A 2-Deoxyglucose-Resistant Mutant of Saccharomyces cerevisiae Shows Enhanced Maltose Fermentative Ability by the Activation of MAL Genes

Orikasa, Yoshitake; Mikumo, Dai; Ohwada, Takuji

doi:10.3390/foods7040052

Cited by 9 publications

(10 citation statements)

References 33 publications

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“…In yeast, maltose metabolism is regulated by one of the five multigene complexes: MAL1 – MAL4 and MAL6 . Each multigene complex consists of genes that encode a maltose permease, a maltase, and a regulatory protein . In lean dough, studies suggest that maltase plays a greater role in leavening ability and maltose metabolism than maltose permease. − We previously showed that expression of MAL62 (a maltase encoding gene) induces trehalose accumulation .…”

Section: Introductionmentioning

confidence: 99%

MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism

Sun¹,

Zhang²,

Zhang³

et al. 2019

J. Agric. Food Chem.

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Trehalose plays a crucial role in response to freezing stress in baker’s yeast. MAL62, a gene involved in the adenosine diphosphoglucose-dependent trehalose synthesis pathway, can increase trehalose content. However, the difference between MAL62-related trehalose synthesis and traditional uridine diphosphoglucose-dependent trehalose synthesis is not well-understood. MAL62 overexpression showed less effect in enhancing intracellular trehalose compared to TPS1 overexpression. However, MAL62 overexpression elicited trehalose synthesis before fermentation with enhanced maltose metabolism and had a similar effect on cell viability after freezing. Furthermore, MAL62 and TPS1 overexpression in the NTH1 deletion background further strengthened freezing tolerance and improved leavening ability. Our results suggest that the enhancement in freezing tolerance by MAL62 overexpression may involve multiple pathways rather than simply enhancing trehalose synthesis. The results reveal valuable insights into the relationship between maltose metabolism and freezing tolerance and may help to develop better yeast strains for enhancing fermentation characteristics of frozen dough.

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Section: Introductionmentioning

confidence: 99%

MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism

Sun¹,

Zhang²,

Zhang³

et al. 2019

J. Agric. Food Chem.

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“…Because the four strains of rose yeast have the ability to ferment dough to make bread satisfactorily with bread-making techniques ( Fig. 1 ), their capacity to ferment dough could be elevated to the level of strains A and B to obtain 2-deoxyglucose-resistant mutants that assimilate and ferment maltose in flour more effectively ( Orikasa, Mikumo, & Ohwada, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

Isolation, identification, and characterization of wild budding yeasts from rose flowers in Fukuyama city, Hiroshima, Japan, and their application in bread and wine production

Hisatomi

Toyomura

2021

Mycoscience

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In this study, we isolated 741 wild budding yeast strains from the flowers of 45 rose cultivars growing in Fukuyama city, Hiroshima, Japan. Of these 741 strains, 21 were found to have high fermentation abilities in yeast extract-peptone-dextrose (YPD) medium. Four of the 21 strains were able to ferment bread dough to make bread. These yeasts were identified as Saccharomyces cerevisiae , Lachancea fermentati , Lachancea kluyveri , and a Torulaspora sp. based on DNA sequences from the 26S rDNA D1/D2 regions. The CO 2 production profiles of the bread dough generated by the rose yeasts were evaluated using a Fermograph. Saccharomyces cerevisiae FRY2915 exhibited the highest fermentation capacity. Furthermore, FRY2915 was able to ferment grape juice to produce wine, yielding an alcohol concentration of more than 12%. The four rose yeasts isolated during this study have the potential to produce various types of unique fermented foods, thus enhancing the value of the microbiota associated with rose flowers.

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“…DSF represses acetic acid production and its resistant strains may increase ethanol production [23]. 2-DOG represses glucose utilization [24,25] and its resistant strains may enhance cellobiose uptake. CTZ increases permeability of the cell wall and inhibits the synthesis of ergosterol and other sterols essential for cell membrane biosynthesis [26] and its resistant strains may affect glucose or cellobiose uptake.…”

Section: Yeast Strains and Mediamentioning

confidence: 99%

Mutants with Enhanced Cellobiose-Fermenting Ability from Thermotolerant Kluyveromyces marxianus DMKU 3-1042, Which Are Beneficial for Fermentation with Cellulosic Biomass

Murata

Pattanakittivorakul

Manabe³

et al. 2022

Fuels

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Several cellulose-hydrolysis enzymes are required for eco-friendly utilization of cellulose as renewable biomass, and it would therefore be beneficial if fermenting microbes can provide such enzymes without genetic engineering. Thermotolerant and multisugar-fermenting Kluyveromyces marxianus is one of the promising yeasts for high-temperature fermentation and has genes for putative oligosaccharide-degradation enzymes. Mutants obtained after multiple mutagenesis showed significantly higher activity than that of the parental strain for cellobiose fermentation. The efficient strains were found to have amino acid substitutions and frame-shift mutations in 26-28 genes including 3 genes for glucose transporters. These strains grown in a cellobiose medium showed higher β-glucosidase than that of the parental strain and greatly reduced glucose utilization. The introduction of KTH2 for a glucose transporter into one of the efficient mutants reduced the cellobiose fermentation activity of the mutant. The results suggest that release from glucose repression significantly promotes the uptake of cellobiose. Co-culture of one efficient strain and the parental strain allowed good fermentation of both glucose and cellobiose, suggesting that the efficient strains are useful for conversion of cellulosic biomass to ethanol.

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A 2-Deoxyglucose-Resistant Mutant of Saccharomyces cerevisiae Shows Enhanced Maltose Fermentative Ability by the Activation of MAL Genes

Cited by 9 publications

References 33 publications

MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism

MAL62 Overexpression Enhances Freezing Tolerance of Baker’s Yeast in Lean Dough by Enhancing Tps1 Activity and Maltose Metabolism

Isolation, identification, and characterization of wild budding yeasts from rose flowers in Fukuyama city, Hiroshima, Japan, and their application in bread and wine production

Mutants with Enhanced Cellobiose-Fermenting Ability from Thermotolerant Kluyveromyces marxianus DMKU 3-1042, Which Are Beneficial for Fermentation with Cellulosic Biomass

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