Biotechnology of non-Saccharomyces yeasts—the ascomycetes

Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues. Traditional industrial attributes of the S. cerevisiae group include their primary roles in food fermentations such as beers, cider, wines, sake, distilled spirits, bakery products, cheese, sausages, and other fermented foods. Other long-standing industrial processes involving S. cerevisae yeasts are production of fuel ethanol, single-cell protein (SCP), feeds and fodder, industrial enzymes, and small molecular weight metabolites. More recently, non-Saccharomyces yeasts (non-conventional yeasts) have been utilized as industrial organisms for a variety of biotechnological roles. Non-Saccharomyces yeasts are increasingly being used as hosts for expression of proteins, biocatalysts and multi-enzyme pathways for the synthesis of fine chemicals and small molecular weight compounds of medicinal and nutritional importance. Non-Saccharomyces yeasts also have important roles in agriculture as agents of biocontrol, bioremediation, and as indicators of environmental quality. Several of these products and processes have reached commercial utility, while others are in advanced development. The objective of this mini-review is to describe processes currently used by industry and those in developmental stages and close to commercialization primarily from non-Saccharomyces yeasts with an emphasis on new opportunities. The utility of S. cerevisiae in heterologous production of selected products is also described.     

Biotechnology of flavours—the next generation

Volatile organic chemicals (flavours, aromas) are the sensory principles of many consumer products and govern their acceptance and market success. Flavours from microorganisms compete with the traditional agricultural sources. Screening for overproducers, elucidation of metabolic pathways and precursors and application of conventional bioengineering has resulted in a set of more than 100 commercial aroma chemicals derived via biotechnology. Various routes may lead to volatile metabolites: De novo synthesis from elementary biochemical units, degradation of larger substrates such as lipids, and functionalization of immediate flavour precursor molecules. More recently, the field was stimulated by the increasing preference of alienated consumers for products bearing the label “natural”, and by the vivid discussion on healthy and “functional” food ingredients. The unmistakable call for sustainable sources and environmentally friendly production is forcing the industry to move towards a greener chemistry. Progress is expected from the toolbox of genetic engineering which is expected to help in identifying metabolic bottlenecks and in creating novel high-yielding strains. Bioengineering, in a complementary way, provides promising technical options, such as improved substrate dosage, gas-phase or two-phase reactions and in situ product recovery.     

Preservation of live cultures of basidiomycetes – Recent methods

Basidiomycetes are used in industrial processes, in basic or applied research, teaching, systematic and biodiversity studies. Efficient work with basidiomycete cultures requires their reliable source, which is ensured by their safe long-term storage. Repeated subculturing, frequently used for the preservation, is time-consuming, prone to contamination, and does not prevent genetic and physiological changes during long-term maintenance. Various storage methods have been developed in order to eliminate these disadvantages. Besides lyophilization (unsuitable for the majority of basidiomycetes), cryopreservation at low temperatures seems to be a very efficient way to attain this goal. Besides survival, another requirement for successful maintenance of fungal strains is the ability to preserve their features unchanged. An ideal method has not been created so far. Therefore it is highly desirable to develop new or improve the current preservation methods, combining advantages and eliminate disadvantages of individual techniques. Many reviews on preservation of microorganisms including basidiomycetes have been published, but the progress in the field requires an update. Although herbaria specimens of fungi (and of basidiomycetes in particular) are very important for taxonomic and especially typological studies, this review is limited to live fungal cultures.     

Biotechnology of ornamental plants: when beauty joins science—preface from the editors

