High specific rates of glucose utilisation under conditions of restricted growth are required for citric acid accumulation by Yarrowia lipolytica IMK 2

Yarrowia lipolytica strain IMK 2, a yeast capable of producing and excreting citric acid, only accumulated citric acid when cell growth was restricted by specific nutrient limitations. Effective citrate accumulation was linked with the ability of cells to maintain a high rate of glucose utilisation when growth was limited. Cells limited by nitrogen (N), sulphur (S), magnesium (Mg) or phosphorus (P) accumulated between 50 and 220 mm citric acid after 168 h, with N and S limitation resulting in the highest specific rates of production. In contrast, potassium (K)-limited cells accumulated 6 mm citric acid in the same time period. Cells limited by K or lower levels of Mg or P had rates of glucose utilisation that were less than 50% of those measured in cells limited by N or S. Although limitation of strain IMK 2 by Mg or P led to citrate production, significant accumulation occured only when the threshold concentration of the limiting nutrient was exceeded. There was no large accumulation of other tricarboxylic acid (TCA) cycle acids, acetate, pyruvate, lactate or ethanol, although K-limited cells produced quantities of intracellular glycogen. Mannitol was accumulated under N, S and P limitation (up to 40 mm), as were small quantities of 2-oxoglutarate, which preceded the accumulation of citrate and all of the other TCA cycle acids measured. A clear difference was evident between the rates of glucose utilisation under N limitation between two citrate-accumulating strains (IMK 2 and Candida guilliermondii IMK 1) and a citrate non-accumulating strain, Y. lipolytica YB 423. Although these strains had similar rates of glucose utilisation during exponential growth, both strains IMK 1 and IMK 2 had specific rates of glucose utilisation under N limitation more than double that of strain YB 423.Correspondence to: J. D. Brooks 2     

The wine yeasts of the Cape

Summary The claims made byCusters in connection with the disproportionate yields of ethanol and carbon dioxide from the fermentative dissimilation of glucose in yeast water byBrett. claussenii were investigated forBrett. intermedius. All results obtained showed thatBrett. intermedius produced the normal equimolar amounts of ethanol and carbon dioxide, irrespective of whether the studies were conducted in yeast water or in dilute yeast water supplemented with a suitable nitrogen source. Re-investigation of the fermentative dissimilation of glucose in yeast water byBrett. claussenii gave the same results as withBrett. intermedius. Part I and II: Antonie van Leeuwenhoek24, 239, 1958;25, 145, 1959.     

Utilization of Lactose, Glucose, and Galactose by a Mixed Culture of Streptococcus thermophilus and Lactobacillus bulgaricus in Milk Treated with Lactase Enzyme

The mechanism responsible for an increased rate of acid production when yogurt starter cultures are grown in milk treated with lactase enzyme was investigated by studying carbohydrate utilization and acid development by a pure culture of Streptococcus thermophilus and a mixed yogurt starter culture consisting of S. thermophilus and Lactobacillus bulgaricus. In milk containing glucose, galactose, and lactose, glucose and lactose (but not free galactose) were fermented. Fermentation of lactose in control milk was accompanied by the release of free galactose, with the result that carbohydrate utilization was less efficient than in treated milk. This phenomenon also occurred when lactose was fermented by S. thermophilus in broth culture. Carbohydrate utilization by the mixed yogurt culture was more rapid when the lactose in milk was partially prehydrolyzed. Our results suggest that the more rapid acid development that took place when a mixed yogurt starter culture was grown in milk containing prehydrolyzed lactose was the result of a more rapid and efficient utilization of carbohydrate by S. thermophilus when free glucose in addition to lactose was available for fermentation. The evidence presented also suggests that uptake and utilization of glucose and lactose by S. thermophilus are different in broth and milk cultures.     

