Selection of Protein-Rich Saccharomyces cerevisiae from Sugarcane Mills in Thailand for Feed and Food Applications

Natesuntorn, Waranya; Phaengthai, Saranya; Sompugdee, Chokchai; Sakulsombat, Morakot; Sriroth, Klanarong

doi:10.1007/s12355-018-0659-2

Cited by 10 publications

(6 citation statements)

References 15 publications

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“…3. Unlike the growth curve, cell dry weight shows the amount of yeast's total metabolites, with the dry weight mainly including inorganic salts and organic matter, among which the greatest content is protein 32 . The content of inorganic salts and proteins in yeast cells is related not only to the number of cells, but also to the growth of cells.…”

Section: Resultsmentioning

confidence: 99%

“…Briefly, 50 mL culture medium was transferred into the centrifuge tube and then centrifuged (1500 × g ) for 10 min and cell pellets were washed twice with sterile water. The microtube containing cell pellets was dried at 80 °C to a constant weight and then was weighed to estimate the dry weight of yeast in each liter of fermentation liquid with an electronic balance 32 …”

Section: Methodsmentioning

confidence: 99%

“…The microtube containing cell pellets was dried at 80 °C to a constant weight and then was weighed to estimate the dry weight of yeast in each liter of fermentation liquid with an electronic balance. 32…”

Section: Growth Conditionsmentioning

confidence: 99%

“…Unlike the growth curve, cell dry weight shows the amount of yeast's total metabolites, with the dry weight mainly including inorganic salts and organic matter, among which the greatest content is protein. 32 The content of inorganic salts and proteins in yeast cells is related not only to the number of cells, but also to the growth of cells. The dry weight of yeast in the control group did not change significantly during the growth process and was much less than that in the experimental group, indicating that yeast could not carry out sufficient metabolism and reproduction without a carbon source.…”

Section: Effects Of Glucose Level On Yeast Growthmentioning

confidence: 99%

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Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation

2022

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BACKGROUND:The physiological metabolism of yeast has a significant impact on the quality of fermentation products. The present study aimed to investigate yeast metabolism in response to a changing glucose content environment, especially in fermentation products, as well as the change of carbon flow rate, antioxidant status, and yeast enzyme activity. RESULTS: Yeast in a 0 g L −1 glucose level was subjected to carbon starvation stress, cell growth retardation and cell proliferation was significantly inadequate; in the logarithmic growth stage of yeast, at a 30 g L −1 glucose level, the carbon source mainly flowed to tricarboxylic acid cycle and pentose phosphate metabolism, cell division, proliferation, and increased cell growth. In later logarithmic growth period and stable period, carbon flowed into glycerol and trehalose metabolism, to cope with the environmental stress; yeast in 60 and 150 g L −1 glucose levels faced high glucose stress at the beginning, the content of reactive oxygen increased, malondialdehyde content increased, cell damage was reduced through the regulation of superoxide dismutase and catalase enzyme activities, and most of the carbon flowed into the metabolic pathway of ethanol, glycerol, and trehalose to cope with high glucose stress, the pentose phosphate pathway showed a large late influx, and NADPH also started to increase rapidly after 24 h. CONCLUSION: Yeast was stressed in a high-sugar environment and ensured the activity of yeast by preferentially increasing the metabolic intensity of trehalose, glycerol, and glycolytic metabolism, weakening tricarboxylic acid metabolism, and first weakening and then increasing pentose phosphate metabolism.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Growth Conditionsmentioning

confidence: 99%

Section: Effects Of Glucose Level On Yeast Growthmentioning

confidence: 99%

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Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation

2022

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“…In order to obtain superior industrial yeast strains, several strategies can be applied (for a review of methods see (David & Siewers, 2015;Steensels et al, 2014). Firstly, the existing natural diversity can be explored by genotyping and phenotyping isolated feral strains or strains from yeast collections, to select the most interesting variants (Francisco A Cubillos, 2016;Natesuntorn, Phaengthai, Sompugdee, Sakulsombat, & Sriroth, 2019). Secondly, yeast diversity can also be generated artificially.…”

Section: Introductionmentioning

confidence: 99%

Yeast lines selected for non-quiescence show increased protein content

Opałek¹,

Marek²,

Kałdon³

et al. 2019

Preprint

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Increasing demand for food production requires improvements as well as openness to new sources of protein. Single Cell Protein derived from microbes has been intensively studied as a supplement for traditional sources of proteins, both for animal feed and direct human consumption. Food grade yeast, including Saccharomyces cerevisiae, has already been successfully used in industry. Here, we describe an artificial selection experiment that resulted in isolating Saccharomyces cerevisiae lines with a heritable phenotype characterized by significantly higher total protein content. Compared to the ancestral population, the average increase in protein content for all the evolved lines containing multiple-evolved clones was 5.4 g per 100g of dry mass (~15% of the total protein content). However, we also obtained specific clones with a total protein content increase of 9.3 g/100g dry mass (increase by 24.6%). Whole genome sequence analysis of mutations acquired by these clones allowed us to hypothesize about the role of the amino acid signaling pathway (SPS) disorders as a genetic base of the increased amino acid content. The proposed method is based on gradient fractionation of starved haploid yeast cells of different density, which reflects their physiological state regarding quiescence. We found a positive correlation in the fraction of non-quiescent cells in the starved populations and their amino acid content. Our method does not require any genetic modification. We believe that it can be successfully applied to other Saccharomyces sp. in order to increase the amino acid content stored in their cells. Beyond its implications for applied science, knowledge of the quiescent state in yeast is of fundamental importance to our understanding of the genetic basis of the G0 state in eukaryotic cells.

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Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae

Lee,

Do,

Won

et al. 2023

Biotechnology Journal

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Production of Saccharomyces cerevisiae‐based single cell protein (SCP) has recently received great attention due to the steady increase in the world's population and environmental issues. In this study, an inverse metabolic engineering approach was applied to improve the production of yeast SCP. Specifically, an S. cerevisiae mutant library, generated using UV‐random mutagenesis, was screened for three rounds to isolate mutants with improved protein content and/or concentration. The #1021 mutant strain exhibited a respective 31% and 23% higher amino acid content and concentration than the parental S. cerevisiae D452‐2 strain. Notably, the content, concentration, and composition of amino acids produced by the PAN2* strain, with a single nucleotide polymorphism in PAN2 coding for a catalytic subunit of the poly(A)‐nuclease (PAN) deadenylation complex, were virtually identical to those produced by the #1021 mutant strain. In a glucose‐limited fed‐batch fermentation, the PAN2* strain produced 19.5 g L−1 amino acids in 89 h, which was 16% higher than that produced by the parental D452‐2 strain. This study highlights the benefits of inverse metabolic engineering for enhancing the production titer and yield of target molecules without prior knowledge of rate‐limiting steps involved in their biosynthetic pathways.

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Selection of Protein-Rich Saccharomyces cerevisiae from Sugarcane Mills in Thailand for Feed and Food Applications

Cited by 10 publications

References 15 publications

Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation

Effect of glucose levels on carbon flow rate, antioxidant status, and enzyme activity of yeast during fermentation

Yeast lines selected for non-quiescence show increased protein content

Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae

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