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Updated: May 14, 2026

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

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

Published on: October 24, 2016

Rewiring Lactococcus lactis for ethanol production.

Christian Solem¹, Tore Dehli, Peter Ruhdal Jensen

¹Department of Systems Biology, Center for Systems Microbiology, Technical University of Denmark, Kongens Lyngby, Denmark. cso@bio.dtu.dk

Applied and Environmental Microbiology

|February 5, 2013

Summary

This summary is machine-generated.

Lactic acid bacteria were engineered to produce ethanol. By introducing specific genes and inactivating others, Lactococcus lactis was modified to efficiently convert glucose into ethanol, minimizing by-products.

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

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Published on: September 20, 2016

Area of Science:

Metabolic Engineering
Synthetic Biology
Microbial Biotechnology

Background:

Lactic acid bacteria (LAB) exhibit high tolerance to organic acids and alcohols.
LAB, particularly Lactococcus lactis, are potential platform organisms for compound production.
Redirecting LAB metabolism towards ethanol production is a key biotechnological goal.

Purpose of the Study:

To engineer Lactococcus lactis for efficient ethanol production.
To investigate the metabolic pathways involved in ethanol fermentation in L. lactis.
To optimize ethanol yield by genetic modification of L. lactis.

Main Methods:

Introduction and expression of Zymomonas mobilis pyruvate decarboxylase (PDC) in L. lactis.
Genetic modification of L. lactis, including inactivation of lactate dehydrogenase genes (ldhX, ldhB, ldh) and phosphotransacetylase (PTA).
Expression of codon-optimized Z. mobilis alcohol dehydrogenase (ADHB) and inactivation of native alcohol dehydrogenase (ADHE).

Main Results:

Expression of PDC alone in L. lactis resulted in low ethanol yields on glucose.
Ethanol became the major fermentation product on maltose, with reduced lactate, formate, and acetate.
Combined inactivation of lactate dehydrogenase genes and introduction of ADHB led to high-yield ethanol production from glucose.
A modified L. lactis strain produced ethanol as the sole fermentation product by further inactivating PTA and ADHE.

Conclusions:

Metabolic engineering of Lactococcus lactis can successfully redirect glucose metabolism towards high-yield ethanol production.
The genetic modifications, including PDC and ADHB expression and targeted gene knockouts, are effective in enhancing ethanol fermentation.
This study demonstrates the potential of engineered LAB as robust cell factories for sustainable chemical production.