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Wang JJT, Steenwyk JL, Brem RB. Natural trait variation across Saccharomycotina species. FEMS Yeast Res 2024; 24:foae002. [PMID: 38218591 PMCID: PMC10833146 DOI: 10.1093/femsyr/foae002] [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: 06/27/2023] [Revised: 10/13/2023] [Accepted: 01/12/2024] [Indexed: 01/15/2024] Open
Abstract
Among molecular biologists, the group of fungi called Saccharomycotina is famous for its yeasts. These yeasts in turn are famous for what they have in common-genetic, biochemical, and cell-biological characteristics that serve as models for plants and animals. But behind the apparent homogeneity of Saccharomycotina species lie a wealth of differences. In this review, we discuss traits that vary across the Saccharomycotina subphylum. We describe cases of bright pigmentation; a zoo of cell shapes; metabolic specialties; and species with unique rules of gene regulation. We discuss the genetics of this diversity and why it matters, including insights into basic evolutionary principles with relevance across Eukarya.
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Affiliation(s)
- Johnson J -T Wang
- Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA 94720, USA
| | - Jacob L Steenwyk
- Howard Hughes Medical Institute and Department of Molecular and Cell Biology, University of California, Berkeley, Berkeley, CA 94720, USA
| | - Rachel B Brem
- Department of Plant and Microbial Biology, University of California, Berkeley, Berkeley, CA 94720, USA
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2
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Eliodório KP, Pennacchi C, de Góis E Cunha GC, Morandim-Giannetti ADA, Giudici R, Basso TO. Effects of caramelization and Maillard reaction products on the physiology of Saccharomyces cerevisiae. Fungal Biol 2023; 127:1534-1543. [PMID: 38097327 DOI: 10.1016/j.funbio.2023.06.009] [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: 01/29/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 12/18/2023]
Abstract
The thermal treatment the sugarcane juice undergoes during its processing alters the medium's chemical composition through the so-called Maillard reactions and its products, which can affect the alcohol-producing yeast's physiology in steps following the processing. This study aims to describe and characterize the reactivity of the primary amino acids present in sugarcane with sucrose, as well as demonstrate the physiological effects of the reaction's products on the yeast Saccharomyces cerevisiae. The main amino acids in sugarcane (glutamine, asparagine, and aspartic acid) were chosen to be reacted with sucrose under similar conditions to the industrial sugarcane processing (pH 5 and temperature 100-120 °C). The physiological effect of Maillard and caramelization reaction on the S. cerevisiae CEN.PK-122 and PE-2 strains were tested in microplate experiments using a modified mineral media containing both the reacted and unreacted amino acid-sucrose systems and four modified synthetic molasses media. The results have shown that the presence of any amino acids drastically increases product formation. Furthermore, among the amino acids, aspartic acid was the most reactive. Meanwhile, asparagine and glutamine had similar results. In S. cerevisiae physiology, aspartic acid had the most significant effect on culture growth by reducing the maximum specific growth rate and optical density. The increase in the Maillard product concentration for synthetic molasses also evidenced the inhibitory effect on yeast growth compared to media in the absence of these products. We conclude that this initial investigation clarifies the inhibitory effect of the Maillard products on yeast physiology.
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Affiliation(s)
- Kevy Pontes Eliodório
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil.
| | - Cesare Pennacchi
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil
| | - Gabriel Caetano de Góis E Cunha
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil
| | - Andreia de Araújo Morandim-Giannetti
- Centro Universitário FEI, Department of Chemical Engineering, Av. Humberto de Alencar Castelo Branco, 3972-B, 09850-901, São Bernardo do Campo, São Paulo, Brazil
| | - Reinaldo Giudici
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil
| | - Thiago Olitta Basso
- Universidade de São Paulo, Escola Politécnica, Department of Chemical Engineering, Av. Luciano Gualberto, 380 travessa 1, 05508-010, São Paulo, Brazil.
