Reducing byproduction of malonates by yeast in a fermentation process
AssigneeE. I. DuPont de Nemours and Company
InventorsQuinn Qun Zhu, Zhixiong Xue
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Abstract
Described are methods of reducing the amount of byproduct organic acids during fermentation of an organism, based on expression of a heterologous malonyl-CoA synthetase. A polyunsaturated fatty acid [“PUFA”]-producing strain of the oleaginous yeast Yarrowia lipolytica was engineered to express a heterologous malonyl-CoA synthetase gene. The expression did not effect the production of PUFAs, but did result in a reduced amount of malonates when compared to the amount of malonates produced in the parental strain not expressing malonyl-CoA synthetase.
Claims10
A transgenic oleaginous yeast that ferments at least one product, wherein the yeast comprises:
- (i) at least one gene encoding malonyl-CoA synthetase that has the amino acid sequence of SEQ ID NO:4, wherein said gene is operably linked to at least one regulatory sequence;
- and
- (ii) genes that encode enzymes that catalyze production of at least one polyunsaturated fatty acid, wherein said genes are selected from the group consisting of delta-4 desaturase, delta-5 desaturase, delta-6 desaturase, delta-12 desaturase, delta-15 desaturase, delta-17 desaturase, delta-9 desaturase delta-8 desaturase delta-9 elongase, C14/16 elongase, C16/18 elongase, C18/20 elongase, and C20/22 elongase;
- wherein the transgenic oleaginous yeast produces a reduced amount of malonates as a fermentation byproduct compared with the amount of malonates produced by a control oleaginous yeast.
Dependencies are inferred from the claim text.