Relevant bibliographies by topics / Yeast Production

Academic literature on the topic 'Yeast Production'

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Published: 6 September 2023

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Journal articles on the topic "Yeast Production"

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Karthika, S., and M. Kannahi. "Biodiesel Production from Oleaginous Yeast." International Journal of Trend in Scientific Research and Development Volume-1, Issue-6 (October 31, 2017): 1096–106. http://dx.doi.org/10.31142/ijtsrd4691.

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Borislav, Miličević, Babić Jurislav, Ačkar Đurđica, Miličević Radoslav, Jozinović Antun, Jukić Huska, Babić Vlado, and Šubarić Drago. "Sparkling wine production by immobilised yeast fermentation." Czech Journal of Food Sciences 35, No. 2 (April 29, 2017): 171–79. http://dx.doi.org/10.17221/194/2016-cjfs.

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The prospects of sparkling wine production by the ‘Champenoise’ method using alginate-immobilised yeast cells were examined. Grape varieties dominant in quantity were selected within the group of recommended and permitted varieties of Kutjevo vineyards, located in the eastern part of continental Croatia. Research revealed that there are no influential variations in the principal physicochemical and sensory characteristics between sparkling wines obtained through immobilised yeast and traditional sparkling method. The analysis of aroma compounds showed minor differences between samples. Observed oenological parameters assessed in the final products did not show any relevant oenological differences, with the exception of alcohol content, which was slightly higher in sparkling wines made with yeast cells immobilised with calcium alginate beads. According to this research, the sensory properties of the produced sparkling wines, compared to sparkling wine produced with free yeast, did not show any significant differences. On the full-scale obtained results indicate that some of the selected varieties can be sorted as suitable for the production of sparkling wine using immobilised yeast cells.
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Geronikou, Athina, Nadja Larsen, Søren K. Lillevang, and Lene Jespersen. "Occurrence and Identification of Yeasts in Production of White-Brined Cheese." Microorganisms 10, no. 6 (May 24, 2022): 1079. http://dx.doi.org/10.3390/microorganisms10061079.

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The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using (GTG)5-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene. The largest yeast heterogeneity was found in old curd collected under the turning machine of molds, where 11 different yeast species were identified. The most frequently isolated yeast species were Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii. The less abundant yeast species included Candida auris, Candida parapsilosis, Candida pseudoglaebosa, Candida sojae, Cutaneotrichosporon curvatus, Cutaneotrichosporon moniliiforme, Papiliotrema flavescens, Rhodotorula mucilaginosa, Vanrija humicola, and Wickerhamiella sorbophila. The awareness on occurrence and taxonomy of spoilage yeasts in cheese production will contribute to a knowledge-based control of contaminating yeasts and quality management of cheese at the dairies.
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Tekarslan-Sahin, Seyma Hande. "Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production." Fermentation 8, no. 8 (August 6, 2022): 372. http://dx.doi.org/10.3390/fermentation8080372.

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Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.
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Dippel, Kevin, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, and Jürgen Wendland. "Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation." Microorganisms 10, no. 10 (September 27, 2022): 1922. http://dx.doi.org/10.3390/microorganisms10101922.

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.
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Vaštík, Peter, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, and Ivan Špánik. "Production and characterisation of non-alcoholic beer using special yeast." KVASNY PRUMYSL 66, no. 5 (October 15, 2020): 336–44. http://dx.doi.org/10.18832/kp2019.66.336.

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Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.
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Yu, San San, Thet Su Hlaing, Swe Zin Yu, and Nwe Ni Win Htet. "Isolation and characterization of xylose-utilizing yeasts for ethanol production." Journal of Bacteriology & Mycology: Open Access 6, no. 2 (2018): 109–14. http://dx.doi.org/10.15406/jbmoa.2018.06.00186.

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In this research work, twenty two xylose-utilizing yeasts were isolated from various sources. Although all isolates could assimilate all tested sugars, they have variations in sugar fermentation pattern. In temperature tolerant activity, almost all yeast isolates could grow well at 40°C. Weak growth of seven yeast isolates (YP3, YP4, YP7, YP8, YP11, YP12 and YP15) was occurred at 45°C. Yeast isolates could grow at pH range (pH3 to pH6) and their optimum growth was occurred at pH3 and pH4. Moreover, isolated yeast strains were tolerant to ethanol concentration of 5%. Some yeast isolates could grow at 7% ethanol concentration. Among all isolates, YP5 and YP14 could produce 1.1% and 1.5% of ethanol concentration respectively at 14 days incubation period and YP17 could produce 0.6% at 3 days incubation period.
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Kongruang, Sasithorn, Sittiruk Roytrakul, and Malinee Sriariyanun. "Renewable Biodiesel Production from Oleaginous Yeast Biomass Using Industrial Wastes." E3S Web of Conferences 141 (2020): 03010. http://dx.doi.org/10.1051/e3sconf/202014103010.

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The accumulation lipid from oleaginous microorganisms is recognized as a second generation fuel. Biooil is known to as intracellular product of oily yeast utilizing various carbon substrates and converting different quantities of lipids in the form of triacylglycerols. This second generation fuel can be used to make biodiesel via a transesterification process. This study investigated the morphological characteristics of eight strains of Thai oleaginous yeasts via microscopy and analyzed the fatty acid profiling of yeasts cultured in three carbon sources: glucose, sugar cane molasses and crude glycerol in order to estimate biodiesel properties. To approach this goal, batch fermentations were used to culture eight yeast strains, Rhodosporidium toruloides TISTR 5123, TISTR 5154, TISTR 5149, Yarrowia lipolytica TISTR 5054, TISTR 5151, TISTR 5621, Rhodotorula glutinis TISTR 5159 and Rhodotorula graminis TISTR 5124 for 96 h under 30°C at 250 rpm. Result revealed that eight yeast strains contained significant amounts of fatty acids and lipids and accumulated mainly palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C 18:1) and linoleic acid (C18:2), and they are suitable for the production of biodiesel. Fatty acid productions and profiles indicated that these yeast strains can be potentially used as the triacylglycerols producers for biodiesel production.
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Wong, S., S. K. Wong, and J. S. Bujang. "Ethanol Production in Yeasts Isolated from Fermented Kitchen Waste." ASEAN Journal on Science and Technology for Development 29, no. 2 (December 20, 2012): 90. http://dx.doi.org/10.29037/ajstd.56.