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Amara NI, Chukwuemeka ES, Obiajulu NO, Chukwuma OJ. Yeast-driven valorization of agro-industrial wastewater: an overview. ENVIRONMENTAL MONITORING AND ASSESSMENT 2023; 195:1252. [PMID: 37768404 DOI: 10.1007/s10661-023-11863-w] [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: 06/12/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023]
Abstract
The intensive industrial and agricultural activities currently on-going worldwide to feed the growing human population have led to significant increase in the amount of wastewater produced. These effluents are high in phosphorus (P), nitrogen (N), chemical oxygen demand (COD), biochemical oxygen demand (BOD), and heavy metals. These compounds can provoke imbalance in the ecosystem with grievous consequences to both the environment and humans. Adequate treatment of these wastewaters is therefore of utmost importance to humanity. This can be achieved through valorization of these waste streams, which is based on biorefinery idea and concept of reduce, reuse, and recycle for sustainable circular economy. This concept uses innovative processes to produce value-added products from waste such as wastewater. Yeast-based wastewater treatment is currently on the rise given to the many characteristics of yeast cells. Yeasts are generally fast growing, and they are robust in terms of tolerance to stress and inhibitory compounds, in addition to their ability to metabolize a diverse range of substrates and create a diverse range of metabolites. Therefore, yeast cells possess the capacity to recover and transform agro-industrial wastewater nutrients into highly valuable metabolites. In addition to remediating the wastewater, numerous value-added products such as single cell oil (SCO), single cell proteins (SCPs), biofuels, organic acid, and aromatic compounds amongst others can be produced through fermentation of wastewater by yeast cells. This work thus brings to limelight the potential roles of yeast cells in reducing, reusing, and recycling of agro-industrial wastewaters while proffering solutions to some of the factors that limit yeast-mediated wastewater valorization.
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Liu J, Zhao H, Yin Z, Dong H, Chu X, Meng X, Li Y, Ding X. Application and prospect of metabolomics-related technologies in food inspection. Food Res Int 2023; 171:113071. [PMID: 37330829 DOI: 10.1016/j.foodres.2023.113071] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Food inspection covers a broad range of topics, including nutrient analysis, food pollutants, food auxiliary materials, additives, and food sensory identification. The foundation of diverse subjects like food science, nutrition, health research, and the food industry, as well as the desired reference for drafting trade and food legislation, makes food inspection highly significant. Because of their high efficiency, sensitivity, and accuracy, instrumental analysis methods have gradually replaced conventional analytical methods as the primary means of food hygiene inspection. SCOPE AND APPROACH Metabolomics-based analysis technology, such as nuclear magnetic resonance (NMR), gas chromatography-mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LC-MS), and capillary electrophoresis-mass spectrometry (CE-MS), has become a widely used analytics platform. This research provides a bird's eye view of the application and future of metabolomics-related technologies in food inspection. KEY FINDINGS AND CONCLUSIONS We have provided a summary of the features and the application range of various metabolomics techniques, the strengths and weaknesses of different metabolomics platforms, and their implementation in specific inspection procedures. These procedures encompass the identification of endogenous metabolites, the detection of exogenous toxins and food additives, analysis of metabolite alterations during processing and storage, as well as the recognition of food adulteration. Despite the widespread utilization and significant contributions of metabolomics-based food inspection technologies, numerous challenges persist as the food industry advances and technology continues to improve. Thus, we anticipate addressing these potential issues in the future.
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Affiliation(s)
- Jiazong Liu
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Haipeng Zhao
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Ziyi Yin
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Hongyang Dong
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xiaomeng Chu
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China
| | - Xuanlin Meng
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China; Shanghai Jiao Tong University, 200030 Shanghai, PR China
| | - Yang Li
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China.
| | - Xinhua Ding
- State Key Laboratory of Crop Biology, Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of plant protection, Shandong Agricultural University, Taian 271018, Shandong, PR China.
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Eliodório KP, Cunha GCDGE, Lino FSDO, Sommer MOA, Gombert AK, Giudici R, Basso TO. Physiology of Saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor-made defined synthetic medium. Sci Rep 2023; 13:10567. [PMID: 37386049 PMCID: PMC10310838 DOI: 10.1038/s41598-023-37618-8] [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: 03/24/2023] [Accepted: 06/24/2023] [Indexed: 07/01/2023] Open
Abstract
Fully defined laboratory media have the advantage of allowing for reproducibility and comparability of results among different laboratories, as well as being suitable for the investigation of how different individual components affect microbial or process performance. We developed a fully defined medium that mimics sugarcane molasses, a frequently used medium in different industrial processes where yeast is cultivated. The medium, named 2SMol, builds upon a previously published semi-defined formulation and is conveniently prepared from some stock solutions: C-source, organic N, inorganic N, organic acids, trace elements, vitamins, Mg + K, and Ca. We validated the 2SMol recipe in a scaled-down sugarcane biorefinery model, comparing the physiology of Saccharomyces cerevisiae in different actual molasses-based media. We demonstrate the flexibility of the medium by investigating the effect of nitrogen availability on the ethanol yield during fermentation. Here we present in detail the development of a fully defined synthetic molasses medium and the physiology of yeast strains in this medium compared to industrial molasses. This tailor-made medium was able to satisfactorily reproduce the physiology of S. cerevisiae in industrial molasses. Thus, we hope the 2SMol formulation will be valuable to researchers both in academia and industry to obtain new insights and developments in industrial yeast biotechnology.
