Improvement of L-arabinose fermentation by modifying the metabolic pathway and transport in Saccharomyces cerevisiae.
Improvement of L-arabinose fermentation by modifying the metabolic pathway and transport in Saccharomyces cerevisiae.
复制标题
通过改变酿酒酵母的代谢途径和运输来改进 L-阿拉伯糖发酵
DOI：
10.1155/2013/461204
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发表时间：
2013
影响因子：
--
通讯作者：
Bao X
中科院分区：
文献类型：
--
作者：
Wang C;Shen Y;Zhang Y;Suo F;Hou J;Bao X
通过在酿酒酵母中表达密码子优化的植物乳杆菌araA、araB和araD基因，建立了L-阿拉伯糖利用途径。在过量表达TAL 1、TKL 1、RPE 1、RKI 1和GAL 2基因并进行适应性进化后，重组菌株的L-阿拉伯糖利用变得高效。所得菌株显示出0.075 h-1的最大比生长速率，0.61 g h-1 g-1干细胞重量的最大比L-阿拉伯糖消耗速率，以及0.43 g g-1的来自L-阿拉伯糖发酵的有希望的乙醇产率。
The L-arabinose utilization pathway was established in Saccharomyces cerevisiae, by expressing the codon-optimized araA, araB, and araD genes of Lactobacillus plantarum. After overexpressing the TAL1, TKL1, RPE1, RKI1, and GAL2 genes and adaptive evolution, the L-arabinose utilization of the recombinant strain became efficient. The resulting strain displayed a maximum specific growth rate of 0.075 h−1, a maximum specific L-arabinose consumption rate of 0.61 g h−1 g−1 dry cell weight, and a promising ethanol yield of 0.43 g g−1 from L-arabinose fermentation.