1
|
Zhao Y, Li S, Shu Q, Yang X, Deng Y. Highly efficient production of 2-phenylethanol by wild-type Saccharomyces bayanus strain. BIORESOURCE TECHNOLOGY 2024; 403:130867. [PMID: 38777235 DOI: 10.1016/j.biortech.2024.130867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 04/29/2024] [Accepted: 05/19/2024] [Indexed: 05/25/2024]
Abstract
2-Phenylethanol (2-PE) is a highly valuable aromatic alcohol utilized in fragrance, cosmetics and food industries. Due to the toxic by-products from chemical synthesis and the low productivity of the extraction method, bioproduction of 2-PE by yeast is considered promising. In this study, a wild-type Saccharomyces bayanus L1 strain producing 2-PE was isolated from soy sauce mash. Transcriptional analysis showed that 2-PE was synthesized via the Ehrlich pathway and Shikimate pathway in S. bayanus L1. By improving the fermentation conditions in shaking flasks, the maximum 2-PE titer reached 4.2 g/L with a productivity of 0.058 g/L/h within 72 h. In fed-batch fermentation, S. bayanus L1 strain produced 6.5 g/L of 2-PE within 60 h, achieving a productivity of 0.108 g/L/h. These findings suggest that S. bayanus L1 strain is an efficient 2-PE producer, paving the way for highly efficient 2-PE production.
Collapse
Affiliation(s)
- Yunying Zhao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Shiyun Li
- Hubei Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science and Nutritional Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Wuhan, Hubei 430023, China
| | - Quanxian Shu
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Shandong Bohi Industry Co., Ltd., 333, Binhe Road, Boxing Industrial Park, Binzhou, Shandong 256599, China
| | - Xiaoyan Yang
- Shandong Provincial Key Laboratory of Fat & Oil Deep-processing, Shandong Bohi Industry Co., Ltd., 333, Binhe Road, Boxing Industrial Park, Binzhou, Shandong 256599, China
| | - Yu Deng
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| |
Collapse
|
2
|
Karim A, Aider M. Bioconversion of electro-activated lactose, whey and whey permeate to produce single cell protein, ethanol, aroma volatiles, organic acids and fat by Kluyveromyces marxianus. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105334] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
3
|
Krogerus K, Eerikäinen R, Aisala H, Gibson B. Repurposing brewery contaminant yeast as production strains for low-alcohol beer fermentation. Yeast 2021; 39:156-169. [PMID: 34664308 DOI: 10.1002/yea.3674] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/19/2021] [Accepted: 10/13/2021] [Indexed: 12/31/2022] Open
Abstract
A number of fungal isolates were recently obtained from a survey of the microbiota of multiple breweries and brewery products. Here, we sought to explore whether any of these brewery contaminants could be repurposed for beneficial use in beer fermentations, with particular focus on low-alcohol beer. There were 56 yeast strains first screened for the utilization of different carbon sources, ability to ferment brewer's wort, and formation of desirable aroma compounds. A number of strains appeared maltose-negative and produced desirable aromas without obvious off-flavours. These were selected for further scaled-up wort fermentations. The selected strains efficiently reduced wort aldehydes during fermentation, thus eliminating undesirable wort-like off-flavours, and produced a diverse volatile aroma profile. Two strains, Trigonopsis cantarellii and Candida sojae, together with a commercial Saccharomycodes ludwigii reference strain, were selected for 30-L-scale wort fermentations based on aroma profile and similarity to a commercial reference beer during sensory analysis using projective mapping. Both strains performed comparably to the commercial reference, and the T. cantarellii strain in particular, produced low amounts of off-flavours and a significantly higher amount of the desirable monoterpene alcohol trans-geraniol. The strain was also sensitive to common food preservatives and antifungal compounds and unable to grow at 37°C, suggesting it is relatively easily controllable in the brewery, and appears to have low risk of pathogenicity. This study shows how the natural brewery microbiota can be exploited as a source of non-conventional yeasts for low-alcohol beer production.
Collapse
Affiliation(s)
| | | | - Heikki Aisala
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Brian Gibson
- Department of Brewing and Beverage Technology, Technical University of Berlin, Berlin, Germany
| |
Collapse
|
4
|
Leonel LV, Arruda PV, Chandel AK, Felipe MGA, Sene L. Kluyveromyces marxianus: a potential biocatalyst of renewable chemicals and lignocellulosic ethanol production. Crit Rev Biotechnol 2021; 41:1131-1152. [PMID: 33938342 DOI: 10.1080/07388551.2021.1917505] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Kluyveromyces marxianus is an ascomycetous yeast which has shown promising results in cellulosic ethanol and renewable chemicals production. It can survive on a variety of carbon sources under industrially favorable conditions due to its fast growth rate, thermotolerance, and acid tolerance. K. marxianus, is generally regarded as a safe (GRAS) microorganism, is widely recognized as a powerhouse for the production of heterologous proteins and is accepted by the US Food and Drug Administration (USFDA) for its pharmaceutical and food applications. Since lignocellulosic hydrolysates are comprised of diverse monomeric sugars, oligosaccharides and potential metabolism inhibiting compounds, this microorganism can play a pivotal role as it can grow on lignocellulosic hydrolysates coping with vegetal cell wall derived inhibitors. Furthermore, advancements in synthetic biology, for example CRISPR-Cas9 (clustered regularly interspaced short palindromic repeats with Cas9)-mediated genome editing, will enable development of an engineered yeast for the production of biochemicals and biopharmaceuticals having a myriad of industrial applications. Genetic engineering companies such as Cargill, Ginkgo Bioworks, DuPont, Global Yeast, Genomatica, and several others are actively working to develop designer yeasts. Given the important traits and properties of K. marxianus, these companies may find it to be a suitable biocatalyst for renewable chemicals and fuel production on the large scale. This paper reviews the recent progress made with K. marxianus biotechnology for sustainable production of ethanol, and other products utilizing lignocellulosic sugars.
