Multi-omics reveals glucose repression of citric acid catabolism in Pichia kudriavzevii.

ABSTRACT: Pichia kudriavzevii is a widely used yeast in the wine industry that can degrade citric acid. However, this process can be hindered by the presence of glucose through a phenomenon called carbon catabolite repression (CCR). Herein, this study determined the underlying mechanism by examining the effects of glucose on P. kudriavzevii. Our findings indicated that glucose inhibited the reduction of citric acid and maintained elevated levels of fatty acids and glycerophospholipids. However, the inhibition of citric acid degradation under glucose addition was related to the retarded accumulation of metabolites involved in the biosynthesis of antibiotics, propanoate metabolism, microbial metabolism in diverse environments, C5-branched dibasic acid metabolism, and metabolic pathways in diverse envi

SUBMITTER: Cheng Y 

PROVIDER: S-EPMC12441098 | biostudies-literature | 2025 Sep

REPOSITORIES: biostudies-literature