Stress Biology of Yeasts and Fungi : Applications for Industrial Brewing and Fermentation.

ISBN:

9784431552482

Title:

Author:

Takagi, Hiroshi.

Personal Author:

Takagi, Hiroshi.

Physical Description:

1 online resource (221 pages)

Contents:

Preface -- Contents -- Part I: Stress Biology of Yeasts -- Chapter 1: The Breeding of Bioethanol-Producing Yeast by Detoxification of Glycolaldehyde, a Novel Fermentation Inhibitor -- 1.1 Background -- 1.2 The Role of Glycolaldehyde as a Fermentation Inhibitor -- 1.2.1 Physiochemical Background of Glycolaldehyde Formation -- 1.2.2 Toxicity of Glycolaldehyde -- 1.2.3 Glycolaldehyde Mediates Yeast Fermentation Inhibition: Effects and Mechanisms -- 1.3 Biological Detoxification of Glycolaldehyde -- 1.3.1 The Role of Oxidoreductase Activity in Reducing the Functional Group of Glycolaldehyde -- 1.3.2 Altering Redox Cofactor Usage to Enhance the Glycolaldehyde Reduction Reaction -- 1.3.2.1 NADH Perturbation in the ADH1-Expressing Strain Limits Glycolaldehyde Reduction -- 1.3.2.2 Role of Gre2 in NADPH-Dependent Glycolaldehyde Reduction -- 1.3.2.3 Activation of the Pentose Phosphate Pathway at High Concentrations of Glycolaldehyde -- 1.3.2.4 The Shift in Redox Cofactor Preference of Glycolaldehyde -- 1.3.2.5 Coexpression of ADH1 and GRE2 in Yeast Cells Creates Better Redox Balance for Glycolaldehyde Reduction Reactions -- 1.4 Metabolic Impact of Redox Cofactor Perturbation Resulting from Glycolaldehyde Reduction -- 1.4.1 Alternative NADPH-Regeneration Pathways Activate in Response to Glycolaldehyde Reduction -- 1.4.2 The Metabolic Costs of Improving Ethanol Yields Through Glycolaldehyde Reduction Reactions Related to Glycerol Formation -- 1.5 Future Challenges -- 1.6 Conclusion -- References -- Chapter 2: Stress Tolerance of Baker's Yeast During Bread-Making Processes -- 2.1 Introduction -- 2.2 Baking-Associated Stresses -- 2.2.1 Freeze-Thaw Stress -- 2.2.2 High-Sucrose Stress -- 2.2.3 Air-Drying Stress -- 2.3 Novel Approach and Mechanism for Baking-Associated Stress Tolerance -- 2.3.1 Omics Approach to Identify the Genes Required for Stress Tolerance.

2.3.2 Nitric Oxide-Mediated Stress-Tolerant Mechanism Found in Yeast -- 2.4 Conclusions and Future Perspective -- References -- Chapter 3: Yeast mRNA Flux During Brewing and Under Ethanol Stress Conditions -- 3.1 mRNA Nuclear Export Mechanism -- 3.2 Selective Nuclear Export of mRNA During Stress Responses -- 3.3 Translational Repression, P-Bodies, and Stress Granules -- 3.4 P-Body and Stress Granule Formation Under Glucose Depletion and Heat-Shock Conditions -- 3.5 mRNA Nuclear Export Under Ethanol Stress Conditions -- 3.6 Localization of HSP mRNAs Under Ethanol Stress -- 3.7 mRNA Transport During Brewing -- 3.8 P-Body and Stress Granule Formation Under Ethanol Stress Conditions -- 3.9 P-Body and Stress Granule Formation During Brewing -- 3.10 Roles of P-Bodies and Stress Granules -- 3.11 Conclusion -- References -- Chapter 4: Mechanism of High Alcoholic Fermentation Ability of Sake Yeast -- 4.1 Introduction -- 4.2 Ethanol Tolerance of Yeasts -- 4.3 Gene Expression Profiles During Alcoholic Fermentation -- 4.4 Defective Stress Responses in Sake Yeast Strains -- 4.4.1 Msn2/4p -- 4.4.2 Hsf1p -- 4.4.3 Rim15p -- 4.5 Closing Remarks -- References -- Chapter 5: Stress Responses of the Yeast Saccharomyces cerevisiae Under High Hydrostatic Pressure -- 5.1 General Effects of High Hydrostatic Pressure on Biological Systems -- 5.2 High Pressure Induces Intracellular Acidification -- 5.3 Tryptophan Availability Is a Limiting Factor for Cell Growth Under High Pressure -- 5.4 Ubiquitin-Dependent Degradation of Tryptophan Permeases in Response to High Pressure -- 5.5 Global Screening of Genes Responsible for Growth Under High Pressure -- 5.6 Resistance of Cells to Lethal Levels of High Pressure -- 5.7 Transcriptional Regulation Under High Pressure -- 5.8 Conclusion -- References.

