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Natural Variation in Diauxic Shift between Patagonian Saccharomyces eubayanus Strains. mSystems 2022; 7:e0064022. [PMID: 36468850 PMCID: PMC9765239 DOI: 10.1128/msystems.00640-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The study of natural variation can untap novel alleles with immense value for biotechnological applications. Saccharomyces eubayanus Patagonian isolates exhibit differences in the diauxic shift between glucose and maltose, representing a suitable model to study their natural genetic variation for novel strains for brewing. However, little is known about the genetic variants and chromatin regulators responsible for these differences. Here, we show how genome-wide chromatin accessibility and gene expression differences underlie distinct diauxic shift profiles in S. eubayanus. We identified two strains with a rapid diauxic shift between glucose and maltose (CL467.1 and CBS12357) and one strain with a remarkably low fermentation efficiency and longer lag phase during diauxic shift (QC18). This is associated in the QC18 strain with lower transcriptional activity and chromatin accessibility of specific genes of maltose metabolism and higher expression levels of glucose transporters. These differences are governed by the HAP complex, which differentially regulates gene expression depending on the genetic background. We found in the QC18 strain a contrasting phenotype to those phenotypes described in S. cerevisiae, where hap4Δ, hap5Δ, and cin5Δ knockouts significantly improved the QC18 growth rate in the glucose-maltose shift. The most profound effects were found between CIN5 allelic variants, suggesting that Cin5p could strongly activate a repressor of the diauxic shift in the QC18 strain but not necessarily in the other strains. The differences between strains could originate from the tree host from which the strains were obtained, which might determine the sugar source preference and the brewing potential of the strain. IMPORTANCE The diauxic shift has been studied in budding yeast under laboratory conditions; however, few studies have addressed the diauxic shift between carbon sources under fermentative conditions. Here, we study the transcriptional and chromatin structure differences that explain the natural variation in fermentative capacity and efficiency during diauxic shift of natural isolates of S. eubayanus. Our results show how natural genetic variants in transcription factors impact sugar consumption preferences between strains. These variants have different effects depending on the genetic background, with a contrasting phenotype to those phenotypes previously described in S. cerevisiae. Our study shows how relatively simple genetic/molecular modifications/editing in the lab can facilitate the study of natural variations of microorganisms for the brewing industry.
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Different Gene Expression Patterns of Hexose Transporter Genes Modulate Fermentation Performance of Four Saccharomyces cerevisiae Strains. FERMENTATION 2021. [DOI: 10.3390/fermentation7030164] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In Saccharomyces cerevisiae, the fermentation rate and the ability to complete the sugar transformation process depend on the glucose and fructose transporter set-up. Hexose transport mainly occurs via facilitated diffusion carriers and these are encoded by the HXT gene family and GAL2. In addition, FSY1, coding a fructose/H+ symporter, was identified in some wine strains. This little-known transporter could be relevant in the last part of the fermentation process when fructose is the most abundant sugar. In this work, we investigated the gene expression of the hexose transporters during late fermentation phase, by means of qPCR. Four S. cerevisiae strains (P301.9, R31.3, R008, isolated from vineyard, and the commercial EC1118) were considered and the transporter gene expression levels were determined to evaluate how the strain gene expression pattern modulated the late fermentation process. The very low global gene expression and the poor fermentation performance of R008 suggested that the overall expression level is a determinant to obtain the total sugar consumption. Each strain showed a specific gene expression profile that was strongly variable. This led to rethinking the importance of the HXT3 gene that was previously considered to play a major role in sugar transport. In vineyard strains, other transporter genes, such as HXT6/7, HXT8, and FSY1, showed higher expression levels, and the resulting gene expression patterns properly supported the late fermentation process.
