GREEN CHEMISTRY
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2024
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IF 9.3
Si-Yu Zhu,Shi-Chang Liu,Chuan-Xi Zhang,Xin Xin,Zhi-Hua Liu,Lujia Zhang,Bing-Zhi Li,Ying-Jin Yuan
A sustainable lignin bioconversion depends on the exploitation of the inherent aromaticity of lignin for high-value aromatic products. However, the microbial valorization of lignin is hindered by the lack of established bioconversion routes or the inefficient heterologous expression of key enzymes. Here, an efficient biological lignin conversion route was constructed in a microbial cell factory by tapping inherent aromaticity of lignin to produce aromatic natural compound such as homoeriodictyol. The heterologous biosynthesis pathways were successfully constructed to convert lignin-derived monomers to homoeriodictyol in Saccharomyces cerevisiae. The implementation of combinatorial regulating strategies resulted in enhanced CoA supply, suppression of branch pathways, and upregulation of the rate-liming enzymes, which increased the titer of homoeriodictyol by a remarkable 22.5-fold. After that, engineering cofactor supply and recycling led to a substantial 95% increase in homoeriodictyol production. The rational design and modification of the heterologous rate-limiting enzymes achieved substantial improvement in the homoeriodictyol yield. All these strategies together enabled the record homoeriodictyol titer of 3.2 mmol/l from lignin derivatives by S. cerevisiae. Overall, such innovative conversion route meets the atom-economic concept by converting lignin derivatives into valuable flavonoid, paving a green, sustainable way for both the valorization of lignin and the production of aromatic natural products.
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JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
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2024
·Vol. 34
·期 9
·1912
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IF 2.5
Sang-Hun Do,Tae-Gi Lee,Sun-Ki Kim
Single-cell protein (SCP) derived from microorganisms is widely recognized as a viable alternative protein source for the future. Nevertheless, the commercialization of yeast-based SCP is hampered by its relatively low protein content. Therefore, this study aimed to enhance the protein content of Saccharomyces cerevisiae via random mutagenesis. To achieve this, S. cerevisiae KCCM 51811, which exhibited the highest protein concentration among 20 edible S. cerevisiae strains, was selected as a chassis strain. Subsequently, a KCCM 51811 mutant library was constructed (through UV irradiation) and screened to isolate mutants exhibiting high protein content and/or concentration. Among the 174 mutant strains studied, the #126 mutant exhibited a remarkable 43% and 36% higher protein content and concentration, respectively, compared to the parental strain. Finally, the #126 mutant was cultured in a fed-batch system using molasses and corn-steep liquor, resulting in a protein concentration of 21.6 g/l in 100 h, which was 18% higher than that produced by the parental strain. These findings underscore the potential of our approach for the cost-effective production of food-grade SCP.
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FOOD RESEARCH INTERNATIONAL
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2025
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IF 8
Haiyan Yu,Lei Shi,Chen Chen,Chang Ge,Xin Pan,Qian Chen,Huaixiang Tian
Isolation, selection and aroma characterization of native non- Saccharomyces yeasts are key for developing novel-flavored low-alcohol beverages. To screen non- Saccharomyces yeasts for alcohol reduction and aroma enhancement in low-alcohol yellow peach beverages, 327 yeast strains were isolated from the spontaneous fermentation processes in various fruits. Following colorimetric alcohol assays and the olfactory method, nine Hanseniaspora uvarum ( H. uvarum ) with low-alcohol and high-aroma phenotypes were selected for co-fermentation with Saccharomyces cerevisiae ( S. cerevisiae ). The alcohol content of most co-fermentation product was below 1.5 % (v/v), with reduced total acidity (contributing to mellow taste) compared to the single S. cerevisiae fermentation. The co-fermentation of H. uvarum and S. cerevisiae elevated terpenes and esters, particularly ethyl acetate, propionate, decanoate, and phenylethanol with this effect being most pronounced in Y112 + JM9 co-fermentation, thereby improving fruity/floral aromas. Sensory evaluations confirmed superior acceptability, validating H. uvarum – S. cerevisiae co-fermentation as a promising strategy for low-alcohol beverage production.
