The Zygosaccharomyces bailii antifungal virus toxin zygocin: cloning and expression in a heterologous fungal host

Zygocin, a monomeric protein toxin secreted by a virus-infected killer strain of the osmotolerant spoilage yeast Zygosaccharomyces bailii, kills a broad spectrum of human and phytopathogenic yeasts and filamentous fungi by disrupting cytoplasmic membrane function. The toxin is encoded by a double-stranded (ds)RNA killer virus (ZbV-M, for Z. bailii virus M) that stably persists within the yeast cell cytosol. In this study, the protein toxin was purified, its N-terminal amino acid sequence was determined, and a full-length cDNA copy of the 2.1 kb viral dsRNA genome was cloned and successfully expressed in a heterologous fungal system. Sequence analysis as well as zygocin expression in Schizosaccharomyces pombe indicated that the toxin is in vivo expressed as a 238-amino-acid preprotoxin precursor (pptox) consisting of a hydrophobic N-terminal secretion signal, followed by a potentially N-glycosylated pro-region and terminating in a classical Kex2p endopeptidase cleavage site that generates the N-terminus of the mature and biologically active protein toxin in a late Golgi compartment. Matrix-assisted laser desorption mass spectrometry further indicated that the secreted toxin is a monomeric 10.4 kDa protein lacking detectable post-translational modifications. Furthermore, we present additional evidence that in contrast with other viral antifungal toxins, zygocin immunity is not mediated by the toxin precursor itself and, therefore, heterologous pptox expression in a zygocin-sensitive host results in a suicidal phenotype. Final sequence comparisons emphasize the conserved pattern of functional elements present in dsRNA killer viruses that naturally infect phylogenetically distant hosts (Saccharomyces cerevisiae and Z. bailii) and reinforce models for the sequence elements that are in vivo required for viral RNA packaging and replication.     

Zygosaccharomyces kombuchaensis: the physiology of a new species related to the spoilage yeasts Zygosaccharomyces lentus and Zygosaccharomyces bailii

Zygosaccharomyces kombuchaensis was recently discovered in the 'tea fungus' used to make fermented tea. Z. kombuchaensis was shown by ribosomal DNA sequencing to be a novel species, and a close relative of Zygosaccharomyces lentus, from which it could not be distinguished by conventional physiological tests. Z. lentus was originally established as a new taxon by growth at 4 degrees C, sensitivity for heat and oxidative stress, and lack of growth in aerobic shaken culture at temperatures above 25 degrees C. Subsequent analysis of Z. kombuchaensis reveals that this species shares these unusual characteristics, confirming its close genealogical relationship to Z. lentus. Detailed physiological data from a number of Z. kombuchaensis and Z. lentus strains clearly demonstrate that these two species can in fact be distinguished from one another based on their differing resistance/sensitivity to the food preservatives benzoic acid and sorbic acid. The spoilage yeasts Zygosaccharomyces bailii and Z. lentus are resistant to both acetic acid and sorbic acid, whereas Z. kombuchaensis is resistant to acetic acid but sensitive to sorbic acid. This would indicate that Z. kombuchaensis strains lack the mechanism for resistance to sorbic acid, but possess the means of resistance to acetic acid. This observation would therefore suggest that these two resistance mechanisms are different, and that in all probability acetic and sorbic acids inhibit yeast growth by different modes of action. Z. kombuchaensis strains were also sensitive to benzoic acid, again suggesting inhibition dissimilar from that to acetic acid.     

The yeast Zygosaccharomyces bailii: a new host for heterologous protein production, secretion and for metabolic engineering applications

Molecular tools for the production of heterologous proteins and metabolic engineering applications of the non-conventional yeast Zygosaccharomyces bailii were developed. The combination of Z. bailii's resistance to relatively high temperature, osmotic pressure and low pH values, with a high specific growth rate renders this yeast potentially interesting for exploitation for biotechnological purposes as well as for the understanding of the biological phenomena and mechanisms underlying the respective resistances. Looking forward to these potential applications, here we present the tools required for the production and the secretion of different heterologous proteins, and one example of a metabolic engineering application of this non-conventional yeast, employing the newly developed molecular tools.     

