Literature DB >> 30507007

Specific serine residues of Msn2/4 are responsible for regulation of alcohol fermentation rates and ethanol resistance.

Sotirios-Spyridon Vamvakas1, John Kapolos1, Lambros Farmakis1, Fotios Genneos1, Maria-Eleni Damianaki1, Xenia Chouli1, Aggeliki Vardakou1, Sofia Liosi1, Evgenia Stavropoulou1, Eleftheria Leivaditi1, Marianthi Fragki1, Elina Labrakou1, Eleni-Giselda Gashi1, Dimitra Demoli1.   

Abstract

Despite the fact that Saccharomyces cerevisiae has suicide tendencies since its product affects cell function, it is a key player in alcoholic fermentation. The presence of ethanol in the medium affects membrane integrity and fluidity, as well as the rate of ethanol production. The Msn2/4p transcription factors are key regulators in stress response and play a critical role in cell response to ethanol challenge. Protein kinase A (tpk1/2/3) is controlling the activation/inactivation of a multitude of proteins through phosphorylation at specific serine residues. Targets of Protein Kinase A (PKA) are also msn2/4 and phosphorylation of these two transcription factors by PKA resulting in obstruction of their translocation to the nucleus. This work attempts to reveal the significance of specific serine residues of Msn2/4p, as possible targets of PKA, through substitution of these serine residues with alanine.
© 2018 American Institute of Chemical Engineers Biotechnol. Prog., 35: e2759, 2019. © 2018 American Institute of Chemical Engineers.

Entities:  

Keywords:  zzm321990Saccharomyces cerevisiae; MSN2/MSN4 mutants; alcohol fermentation; ethanol tolerance; stress response transcription factor

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Year:  2018        PMID: 30507007     DOI: 10.1002/btpr.2759

Source DB:  PubMed          Journal:  Biotechnol Prog        ISSN: 1520-6033


  2 in total

1.  Effects of Lactobacillus plantarum on the ethanol tolerance of Saccharomyces cerevisiae.

Authors:  Xianlin He; Bo Liu; Yali Xu; Ze Chen; Hao Li
Journal:  Appl Microbiol Biotechnol       Date:  2021-03-01       Impact factor: 4.813

2.  Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must.

Authors:  Konstantina Kassoumi; Penny Kousoulou; Dimitrios Sevastos; Sotirios-Spyridon Vamvakas; Konstantinos Papadimitriou; John Kapolos; Athanasia Koliadima
Journal:  Foods       Date:  2022-01-31
  2 in total

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