Expression of glycerol 3‐phosphate dehydrogenase gene (<i>CvGPD1</i>) in salt‐tolerant yeast <i>Candida versatilis</i> is stimulated by high concentrations of NaCl

Watanabe, Yasuo; Nagayama, Kisako; Tamai, Youichi

doi:10.1002/yea.1550

Cited by 14 publications

(9 citation statements)

References 33 publications

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“…The member of class Saccharomycetes contributed to the typical flavor and taste on Korean food fermentation products such as doenjang and kanjang (Haque et al 2015). Yeast of the genus Candida, i.e., C. etchelsii and C. versatilis produced 4ethylguaiacol (4EG) and 4-ethylphenol (4EP) to give typical flavor on Japanese fermented food such as miso and shoyu (Suezawa et al 2006;Watanabe et al 2008).…”

Section: Resultsmentioning

confidence: 99%

Metagenomic analysis of microbial community in over-fermented tempeh

et al. 2019

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Abstract. Pangastuti A, Alfisah RK, Istiana NI, Sari SLA, Setyaningsih R, Susilowati A, Purwoko T. 2019. Metagenomic analysis of microbial community in over-fermented tempeh. Biodiversitas 20: 1106-1114. Tempeh is a traditional Indonesian food which is made from soybeans through a fermentation process using Rhizopus as a starter culture. Tempeh is now considered as a functional food with many beneficial effects to human health beyond its nutritional value. The microbial community during the further fermentation process of tempeh give typical characteristic taste and flavor. Therefore the over-fermented tempeh is used as a flavoring in some dishes. Metagenomic analysis needed to know the involvement of microbial communities since most of the microbes involved in further fermentation process are unculturable. This research aimed to study the diversity of the microbial community in the over-fermented tempeh (72 hours) using the metagenomic analysis. Seventeen OTUs of fungi in over-fermented tempeh were detected. Among them, 9 OTUs had significant abundance: six species were identified as Tryblidiopsis sichuanensis, Candida sp.2_1., Kluyveromyces marxianus, Trichosporon asahii, Trichosporon gracile, and Trichosporon ovoides, one species was identified in the order level Mucorales, and two fungi species could not be determined. Species of the order Mucorales was the dominant species in over-fermented tempeh (72 hours) with a relative abundance of 62.46%, followed by Kluyveromyces marxianus with a relative abundance of 3698%. Meanwhile, 132 OTUs of the bacterial community was detected, the predominant 10 genera were Chryseobacterium, Lactococcus, Lactobacillus, Streptococcus, Acetobacter, Novosphingobium, Comamonas, Escherichia, Klebsiella, and Stenotrophomonas, in which Lactobacillus agilis, Lactococcus sp., and Klebsiella sp., were most abundant with relative abundance of 27%, 26.3%, and 13% respectively.

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Section: Resultsmentioning

confidence: 99%

Metagenomic analysis of microbial community in over-fermented tempeh

et al. 2019

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“…Its function is therefore conserved in many organisms that have been analysed for glycerol production to date (Chen et al 2008;Fillinger et al 2001;Furukawa et al 2007;Lee et al 2008;Peng et al 2010;Thome 2004;Watanabe et al 2008;Yan et al 2008). So far, the most extensively studied are the S. cerevisiae Gpd1 (Albertyn et al 1994) and Gpd2 enzymes (Eriksson et al 1995), which have similar kinetic characteristics, although with differing specificities regarding cellular distribution and regulation of gene expression.…”

Section: Discussionmentioning

confidence: 98%

Adaptation of the glycerol-3-phosphate dehydrogenase Gpd1 to high salinities in the extremely halotolerant Hortaea werneckii and halophilic Wallemia ichthyophaga

et al. 2011

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“…Genes encoding NAD + ‐dependent cG3PDH have also been characterized in several other yeast species and filamentous fungi, such as Candida magnolia e (Lee et al ., ), Candida glycerinogenes (Chen et al ., ), Debaryomyces hansenii (Thome, ) and A. nidulans (Fillinger et al ., ). In addition, cG3PDH activity using NADPH instead of NADH as the cofactor (EC 1.1.1.94) has been identified in certain yeast species, such as Candida versatilis (Watanabe et al ., ).…”

Section: Glycerol Anabolic Pathwaysmentioning

confidence: 97%

Glycerol metabolism and transport in yeast and fungi: established knowledge and ambiguities

Klein

Swinnen²,

Thevelein

et al. 2017

Environmental Microbiology

166

117

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Summary There is huge variability among yeasts with regard to their efficiency in utilizing glycerol as the sole source of carbon and energy. Certain species show growth rates with glycerol comparable to those reached with glucose as carbon source; others are virtually unable to utilize glycerol, especially in synthetic medium. Most of our current knowledge regarding glycerol uptake and catabolic pathways has been gained from studying laboratory strains of the model yeast Saccharomyces cerevisiae. The growth of these strains on glycerol is dependent on the presence of medium supplements such as amino acids and nucleobases. In contrast, there is only fragmentary knowledge about S. cerevisiae isolates able to grow in synthetic glycerol medium without such supplements as well as about growth of non‐Saccharomyces yeast species on glycerol. Thus, more research is required to understand why certain strains and species show superior growth performance on glycerol compared with common S. cerevisiae laboratory strains. This mini‐review summarizes what is known so far about the gene products and pathways involved in glycerol metabolism and transport in yeast and fungi as well as the regulation of these processes.

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Expression of glycerol 3‐phosphate dehydrogenase gene (CvGPD1) in salt‐tolerant yeast Candida versatilis is stimulated by high concentrations of NaCl

Cited by 14 publications

References 33 publications

Metagenomic analysis of microbial community in over-fermented tempeh

Metagenomic analysis of microbial community in over-fermented tempeh

Adaptation of the glycerol-3-phosphate dehydrogenase Gpd1 to high salinities in the extremely halotolerant Hortaea werneckii and halophilic Wallemia ichthyophaga

Glycerol metabolism and transport in yeast and fungi: established knowledge and ambiguities

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