scholarly journals Acetic Acid Acting as a Signal Molecule in Quorum Sensing System Enhances Production of 2,3-Butanediol in Saccharomyces Cerevisiae

2021 ◽  
Author(s):  
Chi Zhang ◽  
Tianqi Tong ◽  
Jingping Ge
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Quorum Sensing ◽  
Cell Density ◽  
Acetolactate Synthase ◽  
Production Method ◽  
Threshold Concentration ◽  
Original Strain ◽  
Signal Molecule ◽  
Acetic Acid Production

Abstract Objectives2,3-butanediol (2,3-BD) has been extensively used in chemical synthese. The traditional 2,3-BD production method has low yield and high cost. This study aimed to explore the use of acetic acid as a signal molecule to initiate a quorum sensing (QS) system in order to promote the production of 2,3-BD in Saccharomyces cerevisiae W141. ResultsWe found that the yield of 2,3-BD from S. cerevisiae W141 is proportional to the cell density. S. cerevisiae W141 does not produce 2,3-BD when cell density was lower than the threshold concentration (OD600 nm = 10 or cell density 4.4 × 108 CFU/mL). When 1.5 g/L acetic acid was added in the fermentation process, the yield of 2,3-BD was the highest reaching 3.01 ± 0.04 g/L (84 h). Subsequently, we found that S. cerevisiae W141 was co-cultured with Acetobacter pasteurianus Huniang 1.01 under the optimal conditions and the acetic acid production was increased by 76.7% and 30.6% compared with the original strain and the strain with 1.5 g/L acetic acid, respectively. In addition, the yield of 2,3-BD was respectively increased by 81.9% and 3.3%. The above results are attributable to the increased activity of acetolactate synthase (ILV2) and 2,3-BD dehydrogenase (BDH1) and the increase of the relative expression of ilv2 and bdh1 genes. ConclusionOur data showed that biosynthesis of 2,3-BD was regulated by acetic acid as a signaling molecule. Moreover the study provides a deeper understanding of the mechanisms underlying between acetic acid and 2,3-BD production.

scholarly journals Clarifying intercellular signalling in yeast: Saccharomyces cerevisiae does not undergo a quorum sensing-dependent switch to filamentous growth

2021 ◽  
Author(s):  
Michela Pia Winters ◽  
Violetta Aru ◽  
Kate Howell ◽  
Nils Arneborg
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Quorum Sensing ◽  
Cell Density ◽  
Nitrogen Deficiency ◽  
Filamentous Growth ◽  
Metabolite Concentration ◽  
Cell Densities ◽  
Local Cell ◽  
Low Nitrogen ◽  
Nitrogen Conditions

Saccharomyces cerevisiae can alter its morphology to a filamentous form associated with unipolar budding in response to environmental stressors. Induction of filamentous growth is suggested under nitrogen deficiency in response to alcoholic signalling molecules through a quorum sensing mechanism. To investigate this claim, we analysed the budding pattern of S. cerevisiae cells over time under low nitrogen while concurrently measuring cell density and extracellular metabolite concentration. We found that the proportion of cells displaying unipolar budding increased between local cell densities of 4.8x106 and 5.3x107 cells/ml within 10 to 20 hours of growth. However, the observed increase in unipolar budding could not be reproduced when cells were prepared at the critical cell density and in conditioned media. Removing the nutrient restriction by growth in high nitrogen conditions also resulted in an increase in unipolar budding between local cell densities of 5.2x106 and 8.2x107 cells/ml within 10 to 20 hours of growth, but there were differences in metabolite concentration compared to the low nitrogen conditions. This suggests that neither cell density, metabolite concentration, nor nitrogen deficiency were necessary or sufficient to increase the proportion of unipolar budding cells. It is therefore unlikely that quorum sensing is the mechanism controlling the switch to filamentous growth in S. cerevisiae. Only a high concentration of the putative signalling molecule, 2-phenylethanol resulted in an increase in unipolar budding, but this concentration was not physiologically relevant. We suggest that the compound 2-phenylethanol acts through a toxicity mechanism, rather than quorum sensing, to induce filamentous growth.

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

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 Study the Effect of pH on the Fermentation Anaerobic-Aerobic Siwalan (Borassus flabellifer L.) Sap to Produce Acetic Acid

2020 ◽  
Vol 21 (1) ◽  
pp. 29-35
Author(s):  
Elly Agustiani ◽  
Destri Susilaningrum ◽  
Atiqa Rahmawati ◽  
Fibrillian Z.L. ◽  
Dimas L.R.
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Anaerobic Fermentation ◽  
Acetobacter Aceti ◽  
Aerobic Fermentation ◽  
Acetic Acid Production ◽  
Acid Product ◽  
Fermentation Time ◽  
Reducing Sugar Concentration

