Academic literature on the topic 'Fermentation pathways'

Cette étude vise à étudier l'effet de la composition de substrats organiques solides sur les performances de production d'hydrogène, les voies métaboliques associées et les changements des communautés microbiennes dans un réacteur discontinu (sCSTR). L'hydrogène est un vecteur énergétique idéal qui a gagné en intérêt scientifique au cours de la dernière décennie. L'H2 produit par voie biologique, ou biohydrogène, peut être produit par des procédés de fermentation sombre où les déchets organiques sont traités et avec la production de molécules à haute valeur ajoutée. Cependant, l'effet de la composition des déchets organiques solides sur la production de biohydrogène dans la fermentation sombre n'a pas encore été clairement élucidé. Au cours de cette étude, une revue bibliographique a été réalisée sur la production d'hydrogène à partir de déchets agricoles. Cette revue montre qu'une large gamme de performances en hydrogène peut être observée principalement en raison de la variabilité dans les compositions en même type de substrats et des conditions expérimentales appliquées. Après avoir optimisé un protocole de test de potentiel biohydrogène (BHP), une grande variété de substrats organiques solides visant à couvrir un grand panel de déchets a été testée pour fournir des données comparables à analyser. Les résultats d'une régression PLS ont montré que seuls les sucres solubles ou facilement disponibles éteint corrélaient avec la production d'hydrogène. En outre, les rendements d'hydrogène corrélaient aussi bien avec l'accumulation de butyrate, principale voie productrice de bioH2. Un modèle prédictif du rendement en hydrogène en fonction de la teneur en sucres a été proposé. Ensuite, des expériences ont été menées en réacteur semi-continu (sCSTR) avec le topinambour comme substrat solide. Il a été montré qu'une faible charge organique favorisait une production continue d'hydrogène tandis que l'accroissement de la charge organique introduisait la présence de voies concurrentes à la production d'hydrogène. De plus, les profils des empreintes moléculaires basées sur l'ADNr 16s ont montré que l'augmentation de la charge organique avait un impact significatif sur la diversité microbienne en favorisant l'implantation de microorganismes ne produisant pas d'hydrogène tels que des bactéries lactiques<br>This study aims to investigate the effect of solid substrates composition on hydrogen production performances, metabolic pathways and microbial community changes in batch reactor and their dynamics in semi continuous reactors (sCSTR). Hydrogen is an ideal energy carrier which has gained scientific interest over the past decade. Biological H2, so-called biohydrogen, can especially be produced by dark fermentation processes concomitantly with value-added molecules (i.e. metabolic end-products), while organic waste is treated. However, the effect of solid organic waste composition on biohydrogen production in dark fermentation has not yet been clearly elucidated. In this study, a bibliographic review was made on hydrogen production from agricultural waste. This survey on literature showed that diverse performances were reported on hydrogen production due to the variability in substrate compositions and experimental conditions. After having optimized a protocol of biohydrogen potential test (BHP), a wide variety of organic solid substrates aiming to covering a large range of solid waste was tested to provide a comparable data analysis. The results of a PLS regression showed that only soluble carbohydrates or easily available carbohydrates correlated with hydrogen production. Furthermore, hydrogen yields correlated as well with butyrate H2-producing pathway which is consistent with the literature knowledge. A predictive model of hydrogen yield according to carbohydrate content was proposed. Then, experiments were carried out in sCSTR with Jerusalem artichoke tubers as a case study. It was shown that low organic loading rate favored continuous hydrogen production while higher organic loading introduced hydrogen competition pathways and decreased the overall hydrogen yields. Moereover, 16S rRNA gene based CE-SSCP profiles showed that increasing OLR had a significant effect on the microbial diversity by favoring the implementation of microorganisms not producing hydrogen, i.e. lactic acid bacteria

