Engineering of Saccharomyces cerevisiae for enhanced production of L-lactic acid by co-expression of acid-stable glycolytic enzymes from Picrophilus torridus

Metabolic Engineering and Adaptive Evolution for Efficient Production of l -Lactic Acid in Saccharomyces cerevisiae

“…L-Lactic acid (LA) is a three-carbon hydroxycarboxylic acid with extensive applications in food, cosmetic, agricultural, pharmaceutical, and bioplastic industries ( 1 , 2 ). Current industrial LA fermentations are based on different species of LA bacteria ( 3 ), but these bacteria are sensitive to low pH, and large amounts of neutralizing agents such as CaCO 3 and NaOH are necessary for industrial LA production ( 4 ). Thus, LA production with LA bacteria is limited by its high production cost due to the regeneration of precipitate lactate salts ( 5 ).…”

“…Thus, yeast is an attractive alternative for production of LA, due to its advantages such as growing and surviving in low pH. Various yeast species have been metabolically engineered for LA production, such as Saccharomyces cerevisiae ( 4 , 6 , 7 ), Kluyveromyces lactis ( 8 , 9 ), Pichia stipitis ( 10 ), Zygosaccharomyces bailii ( 11 ), Candida utilis ( 12 ), and Candida boidinii ( 13 ). Among these, S. cerevisiae was the most widely engineered for LA production.…”