Malo-ethanolic fermentation in Saccharomyces and Schizosaccharomyces

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dc.contributor.authorVolschenk H.
dc.contributor.authorvan Vuuren H.J.J.
dc.contributor.authorViljoen-Bloom M.
dc.date.accessioned2011-05-15T16:01:29Z
dc.date.available2011-05-15T16:01:29Z
dc.date.issued2003
dc.description.abstractYeast species are divided into the K(+) or K(-) groups, based on their ability or inability to metabolise tricarboxylic acid (TCA) cycle intermediates as sole carbon or energy source. The K(-) group of yeasts includes strains of Saccharomyces, Schizosaccharomyces pombe and Zygosaccharomyces bailii, which is capable of utilising TCA cycle intermediates only in the presence of glucose or other assimilable carbon sources. Although grouped together, these yeasts have significant differences in their abilities to degrade malic acid. Typically, strains of Saccharomyces are regarded as inefficient metabolisers of extracellular malic acid, whereas strains of Sch. pombe and Z. bailii can effectively degrade high concentrations of malic acid. The ability of a yeast strain to degrade extracellular malic acid is dependent on both the efficient transport of the dicarboxylic acid and the efficacy of the intracellular malic enzyme. The malic enzyme converts malic acid into pyruvic acid, which is further metabolised to ethanol and carbon dioxide under fermentative conditions via the so-called malo-ethanolic (ME) pathway. This review focuses on the enzymes involved in the ME pathway in Sch. pombe and Saccharomyces species, with specific emphasis on the malate transporter and the intracellular malic enzyme.
dc.description.versionReview
dc.identifier.citationCurrent Genetics
dc.identifier.citation43
dc.identifier.citation6
dc.identifier.issn1728083
dc.identifier.other10.1007/s00294-003-0411-6
dc.identifier.urihttp://hdl.handle.net/10019.1/11999
dc.subjectalcohol
dc.subjectcarbon dioxide
dc.subjectcarrier protein
dc.subjectdicarboxylic acid
dc.subjectglucose
dc.subjectmalate dehydrogenase (decarboxylating)
dc.subjectmalic acid
dc.subjectpyruvic acid
dc.subjecttricarboxylic acid
dc.subjectcarbon source
dc.subjectcitric acid cycle
dc.subjectconcentration (parameters)
dc.subjectcontrolled study
dc.subjectenergy resource
dc.subjectfermentation
dc.subjectfungal strain
dc.subjectnonhuman
dc.subjectpriority journal
dc.subjectretrospective study
dc.subjectreview
dc.subjectSaccharomyces
dc.subjectSchizosaccharomyces pombe
dc.subjectyeast
dc.subjectZygosaccharomyces
dc.subjectAnimals
dc.subjectEthanol
dc.subjectFermentation
dc.subjectHumans
dc.subjectMalates
dc.subjectMice
dc.subjectSaccharomyces cerevisiae
dc.subjectSchizosaccharomyces
dc.subjectSignal Transduction
dc.subjectSaccharomyces
dc.subjectSchizosaccharomyces
dc.subjectSchizosaccharomyces pombe
dc.subjectZygosaccharomyces
dc.subjectZygosaccharomyces bailii
dc.titleMalo-ethanolic fermentation in Saccharomyces and Schizosaccharomyces
dc.typeReview
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