Fructose fermentation in yeasts

1985 ◽  
Vol 51 (5-6) ◽  
pp. 559-559 ◽  
Author(s):  
H. Konno ◽  
J. P. van Dijken ◽  
W. A. Scheffers
Keyword(s):  
Fructose Fermentation

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

scholarly journals Pengaruh sumber karbon terhadap produksi bioplastik polihidroksialkanoat (PHA) dengan ralstonia eutropha

2018 ◽  
Vol 9 (1) ◽  
pp. 28
Author(s):  
Martha Aznury ◽  
Tjandra Setiadi ◽  
Adi Pancoro
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Carbon Source ◽  
Fermentation Process ◽  
Volatile Fatty Acids ◽  
Ralstonia Eutropha ◽  
Operating Conditions ◽  
Batch Bioreactor ◽  
Pha Production ◽  
Fructose Fermentation

Bioplastic Polyhidroxyalknoate (PHA) is a polyester type bioplastic with physicochemical properties resemble to those of polypropilen from petroleum. PHA production was investigated to determine the effect of carbon source on the fermentation process by Ralstonia eutropha. Specifically, Ralstonia eutropha was cultivated in a batch bioreactor to show the dynamics of P(3HB-co-3HV) copolymer production from glucose or fructose as C source. In adition, the effect of volatile fatty acids addition, as stimulator to the copolymer production, was also studied. The operating conditions in a 7 L bioreactor were at temperature 30 oC and pH 7.0. The concentration of carbon source glucose or fructose was 40 g/L, and after 20 hour fermentation, volatile fatty acids were added. With volatile fatty acids addition, the resulting fructose fermentation had PHA content of 32.78%, in which the HV percentage was 11.78%. Meanwhile, the fermentation of glucose, stimulated by volatile fatty acids, gave PHA as much as 20.19% with HV percentage of 8.71%. Therefore,, the Ralstonia eutropha fermentation of fructose as the carbon source gave a higher yield than glucose. Keywords: Volatil Fatty Acid, Fructose, Glucose, PHA, P(3HB-co-3HV), Ralstonia eutropha AbstrakBioplastik polihidroksialkanoat (PHA) adalah bioplastik dari kelompok poliester dengan sifat fisikokimia mirip dengan plastik polipropilen dari minyak bumi. Penelitian ini bertujuan untuk mempelajari pengaruh sumber karbon terhadap poduksi PHA yang dilakukan dengan proses fermentasi menggunakan Ralstonia eutropha. Ralstonia eutropha dikultivasi dalam bioreaktor batch untuk mempelajari dinamika produksi kopolimer P(3HB-co-3HV) dari sumber karbon glukosa atau fruktosa, serta mempelajari pengaruh sumber stimulator asam lemak volatil. Kondisi operasional fermentasi menggunakan bioreaktor 7 L adalah pada temperatur 30 oC dan pH 7. Konsentrasi sumber karbon glukosa atau fruktosa yang digunakan adalah 40 gr/L, dan setelah 20 jam fermentasi ditambahkan asam lemak volatil yang berfungsi sebagai stimulator dalam produksi P(3HB-co-3HV). Panen sel Ralstonia eutropha dilakukan setelah 60 jam. Hasil penelitian menunjukkan fermentasi Ralstonia eutropha dengan substrat fruktosa dan asam lemak volatil sebagai stimulator mempunyai kandungan PHA sebesar 32,78%, dengan kadar HV 11,78%. Pada pemberian substrat glukosa dan asam lemak volatil menunjukkan kandungan PHA sebesar 20,19%, dengan kadar HV 8.71%. Jadi fermentasi Ralstonia eutropha dengan menggunakan substrat fruktosa memberikan yield yang lebih tinggi dibandingkan menggunakan substrat glukosa.Kata Kunci: Asam lemak volatil, fruktosa, glukosa, PHA, P(3HB-co-3HV), Ralstonia eutropha

scholarly journals Glucose and Fructose Fermentation by Wine Yeasts in Media Containing Structurally Complex Nitrogen Sources

2008 ◽  
Vol 114 (3) ◽  
pp. 199-204 ◽  
Author(s):  
Messias Miranda Júnior ◽  
Margareth Batistote ◽  
José Roberto Ernandes
Keyword(s):  
Nitrogen Sources ◽  
Wine Yeasts ◽  
Fructose Fermentation

Etude comparative des caractères biochimiques de tréponèmes hémolytiques isolés du porc

1980 ◽  
Vol 26 (8) ◽  
pp. 985-991 ◽  
Author(s):  
Benoit Picard ◽  
Serge Lariviere ◽  
Samir A. Saheb
Keyword(s):  
Comparative Study ◽  
Isovaleric Acid ◽  
The Other ◽  
Etude Comparative ◽  
Étude Comparative ◽  
Swine Dysentery ◽  
Heterogenous Group ◽  
Ferment Lactose ◽  
Fructose Fermentation ◽  
Indole Production

