Anaerobic Degradation of Syringic Acid by an Adapted Strain of Rhodopseudomonas palustris

• J. Zachary Oshlag ^[2] ; Yanjun Ma ^[1] ; Kaitlin Morse ^[1] ; Brian T. Burger ^[1] ; Rachelle A. Lemke ^[1] ; Steven D. Karlen ^[3] ; Kevin S. Myers ^[1] ; Timothy J. Donohue ^[4] ; Daniel R. Noguera ^[2]
  1. [1] University of Wisconsin–Madison

     University of Wisconsin–Madison

     City of Madison, Estados Unidos

     
  2. [2] a Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, University of Wisconsin—Madison, Madison Wisconsin, USA; b Department of Civil & Environmental Engineering, University of Wisconsin—Madison, Madison, Wisconsin, USA
  3. [3] a Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, University of Wisconsin—Madison, Madison Wisconsin, USA; c Department of Biochemistry, University of Wisconsin—Madison, Madison, Wisconsin, USA
  4. [4] a Great Lakes Bioenergy Research Center, Wisconsin Energy Institute, University of Wisconsin—Madison, Madison Wisconsin, USA; d Department of Bacteriology, University of Wisconsin—Madison, Madison, Wisconsin, USA

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• Localización: Applied and Environmental Microbiology, ISSN 0099-2240, Vol. 86, Nº 3, 2020
• Idioma: inglés
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• Resumen

  • Lignin is the most abundant aromatic polymer on Earth and a resource that could eventually substitute for fossil fuels as a source of aromatic compounds for industrial and biotechnological applications. Engineering microorganisms for the production of aromatic-based biochemicals requires detailed knowledge of the metabolic pathways for the degradation of aromatics that are present in lignin. Our isolation and analysis of a Rhodopseudomonas palustris strain capable of syringic acid degradation reveal a previously unknown metabolic route for aromatic degradation in R. palustris. This study highlights several key features of this pathway and sets the stage for a more complete understanding of the microbial metabolic repertoire required to metabolize aromatic compounds from lignin and other renewable sources.