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Grambusch IM, Schmitz C, Schlabitz C, Ducati RG, Lehn DN, Volken de Souza CF. Encapsulation of Saccharomyces spp. for Use as Probiotic in Food and Feed: Systematic Review and Meta-analysis. Probiotics Antimicrob Proteins 2024:10.1007/s12602-024-10331-2. [PMID: 39249640 DOI: 10.1007/s12602-024-10331-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/17/2024] [Indexed: 09/10/2024]
Abstract
Probiotics, particularly yeasts from the genus Saccharomyces, are valuable for their health benefits and potential as antibiotic alternatives. To be effective, these microorganisms must withstand harsh environmental conditions, necessitating advanced protective technologies such as encapsulation to maintain probiotic viability during processing, storage, and passage through the digestive system. This review and meta-analysis aims to describe and compare methods and agents used for encapsulating Saccharomyces spp., examining operating conditions, yeast origins, and species. It provides an overview of the literature on the health benefits of nutritional yeast consumption. A bibliographic survey was conducted following the Preferred Reporting Items for Systematic Review and Meta-Analysis (PRISMA) guidelines. The meta-analysis compared encapsulation methods regarding their viability after encapsulation and exposure to the gastrointestinal tract. Nineteen studies were selected after applying inclusion/exclusion criteria. Freeze drying was found to be the most efficient for cell survival, while ionic gelation was best for maintaining viability after exposure to the gastrointestinal tract. Consequently, the combination of freeze drying and ionic gelation proved most effective in maintaining high cell viability during encapsulation, storage, and consumption. Research on probiotics for human food and animal feed indicates that combining freeze drying and ionic gelation effectively protects Saccharomyces spp.; however, industrial scalability must be considered. Reports on yeast encapsulation using agro-industrial residues as encapsulants offer promising strategies for preserving potential probiotic yeasts, contributing to the environmental sustainability of industrial processes.
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Affiliation(s)
- Isabel Marie Grambusch
- Food Biotechnology Laboratory, University of Vale Do Taquari - Univates, Lajeado, RS, Brazil
| | - Caroline Schmitz
- Food Biotechnology Laboratory, University of Vale Do Taquari - Univates, Lajeado, RS, Brazil
| | - Cláudia Schlabitz
- Food Biotechnology Laboratory, Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Av. Avelino Tallini, 171, ZC 95914-014, Lajeado, RS, Brazil
| | - Rodrigo Gay Ducati
- Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Lajeado, RS, Brazil
| | - Daniel Neutzling Lehn
- Food Biotechnology Laboratory, Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Av. Avelino Tallini, 171, ZC 95914-014, Lajeado, RS, Brazil
| | - Claucia Fernanda Volken de Souza
- Food Biotechnology Laboratory, Graduate Program in Biotechnology, University of Vale Do Taquari - Univates, Av. Avelino Tallini, 171, ZC 95914-014, Lajeado, RS, Brazil.
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Kumawat R, Tomar RS. Dissecting the role of mitogen-activated protein kinase Hog1 in yeast flocculation. FEBS J 2024; 291:3080-3103. [PMID: 38648231 DOI: 10.1111/febs.17137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 01/25/2024] [Accepted: 04/05/2024] [Indexed: 04/25/2024]
Abstract
Living organisms are frequently exposed to multiple biotic and abiotic stress forms during their lifetime. Organisms cope with stress conditions by regulating their gene expression programs. In response to different environmental stress conditions, yeast cells activate different tolerance mechanisms, many of which share common signaling pathways. Flocculation is one of the key mechanisms underlying yeast survival under unfavorable environmental conditions, and the Tup1-Cyc8 corepressor complex is a major regulator of this process. Additionally, yeast cells can utilize different mitogen-activated protein kinase (MAPK) pathways to modulate gene expression during stress conditions. Here, we show that the high osmolarity glycerol (HOG) MAPK pathway is involved in the regulation of yeast flocculation. We observed that the HOG MAPK pathway was constitutively activated in flocculating cells, and found that the interaction between phosphorylated Hog1 and the FLO genes promoter region increased significantly upon sodium chloride exposure. We found that treatment of cells with cantharidin decreased Hog1 phosphorylation, causing a sharp reduction in the expression of FLO genes and the flocculation phenotype. Similarly, deletion of HOG1 in yeast cells reduced flocculation. Altogether, our results suggest a role for HOG MAPK signaling in the regulation of FLO genes and yeast flocculation.
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Affiliation(s)
- Ramesh Kumawat
- Stowers Institute for Medical Research, Kansas City, MO, USA
| | - Raghuvir Singh Tomar
- Laboratory of Chromatin Biology, Department of Biological Sciences, Indian Institute of Science Education and Research Bhopal, India
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3
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Pangestu R, Kahar P, Ogino C, Kondo A. Comparative responses of flocculating and nonflocculating yeasts to cell density and chemical stress in lactic acid fermentation. Yeast 2024; 41:192-206. [PMID: 38081785 DOI: 10.1002/yea.3917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 10/30/2023] [Accepted: 11/23/2023] [Indexed: 04/09/2024] Open
Abstract
While flocculation has demonstrated its efficacy in enhancing yeast robustness and ethanol production, its potential application for lactic acid fermentation remains largely unexplored. Our study examined the differences between flocculating and nonflocculating Saccharomyces cerevisiae strains in terms of their metabolic dynamics when incorporating an exogenous lactic acid pathway, across varying cell densities and in the presence of lignocellulose-derived byproducts. Comparative gene expression profiles revealed that cultivating a nonflocculant strain at higher cell density yielded a substantial upregulation of genes associated with glycolysis, energy metabolism, and other key pathways, resulting in elevated levels of fermentation products. Meanwhile, the flocculating strain displayed an inherent ability to sustain high glycolytic activity regardless of the cell density. Moreover, our investigation revealed a significant reduction in glycolytic activity under chemical stress, potentially attributable to diminished ATP supply during the energy investment phase. Conversely, the formation of flocs in the flocculating strain conferred protection against toxic chemicals present in the medium, fostering more stable lactic acid production levels. Additionally, the distinct flocculation traits observed between the two examined strains may be attributed to variations in the nucleotide sequences of the flocculin genes and their regulators. This study uncovers the potential of flocculation for enhanced lactic acid production in yeast, offering insights into metabolic mechanisms and potential gene targets for strain improvement.
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Affiliation(s)
- Radityo Pangestu
- Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, Kobe, Hyogo, Japan
- National Research and Innovation Agency (BRIN), Bogor, West Java, Indonesia
| | - Prihardi Kahar
- Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, Kobe, Hyogo, Japan
| | - Chiaki Ogino
- Department of Chemical Science and Engineering, Graduate School of Engineering, Kobe University, Kobe, Hyogo, Japan
| | - Akihiko Kondo
- Graduate School of Science, Technology, and Innovation (STIN), Kobe University, Kobe, Hyogo, Japan
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4
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Khatape AB, Rangaswamy V, Dastager SG. Strain improvement for enhanced erythritol production by Moniliella pollinis Mutant-58 using jaggery as a cost-effective substrate. Int Microbiol 2024; 27:581-596. [PMID: 37525085 DOI: 10.1007/s10123-023-00411-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/23/2023] [Accepted: 07/21/2023] [Indexed: 08/02/2023]
Abstract
Erythritol has been produced by various microorganisms including Yarrowia, Moniliella, Aureobasidium, and Candida strains. Due to its relatively high price, erythritol sweetener is used lesser than other polyols despite having many advantages. Therefore, in this study, Moniliella pollinis strain was improved for erythritol production by chemical mutagenesis and subsequently screening for cost-effective carbon sources for the enhanced erythritol yield. M. pollinis was subjected to N-methyl N-nitro N-nitroso guanidine (NTG), ethyl methyl sulfonate (EMS), and UV mutagenesis for improved erythritol production. The fmutant strains were evaluated for enhanced erythritol production medium optimization by using different carbon substrates at the shake flask level. To enhance the production of erythritol and statistical media, optimization was carried out using a central composite design (CCD). Among 198 isolated mutants, Mutant-58 strain generated by EMS mutagenesis was selected for further assessment. The Mutant-58 strain showed significant morphological changes as compared to the parent strain. Furthermore, statistically optimized media composition resulted in the higher production of erythritol (91.2 ± 3.4 g/L) with a yield of 40.7 ± 3.4 % in shake flask experiments. The optimized medium composition for erythritol production constitutes (g/L) 225 jaggery, 4.4 yeast extract (YE), 4.4 KH2PO4, 0.31 MgSO4, and pH 5.5. The present study demonstrated strain improvement, media, and process optimization resulting in a 30% increase in the erythritol production in the Mutant-58 as compared to the parent strain. This is also the first instance where jaggery has been used as a cost-effective carbon source alternative to glucose for industrial-scale erythritol production.
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Affiliation(s)
- Anil B Khatape
- NCIM-Resource Center, Biochemical Sciences Division, CSIR-National Chemical Laboratory, -411008, Pune, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India
- High Value Chemicals group, Reliance Industries Limited, Ghansoli, Navi Mumbai, 400701, India
| | - Vidhya Rangaswamy
- High Value Chemicals group, Reliance Industries Limited, Ghansoli, Navi Mumbai, 400701, India
| | - Syed G Dastager
- NCIM-Resource Center, Biochemical Sciences Division, CSIR-National Chemical Laboratory, -411008, Pune, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002, India.
