Engineered Yeast Converts Methanol to D-lactic Acid

A study conducted by researchers from Osaka Metropolitan University reveals how yeast can be genetically engineered to produce D-lactic acid from methanol. The findings of the study, published in Biotechnology for Biofuels and Bioproducts, offer an alternative approach to reduce reliance on petroleum-based processes.

Lactic acid is an organic compound that comes in two forms, L-lactic acid and D-lactic acid, and is used in many applications in food, cosmetics, pharmaceuticals, and bioplastics. While L-lactic acid is widely available, D-lactic acid remains costly and less accessible, despite its key role in producing biodegradable plastics and pharmaceutical products.

The research team aimed to improve D-lactic acid production by using Komagataella phaffii, a yeast that metabolizes methanol. They tested various combinations of D-lactate dehydrogenase (D-LDH) genes and promoters in K. phaffii to enhance the efficiency of yeast. According to the lead author, Ryosuke Yamada, the engineered yeast produced 1.5 times more D-lactic acid than other methanol-based methods, achieving the highest yield ever reported using methanol as the sole carbon source.

For more information, read the article from Osaka Metropolitan University.