How hexoses and inhibitors influence the malate transport system in Zygosaccharomyces bailii

When grown in fructose or glucose the cells of Zygosaccharomyces bailii were physiologically different. Only the glucose grown cells (glucose cells) possessed an additional transport system for glucose and malate. Experiments with transport mutants had lead to the assumption that malate and glucose were transported by one carrier, but further experiments proved the existence of two separate carrier systems. Glucose was taken up by carriers with high and low affinity. Malate was only transported by an uptake system and it was not liberated by starved malate-loaded cells, probably due to the low affinity of the intracellular anion to the carrier. The uptake of malate was inhibited by fructose, glucose, mannose, and 2-DOG but not by non metabolisable analogues of glucose. The interference of malate transport by glucose, mannose or 2-DOG was prevented by 2,4-dinitrophenol, probably by inhibiting the sugar phosphorylation by hexokinase. Preincubation of glucose-cells with metabolisable hexoses promoted the subsequent malate transport in a sugar free environment. Preincubation of glucose-cells with 2-DOG, but not with 2-DOG/2,4-DNP, decreased the subsequent malate transport. The existence of two separate transport systems for glucose and malate was demonstrated with specific inhibitors: malate transport was inhibited by sodium fluoride and glucose transport by uranylnitrate. A model has been discussed that might explain the interference of hexoses with malate uptake in Z. bailii.Abbreviations 2,4-DNP 2,4-dinitrophenol - 2-DOG 2-deoxyglucose - 6-DOG 6-deoxyglucose - pCMB para-hydroxymercuribenzoate     

Differetiation of the spoilage yeast Zygosaccharomyces bailii from other Zygosaccharomyces species using 18S rDNA as target for a non-radioactive ligase detection reaction

A non-radioactive PCR coupled ligase detection reaction was developed to discriminate the food spoilage yeasts Zygosaccharomyces bailii and Z. bisporus from each other and from other members of the genus. A short region of the 18S rRNA gene was amplified from boiled cell lysates and polymerase chain reaction (PCR) products used as target in the template directed ligation of two adjacent oligonucleotides. Ligated products were captured using biotin-streptavidin chemistry and detected using digoxigenin
immuno-chemiluminescence. The ligase detection reaction was able to discriminate to the species level, targeting a single base deletion. The specificity of the reaction was assessed using seven species of the genus Zygosaccharomyces . Only strains of Z. bailii and Z. bisporus gave positive results with their respective primer sets. The lower detection limit of the strategy was 10pg (3 times 10⁷ targets) of amplified product.     

Oxygen Requirements of the Food Spoilage Yeast Zygosaccharomyces bailii in Synthetic and Complex Media

Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailii exhibited aerobic alcoholic fermentation similar to that of Saccharomyces cerevisiae and other Crabtree-positive yeasts. In anaerobic fermentor cultures grown on a synthetic medium supplemented with glucose, Tween 80, and ergosterol, S. cerevisiae exhibited rapid exponential growth. Growth of Z. bailii under these conditions was extremely slow and linear. These linear growth kinetics indicate that cell proliferation of Z. bailii in the anaerobic fermentors was limited by a constant, low rate of oxygen leakage into the system. Similar results were obtained with the facultatively fermentative yeast Candida utilis. When the same experimental setup was used for anaerobic cultivation, in complex YPD medium, Z. bailii exhibited exponential growth and vigorous fermentation, indicating that a nutritional requirement for anaerobic growth was met by complex-medium components. Our results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of S. cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH.     

