Expression of RCK2 MAPKAP (MAPK-activatedprotein kinase) rescues yeast cells sensitivity to osmotic stress

Microbial Cell Factories

Research

V Kumar¹  A J Hart¹  D Greetham¹  G A Tucker¹  T T Wimalasena² 

[1] School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, Nottingham, UK;School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, LE12 5RD, Nottingham, UK;Kingston Research Ltd, SaltEnd Chemicals Park, Hull, UK;

关键词: Fermentation;    Trehalose;    Ethanol Production;    Osmotic Stress;    Fermentable Sugar;   

DOI  :  10.1186/s12934-015-0276-7

 received in 2015-05-08, accepted in 2015-05-26,  发布年份 2015

来源: Springer

【 摘 要 】

BackgroundSaccharomyces cerevisiae is themicro-organism of choice for the conversion of fermentable sugars duringbeverage or bioethanol fermentations. These fermentations are characterised byhigh osmotic stress on a yeast cell, with selected brewing fermentationsbeginning at 20–25% fermentable sugars and bioethanol fermentations at 13%fermentable sugars.ResultsRCK2 encodes for a MAPKAP (MAPK-activatedprotein kinase) enzyme and was identified on a locus by QTL analysis in yeastcells under osmotic stress, RCK2 expressionwas placed under a tetracycline regulatable vector and rescued glucose, sorbitolor glycerol induced osmotic stress in an rck2null strain. A strain overexpressing RCK2 hadsignificantly faster fermentation rates when compared with the empty vectorcontrol strain.ConclusionsPresence of RCK2 increased ratesof glucose utilisation (~40 g glucose in first 8 h) during a 15% glucosefermentation and concurrent production of ethanol when compared with emptyvector controls. Tolerance to osmotic stress using the tetracycline regulatablevectors could be turned off with the addition of tetracycline returning arck2 null strain back to osmoticsensitivity.

【 授权许可】

CC BY   
© Kumar et al. 2015