Regulation of Lactobacillus plantarum contamination on the carbohydrate and energy related metabolisms of Saccharomyces cerevisiae during bioethanol fermentation

Dong, Shijun; Lin, Xiang-Hua; Li, Hao

doi:10.1016/j.biocel.2015.08.010

Cited by 28 publications

(10 citation statements)

References 43 publications

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“…This result goes against the main goal of maximising ethanol production without by-products, but high succinate production can be explained by the antibacterial character of this metabolite (particularly against lactic acid bacteria). This trait has been selected over-time to limit contamination which can reduce the global yield of the bioethanol production process (the so-called “rum” group contains numerous Brazilian bioethanol strains) (Dorta et al , 2005; Dong et al , 2015). High succinate yield has been observed on wild strains with known genetic group affiliation, but two of the highest succinate producers are the commercial strains LMD43 and LMD44.…”

Section: Discussionmentioning

confidence: 99%

Insights into intraspecific diversity of central carbon metabolites inSaccharomyces cerevisiaeduring wine fermentation

Monnin

Nidelet

Noble

et al. 2023

Preprint

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Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor of winemaking. In this context, this yeast species performs alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with an outstanding efficiency: it reaches on average 92% of the maximum theoretical yield of conversion. Primary metabolites produced during fermentation stand for a great importance in wine where they significantly impact wine characteristics. Ethanol indeed does, but others too, which are found in lower concentrations: glycerol, succinate, acetate, alpha-ketoglutarate... Their production, which can be characterised by a yield according to the amount of sugars consumed, is known to differ from one strain to another. S. cerevisiae is known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a great phenotypic diversity of metabolites production. However, the range of metabolic diversity is variable and depends on the pathway considered. In the aim to improve wine quality, the selection, development and use of strains with dedicated metabolites production without genetic modifications can rely on the natural diversity that already exists. Here we detail a screening that aims to assess this diversity of primary metabolites production in a set of 51 S. cerevisiae strains from various genetic backgrounds (wine, flor, rum, West African, sake...). To approach winemaking conditions, we used a synthetic grape must as fermentation medium and measured by HPLC five main metabolites. Results obtained pointed out great yield differences between strains and that variability is dependent on the metabolite considered. Ethanol appears as the one with the smallest variation among our set of strains, despite it's by far the most produced. A clear negative correlation between ethanol and glycerol yields has been observed, confirming glycerol synthesis as a good lever to impact ethanol yield. Genetic groups have been identified as linked to high production of specific metabolites, like succinate for rum strains or alpha-ketoglutarate for wine strains. This study thus helps to define the phenotypic diversity of S. cerevisiae in a wine-like context and supports the use of ways of development of new strains exploiting natural diversity. Finally, it provides a detailed data set usable to study diversity of primary metabolites production, including common commercial wine strains.

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Section: Discussionmentioning

confidence: 99%

Insights into intraspecific diversity of central carbon metabolites inSaccharomyces cerevisiaeduring wine fermentation

Monnin

Nidelet

Noble

et al. 2023

Preprint

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“…The up-regulation of PYK1 might also control the metabolic flux switching from fermentation to respiration 36 , as well as the redistribution of carbon flux from the hexose monophosphate pathway (HMP) to glycolysis. The reducing power, NADPH, which can play vital roles in antioxidant defence by acting as an essential cofactor for thioredoxin- or glutathione-dependent enzymes that constitute the main cellular defences against oxidative stress 37 , is mainly produced by a glucose dehydrogenation reaction through the HMP pathway 38 .…”

Section: Discussionmentioning

confidence: 99%

The Toxic Effects of Tetrachlorobisphenol A in Saccharomyces cerevisiae Cells via Metabolic Interference

