Three alcohol dehydrogenase genes and one acetyl-CoA synthetase gene are responsible for ethanol utilization in Yarrowia lipolytica

Gatter, Michael; Ottlik, Stephanie; Kövesi, Zsolt; Bauer, Benjamin B.; Matthäus, Falk; Barth, Gerold

doi:10.1016/j.fgb.2016.07.012

Cited by 23 publications

(17 citation statements)

References 40 publications

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“…This would cause an excessive level of NAD + and result in a deficit of NADH. To rectify this redox imbalance, acetaldehyde would be converted into acetic acid with the reduction of NAD + to NADH (Gatter et al, 2016). Therefore, more acetic acid was produced in high sugar fermentation (Table 2).…”

Section: Effects Of Sugar Concentration On Volatile Productionmentioning

confidence: 99%

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

Chan

et al. 2017

Int J of Food Sci Tech

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SummaryThis study investigated the effect of initial sugar concentrations (°Brix of 17, 23 and 30) on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm. It was found that growth rate and maximum cell population were inversely correlated with initial sugar levels with the fastest growth rate and largest cell population in the low sugar fermentation. However, the cell population in the low and medium sugar fermentation declined significantly (from 8.7 and 8.2 log to 2 and 2.8 log, respectively) relative to the high sugar fermentation in which cell populations remained stable upon reaching the stationary phase (7.7 log). Glycerol production increased with increasing sugar content in low (13.4 g L respectively) sugar fermentations. Furthermore, volatiles especially terpene hydrocarbons (a-caryophyllene was released) present in mango juice were significantly metabolised after fermentation, while numerous new volatile compounds (such as isobutyl alcohol, isoamyl alcohol, ethyl and acetate esters) were produced. Some terpene alcohols were released and converted into corresponding acetyl esters. This may indicate that the mango wines fermented with different levels of sugars would have different flavour aromas.

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Section: Effects Of Sugar Concentration On Volatile Productionmentioning

confidence: 99%

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

Chan

et al. 2017

Int J of Food Sci Tech

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“…In this combination there is a push (PDC) and pull (PDAT) effect, combined with NADPH production by ALD. The S. cerevisiae PDC1 gene has also been expressed in Y. lipolytica together with the S. cerevisiae ADH1 gene, but for the purpose of obtaining ethanol not lipid ( Gatter et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Enhanced Triacylglycerol Production With Genetically Modified Trichosporon oleaginosus

et al. 2018

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Mitochondrial pyruvate dehydrogenase (PDH) is important in the production of lipids in oleaginous yeast, but other yeast may bypass the mitochondria (PDH bypass), converting pyruvate in the cytosol to acetaldehyde, then acetate and acetyl CoA which is further converted to lipids. Using a metabolic model based on the oleaginous yeast Yarrowia lipolytica, we found that introduction of this bypass to an oleaginous yeast should result in enhanced yield of triacylglycerol (TAG) on substrate. Trichosporon oleaginosus (formerly Cryptococcus curvatus) is an oleaginous yeast which can produce TAGs from both glucose and xylose. Based on the sequenced genome, it lacks at least one of the enzymes needed to complete the PDH bypass, acetaldehyde dehydrogenase (ALD), and may also be deficient in pyruvate decarboxylase and acetyl-CoA synthetase under production conditions. We introduced these genes to T. oleaginosus in various combinations and demonstrated that the yield of TAG on both glucose and xylose was improved, particularly at high C/N ratio. Expression of a phospholipid:diacyltransferase encoding gene in conjunction with the PDH bypass further enhanced lipid production. The yield of TAG on xylose (0.27 g/g) in the engineered strain approached the theoretical maximum yield of 0.289 g/g. Interestingly, TAG production was also enhanced compared to the control in some strains which were given only part of the bypass pathway, suggesting that these genes may contribute to alternative routes to cytoplasmic acetyl CoA. The metabolic model indicated that the improved yield of TAG on substrate in the PDH bypass was dependent on the production of NADPH by ALD. NADPH for lipid synthesis is otherwise primarily supplied by the pentose phosphate pathway (PPP). This would contribute to the greater improvement of TAG production from xylose compared to that observed from glucose when the PDH bypass was introduced, since xylose enters metabolism through the non-oxidative part of the PPP. Yield of TAG from xylose in the engineered strains (0.21–0.27 g/g) was comparable to that obtained from glucose and the highest so far reported for lipid or TAG production from xylose.

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“…In fact, even the model yeast Y. lipolytica, which does not produce ethanol, possesses alcohol 441 dehydrogenases of the ADH1-type that are involved in ethanol assimilation (Gatter et al, 2016). 442 Therefore, we must assume that,if a yeast lineage devoid of ADH1 ever existed, it has either 443 become extinct or it has not been sampled yet.…”

Section: Bacteria 420mentioning

confidence: 99%

Evidence for loss and adaptive reacquisition of alcoholic fermentation in an early-derived fructophilic yeast lineage

Gonçalves

Salema-Oom

et al. 2017

Preprint

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23Fructophily is a rare trait that consists in the preference for fructose over other carbon sources. 24Here we show that in a yeast lineage (the Wickerhamiella/Starmerella, W/S clade) formed by 25 fructophilic species thriving in the floral niche, the acquisition of fructophily is part of a wider 26 process of adaptation of central carbon metabolism to the high sugar environment. Coupling 27 comparative genomics with biochemical and genetic approaches, we show that the alcoholic 28 fermentation pathway was profoundly remodeled in the W/S clade, as genes required for 29 alcoholic fermentation were lost and subsequently re-acquired from bacteria through horizontal 30 gene transfer. We further show that the reinstated fermentative pathway is functional and that an 31 enzyme required for sucrose assimilation is also of bacterial origin, reinforcing the adaptive 32 nature of the genetic novelties identified in the W/S clade. This work shows how even central 33 carbon metabolism can be remodeled by a surge of HGT events.

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Three alcohol dehydrogenase genes and one acetyl-CoA synthetase gene are responsible for ethanol utilization in Yarrowia lipolytica

Cited by 23 publications

References 40 publications

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT.ferm

Enhanced Triacylglycerol Production With Genetically Modified Trichosporon oleaginosus

Evidence for loss and adaptive reacquisition of alcoholic fermentation in an early-derived fructophilic yeast lineage

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