1
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Piva GG, Casalta E, Legras JL, Sanchez I, Pradal M, Macna F, Ferreira D, Ortiz-Julien A, Galeote V, Mouret JR. Unveiling the power of adding sterols in wine: Optimizing alcoholic fermentation with strategic management. Int J Food Microbiol 2023; 406:110350. [PMID: 37659280 DOI: 10.1016/j.ijfoodmicro.2023.110350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 07/21/2023] [Accepted: 07/30/2023] [Indexed: 09/04/2023]
Affiliation(s)
- Giovana Girardi Piva
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France; Lallemand SAS, 31702 Blagnac, France
| | - Erick Casalta
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Jean-Luc Legras
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Isabelle Sanchez
- MISTEA, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Martine Pradal
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Faïza Macna
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | | | | | - Virginie Galeote
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France
| | - Jean-Roch Mouret
- SPO, Univ Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France.
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2
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Trujillo M, Bely M, Albertin W, Masneuf-Pomarède I, Colonna-Ceccaldi B, Marullo P, Barbe JC. Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11520-11530. [PMID: 36066388 DOI: 10.1021/acs.jafc.2c00543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The goal of this study was to evaluate how grape composition modifications linked to maturity level could affect the wine ester composition and aromatic expression. An experimental design has been developed from grapes of Vitis vinifera cv Merlot and cv Tempranillo. On each vine plot, grapes have been harvested at two maturity levels and have been fermented using a commercial yeast strain under standardized conditions, specifically after having the sugar and nitrogen concentrations adjusted to the same target values. Tempranillo wine ester content was not impacted by the maturity level, whereas Merlot wines from the highest maturity level showed lower concentrations for fatty acid ethyl esters and higher alcohol acetates but higher concentrations for substituted ethyl esters. Sensory analysis corroborated these analytical results: when Merlot maturity increased, wine fruity aromatic expression decreased (particularly its global intensity and the fresh, red-berry, and fermentative fruit characters). In addition, aromatic reconstitution experiments showed that esters were not, alone, responsible for the sensory differences linked to grapes' maturity. Globally, our results highlight the role of esters in the overall wine fruity aromatic expression associated to Merlot ripeness and show that their levels are impacted by other parameters than the grape content in sugars and amino acids, well known as being their precursors.
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Affiliation(s)
- Marine Trujillo
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
- Pernod-Ricard, 75016 Paris, France
| | - Marina Bely
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Warren Albertin
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
| | - Isabelle Masneuf-Pomarède
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
| | | | - Philippe Marullo
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
- Biolaffort, 33270 Floirac, France
| | - Jean-Christophe Barbe
- University of Bordeaux, Unité Mixte de Recherche 1366 Œnologie, ISVV, 33882 Villenave d'Ornon Cedex, France
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3
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Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation. FERMENTATION 2022. [DOI: 10.3390/fermentation8020090] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.
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4
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Liu TT, Zhong JJ. Impact of oxygen supply on production of a novel ganoderic acid in Saccharomyces cerevisiae fermentation. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.04.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Effect of microaeration on cell growth and glucose/xylose fermentation of Kluyveromyces marxianus from the imitate lignocellulosic-derived hydrolysate. Process Biochem 2021. [DOI: 10.1016/j.procbio.2020.11.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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6
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Walker GA, Henderson CM, Luong P, Block DE, Bisson LF. Downshifting Yeast Dominance: Cell Physiology and Phospholipid Composition Are Altered With Establishment of the [ GAR +] Prion in Saccharomyces cerevisiae. Front Microbiol 2020; 11:2011. [PMID: 32983023 PMCID: PMC7477300 DOI: 10.3389/fmicb.2020.02011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Accepted: 07/29/2020] [Indexed: 11/13/2022] Open
Abstract
Establishment of the [GAR +] prion in Saccharomyces cerevisiae reduces both transcriptional expression of the HXT3 hexose transporter gene and fermentation capacity in high sugar conditions. We evaluated the impact of deletion of the HXT3 gene on the expression of [GAR +] prion phenotype in a vineyard isolate, UCD932, and found that changes in fermentation capacity were observable even with complete loss of the Hxt3 transporter, suggesting other cellular functions affecting fermentation rate may be impacted in [GAR +] strains. In a comparison of isogenic [GAR +] and [gar -] strains, localization of the Pma1 plasma membrane ATPase showed differences in distribution within the membrane. In addition, plasma membrane lipid composition varied between the two cell types. Oxygen uptake was decreased in prion induced cells suggesting membrane changes affect plasma membrane functionality beyond glucose transport. Thus, multiple cell surface properties are altered upon induction of the [GAR +] prion in addition to changes in expression of the HXT3 gene. We propose a model wherein [GAR +] prion establishment within a yeast population is associated with modulation of plasma membrane functionality, fermentation capacity, niche dominance, and cell physiology to facilitate growth and mitigate cytotoxicity under certain environmental conditions. Down-regulation of expression of the HXT3 hexose transporter gene is only one component of a suite of physiological differences. Our data show the [GAR +] prion state is accompanied by multiple changes in the yeast cell surface that prioritize population survivability over maximizing metabolic capacity and enable progeny to establish an alternative adaptive state while maintaining reversibility.
