Non-conventional yeasts as superior production platforms for sustainable fermentation based bio-manufacturing processes

Clara Navarrete; José L. Martínez; Clara Navarrete; José L. Martínez

doi:10.3934/bioeng.2020024

AIMS Bioengineering

2020, Volume 7, Issue 4: 289-305. doi: 10.3934/bioeng.2020024

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Non-conventional yeasts as superior production platforms for sustainable fermentation based bio-manufacturing processes

Clara Navarrete ,
José L. Martínez ^,

Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark

Received: 27 August 2020 Accepted: 27 September 2020 Published: 15 October 2020

Non-conventional yeasts are an excellent option for a number of different industrial bioprocesses. They possess beneficial natural phenotypes, which translates to several fermentation advantages when compared to traditional hosts, like Saccharomyces cerevisiae. The non-conventional yeasts Yarrowia lipolytica, Trichosporon oleaginosus, Kluyveromyces marxianus, Dekkera bruxellensis, Pichia kudriavzevii, Debaryomyces hansenii and Hansenula polymorpha, are considered desirable industrial hosts due to their natural characteristics, including tolerance to several by-products and inhibitors, thermotolerance, salt resistance or osmo- and xerotolerance. Therefore, they are a great alternative for the industrial production of bioethanol, fine chemicals, lipids and recombinant proteins, among others. In this review, we summarize the best natural characteristics of those seven non-conventional yeasts and their use in industrial biotechnology, as well as the molecular/synthetic biology tools available for their genetic modification. Moreover, possible limitations regarding their performance in industrial fermentations and a list of challenges to overcome in the future are also discussed.
Citation: Clara Navarrete, José L. Martínez. Non-conventional yeasts as superior production platforms for sustainable fermentation based bio-manufacturing processes[J]. AIMS Bioengineering, 2020, 7(4): 289-305. doi: 10.3934/bioeng.2020024

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Abstract

Non-conventional yeasts are an excellent option for a number of different industrial bioprocesses. They possess beneficial natural phenotypes, which translates to several fermentation advantages when compared to traditional hosts, like Saccharomyces cerevisiae. The non-conventional yeasts Yarrowia lipolytica, Trichosporon oleaginosus, Kluyveromyces marxianus, Dekkera bruxellensis, Pichia kudriavzevii, Debaryomyces hansenii and Hansenula polymorpha, are considered desirable industrial hosts due to their natural characteristics, including tolerance to several by-products and inhibitors, thermotolerance, salt resistance or osmo- and xerotolerance. Therefore, they are a great alternative for the industrial production of bioethanol, fine chemicals, lipids and recombinant proteins, among others. In this review, we summarize the best natural characteristics of those seven non-conventional yeasts and their use in industrial biotechnology, as well as the molecular/synthetic biology tools available for their genetic modification. Moreover, possible limitations regarding their performance in industrial fermentations and a list of challenges to overcome in the future are also discussed.

Acknowledgments

We acknowledge funding from the Novo Nordisk Fonden, within the framework of the Fermentation Based Biomanufacturing Initiative (Grant number NNF17SA0031362) and the AIM-Bio project (Grant number NNF19SA0057794), for supporting this work.

Conflict of interest

The authors declare no conflict of interest.

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