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Journal articles on the topic 'Saccharomyce'

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Author: Grafiati

Published: 9 March 2023

Last updated: 10 March 2023

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1

Yu, Qilin, Meiqing Sun, Yu Wang, Mingchun Li, and Lu Liu. "The interaction between lead sulfide nano-dendrites and Saccharomyce cerevisiae is involved in nanotoxicity." RSC Adv. 4, no. 39 (2014): 20371–78. http://dx.doi.org/10.1039/c4ra01861c.

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2

Zbar, Nedhaal S., Lamyiaa F. Nashi, and Shahlaa M. Saleh. "Saccharomyces boulardii as effective probiotic against Shiegella flexneri in mice." Journal of Biotechnology Research Center 8, no. 1 (January 1, 2014): 55–58. http://dx.doi.org/10.24126/jobrc.2014.8.1.307.

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This study was designed to evaluate the ability of Saccharomyce buolardi as effective probiotic against Shiegella flexneri. Mice treated with S. boulardii and infected with Sh. flexneri, then serum levels of Aspartate aminotransferase (AST) and Alanine aminotransferase (ALT) of treated mice were measured and histological sections were made from liver to evaluate protective effect. Results showed that mice treated with S. boulardii exhibited no significant p≤0.05 differences in serum level of AST and ALT 131,67 respectively U/L in comparison with their levels in serum of control group 113.2, 72.86 U/L. Mice infected with Sh. flexneri showed a significant increase in serum level of AST and ALT 198, 101 U/L in comparison with their levels 113,72 U/L in control group. Mice treated with S. boulardii and infected with Sh. flexneri showed a significant decrease in serum level of AST and ALT in comparison with their levels in mice infected with Sh. flexneri 80.13,78.26 U/L vs. 198 and 101 U/L respectively. Histopathological study showed that infection with Sh. flexneri caused a necrosis, degenerative changes and inflammatory cells infiltration as compared with control, while treatment with S. boulardii prevented the histopathological effect of Sh. flexneri.

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3

FIEDUREK, JAN, MARCIN SKOWRONEK, and ANNA GROMADA. "Selection and Adaptation of Saccharomyces cerevisae to Increased Ethanol Tolerance and Production." Polish Journal of Microbiology 60, no. 1 (2011): 51–58. http://dx.doi.org/10.33073/pjm-2011-007.

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A total of 24 yeast strains were tested for their capacity to produce ethanol, and of these, 8 were characterized by the best ethanol yields (73.11-8 1.78%). The most active mutant Saccharomyce s cerevisiae ER-A, resistant to ethanol stress, was characterized by high resistance to acidic (pH 1.0 and 2.0), oxidative (1 and 2% of H2O2), and high temperature (45 and 52 degrees C) stresses. During cultivation under all stress conditions, the mutants showed a considerably increased viability ranging widely from about 1.04 to 3.94-fold in comparison with the parent strain S. cerevisiae ER. At an initial sucrose concentration of 150 g/l in basal medium A containing yeast extract and mineral salts, at 300C and within 72 h, the most active strain, S. cerevisiae ER-A, reached an ethanol concentration of 80 g/1, ethanol productivity of 1.1 g/Il/h, and an ethanol yield (% of theoretical) of 99.13. Those values were significantly higher in comparison with parent strain (ethanol concentration 71 g/1 and productivity of 0,99 g/l/h). The present study seems to confirm the high effectiveness of selection of ethanol-resistant yeast strains by adaptation to high ethanol concentrations, for increased ethanol production.

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4

Yaya A. Gimba, Abubakar Idris, Abdullahi Hassan, and Opeyemi N. Hassan. "Isolation and optimization of the fermentation condition of cellulolytic microbial isolates from cassava waste water." GSC Biological and Pharmaceutical Sciences 14, no. 1 (January 30, 2021): 011–17. http://dx.doi.org/10.30574/gscbps.2021.14.1.0421.

