Somesh Mishra

Feb 7, 2024 | nature.com | Somesh Mishra |Sarang S. Bhagwat |Joshua D. Rabinowitz |Jeremy S. Guest |vijay Singh

Correction to: Nature Communications https://doi.org/10.1038/s41467-023-41616-9, published online 3 October 2023The original version of this Article contained an error in Fig. 2, in which the legends for “titer” and “productivity” were swapped. This has been corrected in both the PDF and HTML versions of the Article.

Oct 3, 2023 | nature.com | Somesh Mishra |Joshua D. Rabinowitz |Jeremy S. Guest |vijay Singh |Sarang S. Bhagwat

AbstractMicrobial production of succinic acid (SA) at an industrially relevant scale has been hindered by high downstream processing costs arising from neutral pH fermentation for over three decades. Here, we metabolically engineer the acid-tolerant yeast Issatchenkia orientalis for SA production, attaining the highest titers in sugar-based media at low pH (pH 3) in fed-batch fermentations, i.e. 109.5 g/L in minimal medium and 104.6 g/L in sugarcane juice medium.