Mercury (Hg) is a global pollutant and potent neurotoxin that bioaccumulates in aquatic and terrestrial food webs as monomethylmercury (MeHg). Anaerobic microbes are largely responsible for MeHg production, which depends on the bioavailability of inorganic Hg substrates to methylators. Hg redox cycling pathways such as Hg reduction play a key role in determining Hg’s availability in the environment. Although abiotic photochemical Hg reduction typically dominates in oxic surface environments, Hg reduction pathways mediated by photosynthetic and anaerobic microbes are thought to play an important role in anoxic habitats where light is limited and MeHg production occurs. Currently, the physiological mechanisms driving phototrophic and anaerobic Hg reduction remain poorly understood. The main objective of my thesis is to provide mechanistic details on novel anaerobic and phototrophic Hg reduction pathways. I used a combination of physiological, biochemical and trace Hg analytical techniques to study Hg reduction pathways in a variety of anaerobic and photosynthetic bacteria. I demonstrated that Hg redox cycling was directly coupled to anoxygenic photosynthesis in aquatic purple non-sulphur bacteria that reduced HgII when cells incurred a redox imbalance. I discovered that terrestrial fermentative bacteria reduced Hg through pathways that relied on the generation of reduced redox cofactors. I also showed that sulphur assimilation controlled Hg reduction in an anoxygenic phototroph isolated from a rice paddy. In addition, I developed methods to explore cryptic anaerobic Hg redox cycling pathways using Hg stable isotope fractionation. At its core, my thesis underscores the intimate relationship between cell redox state and microbial Hg reduction and suggests a wide diversity of microbes can participate in anaerobic Hg redox cycling.

Thesis (PhD (Wine Biotechnology))--University of Stellenbosch, 2011.<br>Includes bibliography.<br>ENGLISH ABSTRACT: Alcoholic fermentation, and especially wine fermentation, is one of the most ancient microbiological processes utilized by man. Yeast of the species Saccharomyces cerevisiae are usually responsible for most of the fermentative activity, and many data sets clearly demonstrate the important impact of this species on the quality and character of the final product. However, many aspects of the genetic and metabolic processes that take place during alcoholic fermentation remain poorly understood, including the metabolic processes that impact on aroma and flavour of the fermentation product. To contribute to our understanding of these processes, this study took two approaches: In a first part, the initial aim had been to compare two techniques of transcriptome analysis, DNA oligo-microarrays and Serial Analysis of Gene Expression (SAGE), for their suitability to assess wine fermentation gene expression changes, and in particular to assess their potential to, in combination, provide combined quantitative and qualitative data for mRNA levels. The SAGE methodology however failed to produce conclusive data, and only the results of the microarray data are shown in this dissertation. These results provide a comprehensive overview of the transcriptomic changes during model wine fermentation, and serve as a reference database for the following experiments and for future studies using different fermentation conditions or genetically modified yeast. In a second part of the study, a screen to identify genes that impact on the formation of various important volatile aroma compounds including esters, fatty acids and higher alcohols is presented. Indeed, while the metabolic network that leads to the formation of these compounds is reasonably well mapped, surprisingly little is