scholarly journals Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae

1995 ◽  
Vol 43 (2) ◽  
pp. 321-324 ◽  
Author(s):  
F. Delcourt ◽  
P. Taillandier ◽  
F. Vidal ◽  
P. Strehaiano
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Acid Consumption ◽  
Influence Of Ph

scholarly journals Influence of pH, malic acid and glucose concentrations on malic acid consumption by Saccharomyces cerevisiae

1995 ◽  
Vol 43 (2) ◽  
pp. 321-324 ◽  
Author(s):  
F. Delcourt ◽  
F. Vidal ◽  
P. Strehaiano ◽  
P. Taillandier
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Acid Consumption ◽  
Influence Of Ph

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Vol 7 (4) ◽  
pp. 304
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Marker Assisted Selection ◽  
Phenotypic Diversity ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Acid Consumption

Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a marker assisted selection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven quantitative trait loci (QTLs) already identified were used for implementing the MAS breeding program. By this method, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentation, they appeared to be robust to the environment, and they accelerated the ongoing of malolactic fermentations by Oenococcus oeni. This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

scholarly journals Marker Assisted Selection of Malic-Consuming Saccharomyces cerevisiae Strains for Winemaking. Efficiency and Limits of a QTL’s Driven Breeding Program

2021 ◽  
Author(s):  
Charlotte Vion ◽  
Emilien Peltier ◽  
Margaux Bernard ◽  
Maitena Muro ◽  
Philippe Marullo
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Grape Juice ◽  
Oenococcus Oeni ◽  
Breeding Program ◽  
Wine Industry ◽  
F1 Hybrids ◽  
Breeding Programs ◽  
Acid Consumption ◽  
Selection Of

Background Natural Saccharomyces cerevisiae yeast strains exhibit very large genotypic and phe-notypic diversity. Breeding programs taking advantage of this characteristic, are widely used for yeast selection in the wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a Marker Assisted Se-lection (MAS) program to improve malic acid consumption capacity of Saccharomyces cerevisiae in grape juice. Methods Optimal individuals of two unrelated F1-hybrids were crossed to get a new genetic background carrying many “malic consumer” loci. Then, eleven QTLs already identified were used for implementing the MAS breeding program. Results By this way, extreme individuals able to consume more than 70% of malic acid in grape juice were selected. These individuals were tested in different enological matrixes and compared to their original parental strains. They greatly reduced the malic acid content at the end of alcoholic fermentations, they appeared to be robust to the environment and accelerate the ongoing of malo-lactic fermentations by Oenococcus oeni. Conclusions This study illustrates how MAS can be efficiently used for selecting industrial Saccharomyces cerevisiae strains with outlier properties for winemaking.

Characteristics of the high malic acid production mechanism in Saccharomyces cerevisiae sake yeast strain No. 28

2012 ◽  
Vol 114 (3) ◽  
pp. 281-285 ◽  
Author(s):  
Shunichi Nakayama ◽  
Ken Tabata ◽  
Takahiro Oba ◽  
Kenichi Kusumoto ◽  
Shinji Mitsuiki ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Yeast Strain ◽  
Acid Production ◽  
Production Mechanism

scholarly journals Screening of whole yeast free-cells and optimization of pH and temperature for fructooligosaccharides production

2017 ◽  
Vol 39 (2) ◽  
pp. 189
Author(s):  
Flávia Deffert ◽  
Bruna Carla Agustini ◽  
Geraldo Picheth ◽  
Tania Maria Bordin Bonfim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Maximum Concentration ◽  
Lower Cost ◽  
Yeast Species ◽  
Molecular Techniques ◽  
Free Cells ◽  
Influence Of Ph

Fructooligosaccharides are catalyzed by β–fructofuranosidase enzyme, produced by many microorganisms. However, in order to achieve a more profitable, low time-consuming process with lower cost, researchers have sought alternatives. This study aimed to select and identify yeasts able to produce fructooligosaccharides and evaluate the influence of pH and temperature on their synthesis. Yeast suspensions, solutions of 500 g L-1 sucrose and three values of pH (4.5, 5.5, and 6.5) and temperature (40, 50, and 60ºC) were tested. Yeast species were identified by molecular techniques. Among 141 yeast isolates from grapes, 65 were able to synthesize fructooligosaccharides. The maximum concentration of fructooligosaccharides was 4.8% (w v-1), and Saccharomyces cerevisiae 222 produced 1-kestose and nystose. 

