Metabolism of the anaerobic formation of succinic acid bySaccharomyces cerevisiae

Heerde, E.; Radler, F.

doi:10.1007/bf00738546

Cited by 68 publications

(52 citation statements)

References 23 publications

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“…The increase in labeling of succinate in oryzicola under anaerobiosis (Figs. 2-5) has also been reported in other species (4)(5)(6)21), but the pathway of formation has not been proven.…”

Section: Discussionmentioning

confidence: 90%

Anaerobiosis in Echinochloa crus-galli (Barnyard Grass) Seedlings

Rumpho

Kennedy²

1983

Plant Physiol.

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Echinochloa crus-galli var oryzicola (hereafter oryzicola) is a common weed of flooded rice fields. Like rice (4, 7) oryzicola can germinate and grow for long periods without 2 (10). In the past, studies of anaerobic metabolism have concentrated mainly on the effects of flooding on plant roots with little attention directed toward germinating seeds (7). This is despite the evidence that most flood-tolerant plant roots are merely surviving temporary stress (4); whereas tolerant seeds, such as oryzicola and rice, actively metabolize under long periods of anaerobiosis (10,13, 17

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“…The increase in labeling of succinate in oryzicola under anaerobiosis (Figs. 2-5) has also been reported in other species (4)(5)(6)21), but the pathway of formation has not been proven.…”

Section: Discussionmentioning

confidence: 90%

Anaerobiosis in Echinochloa crus-galli (Barnyard Grass) Seedlings

Rumpho

Kennedy²

1983

Plant Physiol.

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“…This suggests that the reductive pathway is unaffected by nitrogen source. It has been shown that succinate is derived exclusively from glutamate (Albers et al, 1998;Heerde & Radler, 1978). However, it should be noted that the filiation of 14 C from glucose, used by Albers et al (1998), did not result in the detection of any labelled minor by-products.…”

Section: Contribution Of the Various Pathways According To Nitrogen Smentioning

confidence: 99%

“…Two enzymes may be involved in the last step of this pathway: (i) fumarate reductase, which catalyses the irreversible conversion of fumarate into succinate, the activity of which is greater during yeast growth on glucose in anaerobic conditions than during growth on ethanol (Muratsubaki, 1987), and (ii) the SDH complex, for which basal levels of activity have been detected during yeast fermentative metabolism (Polakis & Bartley, 1965;Wales et al, 1980). In contrast, significant levels of OGDH activity have been detected in fermenting S. cerevisiae cells, particularly if glutamate was used as the principal nitrogen source, and it has been suggested that this enzymic complex is involved in the formation of succinate from glutamate by oxidative decarboxylation (Albers et al, 1998;Heerde & Radler, 1978).…”

Section: Introductionmentioning

confidence: 99%

Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation

2003

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NMR isotopic filiation of 13 C-labelled aspartate and glutamate was used to explore the tricarboxylic acid (TCA) pathway in Saccharomyces cerevisiae during anaerobic glucose fermentation. The assimilation of [3-13 C]aspartate led to the formation of [2,3-13 C]malate and [2,3-13 C]succinate, with equal levels of 13 C incorporation, whereas site-specific enrichment on C-2 and C-3 of succinate was detected only with [3-13 C]glutamate. The non-random distribution of 13 C labelling in malate and succinate demonstrates that the TCA pathway operates during yeast fermentation as both an oxidative and a reductive branch. The observed 13 C distribution suggests that the succinate dehydrogenase (SDH) complex is not active during glucose fermentation. This hypothesis was tested by deleting the SDH1 gene encoding the flavoprotein subunit of the SDH complex. The growth, fermentation rate and metabolite profile of the sdh1 mutant were similar to those of the parental strain, demonstrating that SDH was indeed not active. Filiation experiments indicated the reductive branch of the TCA pathway was the main pathway for succinate production if aspartate was used as the nitrogen source, and that a surplus of succinate was produced by oxidative decarboxylation of 2-oxoglutarate if glutamate was the sole nitrogen source. Consistent with this finding, a kgd1 mutant displayed lower levels of succinate production on glutamate than on other nitrogen sources, and higher levels of oxoglutarate dehydrogenase activity were observed on glutamate. Thus, the reductive branch generating succinate via fumarate reductase operates independently of the nitrogen source. This pathway is the main source of succinate during fermentation, unless glutamate is the sole nitrogen source, in which case the oxidative decarboxylation of 2-oxoglutarate generates additional succinate.

