Enhanced <scp>d</scp>-arabitol production by <i>Zygosaccharomyces rouxii</i> JM-C46: isolation of strains and process of repeated-batch fermentation

Qi, Xianghui; Luo, Yane; Wang, Xu; Zhu, Jingfei; Lin, Jing; Zhang, Huan‐Huan; Chen, Fang; Sun, Wenjing

doi:10.1007/s10295-015-1603-z

Cited by 26 publications

(11 citation statements)

References 15 publications

(11 reference statements)

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“…Other biotechnological applications of Zygosaccharomyces species include the production of the sugar‐alcohols sweeteners arabitol and xylitol from glucose by Z . rouxii (Qi et al ., ; Saha et al ., ; Kordowska‐Wiater, ). Additionally, Z .…”

Section: Zygosaccharomcyes Sppmentioning

confidence: 99%

“…Other biotechnological applications of Zygosaccharomyces species include the production of the sugar-alcohols sweeteners arabitol and xylitol from glucose by Z. rouxii (Qi et al, 2015;Saha et al, 2007;Kordowska-Wiater, 2015). Additionally, Z. bailii, Z. bisporus and Z. priorionus have been shown to produce significant amounts of phytase (Lata et al, 2015;Pable et al, 2014).…”

Section: Zygosaccharomcyes Sppmentioning

confidence: 99%

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Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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Section: Zygosaccharomcyes Sppmentioning

confidence: 99%

Section: Zygosaccharomcyes Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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“…An osmophilic strain from raw chaste honey, Zygosaccharomyces rouxii JM-C46, was isolated as a high D-arabitol producer. 150 Using pH control and repeated fed-batch fermentation in a 5-l fermentor yielded 93 g l − 1 of D-arabitol with a volumetric productivity of 1.143 g l − 1 h − 1 .…”

Section: Alcoholsmentioning

confidence: 99%

Production of valuable compounds by molds and yeasts

Demain

Martens

2016

J Antibiot

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where he has contributed in a major way to the reputation of this department for many years. He also served as an Adjunct Professor at the University of Geneva. Among Julian's areas of study and accomplishment are fungal toxins including α-sarcin, chemical synthesis of triterpenes, mode of action of streptomycin and other aminoglycoside antibiotics, biochemical mechanisms of antibiotic resistance in clinical isolates of bacteria harboring resistance plasmids, their origins and evolution, secondary metabolism of microorganisms, structure and function of bacterial ribosomes, antibiotic resistance mutations in yeast ribosomes, cloning of resistance genes from an antibiotic-producing microbe, gene cloning for industrial purposes, engineering of herbicide resistance in useful crops, bleomycin-resistance gene in clinical isolates of Staphylococcus aureus and many other topics. He has been an excellent teacher, lecturing in both English and French around the world, and has organized international courses. Julian has also served on the NIH study sections, as Editor for several international journals, and was one of the founders of the journal Plasmid. We expect the impact of Julian's accomplishments to continue into the future.

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“…Mannitol metabolism in the fungi is proceed through a mannitol cycle and the mannitol-1-phosphate 5dehydrogenase (MPDH) and mannitol dehydrogenase (MtDH) are the key enzymes for mannitol biosynthesis in fungi [15]. In addition, a key enzyme for D-arabitol biosynthesis in yeasts is an arabitol dehydrogenase (ArDH) [16].…”

Section: Introductionmentioning

confidence: 99%

Genetic evidences for the core biosynthesis pathway, regulation, transport and secretion of liamocins in yeast-like fungal cells

Xue

Liu

Chi

et al. 2020

Biochemical Journal

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So far, it has been still unknown how liamocins are biosynthesized, regulated, transported and secreted. In this study, a highly reducing polyketide synthase (HR-PKS), a mannitol- 1-phosphate dehydrogenase (MPDH), a mannitol dehydrogenase (MtDH), an arabitol dehydrogenase (ArDH) and an esterase (Est1) were found to be closely related to core biosynthesis of extracellular liamocins in Aureobasidium melanogenum 6-1-2. The HR-PKS was responsible for biosynthesis of 3,5-dihydroxydecanoic acid. The MPDH and MtDH were implicated in mannitol biosynthesis and the ArDH was involved in arabitol biosynthesis. The Est1 catalyzed ester bond formation of them. A phosphopantetheine transferase (PPTase) activated the HR-PKS and a transcriptional activator Ga11 activated expression of the PKS1 gene. Therefore, deletion of the PKS1 gene, all the three genes encoding MPDH, MtDH and ArDH, the EST1, the gene responsible for PPTase and the gene for Ga11 made all the disruptants (Dpks13, Dpta13, Dest1, Dp12 and Dg11) totally lose the ability to produce any liamocins. A GLTP gene encoding a glycolipid transporter and a MDR1 gene encoding an ABC transporter took part in transport and secretion of the produced liamocins into medium. Removal of the GLTP gene and the MDR1 gene resulted in a Dgltp1 mutant and a Dmdr16 mutant, respectively, that lost the partial ability to secrete liamocins, but which cells were swollen and intracellular lipid accumulation was greatly enhanced. Hydrolysis of liamocins released 3,5-dihydroxydecanoic acid, mannitol, arabitol and acetic acid. We proposed a core biosynthesis pathway, regulation, transport and secretion of liamocins in A. melanogenum.

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Enhanced d-arabitol production by Zygosaccharomyces rouxii JM-C46: isolation of strains and process of repeated-batch fermentation

Cited by 26 publications

References 15 publications

Yeasts found in vineyards and wineries

Yeasts found in vineyards and wineries

Production of valuable compounds by molds and yeasts

Genetic evidences for the core biosynthesis pathway, regulation, transport and secretion of liamocins in yeast-like fungal cells

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