Sequential utilization of mixed monosaccharides by yeasts

Hsiao, Humg-Yu; Chiang, Lin-Chang; Ueng, Peter P.; Tsao, George T.

doi:10.1128/aem.43.4.840-845.1982

Cited by 46 publications

(9 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Even though grape juice is a sugar rich medium and we identified over 15 different sugars and sugar alcohols in SB grape juices (Table S2), only five sugars and one sugar alcohol were taken up by S. cerevisiae EC1118 during fermentation (Table ). Based on our data, glucose was the most utilized carbon source for S. cerevisiae , as expected (Hsiao et al ., ; Gancedo, ; Meijer et al ., ; Gutteridge et al ., ; Weinhandl et al ., ). Saccharomyces cerevisiae is known for its preference towards glucose over any other sugar and at the beginning of the fermentation, they quickly take up and utilize glucose available in the grape juice media (Meijer et al ., ; Weinhandl et al ., ).…”

Section: Resultsmentioning

confidence: 99%

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

et al. 2014

View full text Add to dashboard Cite

To investigate the assimilation and production of juice metabolites by Saccharomyces cerevisiae during winemaking, we compared the metabolite profiles of 63 Sauvignon blanc (SB) grape juices collected over five harvesting seasons from different locations of New Zealand before and after fermentation by the commercial wine yeast strain EC1118 at 15 °C. Metabolite profiles were obtained using gas chromatography-mass spectrometry and nuclear magnetic resonance and the oenological parameters were determined by Fourier transform infrared spectroscopy. Our results revealed that the amino acids threonine and serine were the most consumed organic nitrogen sources, while proline and gamma-aminobutyric acid were the least consumed amino acids during SB juice fermentation. Saccharomyces cerevisiae metabolised some uncommon nitrogen sources (e.g. norleucine, norvaline and pyroglutamic acid) and several organic acids, including some fatty acids, most likely after fermenting the main juice sugars (glucose, fructose and mannose). However, consumption showed large variation between juices and in some cases between seasons. Our study clearly shows that preferred nitrogen and carbon sources were consumed by S. cerevisiae EC1118 independent of the juice fine composition, whilst the consumption of other nutrient sources mainly depended on the concentration of other juice metabolites, which explains the uniqueness of each barrel of wine.

show abstract

Section: Resultsmentioning

confidence: 99%

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

et al. 2014

View full text Add to dashboard Cite

show abstract

“…Hydrolysis of these polymers yields mixtures of mainly xylose, arabinose, glucose, glucuronic acid, mannose, and galactose (6,18). Fermentation of hemicellulose and hemicellulose hydrolysates was a major subject of research, mostly in connection with the production of ethanol (5,8,10,16,17). One of the problems in this fermentation was the inability of many microorganisms to efficiently metabolize all the carbohydrates derived from hemicellulose (16).…”

mentioning

confidence: 99%

“…These strategies include control of carbohydrate utilization by substrate affinities, catabolite-regulatory mechanisms, and phosphotransferase system-mediated transport of carbohydrate (20,26). Much research has been conducted on mixedsubstrate utilization by anaerobic microorganisms with xylose as one of the constituent sugars (5,8,12,17,20,25). The regulation of key enzymes involved in anaerobic xylose catabolism plays a crucial role.…”

mentioning

confidence: 99%

Xylose and Glucose Utilization by Bacteroides xylanolyticus X5-1 Cells Grown in Batch and Continuous Culture

Biesterveld

Elferink

Zehnder

et al. 1994

Appl Environ Microbiol

View full text Add to dashboard Cite

During cultivation on a mixture of xylose and glucose, Bacteroides xylanolyticus X5-1 showed neither diauxic growth nor a substrate preference. Xylose-limited continuous-culture cells were able to consume xylose and glucose both as single substrates and as mixed substrates without any lag phase. When glucose was the growth-limiting substrate, the microorganism was unable to consume xylose. However, in the presence of a small amount of glucose or pyruvate, xylose was utilized after a short lag phase. In glucose-limited cells, xylose isomerase was present at low activity but xylulose kinase activity could not be detected. On addition of a mixture of xylose and glucose, xylose isomerase was induced immediately and xylulose kinase was induced after about 30 min. The induction of the two enzymes was sensitive to chloramphenicol, showing de novo synthesis. Xylose uptake in glucose-grown cells was very low, but the uptake rate could be increased when incubated with a xylose-glucose mixture. The increase in the uptake rate was not affected by chloramphenicol, indicating that a constitutive uptake system had to be activated. The inability of B. xylanolyticus X5-1 cells undergoing glucose-limited continuous culture to induce the xylose catabolic pathway after the addition of only xylose probably was caused by energy limitation.

show abstract

“…Glucose also represses the high-affinity transport systems, which are permeases that also share both sugars. As a consequence, xylose is always utilized only after glucose has been significantly depleted from the medium (Berttilsson, Andersson, & Lidén, 2008;Hsiao et al, 1982;Panchal, Bast, Russell, & Stewart, 1988;Sanches, Bravo, Castro, Moya, & Camacho, 2002;Webb & Lee, 1990;Yablochkova, Bolotnikova, Mikhailova, & Ginak, 2003).…”

Section: Xylose Transport By S Cerevisiaementioning

confidence: 99%

d‐Xylose consumption by nonrecombinant Saccharomyces cerevisiae: A review

Patiño

Ortiz

Velásquez

et al. 2019

Yeast

View full text Add to dashboard Cite

Xylose is the second most abundant sugar in nature. Its efficient fermentation has been considered as a critical factor for a feasible conversion of renewable biomass resources into biofuels and other chemicals. The yeast Saccharomyces cerevisiae is of exceptional industrial importance due to its excellent capability to ferment sugars. However, although S. cerevisiae is able to ferment xylulose, it is considered unable to metabolize xylose, and thus, a lot of research has been directed to engineer this yeast with heterologous genes to allow xylose consumption and fermentation. The analysis of the natural genetic diversity of this yeast has also revealed some nonrecombinant S. cerevisiae strains that consume or even grow (modestly) on xylose. The genome of this yeast has all the genes required for xylose transport and metabolism through the xylose reductase, xylitol dehydrogenase, and xylulokinase pathway, but there seems to be problems in their kinetic properties and/or required expression. Self‐cloning industrial S. cerevisiae strains overexpressing some of the endogenous genes have shown interesting results, and new strategies and approaches designed to improve these S. cerevisiae strains for ethanol production from xylose will also be presented in this review.

show abstract

Sequential utilization of mixed monosaccharides by yeasts

Cited by 46 publications

References 24 publications

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

Nitrogen and carbon assimilation bySaccharomyces cerevisiaeduring Sauvignon blanc juice fermentation

Xylose and Glucose Utilization by Bacteroides xylanolyticus X5-1 Cells Grown in Batch and Continuous Culture

d‐Xylose consumption by nonrecombinant Saccharomyces cerevisiae: A review

Contact Info

Product

Resources

About