Distributions of metabolic flux and reducing equivalents/ATP in Saccharomyces cerevisiae during redox potential-controlled very-high-gravity ethanol fermentation

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Maintaining a healthy yeast population is required during ethanol fermentation, particularly under very-high-gravity (VHG) conditions. My long-term objective is to integrate bioinformatics, genomics, proteomics, metabolic flux analysis, and continuous cultivation with feedback control algorithms to develop purpose-oriented fermentation processes to investigate cellular metabolism and regulation subject to extraneous perturbations. Herein, I propose to investigate the effect of fermentation redox potential on the distribution of metabolic flux, reducing equivalents, and ATP within Saccharomyces cerevisiae during very-high-gravity (VHG) ethanol production, as well as the underlying yeast physiology. My short-term objectives are to: 1. develop a continuous redox potential-controlled VHG ethanol fermentation process; 2. investigate gene expression profiles during VHG ethanol fermentation under various redox potential levels; 3. reconstruct an integrated genomic and metabolic network specific to ethanol fermentation under the influence of redox potential; and 4. construct a protein-protein interaction network specific to VHG ethanol fermentation under the influence of redox potential. Fermentation redox potential reflects the momentary balance between oxidizing and reducing powers in a fermenter. By manipulating the extracellular fermentation redox potential, the intracellular reducing equivalent pairs and ATP can be indirectly altered, ultimately resulting in the redistribution of metabolic flux inside the yeast cells. keeping fermenter aerobic during VHG ethanol production is essential. However, too much oxygen will re-route metabolic flux towards biomass formation, thereby lowering ethanol yield. We propose to develop a redox potential-controlled micro-aerobic fermentation process to study the distribution of metabolic flux, reducing equivalents, and ATP within Ethanol Red®, an industrial S. cerevisiae strain. This strain has recently been sequenced, and its genome information is available. This information will be used to reconstruct a genome-scale metabolic model (GSMM). Combining experimental data collected from the above-mentioned fermentation process and the GSMM, the genes being modulated under specific conditions can be identified and their metabolic functions relating to ethanol production under VHG conditions can be elucidated. This will consequently result in an in-depth understanding of gene expression of yeast cells, which can then be used to design an effective fermentation strategy to increase ethanol productivity. The proposed research targets the use of S. cerevisiae during ethanol production, but the fermentation process so developed can also be adapted to produce important intermediate monomers, such as succinic acid or 1,3-propanediol, and other biofuels such as biobutanol. This research program will help in the development of highly qualified personnel and the economic growth of the biofuel and chemical industry.