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Muñoz-Miranda LA, Zepeda-Peña AC, Casas-Godoy L, Pereira-Santana A, Méndez-Zamora A, Barrera-Martínez I, Rodríguez-Zapata L, Gschaedler-Mathis AC, Figueroa-Yáñez LJ. CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3. World J Microbiol Biotechnol 2024; 40:121. [PMID: 38441729 DOI: 10.1007/s11274-023-03811-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Accepted: 10/18/2023] [Indexed: 03/07/2024]
Abstract
Mezcal is a traditional Mexican distilled beverage, known for its marked organoleptic profile, which is influenced by several factors, such as the fermentation process, where a wide variety of microorganisms are present. Kluyveromyces marxianus is one of the main yeasts isolated from mezcal fermentations and has been associated with ester synthesis, contributing to the flavors and aromas of the beverage. In this study, we employed CRISPR interference (CRISPRi) technology, using dCas9 fused to the Mxi1 repressor factor domain, to down-regulate the expression of the IAH1 gene, encoding for an isoamyl acetate-hydrolyzing esterase, in K. marxianus strain DU3. The constructed CRISPRi plasmid successfully targeted the IAH1 gene, allowing for specific gene expression modulation. Through gene expression analysis, we assessed the impact of IAH1 down-regulation on the metabolic profile of volatile compounds. We also measured the expression of other genes involved in volatile compound biosynthesis, including ATF1, EAT1, ADH1, and ZWF1 by RT-qPCR. Results demonstrated successful down-regulation of IAH1 expression in K. marxianus strain DU3 using the CRISPRi system. The modulation of IAH1 gene expression resulted in alterations in the production of volatile compounds, specifically ethyl acetate, which are important contributors to the beverage's aroma. Changes in the expression levels of other genes involved in ester biosynthesis, suggesting that the knockdown of IAH1 may generate intracellular alterations in the balance of these metabolites, triggering a regulatory response. The application of CRISPRi technology in K. marxianus opens the possibility of targeted modulation of gene expression, metabolic engineering strategies, and synthetic biology in this yeast strain.
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Affiliation(s)
- Luis A Muñoz-Miranda
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Andrea Catalina Zepeda-Peña
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Leticia Casas-Godoy
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Zapopan, Zapopan, Jalisco, México
| | - Alejandro Pereira-Santana
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. Subsede Sureste, Parque Científico y Tecnológico de Yucatán, Mérida, Yucatán, México
| | - Andrés Méndez-Zamora
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Iliana Barrera-Martínez
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Zapopan, Zapopan, Jalisco, México
| | - Luis Rodríguez-Zapata
- Centro de Investigación Científica de Yucatán, Unidad de Biotecnología, Mérida, Yucatán, México
| | - Anne Christine Gschaedler-Mathis
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México.
| | - Luis J Figueroa-Yáñez
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México.
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2
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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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Fonseca-Aguiñaga R, Navarro-Arteaga UE, Muñoz-Sánchez M, Gómez-Ruiz H, Warren-Vega WM, Romero-Cano LA. Design of a Novel Auxiliary Diagnostic Test for the Determination of Authenticity of Tequila 100% Agave Silver Class Based on Chemometrics Analysis of the Isotopic Fingerprint of the Beverage. Foods 2023; 12:2605. [PMID: 37444343 DOI: 10.3390/foods12132605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The present research shows a robust isotopic ratio characterization of Carbon-13 (δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol, ethyl lactate, ethyl acetate, ethanol, and acetaldehyde in representative samples (n = 69) of Tequila 100% agave silver class (TSC), employing gas chromatography/combustion/isotope-ratio mass spectrometry (GC/C/IRMS). From the information obtained, the construction of a radial plot attributable to the isotopic fingerprint of TSC was achieved. With this information, a diagnostic test was designed to determine the authenticity of TSC, comparing alcoholic beverages from other agave species as non-authentic samples. The sensitivity of the test was 94.2%; the specificity was 83.3%. Additionally, non-authentic samples were analyzed that meet all the criteria established in the regulations. The results obtained show that the GC/C/IRMS analytical technique and designed diagnostic test are useful as auxiliary parameters to determine the authenticity of the beverage, thus managing to determine the adulteration or falsification of the product.
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Affiliation(s)
- Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | - Uriel E Navarro-Arteaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | | | - Humberto Gómez-Ruiz
- Departamento de Química Analítica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
| | - Walter M Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
| | - Luis A Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
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Warren-Vega WM, Fonseca-Aguiñaga R, González-Gutiérrez LV, Romero-Cano LA. A critical review on the assessment of the quality and authenticity of Tequila by different analytical techniques: Recent advances and perspectives. Food Chem 2023; 408:135223. [PMID: 36535180 DOI: 10.1016/j.foodchem.2022.135223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 12/05/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022]
Abstract
Currently, the authenticity and traceability of Tequila are determined in an inspection process carried out by the Tequila Regulatory Council. However, in recent years, the authorities have seized illegal alcoholic products that are marketed as Tequila without being so, making it necessary to strengthen the current methods of detecting counterfeiting and/or adulteration. Therefore, it is important to establish a review of the current analytical techniques that have been proposed to solve this problem. In this review, emphasis is placed on the analysis of the analytical techniques that have been used to consolidate a profile of authenticity and quality in Tequila, thus highlighting new auxiliary analytical techniques to the current verification process, establishing future validation opportunities in terms of international quality control. The use of isotopic ratios stands out as the most robust technique because it establishes the type of sugar source used and the maturation time of the manufacturing process.
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Affiliation(s)
- Walter M Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales. Universidad Autónoma de Guadalajara. Av. Patria 1201, C.P. 45129, Zapopan, Jalisco, Mexico; Centro de Investigación y Desarrollo Tecnológico en Electroquímica (CIDETEQ), Parque Tecnológico Sanfandila, Pedro Escobedo, Querétaro 76703, Mexico
| | - Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales. Universidad Autónoma de Guadalajara. Av. Patria 1201, C.P. 45129, Zapopan, Jalisco, Mexico; Laboratorio de Isotopía, Consejo Regulador del Tequila A. C. Av. Patria 723, Zapopan, Jalisco C.P. 45030, Mexico
| | - Linda V González-Gutiérrez
- Centro de Investigación y Desarrollo Tecnológico en Electroquímica (CIDETEQ), Parque Tecnológico Sanfandila, Pedro Escobedo, Querétaro 76703, Mexico
| | - Luis A Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Ciencias Biotecnológicas y Ambientales. Universidad Autónoma de Guadalajara. Av. Patria 1201, C.P. 45129, Zapopan, Jalisco, Mexico.
