On leave of absence from Departamento de Bioquímica, Facultad de Biología, Universidad de La Habana, Cuba.
Carbohydrate and energy-yielding metabolism in non-conventional yeasts1
Article first published online: 9 JAN 2006
FEMS Microbiology Reviews
Volume 24, Issue 4, pages 507–529, October 2000
How to Cite
Flores, C.-L., Rodríguez, C., Petit, T. and Gancedo, C. (2000), Carbohydrate and energy-yielding metabolism in non-conventional yeasts. FEMS Microbiology Reviews, 24: 507–529. doi: 10.1111/j.1574-6976.2000.tb00553.x
This article is dedicated to the memory of Niko van Uden, an enthusiastic yeast researcher and a cultivated person.
- Issue published online: 9 JAN 2006
- Article first published online: 9 JAN 2006
- Received 3 April 2000, Revised 13 June 2000, Accepted 14 June 2000
- Non-conventional yeast;
- Carbohydrate metabolism;
- Tricarboxylic acid cycle;
- Catabolite repression
Sugars are excellent carbon sources for all yeasts. Since a vast amount of information is available on the components of the pathways of sugar utilization in Saccharomyces cerevisiae it has been tacitly assumed that other yeasts use sugars in the same way. However, although the pathways of sugar utilization follow the same theme in all yeasts, important biochemical and genetic variations on it exist. Basically, in most non-conventional yeasts, in contrast to S. cerevisiae, respiration in the presence of oxygen is prominent for the use of sugars. This review provides comparative information on the different steps of the fundamental pathways of sugar utilization in non-conventional yeasts: glycolysis, fermentation, tricarboxylic acid cycle, pentose phosphate pathway and respiration. We consider also gluconeogenesis and, briefly, catabolite repression. We have centered our attention in the genera Kluyveromyces, Candida, Pichia, Yarrowia and Schizosaccharomyces, although occasional reference to other genera is made. The review shows that basic knowledge is missing on many components of these pathways and also that studies on regulation of critical steps are scarce. Information on these points would be important to generate genetically engineered yeast strains for certain industrial uses.