Construction of recombinant Yarrowia lipolytica and its application in bio-transformation of lignocellulose

Abstract

Lignocellulose is a polysaccharide and an abundant biomass resource that widely exists in grains, beans, rice, and their by-products. Over 10 million tons of lignocellulose resources and processing products are produced every year in China. Three recombinant Y. lipolytica strains with cellulase (b-glucosidase, endoglucanase and cellobiohydrolase) were constructed. The enzymatic activities of these enzymes were 14.181 U/mL, 16.307 U/mL, and 17.391 U/mL, respectively. The whole cell cellulases were used for a stover bio-transformation. The celluloses in the stover were partly degraded by the cellulases, and the degradation products were transformed into single cell protein (SCP) by the Y. lipolytica cells. After 15 d of fermentation with the whole cell cellulases, the protein content of the maize stover and the rice straw reached 16.23% and 14.75%, which increased by 168.26% and 161.52% compared with the control, respectively. This study provides a new stage for the efficient utilization of stover in the feed industry.

Single Cell Protein—State-of-the-Art, Industrial Landscape and Patents 2001–2016

“…For example, Ren et al ( 2016 ) introduced xylose fermentation capability from Candida intermedia to S. cerevisiae by genome suffling to enable ethanol production from glucose and SCP production from xylose, while Cui et al ( 2011 ) introduced inulase to Y. lipolytica . Similarly, expression of one or more hydrolytic enzymes has improved use of polymeric substrates (Song et al, 2017 ). Cellulose, starch, or whey could be used in consolidated bioprocesses by an organism modified to produce the tailor-made enzyme cocktail suitable for the particular raw material.…”

Fungi as a Source of Edible Proteins and Animal Feed

“…Genetic modification of the microorganisms that produce SCP can improve the nutritional value of SCP [ 25 ] and alter the tolerance of microorganisms to several growth substrates [ 26 ]. Microbes might also be genetically engineered to produce dairy proteins such as whey or casein to substitute traditional dairy products.…”