Efficient xylose utilization leads to highest lipid productivity in Candida tropicalis SY005 among six yeast strains grown in mixed sugar medium

2020 ◽  
Vol 104 (7) ◽  
pp. 3133-3144 ◽  
Author(s):  
Atrayee Chattopadhyay ◽  
Mrinal K. Maiti
Keyword(s):  
Candida Tropicalis ◽  
Lipid Productivity ◽  
Xylose Utilization ◽  
Yeast Strains ◽  
Mixed Sugar

scholarly journals Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 59 ◽  
Author(s):  
Tingting Liu ◽  
Shuangcheng Huang ◽  
Anli Geng
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Xylose Isomerase ◽  
Cost Effective ◽  
Xylose Utilization ◽  
Yeast Strains ◽  
Multiple Copies ◽  
Biomass Sugars ◽  
Sugar Conversion

Cost-effective production of cellulosic ethanol requires robust microorganisms for rapid co-fermentation of glucose and xylose. This study aims to develop a recombinant diploid xylose-fermenting Saccharomyces cerevisiae strain for efficient conversion of lignocellulosic biomass sugars to ethanol. Episomal plasmids harboring codon-optimized Piromyces sp. E2 xylose isomerase (PirXylA) and Orpinomyces sp. ukk1 xylose (OrpXylA) genes were constructed and transformed into S. cerevisiae. The strain harboring plasmids with tandem PirXylA was favorable for xylose utilization when xylose was used as the sole carbon source, while the strain harboring plasmids with tandem OrpXylA was beneficial for glucose and xylose cofermentation. PirXylA and OrpXylA genes were also individually integrated into the genome of yeast strains in multiple copies. Such integration was beneficial for xylose alcoholic fermentation. The respiration-deficient strain carrying episomal or integrated OrpXylA genes exhibited the best performance for glucose and xylose co-fermentation. This was partly attributed to the high expression levels and activities of xylose isomerase. Mating a respiration-efficient strain carrying the integrated PirXylA gene with a respiration-deficient strain harboring integrated OrpXylA generated a diploid recombinant xylose-fermenting yeast strain STXQ with enhanced cell growth and xylose fermentation. Co-fermentation of 162 g L−1 glucose and 95 g L−1 xylose generated 120.6 g L−1 ethanol in 23 h, with sugar conversion higher than 99%, ethanol yield of 0.47 g g−1, and ethanol productivity of 5.26 g L−1·h−1.

Detection of Zygosaccharomyces rouxii and Candida tropicalis in a High-Sugar Medium by a Metal Oxide Sensor–Based Electronic Nose and Comparison with Test Panel Evaluation

2015 ◽  
Vol 78 (11) ◽  
pp. 2052-2063 ◽  
Author(s):  
HUXUAN WANG ◽  
ZHONGQIU HU ◽  
FANGYU LONG ◽  
CHUNFENG GUO ◽  
YAHONG YUAN ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Candida Tropicalis ◽  
Solid Phase ◽  
Reference Method ◽  
Test Panel ◽  
Zygosaccharomyces Rouxii ◽  
High Sugar ◽  
Yeast Strains ◽  
Total Yeast ◽  
Panel Evaluation

Osmotolerant yeasts are primarily responsible for spoilage of sugar-rich foods. In this work, an electronic nose (e-nose) was used to diagnose contamination caused by two osmotolerant yeast strains (Zygosaccharomyces rouxii and Candida tropicalis) in a high-sugar medium using test panel evaluation as the reference method. Solid-phase microextraction gas chromatography with mass spectrometry (GC-MS) was used to determine the evolution of the volatile organic compound fingerprint in the contaminated samples during yeast growth. Principal component analysis and linear discriminant analysis revealed that the e-nose could identify contamination after 48 h, corresponding to the total yeast levels of 3.68 (Z. rouxii) and 3.09 (C. tropicalis) log CFU/ml. At these levels, the test panel could not yet diagnose the spoilage, indicating that the e-nose approach was more sensitive than the test panel evaluation. Loading analysis indicated that sensors 8 and 6 were the most important for detection of these two yeasts. Based on the result obtained with the e-nose, the incubation time and total yeast levels could be accurately predicted by established multiple regression models with a correlation of greater than 0.97. In the sensory evaluation, spoilage was diagnosed after 72 h in samples contaminated with C. tropicalis and after 48 to 72 h for samples contaminated with Z. rouxii. GC-MS revealed that compounds such as acetaldehyde, acetone, ethyl acetate, alcohol, and 3-methyl-1-butanol contributed to spoilage detection by the e-nose after 48 h. In the high-sugar medium, the e-nose was more sensitive than the test panel evaluation for detecting contamination with these test yeast strains. This information could be useful for developing instruments and techniques for rapid scanning of sugar-rich foods for contamination with osmotolerant yeasts before such spoilage could be detected by the consumer.

