ArticleJournal of industrial microbiology & biotechnology2016
Improvement of lactic acid production in Saccharomyces cerevisiae by a deletion of ssb1.
Article in Journal of industrial microbiology & biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 22 citations in OpenAlex.
- Base Editors for Engineering Industrial Microorganisms: Types, Applications, and Future Perspectives.Biotechnology journal · 2026Review
- Increased CONature communications · 2024Article
- Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects.Foods (Basel, Switzerland) · 2023Review
- The Role of Metabolic Engineering Technologies for the Production of Fatty Acids in Yeast.Biology · 2021Review
- Mechanisms underlying lactic acid tolerance and its influence on lactic acid production inMicrobial cell (Graz, Austria) · 2021Review
- Downscaling screening cultures in a multifunctional bioreactor array-on-a-chip for speeding up optimization of yeast-based lactic acid bioproduction.Biotechnology and bioengineering · 2020Article
- Advances in RNAi-Assisted Strain Engineering inFrontiers in bioengineering and biotechnology · 2020Review
- Fundamental CRISPR-Cas9 tools and current applications in microbial systems.Synthetic and systems biotechnology · 2017Review
- GSF2 deletion increases lactic acid production by alleviating glucose repression in Saccharomyces cerevisiae.Scientific reports · 2016Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Polylactic acid (PLA) is an important renewable polymer, but current processes for producing its precursor, lactic acid, suffer from process inefficiencies related to the use of bacterial hosts. Therefore, improving the capacity of Saccharomyces cerevisiae to produce lactic acid is a promising approach to improve industrial production of lactic acid. As one such improvement required, the lactic acid tolerance of yeast must be significantly increased. To enable improved tolerance, we employed an RNAi-mediated genome-wide expression knockdown approach as a means to rapidly identify potential genetic targets. In this approach, several gene knockdown targets were identified which confer increased acid tolerance to S. cerevisiae BY4741, of which knockdown of the ribosome-associated chaperone SSB1 conferred the highest increase (52%). This target was then transferred into a lactic acid-overproducing strain of S. cerevisiae CEN.PK in the form of a knockout and the resulting strain demonstrated up to 33% increased cell growth, 58% increased glucose consumption, and 60% increased L-lactic acid production. As SSB1 contains a close functional homolog SSB2 in yeast, this result was counterintuitive and may point to as-yet-undefined functional differences between SSB1 and SSB2 related to lactic acid production. The final strain produced over 50 g/L of lactic acid in under 60 h of fermentation.
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Registered trials
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