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Identification of oleaginous yeasts that metabolize aromatic compounds

  • Metabolic Engineering and Synthetic Biology - Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

The valorization of lignin is critical for the economic viability of the bioeconomy. Microbial metabolism is advantageous for handling the myriad of aromatic compounds resulting from lignin chemical or enzymatic depolymerization. Coupling aromatic metabolism to fatty acid biosynthesis makes possible the production of biofuels, oleochemicals, and other fine/bulk chemicals derived from lignin. Our previous work identified Cutaneotrichosporon oleaginosus as a yeast that could accumulate nearly 70% of its dry cell weight as lipids using aromatics as a sole carbon source. Expanding on this, other oleaginous yeast species were investigated for the metabolism of lignin-relevant monoaromatics. Thirty-six oleaginous yeast species from the Phaff yeast collection were screened for growth on several aromatic compounds representing S-, G-, and H- type lignin. The analysis reported in this study suggests that aromatic metabolism is largely segregated to the Cutaenotrichosporon, Trichosporon, and Rhodotorula clades. Each species tested within each clade has different properties with respect to the aromatics metabolized and the concentrations of aromatics tolerated. The combined analysis suggests that Cutaneotrichosporon yeast are the best suited to broad spectrum aromatic metabolism and support its development as a model system for aromatic metabolism in yeast.

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Acknowledgements

This study was funded in part by a USDA Sun Grant (2014-38502-22598) and Creative Inquiry funds from Clemson University. ALY has been supported by a GAANN Fellowship (P200A180076) from the US Department of Education. This material is based upon work supported by the US Department of Agriculture, National Institute of Food Agriculture under Award No. 2018-67009-27901. Any opinions, findings, and conclusions or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of the US Department of Agriculture.

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  1. Department of Chemical and Biomolecular Engineering, Clemson University, 206 S. Palmetto Blvd, Clemson, SC, 29634, USA

    Allison Yaguchi, Nicole Franaszek, Kaelyn O’Neill, Stephen Lee & Mark Blenner

  2. Phaff Yeast Culture Collection, Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, 95616, USA

    Irnayuli Sitepu & Kyria Boundy-Mills

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  1. Allison Yaguchi
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Yaguchi, A., Franaszek, N., O’Neill, K. et al. Identification of oleaginous yeasts that metabolize aromatic compounds. J Ind Microbiol Biotechnol 47, 801–813 (2020). https://doi.org/10.1007/s10295-020-02269-5

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