The effect of the sugar source on citric acid production by Aspergillus niger

Summary Under otherwise identical fermentation conditions, the sugar source has been shown to have a marked effect on citric acid production by Aspergillus niger. Sucrose was the most favourable source, followed by glucose and fructose and then lactose. No citric acid was produced from galactose. Strong relationships were observed between citric acid production and the activities of certain enzymes in myccelial cell-free extracts prepared from fermentation samples. When sucrose, glucose, or fructose was the sugar source pyruvate carboxylase activity was high, but 2-oxoglutarate dehydrogenase activity was not detected. When galactose was the sugar source pyruvate carboxylase activity was low, but 2-oxoglutarate dehydrogenase activity was high. It is suggested that whereas glucose and fructose repress 2-oxoglutarate dehydrogenase, thereby causing accumulation of citric acid, galactose does not. The activity of aconitase showed a direct relationship to the citric acid production rate. Thus, the activity was highest when sucrose was the sugar source, and lowest when galactose was the source. It is suggested that when large amounts of citric acid are lost from the cell the activity of aconitase increases as a response to the diminished intracellular supply of its substrate.     

Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides

The co-metabolism of citrate plus xylose by Leuconostoc mesenteroides subsp. mesenteroides results in a growth stimulation, an increase in d-lactate and acetate production and repression of ethanol production. This correlated well with the levels of key enzymes involved. A partial repression of alcohol dehydrogenase and a marked stimulation of acetate kinase were observed. High citrate bioconversion yields in diacetyl plus acetoin were obtained at pH 5.2 in batch (11.5%) or in chemostat (up to 17.4%) culture. In contrast, no diacetyl or acetoin was detected in citrate plus glucose fermentation. Received: 6 December 1996 / Received revision: 14 February 1997 / Accepted: 14 February 1997     

Generalized model of the effect of pH on lactate fermentation and citrate bioconversion in Lactococcus lactis ssp. Lactis biovar. diacetylactis

An aroma-imparting mesophilic lactic starter (Lactococcus lactis ssp. lactis biovar. diacetylactis) was studied in batch culture in medium with 50 g·l^–1 lactose and 2 g·l^–1 citrate. The effect of pH on the physiology of growth and the production of flavour compounds was investigated with a mathematical model. The specific rates of growth and of lactose fermentation obeyed a law of non-competitive inhibition by lactic acid produced, inhibition increasing as the pH of the medium decreased. The pH thus acted indirectly by increasing the proportion of non-dissociated lactic acid, identified as the inhibiting form of lactic acid. The generalized model, taking into account the effect of pH, was tested using fermentations at pH controlled at different values (4.5–6.5), as well as with a fermentation conducted at non-regulated pH. These simulations supported the working hypotheses. The effect of pH on the fermentation of citric acid resulted in an increase in the maximal specific rate of citrate utilization, in the bioconversion yield, and in the constant of diacetyl and acetoin reduction at acid pH. The production of flavour compounds is a complex phenomenon resulting from the interaction of pH, citric acid concentration, and the physiological state of the cells. These results are discussed with respect to the use of this strain in the preparation of manufactured dairy products.     

Propionic acid fermentation by Propionibacterium acidipropionici: effect of growth substrate

Summary Batch propionic acid fermentations by Propionibacterium acidipropionici with lactose, glucose, and lactate as the carbon source were studied. In addition to propionic acid, acetic acid, succinic acid and CO₂ were also formed from lactose or glucose. However, succinic acid was not produced in a significant amount when lactate was the growth substrate. Compared to fermentations with lactose or glucose at the same pH, lactate gave a higher propionic acid yield, lower cell yield, and lower specific growth rate. The specific fermentation or propionic acid production rate from lactate was, however, higher than that from lactose. Since about equimolar acid products would be formed from lactate, the reactor pH remained relatively unchanged throughout the fermentation and would be easier to control when lactate was the growth substrate. Therefore, lactate would be a preferred substrate over lactose and glucose for propionic acid production using continuous, immobilized cell bioreactors. Correspondence to: S. T. Yang     

The influence of type and concentration of the carbon source on production of citric acid by Aspergillus niger