known about specific enzymes involved in specific reactions, the genetic regulation of the network and the physiological roles of individual pathways within the network. Various factors that directly or indirectly affect and regulate the network have been proposed in the past, but little conclusive evidence has been provided. To gain a better understanding of the regulations and physiological role of this network, we took a functional genomics approach by screening a subset of the EUROSCARF strain deletion library, and in particular genes encoding decarboxylases, dehydrogenases and reductases. Thus, ten genes whose deletion impacted most significantly on the aroma production network and higher alcohol formation were selected. Over-expression and single and multiple deletions of the selected genes were used to genetically assess their contribution to aroma production and to the Ehrlich pathway. The results demonstrate the sensitivity of the pathway to cellular redox homeostasis, strongly suggest direct roles for Thi3p, Aad6p and Hom2p, and highlight the important role of Bat2p in controlling the flux through the pathway.<br>AFRIKAANSE OPSOMMING: Alkoholiese fermentasie, en veral die maak van wyn, is een van die vroegste mikrobiologiese prosesse wat deur die mensdom ingespan is. Die gisspesie Saccharomyces cerevisiae is gewoonlik grotendeels verantwoordelik vir die fermentasie and verskeie vorige studies het gedemonstreer dat hierdie spesie ‘n baie belangrike rol speel in die uiteindelike kwaliteit en karakter van die voltooide produk. Nieteenstaande die feit is daar steeds baie aspekte van beide die genetiese en metaboliese prosesse wat plaasvind tydens alkoholiese fermentatsie wat nog swak verstaan word, insluitende metaboliese padweë wat ‘n impak het op die smaak en aroma van die fermentasie produk. Om ons kennis van die veld uit te brei het die studie twee aanslae geneem: In die eerste geval is gepoog om twee tegnieke van transkriptoom analiese, nl. DNA oligomikro- arrays en Serial Analysis of Gene Expression (SAGE) te bestudeer vir hul vermoë om geen ekspressie veranderinge tydens wynfermentasie te ondersoek en meer spesifiek om hul potensiaal om ‘n kombinasie van kwantitatiewe sowel as kwalitatiewe data met betreking to mRNA vlakke te produseer. Die SAGE metode kon egter geen betroubare resultate produseer nie en dus word slegs die resultate van die mikro-array eksperimente in die tesis bespreek. Die resultaat is ‘n geheeloorsig oor die geenekspressie veranderinge wat so ‘n wyngis tydens alkoholiese fermentasie ondergaan en dien as ‘n verwysingsraamwerk vir toekomstige studies met geneties gemodifiseerde gis of selfs verskillende fermentasieparameters. Die tweede deel van die studie het gefokus op die identifikasie van gene wat ‘n impak het op die vorming van belangrike, vlugtige aroma komponente, o. a. Esters vetsure en hoër alkohole d.m.v. ‘n siftingseksperiment. Alhoewel daar redelik baie inligting is oor die onderligende metaboliese netwerke wat lei tot die vorming van die verbindings, is daar min kennis van die genetiese regulasie van die netwerk en die fisiologiese rol van individuele padweë wat die netwerk vorm. Verskeie faktore – wat of die netwerk direk of indirek affekteer – is al voorgestel, meer met min konkrete bewyse. Dus het ons gepoog om meer lig op die onderwerp te laat m.b.v. ‘n funksionele genoom aanslag deur ‘n siftingseksperiment te doen op ‘n subgroep (spesifiek gene wat kodeer vir dekarboksilase, dehidrogenase en reduktase ensieme) van die EUROSCARF delesiebiblioteek. Dus is tien gene geïdentifiseer – die delesie waarvan ‘n merkbare effek het op die aroma produksie netwerk en spesifiek die van hoër alkohole. Ooruitdrukkings en enkel en meervoudige delesie rasse van die tien gene is gemaak om d.mv. genetiese analiese, hulle rol in aroma produksie en die Ehrlich padweh uit te pluis. Die resultate toon dat hierdie padweg sensitief is teenoor die sellulêre redoks balans en dui op direkte rolle vir Thi3p, Aad6p en Hom2p, asook dat Bat2p ‘n baie belangrike rol speel in die werking van die padweg.