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The study was conducted to isolate and identify cellulose producing microorganisms from cassava waste water. Cassava waste water sample was obtained from a cassava processing factory at Lokogoma town in Wushishi Local government area of Niger State. The microorganisms were isolated, identified and counted by standard microbiological methods. The mean bacteria count ranges from 6.8 x 103 cfu/mL-1 to 2.1 x 103 cfu/mL-1 while the fungi count ranges from 3.2 x 103 cfu/mL-1 to 1.2 x 103 cfu/mL-1. A total of eight (8) bacterial; Staphylococcus aureus, Bacillus anthrax, Bacillus subtilis, Escherichia coli, Klebsilla sp, Bacillus megaterus, Staph. Epidermidis and Pseudomonas aeruginosa, and six (6) fungi; Saccharomyce serivicea, Aspergillus niger, Penecillium sp., Muccor sp., Aspergilus flavus and Aspergilus fumigetus isolates were identified in the waste water. Among these organism, the best cellulase activity was recorded for Bacillus subtilis (10.39 x 10-4 mg/ml/sec) and Aspergillus niger (11.21 x 10-4 mg/ml/sec). However, maximum activity was obtained at pH ranges from 3 ~ 9, temperature ranges from 30 oC ~ 80oC and substrate concentrations ranges from 1.5% ~3.0%. In conclusion, cassava processing water regarded as waste water could be an alternative source of microorganisms capable of producing cellulase enzyme for industrial purposes.

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5

Wang, Xin, Bing-Zhi Li, Ming-Zhu Ding, Wei-Wen Zhang, and Ying-Jin Yuan. "Metabolomic Analysis Reveals Key Metabolites Related to the Rapid Adaptation of Saccharomyce cerevisiae to Multiple Inhibitors of Furfural, Acetic Acid, and Phenol." OMICS: A Journal of Integrative Biology 17, no. 3 (March 2013): 150–59. http://dx.doi.org/10.1089/omi.2012.0093.

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6

Wee, Hyun-Jeong, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo, and Heui-Dong Park. "Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin." Korean Journal of Food Preservation 25, no. 6 (October 30, 2018): 730–41. http://dx.doi.org/10.11002/kjfp.2018.25.6.730.

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7

Khramtsov, A. G., and S. N. Sazanova. "NEW FOOD PRODUCTS WITH PROBIOTIC YEAST." http://eng.biomos.ru/conference/articles.htm 1, no. 19 (2021): 314–16. http://dx.doi.org/10.37747/2312-640x-2021-19-314-316.

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Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

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8

Marinov, Luka, Ana Jeromel, Ivana Tomaz, Darko Preiner, and Ana Marija Jagatić Korenika. "Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´." Glasnik zaštite bilja 44, no. 4 (July 12, 2021): 56–66. http://dx.doi.org/10.31727/gzb.44.4.8.

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Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae.

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9

Larassati, Dyah Putri, Maria Erna Kustyawati, Dewi Sartika, and Suharyono AS. "Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (December 30, 2021): 449. http://dx.doi.org/10.23960/jtep-l.v10i4.449-458.

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High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test. The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of 2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae

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10

Vilanova, Mar, Sol Zamuz, Antón Masa, and Carmen Sieiro. "Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of saccharomyces cerevisiae strains associated to vitis vinifera." OENO One 41, no. 3 (September 30, 2007): 155. http://dx.doi.org/10.20870/oeno-one.2007.41.3.848.

