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O'Connor-Cox ESC, Ingledew WM(M. Wort Nitrogenous Sources—Their Use by Brewing Yeasts: A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-47-0102] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Erin S. C. O'Connor-Cox
- Applied Microbiology and Food Science Department, University of Saskatchewan, Saskatoon, SK, Canada S7N OWO
| | - W. M. (Mike) Ingledew
- Applied Microbiology and Food Science Department, University of Saskatchewan, Saskatoon, SK, Canada S7N OWO
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2
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O'Connor-Cox ESC, Lodolo EJ, Axcell BC. The Relative Importance of Mitochondrial Protein Synthesis to Brewing Yeast Performance. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-53-0128] [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)
- E. S. C. O'Connor-Cox
- South African Breweries, Beer Division, Brewing Research Department, P.O. Box 782178, Sandton, 2146, Republic of South Africa
| | - E. J. Lodolo
- South African Breweries, Beer Division, Brewing Research Department, P.O. Box 782178, Sandton, 2146, Republic of South Africa
| | - B. C. Axcell
- South African Breweries, Beer Division, Brewing Research Department, P.O. Box 782178, Sandton, 2146, Republic of South Africa
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3
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Phaweni M, O'Connor-Cox ESC, Pickerell ATW, Axcell BC. Influence of Adjunct Carbohydrate Spectrum on the Fermentative Activity of a Brewing Strain ofSaccharomyces Cerevisiae. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-51-0010] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- M. Phaweni
- The South African Breweries Ltd., P.O. Box 782178, Sandton, 2146, South Africa
| | | | - A. T. W. Pickerell
- The South African Breweries Ltd., P.O. Box 782178, Sandton, 2146, South Africa
| | - B. C. Axcell
- The South African Breweries Ltd., P.O. Box 782178, Sandton, 2146, South Africa
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Torrea Goñi D, García Sotro A, Ancín Azpilicueta C. Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/108201329900500604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The influence of static sedimentation of garnacha and Viura musts on the concentration of fatty acids and their changes during fermentation is evaluated. A non-sedimented must was used as a control sample. The sedimentation of garnacha must reduced the concentration of saturated fatty acids (mainly stearic acid), although it did not totally eliminate any single one. During the first half of the fermen tation (up to 50% of sugar consumption) the medium-chain fatty acids excreted their highest concen tration in the sample being clarified. The long-chain fatty acids, both saturated and unsaturated, were consumed in both samples, although the saturated acids showed a higher rate of consumption in the contrul sample (57%) than in the sedimented sample (10%). The polyunsaturated fatty acids were consumed at a high rate in both samples. During the second half of the fermentation (from 50% sugar consumption until the end of the fermentation) the consumption of long-chain fatty acids, both saturated and unsaturated, was similar in the control sample and in the sedimented sample. The clarification of the Viura must reduced all the above unsaturated fatty acids, particularly linoleic (84%). In the first half of the fermentation, the consumption of long-chain fatty acids, both saturated and unsaturated, was greater in the control sample than in the sedimented sample; the same oc curred during the second half of the fermentation.
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Affiliation(s)
- D. Torrea Goñi
- Dpto. Química Aplicada, Universidad Pública de Navarra. Campus de Arrosadía s/n, 31006 Pamplona, España
| | - A. García Sotro
- Dpto. Química Aplicada, Universidad Pública de Navarra. Campus de Arrosadía s/n, 31006 Pamplona, España
| | - C. Ancín Azpilicueta
- Dpto. Química Aplicada, Universidad Pública de Navarra. Campus de Arrosadía s/n, 31006 Pamplona, España
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5
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Mauricio JC, Pareja M, Ortega JM. Changes in the intracellular concentrations of the adenosine phosphates and nicotinamide adenine dinucleotides ofSaccharomyces cerevisiae during batch fermentation. World J Microbiol Biotechnol 2014; 11:196-201. [PMID: 24414502 DOI: 10.1007/bf00704648] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 10/21/1994] [Accepted: 10/25/1994] [Indexed: 10/26/2022]
Abstract
Significant changes in the intracellular concentrations of adenosine phosphates and nicotinamide adenine dinucleotides were observed during fermentation of grape must by three different strains ofSaccharomyces cerevisiae: S. cerevisiae var.cerevisiae, a typical fermentative yeast strain and two flor-veil-forming strains,S. cerevisiae var.bayanus andS. cerevisiae var.capensis. The intracellular concentration of ATP was always higher inS. cerevisiae var.cerevisiae than in the flor-veil-forming strains. NAD(+) and NADP(+) concentrations decreased at faster rates in the flor-veil-forming yeasts than in the other yeast but NADH concentration was the same in all yeasts for the first 10 days of fermentation. NADPH concentration was always lower inS. cerevisiae var.cerevisiae than in the other yeasts and this yeast also showed higher rates of growth and fermentation during the early stages of the fermentation and the presence of non-viable cells at the end of fermentation. In contrast, the flor-veil-forming strains maintained growth and fermentation capabilities for a relatively long time and viable cells were present throughout the entire fermentation process (31 days).
