Abstract
Utilization of α-glucosidic sugars such as maltose, maltotriose, isomaltose and sucrose has been extensively studied in a conventional yeast Saccharomyces cerevisiae as many important processes such as baking, brewing, and bioethanol production rely on fermentation of these sugars. In 1998, a non-conventional yeast Ogataea (formerly Hansenula) polymorpha was reported to grow on α-glucosidic disaccharides maltose and sucrose using intracellular α-glucosidase for their hydrolysis. Later on, the list of α-glucosidic sugars assimilated by O. polymorpha and hydrolyzed by its α-glucosidase was extended by adding maltotriose, isomaltose, palatinose, maltulose, and some others. In this chapter, we review the data on genetics, genomics, transport, and intracellular hydrolysis of α-glucosidic sugars in O. polymorpha. We also address evolution of yeast α-glucosidases and regulation of α-glucosidase and permease genes. Relevant data on other yeasts, mostly on S. cerevisiae, are used for comparison.
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This book chapter is based on experimental work supported by grants from the Estonian Research Council (ETF 3923, ETF 5676, ETF 7528; ETF 9072 and PUT1050).
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Alamäe, T., Viigand, K., Põšnograjeva, K. (2019). Utilization of α-Glucosidic Disaccharides by Ogataea (Hansenula) polymorpha: Genes, Proteins, and Regulation. In: Sibirny, A. (eds) Non-conventional Yeasts: from Basic Research to Application. Springer, Cham. https://doi.org/10.1007/978-3-030-21110-3_1
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