A number of hemolytic strains of treponemes were isolated from normal pigs and pigs which died of swine dysentery. According to their hemolytic pattern, these strains can be differentiated into strongly β-hemolytic and weakly β-hemolytic. According to Kinyon and Harris, aside from enteropathogenicity and hemolytic pattern, both fructose fermentation and indole production are the characteristics used in separating the two groups of treponemes. Our comparative study of these two groups of strains shows that while the fermentation activity is low for the strongly β-hemolytic strains it is high for the weakly β-hemolytic strains. The latter constitutes a heterogenous group which, contrary to Kinyon and Harris, can only be differentiated from the other strains by their ability to ferment lactose and to produce isovaleric acid in glucose supplemented broth.

scholarly journals Regulation of Dual Glycolytic Pathways for Fructose Metabolism in Heterofermentative Lactobacillus panis PM1

2013 ◽  
Vol 79 (24) ◽  
pp. 7818-7826 ◽  
Author(s):  
Tae Sun Kang ◽  
Darren R. Korber ◽  
Takuji Tanaka
Keyword(s):  
Triosephosphate Isomerase ◽  
Critical Role ◽  
Early Growth ◽  
Dihydroxyacetone Phosphate ◽  
Intracellular Accumulation ◽  
Content Type ◽  
Group Iii ◽  
Fructose Metabolism ◽  
Genes Encoding ◽  
Fructose Fermentation

ABSTRACTLactobacillus panisPM1 belongs to the group III heterofermentative lactobacilli that use the 6-phosphogluconate/phosphoketolase (6-PG/PK) pathway as their central metabolic pathway and are reportedly unable to grow on fructose as a sole carbon source. We isolated a variant PM1 strain capable of sporadic growth on fructose medium and observed its distinctive characteristics of fructose metabolism. The end product pattern was different from what is expected in typical group III lactobacilli using the 6-PG/PK pathway (i.e., more lactate, less acetate, and no mannitol). In addition,in silicoanalysis revealed the presence of genes encoding most of critical enzymes in the Embden-Meyerhof (EM) pathway. These observations indicated that fructose was metabolized via two pathways. Fructose metabolism in the PM1 strain was influenced by the activities of two enzymes, triosephosphate isomerase (TPI) and glucose 6-phosphate isomerase (PGI). A lack of TPI resulted in the intracellular accumulation of dihydroxyacetone phosphate (DHAP) in PM1, the toxicity of which caused early growth cessation during fructose fermentation. The activity of PGI was enhanced by the presence of glyceraldehyde 3-phosphate (GAP), which allowed additional fructose to enter into the 6-PG/PK pathway to avoid toxicity by DHAP. Exogenous TPI gene expression shifted fructose metabolism from heterolactic to homolactic fermentation, indicating that TPI enabled the PM1 strain to mainly use the EM pathway for fructose fermentation. These findings clearly demonstrate that the balance in the accumulation of GAP and DHAP determines the fate of fructose metabolism and the activity of TPI plays a critical role during fructose fermentation via the EM pathway inL. panisPM1.

scholarly journals Importance of preferential glucose and fructose fermentation by wine yeast for natural sweet wines.

1977 ◽  
Vol 23 (12) ◽  
pp. 281-284 ◽  
Author(s):  
E. MINÁRIK ◽  
M. EMERIAUD ◽  
O. JUNGOVÁ
Keyword(s):  
Wine Yeast ◽  
Sweet Wines ◽  
Fructose Fermentation

scholarly journals The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732T

2014 ◽  
Vol 13 (11) ◽  
pp. 1371-1379 ◽  
Author(s):  
Maria José Leandro ◽  
Sara Cabral ◽  
Catarina Prista ◽  
Maria C. Loureiro-Dias ◽  
Hana Sychrová
Keyword(s):  
High Capacity ◽  
Sugar Uptake ◽  
Transport Capacity ◽  
Sugar Consumption ◽  
Fermentation Performance ◽  
Content Type ◽  
Zygosaccharomyces Rouxii ◽  
Genes Encoding ◽  
Growth Phenotype ◽  
Fructose Fermentation

ABSTRACTZygosaccharomyces rouxiiis a fructophilic yeast that consumes fructose preferably to glucose. This behavior seems to be related to sugar uptake. In this study, we constructedZ. rouxiisingle-, double-, and triple-deletion mutants in the UL4 strain background (aura3strain derived from CBS 732T) by deleting the genes encoding the specific fructose facilitatorZ. rouxiiFfz1 (ZrFfz1), the fructose/glucose facilitator ZrFfz2, and/or the fructose symporter ZrFsy1. We analyzed the effects on the growth phenotype, on kinetic parameters of fructose and glucose uptake, and on sugar consumption profiles. No growth phenotype was observed on fructose or glucose upon deletion ofFFZgenes. Deletion of ZrFFZ1drastically reduced fructose transport capacity, increased glucose transport capacity, and eliminated the fructophilic character, while deletion of ZrFFZ2had almost no effect. The strain in which bothFFZgenes were deleted presented even higher consumption of glucose than strain Zrffz1Δ, probably due to a reduced repressing effect of fructose. This study confirms the molecular basis of theZ. rouxiifructophilic character, demonstrating that ZrFfz1 is essential forZ. rouxiifructophilic behavior. The gene is a good candidate to improve the fructose fermentation performance of industrialSaccharomyces cerevisiaestrains.

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