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5
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Aldrete‐Tapia JA, Escalante‐Minakata P, Miranda‐Castilleja DE, Hernández‐Iturriaga M. Fermentation conditions for yeast selection and effect of yeast–bacterial interaction in developing a starter culture for tequila fermentation. J Food Sci 2022; 87:5089-5098. [DOI: 10.1111/1750-3841.16352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 09/01/2022] [Accepted: 09/21/2022] [Indexed: 11/27/2022]
Affiliation(s)
- J. Alejadro Aldrete‐Tapia
- Departamento de Investigación y Posgrado de Alimentos. Facultad de Química Universidad Autónoma de Querétaro Querétaro México
| | | | - Dalia Elizabeth Miranda‐Castilleja
- Departamento de Investigación y Posgrado de Alimentos. Facultad de Química Universidad Autónoma de Querétaro Querétaro México
- Ciencias de la Salud Universidad Tecnológica de México – UNITEC MÉXICO Querétaro México
| | - Montserrat Hernández‐Iturriaga
- Departamento de Investigación y Posgrado de Alimentos. Facultad de Química Universidad Autónoma de Querétaro Querétaro México
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PÉREZ-HERNÁNDEZ E, GONZÁLEZ-HERNÁNDEZ JC, CHÁVEZ-PARGA MDC. Optimization of Agave cupreata juice fermentation process for mezcal production using statistical experimental design. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.34020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Metabolic heat responses of Kluyveromyces marxianus and Saccharomyces cerevisiae during Carboxypeptidase Y Enzyme production. Process Biochem 2022. [DOI: 10.1016/j.procbio.2021.11.015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Nieto-Sarabia VL, Ballinas-Cesatti CB, Melgar-Lalanne G, Cristiani-Urbina E, Morales-Barrera L. Isolation, identification, and kinetic and thermodynamic characterization of a Pichia kudriavzevii yeast strain capable of fermentation. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.10.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Larralde-Corona CP, De la Torre-González FJ, Vázquez-Landaverde PA, Hahn D, Narváez-Zapata JA. Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.684228] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation. In order to contribute to the rational selection of yeast starters for tequila and mezcal productions, we tested a collection of 25 yeasts originally isolated from mezcal musts, spanning 10 different yeast species. These strains were first characterized in a semi synthetic medium (labeled as M2, having 90 g/L fructose and 10 g/L glucose of initial hexoses) at 48 h of culture, observing a differential pattern in the consumption of sugars and productivity. Selected Saccharomyces strains left around 10 g/L of fructose and showed higher fermentation performance. However, some non-Saccharomyces strains, specifically from Torulospora (Td), Kluyveromyces (Km), and Zygosaccharomyces (Zb) genera, consumed almost all the sugar (i.e., Km1Y9 with <5 g/L) and had a high productivity of ethanol. In general, all Saccharomyces strains presented a high production of ethyl-butyrate, ethyl-decanoate, and ethyl-hexanoate with peaks of 10, 38, and 3 μg/L, respectively. In addition, some Kluyveromyces and Torulospora strains showed a high production of phenyl ethyl acetate (i.e., Km1D5 with up to 1400 μg/L); isoamyl acetate (i.e., Km1D5 and Td1AN2 with more than 300 μg/L), and hexyl acetate (i.e., Td1AN2 with 0.3 μg/L). Representative strains of the most productive genera (Saccharomyces, Torulospora, and Kluyveromyces) were selected to evaluate their fermentative performance and survival in a mixed culture on a medium based on Agave tequilana must, and their population kinetics was characterized using specific fluorescent in situ hybridization (FISH) probes in a qualitative and semi-quantitative analysis during fermentation. We observed that the mixture ratios of 0.1:1:1 or 1:1:1 (Saccharomyces:Kluyveromyces:Torulospora), maintained good fermentation productivities, with alcohol yields above 0.45 g/g, and allowed a high survival rate of the non-Saccharomyces strains during the fermentation process. Finally, mixed inoculum fermentations on A. tequilana must medium, including different Saccharomyces strains and the finally selected Torulospora and Kluyveromyces strains, showed the best production parameters in terms of ethanol, carbon dioxide, glycerol, and acetic acid values, as well as improved volatile metabolite profiles as compared to the pure cultures. All these data were used to propose a methodology of selection of strains to be used as a pure or mixed starter for tequila and mezcal fermentations, with high primary metabolite productivity and desired aromatic profile.
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10
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Influence of Non- Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit. Foods 2021; 10:foods10061336. [PMID: 34200596 PMCID: PMC8226489 DOI: 10.3390/foods10061336] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Revised: 06/08/2021] [Accepted: 06/08/2021] [Indexed: 12/16/2022] Open
Abstract
The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.
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la-Rosa JDPD, García-Ramírez MA, Gschaedler-Mathis AC, Gómez-Guzmán AI, Solís-Pacheco JR, González-Reynoso O. Estimation of metabolic fluxes distribution in Saccharomyces cerevisiae during the production of volatile compounds of Tequila. MATHEMATICAL BIOSCIENCES AND ENGINEERING : MBE 2021; 18:5094-5113. [PMID: 34517479 DOI: 10.3934/mbe.2021259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
A stoichiometric model for Saccharomyces cerevisiae is reconstructed to analyze the continuous fermentation process of agave juice in Tequila production. The metabolic model contains 94 metabolites and 117 biochemical reactions. From the above set of reactions, 93 of them are linked to internal biochemical reactions and 24 are related to transport fluxes between the medium and the cell. The central metabolism of S. cerevisiae includes the synthesis for 20 amino-acids, carbohydrates, lipids, DNA and RNA. Using flux balance analysis (FBA), different physiological states of S. cerevisiae are shown during the fermentative process; these states are compared with experimental data under different dilution rates (0.04-0.12 h$ ^{-1} $). Moreover, the model performs anabolic and catabolic biochemical reactions for the production of higher alcohols. The importance of the Saccharomyces cerevisiae genomic model in the area of alcoholic beverage fermentation is due to the fact that it allows to estimate the metabolic fluxes during the beverage fermentation process and a physiology state of the microorganism.
