Genetic engineering of brewing yeast to reduce the content of ethanol in beer

The GPD1 gene encoding the glycerol-3-phosphate dehydrogenase was overexpressed in an industrial lager brewing yeast (Saccharomyces cerevisiae ssp. carlsbergensis) to reduce the content of ethanol in beer. The amount of glycerol produced by the GPD1-overexpressing yeast in fermentation experiments simulating brewing conditions was increased 5.6 times and ethanol was decreased by 18% when compared to the wild-type. Overexpression of GPD1 does not affect the consumption of wort sugars. Only minor changes in the concentration of higher alcohols, esters and fatty acids could be observed in beer produced by the GPD1-overexpressing brewing yeast. However, the concentrations of several other by-products, particularly acetoin, diacetyl and acetaldehyde, were considerably increased.     

Biology of killer yeasts

Killer yeasts secrete proteinaceous killer toxins lethal to susceptible yeast strains. These toxins have no activity against microorganisms other than yeasts, and the killer strains are insensitive to their own toxins. Killer toxins differ between species or strains, showing diverse characteristics in terms of structural genes, molecular size, mature structure and immunity. The mechanisms of recognizing and killing sensitive cells differ for each toxin. Killer yeasts and their toxins have many potential applications in environmental, medical and industrial biotechnology. They are also suitable to study the mechanisms of protein processing and secretion, and toxin interaction with sensitive cells. This review focuses on the biological diversity of the killer toxins described up to now and their potential biotechnological applications. Electronic Publication     

基因工程改良在昆虫病原真菌中的应用

昆虫病原真菌是自然界控制害虫种群的主要生物因子,其研究开发越来越受到重视。但由于存在致死速度慢、防效不稳定、对环境条件要求高等缺点,限制了昆虫病原真菌的应用。近年来,通过基因工程技术对昆虫病原真菌进行遗传改造,提高菌株的致病性和毒力,创造高效、稳定的工程菌株取得了较大进展。对昆虫病原真菌选择标记、遗传转化方法、基因工程改良及应用等方面最新研究进展进行了综述。     

非常规酵母天然产物合成

以解脂耶氏酵母(Yarrowia lipolytica)、巴斯德毕赤酵母(Pichia pastoris)、马克斯克鲁维酵母(Kluyveromyces marxianus)、圆红冬孢酵母(Rhodosporidium toruloides)、多形汉逊酵母(Hansenula polymorpha)为代表的非常规酵母凭借较广的底物利用谱、较强的环境耐受性等优势,已成功实现多种天然产物的高效生产。随着合成生物学及基因编辑技术的发展,针对非常规酵母代谢工程改造的工具和策略也逐渐丰富。本文介绍了几类常见的非常规酵母的生理特性、工具开发及应用现状,并总结归纳了天然产物合成优化中常用的代谢工程策略;最后讨论了现阶段非常规酵母作为天然产物合成细胞工厂的优势和不足,并对后续研究和发展趋势进行了展望。     

非传统酵母代谢工程研究进展

近30年来解脂耶氏酵母、克鲁维酵母、毕赤酵母、假丝酵母、汉逊酵母等非传统酵母因其具有天然的生理代谢优势,如快速生长、多底物利用、胁迫耐受性等,在代谢工程领域得到了广泛关注,多种基因工程改造工具正逐渐被开发用于非传统酵母的特性拓展,使其成为合成重组蛋白、生物可再生化学物质的高效细胞工厂.文中总结了非传统酵母中基因编辑工具...     

Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeasts

Aims: The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds. Methods and Results: A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4‐β‐glucosidase activity, but a strain dependent β‐glucanase activity was observed. Some Brettanomyces species did show 1,4‐β‐glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. Conclusions: Pronounced exo‐β‐glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops. Significance and Impact of the Study: The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomyces strains with high exo‐β‐glucanase activity. Higher activities can be found in Brettanomyces species with β‐glucosidase activity.     

啤酒酵母代谢工程研究进展

啤酒工业上应用的啤酒酵母菌株在生产中都会存在着某些方面的缺陷。通过分析啤酒酵母某些代谢产物的代谢途径,寻找改变其代谢流量的方法,然后用分子生物学手段对其代谢流量加以改变,来调节啤酒酵母某些产物的代谢水平已经成为啤酒酵母育种的新方式。对酵母的底物利用、可操作性、控制有害副产物的产量及改善啤酒风味等方面的研究成果进行了综述。     

The impact of brewing yeast cell age on fermentation performance,attenuation and flocculation

