Metabolic imbalance limits fermentation in microbes engineered for high-titer ethanol production

Abstract

Microbial strains engineered for high-titer ethanol production achieve lower maximum titers compared to native producers such as Zymomonas mobilis. A central unresolved question is why fermentation ceases before substrate has been exhausted by these strains. Here, we integrate metabolite profiling with thermodynamic analysis to examine this phenomenon in engineered strains of Escherichia coli and Thermoanaerobacterium saccharolyticum and compare them to Z. mobilis, a native ethanol producer. In the engineered strains, fermentation cessation coincided with marked pyruvate accumulation, due to a lack of ability to convert pyruvate to ethanol. This resulted in a local thermodynamic equilibrium at the pyruvate kinase reaction, as determined by Max-Min Driving Force (MDF) analysis. Relaxing constraints on pyruvate and related metabolites restored positive MDF values, implicating thermodynamic limitations as the underlying constraint. By contrast, Z. mobilis maintained a positive thermodynamic driving force throughout fermentation, suggesting that product titer is limited by a different mechanism in this organism. These findings establish a systems-level framework linking metabolite concentrations to pathway thermodynamics and highlight opportunities for improving microbial performance in ethanol and other bioproduction contexts.