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“…Modified B-medium (Heerde & Radler, 1978) was used for growth experiments: glucose 25.0 g, fructose 25.0 g, malate 20.0 g, (NH 4 ) 2 SO 4 1.5 g, MgSO 4 ·7H 2 O 1.0 g, sodium citrate 0.5 g, inositol 40.0 mg, amino acid solution (L-alanine 0.75 g, L-arginine 3.5 g, L-histidine 0.2 g, L-methionine 0.4 g, L-serine 0.5 g, L-threonine 2.0 g, L-tryptophane 0.4 g, L-aspartic acid 0.5 g, L-glutamic acid 3.0 g, adjusted to 1 L with deionized water) 100 mL, vitamin solution 10 mL, and trace mineral solution 10 mL, adjusted to 1 L with deionized water, pH 3.3. Four quadruplicate growth experiments were performed in parallel for each yeast strain.…”

Section: Organismsmentioning

confidence: 99%

An Exemplary Model Study for Overcoming Stuck Fermentation during Spontaneous Fermentation with the Aid of a Saccharomyces Triple Hybrid

Christ

Kowalczyk²,

Zuchowska³

et al. 2015

JAS

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Sluggish or stuck fermentations cause significant financial losses for winemakers each year. In order to investigate the reasons for problems during spontaneous fermentation of Riesling must in a well-known German vineyard of the lower Moselle, yeast strains involved in must fermentation were identified during winemaking in the two years 2011 and 2012. Identification of the yeast isolates was performed by applying analyses of the ITS-1-5.8-ITS2 region and restriction fragment analyses of different gene sequences. It revealed that Saccharomyces (S.) bayanus and not Saccharomyces cerevisiae was the main fermenting yeast. Either S. bayanus finished the fermentation or led to stuck fermentation. After about four weeks of stuck, fermentation continued spontaneously S. bayanus was replaced by the triple hybrid S. cerevisiae × S. kudriavzevii × S. bayanus. The triple hybrid strain HL 78 was able to utilize fructose more efficiently than S. bayanus strain HL 77. The fructophilic character of the triple hybrid strain correlated with an enhanced uptake of radiolabeled fructose compared to glucose.In contrast to the usual starter culture S. cerevisiae, both isolates, S. bayanus strain HL 77 and the triple hybrid strain HL 78, could grow in the absence of ammonium when amino acids were present. However, the triple hybrid was able to consume glucose and especially fructose at lower amino acid concentrations. Thus, the triple hybrid strain HL 78 was a suitable strain to overcome stuck fermentation without changing the fermentation conditions and the aroma profile desired by the selected winery. It has already been successfully used to restart stuck fermentation. The procedure described here could be a useful approach for wine makers facing problems during spontaneous fermentation. Since the application of genetically modified yeast strains is not allowed for starter culture, based on these studies we suggest the generation of hybrid strains with desired phenotypical features from mother yeasts strains/species of a certain winery and their application in case that during a spontaneous fermentations a sluggish or stuck fermentation is observed.

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Metabolism of the anaerobic formation of succinic acid bySaccharomyces cerevisiae

Cited by 68 publications

References 23 publications

Anaerobiosis in Echinochloa crus-galli (Barnyard Grass) Seedlings

Anaerobiosis in Echinochloa crus-galli (Barnyard Grass) Seedlings

Investigation by 13C-NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation

An Exemplary Model Study for Overcoming Stuck Fermentation during Spontaneous Fermentation with the Aid of a Saccharomyces Triple Hybrid

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