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Affiliation(s)
| | - Mario Alberto García-Ramírez
- Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. M. García Barragán # 1451, C.P. 44430, Guadalajara, Jalisco, México
| | | | | | - Josué R Solís-Pacheco
- Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. M. García Barragán # 1451, C.P. 44430, Guadalajara, Jalisco, México
| | - Orfil González-Reynoso
- Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. M. García Barragán # 1451, C.P. 44430, Guadalajara, Jalisco, México
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12
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Méndez-Zamora A, Gutiérrez-Avendaño DO, Arellano-Plaza M, De la Torre González FJ, Barrera-Martínez I, Gschaedler Mathis A, Casas-Godoy L. The non-Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation. FEMS Yeast Res 2020; 20:6034014. [PMID: 33316048 DOI: 10.1093/femsyr/foaa067] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 12/10/2020] [Indexed: 11/13/2022] Open
Abstract
Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration and fermentation conditions, which contribute to taste and aroma. Some non-Saccharomyces yeasts are recognized as volatile compound producers that enrich aromatic profile of alcoholic beverages. In this work, 21 strains of Pichia kluyveri isolated from different fermentative processes and regions were evaluated. A principal component analysis (PCA) showed statistical differences between strains mainly associated with the variety and concentration of the compounds produced. From the PCA, two strains (PK1 and PK8) with the best volatile compound production were selected to evaluate the impact of culture media (M12 medium and Agave tequilana juice), stirring speeds (100 and 250 rpm) and temperatures (20°C, 25°C and 30°C). Increased ester production was observed at 250 rpm. Greatest effect in alcohols and ester production was found with A. tequilana, identifying PK1 as higher alcohol producer, and PK8 as better ester producer. Regarding temperature, PK1 increased ester production with decreased fermentation temperature. PK8 presented maximum levels of ethyl acetate and ethyl dodecanoate at 20°C, and finally isoamyl acetate increased its production at 30°C. Therefore, P. kluyveri strains are of great interest to produce different aromatic profiles that are affected by factors including medium, agitation and temperature.
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Affiliation(s)
- Andrés Méndez-Zamora
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Daniel Oswaldo Gutiérrez-Avendaño
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Melchor Arellano-Plaza
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Francisco Javier De la Torre González
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Iliana Barrera-Martínez
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Anne Gschaedler Mathis
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
| | - Leticia Casas-Godoy
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Unidad de Biotecnología Industrial, Camino Arenero 1227, El Bajío del Arenal, 45019 Zapopan, Jalisco, México
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13
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Schmitt RE, Messick MR, Shell BC, Dunbar EK, Fang H, Shelton KL, Venton BJ, Pletcher SD, Grotewiel M. Dietary yeast influences ethanol sedation in Drosophila via serotonergic neuron function. Addict Biol 2020; 25:e12779. [PMID: 31169340 DOI: 10.1111/adb.12779] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2018] [Revised: 03/23/2019] [Accepted: 05/02/2019] [Indexed: 01/10/2023]
Abstract
Abuse of alcohol is a major clinical problem with far-reaching health consequences. Understanding the environmental and genetic factors that contribute to alcohol-related behaviors is a potential gateway for developing novel therapeutic approaches for patients that abuse the drug. To this end, we have used Drosophila melanogaster as a model to investigate the effect of diet, an environmental factor, on ethanol sedation. Providing flies with diets high in yeast, a routinely used component of fly media, increased their resistance to ethanol sedation. The yeast-induced resistance to ethanol sedation occurred in several different genetic backgrounds, was observed in males and females, was elicited by yeast from different sources, was readily reversible, and was associated with increased nutrient intake as well as decreased internal ethanol levels. Inhibition of serotonergic neuron function using multiple independent genetic manipulations blocked the effect of yeast supplementation on ethanol sedation, nutrient intake, and internal ethanol levels. Our results demonstrate that yeast is a critical dietary component that influences ethanol sedation in flies and that serotonergic signaling is required for the effect of dietary yeast on nutrient intake, ethanol uptake/elimination, and ethanol sedation. Our studies establish the fly as a model for diet-induced changes in ethanol sedation and raise the possibility that serotonin might mediate the effect of diet on alcohol-related behavior in other species.
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Affiliation(s)
- Rebecca E. Schmitt
- Department of Human and Molecular Genetics Virginia Commonwealth University Richmond VA USA
| | - Monica R. Messick
- Department of Human and Molecular Genetics Virginia Commonwealth University Richmond VA USA
| | - Brandon C. Shell
- Department of Human and Molecular Genetics Virginia Commonwealth University Richmond VA USA
| | - Ellyn K. Dunbar
- Department of Human and Molecular Genetics Virginia Commonwealth University Richmond VA USA
| | - Huai‐Fang Fang
- Department of Chemistry and Neuroscience Graduate Program University of Virginia Charlottesville VA USA
| | - Keith L. Shelton
- Department of Pharmacology and Toxicology Virginia Commonwealth University Richmond VA USA
| | - B. Jill Venton
- Department of Chemistry and Neuroscience Graduate Program University of Virginia Charlottesville VA USA
| | - Scott D. Pletcher
- Department of Molecular and Integrative Physiology and Geriatrics Center University of Michigan Ann Arbor MI USA
| | - Mike Grotewiel
- Department of Human and Molecular Genetics Virginia Commonwealth University Richmond VA USA
- Virginia Commonwealth University Alcohol Research Center Richmond VA USA
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Aldrete-Tapia J, Escalante-Minakata P, Martínez-Peniche R, Tamplin M, Hernández-Iturriaga M. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation. Food Microbiol 2020; 86:103339. [DOI: 10.1016/j.fm.2019.103339] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 09/17/2019] [Indexed: 11/29/2022]
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The isc gene cluster expression ethanol tolerance associated improves its ethanol production by organic acids flux redirection in the ethanologenic Escherichia coli KO11 strain. World J Microbiol Biotechnol 2019; 35:189. [PMID: 31748890 DOI: 10.1007/s11274-019-2769-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Accepted: 11/13/2019] [Indexed: 02/02/2023]
Abstract
Fossil fuels consumption impacts the greenhouse gas emissions. Biofuels are considered as alternative renewable energy sources to reduce the fossil fuels dependency. Bioethanol produced by recombinant microorganisms is a widely suggested alternative to increase the yield in fermentation processes. However, ethanol and acetate accumulation under the fermentation process had been described as important stressors for the metabolic capabilities of the microorganisms, stopping the fermentation process and affecting the ethanol yield. Ethanol tolerance is a determining factor in the improvement of fermentative properties of microorganisms; however understanding of ethanol tolerance is limited. The engineered Escherichia coli KO11 strain has been studied in detail and used as an ethanologenic bacteria model. The strain is capable of using glucose and xylose for an efficient ethanol yield. In the current work, the effect of the iron-sulfur cluster (ISC) over-expression in the KO11 strain, on its tolerance and ethanol yield, was evaluated. Fatty acids profiles of membrane phospholipids in the E. coli KO11 were modified under ethanol addition, but not due to the hscA mutation. The hscA mutation provoked a decrease in ethanol tolerance in the Kmp strain when was grown with 2% ethanol, in comparison to KO11 parent strain. Ethanol tolerance was improved in the mutant Kmp complemented with the recombinant isc gene cluster (pJC10 plasmid) from LD50 2.16% to LD50 3.8% ethanol. In batch fermentation on 1 L bioreactor using mineral medium with glucose (120 g/L), the KO11 strain showed ethanol production efficiencies of ~ 76.9%, while the hscA mutant (Kmp) ~ 75.4% and the transformed strain Kmp(pJC10) showed ~ 92.4% efficiency. Ethanol amount increase in the engineered Kmp(pJC10) strain was correlated with less organic acids (such as acetate and lactate) production in the fermentation medium (2.3 g/L), compared to that in the KO11 (17.05 g/L) and the Kmp (16.62 g/L). Alcohol dehydrogenase (ADH) activity was increased ~ 350% in the transformed Kmp(pJC10) strain, whereas in the Kmp mutant, the phosphoglycerate kinase (PGK), pyruvate kinase (PYK), and ADH activities were diminished, comparing to KO11. The results suggest that the isc system over-expression in the ethanologenic E. coli KO11 strain, increases ethanol yield mainly by improving ethanol tolerance and ADH activity, and by redirecting the metabolic flux from acetate synthesis to ethanol.