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Affiliation(s)
- Gordon A Walker
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | - Clark M Henderson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | - Peter Luong
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | - David E Block
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
| | - Linda F Bisson
- Department of Viticulture and Enology, University of California, Davis, Davis, CA, United States
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7
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Novel microencapsulated yeast for the primary fermentation of green beer: kinetic behavior, volatiles and sensory profile. Food Chem 2020; 340:127900. [PMID: 32871359 DOI: 10.1016/j.foodchem.2020.127900] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 08/17/2020] [Accepted: 08/18/2020] [Indexed: 11/23/2022]
Abstract
The development of innovative and more cost-effective approaches of making beer throughout continuous fermentation process remains a challenging problem, which is worthy of serious exploration. The current work focuses on the application of a commercial brewing yeast (S. cerevisiae Nottingham Ale), entrapped into chitosan-calcium alginate double layer microcapsules, for the production of a Pale Ale beer. During the primary alcoholic fermentation, the consumption rate of fermentable brewing sugars and dissolved O2, estimated by the Gompertz equation, was halved in the beer obtained by encapsulated yeast in comparison with the free cell. The physical-chemical parameters of beer (i.e. pH, alcohol content, color and bitterness) were not remarkably affected by the different yeast-inoculating form. However, the volatile profiles identified by means of HS-SPME-GC-MS analysis, significantly differed in terms of terpenes, esters and alcohols content, thus proving that the yeast-inoculating form may typify the odor and flavor descriptors of the green beer.
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8
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Bartle L, Sumby K, Sundstrom J, Jiranek V. The microbial challenge of winemaking: yeast-bacteria compatibility. FEMS Yeast Res 2020; 19:5513997. [PMID: 31187141 DOI: 10.1093/femsyr/foz040] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 06/10/2019] [Indexed: 12/25/2022] Open
Abstract
The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.
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Affiliation(s)
- Louise Bartle
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia
| | - Krista Sumby
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Joanna Sundstrom
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Vladimir Jiranek
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
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9
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Lan Q, Wang Y, Sun Z, Li Y, Zhang C, Chang L, Gao Y, Wu J, Wang F, Xu P. Quantitative Proteomics Combined with Two Genetic Strategies for Screening Substrates of Ubiquitin Ligase Hrt3. J Proteome Res 2020; 19:493-502. [PMID: 31789040 DOI: 10.1021/acs.jproteome.9b00673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Ubiquitin ligases (E3s) serve as key regulators for the ubiquitylation-mediated pathway. The identification of the corresponding relationship between E3 and its substrates is challenging but required for understanding the regulatory network of ubiquitylation. The low abundance of ubiquitinated conjugates and high redundancy of E3 substrate regulation made the screening pretty hard. Herein, we combined SILAC-based quantitative proteomics with two contrary genetic methods (overexpression and knockout) in theory for E3 (Hrt3, the F-box subunit of the SCF complex) substrate screening. The knockout method could not overcome the constraint mentioned above, while the overexpression approach turned on the access to the potential substrates of E3. Subsequently, we obtained 77 candidates, which are involved in many critical biological processes and need to be verified in the future. Within these candidates, we confirmed the relationship between one of the candidates Nce103 and Hrt3 and linked Hrt3 with oxygen sensitivity and oxidative stress response in which Nce103 took part as well. This research is also beneficial for understanding the impact of oxygen supply on regulation of yeast growth through the ubiquitination of Nce103.
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Affiliation(s)
- Qiuyan Lan
- School of Basic Medical Science, Key Laboratory of Combinatorial Biosynthesis and Drug Discovery of Ministry of Education, School of Pharmaceutical Sciences , Wuhan University , Wuhan 430071 , P. R. China.,State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China
| | - Yihao Wang
- State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China.,Department of Pharmacology and Toxicology , Beijing Institute of Radiation Medicine , Beijing 100850 , P. R. China
| | - Zhen Sun
- State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China
| | - Yanchang Li
- State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China
| | - Cheng Zhang
- School of Basic Medical Science, Key Laboratory of Combinatorial Biosynthesis and Drug Discovery of Ministry of Education, School of Pharmaceutical Sciences , Wuhan University , Wuhan 430071 , P. R. China
| | - Lei Chang
- State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China
| | - Yue Gao
- Department of Pharmacology and Toxicology , Beijing Institute of Radiation Medicine , Beijing 100850 , P. R. China
| | - Junzhu Wu
- School of Basic Medical Science, Key Laboratory of Combinatorial Biosynthesis and Drug Discovery of Ministry of Education, School of Pharmaceutical Sciences , Wuhan University , Wuhan 430071 , P. R. China
| | - Fuqiang Wang
- State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China
| | - Ping Xu
- School of Basic Medical Science, Key Laboratory of Combinatorial Biosynthesis and Drug Discovery of Ministry of Education, School of Pharmaceutical Sciences , Wuhan University , Wuhan 430071 , P. R. China.,State Key Laboratory of Proteomics, Beijing Proteome Research Center, National Center for Protein Sciences (Beijing) , Beijing Institute of Lifeomics , Beijing 102206 , P. R. China.,Second Clinical Medicine College , Guangzhou University Chinese Medicine , Guangzhou 510120 , P. R. China.,Research Unit of Proteomics & Research and Development of New Drug , Chinese Academy of Medical Sciences , Beijing 100730 , P. R. China
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10
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Yeast cells in double layer calcium alginate–chitosan microcapsules for sparkling wine production. Food Chem 2019; 300:125174. [DOI: 10.1016/j.foodchem.2019.125174] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 07/11/2019] [Accepted: 07/12/2019] [Indexed: 01/13/2023]
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11
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Canonico L, Solomon M, Comitini F, Ciani M, Varela C. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions. Food Microbiol 2019; 84:103247. [PMID: 31421773 DOI: 10.1016/j.fm.2019.103247] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/28/2022]
Abstract
Over the last decades there has been an increase in ethanol concentration in wine. High ethanol concentration may impact negatively wine flavor and can be associated with harmful effects on human health. In this study, we investigated a microbiological approach to reduce wine ethanol concentration, using three non-Saccharomyces yeast strains (Metschnikowia pulcherrima, Torulaspora delbrueckii and Zygosaccharomyces bailii) in sequential fermentations with S. cerevisiae under different aeration conditions. At the same time, we evaluated the volatile profile of the resulting reduced alcohol Chardonnay wines. Results showed that the non-Saccharomyces yeasts tested were able to reduce wine ethanol concentration when oxygen was provided. Compared to S. cerevisiae wines, ethanol reduction was 1.6% v/v, 0.9% v/v and 1.0% v/v for M. pulcherrima, T. delbrueckii and Z. bailii sequential fermentations, respectively. Under the conditions evaluated here, aeration did not affect acetic acid production for any of the non-Saccharomyces strains tested. Although aeration affected wine volatile profiles, this was depended on yeast strain. Thus, wines produced with M. pulcherrima under aeration of 0.05 volume of air per volume of culture per minute (VVM) showed excessive ethyl acetate content, while Z. bailli wines produced with 0.05 VVM aeration had increased concentrations of higher alcohols and volatile acids. Increased concentrations of these compounds over their sensory thresholds, are likely to impact negatively on wine sensory profile. Contrarily, all three non-Saccharomyces strains under 0.025 VVM aeration conditions produced wines with reduced ethanol concentration and acceptable chemical volatile profiles.
