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Pei R, Lv G, Guo B, Li Y, Ai M, He B, Wan R. Physiological and transcriptomic analyses revealed the change of main flavor substance of Zygosaccharomyces rouxii under salt treatment. Front Nutr 2022; 9:990380. [PMID: 36091253 PMCID: PMC9449518 DOI: 10.3389/fnut.2022.990380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Accepted: 08/01/2022] [Indexed: 11/13/2022] Open
Abstract
Zygosaccharomyces rouxii was a highly salt-tolerant yeast, playing an important role in soy sauce fermentation. Previous studies reported that Z. rouxii under salt treatment produces better fermented food. However, the detailed change of main flavor substance was not clear. In this study, the physiological and transcriptomic analyses of Z. rouxii under salt treatment was investigated. The results revealed the high salt tolerance of Z. rouxii. Analysis of physiological data showed that the proportion of unsaturated fatty acids was significantly increased with the increment of salt concentrations. The analysis of organic acids showed that the content of succinic acid was significantly higher in the salt-treated Z. rouxii while oxalic acid was only identified at the 18% salt concentration-treated group. Results of volatile substances analysis showed that concentrations of 3-methyl-1-butanol and phenylethyl alcohol were significantly increased with the increment of salt concentrations. A comparison of transcriptome data showed that the genes involved in the TCA cycle and the linoleic acid synthesis process exhibited different expressions, which is consistent with the results of physiological data. This study helps to understand the change of main flavor substance of Z. rouxii under salt treatment and guide their applications in the high salt liquid state fermentation of the soy sauce.
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Affiliation(s)
- Rongqiang Pei
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Gongbo Lv
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Binrong Guo
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Yuan Li
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
| | - Mingqiang Ai
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
- *Correspondence: Mingqiang Ai,
| | - Bin He
- Jiangxi Key Laboratory of Bioprocess Engineering, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang, China
- Bin He,
| | - Runlan Wan
- Department of Oncology, The Affiliated Hospital of Southwest Medical University, Luzhou, China
- Runlan Wan,
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Effects of salinity on the synthesis of 3-methylthiopropanol, 2-phenylethanol, and isoamyl acetate in Zygosaccharomyces rouxii and Z. rouxii 3-2. Bioprocess Biosyst Eng 2020; 43:831-838. [DOI: 10.1007/s00449-019-02279-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Accepted: 12/27/2019] [Indexed: 10/25/2022]
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Lee S, Lee S, Singh D, Oh JY, Jeon EJ, Ryu HS, Lee DW, Kim BS, Lee CH. Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes. Food Chem 2017; 221:1578-1586. [PMID: 27979131 DOI: 10.1016/j.foodchem.2016.10.135] [Citation(s) in RCA: 76] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 09/13/2016] [Accepted: 10/28/2016] [Indexed: 10/20/2022]
Abstract
Two different doenjang manufacturing processes, the industrial process (IP) and the modified industrial process (mIP) with specific microbial assortments, were subjected to metabolite profiling using liquid chromatography-mass spectrometry (LC-MS) and gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). The multivariate analyses indicated that both primary and secondary metabolites exhibited distinct patterns according to the fermentation processes (IP and mIP). Microbial community analysis for doenjang using denaturing gradient gel electrophoresis (DGGE), exhibited that both bacteria and fungi contributed proportionally for each step in the process viz., soybean, steaming, drying, meju fermentation, cooling, brining, and aging. Further, correlation analysis indicated that Aspergillus population was linked to sugar metabolism, Bacillus spp. with that of fatty acids, whereas Tetragenococcus and Zygosaccharomyces were found associated with amino acids. These results suggest that the components and quality of doenjang are critically influenced by the microbial assortments in each process.
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Affiliation(s)
- Sunmin Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
| | - Sarah Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
| | - Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
| | - Ji Young Oh
- Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea.
| | - Eun Jung Jeon
- Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea.
| | - Hyung SeoK Ryu
- Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea.
| | - Dong Wan Lee
- Plant Pharmacology Laboratory, Department of Biosystems and Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Republic of Korea.
| | - Beom Seok Kim
- Plant Pharmacology Laboratory, Department of Biosystems and Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Republic of Korea.
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea.