Collapse
Affiliation(s)
- L V Leonel
- Center of Exact and Technological Sciences - CCET, State University of West Paraná, Cascavel, Brazil
| | - P V Arruda
- Department of Bioprocess Engineering and Biotechnology - COEBB/TD, Federal University of Technology - Paraná (UTFPR), Toledo, Brazil
| | - A K Chandel
- Department of Biotechnology, School of Engineering of Lorena - EEL, University of São Paulo, Lorena, Brazil
| | - M G A Felipe
- Department of Biotechnology, School of Engineering of Lorena - EEL, University of São Paulo, Lorena, Brazil
| | - L Sene
- Center of Exact and Technological Sciences - CCET, State University of West Paraná, Cascavel, Brazil
| |
Collapse
|
5
|
Kılmanoğlu H, Hoşoğlu Mİ, Güneşer O, Yüceer YK. Optimization of pretreatment and enzymatic hydrolysis conditions of tomato pomace for production of alcohols and esters by Kluyveromyces marxianus. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110728] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
6
|
Li M, Lang X, Moran Cabrera M, De Keyser S, Sun X, Da Silva N, Wheeldon I. CRISPR-mediated multigene integration enables Shikimate pathway refactoring for enhanced 2-phenylethanol biosynthesis in Kluyveromyces marxianus. BIOTECHNOLOGY FOR BIOFUELS 2021; 14:3. [PMID: 33407831 PMCID: PMC7788952 DOI: 10.1186/s13068-020-01852-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 12/09/2020] [Indexed: 05/08/2023]
Abstract
BACKGROUND 2-phenylethanol (2-PE) is a rose-scented flavor and fragrance compound that is used in food, beverages, and personal care products. Compatibility with gasoline also makes it a potential biofuel or fuel additive. A biochemical process converting glucose or other fermentable sugars to 2-PE can potentially provide a more sustainable and economical production route than current methods that use chemical synthesis and/or isolation from plant material. RESULTS We work toward this goal by engineering the Shikimate and Ehrlich pathways in the stress-tolerant yeast Kluyveromyces marxianus. First, we develop a multigene integration tool that uses CRISPR-Cas9 induced breaks on the genome as a selection for the one-step integration of an insert that encodes one, two, or three gene expression cassettes. Integration of a 5-kbp insert containing three overexpression cassettes successfully occurs with an efficiency of 51 ± 9% at the ABZ1 locus and was used to create a library of K. marxianus CBS 6556 strains with refactored Shikimate pathway genes. The 33-factorial library includes all combinations of KmARO4, KmARO7, and KmPHA2, each driven by three different promoters that span a wide expression range. Analysis of the refactored pathway library reveals that high expression of the tyrosine-deregulated KmARO4K221L and native KmPHA2, with the medium expression of feedback insensitive KmARO7G141S, results in the highest increase in 2-PE biosynthesis, producing 684 ± 73 mg/L. Ehrlich pathway engineering by overexpression of KmARO10 and disruption of KmEAT1 further increases 2-PE production to 766 ± 6 mg/L. The best strain achieves 1943 ± 63 mg/L 2-PE after 120 h fed-batch operation in shake flask cultures. CONCLUSIONS The CRISPR-mediated multigene integration system expands the genome-editing toolset for K. marxianus, a promising multi-stress tolerant host for the biosynthesis of 2-PE and other aromatic compounds derived from the Shikimate pathway.
Collapse
Affiliation(s)
- Mengwan Li
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, CA, 92521, USA
| | - Xuye Lang
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, CA, 92521, USA
| | - Marcos Moran Cabrera
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, CA, 92521, USA
| | - Sawyer De Keyser
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, CA, 92521, USA
| | - Xiyan Sun
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, CA, 92521, USA
| | - Nancy Da Silva
- Department of Chemical and Biomolecular Engineering, University of California Irvine, Irvine, CA, 92697, USA
| | - Ian Wheeldon
- Department of Chemical and Environmental Engineering, University of California Riverside, Riverside, CA, 92521, USA.
- Center for Industrial Biotechnology, University of California Riverside, Riverside, CA, 92527, USA.
| |
Collapse
|
7
|
Banik A, Ghosh K, Pal S, Halder SK, Ghosh C, Mondal KC. Biofortification of multi-grain substrates by probiotic yeast. FOOD BIOTECHNOL 2020. [DOI: 10.1080/08905436.2020.1833913] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Abhijit Banik
- Department of Microbiology, Vidyasagar University, Midnapore, India
- Department of Human Physiology with Community Health, Vidyasagar University, Midnapore, India
| | - Kuntal Ghosh
- Department of Biological Sciences, Midnapore City College, Bhadutala, Paschim Medinipur, Midnapore, India
| | - Shilpee Pal
- Bioinformatics Infrastructure Facility Centre, Department of Microbiology, Vidyasagar University, Midnapore, India
| | | | - Chandradipa Ghosh
- Department of Human Physiology with Community Health, Vidyasagar University, Midnapore, India
| | | |
Collapse
|
8
|
de Lima LA, Ventorim RZ, Bianchini IA, de Queiroz MV, Fietto LG, da Silveira WB. Obtainment, selection and characterization of a mutant strain of Kluyveromyces marxianus that displays improved production of 2-phenylethanol and enhanced DAHP synthase activity. J Appl Microbiol 2020; 130:878-890. [PMID: 32706912 DOI: 10.1111/jam.14793] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 06/11/2020] [Accepted: 07/20/2020] [Indexed: 12/26/2022]
Abstract
AIMS Yeasts produce 2-phenylethanol (2-PE) from sugars via de novo synthesis; however, its synthesis is limited due to feedback inhibition on the isofunctional 3-deoxy-d-arabino-heptulosonate-7-phosphate (DAHP) synthases (Aro3p and Aro4p). This work aimed to select Kluyveromyces marxianus mutant strains with improved capacity to produce 2-PE from sugars. METHODS AND RESULTS Kluyveromyces marxianus CCT 7735 mutant strains were selected from UV irradiation coupled with screening of p-fluoro-dl-phenylalanine (PFP) tolerant strains on culture medium without l-Phe addition. Most of them produced 2-PE titres higher than the parental strain and the Km_PFP41 mutant strain stood out for displaying the highest 2-PE specific production rate. Moreover it showed higher activity of DAHP synthase than the parental strain. We sequenced both ARO3 and ARO4 genes of Km_PFP41 mutant and identified mutations in ARO4 which caused changes in both size and conformation of the Aro4p. These changes seem to be associated with the enhanced activity of DAHP synthase and improved production of 2-PE exhibited by that mutant strain. CONCLUSIONS The Km_PFP41 mutant strain presented improved 2-PE production via de novo synthesis and enhanced DAHP synthase activity. SIGNIFICANCE AND IMPACT OF THE STUDY The mutant strain obtained in this work may be exploited as a yeast cell factory for high-level synthesis of 2-PE.
Collapse
Affiliation(s)
- L A de Lima
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - R Z Ventorim
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - I A Bianchini
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - M V de Queiroz
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - L G Fietto
- Department of Biochemistry and Molecular Biology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| | - W B da Silveira
- Department of Microbiology, Universidade Federal de Viçosa, Viçosa, MG, Brazil
| |
Collapse
|
9
|
Karim A, Gerliani N, Aïder M. Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology. Int J Food Microbiol 2020; 333:108818. [PMID: 32805574 DOI: 10.1016/j.ijfoodmicro.2020.108818] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/04/2020] [Accepted: 08/05/2020] [Indexed: 11/18/2022]
Abstract
Several yeasts, which are eukaryotic microorganisms, have long been used in different industries due to their potential applications, both for fermentation and for the production of specific metabolites. Kluyveromyces marxianus is one of the most auspicious nonconventional yeasts, generally isolated from wide-ranging natural habitats such as fermented traditional dairy products, kefir grain, sewage from sugar industries, sisal leaves, and plants. This is a food-grade yeast with various beneficial traits, such as rapid growth rate and thermotolerance that make it appealing for different industrial food and biotechnological applications. K. marxianus is a respiro-fermentative yeast likely to produce energy by either respiration or fermentation pathways. It generates a wide-ranging specific metabolites and could contribute to a variety of different food and biotechnological industries. Although Saccharomyces cerevisiae is the most widely used dominant representative in all aspects, many applications of K. marxianus in biotechnology, food and environment have only started to emerge nowadays; some of the most promising applications are reviewed here. The general physiology of K. marxianus is outlined, and then the different applications are discussed: first, the applications of K. marxianus in biotechnology, and then the recent advances and possible applications in food, feed and environmental industries. Finally, this review provides a discussion of the main challenges and some perspectives for targeted applications of K. marxianus in the modern food technology and applied biotechnology in order to exploit the full potential of this yeast which can be used as a cell factory with great efficiency.
