Department of Biology, University of Wisconsin Oshkosh, Oshkosh, Wisconsin, USA.
Yeast. 2023 Sep;40(9):395-400. doi: 10.1002/yea.3890. Epub 2023 Aug 1.
Humans rely on the ability of budding yeasts to grow without oxygen in industrial scale fermentations that produce beverages, foods, and biofuels. Oxygen is deeply woven into the energy metabolism and biosynthetic capabilities of budding yeasts. While diverse ecological habitats may provide wide varieties of different carbon and nitrogen sources for yeasts to utilize, there is no direct substitute for molecular oxygen, only a range of availability. Understanding how a small subset of budding yeasts evolved the ability to grow without oxygen could expand the set of useful species in industrial scale fermentations as well as provide insight into the cryptic field of yeast ecology. However, we still do not yet appreciate the full breadth of species that can growth without oxygen, what genes underlie this adaptation, and how these genes have evolved.
人类依赖于出芽酵母在工业规模发酵中无需氧气就能生长的能力，这些发酵生产饮料、食品和生物燃料。氧气深深交织在出芽酵母的能量代谢和生物合成能力中。虽然多样化的生态生境可能为酵母提供了广泛的不同碳和氮源供其利用，但没有氧气的直接替代品，只有一系列的可用性。了解一小部分出芽酵母如何进化出无需氧气就能生长的能力，不仅可以扩大工业规模发酵中有用的物种范围，还可以深入了解酵母生态学这一神秘领域。然而，我们仍然不完全了解能够在无氧条件下生长的物种的全部范围、这种适应的基础基因以及这些基因是如何进化的。