Individual cells of the yeast Saccharomyces cerevisiae exhibit a finite replicative lifespan, which is widely believed to be a function of the number of divisions undertaken. As a consequence of ageing, yeast cells undergo constant modifications in terms of physiology, morphology and gene expression. Such characteristics play an important role in the performance of yeast during alcoholic beverage production, influencing sugar uptake, alcohol and flavour production and also the flocculation properties of the yeast strain. However, although yeast fermentation performance is strongly influenced by the condition of the yeast culture employed, until recently cell age has not been considered to be important to the process. In order to ascertain the effect of replicative cell age on fermentation performance, age synchronised populations of a lager strain were prepared using sedimentation through sucrose gradients. Each age fraction was analysed for the ability to utilise fermentable sugars and the capacity to flocculate. In addition cell wall properties associated with flocculation were determined for cells within each age fraction. Aged cells were observed to ferment more efficiently and at a higher rate than mixed aged or virgin cell cultures. Additionally, the flocculation potential and cell surface hydrophobicity of cells was observed to increase in conjunction with cell age. The mechanism of ageing and senescence in brewing yeast is a complex process, however here we demonstrate the impact of yeast cell ageing on fermentation performance.     

Metabolic-flux and network analysis in fourteen hemiascomycetous yeasts

In a quantitative comparative study, we elucidated the glucose metabolism in fourteen hemiascomycetous yeasts from the Genolevures project. The metabolic networks of these different species were first established by (13)C-labeling data and the inventory of the genomes. This information was subsequently used for metabolic-flux ratio analysis to quantify the intracellular carbon flux distributions in these yeast species. Firstly, we found that compartmentation of amino acid biosynthesis in most species was identical to that in Saccharomyces cerevisiae. Exceptions were the mitochondrial origin of aspartate biosynthesis in Yarrowia lipolytica and the cytosolic origin of alanine biosynthesis in S. kluyveri. Secondly, the control of flux through the TCA cycle was inversely correlated with the ethanol production rate, with S. cerevisiae being the yeast with the highest ethanol production capacity. The classification between respiratory and respiro-fermentative metabolism, however, was not qualitatively exclusive but quantitatively gradual. Thirdly, the flux through the pentose phosphate (PP) pathway was correlated to the yield of biomass, suggesting a balanced production and consumption of NADPH. Generally, this implies the lack of active transhydrogenase-like activities in hemiascomycetous yeasts under the tested growth condition, with Pichia angusta as the sole exception. In the latter case, about 40% of the NADPH was produced in the PP pathway in excess of the requirements for biomass production, which strongly suggests the operation of a yet unidentified mechanism for NADPH reoxidation in this species. In most yeasts, the PP pathway activity appears to be driven exclusively by the demand for NADPH.     

Biochemical characterization of a lichenase from Penicillium occitanis Pol6 and its potential application in the brewing industry

The purification and characterization of an extracellular lichenase from the fungus Penicillium occitanis Pol6 were studied. The strain produced the maximum level of extracellular lichenase (45 ± 5 U ml⁻¹) when grown in a medium containing oat flour (2%, w/v) at 30 °C for 7 days. The purified enzyme EG_L showed as a single protein band on SDS–PAGE with a molecular mass of 20 kDa. Its N-terminal sequence of 10 amino acid residues was determined as LDNGAPLLNV. The purified enzyme showed an optimum activity at pH 3.0 and 50–60 °C. The half-lives of EG_L at 60 °C and 70 °C were 80 min and 21 min, respectively. Substrate specificity studies revealed that the enzyme is a true β-1,3-1,4-d-glucanase. The enzyme hydrolyzed lichenan to yield trisaccharide, and tetrasaccharide as the main products. Under simulated mashing conditions, addition of EG_L (20 U/ml) or a commercial β-glucanase (20 U/ml) reduced the filtration time (25% and 21.3%, respectively) and viscosity (10% and 8.18%, respectively). These characteristics indicate that EG_L is a good candidate in the malting and brewing industry.     

双歧啤酒对常见病原菌的拮抗作用

目的了解双歧啤酒对常见病原菌的拮抗效果及影响因素。方法采用纸片扩散法（K-B法）、琼脂打孔法和试管稀释法（MIC法）测定双歧啤酒及其处理物（加热、不同pH）对常见病原菌的抑菌作用,同时用某市售啤酒作为对照。结果双歧啤酒及其处理物均具有一定的抑菌活性。结论双歧啤酒对常见病原菌有一定的抑菌作用,抑菌活性强于市售啤酒。     

产乙醇工程菌研究进展

伴随着21世纪的到来,低油价的时代也悄然落幕。简要概述了燃料乙醇产生菌代谢工程的研究进展,包括了利用淀粉、戊糖及纤维素的工程酵母构建,运动发酵单胞菌利用戊糖工程菌的构建,引入外源乙醇合成途径的大肠埃希氏菌和产酸克雷伯氏菌等。对燃料乙醇的重视将促进开发能利用廉价原料和要求粗放的工程菌株用于高产乙醇的生产过程,以降低成本和能耗,其中能利用生淀粉的工程酵母及利用木质纤维素水解物的运动发酵单胞菌工程菌有较大的工业化潜力。     

Biodiversity and conservation of yeasts

In the framework of initiatives, aiming at a better definition of biodiversity in microorganisms and of its role in ecosystem function, the biology of yeasts is revisited with particular emphasis on their ecology and classification. The limited number of different species isolated from, as well as the exceedingly low yeast cell counts in, most natural environments are discussed and possible explanations presented. The impact of the use of molecular taxonomic techniques of classification on the extent of biodiversity within yeasts is also debated, as well as the possible repercussions of more aggressive pre-isolation treatments of samples.     