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Ocvirk M, Kočar Mlinarič N, Košir IJ. Impact of Successive Exploitation of a Saccharomyces pastorianus Starter Culture on Saccharide Uptake Dynamics from Wort. Food Technol Biotechnol 2021; 59:16-23. [PMID: 34084076 PMCID: PMC8157084 DOI: 10.17113/ftb.59.01.21.6899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 01/26/2021] [Indexed: 11/30/2022] Open
Abstract
RESEARCH BACKGROUND The production of lager beer includes successive repitchings of a single Saccharomyces pastorianus starter culture. During the beer production process, the yeast is exposed to several stress factors which could affect the fermentation performance. An incomplete fermentation represents a waste of fermentable extract and leads to a beer with higher carbohydrate levels, which could result in a beer with an atypical flavour profile. The aim of the present study is to determine the impact of successive exploitation of a single S. pastorianus starter culture on the wort saccharide uptake dynamics. EXPERIMENTAL APPROACH The fermentation was monitored during the production of twelve batches of beer, where the starter yeast culture was reused twelve times without any further treatment. The following beer production steps were monitored: wort production, yeast starter culture propagation, primary fermentation, secondary fermentation and the final product. The work was conducted on an industrial scale employing standard process conditions. RESULTS AND CONCLUSIONS Monitoring of the starter culture viability during successive fermentations indicated no reduction in the viability and vitality of the yeast culture. Monitoring of the fermentable wort saccharide concentrations (glucose, fructose, disaccharides and trisaccharides) revealed a correlation between an improvement in saccharide utilisation and starter culture age. Saccharide uptake efficacy proportionally matched the repitching frequency. Successive exploitation of S. pastorianus starter culture has a positive impact on the dynamics of saccharide utilisation from classical hopped wort and the young beer. Furthermore, the final lager beer contains no residues of fermentable saccharides that could affect the overall quality and flavour profile. NOVELTY AND SCIENTIFIC CONTRIBUTION Results showed the impact of twelve successive wort fermentations on the dynamics of saccharides uptake that gives brewers important information. The added value of the experiment is all the work done on the industrial scale, with control of all processes and usage of exactly the same raw materials. This study contains usable technological data on the behaviour of saccharides during brewing on the industrial scale, which is not yet found in the literature.
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Affiliation(s)
- Miha Ocvirk
- Slovenian Institute of Hop Research and Brewing, C. Žalskega tabora 2, 3310 Žalec, Slovenia
| | | | - Iztok Jože Košir
- Slovenian Institute of Hop Research and Brewing, C. Žalskega tabora 2, 3310 Žalec, Slovenia
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Characterization of a Halotolerant Fungus from a Marine Sponge. BIOMED RESEARCH INTERNATIONAL 2019; 2019:3456164. [PMID: 31871938 PMCID: PMC6907059 DOI: 10.1155/2019/3456164] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 10/15/2019] [Accepted: 10/29/2019] [Indexed: 11/17/2022]
Abstract
Introduction Marine sponges have established symbiotic interactions with a large number of microorganisms including fungi. Most of the studies so far have focussed on the characterization of sponge-associated bacteria and archaea with only a few reports on sponge-associated fungi. During the isolation and characterization of bacteria from marine sponges of South Australia, we observed multiple types of fungi. One isolate in particular was selected for further investigation due to its unusually large size and being chromogenic. Here, we report on the investigations on the physical, morphological, chemical, and genotypic properties of this yeast-like fungus. Methods and Materials Sponge samples were collected from South Australian marine environments, and microbes were isolated using different isolation media under various incubation conditions. Microbial isolates were identified on the basis of morphology, staining characteristics, and their 16S rRNA or ITS/28S rRNA gene sequences. Results Twelve types of yeast and fungal isolates were detected together with other bacteria and one of these fungi measured up to 35 μm in diameter with a unique chromogen compared to other fungi. Depending on the medium type, this unique fungal isolate appeared as yeast-like fungi with different morphological forms. The isolate can ferment and assimilate nearly all of the tested carbohydrates. Furthermore, it tolerated a high concentration of salt (up to 25%) and a range of pH and temperature. ITS and 28S rRNA gene sequencing revealed a sequence similarity of 93% and 98%, respectively, with the closest genera of Eupenidiella, Hortaea, and Stenella. Conclusions On the basis of its peculiar morphology, size, and genetic data, this yeast-like fungus possibly constitutes a new genus and the name Magnuscella marinae, gen nov., sp. nov., is proposed. This study is the first of its kind for the complete characterization of a yeast-like fungus from marine sponges. This novel isolate developed a symbiotic interaction with living hosts, which was not observed with other reported closest genera (they exist in a saprophytic relationship). The observed unique size and morphology may favour this new isolate to establish symbiotic interactions with living hosts.
