Lipid nutrition of Saccharomyces cerevisiae in winemaking

2004 ◽  
Vol 50 (9) ◽  
pp. 669-674 ◽  
Author(s):  
Simona Belviso ◽  
Laura Bardi ◽  
Alessandra Biondi Bartolini ◽  
Mario Marzona
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Cell Growth ◽  
Acid Production ◽  
Unsaturated Fatty Acids ◽  
Membrane Lipids ◽  
Synthetic Medium ◽  
Wine Industry ◽  
Yeast Cells ◽  
Acetic Acid Production

Biosynthesis of cell membrane lipids is a crucial metabolic pathway for the growth and viability of eucaryotic microorganisms. In Saccharomyces cerevisiae, unsaturated fatty acids and ergosterol synthesis needs molecular oxygen. Stuck and sluggish fermentations are related to this aspect of metabolism and constitute a major problem in the wine industry. Anaerobiosis, when lipids are not available in the growth medium, highly stresses cells. They release lipid biosynthesis metabolites and soon cease to multiply. This paper describes an investigation of the nutritional role of exogenous lipids from inactivated yeast cells (IYCs). Fermentations were carried out in a nitrogen-rich synthetic medium similar to grape juice with glucose and fructose as carbon sources, without lipid sources, and in anaerobiosis. The effect of the addition of IYC was assessed. Cell growth, cell lipid composition, glucose and fructose consumption, and acetic acid production were measured during fermentation. Addition of IYC boosted cell growth and sugar consumption, whereas acetic acid production decreased. Biomass yield was influenced by ergosterol availability and increased when IYCs were added. Fatty acid composition of yeast cells was changed by IYC addition.Key words: fermentation, lipids, nutrition, Saccharomyces cerevisiae, wine.

scholarly journals Unique genetic basis of the distinct antibiotic potency of high acetic acid production in the probiotic yeast Saccharomyces cerevisiae var. boulardii

2019 ◽  
Vol 29 (9) ◽  
pp. 1478-1494 ◽  
Author(s):  
Benjamin Offei ◽  
Paul Vandecruys ◽  
Stijn De Graeve ◽  
María R. Foulquié-Moreno ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Production ◽  
Genetic Basis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Acetic Acid Production ◽  
Probiotic Yeast

Effects of unsaturated fatty acid deprivation on neutral lipid synthesis in Saccharomyces cerevisiae

1982 ◽  
Vol 152 (2) ◽  
pp. 747-756
Author(s):  
T M Buttke ◽  
A L Pyle
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Lipid Metabolism ◽  
Cell Growth ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Lipid Synthesis ◽  
Yeast Cells

The effects of unsaturated fatty acid deprivation on lipid synthesis in Saccharomyces cerevisiae strain GL7 were determined by following the incorporation of [14C]acetate. Compared to yeast cells grown with oleic acid, unsaturated fatty acid-deprived cells contained 200 times as much 14C label in squalene, with correspondingly less label in 2,3-oxidosqualene and 2,3;22,23-dioxidosqualene. Cells deprived of either methionine or cholesterol did not accumulate squalene, demonstrating that the effect of unsaturated fatty acid starvation on squalene oxidation was not due to an inhibition of cell growth. Cells deprived of olefinic supplements displayed additional changes in lipid metabolism: (i) an increase in 14C-labeled diacylglycerides, (ii) a decrease in 14C-labeled triacylglycerides, and (iii) increased levels of 14C-labeled decanoic and dodecanoic fatty acids. The changes in squalene oxidation and acylglyceride metabolism in unsaturated fatty acid-deprived cells were readily reversed by adding oleic acid. Pulse-chase studies demonstrated that the [14C]squalene and 14C-labeled diacylglycerides which accumulated during starvation were further metabolized when cells were resupplemented with oleic acid. These results demonstrate that unsaturated fatty acids are essential for normal lipid metabolism in yeasts.

scholarly journals Fluidization of Membrane Lipids Enhances the Tolerance of Saccharomyces cerevisiae to Freezing and Salt Stress

2006 ◽  
Vol 73 (1) ◽  
pp. 110-116 ◽  
Author(s):  
Sonia Rodríguez-Vargas ◽  
Alicia Sánchez-García ◽  
Jose Manuel Martínez-Rivas ◽  
Jose Antonio Prieto ◽  
Francisca Randez-Gil
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Membrane Lipids ◽  
Fatty Acid Content ◽  
Unsaturation Index ◽  
Monounsaturated Fatty Acids ◽  
Yeast Cells ◽  
Proper Function ◽  
Wild Type