Mestrado em Biotecnologia<br>The current economy is still dominated by the fossil-based chemical industry that represents a nefarious contribution to the environment. To avoid the permanence of this industry, the necessity to optimize fermentations to cost-competitive processes started to arise. It is known that heterotrophic organisms can transform organic carbon into fermentation products with great economic interest. However, for most fermentations where sugars are used as carbon source, over one-third of the sugar carbon is lost to CO2. The CO2 evolves from the Embden-Meyerhof-Parnas (EMP) glycolysis decarboxylation reaction that converts pyruvate into acetyl-CoA. To overcome this carbon loss, one route to recapture evolved CO2 using the Wood-Ljungdahl carbon fixation pathway (WLP), in a process called anaerobic, non-photosynthetic (ANP) mixotrophy, was reviewed in the present work. The ANP mixotrophy is defined as the concurrent utilization of organic (for example, sugars) and inorganic (for example, CO2) substrates in a single organism. Comparing with the EMP glycolysis, this metabolism allows higher productivities and lower CO2 emissions during fermentations. With the purpose of increasing the biobutanol productivity in anaerobic ABE fermentations performed by Clostridium beijerickii NCIMB 8052, a genetic engineering strategy was designed to enable the ANP mixotrophic metabolism in this strain. Through a set of different fermentations and bioinformatic researches, it was concluded that Clostridium beijerickii NCIMB 8052 is not naturally capable of performing the ANP mixotrophic metabolism due to a group of genes, considered as essential for the WLP, that were found to be missing in this strain. Several cloning techniques were used to insert and overexpress, via plasmid, these genes into Clostridium beijerickii NCIMB 8052. At the end, none of the genes were successfully transformed.<br>Os organismos heterotróficos têm a capacidade de metabolizar carbono orgânico para gerar produtos de fermentação indispensáveis para a sociedade atual. Numa economia ainda dominada pela industria química à base de recursos fósseis, a urgência em otimizar e viabilizar os processos fermentativos é cada vez mais significativa. Em fermentações onde os açucares são utilizados como fonte principal de carbono, sabe-se que cerca de um terço do carbono proveniente do açúcar é perdido na forma de CO2. Este fenómeno deve-se a uma reação de descarboxilação, durante a via glicolítica Embden-Meyerhof-Parnas (EMP), responsável por converter o piruvato em acetil-CoA. Numa tentativa de colmatar estas perdas de carbono, o presente trabalho revê uma via alternativa para recapturar o CO2 desenvolvido usando o metabolismo de fixação de CO2 Wood-Ljungdahl (WLP), num processo chamado fermentação mixotrófica anaeróbia, não-fotossintética (ANP). O mixotrofismo ANP, definido como a utilização simultânea de substratos orgânicos (como açucares) e inorgânicos (como CO2) por um único organismo, evita as perdas de carbono, aumentando os rendimentos de produção e reduzindo as emissões de CO2 durante as fermentações. O objetivo deste trabalho foi o de tentar aumentar a produtividade de biobutanol em fermentações anaeróbias Acetona-Butanol-Etanol (ABE) realizadas pela bactéria Clostridium beijerickii NCIMB 8052. Para isso delineou-se uma estratégia de engenharia genética para ativar o metabolismo ANP mixotrófico na estirpe em causa. Através de um conjunto de diferentes fermentações experimentais e de diferentes análises bioinformáticas, concluiu-se que C. beijerickii NCIMB 8052 não é capaz de realizar o metabolismo mixotrófico ANP de forma natural e que isso se deve à ausência, no seu genoma, de um grupo de genes considerados essenciais para o funcionamento do metabolismo de WLP. Usaram-se várias técnicas de clonagem na tentativa de inserir os respetivos genes, via plasmídeo, em C. beijerickii NCIMB 8052, mas não foram obtidos os resultados esperados. Comprovou-se que nenhum dos genes de interesse foi clonado com sucesso

Recently, work in ethanol production is exploring the fermentation of syngas (primarily CO, CO2, and H2) following gasification of cellulosic biomass. The syngas fermentation by clostridium microbes utilizes the Wood-Ljungdahl metabolic pathway. Along this pathway, the intermediate Acetyl-CoA typically diverges to produce ethanol, acetic acid, and/or cell mass. To develop strategies for process optimization, a thermodynamic analysis was conducted that provided a detailed understanding of the favorability of the reactions along the metabolic pathway. Thermodynamic analysis provided identification of potentially limiting steps. Once these limiting reactions were identified, further thermodynamic analysis provided additional insights into the ways in which reaction conditions could be adjusted to improve product yield as well as minimize the effect of such bottlenecks. In this way, strategies to enhance product formation were effectively formed. A thermodynamic analysis regarding electron utilization suggested that it would be unlikely that H2 is utilized in favor of CO for electron production when both species are present. Therefore, CO conversion efficiency to products will be sacrificed during syngas fermentation since some of the CO will make electrons at the expense of product and cell mass formation. Furthermore, the analysis showed the thermodynamic difference of ethanol production, acetate production, and acetate to ethanol conversion, at varying reaction conditions, such as at different pH and redox potential levels. These differences were then incorporated into a strategy to optimize production of desired product, improve bioreactor design, and decrease the amount of by-product formed. Based on the thermodynamics analysis, experiments with varying experimental conditions were performed. The results showed that sulfide concentration in the media changed. In order to assess the effects of experimental conditions on syngas fermentation and decrease the experimental variability, experiments with controlled sulfide, redox potential, and pH were designed and the results indicated that these factors play key roles on cell growth, product formation and product distribution. Furthermore, experimental conditions had different effects on fermentation during different phases. For example, cell growth is much better at pH=5.8 than pH=4.5. However, the ethanol production rate at pH=4.5 is better than pH=5.8. A strategy involving controlling the pH and redox potential at different phases was effectively applied to improve ethanol production. This work provided significant insights on how varying experimental conditions can affect the syngas fermentation process.