Summary The influence of various carbon sources and their concentration on the production of citrate by Aspergillus niger has been investigated. The sugars maltose, sucrose, glucose, mannose and fructose (in the given order) were carbon sources giving high yields of citric acid. Optimal yields were observed at sugar concentrations of 10% (w/v), with the exception of glucose (7.5%). No citric acid was produced on media containing less than 2.5% sugar. Precultivation of A. niger on 1% sucrose and transference to a 14% concentration of various other sugars induced citrate accumulation. This could be blocked by the addition of cycloheximide, an inhibitor of de novo protein synthesis. This induction was achieved using maltose, sucrose, glucose, mannose and fructose, and also by some other carbon sources (e.g. glycerol) that gave no citric acid accumulation in direct fermentation. Precultivation of A. niger at high (14%) sucrose concentrations and subsequent transfer to the same concentrations of various other carbohydrates, normally not leading to citric acid production, led to formation of citrate. Endogenous carbon sources were also converted to citrate under these conditions. A 14%-sucrose precultivated mycelium continued producing some citrate upon transfer to 1% sugar. These results indicate that high concentrations of certain carbon sources are required for high citrate yields, because they induce the appropriate metabolic imbalance required for acidogenesis.     

An indirect method for studying the fine control of citric acid formation byAspergillus niger

Summary During the main period of citric acid fermentation byAspernillus niger product formation is easily determinable from oxygen uptake and carbon dioxide output rates. This was applied in a study on the response of citrate formation to shifts of some environmental parameters of known importance during fermentation.     

Influence of Glucose and Saturated Free-Fatty Acid Mixtures on Citric Acid and Lipid Production by Yarrowia lipolytica

In the present report, the effect of glucose and stearin (substrate composed by saturated free-fatty acids) on the production of biomass, reserve lipid, and citric acid by Yarrowia lipolytica ACA-DC 50109 was investigated in nitrogen-limited cultures. Numerical models that were used in order to quantify the kinetic behavior of the above Yarrowia lipolytica strain showed successful simulation, while the optimized parameter values were similar to those experimentally measured and the predictive ability of the models was satisfactory. In nitrogen-limited cultures in which glucose was used as the sole substrate, satisfactory growth and no glucose inhibition occurred, although in some cases the initial concentration of glucose was significantly high (150 g/l). Citric acid production was observed in all trials, which was in some cases notable (final concentration 42.9 g/l, yield 0.56 g per g of sugar consumed). The concentration of unsaturated cellular fatty acids was slightly lower when the quantity of sugar in the medium was elevated. In the cases in which stearin and glucose were used as co-substrates, in spite of the fact that the quantity of cellular lipid inside the yeast cells varied remarkably (from 0.3 to 2.0 g/l – 4 to 20% wt/wt), de novo fatty acid biosynthesis was observed. This activity increased when the yeast cells assimilated higher sugar quantities. The citric acid produced was mainly derived from the catabolism of sugar. Nevertheless, citric acid yield on sugar consumed and citrate specific production rate, as evaluated by the numerical model, presented substantially higher values in the fermentation in which no fat was used as glucose co-substrate compared with the cultures with stearin used as co-substrate.     

Zur Frage der Beeinflussung der Glucosevergärung durch l-Malat bei Leuconostoc mesenteroides

Zusammenfassung Es wird gezeigt, daß bei Leuconostoc mesenteroides 39 (ATCC 12291) der gleichzeitige Abbau von l-Malat die Glucosevergärung weder qualitativ noch quantitativ verändert. Bei Verwendung positionsmarkierter Glucose wird auch die Isotopenverteilung in den Gärungsprodukten durch gleichzeitige Malatgabe nicht verändert. Der Malatabbau steuert auch keine Energie zum Wachstum bei, wie die bei l-Malatgabe unveränderten Y_Glucose-Werte zeigen. Die von Doelle (1971) beschriebene verstärkte Milchsäurebildung aus Glucose bei Anwesenheit von Malat konnte auf einen pH-Effekt zurückgeführt werden. Für eine ebenfalls von Doelle (1971) berichtete Bildung von l-Lactat aus Glucose unter dem Einfluß von l-Malat ergab sich kein Anhaltspunkt.

