Thiol groups are determinant for overcoming acetic acid and pH stress in wine and beer fermentation-derived Saccharomyces cerevisiae strains
File(s)
Published version
Author(s)
Shirvanyan, Anahit
Primavera, Angela
Guaragnella, Nicoletta
Ledesma-Amaro, Rodrigo
Trchounian, Karen
Type
Journal Article
Abstract
Acetic acid (AA), a natural by-product of ethanol fermentation in yeast cells, is widely present in lignocellulosic hydrolysate as a fermentation inhibitor. Thus, gaining insight into the molecular mechanisms of AA tolerance in yeast is particularly relevant for industrial applications. This study investigates the response to AA stress in two Saccharomyces cerevisiae strains (ATCC 9804 and ATCC 13007) during different metabolic states (fermentation, respiro-fermentation, and respiration) and external pH levels (3․0 and 4.5). The results show that AA reduces the viability of both strains in a dosage-dependent manner. Moreover, ATCC 13007 is more sensitive to AA stress compared to ATCC 9804. Respiratory metabolism and higher pH correlate with better resistance to AA stress. Catalase activity was observed to increase by 1.5–6-fold under AA stress conditions, in accordance with changes in yeast thiol group content and growth. The influence of AA stress is reactive oxygen species-dependent, and redox balance regulation was found to increase the robustness of S. cerevisiae ATCC 13007 to AA by 2-fold. The study reveals valuable insights into yeast adaptation to stress conditions, contributing to the development of robust yeast strain construction for high-yield biomass and chemicals production.
Editor(s)
ZHAO, Zongbao
Date Issued
2026-01-29
Date Acceptance
2026-01-22
Citation
FEMS Yeast Research, 2026, 26
ISSN
1567-1356
Publisher
Oxford University Press
Journal / Book Title
FEMS Yeast Research
Volume
26
Copyright Statement
© The Author(s) 2026. Published by Oxford University Press on behalf of FEMS. This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact reprints@oup.com for reprints and translation rights for reprints. All other permissions can be obtained through our RightsLink service via the Permissions link on the article page on our site-for further information please contact journals.permissions@oup.com
License URL
Identifier
https://www.ncbi.nlm.nih.gov/pubmed/41609413
PII: 8444585
Subjects
acetic acid
acid stress
carbon-source
fermentation
metabolism
redox balance
respiration
yeast
Saccharomyces cerevisiae
Acetic Acid
Fermentation
Hydrogen-Ion Concentration
Wine
Stress, Physiological
Sulfhydryl Compounds
Beer
Microbial Viability
Catalase
Publication Status
Published
Coverage Spatial
England
Article Number
foag004
Date Publish Online
2026-01-29