Aerobic sugar metabolism in the spoilage yeast Zygosaccharomyces bailii
Aerobic sugar metabolism in the spoilage yeast Zygosaccharomyces bailii
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DOI：
10.1016/s1567-1356(03)00167-3
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发表时间：
2003-12-01
影响因子：
3.2
通讯作者：
Compagno, C
中科院分区：
文献类型：
--
作者：
Merico, A;Capitanio, D;Compagno, C
尽管一些Zygosaccharomyces物种作为引起食物变质的媒介具有重要意义，但其中大多数的碳和能量代谢仍在很大程度上未知。这就是Zygosaccharomyces bailii的情况。本试验研究了小阴性酵母百利氏酵母ATCC 36947中Crabtree效应的发生情况。在这种酵母中，好氧乙醇的生产严格依赖于所使用的碳源。在葡萄糖限制的连续培养中，产生了非常低水平的乙醇。在限制果糖的连续培养中，乙醇的产量较高，其产量随稀释率的增加而增加。因此，对于果糖，呼吸发酵代谢的开始导致生物质产量的减少。在对葡萄糖和果糖从糖限制到糖过量的过渡过程中，观察到白僵菌的立即有氧酒精发酵。对发酵代谢关键酶的分析表明，生长在果糖上的白耳菌具有较高的乙酰辅酶a合成酶水平。在高稀释率下，细胞中葡萄糖和果糖磷酸化酶，以及丙酮酸脱羧酶和乙醇脱氢酶的活性在果糖的生长过程中高于葡萄糖。(C) 2003欧洲微生物学会联合会。Elsevier B.V.版权所有。
Despite the importance of some Zygosaccharomyces species as agents causing spoilage of food, the carbon and energy metabolism of most of them is yet largely unknown. This is the case with Zygosaccharomyces bailii. In this study the occurrence of the Crabtree effect in the petite-negative yeast Z. bailii ATCC 36947 was investigated. In this yeast the aerobic ethanol production is strictly dependent on the carbon source utilised. In glucose-limited continuous cultures a very low level of ethanol was produced. In fructose-limited continuous cultures ethanol was produced at a higher level and its production increased with the dilution rate. As a consequence, on fructose the onset of respiro-fermentative metabolism caused a reduction in biomass yield. An immediate aerobic alcoholic fermentation in Z. bailii was observed during the transition from sugar limitation to sugar excess, both on glucose and on fructose. The analysis of some key enzymes of the fermentative metabolism showed a high level of acetyl-CoA synthetase in Z. bailii growing on fructose. At high dilution rates, the activities of glucose- and fructose-phosphorylating enzymes, as well as of pyruvate decarboxylase and alcohol dehydrogenase, were higher in cells during growth on fructose than on glucose. (C) 2003 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.