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Ribeiro RA, Bourbon-Melo N, Sá-Correia I. The cell wall and the response and tolerance to stresses of biotechnological relevance in yeasts. Front Microbiol 2022; 13:953479. [PMID: 35966694 PMCID: PMC9366716 DOI: 10.3389/fmicb.2022.953479] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Accepted: 07/11/2022] [Indexed: 01/18/2023] Open
Abstract
In industrial settings and processes, yeasts may face multiple adverse environmental conditions. These include exposure to non-optimal temperatures or pH, osmotic stress, and deleterious concentrations of diverse inhibitory compounds. These toxic chemicals may result from the desired accumulation of added-value bio-products, yeast metabolism, or be present or derive from the pre-treatment of feedstocks, as in lignocellulosic biomass hydrolysates. Adaptation and tolerance to industrially relevant stress factors involve highly complex and coordinated molecular mechanisms occurring in the yeast cell with repercussions on the performance and economy of bioprocesses, or on the microbiological stability and conservation of foods, beverages, and other goods. To sense, survive, and adapt to different stresses, yeasts rely on a network of signaling pathways to modulate the global transcriptional response and elicit coordinated changes in the cell. These pathways cooperate and tightly regulate the composition, organization and biophysical properties of the cell wall. The intricacy of the underlying regulatory networks reflects the major role of the cell wall as the first line of defense against a wide range of environmental stresses. However, the involvement of cell wall in the adaptation and tolerance of yeasts to multiple stresses of biotechnological relevance has not received the deserved attention. This article provides an overview of the molecular mechanisms involved in fine-tuning cell wall physicochemical properties during the stress response of Saccharomyces cerevisiae and their implication in stress tolerance. The available information for non-conventional yeast species is also included. These non-Saccharomyces species have recently been on the focus of very active research to better explore or control their biotechnological potential envisaging the transition to a sustainable circular bioeconomy.
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Affiliation(s)
- Ricardo A. Ribeiro
- Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
- Associate Laboratory i4HB—Institute for Health and Bioeconomy at Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Nuno Bourbon-Melo
- Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
| | - Isabel Sá-Correia
- Institute for Bioengineering and Biosciences, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
- Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
- Associate Laboratory i4HB—Institute for Health and Bioeconomy at Instituto Superior Técnico, Universidade de Lisboa, Lisbon, Portugal
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The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP). APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The increasing popularity of active dry yeast arises from its properties, such as ease of storage, and simplicity of preparation and dosing. Herein, we elaborate on the effect of plasma-treated water (PTW) under air atmosphere (PTWAir) and nitrogen (PTWN) on the improvement of the reserve polysaccharide glycogen level and other quality parameters of S. cerevisiae brewing dry yeast in comparison with the non plasma-treated water (CW). For this purpose, strains of top-fermenting (S. cerevisiae T58 (poor quality), S33 (poor quality)) and bottom-fermenting (S. pastorianus W30/70 (poor quality)) yeast stored one year after opening and S. cerevisiae US-05 (fresh strain) were selected to examine the influence of PTWs toward the quality parameters of yeast biomass after the rehydration and fermentation process. The obtained results showed that in the case of poor quality yeast strains, PTWAir increased glycogen content after the rehydration and fermentation process, which was a favorable trend. A similar increase was observed for the trehalose content. Results showed that PTWN significantly reduced the number of yeast cells in ale strains and the viability of all analyzed samples. The lowest viability was observed in Sc S33 strain for PTWAir (41.99%), PTWN (18.6%) and CW (22.86%). PTWAir did not contribute to reducing the analyzed parameter; in particular, the results of Sc T58 yeast strain’s viability are shown: PTWAir (58.83%), PTWN (32.28%) and CW (43.56%). The obtained results suggest that rehydration by PTWN of dry yeast with a weakened condition is not recommended for both qualitative and cost-related reasons, while PTWAir significantly contributed to the improvement of some yeast parameters after rehydration and fermentation (higher glycogen and trehalose content).
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Coradini ALV, da Silveira Bezerra de Mello F, Furlan M, Maneira C, Carazzolle MF, Pereira GAG, Teixeira GS. QTL mapping of a Brazilian bioethanol strain links the cell wall protein-encoding gene GAS1 to low pH tolerance in S. cerevisiae. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:239. [PMID: 34915919 PMCID: PMC8675505 DOI: 10.1186/s13068-021-02079-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Accepted: 11/17/2021] [Indexed: 06/14/2023]
Abstract
BACKGROUND Saccharomyces cerevisiae is largely applied in many biotechnological processes, from traditional food and beverage industries to modern biofuel and biochemicals factories. During the fermentation process, yeast cells are usually challenged in different harsh conditions, which often impact productivity. Regarding bioethanol production, cell exposure to acidic environments is related to productivity loss on both first- and second-generation ethanol. In this scenario, indigenous strains traditionally used in fermentation stand out as a source of complex genetic architecture, mainly due to their highly robust background-including low pH tolerance. RESULTS In this work, we pioneer the use of QTL mapping to uncover the genetic basis that confers to the industrial strain Pedra-2 (PE-2) acidic tolerance during growth at low pH. First, we developed a fluorescence-based high-throughput approach to collect a large number of haploid cells using flow cytometry. Then, we were able to apply a bulk segregant analysis to solve the genetic basis of low pH resistance in PE-2, which uncovered a region in chromosome X as the major QTL associated with the evaluated phenotype. A reciprocal hemizygosity analysis revealed the allele GAS1, encoding a β-1,3-glucanosyltransferase, as the casual variant in this region. The GAS1 sequence alignment of distinct S. cerevisiae strains pointed out a non-synonymous mutation (A631G) prevalence in wild-type isolates, which is absent in laboratory strains. We further showcase that GAS1 allele swap between PE-2 and a low pH-susceptible strain can improve cell viability on the latter of up to 12% after a sulfuric acid wash process. CONCLUSION This work revealed GAS1 as one of the main causative genes associated with tolerance to growth at low pH in PE-2. We also showcase how GAS1PE-2 can improve acid resistance of a susceptible strain, suggesting that these findings can be a powerful foundation for the development of more robust and acid-tolerant strains. Our results collectively show the importance of tailored industrial isolated strains in discovering the genetic architecture of relevant traits and its implications over productivity.
