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Cited by 145Microbial Metabolic Engineering and BioproductionBiofuel production and bioconversionFungal and yeast genetics research

Mixed Lactic Acid–Alcoholic Fermentation by Saccharomyes cerevisiae Expressing the Lactobacillus casei L(+)–LDH

Dequin, Sylvie, Barre, Pierre·1994·Nature Biotechnology
DOI 10.1038/nbt0294-173
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Abstract

We describe the construction of a Saccharomyces cerevisiae strain expressing the gene encoding the L(+)-lactate dehydrogenase [L(+)-LDH)] from Lactobacillus casei. The recombinant strain is able to perform a mixed lactic acid-alcoholic fermentation. Yeast cells expressing the L(+)-LDH gene from the yeast alcohol dehydrogenase (ADH1) promoter on a multicopy plasmid simultaneously convert glucose to both ethanol and lactate, with up to 20% of the glucose transformed into L(+)-lactate. Such strains may be used in every field where both biological acidification and alcoholic fermentation are required.

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Registry

Crossref · 10.1038/nbt0294-173

Cites

32 of 32 references verified0 citation errors · 0 not checkable

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  • Natural Saccharomyces cerevisiae strains produce only traces of lactic acid during alcoholic fermentation due to the inefficiency of mitochondrial lacticodehydrogenases under fermentation conditions.

    “Due to the inefficiency of the mitochondrial lacticodehydrogenases under fermentation conditions, natural Saccharomyces cerevisiae strains produce only traces of lactic acid during alcoholic fermentation (Dequin and Barre 1994).”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Dequin and Barre 1994

  • Researchers have successfully employed genetic engineering to construct Saccharomyces cerevisiae strains capable of modulating the concentrations of lactic acid and malic acid.

    “Researchers have successfully employed genetic engineering to construct Saccharomyces cerevisiae strains capable of modulating the concentrations of lactic acid and malic acid.”

    From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Dequin and Barre 1994

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Authors
Dequin, S., & Barre, P.
Affiliations
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
ORCID
Dequin, Sylvie
Venue
Nature Biotechnology
Publisher
Springer Science and Business Media LLC
Published
1994-02
Volume
12
Issue
2
Pages
173-177
ISSN
  • 0733-222X (ISSN-L)
  • 1087-0156
  • 1546-1696
DOI
10.1038/nbt0294-173
OpenAlex
W1972332967
Cited by
145
References
32
Citations by year
2026: 1 · 2025: 2 · 2024: 2 · 2023: 2 · 2022: 5 · 2021: 4 · 2020: 3 · 2019: 3 · 2018: 5 · 2017: 5 · 2016: 4 · 2015: 6 · 2014: 10 · 2013: 6 · 2012: 6
FWCI
0.89
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (unspecified)
Locations
  • Nature Biotechnology (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
  • Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Fungal and yeast genetics research
Keywords
Saccharomyces cerevisiae, L-lactate dehydrogenase, Lactobacillus casei, recombinant yeast, ethanol production, lactic acid production, ADH1 promoter, multicopy plasmid, biological acidification, heterologous expression
MeSH terms
Alcohol Dehydrogenase, Ethanol, Base Sequence, Cloning, Molecular, Fermentation, Genetic Vectors, Glucose, L-Lactate Dehydrogenase, Lactates, Lacticaseibacillus casei, Molecular Sequence Data, Oligodeoxyribonucleotides, Promoter Regions, Genetic, Recombinant Proteins, Saccharomyces cerevisiae, Restriction Mapping, Polymerase Chain Reaction, Mutagenesis, Site-Directed, Lactic Acid

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