Journal
FEBS JOURNAL
Volume 281, Issue 21, Pages 4805-4814Publisher
WILEY-BLACKWELL
DOI: 10.1111/febs.13019
Keywords
aerobic fermentation; Crabtree effect; evolution; Saccharomyces; yeast
Categories
Funding
- Swedish Research Council
- Crafoord Foundation
- Fysiografen Foundation
- Sorensen Foundation
- Lindstrom Foundation
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The short-term Crabtree effect is defined as the immediate occurrence of aerobic alcoholic fermentation in response to provision of a pulse of excess sugar to sugar-limited yeast cultures. Here we have characterized ten yeast species with a clearly defined phylogenetic relationship. Yeast species were cultivated under glucose-limited conditions, and we studied their general carbon metabolism in response to a glucose pulse. We generated an extensive collection of data on glucose and oxygen consumption, and ethanol and carbon dioxide generation. We conclude that the Pichia, Debaryomyces, Eremothecium and Kluyveromyces marxianus yeasts do not exhibit any significant ethanol formation, while Kluyveromyces lactis behaves as an intermediate yeast, and Lachancea, Torulaspora, Vanderwaltozyma and Saccharomyces yeasts exhibit rapid ethanol accumulation. Based on the present data and our previous data relating to the presence of the long-term Crabtree effect in over 40 yeast species, we speculate that the origin of the short-term effect may coincide with the origin of the long-term Crabtree effect in the Saccharomycetales lineage, occurring similar to 150 million years ago.
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