Oxygen requirements of the food spoilage yeast Zygosaccharomyces bailii in synthetic and complex media

Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailii exhibited aerobic alcoholic fermentation similar to that of Saccharomyces cerevisiae and other Crabtree-positive yeasts. In anaerobic fermentor cultures grown on a synthetic medium supplemented with glucose, Tween 80, and ergosterol, S. cerevisiae exhibited rapid exponential growth. Growth of Z. bailii under these conditions was extremely slow and linear. These linear growth kinetics indicate that cell proliferation of Z. bailii in the anaerobic fermentors was limited by a constant, low rate of oxygen leakage into the system. Similar results were obtained with the facultatively fermentative yeast Candida utilis. When the same experimental setup was used for anaerobic cultivation, in complex YPD medium, Z. bailii exhibited exponential growth and vigorous fermentation, indicating that a nutritional requirement for anaerobic growth was met by complex-medium components. Our results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of S. cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH.     

Killer toxin-secreting double-stranded RNA mycoviruses in the yeasts Hanseniaspora uvarum and Zygosaccharomyces bailii.

Killer toxin-secreting strains of the yeasts Hanseniaspora uvarum and Zygosaccharomyces bailii were shown to contain linear double-stranded RNAs (dsRNAs) that persist within the cytoplasm of the infected host cell as encapsidated virus-like particles. In both yeasts, L- and M-dsRNAs were associated with 85-kDa major capsid protein, whereas the additional Z-dsRNA (2.8 kb), present only in the wild-type Z. bailii killer strain, was capsid protein, whereas the additional Z-dsRNA (2.8 kb), present only in the wild-type Z. bailii killer strain, was shown to be encapsidated by a 35-kDa coat protein. Although Northern (RNA) blot hybridizations indicated that L-dsRNA from Z. bailii is a LA species, additional peptide maps of the purified 85-kDa capsid from Z. bailii and the 88- and 80-kDa major coat proteins from K1 and K28 killer viruses of Saccharomyces cerevisiae revealed distinctly different patterns of peptides. Electron microscopy of purified Z. bailii viruses (ZbV) identified icosahedral particles 40 nm in diameter which were undistinguishable from the S. cerevisiae killer viruses. We demonstrated that purified ZbVs are sufficient to confer the Z. bailii killer phenotype on transfected spheroplasts of a S. cerevisiae nonkiller strain and that the resulting transfectants secreted even more killer toxin that the original ZbV donor strain did. Curing experiments with ZbV-transfected S. cerevisiae strains indicated that the M-dsRNA satellite from Z. bailii contains the genetic information for toxin production, whereas expression of toxin immunity might be dependent on Z-dsRNA, which resembles a new dsRNA replicon in yeasts that is not dependent on an LA helper virus to be stably maintained and replicated within the cell.     

Advances in the development of molecular genetic tools for Mycobacterium tuberculosis

Mycobacterium tuberculosis, a Gram-positive bacterium of great clinical relevance, is a lethal pathogen owing to its complex physiological characteristics and development of drug resistance. Several molecular genetic tools have been developed in the past few decades to study this microorganism. These tools have been instrumental in understanding how M. tuberculosis became a successful pathogen. Advanced molecular genetic tools have played a significant role in exploring the complex pathways involved in M. tuberculosis pathogenesis. Here, we review various molecular genetic tools used in the study of M. tuberculosis. Further, we discuss the applications of clustered regularly interspaced short palindromic repeat interference (CRISPRi), a novel technology recently applied in M. tuberculosis research to study target gene functions. Finally, prospective outcomes of the applications of molecular techniques in the field of M. tuberculosis genetic research are also discussed.     

Accumulation of sulphite by Saccharomyces cerevisiae and Zygosaccharomyces bailii as affected by phospholipid fatty-acyl unsaturation and chain length

Analyses were made of the fatty-acyl composition of phospholipids from each of two strains of Saccharomyces cerevisiae and Zygosaccharomyces bailii grown aerobically. Residues of C16:0, C16:1 and C18:1 predominated in phospholipids from strains of the first yeast, while phospholipids from Z. bailii contained mainly C16:0, C18:1 and C18:2 residues. S. cerevisiae NCYC 431, grown anaerobically in media supplemented with ergosterol and C14:1, C16:1, C18:1, C18:2, C18:3 or C20:1 fatty acids, contained phospholipids enriched with residues of the exogenously provided acid, to a greater extent with shorter chain than longer chain acids. A plot of the permeability coefficient for sulphite, derived from Woolf-Eadie plots, against the degree of unsaturation in phospholipids (expressed as delta mol-1 value) showed that the coefficient was greater the lower the degree of unsaturation in the phospholipids. A plot of the permeability coefficient against values for the mean fatty-acyl chain length divided by the delta mol-1 value, which is an approximation of the cross-section surface area of a phospholipid molecule, showed that the permeability coefficient tended to increase the greater the surface-area value.     