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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was realize a comparative study of two different methods of Saccharomycec cerevisiae yeast strain characterization.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Pulsed-field gel electrophoresis analysis (PFGE) and mitochondrial DNA (mtDNA) restriction analysis have been carried out to differentiate strains of Saccharomyces cerevisiae associated to Vitis vinifera musts from different Galicia wineyard (NW Spain). Seventeen strains isolated from wineries from Galicia were used in this study.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The results have showed that although PFGE analysis technique has greater discriminatory power than mtDNA restriction analysis to detect genetic diversity in Saccharomyces cerevisiae, some clones with the same PFGE profile can only be differentiated by mtDNA restriction analysis.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: Pulsed-field gel electrophoresis analysis of chromosome (PFGE), by its discriminating power, constitute an ideal technique for the differentiation of Saccharomyces cerevisiae strains in biotechnological industries, however, mitochondrial DNA (mtDNA) restriction analysis is a rapid, simple and less expensive and time-consuming method. The results obtained demonstrate the value of using molecular genetic methods in taxonomic and ecological surveys.</p>

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11

Branco, Patrícia, Farzana Sabir, Mário Diniz, Luísa Carvalho, Helena Albergaria, and Catarina Prista. "Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains." Applied Microbiology and Biotechnology 103, no. 7 (February 8, 2019): 3073–83. http://dx.doi.org/10.1007/s00253-019-09657-7.

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12

Branco, Patrícia, Diana Francisco, Margarida Monteiro, Maria Gabriela Almeida, Jorge Caldeira, Nils Arneborg, Catarina Prista, and Helena Albergaria. "Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae." Applied Microbiology and Biotechnology 101, no. 1 (August 9, 2016): 159–71. http://dx.doi.org/10.1007/s00253-016-7755-6.

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13

Romanovich, M. M., B. M. Kurtyak, O. N. Broda, and I. A. Matyukha. "ІНТЕНСИВНІСТЬ ПРОЦЕСІВ ПОЛ У КУРЧАТ–БРОЙЛЕРІВ ЗА НА ТЛІ ВАКЦИНАЦІЇ ПРОТИ ХВОРОБИ ГАМБОРО ТА ЗА ДІЇ ДРІЖДЖІВ SACCHAROMICES CEREVISIAE І ПРОБІОТИКА БПС–44." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 18, no. 3(71) (October 14, 2016): 79–82. http://dx.doi.org/10.15421/nvlvet7118.

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The paper studies the influence of feeding broiler chickens in the composition of animal feed preparation BPS–44 and various doses of the yeast Saccharomyces cerevisiae on the intensity of lipid peroxidation (LPO) in terms of vaccination against Gumboro disease.The study was conducted on four groups of chickens at 100 birds each. The control group of chickens fed a standard feed (SC) and a 15–day–old vipoyuvaly vaccine against Gumboro disease (Gumbokal IM Forte SPF). The first experimental group of birds, in addition to the UK received – probiotic BPS–44 (based on Bacillus subtilis strain 44) in an amount of 0.21 g / kg, the second research group – 1% of the yeast Saccharomyces cerevisiae. The third research group of chickens – 2% of the yeast Saccharomyces cerevisiae. For studies using the blood that was taken from the chickens after decapitation at different ages: 11–, 27–, 34– and 41–day–old.It was stated a higher content of intermediate and final products of lipid peroxidation in the blood plasma of broilers in the 27–, 34– and 41–day–old, compared with 11–day, which indicates an increase in the intensity of lipid peroxidation processes and indicates their dependence on age and poultry immunization period . Feeding broiler chickens in the composition of feed yeast Saccharomuces cerevisie and probiotic BPS–44 causes an inhibitory effect on the intensity of lipid peroxidation processes in their body, namely a reduction (p <0,01 – 0,001) content of lipid hydroperoxide and TBA–active products can be detoxication properties associated with study drugs.

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14

Branco, Patrícia, Rute Coutinho, Manuel Malfeito-Ferreira, Catarina Prista, and Helena Albergaria. "Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide." Microorganisms 9, no. 12 (December 7, 2021): 2528. http://dx.doi.org/10.3390/microorganisms9122528.