Collapse
Affiliation(s)
- Ahasanul Karim
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Natela Gerliani
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Mohammed Aïder
- Department of Soil Sciences and Agri-food Engineering, Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
| |
Collapse
|
10
|
Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions. 3 Biotech 2020; 10:275. [PMID: 32537375 DOI: 10.1007/s13205-020-02267-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Accepted: 05/18/2020] [Indexed: 02/01/2023] Open
Abstract
2-Phenylethanol (2-PE) with a pleasant rose-like odor is a valuable aroma compound used in many fields. 2-PE production by yeast is considered a promising alternative to chemical synthesis and extraction from natural materials. In this report, the strain YF1702 produced a significantly higher level of 2-PE when compared with other strains isolated from Baijiu-producing environments. According to morphological properties, physiological and biochemical characteristics, and 26S rDNA sequence analysis, strain YF1702 was identified as Pichia kudriavzevii. The optimal fermentation conditions of YF1702 for producing 2-PE were obtained by single-factor experiments, Plackett-Burman design, steepest ascent design, and response surface methodology. The optimal inoculation conditions for strain YF1702 were 50 g/L glucose, 6.0 g/L yeast extract, 10.7 g/L L-Phe, and 32 g/L Tween-60. The optimal fermentation conditions were pH 2.3, 26 °C, 210 rpm shaking, an inoculum size of 0.4% (v/v), and a loading volume of 25.5 mL/250 mL for 56 h. Under these optimal conditions 2-PE production by YF1702 was 5.09 g/L. This strain has the potential to increase the content of 2-PE in Baijiu production and enhance the aroma characteristics of Baijiu.
Collapse
|
11
|
Kong S, Pan H, Liu X, Li X, Guo D. De novo biosynthesis of 2-phenylethanol in engineered Pichia pastoris. Enzyme Microb Technol 2020; 133:109459. [DOI: 10.1016/j.enzmictec.2019.109459] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/29/2019] [Accepted: 10/26/2019] [Indexed: 02/05/2023]
|
12
|
Rodríguez-Romero JDJ, Aceves-Lara CA, Silva CF, Gschaedler A, Amaya-Delgado L, Arrizon J. 2-Phenylethanol and 2-phenylethylacetate production by nonconventional yeasts using tequila vinasses as a substrate. ACTA ACUST UNITED AC 2020; 25:e00420. [PMID: 32025510 PMCID: PMC6997672 DOI: 10.1016/j.btre.2020.e00420] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 01/04/2020] [Accepted: 01/04/2020] [Indexed: 12/14/2022]
Abstract
Yeast species influenced the de novo synthesis of 2-phenylethylacetate. Inhibitory compounds showed a strong influence on cell growth and 2-phenylethylacetate production for the evaluated yeasts. More than a 50 % reduction in the chemical and biochemical oxygen demand was achieved by yeast fermentation.
Vinasses from the tequila industry are wastewaters with highly elevated organic loads. Therefore, to obtain value-added products by yeast fermentations, such as 2-phenylethanol (2-PE) and 2-phenylethylacetate (2-PEA), could be interesting for industrial applications from tequila vinasses. In this study, four yeasts species (Wickerhamomyces anomalus, Candida glabrata, Candida utilis, and Candida parapsilosis) were evaluated with two different chemically defined media and tequila vinasses. Differences in the aroma compounds production were observed depending on the medium and yeast species used. In tequila vinasses, the highest concentration (65 mg/L) of 2-PEA was reached by C. glabrata, the inhibitory compounds decreased biomass production and synthesis of 2-PEA, and biochemical and chemical oxygen demands were reduced by more than 50 %. Tequila vinasses were suitable for the production of 2-phenylethylacetate by the shikimate pathway. A metabolic network was developed to obtain a guideline to improve 2-PE and 2-PEA production using flux balance analysis (FBA).
Collapse
Affiliation(s)
- José de Jesús Rodríguez-Romero
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| | - César Arturo Aceves-Lara
- TBI, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France.,TBI (ex.LISBP)-INSA, Toulouse 135 Avenue de Rangueil, 31077, Toulouse, France
| | - Cristina Ferreira Silva
- Department of Biology, Federal University of Lavras, Postal Code 3037, 37200-000, Lavras, MG, Brazil
| | - Anne Gschaedler
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| | - Lorena Amaya-Delgado
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| | - Javier Arrizon
- Industrial Biotechnology Department, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Jalisco, Mexico
| |
Collapse
|
13
|
Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01489-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
14
|
Gul M, Eryılmaz S. Synthesis, Antioxidant Activity and Theoretical Investigation of Isoxazolines Derivatives of Monoterpenoids. LETT ORG CHEM 2019. [DOI: 10.2174/1570178616666181226154540] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The 3+2 cycloaddition reactions are important to generate five-membered heterocyclic compounds
as well as altering biological activity effects based on structure. In the study, we synthesized
new isoxazoline derivatives of different monoterpenoids and examined the structure analysis using
spectroscopical analysis methods, reveal changes in the theoretical analysis related to the biological activity.
These new compounds exhibit antioxidant activities; DPPH radical scavenging, ferric reducing,
metal chelating activities which are significantly higher than the related commercial monoterpenoids.
Theoretical approaches on the compounds containing isoxazole moiety have been performed by the
DFT/B3LYP/method, 6-31G(d,p) basis set in the ground state. The global and local chemical reactivity
properties of the compounds were investigated by considering the values of electronegativity, global
hardness-softness, electronic chemical potential, electrophilicity index and condensed Fukui functions,
local softness and local electrophilicity index. Furthermore, total energy, FMOs energy values and the
dipole moment (µ), mean polarizability (α), and first order hyperpolarizability (β) values were analysed
at the theoretical level to examine the polarizability characteristics of the compounds. The antioxidant
activity values of the newly synthesized compounds were compared with a finding of the computational
study. The results obtained exhibited good correlation on some parameters.
