Browse > Article
http://dx.doi.org/10.4014/mbl.1608.08001

Enhanced Resistance to Lactic Acid by Laboratory Adaptive Evolution of Saccharomycopsis fibuligera  

Yoo, Boung-Hyuk (Department of Food Science and Biotechnology, Kangwon National University)
Park, Eun-Hee (Department of Food Science and Biotechnology, Kangwon National University)
Kim, Myoung-Dong (Department of Food Science and Biotechnology, Kangwon National University)
Publication Information
Microbiology and Biotechnology Letters / v.44, no.4, 2016 , pp. 488-492 More about this Journal
Abstract
Saccharomycopsis fibuligera is an amylolytic yeast that exhibits raw starch-degrading activity. In this study, adaptive laboratory evolution was performed to improve the tolerance of S. fibuligera to lactic acid by prolonged repeated batch fermentation in which the lactic acid concentration was gradually increased. The evolved S. fibuligera strain exhibited a significantly enhanced tolerance to lactic acid at concentrations up to 2.5% (w/v), as assessed by determining its specific growth rate using a plate assay. Scanning electron microscopy revealed an elongated and perforated morphology of the parent strain under lactic acid stress, indicating that its membrane might be more prone to damage caused by lactic acid than that of the evolved strain.
Keywords
Saccharomycopsis fibuligera; adaptive laboratory evolution; stress; lactic acid; morphology;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Chi Z, Chi Z, Liu G, Wang F, Ju L, Zhang T. 2009. Saccharomycopsis fibuligera and its applications in biotechnology. Bitechnol. Adv. 27: 423-431.   DOI
2 Cho WS, Chung YH, Kim BK, Suh SJ, Koh WS, Choe SH. 2007. Cellulosic ethanol as renewable alternative fuel. J. Plant Biotechnol. 34: 111-118.   DOI
3 Choi DH, Park EH, Kim MD. 2014. Characterization of starch-utilizing yeast Saccharomycopsis fibuligera isolated from Nuruk. Korean J. Microbiol. Biotechnol. 42: 407-412.   DOI
4 de Melo HF, Bonini BM, Thevelein J, Simões DA, Morais MA Jr. 2010. Physiological and molecular analysis of the stress response of Saccharomyces cerevisiae imposed by strong inorganic acid with implication to industrial fermentations. J. Appl. Microbiol. 109: 116-127.
5 Guerzoni ME, Vernocchi P, Ndagijimana M, Gianotti A, Lanciotti R. 2007. Genration of aroma compounds in sourdoguh: Effects of stress exposure and lactobacilli-yeasts interactions. Food Microbiol. 24: 139-148.   DOI
6 Harter HL. 2008. Critical values for Duncan's new multiple range test. Biometrics 16: 671-685.
7 Koschwanez JH, Foster KR, Murray AW. 2013. Improved use of a public good selects for the evolution of undifferentiated multicellularity. eLife. 2: 00367.
8 Lee JS, Park EH, Kwun SY, Yeo SH, Kim MD. 2014. Optimization of pretreatment of persimmon peel for ethanol production by yeast fermentation. Korean J. Microbiol. Biotechnol. 42: 202-206.   DOI
9 Machida M, Ohtsuki I, Fukui S, Yamashita I. 1988. Nucleotide sequences of Saccharomycopsis fibuligera genes for extracellular $\beta$-glucosidases as expressed in Saccharomyces cerevisiae. Appl. Environ. Microbiol. 54: 3147-3155.