Bioethanol, produced from organic waste as a second-generation biofuel, is an important renewable energy source. Here, recalcitrant carbohydrate sources, such as municipal and agricultural waste, and plants grown on land not suitable for food crops, are exploited. The thermophilic, Gram-positive bacterium Geobacillus thermoglucosidasius is naturally very flexible in its growth substrates and produces a variety of fermentation products, including lactate, formate, acetate and ethanol. TMO Renewables Ltd. used metabolic engineering to enhance ethanol production, creating the production strain TM242 (NCIMB 11955 ∆ldh, ∆pfl, pdhup). Ethanol yield has been increased to 82% of the theoretical maximum on glucose and up to 92% of the theoretical maximum on cellobiose. However, this strain still produces acetate, presumably derived from the overproduction of acetyl-CoA through the upregulated pdh gene encoding the pyruvate dehydrogenase complex. An alternative to the mixed fermentation pathway found in G. thermoglucosidasius is to introduce a homoethanologenic pathway. Yeast and a very limited range of mesophilic bacteria use the homoethanol fermentation pathway, which employs pyruvate decarboxylase (PDC) in conjunction with alcohol dehydrogenase (ADH), to convert pyruvate to ethanol. Despite extensive screening, no PDC has yet been identified in a thermophilic organism. Using the thermophile G. thermoglucosidasius as a host platform, we endeavoured to develop a thermophilic version of the homoethanol pathway for use in Geobacillus spp. This Thesis reports the in vitro characterization and crystal structure of one of the most thermostable bacterial PDCs from the mesophile Zymobacter palmae (ZpPDC) and describes strategies to improve expression of active PDC at high growth temperatures. This includes codon harmonization and the successful development of a PET (producer of ethanol) operon. Furthermore, ancestral sequence reconstruction was explored as an alternative engineering approach, but did not yield a PDC more thermostable than ZpPDC. In vitro ZpPDC is most active at 65°C with a denaturation temperature of 70°C, when sourced from a recombinant mesophilic host. Codon harmonization improved detectable PDC activity in G. thermoglucosidasius cultures grown up to 65°C by up to 42%. Pairing this PDC with G. thermoglucosidasius ADH6 produced a PET functional up to 65°C with ethanol yields of 87% of the theoretical maximum on glucose. This increase in yield at temperatures of up to 15°C higher than previously reported for any PDC expressed.

