NZ621711B2 - Novel yeast and method for producing ethanol using same - Google Patents

Abstract

Yeast, designated 4-6-4T2 and deposited under the accession number of FERM BP-11509, capable of producing ethanol with high efficiency within a short time from glucose and xylose in the co-presence of glucose and xylose; and a method for producing ethanol using the yeast.

Description

Description [Title of Invention] Novel Yeast and Method for Producing l Using Same [Technical Field] The present invention relates to a novel yeast and a method for producing l using the same.

[Background Art] In recent years, large-scale production of bioethanol has been conducted throughout the world as a countermeasure against global warming. A main raw material for bioethanol is edible biomass such as corn biomass or sugarcane biomass. Such edible biomass is matic in terms of a competition between the use as a raw al for bioethanol and the use as a food material.

In order to avoid such a problem, it has been d to develop a technique of producing ethanol from a cellulosic biomass of wood, non-edible herb and the like, which are not used as food materials (particularly, cellulosic biomass obtained from agricultural residues, forestry residues, etc.).

In such a technique, cellulose or hemicellulose which is comprised in cellulosic biomass, or a polysaccharide as a partially decomposed product of such cellulose or hemicellulose, is hydrolyzed to obtain a saccharified on comprising, as main ients, hexose (glucose, mannose and galactose) and pentose (xylose). Subsequently, sugar(s) comprised in the rified solution are fermented by microorganisms, so as to obtain ethanol.

Saccharomyces cerevisiae is known as a yeast capable of efficiently producing ethanol from glucose and mannose.

However, there are only several types of microorganisms, which are capable of efficiently producing ethanol from xylose or galactose.

For instance, Pichia stipitis, Candida ae and Pachysolen tannophilus (Non Patent Literature 1), and Candida intermedia (Non Patent Literature 2), are known as a few examples of microorganisms e of ing ethanol not only from glucose but also from xylose.

[Citation List] [Non Patent Literature] [Non Patent Literature 1] Yablochkova, EN., Bolotnikova, OI., Mikhailova, NP., Nemova, NN. And Ginak, AI. Applied Biochemistry and Microbiology, Vol. 39, 6 (2003) [Non Patent Literature 2] Y. Morikawa, et al., hnology and Bioengineering, Vol: XXVII, 3 (1984) [Summary of Invention] [Problem to be solved by the Invention] However, the yeast described in Non Patent Literature 1 has been problematic in that, when ethanol fermentation is d out in the presence of both glucose and xylose comprised in a raw material liquid derived from cellulosic biomass, almost no xylose is ed until glucose has been almost completely consumed as a result of catabolite repression caused by glucose, and thus that a long period of time is required for fermentation, and ethanol productivity is thereby lowered.

The present inventor conducted studies regarding the yeast described in Non Patent Literature 2. As a result, it was found that catabolite repression is hardly caused by glucose, depending on production conditions, and that although there may be a case in which ethanol fermentation can be carried out from both e and xylose when it is carried out in the presence of the glucose and the xylose, the yeast described in Non Patent Literature 2 is problematic in that xylose consumption efficiency is poor, and in that the yeast described in Non Patent Literature 2 does not have a ient ability to produce l from xylose. ore, the present invention relates to provision of a novel yeast having an ability to efficiently produce ethanol from glucose and xylose in a short time in the coexistence of the glucose and the xylose and a method for producing ethanol using the novel yeast.

[Solution to Problem] Hence, as a result of intensive studies, the t inventor found that a specific yeast has an ability to efficiently produce ethanol from glucose and xylose in a short time in the coexistence of the glucose and the xylose, thereby completing the present ion.

Specifically, the present invention provides a yeast, which was designated as Candida intermedia 44T2 and was deposited as FERM BP-11509.

In addition, the present invention also es a method for producing ethanol, which comprises a step of fermenting a raw material liquid comprising one or more monosaccharides selected from glucose and xylose using the aforementioned yeast.

[Effects of Invention] The yeast of the present invention has an ability to efficiently produce ethanol from glucose and xylose in a short time in the coexistence of the e and the xylose. Moreover, using such a yeast, ethanol can be efficiently produced in a short time even in the case of using a raw material d from cellulosic biomass comprising glucose or xylose.