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Affiliation(s)
- Alessandro L V Coradini
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil
- Molecular and Computational Biology Section, Department of Biological Sciences, University of Southern California, Los Angeles, CA, 90089-2910, USA
| | - Fellipe da Silveira Bezerra de Mello
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil
| | - Monique Furlan
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil
| | - Carla Maneira
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil
| | - Marcelo F Carazzolle
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil
| | - Gonçalo Amarante Guimaraes Pereira
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil.
| | - Gleidson Silva Teixeira
- Department of Genetics, Evolution, Microbiology, and Immunology, Institute of Biology, University of Campinas, Rua Monteiro Lobato 255, Campinas, 13083-862, Brazil
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Saini P, Beniwal A, Kokkiligadda A, Vij S. Response and tolerance of yeast to changing environmental stress during ethanol fermentation. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.07.001] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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5
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Kobayashi N, Sato M, Fukuhara S, Yokoi S, Kurihara T, Watari J, Yokoi T, Ohta M, Kaku Y, Saito T. Application of Shotgun DNA Microarray Technology to Gene Expression Analysis in Lager Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-0319-02] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naoyuki Kobayashi
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
| | - Masahide Sato
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
| | - Syunsuke Fukuhara
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
| | - Shigehisa Yokoi
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
| | - Toshio Kurihara
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
| | - Junji Watari
- Frontier Laboratories of Value Creation, Sapporo Breweries Ltd., Shizuoka, Japan
| | | | | | - Yoshiko Kaku
- Life Science Group, Hitachi, Ltd., Kawagoe, Japan
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Cameron-Clarke A, Hulse GA, Clifton L, Cantrell IC. The Use of Adenylate Kinase Measurement to Determine Causes of Lysis in Lager Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - G. A. Hulse
- South African Breweries, Beer Division, Sandton, South Africa
| | - L. Clifton
- South African Breweries, Beer Division, Sandton, South Africa
| | - I. C. Cantrell
- South African Breweries, Beer Division, Sandton, South Africa
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7
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Ko E, Kim M, Park Y, Ahn YJ. Heterologous Expression of the Carrot Hsp17.7 gene Increased Growth, Cell Viability, and Protein Solubility in Transformed Yeast (Saccharomyces cerevisiae) under Heat, Cold, Acid, and Osmotic Stress Conditions. Curr Microbiol 2017; 74:952-960. [PMID: 28573339 DOI: 10.1007/s00284-017-1269-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2017] [Accepted: 05/23/2017] [Indexed: 10/19/2022]
Abstract
In industrial fermentation of yeast (Saccharomyces cerevisiae), culture conditions are often modified from the optimal growth conditions of the cells to maintain large-scale cultures and/or to increase recombinant protein production. However, altered growth conditions can be stressful to yeast cells resulting in reduced cell growth and viability. In this study, a small heat shock protein gene from carrot (Daucus carota L.), Hsp17.7, was inserted into the yeast genome via homologous recombination to increase tolerance to stress conditions that can occur during industrial culture. A DNA construct, Translational elongation factor gene promoter-carrot Hsp17.7 gene-Phosphoribosyl-anthranilate isomerase gene (an auxotrophic marker), was generated by a series of PCRs and introduced into the chromosome IV of the yeast genome. Immunoblot analysis showed that carrot Hsp17.7 accumulated in the transformed yeast cell lines. Growth rates and cell viability of these cell lines were higher than control cell lines under heat, cold, acid, and hyperosmotic stress conditions. Soluble protein levels were higher in the transgenic cell lines than control cell lines under heat and cold conditions, suggesting the molecular chaperone function of the recombinant Hsp17.7. This study showed that a recombinant DNA construct containing a HSP gene from carrot was successfully expressed in yeast by homologous recombination and increased tolerances to abiotic stress conditions.
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Affiliation(s)
- Eunhye Ko
- Department of Biotechnology, College of Engineering for Future Convergence, Sangmyung University, 20 Hongjimun 2-gil, Jongno-gu, Seoul, 03016, South Korea
| | - Minhye Kim
- Department of Biotechnology, College of Engineering for Future Convergence, Sangmyung University, 20 Hongjimun 2-gil, Jongno-gu, Seoul, 03016, South Korea
| | - Yunho Park
- Department of Biotechnology, College of Engineering for Future Convergence, Sangmyung University, 20 Hongjimun 2-gil, Jongno-gu, Seoul, 03016, South Korea
| | - Yeh-Jin Ahn
- Department of Biotechnology, College of Engineering for Future Convergence, Sangmyung University, 20 Hongjimun 2-gil, Jongno-gu, Seoul, 03016, South Korea.
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8
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Deregowska A, Adamczyk J, Kwiatkowska A, Gurgul A, Skoneczny M, Skoneczna A, Szmatola T, Jasielczuk I, Magda M, Rawska E, Pabian S, Panek A, Kaplan J, Lewinska A, Wnuk M. Shifts in rDNA levels act as a genome buffer promoting chromosome homeostasis. Cell Cycle 2016; 14:3475-87. [PMID: 26566866 DOI: 10.1080/15384101.2015.1093705] [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] [Indexed: 10/22/2022] Open
Abstract
The nucleolus is considered to be a stress sensor and rDNA-based regulation of cellular senescence and longevity has been proposed. However, the role of rDNA in the maintenance of genome integrity has not been investigated in detail. Using genomically diverse industrial yeasts as a model and array-based comparative genomic hybridization (aCGH), we show that chromosome level may be balanced during passages and as a response to alcohol stress that may be associated with changes in rDNA pools. Generation- and ethanol-mediated changes in genes responsible for protein and DNA/RNA metabolism were revealed using next-generation sequencing. Links between redox homeostasis, DNA stability, and telomere and nucleolus states were also established. These results suggest that yeast genome is dynamic and chromosome homeostasis may be controlled by rDNA.