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Affiliation(s)
- Laura Canonico
- Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Mark Solomon
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia
| | - Francesca Comitini
- Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Maurizio Ciani
- Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Cristian Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide, Australia.
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12
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Gohil N, Bhattacharjee G, Khambhati K, Braddick D, Singh V. Engineering Strategies in Microorganisms for the Enhanced Production of Squalene: Advances, Challenges and Opportunities. Front Bioeng Biotechnol 2019; 7:50. [PMID: 30968019 PMCID: PMC6439483 DOI: 10.3389/fbioe.2019.00050] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Accepted: 03/01/2019] [Indexed: 12/20/2022] Open
Abstract
The triterpene squalene is a natural compound that has demonstrated an extraordinary diversity of uses in pharmaceutical, nutraceutical, and personal care industries. Emboldened by this range of uses, novel applications that can gain profit from the benefits of squalene as an additive or supplement are expanding, resulting in its increasing demand. Ever since its discovery, the primary source has been the deep-sea shark liver, although recent declines in their populations and justified animal conservation and protection regulations have encouraged researchers to identify a novel route for squalene biosynthesis. This renewed scientific interest has profited from immense developments in synthetic biology, which now allows fine-tuning of a wider range of plants, fungi, and microorganisms for improved squalene production. There are numerous naturally squalene producing species and strains; although they generally do not make commercially viable yields as primary shark liver sources can deliver. The recent advances made toward improving squalene output from natural and engineered species have inspired this review. Accordingly, it will cover in-depth knowledge offered by the studies of the natural sources, and various engineering-based strategies that have been used to drive the improvements in the pathways toward large-scale production. The wide uses of squalene are also discussed, including the notable developments in anti-cancer applications and in augmenting influenza vaccines for greater efficacy.
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Affiliation(s)
- Nisarg Gohil
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Gargi Bhattacharjee
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Khushal Khambhati
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Darren Braddick
- Department of R&D, Cementic S. A. S., Genopole, Paris, France
| | - Vijai Singh
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
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13
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Mechanisms of Yeast Adaptation to Wine Fermentations. PROGRESS IN MOLECULAR AND SUBCELLULAR BIOLOGY 2019; 58:37-59. [PMID: 30911888 DOI: 10.1007/978-3-030-13035-0_2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Cells face genetic and/or environmental changes in order to outlast and proliferate. Characterization of changes after stress at different "omics" levels is crucial to understand the adaptation of yeast to changing conditions. Wine fermentation is a stressful situation which yeast cells have to cope with. Genome-wide analyses extend our cellular physiology knowledge by pointing out the mechanisms that contribute to sense the stress caused by these perturbations (temperature, ethanol, sulfites, nitrogen, etc.) and related signaling pathways. The model organism, Saccharomyces cerevisiae, was studied in response to industrial stresses and changes at different cellular levels (transcriptomic, proteomic, and metabolomics), which were followed statically and/or dynamically in the short and long terms. This chapter focuses on the response of yeast cells to the diverse stress situations that occur during wine fermentations, which induce perturbations, including nutritional changes, ethanol stress, temperature stress, oxidative stress, etc.
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14
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The establishment of a marine focused biorefinery for bioethanol production using seawater and a novel marine yeast strain. Sci Rep 2018; 8:12127. [PMID: 30108287 PMCID: PMC6092365 DOI: 10.1038/s41598-018-30660-x] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Accepted: 07/26/2018] [Indexed: 01/04/2023] Open
Abstract
Current technologies for bioethanol production rely on the use of freshwater for preparing the fermentation media and use yeasts of a terrestrial origin. Life cycle assessment has suggested that between 1,388 to 9,812 litres of freshwater are consumed for every litre of bioethanol produced. Hence, bioethanol is considered a product with a high-water footprint. This paper investigated the use of seawater-based media and a novel marine yeast strain ‘Saccharomyces cerevisiae AZ65’ to reduce the water footprint of bioethanol. Results revealed that S. cerevisiae AZ65 had a significantly higher osmotic tolerance when compared with the terrestrial reference strain. Using 15-L bioreactors, S. cerevisiae AZ65 produced 93.50 g/L ethanol with a yield of 83.33% (of the theoretical yield) and a maximum productivity of 2.49 g/L/h when using seawater-YPD media. This approach was successfully applied using an industrial fermentation substrate (sugarcane molasses). S. cerevisiae AZ65 produced 52.23 g/L ethanol using molasses media prepared in seawater with a yield of 73.80% (of the theoretical yield) and a maximum productivity of 1.43 g/L/h. These results demonstrated that seawater can substitute freshwater for bioethanol production without compromising production efficiency. Results also revealed that marine yeast is a potential candidate for use in the bioethanol industry especially when using seawater or high salt based fermentation media.