Plant Cell, Tissue and Organ Culture (PCTOC) -     

Biotechnology and molecular biology of the α-glucosidase inhibitor acarbose

The -glucosidase inhibitor acarbose, O-{4,6-dideoxy-4[1s-(1,4,6/5)-4,5,6-trihydroxy-3-hydroxymethyl-2-cyclohexen-1-yl]-amino--d-glucopyranosyl}-(14)-O--d-glucopyranosyl-(14)-d-glucopyranose, is produced in large-scale fermentation by the use of strains derived from Actinoplanes sp. SE50. It has been used since 1990 in many countries in the therapy of diabetes type II, in order to enable patients to better control blood sugar contents while living with starch-containing diets. Thus, it is one of the latest successful products of bacterial secondary metabolism to be introduced into the pharmaceutical world market. Cultures of Actinoplanes sp. also produce various other acarbose-like components, of which component C is hard to separate during downstream processing, which is one of the most modern work-up processes developed to date. The physiology, genetics and enzymology of acarbose biosynthesis and metabolism in the producer have been studied to some extent, leading to the proposal of a new pathway and metabolic cycle, the carbophore. These data could give clues for further biotechnological developments, such as the suppression of side-products, enzymological or biocombinatorial production of new metabolites and the engineering of production rates via genetic regulation in future.     

Molecular polymorphism of β-fructosidase SUC genes in the Saccharomyces yeasts

The molecular polymorphism of SUC genes that encode β-fructosidase has been investigated in the yeast genus Saccharomyces. We have determined the nucleotide sequences of subtelomeric SUC3, SUC5, SUC7, SUC8, SUC9, and SUC10 genes of S. cerevisiae and the SUCa gene of S. arboricola. Comparisons of the nucleotide sequences of all known SUC genes revealed the predominance of C → T transitions in the third codon position, which were silent. The amino acid sequences of β-fructosidases studied have identity of 88–100%. SUCa (S. arboricola) and SUCb (S. bayanus) proteins, which had amino acid identity with other SUC proteins of less than 92%, were the most divergent. It was determined that accumulation of the polymeric SUC genes takes place in industrial populations of S. cerevisiae, while the other Saccharomyces species (S. arboricola, S. bayanus, S. cariocanus, S. kudriavzevii, S. mikatae, and S. paradoxus) each harbor only one SUC gene. Subtelomeric repeats of β-fructosidase SUC genes could appear in the genome of S. cerevisiae under the effect of selection in the course of their domestication.     

Biotechnology of β-adrenergic receptors

The emergence of Biotechnology has provided pharmacologists with a variety of methods for investigating the structure, the function, and the regulation of membrane-bound receptors with a precision that was not imagined even five years ago. These new tools have been developed and used to analyze the known catecholamine β₁- and β₂ receptors and to discover and study a new subtype, the β-adrenergic receptor. We review here the salient features of each of these three receptors, compare their structural and functional properties, and propose models to explain their differential regulation in time and space. A whole family of proteins has now been found to share with the β-adrenergic receptors their most prominent features, including seven transmembrane domains and coupling with GTP-binding “G” proteins. We therefore propose that the biotechnology-based procedures developed for the β-adrenergic receptors will be well applicable to the other members of this “R₇G” family of receptors.     

Distribution of aquatic yeasts — Effect of incubation temperature and chloramphenicol concentration on isolation

Fresh (river), estuarine, and marine waters in and along the coastline of Connecticut were cultured by the membrane filter technique at 20 and 37°C on a complex medium containing 0–1000 mg/L of chloramphenicol. Using counts on medium with 500 mg/L antibiotic as a base, ratios of total and pink yeast counts were recorded for other chloramphenicol concentrations at both temperatures for the waters sampled. Variable results were obtained; in general, both total and pink yeast counts decreased with increasing antibiotic levels, being most apparent at > 400 mg/L chloramphenicol. Medium without antibiotic and with 100 mg/L always produced baterial overgrowth. A total of 209 white yeasts were isolated from all platings; the genera Torulopsis, particularly T. Candida, and Candida were dominant with lesser numbers of Cryptococcus, Trichosporon, sporogenous genera, and Kloeckera. Most species isolated were found on media at all chloramphenicol levels. Comparisons were made of yeast distributions in these temperate waters with reports from other areas.Contribution No. 101 from the University of Connecticut Marine Research Laboratory.     

