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Rodríguez Machado A, Caro CM, Hurtado-Murillo JJ, Gomes Lobo CJ, Zúñiga RN, Franco W. Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization. Foods 2024; 13:1582. [PMID: 38790882 PMCID: PMC11120828 DOI: 10.3390/foods13101582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 05/26/2024] Open
Abstract
This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharomyces pombe, Rhodosporidiobolus ruineniae, Clavispora lusitaniae, and Metschnikowia chrysoperlae. Phenotypic characterization involved assessing their fermentative performance, ethanol and hops resistance, and cross-resistance. Ethanol concentration emerged as a limiting factor in their fermentative performance. The probiotic potential of these yeasts was evaluated based on resistance to high temperatures, low pH, auto-aggregation capacity, survival in simulated in vitro digestion (INFOGEST method), and antimicrobial activity against pathogens like Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis. Three yeasts, Zygosaccharomyces rouxii, Schizosaccharomyces pombe, and Metschnikowia chrysoperlae, exhibited potential probiotic characteristics by maintaining cell concentrations exceeding 106 CFU/mL after in vitro digestion. They demonstrated fermentative abilities and resistance to ethanol and hops, suggesting their potential as starter cultures in beer production. Despite revealing promising probiotic and technological aspects, further research is necessary to ascertain their viability in producing fermented foods. This study underscores the innovative potential of honey as a source for new probiotic microorganisms and highlights the need for comprehensive investigations into their practical applications in the food industry.
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Affiliation(s)
- Adrian Rodríguez Machado
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
| | - Camila Mella Caro
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmas 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.C.); (R.N.Z.)
| | - John J. Hurtado-Murillo
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
| | - Cristian J. Gomes Lobo
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmas 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.C.); (R.N.Z.)
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
- Department of Health Sciences, Nutrition Career, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile
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Comitini F, Canonico L, Agarbati A, Ciani M. Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry. Microorganisms 2023; 11:1450. [PMID: 37374952 DOI: 10.3390/microorganisms11061450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 05/27/2023] [Accepted: 05/28/2023] [Indexed: 06/29/2023] Open
Abstract
Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.
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Affiliation(s)
- Francesca Comitini
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Laura Canonico
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Alice Agarbati
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Maurizio Ciani
- Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy
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Lertsriwong S, Boonvitthya N, Glinwong C. Schwanniomyces etchellsii, acid-thermotolerant yeasts from urban city soil. World J Microbiol Biotechnol 2023; 39:159. [PMID: 37067620 DOI: 10.1007/s11274-023-03602-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 04/02/2023] [Indexed: 04/18/2023]
Abstract
Acid-tolerant yeasts are one of the important keys to producing ethanol from acidic substrates, especially from molasses and agricultural waste. In this study, selected cultivars of yeasts isolated from a variety of locations such as botanical gardens in Thailand urban areas, which are often found highly polluted in the air such as carbon dioxide which is a cause of acid rain. There is limited information about how tolerant yeasts, are or their functional properties related to the environment. Yeast species were determined by using the 18S rDNA sequence guide. The level of acid tolerance was evaluated by adding to the culture medium lactic acid (300-900 mM), acetic acid (100-400 mM), and propionic acid (25-100 mM). 18S rDNA analysis has shown a %similarity of the nucleotide sequence higher than 98.65% compared to the database. Schwanniomyces etchellsii strains found in urban city soil were notable for their tolerance of lactic acid up to 100 mM. There are two main types of yeasts in overall acid tolerance: S. etchellsii, which is recognized as an osmotic pressure-resistant species that is highly resistant to fermentation inhibitors and produces ethanol; and Schizosaccharomyces pombe, which cell wall has been reported to be characterized by accumulation of α-(1,3)-glucan and malic acid can be used in metabolic pathways. The results show that S. pombe, isolated from rice paddy fields, can grow efficiently in acetic and propionic acid up to 400 mM and 100 mM, respectively. This species could be cultured in ethanol at a concentration of 12.5% (v/v). Moreover, it presented high ethanol and acetic acid production of 14.5-15.9 g/L and 7-10 g/L, respectively, with or without acidic conditions. In comparison, S. etchellsii, isolated from the botanical garden soil, which is grown in acetic, propionic, and lactic acid, was also indicated to be an organic acid-tolerant species.