Therefore, ing to the method for producing ethanol of the present invention, ethanol can be efficiently produced in a short time from a cellulosic biomass-derived raw material.

[Brief Description of Drawings] [Figure 1] Figure 1 is a view showing a change over time in individual ients when glucose and xylose are fermented with a parent strain.

[Figure 2] Figure 2 is a view showing a change over time in individual ingredients when e and xylose are fermented with a 44T2 strain.

[Figure 3] Figure 3 is a view showing a change over time in individual ingredients when xylose is fermented with a parent strain.

[Figure 4] Figure 4 is a view showing a change over time in individual ingredients when xylose is fermented with a 44T2 strain.

[Description of Embodiments] <Yeast> The yeast of the present invention is a yeast, which was designated as Candida intermedia 44T2 and was deposited at the International Patent Organism Depositary (IPOD), al Institute of Technology and Evaluation (NITE), Incorporated Administrative Agency (address: Tsukuba Central 6, Higashi 11, Tsukuba, Ibaraki, Japan, postal code: 305-8566) under ion No. FERM BP-11509 on September 20, 2012. This yeast was obtained by ting Candida intermedia 0601" used as a parent strain to spontaneous mutation according to an ordinary method and ing a strain having a higher ethanol production ability than the parent strain. It is to be noted that the aforementioned "NBRC10601" is a yeast available from the ational Patent Organism tary (IPOD), National Institute of Technology and Evaluation (NITE), Incorporated Administrative Agency.

The yeast of the present invention has an ability to ently produce ethanol from glucose and xylose in a short time in the coexistence of the glucose and the xylose.

Herein, the phrase "in the coexistence of glucose and xylose" is used to mean that the yeast of the t invention coexists in a raw material liquid (fermentation liquor) comprising at least glucose and xylose. As mentioned above, the conventional yeast has not had ient xylose consumption efficiency, or it has had an ability to produce ethanol from either one of glucose and xylose. In the case of the conventional yeast, when both glucose and xylose were t, almost no xylose was consumed, until glucose had been completely consumed by catabolite repression. In contrast, the yeast of the present invention has an ability to efficiently e ethanol from both glucose and xylose in a short time, even when both the glucose and the xylose are present.

Moreover, while the yeast of the present invention efficiently produces l from a raw material liquid comprising glucose and xylose in a short time, it produces almost no l as a by-product. Furthermore, the yeast of the present invention has the same properties as those of its parent strain, other than such an ability to produce ethanol from sugar(s). <Method for Producing Ethanol> The method for producing l of the present invention is characterized in that it comprises a step of fermenting a raw material liquid comprising one or more monosaccharides selected from glucose and xylose, using the aforementioned yeast (hereinafter also referred to as a "fermentation step"). According to this production method, ethanol can be efficiently produced in a short time.

The amount of the yeast used is not particularly limited. The yeast is used at a ratio of generally approximately from 0.01 to 100 mass parts, and preferably from 0.1 to 10 mass parts, based on 1 mass part of the mentioned ccharide(s).

The above-mentioned raw material liquid (for example, a saccharified solution) preferably ses glucose and xylose. Moreover, in addition to these ccharides, the raw material liquid may also se other monosaccharides es) such as mannose or galactose.

The production method of the present invention is hardly affected by catabolite repression. Hence, according to the present production method, even if the raw material liquid comprises the aforementioned monosaccharides (xylose, mannose, or galactose) as well as glucose, ethanol can be efficiently produced.

When the above-mentioned raw material liquid ses glucose and , with regard to the content ratios of glucose and xylose, xylose is used at a ratio of preferably 0.1 to 5 mass parts, and more ably 0.5 to 3 mass parts, based on 1 mass part of glucose.

Using the yeast of the present invention, even if the content ratios of glucose and xylose are within the above described , ethanol can be produced not only from glucose but also from xylose. Moreover, each of the contents of glucose and xylose in the raw material liquid is preferably 1 to 100 g/L, and more ably 5 to 50 g/L. Using the yeast of the present invention, even if each of the contents of glucose and xylose is within the above-described ranges, ethanol can be produced.

Furthermore, the content ratio of glucose with t to sugar(s) comprised in the raw material liquid is not particularly limited. Glucose is contained at a mass percentage of preferably 5% to 99 %, and more preferably % to 70 %, based on the total mass of the sugar(s) comprised in the raw material liquid.

