A Knockout Strain of CPR1 Induced during Fermentation of Saccharomyces cerevisiae KNU5377 Is Susceptible to Various Types of Stress(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

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To investigate the tolerance factor of Saccharomyces cerevisiae KNU5377 against various types of environmental stress during fermentation, we identified the protein that is upregulated at high temperatures. The highly upregulated protein was high-score-matched as a cytoplasmic peptidyl-prolyl cis-trans isomerase, cyclophilin (Cprlp), by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF). We constructed a CPR1-deleted KNU5377 strain (KNU5377Y cpr1⊿) to determine the roles of the protein under fermentative or stress condition. The growth of the S. cerevisiae KNU5377Y cpr1⊿ strain was completely inhibited under the following conditions: heat (40℃), hydrogen peroxide (20-30mM), menadione (0.3mM), ethanol (16%), sulfuric acid (5mM), and lactic acid (0.4-0.8%). However, the wild-type and cpr1⊿ mutant of S. cerevisiae BY4741 as a positive control did not show differences in sensitivity to stress. It is interesting to note that the wild-type KNU5377Y and KNU5377Y cpr1⊿ mutant showed high sensitivity against various stresses, particularly, acid stress such as in the presence of sulfuric and lactic acid. Although the alcohol fermentation rate of the KNU5377Y cpr1⊿ mutant markedly decreased with an increase in temperature up to 40℃, we observed no decrease in that of the wild-type strain under the same conditions. These results suggest that CPR1 contributes to the stress tolerance of KNU5377 against various types of environmental stress caused during fermentation, thus leading to the physiological role of maintaining an alcohol fermentation yield, even at high temperatures such as 40℃.
社団法人日本生物工学会の論文
2006-10-25

A Knockout Strain of CPR1 Induced during Fermentation of Saccharomyces cerevisiae KNU5377 Is Susceptible to Various Types of Stress(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)

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