ArticleApplied and environmental microbiology2013
Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.
Article in Applied and environmental microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed, 47 citations in OpenAlex.
- A Transcriptomic Analysis of Higher-Order Ecological Interactions in a Eukaryotic Model Microbial Ecosystem.mSphere · 2022Article
- Wine Yeast Cells Acquire Resistance to Severe Ethanol Stress and Suppress Insoluble Protein Accumulation during Alcoholic Fermentation.Microbiology spectrum · 2022Article
- Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.Biomolecules · 2021Review
- Techniques for Dealcoholization of Wines: Their Impact on Wine Phenolic Composition, Volatile Composition, and Sensory Characteristics.Foods (Basel, Switzerland) · 2021Review
- Trehalose alleviates high-temperature stress in Pleurotus ostreatus by affecting central carbon metabolism.Microbial cell factories · 2021Article
- Insights on the Control of Yeast Single-Cell Growth Variability by Members of the Trehalose Phosphate Synthase (TPS) Complex.Frontiers in cell and developmental biology · 2021Article
- Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation.Frontiers in fungal biology · 2021Article
- Next Generation Winemakers: Genetic Engineering inBioengineering (Basel, Switzerland) · 2020Review
- Metabolic Engineering of Wine Strains ofGenes · 2020Review
- A Rapid Method for Selecting Non-Microorganisms · 2020Article
- Article
- Glycolytic flux inThe Biochemical journal · 2019Article
- Gas chromatography-time of flight/mass spectrometry-based metabonomics of changes in the urinary metabolic profile in osteoarthritic rats.Experimental and therapeutic medicine · 2018Article
- Identifying and assessing the impact of wine acid-related genes in yeast.Current genetics · 2016Article
- Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.Frontiers in microbiology · 2016Article
- The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Applied microbiology and biotechnology · 2015Article
- Enhanced freeze tolerance of baker's yeast by overexpressed trehalose-6-phosphate synthase gene (TPS1) and deleted trehalase genes in frozen dough.Journal of industrial microbiology & biotechnology · 2014Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The ability of Saccharomyces cerevisiae to efficiently produce high levels of ethanol through glycolysis has been the focus of much scientific and industrial activity. Despite the accumulated knowledge regarding glycolysis, the modification of flux through this pathway to modify ethanol yields has proved difficult. Here, we report on the systematic screening of 66 strains with deletion mutations of genes encoding enzymes involved in central carbohydrate metabolism for altered ethanol yields. Five of these strains showing the most prominent changes in carbon flux were selected for further investigation. The genes were representative of trehalose biosynthesis (TPS1, encoding trehalose-6-phosphate synthase), central glycolysis (TDH3, encoding glyceraldehyde-3-phosphate dehydrogenase), the oxidative pentose phosphate pathway (ZWF1, encoding glucose-6-phosphate dehydrogenase), and the tricarboxylic acid (TCA) cycle (ACO1 and ACO2, encoding aconitase isoforms 1 and 2). Two strains exhibited lower ethanol yields than the wild type (tps1Δ and tdh3Δ), while the remaining three showed higher ethanol yields. To validate these findings in an industrial yeast strain, the TPS1 gene was selected as a good candidate for genetic modification to alter flux to ethanol during alcoholic fermentation in wine. Using low-strength promoters active at different stages of fermentation, the expression of the TPS1 gene was slightly upregulated, resulting in a decrease in ethanol production and an increase in trehalose biosynthesis during fermentation. Thus, the mutant screening approach was successful in terms of identifying target genes for genetic modification in commercial yeast strains with the aim of producing lower-ethanol wines.
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