scholarly journals Engineered Polyploid Yeast Strains Enable Efficient Xylose Utilization and Ethanol Production in Corn Hydrolysates

2021 ◽  
Vol 9 ◽  
Author(s):  
Lulu Liu ◽  
Mingjie Jin ◽  
Mingtao Huang ◽  
Yixuan Zhu ◽  
Wenjie Yuan ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Comprehensive Evaluation ◽  
Ethanol Yield ◽  
Xylose Utilization ◽  
Acid Pretreatment ◽  
Experimental Conditions ◽  
Total Sugars ◽  
Yeast Strains ◽  
Ethanol Yields ◽  
Substrate Concentrations

The reported haploid Saccharomyces cerevisiae strain F106 can utilize xylose for ethanol production. After a series of XR and/or XDH mutations were introduced into F106, the XR-K270R mutant was found to outperform others. The corresponding haploid, diploid, and triploid strains were then constructed and their fermentation performance was compared. Strains F106-KR and the diploid produced an ethanol yield of 0.45 and 0.48 g/g total sugars, respectively, in simulated corn hydrolysates within 36 h. Using non-detoxicated corncob hydrolysate as the substrate, the ethanol yield with the triploid was approximately sevenfold than that of the diploid at 40°C. After a comprehensive evaluation of growth on corn stover hydrolysates pretreated with diluted acid or alkali and different substrate concentrations, ethanol yields of the triploid strain were consistently higher than those of the diploid using acid-pretreatment. These results demonstrate that the yeast chromosomal copy number is positively correlated with increased ethanol production under our experimental conditions.

scholarly journals BIOPROCESS APPLIED TO THE TREATMENT OF RESIDUAL WATERS OF COFFEE WET PROCESSING FOR THE INCORPORATION OF SELECTED YEAST STRAINS

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
MARCIA REGINA BEUX ◽  
CARLOS ITSUO YAMAMOTO ◽  
CRISTINA MARA GUOLO WINTER ◽  
WILTON FONTES RAMOS ◽  
FABIANA NICOL BARBIERI ◽  
...  
Keyword(s):  
Candida Tropicalis ◽  
Residual Water ◽  
Kloeckera Apiculata ◽  
Organic Contamination ◽  
Rhodotorula Rubra ◽  
Dry Process ◽  
Yeast Strains ◽  
Wet Processing ◽  
Isolated Species

