Matti Korhola

A new family of polymorphic genes in Saccharomyces cerevisiae: α-galactosidase genes MEL1-MEL7

SummaryUsing genetic hybridization analysis we identified seven polymorphic genes for the fermentation of melibiose in different Mel+ strains of Saccharomyces cerevisiae. Four laboratory strains (1453-3A, 303-49, N2, C.B.11) contained only the MEL1 gene and a wild strain (VKM Y-1830) had only the MEL2 gene. Another wild strain (CBS 4411) contained five genes: MEL3, MEL4, MEL5, MEL6 and MEL7. MEL3-MEL7 were isolated and identified by backcrosses with Mel− parents (X2180-1A, S288C). A cloned MEL1 gene was used as a probe to investigate the physical structure and chromosomal location of the MEL gene family and to check the segregation of MEL genes from CBS 4411 in six complete tetrads. Restriction and Southern hybridization analyses showed that all seven genes are physically very similar. By electrokaryotyping we found that all seven genes are located on different chromosomes MEL1 on chromosome II as shown previously by Vollrath et al. (1988), MEL2 on VII, MEL3 on XVI, MEL4 on XI, MEL5 on IV, MEL6 on XIII, and MEL7 on VI. Molecular analysis of the segregation of MEL genes from strain CBS 4411 gave results identical to those from the genetic analyses. The homology in the physical structure of this MEL gene family suggests that the MEL loci have evolved by transposition of an ancestral gene to specific locations within the genome.

Stability of the recombinant plasmid carrying theBacillus amyloliquefaciens α-amylase gene inB. subtilis

SummaryTheα-amylase gene ofBacillus amyloliquefaciens has previously been cloned into pUB110 to give the recombinant plasmid, pKTH10 (Palva 1982. Gene 19:81–87). Strains transformed by this plasmid are promising candidates for industrialα-amylase production. The stability of pKTH10 was determined in variousB. subtilis strains possessing specific alleles which affect the level ofα-amylase secretion.B. subtilis strains carrying pKTH10 were cultivated in starch-containing medium for up to 50 generations without antibiotic selection and then screened for the presence of pKTH10. The plasmid proved stable enough (< 1.0% cured after 50 generations) for industrial batchwise enzyme production in two strains, but in asacU9 strain (thesacU9 mutation increases concominantly the production ofα-amylase levansucrase and proteases) 99.9% of cells had lost pKTH10 after 50 generations, although the parental plasmid (pUB110) was stable in this strain (0.09% cured after 50 generations). The instability of pKTH10 in thesacU9 strain seems somehow to be related to high expression of the clonedα-amylase gene: when grown in a medium restrictingα-amylase production, only 0.53% ofsacU9 cells had lost pKTH10 after 50 generations.

Fructose metabolism in Zymomonas mobilis

SummaryIn the metabolism of fructose by Zymomonas, the ethanol yield is decreased due to the formation of dihydroxyacetone, mannitol and glycerol. The reduction of fructose to mannitol by an NADPH-dependent mannitol dehydrogenase is apparently coupled to the oxidation of glucose-6-phosphate by glucose-6-phosphate dehydrogenase, which exhibits higher activity with NADP than with NAD as cofactor. The relatively low cell yield on fructose can partly be explained by the loss of ATP in the formation of dihydroxyacetone and glycerol and partly by the toxic effect of dihydroxyacetone and acetaldehyde on the growth of the organism.

Response of wheat sourdough parameters to temperature, NaCl and sucrose variations

Abstract Fermentation temperature, NaCl level and sucrose level of a wheat sourdough were varied according to a Box–Behnken response surface design. The effect on yeast increase, lactic acid bacteria (LAB) increase and sourdough acidity was investigated. Yeast and LAB growth increased with temperature in the range from 15°C to 27°C. Optimum growth temperature of two Candida milleri strains, isolated earlier from the same sourdough as used in this study, was between 26°C and 28°C in pure culture. Decreasing temperature affected yeast growth to largely the same extent as LAB. Increasing NaCl addition had a negative effect on yeast growth throughout the range (0–3.2%). A low level of NaCl (up to 0.7%) stimulated LAB growth but higher levels decreased LAB growth drastically, and to a much greater degree than yeast growth. Sucrose addition had a stimulatory effect on both yeast and LAB growth. Sourdough TTA increased with sucrose addition throughout the range (0–6%) and was largely due to the increase in acetic acid accumulation.