Biofuel production via fermentation is produced primarily by fermentation of simple sugars. Besides the sugar fermentation route, there exists a promising alternative process that uses syngas (CO, H2, CO2) produced from biomass as building blocks for biofuels. Although syngas fermentation has many benefits, there are several challenges that still need to be addressed in order for syngas fermentation to become a viable process for producing biofuels on a large scale. One challenge is mass transfer limitations due to low solubilities of syngas species. The hollow fiber reactor (HFR) is one type of reactor that has the potential for achieving high mass transfer rates for biofuels production. However, a better understanding of mass transfer limitations in HFRs is still needed. In addition there have been relatively few studies performing actual fermentations in an HFR to assess whether high mass transfer rates equate to better fermentation results. Besides mass transfer, one other difficulty with syngas fermentation is understanding the role that CO and H2 play as electron donors and how different CO and H2 ratios effect syngas fermentation. In addition to electrons from CO and H2, electrodes can also be used to augment the supply of electrons or provide the only source of electrons for syngas fermentation. This work performed an in depth reactor comparison that compared mass transfer rates and fermentation abilities. The HFR achieved the highest oxygen mass transfer coefficient (1062 h-1) compared to other reactors. In fermentations, the HFR showed very high production rates (5.3 mMc/hr) and ethanol to acetic acid ratios (13) compared to other common reactors. This work also analyzed the use of electrons from H2 and CO by C. ragsdalei and to study the effects of these two different electron sources on product formation and cell growth. This study showed that cell growth is not largely effected by CO composition although there must be at least some minimum amount of CO present (between 5-20%). Interestingly, H2 composition has no effect on cell growth. Also, more electron equivalents will lead to higher product formation rates. Following Acetyl-CoA formation, H2 is only used for product formation but not cell growth. In addition to these studies on electrons from H2 and CO, this work also assessed the redox states of methyl viologen (MV) for use as an artificial electron carrier in applications such as syngas fermentation. A validated thermodynamic model was presented in order to illustrate the most likely redox state of MV depending on the system setup. Variable MV extinction coefficients and standard redox potentials reported in literature were assessed to provide recommended values for modeling and analysis. Model results showed that there are narrow potential ranges in which MV can change from one redox state to another, thus affecting the potential use as an artificial electron carrier.

Les fermentations alcooliques peuvent s’accompagner de phénomènes de mortalité des levures entraînant des fermentations languissantes ou stoppées. Les mécanismes sous-jacents de la mortalité des levures en conditions de limitation nutritionnelle au cours des fermentations alcoolique sont encore mal connus. Dans ce travail, nous avons abordé la mortalité des levures en référence au schéma conceptuel développé dans les études de vieillissement cellulaire qui ont montré que la résistance à la carence peut être influencée par la nature du nutriment limitant la croissance cellulaire. Nous avons étudié l’apparition de la mort cellulaire en analysant la capacité des levures à mettre en place une réponse appropriée à différentes carences nutritionnelles. Nous avons montré que plusieurs carences nutritionnelles (acide oléique, ergostérol, acide pantothénique et acide nicotinique) entraînent une perte de viabilité de façon dépendante de l’azote. Nous avons démontré que la voie de signalisation azotée TOR/Sch9 est impliquée dans la mise en place de cette mort cellulaire. Dans de telles conditions, les levures n’acquièrent pas de résistance au stress du fait d’une modification à un niveau post-transcriptionnel. Nous avons examiné la capacité de différentes sources d’azote à entraîner la mort cellulaire, et nous avons montré qu’elles agissent différemment sur la mort cellulaire et que le NH4+ a une forte capacité à induire la mortalité. Enfin, les approches QTL nous ont permis d’identifier plusieurs régions contrôlant la mort cellulaire en limitation en acide oléique et acide pantothénique, cohérent avec un contrôle multigénique. 