Large-scale screening of yeast strains that can utilize proline.

Tanahashi, Ryoya; Nishimura, Akira; Nguyen, Minh; Sitepu, Irnayuli; Fox, Glen; Boundy-Mills, Kyria; Takagi, Hiroshi

Tanahashi, Ryoya; Nishimura, Akira; Nguyen, Minh; Sitepu, Irnayuli; Fox, Glen; Boundy-Mills, Kyria; Takagi, Hiroshi.

Afiliação

Tanahashi R; Department of Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, USA.
Nishimura A; Division for Research Strategy, Institute for Research Initiatives, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, Japan.
Nguyen M; Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, Japan.
Sitepu I; Department of Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, USA.
Fox G; Department of Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, USA.
Boundy-Mills K; Department of Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, USA.
Takagi H; Department of Food Science and Technology, University of California Davis, One Shields Ave, Davis, CA, USA.

Biosci Biotechnol Biochem ; 87(3): 358-362, 2023 Feb 24.

Article em En | MEDLINE | ID: mdl-36496150

RESUMO

Proline contributes to the taste and flavor of foods. The yeast Saccharomyces cerevisiae poorly assimilates proline during fermentation processes, resulting in the accumulation of proline in fermentative products. We performed here a screening of in total 1138 yeasts to obtain strains that better utilize proline. Our results suggest that proline utilization occurs in the genera of Zygoascus, Galactomyces, and Magnusiomyces.

Assuntos

Saccharomyces cerevisiae; Saccharomycetales; Saccharomyces cerevisiae/metabolismo; Prolina/metabolismo; Saccharomycetales/metabolismo; Fermentação; Alimentos

Palavras-chave

Saccharomyces; large-scale screening; non-Saccharomyces; proline utilization; yeast culture collection

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Saccharomycetales Tipo de estudo: Diagnostic_studies / Screening_studies Idioma: En Revista: Biosci Biotechnol Biochem Assunto da revista: BIOQUIMICA / BIOTECNOLOGIA Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Estados Unidos

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