Investigating the multibudded and binucleate phenotype of the yeast Zygosaccharomyces bailii growing on minimal medium

The yeast Zygosaccharomyces bailii , known to have peculiar resistance to several environmental constraints, is very little known with respect to its genetics and life cycle. In addition to molecular and biochemical studies, cytofluorimetric and morphological analyses can also add information necessary to shed light on its interesting features. In the present study, the DNA and protein content as well as the cellular morphology of Z. bailii populations growing in minimal medium supplemented with different carbon sources and with the addition of different organic acids were investigated. The results show the occurrence of a multibudded phenotype and of a low, but significant percentage of binucleate cells occurring in the early-stationary phase. These traits appear to be different in comparison with the better-known laboratory yeast Saccharomyces cerevisiae . Experiments and speculations about these features and possible implications with Z. bailii main characteristics are discussed.     

Design of an Experimental Viscoelastic Food Model System for Studying Zygosaccharomyces bailii Spoilage in Acidic Sauces

Within the field of predictive microbiology, the number of studies that quantify the effect of food structure on microbial behavior is very limited. This is mainly due to impracticalities related to the use of a nonliquid growth medium. In this study, an experimental food model system for studying yeast spoilage in acid sauces was developed by selecting a suitable thickening/gelling agent. In a first step, a variety of thickening/gelling agents was screened, with respect to the main physicochemical (pH, water activity, and acetic acid and sugar concentrations) and rheological (weak gel viscoelastic behavior and presence of a yield stress) characteristics of acid sauces. Second, the rheological behavior of the selected thickening/gelling agent, Carbopol 980, was extensively studied within the following range of conditions: pH 4.0 to 5.0, acetic acid concentration of 0 to 1.0% (vol/vol), glycerol concentration of 0 to 15% (wt/vol), and Carbopol concentration of 1.0 to 1.5% (wt/vol). Finally, the applicability of the model system was illustrated by performing growth experiments in microtiter plates for Zygosaccharomyces bailii at 0, 0.5, 1.0, and 1.5% (wt/vol) Carbopol, 5% (wt/vol) glycerol, 0% (vol/vol) acetic acid, and pH 5.0. A shift from planktonic growth to growth in colonies was observed when the Carbopol concentration increased from 0.5 to 1.0%. The applicability of the model system was illustrated by estimating μ_max at 0.5% Carbopol from absorbance detection times.Food structure is, next to the chemical composition and storage conditions, one of the key factors that affect microbial behavior in food products. The effects of food structure are mainly related to the mechanical distribution of water, the chemical redistribution of organic acids, and the mobility of microorganisms (55). In the case of a liquid food product, microbial growth is typically planktonic, and transport of nutrients and metabolites occurs by diffusion, resulting in a homogeneous environment. The majority of foods, however, have some degree of structure, causing microorganisms to be immobilized and constrained to grow as colonies. Within the field of predictive microbiology, where mathematical models are developed for describing microbial growth, inactivation, and survival in food (model systems), most models are based on data obtained in liquid broth media. The scarcity of predictive models that incorporate the effect of structure has been recognized as one of the most important shortcomings in this field of research (41).Conducting experiments on a structured culture medium gives rise to several impracticalities due to the nonliquid nature of the culture medium. Starting from a liquid culture medium, a thickening or gelling agent is added to obtain a structured model system that, ideally, mimics the microstructural properties of the target food product. In order to evaluate the effect of structure on a systematic and consistent basis, the experimental setup must enable careful control and sampling methods. A widely used experimental setup is the gel cassette system (Institute of Food Research, Norwich, United Kingdom). The system, described by Brocklehurst et al. (7, 8), consists of a frame sealed with gas-permeable plastic film. This setup has been used to study growth behavior both on the surface (8, 24) and within the gel matrix (7, 10, 30, 45, 51) by applying traditional microbiological methods or noninvasive microscopical techniques (29, 46). In most of these cases, gelatin was used to induce a gelled microstructure. Other experimental