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The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low levels (ca 103 cells/mL) in finished wines. Besides, consumers health concerns regarding the use of sulfur dioxide encouraged the search for alternative biocontrol measures. Recently, we found that Saccharomyces cerevisiae secretes a natural biocide (saccharomycin) that inhibits the growth of different B. bruxellensis strains during alcoholic fermentation. Here we investigated the ability of S. cerevisiae CCMI 885 to prevent B. bruxellensis ISA 2211 growth and 4-ethylphenol production in synthetic and true grape must fermentations. Results showed that B. bruxellensis growth and 4-ethylphenol production was significantly inhibited in both media, although the effect was more pronounced in synthetic grape must. The natural biocide was added to a simulated wine inoculated with 5 × 102 cells/mL of B. bruxellensis, which led to loss of culturability and viability (100% dead cells at day-12). The conjugated effect of saccharomycin with SO2 was evaluated in simulated wines at 10, 12, 13 and 14% (v/v) ethanol. Results showed that B. bruxellensis proliferation in wines at 13 and 14% (v/v) ethanol was completely prevented by addition of 1.0 mg/mL of saccharomycin with 25 mg/L of SO2, thus allowing to significantly reduce the SO2 levels commonly used in wines (150–200 mg/L).

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15

Szajewska, Hanna. "An update on Saccharomyces boulardii." Gastroenterology Review 6 (2012): 351–58. http://dx.doi.org/10.5114/pg.2012.33042.

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16

Musiyaka, V. K., A. A. Gladun, V. V. Sarnackaya, and R. I. Gvozdyak. "Antimutagenic activity of Saccharomyces cerevisiae strains." Biopolymers and Cell 16, no. 4 (July 20, 2000): 284–88. http://dx.doi.org/10.7124/bc.000573.

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17

Gromozova, E. N., T. L. Kachur, S. I. Voychuk, and M. S. Kharchuk. "Research of Metachromatic Reaction of Saccharomyces cerevisiae." Mikrobiolohichnyi Zhurnal 78, no. 3 (May 30, 2016): 45–51. http://dx.doi.org/10.15407/microbiolj78.03.045.

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18

MARTINI, Vaughan A., and A. MARTINI. "A brief history of Saccharomyces sensu stricto." Kvasny Prumysl 37, no. 3 (March 1, 1991): 74–79. http://dx.doi.org/10.18832/kp1991011.

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19

Calvário, Joana, Nelly Silva, M. Gabriela Almeida, Helena Albergaria, Peter Eaton, Anjos Macedo, and Jorge Caldeira. "Effect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surface." Annals of Medicine 53, sup1 (April 1, 2021): S12—S13. http://dx.doi.org/10.1080/07853890.2021.1896881.

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20

Floch, Martin H. "Saccharomyces." Journal of Clinical Gastroenterology 36, no. 1 (January 2003): 5–6. http://dx.doi.org/10.1097/00004836-200301000-00003.

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21

Barnett, James A. "Saccharomyces." Trends in Biotechnology 10 (1992): 103–4. http://dx.doi.org/10.1016/0167-7799(92)90184-w.

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22

Wiseman, Helen. "Saccharomyces." FEBS Letters 316, no. 2 (January 25, 1993): 201–2. http://dx.doi.org/10.1016/0014-5793(93)81223-m.

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23

McFarland, L. V. "Saccharomyces boulardii Is Not Saccharomyces cerevisiae." Clinical Infectious Diseases 22, no. 1 (January 1, 1996): 200–201. http://dx.doi.org/10.1093/clinids/22.1.200.

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24

Naumov, G. I., S. A. James, E. S. Naumova, E. J. Louis, and I. N. Roberts. "Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae." International Journal of Systematic and Evolutionary Microbiology 50, no. 5 (September 1, 2000): 1931–42. http://dx.doi.org/10.1099/00207713-50-5-1931.

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25

Naumov, Gennadi I., Ching-Fu Lee, and Elena S. Naumova. "Molecular genetic diversity of the Saccharomyces yeasts in Taiwan: Saccharomyces arboricola, Saccharomyces cerevisiae and Saccharomyces kudriavzevii." Antonie van Leeuwenhoek 103, no. 1 (September 1, 2012): 217–28. http://dx.doi.org/10.1007/s10482-012-9803-2.

