Comparative metabolic profiling of parental and inhibitors-tolerant yeasts during lignocellulosic ethanol fermentation

The metabolic responses of parental and inhibitors-tolerant yeasts in presence of the combination of three inhibitors (furfural, phenol and acetic acid) during ethanol fermentation were investigated by comparative metabolic profiling. Samples of parental and tolerant yeasts with/without three inhibitors in fermentation medium represented significantly different metabolic states. Further investigation on the specific responses of two strains revealed that the levels of most amino acids, inositol, and phenethylamine were dramatically increased in presence of inhibitors in parental yeast, while they kept relatively stable in tolerant yeast. It suggested that the protein degradation was increased and oxygen stress was induced by combined inhibitors in parental yeast. In addition, carbon metabolism (glycolysis and TCA) and pyrimidine ribonucleotides pathway (uracil and cytosine) were reduced in both strains in presence of combined inhibitors, which was considered as the general stress response. Higher levels of pyridimines in tolerant yeast suggested that they were responsible for counteracting the stress of combined inhibitors. These findings provided new insights into underlying mechanisms of yeast in resistance to the synergistic effects of inhibitors in lignocellulose hydrolysates.