This research is to study the effect of ethanol fermentation aerobic pH on acetic acid product. Anaerobic fermentation uses saccharomyces cerevisiae to produce ethanol, and aerobic fermentation uses acetobacter acetic for acetic acid production. In aerobic ethanol fermentation using pH 3; 3.5; 4 and 5.  The ethanol concentration was evaluated using GC ULTRA Scientific Gas Chromatography, DSQ II detector, and MS 220 column. Acetic acid produced was analyzed using an alkalymetric method. Anaerobic fermentation uses Saccharomyces cerevisiae with 1-day log phase, while aerobic fermentation uses acetobacter aceti with a 5-day log phase. Fermentation using saccharomyces cerevisiae within 24 hours so that reduction sugar could stably decrease, optimum ethanol could be got at optimum pH 6 which could decrease 55 % of reducing sugar concentration to produce 8,20583 %v/v ethanol. Fermentation acetate acid content observed in 3 days at pH 6 and 30 ⁰C will produce 6,659 g/l also shows that pH 4-6 at 30 ⁰C will produce 6,605 g/l acetate acid. Aerobic fermentation of acetate acid in 3 days shows that pH 4-6 is highly affected by temperature at 30⁰C. Statistical analysis shows, in ethanol production pH and fermentation time give significant effect, but interaction has no significant effect.

scholarly journals Can community-based signalling behaviour in Saccharomyces cerevisiae be called quorum sensing? A critical review of the literature

2019 ◽  
Vol 19 (5) ◽  
Author(s):  
Michela Winters ◽  
Nils Arneborg ◽  
Rudi Appels ◽  
Kate Howell
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Quorum Sensing ◽  
Cell Density ◽  
Critical Concentration ◽  
Threshold Value ◽  
Fungal Species ◽  
Signal Molecules ◽  
Critical Signal ◽  
Density Dependent ◽  
Intercellular Signalling

ABSTRACTQuorum sensing is a well-described mechanism of intercellular signalling among bacteria, which involves cell-density-dependent chemical signal molecules. The concentration of these quorum-sensing molecules increases in proportion to cell density until a threshold value is exceeded, which triggers a community-wide response. In this review, we propose that intercellular signalling mechanisms can be associated with a corresponding ecological interaction type based on similarities between how the interaction affects the signal receiver and producer. Thus, we do not confine quorum sensing, a specific form of intercellular signalling, to only cooperative behaviours. Instead, we define it as cell-density-dependent responses that occur at a critical concentration of signal molecules and through a specific signalling pathway. For fungal species, the medically important yeast Candida albicans has a well-described quorum sensing system, while this system is not well described in Saccharomyces cerevisiae, which is involved in food and beverage fermentations. The more precise definition for quorum sensing proposed in this review is based on the studies suggesting that S. cerevisiae may undergo intercellular signalling through quorum sensing. Through this lens, we conclude that there is a lack of evidence to support a specific signalling mechanism and a critical signal concentration of these behaviours in S. cerevisiae, and, thus, these features require further investigation.

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 Acetic Acid Acts as a Volatile Signal To Stimulate Bacterial Biofilm Formation

mBio ◽  
2015 ◽  
Vol 6 (3) ◽  
Author(s):  
Yun Chen ◽  
Kevin Gozzi ◽  
Fang Yan ◽  
Yunrong Chai
Keyword(s):  
Acetic Acid ◽  
Bacillus Subtilis ◽  
Quorum Sensing ◽  
Biofilm Formation ◽  
Molecular Mechanisms ◽  
Biological Activities ◽  
Bacterial Biofilm ◽  
Acetic Acid Production ◽  
Content Type ◽  
Metabolic Signal

ABSTRACTVolatiles are small air-transmittable chemicals with diverse biological activities. In this study, we showed that volatiles produced by the bacteriumBacillus subtilishad a profound effect on biofilm formation of neighboringB. subtiliscells that grew in proximity but were physically separated. We further demonstrated that one such volatile, acetic acid, is particularly potent in stimulating biofilm formation. Multiple lines of genetic evidence based onB. subtilismutants that are defective in either acetic acid production or transportation suggest thatB. subtilisuses acetic acid as a metabolic signal to coordinate the timing of biofilm formation. Lastly, we investigated howB. subtiliscells sense and respond to acetic acid in regulating biofilm formation. We showed the possible involvement of three sets of genes (ywbHG,ysbAB, andyxaKC), all encoding putative holin-antiholin-like proteins, in cells responding to acetic acid and stimulating biofilm formation. All three sets of genes were induced by acetate. A mutant with a triple mutation of those genes showed a severe delay in biofilm formation, whereas a strain overexpressingywbHGshowed early and robust biofilm formation. Results of our studies suggest thatB. subtilisand possibly other bacteria use acetic acid as a metabolic signal to regulate biofilm formation as well as a quorum-sensing-like airborne signal to coordinate the timing of biofilm formation by physically separated cells in the community.IMPORTANCEVolatiles are small, air-transmittable molecules produced by all kingdoms of organisms including bacteria. Volatiles possess diverse biological activities and play important roles in bacteria-bacteria and bacteria-host interactions. Although volatiles can be used as a novel and important way of cell-cell communication due to their air-transmittable nature, little is known about how the volatile-mediated signaling mechanism works. In this study, we demonstrate that the bacteriumBacillus subtilisuses one such volatile, acetic acid, as a quorum-sensing-like signal to coordinate the timing of the formation of structurally complex cell communities, also known as biofilms. We further characterized the molecular mechanisms of howB. subtilisresponds to acetic acid in stimulating biofilm formation. Our study also suggests that acetic acid may be used as a volatile signal for cross-species communication.

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