O objetivo deste trabalho foi isolar cepas de leveduras capazes de degradar a água de degomagem do beneficiamento úmido do café, caracterizando os metabólitos formados. A bebida preparada a partir de grãos tratados por via úmida é considerada de melhor qualidade quando comparada à elaborada com grãos tratados por via seca. No entanto, o alto potencial poluente da água residual do beneficiamento representa sério problema para o ambiente. A água de degomagem apresenta essencialmente contaminação orgânica, com taxas de demanda bioquímica de oxigênio (DBO) e demanda química de oxigênio (DQO) superiores a 20.000 mgO2/L. Candida tropicalis, C. lypolitica, C. guilliermondii, C. parapsilopsis, Kloeckera apiculata e Rhodotorula rubra, isoladas de cerejas de café, foram inoculadas em frascos contendo água de degomagem e esses, submetidos à agitação constante(120 rpm) por 48 horas, a 28oC. Candida parapsilopsis apresentou percentual de redução da taxa de DBO de 50,14% e de DQO de 29,81%, evidenciando a viabilidade do uso desses microrganismos como biodespoluentes. DESENVOLVIMENTO DE BIOPROCESSO APLICADO AO TRATAMENTO DE ÁGUAS RESIDUAIS DO BENEFICIAMENTO ÚMIDO DO CAFÉ PELA INCORPORAÇÃO DE LINHAGEM SELECIONADA DE LEVEDURAS Abstract The aim of the present work was to isolate yeast strains able to degrade the degumming water originated from the wet processing of coffee, characterizing the formed metabolites. The drink prepared from the treated grains by wet processing is considered of better quality when compared with the grains treated by dry process. However, the great polluent potential of the residual water from this processing represents serious concern for the environment. The degumming water essentially presents organic contamination, with Oxygen Biochemical Demand (OBD) and Oxygen Chemical Demand (OCD) rates superior to 20.000 mgO2/L. Candida tropicalis, C. lypolitica, C. guilliermondii, C. parapsilopsis, Kloeckera apiculata e Rhodotorula rubra, isolated from coffee cheeries were inoculated in flasks containing the degumming water and then submitted to constant agitation (120 rpm) for 48 hours at 28ºC. The isolated species revealed capacity to degrade the substrate, however C.parapsilopsis showed reduction percentages of OBD and OCD rates of 50.14% e 29.81%, respectivelly, showing the viability of the use of those microorganisms as biological depollutants.

scholarly journals Structures of cell wall mannans of pathogenic Candida tropicalis IFO 0199 and IFO 1647 yeast strains.

1994 ◽  
Vol 62 (2) ◽  
pp. 615-622 ◽  
Author(s):  
H Kobayashi ◽  
K Matsuda ◽  
T Ikeda ◽  
M Suzuki ◽  
S Takahashi ◽  
...  
Keyword(s):  
Cell Wall ◽  
Candida Tropicalis ◽  
Yeast Strains

Isolation, identification of yeast strains producing bioethanol and improvement of bioethanol production on cheese whey / Biyoetanol üreten maya türlerinin izolasyonu, tanılaması ve peynir altı suyunda biyoetanol üretiminin sağlıklaştırılması

2016 ◽  
Vol 41 (3) ◽  
Author(s):  
Khaled Boudjema ◽  
Fethia Fazouane-naimi ◽  
Amina Hellal
Keyword(s):  
Candida Tropicalis ◽  
Ethanol Tolerance ◽  
Cheese Whey ◽  
Data Bank ◽  
Bioethanol Production ◽  
Physiological And Biochemical Characteristics ◽  
Yeast Strains ◽  
D2 Domain ◽  
Fermentation Parameters ◽  
High Ethanol

AbstractObjective: In this study, bioethanol production on cheese whey (prehydrolysed enzymatically using β galactosidase by isolated yeast strains was investigated.Methods: The yeast strains were isolated from Algerian natural sources (soil and grape) and further were selected on the basis of high ethanol tolerance and high ethanol production on prehydrolysed cheese whey. The selected ones were identified by morphological, physiological and biochemical characteristics. Then, a molecular identification was carried out by amplification and sequencing the D1/D2 domain of 26S rDNA region. In addition, the operating parameters of fermentation such as temperature, pH and substrate concentration (mixture of glucose and galactose) were tested for efficient yeast strain.Results: Among the selected and identified yeast strains, three strain isolates were found to be able to produce bioethanol. These strains are Hanseniaspora opuntiae Z087A0VS, Candida tropicalis Z087B0VS and Candida tropicalis Z087D0VS with an identity of 99% and 100% respectively comparing with the stocked strains in data bank. Furthermore, Hanseniaspora opuntiae presents an ethanol tolerance ethanol up to 11% whereas the two other strains of Candida tolerate up to 12%. The fermentation parameters of most efficient strain were optimized, the temperature 30°C, pH 5 and sugar concentration (glucose and galactose) of 12.5% (w/v) are considered as optimum values for Candida tropicalis Z087B0VS.Conclusion: Candida tropicalis Z087B0VS can be considered as a good candidature for industrial bioethanol production.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

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