Collapse
Affiliation(s)
- Melek Gul
- Department of Chemistry, Science-Art Faculty, Amasya University, Amasya, Turkey
| | - Serpil Eryılmaz
- Department of Physics, Science-Art Faculty, Amasya University, Amasya, Turkey
| |
Collapse
|
15
|
Du D, Bruno R, Blizzard L, Venn A, Dwyer T, Smith KJ, Magnussen CG, Gall S. The metabolomic signatures of alcohol consumption in young adults. Eur J Prev Cardiol 2019; 27:840-849. [PMID: 30857428 DOI: 10.1177/2047487319834767] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
BACKGROUND Metabolomic analysis may help us to understand the association between alcohol consumption and cardio-metabolic health. We aimed to: (i) replicate a previous study of alcohol consumption and metabolic profiles, (ii) examine associations between types of alcoholic beverages and metabolites and (iii) include potential confounders not examined in previous studies. METHODS Cross-sectional data of 1785 participants (age 26-36 years, 52% women) from the 2004-2006 Childhood Determinants of Adult Health study were used. Consumption of beer, wine and spirits was assessed by questionnaires. Metabolites were measured by a high-throughput nuclear magnetic resonance platform and multivariable linear regression examined their association with alcohol consumption (combined total and types) adjusted for covariates including socio-demographics, health behaviours and mental health. RESULTS Alcohol consumption was associated with 23 out of 37 lipids, 12 out of 16 fatty acids and six out of 20 low-molecular-weight metabolites independent of confounders with similar associations for combined total alcohol consumption and different types of alcohol. Many metabolites (lipoprotein lipids in high-density lipoprotein (HDL) subclasses, HDL cholesterol, apolipoprotein A-1, phosphotriglycerides, total fatty acids, monounsaturated fatty acids, omega-3 fatty acids) had positive linear associations with alcohol consumption but some showed negative linear (low-density lipoprotein particle size, omega-6 fatty acids ratio to total fatty acids, citrate) or U-shaped (lipoprotein lipids in very-low-density lipoprotein (VLDL) subclasses, VLDL triglycerides) associations. CONCLUSIONS Our results were similar to those of the only previous study. Associations with metabolites were similar for total and types of alcohol. Alcohol consumption in young adults is related to a diverse range of metabolomic signatures associated with benefits and harms to health.
Collapse
Affiliation(s)
- Duc Du
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia
| | - Raimondo Bruno
- School of Medicine, University of Tasmania, Hobart, Australia
| | - Leigh Blizzard
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia
| | - Alison Venn
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia
| | - Terence Dwyer
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia
| | - Kylie J Smith
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia
| | - Costan G Magnussen
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia.,Research Centre of Applied and Preventive Cardiovascular Medicine, University of Turku, Finland
| | - Seana Gall
- Menzies Institute for Medical Research, University of Tasmania, Hobart, Australia
| |
Collapse
|
16
|
Martínez-Avila O, Sánchez A, Font X, Barrena R. Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives. Appl Microbiol Biotechnol 2018; 102:9991-10004. [PMID: 30293195 DOI: 10.1007/s00253-018-9384-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 09/06/2018] [Accepted: 09/06/2018] [Indexed: 11/30/2022]
Abstract
2-Phenylethanol (2-PE) and 2-phenethyl acetate (2-PEA) are valuable generally recognized as safe flavoring agents widely used in industry. Perfumes, pharmaceuticals, polishes, and personal care products, are some of the final products using these compounds as additives due to their rose-like odor. Also, 2-PE is used in disinfectants, pest control, and cleaning products due to its biocide capability. Although most of these additives production are derived from chemical synthesis, the current trend of consumers to prefer natural products has contributed to the development of biotechnological approaches as an alternative way to obtain natural 2-PE and 2-PEA. The most efficient route to bioproduce these compounds is through the bioconversion of L-phenylalanine via the Ehrlich pathway, and most of the advances have been focused on the development of this process. This review compiles the most recent developments in the biotechnological production of 2-PE and 2-PEA, indicating the most studied strains producing 2-PE and 2-PEA, the current advances in the in situ product recovery in liquid systems, an overview of the strain developments, and the progress in the use of residue-based systems. Future research should address the need for more sustainable and economic systems such as those using wastes as raw materials, as well as the scale-up of the proposed technologies.
Collapse
Affiliation(s)
- Oscar Martínez-Avila
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| | - Antoni Sánchez
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| | - Xavier Font
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain.
| | - Raquel Barrena
- Composting Research group, Department of Chemical, Biological and Environmental Engineering. Escola d'Enginyeria, Universitat Autònoma de Barcelona, Cerdanyola del Vallès, 08193, Barcelona, Spain
| |
Collapse
|
17
|
González B, Vázquez J, Morcillo-Parra MÁ, Mas A, Torija MJ, Beltran G. The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. Food Microbiol 2018; 74:64-74. [DOI: 10.1016/j.fm.2018.03.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 01/29/2018] [Accepted: 03/07/2018] [Indexed: 01/08/2023]
|
18
|
Martínez O, Sánchez A, Font X, Barrena R. Bioproduction of 2-phenylethanol and 2-phenethyl acetate by Kluyveromyces marxianus through the solid-state fermentation of sugarcane bagasse. Appl Microbiol Biotechnol 2018; 102:4703-4716. [DOI: 10.1007/s00253-018-8964-y] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 02/16/2018] [Accepted: 03/23/2018] [Indexed: 12/23/2022]
|
19
|
Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
20
|
Chreptowicz K, Sternicka M, Kowalska P, Mierzejewska J. Screening of yeasts for the production of 2-phenylethanol (rose aroma) in organic waste-based media. Lett Appl Microbiol 2018; 66:153-160. [DOI: 10.1111/lam.12835] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/20/2017] [Accepted: 12/05/2017] [Indexed: 11/29/2022]
Affiliation(s)
- K. Chreptowicz
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - M.K. Sternicka
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - P.D. Kowalska
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| | - J. Mierzejewska
- Department of Drug Technology and Biotechnology; Faculty of Chemistry; Warsaw University of Technology; Warsaw Poland
| |
Collapse
|
21
|
İşleten Hoşoğlu M. STUDY OF INCREASING THE PRODUCTION OF VOLATILE FLAVOR COMPOUNDS BY THE YEAST Kluyveromyces marxianus THROUGH OPTIMIZATION OF CARBON AND NITROGEN SOURCES. ACTA ACUST UNITED AC 2018. [DOI: 10.3153/fh18011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
22
|
Mierzejewska J, Tymoszewska A, Chreptowicz K, Krol K. Mating of 2 Laboratory Saccharomyces cerevisiae Strains Resulted in Enhanced Production of 2-Phenylethanol by Biotransformation of L-Phenylalanine. J Mol Microbiol Biotechnol 2017; 27:81-90. [DOI: 10.1159/000455169] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2016] [Accepted: 11/29/2016] [Indexed: 01/12/2023] Open
Abstract
2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory <i>Saccharomyces cerevisiae</i> strains were tested for the production of 2-PE. Thereafter, 2 of them were hybridized by a mating procedure and, as a result, a new diploid, <i>S. cerevisiae</i> AM1-d, was selected. Within the 72-h batch culture in a medium containing 5 g/L of <smlcap>L</smlcap>-phenylalanine, AM1-d produced 3.83 g/L of 2-PE in a shaking flask. In this way, we managed to select the diploid <i>S. cerevisiae</i> AM1-d strain, showing a 3- and 5-fold increase in 2-PE production in comparison to parental strains. Remarkably, the enhanced production of 2-PE by the hybrid of 2 yeast laboratory strains is demonstrated here for the first time.
