Abstract
Objectives
To improve tolerance to acetic acid that is present in lignocellulosic hydrolysates and affects bioethanol production by Saccharomyces cerevisiae.
Results
Saccharomyces cerevisiae strains with improved tolerance to acetic acid were obtained through deletion of the JJJ1 gene. The lag phase of the JJJ1 deletion mutant BYΔJJJ1 was ~16 h shorter than that of the parent strain, BY4741, when the fermentation medium contained 4.5 g acetic acid/l. Additionally, the specific ethanol production rate of BYΔJJJ1 was increased (0.057 g/g h) compared to that of the parent strain (0.051 g/g h). Comparative transcription and physiological analyses revealed higher long chain fatty acid, trehalose, and catalase contents might be critical factors responsible for the acetic acid resistance of JJJ1 knockout strains.
Conclusions
JJJ1 deletion improves acetic acid tolerance and ethanol fermentation performance of S. cerevisiae.
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Acknowledgments
This work was financially supported by the National Natural Science Foundation of China (31370132 and 31401058) and by the State Key Laboratory of Motor Vehicle Biofuels Technology of China.
Supporting information
Supplementary Table 1—Primers used for genetic manipulations.
Supplementary Table 2—Primers used in qRT-PCR.
Supplementary Figure 1—(A) Expression of JJJ1 in BYΔJJJ1 restores the phenotypic change (improvement of the fermentation rate) conferred by JJJ1 deletion in S. cerevisiae.
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Xuechang Wu and Lijie Zhang have contributed equally to this work.
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Wu, X., Zhang, L., Jin, X. et al. Deletion of JJJ1 improves acetic acid tolerance and bioethanol fermentation performance of Saccharomyces cerevisiae strains. Biotechnol Lett 38, 1097–1106 (2016). https://doi.org/10.1007/s10529-016-2085-4
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DOI: https://doi.org/10.1007/s10529-016-2085-4