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Affiliation(s)
- Anna Deregowska
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | - Jagoda Adamczyk
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | | | - Artur Gurgul
- b Department of Genomics and Molecular Biology of Animals ; Laboratory of Genomics; National Research Institute of Animal Production ; Cracow , Poland
| | - Marek Skoneczny
- c Department of Genetics ; Institute of Biochemistry and Biophysics; Polish Academy of Sciences ; Warsaw , Poland
| | - Adrianna Skoneczna
- d Laboratory of Mutagenesis and DNA Repair; Institute of Biochemistry and Biophysics; Polish Academy of Sciences ; Warsaw , Poland
| | - Tomasz Szmatola
- b Department of Genomics and Molecular Biology of Animals ; Laboratory of Genomics; National Research Institute of Animal Production ; Cracow , Poland
| | - Igor Jasielczuk
- b Department of Genomics and Molecular Biology of Animals ; Laboratory of Genomics; National Research Institute of Animal Production ; Cracow , Poland
| | - Michal Magda
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | - Ewa Rawska
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | - Sylwia Pabian
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | - Anita Panek
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | - Jakub Kaplan
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
| | - Anna Lewinska
- e Department of Biochemistry and Cell Biology ; University of Rzeszow; Rzeszow , Poland
| | - Maciej Wnuk
- a Department of Genetics ; University of Rzeszow ; Rzeszow , Poland
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9
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Zea L, Serratosa MP, Mérida J, Moyano L. Acetaldehyde as Key Compound for the Authenticity of Sherry Wines: A Study Covering 5 Decades. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12159] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Luis Zea
- Dept. of Agricultural Chemistry; Univ. of Córdoba; Campus de Rabanales, Edificio Marie Curie 14014 Córdoba Spain
| | - María P. Serratosa
- Dept. of Agricultural Chemistry; Univ. of Córdoba; Campus de Rabanales, Edificio Marie Curie 14014 Córdoba Spain
| | - Julieta Mérida
- Dept. of Agricultural Chemistry; Univ. of Córdoba; Campus de Rabanales, Edificio Marie Curie 14014 Córdoba Spain
| | - Lourdes Moyano
- Dept. of Agricultural Chemistry; Univ. of Córdoba; Campus de Rabanales, Edificio Marie Curie 14014 Córdoba Spain
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Abstract
Alcoholic fermentations have accompanied human civilizations throughout our history. Lager yeasts have a several-century-long tradition of providing fresh beer with clean taste. The yeast strains used for lager beer fermentation have long been recognized as hybrids between two Saccharomyces species. We summarize the initial findings on this hybrid nature, the genomics/transcriptomics of lager yeasts, and established targets of strain improvements. Next-generation sequencing has provided fast access to yeast genomes. Its use in population genomics has uncovered many more hybridization events within Saccharomyces species, so that lager yeast hybrids are no longer the exception from the rule. These findings have led us to propose network evolution within Saccharomyces species. This "web of life" recognizes the ability of closely related species to exchange DNA and thus drain from a combined gene pool rather than be limited to a gene pool restricted by speciation. Within the domesticated lager yeasts, two groups, the Saaz and Frohberg groups, can be distinguished based on fermentation characteristics. Recent evidence suggests that these groups share an evolutionary history. We thus propose to refer to the Saaz group as Saccharomyces carlsbergensis and to the Frohberg group as Saccharomyces pastorianus based on their distinct genomes. New insight into the hybrid nature of lager yeast will provide novel directions for future strain improvement.
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11
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The Production of Bioethanol from Cashew Apple Juice by Batch Fermentation Using Saccharomyces cerevisiae Y2084 and Vin13. ACTA ACUST UNITED AC 2013. [DOI: 10.1155/2013/107851] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Bioethanol as a fossil fuel additive to decrease environmental pollution and reduce the stress of the decline in crude oil availability is becoming increasingly popular. This study aimed to evaluate the concentration of bioethanol obtainable from fermenting cashew apple juice by the microorganism Saccharomyces cerevisiae Y2084 and Vin13. The fermentation conditions were as follows: initial sugar = 100 g/L, pH = 4.50, agitation = 150 rpm, temperatures = 30°C (Y2084) and 20°C (Vin13), oxygen saturation = 0% or 50%, and yeast inoculum concentration = ~8.00 Log CFU/mL. The maximum ethanol concentration achieved by Y2084 was 65.00 g/L. At 50% oxygen the fermentation time was 5 days, whilst at 0% oxygen the fermentation time was 11 days for Y2084. The maximum ethanol concentration achieved by Vin13 was 68.00 g/L. This concentration was obtained at 50% oxygen, and the fermentation time was 2 days. At 0% oxygen, Vin13 produced 31.00 g/L of ethanol within 2 days. Both yeast strains produced a higher glycerol concentration at 0% oxygen. Yeast viability counts showed a decrease at 0% oxygen and an increase at 50% oxygen of both yeast stains. Other analyses included measurement of carbon dioxide and oxygen gases, process monitoring of the fermentation conditions, and total organic carbon. Gas analysis showed that carbon dioxide increased in conjunction with ethanol production and oxygen decreased. Process monitoring depicted changes and stability of fermentation parameters during the process. Total organic carbon analysis revealed that aerobic fermentation (50% oxygen) was a more efficient process as a higher carbon recovery (95%) was achieved.