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5
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Brettner L, Eder R, Schmidlin K, Geiler-Samerotte K. An ultra high-throughput, massively multiplexable, single-cell RNA-seq platform in yeasts. Yeast 2024; 41:242-255. [PMID: 38282330 PMCID: PMC11146634 DOI: 10.1002/yea.3927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 01/04/2024] [Accepted: 01/16/2024] [Indexed: 01/30/2024] Open
Abstract
Yeasts are naturally diverse, genetically tractable, and easy to grow such that researchers can investigate any number of genotypes, environments, or interactions thereof. However, studies of yeast transcriptomes have been limited by the processing capabilities of traditional RNA sequencing techniques. Here we optimize a powerful, high-throughput single-cell RNA sequencing (scRNAseq) platform, SPLiT-seq (Split Pool Ligation-based Transcriptome sequencing), for yeasts and apply it to 43,388 cells of multiple species and ploidies. This platform utilizes a combinatorial barcoding strategy to enable massively parallel RNA sequencing of hundreds of yeast genotypes or growth conditions at once. This method can be applied to most species or strains of yeast for a fraction of the cost of traditional scRNAseq approaches. Thus, our technology permits researchers to leverage "the awesome power of yeast" by allowing us to survey the transcriptome of hundreds of strains and environments in a short period of time and with no specialized equipment. The key to this method is that sequential barcodes are probabilistically appended to cDNA copies of RNA while the molecules remain trapped inside of each cell. Thus, the transcriptome of each cell is labeled with a unique combination of barcodes. Since SPLiT-seq uses the cell membrane as a container for this reaction, many cells can be processed together without the need to physically isolate them from one another in separate wells or droplets. Further, the first barcode in the sequence can be chosen intentionally to identify samples from different environments or genetic backgrounds, enabling multiplexing of hundreds of unique perturbations in a single experiment. In addition to greater multiplexing capabilities, our method also facilitates a deeper investigation of biological heterogeneity, given its single-cell nature. For example, in the data presented here, we detect transcriptionally distinct cell states related to cell cycle, ploidy, metabolic strategies, and so forth, all within clonal yeast populations grown in the same environment. Hence, our technology has two obvious and impactful applications for yeast research: the first is the general study of transcriptional phenotypes across many strains and environments, and the second is investigating cell-to-cell heterogeneity across the entire transcriptome.
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Affiliation(s)
- Leandra Brettner
- Biodesign Institute Center for Mechanisms of Evolution, Arizona State University, Tempe, Arizona, USA
| | - Rachel Eder
- Biodesign Institute Center for Mechanisms of Evolution, Arizona State University, Tempe, Arizona, USA
- School of Life Sciences, Arizona State University, Tempe, Arizona, USA
| | - Kara Schmidlin
- Biodesign Institute Center for Mechanisms of Evolution, Arizona State University, Tempe, Arizona, USA
- School of Life Sciences, Arizona State University, Tempe, Arizona, USA
| | - Kerry Geiler-Samerotte
- Biodesign Institute Center for Mechanisms of Evolution, Arizona State University, Tempe, Arizona, USA
- School of Life Sciences, Arizona State University, Tempe, Arizona, USA
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Lee B, Hokamp K, Alhussain MM, Bamagoos AA, Fleming AB. The influence of flocculation upon global gene transcription in a yeast CYC8 mutant. Microb Genom 2024; 10:001216. [PMID: 38529898 PMCID: PMC10995634 DOI: 10.1099/mgen.0.001216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Accepted: 02/29/2024] [Indexed: 03/27/2024] Open
Abstract
The transcriptome from a Saccharomyces cerevisiae tup1 deletion mutant was one of the first comprehensive yeast transcriptomes published. Subsequent transcriptomes from tup1 and cyc8 mutants firmly established the Tup1-Cyc8 complex as predominantly acting as a repressor of gene transcription. However, transcriptomes from tup1/cyc8 gene deletion or conditional mutants would all have been influenced by the striking flocculation phenotypes that these mutants display. In this study, we have separated the impact of flocculation from the transcriptome in a cyc8 conditional mutant to reveal those genes (i) subject solely to Cyc8p-dependent regulation, (ii) regulated by flocculation only and (iii) regulated by Cyc8p and further influenced by flocculation. We reveal a more accurate list of Cyc8p-regulated genes that includes newly identified Cyc8p-regulated genes that were masked by the flocculation phenotype and excludes genes which were indirectly influenced by flocculation and not regulated by Cyc8p. Furthermore, we show evidence that flocculation exerts a complex and potentially dynamic influence upon global gene transcription. These data should be of interest to future studies into the mechanism of action of the Tup1-Cyc8 complex and to studies involved in understanding the development of flocculation and its impact upon cell function.
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Affiliation(s)
- Brenda Lee
- Department of Microbiology, School of Genetics and Microbiology, Moyne Institute of Preventive Medicine, Trinity College Dublin, Dublin, Ireland
| | - Karsten Hokamp
- Department of Genetics, School of Genetics and Microbiology, Smurfit Institute, Trinity College Dublin, Dublin, Ireland
| | - Mohamed M. Alhussain
- Department of Microbiology, School of Genetics and Microbiology, Moyne Institute of Preventive Medicine, Trinity College Dublin, Dublin, Ireland
| | - Atif A. Bamagoos
- Department of Biological Sciences, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Alastair B. Fleming
- Department of Microbiology, School of Genetics and Microbiology, Moyne Institute of Preventive Medicine, Trinity College Dublin, Dublin, Ireland
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Hung YHR, Chae M, Sauvageau D, Bressler DC. Adapted feeding strategies in fed-batch fermentation improve sugar delivery and ethanol productivity. Bioengineered 2023; 14:2250950. [PMID: 37655550 PMCID: PMC10478740 DOI: 10.1080/21655979.2023.2250950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/16/2023] [Accepted: 05/25/2023] [Indexed: 09/02/2023] Open
Abstract
Bioethanol is a renewable fuel widely used in road transportation and is generally regarded as a clean energy source. Although fermentation is one of the major processes in bioethanol production, studies on improving its efficiency through operational design are limited, especially compared to other steps (pretreatment and hydrolysis/saccharification). In this study, two adapted feeding strategies, in which feed medium addition (sugar delivery) was adjusted to increase the supply of fermentable sugar, were developed to improve ethanol productivity in 5-L fed-batch fermentation by Saccharomyces cerevisiae. Specifically, a linear adapted feeding strategy was established based on changes in cell biomass, and an exponential adapted feeding strategy was developed based on cell biomass accumulation. By implementing these two feeding strategies, the overall ethanol productivity reached 0.88± 0.04 and 0.87± 0.06 g/L/h, respectively. This corresponded to ~20% increases in ethanol productivity compared to fixed pulsed feeding operations. Additionally, there was no residual glucose at the end of fermentation, and final ethanol content reached 95± 3 g/L under the linear adapted operation and 104± 3 g/L under the exponential adapted feeding strategy. No statistical difference was observed in the overall ethanol yield (ethanol-to-sugar ratio) between fixed and adapted feeding strategies (~91%). These results demonstrate that sugar delivery controlled by adapted feeding strategies was more efficient than fixed feeding operations, leading to higher ethanol productivity. Overall, this study provides novel adapted feeding strategies to improve sugar delivery and ethanol productivity. Integration into the current practices of the ethanol industry could improve productivity and reduce production costs of fermentation processes.
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Affiliation(s)
- Yueh-Hao Ronny Hung
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Michael Chae
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Dominic Sauvageau
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton, Alberta, Canada
| | - David C. Bressler
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
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Bitew D, Tesfaye A, Andualem B. Isolation, screening and identification of ethanol producing yeasts from Ethiopian fermented beverages. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2023; 40:e00815. [PMID: 37876548 PMCID: PMC10590766 DOI: 10.1016/j.btre.2023.e00815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 08/25/2023] [Accepted: 10/02/2023] [Indexed: 10/26/2023]
Abstract
The growing demand for renewable energy sources such as bioethanol is facing a lack of efficient ethanologenic microbes. This study aimed to isolate and screen ethanologenic yeasts from Ethiopian fermented beverages. A progressive screening and selection approach was employed. Selected isolates were evaluated for bioethanol production using banana peel waste as substrate. A total of 102 isolates were obtained. Sixteen isolates were selected based on their tolerance to stress conditions and carbohydrate fermentation and assimilation capacity. Most found moderately tolerant to 10 %, but slightly tolerant at 15 and 20 % (v/v) ethanol concentration. They yield 15.3 to 20.1 g/L and 9.1 ± 0.6 to 12.9 ± 1.3 g/L ethanol from 2 % (w/v) glucose and 80 g/L banana peel, respectively. Molecular characterization identified them as Saccharomyces cerevisiae strains. Results demonstrate insight about their potential role in the ethanol industry. Optimization of the fermentation conditions is recommended.
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Affiliation(s)
- Dagnew Bitew
- Department of Biology, Mizan-Tepi University, P. BOX: 260, Ethiopia
- Institute of Biotechnology, University of Gondar, P.BOX: 196, Ethiopia
| | - Anteneh Tesfaye
- Institute of Biotechnology, Addis Ababa University, P.BOX: 1176, Ethiopia
- BioTEI, Winnipeg, Manitoba, Canada
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Nasalingkhan C, Sirinonthanawech N, Noree C. Robust assembly of the aldehyde dehydrogenase Ald4p in Saccharomyces cerevisiae. Biol Open 2023; 12:bio060070. [PMID: 37767855 PMCID: PMC10602002 DOI: 10.1242/bio.060070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Accepted: 09/26/2023] [Indexed: 09/29/2023] Open
Abstract
As part of our studies of yeast aldehyde dehydrogenase (Ald4p) assembly, we identified a population of transformants (SWORD strain) that show more robust filament formation of GFP-tagged Ald4p (Ald4p-GFP) than that of a wild type ALD4::GFP strain. Sequencing of the ALD4 gene in the SWORD strain showed that the increased assembly was not due to changes to the ALD4 coding sequence, suggesting that a second mutation site was altering Ald4p assembly. Using short-read whole-genome sequencing, we identified spontaneous mutations in FLO9. Introduction of the SWORD allele of FLO9 into a wild-type ALD4::GFP yeast strain revealed that the changes to FLO9 were a contributor to the increased length of Ald4p-GFP filaments we observe in the SWORD strain and that this effect was not due to an increase in Ald4p protein levels. However, the expression of the FLO9 (SWORD) allele in wild-type yeast did not fully recapitulate the length control defect we observed in SWORD strains, arguing that there are additional genes contributing to the filament length phenotype. For our future work, this FLO9 from SWORD will be tested whether it could show global effect, promoting the assembly of some other filament-forming enzymes.
