Fermentation Methods For Producing Steviol Glycoside Using High Ph And Compositions Obtained Therefrom

Abstract

Disclosed are methods for producing steviol glycosides, such as rebaudioside D and rebaudioside M, using engineered yeast. In some embodiments, the methods include fermenting with a yeast at a high pH such as of about 5.8 or greater. In some embodiments, the methods can be carried out by first growing the yeast at a lower first pH, and then adjusting the pH to a higher pH.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Application No. 62/168,345 filed May 29, 2015, which is herein incorporated by reference in its entirety.

REFERENCE TO SEQUENCE LISTING

[0002] This application contains references to amino acid sequences and/or nucleic acid sequences which have been submitted concurrently herewith as an ASCII text file entitled "CAR0210WO_Sequence_Listing.txt," created on May 27, 2016, and having a size of 92 KB. The sequence listing is hereby incorporated by reference in its entirety pursuant to 37 C.F.R. .sctn. 1.52(e)(5).

FIELD

[0003] The present invention relates fermentation methods for producing steviol glycosides, fermentation compositions, and steviol glycoside compositions produced by fermentation.

BACKGROUND

[0004] Sugars, such as sucrose, fructose and glucose, are utilized to provide a pleasant taste to beverages, foods, pharmaceuticals, and oral hygienic/cosmetic products. Sucrose, in particular, imparts a taste preferred by consumers. Although sucrose provides superior sweetness characteristics, it is caloric. Non-caloric or lower caloric sweeteners have been introduced to satisfy consumer demand, and there is desire for these types of sweeteners that have favorable taste characteristics.

[0005] Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. Stevia-based sweeteners may be obtained by extracting one or more sweet compounds from the leaves. Many of these compounds are steviol glycosides, which are glycosides of steviol, a diterpene compound. These diterpene glycosides are about 150 to 450 times sweeter than sugar. Steviol glycosides differ from each other by sweetness power as well as other sensory features contributing to taste quality such as bitterness, lingering aftertaste and the like. See Kinghorn, A. D., Stevia: The genus Stevia, Taylor & Francis, London (2002).

[0006] Examples of steviol glycosides are described in WO 2013/096420 (see, e.g., listing in FIG. 1); and in Ohta et. al., "Characterization of Novel Steviol Glycosides from Leaves of Stevia rebaudiana Morita," J. Appl. Glycosi., 57, 199-209 (2010) (See, e.g., Table 4 at p. 204). Structurally, the diterpene glycosides are characterized by a single base, steviol, and differ by the presence of carbohydrate residues at positions C13 and C19, as presented in FIGS. 2a-2k. See also PCT Patent Publication WO 2013/096420.

[0007] Typically, on a dry weight basis, the four major steviol glycosides found in the leaves of Stevia are dulcoside A (0.3%), rebaudioside C (0.6-1.0%), rebaudioside A (3.8%) and stevioside (9.1%). Other glycosides identified in Stevia extract include one or more of rebaudioside B, D, E, F, G, H, I, J, K, L, M, N, O, steviolbioside and rubusoside.

[0008] While the major steviol glycoside Reb A is commonly used as sweetener in beverage applications it has off-taste issues. More recently, there has been focus on certain minor steviol glycosides which have better taste properties. For example, rebaudioside M has higher sweetness intensity and is more potent than other steviol glycosides (e.g., see Prakash, I., et al. (2013) Nat. Prod. Commun., 8: 1523-1526, and WO 2013/096420). Rebaudioside D tastes about 200-220 times sweeter than sucrose and in a sensory evaluation it had a slow onset of sweetness and was very clean, namely sweeter overall than sucrose, less sweet lingering aftertaste compared to sucrose (e.g., see Prakash, I., et al. (2012) Int. J. Mol. Sci., 13:15126-15136).

[0009] Molecular techniques have been used to prepare recombinant organisms capable of synthesizing steviol glycosides via fermentation. For example, recombinant strains of S. cerevisiae having multiple transgenes encoding enzymes involved in steviol glycoside synthesis have been used for the production of rebaudioside M and rebaudioside D (see, for example, WO2014/122227).

SUMMARY

[0010] The present invention generally relates to methods for producing steviol glycosides using engineered yeast, as well as fermentation compositions, and fermentation products that include one or more steviol glycosides. Fermentation conditions of the disclosure can promote increased production of steviol glycosides from the engineered yeast, and can also provide desirable steviol glycoside ratios, such as fermentation compositions that have high rebaudioside D to rebaudioside M ratios. For example, in some embodiments of the invention, a fermentation composition may include a ratio of rebaudioside D to rebaudioside M of 1:20 or greater. In still other embodiments, the ratio of rebaudioside D to rebaudioside M is in the range of 1:20 to 1:1. In other embodiments, the ratio of rebaudioside D to rebaudioside M at a second pH is greater than a ratio of rebaudioside D to rebaudioside M produced when an engineered yeast is maintained at the first pH throughout fermentation.

[0011] In one embodiment, the invention provides a method for producing steviol glycoside which involves changing the medium to a higher pH condition during fermentation for production of the steviol glycoside(s).

[0012] The method includes a step of growing engineered yeast in a first medium at a first pH, wherein the engineered yeast are capable of producing one or more steviol glycoside(s). An "engineered yeast" refers to yeast cells having at least one exogenous DNA sequence that is introduced into the cell, either integrated into the cell's genome or present on an extrachromosomal construct, such as a plasmid or episome. Next, a composition is added to the first medium to provide a second medium having a second pH that is greater than the first pH. In the second medium the engineered yeast is fermented to produce the one or more steviol glycoside(s). The composition added to the medium can include a nitrogen-containing compound, such as one selected from ammonium hydroxide, urea, ammonium sulfate. The composition added to the medium can be used to control the pH. The pH can also be controlled by a non-nitrogen containing base, such as potassium hydroxide or sodium hydroxide or calcium hydroxide and supplementing the nitrogen in the medium with a yeast nitrogenous base, ammonium sulfate, urea, yeast extract or other nitrogen containing nutrients.

[0013] In the second medium, the pH can be adjusted to greater than about 5, greater than about 5.5, or greater than about 5.8, such as in the range of about 5.8 to 7.5 or 5.8 to 6.2. The nitrogen-containing compound added to the medium can be a base, such as ammonium hydroxide, and be used to form the second, higher, pH condition. Alternatively, a nitrogen-containing compound can be used with a non-nitrogen base to provide the higher pH. The nitrogen-containing compound, such as yeast extract, ammonium hydroxide, urea, ammonium sulfate, or combinations thereof, can be the predominant nitrogen component in the second medium during fermentation conditions. The non-nitrogen bases can include potassium hydroxide, sodium hydroxide, and calcium hydroxide.

[0014] An exemplary method involves (a) growing the engineered yeast in a medium having a carbohydrate (e.g., glucose) at a lower pH, such as below 5.8, and then (b) adding a composition with a nitrogen-containing compound, such as ammonium hydroxide, urea, ammonium sulfate, or combinations thereof, and optionally a non-nitrogen containing base, to the medium, along with additional carbohydrate, and optionally other fermentation compounds, to provide a medium having a pH of 5.8 or greater, and then fermenting the medium with the engineered yeast to produce steviol glycoside(s).

[0015] In another embodiment, the invention provides a method for producing steviol glycosides wherein a pH shift is not required, but rather optional. Accordingly, another embodiment is a method for producing steviol glycoside, where the method comprises a step of growing and fermenting a medium with an engineered yeast at a pH of 5.8 or greater in medium comprising a nitrogen source. The nitrogen source is selected from ammonium hydroxide, urea, and ammonium sulfate, yeast extract and one or a combination of these compounds is the primary nitrogen source during fermenting. During fermenting the engineered yeast produces one or more steviol glycoside(s). For example, the steviol glycosides include rebaudioside D, rebaudioside M or rebaudioside D and rebaudioside M. In some embodiments, the molar ratio of rebaudioside D to rebaudioside M is 1:20 or greater.

[0016] In another embodiment, the invention provides a method for increasing the production of a first, lower molecular weight steviol glycoside relative to a second, higher molecular weight steviol glycoside in an engineered yeast. The method includes a step of fermenting engineered yeast capable of producing one or more steviol glycoside(s) at a pH of 5.8 or greater in a fermentation medium, wherein the engineered yeast produces a ratio of the first and second steviol glycosides at pH of 5.8 or greater that is greater than a ratio of the first and second steviol glycosides produced at a pH that is less than 5.8. For example, the method can increase the ratio of the first and second steviol glycosides at pH of 5.8 or greater by about 10% or greater over the ratio when then engineered yeast are grown at the lower pH.

[0017] In another embodiment, the invention also provides compositions comprising steviol glycosides produced by a fermentation process. Accordingly, in another embodiment, the invention provides a composition obtained from a fermentation process comprising rebaudioside D and rebaudioside M, wherein the molar ratio rebaudioside D to rebaudioside M is 1:20 or greater.

DESCRIPTION OF THE DRAWINGS

[0018] FIG. 1 shows a representative mevalonate pathway.

[0019] FIG. 2 shows a representative non-mevalonate pathway.

[0020] FIG. 3 shows a representative pathway for steviol production.

[0021] FIG. 4 shows representative pathways for the biosynthesis of steviol glycosides from steviol.

DETAILED DESCRIPTION

[0022] Embodiments of the disclosure described herein are not intended to be exhaustive or to limit the invention to the precise forms disclosed in the following detailed description. Rather a purpose of the embodiments chosen and described is so that the appreciation and understanding by others skilled in the art of the principles and practices of the present invention can be facilitated.

[0023] Fermentation methods of the disclosure use engineered yeast capable of producing steviol glycosides. The engineered yeast capable of producing steviol glycosides can include one or more exogenous nucleic acids that encode enzyme(s) that promote formation of one or more steviol glycosides in the cell. For example, the engineered yeast can have a set of enzymes that provide a pathway for the synthesis of the steviol glycosides RebM and RebD.

[0024] As used herein, the term "steviol glycoside(s)" refers to glycosides of steviol. Exemplary steviol glycoside, include, but not are not limited to, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rebaudioside F, rebaudioside G, rebaudioside H, rebaudioside I, rebaudioside J, rebaudioside K, rebaudioside L, rebaudioside M, rebaudioside N, rebaudioside O, stevioside, steviolbioside, dulcoside A, rubusoside. Engineered yeast can produce steviol glycosides that are the same as steviol glycosides found in nature ("naturally occurring") as well as steviol glycosides that are not found in nature. Steviol glycosides can be formed in engineered yeast by enzymatic processes.

[0025] Structurally, steviol glycosides have a central molecular moiety, which is a single steviol base, and glucopyranosyl residues attached to the C13 and/or C19 atoms of the steviol base, according to the atom numbering on the base shown below. That is, glucopyranosyl residues represent groups R.sub.1 and R.sub.2 in the following formula:

##STR00001##

[0026] Table A below shows the various steviol glycosides and the corresponding R.sub.1 and R.sub.2 groups:

TABLE-US-00001 TABLE A Compound name R.sub.1 (C-19) R.sub.2 (C-13) Steviol H H Stevioside .beta.-Glu .beta.-Glu-.beta.-Glu (2->1) Rebaudioside A .beta.-Glu ##STR00002## Rebaudioside B H ##STR00003## Rebaudioside C .beta.-Glu ##STR00004## Rebaudioside D .beta.-Glu-.beta.-Glu (2->1) ##STR00005## Rebaudioside E .beta.-Glu-.beta.-Glu (2->1) .beta.-Glu-.beta.-Glu (2->1) Rebaudioside G .beta.-Glu .beta.-Glu-.beta.-Glu (3->1) Rebaudioside M ##STR00006## ##STR00007## Rebaudioside N ##STR00008## ##STR00009## Rebaudioside O ##STR00010## ##STR00011## Glu: glucose Rha: rhamnose

[0027] According to the current disclosure, steviol glycosides are produced in a process that includes fermenting the engineered yeast at a pH that is higher than typical yeast fermentation conditions. By comparison, the yeast Saccharomyces cerevisiae is typically fermented at a pH in the range of 4 to 5.

[0028] The method of the disclosure can use various yeast host cells engineered to provide a pathway to one or more steviol glycosides. Such cells used in the methods of the disclosure can be transformed with one or more DNA construct(s) encoding enzymes for steviol glycoside synthesis. Exemplary yeast that can be used for hosts for exogenous DNA constructs encoding steviol glycoside pathway enzymes, include, but are not limited to species of Candida, Kloeckera (Hanseniaspora), Kluyveromyces, Lipomyces, Pichia (Hansenula), Rhodotorula, Saccharomycete, Saccharomyces, Schizosaccharomyces, Torulopsis, Torulaspora, Yarrowia, and Zygosaccharomyces. Exemplary species are Candida albicans, Pichia pastoris, Saccharomyces cerevisiae, and Schizosaccharomyces pombe, and Yarrowia lipolytica. Further, host cells can also include genetic modifications other than those of the steviol glycoside pathway that may provide improved performance during fermentation.

[0029] The term "exogenous" refers to a molecule, such as a nucleic acid, or an activity, such as an enzyme activity, that is introduced into the host yeast. An exogenous nucleic acid can be introduced into the yeast host by well-known techniques and can be maintained external to the hosts chromosomal material (e.g., maintained on a non-integrating vector), or can be integrated into the yeast's chromosome, such as by a recombination event. Generally, the genome of an engineered yeast is augmented through the stable introduction of one or more recombinant genes. An exogenous nucleic acid can encode an enzyme, or portion thereof, that is either homologous or heterologous to the yeast. An exogenous nucleic acid can be in the form of a "recombinant gene or DNA construct" referring to a nucleic acid that is in one or more ways manipulated through molecular techniques to be in a form that does not naturally exist.

[0030] The term "heterologous" (e.g., "non-native") refers to a molecule or activity that is from a source that is different than the referenced molecule or organism. Accordingly, a gene or protein that is heterologous to a referenced organism is a gene or protein not found in that organism. In the context of the disclosure, a "heterologous glycosyltransferase" refers to a glycosyltransferase polypeptide that is different from any glycosyltransferase polypeptide that may be native to the host organism. For example, a specific glycosyltransferase gene found in a first species and exogenously introduced into a host yeast organism that is different than the first species is "heterologous" to the host yeast.

[0031] The engineered yeast can use an auxotrophic marker suitable for selecting for a transformant having a nucleic acid encoding a steviol glycoside pathway enzyme. The host yeast can include modifications (deletions, etc.) in one or more genes that control auxotrophies, such as LYS2, LEU2, HIS3, URA3, URA5, and TRP1. Using a host cell having a desired genetic background for introduction of one or more exogenous genes, one or more gene construct(s) is introduced into a cell to integrate into the genome, or to be stably maintained and allow for expression. Methods for introducing a gene construct into a host cell include transformation, transduction, transfection, co-transfection, and electroporation. In particular, yeast transformation can be carried out using the lithium acetate method, the protoplast method, and the like. The gene construct to be introduced may be incorporated into a chromosome in the form of a plasmid, or by insertion into the gene of a host, or through homologous recombination with the gene of a host. The transformed yeast into which the gene construct has been introduced can be selected with a selectable marker (for example, an auxotrophic marker as mentioned above). Further confirmation can be made by measuring the activity of the expressed protein, or the production of a bioproduct associated with the introduced gene(s) such as a steviol glycoside.

[0032] The transformation of exogenous nucleic acid sequences including the steviol pathway genes can be confirmed using methods well known in the art. Such methods include, for example, nucleic acid analysis such as Northern blots or polymerase chain reaction (PCR) amplification of mRNA, or immunoblotting for expression of gene products, or other suitable analytical methods to test the expression of the introduced nucleic acid sequences or their corresponding gene product. It is understood by those skilled in the art that the exogenous nucleic acid is expressed in a sufficient amount to produce the desired product, and it is further understood that expression levels can be optimized to obtain sufficient expression using methods well known in the art and as disclosed herein.

[0033] The terpenoid compounds isopentenyl diphosphate (IPP) and dimethylallyl diphosphate (DMAPP) can serve as chemical precursors to steviol glycosides in an engineered yeast. Some organisms, including plants, insect, and some microbial species, have a mevalonate (MVA) pathway that converts acetyl-CoA through a series of chemical intermediates to IPP and DMAPP. Some organisms produce IPP and DMAPP through the non-mevalonate pathway (also known as the methyl D-erythritol 4-phosphate or MEP pathway) starting with glyceraldehyde-3-phosphate (G3P) and pyruvate (PYR).

[0034] The yeast Saccharomyces cerevisiae naturally expresses genes of the mevalonate pathway. Mevalonate pathway genes that encode enzymes that include: (a1) acetoacetyl CoA thiolase (EC 2.3.1.9), (b1) 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) synthase (EC 4.1.3.5); (c1) HMG-CoA reductase (EC 1.1.1.34); (d1) mevalonate kinase (EC 2.7.1.36); (e1) phosphomevalonate kinase (EC 2.7.4.2); and (f1) mevalonate diphosphate decarboxylase (EC 4.1.1.33). Enzymes of the mevalonate pathway converts acetyl-CoA to IPP as follows: acetyl-CoA.fwdarw.acetoacetyl-CoA.fwdarw.3-hydroxy-3-methylglutaryl-CoA.f- wdarw.mevalonate.fwdarw.mevalonate-5-phosphate.fwdarw.mevalonate-5-pyropho- sphate.fwdarw.IPP. See also FIG. 1

[0035] In some embodiments, the engineered yeast can include one or more modifications to increase the flux from acetyl-CoA to IPP and/or DMAPP, thereby providing an increased pool of IPP and/or DMAPP for use in a pathway to steviol. The modifications can include, for example, increasing expression or activity of one or more mevalonate pathway enzymes (a1)-(f1), such as by placing a nucleic acid encoding an enzyme that is homologous or heterologous to the yeast cell under the control of a promoter that provides increased expression, using multiple copies of the nucleic acid, and/or using a heterologous enzyme, a variant enzyme (e.g., one including one or more amino acid substitutions), or a variant heterologous enzyme that provides a higher level of enzymatic activity as compared to the native enzyme.

[0036] Alternatively, the non-mevalonate (MEP) pathway can be used to provide IPP and DMAPP as precursors to steviol glycoside production. The yeast Saccharomyces cerevisiae do not naturally express genes of the MEP pathway, but can optionally be engineered to provide MEP pathway genes. Theoretically, the MEP pathway is more energetically efficient generally because it loses less carbon as CO2 as compared to the MVA pathway (MEP pathway: 1 CO2/IPP; MVA pathway: 4 CO2/IPP; sugar as carbon source).

[0037] In particular, in the non-mevalonate (MEP) pathway compounds isopentenyl diphosphate (IPP), dimethylallyl diphosphate (DMAPP) are generated through a series of intermediates leading from glyceraldehydes-3-phosphate (G3P) and pyruvate (PYR), and a number of enzymes are responsible for this conversion. Enzymes involved in a biosynthetic pathway from G3P and PYR to IPP and DMAPP include (a2) 1-deoxy-D-xylulose-5-phosphate synthase (DXS), (b2) 1-Deoxy-D-xylulose-5-phosphate reductoisomerase (ispC)-, (c2) 4-diphosphocytidyl-2C-methyl-D-erythritol synthase (IspD), (d2) 4-diphosphocytidyl-2-C-methyl-D-erythritol kinase (IspE), (e2) 2C-Methyl-D-erythritol-2,4-cyclodiphosphate Synthase (IspF), (f2) 1-hydroxy-2-methyl-2-(E)-butenyl-4-diphosphate synthase (IspG), (g2) 4-hydroxy-3-methyl-2-(E)-butenyl-4-diphosphate reductase (IspH), and (h2) isopentenyl-diphosphate isomerase (IDI), see FIG. 2.

[0038] The methods of the disclosure for producing steviol glycoside(s) by fermentation can use engineered yeast that have one or more genetic modifications to increase the flux from G3P and PYR to IPP and/or DMAPP, thereby providing an increased pool of IPP and/or DMAPP for use in a pathway to steviol. The modifications can include, for example, increasing expression or activity of one or more enzymes (a2)-(h2), such as by placing a nucleic acid encoding an enzyme that is heterologous to the yeast cell under the control of a promoter that provides increased expression, using multiple copies of the nucleic acid, and/or using a heterologous enzyme, a variant enzyme (e.g., one including one or more amino acid substitutions), or a variant heterologous enzyme that provides a high levels of enzymatic activity.

[0039] The methods of the disclosure for producing steviol glycoside(s) by fermentation can use engineered yeast can also include a pathway to convert IPP and/or DMAPP to steviol. For example, in some aspects the engineered yeast can include exogenous nucleic acids expressing the following enzymes: (a3) geranyl geranyldiphosphate synthase (GGPPS), (b3) copalyl diphosphate synthase (CDPS), (c3) kaurene synthase (KS), (d3) kaurene oxidase (KO), and (e3) kaurenoic acid 13-hydroxylase (KAH). Enzymes of the mevalonate pathway convert IPP and/or DMAPP to steviol as follows: IPP/ DMAPP.fwdarw.geranyl geranyldiphosphate.fwdarw.copalyl diphosphate.fwdarw.kaurene.fwdarw.kaurenoic acid.fwdarw.steviol. (See FIG. 3) Exogenous nucleic acids encoding enzymes (a3)-(e3) that are heterologous to the yeast cell can be placed under the control of a promoter that provides increased expression, using multiple copies of the nucleic acid, and/or using a variant enzyme (e.g., one including one or more amino acid substitutions), or a variant heterologous enzyme that provides a high levels of enzymatic activity.

[0040] The methods of the disclosure for producing steviol glycoside(s) by fermentation can use engineered yeast having any pathway to convert steviol to a steviol glycoside. If more than one steviol glycoside pathway enzyme is present in the engineered yeast, the yeast may be able to produce different steviol glycosides. For example, the yeast may be able to produce two, three, four, five, six, seven, eight, nine, ten, or more than ten different steviol glycoside species.

[0041] The steviol glycoside pathway can include one or more uridine diphosphate (UDP) glycosyltransferases (UGTs) that mediate the transfer of glycosyl residues from activated nucleotide sugars to acceptor molecules. In the case of a steviol glycoside pathway, a monosaccharide unit can be transferred to a hydroxyl or carboxyl moiety on a steviol or steviol glycoside molecule, or to a hydroxyl group on a glucose group that is attached to the steviol base. See FIG. 4 UGTs have been classified into families and subfamilies based on sequence homology. See Li, et al., 2001, J. Biol. Chem. 276:4338-4343. A superfamily of over 100 genes encoding UGTs, each containing a 42 amino acid consensus sequence, has been identified in the model plant Arabidopsis thaliana, and genes encoding UGTs have also been identified in several other higher plant species.

