Estimation of metabolic fluxes distribution in Saccharomyces cerevisiae during the production of volatile compounds of Tequila

• Published in: Mathematical biosciences and engineering : MBE Vol. 18; no. 5; pp. 5094 - 5113
• Main Authors: la-Rosa, José Daniel Padilla-de, García-Ramírez, Mario Alberto, Gschaedler-Mathis, Anne Christine, Gómez-Guzmán, Abril Ivette, Solís-Pacheco, Josué R., González-Reynoso, Orfil
• Format: Journal Article
• Language: English
• Published: AIMS Press 01.01.2021
• Subjects: fermentation; flux balance analysis; higher alcohols; saccharomyces cerevisiae; tequila
• ISSN: 1551-0018; 1551-0018
• DOI: 10.3934/mbe.2021259

A stoichiometric model for Saccharomyces cerevisiae is reconstructed to analyze the continuous fermentation process of agave juice in Tequila production. The metabolic model contains 94 metabolites and 117 biochemical reactions. From the above set of reactions, 93 of them are linked to internal biochemical reactions and 24 are related to transport fluxes between the medium and the cell. The central metabolism of S. cerevisiae includes the synthesis for 20 amino-acids, carbohydrates, lipids, DNA and RNA. Using flux balance analysis (FBA), different physiological states of S. cerevisiae are shown during the fermentative process; these states are compared with experimental data under different dilution rates (0.04-0.12 h$ ^{-1} $). Moreover, the model performs anabolic and catabolic biochemical reactions for the production of higher alcohols. The importance of the Saccharomyces cerevisiae genomic model in the area of alcoholic beverage fermentation is due to the fact that it allows to estimate the metabolic fluxes during the beverage fermentation process and a physiology state of the microorganism.