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Food Bioscience
·
2025
·
IF 5.9
Yuening Li,Huipeng Liang,Yuzheng Wu,Xinping Lin,Yiwei Dai,Chaofan Ji
Mixed-culture fermentation can enhance cider aroma, but direct co-culture often limits the persistence of non- Saccharomyces yeasts. Among these species, Metschnikowia koreensis is noteworthy for its strong protease and lipase activities that release aroma precursors, yet its interaction with Saccharomyces cerevisiae has not been well characterized. This study evaluated sequential inoculation of M. koreensis and S. cerevisiae with 0 h, 24 h, and 48 h delays. A 48-h delay (SM 48 ) extended M. koreensis viability to 9 days, increased ethanol production, and produced sensory attributes characterized by lower sourness and astringency and higher umami and richness. The SM 48 group produced the most abundant and diverse volatile compounds, with key fruity and floral esters elevated. OPLS-DA identified these esters as major discriminant contributors, whereas compounds commonly associated with off-flavors such as acetic acid and hexanal were reduced. Metabolic pathway analysis indicated enhanced Ehrlich and esterification pathways with reduced acetate production. Multi-method validation supported that SM 48 cider exhibits more complex volatile profiles, stronger fruity and floral notes, and improved color. These results demonstrate that controlled sequential inoculation is an effective approach for improving cider aroma complexity and overall product quality.
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Food Bioscience
·
2023
·
IF 5.2
Yuan Fu,Xinhua Shi,Furui Li,Xiaohui Yan,Bozheng Li,Yuan Luo,Guochuan Jiang,Xuejun Liu,Liyan Wang
Positive effects of fermented foods consumption on humans have stimulated lots of research attention. The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation. The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%, higher total polyphenols (107.14 mg GAE/L) and total flavonoids (74.53 mg RE/L) and the highest antioxidant capacity . The control sample (fermented only by yeast) was successive: 11.2%, 94 mg GAE/L and 68.74 mg RE/L. The most abundant volatile flavor compounds (80 species) were detected in the mead fermented by Saccharomyces Only. Combined with sensory evaluation, the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.
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Food Bioscience
·
2022
·
IF 5.318
Wenting Li,Yuning Zhao,Chen Liu,Shuai Li,Tianli Yue,Yahong Yuan
In this study, the first fermentation of Fuji apple juice was carried out using Saccharomyces cerevisiae WLS21 and continued a second fermentation using S. cerevisiae HYJ1, HYJ2, PE2, and Y41 in sealed bottles after adjusting the sugar level. The physicochemical indexes, aromas, and sensory characteristics of four sparkling ciders were analyzed. The results revealed that HYJ2 produced the highest amount of ethanol and Y41 had the highest pressure in the bottle at the end of fermentation. Y41 produced the highest citric and succinic acids and HYJ1 produced higher fumaric acid and total volatiles. HYJ1 cider had an obvious herbaceous odor, and Y41 cider had a fruity character. Sixty-seven volatiles were detected from four sparkling ciders (55 fermentative and 12 non-fermentative aromas). Esters (EEFAs and HAAs) were the main volatile aroma family produced during secondary fermentation, and terpenes contributed the most to fruity odor. Based on univariate (ANOVA) and multivariate analysis of variance (PLS-DA) screening of four cider significant variables, 13 volatiles with variable predictive importance (VIP)≥1 were identified. PLSR analysis revealed that 2-methylbutyl acetate, ethyl heptanoate, 2-methyl-1-butanol, nonanal, 2-nonanone, β-damascenone, and linalool were potential volatile markers for OAV>1.