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Affiliation(s)
- Channarong Nasalingkhan
- Institute of Molecular Biosciences, Mahidol University, 25/25 Phuttamonthon 4 Road, Salaya, Phuttamonthon, Nakhon Pathom 73170Thailand
| | - Naraporn Sirinonthanawech
- Institute of Molecular Biosciences, Mahidol University, 25/25 Phuttamonthon 4 Road, Salaya, Phuttamonthon, Nakhon Pathom 73170Thailand
| | - Chalongrat Noree
- Institute of Molecular Biosciences, Mahidol University, 25/25 Phuttamonthon 4 Road, Salaya, Phuttamonthon, Nakhon Pathom 73170Thailand
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Hou D, Xu X, Wang J, Liu C, Niu C, Zheng F, Li Q. Effect of environmental stresses during fermentation on brewing yeast and exploration on the novel flocculation-associated function of RIM15 gene. BIORESOURCE TECHNOLOGY 2023; 379:129004. [PMID: 37004888 DOI: 10.1016/j.biortech.2023.129004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 05/03/2023]
Abstract
Flocculation of brewer's yeast is an environment-friendly and cost-effective way to separate yeast cells from fermentation broth for subsequent production. Diverse genetic background and complex fermentation environment cause difficulty to explore flocculation mechanism and regulate yeast flocculation. In this study, comparative transcriptome analysis was carried out between an industrial brewing yeast and its flocculation-enhanced mutant strain, unveiling the differentially-expressed genes were enriched in response to stresses. The expression level of Lg-FLO1 was the highest among all FLO genes. Environmental stresses of fermentation were simulated to stimulated yeast cells and it was found that nitrogen and amino acid starvation promoted the process of flocculation. It is the first time to reveal the nutrient-responsive gene RIM15 has a novel genetic function regulating flocculation. The study provides novel direction and strategies to manage yeast flocculation and achieve effective cell utilization in fermentation.
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Affiliation(s)
- Dan Hou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xin Xu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jinjing Wang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Chunfeng Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Chengtuo Niu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Feiyun Zheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Qi Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China; Laboratory of Brewing Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
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Heterologous Expression of CFL1 Confers Flocculating Ability to Cutaneotrichosporon oleaginosus Lipid-Rich Cells. J Fungi (Basel) 2022; 8:jof8121293. [PMID: 36547626 PMCID: PMC9786196 DOI: 10.3390/jof8121293] [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] [Received: 11/10/2022] [Revised: 12/05/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Lipid extraction from microbial and microalgae biomass requires the separation of oil-rich cells from the production media. This downstream procedure represents a major bottleneck in biodiesel production, increasing the cost of the final product. Flocculation is a rapid and cheap system for removing solid particles from a suspension. This natural characteristic is displayed by some microorganisms due to the presence of lectin-like proteins (called flocculins/adhesins) in the cell wall. In this work, we showed, for the first time, that the heterologous expression of the adhesin Cfl1p endows the oleaginous species Cutaneotrichosporon oleaginosus with the capacity of cell flocculation. We used Helm's test to demonstrate that the acquisition of this trait allows for reducing the time required for the separation of lipid-rich cells from liquid culture by centrifugation without altering the productivity. This improves the lipid production process remarkably by providing a more efficient downstream.
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12
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Assessing Edible Filamentous Fungal Carriers as Cell Supports for Growth of Yeast and Cultivated Meat. Foods 2022; 11:foods11193142. [PMID: 36230217 PMCID: PMC9564274 DOI: 10.3390/foods11193142] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 12/03/2022] Open
Abstract
The growth and activity of adherent cells can be enabled or enhanced through attachment to a solid surface. For food and beverage production processes, these solid supports should be food-grade, low-cost, and biocompatible with the cell of interest. Solid supports that are edible can be a part of the final product, thus simplifying downstream operations in the production of fermented beverages and lab grown meat. We provide proof of concept that edible filamentous fungal pellets can function as a solid support by assessing the attachment and growth of two model cell types: yeast, and myoblast cells. The filamentous fungus Aspergillus oryzae was cultured to produce pellets with 0.9 mm diameter. These fugal pellets were inactivated by heat or chemical methods and characterized physicochemically. Chemically inactivated pellets had the lowest dry mass and were the most hydrophobic. Scanning electron microscope images showed that both yeast and myoblast cells naturally adhered to the fungal pellets. Over 48 h of incubation, immobilized yeast increased five-fold on active pellets and six-fold on heat-inactivated pellets. Myoblast cells proliferated best on heat-treated pellets, where viable cell activity increased almost two-fold, whereas on chemically inactivated pellets myoblasts did not increase in the cell mass. These results support the use of filamentous fungi as a novel cell immobilization biomaterial for food technology applications.
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13
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He Y, Yin H, Dong J, Yu J, Zhang L, Yan P, Wan X, Hou X, Zhao Y, Chen R, Gibson B, Krogerus K. Reduced sensitivity of lager brewing yeast to premature yeast flocculation via adaptive evolution. Food Microbiol 2022; 106:104032. [DOI: 10.1016/j.fm.2022.104032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 02/11/2022] [Accepted: 03/22/2022] [Indexed: 11/04/2022]
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Xie Y, Xu M, Han B, Chen T, Cai G, Lu J. Barley Husk Degraded by Fusarium graminearum MH1 Induced Premature Yeast Flocculation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10296-10304. [PMID: 35947430 DOI: 10.1021/acs.jafc.2c03114] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Premature yeast flocculation (PYF) is one of the pivotal problems affecting beer flavor and production. PYF is induced by certain non-starch polysaccharides produced by the degradation of malted barley husks upon the growth of contaminated microorganisms, such as Fusarium graminearum. In this research, the formation mechanism of PYF was uncovered by investigating the secretome of F. graminearum MH1 inoculated to the barley husk. The polysaccharide extract of degraded husk was ultrafiltrated into four fractions and characterized by the minimum PYF concentration, molecular mass distribution, monosaccharide composition, and zeta potential. Among the four fractions, the high-molecular-weight polysaccharide fraction had the highest content of uronic acid and the most negative zeta potential, which contributed to the most severe PYF phenomenon. In addition, the PYF yeast showed a more negative zeta potential than the control yeast during the small-scale brewing process. This is aligned to the negatively charged polysaccharides potentially bonded to the surface of yeast cells through the calcium cation in the same fermentation system, which results in rapid flocculation and precipitation. Approximately 12% of the 214 proteins identified in the Fusarium graminearum MH1 secretome were hemicellulases, which substantially interpreted the mechanism of polysaccharides inducing PYF yeast during beer brewing.
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Affiliation(s)
- Ying Xie
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- College of Biology and Food Engineering, Jilin Institute of Chemical Technology, Jilin 132022, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota 58108, United States
| | - Bingxin Han
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Tianming Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Guolin Cai
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jian Lu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
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15
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Day TC, Márquez-Zacarías P, Bravo P, Pokhrel AR, MacGillivray KA, Ratcliff WC, Yunker PJ. Varied solutions to multicellularity: The biophysical and evolutionary consequences of diverse intercellular bonds. BIOPHYSICS REVIEWS 2022; 3:021305. [PMID: 35673523 PMCID: PMC9164275 DOI: 10.1063/5.0080845] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 04/29/2022] [Indexed: 11/16/2022]
Abstract
The diversity of multicellular organisms is, in large part, due to the fact that multicellularity has independently evolved many times. Nonetheless, multicellular organisms all share a universal biophysical trait: cells are attached to each other. All mechanisms of cellular attachment belong to one of two broad classes; intercellular bonds are either reformable or they are not. Both classes of multicellular assembly are common in nature, having independently evolved dozens of times. In this review, we detail these varied mechanisms as they exist in multicellular organisms. We also discuss the evolutionary implications of different intercellular attachment mechanisms on nascent multicellular organisms. The type of intercellular bond present during early steps in the transition to multicellularity constrains future evolutionary and biophysical dynamics for the lineage, affecting the origin of multicellular life cycles, cell-cell communication, cellular differentiation, and multicellular morphogenesis. The types of intercellular bonds used by multicellular organisms may thus result in some of the most impactful historical constraints on the evolution of multicellularity.
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Affiliation(s)
- Thomas C. Day
- School of Physics, Georgia Institute of Technology, Atlanta, Georgia 30332, USA
| | | | | | - Aawaz R. Pokhrel
- School of Physics, Georgia Institute of Technology, Atlanta, Georgia 30332, USA
| | | | - William C. Ratcliff
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, Georgia 30332, USA
| | - Peter J. Yunker
- School of Physics, Georgia Institute of Technology, Atlanta, Georgia 30332, USA
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16
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The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP). APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The increasing popularity of active dry yeast arises from its properties, such as ease of storage, and simplicity of preparation and dosing. Herein, we elaborate on the effect of plasma-treated water (PTW) under air atmosphere (PTWAir) and nitrogen (PTWN) on the improvement of the reserve polysaccharide glycogen level and other quality parameters of S. cerevisiae brewing dry yeast in comparison with the non plasma-treated water (CW). For this purpose, strains of top-fermenting (S. cerevisiae T58 (poor quality), S33 (poor quality)) and bottom-fermenting (S. pastorianus W30/70 (poor quality)) yeast stored one year after opening and S. cerevisiae US-05 (fresh strain) were selected to examine the influence of PTWs toward the quality parameters of yeast biomass after the rehydration and fermentation process. The obtained results showed that in the case of poor quality yeast strains, PTWAir increased glycogen content after the rehydration and fermentation process, which was a favorable trend. A similar increase was observed for the trehalose content. Results showed that PTWN significantly reduced the number of yeast cells in ale strains and the viability of all analyzed samples. The lowest viability was observed in Sc S33 strain for PTWAir (41.99%), PTWN (18.6%) and CW (22.86%). PTWAir did not contribute to reducing the analyzed parameter; in particular, the results of Sc T58 yeast strain’s viability are shown: PTWAir (58.83%), PTWN (32.28%) and CW (43.56%). The obtained results suggest that rehydration by PTWN of dry yeast with a weakened condition is not recommended for both qualitative and cost-related reasons, while PTWAir significantly contributed to the improvement of some yeast parameters after rehydration and fermentation (higher glycogen and trehalose content).