[0042] Exemplary UDP-glucosyltransferase can be any UDP-glucosyltransferase capable of adding at least one glucose unit to the steviol and or steviol glycoside substrate to provide the target steviol glycoside. In one embodiment, the engineered yeast can include one or more UDP-glucosyltransferase selected from group UGT74G1 (SEQ ID NO: 1), UGT85C2 (SEQ ID NO: 2), UGT76G1 (SEQ ID NO: 3), UGT91D2 (SEQ ID NO: 4), and also UGTs having substantial identity (e.g. >85%, >75%, >65%, >55%, >45% and >35%) to these polypeptides. An engineered yeast can include one or more exogenous nucleic acid molecule(s) that code for these UGTs.

[0043] The engineered yeast can also include one or more UGT and UDP-glucose recycling enzyme(s). An exemplary UDP-glucosyltransferase capable of adding at least one glucose unit to rubusoside to form stevioside is UGT91D2 (SEQ ID NO: 4). An exemplary UDP-glucosyltransferase capable of adding at least one glucose unit to stevioside to form rebaudioside A is UGT76G1 (SEQ ID NO: 3). An exemplary UDP-glucosyltransferase capable of adding at least one glucose unit to rebaudioside A to form rebaudioside D is UGT91D2 (SEQ ID NO: 4). An exemplary UDP-glucosyltransferase capable of adding at least one glucose unit to rebaudioside D to form rebaudioside M is UGT76G1 (SEQ ID NO: 3).

[0044] Exemplary publications that describe engineered microorganisms for steviol glycoside production and steviol glycoside pathway enzymes include, for example, US2014/0357588, WO2014/193934, WO2014/193888, and WO2014/122227, each of which is incorporated herein by reference in their entirety.

[0045] In one embodiment, an engineered yeast useful for the production of steviol glycosides expresses the following enzymes: geranylgeranyl diphosphate synthase (GGPPS), ent-copalyl diphosphate synthase (CDPS), kaurene oxidase (KO), kaurene synthase (KS); steviol synthase (KAH), cytochrome P450 reductase (CPR), UGT74G1, UGT76G1, UGT91D2, UGT85C2 and a EUGT11. WO2014/122227 describes an engineered yeast strain that express these enzymes. The UDP-glucosyltransferases can be a gene encoding a polypeptide for example, UGT74G1 (SEQ ID NO: 1), UGT85C2 (SEQ ID NO: 2), UGT76G1 (SEQ ID NO: 3), UGT91D2 (SEQ ID NO: 4), and a EUGT11 (SEQ ID NO: 13); these genes encode polypeptides capable of carrying out a number of reactions such as a) a gene encoding a polypeptide capable of beta 1,2 glucosylation of the C2' of the 19-O glucose of a steviol glycoside; (b) a gene encoding a polypeptide capable of beta 1,2 glucosylation of the C2' of the 13-O-glucose of a steviol glycoside; (c) a gene encoding a polypeptide capable of beta 1,3 glucosylation of the C3' of the 19-O-glucose of a steviol glycoside; (d) a gene encoding a polypeptide capable of beta 1,3 glucosylation of the C3' of the 13-O-glucose of a steviol glycoside; (i) a gene encoding a polypeptide capable of glucosylation of the 13-OH of steviol or a steviol glycoside; (j) a gene encoding a polypeptide capable of glucosylation of the C-19 carboxyl of steviol or a steviol glycoside. For example, UGT85C2 carries out reaction (i); UGT74G1 carries out reaction (j); UGT91D2 carries out reactions (a; weakly), (b); UGT76G1 carries out reactions (c) and (d) EUGT11 carries out reactions (a), (b; less well).

[0046] Aspects of the disclosure can be described with reference to stages of cell culture. For example, the process may include one or more "stages" or "phases" of culturing the engineered yeast. For example, the process can include a "seed/growth phase". As used herein "seed phase" refers to a period during which the cells are grown in a medium to become acclimated to the medium components (carbohydrates, nitrogen source, salts, vitamins, trace metals) that will be used in the subsequent growth phase and to increase cell numbers. "Growth phase" as used herein refers to the period during which the cells multiply (e.g. exponentially). During the seed/growth phase, the engineered yeast can begin to multiply by budding, referred to as yeast division.

[0047] The seed/growth phase can be characterized by rapid multiplication of the engineered yeast. The seed/growth phase can be described in terms of the doubling times of the engineered yeast. In some embodiments of the disclosure, growth of the engineered yeast can be performed at a lower (first) pH (e.g., about 5.8 or below or about 5.0 or below), and then at a time later in the growth phase, or at time in the subsequent fermentation phase, the pH can be increased to a higher (second) pH (e.g., about 5.8 or greater or about 6.0 or greater). In other embodiments of the disclosure, growth of the engineered yeast can be performed at the higher (second) pH, and therefore an adjustment to a higher pH during the growth and fermentation phases is not required.

[0048] After the growth phase, the engineered yeast can enter a "fermentation phase" in which growth has at least slowed and the engineered yeast are actively assimilating carbohydrate and producing the desired product, e.g. steviol glycoside(s). As used herein "fermentation," "fermenting," or variants therefor is used to describe the phase of significant production of steviol glycoside(s) by converting a substrate with a yeast, which can occur in partially aerobic, aerobic or anaerobic conditions. In partially aerobic conditions, both fermentative and respiratory pathways can be active, and some cell growth may occur. In partially aerobic conditions the amount of oxygen consumed can be less than during the seed/growth phase. As used herein, the phrase "throughout the process" or "throughout" when used in reference to the various phases or treatments means from growth phase through formation of product.

[0049] In some modes of practice, the pH of the medium during the fermentation phase can be at the higher pH if the pH of the medium was increased during, or at the beginning of the growth phase. In other modes of practice, the pH can be adjusted to the higher pH at a predetermined point during the fermentation phase. If the pH is increased during fermentation, it is preferably increased closer to the beginning of the fermentation phase than the end of the fermentation phase, and more preferably at the beginning or very close to the beginning of the fermentation phase.

[0050] In some modes of practice, the pH of the medium during the growth phase is carried out at the same pH as the fermentation phase. For example, the growth phase is carried out at the higher (second) pH. For example, the higher (second) pH is from about 5.8 or greater.

[0051] In some embodiments, the method of the disclosure for producing steviol glycoside(s) involves altering the medium in which the engineered cells are in to a higher pH for fermentation and production of steviol glycoside(s). Therefore, a step in the method can involve growing the engineered yeast in a first medium at a first, lower pH (e.g., pH 5.8 or less or pH 5.0 or less) and then after a period of time at the first, lower, pH the engineered yeast are fermented in a medium at a second pH that is higher than the first pH. The engineered yeast are fermented at the second, higher, pH (e.g., pH 5.8 or greater, or pH 6.0 or greater) to produce the one or more steviol glycoside(s), and the higher pH conditions can result in increased amounts of steviol glycosides, as well as a shift to more desirable ratios of steviol glycosides among those produced.

[0052] The term "medium" refers to a liquid composition in which the engineered yeast can be maintained, can grow, can be fermented, or combinations thereof. A "medium" may also be referred to as a "broth" or "cell culture," and terms such as "starting" or "fermentation" may be used to more specifically define the medium and the cellular activity that is occurring therein. A medium can be defined with regards to the components present in the medium, and amounts thereof, such as carbon sources, including (a) carbohydrates such as glucose and starch products such as maltodextrin; (b) nitrogen sources, such as yeast nitrogen base, ammonium hydroxide, urea, ammonium sulfate, yeast extract or any combination thereof; (c) salts, such as potassium phosphate (monobasic, dibasic), magnesium sulfate, sodium chloride, and calcium chloride; (d) vitamins, such as biotin, calcium pantothenate, folic acid, (myo)-inositol, nicotinic acid, p-aminobenzoic acid, pyridoxine HCl, riboflavin, thiamine HCl, and citric acid; (e) trace metals such as boric acid, copper sulfate, cobalt chloride, calcium chloride, potassium iodide, ferric chloride, magnesium sulfate, manganese chloride, sodium molybdate, and zinc sulfate. Components in the medium can be defined on a dry weight basis. Further, the medium is water-based, or an "aqueous" composition. The medium can also be defined with regards to its pH, and biocompatible acids, bases, and buffers that are used to control the pH in the medium.

[0053] Fermentation of the engineered yeast can be performed using a medium that has a starch and/or sugar containing plant material derivable from any plant and plant part, such as tubers, roots, stems, leaves and seeds. Starch and/or sugar-containing plant materials can be obtained from cereal, such as barley, wheat, maize, rye, sorghum, millet, barley, potatoes, cassava, or rice, and any combination thereof. The starch-and/or sugar-containing plant material can be processed, such as by methods such as milling, malting, or partially malting. In some embodiments, medium (with higher pH or lower pH) includes a treated starch. For example, the medium for growth and/or fermentation can include a partially hydrolyzed starch. The partially hydrolyzed starch can include high molecular weight dextrins and high molecular weight maltodextrins. A partially hydrolyzed starch product can be used that has amounts of starch and starch degradation products within desired ranges beneficial for steviol glycoside production.

[0054] Optionally, a starch degrading enzyme can be added to the medium that includes a starch material in order to increase the concentration of monomeric sugars such as glucose that can be utilized by the engineered yeast. Exemplary starch-degrading enzymes include amylolytic enzymes such as glycoamylase and amylase.

[0055] In some modes of practice, fermentation can be carried out in medium that includes steviol-containing compounds. Such compounds can be directly used by the glucosyltransferases in the engineered yeast. For example, optionally, fermentation can be carried out in medium containing steviol, steviol-13-O-glucoside or steviol-19-O-glucoside. Using this medium, the microorganism may contain and express genes encoding a functional EUGT11 (SEQ ID NO: 13), a functional UGT74G1 (SEQ ID NO: 1), a functional UGT85C2 (SEQ ID NO: 2), a functional UGT76G1 (SEQ ID NO: 3), and a functional UGT91D2 (SEQ ID NO: 4). Compounds such as rebaudioside A, rebaudioside D, and rebaudioside M may be obtained from the fermentation medium. As another option, fermentation can be carried out in medium containing rubusoside. Using this medium, the microorganism may contain and express genes encoding a functional EUGT11 (SEQ ID NO: 13), a functional UGT76G1 (SEQ ID NO: 3), and a functional UGT91D2 (SEQ ID NO: 4). Compounds such as rebaudioside A, D, and M may be obtained from the medium following fermentation. The terms "rebaudioside DM", "Reb DM", and variations thereof, as used herein, refer to glycosides that are primarily rebaudioside D and rebaudioside M (hence, the "DM"), their related isomers (e.g. natural or synthetic), and/or salts thereof. This terminology format may be used for glycosides having any other combination of glycosides, for example, but not limited to Reb DA, Reb MA, Reb DMA and the like.

[0056] In some cases fermentation is carried out in industrial capacity fermenters in order to achieve commercial scale economic benefits and control. In an embodiment, the fermentation is carried out in a fermenter that has a capacity of about 10,000 liters or more.

[0057] The terms "first medium" and "second medium" (and optionally, "third," "fourth," fifth," etc., if necessary) may be used to describe aspects of the method of producing steviol glycosides. In one mode of practice, a first medium at a lower pH (e.g., less than 5.8 or less than 5.0) and containing the engineered cells is provided and engineered yeast therein are cultured for a period of time. Subsequently, a liquid composition free of cells (e.g., a "feed composition") is added to the first medium to provide a second medium having the same or a higher pH, which can be used for fermentation of the engineered yeast. The feed composition can be added to the first medium in a continuous or batch process. In a preferred mode of practice, the feed composition is added in a continuous process to more precisely control fermentation conditions in the medium. In some embodiments, the feed composition is the same composition of feed added to the first medium and added to the second medium.

[0058] As another example, a first medium at the low pH (e.g., less than 5.8 or less than 5.0) and including the engineered yeast can be cultured for a period of time. The first medium can then be added to a predetermined volume of a liquid composition free of cells in a batch or bulk step to create a second medium which has a higher pH (e.g., 5.8 or greater or 6.0 or greater), which can be used for fermentation of the engineered yeast and steviol glycoside production. It is understood that there are a variety of ways a second medium having a higher pH can be prepared starting with a first medium with a lower pH. Therefore, formation of the second medium can be by a process of "adding to," "adding into," or "mixing," using bulk or continuous addition of one or more feed components. The feed components can be in liquid or in solid form. In some cases formation of the second medium can be by a multi-step process. In other cases the formation of the first medium and the second medium has the higher pH of the second medium.

[0059] In some modes of practice, the first medium is present is a vessel, and then the pH of the medium is adjusted to provide a second medium at a higher pH, which is formed in the same vessel. In other modes of practice, the first medium is formed in a first vessel and then it is transferred to a second vessel wherein the second medium having a higher pH is formed by combining the first medium with other components or materials.

[0060] The first medium having a lower pH can be formed by adding a seed culture to a liquid composition that includes a carbohydrate(s), a nitrogen source, such as yeast nitrogen base, ammonium hydroxide, urea, ammonium sulfate, yeast extract or any combination thereof; salts, vitamins, and trace metals. In some modes of practice the first medium includes ammonium hydroxide, urea, ammonium sulfate, or combinations thereof, as the sole nitrogen source in the medium. An "initial" concentration of components in the first medium may be described, with an understanding that the concentration of components may decrease in the first medium over time as the engineered cells consume the components. When the second medium with the higher pH (e.g., 5.8 or greater, or 6.0 or greater) is formed, the ammonium hydroxide, urea, or ammonium sulfate can be the sole nitrogen source in the medium.

[0061] In some modes of practice, the first medium, such as the medium where yeast growth takes place, can have a pH less than about 6.0, less than about 5.9, less than about 5.8, less than about 5.7, less than about 5.6, less than about 5.5, less than about 5.4, less than about 5.3, less than about 5.2, less than about 5.1, less than about 5.0, such as in the range of about 3.0 to about 5.5, about 3.5 to about 5.3, or about 4.0 to about 5.0. An exemplary pH in the first medium is about 5.0. During the period of growth in the first medium, the pH may fluctuate. For example, growth of the yeast cells may cause the first medium to become more acidic after a period of time. Optionally, the pH in the first medium can be controlled by monitoring the pH over time, and, if necessary, adjusting the pH such as with a base or a buffer so it remains within a desired range during growth in the first medium. For example, the pH of the first medium can be controlled using a nitrogen-containing base, such as ammonium hydroxide so the pH is maintained in the range of about 4.8 to about 5.2. A nitrogen-containing base used in the first medium can be the same as a nitrogen-containing base used in the second medium (e.g., ammonium hydroxide), with a difference being that the base used in the second medium is at a higher concentration to provide a higher pH.

[0062] In some modes of practice, the first medium can have an initial concentration of glucose that is less than about 50 g/L, less than 25 g/L, such as in the range of about 5 g/L to about 50 g/L, or about 10 g/L to about 35 g/L. The glucose concentration in the first medium may also be defined relative to the glucose concentration in the second medium.

[0063] In exemplary modes of practice, growth in the first medium is performed at a temperature in the range of about 25-35.degree. C., or 28-32.degree. C., and most preferably at about 30.degree. C.

[0064] Also, growth of the engineered yeast can be performed with aeration, and with agitation.

[0065] For example, in the first medium and during the growth phase, aeration can be performed. Aeration may be described in terms of dissolved oxygen transfer rate to the medium in units of mg min.sup.-1 liter.sup.-1. (For example, see Anderlei, T., and Buchs, J. (2000) Biochem. Engin. J. 3478:1-6). A sparging technique that promotes the formation of fine gas bubbles can be performed to provide desired aeration. In some modes of practice, during the growth phase in the first medium, agitation and aeration is increased, such as in a stepwise manner. Aeration conditions can have an effect on the amount of oxygen dissolved in the medium, and therefore the oxygen available to the engineered yeast. The amount of oxygen uptake by the engineered yeast can be controlled by the rate at which oxygen is supplied and the formation of small oxygen bubbles in the medium, which can be achieved through agitation and/or sparging. Limited aeration can also be performed during the fermentation phase.

[0066] Growth of the engineered yeast in the first medium can be carried out for a desired period of time before adjusting to the second medium at the higher pH. In some modes of practice, growth of the engineered yeast in the first medium can be carried out for a desired period of time before adjusting to the second medium, where the first medium and second medium have the higher pH. For example, growth in the first medium can be carried out for a time of about two hours or greater, or about 10 hours or greater, such as a period of time in the range of about two hours to about 30 hours, or about 10 hours to about 24 hours. The time in the first medium may encompass all or part of the lag phase of growth, and all or part of the log (exponential) phase of growth of the engineered yeast. Further, during the time in the first medium at the lower pH, the engineered yeast can have a predetermined growth rate. For example, in the first medium the engineered yeast can have a doubling time in the range of about 2.31 hours to about 13.86 hours, or about 2.77 hours to about 7.3 hours. Alternatively, growth rate can be expressed as the dilution rate, which can be in the range of about 0.05-0.31/h, or about 0.095-0.251/h.

[0067] Growth of the engineered yeast can be performed to provide a desired amount of biomass. As used herein "biomass" refers to the weight of the engineered yeast, which can be measured in grams of dried cell weight per liter of medium (DCW/L). In some mode of practice, the engineered yeast are grown to a biomass amount of about 20 g dcw/L or greater, about 30 g dcw/L or greater, such as in the range of about 20 g dcw/L to about 120 g dcw/L, or about 40 g dcw/L to about 80 g dcw/L.

[0068] In forming the second medium, a base can be added to the first medium, which causes an increase from the lower pH to the higher pH. The time at which the base is added can be chosen based on aspects such as the time the engineered yeast have spent in the first medium, the concentration of components in the first medium at a particular time point, or the growth characteristics of the engineered yeast at a particular time point, or combinations of these aspects. In some modes of practice, the pH of the first medium is increased at a time at least halfway through the exponential (growth) phase of the engineered yeast in the first medium. For example, the pH of the first medium can be increased to about 5.8 or greater, or to about 6.0 or greater as the engineered yeast are coming out of the exponential phase, and their growth is slowing. Therefore, addition of base to raise the pH can be performed prior to the engineered yeast entering the fermentation phase with lower growth rates. Therefore, the pH of the medium can be increased following any significant production of steviol glycoside(s) from the engineered yeast in a fermentation period. However, the high pH conditions preferably encompass a period of fermentation that provides production of steviol glycoside(s) from the engineered yeast. Alternatively, addition of base to raise the pH can be performed after the engineered yeast enter the fermentation phase.

[0069] The base can be a nitrogen-containing base, such as ammonium hydroxide, or a non-nitrogen base suitable for use in a fermentation medium. A composition that includes a mixture of a nitrogen-containing base and a non-nitrogen-containing base can optionally be used. Other optional nitrogen-containing bases that can be used in the second medium can be anhydrous ammonia or an ammonium hydroxide/potassium hydroxide blend. Other optional non-nitrogen-containing bases that can be used in the second medium can be potassium hydroxide, sodium hydroxide, and calcium hydroxide. A composition that includes a nitrogen containing base in concentrated form (e.g., ammonium hydroxide up to about 15% (w/v) or greater) can be used to change the pH.

[0070] The base can be added to the first composition as a liquid composition, or can be added as a solid, for formation of the second medium. The base can be added to the first composition in a bulk method or a continuous process. In some modes of practice, the base is added in a continuous process to achieve a desired pH over a desired period of time. For example the change from the first pH to the second pH can be carried out over a short period of time (minutes), or longer times (hours), or any time in between. For example, the change can occur for a period of time in the range of about two minutes to about four hours, about five minutes to about four hours, or about 30 minutes to about three hours. In an exemplary mode of practice, a change from about pH 5.0 to about pH 7.0 can occur in a period of time in the range of about 30 minutes to about 180 minutes.

[0071] Formation of the second medium can also include providing a feed medium to the first medium. In some modes of practice, a base is added to the first medium to increase the pH from a lower to a higher pH, and then a feed composition is added to the medium at the higher pH. In other modes of practice, the feed medium includes a base and has a higher pH, and then when the feed medium is added to the first medium it increases the pH to provide the second medium. The feed medium, with or without base, can be the same or different than the first medium in which the engineered yeast are grown. In some embodiments, the feed medium added to the first medium is the same as the feed medium added to the second medium.

[0072] The feed medium can include a carbohydrate(s), a nitrogen source, such as yeast extract, ammonium hydroxide, urea, ammonium sulfate, or any combination thereof; salts, vitamins, and trace metals such. The concentration of the components in the feed medium can be greater than the concentration of components in the first medium so that when the feed medium is added it provides desired amounts of components in the second medium suitable for fermentation of the engineered yeast. In exemplary embodiments, the concentration of glucose in the feed medium or during fermentation(e.g. second medium) is kept in the range of about 0 g/L to about 5 g/L, or 0 g/L to about 2 g/L. In exemplary embodiments, the concentration of a nitrogen source (total amount) in the feed medium such as yeast extract, nitrogen base, ammonium hydroxide, urea, ammonium sulfate, is kept in the range of about 5 g/L to about 40 g/L. In exemplary embodiments, the concentration of salts (total amount) in the feed medium such as salts including magnesium sulfate in the range of about 0 g/L to about 12 g/L, and potassium phosphate in the range of about 0 g/L to about 22 g/L. In exemplary embodiments, the concentration of trace metals (total amount) in the feed medium is kept in the range of about 0 g/L to about 0.4 g/L, or 0 g/L to about 0.2 g/L.

[0073] During the period the engineered yeast are in the second medium, such as during a period of fermentation, the pH may fluctuate. However, the pH is preferably kept at about pH 5.8 or greater, or about pH 6.0 or greater, such as in the range of about pH 5.8 to about pH 8.0, pH 5.8 to about pH 7.5 or greater, about pH 6.0 to about pH 7.0, about 5.8 to about 6.5 or about 5.8 to about 6.2. During the period in the second medium, the pH can be monitored (e.g., periodically or continuously) and adjustments to the second medium can be made if the pH falls outside a desired range. For example, additional ammonium hydroxide can be added to the second medium if the pH drops below 5.8, so as to adjust the pH to about 5.8 or greater. In exemplary embodiments, approximately 0.17 kg to about 0.2 kg of 12% NH4OH is added during fermentation to maintain the pH at 5.0 and approximately 0.20 kg to about 0.24 kg of 12% NH4OH is added during fermentation to maintain the pH at 6.0. Approximately 1.18 kg to about 1.21 kg of feed medium is added during the feeding phase in a typical fermentation.

[0074] In exemplary embodiments, the glucose concentration was kept limiting by controlling flow rates of feed medium. A two-phase feeding strategy can include an initial exponential phase beginning at 10 hours with a growth rate for example of u=0.12 1/h while second feeding (or feed phase II) can start at 33 hours with a constant flow rate for example of 0.180 mls/minute. Feeding can continue until a final volume of about 1.95 liters can be obtained by about 120 hours. Other methods of feeding rates for producing the desired steviol glycosides are described in the application titled "Fermentation Methods for Producing Steviol Glycosides with Multi-phase Feeding," U.S. patent application Ser. No. 62/168,372, and International PCT application titled "Fermentation Methods for Producing Steviol Glycosides with Multi-phase Feeding," Attorney Docket No. N00293USP1 (CAR0212/WO) and filed concurrently with the present application, each application which are hereby incorporated by reference in their entirety.

