1
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Buiatti S, Tat L, Natolino A, Passaghe P. Biotransformations Performed by Yeasts on Aromatic Compounds Provided by Hop—A Review. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9040327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The biodiversity of some Saccharomyces (S.) strains for fermentative activity and metabolic capacities is an important research area in brewing technology. Yeast metabolism can render simple beers very elaborate. In this review, we examine much research addressed to the study of how different yeast strains can influence aroma by chemically interacting with specific aromatic compounds (mainly terpenes) from the hop. These reactions are commonly referred to as biotransformations. Exploiting biotransformations to increase the product’s aroma and use less hop goes exactly in the direction of higher sustainability of the brewing process, as the hop generally represents the highest part of the raw materials cost, and its reduction allows to diminish its environmental impact.
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2
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Cui C, Yan J, Liu Y, Zhang Z, Su Q, Kong M, Zhou C, Ming H. One-pot biosynthesis of gastrodin using UDP-glycosyltransferase itUGT2 with an in situ UDP-glucose recycling system. Enzyme Microb Technol 2023; 166:110226. [PMID: 36913860 DOI: 10.1016/j.enzmictec.2023.110226] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/05/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023]
Abstract
Gastrodin, the major effective ingredient in Tianma (Gastrodia elata), is a p-hydroxybenzoic acid derivative with various activities. Gastrodin has been widely investigated for food and medical applications. The last biosynthetic step for gastrodin is UDP-glycosyltransferase (UGT)-mediated glycosylation with UDP-glucose (UDPG) as glycosyl donor. In this study, we performed a one-pot reaction both in vitro and in vivo to synthesize gastrodin from p-hydroxybenzyl alcohol (pHBA) by coupling UDP-glucosyltransferase from Indigofera tinctoria (itUGT2) to sucrose synthase from Glycine max (GmSuSy) for regeneration of UDPG. The in vitro results showed that itUGT2 transferred a glucosyl group to pHBA to generate gastrodin. After 37 UDPG regeneration cycles with 2.5% (molar ratio) UDP, the pHBA conversion reached 93% at 8 h. Furthermore, a recombinant strain with itUGT2 and GmSuSy genes was constructed. Through optimizing the incubation conditions, a 95% pHBA conversion rate (220 mg/L gastrodin titer) was achieved in vivo without addition of UDPG, which was 2.6-fold higher than that without GmSuSy. This in situ system for gastrodin biosynthesis provides a highly efficient strategy for both in vitro gastrodin synthesis and in vivo biosynthesis of gastrodin in E. coli with UDPG regeneration.
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Affiliation(s)
- Caixia Cui
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China.
| | - Jinyuan Yan
- Changdu Bureau of Science and Technology, Changdu 854000, PR China
| | - Yongtao Liu
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China
| | - Zhao Zhang
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China
| | - Qingyang Su
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China
| | - Mengyuan Kong
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China
| | - Chenyan Zhou
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China
| | - Hong Ming
- Department of Biopharmaceutical Sciences, Synthetic Biology Engineering Lab of Henan Province, School of Life Science and Technology, Xinxiang Medical University, Xinxiang 453003, PR China.
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3
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Identification of traits to improve co-assimilation of glucose and xylose by adaptive evolution of Spathaspora passalidarum and Scheffersomyces stipitis yeasts. Appl Microbiol Biotechnol 2023; 107:1143-1157. [PMID: 36625916 DOI: 10.1007/s00253-023-12362-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 11/21/2022] [Accepted: 12/31/2022] [Indexed: 01/11/2023]
Abstract
Lignocellulosic biomass is a renewable raw material for producing several high-value-added chemicals and fuels. In general, xylose and glucose are the major sugars in biomass hydrolysates, and their efficient utilization by microorganisms is critical for an economical production process. Yeasts capable of co-consuming mixed sugars might lead to higher yields and productivities in industrial fermentation processes. Herein, we performed adaptive evolution assays with two xylose-fermenting yeasts, Spathaspora passalidarum and Scheffersomyces stipitis, to obtain derived clones with improved capabilities of glucose and xylose co-consumption. Adapted strains were obtained after successive growth selection using xylose and the non-metabolized glucose analog 2-deoxy-D-glucose as a selective pressure. The co-fermentation capacity of evolved and parental strains was evaluated on xylose-glucose mixtures. Our results revealed an improved co-assimilation capability by the evolved strains; however, xylose and glucose consumption were observed at slower rates than the parental yeasts. Genome resequencing of the evolved strains revealed genes affected by non-synonymous variants that might be involved with the co-consumption phenotype, including the HXT2.4 gene that encodes a putative glucose transporter in Sp. passalidarum. Expression of this mutant HXT2.4 in Saccharomyces cerevisiae improved the cells' co-assimilation of glucose and xylose. Therefore, our results demonstrated the successful improvement of co-fermentation through evolutionary engineering and the identification of potential targets for further genetic engineering of different yeast strains. KEY POINTS: • Laboratory evolution assay was used to obtain improved sugar co-consumption of non-Saccharomyces strains. • Evolved Sp. passalidarum and Sc. stipitis were able to more efficiently co-ferment glucose and xylose. • A mutant Hxt2.4 permease, which co-transports xylose and glucose, was identified.
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4
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Vermeersch L, Cool L, Gorkovskiy A, Voordeckers K, Wenseleers T, Verstrepen KJ. Do microbes have a memory? History-dependent behavior in the adaptation to variable environments. Front Microbiol 2022; 13:1004488. [PMID: 36299722 PMCID: PMC9589428 DOI: 10.3389/fmicb.2022.1004488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 09/26/2022] [Indexed: 11/18/2022] Open
Abstract
Microbes are constantly confronted with changes and challenges in their environment. A proper response to these environmental cues is needed for optimal cellular functioning and fitness. Interestingly, past exposure to environmental cues can accelerate or boost the response when this condition returns, even in daughter cells that have not directly encountered the initial cue. Moreover, this behavior is mostly epigenetic and often goes hand in hand with strong heterogeneity in the strength and speed of the response between isogenic cells of the same population, which might function as a bet-hedging strategy. In this review, we discuss examples of history-dependent behavior (HDB) or “memory,” with a specific focus on HDB in fluctuating environments. In most examples discussed, the lag time before the response to an environmental change is used as an experimentally measurable proxy for HDB. We highlight different mechanisms already implicated in HDB, and by using HDB in fluctuating carbon conditions as a case study, we showcase how the metabolic state of a cell can be a key determining factor for HDB. Finally, we consider possible evolutionary causes and consequences of such HDB.
