REDUCING BYPRODUCTION OF MALONATES IN A FERMENTATION PROCESS

摘要

Described are methods of reducing the amount of byproduct organic acids during fermentation of an organism, based on expression of a heterologous malonyl-CoA synthetase. A polyunsaturated fatty acid ["PUFA"]-producing strain of the oleaginous yeast Yarrowia lipolytica was engineered to express a heterologous malonyl-CoA synthetase gene. The expression did not effect the production of PUFAs, but did result in a reduced amount of malonates when compared to the amount of malonates produced in the parental strain not expressing malonyl-CoA synthetase.