Biotechnology: the language of multiple views in Māori communities

In Aotearoa (New Zealand), the government funded studies on communicating biotechnology to different sectors in the community from 2003 to 2006. Subsequently, a researcher covering the Māori sector performed a content analysis of data gathered in the community. Qualitative analysis methods included examining text from participant interviews, focus groups, government documents, newspapers, Internet sites, and current literature. Content was coded by identifying common themes in the English and the Māori language. Words like genetic modification (GM), genetic engineering (GE), and biotechnology were explained to provide a basic understanding between the communities and researcher. The terminology applied in the research was essential to achieve communication between the researcher and the community. The resultant themes represented seven views to interpret the communities association with biotechnology: purist Māori, religious Māori, anti Māori, pro Māori, no Māori, uncertain Māori, and middle Māori views. The themes are taken from the analysis of data compiled after 3 years of completing different stages of a research project. The views indicate that a common understanding can be achieved in the diverse range of Māori tribal communities providing those communicating biotechnology can identify the view and interpretations communities associate with biotechnology. This knowledge is essential for government agencies, researchers, community practitioners, scientist, and businesses that desire to dialogue with Māori communities in the language of biotechnology.     

A possible relationship between the fatty acid composition of yeasts and the ‘petite’ mutation

A number of Crabtree-positive and Crabtree-negative yeasts were tested for their ability to yield respiratory-deficient (petite) mutants on treatment with acriflavine. Crabtree-positive species produced petite mutants but did not contain the polyunsaturated linoleic (C 18.2) and linolenic (C 18.3) fatty acids. Crabtree-negative species contained these fatty acids and were resistant to acriflavine. This work was supported in part by grant B/SR/5780 from the Science Research Council. We are grateful to the Brewer's Society for a Research Scholarship to Mr. B. Johnson. We thank Mr. A. Bradley for competent technical assistance.     

The growth of yeasts at 37° C

Summary More than 2,300 strains of 70 species of yeasts have been tested on yeast autolysate agar at 37° C. Of these, all strains of 15 species grew at this elevated temperature while no strains of 13 species grew well. The remaining 42 species, represented by 2 or more strains each, included strains both capable and incapable of growth at 37° C. It is suggested that such species include two groups of strains, one capable of adaptation to growth conditions at elevated temperatures. In sewage-polluted waters such strains may be indicative of fecal pollution.U.S. Department of Health, Education, and Welfare, Bureau of State Services, Public Health Service.     

The Second Editorial Board of Chinese Journal of Biotechnology

ADVISORJIAORui Shen (J.S .Chao)　　Professor(InstituteofPlantPhysiologyandEcology,ShanghaiInstitutesforBiologicalSciences,ChineseAcademyofSciences,Shanghai2 0 0 0 32 ,China)EDITOR IN CHIEFYANGSheng Li　　Academician(ShanghaiResearchCenterforBiotechnology ,ChineseAcademyofSciences,Shanghai 2 0 0 2 33,China)VICE EDITOR IN CHIEF (alphabetically)FANGRong Xiang　　Academician(InstituteofMicrobiology ,ChineseAcademyofSciences,Beijing 10 0 0 80 ,China)HEFu Chu　　A…     

Biotechnology and the improvement of oil crops – genes,dreams and realities

During the past decade, there have been many optimistic claims concerning the potential of novel oil-based products from genetically engineered crops, particularly for the manufacture of a new generation of renewable, carbon-neutral, industrial materials. Such claims have been underpinned by an impressive series of scientific advances that have resulted in the isolation of genes encoding most of the enzymes directly involved in oil biosynthesis. In some cases, these enzymes have even been re-engineered by site-directed or random mutagenesis to allow production of new fatty acid profiles that are not present in any existing organism. This has opened up the prospect of engineering `designer oil crops' to produce novel fatty acids with chain lengths from C8 to C24 and with a wide range of industrially useful functionalities, including hydroxylation, epoxidation, and conjugated and non-conjugated double or triple bonds. However, there remain significant technical challenges before this promise of designer transgenic crops is likely to be translated into large-scale commercial reality. For example, it has proved surprisingly difficult to engineer high levels of novel fatty acids in genetically engineered transgenic plants, although many wild type seeds can readily accumulate 90–95% of a single fatty acid in their storage oil. Another complication is the recent discovery of multiple pathways of triacylglycerol biosynthesis and the difficulty in ensuring that novel fatty acids are only channelled towards storage triacylglycerols and not to membrane or signalling lipids in major target crops like rapeseed. New findings from our lab have suggested that there may also be problems with the tissue specificity of some of the `seed-specific' gene promoters that are commonly used in transgenic crops. There are also considerable and often underestimated challenges associated with the economics, management and public acceptability of all transgenic crops, even for non-food use. In most cases the projections of petroleum reserves over the next few decades make it unlikely that crop-derived commodity products that substitute for petroleum will be competitive. Also the scale of crop production required to generate millions of tonnes of commodity oils, e.g., for biodegradable plastics, is likely to seriously impinge on food production at a time of increasing global populations, and is therefore unlikely to be acceptable. An alternative strategy to transgenic oil crops is to use molecular breeding techniques in order to develop new crops that already synthesise high levels of novel fatty acids of interest. Finally, the most promising market sectors and product ranges for the future development of oil crop biotechnology will be discussed.     

