Linked Life Data

16957200

Source:http://linkedlifedata.com/resource/pubmed/id/16957200

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
9
pubmed:dateCreated
2006-9-7
pubmed:abstractText
We recently showed that expressing an H(2)O-NADH oxidase in Saccharomyces cerevisiae drastically reduces the intracellular NADH concentration and substantially alters the distribution of metabolic fluxes in the cell. Although the engineered strain produces a reduced amount of ethanol, a high level of acetaldehyde accumulates early in the process (1 g/liter), impairing growth and fermentation performance. To overcome these undesirable effects, we carried out a comprehensive analysis of the impact of oxygen on the metabolic network of the same NADH oxidase-expressing strain. While reducing the oxygen transfer rate led to a gradual recovery of the growth and fermentation performance, its impact on the ethanol yield was negligible. In contrast, supplying oxygen only during the stationary phase resulted in a 7% reduction in the ethanol yield, but without affecting growth and fermentation. This approach thus represents an effective strategy for producing wine with reduced levels of alcohol. Importantly, our data also point to a significant role for NAD(+) reoxidation in controlling the glycolytic flux, indicating that engineered yeast strains expressing an NADH oxidase can be used as a powerful tool for gaining insight into redox metabolism in yeast.
pubmed:commentsCorrections
http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-10861904, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-10938079, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-10951190, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-11158356, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-12702310, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-12764565, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-15053546, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-15345416, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-15691976, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-16473032, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-7764431, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-8923738, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-9234667, http://linkedlifedata.com/resource/pubmed/commentcorrection/16957200-9292991
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Sep
pubmed:issn
0099-2240
pubmed:author
pubmed:issnType
Print
pubmed:volume
72
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
5822-8
pubmed:dateRevised
2010-9-15
pubmed:meshHeading
pubmed:year
2006
pubmed:articleTitle
Engineering a Saccharomyces cerevisiae wine yeast that exhibits reduced ethanol production during fermentation under controlled microoxygenation conditions.
pubmed:affiliation
UMR Sciences pour l'Oenologie, Microbiologie, INRA, 2 place Viala, F-34060 Montpellier Cedex 1, France.
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't