10 Luo Y, Wang J, Liu B, Wang Z, Yuan Y, Yue T. 2015. Effect of yeast cell morphology, cell wall physical structure and chemical composition on patulin adsorption. PLoS One 10: e0136045.   DOI
11 Martin D, Diethard M. 2013. Adaptive laboratory evolution - principles and applications for biotechnology. Microbial. Cell Factories 12: 1-17.   DOI
12 Mira NP, Teixeira MC, Sá-Correia I. 2010. Adaptive response and tolerance to weak acids in Saccharomyces cerevisiae: a genome-wide view. OMICS 14: 525-540.   DOI
13 Mitsumasu K, Liu ZS, Tang YQ, Akamatsu T, Taguchi H, Kida K. 2014. Development of industrial yeast strain with improved acid- and thermo-tolerance through evolution under continuous fermentation conditions followed by haploidization and mating. J. Biosci. Bioeng. 118: 689-695.   DOI
14 Mollapour M, Shepherd A, Piper PW. 2008. Novel stress responses facilitate Saccharomyces cerevisiae growth in the presence of the monocarboxylate preservatives. Yeast 25: 169-177.   DOI
15 Mozhayskiy V, Tagkopoulos I. 2013. Microbial evolution in vivo and in silico: methods and applications. Integr. Biol. 5: 262-277.   DOI
16 Skory CD. 2003. Lactic acid production by Saccharomyces cerevisiae expressing a Rhizopus oryzae lactate dehydrogenase gene. J. Ind. Microbiol. Biotechnol. 30: 22-27.   DOI
17 NG LK, Sherburne R, Taylor DE, Stiles ME. 1985. Morphological forms and viability of Campylobacter species studied by electron microscopy. J. Bacteriol. 164: 338-343.
18 Patzschke A, Steiger MG, Holz C, Lang C, Mattanovich D, Sauer M. 2015. Enhanced glutathione production by evolutionary engineering of Saccharomyces cerevisiae strains. Biotechnol. J. 10: 1719-1726.   DOI
19 Reddy OV, Basappa SC. 1993. Selection and characterization of Endomycopsis fibuligera strains for one-step fermentation of starch to ethanol. Starch/Starke 45: 187-194.   DOI
20 Skinner KA, Leathers TD. 2004. Bacterial contaminants of fuel ethanol production. J. Ind. Microbiol. Biotechnol. 31: 401-408.   DOI
21 Stanley D, Fraser S, Chambers PJ, Rogers P, Stanley GA. 2010. Generation and characterisation of stable ethanol-tolerant mutants of Saccharomyces cerevisiae. J. Ind. Microbiol. Biotechnol. 37: 139-149.   DOI
22 Suzuki T, Sugiyama M, Wakazono K, Kaneko Y, Harashima S. 2012. Lactic-acid stress causes vacuolar fragmentation and impairs intracellular amino-acid homeostasis in Saccharomyces cerevisiae. J. Biosci. Bioeng. 113: 421-430.   DOI
23 Thomas KC, Hynes SH, Ingledew WM. 2002. Influence of medium buffering capacity on inhibition of Saccharomyces cerevisiae growth by acetic and lactic acids. Appl. Environ. Microbiol. 68: 1616-1623.   DOI
24 Tomas KC, Hynes SH, Ingledew WM. 2001. Effect of lactobacilli on yeast growth, viability and batch and semi-continuous alcoholic fermentation of corn mash. J. Appl. Microbiol. 90: 819-828.   DOI
25 Xingyan L, Bo J, Xiangyu S, Jingya A, Lihua W, Cheng W, et al. 2015. Effect of initial pH on growth characterisctics and fermentation properties of Saccharomyces cerevisiae. J. Food Sci. 80: 800-808.   DOI
26 Viegas CA, Almeida PF, Cavaco M, Sa-Correia I. 1998. The $H^+$- ATPase in the plasma membrane of Saccharomyces cerevisiae is activated during growth latency in octanoic acid-supplemented medium accompanying the decrease in intracellular pH and cell viability. Appl. Environ. Microbiol. 64: 770-783.
27 Watanabe I, Nakamura T, Shima J. 2008. A strategy to prevent the occurrence of Lactobacillus strains using lactate-tolerant yeast Candida glabrata in bioethanol production. J. Ind. Microbiol. Biotechnol. 35: 1117-1122.   DOI
28 Wright J, Bellissimi E, de Hulster E, Wagner A, Pronk JT, van Maris AJ. 2011. Batch and continuous culture-based selection strategies for acetic acid tolerance in xylose-fermenting Saccharomyces cerevisiae. FEMS Yeast Res. 11: 299-306.   DOI