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Alcohol dehydrogenase 1 participates in the Crabtree effect and connects fermentative and oxidative metabolism in the Zygomycete Mucor circinelloides. J Microbiol 2019; 57:606-617. [DOI: 10.1007/s12275-019-8680-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/11/2019] [Accepted: 03/25/2019] [Indexed: 12/19/2022]
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Over-expression of Isu1p and Jac1p increases the ethanol tolerance and yield by superoxide and iron homeostasis mechanism in an engineered Saccharomyces cerevisiae yeast. J Ind Microbiol Biotechnol 2019; 46:925-936. [PMID: 30963327 DOI: 10.1007/s10295-019-02175-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Accepted: 04/03/2019] [Indexed: 10/27/2022]
Abstract
The ethanol stress response in ethanologenic yeast during fermentation involves the swishing of several adaptation mechanisms. In Saccharomyces cerevisiae, the Jac1p and Isu1p proteins constitute the scaffold system for the Fe-S cluster assembly. This study was performed using the over-expression of the Jac1p and Isu1p in the industrially utilized S. cerevisiae UMArn3 strain, with the objective of improving the Fe-S assembly/recycling, and thus counteracting the toxic effects of ethanol stress during fermentation. The UMArn3 yeast was transformed with both the JAC1-His and ISU1-His genes-plasmid contained. The Jac1p and Isu1p His-tagged proteins over-expression in the engineered yeasts was confirmed by immunodetection, rendering increases in ethanol tolerance level from a DL50 = ~ 4.5% ethanol (v/v) to DL50 = ~ 8.2% ethanol (v/v), and survival up 90% at 15% ethanol (v/v) comparing to ~ 50% survival in the control strain. Fermentation by the engineered yeasts showed that the ethanol production was increased, producing 15-20% more ethanol than the control yeast. The decrease of ROS and free-iron accumulation was observed in the engineered yeasts under ethanol stress condition. The results indicate that Jac1p and Isu1p over-expression in the S. cerevisiae UMArn3.3 yeast increased its ethanol tolerance level and ethanol production by a mechanism that involves ROS and iron homeostasis related to the biogenesis/recycling of Fe-S clusters dependent proteins.
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Alcazar-Valle M, Gschaedler A, Gutierrez-Pulido H, Arana-Sanchez A, Arellano-Plaza M. Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production. Braz J Microbiol 2019; 50:379-388. [PMID: 30826999 DOI: 10.1007/s42770-019-00049-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Accepted: 01/07/2019] [Indexed: 11/26/2022] Open
Abstract
The Asparagaceae family is endemic from America, being the Agave genus the most important. The Agave species possess economic relevance and are use as raw material to produce several distilled alcoholic beverages, as bacanora, tequila, and mezcal. The fermentation process has been carry out either spontaneously or by adding a selected yeast strain. The latter is generally responsible for the production of ethanol and volatile compounds. This study comprised five Agave species (A. angustifolia, A. cupreata, A. durangensis, A. salmiana, and A. tequilana) and eight endogenous yeast strains: five of them were non-Saccharomyces (Torulaspora delbrueckii, Zygosaccharomyces bisporus, Candida ethanolica, and two Kluyveromyces marxianus) and three Saccharomyces cerevisiae strains. The results showed that the S. cerevisiae strains were not able to grow on A. durangensis and A. salmiana juices. The Kluyveromyces marxianus strains grew and fermented all the agave juices and displayed high ethanol production (48-52 g L-1) and volatile compounds. The ethanol production was higher on A. angustifolia juice (1.1-2.8-fold), whereas the volatile compound was dependent on both yeast strain and the Agave species. The use of endogenous non-Saccharomyces yeast strains is feasible, as they may outperform S. cerevisiae regarding the production of fermented beverages from agave plants with a high content of ethanol and aromatic compounds. Graphical abstract.
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Affiliation(s)
- M Alcazar-Valle
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - A Gschaedler
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - H Gutierrez-Pulido
- Centro Universitarios de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán #1421, esq. Calzada Olímpica, 44430, Guadalajara, Jalisco, Mexico
| | - A Arana-Sanchez
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - M Arellano-Plaza
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico.
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Nolasco-Cancino H, Santiago-Urbina JA, Wacher C, Ruíz-Terán F. Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice. Front Microbiol 2018; 9:2900. [PMID: 30574125 PMCID: PMC6291486 DOI: 10.3389/fmicb.2018.02900] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 11/12/2018] [Indexed: 11/13/2022] Open
Abstract
Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and thereby preserving the essence of the artisanal process. In this work, three hundred and four yeast isolates were recovered from 17 distilleries and then grouped by the ARDRA analysis, their restriction profiles were clustered in 15 groups. Four of them included 90% of all isolates, and these were identified using the sequence of the D1/D2 domain of the large-subunit rDNA. Pichia kudriavzevii, Pichia manshurica, Saccharomyces cerevisiae, and Kluyveromyces marxianus were detected as predominant species. Both species belonging to the Pichia genus were detected in 88% of the distilleries, followed by S. cerevisiae (70%) and K. marxianus (50%). In order to evaluate the fermentative capacity, one strain of each species was assessed in a pure and mixed culture in two culture media, filtered maguey juice (MJ) and maguey juice including its bagasse (MJB). Findings demonstrated that non-Saccharomyces yeast presented better growth than that of S. cerevisiae. K. marxianus PA16 was more efficient for ethanol production than S. cerevisiae DI14. It produced 32 g/L of ethanol with a yield of 0.47 g/g and efficient of 90%. While, P. kudriavzevii produced more ethyl acetate (280 mg/L) than the others species. All fermentations were characterized by the presence of isobutyl and isoamyl alcohol. The presence of K. marxianus in a mixed culture, improved the ethanol production and volatile compounds increased using co-cultures.