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Affiliation(s)
- Lieselotte Vermeersch
- VIB – KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Lloyd Cool
- VIB – KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
- Laboratory of Socioecology and Social Evolution, Department of Biology, KU Leuven, Leuven, Belgium
| | - Anton Gorkovskiy
- VIB – KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Karin Voordeckers
- VIB – KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
| | - Tom Wenseleers
- Laboratory of Socioecology and Social Evolution, Department of Biology, KU Leuven, Leuven, Belgium
| | - Kevin J. Verstrepen
- VIB – KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, KU Leuven, Leuven, Belgium
- *Correspondence: Kevin J. Verstrepen,
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5
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Wu Z, Wang J, Niu C, Liu C, Zheng F, Li Q. Transcriptomic and metabolomic analysis reveals genes related to stress tolerance in high gravity brewing. World J Microbiol Biotechnol 2022; 38:59. [DOI: 10.1007/s11274-021-03115-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 07/29/2021] [Indexed: 11/29/2022]
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6
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Chalil Oglou R, Ulusoy Ghobadi TG, Ozbay E, Karadas F. Selective Glucose Sensing under Physiological pH with Flexible and Binder‐Free Prussian Blue Coated Carbon Cloth Electrodes. ChemElectroChem 2022. [DOI: 10.1002/celc.202101355] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ramadan Chalil Oglou
- Institute of Material Science and Nanotechnology, UNAM – National Nanotechnology Research Center Bilkent University Ankara 06800 Turkey
| | | | - Ekmel Ozbay
- NANOTAM – Nanotechnology Research Center, Department of Electrical and Electronics Engineering Department of Physics Bilkent University Ankara 06800 Turkey
| | - Ferdi Karadas
- Department of Chemistry Bilkent University Ankara 06800 Turkey
- Institute of Material Science and Nanotechnology, UNAM – National Nanotechnology Research Center Bilkent University Ankara 06800 Turkey
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7
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Novel Propagation Strategy of Saccharomyces cerevisiae for Enhanced Xylose Metabolism during Fermentation on Softwood Hydrolysate. FERMENTATION 2021. [DOI: 10.3390/fermentation7040288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
An economically viable production of second-generation bioethanol by recombinant xylose-fermenting Saccharomyces cerevisiae requires higher xylose fermentation rates and improved glucose–xylose co-consumption. Moreover, xylose-fermenting S. cerevisiae recognises xylose as a non-fermentable rather than a fermentable carbon source, which might partly explain why xylose is not fermented into ethanol as efficiently as glucose. This study proposes propagating S. cerevisiae on non-fermentable carbon sources to enhance xylose metabolism during fermentation. When compared to yeast grown on sucrose, cells propagated on a mix of ethanol and glycerol in shake flasks showed up to 50% higher xylose utilisation rate (in a defined xylose medium) and a double maximum fermentation rate, together with an improved C5/C6 co-consumption (on an industrial softwood hydrolysate). Based on these results, an automated propagation protocol was developed, using a fed-batch approach and the respiratory quotient to guide the ethanol and glycerol-containing feed. This successfully produced 71.29 ± 0.91 g/L yeast with an average productivity of 1.03 ± 0.05 g/L/h. These empirical findings provide the basis for the design of a simple, yet effective yeast production strategy to be used in the second-generation bioethanol industry for increased fermentation efficiency.
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8
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The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02681-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement. FERMENTATION 2021. [DOI: 10.3390/fermentation7030102] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.
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10
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Wauters R, Britton SJ, Verstrepen KJ. Old yeasts, young beer-The industrial relevance of yeast chronological life span. Yeast 2021; 38:339-351. [PMID: 33978982 PMCID: PMC8252602 DOI: 10.1002/yea.3650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 04/28/2021] [Accepted: 05/09/2021] [Indexed: 12/20/2022] Open
Abstract
Much like other living organisms, yeast cells have a limited life span, in terms of both the maximal length of time a cell can stay alive (chronological life span) and the maximal number of cell divisions it can undergo (replicative life span). Over the past years, intensive research revealed that the life span of yeast depends on both the genetic background of the cells and environmental factors. Specifically, the presence of stress factors, reactive oxygen species, and the availability of nutrients profoundly impact life span, and signaling cascades involved in the response to these factors, including the target of rapamycin (TOR) and cyclic adenosine monophosphate (cAMP)/protein kinase A (PKA) pathways, play a central role. Interestingly, yeast life span also has direct implications for its use in industrial processes. In beer brewing, for example, the inoculation of finished beer with live yeast cells, a process called "bottle conditioning" helps improve the product's shelf life by clearing undesirable carbonyl compounds such as furfural and 2-methylpropanal that cause staling. However, this effect depends on the reductive metabolism of living cells and is thus inherently limited by the cells' chronological life span. Here, we review the mechanisms underlying chronological life span in yeast. We also discuss how this insight connects to industrial observations and ultimately opens new routes towards superior industrial yeasts that can help improve a product's shelf life and thus contribute to a more sustainable industry.
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Affiliation(s)
- Ruben Wauters
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
| | - Scott J. Britton
- Research and DevelopmentDuvel MoortgatPuurs‐Sint‐AmandsBelgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical SciencesHeriot‐Watt UniversityEdinburghUK
| | - Kevin J. Verstrepen
- Laboratory for Systems BiologyVIB Center for MicrobiologyLeuvenBelgium
- CMPG Laboratory of Genetics and Genomics, Department M2SKU LeuvenLeuvenBelgium
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11
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Yang X, Meng L, Lin X, Jiang HY, Hu XP, Li CF. Role of Elm1, Tos3, and Sak1 Protein Kinases in the Maltose Metabolism of Baker's Yeast. Front Microbiol 2021; 12:665261. [PMID: 34140941 PMCID: PMC8204090 DOI: 10.3389/fmicb.2021.665261] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2021] [Accepted: 04/23/2021] [Indexed: 11/25/2022] Open
Abstract
Glucose repression is a key regulatory system controlling the metabolism of non-glucose carbon source in yeast. Glucose represses the utilization of maltose, the most abundant fermentable sugar in lean dough and wort, thereby negatively affecting the fermentation efficiency and product quality of pasta products and beer. In this study, the focus was on the role of three kinases, Elm1, Tos3, and Sak1, in the maltose metabolism of baker’s yeast in lean dough. The results suggested that the three kinases played different roles in the regulation of the maltose metabolism of baker’s yeast with differential regulations on MAL genes. Elm1 was necessary for the maltose metabolism of baker’s yeast in maltose and maltose-glucose, and the overexpression of ELM1 could enhance the maltose metabolism and lean dough fermentation ability by upregulating the transcription of MALx1 (x is the locus) in maltose and maltose-glucose and MALx2 in maltose. The native level of TOS3 and SAK1 was essential for yeast cells to adapt glucose repression, but the overexpression of TOS3 and SAK1 alone repressed the expression of MALx1 in maltose-glucose and MALx2 in maltose. Moreover, the three kinases might regulate the maltose metabolism via the Snf1-parallel pathways with a carbon source-dependent manner. These results, for the first time, suggested that Elm1, rather than Tos3 and Sak1, might be the dominant regulator in the maltose metabolism of baker’s yeast. These findings provided knowledge about the glucose repression of maltose and gave a new perspective for breeding industrial yeasts with rapid maltose metabolism.
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Affiliation(s)
- Xu Yang
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Lu Meng
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Xue Lin
- College of Food Science and Engineering, Hainan University, Haikou, China.,Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, China.,Hainan Key Laboratory of Food Nutrition and Functional Food, Haikou, China
| | - Huan-Yuan Jiang
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiao-Ping Hu
- College of Food Science and Engineering, Hainan University, Haikou, China.,Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, China.,Hainan Key Laboratory of Food Nutrition and Functional Food, Haikou, China
| | - Cong-Fa Li
- College of Food Science and Engineering, Hainan University, Haikou, China.,Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Haikou, China.,Hainan Key Laboratory of Food Nutrition and Functional Food, Haikou, China
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12
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Kumari R, Mishra S, Sachan A. Fungi in Food Bioprocessing. Fungal Biol 2021. [DOI: 10.1007/978-3-030-64406-2_4] [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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13
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Curation and Analysis of a Saccharomyces cerevisiae Genome-Scale Metabolic Model for Predicting Production of Sensory Impact Molecules under Enological Conditions. Processes (Basel) 2020. [DOI: 10.3390/pr8091195] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
One approach for elucidating strain-to-strain metabolic differences is the use of genome-scale metabolic models (GSMMs). To date GSMMs have not focused on the industrially important area of flavor production and, as such; do not cover all the pathways relevant to flavor formation in yeast. Moreover, current models for Saccharomyces cerevisiae generally focus on carbon-limited and/or aerobic systems, which is not pertinent to enological conditions. Here, we curate a GSMM (iWS902) to expand on the existing Ehrlich pathway and ester formation pathways central to aroma formation in industrial winemaking, in addition to the existing sulfur metabolism and medium-chain fatty acid (MCFA) pathways that also contribute to production of sensory impact molecules. After validating the model using experimental data, we predict key differences in metabolism for a strain (EC 1118) in two distinct growth conditions, including differences for aroma impact molecules such as acetic acid, tryptophol, and hydrogen sulfide. Additionally, we propose novel targets for metabolic engineering for aroma profile modifications employing flux variability analysis with the expanded GSMM. The model provides mechanistic insights into the key metabolic pathways underlying aroma formation during alcoholic fermentation and provides a potential framework to contribute to new strategies to optimize the aroma of wines.
