Evidence of Antimycin-Insensitive Respiration in a Commercial Brewing Yeast

Lodolo, Elizabeth J.; O'Connor-Cox, E. S. C.; Axcell, B. C.

doi:10.1002/j.2050-0416.1999.tb00003.x

Cited by 6 publications

(3 citation statements)

References 48 publications

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“…Antimycin A is known to prevent oxidative phosphorylation by blocking respiratory activity through inhibition of complex III in mitochondria [ 22 ]. In the presence of antimycin A, the cytoplasmic redox balance is maintained by coupling the oxidation of glycolytic NADH to the reduction of acetaldehyde to ethanol [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

Highly efficient conversion of xylose to ethanol without glucose repression by newly isolated thermotolerant Spathaspora passalidarum CMUWF1–2

2018

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BackgroundEfficient bioconversion of lignocellulosic biomass to bioethanol is one of key challenges in the situation of increasing bioethanol demand. The ethanologenic microbes for such conversion are required to possess abilities of utilization of various sugars including xylose and arabinose in lignocellulosic biomass. As required additional characteristics, there are a weak or no glucose repression that allows cells to simultaneously utilize various sugars together with glucose and thermotolerance for fermentation at high temperatures, which has several advantages including reduction of cooling cost. Spathaspora passalidarum ATCC MYA-4345, a type strains, isolated previously have mainly of these abilities or characteristics but its thermotolerance is not so strong and its glucose repression on xylose utilization is revealed.ResultsNewly isolated S. passalidarum CMUWF1–2 was found to have a high ability to produce ethanol from various sugars included in lignocellulosic biomass at high temperatures. The strain achieved ethanol yields of 0.43 g, 0.40 g and 0.20 g ethanol/g xylose at 30 °C, 37 °C and 40 °C, respectively. Interestingly, no significant glucose repression was observed in experiments with mixed sugars, being consistent with the strong resistance to 2-deoxyglucose, and antimycin A showed no effect on its growth in xylose medium. Moreover, the strain was tolerant to glucose and ethanol at concentrations up to 35.0% (w/v) and 8.0% (v/v), respectively.ConclusionsS. passalidarum CMUWF1–2 was shown to achieve efficient production of ethanol from various sugars and a high ethanol yield from xylose with little accumulation of xylitol. The strain also exhibited stress-resistance including thermotolerance and no detectable glucose repression as beneficial characteristics. Therefore, S. passalidarum CMUWF1–2 has remarkable potential for conversion of lignocellulosic biomass to bioethanol.Electronic supplementary materialThe online version of this article (10.1186/s12866-018-1218-4) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Highly efficient conversion of xylose to ethanol without glucose repression by newly isolated thermotolerant Spathaspora passalidarum CMUWF1–2

2018

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“…For example, it was reported that the inhibition of the transport of cytoplasmic ATP into the mitochondria by the addition of bongkrekic acid, an inhibitor of the ATP‐ADP translocation system of the mitochondrial inner membrane, protracts fermentation . In addition, azide, an inhibitor of cytochrome c oxidase, inhibited fermentation performance in brewing yeasts . Considering these previous reports, research with sake yeast mitochondria with a molecular biology‐based technique elucidated that the mitochondrial structure fragmented as the fermentation proceeded, and that the mitochondrial morphology had a role in the production profile of organic acids .…”

Section: Introductionmentioning

confidence: 99%

Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation

2012

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The mitochondrial states and activities of production yeasts used in the fermentation industry vary according to the availability of oxygen, size of the fermentation tank and temperature of the raw material. However, the involvement of the mitochondrial states of these yeasts in the production profile of organic acids during alcoholic fermentation has not been investigated in detail. In this study, the effects of the mitochondrial state of a sake brewing yeast on the organic acid production profile during an alcoholic fermentation process were investigated. It was elucidated that the mitochondrial state during the propagation stage significantly affected the mitochondrial morphology and the organic acid production profile during the alcoholic fermentation. When yeast mitochondria were active, they were highly branched in the propagation stage, and the yeast cells produced significantly more succinate and less malate. In contrast, when the yeast mitochondria were inactive, they were long and filamentous in appearance, and the yeast produced significantly less succinate and more malate. The change in malic acid content was reversed when an uncoupler of mitochondrial membrane potential, carbonylcyanide p-trifluoromethoxyphenylhydrazone, was added to the culture, indicating that the change in the organic acid production profile could be attributed to mitochondrial activity. Furthermore, the content of malic acid and succinic acid could be converted from a respirative to a fermentative profile by exposing the yeast to a mitochondrion-inactivating environment for 12 or 24 h. Taken together, it was shown that the mitochondrial status of the yeast affects malic acid production during alcoholic fermentation.

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“…For example, it has been reported that bongkrekic acid, an inhibitor of the ATP-ADP translocation system of the mitochondrial inner membrane, protracts fermentation (O'Connor-Cox et al 1993). In addition, azide, an inhibitor of cytochrome c oxidase, inhibits fermentation performance (O'Connor-Cox et al 1993;Lodolo et al 1999). It was also shown that respiratory-deficient mutants of wine yeasts achieve about 10% and 18% improvement in their glucose-to-ethanol conversion efficiency compared to their respective parent strains (Ooi and Lankford 2009).…”

Section: Roles Of Yeast Mitochondria During Alcoholic Fermentationmentioning

confidence: 99%

Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

Kitagaki¹,

Tan²,

Jayakody³

2013

AGri-Biosci. Monogr. (AGBM)

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Mitochondrion is an organelle necessary for oxidative respiration. During industrial fermentation, brewery yeasts are exposed to long periods of hypoxia; however, the structure, role, and metabolism of mitochondria of brewery yeast during hypoxia have not been studied in detail. Our recent studies, for the first time, elucidated that the mitochondrial structure of brewery yeast can be observed throughout the brewing of sake, the Japanese traditional rice wine. As sake brewing proceeded, mitochondria of sake yeast change their morphology, which is coupled with an increase in malate production. On the basis of these insights, new fermentation technologies were developed. They include (1) breeding of low pyruvate-producing sake yeast by isolation of a mutant resistant to an inhibitor of mitochondrial pyruvate transport; and (2) modification of malate and succinate production by manipulating mitochondrial activity. These approaches provide new and practical methods to improve industrial fermentation technologies of sake brewing.

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Evidence of Antimycin-Insensitive Respiration in a Commercial Brewing Yeast

Abstract: Corresponding Author

Cited by 6 publications

References 48 publications

Highly efficient conversion of xylose to ethanol without glucose repression by newly isolated thermotolerant Spathaspora passalidarum CMUWF1–2

Highly efficient conversion of xylose to ethanol without glucose repression by newly isolated thermotolerant Spathaspora passalidarum CMUWF1–2

Mitochondrial activity of sake brewery yeast affects malic and succinic acid production during alcoholic fermentation

Analysis of the Role of Mitochondria of Sake Yeast during Sake Brewing and Its Applications in Fermentation Technologies

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