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Matsushika A, Nagashima A, Goshima T, Hoshino T. Fermentation of xylose causes inefficient metabolic state due to carbon/energy starvation and reduced glycolytic flux in recombinant industrial Saccharomyces cerevisiae. PLoS One 2013; 8:e69005. [PMID: 23874849 PMCID: PMC3706439 DOI: 10.1371/journal.pone.0069005] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2013] [Accepted: 06/04/2013] [Indexed: 11/18/2022] Open
Abstract
In the present study, comprehensive, quantitative metabolome analysis was carried out on the recombinant glucose/xylose-cofermenting S. cerevisiae strain MA-R4 during fermentation with different carbon sources, including glucose, xylose, or glucose/xylose mixtures. Capillary electrophoresis time-of-flight mass spectrometry was used to determine the intracellular pools of metabolites from the central carbon pathways, energy metabolism pathways, and the levels of twenty amino acids. When xylose instead of glucose was metabolized by MA-R4, glycolytic metabolites including 3- phosphoglycerate, 2- phosphoglycerate, phosphoenolpyruvate, and pyruvate were dramatically reduced, while conversely, most pentose phosphate pathway metabolites such as sedoheptulose 7- phosphate and ribulose 5-phosphate were greatly increased. These results suggest that the low metabolic activity of glycolysis and the pool of pentose phosphate pathway intermediates are potential limiting factors in xylose utilization. It was further demonstrated that during xylose fermentation, about half of the twenty amino acids declined, and the adenylate/guanylate energy charge was impacted due to markedly decreased adenosine triphosphate/adenosine monophosphate and guanosine triphosphate/guanosine monophosphate ratios, implying that the fermentation of xylose leads to an inefficient metabolic state where the biosynthetic capabilities and energy balance are severely impaired. In addition, fermentation with xylose alone drastically increased the level of citrate in the tricarboxylic acid cycle and increased the aromatic amino acids tryptophan and tyrosine, strongly supporting the view that carbon starvation was induced. Interestingly, fermentation with xylose alone also increased the synthesis of the polyamine spermidine and its precursor S-adenosylmethionine. Thus, differences in carbon substrates, including glucose and xylose in the fermentation medium, strongly influenced the dynamic metabolism of MA-R4. These results provide a metabolic explanation for the low ethanol productivity on xylose compared to glucose.
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Affiliation(s)
- Akinori Matsushika
- Biomass Refinery Research Center, National Institute of Advanced Industrial Science and Technology, Hiroshima, Japan.