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14
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Feng Y, Yao M, Wang Y, Ding M, Zha J, Xiao W, Yuan Y. Advances in engineering UDP-sugar supply for recombinant biosynthesis of glycosides in microbes. Biotechnol Adv 2020; 41:107538. [PMID: 32222423 DOI: 10.1016/j.biotechadv.2020.107538] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 03/16/2020] [Accepted: 03/20/2020] [Indexed: 12/21/2022]
Abstract
Plant glycosides are of great interest for industries. Glycosylation of plant secondary metabolites can greatly improve their solubility, biological activity, or stability. This allows some plant glycosides to be used as food additives, cosmetic products, health products, antisepsis and anti-cancer drugs. With the continuous expansion of market demand, a variety of biological fermentation technologies has emerged. This review focuses on recombinant microbial biosynthesis of plant glycosides, which uses UDP-sugars as precursors, and summarizes various strategies to increase the yield of glycosides with a key concentration on UDP-sugar supply based on four aspects, i.e., gene overexpression, UDP-sugar recycling, mixed fermentation, and carbon co-utilization. Meanwhile, the application potential and advantages of various techniques are introduced, which provide guidance to the development of high-yield strains for recombinant microbial production of plant glycosides. Finally, the technical challenges of glycoside biosynthesis are pointed out with discussions on future directions of improving the yield of recombinantly synthesized glycosides.
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Affiliation(s)
- Yueyang Feng
- Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China
| | - Mingdong Yao
- Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China
| | - Ying Wang
- Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China
| | - Mingzhu Ding
- Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China
| | - Jian Zha
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Wenhai Xiao
- Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China.
| | - Yingjin Yuan
- Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering (Ministry of Education), School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China; SynBio Research Platform, Collaborative Innovation Center of Chemical Science and Engineering, Tianjin 300072, China
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15
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Shafiq M, Anjum S, Hano C, Anjum I, Abbasi BH. An Overview of the Applications of Nanomaterials and Nanodevices in the Food Industry. Foods 2020; 9:E148. [PMID: 32028580 PMCID: PMC7074443 DOI: 10.3390/foods9020148] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2019] [Revised: 01/21/2020] [Accepted: 01/26/2020] [Indexed: 12/31/2022] Open
Abstract
The efficient progress in nanotechnology has transformed many aspects of food science and the food industry with enhanced investment and market share. Recent advances in nanomaterials and nanodevices such as nanosensors, nano-emulsions, nanopesticides or nanocapsules are intended to bring about innovative applications in the food industry. In this review, the current applications of nanotechnology for packaging, processing, and the enhancement of the nutritional value and shelf life of foods are targeted. In addition, the functionality and applicability of food-related nanotechnologies are also highlighted and critically discussed in order to provide an insight into the development and evaluation of the safety of nanotechnology in the food industry.
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Affiliation(s)
- Mehwish Shafiq
- Department of Biotechnology, Kinnaird College for Women, Lahore 54000, Pakistan; (M.S.); (I.A.)
| | - Sumaira Anjum
- Department of Biotechnology, Kinnaird College for Women, Lahore 54000, Pakistan; (M.S.); (I.A.)
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA USC1328/Université d’Orléans, 28000 Chartres, France;
| | - Iram Anjum
- Department of Biotechnology, Kinnaird College for Women, Lahore 54000, Pakistan; (M.S.); (I.A.)
| | - Bilal Haider Abbasi
- Department of Biotechnology, Quaid-i-Azam University, Islamabad 45320, Pakistan
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16
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Nunta R, Techapun C, Jantanasakulwong K, Chaiyaso T, Seesuriyachan P, Khemacheewakul J, Mahakuntha C, Porninta K, Sommanee S, Trinh NT, Leksawasdi N. Batch and continuous cultivation processes of Candida tropicalisTISTR 5306 for ethanol and pyruvate decarboxylase production in fresh longan juice with optimal carbon to nitrogen molar ratio. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13227] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Rojarej Nunta
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Charin Techapun
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Kittisak Jantanasakulwong
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Thanongsak Chaiyaso
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Phisit Seesuriyachan
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Julaluk Khemacheewakul
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Chatchadaporn Mahakuntha
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Kritsadaporn Porninta
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Sumeth Sommanee
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
| | - Ngoc T. Trinh
- Department of Food Engineering, Faculty of Food Science and TechnologyNong Lam University ‐ Ho Chi Minh City Ho Chi Minh City Vietnam
| | - Noppol Leksawasdi
- Bioprocess Research Cluster, School of Agro‐Industry, Faculty of Agro‐IndustryChiang Mai University Chiang Mai Thailand
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17
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Privatization of public goods can cause population decline. Nat Ecol Evol 2019; 3:1206-1216. [PMID: 31332334 DOI: 10.1038/s41559-019-0944-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 06/12/2019] [Indexed: 01/05/2023]
Abstract
Microbes commonly deploy a risky strategy to acquire nutrients from their environment, involving the production of costly public goods that can be exploited by neighbouring individuals. Why engage in such a strategy when an exploitation-free alternative is readily available whereby public goods are kept private? We address this by examining metabolism of Saccharomyces cerevisiae in its native form and by creating a new three-strain synthetic community deploying different strategies of sucrose metabolism. Public-metabolizers digest resources externally, private-metabolizers internalize resources before digestion, and cheats avoid the metabolic costs of digestion but exploit external products generated by competitors. A combination of mathematical modelling and ecological experiments reveal that private-metabolizers invade and take over an otherwise stable community of public-metabolizers and cheats. However, owing to the reduced growth rate of private-metabolizers and population bottlenecks that are frequently associated with microbial communities, privatizing public goods can become unsustainable, leading to population decline.
