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1. Regulating the Golgi apparatus sorting of proteinase A to decrease its excretion in Saccharomyces cerevisiae

Author:
Chen, Yefu,   et al.   ; Song, Lulu; Guo, Qinghuan; Huang, Siyao; Guo, Xuewu; Xiao, Dongguang;     Show all 6 Authors
Source:
Journal of industrial microbiology & biotechnology 2019 v.46 no.5 pp. 601-612
ISSN:
1367-5435
Subject:
Ca2-transporting ATPase; Golgi apparatus; Saccharomyces cerevisiae; adenosinetriphosphatase; beers; culture media; excretion; fermentation; foams; gene overexpression; genes; protein transport; proteinases; vacuoles; yeasts
Abstract:
... Beer foam stability, a key factor in evaluating overall beer quality, is influenced by proteinase A (PrA). Actin-severing protein cofilin and Golgi apparatus-localized Ca²⁺ ATPase Pmr1 are involved in protein sorting at the trans-Golgi network (TGN) in yeast Curwin et al. (Mol Biol Cell 23:2327–2338, 2012). To reduce PrA excretion into the beer fermentation broth, we regulated the Golgi apparatus ...
DOI:
10.1007/s10295-019-02147-9

2. Discovering the role of the apolipoprotein gene and the genes in the putative pullulan biosynthesis pathway on the synthesis of pullulan, heavy oil and melanin in Aureobasidium pullulans

Author:
Chen, Yefu,   et al.   ; Guo, Jian; Huang, Siyao; Guo, Xuewu; Xiao, Dongguang;     Show all 5 Authors
Source:
World journal of microbiology & biotechnology 2018 v.34 no.1 pp. 11
ISSN:
0959-3993
Subject:
Aureobasidium pullulans; biosynthesis; gene overexpression; genes; manufacturing; melanin; oils; pharmaceutical industry; pullulan
Abstract:
... Pullulan produced by Aureobasidium pullulans presents various applications in food manufacturing and pharmaceutical industry. However, the pullulan biosynthesis mechanism remains unclear. This work proposed a pathway suggesting that heavy oil and melanin may correlate with pullulan production. The effects of overexpression or deletion of genes encoding apolipoprotein, UDPG-pyrophosphorylase, gluco ...
DOI:
10.1007/s11274-017-2398-z

3. Reducing diacetyl production of wine by overexpressing BDH1 and BDH2 in Saccharomyces uvarum

Author:
Chen, Yefu,   et al.   ; Li, Ping; Guo, Xuewu; Shi, Tingting; Hu, Zhihui; Du, Liping; Xiao, Dongguang;     Show all 7 Authors
Source:
Journal of industrial microbiology & biotechnology 2017 v.44 no.11 pp. 1541-1550
ISSN:
1367-5435
Subject:
Saccharomyces bayanus; acetoin; biochemical pathways; diacetyl; fermentation; genes; odors; off flavors; valine; wines; yeasts
Abstract:
... As a byproduct of yeast valine metabolism during fermentation, diacetyl can produce a buttery aroma in wine. However, high diacetyl concentrations generate an aromatic off-flavor and poor quality in wine. 2,3-Butanediol dehydrogenase encoded by BDH1 can catalyze the two reactions of acetoin from diacetyl and 2,3-butanediol from acetoin. BDH2 is a gene adjacent to BDH1, and these genes are regulate ...
DOI:
10.1007/s10295-017-1976-2

4. Saccharomyces cerevisiae proteinase A excretion and wine making

Author:
Chen, Yefu,   et al.   ; Song, Lulu; Du, Yongjing; Wang, Xibin; Guo, Xuewu; Dong, Jian; Xiao, Dongguang;     Show all 7 Authors
Source:
World journal of microbiology & biotechnology 2017 v.33 no.11 pp. 210
ISSN:
0959-3993
Subject:
Saccharomyces cerevisiae; alcoholic fermentation; beers; calcium; excretion; homeostasis; plasma membrane; proteinases; proteins; rice wines; secretion; sporulation; winemaking; yeasts
Abstract:
... Proteinase A (PrA), the major protease in Saccharomyces cerevisiae, plays an essential role in zymogen activation, sporulation, and other physiological processes in vivo. The extracellular secretion of PrA often occurs during alcoholic fermentation, especially in the later stages when the yeast cells are under stress conditions, and affects the quality and safety of fermented products. Thus, the m ...
DOI:
10.1007/s11274-017-2361-z