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12
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Ekberg J, Rautio J, Mattinen L, Vidgren V, Londesborough J, Gibson BR. Adaptive evolution of the lager brewing yeastSaccharomyces pastorianusfor improved growth under hyperosmotic conditions and its influence on fermentation performance. FEMS Yeast Res 2013; 13:335-49. [DOI: 10.1111/1567-1364.12038] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Revised: 02/08/2013] [Accepted: 02/08/2013] [Indexed: 11/26/2022] Open
Affiliation(s)
| | | | | | - Virve Vidgren
- VTT Technical Research Centre of Finland; Espoo; Finland
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13
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Chen Q, Fang Y, Zhao H, Zhang G, Jin Y. Transcriptional analysis of Saccharomyces cerevisiae during high-temperature fermentation. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0606-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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14
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Reis VCB, Nicola AM, de Souza Oliveira Neto O, Batista VDF, de Moraes LMP, Torres FAG. Genetic characterization and construction of an auxotrophic strain of Saccharomyces cerevisiae JP1, a Brazilian industrial yeast strain for bioethanol production. J Ind Microbiol Biotechnol 2012; 39:1673-83. [PMID: 22892884 DOI: 10.1007/s10295-012-1170-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2012] [Accepted: 07/10/2012] [Indexed: 02/08/2023]
Abstract
Used for millennia to produce beverages and food, Saccharomyces cerevisiae also became a workhorse in the production of biofuels, most notably bioethanol. Yeast strains have acquired distinct characteristics that are the result of evolutionary adaptation to the stresses of industrial ethanol production. JP1 is a dominant industrial S. cerevisiae strain isolated from a sugarcane mill and is becoming increasingly popular for bioethanol production in Brazil. In this work, we carried out the genetic characterization of this strain and developed a set of tools to permit its genetic manipulation. Using flow cytometry, mating type, and sporulation analysis, we verified that JP1 is diploid and homothallic. Vectors with dominant selective markers for G418, hygromycin B, zeocin, and ρ-fluoro-DL-phenylalanine were used to successfully transform JP1 cells. Also, an auxotrophic ura3 mutant strain of JP1 was created by gene disruption using integration cassettes with dominant markers flanked by loxP sites. Marker excision was accomplished by the Cre/loxP system. The resulting auxotrophic strain was successfully transformed with an episomal vector that allowed green fluorescent protein expression.
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Affiliation(s)
- Viviane Castelo Branco Reis
- Centro de Biotecnologia Molecular, Instituto de Ciências Biológicas, Universidade de Brasília, Brasília, DF 70910-900, Brazil
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15
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Adaptive stress response to menadione-induced oxidative stress in Saccharomyces cerevisiae KNU5377. J Microbiol 2011; 49:816-23. [PMID: 22068500 DOI: 10.1007/s12275-011-1154-6] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Accepted: 05/17/2011] [Indexed: 12/22/2022]
Abstract
The molecular mechanisms involved in the ability of yeast cells to adapt and respond to oxidative stress are of great interest to the pharmaceutical, medical, food, and fermentation industries. In this study, we investigated the time-dependent, cellular redox homeostasis ability to adapt to menadione-induced oxidative stress, using biochemical and proteomic approaches in Saccharomyces cerevisiae KNU5377. Time-dependent cell viability was inversely proportional to endogenous amounts of ROS measured by a fluorescence assay with 2',7'-dichlorofluorescin diacetate (DCFHDA), and was hypersensitive when cells were exposed to the compound for 60 min. Morphological changes, protein oxidation and lipid peroxidation were also observed. To overcome the unfavorable conditions due to the presence of menadione, yeast cells activated a variety of cell rescue proteins including antioxidant enzymes, molecular chaperones, energy-generating metabolic enzymes, and antioxidant molecules such as trehalose. Thus, these results show that menadione causes ROS generation and high accumulation of cellular ROS levels, which affects cell viability and cell morphology and there is a correlation between resistance to menadione and the high induction of cell rescue proteins after cells enter into this physiological state, which provides a clue about the complex and dynamic stress response in yeast cells.
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17
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Enhancement of the initial rate of ethanol fermentation due to dysfunction of yeast stress response components Msn2p and/or Msn4p. Appl Environ Microbiol 2010; 77:934-41. [PMID: 21131516 DOI: 10.1128/aem.01869-10] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Sake yeasts (strains of Saccharomyces cerevisiae) produce high concentrations of ethanol in sake fermentation. To investigate the molecular mechanisms underlying this brewing property, we compared gene expression of sake and laboratory yeasts in sake mash. DNA microarray and reporter gene analyses revealed defects of sake yeasts in environmental stress responses mediated by transcription factors Msn2p and/or Msn4p (Msn2/4p) and stress response elements (STRE). Furthermore, we found that dysfunction of MSN2 and/or MSN4 contributes to the higher initial rate of ethanol fermentation in both sake and laboratory yeasts. These results provide novel insights into yeast stress responses as major impediments of effective ethanol fermentation.
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Teixeira MC, Raposo LR, Palma M, Sá-Correia I. Identification of genes required for maximal tolerance to high-glucose concentrations, as those present in industrial alcoholic fermentation media, through a chemogenomics approach. OMICS-A JOURNAL OF INTEGRATIVE BIOLOGY 2010; 14:201-10. [PMID: 20210661 DOI: 10.1089/omi.2009.0149] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Chemogenomics, the study of genomic responses to chemical compounds, has the potential to elucidate the basis of cellular resistance to those chemicals. This knowledge can be applied to improve the performance of strains of industrial interest. In this study, a collection of approximately 5,000 haploid single deletion mutants of Saccharomyces cerevisiae in which each nonessential yeast gene was individually deleted, was screened for strains with increased susceptibility toward stress induced by high-glucose concentration (30% w/v), one of the main stresses occurring during industrial alcoholic fermentation processes aiming the production of alcoholic beverages or bio-ethanol. Forty-four determinants of resistance to high-glucose stress were identified. The most significant Gene Ontology (GO) terms enriched in this dataset are vacuolar organization, late endosome to vacuole transport, and regulation of transcription. Clustering the identified resistance determinants by their known physical and genetic interactions further highlighted the importance of nutrient metabolism control in this context. A concentration of 30% (w/v) of glucose was found to perturb vacuolar function, by reducing cell ability to maintain the physiological acidification of the vacuolar lumen. This stress also affects the active rate of proton efflux through the plasma membrane. Based on results of published studies, the present work revealed shared determinants of yeast resistance to high-glucose and ethanol stresses, including genes involved in vacuolar function, cell wall biogenesis (ANP1), and in the transcriptional control of nutrient metabolism (GCN4 and GCR1), with possible impact on the design of more robust strains to be used in industrial alcoholic fermentation processes.