Collapse
|
23
|
Affiliation(s)
- Elisabetta Brenna
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
| | - Fabio Parmeggiani
- Politecnico di Milano; Dipartimento di Chimica, Materiali, Ingegneria Chimica “Giulio Natta”; Via Mancinelli 7 20131 Milano Italy
| |
Collapse
|
24
|
Zabadaj M, Chreptowicz K, Mierzejewska J, Ciosek P. Two-dimensional fluorescence as soft sensor in the monitoring of biotransformation performed by yeast. Biotechnol Prog 2016; 33:299-307. [PMID: 27696796 DOI: 10.1002/btpr.2381] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Revised: 07/27/2016] [Indexed: 11/06/2022]
Abstract
Soft sensors are powerful tools for bioprocess monitoring due to their ability to perform online, noninvasive measurement, and possibility of detection of multiple components in cultivation media, which in turn can provide tools for the quantification of more than one metabolite/substrate/product in real time. In this work, soft sensor based on excitation-emission fluorescence is for the first time applied for the monitoring of biotransformation production of 2-phenylethanol (2-PE) by yeast strains. Main process parameters-such as optical density, glucose, and 2-PE concentrations-were determined with high accuracy and precision by fluorescence fingerprinting coupled with partial least squares regression. © 2016 American Institute of Chemical Engineers Biotechnol. Prog., 33:299-307, 2017.
Collapse
Affiliation(s)
- Marcin Zabadaj
- Institute of Biotechnology, Warsaw University of Technology, Noakowskiego 3, Warsaw, 00-664, Poland
| | - Karolina Chreptowicz
- Institute of Biotechnology, Warsaw University of Technology, Noakowskiego 3, Warsaw, 00-664, Poland
| | - Jolanta Mierzejewska
- Institute of Biotechnology, Warsaw University of Technology, Noakowskiego 3, Warsaw, 00-664, Poland
| | - Patrycja Ciosek
- Institute of Biotechnology, Warsaw University of Technology, Noakowskiego 3, Warsaw, 00-664, Poland
| |
Collapse
|
25
|
Lu X, Wang Y, Zong H, Ji H, Zhuge B, Dong Z. Bioconversion of L-phenylalanine to 2-phenylethanol by the novel stress-tolerant yeast Candida glycerinogenes WL2002-5. Bioengineered 2016; 7:418-423. [PMID: 27435817 DOI: 10.1080/21655979.2016.1171437] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Abstract
2-Phenylethanol (2-PE) is a high value aromatic alcohol with a rose-like odor that is utilized in the cosmetics and other industries. Although the chemical routes of 2-PE production have been altered by some microbial transformation processes, the poor tolerance to organic solvents of these microorganisms has limited the 2-PE yield. In this study, the stress-tolerant yeast Candida glycerinogenes WL2002-5 showed a 2-PE tolerance to 4 g/l, which is the highest reported to date. Moreover, the 2-PE titer in a batch fermentation from L-phenylalanine reached 5g/l, which is the highest level achieved by fermentation without in situ product recovery. These results suggest C. glycerinogenes WL2002-5 is a robust strain for the bioproduction of 2-PE with potential for commercial exploitation.
Collapse
Affiliation(s)
- Xinyao Lu
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Yuqin Wang
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Hong Zong
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Hao Ji
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Bin Zhuge
- a The Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China.,b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| | - Zhuoli Dong
- b The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University , Wuxi , China
| |
Collapse
|
26
|
Gethins L, Rea MC, Stanton C, Ross RP, Kilcawley K, O'Sullivan M, Crotty S, Morrissey JP. Acquisition of the yeast Kluyveromyces marxianus from unpasteurised milk by a kefir grain enhances kefir quality. FEMS Microbiol Lett 2016; 363:fnw165. [PMID: 27369085 DOI: 10.1093/femsle/fnw165] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/24/2016] [Indexed: 11/13/2022] Open
Abstract
Kefir is a fermented milk beverage consumed for nutritional and health tonic benefits in many parts of the world. It is produced by the fermentation of milk with a consortium of bacteria and yeast embedded within a polysaccharide matrix. This consortium is not well defined and can vary substantially between kefir grains. There are little data on the microbial stability of kefir grains, nor on interactions between microbes in the grain and in the milk. To study this, a grain was split, with one half of each stored at -20°C and the other half passaged repeatedly in whole unpasteurised milk. Grains passaged in the unpasteurised milk recovered vigour and acquired the yeast Kluyveromyces marxainus from the milk which was confirmed to be the same strain by molecular typing. Furthermore, these passaged grains produced kefir that was distinguished chemically and organoleptically from the stored grains. Some changes in ultrastructure were also observed by scanning electron microscopy. The study showed that kefir grains can acquire yeast from their environment and the final product can be influenced by these newly acquired yeasts. Kluyveromyces marxianus is considered to be responsible for some of the most important characteristics of kefir so the finding that this yeast is part of the less stable microbiota is significant.
Collapse
Affiliation(s)
- Loughlin Gethins
- School of Microbiology, University College Cork, Cork, Ireland Teagasc Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Mary C Rea
- Teagasc Research Centre, Moorepark, Fermoy, Co. Cork, Ireland Alimentary Pharmabiotic Centre University College Cork, Cork, Ireland
| | - Catherine Stanton
- Teagasc Research Centre, Moorepark, Fermoy, Co. Cork, Ireland Alimentary Pharmabiotic Centre University College Cork, Cork, Ireland
| | - R Paul Ross
- School of Microbiology, University College Cork, Cork, Ireland Alimentary Pharmabiotic Centre University College Cork, Cork, Ireland
| | | | - Maurice O'Sullivan
- School of Food Science and Nutrition, University College Cork, Cork, Ireland
| | - Suzanne Crotty
- BioSciences Imaging Centre, Department of Anatomy and Neuroscience, Cork, Ireland
| | | |
Collapse
|
27
|
Avbelj M, Zupan J, Kranjc L, Raspor P. Quorum-Sensing Kinetics in Saccharomyces cerevisiae: A Symphony of ARO Genes and Aromatic Alcohols. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:8544-8550. [PMID: 26367540 DOI: 10.1021/acs.jafc.5b03400] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The kinetics of quorum sensing in Saccharomyces cerevisiae were studied using a mini-fermentation platform. The quorum-sensing molecules were monitored using our previous HPLC approach that is here supported by quantitative real-time PCR analysis of the quorum-sensing genes. We thus initially confirm correlations between peak production rates of the monitored quorum-sensing molecules 2-phenylethanol, tryptophol, and tyrosol and peak expression of the genes responsible for their synthesis: ARO8, ARO9, and ARO10. This confirms the accuracy of our previously implemented kinetic model, thus favoring its use in further studies in this field. We also show that the quorum-sensing kinetics are precisely dependent on the population growth phase and that tyrosol production is also regulated by cell concentration, which has not been reported previously. Additionally, we show that during wine fermentation, ethanol stress reduces the production of 2-phenylethanol, tryptophol, and tyrosol, which opens new challenges in the control of wine fermentation.
Collapse
Affiliation(s)
- Martina Avbelj
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Jure Zupan
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Luka Kranjc
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia
| | - Peter Raspor
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana , Jamnikarjeva 101, 1000 Ljubljana, Slovenia
- Faculty of Health Sciences, University of Primorska , Polje 42, 6310 Izola, Slovenia
| |
Collapse
|
28
|
Forti L, Di Mauro S, Cramarossa MR, Filippucci S, Turchetti B, Buzzini P. Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances. Molecules 2015; 20:10377-98. [PMID: 26053491 PMCID: PMC6272320 DOI: 10.3390/molecules200610377] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2015] [Revised: 05/31/2015] [Accepted: 06/01/2015] [Indexed: 12/25/2022] Open
Abstract
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flavor and fragrances is illustrated by a discussion of the production of different class of compounds, namely Aldehydes, Ketones and related compounds, Alcohols, Lactones, Terpenes and Terpenoids, Alkenes, and Phenols.