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Qin Q, Liu J, Hu S, Yu J, Zhang L, Huang S, Yang M, Wang L. Exploring Fungal Species Diversity in the Premature Yeast Flocculation (PYF) of Barley Malt Using Deep Sequencing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2021.2025329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Qingqing Qin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
- The State Key Laboratory of Microbial Technology, Shandong University, Jinan, Shandong, China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Lei Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Shuxia Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Mei Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao, Shandong, China
| | - Lushan Wang
- The State Key Laboratory of Microbial Technology, Shandong University, Jinan, Shandong, China
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Kumari A, Tripathi AH, Gautam P, Gahtori R, Pande A, Singh Y, Madan T, Upadhyay SK. Adhesins in the virulence of opportunistic fungal pathogens of human. Mycology 2021; 12:296-324. [PMID: 34900383 PMCID: PMC8654403 DOI: 10.1080/21501203.2021.1934176] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Aspergillosis, candidiasis, and cryptococcosis are the most common cause of mycoses-related disease and death among immune-compromised patients. Adhesins are cell-surface exposed proteins or glycoproteins of pathogens that bind to the extracellular matrix (ECM) constituents or mucosal epithelial surfaces of the host cells. The forces of interaction between fungal adhesins and host tissues are accompanied by ligand binding, hydrophobic interactions and protein-protein aggregation. Adherence is the primary and critical step involved in the pathogenesis; however, there is limited information on fungal adhesins compared to that on the bacterial adhesins. Except a few studies based on screening of proteome for adhesin identification, majority are based on characterization of individual adhesins. Recently, based on their characteristic signatures, many putative novel fungal adhesins have been predicted using bioinformatics algorithms. Some of these novel adhesin candidates have been validated by in-vitro studies; though, most of them are yet to be characterised experimentally. Morphotype specific adhesin expression as well as tissue tropism are the crucial determinants for a successful adhesion process. This review presents a comprehensive overview of various studies on fungal adhesins and discusses the targetability of the adhesins and adherence phenomenon, for combating the fungal infection in a preventive or therapeutic mode.
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Affiliation(s)
- Amrita Kumari
- Department of Biotechnology, Sir J.C. Bose Technical campus, Kumaun University, Nainital, India
| | - Ankita H Tripathi
- Department of Biotechnology, Sir J.C. Bose Technical campus, Kumaun University, Nainital, India
| | - Poonam Gautam
- ICMR-National Institute of Pathology, New Delhi, India
| | - Rekha Gahtori
- Department of Biotechnology, Sir J.C. Bose Technical campus, Kumaun University, Nainital, India
| | - Amit Pande
- Directorate of Coldwater Fisheries Research (DCFR), Nainital, India
| | - Yogendra Singh
- Department of Zoology, University of Delhi, New Delhi, India
| | - Taruna Madan
- ICMR-National Institute for Research in Reproductive Health (NIRRH), Mumbai, India
| | - Santosh K Upadhyay
- Department of Biotechnology, Sir J.C. Bose Technical campus, Kumaun University, Nainital, India
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Bordet F, Roullier-Gall C, Ballester J, Vichi S, Quintanilla-Casas B, Gougeon RD, Julien-Ortiz A, Kopplin PS, Alexandre H. Different Wines from Different Yeasts? " Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine". Microorganisms 2021; 9:microorganisms9112327. [PMID: 34835452 PMCID: PMC8620830 DOI: 10.3390/microorganisms9112327] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 10/27/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.
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Affiliation(s)
- Fanny Bordet
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
- Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France;
- Correspondence:
| | - Chloé Roullier-Gall
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
| | - Jordi Ballester
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne Franche-Comté, 21000 Dijon, France;
| | - Stefania Vichi
- Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain; (S.V.); (B.Q.-C.)
| | - Beatriz Quintanilla-Casas
- Food Science and Gastronomy Department, University of Barcelona, Nutrition, INSA (Institut de Recerca en Nutricio I Seguretat Alimentaria), 08921 Santa Coloma de Gramenet, Spain; (S.V.); (B.Q.-C.)
| | - Régis D. Gougeon
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France
| | - Anne Julien-Ortiz
- Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France;
| | - Philippe Schmitt Kopplin
- German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, D-85764 Neuherberg, Germany;
| | - Hervé Alexandre
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France; (C.R.-G.); (R.D.G.); (H.A.)
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20
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Brasil YL, Silva AFR, Gomes RF, Amaral MCS. Technical and economic evaluation of the integration of membrane bioreactor and air-stripping/absorption processes in the treatment of landfill leachate. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 134:110-119. [PMID: 34418741 DOI: 10.1016/j.wasman.2021.08.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 07/17/2021] [Accepted: 08/08/2021] [Indexed: 06/13/2023]
Abstract
A membrane bioreactor inoculated with commercial baker's yeast (Saccharomyces cerevisiae) (MBRy) integrated to an air-stripping/absorption (AS/AB) as pre-treatment (aiming ammonia recovery) or a post-treatment (polishment step) was assessed for the landfill leachate treatment. The effect of chemical oxygen demand (COD) and nitrogen (N) ratio (C:N) on the performance of the MBRy was also investigated. At high COD/N ratio, high organic matter removal in terms of COD (71 ± 4%) and ammonia removal (97 ± 3%) was observed. Lower COD/N ratio favored yeast growth in the mixed liquor even under adverse conditions. The results of ammonia removal and recovery, and economic analysis demonstrated that the best way to integrate the AS/BS processes is as pre-treatment of MBRy. The ammonia concentration in the AS/AB process feed was a key factor to achieve the market specification. Although pH and temperature adjustment were adequate to promote ammonia removal/recovery, the AS operation at high temperatures showed the highest ammonia removal rate (99%). Therefore, the integration of AS/AB with MBRy allows obtaining a permeate with a final concentration of 2902 ± 374 mg L-1 of COD and 9 ± 7.5 mg L-1 of ammonia. Although it was possible to reach the Brazilian discharge standard for ammonia (20 mg L-1), it was not possible to reach the standard for COD, where the remaining fraction is recalcitrant organic matter, requiring the integration of a physico-chemical process. It should be noted that the proposed route allowed recovery 7 kg of ammonia per m3 of treated leachate.
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Affiliation(s)
- Yara L Brasil
- Department of Sanitary and Environmental Engineering - Federal University of Minas Gerais, P.O. Box 1294, ZIP 30.270-901, Belo Horizonte, MG, Brazil.
| | - Ana F R Silva
- Department of Sanitary and Environmental Engineering - Federal University of Minas Gerais, P.O. Box 1294, ZIP 30.270-901, Belo Horizonte, MG, Brazil
| | - Rosimeire F Gomes
- Department of Sanitary and Environmental Engineering - Federal University of Minas Gerais, P.O. Box 1294, ZIP 30.270-901, Belo Horizonte, MG, Brazil
| | - Míriam C S Amaral
- Department of Sanitary and Environmental Engineering - Federal University of Minas Gerais, P.O. Box 1294, ZIP 30.270-901, Belo Horizonte, MG, Brazil
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21
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Potential for Lager Beer Production from Saccharomyces cerevisiae Strains Isolated from the Vineyard Environment. Processes (Basel) 2021. [DOI: 10.3390/pr9091628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Saccharomyces pastorianus, genetic hybrids of Saccharomyces cerevisiae and the Saccharomyces eubayanus, is one of the most widely used lager yeasts in the brewing industry. In recent years, new strategies have been adopted and new lines of research have been outlined to create and expand the pool of lager brewing starters. The vineyard microbiome has received significant attention in the past few years due to many opportunities in terms of biotechnological applications in the winemaking processes. However, the characterization of S. cerevisiae strains isolated from winery environments as an approach to selecting starters for beer production has not been fully investigated, and little is currently available. Four wild cryotolerant S. cerevisiae strains isolated from vineyard environments were evaluated as potential starters for lager beer production at laboratory scale using a model beer wort (MBW). In all tests, the industrial lager brewing S. pastorianus Weihenstephan 34/70 was used as a reference strain. The results obtained, although preliminary, showed some good properties of these strains, such as antioxidant activity, flocculation capacity, efficient fermentation at 15 °C and low diacetyl production. Further studies will be carried out using these S. cerevisiae strains as starters for lager beer production on a pilot scale in order to verify the chemical and sensory characteristics of the beers produced.
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Lipke PN, Mathelié-Guinlet M, Viljoen A, Dufrêne YF. A New Function for Amyloid-Like Interactions: Cross-Beta Aggregates of Adhesins form Cell-to-Cell Bonds. Pathogens 2021; 10:pathogens10081013. [PMID: 34451476 PMCID: PMC8398270 DOI: 10.3390/pathogens10081013] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/02/2021] [Accepted: 08/05/2021] [Indexed: 12/30/2022] Open
Abstract
Amyloid structures assemble through a repeating type of bonding called "cross-β", in which identical sequences in many protein molecules form β-sheets that interdigitate through side chain interactions. We review the structural characteristics of such bonds. Single cell force microscopy (SCFM) shows that yeast expressing Als5 adhesin from Candida albicans demonstrate the empirical characteristics of cross-β interactions. These properties include affinity for amyloid-binding dyes, birefringence, critical concentration dependence, repeating structure, and inhibition by anti-amyloid agents. We present a model for how cross-β bonds form in trans between two adhering cells. These characteristics also apply to other fungal adhesins, so the mechanism appears to be an example of a new type of cell-cell adhesion.
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Affiliation(s)
- Peter N. Lipke
- Biology Department, Brooklyn College of City University of New York, 2900 Bedford Avenue, Brooklyn, NY 11210, USA
- Correspondence: ; Tel.: +1-(917)-696-4862
| | - Marion Mathelié-Guinlet
- Louvain Institute of Biomolecular Science and Technology, Université catholique de Louvain, Croix du Sud, 4-5, bte L7.07.07, B-1348 Louvain-la-Neuve, Belgium; (M.M.-G.); (A.V.); (Y.F.D.)
| | - Albertus Viljoen
- Louvain Institute of Biomolecular Science and Technology, Université catholique de Louvain, Croix du Sud, 4-5, bte L7.07.07, B-1348 Louvain-la-Neuve, Belgium; (M.M.-G.); (A.V.); (Y.F.D.)
| | - Yves F. Dufrêne
- Louvain Institute of Biomolecular Science and Technology, Université catholique de Louvain, Croix du Sud, 4-5, bte L7.07.07, B-1348 Louvain-la-Neuve, Belgium; (M.M.-G.); (A.V.); (Y.F.D.)