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Zhuang S, Smart K, Powell CD. The Relationship Between Wort Sugar Concentration and Yeast Carbon Partitioning During Brewing Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1666630] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Shiwen Zhuang
- School of Biosciences, University of Nottingham, Loughborough, UK
| | - Katherine Smart
- School of Biosciences, University of Nottingham, Loughborough, UK
- Department of Chemical Engineering and Biotechnology, University of Cambridge, Cambridgeshire, UK
| | - Chris D. Powell
- School of Biosciences, University of Nottingham, Loughborough, UK
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Dekoninck TML, Verbelen PJ, Delvaux F, Van Mulders SE, Delvaux FR. The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0809-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tinne M. L. Dekoninck
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Pieter J. Verbelen
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Filip Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Sebastiaan E. Van Mulders
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
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Gibson BR, Graham NS, Boulton CA, Box WG, Lawrence SJ, Linforth RST, May ST, Smart KA. Differential Yeast Gene Transcription during Brewery Propagation. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-1123-01] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Brian R. Gibson
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Neil S. Graham
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Chris A. Boulton
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Wendy G. Box
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Stephen J. Lawrence
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Robert S. T. Linforth
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Sean T. May
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
| | - Katherine A. Smart
- School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire, UK
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Panteloglou AG, Smart KA, Cook DJ. Impacts of Premature Yeast Flocculation Factors on Yeast Physiological Characteristics and Metabolite Profiles during Stirred and Unstirred High-Gravity Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2013-0916-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Apostolos G. Panteloglou
- Novozymes Biopharma UK Ltd., Castle Court, 59 Castle Boulevard, NG7 1FD, Nottingham, United Kingdom
| | - Katherine A. Smart
- SABMiller PLC, SABMiller House, Church Street West, Woking, Surrey, GU21 6HS
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
| | - David J. Cook
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom
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Brickwedde A, van den Broek M, Geertman JMA, Magalhães F, Kuijpers NGA, Gibson B, Pronk JT, Daran JMG. Evolutionary Engineering in Chemostat Cultures for Improved Maltotriose Fermentation Kinetics in Saccharomyces pastorianus Lager Brewing Yeast. Front Microbiol 2017; 8:1690. [PMID: 28943864 PMCID: PMC5596070 DOI: 10.3389/fmicb.2017.01690] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 08/21/2017] [Indexed: 01/01/2023] Open
Abstract
The lager brewing yeast Saccharomyces pastorianus, an interspecies hybrid of S. eubayanus and S. cerevisiae, ferments maltotriose, maltose, sucrose, glucose and fructose in wort to ethanol and carbon dioxide. Complete and timely conversion ("attenuation") of maltotriose by industrial S. pastorianus strains is a key requirement for process intensification. This study explores a new evolutionary engineering strategy for improving maltotriose fermentation kinetics. Prolonged carbon-limited, anaerobic chemostat cultivation of the reference strain S. pastorianus CBS1483 on a maltotriose-enriched sugar mixture was used to select for spontaneous mutants with improved affinity for maltotriose. Evolved populations exhibited an up to 5-fold lower residual maltotriose concentration and a higher ethanol concentration than the parental strain. Uptake studies with 14C-labeled sugars revealed an up to 4.75-fold higher transport capacity for maltotriose in evolved strains. In laboratory batch cultures on wort, evolved strains showed improved attenuation and higher ethanol concentrations. These improvements were also observed in pilot fermentations at 1,000-L scale with high-gravity wort. Although the evolved strain exhibited multiple chromosomal copy number changes, analysis of beer made from pilot fermentations showed no negative effects on flavor compound profiles. These results demonstrate the potential of evolutionary engineering for strain improvement of hybrid, alloploid brewing strains.