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Affiliation(s)
- Hipócrates Nolasco-Cancino
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico.,Facultad de Ciencias Químicas, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca, Mexico
| | - Jorge A Santiago-Urbina
- División de Dirección de Carrera de Agricultura Sustentable y Protegida, Universidad Tecnológica de los Valles Centrales de Oaxaca, Oaxaca, Mexico
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico
| | - Francisco Ruíz-Terán
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico
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Application of the Severity Factor and HMF Removal of Red Macroalgae Gracilaria verrucosa to Production of Bioethanol by Pichia stipitis and Kluyveromyces marxianus with Adaptive Evolution. Appl Biochem Biotechnol 2018; 187:1312-1327. [DOI: 10.1007/s12010-018-2888-y] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Accepted: 09/10/2018] [Indexed: 12/19/2022]
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21
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Campos-García J, Vargas A, Farías-Rosales L, Miranda AL, Meza-Carmen V, Díaz-Pérez AL. Improving the Organoleptic Properties of a Craft Mezcal Beverage by Increasing Fatty Acid Ethyl Ester Contents through ATF1 Expression in an Engineered Kluyveromyces marxianus UMPe-1 Yeast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4469-4480. [PMID: 29644852 DOI: 10.1021/acs.jafc.8b00730] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Mezcal, a traditional beverage that originated in Mexico, is produced from species of the Agavaceae family. The esters associated with the yeasts utilized during fermentation are important for improving the organoleptic properties of the beverage. We improved the ester contents in a mezcal beverage by using the yeast Kluyveromyces marxianus, which was engineered with the ATF1 gene. ATF1 expression in the recombinant yeast significantly increased compared with that in the parental yeast, but its fermentative parameters were unchanged. Volatile-organic-compound-content analysis showed that esters had significantly increased in the mezcal produced with the engineered yeast. In a sensory-panel test, 48% of the panelists preferred the mezcal produced from the engineered yeast, 30% preferred the mezcal produced from the wild type, and 15 and 7% preferred the two mezcal types produced following the routine procedure. Correlation analysis showed that the fruitiness/sweetness description of the mezcal produced using the ATF1-engineered K. marxianus yeast correlated with the content of the esters, whose presence improved the organoleptic properties of the craft mezcal beverage.
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Affiliation(s)
- Jesús Campos-García
- Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico
| | - Alejandra Vargas
- Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico
- Tecnológico Nacional de México , Instituto Tecnológico de Morelia , 58120 Morelia , Michoacán , Mexico
| | - Lorena Farías-Rosales
- Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico
| | - Ana L Miranda
- Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico
| | - Víctor Meza-Carmen
- Laboratorio de Diferenciación Celular, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , 58030 Morelia , Michoacán , Mexico
| | - Alma L Díaz-Pérez
- Laboratorio de Biotecnología Microbiana, Instituto de Investigaciones Químico Biológicas , Universidad Michoacana de San Nicolás de Hidalgo , Edificio B-3, Ciudad Universitaria , 58030 Morelia , Michoacán , Mexico
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Aldrete-Tapia JA, Miranda-Castilleja DE, Arvizu-Medrano SM, Hernández-Iturriaga M. Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media. J Food Sci 2018; 83:419-423. [PMID: 29337351 DOI: 10.1111/1750-3841.14031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2017] [Revised: 12/08/2017] [Accepted: 12/08/2017] [Indexed: 01/13/2023]
Abstract
The high concentration of fructose in agave juice has been associated with reduced ethanol tolerance of commercial yeasts used for tequila production and low fermentation yields. The selection of autochthonous strains, which are better adapted to agave juice, could improve the process. In this study, a 2-step selection process of yeasts isolated from spontaneous fermentations for tequila production was carried out based on analysis of the growth dynamics in combined conditions of high fructose and ethanol. First, yeast isolates (605) were screened to identify strains tolerant to high fructose (20%) and to ethanol (10%), yielding 89 isolates able to grow in both conditions. From the 89 isolates, the growth curves under 8 treatments of combined fructose (from 20% to 5%) and ethanol (from 0% to 10%) were obtained, and the kinetic parameters were analyzed with principal component analysis and k-means clustering. The resulting yeast strain groups corresponded to the fast, medium and slow growers. A second clustering of only the fast growers led to the selection of 3 Saccharomyces strains (199, 230, 231) that were able to grow rapidly in 4 out of the 8 conditions evaluated. This methodology differentiated strains phenotypically and could be further used for strain selection in other processes. PRACTICAL APPLICATION A method to select yeast strains for fermentation taking into account the natural differences of yeast isolates. This methodology is based on the cell exposition to combinations of sugar and ethanol, which are the most important stress factors in fermentation. This strategy will help to identify the most tolerant strain that could improve ethanol yield and reduce fermentation time.
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Affiliation(s)
- J A Aldrete-Tapia
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México
| | - D E Miranda-Castilleja
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México
| | - S M Arvizu-Medrano
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México
| | - M Hernández-Iturriaga
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas s/n, Col. Las Campanas. C.P. 76010, Querétaro, Querétaro, México
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Alemán-Nava GS, Gatti IA, Parra-Saldivar R, Dallemand JF, Rittmann BE, Iqbal HM. Biotechnological revalorization of Tequila waste and by-product streams for cleaner production – A review from bio-refinery perspective. JOURNAL OF CLEANER PRODUCTION 2018. [DOI: 10.1016/j.jclepro.2017.07.134] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Volatile compound profile conferred to tequila beverage by maturation in recycled and regenerated white oak barrels from Quercus alba. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2901-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Hughes SR, Qureshi N, López-Núñez JC, Jones MA, Jarodsky JM, Galindo-Leva LÁ, Lindquist MR. Utilization of inulin-containing waste in industrial fermentations to produce biofuels and bio-based chemicals. World J Microbiol Biotechnol 2017; 33:78. [PMID: 28341907 DOI: 10.1007/s11274-017-2241-6] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Accepted: 03/06/2017] [Indexed: 12/18/2022]
Abstract
Inulins are polysaccharides that belong to an important class of carbohydrates known as fructans and are used by many plants as a means of storing energy. Inulins contain 20 to several thousand fructose units joined by β-2,1 glycosidic bonds, typically with a terminal glucose unit. Plants with high concentrations of inulin include: agave, asparagus, coffee, chicory, dahlia, dandelion, garlic, globe artichoke, Jerusalem artichoke, jicama, onion, wild yam, and yacón. To utilize inulin as its carbon and energy source directly, a microorganism requires an extracellular inulinase to hydrolyze the glycosidic bonds to release fermentable monosaccharides. Inulinase is produced by many microorganisms, including species of Aspergillus, Kluyveromyces, Penicillium, and Pseudomonas. We review various inulinase-producing microorganisms and inulin feedstocks with potential for industrial application as well as biotechnological efforts underway to develop sustainable practices for the disposal of residues from processing inulin-containing crops. A multi-stage biorefinery concept is proposed to convert cellulosic and inulin-containing waste produced at crop processing operations to valuable biofuels and bioproducts using Kluyveromyces marxianus, Yarrowia lipolytica, Rhodotorula glutinis, and Saccharomyces cerevisiae as well as thermochemical treatments.