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15
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Anaerobiosis revisited: growth of Saccharomyces cerevisiae under extremely low oxygen availability. Appl Microbiol Biotechnol 2018; 102:2101-2116. [DOI: 10.1007/s00253-017-8732-4] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 12/19/2017] [Accepted: 12/21/2017] [Indexed: 10/18/2022]
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16
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Liu CG, Hao XM, Lin YH, Bai FW. Redox potential driven aeration during very-high-gravity ethanol fermentation by using flocculating yeast. Sci Rep 2016; 6:25763. [PMID: 27161047 PMCID: PMC4861961 DOI: 10.1038/srep25763] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2015] [Accepted: 04/21/2016] [Indexed: 11/09/2022] Open
Abstract
Ethanol fermentation requires oxygen to maintain high biomass and cell viability, especially under very-high-gravity (VHG) condition. In this work, fermentation redox potential (ORP) was applied to drive the aeration process at low dissolved oxygen (DO) levels, which is infeasible to be regulated by a DO sensor. The performance and characteristics of flocculating yeast grown under 300 and 260 g glucose/L conditions were subjected to various aeration strategies including: no aeration; controlled aeration at -150, -100 and -50 mV levels; and constant aeration at 0.05 and 0.2 vvm. The results showed that anaerobic fermentation produced the least ethanol and had the highest residual glucose after 72 h of fermentation. Controlled aerations, depending on the real-time oxygen demand, led to higher cell viability than the no-aeration counterpart. Constant aeration triggered a quick biomass formation, and fast glucose utilization. However, over aeration at 0.2 vvm caused a reduction of final ethanol concentration. The controlled aeration driven by ORP under VHG conditions resulted in the best fermentation performance. Moreover, the controlled aeration could enhance yeast flocculating activity, promote an increase of flocs size, and accelerate yeast separation near the end of fermentation.
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Affiliation(s)
- Chen-Guang Liu
- School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.,School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116023, China
| | - Xue-Mi Hao
- School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116023, China
| | - Yen-Han Lin
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon SK S7N 5A9, Canada
| | - Feng-Wu Bai
- School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.,School of Life Science and Biotechnology, Dalian University of Technology, Dalian 116023, China
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17
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Ciani M, Morales P, Comitini F, Tronchoni J, Canonico L, Curiel JA, Oro L, Rodrigues AJ, Gonzalez R. Non-conventional Yeast Species for Lowering Ethanol Content of Wines. Front Microbiol 2016; 7:642. [PMID: 27199967 PMCID: PMC4854890 DOI: 10.3389/fmicb.2016.00642] [Citation(s) in RCA: 117] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Accepted: 04/18/2016] [Indexed: 12/20/2022] Open
Abstract
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good promise for contributing to relieve this problem. Non-Saccharomyces wine yeast species comprise a high number or species, so encompassing a wider physiological diversity than Saccharomyces cerevisiae. Indeed, the current oenological interest of these microorganisms was initially triggered by their potential positive contribution to the sensorial complexity of quality wines, through the production of aroma and other sensory-active compounds. This diversity also involves ethanol yield on sugar, one of the most invariant metabolic traits of S. cerevisiae. This review gathers recent research on non-Saccharomyces yeasts, aiming to produce wines with lower alcohol content than those from pure Saccharomyces starters. Critical aspects discussed include the selection of suitable yeast strains (considering there is a noticeable intra-species diversity for ethanol yield, as shown for other fermentation traits), identification of key environmental parameters influencing ethanol yields (including the use of controlled oxygenation conditions), and managing mixed fermentations, by either the sequential or simultaneous inoculation of S. cerevisiae and non-Saccharomyces starter cultures. The feasibility, at the industrial level, of using non-Saccharomyces yeasts for reducing alcohol levels in wine will require an improved understanding of the metabolism of these alternative yeast species, as well as of the interactions between different yeast starters during the fermentation of grape must.
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Affiliation(s)
- Maurizio Ciani
- Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino, Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja Logroño, Spain
| | - Francesca Comitini
- Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino, Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja Logroño, Spain
| | - Laura Canonico
- Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy
| | - José A Curiel
- Instituto de Ciencias de la Vid y del Vino, Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja Logroño, Spain
| | - Lucia Oro
- Dipartimento di Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche Ancona, Italy
| | - Alda J Rodrigues
- Instituto de Ciencias de la Vid y del Vino, Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja Logroño, Spain
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino, Consejo Superior de Investigaciones Científicas-Universidad de La Rioja-Gobierno de La Rioja Logroño, Spain
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Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice. Food Microbiol 2016. [DOI: 10.1016/j.fm.2015.10.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cerda-Drago TG, Agosin E, Pérez-Correa JR. Modelling the oxygen dissolution rate during oenological fermentation. Biochem Eng J 2016. [DOI: 10.1016/j.bej.2015.10.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Hucker B, Wakeling L, Vriesekoop F. Vitamins in brewing: presence and influence of thiamine and riboflavin on wort fermentation. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.293] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Barry Hucker
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Lara Wakeling