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Affiliation(s)
- Anja Brickwedde
- Department of Biotechnology, Delft University of TechnologyDelft, Netherlands
| | | | | | | | - Niels G A Kuijpers
- HEINEKEN Supply Chain, Global Innovation and ResearchZoeterwoude, Netherlands
| | - Brian Gibson
- VTT Technical Research Centre of Finland Ltd.Espoo, Finland
| | - Jack T Pronk
- Department of Biotechnology, Delft University of TechnologyDelft, Netherlands
| | - Jean-Marc G Daran
- Department of Biotechnology, Delft University of TechnologyDelft, Netherlands
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11
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Gao J, Yuan W, Li Y, Xiang R, Hou S, Zhong S, Bai F. Transcriptional analysis of Kluyveromyces marxianus for ethanol production from inulin using consolidated bioprocessing technology. BIOTECHNOLOGY FOR BIOFUELS 2015; 8:115. [PMID: 26273319 PMCID: PMC4535673 DOI: 10.1186/s13068-015-0295-y] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 07/24/2015] [Indexed: 05/07/2023]
Abstract
BACKGROUND Ethanol production from non-crop materials, such as Jerusalem artichokes, would make a great contribution to the energy industry. The non-conventional yeast, Kluyveromyces marxianus, is able to carry out ethanol fermentation of sugar molecules obtained from inulin-containing materials by consolidated bioprocessing. Lower inulin concentrations and micro-aeration can lead to a relatively fast and ideal fermentation process; however, it is unclear what causes the inhibition of higher concentrations of inulin and the promotion effect of aeration. RESULTS Next-generation sequencing technology was used to study the global transcriptional response of K. marxianus Y179 under three fermentation conditions, including 120 g/L inulin without aeration (120-N), 230 g/L inulin without aeration (230-N), 230 g/L inulin with aeration by ORP controlling at -130 mV (230-130mV). A total of 35.55 million clean reads were generated from three samples, of which 4,820 predicted that open reading frames were annotated. For differential expression analysis, 950 and 1,452 differentially expressed genes were discovered under the conditions of 230-130mV and 120-N, respectively, and the sample 230-N was used as the control. These genes are mainly associated with the pathways of central carbon metabolism and ethanol formation. Increased expression of inulinase and the low activity of the autophagy-related gene, ATG8, ensured fast and ideal fermentation processes. CONCLUSIONS Despite being reported as the "crabtree-negative" species, K. marxianus Y179 could achieve favorable ethanol fermentation profiles under micro-aeration and high inulin concentrations. K. marxianus Y179 cells responded to inulin concentrations and micro-aeration that is involved in the whole ethanol metabolism network. These results will serve as an important foundation for further exploration of the regulatory mechanisms involved in ethanol fermentation from inulin by consolidated bioprocessing and also provide a valuable reference for future studies on optimization and reconstruction of the metabolism network in K. marxianus.
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Affiliation(s)
- Jiaoqi Gao
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
| | - Wenjie Yuan
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
| | - Yimin Li
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
| | - Ruijuan Xiang
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
| | - Shengbo Hou
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
| | - Shijun Zhong
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
| | - Fengwu Bai
- />School of Life Science and Biotechnology, Dalian University of Technology, Dalian, 116024 China
- />School of Life Science and Biotechnology, Shanghai Jiaotong University, Shanghai, 200240 China
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Abstract
Alcoholic fermentations have accompanied human civilizations throughout our history. Lager yeasts have a several-century-long tradition of providing fresh beer with clean taste. The yeast strains used for lager beer fermentation have long been recognized as hybrids between two Saccharomyces species. We summarize the initial findings on this hybrid nature, the genomics/transcriptomics of lager yeasts, and established targets of strain improvements. Next-generation sequencing has provided fast access to yeast genomes. Its use in population genomics has uncovered many more hybridization events within Saccharomyces species, so that lager yeast hybrids are no longer the exception from the rule. These findings have led us to propose network evolution within Saccharomyces species. This "web of life" recognizes the ability of closely related species to exchange DNA and thus drain from a combined gene pool rather than be limited to a gene pool restricted by speciation. Within the domesticated lager yeasts, two groups, the Saaz and Frohberg groups, can be distinguished based on fermentation characteristics. Recent evidence suggests that these groups share an evolutionary history. We thus propose to refer to the Saaz group as Saccharomyces carlsbergensis and to the Frohberg group as Saccharomyces pastorianus based on their distinct genomes. New insight into the hybrid nature of lager yeast will provide novel directions for future strain improvement.
