Ethanol production using nuclear petite yeast mutants. 1998

A Hutter, and S G Oliver
Department of Biomolecular Sciences, UMIST, Manchester, UK.

Two respiratory-deficient nuclear petites, FY23 delta pet191 and FY23 delta cox5a, of the yeast Saccharomyces cerevisiae were generated using polymerase-chain-reaction-mediated gene disruption, and their respective ethanol tolerance and productivity assessed and compared to those of the parental grande, FY23WT, and a mitochondrial petite, FY23 rho(0). Batch culture studies demonstrated that the parental strain was the most tolerant to exogenously added ethanol with an inhibition constant, Ki, of 2.3% (w/v) and a specific rate of ethanol production, qp, of 0.90 g ethanol g dry cells-1 h-1. FY23 rho(0) was the most sensitive to ethanol, exhibiting a Ki of 1.71% (w/v) and qp of 0.87 ethanol g dry cells-1 h-1. Analyses of the ethanol tolerance of the nuclear petites demonstrate that functional mitochondria are essential for maintaining tolerance to the toxin with the 100% respiratory-deficient nuclear petite, FY23 delta pet191, having a Ki of 2.14% (w/v) and the 85% respiratory-deficient FY23 delta cox5a, having a Ki of 1.94% (w/v). The retention of ethanol tolerance in the nuclear petites as compared to that of FY23 rho(0) is mirrored by the ethanol productivities of these nuclear mutants, being respectively 43% and 30% higher than that of the respiratory-sufficient parent strain. This demonstrates that, because of their respiratory deficiency, the nuclear petites are not subject to the Pasteur effect and so exhibit higher rates of fermentation.

UI MeSH Term Description Entries
D000431 Ethanol A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in ALCOHOLIC BEVERAGES. Alcohol, Ethyl,Absolute Alcohol,Grain Alcohol,Alcohol, Absolute,Alcohol, Grain,Ethyl Alcohol
D012441 Saccharomyces cerevisiae A species of the genus SACCHAROMYCES, family Saccharomycetaceae, order Saccharomycetales, known as "baker's" or "brewer's" yeast. The dried form is used as a dietary supplement. Baker's Yeast,Brewer's Yeast,Candida robusta,S. cerevisiae,Saccharomyces capensis,Saccharomyces italicus,Saccharomyces oviformis,Saccharomyces uvarum var. melibiosus,Yeast, Baker's,Yeast, Brewer's,Baker Yeast,S cerevisiae,Baker's Yeasts,Yeast, Baker

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