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Microbial ethanol is a potential substitute for the non-renewable fossil fuel which is depleting. Yeasts have been long and extensively studied for ethanol production. The objectives of this study were to isolate yeasts from fermented kitchen waste and to determine their ethanol production performances. A number of fifteen yeasts were isolated from fermented kitchen waste. The yeastswere then grouped based on their ability to ferment different types of sugars. Three yeast isolates were selected for the analysis of ethanol production. Fermentation was carried out for 72 h in yeast extract peptone dextrose broth containing 18% glucose. Fourier transform infrared attenuated total reflection spectroscopy was used to monitor the ethanol production and glucose utilization. Isolate Y4 achieved the highest ethanol production at the level of 16%, while Y6 and Y8 demonstrated 12% and 11% ethanol yields, respectively. The isolates Y4, Y6 and Y8 were identified using universal fungal primers ITS1 and ITS4. The yeast isolates were closest to Saccharomyces cerevisiae (76%), Paracoccidioides brasiliensis (56%) and Saccharomyces boulardii (64%), respectively. This studyshowed that fermented kitchen waste could serve as a good source of yeasts for ethanol production.
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Black, Kirsty, and Graeme Walker. "Yeast Fermentation for Production of Neutral Distilled Spirits." Applied Sciences 13, no. 8 (April 14, 2023): 4927. http://dx.doi.org/10.3390/app13084927.

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The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. This paper describes the raw materials, yeasts, and fermentation conditions involved in neutral spirit production processes and discusses challenges and opportunities in such technology, including exciting new developments regarding strategies to improve yeast strains.
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Dissertations / Theses on the topic "Yeast Production"

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Anselme, Marc Joseph. "Immobilized yeast reactor for ethanol production." Thesis, Georgia Institute of Technology, 1985. http://hdl.handle.net/1853/11706.

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Namthabad, Sainath, and Ramesh Chinta. "Robust Encapsulation of Yeast for Bioethanol Production." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-17499.

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In the future the demand for ethanol is expected to increase greatly due to the rising energy requirements in the world. Lignocellulosic materials are a suitable and potentially cheap feedstock for sustainable production of fuel ethanol, since vast quantities of agricultural and forest residues are available in many countries. However, there are several problems involved in the utilization of lignocellulosic raw materials as sugar source. The most common way of releasing the simple sugars in the material is by dilute acid hydrolysis. This procedure is relatively simple and cheap, but in addition to the sugars it creates inhibitory compounds. These inhibitors make it very hard for the yeast to ferment the hydrolyzate and detoxification is often necessary. One way to overcome this problem is to encapsulate the yeast. Encapsulation is an attractive method since it improves the cells stability and inhibitor tolerance, increases the biomass amount inside the reactor, and decreases the cost of cell recovery, recycling and downstream processing. However, the method does not yet permit long-term cultivation since the capsules used so far are not robust enough. Therefore more studies have to be conducted in order to find methods which produce mechanically robust capsules. The main goal of this paper is to find a suitable method to produce robust capsules using different concentration of the chemicals at different pH and also implementing some modifications such as addition of cross-linkers in preparation procedure. In this paper comparison of three different encapsulation techniques were studied based on the mechanical robustness of the capsules. The three different techniques were calcium mineralized alginate-chitosan capsules, alginate capsules coated with 2% chitosan (2% AC) and genipin crosslinked alginate-chitosan (GCAC) capsules. The results indicate that GCAC capsules are most robust and were good enough for prolonged use since most of the capsules were not deformed in mechanical strength test. There were slight differences in the diameter and membrane thickness before and after swelling. No negative influence was observed on the yeast growth when applying the cross-linker. The results of this study will hopefully add valuable information and helps in further studies using other cross-linkers to prepare robust capsules.
Program: Industrial Biotechnology
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Armstrong, Gareth Owen. "The production of resveratrol by wine yeast." Thesis, Stellenbosch : Stellenbosch University, 2001. http://hdl.handle.net/10019.1/52557.