Isolation and characterization of ethanol-producing yeasts from fruits and tree barks

Aims:  Isolation and identification of yeasts converting xylose to ethanol.
Methods and Results:  A total of 374 yeasts were isolated from a variety of rotten fruits and barks of trees. Out of these, 27 yeast strains were able to assimilate xylose and produce 0·12–0·38 g of ethanol per gram of xylose. Based on phylogenetic analysis of D1/D2 domain sequence of LSU (Large Subunit) rRNA gene and phenotypic characteristics the ethanol-producing strains were identified as member(s) of the genera Pichia, Candida , Kluyveromyces, Issatchenkia, Zygosacchraomyces , Clavispora, Debaryomyces , Metschnikowia , Rhodotorula and Cryptococcus.
Conclusion:  Yeast strains producing ethanol from xylose have been isolated from a variety of rotten fruits and barks of trees and identified.
Significance and Impact of the Study:  Environmental isolates of yeasts which could convert xylose to ethanol could form the basis for bio-fuel production and proper utilization of xylan rich agricultural and forest wastes.     

Seasonal occurrence of yeasts and yeast-like organisms in the river Danube

One hundred and seventy yeast strains belonging to 14 genera and 29 species were isolated from 112 water samples of the river Danube in the area of Bratislava. The samples were collected through the year from April to March.Saccharomyces cerevisiae, Candida maltosa, Aureobasidium pullulans, Cystofilobasidium capitatum, Rhodotorula glutinis, Geotrichum candidum, and Candida krusei were the most frequent. The basidiomycetous yeasts and yeast-like organisms with oxidative metabolism were present in approximately equal numbers to those with fermentative metabolism. Saccharomyces cerevisiae was the dominant yeast and was isolated from 50% of all samples examined and represented approximately one quarter of the yeast community.Yeast densities ranged from 100 to 21,100 CFU per litre. The highest population density was observed in October. Cryptococcus albidus, Saccharomyces cerevisiae, Rhodotorula glutinis, and Aureobasidium pullulans formed the main part of the yeast population in this month.     

Microbial 1-butanol production: Identification of non-native production routes and in silico engineering interventions

The potential of engineering microorganisms with non-native pathways for the synthesis of long-chain alcohols has been identified as a promising route to biofuels. We describe computationally derived predictions for assembling pathways for the production of biofuel candidate molecules and subsequent metabolic engineering modifications that optimize product yield. A graph-based algorithm illustrates that, by culling information from BRENDA and KEGG databases, all possible pathways that link the target product with metabolites present in the production host are identified. Subsequently, we apply our recent OptForce procedure to pinpoint reaction modifications that force the imposed product yield in Escherichia coli. We demonstrate this procedure by suggesting new pathways and genetic interventions for the overproduction of 1-butanol using the metabolic model for Escherichia coli. The graph-based search method recapitulates all recent discoveries based on the 2-ketovaline intermediate and hydroxybutyryl-CoA but also pinpointes one novel pathway through thiobutanoate intermediate that to the best of our knowledge has not been explored before.     

Isolation of yeasts from bovine milk in Belgium

A total of 436 milk samples from non-infected and 80 from infected quarters were investigated: 24.5% of the samples collected from non-infected and 55% of those collected from infected quarters were positive. Normal milk yielded not less than 16 different species and among them many potentially pathogenic yeast species such as C. parapsilosis, C. guilliermondii, C. tropicalis, C. glabrata and T. asahii, all five able to grow at 40 ° C. In contrast, the yeasts isolated from infected quarters were from 3 species: C. kefyr, C. catenulata and C. lambica, which were also among the yeasts species recovered from normal milk. Among the three species, only one i.e. Candida kefyr is able to grow above 40 ° C and from there can be considered as potentially pathogenic, even if bacterial association is necessary to cause mastitis.     

Oenological properties of non-Saccharomyces yeasts associated with wine-making

Several yeast cultures belonging to five non-Saccharomyces species associated with wine-making were evaluated for their oenological properties. Results showed that Candida stellata and Torulaspora delbrueckii could positively affect the taste and flavour of alcoholic beverages. Apiculate yeasts exhibited large amounts of negative byproducts, particularly ethyl acetate. Nevertheless, Kloeckera apiculata showed a significantly negative correlation between either acetic acid and ethyl acetate formation and ethanol production. Selected non-Saccharomyces yeast cultures could be applied profitably in wine-making for optimization of wine bouquet using new fermentation technologies.