Polymeric genes MEL8, MEL9 and MEL10 - new members of alpha- galactosidase gene family in Saccharomyces cerevisiae

SummaryWe used a combination of genetic hybridization analysis and electrokaryotyping with radioactively labelled MEL1 gene probe hybridization to isolate and identify seven polymeric genes for the fermentation of melibiose in strain CBS 5378 of Saccharomyces cerevisiae (syn. norbensis). Four of the MEL genes, i.e. MEL3, MEL4, MEL6 and MEL7, were allelic to those found in S. cerevisiae strain CBS 4411 (syn. S. oleaginosus) whereas three genes, i.e. MEL8, MEL9 and MEL10 occupied new loci. Electrokaryotyping showed that all seven MEL genes in CBS 5378 were located on different chromosomes. The new MEL8, MEL9 and MEL10 genes were found on chromosomes XV, X/XIV and XII, respectively.

IDENTIFICATION OF THE ALPHA -GALACTOSIDASE MEL GENES IN SOME POPULATIONS OF SACCHAROMYCES CEREVISIAE : A NEW GENE MEL11

In this report we mapped a new MEL11 gene and summarize our population studies of the alpha-galactosidase MEL genes of S. cerevisiae. The unique family of structural MEL genes has undergone rapid translocations to the telomeres of most chromosomes in some specific Saccharomyces cerevisiae populations inhabiting olive oil processing waste (alpechin) and animal intestines. A comparative study of MEL genes in wine, pathogenic and alpechin populations of S. cerevisiae was conducted using genetic hybridization analysis, molecular karyotyping and Southern hybridization with the MEL1 probe. Five polymeric genes for the fermentation of melibiose, MEL3, MEL4, MEL6, MEL7, MEL11, were identified in an alpechin strain CBS 3081. The new MEL11 gene was mapped by tetrad analysis to the left telomeric region of chromosome I. In contrast, in wine and pathogenic populations of S. cerevisiae, MEL genes have been apparently eliminated. Their rare Mel+ strains carry only one of the MEL1, MEL2, or MEL8 genes. One clinical strain YJM273 was heterozygotic on the MEL1 gene; its mel1(0) allele did not have a sequence of the gene.

Cloning, sequence and chromosomal location of a MEL gene from Saccharomyces carlsbergensis NCYC396

Yeast strains producing alpha-galactosidase (alpha Gal) are able to use melibiose as a carbon source during growth or fermentation. We cloned a MEL gene from Saccharomyces carlsbergensis NCYC396 through hybridization to the MEL1 gene cloned earlier from Saccharomyces cerevisiae var. uvarum. The alpha Gal encoded by the newly cloned gene was galactose-inducible as is the alpha Gal encoded by MEL1. A probable GAL4-protein recognition sequence was found in the upstream region of the NCYC396 MEL gene. The gene was transcribed to a 1.5-kb mRNA which, according to the nucleotide sequence, encodes a protein of 471 amino acids (aa) with an Mr of 52,006. The first 18 aa fulfilled the criteria for the signal sequence, but lacked positively charged aa residues, except the initiating methionine. The enzyme activity was found exclusively in the cellular fraction of the cultures. The deduced aa sequence was compared to the aa sequences of other alpha Gal enzymes. It showed 83% identity with the S. cerevisiae enzyme, but only 35% with the plant enzyme, 30% with the human enzyme and 17% with the Escherichia coli enzyme. With pulsed-field electrophoresis, the MEL gene was located on chromosome X of S. carlsbergensis, whereas the S. cerevisiae var. uvarum MEL1 gene is located on chromosome II.

