Unraveling the genetic basis of xylose consumption in engineered Saccharomyces cerevisiae strains

作者：dos Santos Leandro Vieira; Carazzolle Marcelo Falsarella; Nagamatsu Sheila Tiemi; Sampaio Nadia Maria Vieira; Almeida Ludimila Dias; Siqueira Pirolla Renan Augusto; Borelli Guilherme; Ribeiro Correa Thamy Livia; Argueso Juan Lucas; Guimaraes Pereira Goncalo Amarante

来源：Scientific Reports, 2016, 6(1): 38676.

DOI：10.1038/srep38676

The development of biocatalysts capable of fermenting xylose, a five-carbon sugar abundant in lignocellulosic biomass, is a key step to achieve a viable production of second-generation ethanol. In this work, a robust industrial strain of Saccharomyces cerevisiae was modified by the addition of essential genes for pentose metabolism. Subsequently, taken through cycles of adaptive evolution with selection for optimal xylose utilization, strains could efficiently convert xylose to ethanol with a yield of about 0.46 g ethanol/g xylose. Though evolved independently, two strains carried shared mutations: amplification of the xylose isomerase gene and inactivation of ISU1, a gene encoding a scaffold protein involved in the assembly of iron-sulfur clusters. In addition, one of evolved strains carried a mutation in SSK2, a member of MAPKKK signaling pathway. In validation experiments, mutating ISU1 or SSK2 improved the ability to metabolize xylose of yeast cells without adaptive evolution, suggesting that these genes are key players in a regulatory network for xylose fermentation. Furthermore, addition of iron ion to the growth media improved xylose fermentation even by non-evolved cells. Our results provide promising new targets for metabolic engineering of C5-yeasts and point to iron as a potential new additive for improvement of second-generation ethanol production.

• 出版日期2016-12-21