5. Development of a one-step gene knock-out and knock-in method for metabolic engineering of Aureobasidium pullulans

Author:
Chen, Yefu,   et al.   ; Guo, Jian; Wang, Yuanhua; Li, Baozhong; Huang, Siyao; Guo, Xuewu; Xiao, Dongguang;     Show all 7 Authors
Source:
Journal of biotechnology 2017 v.251 pp. 145-150
ISSN:
0168-1656
Subject:
Aureobasidium pullulans; DNA; carbon; digestion; exopolysaccharides; genes; genetic engineering; glycolipids; homologous recombination; melanin; metabolic engineering; oils; polyketide synthases; pullulan; restriction endonucleases; secretion
Abstract:
... Aureobasidium pullulans is an increasingly attractive host for bio-production of pullulan, heavy oil, polymalic acid, and a large spectrum of extracellular enzymes. To date, genetic manipulation of A. pullulans mainly relies on time-consuming conventional restriction enzyme digestion and ligation methods. In this study, we present a one-step homologous recombination-based method for rapid genetic ...
DOI:
10.1016/j.jbiotec.2017.04.029

6. Efficient utilization of hemicellulose and cellulose in alkali liquor-pretreated corncob for bioethanol production at high solid loading by Spathaspora passalidarum U1-58

Author:
Chen, Yefu,   et al.   ; Yu, Hai; Guo, Jian; Fu, Gengxin; Li, Baozhong; Guo, Xuewu; Xiao, Dongguang;     Show all 7 Authors
Source:
Bioresource technology 2017 v.232 pp. 168-175
ISSN:
0960-8524
Subject:
bioethanol; cellulose; corn cobs; ethanol; ethanol fermentation; ethanol production; glucose; hemicellulose; hydrolysis; saccharification; xylose
Abstract:
... The bioethanol fermentation of pretreated corncob was investigated using Spathaspora passalidarum U1-58, which simultaneously utilizes glucose and xylose for high-efficiency ethanol production. Two approaches, namely, separate hydrolysis and co-fermentation (SHCF) and simultaneous saccharification and co-fermentation (SSCF), were optimized to test the ethanol fermentation potential of U1-58. The h ...
DOI:
10.1016/j.biortech.2017.01.077

7. Decreased proteinase A excretion by strengthening its vacuolar sorting and weakening its constitutive secretion in Saccharomyces cerevisiae

Author:
Chen, Yefu,   et al.   ; Song, Lulu; Han, Yueran; Liu, Mingming; Gong, Rui; Luo, Weiwei; Guo, Xuewu; Xiao, Dongguang;     Show all 8 Authors
Source:
Journal of industrial microbiology & biotechnology 2017 v.44 no.1 pp. 149-159
ISSN:
1367-5435
Subject:
Saccharomyces cerevisiae; beers; biomass; ethanol production; excretion; fermentation; foams; gene deletion; genes; proteinases; secretion; transportation; vacuoles; yeasts
Abstract:
... Proteinase A (PrA), encoded by PEP4 gene, is detrimental to beer foam stability. There are two transport pathways for the new synthesized PrA in yeast, sorting to the vacuole normally, or excreting out of the cells under stress conditions. They were designated as the Golgi-to-vacuole pathway and the constitutive secretory pathway, respectively. To reduce PrA excretion in some new way instead of it ...
DOI:
10.1007/s10295-016-1868-x

8. Improving Erythritol Production of Aureobasidium pullulans from Xylose by Mutagenesis and Medium Optimization

Author:
Chen, Yefu,   et al.   ; Guo, Jian; Li, Junxia; Guo, Xuewu; Xiao, Dongguang;     Show all 5 Authors
Source:
Applied biochemistry and biotechnology 2016 v.180 no.4 pp. 717-727
ISSN:
0273-2289
Subject:
Aureobasidium pullulans; biotransformation; carbon; citric acid; culture flasks; erythritol; fermenters; mutagenesis; mutants; potassium dihydrogen phosphate; response surface methodology; xylose; yeast extract
Abstract:
... The biotransformation of xylose, the second most abundant sugar, has been a hot topic in recent years. In this work, Aureobasidium pullulans CGMCC3.0837 was subjected to UV mutagenesis to improve its erythritol production from xylose. The erythritol production of the obtained mutant ER35 was 50.92 % (17.28 g/L) higher than that of the parent strain. Response surface methodology was applied to opti ...
DOI:
10.1007/s12010-016-2127-3

9. Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion

Author:
Chen, Yefu,   et al.   ; Luo, Weiwei; Gong, Rui; Xue, Xingxiang; Guan, Xiangyu; Song, Lulu; Guo, Xuewu; Xiao, Dongguang;     Show all 8 Authors
Source:
Journal of industrial microbiology & biotechnology 2016 v.43 no.9 pp. 1261-1270
ISSN:
1367-5435
Subject:
Saccharomyces cerevisiae; acetyl coenzyme A; acetyl-CoA carboxylase; bacteria; corn; ethyl acetate; fatty-acid synthase; fermentation; flavor; food consumption; gene overexpression; hexanoic acid; hydrolysates; molds (fungi); regulator genes; yeasts; China
Abstract:
... During yeast fermentation, ethyl esters play a key role in the development of the flavor profiles of Chinese liquor. Ethyl caproate, an ethyl ester eliciting apple-like flavor, is the characteristic flavor of strong aromatic liquor, which is the best selling liquor in China. In the traditional fermentation process, ethyl caproate is mainly produced at the later fermentation stage by aroma-producin ...
DOI:
10.1007/s10295-016-1795-x

10. Reduction of biogenic amines production by eliminating the PEP4 gene in Saccharomyces cerevisiae during fermentation of Chinese rice wine

Author:
Chen, Yefu,   et al.   ; Guo, Xuewu; Guan, Xiangyu; Wang, Yazhou; Li, Lina; Wu, Deguang; Pei, Huadong; Xiao, Dongguang;     Show all 8 Authors
Source:
Food chemistry 2015 v.178 pp. 208-211
ISSN:
0308-8146
Subject:
Saccharomyces cerevisiae; cadaverine; fermentation; free amino acids; genes; histamine; human health; proteinases; rice wines; toxicity; tyramine
Abstract:
... Biogenic amines in Chinese rice wine have a potential threat of toxicity to human health. In this study, PEP4 gene in Saccharomyces cerevisiae was knocked out in order to evaluate its effect on biogenic amines production; the enzyme encodes proteinase A (PrA), an enzyme that is responsible for the production of free amino acids. It was found that compared to the wild type strain, the PrA activity ...
DOI:
10.1016/j.foodchem.2015.01.089

11. Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1

Author:
Chen, Yefu,   et al.   ; Li, Feng; Guo, Jian; Liu, Guangxin; Guo, Xuewu; Xiao, Dongguang;     Show all 6 Authors
Source:
Journal of industrial microbiology & biotechnology 2014 v.41 no.3 pp. 563-572
ISSN:
1367-5435
Subject:
Saccharomyces cerevisiae; bacteria; corn; esterification; esters; ethanol; fermentation; flavor; hexanoic acid; long-chain-fatty-acid-CoA ligase; odors; yeasts
Abstract:
... The fruity odor of Chinese liquor is largely derived from ester formation. Ethyl caproate, an ethyl ester eliciting apple-like flavor, is one of the most important esters in the strong aromatic Chinese liquor (or Luzhou-flavor liquor), which is the most popular and best-selling liquor in China. In the traditional fermentation process, ethyl caproate in strong aromatic liquor is mainly produced by ...
DOI:
10.1007/s10295-013-1390-3
PubMed:
24370880

12. Production of pullulan from xylose and hemicellulose hydrolysate by Aureobasidium pullulans AY82 with pH control and DL-dithiothreitol addition

