De novo synthesis of monoterpenes by<i>Saccharomyces cerevisiae</i>wine yeasts

Carrau, Francisco; Medina, Karina; Boido, Eduardo; Fariña, Laura; Gaggero, Carina; Dellacassa, Eduardo; Versini, G.; Henschke, Paul A.

doi:10.1016/j.femsle.2004.11.050

Cited by 227 publications

(177 citation statements)

References 37 publications

Supporting

Mentioning

161

Contrasting

Unclassified

Order By: Relevance

“…It was found that geraniol can be converted into β-citronellol and other terpenols by yeast metabolism, while nerol and linalool can also be converted into α-terpineol, terpinolene and limonene. The production of terpenols can also occur and this has previously been hypothesised to be a result of de novo synthesis by S. cerevisiae through an alternative pathway involving the metabolism of leucine (Carrau et al, 2005). In the current study, linalool decreased in both wines throughout the fermentation (Fig.…”

Section: Evolution Of Terpenessupporting

confidence: 59%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

View full text Add to dashboard Cite

The aim of this study was to assess the effect of mango pulp inclusion (which mimicked the maceration step in grape wine fermentation) on the fermentation dynamics and chemical profile of mango wine, especially the volatiles. The growth of Saccharomyces cerevisiae MERIT.ferm was slower in the mango juice with pulp (uncentrifuged juice), with a corresponding slower reduction in °Brix, relative to the juice without pulp (centrifuged juice). The utilisation of glucose, fructose and sucrose was similar in both uncentrifuged and centrifuged juices, with almost complete consumption. Citric, tartaric, malic, pyruvic and succinic acid were the major organic acids in the wines fermented from both the uncentrifuged and centrifuged juices. Citric acid decreased slightly in the macerated wine. Tartaric and malic acid decreased in both wines. Pyruvic acid increased slightly and succinic acid remained almost constant in both wines. Monoterpenes, as one of the signature aroma compounds in mango juice, decreased dramatically in both wines, but were ten times higher in the macerated wine. Terpenols were at least four times higher in the macerated wine. The macerated wine also produced higher levels of fusel alcohols and acetate esters compared to the nonmacerated wine. On the other hand, the non-macerated wine possessed a higher concentration of mediumchain fatty acids and corresponding ethyl esters. This study indicates that the inclusion of pulp in mango wine fermentation would contribute to the aroma complexity.

show abstract

Section: Evolution Of Terpenessupporting

confidence: 59%

Impact of Pulp on the Chemical Profile of Mango Wine

Lim

Yu³

et al. 2016

SAJEV

View full text Add to dashboard Cite

show abstract

“…New research by Carrau et al (2005) on the formation of aroma compounds by yeasts suggests that S. cerevisiae can synthesise monoterpenes (floral aroma in wine), compounds previously thought to be solely derived from grapes. They have also proposed a new metabolic pathway (MCC pathway).…”

Section: The Role and Use Of Non-saccharomyces Yeasts In Wine Productionmentioning

confidence: 99%

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

Jolly

Augustyn

Pretorius

2017

SAJEV

147

161

View full text Add to dashboard Cite

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

show abstract

“…Native terpene synthases have not been found in S. cerevisiae; despite this, yeast can produce terpene alcohols (notably farnesol and some nerolidol), and production increases dramatically when FPP pools are increased by either over-expression of a truncated HMG-CoA reductase and/or deletion of squalene synthase (Carrau et al, 2005;Grabowska et al, 1998;Karst and Lacroute, 1977;McNeil, 2008;McNeil et al, 2012;Zhuang, 2013). Proposed mechanisms for native terpenoid production include activity of FPP synthase, which can catalyse solvolysis of GPP to produce geraniol and FPP to produce nerolidol and farnesol (Poulter and Rilling, 1976;Saito and Rilling, 1979); non-specific phosphatase/pyrophosphatase activity (Chambon et al, 1990); and non-enzymatic hydrolysis (McNeil, 2008).…”

Section: Increasing Trans-nerolidol Production By Enhancing the Mva Pmentioning

confidence: 99%

A squalene synthase protein degradation method for improved sesquiterpene production in Saccharomyces cerevisiae

Peng

Plan

Chrysanthopoulos

et al. 2017

Metabolic Engineering

128

View full text Add to dashboard Cite

A squalene synthase protein degradation method for improved sesquiterpene production in Saccharomyces cerevisiae, Metabolic Engineering, http://dx.doi.org/10. 1016/j.ymben.2016.12.003 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting galley proof before it is published in its final citable form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. AbstractSesquiterpenes are C15 isoprenoids with utility as fragrances, flavours, pharmaceuticals, and potential biofuels. Microbial fermentation is being examined as a competitive approach for bulk production of these compounds. Competition for carbon allocation between synthesis of endogenous sterols and production of the introduced sesquiterpene limits yields. Achieving balance between endogenous sterols and heterologous sesquiterpenes is therefore required to achieve economical yields. In the current study, the yeast Saccharomyces cerevisiae was used to produce the acyclic sesquiterpene alcohol, trans-nerolidol. Nerolidol production was first improved by enhancing the upstream mevalonate pathway for the synthesis of the precursor farnesyl pyrophosphate (FPP). However, excess FPP was partially directed towards squalene by squalene synthase (Erg9p), resulting in squalene accumulation to 1 % biomass; moreover, the specific growth rate declined. In order to redirect carbon away from sterol production and towards the desired heterologous sesquiterpene, a novel protein destabilisation approach was developed for Erg9p. It was shown that Erg9p is located on endoplasmic reticulum and lipid droplets through a C-terminal ER-targeted transmembrane peptide. 2A PEST (rich in Pro, Glu/Asp, Ser, and Thr) sequence-dependent endoplasmic reticulum-associated protein degradation (ERAD) mechanism was established to decrease cellular levels of Erg9p without relying on inducers, repressors or specific repressing conditions. This improved nerolidol titre by 86 % to ~100 mg L -1 . In this strain, squalene levels were similar to the wild-type control strain, and downstream ergosterol levels were slightly decreased relative to the control, indicating redirection of carbon away from sterols and towards sesquiterpene production. There was no negative effect on cell growth under these conditions. Protein degradation is an efficient mechanism to control carbon allocation at flux-competing nodes in metabolic engineering applications. This study demonstrates that an engineered ERAD mechanism can be used to balance flux competition between the endogenous sterol pathway and an introduced bio-product pathways at the FPP node. The approach of protein degradation in general might be more widely applied to improve metabolic engineering outcomes.

show abstract

De novo synthesis of monoterpenes bySaccharomyces cerevisiaewine yeasts

Cited by 227 publications

References 37 publications

Impact of Pulp on the Chemical Profile of Mango Wine

Impact of Pulp on the Chemical Profile of Mango Wine

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

A squalene synthase protein degradation method for improved sesquiterpene production in Saccharomyces cerevisiae

Contact Info

Product

Resources

About