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Kinetics of growth and sugar consumption in yeasts.
Antonie Van Leeuwenhoek. 1993; 63(3-4):343-52.AV

Abstract

An overview is presented of the steady- and transient state kinetics of growth and formation of metabolic byproducts in yeasts. Saccharomyces cerevisiae is strongly inclined to perform alcoholic fermentation. Even under fully aerobic conditions, ethanol is produced by this yeast when sugars are present in excess. This so-called 'Crabtree effect' probably results from a multiplicity of factors, including the mode of sugar transport and the regulation of enzyme activities involved in respiration and alcoholic fermentation. The Crabtree effect in S. cerevisiae is not caused by an intrinsic inability to adjust its respiratory activity to high glycolytic fluxes. Under certain cultivation conditions, for example during growth in the presence of weak organic acids, very high respiration rates can be achieved by this yeast. S. cerevisiae is an exceptional yeast since, in contrast to most other species that are able to perform alcoholic fermentation, it can grow under strictly anaerobic conditions. 'Non-Saccharomyces' yeasts require a growth-limiting supply of oxygen (i.e. oxygen-limited growth conditions) to trigger alcoholic fermentation. However, complete absence of oxygen results in cessation of growth and therefore, ultimately, of alcoholic fermentation. Since it is very difficult to reproducibly achieve the right oxygen dosage in large-scale fermentations, non-Saccharomyces yeasts are therefore not suitable for large-scale alcoholic fermentation of sugar-containing waste streams. In these yeasts, alcoholic fermentation is also dependent on the type of sugar. For example, the facultatively fermentative yeast Candida utilis does not ferment maltose, not even under oxygen-limited growth conditions, although this disaccharide supports rapid oxidative growth.

Authors+Show Affiliations

van Dijken JP
Department of Microbiology and Enzymology, Kluyver Laboratory of Biotechnology, Delft, The Netherlands.
Weusthuis RA
No affiliation info available
Pronk JT
No affiliation info available

MeSH

AcetaldehydeAerobiosisAnaerobiosisFermentationGlucoseGlycolysisIndustrial MicrobiologyKineticsOxygen ConsumptionPyruvatesPyruvic AcidSaccharomyces cerevisiaeYeasts

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

8279829

Citation

van Dijken, J P., et al. "Kinetics of Growth and Sugar Consumption in Yeasts." Antonie Van Leeuwenhoek, vol. 63, no. 3-4, 1993, pp. 343-52.
van Dijken JP, Weusthuis RA, Pronk JT. Kinetics of growth and sugar consumption in yeasts. Antonie Van Leeuwenhoek. 1993;63(3-4):343-52.
van Dijken, J. P., Weusthuis, R. A., & Pronk, J. T. (1993). Kinetics of growth and sugar consumption in yeasts. Antonie Van Leeuwenhoek, 63(3-4), 343-52.
van Dijken JP, Weusthuis RA, Pronk JT. Kinetics of Growth and Sugar Consumption in Yeasts. Antonie Van Leeuwenhoek. 1993;63(3-4):343-52. PubMed PMID: 8279829.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetics of growth and sugar consumption in yeasts. AU - van Dijken,J P, AU - Weusthuis,R A, AU - Pronk,J T, PY - 1993/1/1/pubmed PY - 1993/1/1/medline PY - 1993/1/1/entrez SP - 343 EP - 52 JF - Antonie van Leeuwenhoek JO - Antonie Van Leeuwenhoek VL - 63 IS - 3-4 N2 - An overview is presented of the steady- and transient state kinetics of growth and formation of metabolic byproducts in yeasts. Saccharomyces cerevisiae is strongly inclined to perform alcoholic fermentation. Even under fully aerobic conditions, ethanol is produced by this yeast when sugars are present in excess. This so-called 'Crabtree effect' probably results from a multiplicity of factors, including the mode of sugar transport and the regulation of enzyme activities involved in respiration and alcoholic fermentation. The Crabtree effect in S. cerevisiae is not caused by an intrinsic inability to adjust its respiratory activity to high glycolytic fluxes. Under certain cultivation conditions, for example during growth in the presence of weak organic acids, very high respiration rates can be achieved by this yeast. S. cerevisiae is an exceptional yeast since, in contrast to most other species that are able to perform alcoholic fermentation, it can grow under strictly anaerobic conditions. 'Non-Saccharomyces' yeasts require a growth-limiting supply of oxygen (i.e. oxygen-limited growth conditions) to trigger alcoholic fermentation. However, complete absence of oxygen results in cessation of growth and therefore, ultimately, of alcoholic fermentation. Since it is very difficult to reproducibly achieve the right oxygen dosage in large-scale fermentations, non-Saccharomyces yeasts are therefore not suitable for large-scale alcoholic fermentation of sugar-containing waste streams. In these yeasts, alcoholic fermentation is also dependent on the type of sugar. For example, the facultatively fermentative yeast Candida utilis does not ferment maltose, not even under oxygen-limited growth conditions, although this disaccharide supports rapid oxidative growth. SN - 0003-6072 UR - https://www.unboundmedicine.com/medline/citation/8279829/Kinetics_of_growth_and_sugar_consumption_in_yeasts_ L2 - https://www.lens.org/lens/search/patent/list?q=citation_id:8279829 DB - PRIME DP - Unbound Medicine ER -