ighalo
- Department of Chemical Engineering, Nnamdi Azikiwe University, P. M. B, Awka, 5025, Nigeria.
- Department of Chemical Engineering, University of Ilorin, P. M. B, Ilorin, 1515, Nigeria.
| |
Collapse
|
6
|
Hoffman SM, Alvarez M, Alfassi G, Rein DM, Garcia-Echauri S, Cohen Y, Avalos JL. Cellulosic biofuel production using emulsified simultaneous saccharification and fermentation (eSSF) with conventional and thermotolerant yeasts. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:157. [PMID: 34274018 PMCID: PMC8285809 DOI: 10.1186/s13068-021-02008-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 07/05/2021] [Indexed: 05/16/2023]
Abstract
BACKGROUND Future expansion of corn-derived ethanol raises concerns of sustainability and competition with the food industry. Therefore, cellulosic biofuels derived from agricultural waste and dedicated energy crops are necessary. To date, slow and incomplete saccharification as well as high enzyme costs have hindered the economic viability of cellulosic biofuels, and while approaches like simultaneous saccharification and fermentation (SSF) and the use of thermotolerant microorganisms can enhance production, further improvements are needed. Cellulosic emulsions have been shown to enhance saccharification by increasing enzyme contact with cellulose fibers. In this study, we use these emulsions to develop an emulsified SSF (eSSF) process for rapid and efficient cellulosic biofuel production and make a direct three-way comparison of ethanol production between S. cerevisiae, O. polymorpha, and K. marxianus in glucose and cellulosic media at different temperatures. RESULTS In this work, we show that cellulosic emulsions hydrolyze rapidly at temperatures tolerable to yeast, reaching up to 40-fold higher conversion in the first hour compared to microcrystalline cellulose (MCC). To evaluate suitable conditions for the eSSF process, we explored the upper temperature limits for the thermotolerant yeasts Kluyveromyces marxianus and Ogataea polymorpha, as well as Saccharomyces cerevisiae, and observed robust fermentation at up to 46, 50, and 42 °C for each yeast, respectively. We show that the eSSF process reaches high ethanol titers in short processing times, and produces close to theoretical yields at temperatures as low as 30 °C. Finally, we demonstrate the transferability of the eSSF technology to other products by producing the advanced biofuel isobutanol in a light-controlled eSSF using optogenetic regulators, resulting in up to fourfold higher titers relative to MCC SSF. CONCLUSIONS The eSSF process addresses the main challenges of cellulosic biofuel production by increasing saccharification rate at temperatures tolerable to yeast. The rapid hydrolysis of these emulsions at low temperatures permits fermentation using non-thermotolerant yeasts, short processing times, low enzyme loads, and makes it possible to extend the process to chemicals other than ethanol, such as isobutanol. This transferability establishes the eSSF process as a platform for the sustainable production of biofuels and chemicals as a whole.
Collapse
Affiliation(s)
- Shannon M Hoffman
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA
| | - Maria Alvarez
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA
- Department of Chemical Engineering, University of Vigo, 36310, Vigo, Spain
| | - Gilad Alfassi
- Department of Biotechnology Engineering, ORT Braude College, Karmiel, Israel
| | - Dmitry M Rein
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Sergio Garcia-Echauri
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA
| | - Yachin Cohen
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - José L Avalos
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA.
- The Andlinger Center for Energy and the Environment, Princeton University, Princeton, NJ, USA.
- Department of Molecular Biology, Princeton University, Princeton, NJ, 08544, USA.
- Princeton Environmental Institute, Princeton University, Princeton, NJ, 08544, USA.
| |
Collapse
|
7
|
Mavrommati M, Daskalaki A, Papanikolaou S, Aggelis G. Adaptive laboratory evolution principles and applications in industrial biotechnology. Biotechnol Adv 2021; 54:107795. [PMID: 34246744 DOI: 10.1016/j.biotechadv.2021.107795] [Citation(s) in RCA: 53] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2021] [Revised: 06/11/2021] [Accepted: 07/05/2021] [Indexed: 12/20/2022]
Abstract
Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved microbial strains with desired characteristics, by implementing the rules of natural selection as presented in the Darwinian Theory, on the laboratory bench. New as it might be, it has already been used by several researchers for the amelioration of a variety of characteristics of widely used microorganisms in biotechnology. ALE is used as a tool for the deeper understanding of the genetic and/or metabolic pathways of evolution. Another important field targeted by ALE is the manufacturing of products of (high) added value, such as ethanol, butanol and lipids. In the current review, we discuss the basic principles and techniques of ALE, and then we focus on studies where it has been applied to bacteria, fungi and microalgae, aiming to improve their performance to biotechnological procedures and/or inspect the genetic background of evolution. We conclude that ALE is a promising and efficacious method that has already led to the acquisition of useful new microbiological strains in biotechnology and could possibly offer even more interesting results in the future.
Collapse
Affiliation(s)
- Maria Mavrommati
- Unit of Microbiology, Department of Biology, Division of Genetics, Cell Biology and Development, University of Patras, 26504 Patras, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Alexandra Daskalaki
- Unit of Microbiology, Department of Biology, Division of Genetics, Cell Biology and Development, University of Patras, 26504 Patras, Greece
| | - Seraphim Papanikolaou
- Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - George Aggelis
- Unit of Microbiology, Department of Biology, Division of Genetics, Cell Biology and Development, University of Patras, 26504 Patras, Greece.
| |
Collapse
|