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Affiliation(s)
- Kevy Pontes Eliodório
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil
| | - Gabriel Caetano de Gois E Cunha
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil
| | | | - Morten Otto Alexander Sommer
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, 2800, Kongens Lyngby, Denmark
| | - Andreas Karoly Gombert
- School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, Campinas, 13083-862, Brazil
| | - Reinaldo Giudici
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil
| | - Thiago Olitta Basso
- Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, Av. Prof. Luciano Gualberto, 380, São Paulo, SP, 05508-010, Brazil.
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Natural Variation in Diauxic Shift between Patagonian Saccharomyces eubayanus Strains. mSystems 2022; 7:e0064022. [PMID: 36468850 PMCID: PMC9765239 DOI: 10.1128/msystems.00640-22] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The study of natural variation can untap novel alleles with immense value for biotechnological applications. Saccharomyces eubayanus Patagonian isolates exhibit differences in the diauxic shift between glucose and maltose, representing a suitable model to study their natural genetic variation for novel strains for brewing. However, little is known about the genetic variants and chromatin regulators responsible for these differences. Here, we show how genome-wide chromatin accessibility and gene expression differences underlie distinct diauxic shift profiles in S. eubayanus. We identified two strains with a rapid diauxic shift between glucose and maltose (CL467.1 and CBS12357) and one strain with a remarkably low fermentation efficiency and longer lag phase during diauxic shift (QC18). This is associated in the QC18 strain with lower transcriptional activity and chromatin accessibility of specific genes of maltose metabolism and higher expression levels of glucose transporters. These differences are governed by the HAP complex, which differentially regulates gene expression depending on the genetic background. We found in the QC18 strain a contrasting phenotype to those phenotypes described in S. cerevisiae, where hap4Δ, hap5Δ, and cin5Δ knockouts significantly improved the QC18 growth rate in the glucose-maltose shift. The most profound effects were found between CIN5 allelic variants, suggesting that Cin5p could strongly activate a repressor of the diauxic shift in the QC18 strain but not necessarily in the other strains. The differences between strains could originate from the tree host from which the strains were obtained, which might determine the sugar source preference and the brewing potential of the strain. IMPORTANCE The diauxic shift has been studied in budding yeast under laboratory conditions; however, few studies have addressed the diauxic shift between carbon sources under fermentative conditions. Here, we study the transcriptional and chromatin structure differences that explain the natural variation in fermentative capacity and efficiency during diauxic shift of natural isolates of S. eubayanus. Our results show how natural genetic variants in transcription factors impact sugar consumption preferences between strains. These variants have different effects depending on the genetic background, with a contrasting phenotype to those phenotypes previously described in S. cerevisiae. Our study shows how relatively simple genetic/molecular modifications/editing in the lab can facilitate the study of natural variations of microorganisms for the brewing industry.
