Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae

Elizabeth Casey, Nathan S. Mosier, Jiri Adamec, Zachary Stockdale, Nancy Ho, Miroslav Sedlak

Research output: Contribution to journalArticle

47 Citations (Scopus)

Abstract

Background: A challenge currently facing the cellulosic biofuel industry is the efficient fermentation of both C5 and C6 sugars in the presence of inhibitors. To overcome this challenge, microorganisms that are capable of mixed-sugar fermentation need to be further developed for increased inhibitor tolerance. However, this requires an understanding of the physiological impact of inhibitors on the microorganism. This paper investigates the effect of salts on Saccharomyces cerevisiae 424A(LNH-ST), a yeast strain capable of effectively co-fermenting glucose and xylose. Results: In this study, we show that salts can be significant inhibitors of S. cerevisiae. All 6 pairs of anions (chloride and sulfate) and cations (sodium, potassium, and ammonium) tested resulted in reduced cell growth rate, glucose consumption rate, and ethanol production rate. In addition, the data showed that the xylose consumption is more strongly affected by salts than glucose consumption at all concentrations. At a NaCl concentration of 0.5M, the xylose consumption rate was reduced by 64.5% compared to the control. A metabolomics study found a shift in metabolism to increased glycerol production during xylose fermentation when salt was present, which was confirmed by an increase in extracellular glycerol titers by 4 fold. There were significant differences between the different cations. The salts with potassium cations were the least inhibitory. Surprisingly, although salts of sulfate produced twice the concentration of cations as compared to salts of chloride, the degree of inhibition was the same with one exception. Potassium salts of sulfate were less inhibitory than potassium paired with chloride, suggesting that chloride is more inhibitory than sulfate. Conclusions: When developing microorganisms and processes for cellulosic ethanol production, it is important to consider salt concentrations as it has a significant negative impact on yeast performance, especially with regards to xylose fermentation.

Original languageEnglish (US)
Article number83
JournalBiotechnology for Biofuels
Volume6
Issue number1
DOIs
StatePublished - Jun 3 2013

Fingerprint

Xylose
Yeast
Fermentation
fermentation
Glucose
Saccharomyces cerevisiae
glucose
Salts
salt
Potassium
Cations
Chlorides
inhibitor
potassium
cation
Positive ions
chloride
Microorganisms
sulfate
microorganism

Keywords

  • Ethanol
  • Fermentation
  • Inhibition
  • Salt
  • Xylose
  • Yeast (S. cerevisiae)

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology
  • Renewable Energy, Sustainability and the Environment
  • Energy(all)
  • Management, Monitoring, Policy and Law

Cite this

Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae. / Casey, Elizabeth; Mosier, Nathan S.; Adamec, Jiri; Stockdale, Zachary; Ho, Nancy; Sedlak, Miroslav.

In: Biotechnology for Biofuels, Vol. 6, No. 1, 83, 03.06.2013.

Research output: Contribution to journalArticle

Casey, Elizabeth ; Mosier, Nathan S. ; Adamec, Jiri ; Stockdale, Zachary ; Ho, Nancy ; Sedlak, Miroslav. / Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae. In: Biotechnology for Biofuels. 2013 ; Vol. 6, No. 1.
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