Repository logo
 

Tolerance of pentose utilising yeast to hydrogen peroxide-induced oxidative stress.

Published version
Peer-reviewed

Type

Article

Change log

Authors

Spencer, Jennifer 
Phister, Trevor G 
Smart, Katherine Anne  ORCID logo  https://orcid.org/0000-0003-1425-5832
Greetham, Darren 

Abstract

BACKGROUND: Bioethanol fermentations follow traditional beverage fermentations where the yeast is exposed to adverse conditions such as oxidative stress. Lignocellulosic bioethanol fermentations involve the conversion of pentose and hexose sugars into ethanol. Environmental stress conditions such as osmotic stress and ethanol stress may affect the fermentation performance; however, oxidative stress as a consequence of metabolic output can also occur. However, the effect of oxidative stress on yeast with pentose utilising capabilities has yet to be investigated. RESULTS: Assaying for the effect of hydrogen peroxide-induced oxidative stress on Candida, Pichia and Scheffersomyces spp. has demonstrated that these yeast tolerate hydrogen peroxide-induced oxidative stress in a manner consistent with that demonstrated by Saccharomyces cerevisiae. Pichia guillermondii appears to be more tolerant to hydrogen peroxide-induced oxidative stress when compared to Candida shehatae, Candida succiphila or Scheffersomyces stipitis. CONCLUSIONS: Sensitivity to hydrogen peroxide-induced oxidative stress increased in the presence of minimal media; however, addition of amino acids and nucleobases was observed to increase tolerance. In particular adenine increased tolerance and methionine reduced tolerance to hydrogen peroxide-induced oxidative stress.

Description

Keywords

Adaptation, Physiological, Biofuels, Candida, Ethanol, Fermentation, Hexoses, Hydrogen Peroxide, Oxidative Stress, Pentoses, Pichia, Saccharomyces cerevisiae, Saccharomycetales, Species Specificity

Journal Title

BMC Res Notes

Conference Name

Journal ISSN

1756-0500
1756-0500

Volume Title

7

Publisher

Springer Science and Business Media LLC