Glycolytic functions are conserved in the genome of the wine yeast Hanseniaspora uvarum and pyruvate kinase limits its capacity for alcoholic fermentation.

Glycolytic functions are conserved in the genome of the wine yeast Hanseniaspora uvarum and pyruvate kinase limits its capacity for alcoholic fermentation. Appl Environ Microbiol. 2017 Sep 08;: Authors: Langenberg AK, Bink FJ, Wolff L, Walter S, von Wallbrunn C, Grossmann M, Heinisch JJ, Schmitz HP Abstract Hanseniaspora uvarum (anamorph Kloeckera apiculata) is a predominant yeast on wine grapes and other fruits and has a strong influence on wine quality, even when Saccharomyces cerevisiae starter cultures are employed. In this work we sequenced and annotated approximately 93% of the H. uvarum genome. Southern and synteny analyses were employed to construct a map of the seven chromosomes present in a type strain. Comparative determinations of specific enzyme activities within the fermentative pathway in H. uvarum and S. cerevisiae indicated that the reduced capacity for ethanol production of the former yeast is primarily caused by an approximately ten-fold lower activity of the key glycolytic enzyme pyruvate kinase. Heterologous expression of the encoding gene HuPYK1 and the two genes encoding the phosphofructokinase subunits, HuPFK1 and HuPFK2, in the respective deletion mutants of S. cerevisiae confirmed their functional homology.IMPORTANCEHanseniaspora uvarum is a predominant yeast species on grapes and other fruits. It contributes significantly to the production of desired as well as unfavorable aroma compounds and thus determine...
Source: Applied and Environmental Microbiology - Category: Microbiology Authors: Tags: Appl Environ Microbiol Source Type: research