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Facile one-step fabrication of glucose oxidase loaded polymeric nanoparticles decorating MWCNTs for constructing glucose biosensing platform: Structure matters. Biosens Bioelectron 2019; 135:153-159. [PMID: 31005767 DOI: 10.1016/j.bios.2019.04.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 03/26/2019] [Accepted: 04/09/2019] [Indexed: 11/21/2022]
Abstract
A novel and robust enzymatic biosensing platform with high sensitivity is developed based on facile one-step assembled bio-nanocomposites with enzymes-loaded polymeric nanoparticles decorating multi-walled carbon nanotubes (MWCNTs). An amphiphilic copolymer PAVE containing photo-cross-linkable coumarin segments and carboxylic groups was co-assembled with MWCNTs in aqueous solution while encapsulating the model enzyme namely glucose oxidase (GOx) simultaneously, generating necklace-like bio-nanocomposites (GOx@PAVE-CNTs) with GOx-loading polymeric nanoparticles as nanobeads and MWCNTs as conducting micron-string. Then the GOx@PAVE-CNTs bio-nanocomposites were electro-deposited onto electrode surface and a robust biosensing complex film with porous network structure was formed after following photo-cross-linking. Consequently, an enzymatic glucose biosensor was successfully constructed. The biosensor exhibited ultrafast response (<3 s) to glucose with a considerably wide linear range (1.0 μM ∼ 5 mM) and a low detection limit (0.36 μM) for glucose detection. High sensitivity and selectivity of the biosensor toward glucose were also well demonstrated. Furthermore, the biosensor showed exceptionally good stability and reproducibility. More importantly, the glucose biosensor was practically used for glucose detection from human urine and serum samples with satisfactory results. As a proof-of-concept strategy, this facile and effective strategy for biosensor fabrication is of considerable interest because of its versatility to be generalized to many other enzymatic biosensor systems, exhibiting promising and practical potential in bio-medical and life health applications.
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19
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Sanz Smachetti ME, Perez Cenci M, Salerno GL, Curatti L. Ethanol and protein production from minimally processed biomass of a genetically-modified cyanobacterium over-accumulating sucrose. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.biteb.2019.01.019] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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20
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Perez-Samper G, Cerulus B, Jariani A, Vermeersch L, Barrajón Simancas N, Bisschops MMM, van den Brink J, Solis-Escalante D, Gallone B, De Maeyer D, van Bael E, Wenseleers T, Michiels J, Marchal K, Daran-Lapujade P, Verstrepen KJ. The Crabtree Effect Shapes the Saccharomyces cerevisiae Lag Phase during the Switch between Different Carbon Sources. mBio 2018; 9:e01331-18. [PMID: 30377274 PMCID: PMC6212832 DOI: 10.1128/mbio.01331-18] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Accepted: 09/20/2018] [Indexed: 12/16/2022] Open
Abstract
When faced with environmental changes, microbes often enter a temporary growth arrest during which they reprogram the expression of specific genes to adapt to the new conditions. A prime example of such a lag phase occurs when microbes need to switch from glucose to other, less-preferred carbon sources. Despite its industrial relevance, the genetic network that determines the duration of the lag phase has not been studied in much detail. Here, we performed a genome-wide Bar-Seq screen to identify genetic determinants of the Saccharomyces cerevisiae glucose-to-galactose lag phase. The results show that genes involved in respiration, and specifically those encoding complexes III and IV of the electron transport chain, are needed for efficient growth resumption after the lag phase. Anaerobic growth experiments confirmed the importance of respiratory energy conversion in determining the lag phase duration. Moreover, overexpression of the central regulator of respiration, HAP4, leads to significantly shorter lag phases. Together, these results suggest that the glucose-induced repression of respiration, known as the Crabtree effect, is a major determinant of microbial fitness in fluctuating carbon environments.IMPORTANCE The lag phase is arguably one of the prime characteristics of microbial growth. Longer lag phases result in lower competitive fitness in variable environments, and the duration of the lag phase is also important in many industrial processes where long lag phases lead to sluggish, less efficient fermentations. Despite the immense importance of the lag phase, surprisingly little is known about the exact molecular processes that determine its duration. Our study uses the molecular toolbox of S. cerevisiae combined with detailed growth experiments to reveal how the transition from fermentative to respirative metabolism is a key bottleneck for cells to overcome the lag phase. Together, our findings not only yield insight into the key molecular processes and genes that influence lag duration but also open routes to increase the efficiency of industrial fermentations and offer an experimental framework to study other types of lag behavior.
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Affiliation(s)
- Gemma Perez-Samper
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
| | - Bram Cerulus
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
| | - Abbas Jariani
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
| | - Lieselotte Vermeersch
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
| | | | - Markus M M Bisschops
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | - Joost van den Brink
- Department of Biotechnology, Delft University of Technology, Delft, The Netherlands
| | | | - Brigida Gallone
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
| | - Dries De Maeyer
- Centre of Microbial and Plant Genetics, KU Leuven, Leuven, Belgium
| | - Elise van Bael
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
| | - Tom Wenseleers
- Laboratory of Socioecology and Social Evolution, Department of Biology, KU Leuven, Leuven, Belgium
| | - Jan Michiels
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- Centre of Microbial and Plant Genetics, KU Leuven, Leuven, Belgium
| | - Kathleen Marchal
- Centre of Microbial and Plant Genetics, KU Leuven, Leuven, Belgium
- Department of Plant Biotechnology and Bioinformatics, Ghent University, Ghent, Belgium
| | | | - Kevin J Verstrepen
- VIB - KU Leuven Center for Microbiology, Leuven, Belgium
- CMPG Laboratory of Genetics and Genomics, Department M2S, KU Leuven, Leuven, Belgium
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21
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Cerulus B, Jariani A, Perez-Samper G, Vermeersch L, Pietsch JMJ, Crane MM, New AM, Gallone B, Roncoroni M, Dzialo MC, Govers SK, Hendrickx JO, Galle E, Coomans M, Berden P, Verbandt S, Swain PS, Verstrepen KJ. Transition between fermentation and respiration determines history-dependent behavior in fluctuating carbon sources. eLife 2018; 7:e39234. [PMID: 30299256 PMCID: PMC6211830 DOI: 10.7554/elife.39234] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Accepted: 10/05/2018] [Indexed: 01/24/2023] Open
Abstract
Cells constantly adapt to environmental fluctuations. These physiological changes require time and therefore cause a lag phase during which the cells do not function optimally. Interestingly, past exposure to an environmental condition can shorten the time needed to adapt when the condition re-occurs, even in daughter cells that never directly encountered the initial condition. Here, we use the molecular toolbox of Saccharomyces cerevisiae to systematically unravel the molecular mechanism underlying such history-dependent behavior in transitions between glucose and maltose. In contrast to previous hypotheses, the behavior does not depend on persistence of proteins involved in metabolism of a specific sugar. Instead, presence of glucose induces a gradual decline in the cells' ability to activate respiration, which is needed to metabolize alternative carbon sources. These results reveal how trans-generational transitions in central carbon metabolism generate history-dependent behavior in yeast, and provide a mechanistic framework for similar phenomena in other cell types.