The total content of monosaccharides comprised in the above described raw material liquid is preferably 1 to 100 g/L.

The raw material liquid used in ethanol production may be any one of a raw material liquid derived from animals, a raw material liquid derived from plants, and a raw material liquid derived from rial wastes.

Among these, a raw material liquid derived from plants is preferable. From the viewpoint of preventing a ition n the use as a raw material for bioethanol and the use as a food material, a cellulosic biomass hydrolysate is more preferable. The term "cellulosic biomass" is used herein to mean biomass comprising cellulose and hemicellulose. Glucose is obtained by hydrolyzing cellulose comprised in such biomass, whereas glucose, , mannose, and galactose are obtained by hydrolyzing hemicellulose comprised therein.

From the viewpoint of economic advantage in ethanol production, such cellulosic biomass is preferably obtained from agricultural residues (rice straw, wheat straw, etc.), forestry residues (lumbers, etc.), and the like.

The pH (30°C) of the above described raw material liquid is ably 3.5 to 6.5, more preferably 4 to 6, r preferably 4.5 to 5.5, and particularly preferably 4.5 to 5. According to the yeast of the t invention, ethanol production is possible even in such a low pH range. Thus, even in the case of using a saccharified solution comprising acetic acid or the like (an acid hydrolysate of biomass cellulose), l can be ed.

It has been reported that a saccharified on with a low pH value obtained by hydrolyzing cellulosic biomass using an acid comprises an inhibitory substances that inhibit ethanol production by microorganisms, such as acetic acid (Nigam JN. Journal of Applied Microbiology, Vol. 90, 208-215 (2001)). It has also been reported that, in particular, ethanol fermentation by microorganisms capable of producing ethanol from xylose is inhibited in a low pH range such as pH 5 or less (Palmqvist E., Hahn- Hagardal B. Bioresource Technology Vol. 74, 25-33 (2000)).

The above bed production method is carried out at a temperature of preferably 20°C to 35°C, and more preferably 25°C to 30°C.

Moreover, in the above described production method, while the above described yeast may be d to grow under its growing ions, ethanol may be produced.

Alternatively, the yeast may be left in the state of resting cells, namely, the yeast may be left under conditions in which a nitrogen source is reduced to an amount insufficient for the growth of the yeast and a carbon source used as a raw material for l is abundant, so that ethanol can be produced under conditions in which the growth of the yeast is suspended.

Among these conditions, it is preferable to produce ethanol by the yeast which is in the state of resting cells, since ethanol production is hardly affected by ethanol production inhibitory substances, such as acetic acid or ous acid, under such conditions. When ethanol production is carried out by the yeast which is in the state of resting cells, the concentration of the yeast is preferably 5 to 100 g/L. Moreover, when l is ed by the yeast which is in the state of resting cells, it is not necessary to add a nitrogen source, a yeast extract, etc. to the raw material liquid. It is preferable that the raw material liquid be adjusted to have the aforementioned pH value by addition of a phosphate , sodium hydroxide or the like. The recovery of ethanol may be carried out according to ordinary means such as distillation.

Furthermore, in the above described production method, from the viewpoint of the amount of cells, it is preferable that a pre-culture be carried out before the aforementioned fermentation step. As a medium used in such a pre-culture, a medium comprising glucose and one or more sugars selected from mannose, galactose and xylose is preferable. As such a medium, a medium comprising the entioned cellulosic biomass hydrolysate may be used.

The tration of the aforementioned sugars in total is preferably 1 to 100 g/L, and more preferably 10 to 50 g/L. The content ratio of one or more sugars ed from mannose, galactose and xylose to glucose is not particularly limited.

When a cellulosic biomass hydrolysate is used as a carbon source in the above bed pre-culture, the hydrolysate is used at a volume percentage of generally % or less, and preferably 10% or less, based on the volume of the . Other ingredients comprised in the medium are not particularly limited. Examples of such other ingredients include: nitrogen sources suitable for growth, such as amino acid, urea, polypeptone, and an amino ree nitrogen base; and a yeast extract. The temperature applied to the pre-culture is preferably 10°C to 37°C, and more preferably 25°C to 30°C. The pH applied to the pre-culture is preferably 4 to 7, and more preferably 4.5 to 6.5. In addition, the pre-culture is preferably d out under aerobic conditions.