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Affiliation(s)
- Miguel C Teixeira
- IBB-Institute for Biotechnology and BioEngineering, Centro de Engenharia Biológica e Química, Instituto Superior Técnico, Lisboa, Portugal
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De Melo H, Bonini B, Thevelein J, Simões D, Morais M. Physiological and molecular analysis of the stress response of
Saccharomyces cerevisiae
imposed by strong inorganic acid with implication to industrial fermentations. J Appl Microbiol 2010; 109:116-27. [PMID: 20002866 DOI: 10.1111/j.1365-2672.2009.04633.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- H.F. De Melo
- Department of Genetics, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - B.M. Bonini
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Katholieke Universiteit Leuven, Leuven, Belgium
- Department of Molecular Microbiology, VIB, Leuven‐Heverlee, Flanders, Belgium
| | - J. Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Katholieke Universiteit Leuven, Leuven, Belgium
- Department of Molecular Microbiology, VIB, Leuven‐Heverlee, Flanders, Belgium
| | - D.A. Simões
- Department of Biochemistry, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - M.A. Morais
- Department of Genetics, Federal University of Pernambuco, Recife, Pernambuco, Brazil
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20
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Abstract
Yeasts used in the production of lagers belong to the genus Saccharomyces pastorianus. Species within this genus arose from a natural hybridization event between two yeast species that appear to be closely related to Saccharomyces cerevisiae and Saccharomyces bayanus. The resultant hybrids contain complex allopolyploid genomes and retain genetic characteristics of both parental species. Recent genome analysis using both whole genome sequencing and competitive genomic hybridization techniques has revealed the underlying composition of lager yeasts genomes. There appear to be at least 36 unique chromosomes, many of which are lager specific, resulting from recombination events between the homeologous parental chromosomes. The recombination events are limited to a defined set of genetic loci, which are highly conserved within strains of lager yeasts. In addition to the hybrid chromosomes, several non-reciprocal chromosomal translocations and inversions are also observed. Remarkably, in response to exposure to environmental stresses such as high temperatures and high osmotic pressure, the genomes appear to be highly dynamic and undergo recombination events at defined loci and alterations in the telomeric regions. The ability of environmental stress to alter the structure and composition of the genomes of lager yeasts may point to mechanisms of adaptive evolution in these species.
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Affiliation(s)
- Ursula Bond
- School of Genetics and Microbiology, Trinity College Dublin, Dublin 2, Ireland
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22
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Verbelen PJ, Dekoninck TML, Saerens SMG, Van Mulders SE, Thevelein JM, Delvaux FR. Impact of pitching rate on yeast fermentation performance and beer flavour. Appl Microbiol Biotechnol 2009; 82:155-67. [DOI: 10.1007/s00253-008-1779-5] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2008] [Revised: 10/28/2008] [Accepted: 10/29/2008] [Indexed: 10/21/2022]
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23
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Gibson BR, Lawrence SJ, Boulton CA, Box WG, Graham NS, Linforth RS, Smart KA. The oxidative stress response of a lager brewing yeast strain during industrial propagation and fermentation. FEMS Yeast Res 2008; 8:574-85. [DOI: 10.1111/j.1567-1364.2008.00371.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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James TC, Usher J, Campbell S, Bond U. Lager yeasts possess dynamic genomes that undergo rearrangements and gene amplification in response to stress. Curr Genet 2008; 53:139-52. [PMID: 18183398 DOI: 10.1007/s00294-007-0172-8] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2007] [Revised: 12/10/2007] [Accepted: 12/10/2007] [Indexed: 11/29/2022]
Abstract
A long-term goal of the brewing industry is to identify yeast strains with increased tolerance to the stresses experienced during the brewing process. We have characterised the genomes of a number of stress-tolerant mutants, derived from the lager yeast strain CMBS-33, that were selected for tolerance to high temperatures and to growth in high specific gravity wort. Our results indicate that the heat-tolerant strains have undergone a number of gross chromosomal rearrangements when compared to the parental strain. To determine if such rearrangements can spontaneously arise in response to exposure to stress conditions experienced during the brewing process, we examined the chromosome integrity of both the stress-tolerant strains and their parent during a single round of fermentation under a variety of environmental stresses. Our results show that the lager yeast genome shows tremendous plasticity during fermentation, especially when fermentations are carried out in high specific gravity wort and at higher than normal temperatures. Many localised regions of gene amplification were observed especially at the telomeres and at the rRNA gene locus on chromosome XII, and general chromosomal instability was evident. However, gross chromosomal rearrangements were not detected, indicating that continued selection in the stress conditions are required to obtain clonal isolates with stable rearrangements. Taken together, the data suggest that lager yeasts display a high degree of genomic plasticity and undergo genomic changes in response to environmental stress.
