Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation.

AIMS: To investigate the impact of different gaseous atmospheres on different physiological parameters in the brewing yeast Saccharomyces cerevisiae BRAS291 during batch fermentation. METHODS AND RESULTS: Yeasts were cultivated on a defined medium with a continuous sparging of hydrogen, helium and oxygen or without gas, permitting to obtain three values of external redox. High differences were observed concerning viable cell number, size and metabolites produced during the cultures. The ethanol yields were diminished whereas glycerol, succinate, acetoin, acetate and acetaldehyde yields were enhanced significantly. Moreover, we observed major changes in the intracellular NADH/NAD(+) and GSH/GSSG ratio. CONCLUSIONS: The use of gas led to drastic changes in the cell size, primary energy metabolism and internal redox balance and E(h). These changes were different depending on the gas applied throughout the culture. SIGNIFICANCE AND IMPACT OF THE STUDY: For the first time, our study describes the influence of various gases on the physiology of the brewing yeast S. cerevisiae. These influences concern mainly yeast growth, cell structure, carbon and redox metabolisms. This work may have important implications in alcohol-related industries, where different strategies are currently developed to control better the production of metabolites with a particular attention to glycerol and ethanol.

Fatty acid accumulation in the yeast Sporidiobolus salmonicolor during batch production of gamma-decalactone.

This paper provides new information about the metabolism of various fatty acids and gamma-decalactone production by yeast. An analysis of the fatty acid composition of the yeast Sporidiobolus salmonicolor during batch production of lactone with ricinoleic acid methyl ester as a precursor showed an accumulation of the gamma-decalactone precursor inside the cells. Electron microscopy of the yeasts showed the presence of large internal inclusions leading to membrane and organelle lysis and, consequently, death of the yeast. S. salmonicolor cultivated with methyl oleate did not produce gamma-decalactone and is viable during the whole culture. Analysis of the long chain fatty acid fraction showed incorporation of methyl oleate.

Metabolism of ricinoleic acid into gamma-decalactone: beta-oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp.

In order to study differences in gamma-decalactone production in yeast, four species of Sporidiobolus were cultivated with 5% of methyl ricinoleate as the lactone substrate. In vivo studies showed different time courses of intermediates of ricinoleic acid breakdown between the four species. In vitro studies of the beta-oxidation system were conducted with crude cell extracts of Sporidiobolus spp. and with ricinoleyl-CoA (RCoA) as substrate. The beta-oxidation was detected by measuring acyl-CoA oxidase, 3-hydroxyacyl-CoA dehydrogenase activities, and acetyl-CoA production. The time courses of the CoA esters resulting from RCoA breakdown by crude extract of Sporidiobolus spp. permit the proposal of different metabolic models in the yeast. These models explained the differences observed during in vivo studies.

Addition of reducing agent dithiothreitol improves 4-decanolide synthesis by the genus Sporidiobolus.

Two species of the genus Sporidiobolus, S. johnsonii and S. ruinenii, were used to study the effect of the reducing agent, dithiothreitol (DTT), on 4-decanolide production using ricinoleic acid as the substrate. The results indicate that the addition of DTT into the cultures significantly enhanced 4-decanolide biosynthesis by the two species.

Microbial production of 4-hydroxybenzylidene acetone, the direct precursor of raspberry ketone.

AIMS: To investigate the enzymatic aldol reaction between acetone as a donor and 4-hydroxybenzaldehyde as a receptor to generate 4-(4-hydroxyphenyl)-but-3-ene-2-one or 4-hydroxybenzylidene acetone, the direct precursor of 4-(4-hydroxyphenyl)-butan-2-one or raspberry ketone, using different species of filamentous fungi and bacteria. METHODS AND RESULTS: Different classes of micro-organisms were tested in a medium containing mainly acetone and 4-hydoxybenzaldehyde. Of the micro-organisms tested, only bacteria were able to synthesize significant amounts of 4-hydroxybenzylidene acetone, ranging from 15 to 160 mg l(-1) after 21 h of bioconversion, as a function of the bacteria tested. CONCLUSIONS: The biological production of 4-hydroxybenzylidene acetone has been described with bacteria possessing 2-deoxyribose-5-phosphate aldolase (DERA, EC 4.1.2.4). This result suggests that DERA is involved in the catalytic aldolization of precursors for the production of 4-hydroxybenzylidene acetone. SIGNIFICANCE AND IMPACT OF THE STUDY: Raspberry ketone or frambinone represents a total market value of between euro6 million and euro10 million. The possibility of producing its direct precursor through a simple process using bacteria is of considerable interest to the flavour market and the food industry as a whole. This paper broadens the spectrum for the use of aldolase to achieve the biological synthesis of compounds of interest.