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
| | - Frank Vriesekoop
- Faculty of Science and Technology; Federation University Australia; Ballarat Victoria Australia
- Department of Food Science and Agri-Food Supply Chain Management; Harper Adams University; Newport TF10 8NB UK
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Su Y, Willis LB, Jeffries TW. Effects of aeration on growth, ethanol and polyol accumulation by
Spathaspora passalidarum
NRRL Y‐27907 and
Scheffersomyces stipitis
NRRL Y‐7124. Biotechnol Bioeng 2015; 112:457-69. [DOI: 10.1002/bit.25445] [Citation(s) in RCA: 66] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2014] [Revised: 08/11/2014] [Accepted: 08/19/2014] [Indexed: 12/28/2022]
Affiliation(s)
- Yi‐Kai Su
- Department of Biological Systems EngineeringUniversity of WisconsinMadisonWisconsin
- DOE Great Lakes Bioenergy Research CenterUniversity of WisconsinMadison53703Wisconsin
| | - Laura B. Willis
- DOE Great Lakes Bioenergy Research CenterUniversity of WisconsinMadison53703Wisconsin
- Department of BacteriologyUniversity of WisconsinMadisonWisconsin
- Forest Products LaboratoryUSDA Forest ServiceMadisonWisconsin
| | - Thomas W. Jeffries
- DOE Great Lakes Bioenergy Research CenterUniversity of WisconsinMadison53703Wisconsin
- Department of BacteriologyUniversity of WisconsinMadisonWisconsin
- Forest Products LaboratoryUSDA Forest ServiceMadisonWisconsin
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Villière A, Arvisenet G, Bauduin R, Le Quéré JM, Sérot T. Influence of cider-making process parameters on the odourant volatile composition of hard ciders. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.197] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Angélique Villière
- ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144; BP 82225 F-44322 Nantes France
- Université Nantes Angers Le Mans; France
| | - Gaëlle Arvisenet
- ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144; BP 82225 F-44322 Nantes France
- Université Nantes Angers Le Mans; France
| | - Rémi Bauduin
- Institut Français des Productions Cidricoles; Domaine de la Motte F-35653 Le Rheu France
| | - Jean-Michel Le Quéré
- UR 1268 Biopolymères Interactions et Assemblages; Equipe Polyphénols, Réactivité and Procédés, INRA; Domaine de la Motte, B.P. 35327 F-35653 Le Rheu France
| | - Thierry Sérot
- ONIRIS, Nantes-Atlantic College of Veterinary Medicine and Food Science; UMR GEPEA CNRS 6144; BP 82225 F-44322 Nantes France
- Université Nantes Angers Le Mans; France
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23
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Metabolic engineering of Saccharomyces cerevisiae to improve 1-hexadecanol production. Metab Eng 2015; 27:10-19. [DOI: 10.1016/j.ymben.2014.10.001] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2014] [Revised: 08/06/2014] [Accepted: 10/14/2014] [Indexed: 01/09/2023]
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New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection. Food Microbiol 2014; 48:41-8. [PMID: 25790990 DOI: 10.1016/j.fm.2014.12.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 12/05/2014] [Accepted: 12/11/2014] [Indexed: 11/22/2022]
Abstract
During the production of sparkling wine, wine yeasts are subjected to many stress factors apart from ethanol, which lead to the need to achieve their acclimation in line with various industrial protocols. In the present work, 44 commercial wine Saccharomyces cerevisiae strains and one laboratory strain (BY4742) were firstly subjected to the influence of increasing concentrations of ethanol to cluster the yeasts using discriminant function analysis. Afterwards, non-inhibitory concentration (NIC) and minimum inhibitory concentration (MIC) were estimated, revealing some differences between 24 of these strains. Meanwhile, this study confirms the negative synergistic effect of low pH with ethanol on the maximum specific growth rate (μmax) and lag phase time. Moreover, a negative effect of increasing levels of glycerol in the growth medium was observed. Interestingly enough, an interactive positive effect was found between cysteine and medium-chain fatty acids (MCFA). While cysteine did not have a really significant effect in comparison to the control, it was able to restore the damage caused by MCFA, making the growth rate of cells recover and even reducing the formation of reactive oxygen species. Adequate culture aeration is also crucial for the composition of the cell fatty acid. The final results showed that few differences were observed between NIC and MIC estimations with respect to cells pre-cultured in the presence or absence of oxygen.
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Orellana M, Aceituno FF, Slater AW, Almonacid LI, Melo F, Agosin E. Metabolic and transcriptomic response of the wine yeast Saccharomyces cerevisiae strain EC1118 after an oxygen impulse under carbon-sufficient, nitrogen-limited fermentative conditions. FEMS Yeast Res 2014; 14:412-24. [PMID: 24387769 DOI: 10.1111/1567-1364.12135] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2013] [Revised: 12/09/2013] [Accepted: 12/29/2013] [Indexed: 11/27/2022] Open
Abstract
During alcoholic fermentation, Saccharomyces cerevisiae is exposed to continuously changing environmental conditions, such as decreasing sugar and increasing ethanol concentrations. Oxygen, a critical nutrient to avoid stuck and sluggish fermentations, is only discretely available throughout the process after pump-over operation. In this work, we studied the physiological response of the wine yeast S. cerevisiae strain EC1118 to a sudden increase in dissolved oxygen, simulating pump-over operation. With this aim, an impulse of dissolved oxygen was added to carbon-sufficient, nitrogen-limited anaerobic continuous cultures. Results showed that genes related to mitochondrial respiration, ergosterol biosynthesis, and oxidative stress, among other metabolic pathways, were induced after the oxygen impulse. On the other hand, mannoprotein coding genes were repressed. The changes in the expression of these genes are coordinated responses that share common elements at the level of transcriptional regulation. Beneficial and detrimental effects of these physiological processes on wine quality highlight the dual role of oxygen in 'making or breaking wines'. These findings will facilitate the development of oxygen addition strategies to optimize yeast performance in industrial fermentations.