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The effect of l-malate on glucose fermentation by Leuconostoc mesenteroides

Summary It is shown that the simultaneous fermentation of l-malate and d-glucose by Leuconostoc mesenteroides 39 does not lead to quantitatively or qualitatively different fermentation products. When glucose, labelled in different positions is fermented, the distribution of ¹⁴C within the fermentation products is not changed by the addition of l-malate to the fermentation mixture. The l-malate fermentation does not contribute energy for growth, since Y_glucose remains unchanged by adding l-malate to the medium. The increased production of lactic acid from glucose in the presence of l-malate, reported by Doelle (1971), is due to a pH effect. There is no indication of the formation of l(+)-lactate in addition to d(-)-lactate from glucose, when l-malate is present as claimed by Doelle (1971).

     

Chemosensory responses by the heterotrophic marine dinoflagellateCrypthecodinium cohnii

Chemosensory responses by the colorles inshore marine dinoflagellateCrypthecodinium cohnii were observed in quadrant-divided Petri plates containing an agar layer + liquid overlay. A suspension of organisms in salt solution was poured onto this and allowed to stand 3 hr. A differential tendency of the cells to become firmly attached or embedded in the substratum was observed when various substances were incorporated in the gel. A positive response (tendency to attach) occurred with: α-l-fucose, dimethyl-β-propiothetin, betaine, sucrose, glycine, L-alanine, hemin, and fructose; negative response: formalin, glutathione, acid hydrolyzed agar, protamine SO₄, L-glutamic acid, lactose, glutamine, taurine, L-aspartic acid, putrescine 2 HCl, choline citrate, choline bitartrate, K citrate, and choline HCl. γ-Aminobutyric acid was negative or positive dependeng on concentration. Dead or immotile cells did not become attached. The following compounds elicited no response: α-D-fucose, dimethyl acetothetin chloride, cyclic AMP, and glucose. Submitted in partial fulfillment of the requirements for the M.S. degree, New York, University, by D. C. R. Hauser.     

Citrate catabolism and production of acetate and succinate by Lactobacillus helveticus ATCC 15807

The citrate metabolism of Lactobacillus helveticus ATCC 15807 was studied under controlled-pH fermentations at pH 4.5 and pH 6.2. The micro-organism was able to co-metabolize citrate and lactose at both pH from the beginning of growth, which enhanced the rate of lactose consumption and lactic acid production, compared with cultures without citrate. The effect of citrate on cell growth was dependent on the balance between the ratio of dissociated to non-dissociated forms of the acetic acid produced and the extra ATP gained by the cells, both facts related to the citrate metabolism. The citrate catabolism determined a change in the fermentation pattern of L. helveticus ATCC 15807 from homolactic to a mixed-acid profile, regardless of the external pH. Within this new fermentation pattern, acetate was the major product formed (13–20 mM), followed by succinate (2.4–3.7 mM), while acetoine, dyacetile or butanediol were not detected. The mixed-acid profile displayed by L. helveticus ATCC 15807 was linked to NADH₂ oxidase activity rather than the acetate kinase enzyme.     

Continuous citric acid fermentation by <Emphasis Type="Italic">Candida oleophila</Emphasis> under nitrogen limitation at constant C/N ratio

