Four Saccharomyces species differ in their tolerance to various stresses though they have similar basic physiological parameters

Abstract

Saccharomyces species, which are mostly used in the food and beverage industries, are known to differ in their fermentation efficiency and tolerance of adverse fermentation conditions. However, the basis of their difference has not been fully elucidated, although their genomes have been sequenced and analyzed. Five strains of four Saccharomyces species (S. cerevisiae, S. kudriavzevii, S. bayanus, and S. paradoxus), when grown in parallel in laboratory conditions, exhibit very similar basic physiological parameters such as membrane potential, intracellular pH, and the degree to which they are able to quickly activate their Pma1 H-ATPase upon glucose addition. On the other hand, they differ in their ability to proliferate in media with a very low concentration of potassium, in their osmotolerance and tolerance to toxic cations and cationic drugs in a growth-medium specific manner, and in their capacity to survive anhydrobiosis. Overall, S. cerevisiae (T73 more than FL100) and S. paradoxus are the most robust, and S. kudriavzevii the most sensitive species. Our results suggest that the difference in stress survival is based on their ability to quickly accommodate their cell size and metabolism to changing environmental conditions and to adjust their portfolio of available detoxifying transporters.

Stl1 transporter mediating the uptake of glycerol is not a weak point of Saccharomyces kudriavzevii's low osmotolerance

“…Both of these solutes are not toxic to yeast cells, and other Saccharomyces species support even higher concentrations (Zemancikova et al . ). This osmosensitivity is probably not due to a diminished ability to produce the necessary amount of glycerol upon osmotic stress, as S. kudriavzevii cells produce a substantial amount of glycerol even without stress, and this amount increases upon stressful conditions (Perez‐Torrado et al .…”

“…; Zemancikova et al . ). These results indicated that although a lot of glycerol is produced, the ability of cells to retain it in the cytosol is not sufficient.…”

“…Nevertheless, S. kudriavzevii is highly osmosensitive compared to other Saccharomyces species (Zemancikova et al . ).…”

“…Unfortunately, this yeast species is highly sensitive to various stresses (Zemancikova et al . ) and is less adapted to stressful industrial conditions (Perez‐Torrado et al . ).…”

Active Dry Yeast: Lessons from Patents and Science

“…In recent years, more information has become available, for example, to identify specific genes involved in the drying tolerance of yeast strains (Sasano, Takahashi, Shima, & Tagaki, ; Shima & Tagaki, ). Stress‐tolerant strains would be able to quickly accommodate their cell size and metabolism (Zemančíková, Kodedová, Papoušková, & Sychrová, ). Takagi () has written a very complete review on challenges in the development of yeast strains with improved stress tolerance.…”