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Thesis (MSc)--Stellenbosch University, 2001.
ENGLISH ABSTRACT: Grapevine is constantly under attack from a wide variety of pathogens including viruses, bacteria and fungi. In order to ensure survival, the grapevine has developed a vast array of defense mechanisms to combat invading organisms. A key element of this disease resistance is the production of phytoalexins, of which resveratrol is the primary component. The synthesis of resveratrol, together with other structural and biochemical defense mechanisms equips the plant to combat a number of pathogens resulting in the production of healthy grapes for the vinification of top quality wine. As part of the active disease response resveratrol is synthesised de novo in the berry skin at the site of infection, on recognition of the pathogen. Here it is able to limit the damage caused by the pathogen as well as preventing it from spreading. This gives the plant the opportunity to initiate its systemic acquired resistance thereby protecting the rest of the plant and preventing secondary infections. The fermentation of red wine on the grape skins allows for the extraction of resveratrol from the skin into the wine. Red wines therefore have a significantly higher concentration of resveratrol than white varieties, which contain little or no resveratrol at all. It is for this reason that the moderate consumption of wine, in particular red wine, is synonymous with a healthy lifestyle. The antioxidant and anti-inflammatory activities of resveratrol are important contributors to the cardiovascular benefits derived from the consumption of red wine. It now seems, however, that significant cardiovascular protection is derived from the synergistic action of resveratrol, the polyphenols and the alcohol in wine. With the wholesomeness of any food or beverage being of extreme importance, the aim of this project was to manipulate wine yeast to produce resveratrol during fermentation. This required the introduction of an entire metabolic pathway, by integrating plant genes into the yeast. Resveratrol synthase utilises three malonyl-CoA and one pcoumaroyl- CoA molecules to produce one molecule of resveratrol, Saccharomyces cerevisiae produces malonyl-CoA but no p-coumaroyl-CoA. Therefore, the following genes were obtained to enable yeast to produce p-coumaroyl-CoA: PAL, encoding phenylalanine ammonia-lyase to convert phenylalanine into cinnamic acid; C4H, encoding cinnamate-4- hydroxlyase to convert cinnamic acid into p-coumaric acid; and 4CL9 or 4CL216 encoding CoA-ligases to convert the p-coumaric acid into p-coumaroyl-CoA. To attain high-level expression, the genes were subcloned under the control of the phosphoglycerate kinase gene (PGK1) promoter and terminator. Due to integration problems with these expression cassettes and the fact that the yeast was able to consume p-coumaric acid, the 4CL9, 4CL216 and Vst1 (encoding resveratrol synthase) genes were subcloned under the control of the alcohol dehydrogenase (ADH2) and PGK1 promoters into episomal plasmids, respectively. A laboratory yeast strain containing both the Vst1 and 4CL9, or the Vst1 and 4CL216 genes was evaluated for its ability to utilise p-coumaric acid and produce resveratrol. Northem analysis confirmed that the Vst1, 4CL9 and 4CL216 genes were transcribed and over-expressed compared to the control strain. The transformants expressing the CoA-ligase genes utilised the p-coumaric acid faster than the control, although it was not possible to determine whether p-coumaroyl-CoA was produced. No resveratrol was produced under the assay conditions used. The results indicated that the yeast is unable to produce active resveratrol synthase, which is required to catalyse the final reaction in the production of resveratrol. Posttranslational modification, such as overglycosylation and disulphide formation, of the heterologous protein in yeast has been indicated as the possible reason for the lack of enzyme activity. This introduces an exciting area of research for the development of biotechnological tools with the ability to increase the production of active heterologous proteins in yeast.
AFRIKAANSE OPSOMMING: Wingerde word voortdurend deur 'n groot verskeidenheid patogene, insluitende virusse, bakteriee en swamme, aangeval. Ten einde oorlewing te verseker, het die wingerdstok In wye reeks verdedigingsmeganismes ontwikkel om weerstand te bied teen indringerorganismes. 'n Belangrike faktor in hierdie weerstand teen siektes is die produksie van fitoaleksiene, waarvan resveratrol die hoofkomponent is. Oeur die sintese van resveratrol, asook ander strukturele en biochemiese verdedigingsmeganismes, word die plant toegerus om weerstand te kan bied teen In hele aantal patogene ten einde gesonde druiwe te produseer wat gebruik kan word vir die vinifikasie van topgehalte wyn. As deel van die aktiewe reaksie teen siektes, word resveratrol de novo in die dop van die korrel by die plek van infeksie gesintetiseer sodra 'n patogeen herken word. Hier kan dit die skade deur die patogeen veroorsaak, beperk en verhoed dat dit versprei. Oit gee aan die plant die geleentheid om sy sistemies-verworwe weerstand te inisieer, en daardeur die res van die plant te beskerm, sowel as sekondere infeksies te verhoed. Die fermentasie van rooiwyn op die druifdoppe maak voorsiening vir die ekstraksie van resveratrol uit die dop na die wyn. Die konsentrasie van resveratrol in rooiwyn is dus beduidend hoer as in die wit varietelte, wat geen of baie min resveratrol bevat. Oit is dan juis die rede waarom die matige inname van wyn, veral rooi wyn, gesien word as In integrale deel van 'n gesonde leefwyse. Resveratrol se aktiwiteit as antioksidant en antiinflammatoriese middel lewer In belangrike bydrae tot die kardiovaskulere voordele wat verkry word uit die inname van rooiwyn. Oit blyk egter nou dat die beduidende kardiovaskulere beskerming gesetel is in die sinergistiese werking van resve ratro I, die polifenole en die alkohol in wyn. Aangesien die heilsaamheid van enige voedsel of drank van die uiterste belang is, was dit die doel van hierdie projek om wyngis te manipuleer ten einde tydens die fermentasieproses resveratrol te produseer. Hiervoor moes 'n volledige metaboliese pad daargestel word deur plantgene in die gis te inkorporeer. Resveratrol-sintase maak gebruik van drie maloniel-KoA-molekules en een p-kumarotel-Kos-molekule om een molekule resveratrol te produseer. Saccharomyces cerevisiae produseer maloniel-KoA, maar nie p-kumaroiel-Kcs, nie. Oie volgende gene is dus aangewend om die gis in staat te stel om p-kumarolel-Koe, te produseer: PAL, wat fenielalanien-ammoniak-liase enkodeer om fenielalanien om te sit na kaneelsuur; C4H, wat sinnamaat-4-hidroksliase enkodeer om kaneelsuur om te sit na p-kumaarsuur; en 4CL9 of 4CL216 wat KoA-ligases enkodeer om p-kumaarsuur om te sit na p-kumarolel-Kos, Om hoevlak-uitdrukking te verkry, is die gene gesubkloneer onder beheer van die fosfogliseraat-kinase-geen(PGK1)- promotor en -terminator. As gevolg van integrasieprobleme met hierdie uitdrukkingskassette en die feit dat die gis die p-kumaarsuur kon verteer, is die 4CL9-, 4CL216- en Vst1- (wat resveratrol-sintase enkodeer) gene na episomale plasmiede gesubkloneer onder beheer van die alkohol-dehidrogenase(ADH2)- en PGK1-promotors onderskeidelik. 'n Laboratorium-gisstam wat 6f beide die Vst1-geen en die 4CL9-geen, 6f die Vst1-geen en die 4CL216-geen bevat het, is geevalueer vir die verrnoe om pkumaarsuur te benut en resveratrol te produseer. Noordelike klad analises het bevestig dat die Vst1-, 4CL9- en 4CL216-gene getranskribeer en ooruitgedruk was in vergelyking met die kontrole-stam. Die transformante wat die KoA-ligases uitgedruk het, het die pkumaarsuur vinniger benut as wat die kontrole dit gedoen het, alhoewel dit nie moontlik was om vas te stel of o-kurnarotel-Kos, geproduseer is nie. Met die essai-kondisies wat gebruik is, is geen resveratroI geproduseer nie. Die resultate het daarop gedui dat die gis nie daartoe in staat is om aktiewe resveratrol-sintase, wat nodig is vir die katalise van die finale reaksie in die produksie van resveratrol, te produseer nie. Naomsettingsmodifikasies van die heteroloe protelen in die gis, soos oor-glikosilasie en disulfiedvorming, is aangewys as die moontlike rede vir die gebrek aan ensiemaktiwiteit. Dit stel In opwindende veld vir verdere navorsing voor, naamlik die ontwikkeling van biotegnologiese middele met die vermoe om die produksie van aktiewe heteroloe protelene in gis te verhoog.
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Thipayarat, Aluck. "Production of human serum albumin by immobilized yeast." Related electronic resource: Current Research at SU : database of SU dissertations, recent titles available full text, 2002. http://wwwlib.umi.com/cr/syr/main.

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Grant, Stephanie Mary. "Production of astaxanthin by the yeast Phaffia rhodozyma." Thesis, Queen's University Belfast, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324833.

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Fairbairn, Samantha. "Stress, fermentation performance and aroma production by yeast." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20336.