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23
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Zhang J, Plowman JE, Tian B, Clerens S, On SLW. The influence of growth conditions on MALDI-TOF MS spectra of winemaking yeast: implications for industry applications. J Microbiol Methods 2021; 188:106280. [PMID: 34274408 DOI: 10.1016/j.mimet.2021.106280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/06/2021] [Accepted: 07/12/2021] [Indexed: 10/20/2022]
Abstract
Previous studies have shown MALDI-TOF MS to be a powerful tool in wine yeast identification and potential prediction of application. However, it is also established that substrate composition influences protein expression, but the degree to which this may affect MALDI-TOF spectra (and analytical results thereof) has not been fully explored. To further inform assay optimisation, the influence on MALDI-TOF spectra was determined using eight Saccharomyces strains of diverse origins cultivated on grape juices from Pinot Noir and Chardonnay varieties, synthetic grape juice, and laboratory-grade artificial culture media (YPD broth and agar). Our results demonstrated significant influences of culture media on strain MALDI-TOF spectra. Yeast culture on YPD agar is recommended for taxonomic studies, with YPD broth culture of S. cerevisiae offering improved intra-subspecific differentiation Furthermore, our data supported a correlation between MALDI spectra and the potential industrial application of individual yeast strains.
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Affiliation(s)
- Junwen Zhang
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand
| | | | - Bin Tian
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand
| | - Stefan Clerens
- AgResearch Ltd, Lincoln Research Centre, Lincoln, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Stephen L W On
- Department of Wine, Food and Molecular Biosciences, Lincoln University, PO Box 85054, Lincoln, New Zealand.
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25
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Exploratory study on the occurrence and dynamics of yeast-mediated nicotinamide riboside production in craft beers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111605] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Valorisation of Brewer’s Spent Yeasts’ Hydrolysates as High-Value Bioactive Molecules. SUSTAINABILITY 2021. [DOI: 10.3390/su13126520] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Brewer’s spent yeast (BSY) is produced by the beer industry and has high nutritional value and great potential for producing high-value molecules, such as peptides, for nutraceutical, food and feed applications. In the present research, Flavourzyme® and Protamex® enzymes were selected for protein hydrolysis based on previous studies. The optimum conditions for the enzymatic hydrolysis were defined by response surface methodology (RSM) by the Box–Behnken design composed of four variables: temperature, pH, enzyme dosage and time. Protein content, hydrolysis degree and the anti-microbial and antioxidant bioactivities of obtained hydrolysates were quantified. Obtained results show that time, enzyme dosage and pH had the highest effect on protein extraction yield (PEY), degree of hydrolysis (DH) and antioxidant activity. Response variables ranged from 13.7 to 29.7% for PEY, from 6.3 to 35.7% for DH and from 0.65 to 1.65 g for Trolox equivalent antioxidant capacity. Antimicrobial activity, measured as minimum inhibitory concentration, against Aeromonas salmonicida, Bacillus cereus, Bacillus subtilis and Salmonella enterica, ranged from 6.25 to 50 mg/mL. Antioxidant and antimicrobial activity showed the potential use of BSY hydrolysates as an ingredient for functional foods.
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Boynton PJ, Wloch‐Salamon D, Landermann D, Stukenbrock EH. Forest Saccharomyces paradoxus are robust to seasonal biotic and abiotic changes. Ecol Evol 2021; 11:6604-6619. [PMID: 34141244 PMCID: PMC8207440 DOI: 10.1002/ece3.7515] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 02/25/2021] [Accepted: 03/16/2021] [Indexed: 01/02/2023] Open
Abstract
Microorganisms are famous for adapting quickly to new environments. However, most evidence for rapid microbial adaptation comes from laboratory experiments or domesticated environments, and it is unclear how rates of adaptation scale from human-influenced environments to the great diversity of wild microorganisms. We examined potential monthly-scale selective pressures in the model forest yeast Saccharomyces paradoxus. Contrary to expectations of seasonal adaptation, the S. paradoxus population was stable over four seasons in the face of abiotic and biotic environmental changes. While the S. paradoxus population was diverse, including 41 unique genotypes among 192 sampled isolates, there was no correlation between S. paradoxus genotypes and seasonal environments. Consistent with observations from other S. paradoxus populations, the forest population was highly clonal and inbred. This lack of recombination, paired with population stability, implies that selection is not acting on the forest S. paradoxus population on a seasonal timescale. Saccharomyces paradoxus may instead have evolved generalism or phenotypic plasticity with regard to seasonal environmental changes long ago. Similarly, while the forest population included diversity among phenotypes related to intraspecific interference competition, there was no evidence for active coevolution among these phenotypes. At least ten percent of the forest S. paradoxus individuals produced "killer toxins," which kill sensitive Saccharomyces cells, but the presence of a toxin-producing isolate did not predict resistance to the toxin among nearby isolates. How forest yeasts acclimate to changing environments remains an open question, and future studies should investigate the physiological responses that allow microbial cells to cope with environmental fluctuations in their native habitats.
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Affiliation(s)
- Primrose J. Boynton
- Biology DepartmentWheaton CollegeNortonMAUSA
- Environmental Genomics Research GroupMax‐Planck Institute for Evolutionary BiologyPlönGermany
| | - Dominika Wloch‐Salamon
- Faculty of BiologyInstitute of Environmental SciencesJagiellonian UniversityKrakówPoland
| | - Doreen Landermann
- Environmental Genomics Research GroupMax‐Planck Institute for Evolutionary BiologyPlönGermany
| | - Eva H. Stukenbrock
- Environmental Genomics Research GroupMax‐Planck Institute for Evolutionary BiologyPlönGermany
- Botanical InstituteChristian‐Albrechts UniversitätKielGermany
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Ray A, Banerjee S, Das D. Microalgal bio-flocculation: present scenario and prospects for commercialization. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:26294-26312. [PMID: 33797715 DOI: 10.1007/s11356-021-13437-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Accepted: 03/09/2021] [Indexed: 06/12/2023]
Abstract
The need for sustainable production of renewable biofuel has been a global concern in the recent times. Overcoming the tailbacks of the first- and second-generation biofuels, third-generation biofuel using microalgae as feedstock has emerged as a plausible alternative. It has an added advantage of preventing any greenhouse gas (GHG) emissions with simultaneous carbon dioxide sequestration. Dewatering of microalgal culture is one of the many concerns regarding industrial-scale biofuel production. The small size of microalgae and dilute nature of its growth cultures creates huge operational cost during biomass separation, limiting economic feasibility of algae-based fuels. Considering the recovery efficiency, operation economics, technological feasibility and cost-effectiveness, bio-flocculation is a promising method of harvesting. Moreover, advantage of bio-flocculation over other conventional methods is that it does not incur the addition of any external chemical flocculants. This article reviews the current status of bio-flocculation technique for harvesting microalgae at industrial scale. The various microbial strains that can be prospective bioflocculants have been reviewed along with its application and advantages over chemical flocculants. Also, this article proposes that the primary focus of an appropriate harvesting technique should depend on the final utilization of the harvested biomass. This review article attempts to bring forth the beneficial aspects of microbial aided microalgal harvesting with a special attention on genetically modified self-flocculation microalgae.
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Affiliation(s)
- Ayusmita Ray
- P K Sinha Centre for Bioenergy and Renewables, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Sanjukta Banerjee
- Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India
| | - Debabrata Das
- P K Sinha Centre for Bioenergy and Renewables, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India.
- Department of Biotechnology, Indian Institute of Technology Kharagpur, Kharagpur, 721302, India.
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Abstract
Previous research has shown that hops contain enzymes able to hydrolyze unfermentable dextrins into fermentable sugars when added during the dry-hopping process. In the presence of live yeast, these additional fermentable sugars can lead to an over-attenuation of the beer; a phenomenon known as “hop creep”. This study attempts to analyze the effect of different Saccharomyces yeast species and strains on hop creep, with the intent to find an ability to mitigate the effects of dry-hop creep by using a specific yeast. Thirty different yeast species and strains were chosen from commercial and academic collections and propagated for pilot fermentations. Brews were performed at the Anheuser-Busch Research Brewery (1.8 hL, 10 °P, 20 IBU) at UC Davis and split to 40 L cylindroconical fermenters, with one fermenter in each yeast pair receiving 10 g/L Centennial hop pellets towards the end of fermentation. Standard analytical measurements were performed over the course of fermentation, with real degrees of fermentation (RDF) and extract measured on an Anton Paar alcolyzer. In order to preemptively determine the amount of hop creep to be experienced with each unknown fermentation, bench-top fermentations with 20 g/L dry-hops were performed concurrently and compared to the pilot scale fermentations. RDF was significantly higher (p < 0.01) on dry-hopped than non-dry-hopped fermentations beginning two days post dry-hopping to the end of fermentation, with the exceptions of SafAle™ BE-134, a S. cerevisiae var. diastaticus, and UCDFST 11-510, a S. mikatae. No apparent correlation between flocculation and increased RDF was shown in dry-hopped treatments. pH was significantly different between the dry-hopped and non-hopped fermentations (p < 0.05 one day post dry-hop, p < 0.01 for all subsequent days); this may have impacted on additional attenuation. No yeasts in this study indicated their use for mitigation of dry-hop creep, but this is a first look at beer fermentation for some of the chosen yeasts. The results also present a new perspective on how hop creep varies in fermentation.
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Castillo-Alfonso F, Rojas MM, Salgado-Bernal I, Carballo ME, Olivares-Hernández R, González-Bacerio J, Guisán JM, Del Monte-Martínez A. Optimization of theoretical maximal quantity of cells to immobilize on solid supports in the rational design of immobilized derivatives strategy. World J Microbiol Biotechnol 2021; 37:9. [PMID: 33392828 DOI: 10.1007/s11274-020-02972-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Accepted: 11/29/2020] [Indexed: 11/24/2022]
Abstract
Current worldwide challenges are to increase the food production and decrease the environmental contamination by industrial emissions. For this, bacteria can produce plant growth promoter phytohormones and mediate the bioremediation of sewage by heavy metals removal. We developed a Rational Design of Immobilized Derivatives (RDID) strategy, applicable for protein, spore and cell immobilization and implemented in the RDID1.0 software. In this work, we propose new algorithms to optimize the theoretical maximal quantity of cells to immobilize (tMQCell) on solid supports, implemented in the RDIDCell software. The main modifications to the preexisting algorithms are related to the sphere packing theory and exclusive immobilization on the support surface. We experimentally validated the new tMQCell parameter by electrostatic immobilization of ten microbial strains on AMBERJET® 4200 Cl- porous solid support. All predicted tMQCell match the practical maximal quantity of cells to immobilize with a 10% confidence. The values predicted by the RDIDCell software are more accurate than the values predicted by the RDID1.0 software. 3-indolacetic acid (IAA) production by one bacterial immobilized derivative was higher (~ 2.6 μg IAA-like indoles/108 cells) than that of the cell suspension (1.5 μg IAA-like indoles/108 cells), and higher than the tryptophan amount added as indole precursor. Another bacterial immobilized derivative was more active (22 μg Cr(III)/108 cells) than the resuspended cells (14.5 μg Cr(III)/108 cells) in bioconversion of Cr(VI) to Cr(III). Optimized RDID strategy can be used to synthesize bacterial immobilized derivatives with useful biotechnological applications.