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Affiliation(s)
- Bram Cerulus
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Abbas Jariani
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Gemma Perez-Samper
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Lieselotte Vermeersch
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Julian MJ Pietsch
- Centre for Synthetic and Systems Biology, School of Biological SciencesUniversity of EdinburghEdinburghUnited Kingdom
| | - Matthew M Crane
- Centre for Synthetic and Systems Biology, School of Biological SciencesUniversity of EdinburghEdinburghUnited Kingdom
- Department of PathologyUniversity of WashingtonWashingtonUnited States
| | - Aaron M New
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Brigida Gallone
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
- Department of Plant Biotechnology and BioinformaticsGhent UniversityGhentBelgium
- VIB Center for Plant Systems BiologyGhentBelgium
| | - Miguel Roncoroni
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Maria C Dzialo
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Sander K Govers
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Jhana O Hendrickx
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Eva Galle
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Maarten Coomans
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Pieter Berden
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Sara Verbandt
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
| | - Peter S Swain
- Centre for Synthetic and Systems Biology, School of Biological SciencesUniversity of EdinburghEdinburghUnited Kingdom
| | - Kevin J Verstrepen
- VIB Laboratory for Systems BiologyVIB-KU Leuven Center for MicrobiologyLeuvenBelgium
- Departement Microbiële en Moleculaire Systemen (M2S)CMPG Laboratory of Genetics and GenomicsLeuvenBelgium
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22
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Zhang G, Sun Y, Sadiq FA, Sakandar HA, He G. Evaluation of the effect of Saccharomyces cerevisiae on fermentation characteristics and volatile compounds of sourdough. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:2079-2086. [PMID: 29892108 PMCID: PMC5976591 DOI: 10.1007/s13197-018-3122-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2018] [Accepted: 03/12/2018] [Indexed: 10/17/2022]
Abstract
The objective of this study was to unveil insights into the effects of Saccharomyces cerevisiae on the development of volatile compounds and metabolites during the dough fermentation in making Chinese steamed bread. Changes in gluten structure under the influence of baker's yeast were studied using scanning electron micrographs (SEM). A unique aroma profile was found comprising some previously reported aromatic compounds and some unreported aromatic aldehydes ((E)-2-Decenal and 2-Undecenal) and ketones (2-Heptanone and 2-Nonanone) in the baker's yeast fermentation. Among metabolites, the most preferred sugar for this yeast (glucose) showed a significant decrease in contents during the initial few hours of the fermentation and at last an increase was observed. However, most of the amino acids increased either slightly or decreased by the fermentation time. SEM of fermented dough showed that the yeast had a very little effect on starch stability. This study provided some fermentation features of the bakers' yeast which could be used for the tailored production of steamed bread.
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Affiliation(s)
- Guohua Zhang
- School of Life Science, Shanxi University, Wucheng Road 92, Taiyuan, 030006 China
| | - Yurong Sun
- School of Life Science, Shanxi University, Wucheng Road 92, Taiyuan, 030006 China
| | - Faizan Ahmed Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 388, Hangzhou, 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, 310058 China
| | | | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Yuhangtang Road 388, Hangzhou, 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou, 310058 China
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23
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Struyf N, Vandewiele H, Herrera-Malaver B, Verspreet J, Verstrepen KJ, Courtin CM. Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads. Food Microbiol 2018; 76:135-145. [PMID: 30166134 DOI: 10.1016/j.fm.2018.04.014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2017] [Revised: 04/25/2018] [Accepted: 04/27/2018] [Indexed: 12/18/2022]
Abstract
There is evidence that a diet low in Fermentable Oligo-, Di-, Monosaccharides And Polyols (FODMAPs) alleviates symptoms in approx. 70% of the patients suffering from irritable bowel syndrome. Through fructans, wheat containing products are a major source of FODMAPs in the western diet. Although fructans are partially degraded during dough fermentation by Saccharomyces cerevisiae invertase, wheat bread contains notable fructan levels. In this study, it was shown that Kluyveromyces marxianus strain CBS6014 can degrade more than 90% of the fructans initially present in wheat whole meal during bread making, which can be attributed to its high inulinase activity. As K. marxianus CBS6014 was not able to consume maltose during fermentation, alternative sugars (sucrose) or glucose releasing enzymes (amyloglucosidase) had to be included in the bread making recipe to ensure sufficient production of CO2 and high bread quality. Five volatile flavor compounds were produced in significantly different levels when K. marxianus CBS6014 was used as starter culture compared with the conventional S. cerevisiae bakery strain. These differences were, however, not detected when sensory analysis of the crumb was performed. This study demonstrates the potential of inulinase-producing K. marxianus strains for the production of (whole meal) breads low in FODMAPs.
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Affiliation(s)
- Nore Struyf
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Hannah Vandewiele
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Beatriz Herrera-Malaver
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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24
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Dekoninck TML, Verbelen PJ, Delvaux F, Van Mulders SE, Delvaux FR. The Importance of Wort Composition for Yeast Metabolism during Accelerated Brewery Fermentations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0809-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tinne M. L. Dekoninck
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Pieter J. Verbelen
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Filip Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Sebastiaan E. Van Mulders
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
| | - Freddy R. Delvaux
- Centre for Malting and Brewing Science, Faculty of Bioscience Engineering, Catholic University of Leuven, Kasteelpark Arenberg 22 Box 2463, 3001 Leuven (Heverlee), Belgium
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25
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Vanbeneden N, Vanderputten D, Vanderhaegen B, Derdelinckx G, Van Landschoot A. Influence of the Sugar Composition of the Added Extract on the Refermentation of Beer in Bottles. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-64-0206] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nele Vanbeneden
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Dana Vanderputten
- Department of Industrial Sciences, Hogeschool Gent, Voskenslaan 270, B-9000 Gent, Belgium
| | - Bart Vanderhaegen
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Guy Derdelinckx
- Centre for Malting and Brewing Science, Department of Food and Microbial Technology, K.U. Leuven, Kasteelpark Arenberg 22, B-3001 Leuven, Belgium
| | - Anita Van Landschoot
- Department of Industrial Sciences, Hogeschool Gent, Voskenslaan 270, B-9000 Gent, Belgium
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26
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Struyf N, Laurent J, Verspreet J, Verstrepen KJ, Courtin CM. Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8704-8713. [PMID: 28869377 DOI: 10.1021/acs.jafc.7b02793] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are small molecules that are poorly absorbed in the small intestine and rapidly fermented in the large intestine. There is evidence that a diet low in FODMAPs reduces abdominal symptoms in approximately 70% of the patients suffering from irritable bowel syndrome. Wheat contains relatively high fructan levels and is therefore a major source of FODMAPs in our diet. In this study, a yeast-based strategy was developed to reduce FODMAP levels in (whole wheat) bread. Fermentation of dough with an inulinase-secreting Kluyveromyces marxianus strain allowed to reduce fructan levels in the final product by more than 90%, while only 56% reduction was achieved when a control Saccharomyces cerevisiae strain was used. To ensure sufficient CO2 production, cocultures of S. cerevisiae and K. marxianus were prepared. Bread prepared with a coculture of K. marxianus and S. cerevisiae had fructan levels ≤0.2% dm, and a loaf volume comparable with that of control bread. Therefore, this approach is suitable to effectively reduce FODMAP levels in bread.
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Affiliation(s)
- Nore Struyf
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator , Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Jitka Laurent
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator , Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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27
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Dzialo MC, Park R, Steensels J, Lievens B, Verstrepen KJ. Physiology, ecology and industrial applications of aroma formation in yeast. FEMS Microbiol Rev 2017; 41:S95-S128. [PMID: 28830094 PMCID: PMC5916228 DOI: 10.1093/femsre/fux031] [Citation(s) in RCA: 194] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Accepted: 06/06/2017] [Indexed: 01/05/2023] Open
Abstract
Yeast cells are often employed in industrial fermentation processes for their ability to efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide. Additionally, fermenting yeast cells produce a wide range of other compounds, including various higher alcohols, carbonyl compounds, phenolic compounds, fatty acid derivatives and sulfur compounds. Interestingly, many of these secondary metabolites are volatile and have pungent aromas that are often vital for product quality. In this review, we summarize the different biochemical pathways underlying aroma production in yeast as well as the relevance of these compounds for industrial applications and the factors that influence their production during fermentation. Additionally, we discuss the different physiological and ecological roles of aroma-active metabolites, including recent findings that point at their role as signaling molecules and attractants for insect vectors.
