4.5 Article

Production of aromatics in Saccharomyces cerevisiae-A feasibility study

Journal

JOURNAL OF BIOTECHNOLOGY
Volume 163, Issue 2, Pages 184-193

Publisher

ELSEVIER SCIENCE BV
DOI: 10.1016/j.jbiotec.2012.04.014

Keywords

p-Hydroxybenzoic acid; p-Aminobenzoic acid; S. cerevisiae; Toxicity; Yields; Production

Funding

  1. Australian Research Council [DE120101549]
  2. University of Queensland (ECR grant)
  3. Queensland Government (NIRAP)
  4. Australian Research Council [DE120101549] Funding Source: Australian Research Council

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Aromatics are amongst the most important bulk feedstocks for the chemical industry, however, no viable bioprocess exists today and production is still dependent on petro-chemistry. In this article the production of aromatic precursors such as p-hydroxybenzoic acid (PHBA) and p-amino benzoic acid (PABA) in Saccharomyces cerevisiae was evaluated using metabolic network analysis. Theoretical mass yields for PHBA and for PABA obtained by metabolic network analysis were 0.58 and 0.53 g g(glucose)(-1), respectively. A major setback for microbial production of aromatics is the high toxicity of the products. Therefore, PHBA and PABA toxicity was evaluated in S. cerevisiae. Minimal inhibitory concentrations of 38.3 g L-1 for PHBA and 0.62 g L-1 for PABA were observed. However, PABA toxicity could be alleviated in adaptation experiments. Finally, metabolic engineering was used to create proof of principle first generation strains of S. cerevisiae. Overall accumulation of 650 mu M PHBA and 250 mu M PABA could be achieved. (C) 2012 Elsevier B.V. All rights reserved.

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