Genetically engineered <i>Escherichia coli</i> FBR5: Part II. Ethanol production from xylose and simultaneous product recovery

Qureshi, Nasib; Dien, Bruce S.; Liu, S.; Saha, Badal C.; Cotta, Michael A.; Hughes, Stephen R.; Hector, Ronald E.

doi:10.1002/btpr.1584

Cited by 14 publications

(3 citation statements)

References 312 publications

(350 reference statements)

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“…. While a lot of research has been performed on improving ethanol production itself, the latest advances focus on in-situ product removal via gas stripping (Qureshi et al, 2012;Taylor et al, 1998). A similar approach has been pursued for ethyl acetate production (Urit et al, 2011).…”

Section: T H E Es T Er S P L a T F O R Mmentioning

confidence: 99%

Towards biobased ethyl acetate and beyond : Identification and application of the elusive Eat1 enzyme

Kruis

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In Chapter 5 the potential of the Eat1 AAT family will be investigated beyond the production of bulk ethyl acetate. A total of 15 Eat1 homologs from 9 yeasts will be expressed in Saccharomyces cerevisiae to investigate their impact on ester production. The role of the S. cerevisiae eat1 will then be studied by disrupting the gene in various combinations with other known S. cerevisiae AAT genes. The impact of these gene deletions on ester production will be investigated. Chapter 6 provides and in-depth review on microbial ester synthesis and will outline future directions of the field. Biobased production of carboxylic esters as bulk chemicals will be discussed. The fundamental aspects of ester-producing mechanisms in microorganisms will be outlined, focusing on AATs. The established metabolic and process engineering strategies for improving ester production will be presented. The possibilities of using esters as a means of enabling economical production of other industrially relevant compounds will also be proposed. A general discussion on the results described in this thesis will be provided in Chapter 7. The implications of the discovery of Eat1 on the fundamental understanding of ester production in yeast are discussed. Several open questions about ester-producing enzymes in yeast remain and will be addressed. The next critical steps towards scalingup the production of ethyl acetate under anaerobic conditions will then be considered. The results obtained in this thesis are compared to those achieved by others. Finally, possibilities of using anaerobic ethyl acetate formation as a basis for producing other interesting compounds is discussed.

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Section: T H E Es T Er S P L a T F O R Mmentioning

confidence: 99%

Towards biobased ethyl acetate and beyond : Identification and application of the elusive Eat1 enzyme

Kruis

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“…Acetic acid, ethanol and ethyl acetate are abundant industrial compounds, with moderate toxicity (logP o/w <0.7). While a lot of research has been performed on improving ethanol production itself, the latest advances focus on ISPR via gas stripping (Taylor et al, 1998;Qureshi et al, 2012). A similar approach has been pursued for ethyl acetate production (Urit et al, 2011).…”

Section: Esters For the Production Of Alcohols And Carboxylic Acidsmentioning

confidence: 99%

Nice T-R-Y : Metabolic engineering of Escherichia coli for improved bio-based ethyl acetate production

Bohnenkamp¹

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Sustainable production of bulk chemicals is one of the major challenges in the chemical industry, particularly due to their low market prices. This includes short and medium chain esters, which are used in a wide range of applications, for example fragrance compounds, solvents, lubricants or biofuels. However, these esters are produced mainly through unsustainable, energy intensive processes. Microbial conversion of biomass-derived sugars into esters may provide a sustainable alternative. This review provides a broad overview of natural ester production by microorganisms. The underlying ester-forming enzymatic mechanisms are discussed and compared, with particular focus on alcohol acyltransferases (AATs). This large and versatile group of enzymes condense an alcohol and an acyl-CoA to form esters. Natural production of esters typically cannot compete with existing petrochemical processes. Much effort has therefore been invested in improving in vivo ester production through metabolic engineering. Identification of suitable AATs and efficient alcohol and acyl-CoA supply are critical to the success of such strategies and are reviewed in detail. The review also focusses on the physical properties of short and medium chain esters, which may simplify downstream processing, while limiting the effects of product toxicity. Furthermore, the esters could serve as intermediates for the synthesis of other compounds, such as alcohols, acids or diols. Finally, the perspectives and major challenges of microorganism-derived ester synthesis are presented.