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Affiliation(s)
- Maria C Dzialo
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Rahel Park
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
| | - Bart Lievens
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, KU Leuven, Campus De Nayer, Fortsesteenweg 30A B-2860 Sint-Katelijne Waver, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
- Laboratory for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium
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28
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Struyf N, Van der Maelen E, Hemdane S, Verspreet J, Verstrepen KJ, Courtin CM. Bread Dough and Baker's Yeast: An Uplifting Synergy. Compr Rev Food Sci Food Saf 2017; 16:850-867. [DOI: 10.1111/1541-4337.12282] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 05/22/2017] [Accepted: 05/29/2017] [Indexed: 12/11/2022]
Affiliation(s)
- Nore Struyf
- Lab. of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
- VIB Lab. for Systems Biology & CMPG Laboratory for Genetics and Genomics; KU Leuven; Bio-Incubator, Gaston Geenslaan 1 B-3001 Leuven Belgium
| | - Eva Van der Maelen
- Lab. of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Sami Hemdane
- Lab. of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Joran Verspreet
- Lab. of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
| | - Kevin J. Verstrepen
- VIB Lab. for Systems Biology & CMPG Laboratory for Genetics and Genomics; KU Leuven; Bio-Incubator, Gaston Geenslaan 1 B-3001 Leuven Belgium
| | - Christophe M. Courtin
- Lab. of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20 B-3001 Leuven Belgium
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29
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On-line monitoring of relevant fluorophores of yeast cultivations due to glucose addition during the diauxic growth. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.05.007] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Heitmann M, Zannini E, Arendt E. Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review. Crit Rev Food Sci Nutr 2017; 58:1152-1164. [DOI: 10.1080/10408398.2016.1244153] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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31
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Lorenz E, Runge D, Marbà-Ardébol AM, Schmacht M, Stahl U, Senz M. Systematic development of a two-stage fed-batch process for lipid accumulation in Rhodotorula glutinis. J Biotechnol 2017; 246:4-15. [DOI: 10.1016/j.jbiotec.2017.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Revised: 01/20/2017] [Accepted: 02/13/2017] [Indexed: 01/17/2023]
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33
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Fermentation performance of lager yeast in high gravity beer fermentations with different sugar supplementations. J Biosci Bioeng 2016; 122:583-588. [DOI: 10.1016/j.jbiosc.2016.05.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 05/02/2016] [Accepted: 05/13/2016] [Indexed: 02/02/2023]
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34
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Simultaneous synthesis and purification (SSP) of galacto-oligosaccharides in batch operation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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35
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Struyf N, Laurent J, Lefevere B, Verspreet J, Verstrepen KJ, Courtin CM. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations. Food Chem 2016; 218:89-98. [PMID: 27719961 DOI: 10.1016/j.foodchem.2016.09.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2016] [Revised: 08/30/2016] [Accepted: 09/02/2016] [Indexed: 10/21/2022]
Abstract
It is generally believed that maltose drives yeast-mediated bread dough fermentation. The relative importance of fructose and glucose, released from wheat fructan and sucrose by invertase, compared to maltose is, however, not documented. This is surprising given the preference of yeast for glucose and fructose over maltose. This study revealed that, after 2h fermentation of wheat flour dough, about 44% of the sugars consumed were generated by invertase-mediated degradation of fructan, raffinose and sucrose. The other 56% were generated by amylases. In whole meal dough, 70% of the sugars consumed were released by invertase activity. Invertase-mediated sugar release seems to be crucial during the first hour of fermentation, while amylase-mediated sugar release was predominant in the later stages of fermentation, which explains why higher amylolytic activity prolonged the productive fermentation time only. These results illustrate the importance of wheat fructan and sucrose content and their degradation for dough fermentations.
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Affiliation(s)
- Nore Struyf
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium; VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Jitka Laurent
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bianca Lefevere
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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36
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Zhang CY, Lin X, Feng B, Liu XE, Bai XW, Xu J, Pi L, Xiao DG. Enhanced leavening properties of baker's yeast by reducing sucrase activity in sweet dough. Appl Microbiol Biotechnol 2016; 100:6375-6383. [PMID: 27041690 DOI: 10.1007/s00253-016-7449-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2016] [Revised: 03/06/2016] [Accepted: 03/08/2016] [Indexed: 11/29/2022]
Abstract
Leavening ability in sweet dough is required for the commercial applications of baker's yeast. This property depends on many factors, such as glycolytic activity, sucrase activity, and osmotolerance. This study explored the importance of sucrase level on the leavening ability of baker's yeast in sweet dough. Furthermore, the baker's yeast strains with varying sucrase activities were constructed by deleting SUC2, which encodes sucrase or replacing the SUC2 promoter with the VPS8/TEF1 promoter. The results verify that the sucrase activity negatively affects the leavening ability of baker's yeast strains under high-sucrose conditions. Based on a certain level of osmotolerance, sucrase level plays a significant role in the fermentation performance of baker's yeast, and appropriate sucrase activity is an important determinant for the leavening property of baker's yeast in sweet dough. Therefore, modification on sucrase activity is an effective method for improving the leavening properties of baker's yeast in sweet dough. This finding provides guidance for the breeding of industrial baker's yeast strains for sweet dough leavening. The transformants BS1 with deleted SUC2 genetic background provided decreased sucrase activity (a decrease of 39.3 %) and exhibited enhanced leavening property (an increase of 12.4 %). Such a strain could be useful for industrial applications.
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Affiliation(s)
- Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. .,College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China.
| | - Xue Lin
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Bing Feng
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Xiao-Er Liu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Xiao-Wen Bai
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Jia Xu
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Li Pi
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China. .,College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China.
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Development of flocculent Saccharomyces cerevisiae strain GYK-10 for the selective fermentation of glucose/fructose in sugar mills. J Biosci Bioeng 2016; 122:58-63. [PMID: 26811219 DOI: 10.1016/j.jbiosc.2015.12.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 11/30/2015] [Accepted: 12/15/2015] [Indexed: 11/21/2022]
Abstract
Advances in glucose/fructose-selective ethanol production have successfully enhanced raw sugar extraction from sugarcane juice by converting inhibitory substances (i.e., glucose/fructose) into ethanol, which is removed by subsequent operations in cane sugar mills. However, the commercial implementation of this breakthrough process in existing cane sugar mills requires a yeast strain that (i) can be used in food production processes, (ii) exhibits stable saccharometabolic selectivity, and (iii) can be easily separated from the saccharide solution. In this study, we developed a suitable saccharometabolism-selective and flocculent strain, Saccharomyces cerevisiae GYK-10. We obtained a suitable yeast strain for selective fermentation in cane sugar mills using a yeast mating system. First, we crossed a haploid strain defective in sucrose utilization with a flocculent haploid strain. Next, we performed tetrad dissection of the resultant hybrid diploid strain and selected GYK-10 from various segregants by investigating the sucrose assimilation and flocculation capacity phenotypes. Ten consecutive fermentation tests of the GYK-10 strain using a bench-scale fermentor confirmed its suitability for the implementation of practical selective fermentation in a commercial sugar mill. The strain exhibited complete saccharometabolic selectivity and sustained flocculation, where it maintained a high ethanol yield and conversion rate throughout the test.