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Thesis (MSc)--Stellenbosch University, 2012.
ENGLISH ABSTRACT: Yeast strains contend with numerous stresses during winemaking. An inability to perceive and initiate the physiological changes needed to adapt to stress, has been linked to slow or incomplete (residual sugar > 4 g/L) fermentations. Wine yeast strains differ in genotype; this is manifested as differences in their stress tolerance, and fermentation performance. The first goal of this study was to evaluate how the initial sugar (200 or 240 g/L) and nitrogen (50, 100, 250, or 400 mg/L) content, and the fermentation temperature (15°C or 20°C) affected the fermentation performance of 17 commercial wine yeast strains. Fermentation performance was evaluated based on the fermentation kinetics (lag phase, maximum fermentation rate and total weight loss by CO2 evolution), residual sugar content and yeast dry weight. The results demonstrate that the fermentation performances of commercial yeast cultures are significantly and differently affected by initial nitrogen and sugar levels, as well as the fermentation temperature. Additionally, excess nitrogen had a negative impact on the fermentation kinetics and sugar consumption. Nitrogen deficiency is a common cause of slow and incomplete fermentations, as it affects yeast growth and thus fermentation rates. Nitrogen supplements are routinely added at the onset of fermentation, reducing the risk of problematic fermentations. Therefore characterising the fermentative ability of a strain over a range of oenologically relevant conditions, could aid winemakers in selecting a yeast strain capable of fermenting a grape must (of known sugar and nitrogen levels) to completion at the desired fermentation temperature. Investigations on fermentation related stress generally focus on its influence on fermentation rate and sugar consumption. However, from a winemaking perspective, the strain’s ability to produce the desired volatile aroma compounds is equally important. Yet, literature provides little insight into the influence stress has on the volatile aroma profile; this is surprising as wine aroma is closely linked to wine quality and consumer liking. The final goal of this study was to evaluate changes to the volatile aroma profiles produced by five commercial yeast strains, in response to hyperosmotic and temperature stress. The concentrations of the aroma compounds were quantified using a gas chromatograph coupled to a flame ionization detector. The results show that hyperosmotic and temperature stress caused significant changes in the levels of a number of aroma compounds. Furthermore, the changes observed differed among the evaluated strains, as well as for the fermentation stress treatments studied. Future aims should be directed towards the potential application of yeast strain selection as a means to avoid problematic fermentations in grape must; in addition to the further characterisation of the relationship between stress and the resultant volatile aroma profile in wine.
AFRIKAANSE OPSOMMING: Gisrasse moet verskeie stresfaktore afweer tydens die wynmaak proses. Die onvermoë van ‘n wyngis om stres waar te neem en die nodige fisiologiese veranderinge te inisieer om aan te pas by die strestoestande word met slepende of onvolledige fermentasies (met ‘n residuele suiker van meer as 4 g/L) geassosieer. Wyngisrasse verkil in genotipe; wat as groot verskille in die graad van strestoleransie, en dus ook fermentasie sukses geopenbaar word. Die eerste doelwit van hierdie studie was om te evalueer hoe die suiker (200 of 240 g/L) en stikstof (50, 100, 250, of 400 mg/L), asook die fermentasie temperatuur (15°C of 20°C) die fermentasie prestasie van 17 kommersiële wyngiskulture beïnvloed. Die sukses van fermentasie is geëvalueer op grond van fermentasie kinetika (sloerfase, maksimum fermentasiespoed en totale gewigsverlies as CO2 verlies), die residuele suiker inhoud en die gis droë massa. Die resultate demonstreer dat die fermentasie sukses van kommersiële giskulture beduidend en verskillend beïnvloed word deur die aanvangsstikstof en – suikerkonsentrasies, asook die fermentasie temperatuur. Daarbenewens, wanneer stikstof in oormaat teenwoordig is kan dit ‘n negatiewe impak op fermentasietempo en suiker metabolisme hê. Beperkende vlakke van stikstof ‘n algemene oorsaak van slepende of onvolledige fermentasies, aangesien stikstof die groei en gevolglik ook die fermentasiespoed van gis beïnvloed. Stikstofaanvullings word dikwels tot druiwemos toegevoeg aan die begin van gisting, wat die risiko van probleemfermentasies verlaag. Dus kan die karakterisering van die fermentasievermoë van ‘n gisras vir ‘n reeks wynkundig relevante kondisies die wynmaker help om ‘n gisras te selekteer wat in staat is om ‘n druiwemos (waarvan die suiker en stikstofvlakke bekend is) droog te gis by die gewenste temperatuur. Meeste studies wat fermentasieverwante stress ondersoek, fokus op die die invloed daarvan op fermentasietempo en suikerverbruik. Van ‘n wynmaakperspektief is die gis se vermoë om die gewensde vlugtige aroma komponente te produseer egter ewe belangrik as die vermoë om fermentasie te voltooi. Tog verskaf die literatuur min insig tot die invloed van stres op die vlugtige aromaprofiel; wat verbasend is aangesien die aromaprofiel ‘n belangrike faktor is van die waargenome wynkwaliteit en daarom ook verbruikersvoorkeur. Die finale doelwit van hierdie projek was om die veranderinge tot die vlugtige aromaprofiel geproduseer deur vyf kommersiële gisrasse in reaksie op hiperosmotiese stres en temperatuur stres te evalueer. Die konsentrasies van die aromakomponente is gekwantifiseer deur gas chromatografie gekoppel aan vlam‐ioniserende deteksie. Die resultate wys dat hiperosmotiese‐ en temperatuur stres beduidende veranderinge meebring in die vlakke van ‘n aantal aromakomponente. Verder is die waargenome veranderinge ook verskillend vir die geëvalueerde gisrasse, asook vir die verskille stresbehandelings wat ondersoek is. Toekomstige studies behoort gerig te wees op die toepassing van gis seleksie om potensiële probleemfermentasies in druiwemos te voorkom; asook die verdere karakterisering van die verhouding tussen omgewingstresfaktore en die gevolglike vlugtige aromaprofiel in wyn.
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Hemmati, Naghmeh. "Engineering yeast strains to enhance bioethanol production efficiency /." Available to subscribers only, 2008. http://proquest.umi.com/pqdweb?did=1674956301&sid=4&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Tai-Wong, Sue Mei. "Origin and genetic manipulation of brewing lager yeast." Thesis, University of Oxford, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.249282.

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McCormack, P. J. "The ecological significance of antibiotic production to yeasts and yeast-like organisms on the phylloplane." Thesis, University of Kent, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304835.

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Altabet, Altaher Ibrahim. "Siderophore and pigment production by Candida albicans." Thesis, University of Glasgow, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.360169.

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Books on the topic "Yeast Production"

1

Bill, Roslyn M., ed. Recombinant Protein Production in Yeast. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-770-5.

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Gasser, Brigitte, and Diethard Mattanovich, eds. Recombinant Protein Production in Yeast. New York, NY: Springer New York, 2019. http://dx.doi.org/10.1007/978-1-4939-9024-5.

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Ojamo, Heikki. Yeast xylose metabolism and xylitol production. Espoo, Finland: Technical Research Centre of Finland, 1994.

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Radomír, Lásztity, ed. Use of yeast biomass in food production. Boca Raton: CRC Press, 1991.

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B, Kristiansen, and European Federation of Biotechnology. Working Party on Bioreactor Performance., eds. Integrated design of a fermentation plant: The production of baker's yeast. Weinheim: VCH, 1994.

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Alexander, M. A. Continuous ethanol production from d-Xylose by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1987.

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Ayub, M. A. Z. Effects of recombination and environmental conditions on superoxide dismutase production by yeast. Manchester: UMIST, 1991.

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Negrete, S. Genetic and physiological studies of the production of higher alcohols by yeast. Manchester: UMIST, 1992.

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Gough, Suzanne. Production of Ethanol from mollasses using the Thermotolerant Yeast Strain Kluyveromyces marxiamus IMB3. [S.l: The Author], 1998.