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Affiliation(s)
- Tharappel C James
- The School of Genetics and Microbiology, Trinity College, College Green, Dublin 2, Ireland
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25
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Rautio JJ, Huuskonen A, Vuokko H, Vidgren V, Londesborough J. Monitoring yeast physiology during very high gravity wort fermentations by frequent analysis of gene expression. Yeast 2007; 24:741-60. [PMID: 17605133 DOI: 10.1002/yea.1510] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Brewer's yeast experiences constantly changing environmental conditions during wort fermentation. Cells can rapidly adapt to changing surroundings by transcriptional regulation. Changes in genomic expression can indicate the physiological condition of yeast in the brewing process. We monitored, using the transcript analysis with aid of affinity capture (TRAC) method, the expression of some 70 selected genes relevant to wort fermentation at high frequency through 9-10 day fermentations of very high gravity wort (25 degrees P) by an industrial lager strain. Rapid changes in expression occurred during the first hours of fermentations for several genes, e.g. genes involved in maltose metabolism, glycolysis and ergosterol synthesis were strongly upregulated 2-6 h after pitching. By the time yeast growth had stopped (72 h) and total sugars had dropped by about 50%, most selected genes had passed their highest expression levels and total mRNA was less than half the levels during growth. There was an unexpected upregulation of some genes of oxygen-requiring pathways during the final fermentation stages. For five genes, expression of both the Saccharomyces cerevisiae and S. bayanus components of the hybrid lager strain were determined. Expression profiles were either markedly different (ADH1, ERG3) or very similar (MALx1, ILV5, ATF1) between these two components. By frequent analysis of a chosen set of genes, TRAC provided a detailed and dynamic picture of the physiological state of the fermenting yeast. This approach offers a possible way to monitor and optimize the performance of yeast in a complex process environment.
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Affiliation(s)
- Jari J Rautio
- VTT Technical Research Centre of Finland, PO Box 1000, FIN-02044 VTT, Finland.
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26
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Smart KA. Brewing yeast genomes and genome-wide expression and proteome profiling during fermentation. Yeast 2007; 24:993-1013. [PMID: 17879324 DOI: 10.1002/yea.1553] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022] Open
Abstract
The genome structure, ancestry and instability of the brewing yeast strains have received considerable attention. The hybrid nature of brewing lager yeast strains provides adaptive potential but yields genome instability which can adversely affect fermentation performance. The requirement to differentiate between production strains and assess master cultures for genomic instability has led to significant adoption of specialized molecular tool kits by the industry. Furthermore, the development of genome-wide transcriptional and protein expression technologies has generated significant interest from brewers. The opportunity presented to explore, and the concurrent requirement to understand both, the constraints and potential of their strains to generate existing and new products during fermentation is discussed.
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Affiliation(s)
- Katherine A Smart
- Division of Food Sciences, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough LE12 5RD, UK.
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27
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Blieck L, Toye G, Dumortier F, Verstrepen KJ, Delvaux FR, Thevelein JM, Van Dijck P. Isolation and characterization of brewer's yeast variants with improved fermentation performance under high-gravity conditions. Appl Environ Microbiol 2006; 73:815-24. [PMID: 17158628 PMCID: PMC1800776 DOI: 10.1128/aem.02109-06] [Citation(s) in RCA: 87] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To save energy, space, and time, today's breweries make use of high-gravity brewing in which concentrated medium (wort) is fermented, resulting in a product with higher ethanol content. After fermentation, the product is diluted to obtain beer with the desired alcohol content. While economically desirable, the use of wort with an even higher sugar concentration is limited by the inability of brewer's yeast (Saccharomyces pastorianus) to efficiently ferment such concentrated medium. Here, we describe a successful strategy to obtain yeast variants with significantly improved fermentation capacity under high-gravity conditions. We isolated better-performing variants of the industrial lager strain CMBS33 by subjecting a pool of UV-induced variants to consecutive rounds of fermentation in very-high-gravity wort (>22 degrees Plato). Two variants (GT336 and GT344) showing faster fermentation rates and/or more-complete attenuation as well as improved viability under high ethanol conditions were identified. The variants displayed the same advantages in a pilot-scale stirred fermenter under high-gravity conditions at 11 degrees C. Microarray analysis identified several genes whose altered expression may be responsible for the superior performance of the variants. The role of some of these candidate genes was confirmed by genetic transformation. Our study shows that proper selection conditions allow the isolation of variants of commercial brewer's yeast with superior fermentation characteristics. Moreover, it is the first study to identify genes that affect fermentation performance under high-gravity conditions. The results are of interest to the beer and bioethanol industries, where the use of more-concentrated medium is economically advantageous.
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Affiliation(s)
- Lies Blieck
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Katholieke Universiteit Leuven, Belgium
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28
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Hansen R, Pearson SY, Brosnan JM, Meaden PG, Jamieson DJ. Proteomic analysis of a distilling strain of Saccharomyces cerevisiae during industrial grain fermentation. Appl Microbiol Biotechnol 2006; 72:116-125. [PMID: 16820951 DOI: 10.1007/s00253-006-0508-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2006] [Accepted: 05/14/2006] [Indexed: 10/24/2022]
Abstract
The fermentation performance of industrial yeast strains is influenced, among other things, by their genetic composition and the nature of the fermentable sugar, availability of nitrogen, and temperature. Therefore, to manipulate the fermentation process, it is important to understand, at a molecular level, the changes occurring in the yeast cell throughout industrial fermentation processes. With this aim in mind, using two-dimensional gel electrophoresis and matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF MS), we have examined the proteome of distillers yeast in an industrial context. Using yeast sampled from a local grain whisky distillery, we have prepared a detailed reference map of the proteome of distillers yeast and have examined in some detail the alterations in protein levels that occur throughout fermentation. In particular, as fermentation progresses, there is a significant increase in the levels of a variety of proteins involved in protecting against stress and nitrogen limitation. These results therefore give an insight into the stresses that yeast are exposed to in industrial fermentations and reveal some of the proteins and enzymes that are either necessary or important for efficient fermentation.
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Affiliation(s)
- Rasmus Hansen
- The International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, UK
| | - Stephen Y Pearson
- Scotch Whisky Research Institute, Riccarton, Edinburgh, EH14 4AP, UK
| | - James M Brosnan
- Scotch Whisky Research Institute, Riccarton, Edinburgh, EH14 4AP, UK
| | - Philip G Meaden
- The International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, UK
| | - Derek J Jamieson
- The International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, UK.