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38
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Ral JP, Whan A, Larroque O, Leyne E, Pritchard J, Dielen AS, Howitt CA, Morell MK, Newberry M. Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties. PLANT BIOTECHNOLOGY JOURNAL 2016; 14:364-76. [PMID: 26010869 PMCID: PMC4736685 DOI: 10.1111/pbi.12390] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Revised: 03/25/2015] [Accepted: 03/28/2015] [Indexed: 05/06/2023]
Abstract
Late maturity α-amylase (LMA) and preharvest sprouting (PHS) are genetic defects in wheat. They are both characterized by the expression of specific isoforms of α-amylase in particular genotypes in the grain prior to harvest. The enhanced expression of α-amylase in both LMA and PHS results in a reduction in Falling Number (FN), a test of gel viscosity, and subsequent downgrading of the grain, along with a reduced price for growers. The FN test is unable to distinguish between LMA and PHS; thus, both defects are treated similarly when grain is traded. However, in PHS-affected grains, proteases and other degradative process are activated, and this has been shown to have a negative impact on end product quality. No studies have been conducted to determine whether LMA is detrimental to end product quality. This work demonstrated that wheat in which an isoform α-amylase (TaAmy3) was overexpressed in the endosperm of developing grain to levels of up to 100-fold higher than the wild-type resulted in low FN similar to those seen in LMA- or PHS-affected grains. This increase had no detrimental effect on starch structure, flour composition and enhanced baking quality, in small-scale 10-g baking tests. In these small-scale tests, overexpression of TaAmy3 led to increased loaf volume and Maillard-related browning to levels higher than those in control flours when baking improver was added. These findings raise questions as to the validity of the assumption that (i) LMA is detrimental to end product quality and (ii) a low FN is always indicative of a reduction in quality. This work suggests the need for a better understanding of the impact of elevated expression of specific α-amylase on end product quality.
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Affiliation(s)
| | - Alex Whan
- CSIRO Agriculture Flagship, Canberra, ACT, Australia
| | | | - Emmett Leyne
- CSIRO Agriculture Flagship, Canberra, ACT, Australia
| | | | - Anne-Sophie Dielen
- Research School of Biology, The Australian National University, Canberra, ACT, Australia
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39
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Kumar V, Guleria P, Mehta SK. Nanoparticles to Sense Food Quality. SUSTAINABLE AGRICULTURE REVIEWS 2016. [DOI: 10.1007/978-3-319-48009-1_6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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40
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Marques WL, Raghavendran V, Stambuk BU, Gombert AK. Sucrose and Saccharomyces cerevisiae: a relationship most sweet. FEMS Yeast Res 2015; 16:fov107. [PMID: 26658003 DOI: 10.1093/femsyr/fov107] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/06/2015] [Indexed: 12/16/2022] Open
Abstract
Sucrose is an abundant, readily available and inexpensive substrate for industrial biotechnology processes and its use is demonstrated with much success in the production of fuel ethanol in Brazil. Saccharomyces cerevisiae, which naturally evolved to efficiently consume sugars such as sucrose, is one of the most important cell factories due to its robustness, stress tolerance, genetic accessibility, simple nutrient requirements and long history as an industrial workhorse. This minireview is focused on sucrose metabolism in S. cerevisiae, a rather unexplored subject in the scientific literature. An analysis of sucrose availability in nature and yeast sugar metabolism was performed, in order to understand the molecular background that makes S. cerevisiae consume this sugar efficiently. A historical overview on the use of sucrose and S. cerevisiae by humans is also presented considering sugarcane and sugarbeet as the main sources of this carbohydrate. Physiological aspects of sucrose consumption are compared with those concerning other economically relevant sugars. Also, metabolic engineering efforts to alter sucrose catabolism are presented in a chronological manner. In spite of its extensive use in yeast-based industries, a lot of basic and applied research on sucrose metabolism is imperative, mainly in fields such as genetics, physiology and metabolic engineering.
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Affiliation(s)
- Wesley Leoricy Marques
- Department of Chemical Engineering, University of São Paulo, São Paulo-SP, 05424-970, Brazil School of Food Engineering, University of Campinas, Campinas-SP, 13083-862, Brazil
| | | | - Boris Ugarte Stambuk
- Department of Biochemistry, Federal University of Santa Catarina, Florianópolis-SC, 88040-900, Brazil
| | - Andreas Karoly Gombert
- Department of Chemical Engineering, University of São Paulo, São Paulo-SP, 05424-970, Brazil School of Food Engineering, University of Campinas, Campinas-SP, 13083-862, Brazil
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41
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Moktaduzzaman M, Galafassi S, Capusoni C, Vigentini I, Ling Z, Piškur J, Compagno C. Galactose utilization sheds new light on sugar metabolism in the sequenced strain Dekkera bruxellensis CBS 2499. FEMS Yeast Res 2015; 15:fou009. [PMID: 25673757 DOI: 10.1093/femsyr/fou009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Dekkera bruxellensis and Saccharomyces cerevisiae are considered two phylogenetically distant relatives, but they share several industrial relevant traits such as the ability to produce ethanol under aerobic conditions (Crabtree effect), high tolerance towards ethanol and acids, and ability to grow without oxygen. Beside a huge adaptability, D. bruxellensis exhibits a broader spectrum in utilization of carbon and nitrogen sources in comparison to S. cerevisiae. With the aim to better characterize its carbon source metabolism and regulation, the usage of galactose and the role that glucose plays on sugar metabolism were investigated in D. bruxellensis CBS 2499. The results indicate that in this yeast galactose is a non-fermentable carbon source, in contrast to S. cerevisiae that can ferment it. In particular, its metabolism is affected by the nitrogen source. Interestingly, D. bruxellensis CBS 2499 exhibits the 'short-term Crabtree effect', and the expression of genes involved in galactose utilization and in respiratory metabolism is repressed by glucose, similarly to what occurs in S. cerevisiae.
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Affiliation(s)
- Md Moktaduzzaman
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Italy
| | - Silvia Galafassi
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Italy
| | - Claudia Capusoni
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Italy
| | - Zhihao Ling
- Department of Biology, Lund University, Box 117, 221 00 Lund, Sweden
| | - Jure Piškur
- Department of Biology, Lund University, Box 117, 221 00 Lund, Sweden
| | - Concetta Compagno
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Via G. Celoria 2, 20133, Italy
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42
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Simas-Rodrigues C, Villela HDM, Martins AP, Marques LG, Colepicolo P, Tonon AP. Microalgae for economic applications: advantages and perspectives for bioethanol. JOURNAL OF EXPERIMENTAL BOTANY 2015; 66:4097-108. [PMID: 25873683 DOI: 10.1093/jxb/erv130] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Renewable energy has attracted significant interest in recent years as a result of sustainability, environmental impact, and socio-economic considerations. Given existing technological knowledge and based on projections relating to biofuels derived from microalgae, microalgal feedstock is considered to be one of the most important renewable energy sources potentially available for industrial production. Therefore, this review examines microalgal bioethanol technology, which converts biomass from microalgae to fuel, the chemical processes involved, and possible ways of increasing the bioethanol yield, such as abiotic factors and genetic manipulation of fermenting organisms.