Chapter 6: Environmental Stresses to Which Yeast Cells Are Exposed During Bioethanol Production from Biomass -- 6.1 Yeast Cells Are Exposed to Various Stresses During Bioethanol Production -- 6.2 Chemical Stresses During Bioethanol Production -- 6.3 Temperature and Oxidative Stresses During Fermentation -- 6.4 Contaminations by Bacteria and Wild Yeast Are Serious Inhibitory Factors -- 6.5 Development of Stress-Tolerant Yeast Strains Useful for Bioethanol Production -- 6.5.1 Screening and Breeding -- 6.5.2 Organic-Acid-Tolerant Yeasts -- 6.5.3 High-Temperature-Tolerant Yeasts -- 6.6 Conclusions -- References -- Chapter 7: Mechanism of Yeast Adaptation to Weak Organic Acid Stress -- 7.1 Introduction -- 7.2 Mechanism of Adaptation to Weak Organic Acids in S. cerevisiae -- 7.2.1 Adaptation Response to Decreased Intracellular pH -- 7.2.2 Adaptation Response to Sorbic Acid and Benzoic Acid Stress -- 7.2.3 Adaptation Response to Acetic Acid Stress -- 7.2.4 Adaptation Response to Lactic Acid Stress -- 7.3 Improvement of Lactic Acid Production Through Enhanced Lactic Acid Resistance -- 7.4 Concluding Remarks -- References -- Chapter 8: Nutrient Stress Responses of the Bottom-Fermenting Yeast -- 8.1 Introduction -- 8.1.1 Cellular Response to Nonsugar Nutrient Starvation in Bottom-Fermenting Yeast -- 8.1.1.1 Cell Senescence -- 8.1.1.2 Sugar-Induced Cell Death (SICD) -- 8.1.1.3 Pathways Involved in SICD -- 8.1.2 Sugars in the Wort and Fermentative Ability of Bottom-Fermenting Yeast -- 8.1.3 The Effect of Differences in Sugar on Ethanol Fermentation of Bottom-Fermenting Yeast -- 8.1.4 Effect of Minerals and Vitamins on Alcohol Fermentation -- 8.1.5 Bottom-Fermenting Yeast-Specific Genes and Their Relationship to Environmental Stress Responses -- 8.2 Conclusion -- References -- Part II: Stress Biology of Fungi.

Chapter 9: Unique Metabolic Responses to Hypoxia and Nitric Oxide by Filamentous Fungi -- 9.1 Industrial Applications of Filamentous Fungi -- 9.2 Hypoxic Stress Responses of Filamentous Fungi -- 9.2.1 Nitrogen Metabolism Under Hypoxia -- 9.2.2 Global Metabolic Changes Upon Hypoxia -- 9.3 Nitric Oxide Responses of Aspergillus nidulans -- 9.3.1 Stress Imposed by Reactive Nitrogen Species and Responses of Filamentous Fungi -- 9.3.2 Heme Biosynthesis -- 9.3.3 Nitrosothionein -- 9.4 Future Prospects -- References -- Chapter 10: Cell Wall Biosynthesis in Filamentous Fungi -- 10.1 Introduction -- 10.2 Cell Wall Glycans Shared in Fungi -- 10.2.1 Chitin -- 10.2.2 β-Glucans -- 10.2.3 α-Glucans -- 10.3 Glycans Characteristically Found in Filamentous Fungi -- 10.3.1 Galactomannan -- 10.3.2 Galactosaminogalactan -- 10.4 Cell Wall Proteins -- 10.4.1 Covalently and Nocovalently Attached Wall Proteins -- 10.4.2 N-Glycans and O-Glycans in Glycoproteins -- 10.4.3 Galf -Containing N- and O-Glycans -- 10.5 Stress Response -- 10.5.1 Cell Wall Integrity Signaling Pathway -- 10.5.2 Stress-Sensing Proteins -- 10.5.3 High Osmolarity Glycerol Pathway -- 10.6 Future Perspectives -- References -- Chapter 11: Stress Responses of Koji Mold Cells with Highly Polarized and Multicellular Morphology -- 11.1 Introduction -- 11.2 Stress and Multicellularity in Aspergillus oryzae -- 11.2.1 The Woronin Body, a Unique Organelle That Shuts Down Intercellular Connectivity -- 11.2.2 AoSO Protein Accumulates at the Septal Pore and Protects Against Hyphal Wounding -- 11.2.3 Stress-Responsive Accumulation of AoSO at the Septal Pore -- 11.3 Stress Granule Formation in A. oryzae -- 11.3.1 Spatially Polarized Formation of Stress Granules -- 11.3.2 Identification of a Novel Stress Granule Component AoSO -- 11.4 Conclusion and Perspectives -- References.