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13
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Xu W, Wang J, Li Q. Microarray studies on lager brewer's yeasts reveal cell status in the process of autolysis. FEMS Yeast Res 2014; 14:714-28. [DOI: 10.1111/1567-1364.12156] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 03/22/2014] [Accepted: 04/03/2014] [Indexed: 12/01/2022] Open
Affiliation(s)
- Weina Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology of Ministry of Education; School of Biotechnology; Jiangnan University; Wuxi Jiangsu China
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Tadami H, Shikata-Miyoshi M, Ogata T. Aneuploidy, copy number variation and unique chromosomal structures in bottom-fermenting yeast revealed by array-CGH. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.108] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Hideyo Tadami
- Research Laboratories for Brewing; Asahi Breweries Ltd; Ibaraki Japan
| | | | - Tomoo Ogata
- Research Laboratories for Brewing; Asahi Breweries Ltd; Ibaraki Japan
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16
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Bühligen F, Rüdinger P, Fetzer I, Stahl F, Scheper T, Harms H, Müller S. Sustainability of industrial yeast serial repitching practice studied by gene expression and correlation analysis. J Biotechnol 2013; 168:718-28. [DOI: 10.1016/j.jbiotec.2013.09.008] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Revised: 09/12/2013] [Accepted: 09/13/2013] [Indexed: 12/24/2022]
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Ogata T. Hydrogen sulphide production by bottom-fermenting yeast is related to nitrogen starvation signalling. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.96] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Tomoo Ogata
- Research Laboratories for Brewing; Asahi Breweries Ltd; Ibaraki Japan
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18
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Fischer S, Procopio S, Becker T. Self-cloning brewing yeast: a new dimension in beverage production. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2092-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kim JH, Roy A, Jouandot D, Cho KH. The glucose signaling network in yeast. Biochim Biophys Acta Gen Subj 2013; 1830:5204-10. [PMID: 23911748 DOI: 10.1016/j.bbagen.2013.07.025] [Citation(s) in RCA: 86] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 07/24/2013] [Accepted: 07/26/2013] [Indexed: 01/26/2023]
Abstract
BACKGROUND Most cells possess a sophisticated mechanism for sensing glucose and responding to it appropriately. Glucose sensing and signaling in the budding yeast Saccharomyces cerevisiae represent an important paradigm for understanding how extracellular signals lead to changes in the gene expression program in eukaryotes. SCOPE OF REVIEW This review focuses on the yeast glucose sensing and signaling pathways that operate in a highly regulated and cooperative manner to bring about glucose-induction of HXT gene expression. MAJOR CONCLUSIONS The yeast cells possess a family of glucose transporters (HXTs), with different kinetic properties. They employ three major glucose signaling pathways-Rgt2/Snf3, AMPK, and cAMP-PKA-to express only those transporters best suited for the amounts of glucose available. We discuss the current understanding of how these pathways are integrated into a regulatory network to ensure efficient uptake and utilization of glucose. GENERAL SIGNIFICANCE Elucidating the role of multiple glucose signals and pathways involved in glucose uptake and metabolism in yeast may reveal the molecular basis of glucose homeostasis in humans, especially under pathological conditions, such as hyperglycemia in diabetics and the elevated rate of glycolysis observed in many solid tumors.
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Affiliation(s)
- Jeong-Ho Kim
- Department of Biochemistry and Molecular Medicine, The George Washington University Medical Center, 2300 Eye Street, Washington, DC 20037, USA.
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Gibson BR, Londesborough J, Rautio J, Mattinen L, Vidgren V. Transcription ofα-glucoside transport and metabolism genes in the hybrid brewing yeastSaccharomyces pastorianuswith respect to gene provenance and fermentation temperature. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/jib.66] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- B. R. Gibson
- VTT, Technical Research Centre of Finland; Tietotie 2, PO Box 1000; FI-02044 VTT; Espoo; Finland
| | - J. Londesborough
- VTT, Technical Research Centre of Finland; Tietotie 2, PO Box 1000; FI-02044 VTT; Espoo; Finland
| | - J. Rautio
- Plexpress Oy; Viikinkaari 6; 00790; Helsinki; Finland
| | - L. Mattinen
- Plexpress Oy; Viikinkaari 6; 00790; Helsinki; Finland
| | - V. Vidgren
- VTT, Technical Research Centre of Finland; Tietotie 2, PO Box 1000; FI-02044 VTT; Espoo; Finland
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Abstract
Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing.
