Optimized lactic acid production using engineered yeast

Overview

This innovative solution involves the use of genetically engineered Saccharomyces cerevisiae yeast to produce lactic acid at high yields, productivity, and titers. The process notably functions without the need for pH control, resulting in a final product with a pH below 3.0 and eliminating the production of gypsum, a common byproduct. The engineered yeast is equipped to convert starch into lactic acid without requiring commercial enzymes, offering a more sustainable and cost-effective alternative for lactic acid production.

Technical specifications

The core technology involves genetic modifications to the yeast, enabling it to express cell-wall attached enzymes: alpha-amylase, glucoamylase, and pullulanase. These enzymes facilitate the breakdown of starch into sugars, which the yeast then ferments into lactic acid. This method bypasses the need for external enzymatic additives, making the process more economical and environmentally friendly. The solution is adaptable for utilizing various sugar sources like glucose, fructose, and sucrose.

Technology readiness level

The technology is currently at TRL 4, indicating that it has been validated in a laboratory setting. Future development will focus on optimizing yeast strains for specific sugar streams and further refining enzyme expression to enhance activity. The anticipated timeline for these advancements is 22 months, including lab-scale validation and testing with gelatinized starch.