The present invention relates to novel nucleic acid sequences encoding bacterial xylose isomerases that upon transformation of a eukaryotic microbial host cell, such as yeast, to confer to the host cell the ability of isomerising xylose to xylulose. The nucleic acid sequences encode xylose isomerases that originate from bacteria such as Eubacterium sp., Clostridium cellulosi and others. The invention further relates to fermentation processes wherein the transformed host cells ferment a xylose-containing medium to produce ethanol or other fermentation products.

A fungal cell is capable of producing high levels of fatty acids and fatty acid-derived products. The fungal cell comprises at least one modification to the endogenous fatty acid metabolism.

A fungal cell is capable of producing high levels of fatty acids and fatty acid-derived products. The fungal cell comprises at least one modification to the endogenous fatty acid metabolism.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

Disclosed are techniques and systems for producing microbials having anaplerotic oils that are rich in odd-chain fatty acids, and other beneficial components, at higher concentrations than those present in other natural dietary sources of OCFA, at lower cost, and higher production yield. Further, disclosed are examples of incorporation of these higher concentration OCFA products into food for human and non-human animal consumption.

The disclosure provides fused dimer constructs that enhance fatty acid production and methods for making the dimer constructs. The fused dimer comprises Fab A and/or FabZ enzymes.

The disclosure provides fused dimer constructs that enhance fatty acid production and methods for making the dimer constructs. The fused dimer comprises Fab A and/or FabZ enzymes.

Provided herein are methods, compositions, and non-naturally occurring microbial organism for preparing compounds such as α-butanol, butyric acid, succinic acid, 1,4-butanediol, 1-pentanol, pentanoic acid, glutaric acid, 1,5-pentanediol, 1-hexanol, hexanoic acid, adipic acid, 1,6-hexanediol, 6-hydroxy hexanoic acid, ε-Caprolactone, 6-amino-hexanoic acid, ε-Caprolactam, hexamethylenediamine, linear fatty acids and linear fatty alcohols that are between 7-25 carbons long, linear alkanes and linear α-alkenes that are between 6-24 carbons long, sebacic acid and dodecanedioic acid comprising: a) converting a C.sub.N aldehyde and pyruvate to a C.sub.N+3 β-hydroxyketone intermediate through an aldol addition; and b) converting the C.sub.N+3 β-hydroxyketone intermediate to the compounds through enzymatic steps, or a combination of enzymatic and chemical steps.

A long-chain composition has at least one long-chain alkane selected from the group consisting of C9-18 linear or branched alkanes and at least one long-chain carboxylic acid selected from the group consisting of C9-18 linear or branched, saturated or unsaturated aliphatic monocarboxylic acids. The mass ratio of the long-chain alkane to the long-chain carboxylic acid ranges from 1:1 to 40:1. The long-chain composition has a higher fermentation degree or higher substrate utilization rate and the like, when used as a starting material in the production of long-chain dibasic acids via fermentation.

A long-chain composition has at least one long-chain alkane selected from the group consisting of C9-18 linear or branched alkanes and at least one long-chain carboxylic acid selected from the group consisting of C9-18 linear or branched, saturated or unsaturated aliphatic monocarboxylic acids. The mass ratio of the long-chain alkane to the long-chain carboxylic acid ranges from 1:1 to 40:1. The long-chain composition has a higher fermentation degree or higher substrate utilization rate and the like, when used as a starting material in the production of long-chain dibasic acids via fermentation.