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Groleau, Denis. Production d'éthanol et de polyols par fermentation avec une levure osmophhile. Ottawa: La Ministère, 1987.

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Book chapters on the topic "Yeast Production"

1

Reed, Gerald, and Tilak W. Nagodawithana. "Baker’s Yeast Production." In Yeast Technology, 261–314. Dordrecht: Springer Netherlands, 1991. http://dx.doi.org/10.1007/978-94-011-9771-7_7.

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Berry, D. R., and D. C. Watson. "Production of organoleptic compounds." In Yeast Biotechnology, 345–68. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3119-0_11.

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Rosen, Knut. "Production of baker’s yeast." In Yeast Biotechnology, 471–500. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-3119-0_15.

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Chiba, Yasunori. "Heterologous Glycoprotein Production (Yeast Yeast )." In Glycoscience: Biology and Medicine, 1537–43. Tokyo: Springer Japan, 2014. http://dx.doi.org/10.1007/978-4-431-54841-6_204.

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Bellgart, Karl Heinz. "Baker’s Yeast Production." In Bioreaction Engineering, 277–320. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-642-59735-0_10.

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Ogino, Chiaki, and Jerome Amoah. "Energy Production: Biodiesel." In Yeast Cell Surface Engineering, 43–61. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-5868-5_4.

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Chiba, Yasunori. "Heterologous Glycoprotein Production (Yeast)." In Glycoscience: Biology and Medicine, 1–7. Tokyo: Springer Japan, 2014. http://dx.doi.org/10.1007/978-4-431-54836-2_204-1.

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Stewart, Graham G. "Flavour Production by Yeast." In Brewing and Distilling Yeasts, 325–55. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-69126-8_15.

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Bachhawat, Anand K., Dwaipayan Ganguli, Jaspreet Kaur, Neha Kasturia, Anil Thakur, Hardeep Kaur, Akhilesh Kumar, and Amit Yadav. "Glutathione Production in Yeast." In Yeast Biotechnology: Diversity and Applications, 259–80. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-8292-4_13.

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Takagi, Toshiyuki. "Energy Production: Biomass – Marine." In Yeast Cell Surface Engineering, 29–41. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-5868-5_3.

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Conference papers on the topic "Yeast Production"

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Bandhu, Sheetal, and Debashish Ghosh. "Genetic modification to enhance single cell oil production in the oleagineous yeast Rhodotorula mucilaginosa." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/bdpk2930.

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Liquid fuels derived from non-fossil resources are considered feasible alternatives as global fuel demand rises. Yeast single cell oil is gaining ground as feedstock for biofuels and oleochemicals over plant-borne or algal oil due to its short lifespan and invariable quality under different seasonal or geographical conditions. In the present work, oleaginous yeast Rhodotorula mucilaginosa IIPL32 was genetically modified to improve its oil-producing capacity by overexpressing malic enzyme, a reductant providing enzyme active in several oleaginous yeasts. Intracellular Malic enzyme was purified and characterized to validate its presence and determine its involvement in lipid synthesis and NADPH+ supply in the yeast R mucilaginosa. Apart from the pentose phosphate route, it was found that malic enzymes also provided reductants for lipid biosynthesis in this yeast. A linear expression cassette was created for selective integration of the malic enzyme under a strong promoter into the yeast genome. The lipid output was increased 1.18-fold along with significant alteration in its fatty acid profile. Estimating fuel properties revealed that the total monounsaturated fatty acids improved from 49% to 66%. The lipid produced by transformed yeast complies with fuel properties (Density, Viscosity, Cetane number, Cloud point, Pour point) as per the EU, Indian, and US standards. We conclude that genetically modified yeast lipids could be a sustainable alternative to using plant-borne oil in biofuel generation. The yeast's ability to assimilate pentose sugars generated from biomass hydrolysis makes it an efficient oil platform.
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Bardhan, Pritam, and Manabendra Mandal. "Rhodotorula mucilaginosa R2: A potent oleaginous yeast isolated from traditional fermented food, as a promising platform for the production of lipid-based biofuels, bioactive compounds and other value added products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qbyp3823.

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Oleaginous yeasts may provide an alternative platform for the sustainable production of microbial lipids-derived biodiesel and other health promoting bioactive metabolites such as natural pigments. In this regard, traditional fermented foods are unique and untapped habitats for the isolation and characterization of oleaginous yeasts with beneficial properties. In this study, we analysed the yeast diversity from selected traditional fermented foods of Manipur and Mizoram, India and studied their oleaginous attributes for biodiesel production. 14 potential oleaginous yeasts were isolated using culture-dependent techniques. The isolates were identified by 5.8S internal transcribed spacer (ITS) rRNA gene sequencing. Intracellular triacylglycerides (TAG) accumulation by yeast cells were confirmed by Nile red fluorescence microscopy. Fatty acid methyl esters (FAME) profile of the yeast strains were analysed by GC-MS. The identified yeast isolates belonged to seven different genera viz. Rhodotorula, Pichia, Candida, Saturnispora, Wickerhamomyces, Zygoascus and Saccharomyces. Rhodotorula mucilaginosa R2 exhibited the maximum lipid content (% lipid/g dry cell weight) of (21.63 %) after 96 h of growth in nitrogen-limited medium. R. mucilaginosa R2 single cell oil (RMSCO) was transesterified into biodiesel with a conversion efficiency of 96.6 % using a heterogeneous potassium hydroxide catalyst (K-RAC) supported on R. mucilaginosa R2 deoiled cake activated carbon. The physico-chemical properties of the biodiesel derived from R. mucilaginosa R2 single cell oil were within the limits of ASTM and EN standards. FAME analysis of the transesterified lipid extract suggested the potential use of yeast derived oil as an alternative to vegetable oil for biodiesel production. Furthermore, carotenoids obtained from the pink yeast R. mucilaginosa R2 was composed of torularhodin, torulene and β-carotene and exhibited strong antioxidant activity. Keywords: Oleaginous yeast, Triacylglycerides, Fermented food, Rhodotorula mucilaginosa
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Ryabtseva, Svetlana, S. N. Sazanova, Maria A. Shpak, Yu A. Tabakova, and A. A. Semchenko. "FEATURES OF YEAST CULTIVATION IN CHEESE WHEY FOR BETAGALACTOSIDASES PRODUCTION." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-120.

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The results of a study of the growth patterns of kefir yeast, Kluyveromyces marxianus, Candida kefir in cheese whey during separate and joint cultivation with Lactobacillus acidophilus are presented. The maximum yield of yeast biomass was obtained after 3-7 days of cultivation. L. acidophilus inhibits the reproduction of yeast.
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"Screening of Basidiomycete Yeast with Oil Production." In International Conference on Agricultural, Ecological and Medical Sciences. International Institute of Chemical, Biological & Environmental Engineering, 2014. http://dx.doi.org/10.15242/iicbe.c0214055.