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JOURNAL OF HAZARDOUS MATERIALS
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2023
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IF 13.6
Chao Yang,Zhuo Zhang,Bangzhu Peng
Global warming has increased the contamination of mycotoxins. Patulin (PAT) is a harmful contaminant that poses a serious threat to food safety and human health. Saccharomyces cerevisiae biodegrades PAT by its enzymes during fermentation, which is a safe and efficient method of detoxification. However, the key degradation enzymes remain unclear. In this study, the proteomic differences of Saccharomyces cerevisiae under PAT stress were investigated. The results showed that the proteins involved in redox reactions and defense mechanisms were significantly up-regulated to resist PAT stress. Subsequently, molecular docking was used to virtual screen for degrading enzymes. Among 18 proteins, YKL069W showed the highest binding affinity to PAT and was then expressed in Escherichia coli , where the purified YKL069W completely degraded 10 μg/mL PAT at 48 h. YKL069W was demonstrated to be able to degrade PAT into E-ascladiol. Molecular dynamics simulations confirmed that YKL069W was stable in catalyzing PAT degradation with a binding free energy of − 7.5 kcal/mol. Furthermore, it was hypothesized that CYS125 and CYS101 were the key amino acid residues for degradation. This study offers new insights for the rapid screening and development of PAT degrading enzymes and provides a theoretical basis for the detoxification of mycotoxins.
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Nature Communications
·
2016
·Vol. 7
·期 1
·1-12
·
IF 11.329
Lv Xiaomei,Wang Fan,Zhou Pingping,Ye Lidan,Xie Wenping,Xu Haoming,Yu Hongwei
Microbial production of isoprene from renewable feedstock is a promising alternative to traditional petroleum-based processes. Currently, efforts to improve isoprenoid production in Saccharomyces cerevisiae mainly focus on cytoplasmic engineering, whereas comprehensive engineering of multiple subcellular compartments is rarely reported. Here, we propose dual metabolic engineering of cytoplasmic and mitochondrial acetyl-CoA utilization to boost isoprene synthesis in S. cerevisiae . This strategy increases isoprene production by 2.1-fold and 1.6-fold relative to the recombinant strains with solely mitochondrial or cytoplasmic engineering, respectively. By combining a modified reiterative recombination system for rapid pathway assembly, a two-phase culture process for dynamic metabolic regulation, and aerobic fed-batch fermentation for sufficient supply of acetyl-coA and carbon, we achieve 2527, mg l −1 of isoprene, which is the highest ever reported in engineered eukaryotes. We propose this strategy as an efficient approach to enhancing isoprene production in yeast, which might open new possibilities for bioproduction of other value-added chemicals.
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Food Bioscience
·
2024
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IF 4.8
Chao Wang,Wang Ma,Luwei Xu,Zhiyun Wei,Ke Tang,Jingwen Zhou,Jian Chen
Flavonoids, including dihydroflavonols and anthocyanins, are phenolic compounds with significant biological activity, playing a crucial role in the sensory characteristics and health benefits of wine. In this study, we selected the naringenin-producing strain HB52 （ Saccharomyces cerevisiae ） as the starting strain and introduced synthetic pathways for dihydroflavonols and anthocyanins, achieving de novo synthesis of various flavonoid compounds. To further optimize flavonoid production, we employed several strategies, including overexpressing 5-enolpyruvylshikimate 3-phosphate synthase to enhance metabolic flux, integrating NADPH regeneration genes, and using citric acid/isocitric acid transporter genes to increase the levels of cofactors. Additionally, organelle engineering was utilized to strengthen the β-oxidation pathway, thereby elevating the levels of precursors such as acetyl-coenzyme A (CoA) and malonyl-CoA. Engineered strains significantly improved their ability to synthesize various flavonoids directly from glucose. In the final engineered strains, the production levels of NAR, DHQ, and DHM in the dihydroflavonol-engineered strains reached 379.2 mg/L, 231.3 mg/L, and 284.8 mg/L, respectively. The anthocyanin-engineered strains achieved the highest yield of anthocyanin synthesized from glucose in S. cerevisiae , reaching 45.7 mg/L (33.4 mg/L for C3G and 12.3 mg/L for D3G). This study highlights the potential of metabolic and organelle engineering in S. cerevisiae to increase flavonoid production, offering new prospects for enhancing sensory quality and health benefits in the wine industry.
