ArticleMicrobial cell factories2016
Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae.
Article in Microbial cell factories, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Gut microbiota and metabolic pathway profiles in infected and non-infected heart transplant patients before and after surgery.Scientific reports · 2026Article
- Bacterial acetate metabolism and its influence on human epithelia.Emerging topics in life sciences · 2024Review
- Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts.BMC bioinformatics · 2023Article
- Optimizing Ethanol Production inACS synthetic biology · 2023Article
- Ethanol stress responses in Kluyveromyces marxianus: current knowledge and perspectives.Applied microbiology and biotechnology · 2022Review
- Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation.Biomolecules · 2021Review
- Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale.Applied and environmental microbiology · 2021Article
- Enhancement of glucaric acid production in Saccharomyces cerevisiae by expressing Vitreoscilla hemoglobin.Biotechnology letters · 2020Article
- Volatile Compound Screening Using HS-SPME-GC/MS onMicroorganisms · 2020Article
- Low Phenotypic Penetrance and Technological Impact of Yeast [Frontiers in microbiology · 2018Article
- Physiology, ecology and industrial applications of aroma formation in yeast.FEMS microbiology reviews · 2017Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundAerobic fermentation of grape must, leading to respiro-fermentative metabolism of sugars, has been proposed as way of reducing alcohol content in wines. Two factors limit the usefulness of Saccharomyces cerevisiae for this application, the Crabtree effect, and excess volatile acidity under aerobic conditions. This work aimed to explore the impact on ethanol acetate production of different S. cerevisiae strains deleted for genes previously related with the Crabtree phenotype.
resultsRecombinant strains were constructed on a wine industrial genetic background, FX10. All yeast strains, including FX10, showed respiro-fermentative metabolism in natural grape must under aerobic conditions, as well as a concomitant reduction in ethanol yield. This indicates that the Crabtree effect is not a major constrain for reaching relevant respiration levels in grape must. Indeed, only minor differences in ethanol yield were observed between the original and some of the recombinant strains. In contrast, some yeast strains showed a relevant reduction of acetic acid production. This was identified as a positive feature for the feasibility of alcohol level reduction by respiration. Reduced acetic acid production was confirmed by a thorough analysis of these and some additional deletion strains (involving genes HXK2, PYK1, REG1, PDE2 and PDC1). Some recombinant yeasts showed altered production of glycerol and pyruvate derived metabolites.
conclusionsREG1 and PDC1 deletion strains showed a strong reduction of acetic acid yield in aerobic fermentations. Since REG1 defective strains may be obtained by non-GMO approaches, these gene modifications show good promise to help reducing ethanol content in wines.
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