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Metabolites
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Metabolomics in Yeast and Fermentation
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Metabolomics in Yeast and Fermentation

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Microbiology and Ecological Metabolomics".

Deadline for manuscript submissions: closed (20 December 2019) | Viewed by 16352

Special Issue Editor

Dr. Luca Roscini

E-Mail Website
Guest Editor
Department of Pharmaceutical Sciences, Università degli Studi di Perugia, Perugia, Italy
Interests: microbiology; metabolomics; bioinformatics; FTIR; microbial barcoding
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Despite the term “Metabolomics” only having been introduced in 1998, scientists have been doing metabolomics assays for several centuries and this research field is still very active, including new techniques and assays every year. For several decades, microbiology has been one area in which metabolomics is extensively applied, due to the ease of sample preparation, the relatively low cost of some of these assays and the impressive amount of data which can be obtained even with simple techniques. Yeasts has proven to be good metabolomics biosensors in a large number of studies, concerning almost all the different aspects and properties of their life cycle. One of them is, of course, fermentation. This process can be driven by microorganisms that naturally colonize raw materials and has been proposed for a long time as a good method to produce and extend the shelf life of several types of foodstuffs. In the last years it has returned to the spotlight due to its application in the reuse of agricultural and food wastes and for biofuel production. The topics that will be covered by this Special Issue include, but are not limited to: identification and sensitive quantification of diverse metabolites produced by different yeast strains and in different fermentation stages, newly developed metabolomics assays applied to yeast fermentation studies, empirical and computational methods of annotating the different types of metabolites. Manuscripts dealing with other pertinent challenging issues in this field are also highly desired.

Dr. Luca Roscini
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Metabolites is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • yeast
  • fermentation
  • metabolomics
  • new techniques
  • biofuel production characterization
  • waste reuse optimization
  • data analysis
  • metabolites identification

Published Papers (4 papers)

