Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes.

Saccharomyces cerevisiae / genetics Acetic Acid / metabolism DNA Copy Number Variations Saccharomyces cerevisiae Proteins / genetics Fermentation Phenotype Karyopherins / genetics
Acetic acid Adaptive laboratory evolution Aneuploidy Copy number variation Evolved sourdough yeast Stress Tolerance

Journal

Microbiological research
ISSN: 1618-0623
Titre abrégé: Microbiol Res
Pays: Germany
ID NLM: 9437794

Informations de publication

Date de publication:
Dec 2023
Historique:
received: 28 07 2023
revised: 05 09 2023
accepted: 06 09 2023
medline: 23 10 2023
pubmed: 16 9 2023
entrez: 15 9 2023
Statut: ppublish

Résumé

Acetic acid tolerance of Saccharomyces cerevisiae is an important trait in sourdough fermentation processes, where the accumulation of acid by the growth of lactic acid bacteria reduces the yeast metabolic activity. In this work, we have carried out adaptive laboratory evolution (ALE) experiments in two sourdough isolates of S. cerevisiae exposed to acetic acid, or alternatively to acetic acid and myriocin, an inhibitor of sphingolipid biosynthesis that sped-up the evolutionary adaptation. Evolution approaches resulted in acetic tolerance, and surprisingly, increased lactic susceptibility. Four evolved clones, one from each parental strain and evolutionary scheme, were selected on the basis of their potential for CO

Identifiants

DOI: 10.1016/j.micres.2023.127487 PMID: 37713908
pubmed: 37713908
pii: S0944-5013(23)00189-1
doi: 10.1016/j.micres.2023.127487
pii:
doi:

Substances chimiques

Acetic Acid Q40Q9N063P
Saccharomyces cerevisiae Proteins 0
PSP2 protein, S cerevisiae 0
MSN5 protein, S cerevisiae 0
Karyopherins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

127487

Informations de copyright

Copyright © 2023 The Authors. Published by Elsevier GmbH.. All rights reserved.

Auteurs

Isabel E Sánchez-Adriá (IE)

Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, Paterna, 46980 Valencia, Spain.

Gemma Sanmartín (G)

Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, Paterna, 46980 Valencia, Spain.

Jose A Prieto (JA)

Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, Paterna, 46980 Valencia, Spain.

Francisco Estruch (F)

Department of Biochemistry and Molecular Biology, Universitat de València, Dr. Moliner 50, 46100 Burjassot, Spain.

Estefanía Fortis (E)

Cereal (Center for Research Europastry Advanced Lab), Europastry S.A., Marie Curie, 6, Sant Joan Despí, 08970 Barcelona, Spain.

Francisca Randez-Gil (F)

Department of Biotechnology, Instituto de Agroquímica y Tecnología de los Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Agustín Escardino, 7, Paterna, 46980 Valencia, Spain. Electronic address: randez@iata.csic.es.

Articles similaires

Membrane potential stimulates ADP import and ATP export by the mitochondrial ADP/ATP carrier due to its positively charged binding site.

Vasiliki Mavridou, Martin S King, Andre Bazzone et al.
1.00
Adenosine Triphosphate Adenosine Diphosphate Mitochondrial ADP, ATP Translocases Binding Sites Mitochondria

Lipid accumulation in adipose tissue-resident iNKT cells contributes to an inflammatory phenotype.

Imogen Morris, Frank Vrieling, Annemieke Bouwman et al.
1.00
Animals Natural Killer T-Cells Mice Adipose Tissue Lipid Metabolism

High mitochondrial DNA levels accelerate lung adenocarcinoma progression.

Mara Mennuni, Stephen E Wilkie, Pauline Michon et al.
1.00
DNA, Mitochondrial Animals Adenocarcinoma of Lung Disease Progression Mice

Saccharomyces cerevisiae whole cell biotransformation for the production of aldehyde flavors and fragrances.

Nazreen V M Abdul Muthaliff, Yao Zong Ng, Wei Mei Guo et al.
1.00
Saccharomyces cerevisiae Aldehydes Biotransformation Flavoring Agents Lipoxygenase

Classifications MeSH

questionsmedicales.fr › Eucaryotes › Champignons › Levures › Saccharomyces › Saccharomyces cerevisiae › Adaptive laboratory evolution for acetic...
questionsmedicales.fr › Lipides › Acides gras › Acides gras volatils › Acétates › Acide acétique › Adaptive laboratory evolution for acetic...
questionsmedicales.fr › Phénomènes génétiques › Variation génétique › Polymorphisme génétique › Variation structurale du génome › Variations de nombre de copies de segment d'ADN › Adaptive laboratory evolution for acetic...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines fongiques › Protéines de Saccharomyces cerevisiae › Adaptive laboratory evolution for acetic...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Adaptive laboratory evolution for acetic...
questionsmedicales.fr › Phénomènes génétiques › Phénotype › Adaptive laboratory evolution for acetic...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines nucléaires › Caryophérines › Adaptive laboratory evolution for acetic...