Summary The central aspect of this work was to investigate the influence of nitrogen feed rate at constant C/N ratio on continuous citric acid fermentation by Candida oleophila ATCC 20177. Medium ammonia nitrogen and glucose concentrations influenced growth and production. Space-time yield (STY) meaning volumetric productivity, biomass specific productivity (BSP), product concentration, product selectivity and citrate/isocitrate ratio increased with increasing residence time (RT). BSP increased in an exponential mode lowering nitrogen feed rates. Highest BSP for citric acid of 0.13 g/(g h) was achieved at lowest NH₄Cl concentration of 1.5 g/l and highest STY (1.2 g/l h) with 3 g NH₄Cl/l at a RT of 25 h. Citric acid 74.2 g/l were produced at 58 h RT and 6 g NH₄Cl/l. Glucose uptake rate seems to be strictly controlled by growth rate of the yeast cells. Optimum nitrogen concentration and adapted C/N ratio are essential for successful continuous citric acid fermentation. The biomass-specific nitrogen feed rate is the most important factor influencing continuous citric acid production by yeasts. Numerous chemostat experiments showed the feasibility of continuous citrate production by yeasts.     

Alcohol production by selected yeast strains in lactase-hydrolyzed acid whey

Ethanol production by Kluyveromyces fragilis and Saccharomyces cerevisiae was studied using cottage cheese whey in which 80 to 90% of the lactose present had been prehydrolyzed to glucose and galactose. Complete fermentation of the sugar by K. fragilis required 120 hr at 30°C in lactase-hydrolyzed whey compared to 72 hr in nonhydrolyzed whey. This effect was due to a diauxic fermentation pattern in lactase-hydrolyzed whey with glucose being fermented before galactose. Ethanol yields of about 2% were obtained in both types of whey when K. fragilis was the organism used for fermentation. Saccharomyces cerevisiae produced alcohol from glucose more rapidly than K. fragilis, but galactose was fermented only when S. cerevisiae was pregrown on galactose. Slightly lower alcohol yields were obtained with S. cerevisiae, owing to the presence of some lactose in the whey which was not fermented by this organism. Although prehydrolysis of lactose in whey and whey fractions is advantageous in that microbial species unable to ferment lactose may be utilized, diauxie and galactose utilization problems must be considered.     

The taxonomic significance of the oxidation of carbon compounds by different strains ofMicrococcus luteus

The oxidation of 17 carbon compounds by 13 strains ofMicrococcus luteus was studied. It was shown that all strains oxidized Na-acetate, Na-lactate, glycerol, glucose, galactose, sucrose, maltose and fructose. The oxidation of mannitol, sorbitol, xylose, ribose, rhamnose, starch, lactose and arabinose was variable. Dulcitol was not oxidized at all. We have shown that the species, considered byKocur andMartinec (1962) to be identical withM. luteus, possess the same oxidation pattern.     

Induction and Citric Acid Productivity of Fluoroacetate-sensitive Mutant Strains of Candida lipolytica

To establish a novel process for the economical production of citric acid from n-paraffins by yeast, attempts were made to obtain some mutant strains capable of producing citric acid in higher yield without (+)-isocitric acid.

From among the mutant strains derived from Candida lipolytica ATCC 20114, which produced citric acid and (+)-isocitric acid in the ratio of about 60:40 from n-paraffins, a citrate non-utilizing mutant strain, K-20, and a fluoroacetate-sensitive mutant strain , S-22, were selected on the basis of high citric acid and low (+)-isocitric acid productivity.

The mutant strain S-22 showed extremely poor growth in a medium containing sodium citrate as the sole carbon source and extremely high sensitivity to fluoroacetate. The production ratio of citric acid and (+)-isocitric acid by the mutant strain was changed to 97:3, and the yield of the citric acid from n-paraffins, charged to the fermentation medium, reached 145%(w/w).     

Kritische Betrachtungen zur Nomenklatur argentinischer Wildkartoffeln

Zusammenfassung Es wird die seit 50 Jahren zur Diskussion stehendeS. setulosistylum Bitter, eine Wildkartoffel aus der Prov. Salta (Pampa Grande) untersucht. Sie gehört nicht, wie vonBukasov, Hawkes undCorrell behauptet wird, zur SerieGlabrescentia, Tuberosa oderTransaequatorialia, sondern zu denCommersoniana. Sie ist vollkommen identisch mitS. chacoense Bitter. Sie ist kein Hybrid mitS. leptophyes oderS. Spegazzinii, wieHawkes behauptet, und bildet auch keinen Artkomplex mitS. puberulofructum, S. Vidaurrei, S. Kurtzianum, S. sanctae-rosae, S. Brücheri, S. infundibuliforme oderS. leptophyes, wieCorrell vermutet. Anhand des Originalmaterials vonSpegazzini und erneuten Sammlungen am Originalfundort wird ihre Synonymität mitS. chacoense bewiesen. Damit wird bestätigt, was der Autor schon 1956 ausgesprochen hat.