[0075] The period of time the engineered yeast are present in the second medium can include a fermentation period carried out for an amount of time sufficient to produce a desired amount of steviol glycosides. For example, the second medium with higher pH can be formed at a time of 2 hours or later, 10 hours or later, or 24 hours or later, from an initial culturing of the engineered yeast, and can extend to up to a time of 150 hours, up to 96 hours, or up to 72 hours, from the initial culturing of the engineered yeast. Fermentation of the engineered yeast and production of the steviol glycoside(s) can begin at a point during residence of the engineered yeast in the second medium. Preferably most of the steviol glycoside (i.e., greater than 50%) is produced by the engineered yeast while in the in the second medium at the higher pH.

[0076] In exemplary modes of practice, fermentation and optionally growth in the second medium is performed at a temperature in the range of about 25-35.degree. C., or 28-32.degree. C., and most preferably at about 30.degree. C. Also, fermentation and optionally growth of the engineered yeast in the second medium can be performed with aeration, and with agitation.

[0077] Optionally, the pH in the second medium can be controlled by monitoring the pH over time, and, if necessary, adjusting the pH in the second medium such as with a base or a buffer so it remains within a desired range during fermentation. For example, the pH of the second medium can also be controlled using a nitrogen-containing base, such as ammonium hydroxide so the pH is maintained in at about 5.8 or greater, such as in the range of about pH 5.8 to about pH 7.5 or greater, about pH 6.0 to about pH 7.0, about 5.8 to about 6.5 or 5.8 to about 6.2. A nitrogen-containing base used in the second medium can be the same as the nitrogen-containing base used in the first medium (e.g., ammonium hydroxide).

[0078] The engineered yeast can be maintained in the second medium for a period of time sufficient to produce one or more steviol glycosides. For example, the engineered yeast can be present in the second medium for a period up to about 150 hours which can include growth and fermentation phases of the process. Exemplary periods in the second medium are in the range of about 20 hours to about 150 hours, about 30 hours to about 120 hours, or about 40 hours to about 90 hours. The period in the second medium can be most of the growth phase and all of the fermentation phase, a part of the growth phase and all of the fermentation phase, all of the fermentation phase, or most of the fermentation phase.

[0079] In another embodiment, the disclosure provides a method for producing a steviol glycoside using engineered yeast in which a higher pH condition is present at an early point in the process, such as at the outset of the growth phase. For example, both the growth and fermentation phases of the process can be in a medium having a pH of 5.8 or greater, about pH 6.0 or greater, such as in the range of about pH 5.8 to about pH 8.0, pH 5.8 to about pH 7.5 greater, about pH 6.0 to about pH 7.0, about 5.8 to about 6.5 or about 5.8 to about 6.2. The medium can include a nitrogen source selected from ammonium hydroxide, urea, and ammonium sulfate. One or a combination of these compounds can be the primary nitrogen source during the growth and fermenting stages of the process.

[0080] In a process that starts with a high pH, during the periods the engineered yeast are growing and fermenting, the pH may fluctuate. However, the pH is preferably kept at about pH 5.8 or greater, or about pH 6.0 or greater, such as in the range of about pH 5.8 to about 8.0, pH 5.8 to about pH 7.5 or greater, or about pH 6.0 to about pH 7.0 during the growth and fermentation period. During these periods, the pH can be monitored (e.g., periodically or continuously) and adjustments to the medium can be made if the pH falls outside a desired range. For example, additional ammonium hydroxide can be added to the medium if the pH drops below 5.8 or 6.0, so as to adjust the pH to about 5.8 or greater.

[0081] In some modes of practice wherein the engineered yeast are present in a higher pH medium at the outset or early into the growth phase, the engineered yeast can be maintained in the medium for a period of time sufficient to produce one or more steviol glycosides. For example, the engineered yeast can be present in the higher pH medium for a period of about 150 hours, or even greater. Exemplary periods in the second medium are in the range of about 40 hours to about 150 hours, about 50 hours to about 130 hours, or about 60 hours to about 110 hours.

[0082] During fermentation, the medium at the higher pH can be monitored for the production of steviol glycosides. Fermentation can be stopped at a point where there is a desired steviol glycoside total amount and profile.

[0083] The "total steviol glycosides" (TSG) refers all the steviol glycosides present in the medium after a period of fermentation, which includes the amount of steviol glycosides in the liquid medium and obtainable from the engineered yeast. The steviol glycoside content can be expressed with regards to a total steviol glycosides amount in the medium, or the amount of one or more, but not all, steviol glycosides, in the medium. The amounts of steviol glycosides in the composition can be expressed in relation to one another, or to the total amount of steviol glycosides, such as by a weight percentage of the total amount of steviol glycosides, or a ratio, or range of ratios, expressed as weight percent, or molar percent. The sum of the content of all steviol glycosides in a composition it typically carried out on a dry (anhydrous) basis.

[0084] The amount of steviol glycosides can also be expressed relative to a control sample, such as a control sample fermented at a lower pH. An exemplary comparison is engineered yeast grown at a pH of about 5.0, and then adjusted to a pH in the range of 5.8 to 7.5 for fermentation, compared to engineered yeast grown and fermented at a pH of about 5.0, without adjusting to a higher pH. Another exemplary comparison is engineered yeast grown and fermented at pH in the range of 5.8 to 7.5 for fermentation, compared to engineered yeast grown and fermented at a pH of about 5.0.

[0085] For example, engineered yeast that are fermented at the higher pH condition, or both grown and fermented at the higher pH condition, can exhibit an increase in total steviol glycoside amount of about 1.2.times. or greater, about 1.3.times. or greater, about 1.4.times. or greater, about 1.5.times. or greater, about 1.6.times. or greater, about 1.7.times. or greater, about 1.8.times. or greater, about 1.9.times. or greater, or about 2.0.times. or greater, relative to the engineered yeast strain that is grown at a lower pH condition (e.g., pH 5.0).

[0086] The production of certain steviol glycosides, such as rebaudioside D and rebaudioside M, at higher pH conditions can also be described relative to engineered yeast grown at a lower pH condition. For example, engineered yeast that are fermented at the higher pH condition, or both grown and fermented at the higher pH condition, can exhibit an increase in rebaudioside D amount of about 1.4.times. or greater, about 1.5.times. or greater, about 1.6.times. or greater, about 1.7.times. or greater, about 1.8.times. or greater, about 1.9.times. or greater, about 2.0.times. or greater, about 2.1.times. or greater, relative to the engineered yeast strain that is grown at a lower pH condition (e.g., pH 5.0). Exemplary titers of rebaudioside D in the fermentation medium are about 1 g/L or greater, about 1.25 g/L or greater, about 1.5 g/L or greater, about 1.75 g/L or greater, or about 2.0 g/L or greater.

[0087] As another example, engineered yeast that are fermented at the higher pH condition, or both grown and fermented at the higher pH condition, can exhibit an increase in rebaudioside M amount of about 1.1.times. or greater, about 1.2.times. or greater, about 1.3.times. or greater, about 1.4.times. or greater, about 1.5.times. or greater, or about 1.6.times. or greater, relative to the engineered yeast strain that is grown at a lower pH condition (e.g., pH 5.0).

[0088] Engineered yeast fermented at the high pH conditions may also exhibit a change in the relative amounts of steviol glycosides produced. For example, at a lower pH, the engineered yeast may exhibit production of first and second steviol glycosides at a certain ratio (e.g., X:Y). Upon change to a higher pH fermentation condition, the engineered yeast may not only be able to produce a greater amount of the glycosides, including first and second glycosides, but may also able to produce the first and second glycosides at a ratio that is different than their production at the lower pH. In some modes of practice, the first steviol glycoside has a lower molecular weight than the second steviol glycoside. For example, with reference to rebaudioside D and rebaudioside M, fermentation at a higher pH (e.g., in the range of 5.8 to 7.5) can increase the reb D:reb M ratio as compared to the reb D:reb M ratio grown at a lower pH (e.g., pH 5.0).

[0089] In some modes of practice, the method provides a fermentation composition wherein the ratio of rebaudioside D to rebaudioside M in step (b) is about 1:20 or greater, such as in the range

[0090] of about 1:20 to about 1:1, about 1:5 to about 1:1, about 1:2 to about 1:1, about 1:1.75 to about 1:1, or about 1:1.5 to about 1:1. For example, engineered yeast that are fermented at the higher pH condition, or both grown and fermented at the higher pH condition, can exhibit ratios of rebaudioside D to rebaudioside M as about 1:20 or greater, such as in the range of about 1:20 to about 1:1, about 1:10 to about 1:1, about 1:7.5 to about 1:1, about 1:5 to about 1:1, about 1:3 to about 1:1, about 1:2 to about 1:1, about 1:1.75 to about 1:1, or about 1:1.5 to about 1:1.

[0091] For example, engineered yeast that are fermented at the higher pH condition, or both grown and fermented at the higher pH condition, can exhibit an increase in the reb D:reb M ratio of about 10% or greater, about 20% or greater, about 30% or greater, or about 40% or greater, relative to the reb D:reb M ratio when the engineered yeast strain are grown at a lower pH condition (e.g., pH 5.8 or less, or pH 5.0 or less).

[0092] Following the period of fermentation at the higher pH, a composition containing one or more steviol glycoside(s) can be obtained from the medium using various techniques. In some embodiments, a compound such as permeabilizing agent can be added to the medium to enhance removal of the steviol glycosides from the cell and into the medium.

[0093] The medium can then be centrifuged or filtered to remove the engineered cells. The medium can optionally be treated to remove low molecular weight components (glucose, basic nutrients, and salts), such as by membrane dialysis. Depending on a desired use, a composition comprising one or more steviol glycoside compound(s) can be used.

[0094] After fermentation the engineered yeast can optionally be treated using a heat treatment method to enhance the recovery of steviol glycosides. After fermentation, but before any heat treatment, the medium may contain a suboptimal amount of the steviol glycosides, with a portion of the desired steviol glycosides within the engineered yeast. To increase the recovery of steviol glycosides, in some modes of practice a composition, such as the medium at the higher pH in which the engineered yeast have been fermented, is heated to a temperature in the range from 50.degree. C. to 95.degree. C., or 70.degree. C. to 95.degree. C., for a period of time in the range of 5 minutes to 48 hours.

[0095] If it is desired to provide a composition with steviol glycosides in enriched or purified form, or where certain steviol glycosides are separated from one another, further purification can be carried out. Such enrichment or purification of steviol glycoside components can be carried out on the medium in which fermentation took place, or the medium can then be dried down prior to purification. For example, medium can be dried down using lyophilization to form a dry composition (e.g., powder or flakes) including steviol glycosides that can be subsequently processed.

[0096] In some modes of practice, dried fermentation broth enriched for steviol glycosides is used as the starting material for purification. For example, a solvent or solvent combination can be added to the dried fermentation broth to dissolve or suspend material that includes the steviol glycosides. An exemplary combination for dissolving the steviol glycosides is a mixture of water and an alcohol (e.g., 50:50 ethanol:water). To facilitate dissolving or suspending, the dried broth materials can be heated at a temperature above room temperature, such as in the range of 40.degree. C.-60.degree. C. Mechanical disruption of the dried broth materials can also be performed, such as by sonication. The dissolved or suspended broth materials can be filtered using a micron or sub-micron prior to further purification, such as by preparative chromatography.

[0097] Dried fermentation broth enriched for steviol glycoside compounds can be subjected to purification, such as by reverse phase liquid chromatography. A suitable resin can be used to retain steviol glycoside compounds in the column, with removal of hydrophilic compounds which get washed through the column with a liquid such as water. Elution of steviol glycosides from the column can be accomplished a suitable solvent or solvent combination such as acetonitrile or methanol.

[0098] Elution of steviol glycosides from a reverse phase column can yield a composition which can be useful for any one of a variety of purposes. For example, a purified steviol glycoside composition can be used as a sweetener composition for oral ingestion or oral use. The composition can be defined with regards to the steviol glycosides in the composition.

[0099] Steviol glycoside-producing S. cerevisiae strains were constructed using methods as described in WO 2011/153378, WO 2013/022989, WO 2014/122227, and WO 2014/122328, each of which is incorporated by reference in their entirety. The following sequences were used for construction of a parent strain (Strain A): a recombinant gene encoding a Synechococcus sp GGPPS polypeptide (SEQ ID NO:6), a recombinant gene encoding a truncated Zea mays CDPS polypeptide (SEQ ID NO:7), a recombinant gene encoding an Arabidopsis thaliana KS polypeptide (SEQ ID NO:8), a recombinant gene encoding a recombinant Stevia rebaudiana KO polypeptide (SEQ ID NO:9, SEQ ID NO:10), a recombinant gene encoding an A. thaliana ATR2 polypeptide (SEQ ID NO:11, SEQ ID NO:12), a recombinant gene encoding an Oryza saliva EUGT 11 polypeptide (SEQ ID NO:13), a recombinant gene encoding an SrKAHe1 polypeptide (SEQ ID NO:14, SEQ ID NO:15), a recombinant gene encoding an Stevia rebaudiana CPR8 polypeptide (SEQ ID NO:16, SEQ ID NO:17), a recombinant gene encoding an Stevia rebaudiana UGT85C2 polypeptide (SEQ ID NO:2), a recombinant gene encoding an Stevia rebaudiana UGT74G1 polypeptide (SEQ ID NO:1), a recombinant gene encoding an Stevia rebaudiana UGT76G1 polypeptide (SEQ ID NO:3), and a recombinant gene encoding an Stevia rebaudiana UGT91D2 variant (or functional homolog), UGT91D2e-b, (SEQ ID NO:4) polypeptide produced steviol glycosides.

[0100] The UGT91D2e-b variant of UGT91D2 (SEQ ID NO:5 from PCT/US2012/050021) includes a substitution of a methionine for leucine at position 211 and a substitution of an alanine for valine at position 286. (Additional variants, except T144S, M152L, L213F, S364P, and G384C variants, described in Table 12 and Example 11 of PCT/US2012/050021 could be used.) GeneArt codon-optimized sequence encoding a Stevia rebaudiana UGT91D2e-b with the amino acid modifications L211M and V286A (SEQ ID NO:4 for amino acid sequence; codon optimized nucleotide sequence is set forth in SEQ ID NO:5).

[0101] Strain B is derived from the parent strain described above and additionally includes a codon-optimized CPR1 from Stevia rebaudiana (SEQ ID NO:18 corresponding to amino acid SEQ ID NO:19).

[0102] Strain C is derived from strain B and additionally includes a gene encoding a KO polypeptide according to SEQ ID NO: 20.

[0103] Strain D is derived from strain C and additionally includes a gene encoding a KAH polypeptide according to SEQ ID NO: 21.

[0104] Strain E is derived from strain C and additionally includes a gene encoding a CPR4497 polypeptide according to SEQ ID NO: 22

[0105] Some additional non-limiting embodiments are provided below to further exemplify the present disclosure:

1. A method for producing steviol glycoside, the method comprising steps of:

[0106] (a) growing engineered yeast in a first medium at a first pH, wherein the engineered yeast are capable of producing one or more steviol glycoside(s);

[0107] (b) adding a composition to the first medium to provide a second medium with a second pH that is greater than the first pH; and

[0108] (c) fermenting the engineered yeast to produce the one or more steviol glycoside(s) in the second medium at the second pH.

2. The method of embodiment 1 wherein the first pH is less than 6.0. 3. The method of embodiment 2 wherein the first pH is in the range of 4.0 to 5.5. 4. The method of embodiment 1 wherein the second pH is greater than 5.0. 5. The method of embodiment 4 wherein the second pH is in the range of 5.5 to 8. 6. The method of embodiment 5 wherein the second pH is in the range of 5.8 to 7.5. 7. The method of embodiment 1 wherein the composition comprises a nitrogen-containing compound selected from the group consisting of ammonium hydroxide, urea, and ammonium sulfate. 8. The method of embodiment 7 wherein ammonium hydroxide, urea, or ammonium sulfate is the primary nitrogen source for fermentation of the engineered yeast in the medium. 9. The method of embodiment 8 wherein ammonium hydroxide or urea is 90% (wt) or greater, or 95% (wt) or greater, of the nitrogen source for fermentation of the engineered yeast in the second medium. 10. The method of embodiment 1, where, in step (b), the composition comprises a non-nitrogen base. 11. The method of embodiment 10, wherein the non-nitrogen base is selected from the group consisting of potassium hydroxide, sodium hydroxide, and calcium hydroxide. 12. The method of embodiment 8, wherein ammonium hydroxide, urea, or ammonium sulfate is 90% (wt) or greater, or 95% (wt) or greater, of the nitrogen source for fermentation of the engineered yeast in the second medium. 13. The method of embodiment 7 where, in step (a), the first medium comprises ammonium hydroxide, urea, ammonium sulfate, or any combination thereof, and, in step (b), the second pH is achieved by adding the composition comprising ammonium hydroxide, urea, ammonium sulfate, or any combination thereof, and optionally a non-nitrogen base, to the first medium. 14. The method of embodiment 1 where the first medium comprises glucose at a concentration of not greater than 25 g/L. 15. The method of embodiment 1 where the first medium comprises glucose, a nitrogen source other than ammonium hydroxide or urea, a potassium source, a magnesium source, trace metals, and vitamins. 16. The method of embodiment 1 where, in step (b), the second medium comprises glucose at a concentration in the range of 400 g/L to 750 g/L. 17. The method of embodiment 1 where, in step (b), the second medium comprises glucose, a nitrogen source, a potassium source, a magnesium source, a phosphate source, a magnesium source, trace metals, vitamins, and an antifoam agent. 18. The method of embodiment 1 where step (b) comprises continuous or batch addition of additional fermentation material to the second medium comprising the engineered yeast. 19. The method of embodiment 1 where step (b) is performed at a time of 2 hours or later from an initial culturing of the engineered yeast. 20. The method of embodiment 1 where step (b) is performed up to a time of 150 hours from an initial culturing of the engineered yeast. 21. The method of embodiment 20 where step (b) is performed at a time of 10 hours or later, and up to 96 hours, from an initial culturing of the engineered yeast. 22. The method of embodiment 21 where step (b) is performed at a time of 24 hours or later, and up to 72 hours, from an initial culturing of the engineered yeast. 23. The method of embodiment 1 wherein the engineered yeast produce an amount of the one or more steviol glycoside(s) in step (b) at the second pH that is 10% or greater than an amount of the one or more steviol glycoside(s) produced when engineered yeast are maintained at the first pH throughout fermentation. 24. The method of embodiment 23 wherein the engineered yeast produce an amount of the one or more steviol glycoside(s) in step (b) at the second pH that is 20% or greater than an amount of the one or more steviol glycoside(s) produced when engineered yeast are maintained at the first pH throughout fermentation. 25. The method of embodiment 1 wherein the one or more steviol glycoside(s) comprise rebaudioside M, rebaudioside D, or both rebaudioside M and rebaudioside D. 26. The method of embodiment 25 wherein the engineered yeast produce a ratio of rebaudioside D to rebaudioside M in step (b) at the second pH that is greater than a ratio of rebaudioside D to rebaudioside M produced when engineered yeast are maintained at the first pH throughout fermentation. 27. The method of embodiment 26 wherein the ratio of rebaudioside D to rebaudioside M in step (b) is 1:20 or greater. 28. The method of embodiment 27 wherein the ratio of rebaudioside D to rebaudioside M in step (b) is in the range of 1:20 to 1:1. 29. The method of embodiment 1 wherein the engineered yeast is selected from the group consisting of species of Candida, Kloeckera (Hanseniaspora), Kluyveromyces, Lipomyces, Pichia (Hansenula), Rhodotorula, Saccharomycete, Saccharomyces, Schizosaccharomyces, Torulopsis, Torulaspora, Yarrowia, and Zygosaccharomyces. 30. The method of embodiment 29 wherein the engineered yeast is Saccharomyces cerevisiae. 31. The method of embodiment 1 wherein the engineered yeast expresses one or more exogenous nucleic acid(s) encoding one or more of the following proteins heterologous to the yeast: GGPPS polypeptide, an enf-copalyl diphosphate synthase (CDPS) polypeptide, a kaurene oxidase (KO) polypeptide, a kaurene synthase (KS) polypeptide; a steviol synthase (KAH) polypeptide, a cytochrome P450 reductase (CPR) polypeptide, a UGT74G1 polypeptide, a UGT76G1 polypeptide, a UGT91 d2 polypeptide, and a EUGT11 polypeptide 32. The method of embodiment 1 wherein the engineered yeast expresses one or more exogenous nucleic acid(s) encoding one or more of the following proteins heterologous to the yeast: a GGPPS polypeptide, a truncated Zea mays CDPS polypeptide, an A. thaliana KS polypeptide a S. rebaudiana KO polypeptide, an A. thaliana ATR2 polypeptide, an O. sativa EUGT 11 polypeptide, a SrKAHe1 polypeptide, a S. rebaudiana CPRS polypeptide, an S. rebaudiana UGT85C2 polypeptide, an S. rebaudiana UGT74G1 polypeptide, a S. rebaudiana UGT76G1 polypeptide, a S. rebaudiana UGT91D2 variant or functional homolog, and a UGT91D2e-b polypeptide. 33. The method of any of the previous embodiments further comprising a step of providing a seed medium comprising the engineered yeast, wherein the seed medium is subsequently used to form the first medium at the first pH. 34. The method of any of the previous embodiments wherein steps (a)-(c) are performed in a single vessel. 35. The method of any one of embodiments 1-33 wherein steps (a)-(c) are performed in a two or more different vessels. 36. A method for producing steviol glycoside, the method comprising a step of: fermenting an engineered yeast at a pH of 6.0 or greater in a fermentation medium, wherein the engineered yeast to produce one or more steviol glycoside(s). 37. The method of embodiment 36 wherein the fermentation medium comprises a nitrogen source selected from ammonium hydroxide, urea, and ammonium sulfate. 38. The method of embodiment 37 wherein the pH is in the range of 6.0 to 7.5. 39. The method of embodiment 38 wherein the pH is in the range of 6.5 to 7.5. 40. The method of embodiment 36 wherein ammonium hydroxide or urea is 90% (wt) or greater, or 95% (wt) or greater, of the nitrogen source for fermentation of the engineered yeast in the medium. 41. The method of embodiment 36 where the medium comprises glucose, a nitrogen source, a potassium source, a magnesium source, a phosphate source, a magnesium source, trace metals, vitamins, and an antifoam agent. 42. The method of embodiment 36 further comprising continuous or batch addition of additional fermentation material to the medium comprising the engineered yeast. 43. The method of embodiment 36 performed for a period of time of up to 150 hours. 44. The method of embodiment 43 performed for a period of time in the range of 8 to 88 hours. 45. The method of embodiment 44 performed for a period of time in the range of 22 to 48 hours. 46. The method of embodiment 36 wherein the one or more steviol glycoside(s) comprise rebaudioside M, rebaudioside D, or both rebaudioside M and rebaudioside D. 47. The method of embodiment 33 wherein the fermentation media has a biomass in the range of 20-120 g dcw/L. 48. A method for increasing the production of a first, lower molecular weight steviol glycoside relative to a second, higher molecular weight steviol glycoside in an engineered yeast, the method comprising a step of fermenting engineered yeast capable of producing one or more steviol glycoside(s) at a pH of 6.0 or greater in a fermentation medium, wherein the engineered yeast to produce a ratio of the first and second steviol glycosides at pH of 6.0 or greater that is greater than a ratio of the first and second steviol glycosides produced at a pH that is less than 6.0. 49. The method of embodiment 48 wherein the ratio of the first and second steviol glycosides at pH of 6.0 or greater is 10% or greater than the ratio of the first and second steviol glycosides produced at a pH that is less than 6.0. 50. The method of embodiment 49 wherein the ratio of the first and second steviol glycosides at pH of 6.0 or greater is 25% or greater than the ratio of the first and second steviol glycosides produced at a pH that is less than 6.0. 51. The method of embodiment 48 wherein the first steviol glycoside is rebaudioside D and the second steviol glycoside is rebaudioside M. 52. A composition derived from a fermentation method which uses engineered yeast to produce the one or more steviol glycoside(s), the composition comprising rebaudioside D and rebaudioside M at a ratio of 1:20 or greater, respectively. 53. The composition of embodiment 52 comprising rebaudioside D and rebaudioside M at a ratio in the range of 1:5 to 1:1, respectively. 54. The composition of embodiment 53 comprising rebaudioside D and rebaudioside M at a ratio in the range of 1:1.75 to 1:1, respectively. 55. The composition of embodiment 54 comprising rebaudioside D and rebaudioside Mat a ratio in the range of 1:1.5 to 1:1, respectively. 56. The composition of any one of embodiments 52-55 which is a fermentation medium. 57. The composition of embodiment 56 wherein the fermentation medium has a rebaudioside D concentration of 1 g/L or greater, 1.25 g/L or greater, 1.5 g/L or greater, 1.75 g/L or greater, or 2.0 g/L or greater.