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Tadioto V, Deoti JR, Müller C, de Souza BR, Fogolari O, Purificação M, Giehl A, Deoti L, Lucaroni AC, Matsushika A, Treichel H, Stambuk BU, Alves Junior SL. Prospecting and engineering yeasts for ethanol production under inhibitory conditions: an experimental design analysis. Bioprocess Biosyst Eng 2022:10.1007/s00449-022-02812-x. [DOI: 10.1007/s00449-022-02812-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Accepted: 11/09/2022] [Indexed: 11/25/2022]
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Genotypic and phenotypic characterization of industrial autochthonous Saccharomyces cerevisiae for the selection of well-adapted bioethanol-producing strains. Fungal Biol 2022; 126:658-673. [DOI: 10.1016/j.funbio.2022.08.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 07/28/2022] [Accepted: 08/09/2022] [Indexed: 11/17/2022]
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9
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Lucaroni AC, Dresch AP, Fogolari O, Giehl A, Treichel H, Bender JP, Mibielli GM, Alves SL. Effects of Temperature and pH on Salt-Stressed Yeast Cultures in Non-Detoxified Coconut Hydrolysate. Ind Biotechnol (New Rochelle N Y) 2022. [DOI: 10.1089/ind.2021.0029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Ana C. Lucaroni
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Aline P. Dresch
- Laboratory of Solid Waste, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Odinei Fogolari
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
- Laboratory of Solid Waste, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Anderson Giehl
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Helen Treichel
- Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Erechim, RS, Brazil
| | - João P. Bender
- Laboratory of Solid Waste, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | | | - Sérgio L. Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
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Lorca Mandujano GP, Alves HC, Prado CD, Martins JG, Novaes HR, Maia de Oliveira da Silva JP, Teixeira GS, Ohara A, Alves MH, Pedrino IC, Malavazi I, Paiva de Sousa C, da Cunha AF. Identification and selection of a new Saccharomyces cerevisiae strain isolated from Brazilian ethanol fermentation process for application in beer production. Food Microbiol 2022; 103:103958. [DOI: 10.1016/j.fm.2021.103958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 11/18/2021] [Accepted: 11/26/2021] [Indexed: 11/26/2022]
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Blocking mitophagy does not significantly improve fuel ethanol production in bioethanol yeast Saccharomyces cerevisiae. Appl Environ Microbiol 2022; 88:e0206821. [PMID: 35044803 DOI: 10.1128/aem.02068-21] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Ethanolic fermentation is frequently performed under conditions of low nitrogen. In Saccharomyces cerevisiae, nitrogen limitation induces macroautophagy, including the selective removal of mitochondria, also called mitophagy. Shiroma and co-workers (2014) showed that blocking mitophagy by deletion of the mitophagy specific gene ATG32 increased the fermentation performance during the brewing of Ginjo sake. In this study, we tested if a similar strategy could enhance alcoholic fermentation in the context of fuel ethanol production from sugarcane in Brazilian biorefineries. Conditions that mimic the industrial fermentation process indeed induce Atg32-dependent mitophagy in cells of S. cerevisiae PE-2, a strain frequently used in the industry. However, after blocking mitophagy, no significant differences in CO2 production, final ethanol titres or cell viability were observed after five rounds of ethanol fermentation, cell recycling and acid treatment, as commonly performed in sugarcane biorefineries. To test if S. cerevisiae's strain background influences this outcome, cultivations were carried out in a synthetic medium with strains PE-2, Ethanol Red (industrial) and BY (laboratory), with and without a functional ATG32 gene, under oxic and oxygen restricted conditions. Despite the clear differences in sugar consumption, cell viability and ethanol titres, among the three strains, we could not observe any significant improvement in fermentation performance related to the blocking of mitophagy. We conclude with caution that results obtained with Ginjo sake yeast is an exception and cannot be extrapolated to other yeast strains and that more research is needed to ascertain the role of autophagic processes during fermentation. Importance Bioethanol is the largest (per volume) ever biobased bulk chemical produced globally. The fermentation process is very well established, and industries regularly attain nearly 85% of maximum theoretical yields. However, because of the volume of fuel produced, even a small improvement will have huge economic benefits. To this end, besides already implemented process improvements, various free energy conservation strategies have been successfully exploited at least in laboratory strains to increase ethanol yields and decrease by-product formation. Cellular housekeeping processes have been an almost unexplored territory in strain improvement. Shiroma and co-workers previously reported that blocking mitophagy by deletion of the mitophagy receptor gene ATG32 in Saccharomyces cerevisiae led to a 2.1% increase in final ethanol titres during Japanese sake fermentation. We found in two commercially used bioethanol strains (PE-2 and Ethanol Red) that ATG32 deficiency does not lead to a significant improvement in cell viability or ethanol levels during fermentation with molasses or in a synthetic complete medium. More research is required to ascertain the role of autophagic processes during fermentation conditions.
