Regulating the Golgi apparatus sorting of proteinase A to decrease its excretion in Saccharomyces cerevisiae

MARK2 regulates Golgi apparatus reorientation by phosphorylation of CAMSAP2 in directional cell migratio

The reorientation of the Golgi apparatus is crucial for cell migration and is regulated by multipolarity signals. A number of non-centrosomal microtubules anchor at the surface of the Golgi apparatus and play a vital role in the Golgi reorientation, but how the Golgi are regulated by polarity signals remains unclear. Calmodulin-regulated spectrin-associated protein 2 (CAMSAP2) is a protein that anchors microtubules to the Golgi, a cellular organelle. Our research indicates that CAMSAP2 is dynamically localized at the Golgi during its reorientation processing. Further research shows that CAMSAP2 is potentially regulated by a polarity signaling molecule called MARK2, which interacts with CAMSAP2. We used mass spectrometry to find that MARK2 phosphorylates CAMSAP2 at serine-835, which affects its interaction with the Golgi-associated protein USO1 but not with CG-NAP or CLASPs. This interaction is critical for anchoring microtubules to the Golgi during cell migration, altering microtubule polarity distribution, and aiding Golgi reorientation. Our study reveals an important signaling pathway in Golgi reorientation during cell migration, which can provide insights for research in cancer cell migration, immune response, and targeted drug development.

Performance of Different Saccharomyces Strains on Secondary Fermentation during the Production of Beer

Bottle conditioning of beer is an additional fermentation step where yeast and fermentable extract are added to the beer for carbonation. During this process, yeast must overcome environmental stresses to ensure sufficient fermentation in the bottle. Additionally, the yeast must be able to survive for a prolonged time, as a decline in viability will lead to alterations in the product. Here, we investigated the effects of bottle conditioning on beer using six different yeast strains from the brewing, wine making, and distilling industries over 120 days. The ale and lager strains resulted in a beer possessing typical characteristics of a pale ale-style beer, whereas sparkling wine and distilling yeast strains resulted in aromas that were uncharacteristic, which was expected. In addition, we observed that the various strains had different propensities to survive during bottle conditioning. Proteomic analysis was performed to ascertain protein abundance changes and reveal biological processes that potentially enabled specific yeast strains to survive longer during secondary fermentation. Our results showed that proteins associated with oxidoreductase activity and mitochondrial ribosomes were increased in the yeast strain with superior survival and were able to respond to cellular stress more effectively, whereas proteins associated with cell wall modulation were increased in the strain with poor survival characteristics. Overall, we demonstrated the impact of yeast selection on bottle conditioning and the biological processes involved in yeast physiology under these conditions.

Impact of propagation time on yeast physiology during bottle conditioning of beer on an industrial scale

Bottle conditioning occurs when yeast and a fermentable extract are added to beer prior to packaging. Aside from ethanol and carbon dioxide production, this process can minimize the production of off-flavors and increase the shelf-life of beer. The advantages of bottle conditioning rely on the yeast being able to quickly referment the beer and maintain viability during storage. In this study, a commercial ale yeast was propagated in wort on a large scale (30 hL) for 24 h or 72 h and seeded into pale ale beer for bottle conditioning. We found that yeast propagated until the post-diauxic shift (72 h) provided better longevity in the bottle and improved foam stability compared to the 24 h propagated yeast. At the time of seeding, yeast propagated for 72 h showed an upregulation of proteins involved in cellular respiration and general stress pathways that may indicate responses toward mitigating cellular stress levels.

High Foam Phenotypic Diversity and Variability in Flocculant Gene Observed for Various Yeast Cell Surfaces Present as Industrial Contaminants

Many contaminant yeast strains that survive inside fuel ethanol industrial vats show detrimental cell surface phenotypes. These harmful effects may include filamentation, invasive growth, flocculation, biofilm formation, and excessive foam production. Previous studies have linked some of these phenotypes to the expression of FLO genes, and the presence of gene length polymorphisms causing the expansion of FLO gene size appears to result in stronger flocculation and biofilm formation phenotypes. We performed here a molecular analysis of FLO1 and FLO11 gene polymorphisms present in contaminant strains of Saccharomyces cerevisiae from Brazilian fuel ethanol distilleries showing vigorous foaming phenotypes during fermentation. The size variability of these genes was correlated with cellular hydrophobicity, flocculation, and highly foaming phenotypes in these yeast strains. Our results also showed that deleting the primary activator of FLO genes (the FLO8 gene) from the genome of a contaminant and highly foaming industrial strain avoids complex foam formation, flocculation, invasive growth, and biofilm production by the engineered (flo8∆::BleR/flo8Δ::kanMX) yeast strain. Thus, the characterization of highly foaming yeasts and the influence of FLO8 in this phenotype open new perspectives for yeast strain engineering and optimization in the sugarcane fuel-ethanol industry.