51. High and efficient isomaltulose production using an engineered Yarrowia lipolytica strain.
- Author
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Zhang P, Wang ZP, Sheng J, Zheng Y, Ji XF, Zhou HX, Liu XY, and Chi ZM
- Subjects
- Sucrose, Sweetening Agents, Isomaltose analogs & derivatives, Yarrowia
- Abstract
Isomaltulose is an ideal functional sweetener and has been approved as a safe sucrose substitute. It is produced mainly through sucrose isomerization catalyzed by sucrose isomerase. Here, to produce food-grade isomaltulose and improve its yield, the sucrose isomerase gene from Pantoea dispersa UQ68J was overexpressed in the non-pathogenic yeast Yarrowia lipolytica. When the engineered strain, S47, was fermented on 600 g/L sucrose in a 10-L bioreactor, a maximum isomaltulose concentration of 572.1 g/L was achieved. Sucrose isomerase activity was 7.43 U/mL, and yield reached 0.96 g/g. Moreover, monosaccharide byproducts were simultaneously transformed into intracellular lipids, thus reducing the production of undesirable compounds and resulting in high isomaltulose purity (97.8%) in the final broth. In summary, the bioprocess employed in this study provides an efficient alternative strategy for isomaltulose production., (Copyright © 2018 Elsevier Ltd. All rights reserved.)
- Published
- 2018
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