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Metabolic Engineering for Improved Fermentation of L-Arabinose
( Suji Ye ),( Jeong-won Kim ),( Soo Rin Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2019 Journal of microbiology and biotechnology Vol.29 No.3
L-Arabinose, a five carbon sugar, has not been considered as an important bioresource because most studies have focused on D-xylose, another type of five-carbon sugar that is prevalent as a monomeric structure of hemicellulose. In fact, L-arabinose is also an important monomer of hemicellulose, but its content is much more significant in pectin (3-22%, g/g pectin), which is considered an alternative biomass due to its low lignin content and mass production as juiceprocessing waste. This review presents native and engineered microorganisms that can ferment L-arabinose. Saccharomyces cerevisiae is highlighted as the most preferred engineering host for expressing a heterologous arabinose pathway for producing ethanol. Because metabolic engineering efforts have been limited so far, with this review as momentum, more attention to research is needed on the fermentation of L-arabinose as well as the utilization of pectin-rich biomass.
예수지(Suji Ye),박희영(Heeyoung Park),곽유리(Yuri Kwak),정덕열(Deokyeol Jeong),김수린(Soo Rin Kim) 한국생물공학회 2019 KSBB Journal Vol.34 No.1
Erythritol, a four-carbon polyol, is recently noted as promising sugar alternatives. Several yeast strains such as Candida magnoliae, Yarrowia lipolytica, and Pseudozyma tsukubaensis have been known as erythritol producers. We recently isolated a yeast strain from domestic fruit samples, and noticed that this strain can also produce erythritol. Thus, the aim of this study is to optimize fermentation conditions of the isolated yeast to maximize erythritol production. Specifically, fermentations were conducted under different temperatures, aeration conditions, glucose concentrations and with different types of reducing agents. Next, we tried to scale-up the erythritol production using a bioreactor. In comparison to other known erythritol-producing strains as control, the newly isolated yeast strain showed the greatest potential to be used as an industrial erythritol producer.
Effect of temperature on single-and mixed-strain fermentation of ruminant feeds
( Seungmin Woo ),( Sooah Kim ),( Suji Ye ),( Soo Rin Kim ),( Jeongman Seol ),( Uyeh Daniel Dooyum ),( Junhee Kim ),( Dong Hyuck Hong ),( Jong Nam Kim ),( Yushin Ha ) 한국축산학회(구 한국동물자원과학회) 2020 한국축산학회지 Vol.62 No.2
Use of raw feedstuffs for livestock is limited by low digestibility. Recently, fermentation of feedstuffs has been highlighted as a new way to improve nutrient absorption through the production of organic acids using inoculated microorganisms, which can also play a probiotic role. However, standard procedures for feedstuff fermentation have not been clearly defined because the process is influenced by climatic variation, and an analytical standard for fermented feedstuffs is lacking. This study aimed to evaluate the microbiological and biochemical changes of feedstuffs during fermentation at temperatures corresponding to different seasons (10℃, 20℃, 30℃, and 40℃). We also investigated the effects of yeast, lactic acid bacteria (LAB), and Bacillus spp. on fermentation and determined the results of their interactions during fermentation. The viable cells were observed within 8 days in single-strain fermentation. However, when feedstuffs were inoculated with a culture of mixed strains, LAB were predominant at low temperatures (10℃ and 20℃), while Bacillus spp. was predominant at high temperatures (30℃ and 40℃). A significant drop in pH from 6.5 to 4.3 was observed when LAB was the dominant strain in the culture, which correlated with the concentrations of lactic acid. Slight ethanol production was detected above 20℃ regardless of the incubation temperature, suggesting active metabolism of yeast, despite this organism making up a marginal portion of the microbes in the mixed culture. These results suggested that fermentation temperature significantly affects microbiological profiles and biochemical parameters, such as pH and the lactic acid concentration, of fermented feedstuffs. Our data provide valuable information for the determination of industrial standards for fermented feedstuffs.