Comparative lipidomic analysis of S. cerevisiae cells during industrial bioethanol fermentation

Abstract

Variations in the composition and level of phospholipids (PLs) in yeast cells during industrial ethanol fermentation processes were analyzed. A comparative lipidomic method was used to investigate the changes in total cellular PLs during continuous and fed-batch/batch processes. The phospholipid metabolism in yeast changed during both processes, mainly due to the presence of long-chain poly unsaturated fatty acids (PUFA) that contained phosphatidyglycerol (PG), phosphatidylethanolamine (PE) and phosphatidylserine (PS). The complexity of the media affected the growth of the yeast and the membrane composition. Yeast incorporated lots of exogenous saturated and PUFAs from the feedstock during the fermentations. During the continuous fermentation, there was an increase in PLs with shorter chains as the fermentation progressed and early in process there were more long-chains. During the fed-batch/batch process, the PG species increased as the fermentation progressed. This is probably due to an inositol deficiency in the earlier part of the fermentation.

Key words： lipidomics; systems biology; phospholipids; stirred-tank; saccharomyces cerevisiae; biorefinery engineering

Acknowledgments

The authors are grateful for the financial support from the National High-tech R&D Program (Grant No. 2012AA021204), the National Basic Research Program of China (Grant No. 2011CBA00802), and the National Natural Science Foundation of China (Grant No. 20736006 and Grant No. 21020102 040).

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