Collapse
Affiliation(s)
- Luca Forti
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Simone Di Mauro
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Maria Rita Cramarossa
- Department of Life Sciences, University of Modena & Reggio Emilia, via G. Campi 103, Modena 41125, Italy.
| | - Sara Filippucci
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Benedetta Turchetti
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| | - Pietro Buzzini
- Department of Agricultural, Environmental and Food Sciences, Industrial Yeasts Collection DBVPG, University of Perugia, Borgo XX Giugno 74, Perugia 06121, Italy.
| |
Collapse
|
29
|
Li S, Nie Y, Ding Y, Zhao J, Tang X. Effects of Pure and Mixed Koji Cultures with S
accharomyces cerevisiae
on Apple Homogenate Cider Fermentation. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12492] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shuying Li
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Ying Nie
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Yang Ding
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Jinhong Zhao
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| | - Xuanming Tang
- Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Institute of Agro-Products Processing Science and Technology; No. 2 Yuan Ming Yuan West Road Beijing 100193 China
| |
Collapse
|
30
|
Morrissey JP, Etschmann MMW, Schrader J, de Billerbeck GM. Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules. Yeast 2014; 32:3-16. [PMID: 25393382 DOI: 10.1002/yea.3054] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2014] [Revised: 11/04/2014] [Accepted: 11/05/2014] [Indexed: 01/18/2023] Open
Abstract
Kluyveromyces marxianus is emerging as a new platform organism for the production of flavour and fragrance (F&F) compounds. This food-grade yeast has advantageous traits, such as thermotolerance and rapid growth, that make it attractive for cell factory applications. The major impediment to its development has been limited fundamental knowledge of its genetics and physiology, but this is rapidly changing. K. marxianus produces a wide array of volatile molecules and contributes to the flavour of a range of different fermented beverages. Advantage is now being taken of this to develop strains for the production of metabolites such as 2-phenylethanol and ethyl acetate. Strains that were selected from initial screens were used to optimize processes for production of these F&F molecules. Most developments have focused on optimizing growth conditions and the fermentation process, including product removal, with future advancement likely to involve development of new strains through the application of evolutionary or rational engineering strategies. This is being facilitated by new genomic and molecular tools. Furthermore, synthetic biology offers a route to introduce new biosynthetic pathways into this yeast for F&F production. Consumer demand for biologically-synthesized molecules for use in foods and other products creates an opportunity to exploit the unique potential of K. marxianus for this cell factory application.
Collapse
|
31
|
|
32
|
Salgado JM, Rodríguez-Solana R, Curiel JA, de Las Rivas B, Muñoz R, Domínguez JM. Bioproduction of 4-vinylphenol from corn cob alkaline hydrolyzate in two-phase extractive fermentation using free or immobilized recombinant E. coli expressing pad gene. Enzyme Microb Technol 2014; 58-59:22-8. [PMID: 24731821 DOI: 10.1016/j.enzmictec.2014.02.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/06/2014] [Accepted: 02/09/2014] [Indexed: 10/25/2022]
Abstract
In situ extractive fermentation was used to produce 4-vinyl derivatives from hydroxycinnamic acids extracted from corn cobs by recombinant Escherichia coli cells expressing Lactobacillus plantarum phenolic acid descarboxylase (PAD) gene. This microorganism mainly produced 4-vinylphenol (4VP) from p-coumaric acid (p-CA). In the first study , we observed that the concentrations of 4VP are higher than 1g/L which had a negative impact on decarboxylation of p-CA to 4VP by recombinant E. coli cells. Because of this, and in order to improve the downstream process, a two-phase aqueous-organic solvent system was developed. The results of the extractive fermentation indicated that it was possible to use hydrolyzates as aqueous phase to bioproduce 4VP, and recover simultaneously the product in the organic phase containing hexane. The detoxification of pre-treated corn cob alkaline hydrolyzate improved 4VP production up to 1003.5mg/L after 24h fermentation (QP=41.813mg/Lh). Additionally, preliminary experiments using cells immobilized in calcium alginate showed to be a good system for the biotransform of p-CA to 4VP in extractive fermentation, although the process hindered partially the recovery of 4VP in the organic phase.
Collapse
Affiliation(s)
- José Manuel Salgado
- IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Raquel Rodríguez-Solana
- Laboratory of Agro-food Biotechnology, CITI-Tecnólopole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain; Department of Chemical Engineering, Sciences Faculty, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain
| | - José Antonio Curiel
- Laboratorio y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Juan de la Cierva 3, 28006 Madrid, de Biotecnología Bacteriana, Instituto de Ciencia, Spain
| | - Blanca de Las Rivas
- Laboratorio y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Juan de la Cierva 3, 28006 Madrid, de Biotecnología Bacteriana, Instituto de Ciencia, Spain
| | - Rosario Muñoz
- Laboratorio y Tecnología de Alimentos y Nutrición, ICTAN-CSIC, Juan de la Cierva 3, 28006 Madrid, de Biotecnología Bacteriana, Instituto de Ciencia, Spain
| | - José Manuel Domínguez
- Laboratory of Agro-food Biotechnology, CITI-Tecnólopole, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain; Department of Chemical Engineering, Sciences Faculty, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Spain
| |
Collapse
|
33
|
Rouissi W, Ugolini L, Martini C, Lazzeri L, Mari M. Control of postharvest fungal pathogens by antifungal compounds from Penicillium expansum. J Food Prot 2013; 76:1879-86. [PMID: 24215691 DOI: 10.4315/0362-028x.jfp-13-072] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The fungicidal effects of secondary metabolites produced by a strain of Penicillium expansum (R82) in culture filtrate and in a double petri dish assay were tested against one isolate each of Botrytis cinerea, Colletotrichum acutatum, and Monilinia laxa and six isolates of P. expansum, revealing inhibitory activity against every pathogen tested. The characterization of volatile organic compounds released by the R82 strain was performed by solid-phase microextraction-gas chromatographic techniques, and several compounds were detected, one of them identified as phenethyl alcohol (PEA). Synthetic PEA, tested in vitro on fungal pathogens, showed strong inhibition at a concentration of 1,230 μg/ml of airspace, and mycelium appeared more sensitive than conidia; nevertheless, at the concentration naturally emitted by the fungus (0.726 ± 0.16 m g/ml), commercial PEA did not show any antifungal activity. Therefore, a combined effect between different volatile organic compounds produced collectively by R82 can be hypothesized. This aspect suggests further investigation into the possibility of exploiting R82 as a nonchemical alternative in the control of some plant pathogenic fungi.