Chapter 12: Protein Kinase C of Filamentous Fungi and Its Roles in the Stresses Affecting Hyphal Morphogenesis and Conidiation -- 12.1 Introduction -- 12.2 PKC Signaling Pathway -- 12.2.1 Function of PKC in the Cell Wall Integrity Signaling Pathway -- 12.2.2 Functions of PKC Under Heat Stress -- 12.2.2.1 Germination -- 12.2.2.2 Hyphal Growth -- 12.2.2.3 Asexual Development -- 12.2.3 Other Functions of PKC in Filamentous Fungi -- References -- Chapter 13: Response and Adaptation to Cell Wall Stress and Osmotic Stress in Aspergillus Species -- 13.1 Introduction -- 13.2 Cell Wall Integrity Signaling System of Aspergillus Species -- 13.2.1 Overview of Cell Wall Integrity (CWI) Signaling -- 13.2.2 Cell-Surface Sensors for CWI Signaling in Aspergillus Species -- 13.2.3 Protein Kinase C Pathway in Aspergillus nidulans -- 13.2.4 MAP Kinase Pathway for CWI Signaling in Aspergillus Species -- 13.2.5 Targets of CWI Signaling in Aspergillus Species -- 13.3 Osmotic Stress Signaling in Aspergillus Species -- 13.3.1 Overview of the High Osmolality Glycerol (HOG) Pathway -- 13.3.2 TCS System for Osmotic Stress Signaling in Aspergillus Species -- 13.3.3 HogA/SakA MAPK Cascade in the Osmotic Stress Response in Aspergillus Species -- 13.3.4 Targets of the HOG Pathway in Aspergillus Species -- 13.4 Concluding Remarks -- References.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Fermentation.

Industrial microbiology.

Yeast -- Effect of stress on.

Added Author:

Kitagaki, Hiroshi.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2015

Publication Information:

Tokyo :

Springer,

2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664.024	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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Summary

This book describes cutting-edge science and technology of the characterization, breeding, and development of yeasts and fungi used worldwide in fermentation industries such as alcohol beverage brewing, bread making, and bioethanol production. The book also covers numerous topics and important areas the previous literature has missed, ranging widely from molecular mechanisms to biotechnological applications related to stress response/tolerance of yeasts and fungi. During fermentation processes, cells of yeast and fungus, mostly Saccharomyces and Aspergillus oryzae spp., respectively, are exposed to a variety of fermentation "stresses". Such stresses lead to growth inhibition or cell death. Under severe stress conditions, their fermentation ability and enzyme productivity are rather limited. Therefore, in terms of industrial application, stress tolerance is the key characteristic for yeast and fungal cells. The first part of this book provides stress response/tolerance mechanisms of yeast used for the production of sake, beer, wine, bread, and bioethanol. The second part covers stress response/tolerance mechanisms of fungi during environmental changes and biological processes of industrial fermentation. Readers benefit nicely from the novel understandings and methodologies of these industrial microbes. The book is suitable for both academic scientists and graduate-level students specialized in applied microbiology and biochemistry and biotechnology and for industrial researchers and engineers who are involved in fermentation-based technologies.

The fundamental studies described in this book can be applied to the breeding of useful microbes (yeasts, fungi), the production of valuable compounds (ethanol, CO2, amino acids, organic acids, and enzymes) and the development of promising processes to solve environmental issues (bioethanol, biorefinery).