Molecular and physiological aspects of alcohol dehydrogenases in the ethanol metabolism of Saccharomyces cerevisiae

Smidt, Olga de; Preez, J. C. du; Albertyn, Jacobus

doi:10.1111/j.1567-1364.2011.00760.x

Cited by 70 publications

(68 citation statements)

References 58 publications

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“…One of the obvious strategies to lower ethanol production is to decrease the activity of the main enzyme responsible for ethanol formation. Deletion of ADH1, which encodes alcohol dehydrogenase, has been shown to decrease ethanol production in laboratory yeast strains (9,12,13). In the present work, however, deletion of ADH1 did not affect ethanol formation, suggesting that other alcohol dehydrogenase isozymes compensate for loss of this enzyme in AWRI1631 wine yeast background under the conditions used in this study.…”

Section: Discussioncontrasting

confidence: 53%

“…In the present work, however, deletion of ADH1 did not affect ethanol formation, suggesting that other alcohol dehydrogenase isozymes compensate for loss of this enzyme in AWRI1631 wine yeast background under the conditions used in this study. Indeed, Adh3p has been shown to mimic the function of Adh1p in a genetic background lacking ADH1, ADH2, ADH4, and ADH5 (12). However, deletion of both ADH1 and ADH3, together and individually, had no effect on ethanol production.…”

Section: Discussionmentioning

confidence: 99%

“…This might indicate that one or more of the other Adh isozymes compensates for loss of ADH1 and ADH3 in the genetic background of the yeast strain used for this work. ADH2, which encodes an alcohol dehydrogenase that metabolizes ethanol (12), had no impact on ethanol yield when overexpressed.…”

Section: Discussionmentioning

confidence: 99%

“…Yeast lacking the major fermentative isoform, ADH1, show decreased ethanol production and increased glycerol synthesis (27). In addition, deletion of ADH1 causes a considerable decrease in growth rate (9,12,27). Yeast strains lacking additional ADH genes (ADH3 and ADH4) exhibited a further decrease in ethanol production, greater glycerol formation, and significantly impaired growth (13).…”

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confidence: 99%

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Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

Varela

Kutyna

Solomon

et al. 2012

Appl Environ Microbiol

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ABSTRACTSaccharomyces cerevisiaehas evolved a highly efficient strategy for energy generation which maximizes ATP energy production from sugar. This adaptation enables efficient energy generation under anaerobic conditions and limits competition from other microorganisms by producing toxic metabolites, such as ethanol and CO2. Yeast fermentative and flavor capacity forms the biotechnological basis of a wide range of alcohol-containing beverages. Largely as a result of consumer demand for improved flavor, the alcohol content of some beverages like wine has increased. However, a global trend has recently emerged toward lowering the ethanol content of alcoholic beverages. One option for decreasing ethanol concentration is to use yeast strains able to divert some carbon away from ethanol production. In the case of wine, we have generated and evaluated a large number of gene modifications that were predicted, or known, to impact ethanol formation. Using the same yeast genetic background, 41 modifications were assessed. Enhancing glycerol production by increasing expression of the glyceraldehyde-3-phosphate dehydrogenase gene,GPD1, was the most efficient strategy to lower ethanol concentration. However, additional modifications were needed to avoid negatively affecting wine quality. Two strains carrying several stable, chromosomally integrated modifications showed significantly lower ethanol production in fermenting grape juice. Strain AWRI2531 was able to decrease ethanol concentrations from 15.6% (vol/vol) to 13.2% (vol/vol), whereas AWRI2532 lowered ethanol content from 15.6% (vol/vol) to 12% (vol/vol) in both Chardonnay and Cabernet Sauvignon juices. Both strains, however, produced high concentrations of acetaldehyde and acetoin, which negatively affect wine flavor. Further modifications of these strains allowed reduction of these metabolites.