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26

WOLSKA, Małgorzata, Bogusław CZUPRYŃSKI, Grzegorz KŁOSOWSKI, and Katarzyna KOTARSKA. "Studies on utilization of the yeast strain I-7-43 - fusant between Saccharomyces cerevisiae and Saccharomyces diastaticus in agricultural distillery." Kvasny Prumysl 50, no. 9 (September 1, 2004): 254–60. http://dx.doi.org/10.18832/kp2004017.

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27

KRESCANKOVÁ, Katarína, Jana KOPECKÁ, Miroslav NĚMEC, and Dagmar MATOULKOVÁ. "Characterization of Technologically Utilized Saccharomyces Yeast." Kvasny Prumysl 61, no. 6 (June 1, 2015): 174–85. http://dx.doi.org/10.18832/kp2015019.

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28

Isayenko, Olena, Oksana Knysh, Mykola Popov, Valeriy Minukhin, Eugeny Babych, and Olena Peretyatko. "Impact of Biologically Active Complexes of L. rhamnosus GG and S. boulardii After Storage Under Low Temperatures on Biofilm Forming Ability in Corynebacteria." Problems of Cryobiology and Cryomedicine 31, no. 2 (June 25, 2021): 127–38. http://dx.doi.org/10.15407/cryo31.02.127.

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This paper describes the temperature regimens and shelf life of biologically active complexes (structural components and metabolites) of Lactobacillus rhamnosus GG and Saccharomyces boulardii, which have antimicrobial activity and reduce biofi lm formation in pathogenic agents of Corynebacterium spp. Preservation of biological activity of complexes after 6-month storage (observation period) at (−23 ± 1)°C and for 60 days (observation period) under hypothermia at (4 ± 1)°C has been demonstrated. The degree of inhibition of biofi lm formation in pathogenic corynebacteria depended on sensitivity of the Corynebacterium spp. test-culture strain to products of microbial origin. A mixture of lactobacillus and saccharomycete metabolites displayed weak biofi lm formation by toxicogenic strains of corynebacteria (p < 0.05). Our fi ndings testifi ed to a possible use of biologically active substances, stored at 4 and −23°C in designing the L. rhamnosus GG and S. boulardii complexes and in technological processes of their production to prevent the persistence of the diphtheria pathogens.

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KISHIMOTO, Munekazu, Eiichi SOMA, Takashi SHINOHARA, and Shoji GOTO. "Comparison of Wine Making Properties between Saccharornyces bayanus and Saccharornyces cerevisiae." JOURNAL OF THE BREWING SOCIETY OF JAPAN 93, no. 3 (1998): 231–37. http://dx.doi.org/10.6013/jbrewsocjapan1988.93.231.

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Chlebicz-Wójcik, Agnieszka, Katarzyna Śliżewska, and Adriana Nowak. "Probiotic properties of Saccharomyces cerevisiae ŁOCK 0119 yeast." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 120, no. 3 (2019): 196–209. http://dx.doi.org/10.15193/zntj/2019/120/308.

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Probiotics including their combinations with prebiotics known as synbiotics have been extensively studied as an alternatives to antibiotic growth promoters commonly used in livestock breeding. Among many microorganisms that may be useful for their host, the Saccharomyces cerevisiae yeast exhibits probiotic potential. The objective of the research study was to select a S. cerevisiae strain suitable for use as a probiotic in newly developed synbiotic preparations for monogastric animals (poultry, swine). The survivability of yeast strains in the presence of bile salts and under low-pH conditions varied and after 4 h of incubation it ranged from 66 to 94 % and from 68 to 97 %, respectively. The S. cerevisiae ŁOCK 0119 strain was characterised by the highest survival rate; the number of live cells of this strain was reduced not more than 9 % after 4 h of incubation under the fixed conditions. Also, this strain exhibited hydrophilic properties and a strong auto- and co-aggregation potential. The selected yeast strain aggregated with pathogenic bacteria (Salmonella spp., Listeria monocytogenes) to a varying degree ranging between 40 and 75 %. The S. cerevisiae ŁOCK 0119 strain inhibited the adhesion of pathogens to the Caco-2 cells, whereby the adhesion of morbific bacteria attachment was reduced to a varying degree (15 ÷ 37 %). Based on the results obtained, it was concluded that the selected S. cerevisiae yeast strain had beneficial properties since it was able to survive during gastrointestinal passage, to colonize the intestines and to reduce the growth of pathogenic microbiota.

