Regulation of fermentative CO2 production by the food spoilage yeast Zygosaccharomyces bailii

Leyva, J. S.; Manrique, Manuel; Prats, Luís; Loureiro-Dias, Maria C.; Peinado, J. M.

doi:10.1016/s0141-0229(98)00114-8

Cited by 11 publications

(9 citation statements)

References 20 publications

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“…Figure 1 shows that the specific glucose consumption rates (q Glucose ) are higher in the presence of benzoic acid at any dilution rate. Besides, the change in slope shows the onset of fermentative catabolism, as was expected from this Crabtree positive yeast (Leyva et al 1999). It is remarkable that this triggering of fermentation occurs in both experiments at glucose uptake rates over 1AE3 mmol g…”

Section: Effect Of Benzoic Acid On Energetic Parameters In Aerobiosissupporting

confidence: 72%

“…Glucose-limited chemostat cultures were carried out at two different aeration conditions: 50 and 0% air sat. Both air concentrations were attained as explained in a previous paper (Leyva et al 1999). It is important to note that the procedure used did not lead to strict anaerobic conditions, but to a severe limitation of oxygen.…”

Section: Chemostat Culturesmentioning

confidence: 92%

“…Yeast morphology agar slants used to maintain the cultures and the synthetic media employed for growth experiments have been described previously (Leyva et al 1999).…”

Section: Strain and Mediamentioning

confidence: 99%

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ATP requirements for benzoic acid tolerance in Zygosaccharomyces bailii

Leyva

Peinado

2005

J Appl Microbiol

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Aims: To calculate the energetic requirements for benzoic acid tolerance in Zygosaccharomyces bailii in chemostat experiments. Methods and Results: A 5.6-l stirred-tank chemostat was used. The yield of ATP (Y ATP ) was calculated under nitrogen atmosphere, assuming equimolar ATP and ethanol production. Under these conditions Y ATP , equal to 20 g mol )1 of ATP, was not affected by the acid, whereas the maintenance coefficient (m ATP ) increased from)1 in the absence of the acid to 4.8 in the presence of 0.67 mmol l )1 undissociated benzoic acid. These ATP requirements were similar to those found in Saccharomyces cerevisiae with other weak acids. Conclusions: No significant differences have been found in the energy expended to cope with the acid between sensitive and tolerant species. Therefore, the main difference between tolerant and sensitive species could rely on cellular features that would not need extra energy in terms of ATP. Significance and Impact of the Study: The potential mechanisms involved in the tolerance to weak acids in yeasts have been extensively studied but their actual relevance has not been assessed. Our results suggest that future efforts should concentrate on nonexpending energy features as membrane permeability and metabolic tolerance in the cytoplasm.

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Section: Effect Of Benzoic Acid On Energetic Parameters In Aerobiosissupporting

confidence: 72%

Section: Chemostat Culturesmentioning

confidence: 92%

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ATP requirements for benzoic acid tolerance in Zygosaccharomyces bailii

Leyva

Peinado

2005

J Appl Microbiol

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“…are in fact major culprits for the spoilage of beverages and foods, due to their ability to grow at low pH, in the presence of high levels of preservatives (sorbic acid, benzoic acid), and at low water activity [1]. Aerobic alcoholic fermentation in Z. bailii has been observed [10] and it was recently reported that Z. bailii is also able to grow anaerobically in complex media [11]. Despite its economic importance, very little is yet known of its carbon and energy metabolism.…”

Section: Introductionmentioning

confidence: 99%

Aerobic sugar metabolism in the spoilage yeast

Merico

Capitanio

Vigentini

et al. 2003

FEMS Yeast Research

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Despite the importance of some Zygosaccharomyces species as agents causing spoilage of food, the carbon and energy metabolism of most of them is yet largely unknown. This is the case with Zygosaccharomyces bailii. In this study the occurrence of the Crabtree effect in the petite-negative yeast Z. bailii ATCC 36947 was investigated. In this yeast the aerobic ethanol production is strictly dependent on the carbon source utilised. In glucose-limited continuous cultures a very low level of ethanol was produced. In fructose-limited continuous cultures ethanol was produced at a higher level and its production increased with the dilution rate. As a consequence, on fructose the onset of respiro-fermentative metabolism caused a reduction in biomass yield. An immediate aerobic alcoholic fermentation in Z. bailii was observed during the transition from sugar limitation to sugar excess, both on glucose and on fructose. The analysis of some key enzymes of the fermentative metabolism showed a high level of acetyl-CoA synthetase in Z. bailii growing on fructose. At high dilution rates, the activities of glucose- and fructose-phosphorylating enzymes, as well as of pyruvate decarboxylase and alcohol dehydrogenase, were higher in cells during growth on fructose than on glucose.

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“…Consequently, special precautions (e.g., use of oxygen-resistant tubing and ultrapure nitrogen gas for sparging) are needed to minimize oxygen entry to the extent that these small oxygen requirements become apparent (23). So far, growth of the spoilage yeast Z. bailii has not been studied under rigorous oxygen limitation regimes, although growth under nonstrict anaerobiosis conditions has been reported recently (8). Regulation of growth and metabolism of Z. bailii under very severe oxygen limitation conditions is very important for determining the role of this organism in food spoilage, since canned or bottled foods and beverages are likely to be strictly anaerobic or at least very severely oxygen limited.…”

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confidence: 99%

Oxygen Requirements of the Food Spoilage Yeast Zygosaccharomyces bailii in Synthetic and Complex Media

Rodrigues

Côrte‐Real

Leão

et al. 2001

Appl Environ Microbiol

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Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailii exhibited aerobic alcoholic fermentation similar to that of Saccharomyces cerevisiae and other Crabtree-positive yeasts. In anaerobic fermentor cultures grown on a synthetic medium supplemented with glucose, Tween 80, and ergosterol, S. cerevisiae exhibited rapid exponential growth. Growth of Z. bailii under these conditions was extremely slow and linear. These linear growth kinetics indicate that cell proliferation of Z. bailii in the anaerobic fermentors was limited by a constant, low rate of oxygen leakage into the system. Similar results were obtained with the facultatively fermentative yeast Candida utilis. When the same experimental setup was used for anaerobic cultivation, in complex YPD medium, Z. bailii exhibited exponential growth and vigorous fermentation, indicating that a nutritional requirement for anaerobic growth was met by complex-medium components. Our results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of S. cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH.

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Regulation of fermentative CO2 production by the food spoilage yeast Zygosaccharomyces bailii

Cited by 11 publications

References 20 publications

ATP requirements for benzoic acid tolerance in Zygosaccharomyces bailii

ATP requirements for benzoic acid tolerance in Zygosaccharomyces bailii

Aerobic sugar metabolism in the spoilage yeast

Oxygen Requirements of the Food Spoilage Yeast Zygosaccharomyces bailii in Synthetic and Complex Media

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