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Sharma R, Keshari D, Singh KS, Yadav S, Singh SK. MRA_1571 is required for isoleucine biosynthesis and improves Mycobacterium tuberculosis H37Ra survival under stress. Sci Rep 2016; 6:27997. [PMID: 27353854 PMCID: PMC4926081 DOI: 10.1038/srep27997] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2016] [Accepted: 05/23/2016] [Indexed: 01/25/2023] Open
Abstract
Threonine dehydratase is a pyridoxal 5-phosphate dependent enzyme required for isoleucine biosynthesis. Threonine dehydratase (IlvA) participates in conversion of threonine to 2-oxobutanoate and ammonia is released as a by-product. MRA_1571 is annotated to be coding for IlvA in Mycobacterium tuberculosis H37Ra (Mtb-Ra). We developed a recombinant (KD) Mtb-Ra strain by down-regulating IlvA. The growth studies on different carbon sources suggested reduced growth of KD compared to wild-type (WT), also, isoleucine concentration dependent KD growth restoration was observed. The expression profiling of IlvA suggested increased expression of IlvA during oxygen, acid and oxidative stress. In addition, KD showed reduced survival under pH, starvation, nitric oxide and peroxide stresses. KD was more susceptible to antimycobacterial agents such as streptomycin (STR), rifampicin (RIF) and levofloxacin (LVF), while, no such effect was noticeable when exposed to isoniazid. Also, an increase in expression of IlvA was observed when exposed to STR, RIF and LVF. The dye accumulation studies suggested increased permeability of KD to ethidium bromide and Nile Red as compared to WT. TLC and Mass studies confirmed altered lipid profile of KD. In summary down-regulation of IlvA affects Mtb growth, increases its susceptibility to stress and leads to altered cell wall lipid profile.
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Affiliation(s)
- Rishabh Sharma
- Microbiology Division, CSIR-Central Drug Research Institute, B.S. 10/1, Sector 10, Jankipuram Extension, Sitapur Road, Lucknow-226031, India
| | - Deepa Keshari
- Microbiology Division, CSIR-Central Drug Research Institute, B.S. 10/1, Sector 10, Jankipuram Extension, Sitapur Road, Lucknow-226031, India
| | - Kumar Sachin Singh
- Microbiology Division, CSIR-Central Drug Research Institute, B.S. 10/1, Sector 10, Jankipuram Extension, Sitapur Road, Lucknow-226031, India
| | - Shailendra Yadav
- Microbiology Division, CSIR-Central Drug Research Institute, B.S. 10/1, Sector 10, Jankipuram Extension, Sitapur Road, Lucknow-226031, India
| | - Sudheer Kumar Singh
- Microbiology Division, CSIR-Central Drug Research Institute, B.S. 10/1, Sector 10, Jankipuram Extension, Sitapur Road, Lucknow-226031, India
- Academy of Scientific and Industrial Research (AcSIR), New Delhi, India
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Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation. Int J Food Microbiol 2013; 160:282-9. [DOI: 10.1016/j.ijfoodmicro.2012.10.022] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 10/15/2012] [Accepted: 10/24/2012] [Indexed: 11/23/2022]
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Iyer PV, Singhal RS. Glutaminase Production using Zygosaccharomyces rouxii NRRL-Y 2547: Effect of Aeration, Agitation Regimes and Feeding Strategies. Chem Eng Technol 2010. [DOI: 10.1002/ceat.200900230] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Genome-wide transcription survey on flavour production in Saccharomyces cerevisiae. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-006-9182-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Van Der Sluis C, Rahardjo YSP, Smit BA, Kroon PJ, Hartmans S, Ter Schure EG, Tramper J, Wijffels R. Concomitant extracellular accumulation of alpha-keto acids and higher alcohols by Zygosaccharomyces rouxii. J Biosci Bioeng 2005; 93:117-24. [PMID: 16233175 DOI: 10.1016/s1389-1723(02)80002-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2001] [Accepted: 08/20/2001] [Indexed: 11/22/2022]
Abstract
Alpha-keto acids are key intermediates in the formation of higher alcohols, important flavor components in soy sauce, and produced by the salt-tolerant yeast Zygosaccharomyces rouxii. Unlike most of the higher alcohols, the alpha-keto acids are usually not extracellularly accumulated by Z. rouxii when it is cultivated with ammonium as the sole nitrogen source. To facilitate extracellular accumulation of the alpha-keto acids from aspartate-derived amino acid metabolism, the amino acids valine, leucine, threonine and methionine were exogenously supplied during batch and A-star cultivations of (routants of) Z. rouxii. It was shown that all alpha-keto acids from the aspartate-derived amino acid metabolism, except alpha-ketobutyrate, could be extracellularly accumulated. In addition, it appeared from the concomitant extracellular accumulation of alpha-keto acids and higher alcohols that in Z. rouxii, valine, leucine and methionine were converted via Ehrlich pathways similar to those in Saccharomyces cerevisiae. Unlike these amino acids, threonine was converted via both the Ehrlich and amino acid biosynthetic pathways in Z. rouxii.
