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Yina WANG, Bihuan CHEN, Zhaokuan GUO, et al. Determination of Tolerance of Saccharomyces cerevisiae and Yarrowia lipolytica to Different Phenolic Acids[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(6): 1048-1053. DOI: 10.12101/j.issn.1004-390X(n).202205001
Citation: Yina WANG, Bihuan CHEN, Zhaokuan GUO, et al. Determination of Tolerance of Saccharomyces cerevisiae and Yarrowia lipolytica to Different Phenolic Acids[J]. JOURNAL OF YUNNAN AGRICULTURAL UNIVERSITY（Natural Science）, 2022, 37(6): 1048-1053. DOI: 10.12101/j.issn.1004-390X(n).202205001
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Determination of Tolerance of Saccharomyces cerevisiae and Yarrowia lipolytica to Different Phenolic Acids

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    • Abstract
  • PurposeTo compare the tolerance of Saccharomyces cerevisiae and Yarrowia lipolytica to different phenolic acids.
    MethodsS. cerevisiae and Y. lipolytica were used as materials, and the growths of two yeasts were measured in medium with different concentrations of p-hydroxyphenylpropionic acid, caffeic acid, p-coumaric acid, ferulic acid and cinnamic acid, respectively.
    ResultsThese two yeasts showed similar tolerances to different phenolic acids, i.e., tolerances to p-hydroxyphenylpropionic acid were similar to that to caffeic acid, which greater than to p-coumaric acid, than to ferulic acid, and than to cinnamic acid. The tolerances to phenolic acids of Y. lipolytica were greater than that of S. cerevisiae, and suggested that Y. lipolytica was more suitable for the biosynthesis of aromatic amino acid derivatives, especially cinnamic acid derivatives.
    ConclusionThe tolerance of Y. lipolytica to phenolic acid is greater than S. cerevisiae, providing a theoretical basis for the yeast bio-synthesis of flavonoids, and alkaloids derived from phenylalanine and tyrosine.
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