Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex

Belloch, Carmela; Orlić, Sandi; Barrio, Eladio; Querol, Amparo

doi:10.1016/j.ijfoodmicro.2007.11.083

Cited by 192 publications

(202 citation statements)

References 40 publications

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“…It has a long history of use in bakeries to raise dough and in the production of alcoholic beverages; it is used to produce pharmaceuticals such as insulin and for fermenting sugars from rice, wheat, barley, corn, and grape juice (Pizarro et al, 2008). In particular, it has been used as an agent of bioethanol production as well as for wine, bread, beer, and sake fermentation (Belloch et al, 2008). At the beginning of fermentation, yeast cells are subjected to the osmotic and oxidative stress of high sugar concentrations and resolved oxygen; as fermentation progresses, other stresses such as high concentrations of ethanol and nutrient depletion become relevant (Belloch et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…In particular, it has been used as an agent of bioethanol production as well as for wine, bread, beer, and sake fermentation (Belloch et al, 2008). At the beginning of fermentation, yeast cells are subjected to the osmotic and oxidative stress of high sugar concentrations and resolved oxygen; as fermentation progresses, other stresses such as high concentrations of ethanol and nutrient depletion become relevant (Belloch et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…The high toxicity of endogenously produced ethanol reduces cell viability, growth rate, and fermentation rate. Many mechanisms have been developed to help organisms withstand and/or prevent ethanol-induced damage during fermentation, including crossstress protection; yeast hybrids based on enological characterization (Belloch et al, 2008); membrane remodeling via changes in membrane (palmitoleic acid, oleic acid, and ergosterol) and cell wall composition (fatty acid, lipid, and isoprenoid metabolism); accumulation of amino acids (proline and tryptophan) and storage solutes (trehalose and glycogen) (Zhao and Bai, 2009); expression of molecular chaperones; transcriptional activation of V-ATPase and peroxisomal functions; enhancement of NADPH regeneration and redox balance (Cebollero et al, 2007;Ding et al, 2009;Orozco et al, 2012); genetic improvement through sexual cycle, parasexual hybridization and genetic engineering; and transcriptome remodeling of transcription factors, stress-related genes, and genes involved in signal transduction (Gibson et al, 2007;Ma and Liu, 2010a;Stanley et al, 2010). However, this approach has the intrinsic limitation that yeast adapts to different metabolic environments such as a high concentration of ethanol during fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…Other advantages include more-efficient saccharification and fermentation, a continuous shift from fermentation to distillation, reduced risk of contamination, and suitability for use in tropical countries (Nonklang et al, 2008). However, temperatures routinely used for yeast growth are 25°C to 30°C (Belloch et al, 2008). Temperature shifts affect a variety of cellular processes including protein translation rate, membrane fluidity, RNA stability, rescue enzyme activity, impacting cell growth (Lee et al, 2012) and eventually decreasing fermentation yield and byproduct quality (Salvado et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Saccharomyces cerevisiae KNU5377 Stress Response during High-Temperature Ethanol Fermentation

Kim

et al. 2013

Molecules and Cells

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Saccharomyces cerevisiae KNU5377 Stress Response during High-Temperature Ethanol Fermentation

Kim

et al. 2013

Molecules and Cells

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“…Debido a la ventaja que presentan los híbridos entre diferentes especies de Saccharomyces en procesos fermentativos como la elaboración de vinos, y en particular su capacidad de adaptarse a las condiciones cambiantes del medio [2,19], se han propuesto diferentes métodos de obtención que permiten lograr artificialmente cepas con características particulares.…”

Section: Discussionunclassified

Estrategias de obtención de híbridos de levaduras para vinificaciones a bajas temperaturas

