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doi:10.1201/b18525-6

Cited by 2 publications

(2 citation statements)

References 16 publications

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“…The use of yeast has shaped human civilization in many ways, from the creation of the first fermented beverages to the widespread production of bread and fermented products that are staple foods in many cultures. Today, yeasts are a key group of microorganisms spanning many genera that are used, manipulated, and sold in fresh form, as active dry yeast, or as instant yeast for a myriad of purposes (Mattanovich, Sauer, & Gasser, ). Animal feed, biofuel, and food products currently drive the global growth in the yeast market (https://www.grandviewresearch.com/industry-analysis/us-mexico-yeast-market).…”

Section: Introductionmentioning

confidence: 99%

The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

Payen

Thompson

2019

Yeast

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Yeasts are essential for many processes, including the production of some of our most beloved foods and beverages. Less is known to the public about the far‐reaching impacts of yeasts on other products such as biofuels, pharmaceuticals, and industrial products. By leveraging and combining newly discovered yeast genetic diversity with now affordable and efficient genetic engineering and synthetic biology tools, academic and industrial yeast labs have designed yeast cell factories for a wide range of novel applications such as the production of medicines, components of human breast milk, heme for meat substitutes, bioplastics, and other biomaterials. This review covers the newest technologies developed for yeast research including synthetic biology and their use in the engineering of yeast cell factories for emerging applications.

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Section: Introductionmentioning

confidence: 99%

The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

Payen

Thompson

2019

Yeast

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“…Yeast, the oldest organism used in biotechnology, is currently regaining industrial relevance (Branduardi & Porro, 2012, Mattanovich et al, 2014, as shown by new biotechprocesses being developed based on yeast, e.g. artemisinin / farnesene by Amyris, vanillin by Evolva and dodecanedioic & adipic acid by Verdezyne (Hansen et al, 2009, de Jong et al, 2012, Paddon et al, 2013, Polen et al, 2013, Paddon & Keasling, 2014, and even old ones being moved to yeast e.g.…”

Section: Yeast In Biotechnologymentioning

confidence: 99%

Engineering yeast shikimate pathway towards production of aromatics: rational design of a chassis cell using systems and synthetic biology

Averesch¹

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Aromatic building blocks are amongst the most important bulk feedstocks in the chemical industry. As these compounds are commonly derived from petrochemistry, obtaining them is becoming more and more a matter of costs and sustainability. Biochemistry gives rise to a wealth of compounds that can potentially replace current petroleum-based chemicals or be used for novel materials. The aromatic compounds para-aminobenzoic acid (pABA) and para-hydroxybenzoic acid (pHBA) and the aromatics derived compound cis,cismuconic acid (ccMA) can be precursors for, but are not limited to, terephthalic or/and adipic acid. These are essential feedstocks for the production of PET and nylon. The three compounds can be derived from the shikimate pathway, an anabolic pathway leading to the biosynthesis of aromatic amino acids, present in certain prokaryotes and eukaryotes, including fungi. By combination of metabolic modelling with genetic engineering, a microbial production system based on the yeast Saccharomyces cerevisiae can be designed, which effectively channels flux into the target compounds.In order to develop a competitive bio-based process, yields, titers and rates need to be maximized. While productivity or rates in a process can be altered using genetic engineering, carbon yield, and pathway feasibility are stoichiometrically and thermodynamically predetermined. Both limitations need to be considered when designing a microbial production system. For formation of adipic acid and precursors many bio-based routes exists. More rational than just picking one for in vivo studies rather all available biochemical pathways were examined in silico using metabolic modelling. To compare theoretical yields and reaction thermodynamics an interface that allowed network-embedded thermodynamic analysis of elementary flux modes was developed. This allowed distinguishing between thermodynamically feasible and infeasible flux distributions. Feasible maximum theoretical product carbon yields were substantially different in E. coli and S. cerevisiae metabolic models and ranged from 32% to 92%. Further, many pathways appeared to be restricted by a thermodynamic equilibrium lying on the substrate side, some even infeasible.The only routes that deliver significant product yields and were thermodynamically favoured were shikimate pathway based. Being currently of strong scientific interest, recent implementations of these pathways in E. coli and S. cerevisiae were evaluated and strain construction strategies optimized, using the concept of constrained minimal cut-sets.Especially in S. cerevisiae a single non-obvious knock-out target allowed coupling of growth to product formation; in particular, the deletion of the pyruvate kinase reaction resulted in a minimum yield constraint of 28%.Though unique to shikimate pathway, this strategy is transferrable to other products which are derived from chorismate and also involve the formation of pyruvate as a by-product. This applies to pHBA. With further optimizations, the strategy was applied in...

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Overview

Cited by 2 publications

References 16 publications

The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

The renaissance of yeasts as microbial factories in the modern age of biomanufacturing

Engineering yeast shikimate pathway towards production of aromatics: rational design of a chassis cell using systems and synthetic biology

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