D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana

Endoh, Rikiya; Horiyama, Maiko; Ohkuma, Moriya

doi:10.3390/microorganisms9040758

Cited by 18 publications

(10 citation statements)

References 26 publications

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“…Many fruits have a rich content in sugars and especially in glucose and fructose. Yeasts have the ability to ferment both of these hexoses, with the majority of them showing differential preference in glucose utilization and fermentation, which is associated with the genetic background of the cell [22][23][24]. The reaction rate constant of fructose and glucose fermentation was calculated for each strain (k 1F , k 2F , k 3F , k 1G , k 2G and k 3G ) (Tables 4 and 5).…”

Section: W303-1amentioning

confidence: 99%

Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must

Kassoumi

Kousoulou

Sevastos

et al. 2022

Foods

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Winemaking is a stressful procedure for yeast cells. The presence of high levels of carbohydrates at the beginning of the fermentation and the subsequent increase of ethanol levels alongside with other environmental factors force the cell to undergo a continuous adaptation process. Ideally, yeast strains should be able to adapt to this changing environment fast and they must be able to ferment at low temperatures with the highest possible fermentation rates. Additionally, the balanced utilization of glucose and fructose—the two major hexoses in grapes—is also important as any residual fructose may confers unwanted sweetness. As proteins, Msn2/4 are known to play pivotal roles in cell stress response, the question that arise regards the differentially cell response driven by specific point mutations in these two proteins, and the subsequent effects on alcoholic fermentation. Four different mutants in which serine residues have been replaced by alanine are studied in this paper. Our results indicate that substitution at position 533 of Msn4 protein (W_M4_533) significantly increases the fermentation rate even at low temperatures (12 °C), by lowering the fermentation’s activation energy. Similar results but to a lesser extent were obtained by the S582A substitution in Msn2 protein. In addition, W_M4_533 seems to have a more balanced utilization of must hexoses. From the present work it is concluded that genetic modification Msn2/4 represents a promising procedure for shortening the fermentation time, even at low temperatures, which in many cases constitutes an important technological requirement.

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Section: W303-1amentioning

confidence: 99%

Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must

Kassoumi

Kousoulou

Sevastos

et al. 2022

Foods

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“…Primary fructose consumers identified in this study (closely related or similar species) were shown to (i) harbor enzymatic machinery involved in fructose metabolism (metabolic biochemical fructose pathways referenced in the Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway database), and (ii) other species were already described for their ability to assimilate fructose [ 63 , 64 ]. These observations support our findings and highlight the contribution of these fungi to fructose metabolism.…”

Section: Discussionmentioning

confidence: 99%

Mosquito sex and mycobiota contribute to fructose metabolism in the Asian tiger mosquito Aedes albopictus

et al. 2022

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Background Plant floral nectars contain natural sugars such as fructose, which are a primary energy resource for adult mosquitoes. Despite the importance of carbohydrates for mosquito metabolism, a limited knowledge is available about the pathways involved in sugar assimilation by mosquitoes and their associated microbiota. To this end, we used 13C-metabolomic and stable isotope probing approaches coupled to high-throughput sequencing to reveal fructose-related mosquito metabolic pathways and the dynamics of the active gut microbiota following fructose ingestion. Results Our results revealed significant differences in metabolic pathways between males and females, highlighting different modes of central carbon metabolism regulation. Competitive and synergistic interactions of diverse fungal taxa were identified within the active mycobiota following fructose ingestion. In addition, we identified potential cross-feeding interactions between this. Interestingly, there is a strong correlation between several active fungal taxa and the presence of fructose-derived metabolites. Conclusions Altogether, our results provide novel insights into mosquito carbohydrate metabolism and demonstrate that dietary fructose as it relates to mosquito sex is an important determinant of mosquito metabolism; our results also further highlight the key role of active mycobiota interactions in regulating the process of fructose assimilation in mosquitoes. This study opens new avenues for future research on mosquito-microbiota trophic interactions related to plant nectar-derived sugars. Graphical Abstract

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“…We assessed maltose utilization and fermentation of isolated strains using synthetic complete (SC) broth with 2% (w/v) maltose as the sole carbon source, with Durham tubes to capture gas production (Durham, 1898; Endoh et al, 2021). We did not attempt to distinguish among different types of gases produced, although it is likely that gases were dominated by carbon dioxide.…”

Section: Methodsmentioning

confidence: 99%

Sugar‐seeking insects as a source of diverse bread‐making yeasts with enhanced attributes

Madden

Lahue

Gordy

et al. 2021

Yeast

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Insects represent a particularly interesting habitat in which to search for novel yeasts of value to industry. Insect-associated yeasts have the potential to have traits relevant to modern food and beverage production due to insect-yeast interactions, with such traits including diverse carbohydrate metabolisms, high sugar tolerance, and general stress tolerance. Here, we consider the potential value of insect-associated yeasts in the specific context of baking. We isolated 63 yeast strains from 13 species of hymenoptera from the United States, representing 37 yeast species from 14 genera. Screening for the ability to ferment maltose, a sugar important for bread production, resulted in the identification of 13 strains of Candida, Lachancea, and Pichia species. We assessed their ability to leaven dough. All strains produced baked loaves comparable to a commercial baking strain of Saccharomyces cerevisiae. The same 13 strains were also grown under various sugar and salt conditions relevant to osmotic challenges experienced in the manufacturing processes and the production of sweet dough. We show that many of these yeast strains, most notably strains of Lachancea species, grow at a similar or higher rate and population size as commercial baker's yeast. We additionally assessed the comparative phenotypes and genetics of insect-associated S. cerevisiae strains unable to ferment maltose and identified baking-relevant traits, including variations in the HOG1 signaling pathway and diverse carbohydrate metabolisms. Our results suggest that non-conventional yeasts have high potential for baking and, more generally, showcase the success of bioprospecting in insects for identifying yeasts relevant for industrial uses. Take Away• We isolated yeasts from insects, identifying 63 strains of yeast from 14 genera.• Maltose fermentation was variable among species and strains.• Non-Saccharomyces yeasts leavened bread comparable to baker's yeast.• Insect-associated yeasts exhibited high osmotolerance and halotolerance.• Hymenoptera are a source for bioprospecting yeast for baking.

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D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana

Cited by 18 publications

References 26 publications

Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must

Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must

Mosquito sex and mycobiota contribute to fructose metabolism in the Asian tiger mosquito Aedes albopictus

Sugar‐seeking insects as a source of diverse bread‐making yeasts with enhanced attributes

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