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“…Solute parameters were calculated by ACDLabs (297) while solvent parameters were exported from (298) Acetic acid, ethanol and ethyl acetate are abundant industrial compounds, with moderate toxicity (logPo/w <0.7). While a lot of research has been performed on improving ethanol production itself, the latest advances focus on ISPR via gas stripping (299,300). A similar approach has been pursued for ethyl acetate production (295).…”

Section: Esters For the Production Of Alcohols And Carboxylic Acidsmentioning

confidence: 99%

A remix in microbiology: enabling microbial ester production through the engineering of enzymes, pathways and genomes

Patinios

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Saccharomyces bayanusKefir fermentation; juice and wine fermentation S. cerevisiae Beer, bread S. sake Sake fermentation Schizosaccharomyces pombe Wine Zygosaccharomyces rouxii Soy sauce Filamentous moulds Aspergillus niger Beverages; industrial production of citric acid; amyloglucosidases, pectinase, cellulase, glucose oxidase, protease (food additives) A. oryzae, A. sojae Soy sauce, beverages; α-amylases, amyloglucosidase, lipase (food additives) Penicillium camemberti White mold cheeses (camembert type) P. roqueforti Blue mold cheeses Rhizopus oligosporus Tempe fermentation R. oryzae Soy sauce, kojiAlthough old-school biotechnology has been exploiting microorganisms for millennia, the existence, functionality and importance of microorganisms in F&B was not realized until the 1660s-1670s. Who was the first to conceptualize the existence of microorganisms or the first to observe microorganisms is not a clear-cut story (7) but, frequently, literature refers to Antonie van Leeuwenhoek as "the Father of Microbiology" who discovered the "microcosmos" through his microscopic lenses around 1670. Later, around 1837, Charles Cagniard de la Tour, Theodor Schwann and Friedrich Traugott Kützing, independently described that the "metabolic activity of yeast cells is the cause of fermentation, and demonstrated that sugar and wort is used for growth and multiplication of the yeast" (8). Following, in the mid-1850s, Louis Pasteur further described the presence and importance of bacteria in milk products and developed the wellknown process of pasteurization (a process where packaged and non-packaged food is heated to around 50-60 o C for a short time to kill most microorganisms and extend the shelf life of a product). In 1897 a real turning point occurred in the world of microbiology, when Eduard Buchner demonstrated that yeast extract (with no living yeast) can form alcohol from a sugar solution, which led to the conclusion that fermentation is the result of enzymes (proteins capable in catalyzing a chemical conversion) produced by the microorganisms present in the F&B production process (9). Eduard Buchner's observations marked the birth of biochemistry as a discipline and in 1907 Eduard Buchner was awarded the Nobel prize in chemistry.Advances in microbiology, biochemistry and fermentation technologies in the 19 th century led to a plethora of novel applications and the generation of new products. This marked the birth of new-school biotechnology. New-school biotechnology is essentially the controlled and bn by 2028 with a compound annual growth rate of 4.9%) (11). Also, due to their volatile nature, flavors and fragrances can be captured and purified efficiently, hence decreasing their purification costs and increasing their purity levels. Interestingly, microbially-produced flavors and fragrances can "by-pass" any strict genetically modified organism (GMO) related regulation which is attributed again to the volatile nature of fragrance compounds and the absence of GMO material during their purification. Important players i...

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Genetically engineered Escherichia coli FBR5: Part II. Ethanol production from xylose and simultaneous product recovery

Cited by 14 publications

References 312 publications

Towards biobased ethyl acetate and beyond : Identification and application of the elusive Eat1 enzyme

Towards biobased ethyl acetate and beyond : Identification and application of the elusive Eat1 enzyme

Nice T-R-Y : Metabolic engineering of Escherichia coli for improved bio-based ethyl acetate production

A remix in microbiology: enabling microbial ester production through the engineering of enzymes, pathways and genomes

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