Methods for succinate production
Provided herein are genetically modified yeast cells for the production of succinate, methods of making these yeast cells, and methods of using these cells to produce succinate.
1. A method of producing a succinate, succinic acid, or succinate/succinic acid-containing fermentation broth, the method comprising:
(i) culturing in a fermenter a recombinant yeast in the presence of at least one carbon source to produce succinate, wherein the recombinant yeast is genetically engineered to produce succinate through a reductive tricarboxylic acid (TCA) active succinate fermentation pathway from phosphoenolpyruvate or pyruvate to succinate, wherein the active succinate fermentation pathway comprises the reactions:
(a) pyruvate to oxaloacetate;
(b) oxaloacetate to malate;
(c) malate to fumarate;
(d) fumarate to succinate; and
(e) export of succinate from inside the cell to the extracellular environment, and
(ii) introducing into the fermenter sufficient oxygen to provide an oxygen uptake rate (OUR) of greater than 8 mmol/L/h,
wherein the recombinant yeast produces more succinate when cultured under an OUR of greater than 8 mmol/L/h as compared to when the recombinant yeast is cultured at an OUR of 5 mmol/L/h, and
wherein a final concentration of succinate, succinic acid, or succinate/succinic acid in the fermentation broth is greater than 20 g/L.
2. The method of claim 1 , wherein the recombinant yeast is a yeast of the species: Issatchenkia orientalis ( Pichia kudriavzevii or Candida krusei ), Candida lambica, Candida sorboxylosa, Candida zemplinina, Candida geochares, Pichia membranifaciens, Zygosaccharomyces kombuchaensis, Candida sorbosivorans, Kluyveromyces marxianus, Candida vanderwaltii, Candida sorbophila, Zygosaccharomyces bisporus, Zygosaccharomyces lentus, Saccharomyces bayanus, Saccharomyces bulderi, Debaryomyces castellii, Candida boidinii, Candida etchellsii, Kluyveromyces lactis, Pichia jadinii, Pichia anomala, Saccharomycopsis crataegensis , or Pichia jadinii.
3. The method of claim 1 , wherein a production rate of succinate, succinic acid, or succinate/succinic acid is greater than 0.25 g/L/h, or a specific production rate of succinate, succinic acid, or succinate/succinic acid is greater than 0.1 g/g/h.
4. The method of claim 1 , wherein the product yield of succinate, succinic acid, or succinate/succinic acid is greater than 25%.
5. The method of claim 1 , wherein the cell dry weight at the end of fermentation is less than 10 g/L.
6. The method of claim 1 , wherein the recombinant yeast dry weight at inoculation is less than 5 g/L.
7. The method of claim 1 , wherein the recombinant yeast comprises one or more endogenous genes that encode an enzyme that catalyzes any one of reactions (a) though (e).
8. The method of claim 7 , wherein the recombinant yeast comprises one or more copies of one or more endogenous genes encoding pyruvate carboxylase, malate dehydrogenase, fumarase, fumarate reductase, or a succinate exporter.
9. The method of claim 8 , wherein the one or more of the endogenous genes are operatively linked to an exogenous regulatory element which is an exogenous promoter or an exogenous terminator.
10. The method of claim 1 , wherein the recombinant yeast is genetically engineered to comprise one or more exogenous genes that encode an enzyme that catalyzes any one of reactions (a) through (e).
11. The method of claim 10 , wherein the recombinant yeast comprises one or more copies of one or more exogenous genes encoding pyruvate carboxylase, malate dehydrogenase, fumarase, fumarate reductase, or a succinate exporter.
12. The method of claim 1 , wherein the recombinant yeast is from a species which is Issatchenkia orientalis ( Pichia kudriavzevii or Candida krusei ) or Candida lambica.
13. The method of claim 1 , wherein the recombinant yeast is from the Pichia fermentans/Issatchenkia orientalis clade.
14. The method of claim 1 , wherein the carbon source is glucose, xylose, arabinose, sucrose, fructose, cellulose, glucose oligomers, or glycerol.
15. The method of claim 1 , wherein a final pH of the fermentation broth is less than 6.0.
16. The method of claim 1 , wherein a final concentration of succinic acid in the fermentation broth is greater than 20 g/L.
17. The method of claim 1 , wherein the recombinant yeast comprises a genetic modification to enhance succinate export.
18. The method of claim 1 , wherein the recombinant yeast has a deletion or disruption in a native pyruvate decarboxylase (PDC) gene.
19. The method of claim 1 , wherein the OUR is between 8 mmol/L/h and 25 mmol/L/h.
20. The method of claim 1 , wherein the OUR is greater than 10 mmol/L/h.
21. The method of claim 20 , wherein the OUR is greater than 12 mmol/L/h.
22. A method of producing succinate, succinic acid, or succinate/succinic acid, the method comprising:
culturing in a fermenter a recombinant yeast in the presence of at least one carbon source to produce succinate, wherein the recombinant yeast is from the species Issatchenkia orientalis ( Pichia kudriavzevii or Candida krusei ) and is genetically engineered to produce succinate through a reductive tricarboxylic acid (TCA) active succinate fermentation pathway from phosphoenolpyruvate or pyruvate to succinate; and
providing sufficient oxygen to the fermenter to obtain an oxygen uptake rate (OUR) of 8 mmol/L/h to 25 mmol/L/h,
wherein the recombinant yeast produces more succinate when cultured under an OUR of between 8 mmol/L/h and 25 mmol/L/h, as compared to when the recombinant yeast is cultured at an OUR of 5 mmol/L/h.
23. The method of claim 22 , wherein a final pH of the fermentation broth is less than 6.0.
24. The method of claim 22 , wherein the OUR is from 8 mmol/L/h to 20 mmol/L/h.
25. The method of claim 22 , wherein the production rate of succinate, succinic acid, or succinate/succinic acid is greater than 1 g/L/h.
26. The method of claim 22 , wherein the product yield of succinate, succinic acid, or succinate/succinic acid is greater than 50%.
27. The method of claim 1 , wherein the dissolved oxygen in the fermentation broth is maintained at less than 10% of air saturation at one atmosphere for greater than 10 hours during the batch time.
28. The method of claim 22 , wherein the dissolved oxygen in the fermentation broth is maintained at less than 10% of air saturation at one atmosphere for greater than 10 hours during the batch time.
29. The method of claim 1 , wherein a final pH of the fermentation broth is less than 5.5.
30. The method of claim 1 , wherein a final pH of the fermentation broth is less than 5.0.
31. The method of claim 1 , wherein a final pH of the fermentation broth is less than 4.0.
32. The method of claim 1 , wherein a final pH of the fermentation broth is less than 3.5.