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Affiliation(s)
- Stephen R Hughes
- Renewable Product Technology Research Unit, United States Department of Agriculture (USDA), Agricultural Research Service (ARS), National Center for Agricultural Utilization Research (NCAUR), 1815 North University Street, Peoria, IL, 61604, USA.
| | - Nasib Qureshi
- Bioenergy Research Unit, USDA, ARS, NCAUR, 1815 North University Street, Peoria, IL, 61604, USA
| | - Juan Carlos López-Núñez
- National Coffee Research Centre (Cenicafe), National Federation of Coffee Growers of Colombia (FNC), Cenicafé Planalto Km 4 vía Antigua Chinchiná, Manizales, Caldas, Colombia
| | - Marjorie A Jones
- Department of Chemistry, Illinois State University, Normal, IL, 61790, USA
| | - Joshua M Jarodsky
- Department of Chemistry, Illinois State University, Normal, IL, 61790, USA
| | - Luz Ángela Galindo-Leva
- National Coffee Research Centre (Cenicafe), National Federation of Coffee Growers of Colombia (FNC), Cenicafé Planalto Km 4 vía Antigua Chinchiná, Manizales, Caldas, Colombia
| | - Mitchell R Lindquist
- Renewable Product Technology Research Unit, United States Department of Agriculture (USDA), Agricultural Research Service (ARS), National Center for Agricultural Utilization Research (NCAUR), 1815 North University Street, Peoria, IL, 61604, USA
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27
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Pires JF, Ferreira GMR, Reis KC, Schwan RF, Silva CF. Mixed yeasts inocula for simultaneous production of SCP and treatment of vinasse to reduce soil and fresh water pollution. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2016; 182:455-463. [PMID: 27526083 DOI: 10.1016/j.jenvman.2016.08.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2016] [Revised: 08/03/2016] [Accepted: 08/04/2016] [Indexed: 06/06/2023]
Abstract
This study evaluated the use of vinasse as a substrate for microbial biomass production and its disposal impact on the environment. After grown in vinasse, the microbial biomass (SCP) of two Saccharomyces cerevisiae strains, CCMA 0137 and CCMA 0188, showed high levels of essential amino acids (3.78%), varying levels of chemical elements, and low nucleic acid content (2.38%), i. e, good characteristics to food supplemements. Following biological treatment, spent vinasse biochemical oxygen demand (BOD) and chemical oxygen demand (COD) decreased to 51.56 and 29.29%, respectively. Cultivation with S. cerevisiae significantly reduced short term phytotoxicity and toxicity on soil microbiota of spent vinasse.
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Affiliation(s)
- Josiane F Pires
- Department of Biology, Federal University of Lavras, Lavras, MG, Brazil
| | | | - Kelly C Reis
- Department of Biology, Federal University of Lavras, Lavras, MG, Brazil
| | - Rosane F Schwan
- Department of Biology, Federal University of Lavras, Lavras, MG, Brazil
| | - Cristina F Silva
- Department of Biology, Federal University of Lavras, Lavras, MG, Brazil.
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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages. Appl Microbiol Biotechnol 2016; 100:9861-9874. [DOI: 10.1007/s00253-016-7941-6] [Citation(s) in RCA: 124] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 10/11/2016] [Accepted: 10/13/2016] [Indexed: 12/17/2022]
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29
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Galindo-Leva LÁ, Hughes SR, López-Núñez JC, Jarodsky JM, Erickson A, Lindquist MR, Cox EJ, Bischoff KM, Hoecker EC, Liu S, Qureshi N, Jones MA. Growth, ethanol production, and inulinase activity on various inulin substrates by mutant Kluyveromyces marxianus strains NRRL Y-50798 and NRRL Y-50799. J Ind Microbiol Biotechnol 2016; 43:927-39. [PMID: 27130462 PMCID: PMC4902847 DOI: 10.1007/s10295-016-1771-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2015] [Accepted: 04/11/2016] [Indexed: 10/26/2022]
Abstract
Economically important plants contain large amounts of inulin. Disposal of waste resulting from their processing presents environmental issues. Finding microorganisms capable of converting inulin waste to biofuel and valuable co-products at the processing site would have significant economic and environmental impact. We evaluated the ability of two mutant strains of Kluyveromyces marxianus (Km7 and Km8) to utilize inulin for ethanol production. In glucose medium, both strains consumed all glucose and produced 0.40 g ethanol/g glucose at 24 h. In inulin medium, Km7 exhibited maximum colony forming units (CFU)/mL and produced 0.35 g ethanol/g inulin at 24 h, while Km8 showed maximum CFU/mL and produced 0.02 g ethanol/g inulin at 96 h. At 24 h in inulin + glucose medium, Km7 produced 0.40 g ethanol/g (inulin + glucose) and Km8 produced 0.20 g ethanol/g (inulin + glucose) with maximum CFU/mL for Km8 at 72 h, 40 % of that for Km7 at 36 h. Extracellular inulinase activity at 6 h for both Km7 and Km8 was 3.7 International Units (IU)/mL.
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Affiliation(s)
| | - Stephen R Hughes
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA.
| | - Juan Carlos López-Núñez
- National Coffee Research Centre (Cenicafe) National Federation of Coffee Growers of Colombia (FNC), Cenicafé Planalto Km 4 vía Antigua Chinchiná, Manizales, Caldas, Colombia
| | - Joshua M Jarodsky
- Department of Chemistry, Illinois State University, Normal, IL, 61790-4160, USA
| | - Adam Erickson
- Department of Chemistry, Illinois State University, Normal, IL, 61790-4160, USA
| | - Mitchell R Lindquist
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA
| | - Elby J Cox
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA
| | - Kenneth M Bischoff
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA
| | - Eric C Hoecker
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA
| | - Siqing Liu
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA
| | - Nasib Qureshi
- United States Department of Agriculture (USDA) Agricultural Research Service (ARS) National Center for Agricultural Utilization Research (NCAUR) Renewable Product Technology Research Unit, 1815, North University Street, Peoria, IL, 61604, USA
| | - Marjorie A Jones
- Department of Chemistry, Illinois State University, Normal, IL, 61790-4160, USA
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Pohanka M. Toxicology and the biological role of methanol and ethanol: Current view. Biomed Pap Med Fac Univ Palacky Olomouc Czech Repub 2015; 160:54-63. [PMID: 26006090 DOI: 10.5507/bp.2015.023] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2014] [Accepted: 04/24/2015] [Indexed: 12/12/2022] Open
Abstract
BACKGROUND Alcohol variants such as ethanol and methanol are simple organic compounds widely used in foods, pharmaceuticals, chemical synthesis, etc. Both are becoming an emerging health problem; abuse of ethanol containing beverages can lead to disparate health problems and methanol is highly toxic and unfit for consumption. METHODS AND RESULTS This review summarizes the basic knowledge about ethanol and methanol toxicity, the effect mechanism on the body, the current care of poisoned individuals and the implication of alcohols in the development of diseases. Alcohol related dementia, stroke, metabolic syndrome and hepatitis are discussed as well. Besides ethanol, methanol toxicity and its biodegradation pathways are addressed. CONCLUSIONS The impact of ethanol and methanol on the body is shown as case reports, along with a discussion on the possible implication of alcohol in Alzheimer's disease and antidotal therapy for methanol poisoning. The role of ethanol in cancer and degenerative disorders seems to be underestimated given the current knowledge. Treatment in case of poisoning is another issue that remains unresolved even though effective protocols and drugs exist.
