The effect of flocculation on the efficiency of raw-starch fermentation by Saccharomyces cerevisiae producing the Lipomyces kononenkoae LKA1-encoded α-amylase

Nivetha Ramachandran, Lydia Joubert, Sarath B. Gundlapalli, Ricardo R. Cordero Otero, Isak S. Pretorius

Research output: Contribution to journalArticleResearchpeer-review

Abstract

A major limitation of most industrially important Saccharomyces yeast strains are their inability to efficiently convert starch-rich substrates into commercially important commodities, such as bioethanol, low carbohydrate beer and grain whiskey. In an attempt to overcome this impediment, we have previously expressed in Saccharomyces cerevisiae the LKA1 α-amylase-encoding gene from an efficient raw-starch degrading yeast, Lipomyces kononenkoae. Although the engineered S. cerevisiae strain was capable of utilising starch, the growth rate was much slower than in glucose-containing media and the ethanol yield in batch fermentations was nowhere near the levels required for an economically viable bioconversion process. The purpose of the present study was to further improve the fermentation performance of the engineered yeast by expressing the LKA1 gene in a flocculent and non-flocculent genetic background. Despite producing similar levels of α-amylase activities in the extracellular culture media, the flocculent S. cerevisiae transformants degraded starch at an earlier hydrolytic window than the non-flocculent transformants. In small-scale batch fermentations, the non-flocculent strain consumed 76% of the starch supplied in the culture medium and produced 4.61 g l -1 of ethanol after 90 h, while the flocculent strain utilised 82% of the starch and produced 5.1 g l -1 of ethanol after 90 h. Flow-cell system and atomic force microscopy revealed that the 'tighter' interaction between the flocculent cells and the starch granules might contribute to the better performance of the flocculent transformant.

LanguageEnglish
Pages99-108
Number of pages10
JournalAnnals of Microbiology
Volume58
Issue number1
Publication statusPublished - 2008
Externally publishedYes

Fingerprint

Lipomyces
Flocculation
alpha-Amylases
Starch
Fermentation
Saccharomyces cerevisiae
Ethanol
Yeasts
Culture Media
Saccharomyces
Atomic Force Microscopy
Genes
Carbohydrates
Glucose

Cite this

Ramachandran, Nivetha ; Joubert, Lydia ; Gundlapalli, Sarath B. ; Cordero Otero, Ricardo R. ; Pretorius, Isak S. / The effect of flocculation on the efficiency of raw-starch fermentation by Saccharomyces cerevisiae producing the Lipomyces kononenkoae LKA1-encoded α-amylase. In: Annals of Microbiology. 2008 ; Vol. 58, No. 1. pp. 99-108.
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abstract = "A major limitation of most industrially important Saccharomyces yeast strains are their inability to efficiently convert starch-rich substrates into commercially important commodities, such as bioethanol, low carbohydrate beer and grain whiskey. In an attempt to overcome this impediment, we have previously expressed in Saccharomyces cerevisiae the LKA1 α-amylase-encoding gene from an efficient raw-starch degrading yeast, Lipomyces kononenkoae. Although the engineered S. cerevisiae strain was capable of utilising starch, the growth rate was much slower than in glucose-containing media and the ethanol yield in batch fermentations was nowhere near the levels required for an economically viable bioconversion process. The purpose of the present study was to further improve the fermentation performance of the engineered yeast by expressing the LKA1 gene in a flocculent and non-flocculent genetic background. Despite producing similar levels of α-amylase activities in the extracellular culture media, the flocculent S. cerevisiae transformants degraded starch at an earlier hydrolytic window than the non-flocculent transformants. In small-scale batch fermentations, the non-flocculent strain consumed 76{\%} of the starch supplied in the culture medium and produced 4.61 g l -1 of ethanol after 90 h, while the flocculent strain utilised 82{\%} of the starch and produced 5.1 g l -1 of ethanol after 90 h. Flow-cell system and atomic force microscopy revealed that the 'tighter' interaction between the flocculent cells and the starch granules might contribute to the better performance of the flocculent transformant.",
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The effect of flocculation on the efficiency of raw-starch fermentation by Saccharomyces cerevisiae producing the Lipomyces kononenkoae LKA1-encoded α-amylase. / Ramachandran, Nivetha; Joubert, Lydia; Gundlapalli, Sarath B.; Cordero Otero, Ricardo R.; Pretorius, Isak S.

In: Annals of Microbiology, Vol. 58, No. 1, 2008, p. 99-108.

Research output: Contribution to journalArticleResearchpeer-review

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