Lactate and amino acid catabolism in the cheese-ripening yeast Yarrowia lipolytica.
The consumption of lactate and amino acids is very important for microbial development and/or aroma production during cheese ripening. A strain of Yarrowia lipolytica isolated from cheese was grown in a liquid medium containing lactate in the presence of a low (0.1x) or high (2x) concentration of amino acids. Our results show that there was a dramatic increase in the growth of Y. lipolytica in the medium containing a high amino acid concentration, but there was limited lactate consumption. Conversely, lactate was efficiently consumed in the medium containing a low concentration of amino acids after amino acid depletion was complete. These data suggest that the amino acids are used by Y. lipolytica as a main energy source, whereas lactate is consumed following amino acid depletion. Amino acid degradation was accompanied by ammonia production corresponding to a dramatic increase in the pH. The effect of adding amino acids to a Y. lipolytica culture grown on lactate was also investigated. Real-time quantitative PCR analyses were performed with specific primers for five genes involved in amino acid transport and catabolism, including an amino acid transporter gene (GAP1) and four aminotransferase genes (ARO8, ARO9, BAT1, and BAT2). The expression of three genes involved in lactate transport and catabolism was also studied. These genes included a lactate transporter gene (JEN1) and two lactate dehydrogenase genes (CYB2-1 and CYB2-2). Our data showed that GAP1, BAT2, BAT1, and ARO8 were maximally expressed after 15 to 30 min following addition of amino acids (BAT2 was the most highly expressed gene), while the maximum expression of JEN1, CYB2-1, and CYB2-2 was delayed (>or=60 min).
Mansour
S
S
Agro Paris Tech-INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, 78850 Thiverval Grignon, France.
Beckerich
J M
JM
Bonnarme
P
P
D000596:Amino Acids / Q000378:metabolism*; D000641:Ammonia / Q000378:metabolism; D000818:Animals; D002611:Cheese / Q000382:microbiology; D003470:Culture Media / Q000737:chemistry; D017931:DNA Primers / Q000235:genetics; D005656:Fungal Proteins / Q000096:biosynthesis / Q000235:genetics; D020869:Gene Expression Profiling; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism*; D020133:Reverse Transcriptase Polymerase Chain Reaction / Q000379:methods; D025062:Yarrowia / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*
D000596:Amino Acids; D003470:Culture Media; D017931:DNA Primers; D005656:Fungal Proteins; D019344:Lactic Acid; D000641:Ammonia
Can J Microbiol. 1994 Jan;40(1):54-9
8149310
FEMS Yeast Res. 2008 Mar;8(2):245-56
17986253
J Appl Microbiol. 2006 Sep;101(3):668-81
16907817
Appl Environ Microbiol. 2007 Apr;73(8):2561-70
17308183
Mol Cell Biol. 1999 May;19(5):3360-71
10207060
J Dairy Sci. 2007 Nov;90(11):5032-41
17954742
Appl Environ Microbiol. 2008 Jan;74(1):172-81
17981942
FEMS Microbiol Rev. 2005 Aug;29(3):591-610
15935512
Nucleic Acids Res. 2001 May 1;29(9):e45
11328886
Mol Gen Genet. 1998 Jan;257(2):238-48
9491083
Int J Food Microbiol. 2001 Sep 19;69(1-2):1-10
11589547
Int J Food Microbiol. 2001 Sep 19;69(1-2):53-8
11589560
Biochem Biophys Res Commun. 2002 Jun 28;294(5):962-7
12074570
Appl Environ Microbiol. 2005 Aug;71(8):4585-91
16085852
Microbiology (Reading). 2005 Nov;151(Pt 11):3627-3637
16272384
J Dairy Sci. 2000 Aug;83(8):1665-73
10984141