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Affiliation(s)
- Nicholas A. Bokulich
- Department of Food Science and Technology, University of California, Davis, California, USA
- Department of Viticulture and Enology, University of California, Davis, California, USA
| | - Charles W. Bamforth
- Department of Food Science and Technology, University of California, Davis, California, USA
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Metabolic Flux and Nodes Control Analysis of Brewer’s Yeasts Under Different Fermentation Temperature During Beer Brewing. Appl Biochem Biotechnol 2012; 168:1938-52. [DOI: 10.1007/s12010-012-9909-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2012] [Accepted: 10/03/2012] [Indexed: 11/25/2022]
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Liu M, Zhang M, Ye H, Lin S, Yang Y, Wang L, Jones G, Trang H. Multiple toxicity studies of trehalose in mice by intragastric administration. Food Chem 2012; 136:485-90. [PMID: 23122088 DOI: 10.1016/j.foodchem.2012.09.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2012] [Revised: 07/23/2012] [Accepted: 09/04/2012] [Indexed: 11/17/2022]
Abstract
In the present study, aberration, body weight, food consumption, haematology, organ coefficients, and both gross and microscopic appearance of some histiocytes were compared between the test and control groups. A sperm abnormality test, bone marrow cell micronucleus test, and a haematology study were conducted at levels of 1.25 g/kg, 2.5 g/kg, and 5 g/kg of trehalose. In both the sperm abnormality test and bone marrow cell micronucleus test, statistically significant differences were observed between the positive control and treatment groups (P<0.05), while no statistical difference was observed among the negative control, high dose, moderate dose and low dose groups (P>0.05). In the haematology study, there was no significant difference found from the controls at P>0.05. The results obtained in the present study could support the conclusion that consumption of trehalose has no adverse effects for humans.
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Affiliation(s)
- Mingyuan Liu
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
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24
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Cheung AWY, Brosnan JM, Phister T, Smart KA. Impact of dried, creamed and cake supply formats on the genetic variation and ethanol tolerance of three Saccharomyces cerevisiae distilling strains. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.23] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Annie W. Y. Cheung
- Bioenergy and Brewing Science, School of Biosciences; University of Nottingham; Sutton Bonington Campus; Loughborough; Leics; LE12 5RD; UK
| | - James M. Brosnan
- The Scotch Whisky Research Institute; The Robertson Trust Building, Research Avenue North, Riccarton; Edinburgh; EH14 4AP; UK
| | - Trevor Phister
- Bioenergy and Brewing Science, School of Biosciences; University of Nottingham; Sutton Bonington Campus; Loughborough; Leics; LE12 5RD; UK
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25
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A comparative study on physiological activities of lager and ale brewing yeasts under different gravity conditions. BIOTECHNOL BIOPROC E 2012. [DOI: 10.1007/s12257-011-0658-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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26
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Hirasawa T, Furusawa C, Shimizu H. Saccharomyces cerevisiae and DNA microarray analyses: what did we learn from it for a better understanding and exploitation of yeast biotechnology? Appl Microbiol Biotechnol 2010; 87:391-400. [PMID: 20414652 DOI: 10.1007/s00253-010-2582-7] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2010] [Revised: 03/16/2010] [Accepted: 03/16/2010] [Indexed: 10/19/2022]
Abstract
Saccharomyces cerevisiae has been widely used in industrial fields such as in the production of alcoholic beverages and useful chemicals and in bakery. Since S. cerevisiae was the first organism whose genome sequence was determined in eukaryotes, genome-wide analysis systems such as DNA microarrays also developed early for this organism. Many researches related to the analysis of transcriptional profiles during the processes and transcriptional responses to the environmental stresses that are encountered during production processes using DNA microarray were reported in the literature. In addition, DNA microarrays can be used in detecting transcription factor binding sites and single nucleotide polymorphisms. In this paper, we review transcriptome analysis toward industrial production processes involving yeast, as in the case of wine, beer, and sake. Moreover, identification of the target genes for genetic manipulation to confer useful phenotypes, such as stress tolerance and high fermentation activity, and to improve production of target product in useful chemicals production using DNA microarray analysis is described. Finally, recent advances of DNA microarray analysis are briefly discussed.
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Affiliation(s)
- Takashi Hirasawa
- Department of Bioinformatic Engineering, Graduate School of Information Science and Technology, Osaka University, 1-5 Yamadaoka, Suita, Osaka, 565-0871, Japan
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27
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Vidgren V, Multanen JP, Ruohonen L, Londesborough J. The temperature dependence of maltose transport in ale and lager strains of brewer's yeast. FEMS Yeast Res 2010; 10:402-11. [PMID: 20402791 PMCID: PMC2878602 DOI: 10.1111/j.1567-1364.2010.00627.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022] Open
Abstract
Lager beers are traditionally made at lower temperatures (6–14 °C) than ales (15–25 °C). At low temperatures, lager strains (Saccharomyces pastorianus) ferment faster than ale strains (Saccharomyces cerevisiae). Two lager and two ale strains had similar maltose transport activities at 20 °C, but at 0 °C the lager strains had fivefold greater activity. AGT1, MTT1 and MALx1 are major maltose transporter genes. In nine tested lager strains, the AGT1 genes contained premature stop codons. None of five tested ale strains had this defect. All tested lager strains, but no ale strain, contained MTT1 genes. When functional AGT1 from an ale strain was expressed in a lager strain, the resultant maltose transport activity had the high temperature dependence characteristic of ale yeasts. Lager yeast MTT1 and MALx1 genes were expressed in a maltose-negative laboratory strain of S. cerevisiae. The resultant Mtt1 transport activity had low temperature dependence and the Malx1 activity had high temperature dependence. Faster fermentation at low temperature by lager strains than ale strains may result from their different maltose transporters. The loss of Agt1 transporters during the evolution of lager strains may have provided plasma membrane space for the Mtt1 transporters that perform better at a low temperature.
