13 Yeast Cell Factories
BERNHARD SCHMELZER
1,2 , MARTIN ALTVATER
1,2
, BRIGITTE GASSER
1,2,3
, MICHAEL SAUER
1,2,4
, DIETHARD
MATTANOVICH
1,2
CONTENTS
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319
II. Yeasts for Production of Primary
Metabolites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 321
A. Ethanol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 322
B. Butanol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 322
C. Lactic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 323
D. Citrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 323
E. Succinic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
III. Yeasts for Production of Secondary
Metabolites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
A. Carotenoids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
B. Omega-3 Fatty Acids . . . . . . . . . . . . . . . . . . . . . . . 326
C. Artemisinic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . 326
D. Opioids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 327
E. Aromatic Compounds . . . . . . . . . . . . . . . . . . . . . . 328
IV. Yeasts for Production of Recombinant
Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 328
A. Saccharomyces cerevisiae . . . . . . . . . . . . . . . . . . . 330
B. Pichia pastoris . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
C. Hansenula polymorpha . . . . . . . . . . . . . . . . . . . . 331
D. Yarrowia lipolytica . . . . . . . . . . . . . . . . . . . . . . . . 332
E. Kluyveromyces lactis . . . . . . . . . . . . . . . . . . . . . . . 332
V. Conclusion and Outlook . . . . . . . . . . . . . . . . . . . . . . 333
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 333
I. Introduction
Yeasts are unicellular fungi which have evolved
multiple times mainly in the phylum Ascomycota and more rarely among Basidiomycota.
While most yeasts of both phyla reproduce
asexually by asymmetric cell division or budding, the yeasts of the ascomycete subphylum
Saccharomycotina are often referred to as the
budding yeasts (Shen et al. 2018). Among them,
Saccharomyces cerevisiae occupies an exceptional role as the species that is most intensely
used by humankind and best studied among all
yeasts. In literature it is often simply named
“yeast” or “budding yeast,” while the plural
form “yeasts” encompasses all yeast species.
To avoid confusion, we refer here to “yeasts”
when we mean any yeast species and to
“Baker’s yeast” or “S. cerevisiae” when this species is addressed.
Yeasts have been employed for food processing and production of alcoholic beverages
since millennia, marking an early inventive step
of biotechnology even long before the
biological nature behind was known. With the
industrialization of baking and brewing in the
nineteenth century, the prototypes of modern
biotechnological processes were developed,
among them the “Zulaufverfahren” for efficient
production of baker’s yeast (International
Yeast Co. Ltd. 1933). Termed “Fed-batch process” today, this process type of substrate limited feed regime is used to avoid overflow
metabolism in most industrial bioprocesses. It
was found soon thereafter that yeast is able to
overproduce other metabolites besides ethanol,
such as glycerol (Klein et al. 2017). These early
1 Department of Biotechnology, University of Natural
Resources and Life Sciences Vienna, Vienna, Austria; e-mail:
Bernhard.Schmelzer@boku.ac.at; Martin.Altvater@boku.ac.at;
Brigitte.Gasser@boku.ac.at;
Michael.Sauer@boku.ac.at;
Diethard.Mattanovich@boku.ac.at
2 Austrian Centre of Industrial Biotechnology (ACIB GmbH),
Vienna, Austria
3 CD Laboratory for Growth-Decoupled Protein Production in
Yeast, University of Natural Resources and Life Sciences,
Vienna, Austria
4 CD Laboratory for Biotechnology of Glycerol, University of
Natural Resources and Life Sciences, Vienna, Austria
Genetics and Biotechnology, 3 rd Edition
The Mycota II
J.P. Benz, K. Schipper (Eds.)
© Springer Nature Switzerland AG 2020
BERNHARD SCHMELZER
1,2 , MARTIN ALTVATER
1,2
, BRIGITTE GASSER
1,2,3
, MICHAEL SAUER
1,2,4
, DIETHARD
MATTANOVICH
1,2
CONTENTS
I. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319
II. Yeasts for Production of Primary
Metabolites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 321
A. Ethanol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 322
B. Butanol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 322
C. Lactic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 323
D. Citrate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 323
E. Succinic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
III. Yeasts for Production of Secondary
Metabolites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
A. Carotenoids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 324
B. Omega-3 Fatty Acids . . . . . . . . . . . . . . . . . . . . . . . 326
C. Artemisinic Acid . . . . . . . . . . . . . . . . . . . . . . . . . . . 326
D. Opioids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 327
E. Aromatic Compounds . . . . . . . . . . . . . . . . . . . . . . 328
IV. Yeasts for Production of Recombinant
Proteins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 328
A. Saccharomyces cerevisiae . . . . . . . . . . . . . . . . . . . 330
B. Pichia pastoris . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 331
C. Hansenula polymorpha . . . . . . . . . . . . . . . . . . . . 331
D. Yarrowia lipolytica . . . . . . . . . . . . . . . . . . . . . . . . 332
E. Kluyveromyces lactis . . . . . . . . . . . . . . . . . . . . . . . 332
V. Conclusion and Outlook . . . . . . . . . . . . . . . . . . . . . . 333
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 333
I. Introduction
Yeasts are unicellular fungi which have evolved
multiple times mainly in the phylum Ascomycota and more rarely among Basidiomycota.
While most yeasts of both phyla reproduce
asexually by asymmetric cell division or budding, the yeasts of the ascomycete subphylum
Saccharomycotina are often referred to as the
budding yeasts (Shen et al. 2018). Among them,
Saccharomyces cerevisiae occupies an exceptional role as the species that is most intensely
used by humankind and best studied among all
yeasts. In literature it is often simply named
“yeast” or “budding yeast,” while the plural
form “yeasts” encompasses all yeast species.
To avoid confusion, we refer here to “yeasts”
when we mean any yeast species and to
“Baker’s yeast” or “S. cerevisiae” when this species is addressed.
Yeasts have been employed for food processing and production of alcoholic beverages
since millennia, marking an early inventive step
of biotechnology even long before the
biological nature behind was known. With the
industrialization of baking and brewing in the
nineteenth century, the prototypes of modern
biotechnological processes were developed,
among them the “Zulaufverfahren” for efficient
production of baker’s yeast (International
Yeast Co. Ltd. 1933). Termed “Fed-batch process” today, this process type of substrate limited feed regime is used to avoid overflow
metabolism in most industrial bioprocesses. It
was found soon thereafter that yeast is able to
overproduce other metabolites besides ethanol,
such as glycerol (Klein et al. 2017). These early
1 Department of Biotechnology, University of Natural
Resources and Life Sciences Vienna, Vienna, Austria; e-mail:
Bernhard.Schmelzer@boku.ac.at; Martin.Altvater@boku.ac.at;
Brigitte.Gasser@boku.ac.at;
Michael.Sauer@boku.ac.at;
Diethard.Mattanovich@boku.ac.at
2 Austrian Centre of Industrial Biotechnology (ACIB GmbH),
Vienna, Austria
3 CD Laboratory for Growth-Decoupled Protein Production in
Yeast, University of Natural Resources and Life Sciences,
Vienna, Austria
4 CD Laboratory for Biotechnology of Glycerol, University of
Natural Resources and Life Sciences, Vienna, Austria
Genetics and Biotechnology, 3 rd Edition
The Mycota II
J.P. Benz, K. Schipper (Eds.)
© Springer Nature Switzerland AG 2020