Author:
Chen, Yefu,   et al.   ; Guo, Jian; Li, Feng; Liu, Mingming; Zhang, Xinxin; Guo, Xuewu; Xiao, Dongguang;     Show all 7 Authors
Source:
Biotechnology and bioprocess engineering 2014 v.19 no.2 pp. 282-288
ISSN:
1226-8372
Subject:
Aureobasidium pullulans; Fourier transform infrared spectroscopy; batch fermentation; biotransformation; cell growth; ethanol production; hemicellulose; high performance liquid chromatography; hydrolysates; pH; pullulan; value-added products; xylose
Abstract:
... Xylose, the second most abundant sugar in lignocellulosic materials, is not efficiently utilized in current lignocellulose biotransformation processes, such as cellulosic ethanol production. The bioconversion of xylose to value-added products, such as pullulan, is an alternative strategy for efficient lignocellulose biotransformation. This paper reports the production of pullulan from xylose and h ...
DOI:
10.1007/s12257-013-0715-4

13. Effect of the inactivation of lactate dehydrogenase, ethanol dehydrogenase, and phosphotransacetylase on 2,3-butanediol production in Klebsiella pneumoniae strain

Author:
Chen, Yefu,   et al.   ; Guo, Xuewu; Cao, Chunhong; Wang, Yazhou; Li, Chaoqun; Wu, Mingyue; Zhang, Cuiying; Pei, Huadong; Xiao, Dongguang;     Show all 9 Authors
Source:
Biotechnology for biofuels 2014 v.7 no.1 pp. 44
ISSN:
1754-6834
Subject:
Klebsiella pneumoniae; acetaldehyde dehydrogenase; acetates; acetoin; bacteria; biosynthesis; byproducts; carbon; cell growth; ethanol; fermentation; glucose; lactate dehydrogenase; mutants; plasmid vectors
Abstract:
... BACKGROUND: 2,3-Butanediol (2,3-BD) is a high-value chemical usually produced petrochemically but which can also be synthesized by some bacteria. To date, Klebsiella pneumoniae is the most powerful 2,3-BD producer which can utilize a wide range of substrates. However, many by-products are also produced by K. pneumoniae, such as ethanol, lactate, and acetate, which negatively regulate the 2,3-BD yi ...
DOI:
10.1186/1754-6834-7-44
PubMed:
24669952
PubMed Central:
PMC3974439

14. Enhanced acetate ester production of Chinese liquor yeast by overexpressing ATF1 through precise and seamless insertion of PGK1 promoter

Author:
Chen, Yefu,   et al.   ; Dong, Jian; Xu, Haiyan; Zhao, Libin; Zhang, Cuiying; Guo, Xuewu; Hou, Xiaoyue; Chen, Didi; Zhang, Chenxi; Xiao, Dongguang;     Show all 10 Authors
Source:
Journal of industrial microbiology & biotechnology 2014 v.41 no.12 pp. 1823-1828
ISSN:
1367-5435
Subject:
DNA; Saccharomyces cerevisiae; alcohols; biotechnology; commercialization; corn; enzymes; ethyl acetate; fermentation; flavor; gene expression; genome; hydrolysates; industrial microbiology; messenger RNA; mutants; nucleotide sequences; odors; yeasts
Abstract:
... As the most important group in the flavor profiles of Chinese liquor, ester aroma chemicals are responsible for the highly desired fruity odors. Alcohol acetyltransferase (AATase), which is mainly encoded by ATF1, is one of the most important enzymes for acetate ester synthesis in Saccharomyces cerevisiae. In this study, we overexpressed ATF1 in Chinese liquor yeast through precise and seamless in ...
DOI:
10.1007/s10295-014-1522-4

15. A rapid and efficient one-step site-directed deletion, insertion, and substitution mutagenesis protocol

Author:
Chen, Yefu,   et al.   ; Wu, Deguang; Guo, Xuewu; Lu, Jun; Sun, Xi; Li, Feng; Xiao, Dongguang;     Show all 7 Authors
Source:
Analytical biochemistry 2013 v.434 no.2 pp. 254-258
ISSN:
0003-2697
Subject:
DNA fragmentation; Escherichia coli; Saccharomyces cerevisiae; dimerization; genes; homologous recombination; polymerase chain reaction; proteinases; site-directed mutagenesis
Abstract:
... A rapid and efficient site-directed mutagenesis (SDM) protocol based on two separate polymerase chain reaction (PCR) amplifications and homologous recombination in Escherichia coli is described. This protocol can introduce deletions, substitutions, and insertions into any amplifiable site of the target genes by ligating two amplified DNA fragments into vectors. Compared with previously reported PC ...
DOI:
10.1016/j.ab.2012.11.028