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YAZICI, AYSENUR, MESUT TASKIN, and SERKAN ORTUCU. "The New Promising Oleaginous Yeast for Biodiesel Production." In Fourth International Conference on Advances in Bio-Informatics and Environmental Engineering - ICABEE 2016. Institute of Research Engineers and Doctors, 2016. http://dx.doi.org/10.15224/978-1-63248-100-9-59.

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Alami, Nur Hidayatul, Liziyatin Nasihah, Rurin Luswidya Artaty Umar, Nengah Dwianita Kuswytasari, Enny Zulaika, and Maya Shovitri. "Lipase production in lipolytic yeast from Wonorejo mangrove area." In PROCEEDING OF INTERNATIONAL BIOLOGY CONFERENCE 2016: Biodiversity and Biotechnology for Human Welfare. Author(s), 2017. http://dx.doi.org/10.1063/1.4985392.

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Petrov, Antonio, Fidanka Ilieva, Sanja Velichkovich Kostadinovska, and Violeta Dimovska. "INFLUENCE OF INDIGENOUS AND COMMERCIAL YEASTS ON THE PRODUCTION OF RED WINE FROM VRANEC, MERLOT AND FRANKOVKA IN VINICA WINE REGION." In XXVII savetovanje o biotehnologiji. University of Kragujevac, Faculty of Agronomy, 2022. http://dx.doi.org/10.46793/sbt27.529p.

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The aim of this study was the influence of yeasts on the production of red wines from the wine region of Vinica. The research was conducted on three grape varieties, cultivated in 3 different micro locations, each of which has its own unique characteristics and different altitudes. The three grape varieties were included: Vranec (cultivated in the area of Krshla, Vinica, at an altitude of 400m), Frankovka (cultivated in the area of Baltaci, Vinica, at an altitude of 520m) and Merlot (cultivated in Dragobrashte, Vinica, at an altitude of 540m ). The main goal of the research is to define the effect of the yeast on the quality of young wines. The indigenous types of yeast already present in the grapes (wild yeasts) and the commercial types from the Saccharomyces cerevisiae family which were isolated for use in international production of red wines of average tannin value (SELECTYS® LA DÉLICIEUSE) were applied. The research of the wines was carried out in the Wine Institute at the State Phytosanitary Laboratory in Skopje(North Macedonia) and involved examination of the wine quality parameters such micro and macro wine elements with ICP/MS and FOSS WINESCAN, parameters for alcohol, sugar, total acids, volatile acids, pH, total/volatile acids. This research gave insight of the correlation between samples of the wine and their parameters. It was further expanded with parameters for micro and macro wine elements which also shows the correlation of the wine samples. The wine region of Vinica is a developing region of great potential and this is the first step to presenting a vision for wine development in the region.
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Auziņš, Ernests Tomass. "Kā raugs uzvedas, kad tam atņem būvelementus?" In LU Studentu zinātniskā konference "Mundus et". LU Akadēmiskais apgāds, 2021. http://dx.doi.org/10.22364/lu.szk.2.rk.02.

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The study explored changes in carbon fluxes in the central metabolism of brewer’s yeast in the absence of building blocks such as adenine or nitrogen. These flows provide insight into changes in the central metabolism of brewer’s yeast. It was found that in the absence of a building block, the yeast mainly uses fermentation for growth, producing ethanol. Deletion of Δade1 in purine de novo synthesis reduces ethanol production, and decreased glycerol production in adenine starvation indicates a slowing of central metabolism.
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Jamai, L., and M. Ettayebi. "Bioethanol production process using the non-conventional yeast Candida tropicalis." In 2013 International Renewable and Sustainable Energy Conference (IRSEC). IEEE, 2013. http://dx.doi.org/10.1109/irsec.2013.6529710.

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Ragauskaite, Egle, and Dalia Cizeikiene. "Apple squeeze and sugar beet molasses application for yeast invertase production." In 13th Baltic Conference on Food Science and Technology “FOOD. NUTRITION. WELL-BEING”. Latvia University of Life Sciences and Technologies. Faculty of Food Technology, 2019. http://dx.doi.org/10.22616/foodbalt.2019.039.

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Reports on the topic "Yeast Production"

1

Scheller, Henrik. Glycobiology in yeast: production of bio-ative biopolymers and small molecules. Office of Scientific and Technical Information (OSTI), April 2014. http://dx.doi.org/10.2172/1283101.

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Avalos, Jose. Biosensor and optogenetics for systems biology of yeast branched-chain alcohol production and tolerance. Office of Scientific and Technical Information (OSTI), November 2022. http://dx.doi.org/10.2172/1900526.

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Stephanopoulos, Gregory, James Liao, Jens Nielsen, Scott Baker, Andreas Vasdekis, Adrian Fay, Kangjian Qiao, et al. Optimizing Oil Production in Oleaginous Yeast by Cell-Wide Measurements and Genome-Based Models (Final Report). Office of Scientific and Technical Information (OSTI), September 2021. http://dx.doi.org/10.2172/1821178.

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Hodges, Thomas K., and David Gidoni. Regulated Expression of Yeast FLP Recombinase in Plant Cells. United States Department of Agriculture, September 2000. http://dx.doi.org/10.32747/2000.7574341.bard.

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Research activities in both our laboratories were directed toward development of control of the FLP/frt recombination system for plants. As described in the text of the research proposal, the US lab has been engaged in developing regulatory strategies such as tissue-specific promoters and the steroid-inducible activation of the FLP enzyme while the main research activities in Israel have been directed toward the development and testing of a copper-regulated expression of flp recombinase in tobacco (this is an example of a promoter activation by metal ions). The Israeli lab hat additionally completed experiments of previous studies regarding factors affecting the efficiency of recombinase activity using both a gain-of-function assay (excisional-activation of a gusA marker) and loss of function assay (excision of a rolC marker) in tobacco. Site-specific recombinase systems, in particular the FLP/frt and R/RS systems of yeast and the Cre/lox system of bacteriophage P1, have become an essential component of targeted genetic transformation procedures both in animal and plant organisms. To provide more flexibility in transgene excisions by the recombinase systems as well as gene targeting, and to widen possible applications, the development of controlled or regulated recombination systems is highly desirable and was therefore the subject of this research proposal. There are a few possible mechanisms to regulate expression of a recombinase system. They include: 1) control of the recombination system by having the target sites (e.g. frt) in one plant and the flp recombinase gene in another, and bringing the two together by cross fertilization. 2) regulation of promoter activities by external stimuli such as temperature, chemicals, metal ions, etc. 3) regulation of promoter activities by internal signals, i.e. cell- or tissue-specific, or developmental regulation. 4) regulation of enzyme activity by providing cofactors essential for biochemical reactions to take place such as steroid molecules in conjunction with a steroid ligand-binding protein (domains). During the course of this research our major emphasis have been focused toward studying the feasibility of hybrid seed production in Arabidopsis, using FLP/frt. Male-sterility was induced using the antisence of a pollen- and tapetum-specific gene, bcp1, isolated from Arabidopsis. The sterility inducing gene was flanked by frt sites. Upon cross pollination of flowers of male-sterile plants with pollen from FLP-containing plants, viable seeds were produced, and the progeny hybrid plants developed normally. The major achievement from this work is the first demonstration of using a site-specific recombinase to restore fertility in male-sterile plants (see attached paper, Luo et al., Plant J 2000; 23:423-430). The implication from this finding is that site-specific recombination systems can be applied in crop plants as a useful alternative method for hybrid seed production.
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Droby, Samir, Michael Wisniewski, Ron Porat, and Dumitru Macarisin. Role of Reactive Oxygen Species (ROS) in Tritrophic Interactions in Postharvest Biocontrol Systems. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7594390.bard.

