Changes in the Lipid Composition of Saccharomyces cerevisiae Race Capensis (G-1) During Alcoholic Fermentation and Flor Film Formation

Valero, Eva; Millán, Carmen; Ortega, José M.

doi:10.1006/fstl.2002.0916

Cited by 3 publications

(7 citation statements)

References 22 publications

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“…In summary, our results are consistent with those obtained by Valero et al (2002), who reported that when biofilm formation is impaired, flor yeasts reduce dramatically the UFA content. In particular, starting from MEP, in spite of the higher levels of transcription of the hypoxic genes, M25 was unable to redirect oxygen utilization towards fatty acid desaturation and sterol biosynthesis, similar to that observed in anaerobically grown cells by .…”

Section: Discussionsupporting

confidence: 93%

“…In OxSJ, the two strains reached cell numbers that were about three times those produced in HSJ. Moreover, as observed by Valero et al (2002), oxygen availability led to significant increases (P 0.05) in viable plate counts and in the numbers of generations. In particular, M25 and L2056 produced 7.2 AE 0.0 and 7.1 AE 0.1 generations in OxSJ, while they reached 5.1 AE 0.2 and 4.9 AE 0.1 generations in HSJ, respectively.…”

Section: Growth Kinetics Cell Viability and Oxygen Consumption Ratessupporting

confidence: 59%

“…The subsequent decreases in ACS2 transcription levels appear to be related to the reduction in biosynthetic activity at the end of the exponential phase. The levels of ACC1 transcription shown by the two strains were related to the fatty acid contents in the presence of oxygen (Valero et al, 2002;Mannazzu et al, 2008). In particular, according to Kamiryo et al (1976), fatty acid accumulation at MEP appeared to regulate ACC1 transcription in the following phases.…”

Section: Discussionmentioning

confidence: 90%

“…In particular, at the end of the alcoholic fermentation, when the sugar is depleted, they are able to form a biofilm (flor) on the free surface of the wine and to oxidize low amounts of ethanol to acetaldehyde. In addition, they create a reducing environment in the wine under flor and are, for these reasons, used mainly for biological wine ageing in the presence of oxygen (Farris et al, 1993;Valero et al, 2002). They are also able to carry out alcoholic fermentation while at the bottom of the fermenting vessel.…”

Section: Introductionmentioning

confidence: 99%

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Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions

Zara

Angelozzi

Belviso

et al. 2009

FEMS Yeast Research

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To further elucidate the biosynthesis of lipids in flor strains under fermentative conditions, the transcription levels of the lipid biosynthetic genes ACS1, ACS2, ACC1, OLE1, ERG1, ERG11, ARE1 and ARE2, as well as the lipid composition and cell viability of a flor strain were compared with that of a non-flor strain during hypoxic and aerobic fermentations in the absence of lipid nutrients. While no significant differences in transcription levels or lipid compositions were observed between the two strains when oxygen was not limiting, significant differences were seen during hypoxic fermentation. In this last condition, the flor strain, in spite of higher levels of transcription of hypoxic genes, lost the abilities to desaturate fatty acids and complete ergosterol biosynthesis, and showed a dramatic loss of viability. In contrast, the non-flor strain, which showed lower transcription levels, was able to reach a balanced lipid composition and maintained a higher cell viability. One possible explanation is that the flor strain requires a higher amount of oxygen than the non-flor strain in order to carry out the oxygen-dependent steps of lipid biosynthesis under fermentative conditions.

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Section: Discussionsupporting

confidence: 93%

Section: Growth Kinetics Cell Viability and Oxygen Consumption Ratessupporting

confidence: 59%

Section: Discussionmentioning

confidence: 90%

Section: Introductionmentioning

confidence: 99%

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Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions

Zara

Angelozzi

Belviso

et al. 2009

FEMS Yeast Research

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“…S2. Many researchers have analyzed the fatty acid (FA) compositions of PLs in eukaryotic cells [25,26]. The abundances of PLs that contain different FA species in both P. chrysogenum fermentations are shown in Supporting information, Table S1.…”

Section: Pl Profiles Of P Chrysogenum In Pilot and Industrial Fermenmentioning

confidence: 99%

Phospholipid profiles of Penicillium chrysogenum in different scales of fermentations

Qiao

Cao

et al. 2013

Engineering in Life Sciences

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Optimizing industrial‐scale fermentation for Penicillium chrysogenum is of significance for increasing commercial production of antibiotics. Lipidomics could be a valuable tool for the investigation in the behaviors of P. chrysogenum in realistic industrial environments. In this work, the phospholipid (PL) profiles of an industrial strain of P. chrysogenum were compared in different scale processes. PL was performed on LC/ESI/MSn system. It was found that industrial P. chrysogenum cells absorbed significant amounts of exogenous saturated and (poly) unsaturated fatty acids (PUFAs) from feedstock and incorporated them into their cell membranes during two fermentations. Results showed that the PL species that contain the PUFAs, that is, linolenic acid and hexadecadienoic acid, were quite variable between pilot and industrial scales of fermentations. Higher levels of PUFA‐containing PLs in rapid‐ and linear‐growth stages during industrial fermentation implied the occurrence of dramatic variations in cell membrane fluidity during these periods. It was speculated that this behavior was due to impacts of multiple physical and chemical factors present in the fermentation environment during this large‐scale fed‐batch process. The identified PUFA‐containing PLs could be used as valuable biomarkers for optimizing industrial‐scale fermentation for P. chrysogenum.

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Study of the Lipidic and Proteic Composition of an Industrial Filmogenic Yeast with Applications as a Nutritional Supplement

Marques

Lasanta

Caro

et al. 2008

J. Agric. Food Chem.

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The lipid and protein contents of yeast strains that form "flor velum" during the aging of sherry wines have been studied during their fermentation and "velum" phases. The same analyses were carried out on two other strains that do not form velum (fermentative strains). The results show a high lipid content in velum yeast during its two phases. This strain changes its lipidic components while passing from the fermentative to the velum phase, with palmitic, palmitoleic, and stearic acid concentrations decreasing, while the oleic, behenic, and lignoceric acid concentrations increase. Furthermore, a higher proteic content can be seen during the filmogenic stage of velum yeast as compared to the fermentative stage of this strain. A well-balanced distribution of amino acids is observed, which includes all essential amino acids. The sulfurated amino acids are shown to be the most limited, and a high quantity of lysine has been detected. Finally, the values of PDCAAS (Protein Digestibility Corrected Amino Acid Score) and MEAA (Modified Index of Essential Amino Acids) of this strain make it recommendable for dietary uses.

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Changes in the Lipid Composition of Saccharomyces cerevisiae Race Capensis (G-1) During Alcoholic Fermentation and Flor Film Formation

Cited by 3 publications

References 22 publications

Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions

Oxygen is required to restore flor strain viability and lipid biosynthesis under fermentative conditions

Phospholipid profiles of Penicillium chrysogenum in different scales of fermentations

Study of the Lipidic and Proteic Composition of an Industrial Filmogenic Yeast with Applications as a Nutritional Supplement

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