Pyruvate Metabolism inSaccharomyces cerevisiae

Pronk, Jack T.; Steensma, H. Yde; Dijken, Johannes P. van

doi:10.1002/(sici)1097-0061(199612)12:16<1607::aid-yea70>3.0.co;2-4

Cited by 701 publications

(499 citation statements)

References 134 publications

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“…We have adopted the K 0.5 of 4.3 mm and the Hill coefficient of 1.9 as measured by Boiteux and Hess [43] at 25 mm phosphate. This K 0.5 -value is in line with the 4 mm found by [47] (see also [44]). …”

Section: Pyruvate Decarboxylase: Pdcsupporting

confidence: 90%

Can yeast glycolysis be understood in terms of in vitro kinetics of the constituent enzymes? Testing biochemistry

Teusink

Passarge

Reijenga

et al. 2000

European Journal of Biochemistry

620

733

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This paper examines whether the in vivo behavior of yeast glycolysis can be understood in terms of the in vitro kinetic properties of the constituent enzymes. In nongrowing, anaerobic, compressed Saccharomyces cerevisiae the values of the kinetic parameters of most glycolytic enzymes were determined. For the other enzymes appropriate literature values were collected. By inserting these values into a kinetic model for glycolysis, fluxes and metabolites were calculated. Under the same conditions fluxes and metabolite levels were measured.In our first model, branch reactions were ignored. This model failed to reach the stable steady state that was observed in the experimental flux measurements. Introduction of branches towards trehalose, glycogen, glycerol and succinate did allow such a steady state. The predictions of this branched model were compared with the empirical behavior. Half of the enzymes matched their predicted flux in vivo within a factor of 2. For the other enzymes it was calculated what deviation between in vivo and in vitro kinetic characteristics could explain the discrepancy between in vitro rate and in vivo flux.

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Section: Pyruvate Decarboxylase: Pdcsupporting

confidence: 90%

Can yeast glycolysis be understood in terms of in vitro kinetics of the constituent enzymes? Testing biochemistry

Teusink

Passarge

Reijenga

et al. 2000

European Journal of Biochemistry

620

733

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“…Oxalic acid is generated during tobacco fermentation (Table 2) and represents an undesirable end product. In yeasts and filamentous fungi, biosynthesis of oxalic acid occurs as a byproduct of malic and citric acid metabolism via hydrolysis of oxaloacetic acid and glyoxylate oxidation, respectively (16,44). Oxalic acid production in TB medium was maximal with C. rugosa and D. hansenii, which preferentially catabolized malic acid, while it was barely detectable with C. parapsilosis, which preferentially utilized citric acid (see Fig.…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

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The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and cultureindependent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G؉C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.

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“…This step commits the pyruvate molecule to ethanol production and is therefore a key enzyme in fermentation (Pronk et al, 1996). A number of genes encode isoenzymes of pyuvate decarboxylase; of these, Pdc1p is the major isoenzyme.…”

Section: Discussionmentioning

confidence: 99%

Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation

Gibson

Boulton

Box

et al. 2008

Yeast

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The fermentable carbohydrate composition of wort and the manner in which it is utilized by yeast during brewery fermentation have a direct influence on fermentation efficiency and quality of the final product. In this study the response of a brewing yeast strain to changes in wort fermentable carbohydrate concentration and composition during full-scale (3275 hl) brewery fermentation was investigated by measuring transcriptome changes with the aid of oligonucleotide-based DNA arrays. Up to 74% of the detectable genes showed a significant (p ≤ 0.01) differential expression pattern during fermentation and the majority of these genes showed transient or prolonged peaks in expression following the exhaustion of the monosaccharides from the wort. Transcriptional activity of many genes was consistent with their known responses to glucose de/repression under laboratory conditions, despite the presence of di-and trisaccharide sugars in the wort. In a number of cases the transcriptional response of genes was not consistent with their known responses to glucose, suggesting a degree of complexity during brewery fermentation which cannot be replicated in small-scale wort fermentations or in laboratory experiments involving defined media.

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Pyruvate Metabolism inSaccharomyces cerevisiae

Cited by 701 publications

References 134 publications

Can yeast glycolysis be understood in terms of in vitro kinetics of the constituent enzymes? Testing biochemistry

Can yeast glycolysis be understood in terms of in vitro kinetics of the constituent enzymes? Testing biochemistry

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Carbohydrate utilization and the lager yeast transcriptome during brewery fermentation

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