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29
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Abstract
Heat-shock proteins (hsps) have been identified as molecular chaperones conserved between microbes and man and grouped by their molecular mass and high degree of amino acid homology. This article reviews the major hsps of Saccharomyces cerevisiae, their interactions with trehalose, the effect of fermentation and the role of the heat-shock factor. Information derived from this model, as well as from Neurospora crassa and Achlya ambisexualis, helps in understanding the importance of hsps in the pathogenic fungi, Candida albicans, Cryptococcus neoformans, Aspergillus spp., Histoplasma capsulatum, Paracoccidioides brasiliensis, Trichophyton rubrum, Phycomyces blakesleeanus, Fusarium oxysporum, Coccidioides immitis and Pneumocystis jiroveci. This has been matched with proteomic and genomic information examining hsp expression in response to noxious stimuli. Fungal hsp90 has been identified as a target for immunotherapy by a genetically recombinant antibody. The concept of combining this antibody fragment with an antifungal drug for treating life-threatening fungal infection and the potential interactions with human and microbial hsp90 and nitric oxide is discussed.
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Affiliation(s)
- James P Burnie
- Department of Medical Microbiology, Clinical Sciences Building, University of Manchester, Manchester Royal Infirmary, Manchester, UK.
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30
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da Silva Filho EA, de Melo HF, Antunes DF, dos Santos SKB, do Monte Resende A, Simões DA, de Morais MA. Isolation by genetic and physiological characteristics of a fuel-ethanol fermentative Saccharomyces cerevisiae strain with potential for genetic manipulation. J Ind Microbiol Biotechnol 2005; 32:481-6. [PMID: 16175407 DOI: 10.1007/s10295-005-0027-6] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2005] [Accepted: 07/31/2005] [Indexed: 11/28/2022]
Abstract
Fuel ethanol fermentation process is a complex environment with an intensive succession of yeast strains. The population stability depends on the use of a well-adapted strain that can fit to a particular industrial plant. This stability helps to keep high level of ethanol yield and it is absolutely required when intending to use recombinant strains. Yeast strains have been previously isolated from different distilleries in Northeast Brazil and clustered in genetic strains by PCR-fingerprinting. In this report we present the isolation and selection of a novel Saccharomyces cerevisiae strain by its high dominance in the yeast population. The new strain, JP1 strain, presented practically the same fermentative capacity and stress tolerance like the most used commercial strains, with advantages of being highly adapted to different industrial units in Northeast Brazil that used sugar cane juice as substrate. Moreover, it presented higher transformation efficiency that pointed out its potential for genetic manipulations. The importance of this strain selection programme for ethanol production is discussed.
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Verstrepen KJ, Iserentant D, Malcorps P, Derdelinckx G, Van Dijck P, Winderickx J, Pretorius IS, Thevelein JM, Delvaux FR. Glucose and sucrose: hazardous fast-food for industrial yeast? Trends Biotechnol 2005; 22:531-7. [PMID: 15450747 DOI: 10.1016/j.tibtech.2004.08.001] [Citation(s) in RCA: 82] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Yeast cells often encounter a mixture of different carbohydrates in industrial processes. However, glucose and sucrose are always consumed first. The presence of these sugars causes repression of gluconeogenesis, the glyoxylate cycle, respiration and the uptake of less-preferred carbohydrates. Glucose and sucrose also trigger unexpected, hormone-like effects, including the activation of cellular growth, the mobilization of storage compounds and the diminution of cellular stress resistance. In an industrial context, these effects lead to several yeast-related problems, such as slow or incomplete fermentation, 'off flavors' and poor maintenance of yeast vitality. Recent studies indicate that the use of mutants with altered responses to carbohydrates can significantly increase productivity. Alternatively, avoiding unnecessary exposure to glucose and sucrose could also improve the performance of industrial yeasts.
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Affiliation(s)
- Kevin J Verstrepen
- MIT Whitehead Institute for Biomedical Research, Nine Cambridge Center, Cambridge, MA 02142, USA.
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32
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Kobi D, Zugmeyer S, Potier S, Jaquet-Gutfreund L. Two-dimensional protein map of an ?ale?-brewing yeast strain: proteome dynamics during fermentation. FEMS Yeast Res 2004; 5:213-30. [PMID: 15556083 DOI: 10.1016/j.femsyr.2004.07.004] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2004] [Revised: 06/28/2004] [Accepted: 07/01/2004] [Indexed: 11/28/2022] Open
Abstract
The first protein map of an ale-fermenting yeast is presented in this paper: 205 spots corresponding to 133 different proteins were identified. Comparison of the proteome of this ale strain with a lager brewing yeast and the Saccharomyces cerevisiae strain S288c confirmed that this ale strain is much closer to S288c than the lager strain at the proteome level. The dynamics of the ale-brewing yeast proteome during production-scale fermentation was analysed at the beginning and end of the first and the third usage of the yeast (called generation in the brewing industry). During the first generation, most changes were related to the switch from aerobic propagation to anaerobic fermentation. Fewer changes were observed during the third generation but certain stress-response proteins such as Hsp26p, Ssa4p and Pnc1p exhibited constitutive expression in subsequent generations. The ale brewing yeast strain appears to be quite well adapted to fermentation conditions and stresses.