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Affiliation(s)
- Supattra Lertsriwong
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Biofuels By Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | | | - Chompunuch Glinwong
- Department of Botany, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
- Biofuels By Biocatalysts Research Unit, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
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Isolation of Yeasts from Some Homemade Fermented Cow-Milk Products of Sikkim and Their Probiotic Characteristics. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8120664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Dahi and chhurpi are the homemade, mildly acidic and mouthfeel fermented dairy products of Sikkim in India. Since yeasts co-exist among traditional fermented dairy foods, we believe that some species of yeasts may have some probiotic properties. Hence, the present study is aimed at screening some probiotic yeasts from dahi and chhurpi. A total of 3438 yeasts were isolated from 40 samples of dahi (1779 isolates) and 40 chhurpi (1659 isolates) and were preliminarily screened for probiotic properties on the basis of survival in low pH, resistance to bile salts and the percentage of hydrophobicity, out of which only 20 yeasts were selected for in vitro and genetic screening of probiotic properties. Saccharomyces cerevisiae DJT-2 and Debaryomyces prosopidis CPA-55 showed the highest hydrophobicity of 97.54% and 98.33%, respectively. S. cerevisiae DRC-42 and S. cerevisiae CGI-29 showed 93.88% and 91.69% auto-aggregation, respectively. All yeasts showed co-aggregation properties against pathogenic bacteria. Kluyveromyces marxianus DPA-41 and Pichia kudriavzevii CNT-3 showed excellent deconjugation activities. Probiotic genes for acid tolerance, bile tolerance, adhesion and antimicrobial activity were detected in S. cerevisiae DAO-17, K. marxianus DPA-41, S. cerevisiae CKL-10 and P. kudriavzevii CNT-3. Based on the results of in vitro and genetic screening of probiotic yeasts strains, S. cerevisiae DAO-17 (dahi), S. cerevisiae CKL-10 (chhurpi), P. kudriavzevii CNT-3 (chhurpi) and K. marxianus DPA-41(dahi) were selected as the potential probiotic yeasts.
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Sooklim C, Samakkarn W, Thongmee A, Duangphakdee O, Soontorngun N. Enhanced aroma and flavour profile of fermented Tetragonula pagdeni Schwarz honey by a novel yeast T. delbrueckii GT-ROSE1 with superior fermentability. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Alfian AR, Watchaputi K, Sooklim C, Soontorngun N. Production of new antimicrobial palm oil-derived sophorolipids by the yeast Starmerella riodocensis sp. nov. against Candida albicans hyphal and biofilm formation. Microb Cell Fact 2022; 21:163. [PMID: 35974372 PMCID: PMC9382743 DOI: 10.1186/s12934-022-01852-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Accepted: 06/07/2022] [Indexed: 01/21/2023] Open
Abstract
BACKGROUND Microbial derived-surfactants display low eco-toxicity, diverse functionality, high biodegradability, high specificity, and stability under extreme conditions. Sophorolipids are emerging as key biosurfactants of yeast origins, used in various industrial sectors to lower surface tension. Recently, sophorolipid complexes have been applied in biomedicals and agriculture to eradicate infectious problems related to human and plant fungal pathogens. This study aimed to characterize the functional properties and antifungal activities of sophorolipids produced by a newly characterized Starmerella riodocensis GT-SL1R sp. nov. strain. RESULTS Starmerella riodocensis GT-SL1R sp. nov. strain was belonged to Starmerella clade with 93.12% sequence similarity using the ITS technique for strain identification. Sophorolipids production was examined, using co-carbon substrates glucose and palm oil, with a yield on the substrate between 30 and 46%. Using shake-flasks, the S. riodocensis GT-SL1R strain produced biosurfactants with an emulsification activity of 54.59% against kerosene compared to the S. bombicola BCC5426 strain with an activity of 60.22%. Maximum productivities of GT-SL1R and the major sophorolipid-producer S. bombicola were similar at 0.8 gl-1 h-1. S. riodocensis GT-SL1R produced mixed forms of lactonic and acidic sophorolipids, shown by TCL, FTIR, and HPLC. Importantly, the complex sophorolipid mixture displayed antifungal activity against an opportunistic yeast pathogen Candida albicans by effectively reducing hyphal and biofilm formation. CONCLUSIONS Sophorolipids derived from S. riodocensis demonstrate potential industrial and biomedical applications as green surfactant and antifungal agent. Since numerous renewable bioresources and industrial wastes could be used by microbial cell factories in the biosynthesis of biosurfactants to reduce the production cost, sophorolipids hold a promising alternative to current antimicrobials in treatments against infectious diseases in humans, animals, and plants.