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Affiliation(s)
- Marcelo Orellana
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Macul, Santiago, Chile
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Moenne MI, Saa P, Laurie VF, Pérez-Correa JR, Agosin E. Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1257-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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Moenne MI, Mouret JR, Sablayrolles JM, Agosin E, Farines V. Control of bubble-free oxygenation with silicone tubing during alcoholic fermentation. Process Biochem 2013. [DOI: 10.1016/j.procbio.2013.06.033] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Tesnière C, Delobel P, Pradal M, Blondin B. Impact of nutrient imbalance on wine alcoholic fermentations: nitrogen excess enhances yeast cell death in lipid-limited must. PLoS One 2013; 8:e61645. [PMID: 23658613 PMCID: PMC3637302 DOI: 10.1371/journal.pone.0061645] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Accepted: 03/12/2013] [Indexed: 12/26/2022] Open
Abstract
We evaluated the consequences of nutritional imbalances, particularly lipid/nitrogen imbalances, on wine yeast survival during alcoholic fermentation. We report that lipid limitation (ergosterol limitation in our model) led to a rapid loss of viability during the stationary phase of fermentation and that the cell death rate is strongly modulated by nitrogen availability and nature. Yeast survival was reduced in the presence of excess nitrogen in lipid-limited fermentations. The rapidly dying yeast cells in fermentations in high nitrogen and lipid-limited conditions displayed a lower storage of the carbohydrates trehalose and glycogen than observed in nitrogen-limited cells. We studied the cell stress response using HSP12 promoter-driven GFP expression as a marker, and found that lipid limitation triggered a weaker stress response than nitrogen limitation. We used a SCH9-deleted strain to assess the involvement of nitrogen signalling pathways in the triggering of cell death. Deletion of SCH9 increased yeast viability in the presence of excess nitrogen, indicating that a signalling pathway acting through Sch9p is involved in this nitrogen-triggered cell death. We also show that various nitrogen sources, but not histidine or proline, provoked cell death. Our various findings indicate that lipid limitation does not elicit a transcriptional programme that leads to a stress response protecting yeast cells and that nitrogen excess triggers cell death by modulating this stress response, but not through HSP12. These results reveal a possibly negative role of nitrogen in fermentation, with reported effects referring to ergosterol limitation conditions. These effects should be taken into account in the management of alcoholic fermentations.
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Varela C, Torrea D, Schmidt SA, Ancin-Azpilicueta C, Henschke PA. Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae. Food Chem 2012; 135:2863-71. [PMID: 22980883 DOI: 10.1016/j.foodchem.2012.06.127] [Citation(s) in RCA: 67] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2012] [Revised: 06/08/2012] [Accepted: 06/27/2012] [Indexed: 11/28/2022]
Abstract
Oxygen or lipids are required to complete stressful alcoholic fermentation. Lack of these nutrients can inhibit sugar uptake and growth, which leads to incomplete or 'stuck' fermentation. Oxygen or lipids supplementation not only restores yeast fermentative activity and also affects formation of yeast volatile metabolites. To clarify the effect of oxygen and lipid supplementation on the formation of flavour active metabolites during wine fermentation, we evaluated the addition of these two nutrients to chemically defined grape juice and filter clarified Chardonnay must. Lipid addition increased the concentration of esters, higher alcohols and volatile acids, whereas oxygen increased the concentration of higher alcohols and altered the proportion of acetate to ethyl esters and the proportion of branch-chain acids to medium-chain fatty acids. Combined addition of lipids and oxygen showed an additive effect on concentration of higher alcohols whereas oxygen suppressed the enhancing effect of lipids on formation of esters and volatile acids. Our results demonstrate the potential of lipid and oxygen supplementation for the manipulation of wine aroma in white wine fermentation.
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Affiliation(s)
- C Varela
- Australian Wine Research Institute, P.O. Box 197, Glen Osmond (Adelaide), SA 5064, Australia
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31
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Gibson BR. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00472.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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32
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Nogueira A, Quéré JML, Gestin P, Michel A, Wosiacki G, Drilleau JF. Slow Fermentation in French Cider Processing due to Partial Biomass Reduction. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00313.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Optimization of Agitation and Aeration for Very High Gravity Ethanol Fermentation from Sweet Sorghum Juice by Saccharomyces cerevisiae Using an Orthogonal Array Design. ENERGIES 2012. [DOI: 10.3390/en5030561] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations. Bioprocess Biosyst Eng 2012; 35:1167-78. [PMID: 22349928 DOI: 10.1007/s00449-012-0703-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2011] [Accepted: 02/06/2012] [Indexed: 10/28/2022]
Abstract
Discrete oxygen additions during oenological fermentations can have beneficial effects both on yeast performance and on the resulting wine quality. However, the amount and time of the additions must be carefully chosen to avoid detrimental effects. So far, most oxygen additions are carried out empirically, since the oxygen dynamics in the fermenting must are not completely understood. To efficiently manage oxygen dosage, we developed a mass balance model of the kinetics of oxygen dissolution and biological uptake during wine fermentation on a laboratory scale. Model calibration was carried out employing a novel dynamic desorption-absorption cycle based on two optical sensors able to generate enough experimental data for the precise determination of oxygen uptake and volumetric mass transfer coefficients. A useful system for estimating the oxygen solubility in defined medium and musts was also developed and incorporated into the mass balance model. Results indicated that several factors, such as the fermentation phase, wine composition, mixing and carbon dioxide concentration, must be considered when performing oxygen addition during oenological fermentations. The present model will help develop better oxygen addition policies in wine fermentations on an industrial scale.
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Vargas FA, Pizarro F, Pérez-Correa JR, Agosin E. Expanding a dynamic flux balance model of yeast fermentation to genome-scale. BMC SYSTEMS BIOLOGY 2011; 5:75. [PMID: 21595919 PMCID: PMC3118138 DOI: 10.1186/1752-0509-5-75] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2010] [Accepted: 05/19/2011] [Indexed: 12/03/2022]
Abstract
Background Yeast is considered to be a workhorse of the biotechnology industry for the production of many value-added chemicals, alcoholic beverages and biofuels. Optimization of the fermentation is a challenging task that greatly benefits from dynamic models able to accurately describe and predict the fermentation profile and resulting products under different genetic and environmental conditions. In this article, we developed and validated a genome-scale dynamic flux balance model, using experimentally determined kinetic constraints. Results Appropriate equations for maintenance, biomass composition, anaerobic metabolism and nutrient uptake are key to improve model performance, especially for predicting glycerol and ethanol synthesis. Prediction profiles of synthesis and consumption of the main metabolites involved in alcoholic fermentation closely agreed with experimental data obtained from numerous lab and industrial fermentations under different environmental conditions. Finally, fermentation simulations of genetically engineered yeasts closely reproduced previously reported experimental results regarding final concentrations of the main fermentation products such as ethanol and glycerol. Conclusion A useful tool to describe, understand and predict metabolite production in batch yeast cultures was developed. The resulting model, if used wisely, could help to search for new metabolic engineering strategies to manage ethanol content in batch fermentations.