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Affiliation(s)
- Miroslav Pohanka
- Faculty of Military Health Sciences, University of Defense, Trebesska 1575, Hradec Kralove, Czech Republic
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31
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Prado-Jaramillo N, Estarrón-Espinosa M, Escalona-Buendía H, Cosío-Ramírez R, Martín-del-Campo ST. Volatile compounds generation during different stages of the Tequila production process. A preliminary study. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.042] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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32
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Segura-García LE, Taillandier P, Brandam C, Gschaedler A. Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Nava-Cruz NY, Medina-Morales MA, Martinez JL, Rodriguez R, Aguilar CN. Agavebiotechnology: an overview. Crit Rev Biotechnol 2014; 35:546-59. [DOI: 10.3109/07388551.2014.923813] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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34
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Lopez CLF, Beaufort S, Brandam C, Taillandier P. Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation. World J Microbiol Biotechnol 2014; 30:2223-9. [PMID: 24677041 DOI: 10.1007/s11274-014-1643-y] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Accepted: 03/17/2014] [Indexed: 11/29/2022]
Abstract
Traditional tequila fermentation is a complex microbial process performed by different indigenous yeast species. Usually, they are classified in two families: Saccharomyces and Non-Saccharomyces species. Using mixed starter cultures of several yeasts genera and species is nowadays considered to be beneficial to enhance the sensorial characteristics of the final products (taste, odor). However, microbial interactions occurring in such fermentations need to be better understood to improve the process. In this work, we focussed on a Saccharomyces cerevisiae/Kluyveromyces marxianus yeast couple. Indirect interactions due to excreted metabolites, thanks to the use of a specific membrane bioreactor, and direct interaction due to cell-to-cell contact have been explored. Comparison of pure and mixed cultures was done in each case. Mixed cultures in direct contact showed that both yeast were affected but Saccharomyces rapidly dominated the cultures whereas Kluyveromyces almost disappeared. In mixed cultures with indirect contact the growth of Kluyveromyces was decreased compared to its pure culture but its concentration could be maintained whereas the growth of Saccharomyces was enhanced. The loss of viability of Kluyveromyces could not be attributed only to ethanol. The sugar consumption and ethanol production in both cases were similar. Thus the interaction phenomena between the two yeasts are different in direct and indirect contact, Kluyveromyces being always much more affected than Saccharomyces.
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35
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Khattak WA, Ul-Islam M, Ullah MW, Yu B, Khan S, Park JK. Yeast cell-free enzyme system for bio-ethanol production at elevated temperatures. Process Biochem 2014. [DOI: 10.1016/j.procbio.2013.12.019] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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36
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Villegas-Silva PA, Toledano-Thompson T, Canto-Canché BB, Larqué-Saavedra A, Barahona-Pérez LF. Hydrolysis of Agave fourcroydes Lemaire (henequen) leaf juice and fermentation with Kluyveromyces marxianus for ethanol production. BMC Biotechnol 2014; 14:14. [PMID: 24529165 PMCID: PMC3932041 DOI: 10.1186/1472-6750-14-14] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2013] [Accepted: 02/11/2014] [Indexed: 11/23/2022] Open
Abstract
BACKGROUND Carbon sources for biofuel production are wide-ranging and their availability depends on the climate and soil conditions of the land where the production chain is located. Henequen (Agave fourcroydes Lem.) is cultivated in Yucatán, Mexico to produce natural fibers from the leaves, and a juice containing fructans is produced during this process. Fructans can be hydrolyzed to fructose and glucose and metabolized into ethanol by appropriate yeasts. In Mexico, different Agave species provide the carbon source for (distilled and non-distilled) alcoholic beverage production using the stem of the plant, whilst the leaves are discarded. In this work, we investigated the effect of thermal acid and enzymatic hydrolysis of the juice on the amount of reducing sugars released. Growth curves were generated with the yeasts Saccharomyces cerevisiae and Kluyveromyces marxianus and fermentations were then carried out with Kluyveromyces marxianus to determine alcohol yields. RESULTS With thermal acid hydrolysis, the greatest increase in reducing sugars (82.6%) was obtained using 5% H2SO4 at 100°C with a 30 min reaction time. Statistically similar results can be obtained using the same acid concentration at a lower temperature and with a shorter reaction time (60°C, 15 min), or by using 1% H2SO4 at 100°C with a 30 min reaction time. In the case of enzymatic hydrolysis, the use of 5.75, 11.47 and 22.82 U of enzyme did not produce significant differences in the increase in reducing sugars. Although both hydrolysis processes obtained similar results, the difference was observed after fermentation. Ethanol yields were 50.3 ± 4 and 80.04 ± 5.29% of the theoretical yield respectively. CONCLUSIONS Final reducing sugars concentrations obtained with both thermal acid and enzymatic hydrolysis were similar. Saccharomyces cerevisiae, a good ethanol producer, did not grow in the hydrolysates. Only Kluyveromyces marxianus was able to grow in them, giving a higher ethanol yield with the enzymatic hydrolysate. The leaves account for a non-negligible weight of the total agave plant biomass, so this work complements the knowledge already developed on agave fermentations by making it possible to produce ethanol from almost the entire plant (stem and leaves).