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Affiliation(s)
- Achmad Rifky Alfian
- Gene Technology Laboratory, Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49, Tian Talay Road, Tha Kham, Bang Khuntian, Bangkok, 10150, Thailand
| | - Kwanrutai Watchaputi
- Gene Technology Laboratory, Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49, Tian Talay Road, Tha Kham, Bang Khuntian, Bangkok, 10150, Thailand
| | - Chayaphathra Sooklim
- Gene Technology Laboratory, Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49, Tian Talay Road, Tha Kham, Bang Khuntian, Bangkok, 10150, Thailand
| | - Nitnipa Soontorngun
- Gene Technology Laboratory, Biochemical Technology Division, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, 49, Tian Talay Road, Tha Kham, Bang Khuntian, Bangkok, 10150, Thailand.
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Mustar S, Ibrahim N. A Sweeter Pill to Swallow: A Review of Honey Bees and Honey as a Source of Probiotic and Prebiotic Products. Foods 2022; 11:foods11142102. [PMID: 35885345 PMCID: PMC9324438 DOI: 10.3390/foods11142102] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 02/06/2023] Open
Abstract
Honey bees and honey, have been the subject of study for decades due to their importance in improving health. At times, some of the probiotics may be transferred to the honey stored in the honeycomb. Consumers may benefit from consuming live-probiotics honey, which can aid in suppressing the reproduction of pathogens in their digestive system. Prebiotics, on the other hand, are mainly carbohydrates that promote the growth of native microflora probiotics in the digestive tract to maintain a healthy environment and improve the gut performance of the host. Therefore, this narrative review aims to present and analyze ten years’ worth of information on the probiotic and prebiotic potential of honey bees and honey since not many review articles were found discussing this topic. Results showed that not many studies have been performed on the probiotic and prebiotic aspects of honey bees and honey. If further research is conducted, isolated probiotics from the bee’s gut combined with honey’s prebiotic properties can be manipulated as potential sources of probiotics and prebiotics for human and animal benefits since they appear to be interrelated and function in symbiosis.
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Shruthi B, Deepa N, Somashekaraiah R, Adithi G, Divyashree S, Sreenivasa MY. Exploring biotechnological and functional characteristics of probiotic yeasts: A review. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2022; 34:e00716. [PMID: 35257004 PMCID: PMC8897636 DOI: 10.1016/j.btre.2022.e00716] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/01/2022] [Revised: 02/11/2022] [Accepted: 02/27/2022] [Indexed: 01/17/2023]
Abstract
In this review, the probiotic attributes of yeasts other than Saccharomyces boulardii and the various applications of probiotic yeast in biotechnology have been explored. This review comprises of the probiotic attributes, antagonistic activity against pathogens, plant growth promoting attributes, industrial application and their biotherapeutic potentials. Advanced and additional studies on non-Saccharomyces yeasts are necessary prior to administer these yeasts as potential probiotics for health and wellbeing.