setups used agar or gelatin gels in petri dishes (1, 2, 3, 48) or studied bacterial growth in oil-in-water emulsions (9, 38, 39).The existing experimental model systems most often make use of agar or gelatin as these are widely used gelling agents within the field of microbiology. The main reasons for using agar are its stability at sterilization temperatures, high clarity, nontoxic nature, and physiologically inert behavior toward microorganisms. Gelatin has the advantage of a lower melting point (37°C compared to 85°C for agar), which facilitates sampling procedures. Main drawbacks include the possible metabolization by microorganisms and breakdown of structure during autoclaving. Although both agar and gelatin are widely used in food applications, their relevance is limited to food products with a gelled microstructure. Expanding structured food model systems to a wider range of food products, therefore, implies the use of other thickening or gelling agents. In the past, several attempts have been made to use food hydrocolloids as substitutes for agar and gelatin as solidifying agents in microbiological media (4, 19, 25, 35, 44, 53). The functional properties of a food hydrocolloid depend on its origin, preparation method, thermal processing, and environmental conditions, such as salt content, pH, and temperature (20). In choosing a food hydrocolloid for a structured food model system, the physical and chemical nature of the target food product must therefore be taken into account.So far, most studies in the field of predictive microbiology mention only the concentration of the gelling agent as a quantitative measure of food structure. Within our research group, we introduced the use of rheological properties as a more objective way to relate structural characteristics to microbial behavior (51). This allows comparisons between food model systems based on different thickening/gelling agents and accounts implicitly for the variability in structure between different brands or processing methods of the same gelling/thickening agent. Rheology quantifies the relation between stress and flow of materials, but its concepts can also be used to analyze behavior “at rest” (31). Its methods are widely used in the food industry as they are essential tools in product development, quality control, sensory evaluation, and the design of processing equipment (49).Among the wide range of existing foodstuffs, sauces are known for their complex microstructure and typical rheological properties. The group of acid sauces includes both emulsions, such as mayonnaise and salad dressings, and concentrated suspensions, such as ketchup. These sauces are viscoelastic, i.e., they have both viscous and elastic properties, and typically show non-Newtonian flow behavior, characterized by the presence of a yield stress. Yield stress is the minimum shear stress required to initiate flow and is an indication of the suspension abilities of a fluid. Other characteristics of acid sauces are low pH, low water activity (a_w), and the presence of organic acid preservatives. Due to this harsh environment, spoilage is predominantly caused by yeasts and lactic acid bacteria (22). Within this range of microorganisms, Zygosaccharomyces bailii is particularly troublesome because of its high resistance toward organic acid preservatives and its osmophilic behavior (26).The objective of this research is to develop an experimental viscoelastic food model system for acid sauces. In a first step, a set of requirements is formulated, taking into account the main physicochemical properties and viscoelastic characteristics of the target food product. Several thickening and gelling agents are screened and evaluated with respect to these requirements, and a suitable thickening/gelling agent is selected. As a last step, the applicability of the model system is tested by performing growth experiments for the spoilage yeast Z. bailii.     

New selectable marker/auxotrophic host strain combinations for molecular genetic manipulation of Pichia pastoris

We describe the isolation and characterization of three new biosynthetic genes-ARG4, ADE1, and URA3-from the methylotrophic yeast Pichia pastoris. The predicted products of the genes share significant sequence similarity to their Saccharomyces cerevisiae counterparts, namely argininosuccinate lyase, PR-aminoimidazolesuccinocarboxamide synthase, and orotidine-5'-phosphate decarboxylase, respectively. Along with the previously described HIS4 gene, each gene was incorporated as the yeast selectable marker into a set of shuttle vectors designed to express foreign genes in P. pastoris. In addition, we have constructed a series of host strains containing all possible combinations of ade1, arg4, his4, and ura3 auxotrophies to be used with these new vectors.     