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7
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MOONSAMY N, MOCHABA F, MAJARA M, O'CONNOR-COX ESC, AXCELL BC. RAPID YEAST TREHALOSE MEASUREMENT USING NEAR INFRARED REFLECTANCE SPECTROMETRY. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1995.tb00863.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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8
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Bergdahl B, Heer D, Sauer U, Hahn-Hägerdal B, van Niel EWJ. Dynamic metabolomics differentiates between carbon and energy starvation in recombinant Saccharomyces cerevisiae fermenting xylose. BIOTECHNOLOGY FOR BIOFUELS 2012; 5:34. [PMID: 22587303 PMCID: PMC3462113 DOI: 10.1186/1754-6834-5-34] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2011] [Accepted: 04/23/2012] [Indexed: 05/15/2023]
Abstract
BACKGROUND The concerted effects of changes in gene expression due to changes in the environment are ultimately reflected in the metabolome. Dynamics of metabolite concentrations under a certain condition can therefore give a description of the cellular state with a high degree of functional information. We used this potential to evaluate the metabolic status of two recombinant strains of Saccharomyces cerevisiae during anaerobic batch fermentation of a glucose/xylose mixture. Two isogenic strains were studied, differing only in the pathways used for xylose assimilation: the oxidoreductive pathway with xylose reductase (XR) and xylitol dehydrogenase (XDH) or the isomerization pathway with xylose isomerase (XI). The isogenic relationship between the two strains ascertains that the observed responses are a result of the particular xylose pathway and not due to unknown changes in regulatory systems. An increased understanding of the physiological state of these strains is important for further development of efficient pentose-utilizing strains for bioethanol production. RESULTS Using LC-MS/MS we determined the dynamics in the concentrations of intracellular metabolites in central carbon metabolism, nine amino acids, the purine nucleotides and redox cofactors. The general response to the transition from glucose to xylose was increased concentrations of amino acids and TCA-cycle intermediates, and decreased concentrations of sugar phosphates and redox cofactors. The two strains investigated had significantly different uptake rates of xylose which led to an enhanced response in the XI-strain. Despite the difference in xylose uptake rate, the adenylate energy charge remained high and stable around 0.8 in both strains. In contrast to the adenylate pool, large changes were observed in the guanylate pool. CONCLUSIONS The low uptake of xylose by the XI-strain led to several distinguished responses: depletion of key metabolites in glycolysis and NADPH, a reduced GTP/GDP ratio and accumulation of PEP and aromatic amino acids. These changes are strong indicators of carbon starvation. The XR/XDH-strain displayed few such traits. The coexistence of these traits and a stable adenylate charge indicates that xylose supplies energy to the cells but does not suppress a response similar to carbon starvation. Particular signals may play a role in the latter, of which the GTP/GMP ratio could be a candidate as it decreased significantly in both strains.
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Affiliation(s)
- Basti Bergdahl
- Applied Microbiology, Lund University, PO Box 124, SE-221 00, Lund, Sweden
| | | | - Uwe Sauer
- ETH Zurich, Zurich, 8093, Switzerland
| | | | - Ed WJ van Niel
- Applied Microbiology, Lund University, PO Box 124, SE-221 00, Lund, Sweden
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9
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Sriyudthsak K, Shiraishi F. Investigation of the performance of fermentation processes using a mathematical model including effects of metabolic bottleneck and toxic product on cells. Math Biosci 2010; 228:1-9. [DOI: 10.1016/j.mbs.2010.08.001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2010] [Revised: 07/26/2010] [Accepted: 08/04/2010] [Indexed: 10/19/2022]
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10
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Dasari G, Worth MA, Connor MA, Pamment NB. Reasons for the apparent difference in the effects of produced and added ethanol on culture viability during rapid fermentation by Saccharomyces cerevisiae. Biotechnol Bioeng 2010; 35:109-22. [PMID: 18592500 DOI: 10.1002/bit.260350202] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
By feeding ethanol at various high rates to low cell density cultures of Saccharomyces cerevisiae it was shown that the sharp fall in viability when ethanol is produced during rapid fermentations is in part a direct consequence of the high rate of change of extracellular ethanol concentration. Nevertheless, the fall in viability in high cell density rapid fermentations which produced 98 g L(-1) ethanol in 3 h considerably exceeded that of control low cell density cultures to which ethanol was added at the same rate. This difference was shown to be not due to intracellular ethanol accumulation or to differences in glucose concentration between the cultures. The concentrations of a range of potentially toxic fatty acids, higher alcohols, and esters were measured during rapid fermentations, but when added at these concentrations to control cultures in the presence of ethanol they had no significant toxic effect. However, when rapid fermentations were conducted in rich medium containing 80 g L(-1) yeast extract, the apparent difference in toxicity of produced and added ethanol virtually disappeared. Magnesium was shown to be the component of yeast extract primarily responsible for this effect. The high rate of fall of viability when ethanol is rapidly produced is suggested to be partly due to the inability of the cells to adapt quickly enough to the rising ethanol concentration and partly to an increased demand for magnesium at higher ethanol concentrations which cannot be met in Mg-unsupplemented high cell density fermentations.