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To elucidate the role of ROS in the tri-trophic interactions in postharvest biocontrol systems a detailed molecular and biochemical investigation was undertaken. The application of the yeast biocontrol agent Metschnikowia fructicola, microarray analysis was performed on grapefruit surface wounds using an Affymetrix Citrus GeneChip. the data indicated that 1007 putative unigenes showed significant expression changes following wounding and yeast application relative to wounded controls. The expression of the genes encoding Respiratory burst oxidase (Rbo), mitogen-activated protein kinase (MAPK) and mitogen-activated protein kinase kinase (MAPKK), G-proteins, chitinase (CHI), phenylalanine ammonia-lyase (PAL), chalcone synthase (CHS) and 4-coumarate-CoA ligase (4CL). In contrast, three genes, peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT), were down-regulated in grapefruit peel tissue treated with yeast cells. The yeast antagonists, Metschnikowia fructicola (strain 277) and Candida oleophila (strain 182) generate relatively high levels of super oxide anion (O2−) following its interaction with wounded fruit surface. Using laser scanning confocal microscopy we observed that the application of M. fructicola and C. oleophila into citrus and apple fruit wounds correlated with an increase in H2O2 accumulation in host tissue. The present data, together with our earlier discovery of the importance of H₂O₂ production in the defense response of citrus flavedo to postharvest pathogens, indicate that the yeast-induced oxidative response in fruit exocarp may be associated with the ability of specific yeast species to serve as biocontrol agents for the management of postharvest diseases. Effect of ROS on yeast cells was also studied. Pretreatment of the yeast, Candida oleophila, with 5 mM H₂O₂ for 30 min (sublethal) increased yeast tolerance to subsequent lethal levels of oxidative stress (50 mM H₂O₂), high temperature (40 °C), and low pH (pH 4). Suppression subtractive hybridization analysis was used to identify genes expressed in yeast in response to sublethal oxidative stress. Transcript levels were confirmed using semi quantitative reverse transcription-PCR. Seven antioxidant genes were up regulated. Pretreatment of the yeast antagonist Candida oleophila with glycine betaine (GB) increases oxidative stress tolerance in the microenvironment of apple wounds. ROS production is greater when yeast antagonists used as biocontrol agents are applied in the wounds. Compared to untreated control yeast cells, GB-treated cells recovered from the oxidative stress environment of apple wounds exhibited less accumulation of ROS and lower levels of oxidative damage to cellular proteins and lipids. Additionally, GB-treated yeast exhibited greater biocontrol activity against Penicillium expansum and Botrytis cinerea, and faster growth in wounds of apple fruits compared to untreated yeast. The expression of major antioxidant genes, including peroxisomal catalase, peroxiredoxin TSA1, and glutathione peroxidase was elevated in the yeast by GB treatment. A mild heat shock (HS) pretreatment (30 min at 40 1C) improved the tolerance of M. fructicola to subsequent high temperature (45 1C, 20–30 min) and oxidative stress (0.4 mol-¹) hydrogen peroxide, 20–60 min). HS-treated yeast cells showed less accumulation of reactive oxygen species (ROS) than non-treated cells in response to both stresses. Additionally, HS-treated yeast exhibited significantly greater (P≥0.0001) biocontrol activity against Penicillium expansum and a significantly faster (Po0.0001) growth rate in wounds of apple fruits stored at 25 1C compared with the performance of untreated yeast cells. Transcription of a trehalose-6-phosphate synthase gene (TPS1) was up regulated in response to HS and trehalose content also increased.
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Droby, Samir, Michael Wisniewski, Martin Goldway, Wojciech Janisiewicz, and Charles Wilson. Enhancement of Postharvest Biocontrol Activity of the Yeast Candida oleophila by Overexpression of Lytic Enzymes. United States Department of Agriculture, November 2003. http://dx.doi.org/10.32747/2003.7586481.bard.

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Enhancing the activity of biocontrol agents could be the most important factor in their success in controlling fruit disease and their ultimate acceptance in commercial disease management. Direct manipulation of a biocontrol agent resulting in enhancement of diseases control could be achieved by using recent advances in molecular biology techniques. The objectives of this project were to isolate genes from yeast species that were used as postharvest biocontrol agents against postharvest diseases and to determine their role in biocontrol efficacy. The emphasis was to be placed on the yeast, Candida oleophila, which was jointly discovered and developed in our laboratories, and commercialized as the product, Aspire. The general plan was to develop a transformation system for C . oleophila and either knockout or overexpress particular genes of interest. Additionally, biochemical characterization of the lytic peptides was conducted in the wild-type and transgenic isolates. In addition to developing a better understanding of the mode of action of the yeast biocontrol agents, it was also our intent to demonstrate the feasibility of enhancing biocontrol activity via genetic enhancement of yeast with genes known to code for proteins with antimicrobial activity. Major achievements are: 1) Characterization of extracellular lytic enzymes produced by the yeast biocontrol agent Candida oleophila; 2) Development of a transformation system for Candida oleophila; 3) Cloning and analysis of C.oleophila glucanase gene; 4) Overexpression of and knockout of C. oleophila glucanase gene and evaluating its role in the biocontrol activity of C. oleophila; 5) Characterization of defensin gene and its expression in the yeast Pichiapastoris; 6) Cloning and Analysis of Chitinase and Adhesin Genes; 7) Characterization of the rnase secreted by C . oleophila and its inhibitory activity against P. digitatum. This project has resulted in information that enhanced our understanding of the mode of action of the yeast C . oleophila. This was important step towards enhancing the biocontrol activity of the yeast. Fungal cell wall enzymes produced by the yeast antagonist were characterized. Different substrates were identified to enhance there production in vitro. Exo-b-1, 3 glucanase, chitinase and protease production was stimulated by the presence of cell-wall fragments of Penicillium digitatum in the growing medium, in addition to glucose. A transformation system developed was used to study the role of lytic enzymes in the biocontrol activity of the yeast antagonist and was essential for genetic manipulation of C . oleqphila. After cloning and characterization of the exo-glucanase gene from the yeast, the transformation system was efficiently used to study the role of the enzyme in the biocontrol activity by over-expressing or knocking out the activity of the enzyme. At the last phase of the research (still ongoing) the transformation system is being used to study the role of chitinase gene in the mode of action. Knockout and over expression experiments are underway.
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7

Chalutz, Edo, Michael Wisniewski, Samir Droby, Yael Eilam, and Ilan Chet. Mode of Action of Yeast Biocontrol Agents of Postharvest Diseases of Fruits. United States Department of Agriculture, June 1996. http://dx.doi.org/10.32747/1996.7613025.bard.