Collapse
Affiliation(s)
- Wafa Rouissi
- Criof, University of Bologna, Via Gandolfi 19, 40057 Cadriano, Bologna, Italy
| | | | | | | | | |
Collapse
|
34
|
Han TL, Tumanov S, Cannon RD, Villas-Boas SG. Metabolic response of Candida albicans to phenylethyl alcohol under hyphae-inducing conditions. PLoS One 2013; 8:e71364. [PMID: 23951145 PMCID: PMC3741116 DOI: 10.1371/journal.pone.0071364] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2012] [Accepted: 06/30/2013] [Indexed: 12/05/2022] Open
Abstract
Phenylethyl alcohol was one of the first quorum sensing molecules (QSMs) identified in C. albicans. This extracellular signalling molecule inhibits the hyphal formation of C. albicans at high cell density. Little is known, however, about the underlying mechanisms by which this QSM regulates the morphological switches of C. albicans. Therefore, we have applied metabolomics and isotope labelling experiments to investigate the metabolic changes that occur in C. albicans in response to phenylethyl alcohol under defined hyphae-inducing conditions. Our results showed a global upregulation of central carbon metabolism when hyphal development was suppressed by phenylethyl alcohol. By comparing the metabolic changes in response to phenylethyl alcohol to our previous metabolomic studies, we were able to short-list 7 metabolic pathways from central carbon metabolism that appear to be associated with C. albicans morphogenesis. Furthermore, isotope-labelling data showed that phenylethyl alcohol is indeed taken up and catabolised by yeast cells. Isotope-labelled carbon atoms were found in the majority of amino acids as well as in lactate and glyoxylate. However, isotope-labelled carbon atoms from phenylethyl alcohol accumulated mainly in the pyridine ring of NAD+/NADH and NADP−/NADPH molecules, showing that these nucleotides were the main products of phenylethyl alcohol catabolism. Interestingly, two metabolic pathways where these nucleotides play an important role, nitrogen metabolism and nicotinate/nicotinamide metabolism, were also short-listed through our previous metabolomics works as metabolic pathways likely to be closely associated with C. albicans morphogenesis.
Collapse
Affiliation(s)
- Ting-Li Han
- Centre for Microbial Innovation, School of Biological Sciences, The University of Auckland, Auckland, New Zealand
| | - Sergey Tumanov
- Centre for Microbial Innovation, School of Biological Sciences, The University of Auckland, Auckland, New Zealand
| | - Richard D. Cannon
- Department of Oral Sciences, University of Otago, Dunedin, New Zealand
| | - Silas G. Villas-Boas
- Centre for Microbial Innovation, School of Biological Sciences, The University of Auckland, Auckland, New Zealand
- * E-mail:
| |
Collapse
|
35
|
Conterno L, Aprea E, Franceschi P, Viola R, Vrhovsek U. Overview of Dekkera bruxellensis behaviour in an ethanol-rich environment using untargeted and targeted metabolomic approaches. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.049] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
36
|
Fonseca GG, de Carvalho NMB, Gombert AK. Growth of the yeast Kluyveromyces marxianus CBS 6556 on different sugar combinations as sole carbon and energy source. Appl Microbiol Biotechnol 2013; 97:5055-67. [PMID: 23435899 DOI: 10.1007/s00253-013-4748-6] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2012] [Revised: 01/31/2013] [Accepted: 01/31/2013] [Indexed: 12/01/2022]
Abstract
The yeast Kluyveromyces marxianus has been pointed out as a promising microorganism for a variety of industrial bioprocesses. Although genetic tools have been developed for this yeast and different potential applications have been investigated, quantitative physiological studies have rarely been reported. Here, we report and discuss the growth, substrate consumption, metabolite formation, and respiratory parameters of K. marxianus CBS 6556 during aerobic batch bioreactor cultivations, using a defined medium with different sugars as sole carbon and energy source, at 30 and 37 °C. Cultivations were carried out both on single sugars and on binary sugar mixtures. Carbon balances closed within 95 to 101 % in all experiments. Biomass and CO2 were the main products of cell metabolism, whereas by-products were always present in very low proportion (<3 % of the carbon consumed), as long as full aerobiosis was guaranteed. On all sugars tested as sole carbon and energy source (glucose, fructose, sucrose, lactose, and galactose), the maximum specific growth rate remained between 0.39 and 0.49 h(-1), except for galactose at 37 °C, which only supported growth at 0.31 h(-1). Different growth behaviors were observed on the binary sugar mixtures investigated (glucose and lactose, glucose and galactose, lactose and galactose, glucose and fructose, galactose and fructose, fructose and lactose), and the observations were in agreement with previously published data on the sugar transport systems in K. marxianus. We conclude that K. marxianus CBS 6556 does not present any special nutritional requirements; grows well in the range of 30 to 37 °C on different sugars; is capable of growing on sugar mixtures in a shorter period of time than Saccharomyces cerevisiae, which is interesting from an industrial point of view; and deviates tiny amounts of carbon towards metabolite formation, as long as full aerobiosis is maintained.
Collapse
Affiliation(s)
- Gustavo Graciano Fonseca
- Department of Chemical Engineering, University of São Paulo, PO Box 61548, CEP 05424-970 São Paulo, SP, Brazil
| | | | | |
Collapse
|
37
|
|
38
|
Salgado JM, González-Barreiro C, Rodríguez-Solana R, Simal-Gándara J, Domínguez JM, Cortés S. Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates. World J Microbiol Biotechnol 2012; 28:3123-34. [DOI: 10.1007/s11274-012-1122-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2011] [Accepted: 06/30/2012] [Indexed: 10/28/2022]
|
39
|
Antimicrobial activity of d-3-phenyllactic acid produced by fed-batch process against Salmonella enterica. Food Control 2012. [DOI: 10.1016/j.foodcont.2011.10.042] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
40
|
Recent advances in biotechnological production of 2-phenylethanol. Biotechnol Adv 2011; 29:654-60. [DOI: 10.1016/j.biotechadv.2011.05.001] [Citation(s) in RCA: 144] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Revised: 04/25/2011] [Accepted: 05/01/2011] [Indexed: 11/21/2022]
|
41
|
TRINH THITHANHTAM, YU BIN, CURRAN PHILLIP, LIU SHAOQUAN. FORMATION OF AROMA COMPOUNDS DURING LONGAN JUICE FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS WITH THE ADDITION OF SELECTED AMINO ACIDS. J FOOD PROCESS PRES 2011. [DOI: 10.1111/j.1745-4549.2011.00578.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
42
|
Achmon Y, Goldshtein J, Margel S, Fishman A. Hydrophobic microspheres forin situremoval of 2-phenylethanol from yeast fermentation. J Microencapsul 2011; 28:628-38. [DOI: 10.3109/02652048.2011.599443] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Yigal Achmon
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
| | - Jenny Goldshtein
- Department of Chemistry, Bar Ilan Institute for Nanotechnology and Advanced Materials, Bar-Ilan University, Ramat-Gan, 52900, Israel
| | - Shlomo Margel
- Department of Chemistry, Bar Ilan Institute for Nanotechnology and Advanced Materials, Bar-Ilan University, Ramat-Gan, 52900, Israel
| | - Ayelet Fishman
- Department of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 32000, Israel
| |
Collapse
|
43
|
Hua D, Lin S, Li Y, Chen H, Zhang Z, Du Y, Zhang X, Xu P. Enhanced 2-phenylethanol production from L-phenylalanine viain situproduct adsorption. BIOCATAL BIOTRANSFOR 2010. [DOI: 10.3109/10242422.2010.500724] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
44
|
Sendovski M, Nir N, Fishman A. Bioproduction of 2-phenylethanol in a biphasic ionic liquid aqueous system. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:2260-2265. [PMID: 20095569 DOI: 10.1021/jf903879x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
2-Phenylethanol (PEA) is a commercial flavor and fragrance compound, with a rose-like odor, used in the cosmetics and food industries. Saccharomyces cerevisiae strains produce PEA in a growth-associated manner but are prone to product inhibition, resulting in low production yields. The aim of this study was to use immiscible ionic liquids (ILs) in a biphasic system to enhance the PEA concentration by means of in situ product removal (ISPR). Nine ILs were tested for their influence on growing yeast cells, and five of them were found to be biocompatible. A correlation between the IL structure and the effect on yeast growth was investigated. [Tf(2)N] anions were found to be the most biocompatible in comparison to [PF(6)] and [BF(4)], and the pyridinium and ammonium cations were slightly preferable than the imidazolium cation. Furthermore, the longer the alkyl side chain on the imidazolium ring, the less it is biocompatible, with major significance above six carbons. The five biocompatible ILs were tested for PEA recovery capability by determining their distribution coefficients (K(D)), with the highest value of 17.6 obtained for BMIM[Tf(2)N]. Finally, ILs were tested for their efficiency as ISPR solvents under stress conditions of a high product concentration. A 3-5-fold increase in the total PEA concentration produced by the cells was obtained with MPPyr[Tf(2)N], OMA[Tf(2)N], and BMIM[Tf(2)N], demonstrating the potential of ILs for enhancing productivity in bioprocesses using growing cells.