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Affiliation(s)
- Felipe A Vargas
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Casilla, Correo, Santiago CHILE
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Liu CG, Lin YH, Bai FW. Development of redox potential-controlled schemes for very-high-gravity ethanol fermentation. J Biotechnol 2011; 153:42-7. [DOI: 10.1016/j.jbiotec.2011.03.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2010] [Revised: 02/26/2011] [Accepted: 03/05/2011] [Indexed: 10/18/2022]
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Rupčić J, Jurešić GČ. Influence of stressful fermentation conditions on neutral lipids of a Saccharomyces cerevisiae brewing strain. World J Microbiol Biotechnol 2010; 26:1331-6. [DOI: 10.1007/s11274-009-0297-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2009] [Accepted: 12/21/2009] [Indexed: 10/20/2022]
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Enhanced production of squalene in the thraustochytrid Aurantiochytrium mangrovei by medium optimization and treatment with terbinafine. World J Microbiol Biotechnol 2010; 26:1303-9. [PMID: 24026934 DOI: 10.1007/s11274-009-0301-2] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2009] [Accepted: 12/30/2009] [Indexed: 10/20/2022]
Abstract
Squalene is an effective chemopreventive agent in reducing the incident of coronary heart disease and cancer. It is also a strong antioxidant used extensively in the food and cosmetic industries. Microbial sources of squalene are being explored in recent years. The objective of this study is to increase the squalene content and yield in the thraustochytrid, Aurantiochytrium mangrovei FB3 through medium optimization and the treatment with terbinafine, an inhibitor of squalene monooxygenase in the sterol biosynthetic pathway. The highest biomass concentration of 21.2 g l(-1) was obtained at a glucose concentration of 60 g l(-1), while the highest specific growth rate of 0.077 h(-1) and the growth yield coefficient of 0.44 g g(-1) based on glucose were achieved at a lower glucose concentration (30 g l(-1)). The addition of terbinafine led to a slight inhibition of cell growth whereas an obvious increase in squalene content was observed at terbinafine concentrations of 10 and 100 mg l(-1), which corresponded to an increase of 36 and 40% in squalene content, respectively compared to the control. The addition of terbinafine was thus effective in inducing the accumulation of squalene in A. mangrovei. This study not only demonstrated the production potential of squalene by A. mangrovei, but also provided novel information on the accumulation effect of terbinafine on the biosynthesis of an essential intermediate involved in sterol metabolic pathway.
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Márquez T, Millán C, Souquet JM, Salmon JM. Effect of different yeast strains and their culture conditions on the prevention of wine model solution browning by yeast lees. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3771-3779. [PMID: 19326869 DOI: 10.1021/jf803839s] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The purpose of this work was to examine the possible involvement of yeast membrane components in the adsorption of browning compounds from oxidized white wine. For this purpose, different yeast strains and growth conditions (aerobiosis and anaerobiosis) were tested for their ability to prevent browning of two model solutions consisting of (+)-catechin/acetaldehyde and (+)-catechin/glyoxylic acid. The obtained results showed that the effects of yeast lees are different according to the type of the studied model solution and the growth conditions that affect both the quantity and the quality of membrane sterols of the yeasts. Moreover, in vitro experiments proved that yeast membrane sterols could be likely involved in the yeast's ability to adsorb polyphenolic compounds and mainly the colorless intermediate compounds of the browning reactions.
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40
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Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.11.005] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Deytieux C, Mussard L, Biron MJ, Salmon JM. Fine measurement of ergosterol requirements for growth of Saccharomyces cerevisiae during alcoholic fermentation. Appl Microbiol Biotechnol 2005; 68:266-71. [PMID: 15666147 DOI: 10.1007/s00253-004-1872-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2004] [Revised: 12/03/2004] [Accepted: 12/03/2004] [Indexed: 10/25/2022]
Abstract
Yeasts can incorporate a wide variety of exogenous sterols under strict anaerobiosis. Yeasts normally require oxygen for growth when exogenous sterols are limiting, as this favours the synthesis of lipids (sterols and unsaturated fatty acids). Although much is known about the oxygen requirements of yeasts during anaerobic growth, little is known about their exact sterol requirements in such conditions. We developed a method to determine the amount of ergosterol required for the growth of several yeast strains. We found that pre-cultured yeast strains all contained similar amounts of stored sterols, but exhibited different ergosterol assimilation efficiencies in enological conditions [as measured by the ergosterol concentration required to sustain half the number of generations attributed to ergosterol assimilation (P(50))]. P(50) was correlated with the intensity of sterol synthesis. Active dry yeasts (ADYs) contained less stored sterols than their pre-cultured counterparts and displayed very different ergosterol assimilation efficiencies. We showed that five different batches of the same industrial Saccharomyces cerevisiae ADY exhibited significantly different ergosterol requirements for growth. These differences were mainly attributed to differences in initial sterol reserves. The method described here can therefore be used to quantify indirectly the sterol synthesis abilities of yeast strains and to estimate the size of sterol reserves.
