Substrate utilization by recombinant Yarrowia lipolytica growing on sucrose

We report the study of the dynamics of substrate utilization by the genetic modified strain Yarrowia lipolytica H222-S4(p67ICL1) T5. In contrast to its wild-type equivalent, this recombinant strain is able to excrete the sucrose cleaving enzyme invertase. Both the sucrose degradation rate and the gl...

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Bibliographic Details
Published in:Applied microbiology and biotechnology 2012-02, Vol.93 (4), p.1695-1702
Main Authors: Moeller, Lucie, Zehnsdorf, Andreas, Aurich, Andreas, Bley, Thomas, Strehlitz, Beate
Format: Article
Language:English
Subjects:
Acids
Analysis
beta-fructofuranosidase
beta-Fructofuranosidase - genetics
beta-Fructofuranosidase - secretion
Biomedical and Life Sciences
Biotechnology
Carbon
Carbon - metabolism
Carbon sources
Culture Media - chemistry
Enzymes
Experiments
Fermentation
fructose
Fructose - metabolism
Genetic recombination
genetically engineered microorganisms
Glucose
Glucose - metabolism
Investigations
Life Sciences
Metabolic Engineering
Microbial Genetics and Genomics
Microbiology
Organisms, Genetically Modified
Recombinant Proteins - genetics
Recombinant Proteins - metabolism
Studies
Substrates
Sucrose
Sucrose - metabolism
Yarrowia - enzymology
Yarrowia - genetics
Yarrowia - growth & development
Yarrowia - metabolism
Yarrowia lipolytica
Yeast
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Summary:We report the study of the dynamics of substrate utilization by the genetic modified strain Yarrowia lipolytica H222-S4(p67ICL1) T5. In contrast to its wild-type equivalent, this recombinant strain is able to excrete the sucrose cleaving enzyme invertase. Both the sucrose degradation rate and the glucose and fructose consumption rate have been investigated. In all experiments, satisfied amounts of invertase were produced so that all sucrose was cleaved into its monomers. While glucose and fructose as sole carbon sources were consumed with the same uptake rate, a clear preference for glucose uptake was detected in cultivations with sucrose as sole carbon source or mixed substrates when compared with fructose. Nevertheless, no real diauxie could be observed because of partly simultaneous consumption of both monosaccharides. Fructose being present in the cultivation medium at the beginning of the fermentation led to the retardation of glucose uptake. This effect was observed for various fructose starting concentrations in the range of 5–85 g/l.
ISSN:0175-7598
1432-0614
DOI:10.1007/s00253-011-3681-9