How did Saccharomyces evolve to become a good brewer?

Piškur, Jure; Rozpędowska, Elżbieta; Poláková, Silvia; Merico, Annamaria; Compagno, Concetta

doi:10.1016/j.tig.2006.02.002

Cited by 401 publications

(339 citation statements)

References 18 publications

Supporting

Mentioning

320

Contrasting

Unclassified

Order By: Relevance

“…Saccharomyces yeasts are very competitive, due to a combination of properties such as fast growth, efficient glucose repression, good ability to produce and consume ethanol and a higher tolerance to environmental stresses (Piškur et al, 2006). In fact, the ability of fast ethanol production, under either aerobic (Crabtree effect) or anaerobic conditions, has been suggested as the main mechanism exploited by Saccharomyces yeasts to inhibit the growth of competing organisms (Thomson et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

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

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionmentioning

confidence: 99%

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

Arroyo‐López

Pérez‐Través

Querol

et al. 2011

Yeast

View full text Add to dashboard Cite

show abstract

“…S. cerevisiae has a highly specialized strategy of sugar metabolism that is of great interest to humans, as yeast cells efficiently ferment glucose even in the presence of oxygen, sacrificing short-term energy production for rapid exploitation of the carbon source and favoring the production of ethanol as a byproduct [33]. The transcriptional circuit controlling hexose metabolism has been extensively investigated in the brewer's yeast and the key activators of the glycolytic pathway that directs the fermentation of hexose sugars are Gcr1 and Gcr2, which associate with the CT box motif upstream of the glycolytic genes along with the Rap1 general transcription factor [34,35].…”

Section: Carbohydrate Metabolismmentioning

confidence: 99%

Rearrangements of the transcriptional regulatory networks of metabolic pathways in fungi

Lavoie

Hogues

Whiteway

2009

Current Opinion in Microbiology

View full text Add to dashboard Cite

“…Fission yeast is an excellent model for studying fundamental cell behaviours, such as cell growth and proliferation. At the same time, fission yeast displays cancer cell-like metabolic behaviour, called Crabtree effect (similar to the Warburg effect of cancer cell) (Piškur et al 2006; Vander Heiden et al 2009), means it prefers to use fermentation rather than respiration for the energy production. Because of above merits, the mechanism discovery from fission yeast system could be immigrated to clinical medicine feasibly.…”

Section: Introductionmentioning

confidence: 99%

Antifungal compound honokiol triggers oxidative stress responsive signalling pathway and modulates central carbon metabolism

Wang

Yan

2016

Mycology

View full text Add to dashboard Cite

The fast growing evidences have shown that the plant-derived compound honokiol is a promising candidate for treating multiple human diseases, such as inflammation and cancer. However, the mode-of-action (MoA) of honokiol remains largely unclear. Here, we studied the antifungal activity of honokiol in fission yeast model, with the goal of understanding the honokiol’s mechanism of action from the molecular level. We found that honokiol can inhibit the yeast growth at a dose-dependent way. Microarray analysis showed that honokiol has wide impacts on the fission yeast transcription levels (in total, 512 genes are up-regulated, and 42 genes are down-regulated). Gene set enrichment analysis indicated that over 45% up-regulated genes belong to the core environmental stress responses category. Moreover, network analysis suggested that there are extensive gene–gene interactions amongst the co-expression gene lists, which can assemble several biofunctionally important modules. It is noteworthy that several key components of central carbon metabolism, such as glucose transporters and metabolic enzymes of glycolysis, are involved in honokiol’s MoA. The complexity of the honokiol’s MoA displayed in previous studies and this work demonstrates that multiple omics approaches and bioinformatics tools should be applied together to achieve the complete scenario of honokiol’s antifungal function.

show abstract

How did Saccharomyces evolve to become a good brewer?

Cited by 401 publications

References 18 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

Rearrangements of the transcriptional regulatory networks of metabolic pathways in fungi

Antifungal compound honokiol triggers oxidative stress responsive signalling pathway and modulates central carbon metabolism

Contact Info

Product

Resources

About