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Applied Microbiology and Biotechnology

, Volume 103, Issue 13, pp 5435–5446 | Cite as

Comparative global metabolite profiling of xylose-fermenting Saccharomyces cerevisiae SR8 and Scheffersomyces stipitis

  • Minhye Shin
  • Jeong-won Kim
  • Suji Ye
  • Sooah Kim
  • Deokyeol Jeong
  • Do Yup Lee
  • Jong Nam Kim
  • Yong-Su Jin
  • Kyoung Heon Kim
  • Soo Rin KimEmail author
Bioenergy and biofuels

Abstract

Bioconversion of lignocellulosic biomass into ethanol requires efficient xylose fermentation. Previously, we developed an engineered Saccharomyces cerevisiae strain, named SR8, through rational and inverse metabolic engineering strategies, thereby improving its xylose fermentation and ethanol production. However, its fermentation characteristics have not yet been fully evaluated. In this study, we investigated the xylose fermentation and metabolic profiles for ethanol production in the SR8 strain compared with native Scheffersomyces stipitis. The SR8 strain showed a higher maximum ethanol titer and xylose consumption rate when cultured with a high concentration of xylose, mixed sugars, and under anaerobic conditions than Sch. stipitis. However, its ethanol productivity was less on 40 g/L xylose as the sole carbon source, mainly due to the formation of xylitol and glycerol. Global metabolite profiling indicated different intracellular production rates of xylulose and glycerol-3-phosphate in the two strains. In addition, compared with Sch. stipitis, SR8 had increased abundances of metabolites from sugar metabolism and decreased abundances of metabolites from energy metabolism and free fatty acids. These results provide insights into how to control and balance redox cofactors for the production of fuels and chemicals from xylose by the engineered S. cerevisiae.

Keywords

Saccharomyces cerevisiae Scheffersomyces stipitis GC-TOF/MS Metabolomics Xylose fermentation 

Notes

Author contributions

SRK designed the experiments. MS, JK, SY, SK, and DYL carried out all of the experiments. MS, JK, and SRK drafted the manuscript. DJ and JNK contributed to the revision of the manuscript. All authors contributed to the final manuscript. All authors read and approved the final manuscript.

Funding information

This work was supported by the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2015R1D1A1A01057217).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflicts of interest.

Ethical approval

This article does not contain any studies with human participants or animals performed by any of the authors.

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Copyright information

© Springer-Verlag GmbH Germany, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of Biotechnology, Graduate SchoolKorea UniversitySeoulKorea
  2. 2.School of Food Science and BiotechnologyKyungpook National UniversityDaeguKorea
  3. 3.Department of Bio and Fermentation Convergence Technology, BK21 PLUS ProgramKookmin UniversitySeoulKorea
  4. 4.Department of Food Science and NutritionDongseo UniversityBusanKorea
  5. 5.Department of Food Science and Human Nutritionthe University of Illinois at Urbana-ChampaignUrbanaUSA

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