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Affiliation(s)
- Freddy Castillo-Alfonso
- Centro de Estudio de Proteínas, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba.,Posgrado en Ciencias Naturales e Ingeniería, Universidad Autónoma Metropolitana, Unidad Cuajimalpa. Av. Vasco de Quiroga 4871, Col. Santa Fe Cuajimalpa, Delegación Cuajimalpa, 05348, Mexico, Mexico
| | - Marcia M Rojas
- Departamento de Microbiología y Virología, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba
| | - Irina Salgado-Bernal
- Departamento de Microbiología y Virología, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba
| | - María E Carballo
- Departamento de Microbiología y Virología, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba
| | - Roberto Olivares-Hernández
- Universidad Autónoma Metropolitana, Unidad Cuajimalpa. Av. Vasco de Quiroga 4871, Col. Santa Fe Cuajimalpa, Delegación Cuajimalpa, 05348, Mexico, Mexico
| | - Jorge González-Bacerio
- Centro de Estudio de Proteínas, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba. .,Departamento de Bioquímica, Facultad de Biología, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba.
| | - José M Guisán
- Departamento de Biocatálisis, Instituto de Catálisis y Petroleoquímica, Consejo Superior de Investigaciones Científicas (CSIC), Campus Cantoblanco, 28049, Madrid, Spain
| | - Alberto Del Monte-Martínez
- Centro de Estudio de Proteínas, Universidad de La Habana, Calle 25, #455, e/J e I, Vedado, 10400, Havana, Cuba.
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The Use of Non- Saccharomyces Yeast and Enzymes in Beer Production. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
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Abstract
The repurposing of by-products and the reduction of waste from food processing streams is an ever-increasing area of interest. Brewer’s spent yeast (BSY) is a prevalent by-product of the brewing industry. The spent yeast cells are removed at the end of the bulk fermentation. A small amount of it is used to start the next batch of fermentation; however, the majority of the spent yeast is discarded. This discarded yeast is high in nutrients, in particular proteins, vitamins and minerals, as well as containing functional and biologically active compounds such as polyphenols, antioxidants, β-glucans and mannoproteins. At present, BSY is mainly used in animal feed as a cheap and readily available source of protein. This review explores alternative, value-added applications for brewer’s spent yeast including nutritional ingredients, functional food additives as well as non-food applications. A major challenge in the utilization of BSY in food for human consumption is the high level of RNA. An excess of RNA in the diet can lead to an increase in uric acid in the bloodstream, potentially causing painful health conditions like gout. This issue can be overcome by RNA degradation and removal via additional treatment, namely heat treatment and enzymatic treatment. There is potential for the use of BSY ingredients in various food applications, including meat substitutes, bakery products and savory snacks.
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Liu P, Liu H, Yuan D, Jang D, Yan S, Li M. Separation and Enrichment of Yeast Saccharomyces cerevisiae by Shape Using Viscoelastic Microfluidics. Anal Chem 2020; 93:1586-1595. [DOI: 10.1021/acs.analchem.0c03990] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ping Liu
- School of Engineering, Macquarie University, Sydney, New South Wales 2109, Australia
- Suqian University, Suqian, 223800, China
| | - Hangrui Liu
- Department of Physics and Astronomy, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Dan Yuan
- Department of Chemistry, The University of Tokyo, Tokyo 113-0033, Japan
| | - Daniel Jang
- School of Engineering, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Sheng Yan
- Institute for Advanced Study, Shenzhen University, Shenzhen, 518060, China
| | - Ming Li
- School of Engineering, Macquarie University, Sydney, New South Wales 2109, Australia
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Mehta DV, Curtis SJ, Rudolph AB, Mary CS, Goodrich R, Schneider KR, MacIntosh AJ. A Mini Review: The History of Yeast Flocculation with an Emphasis on Measurement Techniques. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1806006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Devanshu V. Mehta
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, U.S.A
| | - Savanna J. Curtis
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, U.S.A
| | - Arthur B. Rudolph
- Chemistry Research Unit, Center for Medical, Agricultural, and Veterinary Entomology, Agricultural Research Service, United States Department of Agriculture, Gainesville, FL, U.S.A
| | - Colette St. Mary
- Department of Biology, University of Florida, Gainesville, FL, U.S.A
| | - Renee Goodrich
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, U.S.A
| | - Keith R. Schneider
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, U.S.A
| | - Andrew J. MacIntosh
- Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL, U.S.A
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35
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Vandermeulen MD, Cullen PJ. New Aspects of Invasive Growth Regulation Identified by Functional Profiling of MAPK Pathway Targets in Saccharomyces cerevisiae. Genetics 2020; 216:95-116. [PMID: 32665277 PMCID: PMC7463291 DOI: 10.1534/genetics.120.303369] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Accepted: 07/07/2020] [Indexed: 12/21/2022] Open
Abstract
MAPK pathways are drivers of morphogenesis and stress responses in eukaryotes. A major function of MAPK pathways is the transcriptional induction of target genes, which produce proteins that collectively generate a cellular response. One approach to comprehensively understand how MAPK pathways regulate cellular responses is to characterize the individual functions of their transcriptional targets. Here, by examining uncharacterized targets of the MAPK pathway that positively regulates filamentous growth in Saccharomyces cerevisiae (fMAPK pathway), we identified a new role for the pathway in negatively regulating invasive growth. Specifically, four targets were identified that had an inhibitory role in invasive growth: RPI1, RGD2, TIP1, and NFG1/YLR042cNFG1 was a highly induced unknown open reading frame that negatively regulated the filamentous growth MAPK pathway. We also identified SFG1, which encodes a transcription factor, as a target of the fMAPK pathway. Sfg1p promoted cell adhesion independently from the fMAPK pathway target and major cell adhesion flocculin Flo11p, by repressing genes encoding presumptive cell-wall-degrading enzymes. Sfg1p also contributed to FLO11 expression. Sfg1p and Flo11p regulated different aspects of cell adhesion, and their roles varied based on the environment. Sfg1p also induced an elongated cell morphology, presumably through a cell-cycle delay. Thus, the fMAPK pathway coordinates positive and negative regulatory proteins to fine-tune filamentous growth resulting in a nuanced response. Functional analysis of other pathways' targets may lead to a more comprehensive understanding of how signaling cascades generate biological responses.
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Affiliation(s)
| | - Paul J Cullen
- Department of Biological Sciences, University at Buffalo, New York 14260-1300
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36
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Christofoleti-Furlan RM, Portugal CB, Varize CS, Muynarsk ESM, Alcarde AR, Basso LC. Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing. Food Res Int 2020; 135:109282. [PMID: 32527477 DOI: 10.1016/j.foodres.2020.109282] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/14/2020] [Accepted: 04/29/2020] [Indexed: 01/21/2023]
Abstract
High-gravity (HG) brewing has broader application to succeed on beer differentiation and production optimization. However, such process imposes a handicap to yeasts, which must be able to deal with stressful conditions in fermentation. In this work, we assessed different physiological traits of 24 Saccharomyces cerevisiae strains isolated from Brazilian bioethanol distilleries for the selection of novel starters for HG brewing. Five yeast strains were selected with ability to overcome different stressors under HG beer fermentation, showing high fermentability rates, resilience to ethanol stress, low production of foam and hydrogen sulfide, as well as similar flocculation rates to brewer's yeasts. After five fermentation recycles, most strains sustained a viability rate higher than 90% and were able to efficiently accumulate trehalose and glycogen, besides presenting no detectable petite mutants at the final stage. In the sensory analysis, the beers obtained from the five selected strains showed greater aromatic complexity, with predominance of 'spicy', 'dried' and 'fresh fruits' descriptors. In conclusion, this study sheds light on the potential of yeast strains from Brazilian bioethanol process to produce distinctive specialty beers, aside from proposing an effective selection methodology based on relevant physiological attributes for HG brewing process.
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Affiliation(s)
- R M Christofoleti-Furlan
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - C B Portugal
- Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Biotecnologia de Alimentos e Bebidas, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - C S Varize
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - E S M Muynarsk
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - A R Alcarde
- Dept. Agroindústria, Alimentos e Nutrição, Laboratório de Tecnologia e Qualidade de Bebidas, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
| | - L C Basso
- Dept. Ciências Biológicas, Laboratório de Bioquímica e Tecnologia de Leveduras, Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Avenida Pádua Dias 11, 13418-900 Piracicaba, SP, Brazil.
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37
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Varela C, Bartel C, Nandorfy DE, Borneman A, Schmidt S, Curtin C. Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays. Sci Rep 2020; 10:2738. [PMID: 32066762 PMCID: PMC7026045 DOI: 10.1038/s41598-020-59579-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2019] [Accepted: 01/30/2020] [Indexed: 11/24/2022] Open
Abstract
In most yeast-driven biotechnological applications, biomass is separated from the aqueous phase after fermentation or production has finished. During winemaking, yeasts are removed after fermentation by racking, filtration, or centrifugation, which add costs to the overall process and may reduce product yield. Theoretically, clarification and filtration can be aided through use of yeast strains that form flocs due to cell-cell binding, a process known as flocculation. However, because early flocculation can cause stuck/sluggish fermentations, this phenotype is not common amongst commercially available wine yeasts. In this study we sought to identify wine strains that exhibit late-fermentation flocculant behaviour using two complementary approaches; a high-throughput sedimentation rate assay of individual strains and a competitive sedimentation assay using a barcoded yeast collection. Amongst 103 wine strains, several exhibited strong sedimentation at the end of the wine fermentation process under various environmental conditions. Two of these strains, AWRI1688 and AWRI1759, were further characterised during red winemaking trials. Shiraz wines produced with both strains displayed improved filtration-related properties. AWRI1759 produced wines with greater filterability, whereas AWRI1688 enabled the recovery of larger wine volumes after racking. Thus, this study demonstrates the effective use of sedimentation screening assays to identify wine yeasts with practical winemaking applications.