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Section: Discussioncontrasting

confidence: 53%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

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Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

Varela

Kutyna

Solomon

et al. 2012

Appl Environ Microbiol

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“…The extracellular acetaldehyde concentrations in the adh1⌬ mutant (2,402 M OD 600 unit Ϫ1 ) were 6-fold higher than those in the wild type (390 M OD 600 unit Ϫ1 ). In addition, previous reports have indicated that deleting ADH1 increased the extracellular acetaldehyde level (37). The ADH1 gene encodes alco-hol dehydrogenase 1, and the enzyme is responsible for catalyzing the formation of ethanol from acetaldehyde during alcohol fermentation.…”

Section: Resultsmentioning

confidence: 99%

Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2 H )-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae

Uehara

Watanabe

Akao

et al. 2015

Appl Environ Microbiol

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4-Hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF)is an important flavor compound that contributes to the sensory properties of many natural products, particularly soy sauce and soybean paste. The compound exhibits a caramel-like aroma and several important physiological activities, such as strong antioxidant activity. HEMF is produced by yeast species in soy sauce manufacturing; however, the enzymes involved in HEMF production remain unknown, hindering efforts to breed yeasts with high-level HEMF production. In this study, we identified high-level HEMF-producing mutants among a Saccharomyces cerevisiae gene deletion mutant collection. Fourteen deletion mutants were screened as high-level HEMF-producing mutants, and the ADH1 gene deletion mutant (adh1⌬) exhibited the maximum HEMF production capacity. Further investigations of the adh1⌬ mutant implied that acetaldehyde accumulation contributes to HEMF production, agreeing with previous findings. Therefore, acetaldehyde might be a precursor for HEMF. The ADH1 gene deletion mutant of Zygosaccharomyces rouxii, which is the dominant strain of yeast found during soy sauce fermentation, also produces HEMF effectively, suggesting that acetaldehyde accumulation might be a benchmark for breeding industrial yeasts with excellent HEMF production abilities.is an aromatic component that produces a sweet caramel-like odor with a very low threshold value, which is below 20 ppb in water (1); the compound exists in two tautomeric forms in a 1:3 to 1:2 ratio through keto-enol isomerization: 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone (2, 3, 4). HEMF was isolated for the first time from soy sauce (2), and it has also been detected in roasted coffee (5), soybean paste (6, 7), melons (1), and beer (8, 9). HEMF, in particular, is a very important characteristic component of Japanese traditional fermented foods, such as soy sauce and soybean paste, and it occurs at high levels in soy sauce (10). In addition to its contribution to the sensory characteristics of foods, HEMF exhibits strong antioxidant properties: anticarcinogenic effects (11), anticataract effects (12), inhibition of lipid peroxidation (13), and prevention of radiation-based hazard (14). Therefore, HEMF exhibits characteristic aromatic properties while performing several important physiological functions.Sasaki et al. proposed that the HEMF in soy sauce is biosynthesized by soy sauce yeasts from the sugar phosphates found in the pentose-phosphate cycle, such as D-xylulose 5-phosphate (10, 15). However, Sugawara et al. and Hayashida et al. demonstrated that HEMF formation was promoted by cultivating halotolerant yeast in the medium, including the Maillard reaction products formed from ribose and amino acids, such as glycine (16), alanine (17), and glutamic acid (18), during heat sterilization. Furthermore, Ohata et al. demonstrated that the five-member ring and the methyl group on the HEMF side chain were formed from a 5-carbon chemical compound generated by the amin...

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14 Engineering Saccharomyces cerevisiae for Production of Fatty Acids and Their Derivatives

Baumann

Wernig

Born

et al. 2020

Genetics and Biotechnology

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Molecular and physiological aspects of alcohol dehydrogenases in the ethanol metabolism of Saccharomyces cerevisiae

Cited by 70 publications

References 58 publications

Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2 H )-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae

14 Engineering Saccharomyces cerevisiae for Production of Fatty Acids and Their Derivatives

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