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Different genetic backgrounds influence the secretory expression of the LKA1-encoded Lipomyces kononenkoae α-amylase in industrial strains of Saccharomyces cerevisiae

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Abstract

A haploid laboratory strain and four industrial (baking, brewing, wine, ATCC) strains of Saccharomyces cerevisiae were transformed with the Lipomyces kononenkoae α-amylase-encoding gene (LKA1). These transformants displayed significant differences in terms of the level of secretory expression of LKA1 under control of the PGK1 promoter and terminator, as well as their ability to produce and secrete the LKA1-encoded rawstarch-degrading α-amylase and to ferment starch. These results demonstrate the importance of the selection of appropriate host strains for yeast development pursuant to starch conversion into commercially important commodities via consolidated bioprocessing.

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Authors and Affiliations

  1. Department of Viticulture & Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, 7600, South Africa

    S.B. Gundllapalli Moses, R.R. Cordero Otero, P. van Rensburg & I.S. Pretorius

  2. Department of Microbiology, Stellenbosch University, Stellenbosch, 7600, South Africa

    D.C. La Grange

Authors
  1. S.B. Gundllapalli Moses
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  2. R.R. Cordero Otero
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  3. D.C. La Grange
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  4. P. van Rensburg
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  5. I.S. Pretorius
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Gundllapalli Moses, S., Cordero Otero, R., La Grange, D. et al. Different genetic backgrounds influence the secretory expression of the LKA1-encoded Lipomyces kononenkoae α-amylase in industrial strains of Saccharomyces cerevisiae . Biotechnology Letters 24, 651–656 (2002). https://doi.org/10.1023/A:1015003610472

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  • DOI: https://doi.org/10.1023/A:1015003610472

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