EXAMPLE 1

Production of Reb D and Reb M in Fed Batch Fermentation at Higher pH with Urea or Ammonium Hydroxide as the Primary N Source

[0109] For inoculum preparation, the yeast strains B and strains C were cultured in 150 mLs of seed flask medium in 1 liter shake flasks at 250 rpm and 30.degree. C. for 20-24 hours.

TABLE-US-00002 TABLE 1 Seed Flask Medium Component Formula Concentration Units Biospringer 0251 yeast extract 7.5 g/L Glucose monohydrate C.sub.6H.sub.12O.sub.6* H.sub.2O 22.0 g/L

[0110] For the fermentation, 75 mLs of seed culture was transferred into initial fermentation medium (Tables 2, 3 and 4) with a starting volume of 0.75 liters. Fermentation was carried out in 2 L New Brunswick BioFlo 310 fermentors. Temperature was maintained at 30.degree. C. throughout. The air flow rate was maintained such that the dissolved oxygen was less than 20%, and the agitation rate was automatically controlled to increase in a stepwise manner from 400 to 900 rpm during the fermentation. Glucose concentration was kept limiting by controlling flow rates of feed medium (Table 5). A 2-phase feeding strategy involved an initial exponential phase beginning at 10 hours with a growth rate of u=0.12 l/h while the 2nd phase of feeding (or feed phase II) started at 33 hours with a constant flow rate of 0.180 mls/minute. Feeding was continued until a final volume of 1.95 liters was obtained by 120 hours.

[0111] In one set of treatments with strain B, pH was controlled at pH 5 with 12% NH4OH. Then in the 2nd feeding phase, pH was either controlled at 5 or ramped up to pH 6 or pH 7 with NH4OH. Antifoam addition was controlled by utilization of foam control probes with 10 wt % antifoam solution (Ivanhoe 1163B). See results in Table 6.

[0112] Results for strain C with pH control at pH 5 with 12% NH4OH are shown in Table 7.

[0113] In another set of treatments with strain B, fermentation was controlled at 1) pH 5.0 with 12% NH4OH or 2) with only 6.2N KOH (pH drifted up to 7) with urea present in the feed. Results are shown in Table 8.

[0114] The medium was based on Verduyn et al (Verduyn C, Postma E, Scheffers W A, Van Dijken J P. Yeast. 1992 July; 8(7):501-17) with modifications as described in Tables 2 through 5. For the urea treatments, ammonium sulfate was increased to 15 g/L in the initial fermentation medium and urea was added to 39 g/L in the fermentation feed medium. KOH was used as the base for pH control in the urea treatments instead of NH.sub.4OH.

TABLE-US-00003 TABLE 2 Initial Fermentation Medium Component Formula Concentration Units Glucose monohydrate C.sub.6H.sub.12O.sub.6* H.sub.2O 22.0 g/L Ammonium sulfate (NH.sub.4).sub.2SO.sub.4 5.0 g/L Monobasic potassium KH.sub.2PO.sub.4 3.0 g/L phosphate Magnesium sulfate MgSO.sub.4* 7 H.sub.2O 0.5 g/L heptahydrate Trace metals stock 10.0 ml/L Vitamin stock 12.0 ml/L

TABLE-US-00004 TABLE 3 Trace Metals Stock Solution Component Formula Concentration Units Disodium edetate C.sub.10H.sub.14N.sub.2Na.sub.2O.sub.8 * 2H.sub.2O 15 g/L Zinc sulfate ZnSO.sub.4 * 7H.sub.2O 4.5 g/L heptahydrate Manganese (II) MnCl.sub.2 * 4H.sub.2O 1.026 g/L chloride tetrahydrate Cobalt (II) chloride CoCl.sub.2 * 6H.sub.2O 0.32 g/L hexahydrate Copper (II) sulfate CuSO.sub.4 * 5H.sub.2O 0.3 g/L heptahydrate Sodium molybdate Na.sub.2MoO.sub.4 * 2H.sub.2O 0.4 g/L dihydrate Calcium chloride CaCl.sub.2 * 2H.sub.2O 3 g/L dihydrate Iron (II) sulfate FeSO.sub.4 * 7H.sub.2O 3 g/L heptahydrate Boric acid H.sub.3BO.sub.3 1 g/L Potassium iodide KI 0.1 g/L

TABLE-US-00005 TABLE 4 Vitamin Stock Solution Component Formula Concentration Units d-Biotin C.sub.10H.sub.16N.sub.2O.sub.3S 50 mg/L Calcium pantothenate C.sub.18H.sub.32CaN.sub.2O.sub.10 1000 mg/L Nicotinic acid C.sub.6H.sub.5NO.sub.2 1000 mg/L Thiamine hydrochloride C.sub.12H.sub.17ClN.sub.4OS.cndot.HCl 1000 mg/L Pyridoxine hydrochloride C.sub.8H.sub.11NO.sub.3.cndot.HCl 1000 mg/L p-aminobenzoic acid C.sub.7H.sub.7NO.sub.2 200 mg/L myo-inositol C.sub.6H.sub.12O.sub.6 25000 mg/L

TABLE-US-00006 TABLE 5 Fermentation Feed Medium Component Formula Concentration Units Glucose monohydrate C.sub.6H.sub.12O.sub.6* H.sub.2O 660 g/L Urea (in urea treatments only) NH.sub.2CONH.sub.2 33 g/L Antifoam 1.3 g/L Potassium sulfate K.sub.2SO.sub.4 4.2 g/L Sodium sulfate Na.sub.2SO.sub.4 0.336 g/L Magnesium sulfate MgSO.sub.4 * 7H.sub.2O 6.12 g/L heptahydrate Monobasic potassium KH.sub.2PO.sub.4 10.8 g/L phosphate Trace metal stock 14.4 mL/L Vitamin stock 14.4 mL/L

[0115] Reb DM yields on glucose were calculated based on total glucose utilized. Yield of Reb DM on biomass was based on cell dry weight. Reb DM productivity was calculated based on summing Reb D and Reb M concentrations and dividing by final fermentation time which was determined as the time the feed medium was emptied. Biomass determination of cell dry weights was based on the filtration/oven method common in the art. Quantification of steviol glycoside can be carried out by high performance liquid chromatography (HPLC) analysis as described below, and compared against calibration curves obtained using authentic standards purchased from Chromadex.

[0116] 100 .mu.L of the fermentation media were pipetted into a 2 mL microcentrifuge tube. 900 .mu.L of 61% methanol (extraction solvent) was added into the 2 ml microcentrifuge tube and agitated by placing on a sample rotator for 10 min to extract the steviol glycosides. The samples were then centrifuged at 10K rpm in a microcentrifuge for 3 min and the clarified supernatant was pipetted into an autosampler vial for analysis.

UHPLC Method for Glycoside Separation

[0117] [The steviol glycosides were separated using two Agilent SB-C18 RRHD columns in series (2.1 mm.times.150 mm, 1.8 um) with a stem filter assembly from Optimize Technologies installed as a pre-column filter. The mobile phase used was channel A: 0.01% trifluroacetic acid (TFA) in water and channel B acetonitrile. The flow rate was 0.38 mL/min, the column temperature was 65.degree. C. and the detection was performed at ultraviolet absorption of 210 nm. The gradient elution profile is shown below:

TABLE-US-00007 % % Channel Channel Time A B 0 85 15 0.5 85 15 30 75 25 40 65 35 49 47 53 49.1 0 100 58 0 100 58.1 85 15 62 85 15

[0118] Calibration was performed using Reb A (98.85% purity) from Cargill, Inc lot 1008-005 in 55% MeOH at the following concentrations: 0.35, 0.175, 0.07, 0.035, 0.014, 0.007 mg/mL. All glycosides are quantitated off of the Reb A curve. Experimental correction factors for Reb D, Reb M, and Reb B were determined against Reb A while all other analytes are corrected by molecular weight. Attached is an example of a typical fermentation broth.

TABLE-US-00008 TABLES 6a and 6b SG production for Strain B with NH.sub.4OH and higher pH setpoints % of Control (pH 5 with NH4OH) Yield of Yield of Reb DM Reb DM Reb DM Treatment Reb D Reb M on glucose on biomass Productivity Biomass NH4OH with pH 5 throughout 100.0 100.0 100.0 100.0 100.0 100.0 NH4OH with pH 6 in feed phase II 207.7 153.1 166.7 173.1 169.6 101.2 NH4OH with pH 7 in feed phase II 195.6 126.3 144.4 219.2 156.5 68.9

TABLE-US-00009 TABLE 6b % of Control (pH 5 with NH4OH) Reb D Reb M Yield of Yield of titer titer Reb D to Reb DM Reb DM Reb DM Treatment (g/L) (g/L) Reb M ratio on glucose on biomass Productivity Biomass NH4OH with pH 5 throughout 0.91 1.79 1:1.96 100.0 100.0 100.0 100.0 NH4OH with pH 6 in feed phase II 1.89 2.74 1:1.45 166.7 173.1 169.6 101.2 NH4OH with pH 7 in feed phase II 1.78 2.26 1:1.27 144.4 219.2 156.5 68.9

[0119] In Tables 6a and 6b, % Reb DM yield on glucose=Reb DM in g/L/glucose consumed in g/L*100. % Reb DM yield on biomass=Reb DM in g/L/biomass produced in g cell dry weight (CDW or DCW)/L*100. Reb D and Reb M titers originally measured in in g/L. Comparison to control is the treatment value divided by the control value*100%. For example, Reb D of treatment in g/L divided by Reb D of control*100% equals % of control.

Tables 7a and 7b--SG Production for Strain C with NH.sub.4OH and a High pH Setpoint

TABLE-US-00010 [0120] % of Control (pH 5 with NH.sub.4OH) Strain Treatment Reb DM C NH.sub.4OH with pH 5 100.0 throughout C NH.sub.4OH with pH 6 in 135.0 feed phase II

TABLE-US-00011 TABLE 7B Reb D titer Reb M titer Reb D to Strain pH (g/L) (g/L) Reb M ratio C pH 5 0.74 4.15 1:5.6 throughout C pH 6 in feed 1.51 5.10 1:3.3 phase II

Tables 8a and 8b--SG Production for Strain B with Urea and Higher pH

TABLE-US-00012 [0121] % of Control Treatment Yield of Yield of Primary Reb DM Reb DM Reb DM pH during fermentation N source Reb D Reb M on glucose on biomass productivity Biomass pH 5 throughout (control) NH.sub.4OH 100.0 100.0 100.0 100.0 100.0 100.0 pH 5 then drift to pH 7 Urea 202.7 117.0 145.4 182.3 151.2 79.8 in 2nd feed phase

TABLE-US-00013 % of Control Treatment Reb D to Yield of Yield of Primary Reb D Reb M Reb M Reb DM Reb DM Reb DM pH during fermentation N source (g/L) (g/L) ratio on glucose on biomass productivity Biomass pH 5 throughout (control) NH.sub.4OH 1.22 2.47 1:2.0 100.0 100.0 100.0 100.0 pH 5 then drift to pH 7 Urea 2.48 2.89 1:1.16 145.4 182.3 151.2 79.8 in 2nd feed phase

[0122] Fermentation of the engineered yeast at the higher pH provided increased titers, production rates and yields, and increased specific rates of steviol glycosides Reb D and Reb M. The higher pH fermentation also provided increased ratios of Reb D:Reb M. The increased titer of Reb D and Reb M was observed with multiple strains at the higher pH conditions.

EXAMPLE 2

Production of Reb D and Reb M in Fed Batch Fermentation at Higher pH

[0123] Fed-batch fermentation was carried out aerobically in 2 L (working volume) fermenters. 500 mL of initial mineral medium (Table 9) was inoculated using a seed culture grown in the same medium to reach an initial OD of 0.2. The culture was run in batch mode for 18 hours and then operated in fed-batch mode during .about.110 hours using a 4 phase exponential feed profile and the feed medium described in Table 2. Glucose was utilized as the carbon and energy source and its concentration was kept limiting by controlling flow rates in order to allow for a fully respiratory metabolism (minimizing ethanol formation). Air flow was kept at .about.1 vvm during the whole process and stirring set to 800 rpm during the first 42 hours then increased and maintained at 1200 rpm for the rest of the process. The temperature was controlled to 30.degree. C. throughout the fermentation.

[0124] In the default fermentation set-up, the pH was controlled at pH 5.0 using 8% NH4OH during the first 42 hours and then moving to 16% NH4OH for the rest of the process.

[0125] In one set of treatments, fermentation was initially controlled at pH 5.0 using 8% NH4OH during the first 42 hours and then ramped up to pH 6.0 in a time interval of 5 h (0.2 pH units increase per hour) until the end of the process using 16% NH4OH. See the results shown in Table 13. In a second set of treatments, the pH of the fermentation was controlled at pH 6.0 throughout the process using NH4OH during the first 42 hours and 16% NH4OH from that moment onwards. See the results shown in Table 14.

[0126] In all the sets of conditions described above, 700 mL of feed medium were employed.

[0127] Whole culture samples (without cell removal) were taken and boiled in an equal volume of DMSO for Reb D and Reb M levels as described in Example 1.

TABLE-US-00014 TABLE 9 Initial mineral fermentation medium Concentration (NH.sub.4).sub.2SO.sub.4 5 g/L KH.sub.2PO.sub.4 3 MgSO.sub.4*7 H2O 0.5 Glucose monohydrate 22 Antifoam 204 0.8 mL/L Trace metal stock 10 (Table 3) Vitamin stock 12 (Table 4)

TABLE-US-00015 TABLE 10 Fermentation feed medium Concentration KH.sub.2PO.sub.4 10.8 g/L MgSO.sub.4*7 H.sub.2O 6.12 K.sub.2SO.sub.4 4.2 Na.sub.2SO.sub.4 0.336 Glucose monohydrate 660 Antifoam 204 1 mL/L Trace metal stock 14.4 (Table 3) Vitamin stock 14.4 (Table 4)

TABLE-US-00016 TABLE 11 Trace metal stock solution Concentration Na.sub.2-EDTA 15 g/L ZnSO.sub.4 * 7H.sub.2O 4.5 MnCl.sub.2 * 2H.sub.2O 0.84 CoCl.sub.2 * 6H.sub.2O 0.32 CuSO.sub.4 * 5H.sub.2O 0.3 Na.sub.2MoO4 * 2H.sub.2O 0.4 CaCl.sub.2 2.265 FeSO4 * 7H.sub.2O 3.0 H.sub.3BO.sub.3 1.0 KI 0.1

TABLE-US-00017 TABLE 12 Vitamin stock solution Concentration d-biotin 0.05 g/L Calcium pantothenate 1.0 Nicotinic acid 1.0 Thiamine-HCl 1.0 Pyridoxine-HCl 1.0 4-aminobenzoic acid 0.2 Myo-inositol 25.0

[0128] A summary of results for fermentations performed using yeast strain E at pH 5.0 (control) vs. high pH is shown in Table 13. Normalized results are presented for all steviol glycosides measured in the total broth sample.

TABLE-US-00018 TABLE 13 RebD RebM RebD RebM RebD/rebM Strain pH (%) (%) (g/L) (g/L) ratio E 5.0 100 100 0.73 3.1 0.24 5.0->6.0 189 123 1.38 3.84 0.36

[0129] A summary of results for fermentations performed using yeast strain D at pH 5.0 (control) vs. high pH is shown in Table 14. Normalized results for all steviol glycosides measured in the total broth sample are presented in the table below.

TABLE-US-00019 TABLE 14 RebD RebM RebD RebM RebD/rebM Strain pH (%) (%) (g/L) (g/L) ratio D 5.0 100 100 1.61 2.47 1.54 throughout 6.0 134 103 2.15 2.54 1.18 throughout

[0130] In this example all of the fermentation elapsed times were equivalent and the amount of substrate fed (glucose) was the same in all cases. Therefore, operating the fermentation process at pH 6.0, both from the beginning of the batch phase or performing a ramp up after the first 42 hours resulted in, increased titers of Reb D and M with additional strains, increased yields on glucose, and increased production rates.

