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Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...

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Related Experiment Video

Updated: Jun 5, 2026

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

Published on: April 11, 2014

L-ascorbic acid producing yeasts learn from plants how to recycle it.

Tiziana Fossati¹, Nicola Solinas, Danilo Porro

¹University of Milano-Bicocca, Department of Biotechnology and Biosciences, Milano, Italy. tiziana.fossati@unimib.it

Metabolic Engineering

|January 5, 2011

Summary

Industrial yeast strains engineered to produce and accumulate ascorbic acid (vitamin C) show enhanced stress robustness. These vitamin C-producing yeast offer potential for improved industrial fermentation processes and cellular factories.

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A Rapid and Specific Microplate Assay for the Determination of Intra- and Extracellular Ascorbate in Cultured Cells

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Published on: April 11, 2014

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

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Published on: September 20, 2016

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

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Published on: October 24, 2016

Area of Science:

Biotechnology
Industrial Microbiology
Metabolic Engineering

Background:

Industrial microorganisms face stresses impacting productivity.
Reactive Oxygen Species (ROS) contribute to cellular stress.
Ascorbic acid (L-AA) mitigates ROS damage.

Purpose of the Study:

Enhance L-AA accumulation in Saccharomyces cerevisiae.
Improve stress robustness of engineered yeast strains.
Explore applications in vitamin C production and industrial processes.

Main Methods:

Engineering Saccharomyces cerevisiae for L-AA biosynthesis using plant and animal genes.
Optimizing L-AA production by expressing complete plant pathways.
Implementing oxidation product recycling mechanisms.

Main Results:

Successfully enhanced intracellular L-AA accumulation in yeast.
Demonstrated improved stress tolerance in L-AA producing strains.
Established yeast strains with dual potential for vitamin C production and as cell factories.

Conclusions:

Engineered yeast strains efficiently accumulate L-AA, offering a novel microbial source.
Enhanced L-AA production improves yeast stress robustness for industrial applications.
These strains represent a promising platform for both vitamin C manufacturing and biocatalysis.