Physical mapping of the MEL gene family in Saccharomyces cerevisiae

Nine members, MEL2–MEL10, of the MEL gene family coding for α-galactosidase were physically mapped to the ends of the chromosomes by chromosome fragmentation. Genetic mapping of the genes supported the location of all the MEL genes in the left arm of their resident chromosomes.

Production of cyclomaltodextrin glucanotransferase of Bacillus circulans var. alkalophilus ATCC21783 in B. subtilis

SummaryThe cyclomaltodextrin glucanotransferase (CGTase, E.C. 2.4.1.19) gene from an alkalophilic Bacillus circulans var. alkalophilus ATCC21783 was cloned into Escherichia coli and B. subtilis. When cloned from E. coli to B. subtilis, the entire insert containing the CGTase gene was, depending on the plasmid construction, either unstable or the recombinant B. subtilis did not secrete the enzyme in significant amounts. To achieve efficient enzyme production in B. subtilis, the gene was placed under the control of the B. amyloliquefaciens α-amylase promoter. In one of the constructions, both the promoter and the signal sequence of the gene were replaced with those of B. amyloliquefaciens, whereas in another construction only the promoter area was exchanged. The recombinant B. subtilis clones transformed with these plasmid constructions secreted CGTase into the culture medium 14 times as much as did the parental strain in shake flask cultures. In fermentor cultures in an industrially feasible medium the enzyme production was substantially higher, yielding 1.2 g/l of CGTase, which is about 33 times the amount of the enzyme produced by the parental strain in corresponding fermentations. Both of the plasmid constructions were stable when grown over 50 generations without antibiotic selection.

Isolation and characterization of folate-producing bacteria from oat bran and rye flakes.

The aim of this research was to identify endogenous bacteria in commercial oat bran and rye flake products in order to study their folate production capability while maintaining the soluble dietary fibre components in physiologically active, unhydrolyzed form. Fourty-two bacteria were isolated from three different oat bran products and 26 bacteria from one rye flake consumer product. The bacteria were tentatively identified by sequence analysis of the 16S rRNA genes. The identification results revealed up to 18 distinct bacterial species belonging to 13 genera in oat bran, and 11 species belonging to 10 genera in rye flakes. The most common bacterial genus in oat bran was Pantoea, followed by Acinetobacter, Bacillus, and Staphylococcus. Pantoea species dominated also in rye flakes. The extracellular enzymatic activities of the isolates were studied by substrate hydrolysis plate assays. Nearly 80% of the isolates hydrolyzed carboxymethylcellulose, whereas starch-degrading activities were surprisingly rare (10%). Beta-glucan was hydrolyzed by 19% of the isolates. Protease, lipase or xylanase activity was expressed by 24%, 29%, and 16%, respectively, of the isolates. Representatives of the genera Bacillus, Curtobacterium, Pedobacter, and Sanguibacter showed the highest diversity of enzymatic activities, whereas members of Janthinobacterium and Staphylococcus possessed no hydrolytic activities for the substrates studied. Production capability for total folates was analyzed from aerobic cell cultures at the stationary growth phase. The amount of folates was determined separately for the cell mass and the supernatant by microbiological assay. For comparison, folate production was also examined in a number of common lactic acid bacteria. The best producers in oat bran belonged to the genera Bacillus, Janthinobacterium, Pantoea, and Pseudomonas, and those in rye flakes to Chryseobacterium, Erwinia, Plantibacter, and Pseudomonas. Supernatant folate contents were high for Bacillus, Erwinia, Janthinobacterium, Pseudomonas, and Sanguibacter. Compared to the endogenous bacteria, lactic acid bacteria were poor folate producers. The results of this work provide the first insight into the potential role of endogenous microflora in modulating the nutrient levels of oat and rye based cereal products, and pave way to future innovations of nutritionally improved cereal foods.