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Fernandes T, Silva-Sousa F, Pereira F, Rito T, Soares P, Franco-Duarte R, Sousa MJ. Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight. J Fungi (Basel) 2021; 7:jof7090712. [PMID: 34575750 PMCID: PMC8467266 DOI: 10.3390/jof7090712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 08/25/2021] [Accepted: 08/25/2021] [Indexed: 12/28/2022] Open
Abstract
Torulaspora delbrueckii has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and freezing stresses. In the present review, genomic, biochemical, and phenotypic features of T. delbrueckii are described, comparing them with other species, particularly with the biotechnologically well-established yeast, Saccharomyces cerevisiae. We conclude about the aspects that make this yeast a promising biotechnological model to be exploited in a wide range of industries, particularly in wine and bakery. A phylogenetic analysis was also performed, using the core proteome of T. delbrueckii, to compare the number of homologous proteins relative to the most closely related species, understanding the phylogenetic placement of this species with robust support. Lastly, the genetic tools available for T. delbrueckii improvement are discussed, focusing on adaptive laboratorial evolution and its potential.
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Affiliation(s)
- Ticiana Fernandes
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Flávia Silva-Sousa
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Fábio Pereira
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Teresa Rito
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Pedro Soares
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Ricardo Franco-Duarte
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
- Correspondence: or ; Tel.: +351-253-604-310; Fax: +351-253-678-980
| | - Maria João Sousa
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.F.); (F.S.-S.); (F.P.); (T.R.); (P.S.); (M.J.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
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Hoffman SM, Alvarez M, Alfassi G, Rein DM, Garcia-Echauri S, Cohen Y, Avalos JL. Cellulosic biofuel production using emulsified simultaneous saccharification and fermentation (eSSF) with conventional and thermotolerant yeasts. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:157. [PMID: 34274018 PMCID: PMC8285809 DOI: 10.1186/s13068-021-02008-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Accepted: 07/05/2021] [Indexed: 05/16/2023]
Abstract
BACKGROUND Future expansion of corn-derived ethanol raises concerns of sustainability and competition with the food industry. Therefore, cellulosic biofuels derived from agricultural waste and dedicated energy crops are necessary. To date, slow and incomplete saccharification as well as high enzyme costs have hindered the economic viability of cellulosic biofuels, and while approaches like simultaneous saccharification and fermentation (SSF) and the use of thermotolerant microorganisms can enhance production, further improvements are needed. Cellulosic emulsions have been shown to enhance saccharification by increasing enzyme contact with cellulose fibers. In this study, we use these emulsions to develop an emulsified SSF (eSSF) process for rapid and efficient cellulosic biofuel production and make a direct three-way comparison of ethanol production between S. cerevisiae, O. polymorpha, and K. marxianus in glucose and cellulosic media at different temperatures. RESULTS In this work, we show that cellulosic emulsions hydrolyze rapidly at temperatures tolerable to yeast, reaching up to 40-fold higher conversion in the first hour compared to microcrystalline cellulose (MCC). To evaluate suitable conditions for the eSSF process, we explored the upper temperature limits for the thermotolerant yeasts Kluyveromyces marxianus and Ogataea polymorpha, as well as Saccharomyces cerevisiae, and observed robust fermentation at up to 46, 50, and 42 °C for each yeast, respectively. We show that the eSSF process reaches high ethanol titers in short processing times, and produces close to theoretical yields at temperatures as low as 30 °C. Finally, we demonstrate the transferability of the eSSF technology to other products by producing the advanced biofuel isobutanol in a light-controlled eSSF using optogenetic regulators, resulting in up to fourfold higher titers relative to MCC SSF. CONCLUSIONS The eSSF process addresses the main challenges of cellulosic biofuel production by increasing saccharification rate at temperatures tolerable to yeast. The rapid hydrolysis of these emulsions at low temperatures permits fermentation using non-thermotolerant yeasts, short processing times, low enzyme loads, and makes it possible to extend the process to chemicals other than ethanol, such as isobutanol. This transferability establishes the eSSF process as a platform for the sustainable production of biofuels and chemicals as a whole.
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Affiliation(s)
- Shannon M Hoffman
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA
| | - Maria Alvarez
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA
- Department of Chemical Engineering, University of Vigo, 36310, Vigo, Spain
| | - Gilad Alfassi
- Department of Biotechnology Engineering, ORT Braude College, Karmiel, Israel
| | - Dmitry M Rein
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Sergio Garcia-Echauri
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA
| | - Yachin Cohen
- Department of Chemical Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - José L Avalos
- Department of Chemical and Biological Engineering, Hoyt Laboratory, Princeton University, 101 Hoyt Laboratory, William Street, Princeton, NJ, 08544, USA.