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Summary S. setulosistylum Bitter, a wild potato from the Argentine Prov. Salta (Pampa Grande), a subject of discussion since 50 years has been examined. It does not belong to the SeriesGlabrescentia, Tuberosa orTransaequatorialia, as stated byBukasov, Hawkes andCorrell, but to theCommersoniana. It is absolutely identical withS. chacoense Bitter. Neither does it constitute a hybrid withS. leptophyes orS. Spegazzinii, as asserted byHawkes, nor does it form any relation toS. puberulofructum, S. Vidaurrei, S. Kurtzianum, S. sanctae-rosae, S. Brücheri, S. infundibuliforme orS. leptophyes as assumed byCorrell. With the aid of the original material ofSpegazzini and new collections made at the locus classicus its identity withS. chacoense has been proved; therefore confirming what the author already expressed in 1956.

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Mit 2 Abbildungen     

Synergistic iron reduction and citrate dissimilation by Shewanella alga and Aeromonas veronii

Two bacterial isolates from Great Bay Estuary, New Hampshire, in co-culture carried out anaerobic dissimilation of citric acid with Fe(III) as the terminal electron acceptor. Neither isolate oxidized citrate with Fe(III) anaerobically in axenic culture. The Fe(III) reducer, Shewanella alga strain BrY, did not grow anaerobically with citrate as an energy source. The citrate utilizer, Aeromonas veronii, did not reduce iron axenically with a variety of electron donors including citrate. The onset of iron reduction by the co-culture occurred after initiation of citrate dissimilation and just prior to initiation of growth by either organism (as measured by viable plate counts). Anaerobic culture growth rates and final cell densities of each bacterial strain were greater in co-culture than in axenic cultures. By 48 h of growth, the co-culture had consumed 27 mM citrate as compared with 12 mM dissimilated by the axenic culture of A. veronii. By 48 h the co-culture produced half as much formate (6 mM) and twice as much acetate (40 mM) as did A. veronii grown axenically (12 mM and 20 mM, respectively). Formate produced from citrate by A. veronii appeared to have supported growth and Fe(III) reduction by S. alga.Although not obligatory, nutrient coupling between these two organisms illustrates that fermentative (A. veronii-type) organisms can convert organic compounds such as citrate to those used as substrates by dissimilatory Fe(III) reducers, including S. alga. This synergism broadens the range of substrates available for iron reduction, stimulates the extent and rate of organic electron donor degradation (and that of iron reduction) and enhances the growth of each participant. Received: 11 December 1995 / Accepted: 19 June 1996     

Nutritional requirements ofXanthomonas phaseoli var.fuscans

As found by Starr (1946),l-glutamic acid is necessary for the growth ofXanthomonas phaseoli var.fuscans. According to our results, the growth is stimulated byl-asparagine in the presence ofl-glutamic acid;l-asparagine itself, however, does not serve as a source of carbon and nitrogen.Xanthomonas phaseoli var.fuscans grew well in a medium containing tryptone. Some peptides of the acidic fraction isolated from tryptone affected the growth as much as tryptone itself. Vitamins and plant growth substances did not affect the growth of the bacteria; proteins appeared to be a poor carbon and nitrogen source. On substituting glucose in a glutamic acid-containing medium with another saccharide, the growth of the bacteria was found equal or better in media containing mannose, sucrose, fructose, maltose or starch. The bacteria grew less satisfactorily in media containing galactose and cellobiose as compared with media containing glucose.