Exploration of a natural reservoir of flocculating genes from various Saccharomyces cerevisiae strains and improved ethanol fermentation using stable genetically engineered flocculating yeast strains

Zhao, Xin‐Qing; Li, Qian; He, Lei-Yu; Fan, Li‐Wu; Que, Wen-Wen; Bai, Feng‐Wu

doi:10.1016/j.procbio.2011.06.009

Cited by 25 publications

(15 citation statements)

References 32 publications

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“…Andrietta et al assessed the performance of 12 flocculating yeast strains in two serial reactors without cell recycling and found that only three of them formed pellets during the fermentation [71]. Flocculation is a highly variable and rapidly evolving trait in S. cerevisiae strains [72, 73]. The strength of the flocculation can be varied by expression of different flocculation genes or gene variants [6, 74].…”

Section: Advantages Of High Local Cell Densitymentioning

confidence: 99%

Current progress in high cell density yeast bioprocesses for bioethanol production

Westman

Franzén

2015

Biotechnology Journal

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High capital costs and low reaction rates are major challenges for establishment of fermentation‐based production systems in the bioeconomy. Using high cell density cultures is an efficient way to increase the volumetric productivity of fermentation processes, thereby enabling faster and more robust processes and use of smaller reactors. In this review, we summarize recent progress in the application of high cell density yeast bioprocesses for first and second generation bioethanol production. High biomass concentrations obtained by retention of yeast cells in the reactor enables easier cell reuse, simplified product recovery and higher dilution rates in continuous processes. High local cell density cultures, in the form of encapsulated or strongly flocculating yeast, furthermore obtain increased tolerance to convertible fermentation inhibitors and utilize glucose and other sugars simultaneously, thereby overcoming two additional hurdles for second generation bioethanol production. These effects are caused by local concentration gradients due to diffusion limitations and conversion of inhibitors and sugars by the cells, which lead to low local concentrations of inhibitors and glucose. Quorum sensing may also contribute to the increased stress tolerance. Recent developments indicate that high cell density methodology, with emphasis on high local cell density, offers significant advantages for sustainable second generation bioethanol production.

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Section: Advantages Of High Local Cell Densitymentioning

confidence: 99%

Current progress in high cell density yeast bioprocesses for bioethanol production

Westman

Franzén

2015

Biotechnology Journal

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“…No PCR products were observed for the pulverulent strains F7101 (yeast that has lost its flocculation ability) and 59A (industrial strain). The failure to amplify FLO 1 gene in these two strains may be due to differences in sequences at the primer binding sites as also proposed by other authors or to the absence of the entire or part of the FLO 1 gene sequence 28 , 31 . In the same way, strain RT73 showed a short amplicon for gene FLO 5, while the flocculent strain F6789 presented a 5000 bp amplicon, which was larger than in the other strains (about 4000 bp).…”

Section: Resultsmentioning

confidence: 55%

“…Several studies have nevertheless revealed that there is a high biodiversity of flocculation phenotypes and genotypes among industrial 27 , 28 , wine 29 , cachaça 30 and brewery 31 strains of S. cerevisiae . Correspondingly, Verstrepen et al .…”

Section: Introductionmentioning

confidence: 99%

FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain

Gianvito

Tesnière

Suzzi

et al. 2017

Sci Rep

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Flocculation is an important feature for yeast survival in adverse conditions. The natural diversity of flocculating genes in Saccharomyces cerevisiae can also be exploited in several biotechnological applications. Flocculation is mainly regulated by the expression of genes belonging to the FLO family. These genes have a similar function, but their specific contribution to flocculation ability is still unclear. In this study, the distribution of FLO1, FLO5 and FLO8 genes in four S. cerevisiae wine strains was investigated. Subsequently, both FLO1 and FLO5 genes were separately deleted in a flocculent S. cerevisiae wine strain. After gene disruption, flocculation ability and agar adhesion were evaluated. FLO1 and FLO5 genes inheritance was also monitored. All strains presented different lengths for FLO1 and FLO5 genes. Results confirm that in S. cerevisiae strain F6789, the FLO5 gene drives flocculation and influences adhesive properties. Flocculation ability monitoring after a cross with a non-flocculent strain revealed that FLO5 is the gene responsible for flocculation development.

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“…Flocculation is mediated by flocculin proteins which show a specific organization: an N‐terminal domain involved in sugar recognition; a glycosylphosphatidylinositol (GPI) anchoring C‐terminal domain and a middle domain; containing various repeated sequences (Zhao et al . ). Two main flocculation phenotypes have been described on the basis of their sugar inhibition patterns.…”

Section: Introductionmentioning

confidence: 97%

“…From a biological point of view, flocculation is considered a cooperative protection mechanism that shields cells inside the flocs from environmental and chemical stresses, while 'cheater' cells are preferentially recruited at the nonprotective floc periphery (Smukalla et al 2008). Flocculation is mediated by flocculin proteins which show a specific organization: an N-terminal domain involved in sugar recognition; a glycosylphosphatidylinositol (GPI) anchoring C-terminal domain and a middle domain; containing various repeated sequences (Zhao et al 2012). Two main flocculation phenotypes have been described on the basis of their sugar inhibition patterns.…”

Section: Introductionmentioning

confidence: 99%

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation

et al. 2016

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Exploration of a natural reservoir of flocculating genes from various Saccharomyces cerevisiae strains and improved ethanol fermentation using stable genetically engineered flocculating yeast strains

Cited by 25 publications

References 32 publications

Current progress in high cell density yeast bioprocesses for bioethanol production

Current progress in high cell density yeast bioprocesses for bioethanol production

FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation

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