[Examples] Hereinafter, the present ion will be described in detail in the following examples. However, these examples are not intended to limit the scope of the present invention.

Example 1 In accordance with the following procedures, the yeast Candida intermedia 0601," which was deposited at the ational Patent Organism Depositary (IPOD), National Institute of Technology and Evaluation , Incorporated Administrative Agency, was used as a parent strain, and the yeast Candida intermedia "NBRC10601" was subjected to acclimation and spontaneous mutation, thereby obtaining a yeast strain 2.

First, the pH of an acetic acid aqueous solution comprising glucose and xylose (each 1 mass %) was adjusted to be 5.0 with magnesium hydroxide, and 20% of this solution was then mixed with 80% of a liquid medium (1% yeast extract, 2% amino acid-free nitrogen base).

Thereafter, 1% xylose was added to 10 mL of the obtained mixed solution, and one um loop of the yeast Candida intermedia "NBRC10601" was then inoculated into the mixed solution. The thus obtained mixture was cultured at 30°C for 3 days to obtain a e solution.

Subsequently, in the same manner as described above, 50% of an acetic acid aqueous solution comprising glucose and xylose (each 1 mass %) that had been adjusted to have pH 5.0 was mixed with 50% of a liquid medium. Thereafter, to 10 mL of this mixed solution, 100 mL of the culture solution obtained as a result of the aforementioned culture for 3 days was added, and the thus obtained mixture was further cultured for 7 days. Thereafter, in the same manner as described above, 80% of an acetic acid aqueous solution comprising glucose and xylose (each 1 mass %) that had been adjusted to have pH 5.0 was mixed with 20% of a medium. To 10 mL of this mixed solution, 100 mL of the culture solution obtained as a result of the entioned culture for 7 days was added, and the obtained e was further cultured for 30 days, so as to prepare an acclimated strain solution.

The prepared acclimated strain solution was diluted by 1000 times, and the thus diluted solution was applied onto a YNB agar medium (5% glucose, 1% yeast t, 2% amino acid-free nitrogen base, 2% agar), and the resultant was then cultured at 25°C for 4 days.

Thereafter, a strain that formed a colony was obtained.

The obtained strain was applied onto a YNB agar medium (2% trehalose, 1% yeast extract, 2% amino acidfree nitrogen base, 2% agar), and the resultant was cultured 25°C for 3 days. Thereafter, formation of a colony was confirmed, and the culture was then stored at 4°C. Colonies, which had grown at 4°C, were selected, and thereafter, using the selected colonies, an ethanol tion test was carried out in a phosphate buffer (2.5% xylose, 0.1 M KH2PO 4, pH = 5.0, 0.006 M MgSO4×7H2O).

A strain having an y to e ethanol, which was higher than the parent strain, was selected.

Thus, a yeast of interest was selected, and was designated as Candida intermedia 44T2. The present yeast strain was deposited at the ational Patent Organism Depositary (IPOD), National Institute of logy and Evaluation (NITE), orated Administrative Agency. The accession number is FERM BP- 11509.

Example 2 The parent strain (NBRC10601) and the strain 44T2 were each inoculated into a YNB medium (0.5% glucose, 2% xylose, 1% yeast extract, 2% amino ree nitrogen base), and the obtained mixtures were each subjected to a shaking culture at 30°C at 120 rpm (24 to 48 hours, OD660 = 18 to 25). The weight of a dry yeast strain in 1 mL of the culture on was calculated according to the following relational expression (1), which was obtained empirically. (According to the expression (1), the weight of a dry yeast strain could be calculated to be 0.0062 g in the case of OD660 = 20, for example.) Weight of dry yeast strain (g/mL) = 0.00032 ´ OD660 - 0.00017 ... (1) A necessary amount of culture solution was recovered by centrifugation (3000 rpm, 2 minutes) such that the amount of the yeast strain became 2% in terms of dry weight. Thereafter, a fermentation solution prepared by mixing the sugars shown in Tables 1 to 4 below (raw materials for ethanol) into a phosphate buffer (KH2PO4/K2HPO4: 0.01M, pH = 5.0) was added to each yeast strain, followed by performing fermentation. A change over time in the amount of ethanol produced was confirmed.

The results are shown in Tables 1 to 4 and Figures 1 to 4.