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Affiliation(s)
- G Dasari
- Department of Chemical Engineering, University of Melbourne, Parkville, Victoria, 3052, Australia
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11
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Qureshi MS, Zhang D, Du G, Chen J. Improved production of polygalacturonate lyase by combining a pH and online methanol control strategy in a two-stage induction phase with a shift in the transition phase. J Ind Microbiol Biotechnol 2009; 37:323-33. [DOI: 10.1007/s10295-009-0677-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2009] [Accepted: 11/30/2009] [Indexed: 11/25/2022]
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12
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Lowering induction temperature for enhanced production of polygalacturonate lyase in recombinant Pichia pastoris. Process Biochem 2009. [DOI: 10.1016/j.procbio.2009.04.019] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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13
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Guimarães PMR, Londesborough J. The adenylate energy charge and specific fermentation rate of brewer's yeasts fermenting high- and very high-gravity worts. Yeast 2008; 25:47-58. [PMID: 17944006 DOI: 10.1002/yea.1556] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Intracellular and extracellular ATP, ADP and AMP (i.e. 5'-AMP) were measured during fermentations of high- (15 degrees P) and very high-gravity (VHG, 25 degrees P) worts by two lager yeasts. Little extracellular ATP and ADP but substantial amounts of extracellular AMP were found. Extracellular AMP increased during fermentation and reached higher values (3 microM) in 25 degrees P than 15 degrees P worts (1 microM). More AMP (13 microM at 25 degrees P) was released during fermentation with industrially cropped yeast than with the same strain grown in the laboratory. ATP was the dominant intracellular adenine nucleotide and the adenylate energy charge (EC = ([ATP] + 0.5*[ADP])/([ATP] + [ADP] + [AMP])) remained high (>0.8) until residual sugar concentrations were low and specific rates of ethanol production were < 5% of the maximum values in early fermentation. The high ethanol concentrations (>85 g/l) reached in VHG fermentations did not decrease the EC below values that permit synthesis of new proteins. The results suggest that, during wort fermentations, the ethanol tolerance of brewer's strains is high so long as fermentation continues. Under these conditions, maintenance of the EC seems to depend upon active transport of alpha-glucosides, which in turn depends upon maintenance of the EC. Therefore, the collapse of the EC and cell viability when residual alpha-glucoside concentrations no longer support adequate rates of fermentation can be very abrupt. This emphasizes the importance of early cropping of yeast for recycling.
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14
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Sato K, Yoshida Y, Hirahara T, Ohba T. On-line measurement of intracellular ATP of Saccharomyces cerevisiae and pyruvate during sake mashing. J Biosci Bioeng 2000. [DOI: 10.1016/s1389-1723(00)80084-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Mailinger W, Baumeister A, Reuss M, Rizzi M. Rapid and highly automated determination of adenine and pyridine nucleotides in extracts of Saccharomyces cerevisiae using a micro robotic sample preparation-HPLC system. J Biotechnol 1998; 63:155-66. [PMID: 9772754 DOI: 10.1016/s0168-1656(98)00095-9] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
An ion-pair reversed-phase chromatography method was adapted for the simultaneous separation and quantification of adenine and pyridine nucleotide concentrations in cell extracts of Saccharomyces cerevisiae. Microbial extracts including metabolites, macromolecular constituents and inorganic compounds were loaded onto a ODS pre-column in the presence of triethylamine phosphate (TEA-Pi) resulting in a selective binding of the nucleotides and removing of interfering compounds. After washing the enrichment cartridge with 30 mM TEA-Pi buffer, adenine and pyridine nucleotides were eluted with a gradient of Mg(II), the competing hetaeron. This combined cleaning and concentration step leads to remarkable improvement of the detection limit for all nucleotides of interest and column lifetimes. The clean up and separation procedures were performed automatically with a micro robotic-system and a control software package written in PASCAL. The paper reports about the application of the proposed method to separation of adenine and pyridine nucleotides in cells extracts of S. cerevisiae grown anaerobically in a continuous culture (D = 0.1 h-1). Rapidity of analysis, high sensitivity as well as reproducibility of the system and the accurate evaluation of the adenine and pyridine nucleotide concentrations make this method particularly useful for routine analysis.
