Production of aromatics in Saccharomyces cerevisiae--a feasibility study.

Journal of biotechnology (2012-05-15)
Jens O Krömer, Dariela Nunez-Bernal, Nils J H Averesch, Jennifer Hampe, Javier Varela, Cristian Varela
RESUMO

Aromatics are amongst the most important bulk feedstocks for the chemical industry, however, no viable bioprocess exists today and production is still dependent on petro-chemistry. In this article the production of aromatic precursors such as p-hydroxybenzoic acid (PHBA) and p-amino benzoic acid (PABA) in Saccharomyces cerevisiae was evaluated using metabolic network analysis. Theoretical mass yields for PHBA and for PABA obtained by metabolic network analysis were 0.58 and 0.53 g g(glucose)⁻¹, respectively. A major setback for microbial production of aromatics is the high toxicity of the products. Therefore, PHBA and PABA toxicity was evaluated in S. cerevisiae. Minimal inhibitory concentrations of 38.3 g L⁻¹ for PHBA and 0.62 g L⁻¹ for PABA were observed. However, PABA toxicity could be alleviated in adaptation experiments. Finally, metabolic engineering was used to create proof of principle first generation strains of S. cerevisiae. Overall accumulation of 650 μM PHBA and 250 μM PABA could be achieved.

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Sigma-Aldrich
4-Aminobenzoic acid, ReagentPlus®, ≥99%
Supelco
4-Hydroxybenzoic acid, Pharmaceutical Secondary Standard; Certified Reference Material
Sigma-Aldrich
4-Hydroxybenzoic acid, ReagentPlus®, ≥99%
Sigma-Aldrich
4-Hydroxybenzoic acid, ReagentPlus®, 99%
Sigma-Aldrich
4-Aminobenzoic acid, ReagentPlus®, 99%
Supelco
4-Aminobenzoic acid, analytical standard
Sigma-Aldrich
4-Hydroxybenzoic acid, ≥99%, FG
Sigma-Aldrich
4-Aminobenzoic acid, purified by sublimation, ≥99%