High and efficient isomaltulose production using an engineered Yarrowia lipolytica strain

[Display omitted] •Exogenous sucrose isomerase was successfully expressed in Y. lipolytica.•SIase in Y. lipolytica showed high activity, stability, and product specificity.•Isomaltulose concentration was highest (572.1 g/L) in a 10-L fermentor.•Recombinant SIase secretion was coupled to enzymatic catalysis in a 2-stage process. Isomaltulose is an ideal functional sweetener and has been approved as a safe sucrose substitute. It is produced mainly through sucrose isomerization catalyzed by sucrose isomerase. Here, to produce food-grade isomaltulose and improve its yield, the sucrose isomerase gene from Pantoea dispersa UQ68J was overexpressed in the non-pathogenic yeast Yarrowia lipolytica. When the engineered strain, S47, was fermented on 600 g/L sucrose in a 10-L bioreactor, a maximum isomaltulose concentration of 572.1 g/L was achieved. Sucrose isomerase activity was 7.43 U/mL, and yield reached 0.96 g/g. Moreover, monosaccharide byproducts were simultaneously transformed into intracellular lipids, thus reducing the production of undesirable compounds and resulting in high isomaltulose purity (97.8%) in the final broth. In summary, the bioprocess employed in this study provides an efficient alternative strategy for isomaltulose production.