title: The effect of hexose ratios on metabolite production in Saccharomyces cerevisiae strains obtained from the spontaneous fermentation of mezcal.
abstract: Mezcal from Tamaulipas (México) is produced by spontaneous alcoholic fermentation using Agave spp. musts, which are rich in fructose. In this study eight Saccharomyces cerevisiae isolates obtained at the final stage of fermentation from a traditional mezcal winery were analysed in three semi-synthetic media. Medium M1 had a sugar content of 100 g l(-1) and a glucose/fructose (G/F) of 9:1. Medium M2 had a sugar content of 100 g l(-1) and a G/F of 1:9. Medium M3 had a sugar content of 200 g l(-1) and a G/F of 1:1. In the three types of media tested, the highest ethanol yield was obtained from the glucophilic strain LCBG-3Y5, while strain LCBG-3Y8 was highly resistant to ethanol and the most fructophilic of the mezcal strains. Strain LCBG-3Y5 produced more glycerol (4.4 g l(-1)) and acetic acid (1 g l(-1)) in M2 than in M1 (1.7 and 0.5 g l(-1), respectively), and the ethanol yields were higher for all strains in M1 except for LCBG-3Y5, -3Y8 and the Fermichamp strain. In medium M3, only the Fermichamp strain was able to fully consume the 100 g of fructose l(-1) but left a residual 32 g of glucose l(-1). Regarding the hexose transporters, a high number of amino acid polymorphisms were found in the Hxt1p sequences. Strain LCBG-3Y8 exhibited eight unique amino acid changes, followed by the Fermichamp strain with three changes. In Hxt3p, we observed nine amino acid polymorphisms unique for the Fermichamp strain and five unique changes for the mezcal strains.
authors.affiliation: Laboratorio de Biotecnología Industrial, Instituto Politécnico Nacional, Centro de Biotecnología Genómica, Blvd del Maestro s/n esq. Elías Piña Col. Narciso Mendoza, C.P. 88710, Reynosa, Tamaulipas, Mexico.
authors.forename: Amanda A
authors.initials: AA
authors.lastname: Oliva Hernández
authors.forename: Patricia
authors.initials: P
authors.lastname: Taillandier
authors.forename: Diana
authors.initials: D
authors.lastname: Reséndez Pérez
authors.forename: José A
authors.initials: JA
authors.lastname: Narváez Zapata
authors.forename: Claudia Patricia
authors.initials: CP
authors.lastname: Larralde Corona
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D027882:Agave / Q000378:metabolism / Q000382:microbiology; D003470:Culture Media / Q000737:chemistry; D004271:DNA, Fungal / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D020459:Genes, rRNA; D005990:Glycerol / Q000378:metabolism; D006601:Hexoses / Q000378:metabolism*; D008969:Molecular Sequence Data; D012331:RNA, Fungal / Q000235:genetics; D012335:RNA, Ribosomal / Q000235:genetics; D012441:Saccharomyces cerevisiae / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism*; D017422:Sequence Analysis, DNA
chemical_list: D003470:Culture Media; D004271:DNA, Fungal; D004275:DNA, Ribosomal; D006601:Hexoses; D012331:RNA, Fungal; D012335:RNA, Ribosomal; C065096:RNA, ribosomal, 26S; D000431:Ethanol; D005990:Glycerol; D019342:Acetic Acid