3 régions QTL communes à ces deux limitations ont été identifiées, ce qui suggère des mécanismes communs de contrôle de la survie des levures dans ces deux conditions de carences nutritionnelles<br>Yeast cell death can occur during wine alcoholic fermentation and lead to sluggish or stuck fermentations. The mechanisms underlying cell death during yeast starvation in alcoholic fermentations remain unclear. In this work we addressed yeast cell death using conceptual framework from ageing studies showing that yeast resistance to starvation can be influenced by the nature of the nutrient limiting cell growth. We examined cell death occurrence considering yeast cells ability to elicit an appropriate response to a set of nutrient limitations. We showed that several micronutrients limitations (oleic acid, ergosterol, pantothenic acid and nicotinic acid) trigger cell death in a nitrogen-dependent manner. We provide evidence that the nitrogen Tor/Sch9 signaling pathway is involved in triggering cell death. In such conditions, yeast cells fail to acquire stress resistance given a restriction at a post-transcriptional level. We have examined the ability of different nitrogen sources to trigger cell death showing that they impact differentially on cell death and that NH4+ had a strong death inducing capacity. Finally, the QTL approaches allowed the mapping of a set of loci controlling cell death under oleic acid and pantothenic acid starvation that are consistent with a multigenic control. 3 QTL regions appeared to be common to these two limitations which suggests some common control of the yeast survival in these two nutrient-limited situations

Ethanol from lignocellulosic biomass is a promising alternative to rapidly depleting oil reserves. However, natural recalcitrance of lignocelluloses to biological and chemical treatments presents major engineering challenges in designing an ethanol conversion process. Current methods for pretreatment and hydrolysis of lignocelluloses generate a mixture of pentose (C5) and hexose (C6) sugars, and several microbial growth inhibitors such as acetic acid and phenolic compounds. Hence, an efficient ethanol production process requires a fermenting microorganism not only capable of converting mixed sugars to ethanol with high yield and productivity, but also having high tolerance to inhibitors. Although recombinant bacteria and yeast strains have been developed, ethanol yield and productivity from C5 sugars in the presence of inhibitors remain low and need to be further improved for a commercial ethanol production. The overarching objective of this work is to transform Zymomonas mobilis into an efficient whole-cell biocatalyst for ethanol production from lignocelluloses. Z. mobilis, a natural ethanologen, is ideal for this application but xylose (a C5 sugar) is not its 'natural' substrate. Back in 1995, researches at National Renewable Energy Laboratory (NREL) had managed to overcome this obstacle by metabolically engineering Z. mobilis to utilize xylose. However, even after more than a decade of research, xylose fermentation by Z. mobilis is still inefficient compared to that of glucose. For example, volumetric productivity of ethanol from xylose fermentation is 3- to 4- fold lower than that from glucose fermentation. Further reduction or complete inhibition of xylose fermentation occurs under adverse conditions. Also, high concentrations of xylose do not get metabolized completely. Thus, improvement in xylose fermentation by Z. mobilis is required. In this work, xylose fermentation in a metabolically engineered Z. mobilis was markedly improved by applying the technique of adaptive mutation. The adapted strain was able to grow on 10% (w/v) xylose and rapidly ferment xylose to ethanol within 2 days and retained high ethanol yield. Similarly, in mixed glucose-xylose fermentation, the strain produced a total of 9% (w/v) ethanol from two doses of 5% glucose and 5% xylose (or a total of 10% glucose and 10% xylose). Investigation was done to identify the molecular basis for efficient biocatalysis. An altered xylitol metabolism with reduced xylitol formation, increased xylitol tolerance and higher xylose isomerase activity were found to contribute towards improvement in xylose fermentation. Lower xylitol production in adapted strain was due to a single mutation in ZMO0976 gene, which drastically lowered the reductase activity of ZMO0976 protein. ZMO0976 was characterized as a novel aldo-keto reductase capable of reducing xylose, xylulose, benzaldehyde, furfural, 5-hydroxymethyl furfural, and acetaldehyde, but not glucose or fructose. It exhibited nearly 150-times higher affinity with benzaldehyde than xylose. Knockout of ZMO0976 was found to facilitate the establishment of xylose fermentation in Z. mobilis ZM4. Equipped with molecular level understanding of the biocatalytic process and insight into Z. mobilis central carbon metabolism, further genetic engineering of Z. mobilis was undertaken to improve the fermentation of sugars and lignocellulosic hydrolysates. These efforts culminated in construction of a strain capable of fermenting glucose-xylose mixture in presence of high concentration of acetic acid and another strain with a partially operational EMP pathway.