- The Andlinger Center for Energy and the Environment, Princeton University, Princeton, NJ, USA.
- Department of Molecular Biology, Princeton University, Princeton, NJ, 08544, USA.
- Princeton Environmental Institute, Princeton University, Princeton, NJ, 08544, USA.
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14
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Adebami GE, Kuila A, Ajunwa OM, Fasiku SA, Asemoloye MD. Genetics and metabolic engineering of yeast strains for efficient ethanol production. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13798] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
| | - Arindam Kuila
- Department of Bioscience and Biotechnology Banasthali University Vanasthali India
| | - Obinna M. Ajunwa
- Department of Microbiology Modibbo Adama University of Technology Yola Nigeria
| | - Samuel A. Fasiku
- Department of Biological Sciences Ajayi Crowther University Oyo Nigeria
| | - Michael D. Asemoloye
- Department of Pharmaceutical Science and Technology Tianjin University Tianjin China
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15
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Ma W, Yu J, Zhang X, Guo S, Zhang F, Jin W, Dong J, Jia S, Zhong C, Xue J. Whole-genome sequencing exploitation analysis of non-Saccharomyces yeast Nakazawaea ishiwadae GDMCC 60786 and its physiological characterizations. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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16
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Molinet J, Cubillos FA. Wild Yeast for the Future: Exploring the Use of Wild Strains for Wine and Beer Fermentation. Front Genet 2020; 11:589350. [PMID: 33240332 PMCID: PMC7667258 DOI: 10.3389/fgene.2020.589350] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2020] [Accepted: 09/28/2020] [Indexed: 01/05/2023] Open
Abstract
The continuous usage of single Saccharomyces cerevisiae strains as starter cultures in fermentation led to the domestication and propagation of highly specialized strains in fermentation, resulting in the standardization of wines and beers. In this way, hundreds of commercial strains have been developed to satisfy producers’ and consumers’ demands, including beverages with high/low ethanol content, nutrient deprivation tolerance, diverse aromatic profiles, and fast fermentations. However, studies in the last 20 years have demonstrated that the genetic and phenotypic diversity in commercial S. cerevisiae strains is low. This lack of diversity limits alternative wines and beers, stressing the need to explore new genetic resources to differentiate each fermentation product. In this sense, wild strains harbor a higher than thought genetic and phenotypic diversity, representing a feasible option to generate new fermentative beverages. Numerous recent studies have identified alleles in wild strains that could favor phenotypes of interest, such as nitrogen consumption, tolerance to cold or high temperatures, and the production of metabolites, such as glycerol and aroma compounds. Here, we review the recent literature on the use of commercial and wild S. cerevisiae strains in wine and beer fermentation, providing molecular evidence of the advantages of using wild strains for the generation of improved genetic stocks for the industry according to the product style.
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Affiliation(s)
- Jennifer Molinet
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.,ANID - Millennium Science Initiative Program - Millennium Institute for Integrative Biology (iBIO), Santiago, Chile
| | - Francisco A Cubillos
- Departamento de Biología, Facultad de Química y Biología, Universidad de Santiago de Chile, Santiago, Chile.,ANID - Millennium Science Initiative Program - Millennium Institute for Integrative Biology (iBIO), Santiago, Chile
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17
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Prado CD, Mandrujano GPL, Souza JP, Sgobbi FB, Novaes HR, da Silva JPMO, Alves MHR, Eliodório KP, Cunha GCG, Giudici R, Procópio DP, Basso TO, Malavazi I, Cunha AF. Physiological characterization of a new thermotolerant yeast strain isolated during Brazilian ethanol production, and its application in high-temperature fermentation. BIOTECHNOLOGY FOR BIOFUELS 2020; 13:178. [PMID: 33117432 PMCID: PMC7590731 DOI: 10.1186/s13068-020-01817-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 10/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The use of thermotolerant yeast strains can improve the efficiency of ethanol fermentation, allowing fermentation to occur at temperatures higher than 40 °C. This characteristic could benefit traditional bio-ethanol production and allow simultaneous saccharification and fermentation (SSF) of starch or lignocellulosic biomass. RESULTS We identified and characterized the physiology of a new thermotolerant strain (LBGA-01) able to ferment at 40 °C, which is more resistant to stressors as sucrose, furfural and ethanol than CAT-1 industrial strain. Furthermore, this strain showed similar CAT-1 resistance to acetic acid and lactic acid, and it was also able to change the pattern of genes involved in sucrose assimilation (SUC2 and AGT1). Genes related to the production of proteins involved in secondary products of fermentation were also differentially regulated at 40 °C, with reduced expression of genes involved in the formation of glycerol (GPD2), acetate (ALD6 and ALD4), and acetyl-coenzyme A synthetase 2 (ACS2). Fermentation tests using chemostats showed that LBGA-01 had an excellent performance in ethanol production in high temperature. CONCLUSION The thermotolerant LBGA-01 strain modulates the production of key genes, changing metabolic pathways during high-temperature fermentation, and increasing its resistance to high concentration of ethanol, sugar, lactic acid, acetic acid, and furfural. Results indicate that this strain can be used to improve first- and second-generation ethanol production in Brazil.
