Effect of ethanol on the fructose transport system of Kluyveromyces fragilis

Sá‐Correia, Isabel; Uden, N. van

doi:10.1007/bf00131283

Cited by 19 publications

(6 citation statements)

References 18 publications

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“…d Partition coefficient (octanol/water) of octanoic acid (P = 1,120) and decanoic acid (P = 12,300) (16,46). tolerant than S. cerevisiae IGC 3507 III (41,42), a lower concentration of ethanol (0.6% [vol/vol] at pH 4.0) was used. These conditions allowed the solubilization of the fatty acids in the range of concentrations used, but did not induce an inconveniently strong ethanol inhibition.…”

Section: Resultsmentioning

confidence: 99%

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Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation

Viegas

Rosa

Sá‐Correia

et al. 1989

Appl Environ Microbiol

152

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The inhibition of growth by octanoic or decanoic acids, two subproducts of ethanolic fermentation, was evaluated in Saccharomyces cerevisiae and Kluyveromyces marxianus in association with ethanol, the main product of fermentation. In both strains, octanoic and decanoic acids, at concentrations up to 16 and 8 mg/liter, respectively, decreased the maximum specific growth rate and the biomass yield at 30°C as an exponential function of the fatty acid concentration and increased the duration of growth latency. These toxic effects increased with a decrease in pH in the range of 5.4 to 3.0, indicating that the undissociated form is the toxic molecule. Decanoic acid was more toxic than octanoic acid. The concentrations of octanoic and decanoic acids were determined during the ethanolic fermentation (30°C) of two laboratory media (mineral and complex) by S. cerevisiae and of Jerusalem artichoke juice by K. marxianus. Based on the concentrations detected (0.7 to 23 mg/liter) and the kinetics of growth inhibition, the presence of octanoic and decanoic acids cannot be ignored in the evaluation of the overall inhibition of ethanolic fermentation.

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Section: Resultsmentioning

confidence: 99%

“…Microorganisms. S. cerevisiae IGC 3507 III, a respiratory mutant and the main strain used by van Uden (54) in studies on ethanol toxicity, and K. marxianus IGC 2671, an inulinfermenting strain selected for Jerusalem artichoke juice fermentation, were used (39,40,42,43).…”

Section: Methodsmentioning

confidence: 99%

Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation

Viegas

Rosa

Sá‐Correia

et al. 1989

Appl Environ Microbiol

152

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“…Several ethanol-sensitive rate processes have been identified in yeasts (34). These processes include the enhancement of death at low, intermediate, and high temperatures (30,34), inhibition of growth (4,8,10,34), and inhibition of several systems for nutrient transport (glucose [12], fructose [28], maltose [19], ammonium [13], and amino acids [14]). The toxicity of ethanol and other drugs in all these rate-sensitive processes was correlated with their lipid-buffer partition coefficients, suggesting their interference with the hydrophobic regions of membranes (8,34).…”

mentioning

confidence: 99%

“…In the present work, we studied the kinetics of ethanolinduced leakage of amino acids, 260-nm-light-absorbing compounds, and ribose-containing compounds in S. cerevisiae at 30 and 36°C. We also correlated the resistance of the plasma membrane to ethanol permeabilization (given by the rate of the efflux of 260-nm-light-absorbing compounds) in S. cerevisiae and Kluyveromyces marxianus (with different ethanol tolerances as previously characterized by conventional methods [25,[27][28][29]) and Saccharomyces bayanus. Improvements in alcoholic fermentation by supplementation of media with amino acids, nucleotides, proteins, vitamins, and metal ions (4,10) and the protection given to S. bayanus and K. marxianus toward lethal concentrations of ethanol by the compounds leaked from yeast cells subjected to ethanol permeabilization (22) also justified our interest in the present study.…”

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confidence: 99%

Ethanol-Induced Leakage in Saccharomyces cerevisiae : Kinetics and Relationship to Yeast Ethanol Tolerance and Alcohol Fermentation Productivity

Salgueiro¹,

Sá‐Correia²,

Novais³

1988

Appl Environ Microbiol

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Ethanol stimulated the leakage of amino acids and 260-nm-light-absorbing compounds from cells of Saccharomyces cerevisiae. The efflux followed first-order kinetics over an initial period. In the presence of lethal concentrations of ethanol, the efflux rates at 30 and 36°C were an exponential function of ethanol concentration: kx = k= meE(X-XAJ, where k,j and kxm are the efflux rate constants, respectively, in the presence of a concentration X of ethanol or the minimal concentration of ethanol, Xm, above which the equation was

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“…The asterisk indicates a gene found only in some wine yeast strains. The cyclic pyranose and furanose forms of these two pentoses in solution are also shown [Colour figure can be viewed at wileyonlinelibrary.com] other yeast species (e.g., K. marxianus, S. pombe) known to be incapable of xylose utilization and/or fermentation (Sa-Correia & van Uden, 1983;Hofer & Nassar, 1987). Xylose was also used to irreversibly inactivate yeast hexokinases and glucokinases both in vivo and in vitro (Bergdahl et al, 2013;DelaFuente, 1970;Fernández, Herrero, Gascón, & Moreno, 1984;Schuddemat, Van den Broek, & Van Steveninck, 1986).…”

Section: Xylose Transport By S Cerevisiaementioning

confidence: 99%

d‐Xylose consumption by nonrecombinant Saccharomyces cerevisiae: A review

Patiño

Ortiz

Velásquez

et al. 2019

Yeast

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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.

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Effect of ethanol on the fructose transport system of Kluyveromyces fragilis

Cited by 19 publications

References 18 publications

Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation

Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation

Ethanol-Induced Leakage in Saccharomyces cerevisiae : Kinetics and Relationship to Yeast Ethanol Tolerance and Alcohol Fermentation Productivity

d‐Xylose consumption by nonrecombinant Saccharomyces cerevisiae: A review

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