Towards valorization of pectin-rich agro-industrial residues: Engineering of Saccharomyces cerevisiae for co-fermentation of D-galacturonic acid and glycerol

Andreea Perpelea, Andy Wiranata Wijaya, Luís C. Martins, Dorthe Rippert, Mathias Klein, Angel Angelov, Kaisa Peltonen, Attila Teleki, Wolfgang Liebl, Peter Richard, Johan M. Thevelein, Ralf Takors, Isabel Sá-Correia, Elke Nevoigt (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

1 Citation (Scopus)

Abstract

Pectin-rich plant biomass residues represent underutilized feedstocks for industrial biotechnology. The conversion of the oxidized monomer D-galacturonic acid (D-GalUA) to highly reduced fermentation products such as alcohols is impossible due to the lack of electrons. The reduced compound glycerol has therefore been considered an optimal co-substrate, and a cell factory able to efficiently co-ferment these two carbon sources is in demand. Here, we inserted the fungal D-GalUA pathway in a strain of the yeast S. cerevisiae previously equipped with an NAD-dependent glycerol catabolic pathway. The constructed strain was able to consume D-GalUA with the highest reported maximum specific rate of 0.23 g gCDW−1 h−1 in synthetic minimal medium when glycerol was added. By means of a 13C isotope-labelling analysis, carbon from both substrates was shown to end up in pyruvate. The study delivers the proof of concept for a co-fermentation of the two ‘respiratory’ carbon sources to ethanol and demonstrates a fast and complete consumption of D-GalUA in crude sugar beet pulp hydrolysate under aerobic conditions. The future challenge will be to achieve co-fermentation under industrial, quasi-anaerobic conditions.

Original languageEnglish
Pages (from-to)1-14
Number of pages14
JournalMetabolic Engineering
Volume69
Early online date12 Oct 2021
DOIs
Publication statusPublished - Jan 2022
MoE publication typeA1 Journal article-refereed

Keywords

  • D-galacturonic acid
  • Ethanol
  • Glycerol
  • Pectin-rich biomass
  • Saccharomyces cerevisiae

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