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Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.

ABSTRACT: Wine production is a complex process both from biochemical and microbiological point of view in which yeast plays a central role. The use of the wine yeast Saccharomyces cerevisiae and non- Saccharomyces yeasts as mixed starter cultures for wine fermentations is of increasing interest to enhance the quality of wine.The most common stress, yeast cells encounter during wine fermentation is the increase in ethanol concentration.To enhance ethanol tolerance, alteration in the cellular lipid composition is one of its defence mechanism. Ethanol tolerance and cellular fatty acid composition of alcohol producing non Saccharomyces forms were compared with enological strains of Sacccharomyces cerevisiae. Saccharomyces cerevisiae used for the study, tolerated 15 % of ethanol and the non Saccharomyces strains such as, Issatchenkia occidentalis and Issatchenkia orientalis tolerated 10 % of ethanol. On exposure of Saccharomyces cerevisiae to ethanol stress, the proportion of monounsaturated fatty acids increased with concomitant decrease in saturated fatty acids. Decrease in monounsaturated fatty acids, exhibited by non-Saccharomyces yeasts when exposed to ethanol stress, could be one of the reasons for their inability to withstand more than 10 % of alcohol. Multivariate techniques of data analysis - principal component analysis and linear discriminant analysis were employed in order to establish differentiation criteria as function of yeast strains, alcohol stress and their fatty acid profile. Based on the data, Chemometrics, such as principal component analysis and discriminant function analysis, can be successfully applied to fatty acid data to categorize the yeast.

SUBMITTER: Archana KM

PROVIDER: S-EPMC4573097 | biostudies-literature | 2015 Oct

REPOSITORIES: biostudies-literature

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Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.

Archana K M KM Ravi R R Anu-Appaiah K A KA

Journal of food science and technology 20150219 10

Wine production is a complex process both from biochemical and microbiological point of view in which yeast plays a central role. The use of the wine yeast Saccharomyces cerevisiae and non- Saccharomyces yeasts as mixed starter cultures for wine fermentations is of increasing interest to enhance the quality of wine.The most common stress, yeast cells encounter during wine fermentation is the increase in ethanol concentration.To enhance ethanol tolerance, alteration in the cellular lipid composit ...[more]

PMID: 26396428

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Project description:Saccharomyces cerevisiae is an important unicellular yeast species within the biotechnological and the food and beverage industries. A significant application of this species is the production of ethanol, where concentrations are limited by cellular toxicity, often at the level of the cell membrane. Here, we characterize 61 S. cerevisiae strains for ethanol tolerance and further analyze five representatives with various ethanol tolerances. The most tolerant strain, AJ4, was dominant in coculture at 0 and 10% ethanol. Unexpectedly, although it does not have the highest noninhibitory concentration or MIC, MY29 was the dominant strain in coculture at 6% ethanol, which may be linked to differences in its basal lipidome. Although relatively few lipidomic differences were observed between strains, a significantly higher phosphatidylethanolamine concentration was observed in the least tolerant strain, MY26, at 0 and 6% ethanol compared to the other strains that became more similar at 10%, indicating potential involvement of this lipid with ethanol sensitivity. Our findings reveal that AJ4 is best able to adapt its membrane to become more fluid in the presence of ethanol and that lipid extracts from AJ4 also form the most permeable membranes. Furthermore, MY26 is least able to modulate fluidity in response to ethanol, and membranes formed from extracted lipids are least leaky at physiological ethanol concentrations. Overall, these results reveal a potential mechanism of ethanol tolerance and suggest a limited set of membrane compositions that diverse yeast species use to achieve this. IMPORTANCE Many microbial processes are not implemented at the industrial level because the product yield is poorer and more expensive than can be achieved by chemical synthesis. It is well established that microbes show stress responses during bioprocessing, and one reason for poor product output from cell factories is production conditions that are ultimately toxic to the cells. During fermentative processes, yeast cells encounter culture media with a high sugar content, which is later transformed into high ethanol concentrations. Thus, ethanol toxicity is one of the major stresses in traditional and more recent biotechnological processes. We have performed a multilayer phenotypic and lipidomic characterization of a large number of industrial and environmental strains of Saccharomyces to identify key resistant and nonresistant isolates for future applications.

Dataset Information

Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.

Publications

Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.

Similar Datasets

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