L-malic acid production using immobilized saccharomyces cerevisiae

1991 ◽  
Vol 30 (2) ◽  
pp. 217-224 ◽  
Author(s):  
Z. M. B. Figueiredo ◽  
L. B. Carvalho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Acid Production

Regulation of glucose and malic acid consumption by a derepressed mutant of the yeastPichia anomala IGC 4380 displaying inverse diauxic growth behavior

1994 ◽  
Vol 39 (6) ◽  
pp. 505-506 ◽  
Author(s):  
P. Amador ◽  
F. Borges ◽  
M. Côrte-Real ◽  
C. Leão
Keyword(s):  
Malic Acid ◽  
Growth Behavior ◽  
Diauxic Growth ◽  
Acid Consumption ◽  
Derepressed Mutant

The cytosolic pathway of L -malic acid synthesis in Saccharomyces cerevisiae : the role of fumarase

1996 ◽  
Vol 46 (4) ◽  
pp. 393-399
Author(s):  
O. Pines ◽  
S. Even-Ram ◽  
N. Elnathan ◽  
E. Battat ◽  
O. Aharonov ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Malic Acid ◽  
Acid Synthesis

scholarly journals Characterization of Schizosaccharomyces pombe Malate Permease by Expression in Saccharomyces cerevisiae

2001 ◽  
Vol 67 (9) ◽  
pp. 4144-4151 ◽  
Author(s):  
Carole Camarasa ◽  
Frédérique Bidard ◽  
Muriel Bony ◽  
Pierre Barre ◽  
Sylvie Dequin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Schizosaccharomyces Pombe ◽  
Malic Acid ◽  
Dicarboxylic Acids ◽  
Acid Uptake ◽  
Acid Transport ◽  
Gene Encoding ◽  
Simple Diffusion ◽  
External Ph

ABSTRACT In Saccharomyces cerevisiae, l-malic acid transport is not carrier mediated and is limited to slow, simple diffusion of the undissociated acid. Expression in S. cerevisiae of the MAE1 gene, encodingSchizosaccharomyces pombe malate permease, markedly increased l-malic acid uptake in this yeast. In this strain, at pH 3.5 (encountered in industrial processes),l-malic acid uptake involves Mae1p-mediated transport of the monoanionic form of the acid (apparent kinetic parameters:V max = 8.7 nmol/mg/min;Km = 1.6 mM) and some simple diffusion of the undissociated l-malic acid (Kd = 0.057 min−1). As total l-malic acid transport involved only low levels of diffusion, the Mae1p permease was further characterized in the recombinant strain. l-Malic acid transport was reversible and accumulative and depended on both the transmembrane gradient of the monoanionic acid form and the ΔpH component of the proton motive force. Dicarboxylic acids with stearic occupation closely related to l-malic acid, such as maleic, oxaloacetic, malonic, succinic and fumaric acids, inhibitedl-malic acid uptake, suggesting that these compounds use the same carrier. We found that increasing external pH directly inhibited malate uptake, resulting in a lower initial rate of uptake and a lower level of substrate accumulation. In S. pombe, proton movements, as shown by internal acidification, accompanied malate uptake, consistent with the proton/dicarboxylate mechanism previously proposed. Surprisingly, no proton fluxes were observed during Mae1p-mediated l-malic acid import inS. cerevisiae, and intracellular pH remained constant. This suggests that, in S. cerevisiae, either there is a proton counterflow or the Mae1p permease functions differently from a proton/dicarboxylate symport.

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