Identification and application of novel low pH-inducible promoters for lactic acid production in the tolerant yeast Candida glycerinogenes

Hou, Qing; He, Qing; Liu, Gengliang; Lu, Xiaoyun; Zong, Hong; Chen, Wenqiang; Zhuge, Bin

doi:10.1016/j.jbiosc.2019.01.005

Cited by 10 publications

(4 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During drying and maturing, a slight increase in pH was observed in all sausages ( p < 0.05), which may be caused by the production and accumulation of some alkaline ammonia and amines from protein hydrolysis during drying and maturing (Chen et al, 2021). On the other hand, the uptake of lactate by yeast may also affect the pH (Hou et al, 2019). Under the same treatment conditions, the pH of the experimental group with the addition of plant protein‐dietary fiber gel was slightly lower than that of the experimental group with the addition of Lactiplantibacillus plantarum XC‐3 only ( p < 0.05), which may be because the relatively high water content of the gel was beneficial to the growth and metabolism of LAB .…”

Section: Resultsmentioning

confidence: 99%

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Zong

Wen

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

To explore the reuse of brewer's grains and develop novel Chinese fermented sausage with healthy characteristics, the influences of the addition of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on Chinese dry fermented sausages were studied. The results showed that the addition of Lactiplantibacillus plantarum XC‐3 reduced the pH, water activity, total volatile base nitrogen, residual nitrite, and thiobarbituric acid of fermented sausages while increasing the hardness, springiness, chewiness, and total volatile flavor substances of the fermented sausages (p < 0.05). In all, 69 volatile flavor substances were identified in the fermented sausages. The addition of plant protein‐dietary fiber composite gel resulted in a significant increase in the acids and esters content of fermented sausages (p < 0.05), but the increase in gel addition resulted in a decrease in the total content of volatile flavor substances in fermented sausages (p < 0.05) (still much higher than in the fermented sausage without gel addition). Novelty impact statement The addition of plant protein‐dietary fiber gel and inoculation with Lactiplantibacillus plantarum XC‐3 effectively reduced harmful carcinogens in fermented sausages while promoting the production of flavor substances and adding some new ones. The novel fermented sausage developed in this study is delicious and healthy, which provides theoretical support for the development of healthy foods in the meat processing industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Zong

Wen

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…The fluorescence intensity of these samples was observed using the methods described by (Hou et al . 2019).…”

Section: Methodsmentioning

confidence: 99%

“…2017; Hou et al . 2019) than most industrial yeasts. Recently, we have found that this yeast has good potential for application in the ethanol fermentation industry (Zhao et al .…”

Section: Introductionmentioning

confidence: 99%

Improving the productivity of Candida glycerinogenes in the fermentation of ethanol from non‐detoxified sugarcane bagasse hydrolysate by a hexose transporter mutant

Qiao

Zhou

et al. 2021

J Appl Microbiol

View full text Add to dashboard Cite

Aims In this study, we attempted to increase the productivity of Candida glycerinogenes yeast for ethanol production from non‐detoxified sugarcane bagasse hydrolysates (NDSBH) by identifying the hexose transporter in this yeast that makes a high contribution to glucose consumption, and by adding additional copies of this transporter and enhancing its membrane localisation stability (MLS). Methods and Results Based on the knockout and overexpression of key hexose transporter genes and the characterisation of their promoter properties, we found that Cghxt4 and Cghxt6 play major roles in the early and late stages of fermentation, respectively, with Cghxt4 contributing most to glucose consumption. Next, subcellular localisation analysis revealed that a common mutation of two ubiquitination sites (K9 and K538) in Cghxt4 improved its MLS. Finally, we overexpressed this Cghxt4 mutant (Cghxt4.2A) using a strong promoter, PCgGAP, which resulted in a significant increase in the ethanol productivity of C. glycerinogenes in the NDSBH medium. Specifically, the recombinant strain showed 18 and 25% higher ethanol productivity than the control in two kinds of YP‐NDSBH medium (YP‐NDSBH1G160 and YP‐NDSBH2G160), respectively. Conclusions The hexose transporter mutant Cghxt4.2A (Cghxt4K9A,K538A) with multiple copies and high MLS was able to significantly increase the ethanol productivity of C. glycerinogenes in NDSBH. Significance and Impact of the Study Our results provide a promising strategy for constructing efficient strains for ethanol production.

show abstract

“…This can be achieved through a combination of the heterologous overexpression of L- or D-LDH genes and the deletion of genes involved in the formation of unwanted byproducts [ 34 , 35 ]. Numerous yeasts, including Saccharomyces cerevisiae , Zygosaccharomyces bailii [ 36 ], Torulaspora delbrueckii [ 37 ], members of the Candida genus [ 38 ], Komagataella phaffii [ 22 , 39 , 40 , 41 ], Scheffersomyces stipitis [ 42 ], and others, have been engineered, but in no case were viable yields for industrial production achieved [ 19 , 43 ]. The classic example of a yeast engineered to produce LA is S. cerevisiae , a so-called conventional yeast that is easy to manipulate [ 20 , 21 ].…”

Section: Recent Metabolic Engineering Approaches To Improve Lactic Ac...mentioning

confidence: 99%

Just around the Corner: Advances in the Optimization of Yeasts and Filamentous Fungi for Lactic Acid Production

Melo,

de Oliveira Junqueira,

Lima

et al. 2024

JoF

View full text Add to dashboard Cite

Lactic acid (LA) production has seen significant progress over the past ten years. LA has seen increased economic importance due to its broadening use in different sectors such as the food, medicine, polymer, cosmetic, and pharmaceutical industries. LA production bioprocesses using microorganisms are economically viable compared to chemical synthesis and can benefit from metabolic engineering for improved productivity, purity, and yield. Strategies to optimize LA productivity in microorganisms on the strain improvement end include modifying metabolic routes, adding gene coding for lactate transporters, inducing tolerance to organic acids, and choosing cheaper carbon sources as fuel. Many of the recent advances in this regard have involved the metabolic engineering of yeasts and filamentous fungi to produce LA due to their versatility in fuel choice and tolerance of industrial-scale culture conditions such as pH and temperature. This review aims to compile and discuss metabolic engineering innovations in LA production in yeasts and filamentous fungi over the 2013–2023 period, and present future directions of research in this area, thus bringing researchers in the field up to date with recent advances.

show abstract

Identification and application of novel low pH-inducible promoters for lactic acid production in the tolerant yeast Candida glycerinogenes

Cited by 10 publications

References 21 publications

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Influence of plant protein‐dietary fiber composite gel and Lactiplantibacillus plantarum XC‐3 on quality characteristics of Chinese dry fermented sausage

Improving the productivity of Candida glycerinogenes in the fermentation of ethanol from non‐detoxified sugarcane bagasse hydrolysate by a hexose transporter mutant

Just around the Corner: Advances in the Optimization of Yeasts and Filamentous Fungi for Lactic Acid Production

Contact Info

Product

Resources

About