Sequence CWU 1

1

221460PRTStevia rebaudiana 1Met Ala Glu Gln Gln Lys Ile Lys Lys Ser Pro His Val Leu Leu Ile1 5 10 15Pro Phe Pro Leu Gln Gly His Ile Asn Pro Phe Ile Gln Phe Gly Lys 20 25 30Arg Leu Ile Ser Lys Gly Val Lys Thr Thr Leu Val Thr Thr Ile His 35 40 45Thr Leu Asn Ser Thr Leu Asn His Ser Asn Thr Thr Thr Thr Ser Ile 50 55 60Glu Ile Gln Ala Ile Ser Asp Gly Cys Asp Glu Gly Gly Phe Met Ser65 70 75 80Ala Gly Glu Ser Tyr Leu Glu Thr Phe Lys Gln Val Gly Ser Lys Ser 85 90 95Leu Ala Asp Leu Ile Lys Lys Leu Gln Ser Glu Gly Thr Thr Ile Asp 100 105 110Ala Ile Ile Tyr Asp Ser Met Thr Glu Trp Val Leu Asp Val Ala Ile 115 120 125Glu Phe Gly Ile Asp Gly Gly Ser Phe Phe Thr Gln Ala Cys Val Val 130 135 140Asn Ser Leu Tyr Tyr His Val His Lys Gly Leu Ile Ser Leu Pro Leu145 150 155 160Gly Glu Thr Val Ser Val Pro Gly Phe Pro Val Leu Gln Arg Trp Glu 165 170 175Thr Pro Leu Ile Leu Gln Asn His Glu Gln Ile Gln Ser Pro Trp Ser 180 185 190Gln Met Leu Phe Gly Gln Phe Ala Asn Ile Asp Gln Ala Arg Trp Val 195 200 205Phe Thr Asn Ser Phe Tyr Lys Leu Glu Glu Glu Val Ile Glu Trp Thr 210 215 220Arg Lys Ile Trp Asn Leu Lys Val Ile Gly Pro Thr Leu Pro Ser Met225 230 235 240Tyr Leu Asp Lys Arg Leu Asp Asp Asp Lys Asp Asn Gly Phe Asn Leu 245 250 255Tyr Lys Ala Asn His His Glu Cys Met Asn Trp Leu Asp Asp Lys Pro 260 265 270Lys Glu Ser Val Val Tyr Val Ala Phe Gly Ser Leu Val Lys His Gly 275 280 285Pro Glu Gln Val Glu Glu Ile Thr Arg Ala Leu Ile Asp Ser Asp Val 290 295 300Asn Phe Leu Trp Val Ile Lys His Lys Glu Glu Gly Lys Leu Pro Glu305 310 315 320Asn Leu Ser Glu Val Ile Lys Thr Gly Lys Gly Leu Ile Val Ala Trp 325 330 335Cys Lys Gln Leu Asp Val Leu Ala His Glu Ser Val Gly Cys Phe Val 340 345 350Thr His Cys Gly Phe Asn Ser Thr Leu Glu Ala Ile Ser Leu Gly Val 355 360 365Pro Val Val Ala Met Pro Gln Phe Ser Asp Gln Thr Thr Asn Ala Lys 370 375 380Leu Leu Asp Glu Ile Leu Gly Val Gly Val Arg Val Lys Ala Asp Glu385 390 395 400Asn Gly Ile Val Arg Arg Gly Asn Leu Ala Ser Cys Ile Lys Met Ile 405 410 415Met Glu Glu Glu Arg Gly Val Ile Ile Arg Lys Asn Ala Val Lys Trp 420 425 430Lys Asp Leu Ala Lys Val Ala Val His Glu Gly Gly Ser Ser Asp Asn 435 440 445Asp Ile Val Glu Phe Val Ser Glu Leu Ile Lys Ala 450 455 4602481PRTStevia rebaudiana 2Met Asp Ala Met Ala Thr Thr Glu Lys Lys Pro His Val Ile Phe Ile1 5 10 15Pro Phe Pro Ala Gln Ser His Ile Lys Ala Met Leu Lys Leu Ala Gln 20 25 30Leu Leu His His Lys Gly Leu Gln Ile Thr Phe Val Asn Thr Asp Phe 35 40 45Ile His Asn Gln Phe Leu Glu Ser Ser Gly Pro His Cys Leu Asp Gly 50 55 60Ala Pro Gly Phe Arg Phe Glu Thr Ile Pro Asp Gly Val Ser His Ser65 70 75 80Pro Glu Ala Ser Ile Pro Ile Arg Glu Ser Leu Leu Arg Ser Ile Glu 85 90 95Thr Asn Phe Leu Asp Arg Phe Ile Asp Leu Val Thr Lys Leu Pro Asp 100 105 110Pro Pro Thr Cys Ile Ile Ser Asp Gly Phe Leu Ser Val Phe Thr Ile 115 120 125Asp Ala Ala Lys Lys Leu Gly Ile Pro Val Met Met Tyr Trp Thr Leu 130 135 140Ala Ala Cys Gly Phe Met Gly Phe Tyr His Ile His Ser Leu Ile Glu145 150 155 160Lys Gly Phe Ala Pro Leu Lys Asp Ala Ser Tyr Leu Thr Asn Gly Tyr 165 170 175Leu Asp Thr Val Ile Asp Trp Val Pro Gly Met Glu Gly Ile Arg Leu 180 185 190Lys Asp Phe Pro Leu Asp Trp Ser Thr Asp Leu Asn Asp Lys Val Leu 195 200 205Met Phe Thr Thr Glu Ala Pro Gln Arg Ser His Lys Val Ser His His 210 215 220Ile Phe His Thr Phe Asp Glu Leu Glu Pro Ser Ile Ile Lys Thr Leu225 230 235 240Ser Leu Arg Tyr Asn His Ile Tyr Thr Ile Gly Pro Leu Gln Leu Leu 245 250 255Leu Asp Gln Ile Pro Glu Glu Lys Lys Gln Thr Gly Ile Thr Ser Leu 260 265 270His Gly Tyr Ser Leu Val Lys Glu Glu Pro Glu Cys Phe Gln Trp Leu 275 280 285Gln Ser Lys Glu Pro Asn Ser Val Val Tyr Val Asn Phe Gly Ser Thr 290 295 300Thr Val Met Ser Leu Glu Asp Met Thr Glu Phe Gly Trp Gly Leu Ala305 310 315 320Asn Ser Asn His Tyr Phe Leu Trp Ile Ile Arg Ser Asn Leu Val Ile 325 330 335Gly Glu Asn Ala Val Leu Pro Pro Glu Leu Glu Glu His Ile Lys Lys 340 345 350Arg Gly Phe Ile Ala Ser Trp Cys Ser Gln Glu Lys Val Leu Lys His 355 360 365Pro Ser Val Gly Gly Phe Leu Thr His Cys Gly Trp Gly Ser Thr Ile 370 375 380Glu Ser Leu Ser Ala Gly Val Pro Met Ile Cys Trp Pro Tyr Ser Trp385 390 395 400Asp Gln Leu Thr Asn Cys Arg Tyr Ile Cys Lys Glu Trp Glu Val Gly 405 410 415Leu Glu Met Gly Thr Lys Val Lys Arg Asp Glu Val Lys Arg Leu Val 420 425 430Gln Glu Leu Met Gly Glu Gly Gly His Lys Met Arg Asn Lys Ala Lys 435 440 445Asp Trp Lys Glu Lys Ala Arg Ile Ala Ile Ala Pro Asn Gly Ser Ser 450 455 460Ser Leu Asn Ile Asp Lys Met Val Lys Glu Ile Thr Val Leu Ala Arg465 470 475 480Asn3458PRTStevia rebaudiana 3Met Glu Asn Lys Thr Glu Thr Thr Val Arg Arg Arg Arg Arg Ile Ile1 5 10 15Leu Phe Pro Val Pro Phe Gln Gly His Ile Asn Pro Ile Leu Gln Leu 20 25 30Ala Asn Val Leu Tyr Ser Lys Gly Phe Ser Ile Thr Ile Phe His Thr 35 40 45Asn Phe Asn Lys Pro Lys Thr Ser Asn Tyr Pro His Phe Thr Phe Arg 50 55 60Phe Ile Leu Asp Asn Asp Pro Gln Asp Glu Arg Ile Ser Asn Leu Pro65 70 75 80Thr His Gly Pro Leu Ala Gly Met Arg Ile Pro Ile Ile Asn Glu His 85 90 95Gly Ala Asp Glu Leu Arg Arg Glu Leu Glu Leu Leu Met Leu Ala Ser 100 105 110Glu Glu Asp Glu Glu Val Ser Cys Leu Ile Thr Asp Ala Leu Trp Tyr 115 120 125Phe Ala Gln Ser Val Ala Asp Ser Leu Asn Leu Arg Arg Leu Val Leu 130 135 140Met Thr Ser Ser Leu Phe Asn Phe His Ala His Val Ser Leu Pro Gln145 150 155 160Phe Asp Glu Leu Gly Tyr Leu Asp Pro Asp Asp Lys Thr Arg Leu Glu 165 170 175Glu Gln Ala Ser Gly Phe Pro Met Leu Lys Val Lys Asp Ile Lys Ser 180 185 190Ala Tyr Ser Asn Trp Gln Ile Leu Lys Glu Ile Leu Gly Lys Met Ile 195 200 205Lys Gln Thr Lys Ala Ser Ser Gly Val Ile Trp Asn Ser Phe Lys Glu 210 215 220Leu Glu Glu Ser Glu Leu Glu Thr Val Ile Arg Glu Ile Pro Ala Pro225 230 235 240Ser Phe Leu Ile Pro Leu Pro Lys His Leu Thr Ala Ser Ser Ser Ser 245 250 255Leu Leu Asp His Asp Arg Thr Val Phe Gln Trp Leu Asp Gln Gln Pro 260 265 270Pro Ser Ser Val Leu Tyr Val Ser Phe Gly Ser Thr Ser Glu Val Asp 275 280 285Glu Lys Asp Phe Leu Glu Ile Ala Arg Gly Leu Val Asp Ser Lys Gln 290 295 300Ser Phe Leu Trp Val Val Arg Pro Gly Phe Val Lys Gly Ser Thr Trp305 310 315 320Val Glu Pro Leu Pro Asp Gly Phe Leu Gly Glu Arg Gly Arg Ile Val 325 330 335Lys Trp Val Pro Gln Gln Glu Val Leu Ala His Gly Ala Ile Gly Ala 340 345 350Phe Trp Thr His Ser Gly Trp Asn Ser Thr Leu Glu Ser Val Cys Glu 355 360 365Gly Val Pro Met Ile Phe Ser Asp Phe Gly Leu Asp Gln Pro Leu Asn 370 375 380Ala Arg Tyr Met Ser Asp Val Leu Lys Val Gly Val Tyr Leu Glu Asn385 390 395 400Gly Trp Glu Arg Gly Glu Ile Ala Asn Ala Ile Arg Arg Val Met Val 405 410 415Asp Glu Glu Gly Glu Tyr Ile Arg Gln Asn Ala Arg Val Leu Lys Gln 420 425 430Lys Ala Asp Val Ser Leu Met Lys Gly Gly Ser Ser Tyr Glu Ser Leu 435 440 445Glu Ser Leu Val Ser Tyr Ile Ser Ser Leu 450 4554473PRTStevia rebaudiana 4Met Ala Thr Ser Asp Ser Ile Val Asp Asp Arg Lys Gln Leu His Val1 5 10 15Ala Thr Phe Pro Trp Leu Ala Phe Gly His Ile Leu Pro Tyr Leu Gln 20 25 30Leu Ser Lys Leu Ile Ala Glu Lys Gly His Lys Val Ser Phe Leu Ser 35 40 45Thr Thr Arg Asn Ile Gln Arg Leu Ser Ser His Ile Ser Pro Leu Ile 50 55 60Asn Val Val Gln Leu Thr Leu Pro Arg Val Gln Glu Leu Pro Glu Asp65 70 75 80Ala Glu Ala Thr Thr Asp Val His Pro Glu Asp Ile Pro Tyr Leu Lys 85 90 95Lys Ala Ser Asp Gly Leu Gln Pro Glu Val Thr Arg Phe Leu Glu Gln 100 105 110His Ser Pro Asp Trp Ile Ile Tyr Asp Tyr Thr His Tyr Trp Leu Pro 115 120 125Ser Ile Ala Ala Ser Leu Gly Ile Ser Arg Ala His Phe Ser Val Thr 130 135 140Thr Pro Trp Ala Ile Ala Tyr Met Gly Pro Ser Ala Asp Ala Met Ile145 150 155 160Asn Gly Ser Asp Gly Arg Thr Thr Val Glu Asp Leu Thr Thr Pro Pro 165 170 175Lys Trp Phe Pro Phe Pro Thr Lys Val Cys Trp Arg Lys His Asp Leu 180 185 190Ala Arg Leu Val Pro Tyr Lys Ala Pro Gly Ile Ser Asp Gly Tyr Arg 195 200 205Met Gly Met Val Leu Lys Gly Ser Asp Cys Leu Leu Ser Lys Cys Tyr 210 215 220His Glu Phe Gly Thr Gln Trp Leu Pro Leu Leu Glu Thr Leu His Gln225 230 235 240Val Pro Val Val Pro Val Gly Leu Leu Pro Pro Glu Ile Pro Gly Asp 245 250 255Glu Lys Asp Glu Thr Trp Val Ser Ile Lys Lys Trp Leu Asp Gly Lys 260 265 270Gln Lys Gly Ser Val Val Tyr Val Ala Leu Gly Ser Glu Ala Leu Val 275 280 285Ser Gln Thr Glu Val Val Glu Leu Ala Leu Gly Leu Glu Leu Ser Gly 290 295 300Leu Pro Phe Val Trp Ala Tyr Arg Lys Pro Lys Gly Pro Ala Lys Ser305 310 315 320Asp Ser Val Glu Leu Pro Asp Gly Phe Val Glu Arg Thr Arg Asp Arg 325 330 335Gly Leu Val Trp Thr Ser Trp Ala Pro Gln Leu Arg Ile Leu Ser His 340 345 350Glu Ser Val Cys Gly Phe Leu Thr His Cys Gly Ser Gly Ser Ile Val 355 360 365Glu Gly Leu Met Phe Gly His Pro Leu Ile Met Leu Pro Ile Phe Gly 370 375 380Asp Gln Pro Leu Asn Ala Arg Leu Leu Glu Asp Lys Gln Val Gly Ile385 390 395 400Glu Ile Pro Arg Asn Glu Glu Asp Gly Cys Leu Thr Lys Glu Ser Val 405 410 415Ala Arg Ser Leu Arg Ser Val Val Val Glu Lys Glu Gly Glu Ile Tyr 420 425 430Lys Ala Asn Ala Arg Glu Leu Ser Lys Ile Tyr Asn Asp Thr Lys Val 435 440 445Glu Lys Glu Tyr Val Ser Gln Phe Val Asp Tyr Leu Glu Lys Asn Ala 450 455 460Arg Ala Val Ala Ile Asp His Glu Ser465 47051422DNAArtificial SequenceSynthetic oligonucleotide 5atggctactt ctgattccat cgttgacgat agaaagcaat tgcatgttgc tacttttcca 60tggttggctt tcggtcatat tttgccatac ttgcaattgt ccaagttgat tgctgaaaag 120ggtcacaagg tttcattctt gtctaccacc agaaacatcc aaagattgtc ctctcatatc 180tccccattga tcaacgttgt tcaattgact ttgccaagag tccaagaatt gccagaagat 240gctgaagcta ctactgatgt tcatccagaa gatatccctt acttgaaaaa ggcttccgat 300ggtttacaac cagaagttac tagattcttg gaacaacatt ccccagattg gatcatctac 360gattatactc attactggtt gccatccatt gctgcttcat tgggtatttc tagagcccat 420ttctctgtta ctactccatg ggctattgct tatatgggtc catctgctga tgctatgatt 480aacggttctg atggtagaac taccgttgaa gatttgacta ctccaccaaa gtggtttcca 540tttccaacaa aagtctgttg gagaaaacac gatttggcta gattggttcc atacaaagct 600ccaggtattt ctgatggtta cagaatgggt atggttttga aaggttccga ttgcttgttg 660tctaagtgct atcatgaatt cggtactcaa tggttgcctt tgttggaaac attgcatcaa 720gttccagttg ttccagtagg tttgttgcca ccagaaattc caggtgacga aaaagacgaa 780acttgggttt ccatcaaaaa gtggttggat ggtaagcaaa agggttctgt tgtttatgtt 840gctttgggtt ccgaagcttt ggtttctcaa accgaagttg ttgaattggc tttgggtttg 900gaattgtctg gtttgccatt tgtttgggct tacagaaaac ctaaaggtcc agctaagtct 960gattctgttg aattgccaga tggtttcgtt gaaagaacta gagatagagg tttggtttgg 1020acttcttggg ctccacaatt gagaattttg tctcatgaat ccgtctgtgg tttcttgact 1080cattgtggtt ctggttctat cgttgaaggt ttgatgtttg gtcacccatt gattatgttg 1140ccaatctttg gtgaccaacc attgaacgct agattattgg aagataagca agtcggtatc 1200gaaatcccaa gaaatgaaga agatggttgc ttgaccaaag aatctgttgc tagatctttg 1260agatccgttg tcgttgaaaa agaaggtgaa atctacaagg ctaacgctag agaattgtcc 1320aagatctaca acgataccaa ggtcgaaaaa gaatacgttt cccaattcgt tgactacttg 1380gaaaagaatg ctagagctgt tgccattgat catgaatctt ga 14226297PRTSynechococcus sp. 6Met Val Ala Gln Thr Phe Asn Leu Asp Thr Tyr Leu Ser Gln Arg Gln1 5 10 15Gln Gln Val Glu Glu Ala Leu Ser Ala Ala Leu Val Pro Ala Tyr Pro 20 25 30Glu Arg Ile Tyr Glu Ala Met Arg Tyr Ser Leu Leu Ala Gly Gly Lys 35 40 45Arg Leu Arg Pro Ile Leu Cys Leu Ala Ala Cys Glu Leu Ala Gly Gly 50 55 60Ser Val Glu Gln Ala Met Pro Thr Ala Cys Ala Leu Glu Met Ile His65 70 75 80Thr Met Ser Leu Ile His Asp Asp Leu Pro Ala Met Asp Asn Asp Asp 85 90 95Phe Arg Arg Gly Lys Pro Thr Asn His Lys Val Phe Gly Glu Asp Ile 100 105 110Ala Ile Leu Ala Gly Asp Ala Leu Leu Ala Tyr Ala Phe Glu His Ile 115 120 125Ala Ser Gln Thr Arg Gly Val Pro Pro Gln Leu Val Leu Gln Val Ile 130 135 140Ala Arg Ile Gly His Ala Val Ala Ala Thr Gly Leu Val Gly Gly Gln145 150 155 160Val Val Asp Leu Glu Ser Glu Gly Lys Ala Ile Ser Leu Glu Thr Leu 165 170 175Glu Tyr Ile His Ser His Lys Thr Gly Ala Leu Leu Glu Ala Ser Val 180 185 190Val Ser Gly Gly Ile Leu Ala Gly Ala Asp Glu Glu Leu Leu Ala Arg 195 200 205Leu Ser His Tyr Ala Arg Asp Ile Gly Leu Ala Phe Gln Ile Val Asp 210 215 220Asp Ile Leu Asp Val Thr Ala Thr Ser Glu Gln Leu Gly Lys Thr Ala225 230 235 240Gly Lys Asp Gln Ala Ala Ala Lys Ala Thr Tyr Pro Ser Leu Leu Gly 245 250 255Leu Glu Ala Ser Arg Gln Lys Ala Glu Glu Leu Ile Gln Ser Ala Lys 260 265 270Glu Ala Leu Arg Pro Tyr Gly Ser Gln Ala Glu Pro Leu Leu Ala Leu 275 280 285Ala Asp Phe Ile Thr Arg Arg Gln His 290 2957827PRTZea mays 7Met Val Leu Ser Ser Ser Cys Thr Thr Val Pro His Leu Ser Ser Leu1 5 10 15Ala Val Val Gln Leu Gly Pro Trp Ser Ser Arg Ile Lys Lys Lys Thr 20 25 30Asp Thr Val Ala Val Pro Ala Ala Ala Gly Arg Trp Arg Arg Ala Leu 35

