TY - JOUR
T1 - Proteomic analysis of a distilling strain of Saccharomyces cerevisiae during industrial grain fermentation
AU - Hansen, Rasmus
AU - Pearson, Stephen Y.
AU - Brosnan, James M.
AU - Meaden, Philip G.
AU - Jamieson, Derek J.
PY - 2006/8
Y1 - 2006/8
N2 - The fermentation performance of industrial yeast strains is influenced, among other things, by their genetic composition and the nature of the fermentable sugar, availability of nitrogen, and temperature. Therefore, to manipulate the fermentation process, it is important to understand, at a molecular level, the changes occurring in the yeast cell throughout industrial fermentation processes. With this aim in mind, using two-dimensional gel electrophoresis and matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF MS), we have examined the proteome of distillers yeast in an industrial context. Using yeast sampled from a local grain whisky distillery, we have prepared a detailed reference map of the proteome of distillers yeast and have examined in some detail the alterations in protein levels that occur throughout fermentation. In particular, as fermentation progresses, there is a significant increase in the levels of a variety of proteins involved in protecting against stress and nitrogen limitation. These results therefore give an insight into the stresses that yeast are exposed to in industrial fermentations and reveal some of the proteins and enzymes that are either necessary or important for efficient fermentation. © Springer-Verlag 2006.
AB - The fermentation performance of industrial yeast strains is influenced, among other things, by their genetic composition and the nature of the fermentable sugar, availability of nitrogen, and temperature. Therefore, to manipulate the fermentation process, it is important to understand, at a molecular level, the changes occurring in the yeast cell throughout industrial fermentation processes. With this aim in mind, using two-dimensional gel electrophoresis and matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF MS), we have examined the proteome of distillers yeast in an industrial context. Using yeast sampled from a local grain whisky distillery, we have prepared a detailed reference map of the proteome of distillers yeast and have examined in some detail the alterations in protein levels that occur throughout fermentation. In particular, as fermentation progresses, there is a significant increase in the levels of a variety of proteins involved in protecting against stress and nitrogen limitation. These results therefore give an insight into the stresses that yeast are exposed to in industrial fermentations and reveal some of the proteins and enzymes that are either necessary or important for efficient fermentation. © Springer-Verlag 2006.
KW - Distillers yeast
KW - Fermentation
KW - Proteomics
KW - Yeast
U2 - 10.1007/s00253-006-0508-1
DO - 10.1007/s00253-006-0508-1
M3 - Article
C2 - 16820951
SN - 0175-7598
VL - 72
SP - 116
EP - 125
JO - Applied Microbiology and Biotechnology
JF - Applied Microbiology and Biotechnology
IS - 1
ER -