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Affiliation(s)
- W Mailinger
- Institut für Lebenmitteltechnologie, Fachgebiet Biotechnologie, Universität Hohenheim, Stuttgart, FRG
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16
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Ciesarová Z, Šajbidor J, Šmogrovičová D, Bafrncová P. Effect of ethanol on fermentation and lipid composition inSaccharomyces cerevisiae. FOOD BIOTECHNOL 1996. [DOI: 10.1080/08905439609549897] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Barbosa MF, Lee H. Plasma membrane Mg(2+)-ATPase of Pachysolen tannophilus: characterization and role in alcohol tolerance. Appl Environ Microbiol 1991; 57:1880-5. [PMID: 1832533 PMCID: PMC183494 DOI: 10.1128/aem.57.7.1880-1885.1991] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Following cell fractionation in sucrose density gradients, plasma membrane Mg(2+)-ATPase from Pachysolen tannophilus was studied. The ATPase displayed an apparent Km for ATP of 1.42 mM and was inhibited by high concentrations of Mg2+. The inhibitory effects of ethanol, 1-propanol, 1-butanol, and benzyl alcohol on Mg(2+)-ATPase were evaluated, and the concentration of each alcohol that inhibited ATPase activity by 50% (IC50) was determined. The IC50 decreased as the chain length of the alcohol increased. Moreover, the IC50 for ATPase activity was similar to the IC50 for growth rate, suggesting an association between impaired growth and ATPase inhibition. Almost complete inhibition of ATPase activity occurred at temperatures approaching 60 degrees C, and the optimal temperature was around 44 degrees C for ATPase from both control and ethanol-treated cells. Inclusion of 50 mM MgCl2 or CaCl2 in the medium did not rescue cells from the deleterious effects of ethanol.
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Affiliation(s)
- M F Barbosa
- Department of Environmental Biology, University of Guelph, Ontario, Canada
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18
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Loureiro-Dias MC, Santos H. Effects of ethanol on Saccharomyces cerevisiae as monitored by in vivo 31P and 13C nuclear magnetic resonance. Arch Microbiol 1990; 153:384-91. [PMID: 2186713 DOI: 10.1007/bf00249010] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Cell suspensions of a respiratory deficient mutant of Saccharomyces cerevisiae were monitored by in vivo 31P and 13C Nuclear Magnetic Resonance in order to evaluate the effect of ethanol in intracellular pH and metabolism. In the absence of an added energy source, ethanol caused acidification of the cytoplasm, as indicated by the shift to higher field of the resonance assigned to the cytoplasmic orthophosphate. Under the experimental conditions used this acidification was not a consequence of an increase in the passive influx of H+. With cells energized with glucose, a lower value for the cytoplasmic pH was also observed, when ethanol was added. Furthermore, lower levels of phosphomonoesters were detected in the presence of ethanol, indicating that an early event in glycolysis is an important target of the ethanol action. Acetic acid was identified as responsible for the acidification of the cytoplasm, in experiments where [13C]ethanol was added and formation of labeled acetic acid was detected. The intracellular and the extracellular concentrations of acetic acid were respectively, 30 mM and 2 mM when 0.5% (120 mM) [13C]ethanol was added.