40 45Ala Arg Ala Gln His Thr Ser Glu Ser Ala Ala Val Ala Lys Gly Ser 50 55 60Ser Leu Thr Pro Ile Val Arg Thr Asp Ala Glu Ser Arg Arg Thr Arg65 70 75 80Trp Pro Thr Asp Asp Asp Asp Ala Glu Pro Leu Val Asp Glu Ile Arg 85 90 95Ala Met Leu Thr Ser Met Ser Asp Gly Asp Ile Ser Val Ser Ala Tyr 100 105 110Asp Thr Ala Trp Val Gly Leu Val Pro Arg Leu Asp Gly Gly Glu Gly 115 120 125Pro Gln Phe Pro Ala Ala Val Arg Trp Ile Arg Asn Asn Gln Leu Pro 130 135 140Asp Gly Ser Trp Gly Asp Ala Ala Leu Phe Ser Ala Tyr Asp Arg Leu145 150 155 160Ile Asn Thr Leu Ala Cys Val Val Thr Leu Thr Arg Trp Ser Leu Glu 165 170 175Pro Glu Met Arg Gly Arg Gly Leu Ser Phe Leu Gly Arg Asn Met Trp 180 185 190Lys Leu Ala Thr Glu Asp Glu Glu Ser Met Pro Ile Gly Phe Glu Leu 195 200 205Ala Phe Pro Ser Leu Ile Glu Leu Ala Lys Ser Leu Gly Val His Asp 210 215 220Phe Pro Tyr Asp His Gln Ala Leu Gln Gly Ile Tyr Ser Ser Arg Glu225 230 235 240Ile Lys Met Lys Arg Ile Pro Lys Glu Val Met His Thr Val Pro Thr 245 250 255Ser Ile Leu His Ser Leu Glu Gly Met Pro Gly Leu Asp Trp Ala Lys 260 265 270Leu Leu Lys Leu Gln Ser Ser Asp Gly Ser Phe Leu Phe Ser Pro Ala 275 280 285Ala Thr Ala Tyr Ala Leu Met Asn Thr Gly Asp Asp Arg Cys Phe Ser 290 295 300Tyr Ile Asp Arg Thr Val Lys Lys Phe Asn Gly Gly Val Pro Asn Val305 310 315 320Tyr Pro Val Asp Leu Phe Glu His Ile Trp Ala Val Asp Arg Leu Glu 325 330 335Arg Leu Gly Ile Ser Arg Tyr Phe Gln Lys Glu Ile Glu Gln Cys Met 340 345 350Asp Tyr Val Asn Arg His Trp Thr Glu Asp Gly Ile Cys Trp Ala Arg 355 360 365Asn Ser Asp Val Lys Glu Val Asp Asp Thr Ala Met Ala Phe Arg Leu 370 375 380Leu Arg Leu His Gly Tyr Ser Val Ser Pro Asp Val Phe Lys Asn Phe385 390 395 400Glu Lys Asp Gly Glu Phe Phe Ala Phe Val Gly Gln Ser Asn Gln Ala 405 410 415Val Thr Gly Met Tyr Asn Leu Asn Arg Ala Ser Gln Ile Ser Phe Pro 420 425 430Gly Glu Asp Val Leu His Arg Ala Gly Ala Phe Ser Tyr Glu Phe Leu 435 440 445Arg Arg Lys Glu Ala Glu Gly Ala Leu Arg Asp Lys Trp Ile Ile Ser 450 455 460Lys Asp Leu Pro Gly Glu Val Val Tyr Thr Leu Asp Phe Pro Trp Tyr465 470 475 480Gly Asn Leu Pro Arg Val Glu Ala Arg Asp Tyr Leu Glu Gln Tyr Gly 485 490 495Gly Gly Asp Asp Val Trp Ile Gly Lys Thr Leu Tyr Arg Met Pro Leu 500 505 510Val Asn Asn Asp Val Tyr Leu Glu Leu Ala Arg Met Asp Phe Asn His 515 520 525Cys Gln Ala Leu His Gln Leu Glu Trp Gln Gly Leu Lys Arg Trp Tyr 530 535 540Thr Glu Asn Arg Leu Met Asp Phe Gly Val Ala Gln Glu Asp Ala Leu545 550 555 560Arg Ala Tyr Phe Leu Ala Ala Ala Ser Val Tyr Glu Pro Cys Arg Ala 565 570 575Ala Glu Arg Leu Ala Trp Ala Arg Ala Ala Ile Leu Ala Asn Ala Val 580 585 590Ser Thr His Leu Arg Asn Ser Pro Ser Phe Arg Glu Arg Leu Glu His 595 600 605Ser Leu Arg Cys Arg Pro Ser Glu Glu Thr Asp Gly Ser Trp Phe Asn 610 615 620Ser Ser Ser Gly Ser Asp Ala Val Leu Val Lys Ala Val Leu Arg Leu625 630 635 640Thr Asp Ser Leu Ala Arg Glu Ala Gln Pro Ile His Gly Gly Asp Pro 645 650 655Glu Asp Ile Ile His Lys Leu Leu Arg Ser Ala Trp Ala Glu Trp Val 660 665 670Arg Glu Lys Ala Asp Ala Ala Asp Ser Val Cys Asn Gly Ser Ser Ala 675 680 685Val Glu Gln Glu Gly Ser Arg Met Val His Asp Lys Gln Thr Cys Leu 690 695 700Leu Leu Ala Arg Met Ile Glu Ile Ser Ala Gly Arg Ala Ala Gly Glu705 710 715 720Ala Ala Ser Glu Asp Gly Asp Arg Arg Ile Ile Gln Leu Thr Gly Ser 725 730 735Ile Cys Asp Ser Leu Lys Gln Lys Met Leu Val Ser Gln Asp Pro Glu 740 745 750Lys Asn Glu Glu Met Met Ser His Val Asp Asp Glu Leu Lys Leu Arg 755 760 765Ile Arg Glu Phe Val Gln Tyr Leu Leu Arg Leu Gly Glu Lys Lys Thr 770 775 780Gly Ser Ser Glu Thr Arg Gln Thr Phe Leu Ser Ile Val Lys Ser Cys785 790 795 800Tyr Tyr Ala Ala His Cys Pro Pro His Val Val Asp Arg His Ile Ser 805 810 815Arg Val Ile Phe Glu Pro Val Ser Ala Ala Lys 820 8258785PRTArabidopsis thaliana 8Met Ser Ile Asn Leu Arg Ser Ser Gly Cys Ser Ser Pro Ile Ser Ala1 5 10 15Thr Leu Glu Arg Gly Leu Asp Ser Glu Val Gln Thr Arg Ala Asn Asn 20 25 30Val Ser Phe Glu Gln Thr Lys Glu Lys Ile Arg Lys Met Leu Glu Lys 35 40 45Val Glu Leu Ser Val Ser Ala Tyr Asp Thr Ser Trp Val Ala Met Val 50 55 60Pro Ser Pro Ser Ser Gln Asn Ala Pro Leu Phe Pro Gln Cys Val Lys65 70 75 80Trp Leu Leu Asp Asn Gln His Glu Asp Gly Ser Trp Gly Leu Asp Asn 85 90 95His Asp His Gln Ser Leu Lys Lys Asp Val Leu Ser Ser Thr Leu Ala 100 105 110Ser Ile Leu Ala Leu Lys Lys Trp Gly Ile Gly Glu Arg Gln Ile Asn 115 120 125Lys Gly Leu Gln Phe Ile Glu Leu Asn Ser Ala Leu Val Thr Asp Glu 130 135 140Thr Ile Gln Lys Pro Thr Gly Phe Asp Ile Ile Phe Pro Gly Met Ile145 150 155 160Lys Tyr Ala Arg Asp Leu Asn Leu Thr Ile Pro Leu Gly Ser Glu Val 165 170 175Val Asp Asp Met Ile Arg Lys Arg Asp Leu Asp Leu Lys Cys Asp Ser 180 185 190Glu Lys Phe Ser Lys Gly Arg Glu Ala Tyr Leu Ala Tyr Val Leu Glu 195 200 205Gly Thr Arg Asn Leu Lys Asp Trp Asp Leu Ile Val Lys Tyr Gln Arg 210 215 220Lys Asn Gly Ser Leu Phe Asp Ser Pro Ala Thr Thr Ala Ala Ala Phe225 230 235 240Thr Gln Phe Gly Asn Asp Gly Cys Leu Arg Tyr Leu Cys Ser Leu Leu 245 250 255Gln Lys Phe Glu Ala Ala Val Pro Ser Val Tyr Pro Phe Asp Gln Tyr 260 265 270Ala Arg Leu Ser Ile Ile Val Thr Leu Glu Ser Leu Gly Ile Asp Arg 275 280 285Asp Phe Lys Thr Glu Ile Lys Ser Ile Leu Asp Glu Thr Tyr Arg Tyr 290 295 300Trp Leu Arg Gly Asp Glu Glu Ile Cys Leu Asp Leu Ala Thr Cys Ala305 310 315 320Leu Ala Phe Arg Leu Leu Leu Ala His Gly Tyr Asp Val Ser Tyr Asp 325 330 335Pro Leu Lys Pro Phe Ala Glu Glu Ser Gly Phe Ser Asp Thr Leu Glu 340 345 350Gly Tyr Val Lys Asn Thr Phe Ser Val Leu Glu Leu Phe Lys Ala Ala 355 360 365Gln Ser Tyr Pro His Glu Ser Ala Leu Lys Lys Gln Cys Cys Trp Thr 370 375 380Lys Gln Tyr Leu Glu Met Glu Leu Ser Ser Trp Val Lys Thr Ser Val385 390 395 400Arg Asp Lys Tyr Leu Lys Lys Glu Val Glu Asp Ala Leu Ala Phe Pro 405 410 415Ser Tyr Ala Ser Leu Glu Arg Ser Asp His Arg Arg Lys Ile Leu Asn 420 425 430Gly Ser Ala Val Glu Asn Thr Arg Val Thr Lys Thr Ser Tyr Arg Leu 435 440 445His Asn Ile Cys Thr Ser Asp Ile Leu Lys Leu Ala Val Asp Asp Phe 450 455 460Asn Phe Cys Gln Ser Ile His Arg Glu Glu Met Glu Arg Leu Asp Arg465 470 475 480Trp Ile Val Glu Asn Arg Leu Gln Glu Leu Lys Phe Ala Arg Gln Lys 485 490 495Leu Ala Tyr Cys Tyr Phe Ser Gly Ala Ala Thr Leu Phe Ser Pro Glu 500 505 510Leu Ser Asp Ala Arg Ile Ser Trp Ala Lys Gly Gly Val Leu Thr Thr 515 520 525Val Val Asp Asp Phe Phe Asp Val Gly Gly Ser Lys Glu Glu Leu Glu 530 535 540Asn Leu Ile His Leu Val Glu Lys Trp Asp Leu Asn Gly Val Pro Glu545 550 555 560Tyr Ser Ser Glu His Val Glu Ile Ile Phe Ser Val Leu Arg Asp Thr 565 570 575Ile Leu Glu Thr Gly Asp Lys Ala Phe Thr Tyr Gln Gly Arg Asn Val 580 585 590Thr His His Ile Val Lys Ile Trp Leu Asp Leu Leu Lys Ser Met Leu 595 600 605Arg Glu Ala Glu Trp Ser Ser Asp Lys Ser Thr Pro Ser Leu Glu Asp 610 615 620Tyr Met Glu Asn Ala Tyr Ile Ser Phe Ala Leu Gly Pro Ile Val Leu625 630 635 640Pro Ala Thr Tyr Leu Ile Gly Pro Pro Leu Pro Glu Lys Thr Val Asp 645 650 655Ser His Gln Tyr Asn Gln Leu Tyr Lys Leu Val Ser Thr Met Gly Arg 660 665 670Leu Leu Asn Asp Ile Gln Gly Phe Lys Arg Glu Ser Ala Glu Gly Lys 675 680 685Leu Asn Ala Val Ser Leu His Met Lys His Glu Arg Asp Asn Arg Ser 690 695 700Lys Glu Val Ile Ile Glu Ser Met Lys Gly Leu Ala Glu Arg Lys Arg705 710 715 720Glu Glu Leu His Lys Leu Val Leu Glu Glu Lys Gly Ser Val Val Pro 725 730 735Arg Glu Cys Lys Glu Ala Phe Leu Lys Met Ser Lys Val Leu Asn Leu 740 745 750Phe Tyr Arg Lys Asp Asp Gly Phe Thr Ser Asn Asp Leu Met Ser Leu 755 760 765Val Lys Ser Val Ile Tyr Glu Pro Val Ser Leu Gln Lys Glu Ser Leu 770 775 780Thr78591542DNAArtificial SequenceCodon-optimized KO 9atggatgctg tgacgggttt gttaactgtc ccagcaaccg ctataactat tggtggaact 60gctgtagcat tggcggtagc gctaatcttt tggtacctga aatcctacac atcagctaga 120agatcccaat caaatcatct tccaagagtg cctgaagtcc caggtgttcc attgttagga 180aatctgttac aattgaagga gaaaaagcca tacatgactt ttacgagatg ggcagcgaca 240tatggaccta tctatagtat caaaactggg gctacaagta tggttgtggt atcatctaat 300gagatagcca aggaggcatt ggtgaccaga ttccaatcca tatctacaag gaacttatct 360aaagccctga aagtacttac agcagataag acaatggtcg caatgtcaga ttatgatgat 420tatcataaaa cagttaagag acacatactg accgccgtct tgggtcctaa tgcacagaaa 480aagcatagaa ttcacagaga tatcatgatg gataacatat ctactcaact tcatgaattc 540gtgaaaaaca acccagaaca ggaagaggta gaccttagaa aaatctttca atctgagtta 600ttcggcttag ctatgagaca agccttagga aaggatgttg aaagtttgta cgttgaagac 660ctgaaaatca ctatgaatag agacgaaatc tttcaagtcc ttgttgttga tccaatgatg 720ggagcaatcg atgttgattg gagagacttc tttccatacc taaagtgggt cccaaacaaa 780aagttcgaaa atactattca acaaatgtac atcagaagag aagctgttat gaaatcttta 840atcaaagagc acaaaaagag aatagcgtca ggcgaaaagc taaatagtta tatcgattac 900cttttatctg aagctcaaac tttaaccgat cagcaactat tgatgtcctt gtgggaacca 960atcattgaat cttcagatac aacaatggtc acaacagaat gggcaatgta cgaattagct 1020aaaaacccta aattgcaaga taggttgtac agagacatta agtccgtctg tggatctgaa 1080aagataaccg aagagcatct atcacagctg ccttacatta cagctatttt ccacgaaaca 1140ctgagaagac actcaccagt tcctatcatt cctctaagac atgtacatga agataccgtt 1200ctaggcggct accatgttcc tgctggcaca gaacttgccg ttaacatcta cggttgcaac 1260atggacaaaa acgtttggga aaatccagag gaatggaacc cagaaagatt catgaaagag 1320aatgagacaa ttgattttca aaagacgatg gccttcggtg gtggtaagag agtttgtgct 1380ggttccttgc aagccctttt aactgcatct attgggattg ggagaatggt tcaagagttc 1440gaatggaaac tgaaggatat gactcaagag gaagtgaaca cgataggcct aactacacaa 1500atgttaagac cattgagagc tattatcaaa cctaggatct aa 154210513PRTStevia rebaudiana 10Met Asp Ala Val Thr Gly Leu Leu Thr Val Pro Ala Thr Ala Ile Thr1 5 10 15Ile Gly Gly Thr Ala Val Ala Leu Ala Val Ala Leu Ile Phe Trp Tyr 20 25 30Leu Lys Ser Tyr Thr Ser Ala Arg Arg Ser Gln Ser Asn His Leu Pro 35 40 45Arg Val Pro Glu Val Pro Gly Val Pro Leu Leu Gly Asn Leu Leu Gln 50 55 60Leu Lys Glu Lys Lys Pro Tyr Met Thr Phe Thr Arg Trp Ala Ala Thr65 70 75 80Tyr Gly Pro Ile Tyr Ser Ile Lys Thr Gly Ala Thr Ser Met Val Val 85 90 95Val Ser Ser Asn Glu Ile Ala Lys Glu Ala Leu Val Thr Arg Phe Gln 100 105 110Ser Ile Ser Thr Arg Asn Leu Ser Lys Ala Leu Lys Val Leu Thr Ala 115 120 125Asp Lys Thr Met Val Ala Met Ser Asp Tyr Asp Asp Tyr His Lys Thr 130 135 140Val Lys Arg His Ile Leu Thr Ala Val Leu Gly Pro Asn Ala Gln Lys145 150 155 160Lys His Arg Ile His Arg Asp Ile Met Met Asp Asn Ile Ser Thr Gln 165 170 175Leu His Glu Phe Val Lys Asn Asn Pro Glu Gln Glu Glu Val Asp Leu 180 185 190Arg Lys Ile Phe Gln Ser Glu Leu Phe Gly Leu Ala Met Arg Gln Ala 195 200 205Leu Gly Lys Asp Val Glu Ser Leu Tyr Val Glu Asp Leu Lys Ile Thr 210 215 220Met Asn Arg Asp Glu Ile Phe Gln Val Leu Val Val Asp Pro Met Met225 230 235 240Gly Ala Ile Asp Val Asp Trp Arg Asp Phe Phe Pro Tyr Leu Lys Trp 245 250 255Val Pro Asn Lys Lys Phe Glu Asn Thr Ile Gln Gln Met Tyr Ile Arg 260 265 270Arg Glu Ala Val Met Lys Ser Leu Ile Lys Glu His Lys Lys Arg Ile 275 280 285Ala Ser Gly Glu Lys Leu Asn Ser Tyr Ile Asp Tyr Leu Leu Ser Glu 290 295 300Ala Gln Thr Leu Thr Asp Gln Gln Leu Leu Met Ser Leu Trp Glu Pro305 310 315 320Ile Ile Glu Ser Ser Asp Thr Thr Met Val Thr Thr Glu Trp Ala Met 325 330 335Tyr Glu Leu Ala Lys Asn Pro Lys Leu Gln Asp Arg Leu Tyr Arg Asp 340 345 350Ile Lys Ser Val Cys Gly Ser Glu Lys Ile Thr Glu Glu His Leu Ser 355 360 365Gln Leu Pro Tyr Ile Thr Ala Ile Phe His Glu Thr Leu Arg Arg His 370 375 380Ser Pro Val Pro Ile Ile Pro Leu Arg His Val His Glu Asp Thr Val385 390 395 400Leu Gly Gly Tyr His Val Pro Ala Gly Thr Glu Leu Ala Val Asn Ile 405 410 415Tyr Gly Cys Asn Met Asp Lys Asn Val Trp Glu Asn Pro Glu Glu Trp 420 425 430Asn Pro Glu Arg Phe Met Lys Glu Asn Glu Thr Ile Asp Phe Gln Lys 435 440 445Thr Met Ala Phe Gly Gly Gly Lys Arg Val Cys Ala Gly Ser Leu Gln 450 455 460Ala Leu Leu Thr Ala Ser Ile Gly Ile Gly Arg Met Val Gln Glu Phe465 470 475 480Glu Trp Lys Leu Lys Asp Met Thr Gln Glu Glu Val Asn Thr Ile Gly 485 490 495Leu Thr Thr Gln Met Leu Arg Pro Leu Arg Ala Ile Ile Lys Pro Arg 500 505 510Ile112139DNAArabidopsis thaliana 11atgtcttcct cttcctcttc cagtacctct atgattgatt tgatggctgc tattattaaa 60ggtgaaccag ttatcgtctc cgacccagca aatgcctctg cttatgaatc agttgctgca 120gaattgtctt caatgttgat cgaaaacaga caattcgcca tgatcgtaac tacatcaatc 180gctgttttga tcggttgtat tgtcatgttg gtatggagaa gatccggtag tggtaattct 240aaaagagtcg aacctttgaa accattagta attaagccaa gagaagaaga aatagatgac 300ggtagaaaga aagttacaat atttttcggt acccaaactg gtacagctga aggttttgca 360aaagccttag gtgaagaagc taaggcaaga tacgaaaaga ctagattcaa gatagtcgat 420ttggatgact atgccgctga tgacgatgaa tacgaagaaa agttgaagaa agaagatgtt 480gcatttttct ttttggcaac ctatggtgac ggtgaaccaa ctgacaatgc agccagattc 540tacaaatggt ttacagaggg taatgatcgt ggtgaatggt tgaaaaactt aaagtacggt 600gttttcggtt tgggtaacag acaatacgaa catttcaaca aagttgcaaa ggttgtcgac 660gatattttgg tcgaacaagg tgctcaaaga ttagtccaag taggtttggg tgacgatgac 720caatgtatag