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Affiliation(s)
- Pablo A Villegas-Silva
- Centro de Investigación Científica de Yucatán AC, Calle 43 No. 130 Col. Chuburná de Hidalgo, Mérida, Yucatán 97200, Mexico
| | - Tanit Toledano-Thompson
- Centro de Investigación Científica de Yucatán AC, Calle 43 No. 130 Col. Chuburná de Hidalgo, Mérida, Yucatán 97200, Mexico
| | - Blondy B Canto-Canché
- Centro de Investigación Científica de Yucatán AC, Calle 43 No. 130 Col. Chuburná de Hidalgo, Mérida, Yucatán 97200, Mexico
| | - Alfonso Larqué-Saavedra
- Centro de Investigación Científica de Yucatán AC, Calle 43 No. 130 Col. Chuburná de Hidalgo, Mérida, Yucatán 97200, Mexico
| | - Luis F Barahona-Pérez
- Centro de Investigación Científica de Yucatán AC, Calle 43 No. 130 Col. Chuburná de Hidalgo, Mérida, Yucatán 97200, Mexico
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37
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Pérez-Gallardo RV, Briones LS, Díaz-Pérez AL, Gutiérrez S, Rodríguez-Zavala JS, Campos-García J. Reactive oxygen species production induced by ethanol in Saccharomyces cerevisiae increases because of a dysfunctional mitochondrial iron-sulfur cluster assembly system. FEMS Yeast Res 2013; 13:804-19. [PMID: 24028658 DOI: 10.1111/1567-1364.12090] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2013] [Revised: 08/27/2013] [Accepted: 09/03/2013] [Indexed: 11/27/2022] Open
Abstract
Ethanol accumulation during fermentation contributes to the toxic effects in Saccharomyces cerevisiae, impairing its viability and fermentative capabilities. The iron-sulfur (Fe-S) cluster biogenesis is encoded by the ISC genes. Reactive oxygen species (ROS) generation is associated with iron release from Fe-S-containing enzymes. We evaluated ethanol toxicity, ROS generation, antioxidant response and mitochondrial integrity in S. cerevisiae ISC mutants. These mutants showed an impaired tolerance to ethanol. ROS generation increased substantially when ethanol accumulated at toxic concentrations under the fermentation process. At the cellular and mitochondrial levels, ROS were increased in yeast treated with ethanol and increased to a higher level in the ssq1∆, isa1∆, iba57∆ and grx5∆ mutants - hydrogen peroxide and superoxide were the main molecules detected. Additionally, ethanol treatment decreased GSH/GSSG ratio and increased catalase activity in the ISC mutants. Examination of cytochrome c integrity indicated that mitochondrial apoptosis was triggered following ethanol treatment. The findings indicate that the mechanism of ethanol toxicity occurs via ROS generation dependent on ISC assembly system functionality. In addition, mutations in the ISC genes in S. cerevisiae contribute to the increase in ROS concentration at the mitochondrial and cellular level, leading to depletion of the antioxidant responses and finally to mitochondrial apoptosis.
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Affiliation(s)
- Rocio V Pérez-Gallardo
- Lab de Biotecnología Microbiana, Instituto de Investigaciones Químico-Biológicas, Morelia, Michoacán, México
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Flores JA, Gschaedler A, Amaya-Delgado L, Herrera-López EJ, Arellano M, Arrizon J. Simultaneous saccharification and fermentation of Agave tequilana fructans by Kluyveromyces marxianus yeasts for bioethanol and tequila production. BIORESOURCE TECHNOLOGY 2013; 146:267-273. [PMID: 23941710 DOI: 10.1016/j.biortech.2013.07.078] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2013] [Revised: 07/16/2013] [Accepted: 07/18/2013] [Indexed: 06/02/2023]
Abstract
Agave tequilana fructans (ATF) constitute a substrate for bioethanol and tequila industries. As Kluyveromyces marxianus produces specific fructanases for ATF hydrolysis, as well as ethanol, it can perform simultaneous saccharification and fermentation. In this work, fifteen K. marxianus yeasts were evaluated to develop inoculums with fructanase activity on ATF. These inoculums were added to an ATF medium for simultaneous saccharification and fermentation. All the yeasts, showed exo-fructanhydrolase activity with different substrate specificities. The yeast with highest fructanase activity in the inoculums showed the lowest ethanol production level (20 g/l). Five K. marxianus strains were the most suitable for the simultaneous saccharification and fermentation of ATF. The volatile compounds composition was evaluated at the end of fermentation, and a high diversity was observed between yeasts, nevertheless all of them produced high levels of isobutyl alcohol. The simultaneous saccharification and fermentation of ATF with K. marxianus strains has potential for industrial application.
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Affiliation(s)
- Jose-Axel Flores
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jal., Mexico
| | - Anne Gschaedler
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jal., Mexico
| | - Lorena Amaya-Delgado
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jal., Mexico
| | - Enrique J Herrera-López
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jal., Mexico
| | - Melchor Arellano
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jal., Mexico
| | - Javier Arrizon
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Avenida Normalistas 800, Col. Colinas de la Normal, C.P. 44270 Guadalajara, Jal., Mexico.
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Impact of High Temperature on Ethanol Fermentation by Kluyveromyces marxianus Immobilized on Banana Leaf Sheath Pieces. Appl Biochem Biotechnol 2013; 171:806-16. [DOI: 10.1007/s12010-013-0411-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2013] [Accepted: 07/19/2013] [Indexed: 10/26/2022]
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40
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Raimondi S, Zanni E, Amaretti A, Palleschi C, Uccelletti D, Rossi M. Thermal adaptability of Kluyveromyces marxianus in recombinant protein production. Microb Cell Fact 2013; 12:34. [PMID: 23587421 PMCID: PMC3655038 DOI: 10.1186/1475-2859-12-34] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2012] [Accepted: 03/26/2013] [Indexed: 01/16/2023] Open
Abstract
Background Kluyveromyces marxianus combines the ease of genetic manipulation and fermentation with the ability to efficiently secrete high molecular weight proteins, performing eukaryotic post-translational modifications. It is able to grow efficiently in a wide range of temperatures. The secretion performances were analyzed in the host K. marxianus L3 in the range between 5°C and 40°C by means of 3 different reporter proteins, since temperature appears a key parameter for production and secretion of recombinant proteins. Results The recombinant strains were able to grow up to 40°C and, along the tested temperature interval (5-40°C), the specific growth rates (μ) were generally lower as compared to those of the untransformed strain. Biomass yields were slightly affected by temperature, with the highest values reached at 15°C and 30°C. The secretion of the endogenous β-fructofuranosidase, used as an internal control, was efficient in the range of the tested temperature, as evaluated by assaying the enzyme activity in the culture supernatants. The endogenous β-fructofuranosidase production was temperature dependent, with the highest yield at 30°C. The heterologous proteins HSA, GAA and Sod1p were all successfully produced and secreted between 5°C and 40°C, albeit each one presented a different optimal production temperature (15, 40, 5-30°C for HSA, GAA and Sod1p, respectively). Conclusions K. marxianus L3 has been identified as a promising and flexible cell factory. In a sole host, the optimization of growth temperatures for the efficient secretion of each individual protein can be carried out over a wide range of temperatures.
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Affiliation(s)
- Stefano Raimondi
- Department of Life Sciences, University of Modena and Reggio Emilia, Modena, Italy
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Amaya-Delgado L, Herrera-López EJ, Arrizon J, Arellano-Plaza M, Gschaedler A. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World J Microbiol Biotechnol 2013; 29:875-81. [DOI: 10.1007/s11274-012-1242-8] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Accepted: 12/17/2012] [Indexed: 11/28/2022]
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42
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Duarte WF, Amorim JC, Schwan RF. The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process. Antonie van Leeuwenhoek 2012; 103:175-94. [DOI: 10.1007/s10482-012-9798-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Accepted: 08/14/2012] [Indexed: 10/28/2022]
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