Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges.,Applied Microbiology and Biotechnology

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Valorisation of pectin-rich agro-industrial residues by yeasts: potential and challenges.
Applied Microbiology and Biotechnology ( IF 5 ) Pub Date : 2020-05-31 , DOI: 10.1007/s00253-020-10697-7
Luís C Martins _{1,

2} , Catarina C Monteiro ₁ , Paula M Semedo ₁ , Isabel Sá-Correia _{1,

2}

Affiliation

Pectin-rich agro-industrial residues are feedstocks with potential for sustainable biorefineries. They are generated in high amounts worldwide from the industrial processing of fruits and vegetables. The challenges posed to the industrial implementation of efficient bioprocesses are however manyfold and thoroughly discussed in this review paper, mainly at the biological level. The most important yeast cell factory platform for advanced biorefineries is currently Saccharomyces cerevisiae, but this yeast species cannot naturally catabolise the main sugars present in pectin-rich agro-industrial residues hydrolysates, in particular d-galacturonic acid and l-arabinose. However, there are non-Saccharomyces species (non-conventional yeasts) considered advantageous alternatives whenever they can express highly interesting metabolic pathways, natively assimilate a wider range of carbon sources or exhibit higher tolerance to relevant bioprocess-related stresses. For this reason, the interest in non-conventional yeasts for biomass-based biorefineries is gaining momentum. This review paper focuses on the valorisation of pectin-rich residues by exploring the potential of yeasts that exhibit vast metabolic versatility for the efficient use of the carbon substrates present in their hydrolysates and high robustness to cope with the multiple stresses encountered. The major challenges and the progresses made related with the isolation, selection, sugar catabolism, metabolic engineering and use of non-conventional yeasts and S. cerevisiae-derived strains for the bioconversion of pectin-rich residue hydrolysates are discussed. The reported examples of value-added products synthesised by different yeasts using pectin-rich residues are reviewed.

Key Points
• Review of the challenges and progresses made on the bioconversion of pectin-rich residues by yeasts.
• Catabolic pathways for the main carbon sources present in pectin-rich residues hydrolysates.
• Multiple stresses with potential to affect bioconversion productivity.
• Yeast metabolic engineering to improve pectin-rich residues bioconversion.

中文翻译：

酵母对富含果胶的农业工业残留物的价值评估：潜力和挑战。

富含果胶的农业工业残留物是具有可持续生物精炼潜能的原料。它们是全世界范围内水果和蔬菜的工业加工产生的。然而，在这篇综述文件中，主要是在生物学层面上，对高效生物工艺的工业实施带来了许多挑战并进行了全面讨论。目前，用于高级生物精炼的最重要的酵母细胞工厂平台是酿酒酵母（Saccharomyces cerevisiae），但是这种酵母物种无法自然地代谢富含果胶的农业工业残留物水解产物中存在的主要糖类，特别是d-半乳糖醛酸和1-阿拉伯糖。但是，有非酿酒酵母物种（非常规酵母）只要能够表达高度有趣的代谢途径，天然吸收更广泛的碳源或对相关生物过程相关的胁迫表现出更高的耐受性，便被视为有利的替代品。由于这个原因，对于基于生物质的生物精炼厂的非常规酵母的兴趣正在增长。这篇综述文章重点探讨了富含果胶的残基的增值作用，探讨了潜在的酵母菌，这些酵母菌具有广泛的代谢通用性，可有效利用其水解产物中存在的碳底物，并具有很高的耐用性以应对遇到的多种压力。与非常规酵母菌的分离，选择，糖分解代谢，代谢工程和使用有关的主要挑战和取得的进展讨论了用于富含果胶的残留物水解产物的生物转化的酿酒酵母来源菌株。综述了利用富含果胶的残基由不同酵母合成的增值产品的报道实例。