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Affiliation(s)
- Dominique Kobi
- TEPRAL, Centre de recherche des brasseries Kronenbourg, 68 route d'Oberhausbergen, F-67037 Strasbourg Cedex, France
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Vovou I, Delitheos A, Tiligada E. The heat shock response is dependent on the external environment and on rapid ionic balancing by pharmacological agents in Saccharomyces cerevisiae. J Appl Microbiol 2004; 96:1271-7. [PMID: 15139919 DOI: 10.1111/j.1365-2672.2004.02256.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: 11/30/2022]
Abstract
AIMS To investigate whether non-preconditioned yeast cells survive under heat shock, when placed in growth medium originated from protected cells and to provide insights into the ionic contribution in the response. METHODS AND RESULTS The heat shock response was investigated by determining cell viability following exposure of yeast cells to 53 degrees C for 30 min, either in the absence or presence of drugs. Preconditioning was performed by incubating the cultures at 37 degrees C for 2 h. Under heat shock, non-preconditioned cell survival was significantly enhanced by the presence of the cell-free supernatant of resistant cultures. Addition of omeprazole or tetraethylammonium ions during the heat shock resulted in similar increases. Neither amiodarone nor mepivacaine showed any analogous effect. Omeprazole enhanced survival when added before the heat shock, while amiodarone exhibited a cytocidic action. CONCLUSIONS Rapid balancing of ions may contribute to cell survival during heat shock, while survival under mild stress could probably be co-ordinated by additional events. SIGNIFICANCE AND IMPACT OF THE STUDY Evidence is provided for the implication of the external environment and ionic homeostasis in the survival of yeast cells under unfavourable environmental conditions. This knowledge may be of importance in controlling both fermentation and therapeutic approaches.
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Affiliation(s)
- I Vovou
- Department of Experimental Pharmacology, Medical School, University of Athens, M. Asias 75, GR-11527 Athens, Greece
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James TC, Campbell S, Donnelly D, Bond U. Transcription profile of brewery yeast under fermentation conditions. J Appl Microbiol 2003; 94:432-48. [PMID: 12588552 DOI: 10.1046/j.1365-2672.2003.01849.x] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS Yeast strains, used in the brewing industry, experience distinctive physiological conditions. During a brewing fermentation, yeast are exposed to anaerobic conditions, high pressure, high specific gravity and low temperatures. The purpose of this study was to examine the global gene expression profile of yeast subjected to brewing stress. METHODS AND RESULTS We have carried out a microarray analysis of a typical brewer's yeast during the course of an 8-day fermentation in 15 degrees P wort. We used the probes derived from Saccharomyces cerevisiae genomic DNA on the chip and RNA isolated from three stages of brewing. This analysis shows a high level of expression of genes involved in fatty acid and ergosterol biosynthesis early in fermentation. Furthermore, genes involved in respiration and mitochondrial protein synthesis also show higher levels of expression. CONCLUSIONS Surprisingly, we observed a complete repression of many stress response genes and genes involved in protein synthesis throughout the 8-day period compared with that at the start of fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY This microarray data set provides an analysis of gene expression under brewing fermentation conditions. The data provide an insight into the various metabolic processes altered or activated by brewing conditions of growth. This study leads to future experiments whereby selective alterations in brewing conditions could be introduced to take advantage of the changing transcript profile to improve the quality of the brew.
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Affiliation(s)
- T C James
- Moyne Institute for Preventive Medicine, Microbiology Department, Trinity College, University of Dublin, Dublin 2, Ireland
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Pérez-Torrado R, Carrasco P, Aranda A, Gimeno-Alcañiz J, Pérez-Ortín JE, Matallana E, del Olmo ML. Study of the first hours of microvinification by the use of osmotic stress-response genes as probes. Syst Appl Microbiol 2002; 25:153-61. [PMID: 12086182 DOI: 10.1078/0723-2020-00087] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
When yeast cells are inoculated into grape must for vinification they find stress conditions because of osmolarity, which is due to very high sugar concentration, and pH lower than 4. In this work an analysis of the expression of three osmotic stress induced genes (GPD1, HSP12 and HSP104) under microvinification conditions is shown as a way to probe those stress situations and the regulatory mechanisms that control them. The results indicate that during the first hours of microvinification there is an increase in the GPDI mRNA levels with a maximum about one hour after inoculation, and a decrease in the amount of HSP12 and HSP104 mRNAs, although with differences between them. The RNA steady-state levels of all the genes considered, and in some cases the microvinification progress are significantly affected by the composition of the must (pH, nature of the osmotic agent and carbon source). These results point out the importance of the control of these parameters and the yeast molecular response during the first hours of vinification for an accurate winemaking process.
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Affiliation(s)
- Roberto Pérez-Torrado
- Departament de Bioquímica i Biologia Molecular, Facultat de Ciències Biològiques, Universitat de Valencia, Burjassot, Spain
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Hahn-Hägerdal B, Wahlbom CF, Gárdonyi M, van Zyl WH, Cordero Otero RR, Jönsson LJ. Metabolic engineering of Saccharomyces cerevisiae for xylose utilization. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2002; 73:53-84. [PMID: 11816812 DOI: 10.1007/3-540-45300-8_4] [Citation(s) in RCA: 72] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Metabolic engineering of Saccharomyces cerevisiae for ethanolic fermentation of xylose is summarized with emphasis on progress made during the last decade. Advances in xylose transport, initial xylose metabolism, selection of host strains, transformation and classical breeding techniques applied to industrial polyploid strains as well as modeling of xylose metabolism are discussed. The production and composition of the substrates--lignocellulosic hydrolysates--is briefly summarized. In a future outlook iterative strategies involving the techniques of classical breeding, quantitative physiology, proteomics, DNA micro arrays, and genetic engineering are proposed for the development of efficient xylose-fermenting recombinant strains of S. cerevisiae.
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Affiliation(s)
- B Hahn-Hägerdal
- Department of Applied Microbiology, Lund University, PO Box 124, 221 00 Lund, Sweden.
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37
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Bond U, Campbell SG, James TC. A model organism for genomic and postgenomic studies. IEEE ENGINEERING IN MEDICINE AND BIOLOGY MAGAZINE : THE QUARTERLY MAGAZINE OF THE ENGINEERING IN MEDICINE & BIOLOGY SOCIETY 2001; 20:22-32. [PMID: 11494766 DOI: 10.1109/51.940040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- U Bond
- Moyne Institute for Preventive Medicine, Microbiology Department, Trinity College, University of Dublin.
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38
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