It is to be noted that the s G and X used in the tables and the s indicate glucose and xylose, respectively.

[Table 1] Fermentation Cell mass used: NBRC10601, Sugars: G (2.5%) + X (2.5%) [Table 2] Fermentation Cell mass used: 44T2, Sugars: G (2.5%) + X (2.5%) [Table 3] Fermentation Cell mass used: 601, Sugars: X (5%) [Table 4] Fermentation Cell mass used: 44T2, Sugars: X (5%) As shown in Table 1 and Figure 1, when ethanol was produced by the parent strain (2%) using glucose and xylose (each 2.5%) as carbon sources, both the glucose and the xylose were consumed at the initial stage of fermentation and ethanol was produced. However, at the time at which all glucose was consumed, ethanol tion was terminated, and also, ption of xylose was almost ated. From these results, it is found that the parent strain was hardly affected by catabolite sion caused by glucose, but that it had a low ability to produce ethanol from xylose.

In contrast, as shown in Table 2 and Figure 2, when ethanol was produced by the strain 44T2 (2%) using glucose and xylose (each 2.5%) as carbon sources, both the glucose and the xylose were consumed at the initial stage of fermentation, as in the case of the parent strain. Not only ethanol was produced from both the glucose and the xylose, but also consumption of xylose progressed at a nearly nt rate even after completion of glucose consumption. As a result, not only glucose but also xylose was sufficiently consumed, and together with this phenomenon, the amount of ethanol produced was also increased. From these s, it is found that the strain 44T2 inherited the property of being hardly affected by catabolite repression caused by glucose from the parent strain, and at the same time, the strain 44T2 had an y to produce ethanol from xylose that had been significantly improved when compared with the parent strain.

In addition, as shown in Table 3 and Figure 3, when ethanol was produced by the parent strain (2%) using xylose (5%) as a carbon source, 30% or more of xylose remained even after 24 hours of fermentation.

In contrast, as shown in Table 4 and Figure 4, when ethanol was produced by the strain 2 (2%) using xylose (5%) as a carbon source, 90% or more of xylose was consumed after 24 hours of fermentation, and ethanol was produced in an amount approximately 1.4 times higher than that in the case of using the parent strain.

The reason why there is a difference between the strain 2 and the parent strain in terms of ability to produce ethanol from xylose has not been necessarily clarified. From the above Figures 1 to 4, however, it is assumed that production of ethanol from xylose would be suppressed or inhibited by accumulation of xylitol which is an intermediate metabolite during the production of ethanol from xylose.

That is to say, from the comparison between Figures 1 and 3 each showing a change over time in fermentation using the aforementioned parent strain, and Figures 2 and 4 each showing a change over time in tation using the aforementioned strain 44T2, it is considered that a large amount of xylitol is produced by the parent strain, and with such an increase in the amount of xylitol produced, consumption of xylose is lowered, and l production tends to be terminated.

Thus, it is d that the reason that ethanol can be efficiently produced using the yeast of the t invention would be that the present yeast is hardly affected by catabolite sion caused by glucose, and also that production of l is suppressed and thereby ethanol productivity is hardly inhibited by such xylitol.

Example 3 The yeasts shown in Table 5 (approximately 2% dry weight) were each added to a fermentation solution (0.01 M phosphate buffer, pH 5.0) each comprising the sugars shown in the same table. Twelve hours later, the amount of l produced (% (v/v)) was determined. The results are shown in Table 5.

[Table 5] From Table 5, it is found that the strain 44T2 exhibits an ability to e ethanol, which is higher than that of the parent strain or known yeast strains, regardless of the types of sugars used.

Claims (5)

Claims
1. [Claim 1] A yeast, which was designated as Candida edia 44T2 and was deposited as FERM BP-11509.
2. [Claim 2] A method for producing ethanol, which comprises a step of ting a raw material liquid comprising at least one monosaccharides selected from glucose and xylose, using the yeast according to claim 1.
3. [Claim 3] The method according to claim 2, wherein the raw material liquid comprises glucose and .
4. [Claim 4] The method according to claim 2 or 3, wherein the pH of the raw material liquid is 3.5 to 6.5.
5. [Claim 5] The method according to any one of claims 2 to 4, wherein a cellulosic biomass hydrolysate is used as the raw material liquid.