Two structurally related polyene macrolides are produced by Streptomyces diastaticus var. 108: rimocidin (3a) and CE-108 (2a). Both bioactive metabolites are biosynthesized from the same pathway through type I polyketide synthases by choosing a starter unit either acetate or butyrate, resulting in 2a or 3a formation, respectively. Two additional polyene amides, CE-108B (2b) and rimocidin B (3b), are also produced "in vivo" when this strain was genetically modified by transformation with engineered SCP2*-derived vectors carrying the ermE gene. The two polyene amides, 2b and 3b, showed improved pharmacological properties, and are generated by a tailoring activity involved in the conversion of the exocyclic carboxylic group of 2a and 3a into their amide derivatives. The improvement on some biological properties of the resulting polyenes, compared with that of the parental compounds, encourages our interest for isolating the tailoring gene responsible for the polyene carboxamide biosynthesis, aimed to use it as tool for generating new bioactive compounds. In this work, we describe the isolation from S. diastaticus var. 108 the corresponding gene, pcsA, encoding a polyene carboxamide synthase, belonging to the Class II glutamine amidotransferases and responsible for "in vivo" and "in vitro" formation of CE-108B (2b) and rimocidin B (3b). The fermentation broth from S. diastaticus var. 108 engineered with the appropriate pcsA gene construction, showed the polyene amides to be the major bioactive compounds.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1007/s00253-009-2193-3 | DOI Listing |
Appl Environ Microbiol
October 2024
Department of Biological Sciences, University of Idaho, Moscow, Idaho, USA.
Secondary fermentation in beer can result in undesirable consequences, such as off-flavors, increased alcohol content, hyperattenuation, gushing, and the spontaneous explosion of packaging. Strains of are a major contributor to such spoilage due to their production of extracellular glucoamylase enzyme encoded by the gene. yeasts can naturally produce antifungal proteins named "killer" toxins that inhibit the growth of competing yeasts.
View Article and Find Full Text PDFJ Food Sci
January 2024
Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, USA.
Belgian Saisons and Lambics are two well-known examples in the brewing industry of mixed fermentations, combination of two or more yeast and/or bacteria strains. The purpose of this study was to determine the impact different pitch rates of Saccharomyces cerevisiae (traditional brewing yeast) and S. cerevisiae var.
View Article and Find Full Text PDFSci Rep
April 2023
Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
To evaluate the differences in the volatile compound profile of dark and pale beers fermented by different strains of brewer's yeast, gas chromatography with flame ionization detection and gas chromatography mass spectrometry analysis of eight beers was carried out. The prevalent group of compounds in all the beers analysed were alcohols (56.41-72.
View Article and Find Full Text PDFFood Chem
March 2023
College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Donglu Road, Haidian District, Beijing 100083, PR China. Electronic address:
Saccharomyces cerevisiae var. diastaticus (S. diastaticus) is a major spoilage yeast in brewing.
View Article and Find Full Text PDFFoods
August 2022
Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A- var.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!