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Islammagomedova, Elvira A., Eslanda A. Khalilova, Rasul Z. Gasanov, Aida A. Abakarova, and Dinara A. Aliverdieva. "The Resistance of Yeast Saccharomyces Cerevisiae to Extreme Conditions." UNIVERSITY NEWS. NORTH-CAUCASIAN REGION. NATURAL SCIENCES SERIES, no. 2 (210) (June 28, 2021): 113–18. http://dx.doi.org/10.18522/1026-2237-2021-2-113-118.

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The resistance of the yeast Saccharomyces cerevisiae DAW-3а and Y-503 to the conditions of extreme values of pH, NaCl, temperature has been studied. Under different cultivation modes, the rounded shape of DAW-3a cells is pre-served and this parameter Y-503 changes. Under conditions of different pH values and 30°C, the maximum sizes of cells and giant colonies of the polyploid Y-503 strain were found in comparison with the haploid DAW-3a; at 37°C, the advantage of Y-503 was not observed and the colony sizes of both strains were practically the same. The reaction of the strains to critical concentrations of NaCl in the medium was identical: a decrease in the size of cells and colonies was found; change in the shape, surface, color and structure of colonies. Under conditions of the simultaneous influence of an elevated temperature of 37°C, a wide range of pH and 5 % NaCl, the cell size decreased slightly; under neutral and alkaline conditions of cultivation, a slightly greater tolerance of yeast to salt stress was established; a decrease in the size of giant colonies was found, while the maximum size of the studied strains was noted at pH 11.0, the minimum at pH 3.0. The study of the tolerance of the yeast S. cerevisiae DAW-3a and Y-503 to extreme factors is of particular interest in connection with the possibility of using stress-resistant strains in biotechnological processes.

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32

Kim, Hyun-Jin, Jae-Hyung Lee, Hyun-Chul Kim, Yeon-Hee Kim, Hyun-Ju Kwon, and Soo-Wan Nam. "Cell Surface Display of Cycloinulooligosaccharide Fructanotransferase Gene in Saccharomyces cerevisiae." Journal of Life Science 17, no. 2 (February 28, 2007): 241–47. http://dx.doi.org/10.5352/jls.2007.17.2.241.

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33

Jang, In-Taek, Young-Hun Kim, Min-Gu Kang, Sung-Hun Yi, Sung-Il Lim, and Jong-Soo Lee. "Production of Tyrosinase Inhibitor from Saccharomyces cerevisiae." Korean Journal of Mycology 40, no. 1 (April 1, 2012): 60–64. http://dx.doi.org/10.4489/kjm.2012.40.1.060.

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34

Jang, Hye-Yoon, Chul-Hwan Oh, and Nam-Soon Oh. "Production of Glutathione by the Yeast Mutant Saccharomyces cerevisiae Sa59." Korean Journal of Food Science and Technology 45, no. 6 (December 31, 2013): 801–4. http://dx.doi.org/10.9721/kjfst.2013.45.6.801.

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&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1377 (November 2011): 34. http://dx.doi.org/10.2165/00128415-201113770-00116.