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In a previous BARD-supported study, three of the investigators of this research were involved in a study on biological control of postharvest diseases of citrus and deciduous fruits. Several naturally occurring, non-antibiotic producing yeast antagonists were identified. Application of some of these antagonists resulted in very high levels of biocontrol under laboratory conditions but lower efficacy in semi-commercial tests. It was felt that the lack of knowledge on the mode of action of the biocontrol agents was limiting their efficient use. The current study was aimed at narrowing this gap in our knowledge. Two specific objectives were outlined: to study the mechanism by which calcium salts enhance biocontrol activity and to determine the role, if any, of the yeast extracellular materials and/or enzymes which degrade fungal cell walls during the interaction between the antagonists, the pathogen and the host. CaCl2 but not MgCl2, inhibited spore germination, and germ-tube elongation of Botrytis cinerea, Penicillium expansum and P. digitatum in culture. It also inhibited the pectinolytic activity of the pathogens. Biocontrol of apple decay by isolate 182 of Candida oleophila, an effective biocontrol agent, was enhanced by the addition of CaCl2 whereas there was no effect on the biocontrol activity of isolate 247 of this yeast. Similarly, CaCl2 enhanced efficacy of the US-7 isolate of Pichia guilliermondii in reducing infection of P. digitatum in citrus fruit. CaCl2 by itself also reduced the infection of peel wounds and stimulated ethylene production by grapefruit peel. This antagonist exhibited a very high ability to maintain cytosolic Ca2+ homeostasis when exposed to high CaCl2 concentrations. It is postulated, therefore, that enhanced biocontrol activity by calcium is the result of direct inhibition of the pathogen by calcium ions on spore germination and metabolism and indirectly due to the ability of the biocontrol agent to maintain normal metabolism in the presence of high levels of calcium. The extracellular materials produced by P. guilliermondii in culture and on the fruit inhibited, at low concentrations, the pathogen in culture and reduced percent infection of the fruit. The direct inhibition of the pathogen by these materials may thus be involved in the mode of action of the antagonist. This study contributed to our knowledge on the action of calcium salts and the yeast antagonist extracellular materials on biocontrol activity and will contribute to a more efficient use of this technology in the control of postharvest diseases of fruits.
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8

Castillo Saldarriaga, Carlos, and Martha Gómez Álvarez. Selection of filtering agent and filter cloth to separate cells of probiotic yeast using a monophasic filter system. Corporación colombiana de investigación agropecuaria - AGROSAVIA, 2018. http://dx.doi.org/10.21930/agrosavia.poster.2018.4.

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The efficiency of separation operations is a critical point to determinate the yield and economic viability of a production process. Because of this, the selection of adequate operation parameters has become an important part in the design of a new bioprocess. [1, 2]. Due to its low cost and easily transformation to industrial scale, the cross-flow filtration had been highly studied in terms of process performances of microorganism biomass separation without being concerned about their viability. In this work, two parameters of cross-flow filtration were evaluated to separate yeast cells from fermented broth. Meyerozyma guilliermondii was the reference biology system used in the experiments [3]. First, an evaluation of the compatibility of two filtering agents over yeast cells was conducted. After the filtering agent was selected, the efficiency of separation was determined over different filter cloth on a monophasic filter system.
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9

Al-Qaisi, Mohmmad, Sara Kvidera, Erin Horst, Carrie Shouse, Johana Mayorga, Nathan Upah, Denny MacKilligan, Leo L. Timms, and Lance H. Baumgard. Effects of an Oral Supplement Containing Calcium and Live Yeast on Circulating Calcium and Production Parameters Following I.V. Lipopolysaccharide Infusion in Dairy Cows. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-301.

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10

Delmer, Deborah P., Douglas Johnson, and Alex Levine. The Role of Small Signal Transducing Gtpases in the Regulation of Cell Wall Deposition Patterns in Plants. United States Department of Agriculture, August 1995. http://dx.doi.org/10.32747/1995.7570571.bard.

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The combined research of the groups of Delmer, Levine and Johnson has led to a number of interesting findings with respect to the function of the small GTPase Rac in plants and also opened up new leads for future research. The results have shown: 1) The Rac13 protein undergoes geranylgeranlyation and is also translocated to the plasma membrane as found for Rac in mammals; 2) When cotton Rac13 is highly- expressed in yeast, it leads to an aberrant phenotype reminiscent of mutants impaired in actin function, supporting a role for Rac13 in cytoskeletal organization; 3) From our searches, there is no strong evidence that plants contain homologs of the related CDC42 genes found in yeast and mammals; 4) We have identified a rather unique Rac gene in Arabidopsis that has unusual extensions at both the N- and C-terminal portions of the protein; 5) New evidence was obtained that an oxidative burst characterized by substantial and sustained production of H202 occurs coincident with the onset of secondary wall synthesis in cotton fibers. Further work indicates that the H202 produced may be a signal for the onset of this phase of development and also strongly suggests that Rac plays an important role in signaling for event. Since the secondary walls of plants that contain high levels of lignin and cellulose are the major source of biomass on earth, understanding what signals control this process may well in the future have important implications for manipulating the timing and extent of secondary wall deposition. 6) When the cotton Rac13 promoter is fused to the reporter gene GUS, expression patterns in Arabidopsis indicate very strong and specific expression in developing trichomes and in developing xyelm. Since both of these cell types are engaged in secondary wall synthesis, this further supports a role for Rac in signaling for onset of this process. Since cotton fibers are anatomically defined as trichomes, these data may also be quite useful for future studies in which the trichomes of Arabidopsis may serve as a model for cotton fiber development; the Rac promoter can therefore be useful to drive expression of other genes proposed to affect fiber development and study the effects on the process; 7) The Rac promoter has also been shown to be the best so far tested for use in development of a system for transient transformation of developing cotton fibers, a technique that should have many applications in the field of cotton biotechnology; 8) One candidate protein that may interact with Rac13 to be characterized further in the future is a protein kinase that may be analogous to the PAK kinase that is known to interact with Rac in mammals.
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