16. Xylose and cellulose fractionation from corncob with three different strategies and separate fermentation of them to bioethanol

Author:
Chen, Yefu,   et al.   ; Dong, Boyu; Qin, Weijun; Xiao, Dongguang;     Show all 4 Authors
Source:
Bioresource technology 2010 v.101 no.18 pp. 6994-6999
ISSN:
0960-8524
Subject:
fermentation; fractionation; sulfur; limes; xylose; bioethanol; corn cobs; Saccharomyces cerevisiae; cellulose; Candida; acid hydrolysis; Phanerochaete chrysosporium; ethanol; hydrolysates; saccharification
Abstract:
... To the aim of efficient utilization of both of xylose and cellulose, a laboratory xylose/cellulose fractionation and separate fermentation (XCFSF) bioethanol process was performed. Three xylose/cellulose fractionation strategies: (A) dilute sulfur acid hydrolysis and detoxification, (B) lime pretreatment and xylanase hydrolysis, (C) bio-treatment with Phanerochaete chrysosporium and xylanase hydro ...
DOI:
10.1016/j.biortech.2010.03.132
PubMed:
20403687

17. Effects of Soya Fatty Acids on Cassava Ethanol Fermentation

Author:
Chen, Yefu,   et al.   ; Xiao, Dongguang; Wu, Shuai; Zhu, Xudong; Guo, Xuewu;     Show all 5 Authors
Source:
Applied biochemistry and biotechnology 2010 v.160 no.2 pp. 410-420
ISSN:
0273-2289
Subject:
fermentation; soy flour; cassava; ethanol; unsaturated fatty acids; ethanol production; cell membranes; culture media; stress tolerance
Abstract:
... Ethanol tolerance is a key trait of microbes in bioethanol production. Previous studies have shown that soya flour contributed to the increase of ethanol tolerance of yeast cells. In this paper, the mechanism of this ethanol tolerance improvement was investigated in cassava ethanol fermentation supplemented with soya flour or defatted soya flour, respectively. Experiment results showed that ethano ...
DOI:
10.1007/s12010-008-8344-7
PubMed:
18769879

18. Construction of recombinant industrial brewer’s yeast with lower diacetyl production and proteinase A activity

Author:
Chen, Yefu,   et al.   ; Lu, Jun; Dong, Jian; Wu, Deguang; Guo, Xuewu; Shi, Yu; Sun, Xi; Xiao, Dongguang;     Show all 8 Authors
Source:
European food research & technology 2012 v.235 no.5 pp. 951-961
ISSN:
1438-2377
Subject:
alleles; beers; brewers yeast; brewing; brewing industry; diacetyl; fermentation; foams; homologous recombination; host strains; taste
Abstract:
... The characteristic buttery taste of diacetyl has long been a major problem in the brewing industry, and the foam stability of unpasteurized beer is often influenced by proteinase A (PrA), which is encoded by PEP4 and released from yeast cells into beer during brewing. A recombinant industrial brewer’s yeast strain that reduces the diacetyl content of beer and improves foam stability was constructe ...
DOI:
10.1007/s00217-012-1821-9

19. Development of Saccharomyces cerevisiae Producing Higher Levels of Sulfur Dioxide and Glutathione to Improve Beer Flavor Stability

Author:
Chen, Yefu,   et al.   ; Yang, Xu; Zhang, Shijie; Wang, Xiaoqiong; Guo, Changhui; Guo, Xuewu; Xiao, Dongguang;     Show all 7 Authors
Source:
Applied biochemistry and biotechnology 2012 v.166 no.2 pp. 402-413
ISSN:
0273-2289
Subject:
Saccharomyces cerevisiae; anti-aging properties; beers; flavor; glutathione; hydrogen sulfide; mutagenesis; mutants; odors; sulfur; sulfur dioxide
Abstract:
... Sulfur compounds, such as sulfite (SO2), hydrogen sulfide (H2S), and glutathione (GSH), play different roles in beer flavor stability. SO2 and GSH have antiaging effects which are helpful to improve the flavor stability of beer, whereas H2S is undesirable to beer flavor because of its unpleasant aroma. Here, we report the development of Saccharomyces cerevisiae which produces higher levels of SO2 ...
DOI:
10.1007/s12010-011-9436-3
PubMed:
22081326