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Affiliation(s)
- M C Loureiro-Dias
- Laboratory of Microbiology, Gulbenkian Institute of Science, Oeiras, Portugal
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19
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Barbosa MDF, Lee H, Collins-Thompson DL. Additive Effects of Alcohols, Their Acidic By-Products, and Temperature on the Yeast
Pachysolen tannophilus. Appl Environ Microbiol 1990; 56:545-50. [PMID: 16348129 PMCID: PMC183375 DOI: 10.1128/aem.56.2.545-550.1990] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The effects of alcohols on the growth and fermentation of the yeast
Pachysolen tannophilus
were investigated at both 30 and 35�C. Addition of alcohols to the culture medium decreased both the growth rate and the final cell yield in a dose-dependent manner, and this decrease was more severe at 35�C. The concentration for 50% growth rate inhibition decreased as the chain length of the alcohol increased. In fermentations using a high initial cell density, production of acids was always observed when the medium was supplemented with alcohols. Supplementation of the culture medium with a short-chain alcohol plus the corresponding acid was shown to exert an additive deleterious effect on fermentation, and this effect increased with temperature. Production of acids was associated with the presence of alcohol dehydrogenase activity in cell extracts.
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Affiliation(s)
- M de F Barbosa
- Department of Environmental Biology, University of Guelph, Guelph, Ontario, Canada N1G 2W1
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20
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Affiliation(s)
- R P Jones
- University of Queensland, Brisbane, Australia
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21
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Alterthum F, Dombek KM, Ingram LO. Regulation of Glycolytic Flux and Ethanol Production in
Saccharomyces cerevisiae
: Effects of Intracellular Adenine Nucleotide Concentrations on the In Vitro Activities of Hexokinase, Phosphofructokinase, Phosphoglycerate Kinase, and Pyruvate Kinase. Appl Environ Microbiol 1989; 55:1312-4. [PMID: 16347921 PMCID: PMC184300 DOI: 10.1128/aem.55.5.1312-1314.1989] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The progressive decline in the glycolytic activity of
Saccharomyces cerevisiae
during batch fermentation is accompanied by changes in adenine nucleotide pools. The relative activities of four glycolytic enzymes were examined in vitro in the presence of nucleotide concentrations equivalent to intracellular pools. Phosphofructokinase and pyruvate kinase were not inhibited. Phosphoglycerate kinase was inhibited by AMP but was judged unlikely to be of physiological consequence owing to enzyme abundance. Both isoenzymes of hexokinase were strongly inhibited by AMP. The degree of hexokinase inhibition was sufficient to account for the observed decline in glycolytic activity during batch fermentation.
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Affiliation(s)
- F Alterthum
- Departamento de Microbiología, Instituto de Ciencias Biomedicas, Universidade de São Paulo, São Paulo, Brazil, and Department of Microbiology and Cell Science, 1052 McCarty Hall, University of Florida, Gainesville, Florida 32611
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22
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Viegas CA, Rosa MF, Sá-Correia I, Novais JM. Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation. Appl Environ Microbiol 1989; 55:21-8. [PMID: 16347826 PMCID: PMC184048 DOI: 10.1128/aem.55.1.21-28.1989] [Citation(s) in RCA: 107] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The inhibition of growth by octanoic or decanoic acids, two subproducts of ethanolic fermentation, was evaluated in
Saccharomyces cerevisiae
and
Kluyveromyces marxianus
in association with ethanol, the main product of fermentation. In both strains, octanoic and decanoic acids, at concentrations up to 16 and 8 mg/liter, respectively, decreased the maximum specific growth rate and the biomass yield at 30°C as an exponential function of the fatty acid concentration and increased the duration of growth latency. These toxic effects increased with a decrease in pH in the range of 5.4 to 3.0, indicating that the undissociated form is the toxic molecule. Decanoic acid was more toxic than octanoic acid. The concentrations of octanoic and decanoic acids were determined during the ethanolic fermentation (30°C) of two laboratory media (mineral and complex) by
S. cerevisiae
and of Jerusalem artichoke juice by
K. marxianus
. Based on the concentrations detected (0.7 to 23 mg/liter) and the kinetics of growth inhibition, the presence of octanoic and decanoic acids cannot be ignored in the evaluation of the overall inhibition of ethanolic fermentation.
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Affiliation(s)
- C A Viegas
- Laboratório de Engenharia Bioquímica, Instituto Superior Técnico, 1096 Lisbon Codex, and Departamento de Energias Renováveis, Laboratório Nacional de Engenharia e Tecnologia Industrial, 1699 Lisbon Codex, Portugal
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