Tian

Wang

et al. 2017

Sci Rep

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Tetrachlorobisphenol A (TCBPA) is a common flame retardant detected in different environments. However, its toxic effects on animals and humans are not fully understood. Here, the differential intracellular metabolites and associated gene expression were used to clarify the metabolic interference of TCBPA in Saccharomyces cerevisiae, a simple eukaryotic model organism. The results indicated that TCBPA treatment promoted the glycolysis pathway but inhibited the tricarboxylic acid (TCA) cycle, energy metabolism and the hexose monophosphate pathway (HMP) pathway. Thus, the HMP pathway produced less reducing power, leading to the accumulation of reactive oxygen species (ROS) and aggravation of oxidative damage. Accordingly, the carbon flux was channelled into the accumulation of fatty acids, amino acids and glycerol instead of biomass production and energy metabolism. The accumulation of these metabolites might serve a protective function against TCBPA stress by maintaining the cell membrane integrity or providing a stable intracellular environment in S. cerevisiae. These results enhance our knowledge of the toxic effects of TCBPA on S. cerevisiae via metabolic interference and pave the way for clarification of the mechanisms underlying TCBPA toxicity in animals and humans.

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“…Meanwhile, to avoid the interference of cross-interference on the subsequent measurement results, the sand core funnel was used to separate S. cerevisiae from E. coli. Speci c experimental methods can be referred to our previous study (Dong et al, 2015).…”

Section: Grouping Designmentioning

confidence: 99%

“…Therefore, high stress tolerance of strains would be considered as a desirable characteristic for fermentation. Meanwhile, our previous works suggested that co-cultured L. plantarum could regulate the metabolisms of S. cerevisiae (Dong et al, 2015), and confer higher oxidative tolerance (He et al, 2021) and oxidative tolerance (Kang et al, 2021) to yeast cells. Therefore, it is reasonable to hypothesis that E. coli might also regulate the metabolisms and cell behaviors of S. cerevisiae, then further suggesting the effect on stress tolerance of yeast cells in coculture.…”

Section: Introductionmentioning

confidence: 99%

Promotion effect suggested by hexadecanoic acid on the oxidative tolerance of S. cerevisiae during its co-culture with E. coli

Hou,

Wang,

Zheng

et al. 2024

Preprint

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Co-fermentation performed by Saccharomyces cerevisiae and Escherichia coli or other microbes has been widely used in industrial fermentation. Meanwhile, the co-cultured microbes might regulate each other’s metabolisms or cell behaviors including oxidative tolerance through secreting molecules. Here, results based on the co-culture system of S. cerevisiae and E. coli suggested the promoting effect of E. coli on the oxidative tolerance of S. cerevisiae cells. The co-cultured E. coli could enhance S. cerevisiae cell viability through improving its membrane stability and reducing the oxidized lipid level. Meanwhile, promoting effect of the co-cultured supernatant on the oxidative tolerance of S. cerevisiae illustrated by the supernatant substitution strategy suggested that secreted compounds contained in the co-cultured supernatant contributed to the higher oxidative tolerance of S. cerevisiae. The potential key regulatory metabolite (i.e., hexadecanoic acid) with high content difference between co-cultured supernatant and the pure-cultured S. cerevisiae supernatant was discovered by GC-MS-based metabolomics strategy. And exogenous addition of hexadecanoic acid did suggest its contribution to higher oxidative tolerance of S. cerevisiae. Results presented here would contribute to the understanding of the microbial interactions and provide the foundation for improving the efficiency of co-fermentation performed by S. cerevisiae and E. coli.

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Regulation of Lactobacillus plantarum contamination on the carbohydrate and energy related metabolisms of Saccharomyces cerevisiae during bioethanol fermentation

Cited by 28 publications

References 43 publications

Insights into intraspecific diversity of central carbon metabolites inSaccharomyces cerevisiaeduring wine fermentation

Insights into intraspecific diversity of central carbon metabolites inSaccharomyces cerevisiaeduring wine fermentation

The Toxic Effects of Tetrachlorobisphenol A in Saccharomyces cerevisiae Cells via Metabolic Interference

Promotion effect suggested by hexadecanoic acid on the oxidative tolerance of S. cerevisiae during its co-culture with E. coli

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