Attachment of <i>MAL32</i>‐encoded maltase on the outside of yeast cells improves maltotriose utilization

Dietvorst, Judith; Blieck, Lies; Brandt, Raymond; Dijck, Patrick Van; Steensma, H. Yde

doi:10.1002/yea.1436

Cited by 15 publications

(6 citation statements)

References 42 publications

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“…PCR, colony PCR and isolation of plasmids from E. coli and yeast have been described previously (Dietvorst et al, 2007). New England Biolabs restriction enzymes were used according to the manufacturer's instructions.…”

Section: Genetic Methodsmentioning

confidence: 99%

Disruption of genes encoding pyruvate dehydrogenase kinases leads to retarded growth on acetate and ethanol in Saccharomyces cerevisiae

Steensma

Tomáška

Reuven

et al. 2007

Yeast

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Two open reading frames, YIL042c (PKP1 ) and YGL059w, with 25% sequence similarity to human pyruvate dehydrogenase kinases, were shown to have protein kinase activity. Using GFP fusions, it was demonstrated that the proteins localize in discrete submitochondrial regions. Strains with a null mutation in these loci grew poorly on acetate and ethanol as carbon sources. Doubling times increased from ca. 4 h in the wild-type to >6 h for the mutants. Growth rates of the mutants could be restored to wild-type levels by simultaneous disruption of the PDA1 gene, encoding the E1α subunit of the pyruvate dehydrogenase complex. This observation and the pyruvate dehydrogenase activities measured in the mutant strains and the wild-type grown on glucose or acetate suggest that the slow growth phenotype on C2 carbon sources is caused by a futile cycle in which phosphoenolpyruvate is converted back to acetyl coenzyme A.

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Section: Genetic Methodsmentioning

confidence: 99%

Disruption of genes encoding pyruvate dehydrogenase kinases leads to retarded growth on acetate and ethanol in Saccharomyces cerevisiae

Steensma

Tomáška

Reuven

et al. 2007

Yeast

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“…The use of an adjunct in the fermentation medium contributed to an increase in the concentration of fermentable sugars, especially glucose and fructose. According to Briggs et al [1], Dietvorst et al [29], and Gibson et al [30], the main sugars in a 12°P all-wort malt are glucose and fructose (10%), maltose (45–65%) and maltotriose (15%).…”

Section: Discussionmentioning

confidence: 99%

Cocoa pulp in beer production: Applicability and fermentative process performance

et al. 2017

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This work evaluated the effect of cocoa pulp as a malt adjunct on the parameters of fermentation for beer production on a pilot scale. For this purpose, yeast isolated from the spontaneous fermentation of cachaça (SC52), belonging to the strain bank of the State University of Feira de Santana-Ba (Brazil), and a commercial strain of ale yeast (Safale S-04 Belgium) were used. The beer produced was subjected to acceptance and purchase intention tests for sensorial analysis. At the beginning of fermentation, 30% cocoa pulp (adjunct) was added to the wort at 12°P concentration. The production of beer on a pilot scale was carried out in a bioreactor with a 100-liter capacity, a usable volume of 60 liters, a temperature of 22°C and a fermentation time of 96 hours. The fermentation parameters evaluated were consumption of fermentable sugars and production of ethanol, glycerol and esters. The beer produced using the adjunct and yeast SC52 showed better fermentation performance and better acceptance according to sensorial analysis.

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“…After maltose was consumed to a certain extent, then maltotriose started to be utilized. This sequential uptake pattern is a consequence of the glucose repression pathway or the catabolite repression pathway [25].…”

Section: Sugar and Amino Acid Consumptionmentioning

confidence: 99%

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

Lei

Zhao

Zhang

et al. 2012

Appl Biochem Biotechnol

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Normal gravity wort and high gravity wort with different nitrogen levels were used to examine their effects on the fermentation performance of brewer's yeast and the formation of flavor volatiles. Results showed that both the wort gravity and nitrogen level had significant impacts on the growth rate, viability, flocculation, and gene expression of brewer's yeast and the levels of flavor volatiles. The sugar (glucose, maltose, and maltotriose) consumption rates and net cell growth decreased when high gravity worts were used, while these increased with increasing nitrogen level. Moreover, high gravity resulted in lower expression levels of ATF1, BAP2, BAT1, HSP12, and TDH, whereas the higher nitrogen level caused higher expression levels for these genes. Furthermore, the lower nitrogen level resulted in increases in the levels of higher alcohols and esters at high wort gravity. All these results demonstrated that yeast physiology and flavor balance during beer brewing were significantly affected by the wort gravity and nitrogen level.

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Attachment of MAL32‐encoded maltase on the outside of yeast cells improves maltotriose utilization

Cited by 15 publications

References 42 publications

Disruption of genes encoding pyruvate dehydrogenase kinases leads to retarded growth on acetate and ethanol in Saccharomyces cerevisiae

Disruption of genes encoding pyruvate dehydrogenase kinases leads to retarded growth on acetate and ethanol in Saccharomyces cerevisiae

Cocoa pulp in beer production: Applicability and fermentative process performance

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

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