A peculiar behaviour for cell death induced by weak carboxylic acids in the wine spoilage yeast Zygosaccharomyces bailii

In glucose-grown cells of Zygosaccharomyces bailii , ISA 1307 acetic acid and other carboxylic acids enhanced death. The effects were much lower than those described for Saccharomyces cerevisiae , being only detectable at higher acid concentrations. In Z. bailii, acetic acid and other weak acids also induced intracellular acidification, but this effect was less pronounced than that of death and no relationship was found with death enhancement. The results suggested that in Z. bailii , unlike S. cerevisiae , intracellular acidification induced by weak acids is less pronounced and appears not to have a significant role in death at the temperature range used.     

Influence of ethanol and temperature on the cellular fatty acid composition of Zygosaccharomyces bailii spoilage yeasts

Changes in the fatty acid profile of Zygosaccharomyces bailii strains, isolated from different sources, after growth at increasing concentrations of ethanol and/or decreasing temperatures were determined. Differences in fatty acid composition between Zygosaccharomyces bailii strains at standard conditions (25°C, 0% initial ethanol) were observed and could be related to ethanol tolerance. Zygosaccharomyces bailii strain isolated from wine showed the highest ethanol tolerance in relation to growth rate. Surprisingly, an increase in ethanol concentration or a decrease in growth temperature caused a decrease in the degree of unsaturation of total cellular fatty acids. On the other hand, the mean chain length increased (high ethanol concentration) or decreased (low temperature) depending on the stress factor. When both stress situations (high ethanol concentration and low temperature) were present at the same time, the degree of unsaturation remained approximately constant. With decreasing temperatures, the C16/C18 ratio increased in studies of initial ethanol content below 5%, and above 5% ethanol, decreased.     

The use of solid-state NMR and X-ray crystallography as complementary tools for studying molecular recognition

Solid-state NMR is rapidly becoming available as a routine technique for studying the structure of crystalline or noncrystalline solids. This technique has an advantage over crystallography in that single crystals are not necessary, but it has the disadvantage that the information obtained does not produce a direct picture of the molecule and its environment. On the other hand, solid-state NMR can be done on mixtures, and it gives information about phase distribution in a manner similar to that of X-ray powder pattern analysis.Crystallographic effects such as polymorphism, multiple molecules per asymmetric unit, disorder and salvation can frequently be detected using NMR. Sometimes molecular point group symmetry can also be deduced based on the number of independent nuclei that are detected. The NMR method is sensitive to changes in the electronic structure of a molecule as sensed by the nuclei, and the effects are measured as changes in the isotropic chemical shift of individual nuclei.In this paper, we will give examples of the combined use of X-ray crystallography and ¹³CP/MAS (cross polarization/magic angle spinning) NMR for studying hostguest materials and cocrystals. We have learned how to use NMR to tell us about keto/enol composition in the solid state, to detect the presence of trapped solvent molecules, to detect hydrogen-bond formation and to evaluate molecular conformation and unusual packing pattern effects. We will also present a brief background of the ¹³CP/MAS NMR technique and three case studies in which solid-state NMR and X-ray crystallography are used together to understand materials' structures and properties     