ABSTRACT Unsaturated fatty acids play an essential role in the biophysical characteristics of cell membranes and determine the proper function of membrane-attached proteins. Thus, the ability of cells to alter the degree of unsaturation in their membranes is an important factor in cellular acclimatization to environmental conditions. Many eukaryotic organisms can synthesize dienoic fatty acids, but Saccharomyces cerevisiae can introduce only a single double bond at the Δ9 position. We expressed two sunflower (Helianthus annuus) oleate Δ12 desaturases encoded by FAD2-1 and FAD2-3 in yeast cells of the wild-type W303-1A strain (trp1) and analyzed their effects on growth and stress tolerance. Production of the heterologous desaturases increased the content of dienoic fatty acids, especially 18:2Δ9,12, the unsaturation index, and the fluidity of the yeast membrane. The total fatty acid content remained constant, and the level of monounsaturated fatty acids decreased. Growth at 15°C was reduced in the FAD2 strains, probably due to tryptophan auxotrophy, since the trp1 (TRP1) transformants that produced the sunflower desaturases grew as well as the control strain did. Our results suggest that changes in the fluidity of the lipid bilayer affect tryptophan uptake and/or the correct targeting of tryptophan transporters. The expression of the sunflower desaturases, in either Trp+ or Trp− strains, increased NaCl tolerance. Production of dienoic fatty acids increased the tolerance to freezing of wild-type cells preincubated at 30°C or 15°C. Thus, membrane fluidity is an essential determinant of stress resistance in S. cerevisiae, and engineering of membrane lipids has the potential to be a useful tool of increasing the tolerance to freezing in industrial strains.

scholarly journals Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

2012 ◽  
Vol 78 (6) ◽  
pp. 1987-1994 ◽  
Author(s):  
Kalliopi Rantsiou ◽  
Paola Dolci ◽  
Simone Giacosa ◽  
Fabrizio Torchio ◽  
Rosanna Tofalo ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Production ◽  
Sugar Content ◽  
Acetic Acid Production ◽  
Content Type ◽  
High Sugar Content ◽  
Sequential Inoculation ◽  
Different Strains ◽  
Sweet Wine

ABSTRACTIn this study we investigated the possibility of usingCandida zemplinina, as a partner ofSaccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-fiveC. zemplininastrains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations withS. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels ofC. zemplininastarted to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pureS. cerevisiaefermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations ofS. cerevisiaeandC. zemplininaresulted in a decrease of ∼0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixedS. cerevisiaeandC. zemplininafermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to theS. cerevisiaeosmotic stress response.

scholarly journals Fermentation kinetics in kombucha tea with tea kind variation based on its processing

2009 ◽  
Vol 7 (1) ◽  
pp. 48-55
Author(s):  
MINANG ARDHENIATI ◽  
M.A.M. ANDRIANI ◽  
BAMBANG SIGIT AMANTO
Keyword(s):  
Acetic Acid ◽  
Cell Growth ◽  
Acid Production ◽  
Generation Time ◽  
Specific Growth ◽  
Product Formation ◽  
Acetic Acid Production ◽  
Fermentation Kinetics ◽  
Kombucha Tea ◽  
Sugar Reduction

Ardheniati M, Andriani MAM, Amanto BS. 2009. Fermentation kinetics in kombucha tea with tea kind variation based on its processing. Biofarmasi 7: 48-55. Tea (Camellia sinensis) is one of agriculture commodities which contains powerful substance, especially in health sector. The kinds of tea in Indonesia are green tea and black tea. Kombucha tea is made from water and tea boiled with fermentation process about 8-12 days. It consists of complex material changed by Acetobacter xylinum bacteria and Saccharomyces cerevisiae leavened. The purpose of the research was to find out the impact of the kinds of tea toward kombucha tea fermentation kinetics with the parameter of specific growth pace (µ), cell growth result (Yx/s), product formation (Yp/s), generation time (td), and the amount of multiplication (N). This research was done in UPT Central Laboratory of MIPA Faculty, Sebelas Maret University, Surakarta. The fermentation process optimization was done with the amount of inoculum of 10% (v/v), the temperature of 30oC and the initial sugar content of 10% (b/v). The analysis toward sugar content reduction, acetate acid content, pH value, and kombucha tea microbiology was done about 8 days of fermentation with 24 hours interval. The data generated were treated by a descriptive analysis and t-test investigation, so that the difference of fermentation kinetics between green kombucha tea and black kombucha tea could be found. The results of the research showed that the fermentation kinetic of green kombucha tea had an aerobe and anaerobe specific growth pace of 0.055/hour and 0.015/hour, respectively, cell growth result 1.901x107 cfu/mg, product formation 0.064, the efficiency of acetic acid production toward sugar reduction 11.814%, the generation time in aerobe and anaerobe condition 12.6 and 46.2 hours, respectively, and the amount of multiple of 3.583 times. Meanwhile, the fermentation kinetic of black kombucha tea showed an aerobe and anaerobe specific growth pace of 0.054/hour and 0.018/hours, respectively, cell growth result 2.425x107 cfu/mg, product formation 0.081, the efficiency of acetic acid production toward sugar reduction 11.510%, the generation time in aerobe and anaerobe condition 12.8 hours and 38.5 hours, respectively, and the amount of multiple 3.583 times. From t-test investigation, it was found that the aerobe specific growth pace, the efficiency of acetic acid production toward sugar reduction, the aerobe generation time, the cell growth, and the product formation were not significantly different. Meanwhile, the anaerobe specific growth pace, the anaerobe generation time, and the amount of multiple were significantly different.

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