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High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity

  • Bioenergy/Biofuels/Biochemicals
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

The phenolic compounds present in hydrolysates pose significant challenges for the sustainable lignocellulosic materials refining industry. Three Saccharomyces cerevisiae strains with high tolerance to lignocellulose hydrolysate were obtained through ethyl methanesulfonate mutation and adaptive evolution. Among them, strain EMV-8 exhibits specific tolerance to vanillin, a phenolic compound common in lignocellulose hydrolysate. The EMV-8 maintains a specific growth rate of 0.104 h−1 in 2 g L−1 vanillin, whereas the reference strain cannot grow. Physiological studies revealed that the vanillin reduction rate of EMV-8 is 1.92-fold higher than its parent strain, and the Trolox equivalent antioxidant capacity of EMV-8 is 15 % higher than its parent strain. Transcriptional analysis results confirmed an up-regulated oxidoreductase activity and antioxidant activity in this strain. Our results suggest that enhancing the antioxidant capacity and oxidoreductase activity could be a strategy to engineer S. cerevisiae for improved vanillin tolerance.

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Acknowledgments

This work was supported by the Grants of the National Basic Research Program of China (2011CB707405), the National High Technology Research and Development Program of China (2012AA022106), the National Natural Science Foundation of China (30970091), the State Key Laboratory of Motor Vehicle Biofuel Technology (No. 2013004), and the Independent Innovation Foundation of Shandong University (IIFSDU 2010TS059).

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Authors and Affiliations

  1. The State Key Laboratory of Microbial Technology, Shandong University, Jinan, 250100, China

    Yu Shen, Hongxing Li, Xinning Wang, Xiaoran Zhang, Jin Hou & Xiaoming Bao

  2. State Key Laboratory of Motor Vehicle Biofuel Technology, Nanyang, 473000, China

    Linfeng Wang & Nan Gao

Authors
  1. Yu Shen
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  2. Hongxing Li
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  3. Xinning Wang
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  4. Xiaoran Zhang
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  5. Jin Hou
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  6. Linfeng Wang
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  7. Nan Gao
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  8. Xiaoming Bao
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Corresponding author

Correspondence to Xiaoming Bao.

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Shen, Y., Li, H., Wang, X. et al. High vanillin tolerance of an evolved Saccharomyces cerevisiae strain owing to its enhanced vanillin reduction and antioxidative capacity. J Ind Microbiol Biotechnol 41, 1637–1645 (2014). https://doi.org/10.1007/s10295-014-1515-3

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  • DOI: https://doi.org/10.1007/s10295-014-1515-3

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