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Affiliation(s)
- Cleiton D. Prado
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Gustavo P. L. Mandrujano
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Jonas. P. Souza
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Flávia B. Sgobbi
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Hosana R. Novaes
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - João P. M. O. da Silva
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Mateus H. R. Alves
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Kevy P. Eliodório
- Chemical Engineering Department, Escola Politécnica, Universidade de São Paulo (USP), São Paulo, SP 05508-010 Brazil
| | - Gabriel C. G. Cunha
- Chemical Engineering Department, Escola Politécnica, Universidade de São Paulo (USP), São Paulo, SP 05508-010 Brazil
| | - Reinaldo Giudici
- Chemical Engineering Department, Escola Politécnica, Universidade de São Paulo (USP), São Paulo, SP 05508-010 Brazil
| | - Diele P. Procópio
- Chemical Engineering Department, Escola Politécnica, Universidade de São Paulo (USP), São Paulo, SP 05508-010 Brazil
| | - Thiago O. Basso
- Chemical Engineering Department, Escola Politécnica, Universidade de São Paulo (USP), São Paulo, SP 05508-010 Brazil
| | - Iran Malavazi
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
| | - Anderson F. Cunha
- Genetic and Evolution Department, Universidade Federal de São Carlos (UFSCar), São Carlos, SP 13565-905 Brazil
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18
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Barrilli ÉT, Tadioto V, Milani LM, Deoti JR, Fogolari O, Müller C, Barros KO, Rosa CA, Dos Santos AA, Stambuk BU, Treichel H, Alves SL. Biochemical analysis of cellobiose catabolism in Candida pseudointermedia strains isolated from rotten wood. Arch Microbiol 2020; 202:1729-1739. [PMID: 32328754 DOI: 10.1007/s00203-020-01884-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 04/06/2020] [Accepted: 04/11/2020] [Indexed: 10/24/2022]
Abstract
We isolated two Candida pseudointermedia strains from the Atlantic rain forest in Brazil, and analyzed cellobiose metabolization in their cells. After growth in cellobiose medium, both strains had high intracellular β-glucosidase activity [~ 200 U (g cells)-1 for 200 mM cellobiose and ~ 100 U (g cells)-1 for 2 mM pNPβG] and negligible periplasmic cellobiase activity. During batch fermentation, the strain with the best performance consumed all the available cellobiose in the first 18 h of the assay, producing 2.7 g L-1 of ethanol. Kinetics of its cellobiase activity demonstrated a high-affinity hydrolytic system inside cells, with Km of 12.4 mM. Our data suggest that, unlike other fungal species that hydrolyze cellobiose extracellularly, both analyzed strains transport it to the cytoplasm, where it is then hydrolyzed by high-affinity intracellular β-glucosidases. We believe this study increases the fund of knowledge regarding yeasts from Brazilian microbiomes.
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Affiliation(s)
- Évelyn T Barrilli
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil
| | - Viviani Tadioto
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil
| | - Letícia M Milani
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil
| | - Junior R Deoti
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil
| | - Odinei Fogolari
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil
| | - Caroline Müller
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil
| | - Katharina O Barros
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Carlos A Rosa
- Department of Microbiology, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Angela A Dos Santos
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil.,Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Boris U Stambuk
- Department of Biochemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil
| | - Helen Treichel
- Laboratory of Microbiology and Bioprocesses, Federal University of Fronteira Sul, Campus Erechim, Erechim, RS, Brazil
| | - Sérgio L Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Campus Chapecó, Rodovia SC 484, Km 2, Bairro Fronteira Sul, Chapecó, SC, 89815-899, Brazil.
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