Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid

Arroyo‐López, Francisco Noé; Orlić, Sandi; Querol, Amparo; Barrio, Eladio

doi:10.1016/j.ijfoodmicro.2009.01.035

Cited by 181 publications

(135 citation statements)

References 23 publications

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“…• C (Arroyo- López et al, 2009;Sampaio and Gonçalves, 2008). In single cultures, S. kudriavzevii showed a growth rate higher than S. cerevisiae at temperatures <22…”

Section: Discussionmentioning

confidence: 99%

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Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

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This study investigated the competition and potential hybrid generation between the species Saccharomyces cerevisiae and S. kudriavzevii in a wine-model environment. Our main goal was to understand why S. kudriavzevii has not been found in wine fermentations whilst their hybrids are present. Auxotrophic mutants (Ura − and Lys − ) were used to favour the selection of hybrids and to specifically differentiate the two species in mixed fermentations carried out at different temperatures (17• C, 24• C and 31 • C). Both yeasts showed a reduction in their maximum specific growth rates in mixed fermentations, indicating a clear antagonistic effect between the two microorganisms. Temperature played an important role in this competition. In this way, S. kudriavzevii was less affected at 17• C, but S. cerevisiae was clearly the best competitor at 31• C, preventing the growth of S. kudriavzevii. Population levels of S. kudriavzevii always significantly decreased in the presence of S. cerevisiae. Ethanol was measured throughout the fermentations and in all cases S. kudriavzevii growth was arrested when ethanol levels were <5 g/l, indicating that this compound did not influence the competitive exclusion of S. kudriavzevii. Killer factors were also discarded due to the K − R − phenotype of both strains. Finally, no prototrophic interspecific hybrids were isolated in small-scale fermentations at any temperature assayed. Our results show that the lack of competitiveness exhibited by S. kudriavzevii, especially at high temperatures, explains the absence of this species in wine fermentations, suggesting that natural S. cerevisiae × S. kudriavzevii hybrids most likely originated in wild environments rather than in industrial fermentations.

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“…• C (Arroyo- López et al, 2009;Sampaio and Gonçalves, 2008). In single cultures, S. kudriavzevii showed a growth rate higher than S. cerevisiae at temperatures <22…”

Section: Discussionmentioning

confidence: 99%

“…Mathematical models obtained from a previous study performed in our laboratory were used for this purpose (Arroyo-López et al, 2009). The initial inoculum level used in both cases was the same (∼4 log 10 CFU/ml).…”

Section: Testing the Auxotrophic Strainsmentioning

confidence: 99%

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

Self Cite

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“…For this purpose, we selected a donor of glycolytic genes within the Saccharomyces genus. Saccharomyces kudriavzevii is a cold-tolerant close relative of S. cerevisiae, recently identified as an important contributor to wine making in cool climates (11,12). Whereas glycolytic genes and enzymes of S. kudriavzevii have not been characterized in detail, its genome sequence is available (13).…”

Section: Resultsmentioning

confidence: 99%

Pathway swapping: Toward modular engineering of essential cellular processes

Kuijpers

Solis-Escalante

Luttik

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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Recent developments in synthetic biology enable one-step implementation of entire metabolic pathways in industrial microorganisms. A similarly radical remodelling of central metabolism could greatly accelerate fundamental and applied research, but is impeded by the mosaic organization of microbial genomes. To eliminate this limitation, we propose and explore the concept of "pathway swapping," using yeast glycolysis as the experimental model. Construction of a "single-locus glycolysis" Saccharomyces cerevisiae platform enabled quick and easy replacement of this yeast's entire complement of 26 glycolytic isoenzymes by any alternative, functional glycolytic pathway configuration. The potential of this approach was demonstrated by the construction and characterization of S. cerevisiae strains whose growth depended on two nonnative glycolytic pathways: a complete glycolysis from the related yeast Saccharomyces kudriavzevii and a mosaic glycolysis consisting of yeast and human enzymes. This work demonstrates the feasibility and potential of modular, combinatorial approaches to engineering and analysis of core cellular processes.pathway swapping | glycolysis | Saccharomyces cerevisiae | modular genomes R eplacement of petrochemistry by bio-based processes is a key element for sustainable development and requires microbes equipped with novel-to-nature capabilities. Recent developments in synthetic biology enable introduction of entire metabolic pathways and, thereby, new functionalities for product formation and substrate consumption, into microbial cells (1). However, industrial relevance of the resulting strains critically depends on optimal interaction of the newly introduced pathways with the core metabolism of the host cell. Central metabolic pathways such as glycolysis, tricarboxylic acid cycle, and pentose phosphate pathways, are essential for synthesis of precursors, for providing free energy (ATP), and for redox-cofactor balancing. Optimization of productivity, product yield, and robustness therefore requires modifications in the configuration and/or regulation of these core metabolic functions.Engineering of central metabolism is in some respects more challenging than the functional expression of heterologous product pathways. Millions of years of evolution of microorganisms have endowed their metabolic and regulatory networks with a level of complexity that cannot be efficiently reengineered by iterative, single-gene modifications. Enzymes of central metabolism are encoded by hundreds of genes that, especially in eukaryotes, are scattered across microbial genomes. Moreover, inactivation and subsequent replacement of genes involved in central metabolism is complicated by functional redundancy of isoenzymes (2, 3) as well as by the essential role of many of the corresponding biochemical reactions. Microbial platforms in which the configuration of key pathways can be remodelled in a swift, combinatorial manner would provide an invaluable asset for fundamental research and engineering of central metabolism.Wherea...

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“…Nevertheless, higher inoculum size increases the production cost in winemaking. pH of the wine is considered as an important attribute that significantly enhances the organoleptic properties and provides suitable atmosphere for the yeast growth (Fleet & Heard, 1993;Arroyo-López et al, 2009). In the present study, it was observed that at reduced pH there was notable decrease in ethanol content (Figure 1c).…”

Section: Optimization Of Fermentation Process Parametersmentioning

confidence: 99%

“…Yeast activity is mainly influenced by factors such as temperature and pH. Which play crucial role in controlling the growth and metabolism rate of yeast and in synthesizing or transforming bioactive compounds in wine (Arroyo-López et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

Mundaragi

Thangadurai

2017

Food Sci. Technol

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Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid

Cited by 181 publications

References 23 publications

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae

Pathway swapping: Toward modular engineering of essential cellular processes

Process optimization, physicochemical characterization and antioxidant potential of novel wine from an underutilized fruit Carissa spinarum L. (Apocynaceae)

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