Comparative analysis of fermentation and enzyme expression profiles among industrial Saccharomyces cerevisiae strains
Comparative analysis of fermentation and enzyme expression profiles among industrial Saccharomyces cerevisiae strains
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工业酿酒酵母菌株发酵和酶表达谱的比较分析
DOI：
10.1007/s00253-018-9128-9
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发表时间：
2018
影响因子：
5
通讯作者：
Fumio Matsuda
中科院分区：
文献类型：
--
作者：
Kiyoka Uebayashi;Hiroshi Shimizu;Fumio Matsuda
酿酒酵母的工业二倍体菌株是从自然种群中选择出来的，然后通过优化生产面包、葡萄酒和清酒等产品的首选特性进行驯化。在本研究中，为了比较各种工业酵母的发酵性能，七种二倍体酵母菌株。酿酒酵母，即 BY4947（源自 S288C 的实验室酵母）、Kyokai7 和 Kyokai9（清酒酵母）、Red Star 和 NBRC0555（面包酵母）以及 QA23 和 EC1118（葡萄酒酵母）在合成培养基中培养。七种酵母菌株的发酵曲线显示出显着差异。清酒酵母（Kyokai7和Kyokai9）和葡萄酒菌株（QA23和EC1118）的比乙醇生产率分别高于和低于实验室菌株。还进行了靶向蛋白质组分析以研究代谢相关酶表达的变化。工业菌株之间中心代谢相关酶的表达谱显示出相当大的差异。在合成培养基和葡萄汁培养基中均观察到葡萄酒菌株中 TCA 循环的上调。这些结果表明，这些变异应该是驯化过程、遗传多态性和发酵条件等环境因素之间复杂相互作用的结果。
Industrial diploid strains ofSaccharomyces cerevisiaeare selected from natural populations and then domesticated by optimizing the preferred properties for producing products such as bread, wine, and sake. In this study, for comparing the fermentation performance of various industrial yeasts, seven diploid strains ofS. cerevisiae, namely, BY4947 (laboratory yeast derived from S288C), Kyokai7 and Kyokai9 (sake yeasts), Red Star and NBRC0555 (bread yeasts), and QA23 and EC1118 (wine yeasts), were cultivated in a synthetic medium. The fermentation profiles of the seven yeast strains showed significant differences. The specific ethanol production rates of sake yeasts (Kyokai7 and Kyokai9) and wine strains (QA23 and EC1118) were higher and lower than those of laboratory strains, respectively. Targeted proteome analysis was also conducted to investigate the variation in the expression of metabolism-related enzymes. The expression profiles of central metabolism-related enzymes showed considerable variations among the industrial strains. Upregulation of the TCA cycle in wine strains was observed both in the synthetic and grape-juice media. These results suggested that these variations should be consequences of complex interactions between the domestication process, genetic polymorphism, and environmental factors such as the fermentation conditions.
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DOI：
10.1093/dnares/dsr029
发表时间：
2011-12
期刊：
DNA research : an international journal for rapid publication of reports on genes and genomes
影响因子：
--
作者：
Akao T;Yashiro I;Hosoyama A;Kitagaki H;Horikawa H;Watanabe D;Akada R;Ando Y;Harashima S;Inoue T;Inoue Y;Kajiwara S;Kitamoto K;Kitamoto N;Kobayashi O;Kuhara S;Masubuchi T;Mizoguchi H;Nakao Y;Nakazato A;Namise M;Oba T;Ogata T;Ohta A;Sato M;Shibasaki S;Takatsume Y;Tanimoto S;Tsuboi H;Nishimura A;Yoda K;Ishikawa T;Iwashita K;Fujita N;Shimoi H
通讯作者：
Shimoi H
发酵过程中葡萄酒酵母菌株的蛋白质组，与转录组的相关性
影响因子：
4
作者：
Tristan Rossignol;D. Kobi;L. Jacquet;B. Blondin
通讯作者：
B. Blondin
研究发酵过程中葡萄酒酵母生理和代谢差异的比较转录组学方法
影响因子：
4.4
作者：
D. Rossouw;Roberto Olivares;J. Nielsen;F. Bauer
通讯作者：
F. Bauer
影响因子：
48
作者：
Kulak, Nils A.;Pichler, Garwin;Mann, Matthias
通讯作者：
Mann, Matthias
影响因子：
2.5
作者：
Chidi, Boredi S.;Rossouw, Debra;Bauer, Florian F.
通讯作者：
Bauer, Florian F.