| Title | Biosynthesis of adipic acid in metabolically engineered Saccharomyces cerevisiae |
|---|---|
| Author | Xi Zhang1,3, Yingli Liu2, Jing Wang2, Yunying Zhao1,4, and Yu Deng1,3,4* |
| Address | 1National Engineering Laboratory for Cereal Fermentation Technology (NELCF), School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China, 2China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology & Business University, Beijing 100048, P. R. China, 3School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China, 4Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, P. R. China |
| Bibliography | Journal of Microbiology, 58(12),1065-1075, 2020, |
| DOI | 10.1007/s12275-020-0261-7 |
| Key Words | Saccharomyces cerevisiae, adipic acid, reverse adipate degradation pathway (RADP), metabolic engineering, fermentation |
| Abstract | Adipic Acid (AA) is a valued platform chemical compound, which can be used as a precursor of nylon-6,6. Due to the generation of an enormous amount of nitric oxide metabolites and the growing depletion of oil resources as a result of AA production from a mixture of cyclohexanol and cyclohexanone, the microbial methods for synthesizing AA have attracted significant attention. Of the several AA-producing pathways, the reverse adipate degradation pathway in Thermobifida fusca (Tfu RADP) is reported to be the most efficient, which has been confirmed in Escherichia coli. In this study, the heterologous Tfu RADP was constructed for producing AA in S. cerevisiae by co-expressing genes of Tfu_ 0875, Tfu_2399, Tfu_0067, Tfu_1647, Tfu_2576, and Tfu_ 2576. The AA titer combined with biomass, cofactors and other by-products was all determined after fermentation. During batch fermentation in a shake flask, the maximum AA titer was 3.83 mg/L, while the titer increased to 10.09 mg/L during fed-batch fermentation in a 5-L bioreactor after fermentation modification. |