Origone

Rodrı́guez

Gómez

et al. 2014

37th World Congress of Vine and Wine and 12th General Assembly of the OIV

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Resumen. Aunque S. cerevisiae (S.c.) es la especie históricamente asociada a la vinificación, S. uvarum (S.u.) e híbridos naturales entre estas especies también han sido descriptos en vinos fermentados a bajas temperaturas. S. uvarum presenta perfiles de fermentación diferenciales, caracterizados por elevadas concentraciones de glicerol y 2-fenietanol sin aumento del contenido deácido acético. Los objetivos del presente trabajo fue generar híbridos interespecíficos entre Sc y dos cepas de Su de diferente origen y evaluar el efecto de diferentes temperaturas de estabilización en las características cinéticas y fisicoquímicas de los híbridos estables obtenidos. Los resultados evidencian que se obtienen híbridos con características similares independientemente del parental utilizado aunque dependientemente de la temperatura de estabilización empleada. IntroducciónLa vinificación es un proceso complejo llevado a cabo principalmente por levaduras y particularmente por cepas de la especie Saccharomyces cerevisiae, reconocida por sus excelentes características fermentativas. No obstante, otras especies del género como Saccharomyces uvarum también pueden participar de este proceso, especialmente cuando el mismo es llevado a cabo a bajas temperaturas [1]. El resto de las especies del genero Saccharomyces no juegan roles importantes en las fermentaciones, aunque sí se han aislado cepas híbridas entre diferentes especies del género [2].Saccharomyces uvarum es una levadura criotolerante y se caracteriza por presentar perfiles de fermentación con mayor velocidad de consumo de fructosa, menor producción de acidez volátil y mayor producción de glicerol,ácido succínico y alcoholes superiores que S. cerevisiae, lo que la convierte en una especie biotecnológicamente interesante para la industria vínica [1,3]. Sin embargo, mostos con elevadas concentraciones de azúcares suelen ser un sustrato difícil de fermentar para esta especie, por lo que su uso puede ser limitado.Trabajos recientes realizados por el Grupo de Biodiversidad y Biotecnología de Levaduras del PROBIEN (CONICET-UNComahue), han logrado aislar cepas de S. uvarum a partir de fermentaciones tradicionales (chichas) realizadas con manzanas silvestres a bajas temperaturas (menos de 20 • C) [4] y de ambientes naturales como corteza y semillas de Araucaria araucana (sustrato con el que se elabora otra bebida tradicional del pueblo Mapuche denominada Mudai) en diferentes regiones de la cordillera norpatagónica. Ensayos preliminares evidenciaron importantes diferencias genéticas y fisiológicas entre dichos aislados obtenidos de ambientes naturales y fermentaciones tradicionales, lo cual hace evidente que en la región existe una diversidad importante de estos microorganismos capaces de ser utilizados en procesos productivos industriales.Por otra parte, durante losúltimos años los gobiernos provinciales (provincias de Río Negro y Neuquén) y el gobierno nacional han promovido fuertemente el desarrollo de la industria vitivinícola regional, mediante un plan estratégico nacional....

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Overcoming lignocellulose‐derived microbial inhibitors: advancing the Saccharomyces cerevisiae resistance toolbox

Brandt

Jansen

Görgens

et al. 2019

Biofuels Bioprod Bioref

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Lignocellulose-derived biofuels present an attractive carbon-neutral alternative to fossil fuels amidst growing global energy and climate concerns. Bioethanol in particular, has been shown to be a viable additive to and / or replacement for petroleum in countries such as Brazil. The bioconversion of lignocellulose biomass to bioethanol is a developing technology with the yeast Saccharomyces cerevisiae playing a pivotal role in the fermentation-based processes. This yeast however, is challenged to ferment under harsh conditions, specifically, during exposure to lignocellulose-derived microbial inhibitors that are formed during pretreatment processes. This detrimentally affects biocatalyst performance, ultimately decreasing ethanol productivity and yield. To this end, S. cerevisiae strains are in development to increase the yeast microbial inhibitor resistance towards cost-effective cellulosic bioethanol production. This review discusses the current status of inhibitor resistance in S. cerevisiae strains and perspectives on the future of multi-tolerant phenotypes with a specific focus on existing and emerging strain development strategies designed to improve resistance phenotypes.

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Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex

Cited by 192 publications

References 40 publications

Saccharomyces cerevisiae KNU5377 Stress Response during High-Temperature Ethanol Fermentation

Saccharomyces cerevisiae KNU5377 Stress Response during High-Temperature Ethanol Fermentation

Estrategias de obtención de híbridos de levaduras para vinificaciones a bajas temperaturas

Overcoming lignocellulose‐derived microbial inhibitors: advancing the Saccharomyces cerevisiae resistance toolbox

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