A Yeast Capable of Utilizing Methanol

Ogata, Kôichi; Nishikawa, Hideo; Ohsugi, Masahiro

doi:10.1080/00021369.1969.10859497

Cited by 81 publications

(26 citation statements)

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“…Since the methylotrophic yeast Candida boidinii was first isolated in 1969 [2], many methylotrophic yeast strains have been isolated from plant materials [3], [4], e.g., forest soils, fallen leaves, and the skins of olives and grapes [5]. The association and symbiotic relationship between plants and methylotrophic bacteria is well documented [6]–[8], but the interaction between methylotrophic yeasts and plants has not been studied.…”

Section: Introductionmentioning

confidence: 99%

Yeast Methylotrophy and Autophagy in a Methanol-Oscillating Environment on Growing Arabidopsis thaliana Leaves

et al. 2011

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The yeast Candida boidinii capable of growth on methanol proliferates and survives on the leaves of Arabidopsis thaliana. The local methanol concentration at the phyllosphere of growing A. thaliana exhibited daily periodicity, and yeast cells responded by altering both the expression of methanol-inducible genes and peroxisome proliferation. Even under these dynamically changing environmental conditions, yeast cells proliferated 3 to 4 times in 11 days. Among the C1-metabolic enzymes, enzymes in the methanol assimilation pathway, but not formaldehyde dissimilation or anti-oxidizing enzymes, were necessary for yeast proliferation at the phyllosphere. Furthermore, both peroxisome assembly and pexophagy, a selective autophagy pathway that degrades peroxisomes, were necessary for phyllospheric proliferation. Thus, the present study sheds light on the life cycle and physiology of yeast in the natural environment at both the molecular and cellular levels.

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Section: Introductionmentioning

confidence: 99%

Yeast Methylotrophy and Autophagy in a Methanol-Oscillating Environment on Growing Arabidopsis thaliana Leaves

et al. 2011

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“…In 1969, the isolation of yeast species capable of the assimilation of methanol as the sole source of carbon and energy was reported for the first time [1]. The C1-assimilating yeasts have been classified in the taxa Pichia, Hansenula, Candida, and Torulopsis [2,3] and investigated for the production of single-cell-protein (SCP) using the cheap substrate methanol.…”

Section: Introductionmentioning

confidence: 99%

“…Pichia combines a highly efficient secretion apparatus and the ability to grow to very high cell densities (> 150 g cdw´L ±1 ) on simple mineral media with the ease of genetic manipulation using common tools [8] established for familiar species such as Saccharomyces cerevisiae. Extracellular product titers up to 14.8 g´L ±1 [9] have been achieved using the Pichia pastoris system for secretory production of recombinant proteins 1) .…”

Section: Introductionmentioning

confidence: 99%

Recombinant Protein Production with Pichia pastoris in Continuous Fermentation – Kinetic Analysis of Growth and Product Formation

Curvers¹,

Linnemann²,

Klauser³

et al. 2002

Eng. Life Sci.

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Continuous fermentation was applied to the production of recombinant human chymotrypsinogen B (hCTRB) by the methylotrophic yeast Pichia pastoris as a tool for the kinetic analysis of growth and product formation. Using methanol as the sole source of carbon, energy, and induction, cell growth could be described by a non‐competitive Monod approach. Maximum growth rate μmax was determined to 0.084 h‐‐1 and the KM‐value for methanol to 0.22 g·L‐‐1, respectively. With respect to product formation, a similar model was established exhibiting a methanol concentration of 0.13 g·L‐‐1 as the KM‐value and a maximum biomass‐specific product‐formation rate of πmax = 0.23 mg·g‐‐1·h‐‐1. The production of hCTRB was strictly growth‐coupled. The data provided covers the range of methanol concentrations between 0 and 4 g·L‐‐1. Substrate concentrations exceeding this upper value led to a complete collapse of product formation. This change in phenotype turned out to be irreversible indicating a genetic instability of transformed Pichia pastoris caused by excess methanol.

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“…Since the first isolation in 1969 [6], methylotrophic yeasts have been studied intensively in terms of both physiological activities and potential applications. In the early 1970s, production of single cell protein (SCP) using methanol as a carbon source was studied intensively [7, 8].…”

Section: Introductionmentioning

confidence: 99%

Yeast Methylotrophy: Metabolism, Gene Regulation and Peroxisome Homeostasis

Yurimoto

Oku

Sakai

2011

International Journal of Microbiology

116

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Eukaryotic methylotrophs, which are able to obtain all the carbon and energy needed for growth from methanol, are restricted to a limited number of yeast species. When these yeasts are grown on methanol as the sole carbon and energy source, the enzymes involved in methanol metabolism are strongly induced, and the membrane-bound organelles, peroxisomes, which contain key enzymes of methanol metabolism, proliferate massively. These features have made methylotrophic yeasts attractive hosts for the production of heterologous proteins and useful model organisms for the study of peroxisome biogenesis and degradation. In this paper, we describe recent insights into the molecular basis of yeast methylotrophy.

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A Yeast Capable of Utilizing Methanol

Cited by 81 publications

References 0 publications

Yeast Methylotrophy and Autophagy in a Methanol-Oscillating Environment on Growing Arabidopsis thaliana Leaves

Yeast Methylotrophy and Autophagy in a Methanol-Oscillating Environment on Growing Arabidopsis thaliana Leaves

Recombinant Protein Production with Pichia pastoris in Continuous Fermentation – Kinetic Analysis of Growth and Product Formation

Yeast Methylotrophy: Metabolism, Gene Regulation and Peroxisome Homeostasis

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