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Affiliation(s)
- Cristian Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA, 5064, Australia. .,Department of Wine & Food Science, University of Adelaide, Glen Osmond, SA 5064, Adelaide, Australia.
| | - Caroline Bartel
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA, 5064, Australia
| | | | - Anthony Borneman
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA, 5064, Australia
| | - Simon Schmidt
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA, 5064, Australia
| | - Chris Curtin
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA, 5064, Australia.,College of Agricultural Sciences, Oregon State University, Wiegand Hall, 3051 SW Campus Way, Corvallis, OR, 97331, USA
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38
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Abstract
Flocculation or cell aggregation is a well-appreciated characteristic of industrial brewer’s strains, since it allows removal of the cells from the beer in a cost-efficient and environmentally-friendly manner. However, many industrial strains are non-flocculent and genetic interference to increase the flocculation characteristics are not appreciated by the consumers. We applied adaptive laboratory evolution (ALE) to three non-flocculent, industrial Saccharomyces cerevisiae brewer’s strains using small continuous bioreactors (ministats) to obtain an aggregative phenotype, i.e., the “snowflake” phenotype. These aggregates could increase yeast sedimentation considerably. We evaluated the performance of these evolved strains and their produced flavor during lab scale beer fermentations. The small aggregates did not result in a premature sedimentation during the fermentation and did not result in major flavor changes of the produced beer. These results show that ALE could be used to increase the sedimentation behavior of non-flocculent brewer’s strains.
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39
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Speranza B, Corbo MR, Campaniello D, Altieri C, Sinigaglia M, Bevilacqua A. Biofilm formation by potentially probiotic Saccharomyces cerevisiae strains. Food Microbiol 2019; 87:103393. [PMID: 31948634 DOI: 10.1016/j.fm.2019.103393] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 10/01/2019] [Accepted: 11/20/2019] [Indexed: 11/24/2022]
Abstract
Four wild strains of Saccharomyces cerevisiae and the collection strain S. cerevisiae var. boulardii ATCC MYA-796 were used as test organisms to study the effect of some environmental conditions on the formation of biofilm by potentially probiotic yeasts. In a first step, the formation of biofilm was studied in four different media (YPD-Yeast Peptone Glucose; diluted YPD; 2% BP, a medium containing only bacteriological peptone; 2% GLC, a medium containing only glucose). Then, the dilution of YPD was combined with pH and temperature through a mixture design to assess the weight of the interaction of the variables; the experiments were done on S. boulardii and on S. cerevisiae strain 4. The dilution of nutrients generally determined an increased biofilm formation, whereas the effect of pH relied upon the strain. For S. cerevisiae strain 4, the highest level of sessile cells was found at pH 4-5, while S. boulardii experienced an enhanced biofilm formation at pH 6.0. Concerning temperature, the highest biofilm formation was found at 25-30 °C for both strains. The importance of this work lies in its extension of our knowledge of the effect of different environmental conditions on biofilm formation by potentially probiotic S. cerevisiae strains, as a better understanding of this trait could be an important screening tool into the selection of new multifunctional yeasts.
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Affiliation(s)
- Barbara Speranza
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Daniela Campaniello
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Clelia Altieri
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy
| | - Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122, Foggia, Italy.
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40
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Cioch-Skoneczny M, Zdaniewicz M, Pater A, Skoneczny S. Impact of triticale malt application on physiochemical composition and profile of volatile compounds in beer. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03284-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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41
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Ogawa M, Bisson LF, García-Martínez T, Mauricio JC, Moreno-García J. New insights on yeast and filamentous fungus adhesion in a natural co-immobilization system: proposed advances and applications in wine industry. Appl Microbiol Biotechnol 2019; 103:4723-4731. [PMID: 31079167 DOI: 10.1007/s00253-019-09870-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 04/18/2019] [Accepted: 04/24/2019] [Indexed: 11/29/2022]
Abstract
Fungi possess extraordinary strength in attachment to biotic and abiotic surfaces. This review focuses on adhesion mechanisms of yeast and filamentous fungi and the proposed combination of the adhesive forces of both organisms in an immobilization system called yeast biocapsules, whereby Saccharomyces cerevisiae cells are attached to the hyphae of Penicillium chrysogenum. The natural adherent properties of each organism, one multicellular and another unicellular, allow yeast to be fixated securely on the filamentous fungi and complete alcoholic fermentation. Following alcoholic fermentation, the hyphae become an inert support for yeast cells while maintaining shape and integrity. Biocapsules have been used successfully in both wine and bioethanol production. Investigation of the potential genes involved in fungal-yeast fusion suggests that natural hydrophobic interactions of both organisms play a major role. Analysis of the possible mechanisms involved in fungus and yeast adhesion, future perspectives on improving yeast immobilization, and proposed applications of the biocapsules are explored.
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Affiliation(s)
- Minami Ogawa
- Department of Microbiology, University of Córdoba, Córdoba, Spain.,Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | - Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, USA
| | | | - Juan C Mauricio
- Department of Microbiology, University of Córdoba, Córdoba, Spain
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Cell Aggregation and Aerobic Respiration Are Important for Zymomonas mobilis ZM4 Survival in an Aerobic Minimal Medium. Appl Environ Microbiol 2019; 85:AEM.00193-19. [PMID: 30877116 DOI: 10.1128/aem.00193-19] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Accepted: 03/09/2019] [Indexed: 12/30/2022] Open
Abstract
Zymomonas mobilis produces ethanol from glucose near the theoretical maximum yield, making it a potential alternative to the yeast Saccharomyces cerevisiae for industrial ethanol production. A potentially useful industrial feature is the ability to form multicellular aggregates called flocs, which can settle quickly and exhibit higher resistance to harmful chemicals than single cells. While spontaneous floc-forming Z. mobilis mutants have been described, little is known about the natural conditions that induce Z. mobilis floc formation or about the genetic factors involved. Here we found that wild-type Z. mobilis forms flocs in response to aerobic growth conditions but only in a minimal medium. We identified a cellulose synthase gene cluster and a single diguanylate cyclase that are essential for both floc formation and survival in a minimal aerobic medium. We also found that NADH dehydrogenase 2, a key component of the aerobic respiratory chain, is important for survival in a minimal aerobic medium, providing a physiological role for this enzyme, which has previously been found to be disadvantageous in a rich aerobic medium. Supplementation of the minimal medium with vitamins also promoted survival but did not inhibit floc formation.IMPORTANCE The bacterium Zymomonas mobilis is best known for its anaerobic fermentative lifestyle, in which it converts glucose into ethanol at a yield surpassing that of yeast. However, Z. mobilis also has an aerobic lifestyle, which has confounded researchers with its attributes of poor growth, accumulation of toxic acetic acid and acetaldehyde, and respiratory enzymes that are detrimental for aerobic growth. Here we show that a major Z. mobilis respiratory enzyme and the ability to form multicellular aggregates, called flocs, are important for survival, but only during aerobic growth in a medium containing a minimum set of nutrients required for growth. Supplements, such as vitamins or yeast extract, promote aerobic growth and, in some cases, inhibit floc formation. We propose that Z. mobilis likely requires aerobic respiration and floc formation in order to survive in natural environments that lack protective factors found in supplements such as yeast extract.
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Porter TJ, Divol B, Setati ME. Lachancea yeast species: Origin, biochemical characteristics and oenological significance. Food Res Int 2019; 119:378-389. [PMID: 30884668 DOI: 10.1016/j.foodres.2019.02.003] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 01/30/2019] [Accepted: 02/01/2019] [Indexed: 11/29/2022]
Abstract
The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and anthropic habitats, and their geographic as well as ecological origin have been identified as key drivers in the genetic variations amongst strains of several of the species. Lachancea thermotolerans is the type species of the genus and also the most widely explored, especially for its role in fermentation environments. Indeed, L. thermotolerans is desired for its ability to acidify beer and wine through the production of lactic acid, and to enhance aroma and flavor through increased production of various compounds. Similarly, L. fermentati has been characterized for its potential contribution to the chemical composition of these beverages, albeit to a lesser extent, while other species have received little attention. Overall, members of the genus Lachancea form part of the microbiomes in many fermentation ecosystems and contribute directly or indirectly to the modulation of aroma and flavor of different products. The current review provides an overview of this genus, including the latest reports on the genetic and biochemical characteristics of member species, as well as their biotechnological potential.
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Affiliation(s)
- Tristan Jade Porter
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Benoit Divol
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Mathabatha Evodia Setati
- Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa.
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Perpetuini G, Tittarelli F, Suzzi G, Tofalo R. Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products. Front Microbiol 2019; 10:79. [PMID: 30766524 PMCID: PMC6366010 DOI: 10.3389/fmicb.2019.00079] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2018] [Accepted: 01/15/2019] [Indexed: 01/30/2023] Open
Abstract
Thirty-three Kluyveromyces marxianus strains were tested for the ability to form biofilm and mat structures in YPD and whey and for cell surface hydrophobicity. To identify genes potentially involved in adhesion properties, a RT-qPCR analysis was performed. Eight strains were able to adhere on polystyrene plates in both media and formed a mature mat structure. These strains showed a different level of hydrophobicity ranging from 55 to 66% in YPD and from 69 to 81% in whey. Four K. marxianus orthologs genes (FLO11, STE12, TPK3, and WSC4), known from studies in other yeast to be involved in biofilm formation, have been studied. FLO11 and STE12 showed the highest fold changes in all conditions tested and especially in whey: 15.05 and 11.21, respectively. TPK3 was upregulated only in a strain, and WSC4 in 3 strains. In YPD, fold changes were lower than in whey with STE12 and FLO11 genes showing the highest fold changes. In mat structures FLO11 and STE12 fold changes ranged from 3.6-1.3 to 2-1.17, respectively. Further studies are necessary to better understand the role of these genes in K. marxianus adhesion ability.