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ULTRASONICS SONOCHEMISTRY
·
2025
·
IF 9.7
Mengqing Yan,Guoyu Liu,Shiwei Liu,Jia Liu,Haizhi Li,Haotian Wang,Yan Zou,Cong Pan,Fang Zhou,Xueying Zeng,Youqiang Yu,Yimin Wu,Shuheng Yang,Shenglin Duan,Peng Yuan
Yeast wall polysaccharides (YWPs) are a bioactive compound found in the vegetative cells of Saccharomyces cerevisiae , contributing to its applications in food and medicine. YWPs have been extensively studied because of their diverse biological activities. Although the yeast spore wall of S. cerevisiae also contains polysaccharides, the biological activities of the components of the spores have received limited attention. In this study, yeast spore wall polysaccharides (YSWPs) were extracted from chs 3Δ spores with exposed β-glucan layers via an ultrasonic-assisted enzymatic extraction (UAE) method, and the optimal extraction process was determined through single-factor and orthogonal experiments. The physicochemical properties of YWPs and YSWPs were compared under identical extraction conditions, and the effects of YSWPs on the abundance of the intestinal microflora and short-chain fatty acids (SCFAs) production in vitro were investigated. The results revealed that the optimal UAE process for YSWPs involves an ultrasonic power of 300 W, an ultrasonic duration of 60 min, an enzyme concentration of 1 % (w/w), and an enzymatic hydrolysis time of 4 h. The total sugar content of the extract was found to be 89.20 ± 0.52 %. The primary monosaccharides present in YSWPs are mannose and glucose, which are consistent with those found in the vegetative cell wall polysaccharides. Both YWPs and YSWPs exhibit similar physical properties, however, YSWPs has a smaller particle size, resulting in superior water-holding and oil-holding capacities. In simulations of in vitro colon fermentation, YSWPs can increased the population of beneficial microorganisms in the human intestine while reducing the number of harmful microbial populations. Additionally, it can effectively produced propionate and butyrate. These findings suggest that YSWPs can help maintain the intestinal ecological balance and promote intestinal health.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
·
IF 6
Wenyu Cui,Jin Liu,Lin Zhu,Mandlaa,Ziyu Sun,Zhongjun Chen
In recent years, the wine industry has demonstrated an increasing preference of fruits having high acidity. To enhance fermentation capacity and improve the quality of fruit wines, it is crucial to select Saccharomyces cerevisiae that are resistant to acidity and understand their mechanisms of acid resistance. The present study employed mutagenesis to obtain the wine yeast strain S . cerevisiae HJ-U17, which demonstrated favorable fermentation during the processing of high acidity sea buckthorn raw materials. The acid resistance mechanism underlying its performance was elucidated through comprehensive analysis encompassing cellular physiology and omics approaches. Our findings revealed a positive correlation between acid tolerance and factors such as cell membrane integrity, unsaturated fatty acid content, superoxide dismutase activity, and catalase activity. Conversely, acid tolerance showed a negative correlation with reactive oxygen species content. Transcriptomic data analysis unveiled enhancements in energy metabolism, fatty acid chain elongation, synthesis of palmitoleic acid and oleic acid, amino acid metabolism, oxidative stress response, and cell wall remodeling as the level of acid tolerance improved. Additionally, the participation of autophagy further augmented the strain's ability to withstand acidity. This study laid a foundation for the application of acid-resistant S . cerevisiae as the starter of fruit wine with high acidity.
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FOOD SCIENCE AND BIOTECHNOLOGY
·
2025
·
IF 3.1
Nho Soo Bin,Do Sang-Hun,Oh Seongjin,Park Yong-Cheol,Kim Sun-Ki
This study aimed to develop a non-genetically modified organism (non-GMO) Saccharomyces cerevisiae strain with enhanced glutathione production using UV-induced random mutagenesis. Among 30 wild-type strains, S. cerevisiae KACC 48331 was selected for its high glutathione production. A #14 mutant with significantly higher glutathione content was isolated via acrolein resistance screening. Optimal batch fermentation was established at 20 °C and pH 4.5 using a cost-effective medium of molasses and corn steep liquor (CSL). In fed-batch fermentation, the #14 mutant achieved 1.98 g/L of glutathione using molasses and CSL as carbon and nitrogen sources, comparable to yields from expensive complex media containing peptone and yeast extract. Notably, over 99% of the glutathione produced was in the reduced, biologically active form. These results demonstrate the feasibility of using non-GMO yeast and industrial by-products for sustainable and economical glutathione production.
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