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Lovatti, Suzane de Souza, Sandro Vandermuren Griffo, and Marcela Ferreira Paes. "Saccharomyces pastorianus." Genética na Escola 14, no. 2 (May 4, 2019): 116–23. http://dx.doi.org/10.55838/1980-3540.ge.2019.325.

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O consumo de cerveja faz parte do dia- -a-dia de grande parte da população adulta brasileira, de forma que as cervejas do tipo lager (no qual se inclui o estilo Pilsen) permanecem sendo as mais consumidas. As cervejas do tipo lager são obtidas a temperaturas entre 8 e 15°C, por meio de um processo de fermentação conduzido por leveduras da espécie Saccharomyces pastorianus. A herança genética desta espécie provém da já conhecida S. cerevisiae e da recém-descoberta S. eubayanus. As leveduras do tipo lager subdividem-se em dois grupos: Saaz e Frohberg. Suas características são reflexos das diferentes proporções dos genomas provenientes de S. cerevisiae e S. eubayanus entre os dois grupos.

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&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1413 (August 2012): 40. http://dx.doi.org/10.2165/00128415-201214130-00147.

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&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1267 (August 2009): 28. http://dx.doi.org/10.2165/00128415-200912670-00084.

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&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1324 (October 2010): 32. http://dx.doi.org/10.2165/00128415-201013240-00097.

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Kelly, Amy C., and Reed B. Wickner. "Saccharomyces cerevisiae." Prion 7, no. 3 (May 2013): 215–20. http://dx.doi.org/10.4161/pri.24845.

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&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 995 (April 2004): 12. http://dx.doi.org/10.2165/00128415-200409950-00037.

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Richards, William. "Saccharomyces sapiens." Trends in Genetics 13, no. 2 (February 1997): 49–50. http://dx.doi.org/10.1016/s0168-9525(97)01014-7.

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Elias-Arnanz, Montserrat, Antoine A. Firmenich, and P. Berg. "Saccharomyces cerevisiae." MGG Molecular & General Genetics 252, no. 5 (1996): 530. http://dx.doi.org/10.1007/s004380050260.

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Belda, Ignacio, Javier Ruiz, Antonio Santos, Nïel Van Wyk, and Isak S. Pretorius. "Saccharomyces cerevisiae." Trends in Genetics 35, no. 12 (December 2019): 956–57. http://dx.doi.org/10.1016/j.tig.2019.08.009.

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Tofalo, R., G. C. Telera, M. Schirone, A. Corsetti, and G. Suzzi. "Flocculation in Saccharomyces and non-Saccharomyces wine yeasts." Journal of Biotechnology 150 (November 2010): 341. http://dx.doi.org/10.1016/j.jbiotec.2010.09.364.

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Naumov, Gennadi I., Elena S. Naumova, and Enrique D. Sancho. "Genetic reidentification of Saccharomyces strains associated with black knot disease of trees in Ontario and Drosophila species in California." Canadian Journal of Microbiology 42, no. 4 (April 1, 1996): 335–39. http://dx.doi.org/10.1139/m96-049.

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Using genetic hybridization analysis, electrophoretic karyotyping, and Southern hybridization with the ADC1 promoter probe, three biological sibling species, Saccharomyces cerevisiae, Saccharomyces paradoxus, and Saccharomyces bayanus, have been identified in Ontario and California. Saccharomyces kluyveri strains were revealed by karyotyping.Key words: genetical taxonomy, sibling species, Saccharomyces complex, electrophoretic karyotyping.

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Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation." Advanced Materials Research 156-157 (October 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.

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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.

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Al Aziz, Maulana Akbar. "PENGARUH KONSENTRASI MIKROBA SACCHAROMYSES CEREVISIAE DALAM PEMBUATAN BIOETANOL MENGGUNAKAN BAHAN CACAHAN TONGKOL JAGUNG MANIS." Journal of Agricultural and Biosystem Engineering Research 2, no. 1 (July 31, 2021): 45. http://dx.doi.org/10.20884/1.jaber.2021.2.1.4019.