酱香型白酒酿造拜耳接合酵母生理代谢特征及其与地衣芽孢杆菌相互作用

【目的】拜耳接合酵母(Zygosaccharomyces bailii)是酱香型白酒酿造过程优势菌株。通过研究拜耳接合酵母酿造相关生理代谢特征及其与酿造环境中其它功能菌株的相互作用,探索其在白酒酿造过程中的贡献。【方法】从酱香酒酿造中筛选一株性能优良的拜耳接合酵母,比较其与模式菌株(Z.bailii,ATCC 58445)的生理代谢特征。通过组合发酵研究其与产酱香特征风味细菌地衣芽孢杆菌的相互作用。【结果】从酱香型酒醅中筛选得到一株性状优良的拜耳接合酵母(Z.bailii 15),可耐受p H 2.0和37°C高温及8%酒精浓度(体积比),较模式株更适应酿造环境,酒精产量(33.58 g/L)也远高于模式株(19.04 g/L),且与酱香型白酒酿酒酵母MT1(34.29 g/L)相当。该菌可产多种风味物质,与模式株相比,独特产生法呢醇、十二醇、2-壬醇、2-乙基己醇、癸酸、月桂酸、辛酸、辛酸乙酯、苯乙酮、4-叔丁基苯酚。共培养体系中,30°C条件下地衣芽孢杆菌对拜耳接合酵母生长影响不大,而在37°C地衣芽孢杆菌抑制拜耳接合酵母生长。此外,地衣芽孢杆菌对拜耳接合酵母乙醇转化率有促进作用,共培养体系风味物质种类及含量也都受到很大影响。【结论】拜耳接合酵母在酱香型白酒酿造体系中产酒精、产风味方面表现优异,对酱香型白酒生产具有重要贡献。     

Advances in the development of molecular tools for the control of bovine babesiosis in Mexico

The severe negative impact that bovine babesiosis has in the Mexican cattle industry has not been ameliorated basically due to the lack of safe and effective commercially available vaccines and sensitive and reliable diagnostic tests. In recent years, the Bovine Babesiosis Laboratory at the National Center for Disciplinary Research in Veterinary Parasitology-INIFAP in Morelos State, Mexico has been directing efforts towards three main research areas: (1) The development of in vitro culture-derived, improved and safer live vaccines. This has been done in two ways: using gamma-irradiated bovine serum and erythrocytes for the in vitro culture of vaccine strains, which reduces the risk of contaminating pathogens, and improving the immune response, by the addition of L. casei, a strong stimulant of the innate immune system. (2) The study of antigens considered as vaccine candidates with the goal of developing a recombinant vaccine that suits the country's needs. Knowing their degree of conservation or variation in Mexican isolates, their phylogenetic relationship and their protective, immuno-stimulatory properties, are first steps towards that goal. (3) The development of new tools for diagnosis, detection and discrimination of bovine babesiosis is the third area. Developing variants of ELISA, which are more reliable than the currently used IFAT, are a priority, and finally, taking advantage of the genomes of Babesia bigemina, and B. bovis, we are identifying genes than allow us to discriminate isolates using molecular tools.     

非常规酵母的分子遗传学及合成生物学研究进展

先进的合成生物学技术与传统的分子遗传学技术的结合更有助于实现酵母底盘细胞的快速改造和优化。酵母合成生物学研究最早开始于常规酵母——酿酒酵母(Saccharomyces cerevisiae),近些年来又迅速扩展至一些非常规酵母,包括巴斯德毕赤酵母(Pichiapastoris)、解脂耶氏酵母(Yarrowialipolytica)、乳酸克鲁维酵母(Kluyveromyces lactis)和多形汉逊酵母(Hansenula polymorpha)等。借助合成生物学技术与工具,目前科学家们已经成功开发出了能够高效生产生物材料、生物燃料、生物基化学品、蛋白质制剂、食品添加剂和药物等工业产品的重组非常规酵母工程菌株。本文系统总结了合成生物学工具(主要是基因组编辑工具)、合成生物学组件(主要是启动子和终止子)和相关分子遗传学方法在上述非常规酵母系统(底盘细胞)中的最新研究进展和应用情况,并讨论了其他合成生物学技术在这些非常规酵母表达系统中的潜在适用性和应用前景。这为研究人员利用合成生物学方法在这一新型非模式微生物底盘细胞中设计和构建各种高附加值工业产品的异源合成模块并最终实现目标化合物的高效生物合成提供了科学的理论指导。