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Research

14 pages, 2066 KiB  
Article
Delta-Integration of Single Gene Shapes the Whole Metabolomic Short-Term Response to Ethanol of Recombinant Saccharomyces cerevisiae Strains
by Laura Corte, Luca Roscini, Debora Casagrande Pierantoni, Roberto Maria Pellegrino, Carla Emiliani, Marina Basaglia, Lorenzo Favaro, Sergio Casella and Gianluigi Cardinali
Metabolites 2020, 10(4), 140; https://doi.org/10.3390/metabo10040140 - 03 Apr 2020
Cited by 4 | Viewed by 2752
Abstract
In yeast engineering, metabolic burden is often linked to the reprogramming of resources from regular cellular activities to guarantee recombinant protein(s) production. Therefore, growth parameters can be significantly influenced. Two recombinant strains, previously developed by the multiple δ-integration of a glucoamylase in the [...] Read more.
In yeast engineering, metabolic burden is often linked to the reprogramming of resources from regular cellular activities to guarantee recombinant protein(s) production. Therefore, growth parameters can be significantly influenced. Two recombinant strains, previously developed by the multiple δ-integration of a glucoamylase in the industrial Saccharomyces cerevisiae 27P, did not display any detectable metabolic burden. In this study, a Fourier Transform InfraRed Spectroscopy (FTIR)-based assay was employed to investigate the effect of δ-integration on yeast strains’ tolerance to the increasing ethanol levels typical of the starch-to-ethanol industry. FTIR fingerprint, indeed, offers a holistic view of the metabolome and is a well-established method to assess the stress response of microorganisms. Cell viability and metabolomic fingerprints have been considered as parameters to detecting any physiological and/or metabolomic perturbations. Quite surprisingly, the three strains did not show any difference in cell viability but metabolomic profiles were significantly altered and different when the strains were incubated both with and without ethanol. A LC/MS untargeted workflow was applied to assess the metabolites and pathways mostly involved in these strain-specific ethanol responses, further confirming the FTIR fingerprinting of the parental and recombinant strains. These results indicated that the multiple δ-integration prompted huge metabolomic changes in response to short-term ethanol exposure, calling for deeper metabolomic and genomic insights to understand how and, to what extent, genetic engineering could affect the yeast metabolome. Full article
(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation)
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23 pages, 2374 KiB  
Article
Soluble Sugar and Lipid Readjustments in the Yarrowia lipolytica Yeast at Various Temperatures and pH
by Varvara Yu Sekova, Daria I. Dergacheva, Elena P. Isakova, Natalya N. Gessler, Vera M. Tereshina and Yulia I. Deryabina
Metabolites 2019, 9(12), 307; https://doi.org/10.3390/metabo9120307 - 17 Dec 2019
Cited by 24 | Viewed by 4023
Abstract
Microorganisms cope with a wide range of environmental challenges using different mechanisms. Their ability to prosper at extreme ambient pH and high temperatures has been well reported, but the adaptation mechanism often remains unrevealed. In this study, we addressed the dynamics of lipid [...] Read more.
Microorganisms cope with a wide range of environmental challenges using different mechanisms. Their ability to prosper at extreme ambient pH and high temperatures has been well reported, but the adaptation mechanism often remains unrevealed. In this study, we addressed the dynamics of lipid and sugar profiles upon different cultivation conditions. The results showed that the cells grown at various pH and optimal temperature contained mannitol as the major cytosol sugar alcohol. The elevated temperature of 38 °C led to a two- to three-fold increase in total cytosol sugars with concurrent substitution of mannitol for trehalose. Lipid composition in the cells at optimal temperature changed insignificantly at any pH tested. The increase in the temperature caused some drop in the storage and membrane lipid levels, remarkable changes in their composition, and the degree of unsaturated fatty acids. It was shown that the fatty acid composition of some membrane phospholipids varied considerably at changing pH and temperature values. The data showed a pivotal role and flexibility of the sugar and lipid composition of Y. lipolytica W29 in adaptation to unfavorable environmental conditions. Full article
(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation)
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14 pages, 2674 KiB  
Article
Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach
by Yong Sung Kwon, Sunmin Lee, Seung Hwa Lee, Hae Jin Kim and Choong Hwan Lee
Metabolites 2019, 9(9), 183; https://doi.org/10.3390/metabo9090183 - 13 Sep 2019
Cited by 35 | Viewed by 4427
Abstract
Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; [...] Read more.
Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. Furthermore, the order of ABTS activity of FSPs has a positive correlation with the order of soybean content in the six FSPs. Herein it was found that primary metabolites were affected by the main ingredients and secondary metabolites were most influenced by the fermentation time, and that soybean content contributed more to antioxidant activity than fermentation time. Full article
(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation)
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16 pages, 2611 KiB  
Article
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
by Daniela Fracassetti, Paolo Bottelli, Onofrio Corona, Roberto Foschino and Ileana Vigentini
Metabolites 2019, 9(5), 86; https://doi.org/10.3390/metabo9050086 - 30 Apr 2019
Cited by 21 | Viewed by 4567
Abstract
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v [...] Read more.
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with T. delbrueckii. This beverage was produced in higher volume to simulate a scale-up, and the aromatic profile, sensory description, and consumer acceptability were determined. The most powerful odorants of the kiwi-based drink were ethyl octanoate, phenylethanal, ethyl hexanoate, vinyl-guaiacol, benzaldehyde, and nonanal, for which the odor activity values were 21.1, 3.3, 2.6, 2.2, 1.9, and 1.6, respectively. These findings were in accordance with the sensory analysis, since the emerged descriptors were fruity (ethyl octanoate), honey and floral (phenylethanal), apple and peach (ethyl hexanoate), and citrus (nonanal). The consumers judged the kiwi-based drink acceptable (67%) and 39% of them would buy it. The reliable fermentation of a grape must/fruit juice was demonstrated. The kiwi-based drink represents an innovative and pleasant beverage with a positive impact on sustainability as its production can limit the loss of fresh fruits, as well as contribute to the enological field. Full article
(This article belongs to the Special Issue Metabolomics in Yeast and Fermentation)
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