Rational design of alcoholic fermentation targeting extracellular carbon

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2023-07-21 DOI:10.1038/s41538-023-00215-0

Daisuke Watanabe, Mikiya Kawashima, Naoya Yoshioka, Yukiko Sugimoto, Hiroshi Takagi

引用次数: 0

Abstract

Breeding yeast strains for industrial alcoholic fermentation requires laborious screening due to the lack of in vivo modification strategies. Here we show that quiescence-specific cell wall thickening via synthesis of a major component, 1,3-β-glucan, critically antagonizes cellular fermentation ability by sequestering the available cytoplasmic carbon sources. This study provides insights into glycolytic control and reports an effective and reliable rational fermentation design.

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针对细胞外碳的酒精发酵的合理设计。

由于缺乏体内修饰策略，选育用于工业酒精发酵的酵母菌株需要费力的筛选。在这里，我们表明，通过合成主要成分1,3-β-葡聚糖，静止特异性细胞壁增厚，通过螯合可用的细胞质碳源，严重拮抗细胞发酵能力。本研究为糖酵解控制提供了见解，并报道了一种有效可靠的合理发酵设计。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.