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https://hdl.handle.net/2440/135843
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Type: | Journal article |
Title: | Construction of a synthetic Saccharomyces cerevisiae pan-genome neo-chromosome |
Author: | Kutyna, D.R. Onetto, C.A. Williams, T.C. Goold, H.D. Paulsen, I.T. Pretorius, I.S. Johnson, D.L. Borneman, A.R. |
Citation: | Nature Communications, 2022; 13(1):3628-1-3628-9 |
Publisher: | Nature Research (part of Springer Nature) |
Issue Date: | 2022 |
ISSN: | 2041-1723 2041-1723 |
Statement of Responsibility: | Dariusz R. Kutyna, Cristobal A. Onetto, Thomas C. Williams, Hugh D. Goold, Ian T. Paulsen, Isak S. Pretorius, Daniel L. Johnson, Anthony R. Borneman |
Abstract: | The Synthetic Yeast Genome Project (Sc2.0) represents the first foray into eukaryotic genome engineering and a framework for designing and building the next generation of industrial microbes. However, the laboratory strain S288c used lacks many of the genes that provide phenotypic diversity to industrial and environmental isolates. To address this shortcoming, we have designed and constructed a neo-chromosome that contains many of these diverse pan-genomic elements and which is compatible with the Sc2.0 design and test framework. The presence of this neo-chromosome provides phenotypic plasticity to the Sc2.0 parent strain, including expanding the range of utilizable carbon sources. We also demonstrate that the induction of programmable structural variation (SCRaMbLE) provides genetic diversity on which further adaptive gains could be selected. The presence of this neo-chromosome within the Sc2.0 backbone may therefore provide the means to adapt synthetic strains to a wider variety of environments, a process which will be vital to transitioning Sc2.0 from the laboratory into industrial applications. |
Keywords: | Chromosomes, Artificial, Yeast Saccharomyces cerevisiae Genome, Fungal Synthetic Biology |
Rights: | © The Author(s) 2022. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/ licenses/by/4.0/. |
DOI: | 10.1038/s41467-022-31305-4 |
Grant ID: | ARC |
Published version: | http://dx.doi.org/10.1038/s41467-022-31305-4 |
Appears in Collections: | Agriculture, Food and Wine publications |
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hdl_135843.pdf | Published version | 1.47 MB | Adobe PDF | View/Open |
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