aagatgactt tactgcctgg agagaagctt tgtggcctga attagacaca 780atcttgagag aagaaggtga caccgccgtt gctaccccat atactgctgc agtattagaa 840tacagagttt ccatccatga tagtgaagac gcaaagttta atgatatcac tttggccaat 900ggtaacggtt atacagtttt cgatgcacaa cacccttaca aagctaacgt tgcagtcaag 960agagaattac atacaccaga atccgacaga agttgtatac acttggaatt tgatatcgct 1020ggttccggtt taaccatgaa gttgggtgac catgtaggtg ttttatgcga caatttgtct 1080gaaactgttg atgaagcatt gagattgttg gatatgtccc ctgacactta ttttagtttg 1140cacgctgaaa aagaagatgg tacaccaatt tccagttctt taccacctcc attccctcca 1200tgtaacttaa gaacagcctt gaccagatac gcttgcttgt tatcatcccc taaaaagtcc 1260gccttggttg ctttagccgc tcatgctagt gatcctactg aagcagaaag attgaaacac 1320ttagcatctc cagccggtaa agatgaatat tcaaagtggg tagttgaatc tcaaagatca 1380ttgttagaag ttatggcaga atttccatct gccaagcctc cattaggtgt cttctttgct 1440ggtgtagcac ctagattgca accaagattc tactcaatca gttcttcacc taagatcgct 1500gaaactagaa ttcatgttac atgtgcatta gtctacgaaa agatgccaac cggtagaatt 1560cacaagggtg tatgctctac ttggatgaaa aatgctgttc cttacgaaaa atcagaaaag 1620ttgttcttag gtagaccaat cttcgtaaga caatcaaact tcaagttgcc ttctgattca 1680aaggttccaa taatcatgat aggtcctggt acaggtttag ccccattcag aggtttcttg 1740caagaaagat tggctttagt tgaatctggt gtcgaattag gtccttcagt tttgttcttt 1800ggttgtagaa acagaagaat ggatttcatc tatgaagaag aattgcaaag attcgtcgaa 1860tctggtgcat tggccgaatt atctgtagct ttttcaagag aaggtccaac taaggaatac 1920gttcaacata agatgatgga taaggcatcc gacatatgga acatgatcag tcaaggtgct 1980tatttgtacg tttgcggtga cgcaaagggt atggccagag atgtccatag atctttgcac 2040acaattgctc aagaacaagg ttccatggat agtaccaaag ctgaaggttt cgtaaagaac 2100ttacaaactt ccggtagata cttgagagat gtctggtga 213912712PRTArabidopsis thaliana 12Met Ser Ser Ser Ser Ser Ser Ser Thr Ser Met Ile Asp Leu Met Ala1 5 10 15Ala Ile Ile Lys Gly Glu Pro Val Ile Val Ser Asp Pro Ala Asn Ala 20 25 30Ser Ala Tyr Glu Ser Val Ala Ala Glu Leu Ser Ser Met Leu Ile Glu 35 40 45Asn Arg Gln Phe Ala Met Ile Val Thr Thr Ser Ile Ala Val Leu Ile 50 55 60Gly Cys Ile Val Met Leu Val Trp Arg Arg Ser Gly Ser Gly Asn Ser65 70 75 80Lys Arg Val Glu Pro Leu Lys Pro Leu Val Ile Lys Pro Arg Glu Glu 85 90 95Glu Ile Asp Asp Gly Arg Lys Lys Val Thr Ile Phe Phe Gly Thr Gln 100 105 110Thr Gly Thr Ala Glu Gly Phe Ala Lys Ala Leu Gly Glu Glu Ala Lys 115 120 125Ala Arg Tyr Glu Lys Thr Arg Phe Lys Ile Val Asp Leu Asp Asp Tyr 130 135 140Ala Ala Asp Asp Asp Glu Tyr Glu Glu Lys Leu Lys Lys Glu Asp Val145 150 155 160Ala Phe Phe Phe Leu Ala Thr Tyr Gly Asp Gly Glu Pro Thr Asp Asn 165 170 175Ala Ala Arg Phe Tyr Lys Trp Phe Thr Glu Gly Asn Asp Arg Gly Glu 180 185 190Trp Leu Lys Asn Leu Lys Tyr Gly Val Phe Gly Leu Gly Asn Arg Gln 195 200 205Tyr Glu His Phe Asn Lys Val Ala Lys Val Val Asp Asp Ile Leu Val 210 215 220Glu Gln Gly Ala Gln Arg Leu Val Gln Val Gly Leu Gly Asp Asp Asp225 230 235 240Gln Cys Ile Glu Asp Asp Phe Thr Ala Trp Arg Glu Ala Leu Trp Pro 245 250 255Glu Leu Asp Thr Ile Leu Arg Glu Glu Gly Asp Thr Ala Val Ala Thr 260 265 270Pro Tyr Thr Ala Ala Val Leu Glu Tyr Arg Val Ser Ile His Asp Ser 275 280 285Glu Asp Ala Lys Phe Asn Asp Ile Thr Leu Ala Asn Gly Asn Gly Tyr 290 295 300Thr Val Phe Asp Ala Gln His Pro Tyr Lys Ala Asn Val Ala Val Lys305 310 315 320Arg Glu Leu His Thr Pro Glu Ser Asp Arg Ser Cys Ile His Leu Glu 325 330 335Phe Asp Ile Ala Gly Ser Gly Leu Thr Met Lys Leu Gly Asp His Val 340 345 350Gly Val Leu Cys Asp Asn Leu Ser Glu Thr Val Asp Glu Ala Leu Arg 355 360 365Leu Leu Asp Met Ser Pro Asp Thr Tyr Phe Ser Leu His Ala Glu Lys 370 375 380Glu Asp Gly Thr Pro Ile Ser Ser Ser Leu Pro Pro Pro Phe Pro Pro385 390 395 400Cys Asn Leu Arg Thr Ala Leu Thr Arg Tyr Ala Cys Leu Leu Ser Ser 405 410 415Pro Lys Lys Ser Ala Leu Val Ala Leu Ala Ala His Ala Ser Asp Pro 420 425 430Thr Glu Ala Glu Arg Leu Lys His Leu Ala Ser Pro Ala Gly Lys Asp 435 440 445Glu Tyr Ser Lys Trp Val Val Glu Ser Gln Arg Ser Leu Leu Glu Val 450 455 460Met Ala Glu Phe Pro Ser Ala Lys Pro Pro Leu Gly Val Phe Phe Ala465 470 475 480Gly Val Ala Pro Arg Leu Gln Pro Arg Phe Tyr Ser Ile Ser Ser Ser 485 490 495Pro Lys Ile Ala Glu Thr Arg Ile His Val Thr Cys Ala Leu Val Tyr 500 505 510Glu Lys Met Pro Thr Gly Arg Ile His Lys Gly Val Cys Ser Thr Trp 515 520 525Met Lys Asn Ala Val Pro Tyr Glu Lys Ser Glu Lys Leu Phe Leu Gly 530 535 540Arg Pro Ile Phe Val Arg Gln Ser Asn Phe Lys Leu Pro Ser Asp Ser545 550 555 560Lys Val Pro Ile Ile Met Ile Gly Pro Gly Thr Gly Leu Ala Pro Phe 565 570 575Arg Gly Phe Leu Gln Glu Arg Leu Ala Leu Val Glu Ser Gly Val Glu 580 585 590Leu Gly Pro Ser Val Leu Phe Phe Gly Cys Arg Asn Arg Arg Met Asp 595 600 605Phe Ile Tyr Glu Glu Glu Leu Gln Arg Phe Val Glu Ser Gly Ala Leu 610 615 620Ala Glu Leu Ser Val Ala Phe Ser Arg Glu Gly Pro Thr Lys Glu Tyr625 630 635 640Val Gln His Lys Met Met Asp Lys Ala Ser Asp Ile Trp Asn Met Ile 645 650 655Ser Gln Gly Ala Tyr Leu Tyr Val Cys Gly Asp Ala Lys Gly Met Ala 660 665 670Arg Asp Val His Arg Ser Leu His Thr Ile Ala Gln Glu Gln Gly Ser 675 680 685Met Asp Ser Thr Lys Ala Glu Gly Phe Val Lys Asn Leu Gln Thr Ser 690 695 700Gly Arg Tyr Leu Arg Asp Val Trp705 71013462PRTOryza sativa 13Met Asp Ser Gly Tyr Ser Ser Ser Tyr Ala Ala Ala Ala Gly Met His1 5 10 15Val Val Ile Cys Pro Trp Leu Ala Phe Gly His Leu Leu Pro Cys Leu 20 25 30Asp Leu Ala Gln Arg Leu Ala Ser Arg Gly His Arg Val Ser Phe Val 35 40 45Ser Thr Pro Arg Asn Ile Ser Arg Leu Pro Pro Val Arg Pro Ala Leu 50 55 60Ala Pro Leu Val Ala Phe Val Ala Leu Pro Leu Pro Arg Val Glu Gly65 70 75 80Leu Pro Asp Gly Ala Glu Ser Thr Asn Asp Val Pro His Asp Arg Pro 85 90 95Asp Met Val Glu Leu His Arg Arg Ala Phe Asp Gly Leu Ala Ala Pro 100 105 110Phe Ser Glu Phe Leu Gly Thr Ala Cys Ala Asp Trp Val Ile Val Asp 115 120 125Val Phe His His Trp Ala Ala Ala Ala Ala Leu Glu His Lys Val Pro 130 135 140Cys Ala Met Met Leu Leu Gly Ser Ala His Met Ile Ala Ser Ile Ala145 150 155 160Asp Arg Arg Leu Glu Arg Ala Glu Thr Glu Ser Pro Ala Ala Ala Gly 165 170 175Gln Gly Arg Pro Ala Ala Ala Pro Thr Phe Glu Val Ala Arg Met Lys 180 185 190Leu Ile Arg Thr Lys Gly Ser Ser Gly Met Ser Leu Ala Glu Arg Phe 195 200 205Ser Leu Thr Leu Ser Arg Ser Ser Leu Val Val Gly Arg Ser Cys Val 210 215 220Glu Phe Glu Pro Glu Thr Val Pro Leu Leu Ser Thr Leu Arg Gly Lys225 230 235 240Pro Ile Thr Phe Leu Gly Leu Met Pro Pro Leu His Glu Gly Arg Arg 245 250 255Glu Asp Gly Glu Asp Ala Thr Val Arg Trp Leu Asp Ala Gln Pro Ala 260 265 270Lys Ser Val Val Tyr Val Ala Leu Gly Ser Glu Val Pro Leu Gly Val 275 280 285Glu Lys Val His Glu Leu Ala Leu Gly Leu Glu Leu Ala Gly Thr Arg 290 295 300Phe Leu Trp Ala Leu Arg Lys Pro Thr Gly Val Ser Asp Ala Asp Leu305 310 315 320Leu Pro Ala Gly Phe Glu Glu Arg Thr Arg Gly Arg Gly Val Val Ala 325 330 335Thr Arg Trp Val Pro Gln Met Ser Ile Leu Ala His Ala Ala Val Gly 340 345 350Ala Phe Leu Thr His Cys Gly Trp Asn Ser Thr Ile Glu Gly Leu Met 355 360 365Phe Gly His Pro Leu Ile Met Leu Pro Ile Phe Gly Asp Gln Gly Pro 370 375 380Asn Ala Arg Leu Ile Glu Ala Lys Asn Ala Gly Leu Gln Val Ala Arg385 390 395 400Asn Asp Gly Asp Gly Ser Phe Asp Arg Glu Gly Val Ala Ala Ala Ile 405 410 415Arg Ala Val Ala Val Glu Glu Glu Ser Ser Lys Val Phe Gln Ala Lys 420 425 430Ala Lys Lys Leu Gln Glu Ile Val Ala Asp Met Ala Cys His Glu Arg 435 440 445Tyr Ile Asp Gly Phe Ile Gln Gln Leu Arg Ser Tyr Lys Asp 450 455 460141503DNAArtificial SequenceCodon-optimized stevia rebaudiana 14atggaagcct cttacctata catttctatt ttgcttttac tggcatcata cctgttcacc 60actcaactta gaaggaagag cgctaatcta ccaccaaccg tgtttccatc aataccaatc 120attggacact tatacttact caaaaagcct ctttatagaa ctttagcaaa aattgccgct 180aagtacggac caatactgca attacaactc ggctacagac gtgttctggt gatttcctca 240ccatcagcag cagaagagtg ctttaccaat aacgatgtaa tcttcgcaaa tagacctaag 300acattgtttg gcaaaatagt gggtggaaca tcccttggca gtttatccta cggcgatcaa 360tggcgtaatc taaggagagt agcttctatc gaaatcctat cagttcatag gttgaacgaa 420tttcatgata tcagagtgga tgagaacaga ttgttaatta gaaaacttag aagttcatct 480tctcctgtta ctcttataac agtcttttat gctctaacat tgaacgtcat tatgagaatg 540atctctggca aaagatattt cgacagtggg gatagagaat tggaggagga aggtaagaga 600tttcgagaaa tcttagacga aacgttgctt ctagccggtg cttctaatgt tggcgactac 660ttaccaatat tgaactggtt gggagttaag tctcttgaaa agaaattgat cgctttgcag 720aaaaagagag atgacttttt ccagggtttg attgaacagg ttagaaaatc tcgtggtgct 780aaagtaggca aaggtagaaa aacgatgatc gaactcttat tatctttgca agagtcagaa 840cctgagtact atacagatgc tatgataaga tcttttgtcc taggtctgct ggctgcaggt 900agtgatactt cagcgggcac tatggaatgg gccatgagct tactggtcaa tcacccacat 960gtattgaaga aagctcaagc tgaaatcgat agagttatcg gtaataacag attgattgac 1020gagtcagaca ttggaaatat cccttacatc gggtgtatta tcaatgaaac tctaagactc 1080tatccagcag ggccattgtt gttcccacat gaaagttctg ccgactgcgt tatttccggt 1140tacaatatac ctagaggtac aatgttaatc gtaaaccaat gggcgattca tcacgatcct 1200aaagtctggg atgatcctga aacctttaaa cctgaaagat ttcaaggatt agaaggaact 1260agagatggtt tcaaacttat gccattcggt tctgggagaa gaggatgtcc aggtgaaggt 1320ttggcaataa ggctgttagg gatgacacta ggctcagtga tccaatgttt tgattgggag 1380agagtaggag atgagatggt tgacatgaca gaaggtttgg gtgtcacact tcctaaggcc 1440gttccattag ttgccaaatg taagccacgt tccgaaatga ctaatctcct atccgaactt 1500taa 150315500PRTStevia rebaudiana 15Met Glu Ala Ser Tyr Leu Tyr Ile Ser Ile Leu Leu Leu Leu Ala Ser1 5 10 15Tyr Leu Phe Thr Thr Gln Leu Arg Arg Lys Ser Ala Asn Leu Pro Pro 20 25 30Thr Val Phe Pro Ser Ile Pro Ile Ile Gly His Leu Tyr Leu Leu Lys 35 40 45Lys Pro Leu Tyr Arg Thr Leu Ala Lys Ile Ala Ala Lys Tyr Gly Pro 50 55 60Ile Leu Gln Leu Gln Leu Gly Tyr Arg Arg Val Leu Val Ile Ser Ser65 70 75 80Pro Ser Ala Ala Glu Glu Cys Phe Thr Asn Asn Asp Val Ile Phe Ala 85 90 95Asn Arg Pro Lys Thr Leu Phe Gly Lys Ile Val Gly Gly Thr Ser Leu 100 105 110Gly Ser Leu Ser Tyr Gly Asp Gln Trp Arg Asn Leu Arg Arg Val Ala 115 120 125Ser Ile Glu Ile Leu Ser Val His Arg Leu Asn Glu Phe His Asp Ile 130 135 140Arg Val Asp Glu Asn Arg Leu Leu Ile Arg Lys Leu Arg Ser Ser Ser145 150 155 160Ser Pro Val Thr Leu Ile Thr Val Phe Tyr Ala Leu Thr Leu Asn Val 165 170 175Ile Met Arg Met Ile Ser Gly Lys Arg Tyr Phe Asp Ser Gly Asp Arg 180 185 190Glu Leu Glu Glu Glu Gly Lys Arg Phe Arg Glu Ile Leu Asp Glu Thr 195 200 205Leu Leu Leu Ala Gly Ala Ser Asn Val Gly Asp Tyr Leu Pro Ile Leu 210 215 220Asn Trp Leu Gly Val Lys Ser Leu Glu Lys Lys Leu Ile Ala Leu Gln225 230 235 240Lys Lys Arg Asp Asp Phe Phe Gln Gly Leu Ile Glu Gln Val Arg Lys 245 250 255Ser Arg Gly Ala Lys Val Gly Lys Gly Arg Lys Thr Met Ile Glu Leu 260 265 270Leu Leu Ser Leu Gln Glu Ser Glu Pro Glu Tyr Tyr Thr Asp Ala Met 275 280 285Ile Arg Ser Phe Val Leu Gly Leu Leu Ala Ala Gly Ser Asp Thr Ser 290 295 300Ala Gly Thr Met Glu Trp Ala Met Ser Leu Leu Val Asn His Pro His305 310 315 320Val Leu Lys Lys Ala Gln Ala Glu Ile Asp Arg Val Ile Gly Asn Asn 325 330 335Arg Leu Ile Asp Glu Ser Asp Ile Gly Asn Ile Pro Tyr Ile Gly Cys 340 345 350Ile Ile Asn Glu Thr Leu Arg Leu Tyr Pro Ala Gly Pro Leu Leu Phe 355 360 365Pro His Glu Ser Ser Ala Asp Cys Val Ile Ser Gly Tyr Asn Ile Pro 370 375 380Arg Gly Thr Met Leu Ile Val Asn Gln Trp Ala Ile His His Asp Pro385 390 395 400Lys Val Trp Asp Asp Pro Glu Thr Phe Lys Pro Glu Arg Phe Gln Gly 405 410 415Leu Glu Gly Thr Arg Asp Gly Phe Lys Leu Met Pro Phe Gly Ser Gly 420 425 430Arg Arg Gly Cys Pro Gly Glu Gly Leu Ala Ile Arg Leu Leu Gly Met 435 440 445Thr Leu Gly Ser Val Ile Gln Cys Phe Asp Trp Glu Arg Val Gly Asp 450 455 460Glu Met Val Asp Met Thr Glu Gly Leu Gly Val Thr Leu Pro Lys Ala465 470 475 480Val Pro Leu Val Ala Lys Cys Lys Pro Arg Ser Glu Met Thr Asn Leu 485 490 495Leu Ser Glu Leu 500162124DNAStevia rebaudiana 16atgcaatcta actccgtgaa gatttcgccg cttgatctgg taactgcgct gtttagcggc 60aaggttttgg acacatcgaa cgcatcggaa tcgggagaat ctgctatgct gccgactata 120gcgatgatta tggagaatcg tgagctgttg atgatactca caacgtcggt tgctgtattg 180atcggatgcg ttgtcgtttt ggtgtggcgg agatcgtcta cgaagaagtc ggcgttggag 240ccaccggtga ttgtggttcc gaagagagtg caagaggagg aagttgatga tggtaagaag 300aaagttacgg ttttcttcgg cacccaaact ggaacagctg aaggcttcgc taaggcactt 360gttgaggaag ctaaagctcg atatgaaaag gctgtcttta aagtaattga tttggatgat 420tatgctgctg atgacgatga gtatgaggag aaactaaaga aagaatcttt ggcctttttc 480tttttggcta cgtatggaga tggtgagcca acagataatg ctgccagatt ttataaatgg 540tttactgagg gagatgcgaa aggagaatgg cttaataagc ttcaatatgg agtatttggt 600ttgggtaaca gacaatatga acattttaac aagatcgcaa aagtggttga tgatggtctt 660gtagaacagg gtgcaaagcg tcttgttcct gttggacttg gagatgatga tcaatgtatt 720gaagatgact tcaccgcatg gaaagagtta gtatggccgg agttggatca attacttcgt 780gatgaggatg acacaactgt tgctactcca tacacagctg ctgttgcaga atatcgcgtt 840gtttttcatg aaaaaccaga cgcgctttct gaagattata gttatacaaa tggccatgct 900gttcatgatg ctcaacatcc atgcagatcc aacgtggctg tcaaaaagga acttcatagt 960cctgaatctg accggtcttg cactcatctt gaatttgaca tctcgaacac cggactatca 1020tatgaaactg gggaccatgt tggagtttac tgtgaaaact tgagtgaagt tgtgaatgat 1080gctgaaagat tagtaggatt accaccagac acttactcct ccatccacac tgatagtgaa 1140gacgggtcgc cacttggcgg agcctcattg ccgcctcctt tcccgccatg cactttaagg 1200aaagcattga cgtgttatgc tgatgttttg agttctccca agaagtcggc tttgcttgca 1260ctagctgctc atgccaccga tcccagtgaa gctgatagat tgaaatttct tgcatccccc 1320gccggaaagg atgaatattc tcaatggata gttgcaagcc aaagaagtct ccttgaagtc 1380atggaagcat tcccgtcagc taagccttca cttggtgttt tctttgcatc tgttgccccg 1440cgcttacaac caagatacta ctctatttct tcctcaccca agatggcacc ggataggatt 1500catgttacat gtgcattagt ctatgagaaa acacctgcag gccgcatcca caaaggagtt 1560tgttcaactt ggatgaagaa cgcagtgcct atgaccgaga gtcaagattg cagttgggcc 1620ccaatatacg tccgaacatc caatttcaga ctaccatctg accctaaggt cccggttatc 1680atgattggac ctggcactgg tttggctcct tttagaggtt tccttcaaga

