title: Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis.
abstract: The yeast Dekkera bruxellensis, associated with wine and beer production, has recently received attention, because its high ethanol and acid tolerance enables it to compete with Saccharomyces cerevisiae in distilleries that produce fuel ethanol. We investigated how different cultivation conditions affect the acetic acid tolerance of D. bruxellensis We analyzed the ability of two strains (CBS 98 and CBS 4482) exhibiting different degrees of tolerance to grow in the presence of acetic acid under aerobic and oxygen-limited conditions. We found that the concomitant presence of acetic acid and oxygen had a negative effect on D. bruxellensis growth. In contrast, incubation under oxygen-limited conditions resulted in reproducible growth kinetics that exhibited a shorter adaptive phase and higher growth rates than those with cultivation under aerobic conditions. This positive effect was more pronounced in CBS 98, the more-sensitive strain. Cultivation of CBS 98 cells under oxygen-limited conditions improved their ability to restore their intracellular pH upon acetic acid exposure and to reduce the oxidative damage to intracellular macromolecules caused by the presence of acetic acid. This study reveals an important role of oxidative stress in acetic acid tolerance in D. bruxellensis, indicating that reduced oxygen availability can protect against the damage caused by the presence of acetic acid. This aspect is important for optimizing industrial processes performed in the presence of acetic acid.
  
  
  
  This study reveals an important role of oxidative stress in acetic acid tolerance in D. bruxellensis, indicating that reduced oxygen availability can have a protective role against the damage caused by the presence of acetic acid. This aspect is important for the optimization of industrial processes performed in the presence of acetic acid.
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
authors.forename: Claudia
authors.initials: C
authors.lastname: Capusoni
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
authors.forename: Stefania
authors.initials: S
authors.lastname: Arioli
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
authors.forename: Paolo
authors.initials: P
authors.lastname: Zambelli
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
authors.forename: M
authors.initials: M
authors.lastname: Moktaduzzaman
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy.
authors.forename: Diego
authors.initials: D
authors.lastname: Mora
authors.affiliation: Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy concetta.compagno@unimi.it.
authors.forename: Concetta
authors.initials: C
authors.lastname: Compagno
mesh_terms: D019342:Acetic Acid / Q000494:pharmacology*; D055167:Dekkera / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D018384:Oxidative Stress / Q000187:drug effects; D010100:Oxygen / Q000378:metabolism*
chemical_list: D019342:Acetic Acid; D010100:Oxygen