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Kebutuhan energi bahan bakar yang berasal dari eksplorasi fosil terus meningkat seiring dengan meningkatnya pertumbuhan industri dan ekonomi. Hal tersebut dapat menjadi masalah ketika negara belum bisa mengurangi ketergantungan terhadap bahan bakar fosil atau bahan bakar minyak (BBM), sedangkan cadangan sumber energi tersebut makin terbatas. Kebijakan mengurangi konsumsi energi bukan merupakan langkah tepat. Bioetanol merupakan jenis energi yang berpotensi ditawarkan untuk mengurangi ketergantungan pada energi fosil. Bioetanol dapat diproduksi dari bahan baku tanaman yang mengandung pati atau karbohidrat. Penelitian ini dilaksanakan di Laboratorium Teknik Sistem Termal dan Energi Terbarukan dan Laboratorium Pangan dan Gizi, Universitas Jenderal Soedirman. Penelitian ini dilaksanakan pada bulan Januari 2020 sampai dengan September 2020. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu konsentrasi mikroba Saccharomyces Cereviceae 0%, 5%, 7,5% dan 10% dan lama fermentasi 2 hari, 4 hari, dan 6 hari. Masing-masing perlakuan diulang sebanyak 3 kali sehingga terdapat 36 unit percobaan. Variabel yang diamati yaitu kadar gula reduksi, kadar bioetanol, dan rendemen bioetanol. Penelitian ini bertujuan untuk mengetahui kadar bioetanol yang dihasilkan dari cacahan tongkol jagung manis dan mengetahui pengaruh konsentrasi mikroba Saccharomyses Cereviceae dan waktu fermentasi dalam memproduksi bioetanol dari tongkol jagung manis yang dicacah. Hasil penelitian menunjukan bahwa tongkol jagung manis memiliki kadar air 84% basis basah dan kadar gula 2,21%. Perlakuan konsentrasi mikroba 0% dengan waktu fermentasi 6 hari menghasilkan kadar gula reduksi paling tinggi yaitu 1,142 % (m/v). Konsentrasi mikroba Saccharomyses Cereviceae tidak berpengaruh nyata terhadap produksi kadar gula reduksi, sedangkan waktu fermentasi berpengaruh nyata terhadap produksi kadar gula reduksi. Rata-rata kadar bioetanol tertinggi sebesar 0,557% (v/v) hasil kombinasi perlakuan konsentrasi mikroba 7,5% dengan waktu fermentasi 4 hari (S3T2).

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Nedyalkov, Petar, Maria Kaneva, Vesela Shopska, Rositsa Denkova, Georgi Kostov, Zapryana Denkova, Desislava Teneva, and Bogdan Goranov. "Yeast selection for non-alcoholic and low-alcoholic beverages based on wort." Food Science and Applied Biotechnology 2, no. 2 (October 10, 2019): 140. http://dx.doi.org/10.30721/fsab2019.v2.i2.61.

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A series of wort fermentations with eight yeast strains were carried out in laboratory conditions. The strains used were: Saccharomyces cerevisiae (2 strains), Saccharomyces diastaticus (3 strains), Saccharomyces carlsbergensis (1 strain), Saccharomyces lactis (1 strain), Saccharomyces sake gekkeikan (1 strain). Selection of yeast strains has been performed in order to study the possibilities for their aplication to obtain fermentable non-alcoholic and low-alcoholic beverages based on wort. Three yeast strains (two of Saccharomyces cerevisiae and one Saccharomyces diastaticus), were selected based on their good growth in the used medium and the pleasant organoleptic profile formed as a result of the fermentation carried out. The accumulated alcohol values varied between 0.05 and 0.22 % (w/w).

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Winans, Matthew J. "Yeast Hybrids in Brewing." Fermentation 8, no. 2 (February 18, 2022): 87. http://dx.doi.org/10.3390/fermentation8020087.

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Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between; traditional Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast.

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