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Affiliation(s)
- Virve Vidgren
- VTT Technical Research Centre of Finland, Espoo, Finland
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28
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Saerens SMG, Duong CT, Nevoigt E. Genetic improvement of brewer’s yeast: current state, perspectives and limits. Appl Microbiol Biotechnol 2010; 86:1195-212. [DOI: 10.1007/s00253-010-2486-6] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 01/29/2010] [Accepted: 01/29/2010] [Indexed: 10/19/2022]
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29
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Li BZ, Cheng JS, Qiao B, Yuan YJ. Genome-wide transcriptional analysis of Saccharomyces cerevisiae during industrial bioethanol fermentation. J Ind Microbiol Biotechnol 2009; 37:43-55. [PMID: 19821132 DOI: 10.1007/s10295-009-0646-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2009] [Accepted: 09/22/2009] [Indexed: 10/20/2022]
Abstract
Saccharomyces cerevisiae is widely applied in large-scale industrial bioethanol fermentation; however, little is known about the molecular responses of industrial yeast during large-scale fermentation processes. We investigated the global transcriptional responses of an industrial strain of S. cerevisiae during industrial continuous and fed-batch fermentation by oligonucleotide-based microarrays. About 28 and 62% of all genes detected showed differential gene expression during continuous and fed-batch fermentation, respectively. The overrepresented functional categories of differentially expressed genes in continuous fermentation overlapped with those in fed-batch fermentation. Downregulation of glycosylation as well as upregulation of the unfolded protein stress response was observed in both fermentation processes, suggesting dramatic changes of environment in endoplasmic reticulum during industrial fermentation. Genes related to ergosterol synthesis and genes involved in glycogen and trehalose metabolism were downregulated in both fermentation processes. Additionally, changes in the transcription of genes involved in carbohydrate metabolism coincided with the responses to glucose limitation during the early main fermentation stage in both processes. We also found that during the late main fermentation stage, yeast cells exhibited similar but stronger transcriptional changes during the fed-batch process than during the continuous process. Furthermore, repression of glycosylation has been suggested to be a secondary stress in the model proposed to explain the transcriptional responses of yeast during industrial fermentation. Together, these findings provide insights into yeast performance during industrial fermentation processes for bioethanol production.
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Affiliation(s)
- Bing-Zhi Li
- Tianjin University, People's Republic of China
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30
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Dinh TN, Nagahisa K, Yoshikawa K, Hirasawa T, Furusawa C, Shimizu H. Analysis of adaptation to high ethanol concentration in Saccharomyces cerevisiae using DNA microarray. Bioprocess Biosyst Eng 2009; 32:681-8. [PMID: 19125301 DOI: 10.1007/s00449-008-0292-7] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Accepted: 12/17/2008] [Indexed: 10/21/2022]
Abstract
In industrial process, yeast cells are exposed to ethanol stress that affects the cell growth and the productivity. Thus, investigating the intracellular state of yeast cells under high ethanol concentration is important. In this study, using DNA microarray analysis, we performed comprehensive expression profiling of two strains of Saccharomyces cerevisiae, i.e., the ethanol-adapted strain that shows active growth under the ethanol stress condition and its parental strain used as the control. By comparing the expression profiles of these two strains under the ethanol stress condition, we found that the genes related to ribosomal proteins were highly up-regulated in the ethanol-adapted strain. Further, genes related to ATP synthesis in mitochondria were suggested to be important for growth under ethanol stress. We expect that the results will provide a better understanding of ethanol tolerance of yeast.
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Affiliation(s)
- Thai Nho Dinh
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
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31
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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