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Affiliation(s)
| | | | | | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Abstract
Abstract
Through years beer became one of the best known alcoholic beverages in the world. For some reason e.g. healthy lifestyle, medical reasons, driver’s duties, etc. there is a need for soft drink with similar organoleptic properties as standard beer. There are two major approaches to obtain such product. First is to interfere with biological aspects of beer production technology like changes in mashing regime or to perform fermentation in conditions that promote lower alcohol production or using special (often genetic modified) microorganism. Second approach is to remove alcohol from standard beer. It is mainly possible due to evaporation techniques and membrane ones. All these approaches are presented in the paper.
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Štafa A, Žunar B, Pranklin A, Zandona A, Svetec-Miklenić M, Šantek B, Svetec IK. Novel Approach in the Construction of
Bioethanol-Producing Saccharomyces cerevisiae Hybrids §. Food Technol Biotechnol 2019; 57:5-16. [PMID: 31316272 PMCID: PMC6600304 DOI: 10.17113/ftb.57.01.19.5685] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
Abstract
Bioethanol production from lignocellulosic hydrolysates requires a producer strain that tolerates both the presence of growth and fermentation inhibitors and high ethanol concentrations. Therefore, we constructed heterozygous intraspecies hybrid diploids of Saccharomyces cerevisiae by crossing two natural S. cerevisiae isolates, YIIc17_E5 and UWOPS87-2421, a good ethanol producer found in wine and a strain from the flower of the cactus Opuntia megacantha resistant to inhibitors found in lignocellulosic hydrolysates, respectively. Hybrids grew faster than parental strains in the absence and in the presence of acetic and levulinic acids and 2-furaldehyde, inhibitors frequently found in lignocellulosic hydrolysates, and the overexpression of YAP1 gene increased their survival. Furthermore, although originating from the same parental strains, hybrids displayed different fermentative potential in a CO2 production test, suggesting genetic variability that could be used for further selection of desirable traits. Therefore, our results suggest that the construction of intraspecies hybrids coupled with the use of genetic engineering techniques is a promising approach for improvement or development of new biotechnologically relevant strains of S. cerevisiae. Moreover, it was found that the success of gene targeting (gene targeting fidelity) in natural S. cerevisiae isolates (YIIc17_E5α and UWOPS87-2421α) was strikingly lower than in laboratory strains and the most frequent off-targeting event was targeted chromosome duplication.
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Affiliation(s)
- Anamarija Štafa
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biology and Microbial Genetics, Kršnjavoga 25, 10000 Zagreb, Croatia
| | - Bojan Žunar
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biology and Microbial Genetics, Kršnjavoga 25, 10000 Zagreb, Croatia
| | - Andrea Pranklin
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biology and Microbial Genetics, Kršnjavoga 25, 10000 Zagreb, Croatia
| | - Antonio Zandona
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biology and Microbial Genetics, Kršnjavoga 25, 10000 Zagreb, Croatia
| | - Marina Svetec-Miklenić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biology and Microbial Genetics, Kršnjavoga 25, 10000 Zagreb, Croatia
| | - Božidar Šantek
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology, Kačićeva 28, 10000 Zagreb, Croatia
| | - Ivan Krešimir Svetec
- University of Zagreb, Faculty of Food Technology and Biotechnology, Department of Biochemical Engineering, Laboratory for Biology and Microbial Genetics, Kršnjavoga 25, 10000 Zagreb, Croatia
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Going with the Flo: The Role of Flo11-Dependent and Independent Interactions in Yeast Mat Formation. J Fungi (Basel) 2018; 4:jof4040132. [PMID: 30544497 PMCID: PMC6308949 DOI: 10.3390/jof4040132] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 11/23/2018] [Accepted: 11/29/2018] [Indexed: 01/20/2023] Open
Abstract
Strains of the bakers’ yeast Saccharomyces cerevisiae that are able to generate a multicellular structure called a mat on low percentage (0.3%) agar plates are given a selective advantage over strains that cannot exhibit this phenotype. This environment may exhibit some similarities to the rotting fruit on which S. cerevisiae often grows in nature. Mat formation occurs when the cells spread over the plate as they grow, and cells in the center of the biofilm aggregate to form multicellular structures that resemble a floral pattern. This multicellular behavior is dependent on the cell surface flocculin Flo11. This review covers recent information on the structure of Flo11 and how this likely impacts mat formation as well as how variegated expression of Flo11 influences mat formation. Finally, it also discusses several Flo11-independent genetic factors that control mat formation, such as vacuolar protein sorting (VPS) genes, cell wall signaling components, and heat shock proteins.
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Bernardi B, Kayacan Y, Wendland J. Expansion of a Telomeric FLO/ALS-Like Sequence Gene Family in Saccharomycopsis fermentans. Front Genet 2018; 9:536. [PMID: 30542368 PMCID: PMC6277891 DOI: 10.3389/fgene.2018.00536] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Accepted: 10/23/2018] [Indexed: 01/01/2023] Open
Abstract
Non-Saccharomyces species have been recognized for their beneficial contribution to fermented food and beverages based on their volatile compound formation and their ability to ferment glucose into ethanol. At the end of fermentation brewer's yeast flocculate which provides an easy means of separation of yeasts from green beer. Flocculation in Saccharomyces cerevisiae requires a set of flocculation genes. These FLO-genes, FLO1, FLO5, FLO9, FLO10, and FLO11, are located at telomeres and transcription of these adhesins is regulated by Flo8 and Mss11. Here, we show that Saccharomycopsis fermentans, an ascomycete yeast distantly related to S. cerevisiae, possesses a very large FLO/ALS-like Sequence (FAS) family encompassing 34 genes. Fas proteins are variable in size and divergent in sequence and show similarity to the Flo1/5/9 family. Fas proteins show the general build with a signal peptide, an N-terminal carbohydrate binding PA14 domain, a central region differing by the number of repeats and a C-terminus with a consensus sequence for GPI-anchor attachment. Like FLO genes in S. cerevisiae, FAS genes are mostly telomeric with several paralogs at each telomere. We term such genes that share evolutionary conserved telomere localization "telologs" and provide several other examples. Adhesin expression in S. cerevisiae and filamentation in Candida albicans is regulated by Flo8 and Mss11. In Saccharomycopsis we identified only a single protein with similarity to Flo8 based on sequence similarity and the presence of a LisH domain.
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Affiliation(s)
- Beatrice Bernardi
- Department of Bioengineering Sciences, Research Group of Microbiology, Functional Yeast Genomics, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Yeseren Kayacan
- Department of Bioengineering Sciences, Research Group of Microbiology, Functional Yeast Genomics, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Jürgen Wendland
- Department of Bioengineering Sciences, Research Group of Microbiology, Functional Yeast Genomics, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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Moreno-García J, Martín-García FJ, Ogawa M, García-Martínez T, Moreno J, Mauricio JC, Bisson LF. FLO1, FLO5 and FLO11 Flocculation Gene Expression Impacts Saccharomyces cerevisiae Attachment to Penicillium chrysogenum in a Co-immobilization Technique. Front Microbiol 2018; 9:2586. [PMID: 30429833 PMCID: PMC6220091 DOI: 10.3389/fmicb.2018.02586] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 10/10/2018] [Indexed: 11/14/2022] Open
Abstract
A reoccurring flaw of most yeast immobilization systems that limits the potential of the technique is leakage of the cells from the matrix. Leakage may be due to weakly adherent cells, deterioration of the matrix, or to new growth and loss of non-adherent daughter cells. Yeast biocapsules are a spontaneous, cost effective system of immobilization whereby Saccharomyces cerevisiae cells are attached to the hyphae of Penicillium chrysogenum, creating hollow spheres that allow recovery and reutilization. This attachment is based on naturally occurring adherent properties of the yeast cell surface. We hypothesized that proteins associated with flocculation might play a role in adherence to fungal hyphae. To test this hypothesis, yeast strains with overexpressed and deleted flocculation genes (FLO1, FLO5, and FLO11) were evaluated for biocapsule formation to observe the impact of gene expression on biocapsule diameter, number, volume, dry mass, and percent immobilized versus non-immobilized cells. Overexpression of all three genes enhanced immobilization and resulted in larger diameter biocapsules. In particular, overexpression of FLO11 resulted in a five fold increase of absorbed cells versus the wild type isogenic strain. In addition, deletion of FLO1 and FLO11 significantly decreased the number of immobilized yeast cells compared to the wild type BY4742. These results confirm the role of natural adherent properties of yeast cells in attachment to fungal hyphae and offer the potential to create strongly adherent cells that will produce adherent progeny thereby reducing the potential for cell leakage from the matrix.
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Affiliation(s)
- Jaime Moreno-García
- Department of Microbiology, University of Córdoba, Córdoba, Spain
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
- Department of Chemistry, Umeå University, Umeå, Sweden
| | | | - Minami Ogawa
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | | | - Juan Moreno
- Department of Agricultural Chemistry, University of Córdoba, Córdoba, Spain
| | - Juan C. Mauricio
- Department of Microbiology, University of Córdoba, Córdoba, Spain
| | - Linda F. Bisson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
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50
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Abstract
Flocculation is one of the most important characteristics of brewing yeast as it allows for the easy and cheap removal of cells after fermentation. The genes responsible for both the Flo1 and NewFlo flocculation phenotypes are well characterized. However, the relationship between Flo protein abundance and flocculation efficiency is poorly understood. In this present study, we used mass spectrometry proteomics to compare the cell wall and whole cell proteomes of commercial yeast strains with diverse flocculation behaviors. We found that the relative abundance of Flo1/5 or Flo10 in the cell wall was correlated with the ability of these yeast strains to flocculate. Analysis of whole cell proteomes identified differences in the proteomes of yeast strains and identified the potential for high metabolic diversity. Characterization of the cell wall and whole cell proteomes during fermentation showed high levels of Flo10 in cells that settled early during fermentation. Our data reveal the diversity of the cell wall and global proteomes of brewing yeast, highlighting the potential biochemical diversity present in yeast that can be utilized in the production of fermented beverages.
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