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Affiliation(s)
- Cíntia Simas-Rodrigues
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, Av. Professor Lineu Prestes, 748, 05508-000, São Paulo, Brazil
| | - Helena D M Villela
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, Av. Professor Lineu Prestes, 748, 05508-000, São Paulo, Brazil
| | - Aline P Martins
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, Av. Professor Lineu Prestes, 748, 05508-000, São Paulo, Brazil
| | - Luiza G Marques
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, Av. Professor Lineu Prestes, 748, 05508-000, São Paulo, Brazil
| | - Pio Colepicolo
- Departamento de Bioquímica, Instituto de Química, Universidade de São Paulo, Av. Professor Lineu Prestes, 748, 05508-000, São Paulo, Brazil
| | - Angela P Tonon
- Los Alamos National Laboratory, Bioscience Division, PO Box M888, Los Alamos, NM 87545, USA
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Effects of GLC7 and REG1 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. J Biotechnol 2015; 209:1-6. [PMID: 26073997 DOI: 10.1016/j.jbiotec.2015.06.386] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2014] [Revised: 05/19/2015] [Accepted: 06/08/2015] [Indexed: 01/25/2023]
Abstract
Maltose metabolism and leavening ability of baker's yeast (Saccharomyces cerevisiae) in lean dough is negatively influenced by glucose repression. To improve maltose metabolism and leavening ability, it is necessary to alleviate glucose repression. In this study, we focus on the effects of regulators (GLC7 encoding the catalytic and REG1 encoding the regulatory subunits of protein phosphatase type 1) of glucose repression on maltose metabolism and leavening ability of baker's yeast in lean dough. To this end, GLC7 and/or REG1 deletions were constructed and characterized in terms of the growth characteristics, maltose metabolism, leavening ability, and enzyme activities. The results suggest that GLC7 and/or REG1 deletions increased maltose metabolism and leavening ability at different level with glucose derepression and increased enzymes (maltase and maltose permease) activities. In a medium containing glucose and maltose, at the point of glucose exhaustion the maltose metabolized and the leavening ability were increased 59.3% and 23.1%, respectively, in the case of a REG1 single gene deletion.
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44
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Zhang CY, Lin X, Song HY, Xiao DG. Effects of MAL61 and MAL62 overexpression on maltose fermentation of baker's yeast in lean dough. World J Microbiol Biotechnol 2015; 31:1241-9. [PMID: 26003653 DOI: 10.1007/s11274-015-1874-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2015] [Accepted: 05/16/2015] [Indexed: 11/26/2022]
Abstract
The predominant fermentable sugar in lean dough is maltose. To improve the leavening ability of baker's yeast in lean dough, maltose metabolism should be improved. Maltase (alpha-glucosidase, encoded by MAL62) and maltose permease (encoded by MAL61) are the major factors involved in maltose metabolism. The major rate-limiting factor in maltose metabolism and leavening ability of baker's yeast remains unclear. In this work, MAL61 and/or MAL62 overexpression strains were constructed to investigate the decisive factor for maltose metabolism of industrial baker's yeast in lean dough. Our results show that elevated maltose permease activity by MAL61 overexpression yielded less improvement in maltose fermentation compared to elevated maltase activity by MAL62 overexpression. Significant increase in maltase activity by MAL62 overexpression could result in a 44% increase in leavening ability of industrial baker's yeast in lean dough and a 39% increase in maltose metabolism in a medium containing glucose and maltose. Thus, maltase was the rate-limiting factor in maltose fermentation of industrial baker's yeast in lean dough. This study lays a foundation for breeding of industrial baker's yeast for quick dough leavening.
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Affiliation(s)
- Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457, People's Republic of China,
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45
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Lin X, Zhang CY, Bai XW, Feng B, Xiao DG. Improvement of stress tolerance and leavening ability under multiple baking-associated stress conditions by overexpression of the SNR84 gene in baker's yeast. Int J Food Microbiol 2014; 197:15-21. [PMID: 25555226 DOI: 10.1016/j.ijfoodmicro.2014.12.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2014] [Revised: 11/30/2014] [Accepted: 12/13/2014] [Indexed: 10/24/2022]
Abstract
During the bread-making process, industrial baker's yeast cells are exposed to multiple baking-associated stresses, such as elevated high-temperature, high-sucrose and freeze-thaw stresses. There is a high demand for baker's yeast strains that could withstand these stresses with high leavening ability. The SNR84 gene encodes H/ACA snoRNA (small nucleolar RNA), which is known to be involved in pseudouridylation of the large subunit rRNA. However, the function of the SNR84 gene in baker's yeast coping with baking-associated stresses remains unclear. In this study, we explored the effect of SNR84 overexpression on baker's yeast which was exposed to high-temperature, high-sucrose and freeze-thaw stresses. These results suggest that overexpression of the SNR84 gene conferred tolerance of baker's yeast cells to high-temperature, high-sucrose and freeze-thaw stresses and enhanced their leavening ability in high-sucrose and freeze-thaw dough. These findings could provide a valuable insight for breeding of novel stress-resistant baker's yeast strains that are useful for baking.
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Affiliation(s)
- Xue Lin
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
| | - Xiao-Wen Bai
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Bing Feng
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Dong-Guang Xiao
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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Lin X, Zhang CY, Bai XW, Song HY, Xiao DG. Effects of MIG1, TUP1 and SSN6 deletion on maltose metabolism and leavening ability of baker's yeast in lean dough. Microb Cell Fact 2014; 13:93. [PMID: 24993311 PMCID: PMC4094228 DOI: 10.1186/s12934-014-0093-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2014] [Accepted: 06/18/2014] [Indexed: 11/17/2022] Open
Abstract
Background Glucose repression is a global regulatory system in baker’s yeast. Maltose metabolism in baker’s yeast strains is negatively influenced by glucose, thereby affecting metabolite productivity (leavening ability in lean dough). Even if the general repression system constituted by MIG1, TUP1 and SSN6 factors has already been reported, the functions of these three genes in maltose metabolism remain unclear. In this work, we explored the effects of MIG1 and/or TUP1 and/or SSN6 deletion on the alleviation of glucose-repression to promote maltose metabolism and leavening ability of baker’s yeast. Results Results strongly suggest that the deletion of MIG1 and/or TUP1 and/or SSN6 can exert various effects on glucose repression for maltose metabolism. The deletion of TUP1 was negative for glucose derepression to facilitate the maltose metabolism. By contrast, the deletion of MIG1 and/or SSN6, rather than other double-gene or triple-gene mutations could partly relieve glucose repression, thereby promoting maltose metabolism and the leavening ability of baker’s yeast in lean dough. Conclusions The mutants of industrial baker’s yeast with enhanced maltose metabolism and leavening ability in lean dough were developed by genetic engineering. These baker’s yeast strains had excellent potential industrial applications.
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Affiliation(s)
| | - Cui-Ying Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, Tianjin Industrial Microbiology Key Laboratory, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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Khalesi M, Zune Q, Telek S, Riveros-Galan D, Verachtert H, Toye D, Gebruers K, Derdelinckx G, Delvigne F. Fungal biofilm reactor improves the productivity of hydrophobin HFBII. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2014.05.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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He Y, Dong J, Yin H, Zhao Y, Chen R, Wan X, Chen P, Hou X, Liu J, Chen L. Wort composition and its impact on the flavour-active higher alcohol and ester formation of beer - a review. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.145] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yang He
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Yuxiang Zhao
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Rong Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Xiujuan Wan
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Peng Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Xiaoping Hou
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
| | - Lu Chen
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewing Ltd; Qingdao 266061 People's Republic of China
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Estela-Escalante WD, Rychtera M, Melzoch K, Torres-Ibáñez F, Calixto-Cotos R, Bravo-Araníbar N, Memenza-Zegarra ME, Chávez-Guzmán YM. Efecto de la aireación en la producción de compuestos volátiles por cultivo mixto de Brettanomyces intermedius y Saccharomyces cerevisiae durante la fermentación de sidra. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2014. [DOI: 10.1016/s1405-888x(14)70316-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Rezaei MN, Dornez E, Jacobs P, Parsi A, Verstrepen KJ, Courtin CM. Harvesting yeast (Saccharomyces cerevisiae) at different physiological phases significantly affects its functionality in bread dough fermentation. Food Microbiol 2014; 39:108-15. [DOI: 10.1016/j.fm.2013.11.013] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2013] [Revised: 11/14/2013] [Accepted: 11/22/2013] [Indexed: 01/09/2023]
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