gcggttagct 1740ttaaaggaag ccggaactga cctcggttta tccattttat tcttcggatg taggaatcgc 1800aaagtggatt tcatatatga aaacgagctt aacaactttg tggagactgg tgctctttct 1860gagcttattg ttgctttctc ccgtgaaggc ccgactaagg aatatgtgca acacaagatg 1920agtgagaagg cttcggatat ctggaacttg ctttctgaag gagcatattt atacgtatgt 1980ggtgatgcca aaggcatggc caaagatgta catcgaaccc tccacacaat tgtgcaagaa 2040cagggatctc ttgactcgtc aaaggcagaa ctctacgtga agaatctaca aatgtcagga 2100agatacctcc gtgacgtttg gtaa 212417707PRTStevia rebaudiana 17Met Gln Ser Asn Ser Val Lys Ile Ser Pro Leu Asp Leu Val Thr Ala1 5 10 15Leu Phe Ser Gly Lys Val Leu Asp Thr Ser Asn Ala Ser Glu Ser Gly 20 25 30Glu Ser Ala Met Leu Pro Thr Ile Ala Met Ile Met Glu Asn Arg Glu 35 40 45Leu Leu Met Ile Leu Thr Thr Ser Val Ala Val Leu Ile Gly Cys Val 50 55 60Val Val Leu Val Trp Arg Arg Ser Ser Thr Lys Lys Ser Ala Leu Glu65 70 75 80Pro Pro Val Ile Val Val Pro Lys Arg Val Gln Glu Glu Glu Val Asp 85 90 95Asp Gly Lys Lys Lys Val Thr Val Phe Phe Gly Thr Gln Thr Gly Thr 100 105 110Ala Glu Gly Phe Ala Lys Ala Leu Val Glu Glu Ala Lys Ala Arg Tyr 115 120 125Glu Lys Ala Val Phe Lys Val Ile Asp Leu Asp Asp Tyr Ala Ala Asp 130 135 140Asp Asp Glu Tyr Glu Glu Lys Leu Lys Lys Glu Ser Leu Ala Phe Phe145 150 155 160Phe Leu Ala Thr Tyr Gly Asp Gly Glu Pro Thr Asp Asn Ala Ala Arg 165 170 175Phe Tyr Lys Trp Phe Thr Glu Gly Asp Ala Lys Gly Glu Trp Leu Asn 180 185 190Lys Leu Gln Tyr Gly Val Phe Gly Leu Gly Asn Arg Gln Tyr Glu His 195 200 205Phe Asn Lys Ile Ala Lys Val Val Asp Asp Gly Leu Val Glu Gln Gly 210 215 220Ala Lys Arg Leu Val Pro Val Gly Leu Gly Asp Asp Asp Gln Cys Ile225 230 235 240Glu Asp Asp Phe Thr Ala Trp Lys Glu Leu Val Trp Pro Glu Leu Asp 245 250 255Gln Leu Leu Arg Asp Glu Asp Asp Thr Thr Val Ala Thr Pro Tyr Thr 260 265 270Ala Ala Val Ala Glu Tyr Arg Val Val Phe His Glu Lys Pro Asp Ala 275 280 285Leu Ser Glu Asp Tyr Ser Tyr Thr Asn Gly His Ala Val His Asp Ala 290 295 300Gln His Pro Cys Arg Ser Asn Val Ala Val Lys Lys Glu Leu His Ser305 310 315 320Pro Glu Ser Asp Arg Ser Cys Thr His Leu Glu Phe Asp Ile Ser Asn 325 330 335Thr Gly Leu Ser Tyr Glu Thr Gly Asp His Val Gly Val Tyr Cys Glu 340 345 350Asn Leu Ser Glu Val Val Asn Asp Ala Glu Arg Leu Val Gly Leu Pro 355 360 365Pro Asp Thr Tyr Ser Ser Ile His Thr Asp Ser Glu Asp Gly Ser Pro 370 375 380Leu Gly Gly Ala Ser Leu Pro Pro Pro Phe Pro Pro Cys Thr Leu Arg385 390 395 400Lys Ala Leu Thr Cys Tyr Ala Asp Val Leu Ser Ser Pro Lys Lys Ser 405 410 415Ala Leu Leu Ala Leu Ala Ala His Ala Thr Asp Pro Ser Glu Ala Asp 420 425 430Arg Leu Lys Phe Leu Ala Ser Pro Ala Gly Lys Asp Glu Tyr Ser Gln 435 440 445Trp Ile Val Ala Ser Gln Arg Ser Leu Leu Glu Val Met Glu Ala Phe 450 455 460Pro Ser Ala Lys Pro Ser Leu Gly Val Phe Phe Ala Ser Val Ala Pro465 470 475 480Arg Leu Gln Pro Arg Tyr Tyr Ser Ile Ser Ser Ser Pro Lys Met Ala 485 490 495Pro Asp Arg Ile His Val Thr Cys Ala Leu Val Tyr Glu Lys Thr Pro 500 505 510Ala Gly Arg Ile His Lys Gly Val Cys Ser Thr Trp Met Lys Asn Ala 515 520 525Val Pro Met Thr Glu Ser Gln Asp Cys Ser Trp Ala Pro Ile Tyr Val 530 535 540Arg Thr Ser Asn Phe Arg Leu Pro Ser Asp Pro Lys Val Pro Val Ile545 550 555 560Met Ile Gly Pro Gly Thr Gly Leu Ala Pro Phe Arg Gly Phe Leu Gln 565 570 575Glu Arg Leu Ala Leu Lys Glu Ala Gly Thr Asp Leu Gly Leu Ser Ile 580 585 590Leu Phe Phe Gly Cys Arg Asn Arg Lys Val Asp Phe Ile Tyr Glu Asn 595 600 605Glu Leu Asn Asn Phe Val Glu Thr Gly Ala Leu Ser Glu Leu Ile Val 610 615 620Ala Phe Ser Arg Glu Gly Pro Thr Lys Glu Tyr Val Gln His Lys Met625 630 635 640Ser Glu Lys Ala Ser Asp Ile Trp Asn Leu Leu Ser Glu Gly Ala Tyr 645 650 655Leu Tyr Val Cys Gly Asp Ala Lys Gly Met Ala Lys Asp Val His Arg 660 665 670Thr Leu His Thr Ile Val Gln Glu Gln Gly Ser Leu Asp Ser Ser Lys 675 680 685Ala Glu Leu Tyr Val Lys Asn Leu Gln Met Ser Gly Arg Tyr Leu Arg 690 695 700Asp Val Trp705182133DNAArtificial SequenceCodon optimized 18atgcaatcag attcagtcaa agtctctcca tttgatttgg tttccgctgc tatgaatggc 60aaggcaatgg aaaagttgaa cgctagtgaa tctgaagatc caacaacatt gcctgcacta 120aagatgctag ttgaaaatag agaattgttg acactgttca caacttcctt cgcagttctt 180attgggtgtc ttgtatttct aatgtggaga cgttcatcct ctaaaaagct ggtacaagat 240ccagttccac aagttatcgt tgtaaagaag aaagagaagg agtcagaggt tgatgacggg 300aaaaagaaag tttctatttt ctacggcaca caaacaggaa ctgccgaagg ttttgctaaa 360gcattagtcg aggaagcaaa agtgagatat gaaaagacct ctttcaaggt tatcgatcta 420gatgactacg ctgcagatga tgatgaatat gaggaaaaac tgaaaaagga atccttagcc 480ttcttcttct tggccacata cggtgatggt gaacctactg ataatgctgc taacttctac 540aagtggttca cagaaggcga cgataaaggt gaatggctga aaaagttaca atacggagta 600tttggtttag gtaacagaca atatgaacat ttcaacaaga tcgctattgt agttgatgat 660aaacttactg aaatgggagc caaaagatta gtaccagtag gattagggga tgatgatcag 720tgtatagaag atgacttcac cgcctggaag gaattggtat ggccagaatt ggatcaactt 780ttaagggacg aagatgatac ttctgtgact accccataca ctgcagccgt attggagtac 840agagtggttt accatgataa accagcagac tcatatgctg aagatcaaac ccatacaaac 900ggtcatgttg ttcatgatgc acagcatcct tcaagatcta atgtggcttt caaaaaggaa 960ctacacacct ctcaatcaga taggtcttgt actcacttag aattcgatat ttctcacaca 1020ggactgtctt acgaaactgg cgatcacgtt ggcgtttatt ccgagaactt gtccgaagtt 1080gtcgatgaag cactaaaact gttagggtta tcaccagaca catacttctc agtccatgct 1140gataaggagg atgggacacc tatcggtggt gcttcactac caccaccttt tcctccttgc 1200acattgagag acgctctaac cagatacgca gatgtcttat cctcacctaa aaaggtagct 1260ttgctggcat tggctgctca tgctagtgat cctagtgaag ccgataggtt aaagttcctg 1320gcttcaccag ccggaaaaga tgaatatgca caatggatcg tcgccaacca acgttctttg 1380ctagaagtga tgcaaagttt tccatctgcc aagcctccat taggtgtgtt cttcgcagca 1440gtagctccac gtttacaacc aagatactac tctatcagtt catctcctaa gatgtctcct 1500aacagaatac atgttacatg tgctttggtg tacgagacta ctccagcagg cagaattcac 1560agaggattgt gttcaacctg gatgaaaaat gctgtccctt taacagagtc acctgattgc 1620tctcaagcat ccattttcgt tagaacatca aatttcagac ttccagtgga tccaaaagtt 1680ccagtcatta tgataggacc aggcactggt cttgccccat tcaggggctt tcttcaagag 1740agattggcct tgaaggaatc tggtacagaa ttgggttctt ctatcttttt ctttggttgc 1800cgtaatagaa aagttgactt tatctacgag gacgagctta acaattttgt tgagacagga 1860gcattgtcag aattgatcgt cgcattttca agagaaggga ctgccaaaga gtacgttcag 1920cacaagatga gtcaaaaagc ctccgatata tggaaacttc taagtgaagg tgcctatctt 1980tatgtctgtg gcgatgcaaa gggcatggcc aaggatgtcc atagaactct gcatacaatt 2040gttcaggaac aagggagtct ggattcttcc aaggctgaat tgtacgtcaa aaacttacag 2100atgtctggaa gatacttaag agatgtttgg taa 213319710PRTStevia rebaudiana 19Met Gln Ser Asp Ser Val Lys Val Ser Pro Phe Asp Leu Val Ser Ala1 5 10 15Ala Met Asn Gly Lys Ala Met Glu Lys Leu Asn Ala Ser Glu Ser Glu 20 25 30Asp Pro Thr Thr Leu Pro Ala Leu Lys Met Leu Val Glu Asn Arg Glu 35 40 45Leu Leu Thr Leu Phe Thr Thr Ser Phe Ala Val Leu Ile Gly Cys Leu 50 55 60Val Phe Leu Met Trp Arg Arg Ser Ser Ser Lys Lys Leu Val Gln Asp65 70 75 80Pro Val Pro Gln Val Ile Val Val Lys Lys Lys Glu Lys Glu Ser Glu 85 90 95Val Asp Asp Gly Lys Lys Lys Val Ser Ile Phe Tyr Gly Thr Gln Thr 100 105 110Gly Thr Ala Glu Gly Phe Ala Lys Ala Leu Val Glu Glu Ala Lys Val 115 120 125Arg Tyr Glu Lys Thr Ser Phe Lys Val Ile Asp Leu Asp Asp Tyr Ala 130 135 140Ala Asp Asp Asp Glu Tyr Glu Glu Lys Leu Lys Lys Glu Ser Leu Ala145 150 155 160Phe Phe Phe Leu Ala Thr Tyr Gly Asp Gly Glu Pro Thr Asp Asn Ala 165 170 175Ala Asn Phe Tyr Lys Trp Phe Thr Glu Gly Asp Asp Lys Gly Glu Trp 180 185 190Leu Lys Lys Leu Gln Tyr Gly Val Phe Gly Leu Gly Asn Arg Gln Tyr 195 200 205Glu His Phe Asn Lys Ile Ala Ile Val Val Asp Asp Lys Leu Thr Glu 210 215 220Met Gly Ala Lys Arg Leu Val Pro Val Gly Leu Gly Asp Asp Asp Gln225 230 235 240Cys Ile Glu Asp Asp Phe Thr Ala Trp Lys Glu Leu Val Trp Pro Glu 245 250 255Leu Asp Gln Leu Leu Arg Asp Glu Asp Asp Thr Ser Val Thr Thr Pro 260 265 270Tyr Thr Ala Ala Val Leu Glu Tyr Arg Val Val Tyr His Asp Lys Pro 275 280 285Ala Asp Ser Tyr Ala Glu Asp Gln Thr His Thr Asn Gly His Val Val 290 295 300His Asp Ala Gln His Pro Ser Arg Ser Asn Val Ala Phe Lys Lys Glu305 310 315 320Leu His Thr Ser Gln Ser Asp Arg Ser Cys Thr His Leu Glu Phe Asp 325 330 335Ile Ser His Thr Gly Leu Ser Tyr Glu Thr Gly Asp His Val Gly Val 340 345 350Tyr Ser Glu Asn Leu Ser Glu Val Val Asp Glu Ala Leu Lys Leu Leu 355 360 365Gly Leu Ser Pro Asp Thr Tyr Phe Ser Val His Ala Asp Lys Glu Asp 370 375 380Gly Thr Pro Ile Gly Gly Ala Ser Leu Pro Pro Pro Phe Pro Pro Cys385 390 395 400Thr Leu Arg Asp Ala Leu Thr Arg Tyr Ala Asp Val Leu Ser Ser Pro 405 410 415Lys Lys Val Ala Leu Leu Ala Leu Ala Ala His Ala Ser Asp Pro Ser 420 425 430Glu Ala Asp Arg Leu Lys Phe Leu Ala Ser Pro Ala Gly Lys Asp Glu 435 440 445Tyr Ala Gln Trp Ile Val Ala Asn Gln Arg Ser Leu Leu Glu Val Met 450 455 460Gln Ser Phe Pro Ser Ala Lys Pro Pro Leu Gly Val Phe Phe Ala Ala465 470 475 480Val Ala Pro Arg Leu Gln Pro Arg Tyr Tyr Ser Ile Ser Ser Ser Pro 485 490 495Lys Met Ser Pro Asn Arg Ile His Val Thr Cys Ala Leu Val Tyr Glu 500 505 510Thr Thr Pro Ala Gly Arg Ile His Arg Gly Leu Cys Ser Thr Trp Met 515 520 525Lys Asn Ala Val Pro Leu Thr Glu Ser Pro Asp Cys Ser Gln Ala Ser 530 535 540Ile Phe Val Arg Thr Ser Asn Phe Arg Leu Pro Val Asp Pro Lys Val545 550 555 560Pro Val Ile Met Ile Gly Pro Gly Thr Gly Leu Ala Pro Phe Arg Gly 565 570 575Phe Leu Gln Glu Arg Leu Ala Leu Lys Glu Ser Gly Thr Glu Leu Gly 580 585 590Ser Ser Ile Phe Phe Phe Gly Cys Arg Asn Arg Lys Val Asp Phe Ile 595 600 605Tyr Glu Asp Glu Leu Asn Asn Phe Val Glu Thr Gly Ala Leu Ser Glu 610 615 620Leu Ile Val Ala Phe Ser Arg Glu Gly Thr Ala Lys Glu Tyr Val Gln625 630 635 640His Lys Met Ser Gln Lys Ala Ser Asp Ile Trp Lys Leu Leu Ser Glu 645 650 655Gly Ala Tyr Leu Tyr Val Cys Gly Asp Ala Lys Gly Met Ala Lys Asp 660 665 670Val His Arg Thr Leu His Thr Ile Val Gln Glu Gln Gly Ser Leu Asp 675 680 685Ser Ser Lys Ala Glu Leu Tyr Val Lys Asn Leu Gln Met Ser Gly Arg 690 695 700Tyr Leu Arg Asp Val Trp705 71020511PRTRubus suavissimus 20Met Ala Thr Leu Leu Glu His Phe Gln Ala Met Pro Phe Ala Ile Pro1 5 10 15Ile Ala Leu Ala Ala Leu Ser Trp Leu Phe Leu Phe Tyr Ile Lys Val 20 25 30Ser Phe Phe Ser Asn Lys Ser Ala Gln Ala Lys Leu Pro Pro Val Pro 35 40 45Val Val Pro Gly Leu Pro Val Ile Gly Asn Leu Leu Gln Leu Lys Glu 50 55 60Lys Lys Pro Tyr Gln Thr Phe Thr Arg Trp Ala Glu Glu Tyr Gly Pro65 70 75 80Ile Tyr Ser Ile Arg Thr Gly Ala Ser Thr Met Val Val Leu Asn Thr 85 90 95Thr Gln Val Ala Lys Glu Ala Met Val Thr Arg Tyr Leu Ser Ile Ser 100 105 110Thr Arg Lys Leu Ser Asn Ala Leu Lys Ile Leu Thr Ala Asp Lys Cys 115 120 125Met Val Ala Ile Ser Asp Tyr Asn Asp Phe His Lys Met Ile Lys Arg 130 135 140Tyr Ile Leu Ser Asn Val Leu Gly Pro Ser Ala Gln Lys Arg His Arg145 150 155 160Ser Asn Arg Asp Thr Leu Arg Ala Asn Val Cys Ser Arg Leu His Ser 165 170 175Gln Val Lys Asn Ser Pro Arg Glu Ala Val Asn Phe Arg Arg Val Phe 180 185 190Glu Trp Glu Leu Phe Gly Ile Ala Leu Lys Gln Ala Phe Gly Lys Asp 195 200 205Ile Glu Lys Pro Ile Tyr Val Glu Glu Leu Gly Thr Thr Leu Ser Arg 210 215 220Asp Glu Ile Phe Lys Val Leu Val Leu Asp Ile Met Glu Gly Ala Ile225 230 235 240Glu Val Asp Trp Arg Asp Phe Phe Pro Tyr Leu Arg Trp Ile Pro Asn 245 250 255Thr Arg Met Glu Thr Lys Ile Gln Arg Leu Tyr Phe Arg Arg Lys Ala 260 265 270Val Met Thr Ala Leu Ile Asn Glu Gln Lys Lys Arg Ile Ala Ser Gly 275 280 285Glu Glu Ile Asn Cys Tyr Ile Asp Phe Leu Leu Lys Glu Gly Lys Thr 290 295 300Leu Thr Met Asp Gln Ile Ser Met Leu Leu Trp Glu Thr Val Ile Glu305 310 315 320Thr Ala Asp Thr Thr Met Val Thr Thr Glu Trp Ala Met Tyr Glu Val 325 330 335Ala Lys Asp Ser Lys Arg Gln Asp Arg Leu Tyr Gln Glu Ile Gln Lys 340 345 350Val Cys Gly Ser Glu Met Val Thr Glu Glu Tyr Leu Ser Gln Leu Pro 355 360 365Tyr Leu Asn Ala Val Phe His Glu Thr Leu Arg Lys His Ser Pro Ala 370 375 380Ala Leu Val Pro Leu Arg Tyr Ala His Glu Asp Thr Gln Leu Gly Gly385 390 395 400Tyr Tyr Ile Pro Ala Gly Thr Glu Ile Ala Ile Asn Ile Tyr Gly Cys 405 410 415Asn Met Asp Lys His Gln Trp Glu Ser Pro Glu Glu Trp Lys Pro Glu 420 425 430Arg Phe Leu Asp Pro Lys Phe Asp Pro Met Asp Leu Tyr Lys Thr Met 435 440 445Ala Phe Gly Ala Gly Lys Arg Val Cys Ala Gly Ser Leu Gln Ala Met 450 455 460Leu Ile Ala Cys Pro Thr Ile Gly Arg Leu Val Gln Glu Phe Glu Trp465 470 475 480Lys Leu Arg Asp Gly Glu Glu Glu Asn Val Asp Thr Val Gly Leu Thr 485 490 495Thr His Lys Arg Tyr Pro Met His Ala Ile Leu Lys Pro Arg Ser 500 505 51021523PRTRubus suavissimus 21Met Glu Val Thr Val Ala Ser Ser Val Ala Leu Ser Leu Val Phe Ile1 5 10 15Ser Ile Val Val Arg Trp Ala Trp Ser Val Val Asn Trp Val Trp Phe 20 25 30Lys Pro Lys Lys Leu Glu Arg Phe Leu Arg Glu Gln Gly Leu Lys Gly 35 40 45Asn Ser Tyr Arg Phe Leu Tyr Gly Asp Met Lys Glu Asn Ser Ile Leu 50 55 60Leu Lys Gln Ala Arg Ser Lys Pro Met Asn Leu Ser Thr Ser His Asp65 70 75 80Ile Ala Pro Gln Val Thr Pro Phe Val Asp Gln Thr Val Lys Ala Tyr 85 90 95Gly Lys Asn Ser Phe Asn Trp Val Gly Pro Ile

Pro Arg Val Asn Ile 100 105 110Met Asn Pro Glu Asp Leu Lys Asp Val Leu Thr Lys Asn Val Asp Phe 115 120 125Val Lys Pro Ile Ser Asn Pro Leu Ile Lys Leu Leu Ala Thr Gly Ile 130 135 140Ala Ile Tyr Glu Gly Glu Lys Trp Thr Lys His Arg Arg Ile Ile Asn145 150 155 160Pro Thr Phe His Ser Glu Arg Leu Lys Arg Met Leu Pro Ser Phe His 165 170 175Gln Ser Cys Asn Glu Met Val Lys Glu Trp Glu Ser Leu Val Ser Lys 180 185 190Glu Gly Ser Ser Cys Glu Leu Asp Val Trp Pro Phe Leu Glu Asn Met 195 200 205Ser Ala Asp Val Ile Ser Arg Thr Ala Phe Gly Thr Ser Tyr Lys Lys 210 215 220Gly Gln Lys Ile Phe Glu Leu Leu Arg Glu Gln Val Ile Tyr Val Thr225 230 235 240Lys Gly Phe Gln Ser Phe Tyr Ile Pro Gly Trp Arg Phe Leu Pro Thr 245 250 255Lys Met Asn Lys Arg Met Asn Glu Ile Asn Glu Glu Ile Lys Gly Leu 260 265 270Ile Arg Gly Ile Ile Ile Asp Arg Glu Gln Ile Ile Lys Ala Gly Glu 275 280 285Glu Thr Asn Asp Asp Leu Leu Gly Ala Leu Met Glu Ser Asn Leu Lys 290 295 300Asp Ile Arg Glu His Gly Lys Asn Asn Lys Asn Val Gly Met Ser Ile305 310 315 320Glu Asp Val Ile Gln Glu Cys Lys Leu Phe Tyr Phe Ala Gly Gln Glu 325 330 335Thr Thr Ser Val Leu Leu Ala Trp Thr Met Val Leu Leu Gly Gln Asn 340 345 350Gln Asn Trp Gln Asp Arg Ala Arg Gln Glu Val Leu Gln Val Phe Gly 355 360 365Ser Ser Lys Pro Asp Phe Asp Gly Leu Ala His Leu Lys Val Val Thr 370 375 380Met Ile Leu Leu Glu Val Leu Arg Leu Tyr Pro Pro Val Ile Glu Leu385 390 395 400Ile Arg Thr Ile His Lys Lys Thr Gln Leu Gly Lys Leu Ser Leu Pro 405 410 415Glu Gly Val Glu Val Arg Leu Pro Thr Leu Leu Ile His His Asp Lys 420 425 430Glu Leu Trp Gly Asp Asp Ala Asn Gln Phe Asn Pro Glu Arg Phe Ser 435 440 445Glu Gly Val Ser Lys Ala Thr Lys Asn Arg Leu Ser Phe Phe Pro Phe 450 455 460Gly Ala Gly Pro Arg Ile Cys Ile Gly Gln Asn Phe Ser Met Met Glu465 470 475 480Ala Lys Leu Ala Leu Ala Leu Ile Leu Gln His Phe Thr Phe Glu Leu 485 490 495Ser Pro Ser His Ala His Ala Pro Ser His Arg Ile Thr Leu Gln Pro 500 505 510Gln Tyr Gly Val Arg Ile Ile Leu His Arg Arg 515 52022701PRTSiraitia grosvenorii 22Met Lys Val Ser Pro Phe Glu Phe Met Ser Ala Ile Ile Lys Gly Arg1 5 10 15Met Asp Pro Ser Asn Ser Ser Phe Glu Ser Thr Gly Glu Val Ala Ser 20 25 30Val Ile Phe Glu Asn Arg Glu Leu Val Ala Ile Leu Thr Thr Ser Ile 35 40 45Ala Val Met Ile Gly Cys Phe Val Val Leu Met Trp Arg Arg Ala Gly 50 55 60Ser Arg Lys Val Lys Asn Val Glu Leu Pro Lys Pro Leu Ile Val His65 70 75 80Glu Pro Glu Pro Glu Val Glu Asp Gly Lys Lys Lys Val Ser Ile Phe 85 90 95Phe Gly Thr Gln Thr Gly Thr Ala Glu Gly Phe Ala Lys Ala Leu Ala 100 105 110Asp Glu Ala Lys Ala Arg Tyr Glu Lys Ala Thr Phe Arg Val Val Asp 115 120 125Leu Asp Asp Tyr Ala Ala Asp Asp Asp Gln Tyr Glu Glu Lys Leu Lys 130 135 140Asn Glu Ser Phe Ala Val Phe Leu Leu Ala Thr Tyr Gly Asp Gly Glu145 150 155 160Pro Thr Asp Asn Ala Ala Arg Phe Tyr Lys Trp Phe Ala Glu Gly Lys 165 170 175Glu Arg Gly Glu Trp Leu Gln Asn Leu His Tyr Ala Val Phe Gly Leu 180 185 190Gly Asn Arg Gln Tyr Glu His Phe Asn Lys Ile Ala Lys Val Ala Asp 195 200 205Glu Leu Leu Glu Ala Gln Gly Gly Asn Arg Leu Val Lys Val Gly Leu 210 215 220Gly Asp Asp Asp Gln Cys Ile Glu Asp Asp Phe Ser Ala Trp Arg Glu225 230 235 240Ser Leu Trp Pro Glu Leu Asp Met Leu Leu Arg Asp Glu Asp Asp Ala 245 250 255Thr Thr Val Thr Thr Pro Tyr Thr Ala Ala Val Leu Glu Tyr Arg Val 260 265 270Val Phe His Asp Ser Ala Asp Val Ala Ala Glu Asp Lys Ser Trp Ile 275 280 285Asn Ala Asn Gly His Ala Val His Asp Ala Gln His Pro Phe Arg Ser 290 295 300Asn Val Val Val Arg Lys Glu Leu His Thr Ser Ala Ser Asp Arg Ser305 310 315 320Cys Ser His Leu Glu Phe Asn Ile Ser Gly Ser Ala Leu Asn Tyr Glu 325 330 335Thr Gly Asp His Val Gly Val Tyr Cys Glu Asn Leu Thr Glu Thr Val 340 345 350Asp Glu Ala Leu Asn Leu Leu Gly Leu Ser Pro Glu Thr Tyr Phe Ser 355 360 365Ile Tyr Thr Asp Asn Glu Asp Gly Thr Pro Leu Gly Gly Ser Ser Leu 370 375 380Pro Pro Pro Phe Pro Ser Cys Thr Leu Arg Thr Ala Leu Thr Arg Tyr385 390 395 400Ala Asp Leu Leu Asn Ser Pro Lys Lys Ser Ala Leu Leu Ala Leu Ala 405 410 415Ala His Ala Ser Asn Pro Val Glu Ala Asp Arg Leu Arg Tyr Leu Ala 420 425 430Ser Pro Ala Gly Lys Asp Glu Tyr Ala Gln Ser Val Ile Gly Ser Gln 435 440 445Lys Ser Leu Leu Glu Val Met Ala Glu Phe Pro Ser Ala Lys Pro Pro 450 455 460Leu Gly Val Phe Phe Ala Ala Val Ala Pro Arg Leu Gln Pro Arg Phe465 470 475 480Tyr Ser Ile Ser Ser Ser Pro Arg Met Ala Pro Ser Arg Ile His Val 485 490 495Thr Cys Ala Leu Val Tyr Asp Lys Met Pro Thr Gly Arg Ile His Lys 500 505 510Gly Val Cys Ser Thr Trp Met Lys Asn Ser Val Pro Met Glu Lys Ser 515 520 525His Glu Cys Ser Trp Ala Pro Ile Phe Val Arg Gln Ser Asn Phe Lys 530 535 540Leu Pro Ala Glu Ser Lys Val Pro Ile Ile Met Val Gly Pro Gly Thr545 550 555 560Gly Leu Ala Pro Phe Arg Gly Phe Leu Gln Glu Arg Leu Ala Leu Lys 565 570 575Glu Ser Gly Val Glu Leu Gly Pro Ser Ile Leu Phe Phe Gly Cys Arg 580 585 590Asn Arg Arg Met Asp Tyr Ile Tyr Glu Asp Glu Leu Asn Asn Phe Val 595 600 605Glu Thr Gly Ala Leu Ser Glu Leu Val Ile Ala Phe Ser Arg Glu Gly 610 615 620Pro Thr Lys Glu Tyr Val Gln His Lys Met Ala Glu Lys Ala Ser Asp625 630 635 640Ile Trp Asn Leu Ile Ser Glu Gly Ala Tyr Leu Tyr Val Cys Gly Asp 645 650 655Ala Lys Gly Met Ala Lys Asp Val His Arg Thr Leu His Thr Ile Met 660 665 670Gln Glu Gln Gly Ser Leu Asp Ser Ser Lys Ala Glu Ser Met Val Lys 675 680 685Asn Leu Gln Met Asn Gly Arg Tyr Leu Arg Asp Val Trp 690 695 700

Claims

1. A method for increasing the production of a first, lower molecular weight steviol glycoside, relative to a second, higher molecular weight steviol glycoside, in an engineered yeast, comprising fermenting the engineered yeast capable of producing the first steviol glycoside and the second steviol glycoside at a pH of 5.8 or greater in a fermentation medium.

2. The method of claim 1, wherein the pH is in the range of 5.8 to 8.

3. The method of claim 1, wherein the pH is in the range of 6.0 to 7.5.

4. The method of claim 1, wherein the pH is in the range of 6.5 to 7.5.

5. The method of claim 1, wherein the pH is in the range of 5.8 to 6.5.

6. The method of claim 1, wherein the pH is in the range of 5.8 to 6.2.

7. The method of claim 1, wherein the fermentation medium comprises a nitrogen source selected from the group consisting of ammonium hydroxide, yeast extract, urea, and ammonium sulfate.

8. The method of claim 7, wherein the nitrogen source comprises 90% (wt) or greater ammonium hydroxide or urea.

9. The method of claim 1, further comprising continuous or batch addition of additional fermentation material to the medium comprising the engineered yeast.

10. The method of claim 1 performed for a period of time of up to 150 hours.

11. The method of claim 10 performed for a period of time in the range of 8 to 88 hours.

12. The method of claim 11 performed for a period of time in the range of 22 to 48 hours.

13. The method of claim 1, wherein the fermentation medium has a biomass in the range of 20-120 g dcw/L.

14. The method of claim 1, wherein the engineered yeast produces a ratio of the first steviol glycoside to the second steviol glycoside at the pH of 5.8 or greater that is increased by 10% or greater than a ratio of the first steviol glycoside to the second steviol glycoside when the engineered yeast are fermented at a pH of 5.0.

15. The method of claim 1, wherein the first steviol glycoside is rebaudioside D, and the second steviol glycoside is rebaudioside M.

16. The method of claim 15, wherein the ratio of rebaudioside D to rebaudioside M is in the range of 1:20 to 1:1.

17. The method of claim 1, further comprising growing the engineered yeast in a first medium at a first pH, wherein the first pH is the same as the pH of the fermentation medium.

18. The method of claim 1, further comprising growing the engineered yeast in a first medium at a first pH, wherein the first pH is lower than the pH of the fermentation medium.

19. The method of claim 18, wherein the first pH is a pH less than 5.8.

20. The method of claim 18, wherein the first pH is a pH less than 5.5.

21. A method for increasing the production of a first, lower molecular weight steviol glycoside relative to a second, higher molecular weight steviol glycoside in an engineered yeast, the method comprising a step of fermenting engineered yeast capable of producing one or more steviol glycoside(s) at a pH of 5.8 or greater in a fermentation medium, wherein the engineered yeast produces a ratio of the first and second steviol glycosides at pH of 5.8 or greater that is greater than a ratio of the first and second steviol glycosides produced at a pH that is less than 5.8.

22. The method of claim 21 wherein the ratio of the first and second steviol glycosides at pH of 5.8 or greater is 10% or greater than the ratio of the first and second steviol glycosides produced at a pH that is less than 5.8.

23. The method of claim 22 wherein the ratio of the first and second steviol glycosides at pH of 5.8 or greater is 25% or greater than the ratio of the first and second steviol glycosides produced at a pH that is less than 5.8.

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