First aspects on acetate metabolism in the yeast Dekkera bruxellensis: a few keys for improving ethanol fermentation |
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| Authors: | Gilberto Henrique Teles Jackeline Maria da Silva Allyson Andrade Mendonça Marcos Antonio de Morais Junior Will de Barros Pita |
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| Affiliation: | 1. Interdepartmental Research Group in Metabolic Engineering, Federal University of Pernambuco, Recife, PE, Brazil;2. Department of Genetics, Federal University of Pernambuco, Recife, PE, Brazil;3. Department of Antibiotics, Federal University of Pernambuco, Recife, PE, Brazil |
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| Abstract: | Dekkera bruxellensis is continuously changing its status in fermentation processes, ranging from a contaminant or spoiling yeast to a microorganism with potential to produce metabolites of biotechnological interest. In spite of that, several major aspects of its physiology are still poorly understood. As an acetogenic yeast, minimal oxygen concentrations are able to drive glucose assimilation to oxidative metabolism, in order to produce biomass and acetate, with consequent low yield in ethanol. In the present study, we used disulfiram to inhibit acetaldehyde dehydrogenase activity to evaluate the influence of cytosolic acetate on cell metabolism. D. bruxellensis was more tolerant to disulfiram than Saccharomyces cerevisiae and the use of different carbon sources revealed that the former yeast might be able to export acetate (or acetyl‐CoA) from mitochondria to cytoplasm. Fermentation assays showed that acetaldehyde dehydrogenase inhibition re‐oriented yeast central metabolism to increase ethanol production and decrease biomass formation. However, glucose uptake was reduced, which ultimately represents economical loss to the fermentation process. This might be the major challenge for future metabolic engineering enterprises on this yeast. |
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| Keywords: | acetaldehyde dehydrogenase acetyl‐CoA carbon distribution Dekkera bruxellensis disulfiram ethanol fermentation |
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