Glucose and sucrose: hazardous fast-food for industrial yeast?

Yeast cells often encounter a mixture of different carbohydrates in industrial processes. However, glucose and sucrose are always consumed first. The presence of these sugars causes repression of gluconeogenesis, the glyoxylate cycle, respiration and the uptake of less-preferred carbohydrates. Gluco...

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Bibliographic Details
Published in:Trends in biotechnology (Regular ed.) 2004-10, Vol.22 (10), p.531-537
Main Authors: Verstrepen, Kevin J., Iserentant, Dirk, Malcorps, Philippe, Derdelinckx, Guy, Van Dijck, Patrick, Winderickx, Joris, Pretorius, Isak S., Thevelein, Johan M., Delvaux, Freddy R.
Format: Article
Language:English
Subjects:
Breweries
carbohydrate metabolism
Carbohydrates
Ethanol
Fast food
Fermentation
Gene Expression Regulation, Fungal
Glucose - metabolism
industrial microbiology
Industrial Microbiology - methods
Kinases
literature reviews
microbial physiology
Mutation
Saccharomyces cerevisiae
Saccharomyces cerevisiae - genetics
Saccharomyces cerevisiae - growth & development
Saccharomyces cerevisiae - metabolism
Saccharomyces cerevisiae - physiology
Saccharomyces cerevisiae Proteins - genetics
Saccharomyces cerevisiae Proteins - metabolism
Signal Transduction
Sucrose - metabolism
Yeast
Yeasts
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Summary:Yeast cells often encounter a mixture of different carbohydrates in industrial processes. However, glucose and sucrose are always consumed first. The presence of these sugars causes repression of gluconeogenesis, the glyoxylate cycle, respiration and the uptake of less-preferred carbohydrates. Glucose and sucrose also trigger unexpected, hormone-like effects, including the activation of cellular growth, the mobilization of storage compounds and the diminution of cellular stress resistance. In an industrial context, these effects lead to several yeast-related problems, such as slow or incomplete fermentation, ‘off flavors’ and poor maintenance of yeast vitality. Recent studies indicate that the use of mutants with altered responses to carbohydrates can significantly increase productivity. Alternatively, avoiding unnecessary exposure to glucose and sucrose could also improve the performance of industrial yeasts.
ISSN:0167-7799
1879-3096
DOI:10.1016/j.tibtech.2004.08.001