ArticleApplied and environmental microbiology2008
Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica.
Article in Applied and environmental microbiology, 2008. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 56 citations in OpenAlex.
- Enhancing Lactate Assimilation inJournal of fungi (Basel, Switzerland) · 2026Article
- The use of dimethyl sulfoxide (DMSO) to increase PET microbial degradation by Yarrowia lipolytica IMUFRJ 50682.Bioprocess and biosystems engineering · 2025Article
- Review
- YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l-methionine into volatile organic sulfur-containing compounds.Microbial biotechnology · 2021Article
- Increasing lipid yield in Yarrowia lipolytica through phosphoketolase and phosphotransacetylase expression in a phosphofructokinase deletion strain.Biotechnology for biofuels · 2021Article
- A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese.Frontiers in microbiology · 2021Review
- Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.Microorganisms · 2020Article
- Engineering the YeastFrontiers in bioengineering and biotechnology · 2020Article
- Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil.Scientific reports · 2019Article
- A metabolomics and proteomics study of the Lactobacillus plantarum in the grass carp fermentation.BMC microbiology · 2018Article
- Article
- Irradiation of Yarrowia lipolytica NRRL YB-567 creating novel strains with enhanced ammonia and oil production on protein and carbohydrate substrates.Applied microbiology and biotechnology · 2015Article
- Differential gene retention as an evolutionary mechanism to generate biodiversity and adaptation in yeasts.Scientific reports · 2015Article
- Genetic engineering of Yarrowia lipolytica for enhanced production of trans-10, cis-12 conjugated linoleic acid.Microbial cell factories · 2013Article
- Isolation and identification of the microbiota of Danish farmhouse and industrially produced surface-ripened cheeses.Microbial ecology · 2013Article
- New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.Applied and environmental microbiology · 2013Article
- Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum.Applied and environmental microbiology · 2011Article
- The fungal pathogen Candida albicans autoinduces hyphal morphogenesis by raising extracellular pH.mBio · 2011Article
- Investigation of associations of Yarrowia lipolytica, Staphylococcus xylosus, and Lactococcus lactis in culture as a first step in microbial interaction analysis.Applied and environmental microbiology · 2009Article
Corrections and comments
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Authors and funding
3 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The consumption of lactate and amino acids is very important for microbial development and/or aroma production during cheese ripening. A strain of Yarrowia lipolytica isolated from cheese was grown in a liquid medium containing lactate in the presence of a low (0.1x) or high (2x) concentration of amino acids. Our results show that there was a dramatic increase in the growth of Y. lipolytica in the medium containing a high amino acid concentration, but there was limited lactate consumption. Conversely, lactate was efficiently consumed in the medium containing a low concentration of amino acids after amino acid depletion was complete. These data suggest that the amino acids are used by Y. lipolytica as a main energy source, whereas lactate is consumed following amino acid depletion. Amino acid degradation was accompanied by ammonia production corresponding to a dramatic increase in the pH. The effect of adding amino acids to a Y. lipolytica culture grown on lactate was also investigated. Real-time quantitative PCR analyses were performed with specific primers for five genes involved in amino acid transport and catabolism, including an amino acid transporter gene (GAP1) and four aminotransferase genes (ARO8, ARO9, BAT1, and BAT2). The expression of three genes involved in lactate transport and catabolism was also studied. These genes included a lactate transporter gene (JEN1) and two lactate dehydrogenase genes (CYB2-1 and CYB2-2). Our data showed that GAP1, BAT2, BAT1, and ARO8 were maximally expressed after 15 to 30 min following addition of amino acids (BAT2 was the most highly expressed gene), while the maximum expression of JEN1, CYB2-1, and CYB2-2 was delayed (>or=60 min).
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