Enhanced astaxanthin production in yeast via combined mutagenesis and evolution

Jiang, Guozhen; Yang, Zhangwei; Wang, Ying; Yao, Minyu; Chen, Yan; Xiao, Wenhai; Yuan, Ying‐Jin

doi:10.1016/j.bej.2020.107519

Cited by 73 publications

(58 citation statements)

References 53 publications

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“…ALE could be applied to enable selection for successive mutations that confer an incremental selective advantage 25 . Serial batch cultivation is a commonly used ALE method to improve the environmental tolerance and cell metabolism of yeast strains 12,13,18,25 . In the present study, serial batch cultivation was adopted to further increase the salt tolerance of the ARTP mutant strains (ZM33, ZM44 and ZM52).…”

Section: Resultsmentioning

confidence: 99%

“…Based on the principle of atmospheric pressure radiofrequency glow discharge, the high energy released during the formation of plasma gives rise to DNA mutations 9 . This method is user‐friendly, safe and highly efficient 9,13 . Such advantages allow ARTP mutagenesis to be widely applied to improve the traits of numerous food microorganisms 2,8,9 .…”

Section: Introductionmentioning

confidence: 99%

“…However, there are some restrictions with the mutagenesis alone, such as an uncertain mutagenesis direction, and the phenotype is usually not stable 8 . Adaptive laboratory evolution (ALE) under proper selective pressure is a powerful strategy for accumulating target phenotypes of cells cultured in a certain medium 13 . The combined use of ARTP and ALE could effectively select the expected phenotype in industrial microorganism breeding 13,14 .…”

Section: Introductionmentioning

confidence: 99%

“…Adaptive laboratory evolution (ALE) under proper selective pressure is a powerful strategy for accumulating target phenotypes of cells cultured in a certain medium 13 . The combined use of ARTP and ALE could effectively select the expected phenotype in industrial microorganism breeding 13,14 . However, there are few reports concenbing their combination to engineer salt tolerant food microorganisms.…”

Section: Introductionmentioning

confidence: 99%

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Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Rao

Meng

et al. 2021

J Sci Food Agric

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BACKGROUND The moromi fermentation of high‐salt liquid‐state fermentation (HLF) soy sauce is usually performed in high‐brine solution (17–20%, w/w), which decreases the metabolic activity of aroma‐producing yeast. To enhance the soy sauce flavors, increasing the salt tolerance of aroma‐producing yeasts is very important for HLF soy sauce fermentation. RESULTS In the present study, atmospheric and room‐temperature plasma (ARTP) was first used to mutate the aroma‐producing yeast Wickerhamomyces anomalus, and the salt tolerant strains were obtained by selection of synthetic medium with a sodium chloride concentration of 18% (w/w). Furthermore, adaptive laboratory evolution (ALE) was used to improve the salt tolerance of the mutant strains. The results obtained indicated that the combination use of ARTP and ALE markedly increased the NaCl tolerance of the yeast by increasing the cellular accumulation of K+ and removal of cytosolic Na+, in addition to promoting the production of glycerin and strengthening the integrity of the cell membrane and cell wall. In soy sauce fermentation, the engineered strains improved the physicochemical parameters of HLF soy sauce compared to those produced by the wild‐type strain, and the engineered strains also increased the alcohol, acid and aldehyde production, and enriched the types of esters in the soy sauce. CONCLUSION The results of the present study indicated that the combination of ARTP mutagenesis and ALE significantly improved the salt tolerance of the aroma‐producing yeast, and also enhanced the production of volatiles of HLF soy sauce. © 2021 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Rao

Meng

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

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“…A large amount of non‐equilibrium plasma flow acts on the genetic material of microorganisms, breaks the phosphodiester bonds of single nucleotides, induces the cell SOS repair mechanism and causes mutation of genetic material. Recently, ARTP breeding technology as a powerful breeding method has been successfully applied in the production of butanol, 7 astaxanthin, 8 xylitol, 9 etc. However, no attempts have been reported to improve the CA‐producing strain A. niger on whole cassava.…”

Section: Introductionmentioning

confidence: 99%

Efficient biorefinery of whole cassava for citrate production using Aspergillus niger mutated by atmospheric and room temperature plasma and enhanced co‐saccharification strategy

Wang

Tan

et al. 2021

J Sci Food Agric

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BACKGROUND The non‐grain crop cassava has attracted intense attention in the biorefinery process. However, efficient biorefinery of whole cassava is faced with some challenges due to the existence of strain inhibition and refractory cellulose during the citrate production process. RESULTS Here, a novel breeding method – atmospheric and room temperature plasma (ARTP) – was applied for strain improvement of citrate‐producing strain Aspergillus niger from whole cassava. The citrate yield of the mutant obtained using ARTP mutagenesis increased by 36.5% in comparison with the original strain. Moreover, citric acid fermentation was further improved on the basis of an enhanced co‐saccharification strategy by supplementing glucoamylase and cellulase. The fermentation efficiency increased by 35.8% with a 17.0 g L−1 reduction in residual sugar on a pilot scale. CONCLUSIONS All these results confirmed that a combination of the novel breeding method and enhanced co‐saccharification strategy could be used to efficiently refine whole cassava. The results also provide inspiration for the production of value‐added products and waste disposal in agro‐based industries. © 2021 Society of Chemical Industry

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Biosynthesis of astaxanthin by using industrial yeast

Zhou

Yang

Wang

et al. 2022

Biofuels Bioprod Bioref

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Astaxanthin has been widely applied in feed additives and the medical industry due to its antioxidant, coloring, and health‐promoting properties. Traditional processes for astaxanthin production mainly include natural extraction and chemical synthesis; however, they cannot meet the growing market demand and consumers’ requirements for natural products. Microbial synthesis of astaxanthin offers a promising alternative. Many natural sources of astaxanthin, such as Xanthophyllomyces dendrorhous, and genetically modified yeasts, such as Saccharomyces cerevisiae, Yarrowia lipolytica and Kluyveromyces marxianus have been isolated and contructed. Various strategies such as mutagenesis, genetic modification, and fermentation regulation have been developed to increase the astaxanthin production from industrial yeast. Due to the broad substrate spectrum of industrial yeast, many low‐cost resources have also been explored for astaxanthin production. Accordingly, this review will mainly summarize the progress of research into the production of astaxanthin with yeasts, analyze factors affecting astaxanthin synthesis in metabolic pathways, and propose methods and strategies to achieve high yields of astaxanthin from yeasts. © 2022 Society of Chemical Industry and John Wiley & Sons, Ltd.

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Enhanced astaxanthin production in yeast via combined mutagenesis and evolution

Cited by 73 publications

References 53 publications

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Combination of mutagenesis and adaptive evolution to engineer salt‐tolerant and aroma‐producing yeast for soy sauce fermentation

Efficient biorefinery of whole cassava for citrate production using Aspergillus niger mutated by atmospheric and room temperature plasma and enhanced co‐saccharification strategy

Biosynthesis of astaxanthin by using industrial yeast

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