Collapse
Affiliation(s)
- Mor Sendovski
- Department of Biotechnology and Food Engineering, and Institute of Catalysis, Science and Technology, Technion-Israel Institute of Technology, Haifa 32000, Israel
| | | | | |
Collapse
|
45
|
Gao F, Daugulis AJ. Bioproduction of the aroma compound 2-Phenylethanol in a solid-liquid two-phase partitioning bioreactor system byKluyveromyces marxianus. Biotechnol Bioeng 2009; 104:332-9. [DOI: 10.1002/bit.22387] [Citation(s) in RCA: 97] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
46
|
Eshkol N, Sendovski M, Bahalul M, Katz-Ezov T, Kashi Y, Fishman A. Production of 2-phenylethanol from L-phenylalanine by a stress tolerantSaccharomyces cerevisiaestrain. J Appl Microbiol 2009; 106:534-42. [DOI: 10.1111/j.1365-2672.2008.04023.x] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
47
|
Luttik M, Vuralhan Z, Suir E, Braus G, Pronk J, Daran J. Alleviation of feedback inhibition in Saccharomyces cerevisiae aromatic amino acid biosynthesis: Quantification of metabolic impact. Metab Eng 2008; 10:141-53. [DOI: 10.1016/j.ymben.2008.02.002] [Citation(s) in RCA: 146] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2007] [Revised: 02/02/2008] [Accepted: 02/05/2008] [Indexed: 11/27/2022]
|
48
|
Fonseca GG, Heinzle E, Wittmann C, Gombert AK. The yeast Kluyveromyces marxianus and its biotechnological potential. Appl Microbiol Biotechnol 2008; 79:339-54. [PMID: 18427804 DOI: 10.1007/s00253-008-1458-6] [Citation(s) in RCA: 307] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2008] [Revised: 03/12/2008] [Accepted: 03/13/2008] [Indexed: 11/26/2022]
Abstract
Strains belonging to the yeast species Kluyveromyces marxianus have been isolated from a great variety of habitats, which results in a high metabolic diversity and a substantial degree of intraspecific polymorphism. As a consequence, several different biotechnological applications have been investigated with this yeast: production of enzymes (beta-galactosidase, beta-glucosidase, inulinase, and polygalacturonases, among others), of single-cell protein, of aroma compounds, and of ethanol (including high-temperature and simultaneous saccharification-fermentation processes); reduction of lactose content in food products; production of bioingredients from cheese-whey; bioremediation; as an anticholesterolemic agent; and as a host for heterologous protein production. Compared to its congener and model organism, Kluyveromyces lactis, the accumulated knowledge on K. marxianus is much smaller and spread over a number of different strains. Although there is no publicly available genome sequence for this species, 20% of the CBS 712 strain genome was randomly sequenced (Llorente et al. in FEBS Lett 487:71-75, 2000). In spite of these facts, K. marxianus can envisage a great biotechnological future because of some of its qualities, such as a broad substrate spectrum, thermotolerance, high growth rates, and less tendency to ferment when exposed to sugar excess, when compared to K. lactis. To increase our knowledge on the biology of this species and to enable the potential applications to be converted into industrial practice, a more systematic approach, including the careful choice of (a) reference strain(s) by the scientific community, would certainly be of great value.
Collapse
|
49
|
Bioconversion of l-phenylalanine into 2-phenylethanol by Kluyveromyces marxianus in grape must cultures. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9361-3] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
50
|
Stark D, Kornmann H, Münch T, Sonnleitner B, Marison IW, von Stockar U. Novel type of in situ extraction: Use of solvent containing microcapsules for the bioconversion of 2-phenylethanol from L-phenylalanine by Saccharomyces cerevisiae. Biotechnol Bioeng 2003; 83:376-85. [PMID: 12800132 DOI: 10.1002/bit.10679] [Citation(s) in RCA: 63] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
A novel in situ product removal (ISPR) method that uses microcapsules to extract inhibitory products from the reaction suspension is introduced into fermentation technology. More specifically, L-phenylalanine (L-Phe) was transformed by Saccharomyces cerevisiae to 2-phenylethanol (PEA), which is inhibitory toward the yeast. In order to continuously remove PEA from the vicinity of the cells, the reaction suspension was brought into contact with capsules of 2.2-mm diameter that had a hydrophobic core of dibutyl sebacate and an alginate-based wall. This novel process combines the advantages of a normal in situ extraction process (fast mass transfer and simple process set-up) with the benefits of a membrane-based process (reduction of the solvent toxicity and avoidance of stable emulsions). In particular, the microbial cells are shielded from the phase toxicity of the organic solvent by a hydrogel layer surrounding the organic core. By placing the microcapsules into the fermenter, the final overall concentration of PEA in a fed-batch culture was increased from 3.8 to 5.6 g/L because a part of the inhibitory product dissolved in the dibutyl sebacate core. In another fermentation experiment, the capsules were placed in a fluidized bed that was connected via a loop to the fermenter. In addition, the fluidized bed was connected via a second loop to a back-extractor to regenerate the capsules. By alternating the extraction and back-extraction cycles, it was possible to limit the PEA concentration of the fed-batch culture in the fermenter to 2.4 g/L while producing important quantities of PEA that accumulated in an external reservoir.
Collapse
Affiliation(s)
- D Stark
- Laboratory of Chemical and Biochemical Engineering, Swiss Federal Institute of Technology (EPFL), CH-1015 Lausanne, Switzerland
| | | | | | | | | | | |
Collapse
|