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Affiliation(s)
- Christelle Deytieux
- Equipe Microbiologie et de Technologie des Fermentations, UMR 1083 Sciences pour l'Oenologie, Institut National de la Recherche Agronomique, 34060 Montpellier Cedex 1, France
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Fornairon-Bonnefond C, Salmon JM. Impact of oxygen consumption by yeast lees on the autolysis phenomenon during simulation of wine aging on lees. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2003; 51:2584-2590. [PMID: 12696941 DOI: 10.1021/jf0259819] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Potential oxygen consumption by lees, more precisely by nonviable yeasts, during wine aging was recently described. Additionally, yeast autolysis is described as the main mechanism of degradation of lees during wine aging. Thus, to understand the effect of oxygen consumption by yeast lees during wine aging, an accelerated wine aging methodology was tested. Wine aging in the presence of yeast lees was studied both in the presence and in the absence of oxygen. Different markers of yeast autolysis were followed to find a relationship between oxygen consumption by yeast lees and changes in the final wine composition after aging. No differences for compounds tested were found in the wine and in the lees except among sterol compounds in lees: in the presence of oxygen, the concentration of ergosterol in lees was significantly lower than that in the absence of oxygen. It was hypothesized that ergosterol could be oxidized under the influence of oxygen, but none of the known products of ergosterol oxidation were recovered in the corresponding yeast lees. In addition, the decrease of ergosterol content in yeast lees cannot account for the total amount of oxygen consumed by yeast lees during such wine aging.
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Affiliation(s)
- Caroline Fornairon-Bonnefond
- Unité Mixte de Recherches, Sciences pour l'Oenologie, INRA-ENSAM-UMI, 2 place Viala, F-34060 Montpellier Cedex 1, France
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Rosenfeld E, Beauvoit B, Blondin B, Salmon JM. Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics. Appl Environ Microbiol 2003; 69:113-21. [PMID: 12513985 PMCID: PMC152411 DOI: 10.1128/aem.69.1.113-121.2003] [Citation(s) in RCA: 76] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The anaerobic growth of the yeast Saccharomyces cerevisiae normally requires the addition of molecular oxygen, which is used to synthesize sterols and unsaturated fatty acids (UFAs). A single oxygen pulse can stimulate enological fermentation, but the biochemical pathways involved in this phenomenon remain to be elucidated. We showed that the addition of oxygen (0.3 to 1.5 mg/g [dry mass] of yeast) to a lipid-depleted medium mainly resulted in the synthesis of the sterols and UFAs required for cell growth. However, the addition of oxygen during the stationary phase in a medium containing excess ergosterol and oleic acid increased the specific fermentation rate, increased cell viability, and shortened the fermentation period. Neither the respiratory chain nor de novo protein synthesis was required for these medium- and long-term effects. As de novo lipid synthesis may be involved in ethanol tolerance, we studied the effect of oxygen addition on sterol and UFA auxotrophs (erg1 and ole1 mutants, respectively). Both mutants exhibited normal anaerobic fermentation kinetics. However, only the ole1 mutant strain responded to the oxygen pulse during the stationary phase, suggesting that de novo sterol synthesis is required for the oxygen-induced increase of the specific fermentation rate. In conclusion, the sterol pathway appears to contribute significantly to the oxygen consumption capacities of cells under anaerobic conditions. Nevertheless, we demonstrated the existence of alternative oxygen consumption pathways that are neither linked to the respiratory chain nor linked to heme, sterol, or UFA synthesis. These pathways dissipate the oxygen added during the stationary phase, without affecting the fermentation kinetics.
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Affiliation(s)
- Eric Rosenfeld
- Laboratoire de Microbiologie et de Technologie des Fermentations, Unité Mixte de Recherches Sciences pour l'oenologie, Institut National de la Recherche Agronomique, F-34060 Montpellier Cedex 1, France
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Rosenfeld E, Beauvoit B, Rigoulet M, Salmon JM. Non-respiratory oxygen consumption pathways in anaerobically-grown Saccharomyces cerevisiae: evidence and partial characterization. Yeast 2002; 19:1299-321. [PMID: 12402241 DOI: 10.1002/yea.918] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
Despite the absence of an alternative mitochondrial ubiquinol oxidase, Saccharomyces cerevisiae consumes oxygen in an antimycin A- and cyanide-resistant manner. Cyanide-resistant respiration is typically used when the classical respiratory chain is impaired or absent (i.e in anaerobically-grown cells shifted to normoxia or in respiratory-deficient cells). We characterized the non-respiratory oxygen consumption pathways operating during anoxic-normoxic transitions in glucose-repressed resting cells. High-resolution oxygraphy confirmed that the cellular non-respiratory oxygen consumption pathway is sensitive to high concentrations of cyanide, azide, SHAM and TTFA, and revealed several new characteristics. First, the use of sterol biosynthesis inhibitors showed that this pathway makes a considerable contribution (about 25%) to both endogenous and glucose-dependent oxygen consumption. Anaerobically-grown glucose-repressed cells exhibited high apparent oxygen affinities (K(m) for oxygen = 0.5-1 micro M), even in mutants deficient in respiration or sterol synthesis. Exogeneously added glucose and endogenous stored carbohydrates were the only substrates that were efficient for cellular oxygen consumption (apparent K(m) for exogenous glucose = 2-3 mM). On the other hand, fluorimetric measurements of the cellular NAD(P)H pool showed that the cellular oxygen consumption (sterol biosynthesis and unknown pathways) was dependent more on the intracellular level of NADPH than of NADH. High oxygen affinity NADPH-dependent oxygen consumption systems were thought to be mainly localized in microsomal membranes, and several data indicated a significant contribution made by uncoupled p450 systems, together with still uncharacterized systems. Such activities are associated in vitro with a massive production of O(2) (.-) and, to a lower extent, H(2)O(2) and a likely concomitant production of H(2)O.
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Affiliation(s)
- Eric Rosenfeld
- Laboratoire de Microbiologie et de Technologie des Fermentations, Unité Mixte de Recherches 'Sciences pour l'OEnologie', Institut National de la Recherche Agronomique, 2 Place Viala, 34060 Montpellier Cedex 1, France
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Current awareness on yeast. Yeast 2002; 19:995-1002. [PMID: 12125056 DOI: 10.1002/yea.827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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