The influence of different yeasts on the fermentation,composition and sensory quality of cachaça

Summary Cachaça (sugarcane wine) was produced using different yeast strains, six being strains of Saccharomyces cerevisiae and one each of Candida apicola, Hanseniaspora occidentalis, Pichia subpelliculosa and Schizosaccharomyces pombe. The ethanol yields (%) of the non-Saccharomyces strains were similar to those of the Saccharomyces strains. The following determinations were carried out on the cachaça: acetaldehyde, ethyl acetate, propanol, isobutyl alcohol, isoamyl alcohol, volatile acidity. The cachaças showed variations in the levels of secondary compounds, but these variations did not result in differences (P ≤ 0.05) in the sensory attributes of aroma and flavour and overall impression. Of the volatile compounds quantified in the cachaças, only propanol showed a positive correlation (P ≤ 0.05) with the flavour attributes and overall impression. The S. pombe strain was considered inadequate for the production of cachaça. The cachaças were classified into five groups in an exploratory Hierarchical Cluster Analysis as a function of the volatile compounds. Principal Component Analysis showed that 93% of the variation (PC 1) occurred among the samples, and was explained by the individual volatile compounds and the total secondary compounds, with the exception of isoamyl alcohol only 7% (PC 2) was associated with the volatile acidity. The negative correlations shown between the volatile compounds of the cachaças and the ethanol content of the sugarcane wine, with the exception of acetaldehyde, showed that the variation in ethanol content of the sugarcane wine is an important factor for standardization of the ethanol/volatiles ratio and the beverage quality.     

Bipolar budding in yeasts — an electron microscope study

Bud formation in yeasts with bipolar budding was studied by electron microscopy of thin sections.Budding in yeasts of the speciesSaccharomycodes ludwigii, Hanseniaspora valbyensis andWickerhamia fluorescens resulted in concentric rings of scar ridges on the wall of the mother cell. The wall between the ridges consisted of the scar plug left by the former budding and opened up in the formation of the next bud. The wall of the bud arose from under the wall of the mother cell.In the yeasts of the speciesNadsonia elongata more than one bud might be formed from the same plug.InSchizoblastosporion starkeyi-henricii the scar ridges were close together and apparently not separated by the entire plug.In all species a cross wall was formed between mother cell and bud which consisted of an electron-light layer between two layers of more electron-dense material. The cells separated along the light layer.The authors wish to thank Dr J. A. Barnett for corrections of the English text, and Mr J. Cappon for drawing Fig. 1.     

The flocculation of wine yeasts: biochemical and morphological characteristics inZygosaccharomyces — flocculation inZygosaccharomyces

The floc-forming ability of flocculent strains ofZygosaccharomyces bailii andZ fermentati, isolated from musts, was tested for susceptibility to proteinase and sugar treatments.Z. fermentati was found highly resistant to the proteolytic enzymes tested, whereasZ. baili was only trypsin-resistant.The inhibition of flocculation by sugars distinguished two types: inZ. fermentati flocculation was completely inhibited by mannose, inZ. bailli by various sugars.By SEM observation, the cell surface ofZygosaccharomyces revealed the presence of a column structure, resulting from fusion of vesicles present on the cell surface.