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Affiliation(s)
- Catrinus Van Der Sluis
- Wageningen University, Department of Agrotechnology and Food Sciences, Food and Bioprocess Engineering Group, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
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Jansen M, Veurink JH, Euverink GJW, Dijkhuizen L. Growth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids. FEMS Yeast Res 2003; 3:313-8. [PMID: 12689638 DOI: 10.1111/j.1567-1364.2003.tb00172.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
Zygosaccharomyces rouxii, a salt-tolerant yeast isolated from the soy sauce process, produces fusel alcohols (isoamyl alcohol, active amyl alcohol and isobutyl alcohol) from branched-chain amino acids (leucine, isoleucine and valine, respectively) via the Ehrlich pathway. Using a high-throughput screening approach in microtiter plates, we have studied the effects of pH, temperature and salt concentration on growth of Z. rouxii and formation of fusel alcohols from branched-chain amino acids. Application of minor variations in pH (range 3-7) and NaCl concentrations (range 0-20%) per microtiter plate well allowed a rapid and detailed evaluation of fermentation conditions for optimal growth and metabolite production. Conditions yielding the highest cell densities were not optimal for fusel alcohol production. Maximal fusel alcohol production occurred at low pH (3.0-4.0) and low NaCl concentrations (0-4%) at 25 degrees C. At pH 4.0-6.0 and 0-18% NaCl, considerable amounts of alpha-keto acids, the deaminated products from the branched-chain amino acids, accumulated extracellularly. The highest cell densities were obtained in plates incubated at 30 degrees C. The results obtained under various incubation conditions with (deep-well) microtiter plates were validated in Erlenmeyer shake-flask cultures.
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Affiliation(s)
- Michael Jansen
- Department of Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, P.O. Box 14, 9750 AA Haren, The Netherlands
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van der Sluis C, Westerink BH, Dijkstal MM, Castelein SJ, van Boxtel AJ, Giuseppin ML, Tramper J, Wijffels RH. Estimation of steady-state culture characteristics during acceleration-stats with yeasts. Biotechnol Bioeng 2001; 75:267-75. [PMID: 11590599 DOI: 10.1002/bit.1181] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Steady-state culture characteristics are usually determined in chemostat cultivations, which are very time-consuming. In contrast, acceleration-stat (A-stat) cultivations in which the dilution rate is continuously changed with a constant acceleration rate are not so time-consuming, especially at high acceleration rates. Therefore, the A-stat could be advantageous to use instead of the chemostat. However, the highest acceleration rate, meaning the fastest A-stat that can be applied for estimating steady-state culture characteristics, is not known yet. Experimental results obtained with Zygosaccharomyces rouxii, an important yeast in soy sauce processes, showed that the culture characteristics during the A-stat with an acceleration rate of 0.001 h(-2) were roughly comparable to those of the chemostat. For higher acceleration rates the deviation between the culture characteristics in the A-stat and those in the chemostat obtained at the same dilution rate generally started to increase. The source of these deviations was examined by simulation for Saccharomyces cerevisiae. The simulations demonstrated that this deviation was not only dependent on the metabolic adaptation rate of the yeast, but also on the rate of change in environmental substrate concentrations during A-stats. From this work, it was concluded that an A-stat with an acceleration rate of 0.001 h(-2) is attractive to be used instead of chemostat whenever a rough estimation of steady-state culture characteristics is acceptable.
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Affiliation(s)
- C van der Sluis
- Wageningen University, Department of Agrotechnology and Food Sciences, Food and Bioprocess Engineering Group, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
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Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes. Trends Food Sci Technol 2001. [DOI: 10.1016/s0924-2244(01)00094-2] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Regulation of aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii compared to Saccharomyces cerevisiae. Enzyme Microb Technol 2000; 27:151-156. [PMID: 10862915 DOI: 10.1016/s0141-0229(00)00199-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
To elucidate the growth inhibitory effect of threonine, the regulation of the aspartate-derived amino-acid metabolism in Zygosaccharomyces rouxii, an important yeast for the flavor development in soy sauce, was investigated. It was shown that threonine inhibited the growth of Z. rouxii by blocking the methionine synthesis. It seemed that threonine blocked this synthesis by inhibiting the conversion of aspartate. In addition, it was shown that the growth of Z. rouxii, unlike that of Saccharomyces cerevisiae, was not inhibited by the herbicide sulfometuron methyl (SMM). From enzyme assays, it was concluded that the acetohydroxy acid synthase in Z. rouxii, unlike that in S. cerevisiae, was not sensitive to SMM. Furthermore, the enzyme assays demonstrated that the activity of threonine deaminase in Z. rouxii, like in S. cerevisiae, was strongly inhibited by isoleucine and stimulated by valine. From this work, it is clear that the aspartate-derived amino-acid metabolism in Z. rouxii only partly resembles that in S. cerevisiae.
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