Probiotics are vital and beneficial organisms which offers the health benefits to the host organisms. The fungal probiotic field is one of the developing fields nowadays. Yeast has an enormous and diverse group of microorganisms that is attracting and expanding the attention from researchers and industries. Saccharomyces boulardii, the only patented strain belonging to yeast genera for the human use, has been broadly evaluated for its probiotic effect. Yeasts belonging to the genera Debaryomyces, Pichia, Yarrowia, Meyerozyma, Kluyveromyces etc.., have attained more interest because of their beneficial and probable probiotic features. These yeast probiotics produce VOCs (Volatile organic compounds), mycocins and antimicrobials which shows the antagonistic effect against pathogenic fungi and bacteria. Additionally, those yeasts have been recorded as good plant growth promoting microorganisms. Yeast has an important role in environmental applications such as bioremediation and removal of metals like chromium, mercury, lead etc., from waste water. Probiotic yeasts with their promising antimicrobial, antioxidant, anticancer properties, cholesterol assimilation and immunomodulatory effects can also be utilized as biotherapeutics. In this review article we have made an attempt to address important yeast probiotic attributes.
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Alkalbani NS, Osaili TM, Al-Nabulsi AA, Olaimat AN, Liu SQ, Shah NP, Apostolopoulos V, Ayyash MM. Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods. J Fungi (Basel) 2022; 8:jof8040365. [PMID: 35448596 PMCID: PMC9027893 DOI: 10.3390/jof8040365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/31/2022] [Indexed: 12/22/2022] Open
Abstract
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
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Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates;
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P. O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore;
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China;
| | - Vasso Apostolopoulos
- Institute for Health and Sport, Victoria University, Melbourne, VIC 3030, Australia;
- Immunology Program, Australian Institute for Musculoskeletal Science (AIMSS), Melbourne, VIC 3021, Australia
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
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Songdech P, Intasit R, Yingchutrakul Y, Butkinaree C, Ratanakhanokchai K, Soontorngun N. Activation of cryptic xylose metabolism by a transcriptional activator Znf1 boosts up xylitol production in the engineered Saccharomyces cerevisiae lacking xylose suppressor BUD21 gene. Microb Cell Fact 2022; 21:32. [PMID: 35248023 PMCID: PMC8897867 DOI: 10.1186/s12934-022-01757-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Accepted: 02/14/2022] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Xylitol is a valuable pentose sugar alcohol, used in the food and pharmaceutical industries. Biotechnological xylitol production is currently attractive due to possible conversion from abundant and low-cost industrial wastes or agricultural lignocellulosic biomass. In this study, the transcription factor Znf1 was characterised as being responsible for the activation of cryptic xylose metabolism in a poor xylose-assimilating S. cerevisiae for xylitol production.
Results
The results suggest that the expression of several xylose-utilising enzyme genes, encoding xylose reductases for the reduction of xylose to xylitol was derepressed by xylose. Their expression and those of a pentose phosphate shunt and related pathways required for xylose utilisation were strongly activated by the transcription factor Znf1. Using an engineered S. cerevisiae strain overexpressing ZNF1 in the absence of the xylose suppressor bud21Δ, xylitol production was maximally by approximately 1200% to 12.14 g/L of xylitol, corresponding to 0.23 g/g xylose consumed, during 10% (w/v) xylose fermentation. Proteomic analysis supported the role of Znf1 and Bud21 in modulating levels of proteins associated with carbon metabolism, xylose utilisation, ribosomal protein synthesis, and others. Increased tolerance to lignocellulosic inhibitors and improved cell dry weight were also observed in this engineered bud21∆ + pLJ529-ZNF1 strain. A similar xylitol yield was achieved using fungus-pretreated rice straw hydrolysate as an eco-friendly and low-cost substrate.
Conclusions
Thus, we identified the key modulators of pentose sugar metabolism, namely the transcription factor Znf1 and the suppressor Bud21, for enhanced xylose utilisation, providing a potential application of a generally recognised as safe yeast in supporting the sugar industry and the sustainable lignocellulose-based bioeconomy.
Graphical Abstract
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Tamang JP, Lama S. Probiotic Properties of Yeasts in Traditional Fermented Foods and Beverages. J Appl Microbiol 2022; 132:3533-3542. [DOI: 10.1111/jam.15467] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/18/2022] [Accepted: 01/22/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Jyoti Prakash Tamang
- DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences Sikkim University Gangtok Sikkim India
| | - Sonam Lama
- DAICENTER (DBT‐AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences Sikkim University Gangtok Sikkim India
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