Journal articles: '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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Kowalska, Jolanta, Joanna Krzymińska, and Józef Tyburski. "Yeasts as a Potential Biological Agent in Plant Disease Protection and Yield Improvement—A Short Review." Agriculture 12, no. 9 (September 6, 2022): 1404. http://dx.doi.org/10.3390/agriculture12091404.

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The role of biocontrol products is expected to increase worldwide consumer demand and facilitate the implementation of sustainable agricultural policies. New biocontrol agents must allow for an effective crop-protection strategy in sustainable agriculture. Yeasts are microorganisms living in various niches of the environment that can be antagonists of many plant pathogens. Yeasts rapidly colonize plant surfaces, use nutrients from many sources, survive in a relatively wide temperature range, produce no harmful metabolites and have no deleterious effects on the final food products. Hence, they can be a good biocontrol agent. In this paper, the biological characteristics and potential of yeast are summarized. Additionally, the mechanisms of yeasts as plant-protection agents are presented. This includes the production of volatile organic compounds, production of killer toxins, competition for space and nutrient compounds, production of lytic enzymes, induction of plant immunity and mycoparasitism. The mechanisms of yeast interaction with plant hosts are also described, and examples of yeasts used for pre- and postharvest biocontrol are provided. Commercially available yeast-based products are listed and challenges for yeast-based products are described.

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Willaert, Ronnie G. "Yeast Biotechnology 2.0." Fermentation 4, no. 4 (November 23, 2018): 98. http://dx.doi.org/10.3390/fermentation4040098.

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Treviño-Aguilar, Priscila, Benito Pereyra-Alferez, Myriam Elias-Santos, Claudia Lopez-Albarado, and Jorge Hugo Garcia-Garcia. "ISOLATION OF WILD YEAST FOR POTENTIAL USE IN BEER PRODUCTION." Fungal Territory 4, no. 4 (December 20, 2021): 4–9. http://dx.doi.org/10.36547/ft.367.

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There is a limited amount of yeast strains that are currently used in industrial beer brewing. Wild yeasts could provide an alternative to common domesticated brewer’s yeasts by offering a new range of sensory characteristics and improved performance in harsh brewing conditions such as high gravity and high ethanol concentration in wort. High gravity brewing is practical and profitable as it increases production capacity, therefore reducing investment and energy costs. Exploiting the existing natural diversity could lead to finding superior industrial yeasts as well as a better understanding of biodiversity. The aim of the present study was to determine if wild yeast strains isolated from the ecosystem at a regional level (Northeast Mexico) showed favorable characteristics in the brewing process. Sixty-three yeast isolates were obtained from diverse samples including flowers and fruits. Five isolates were selected after three rounds of beer fermentation based on their sensory characteristics. Tests to assess growth over time, flocculation potential, ethanol yield, osmotolerance and ethanol tolerance were applied to two reference yeasts (commercial beer brewing strains) and to the selected isolates of interest which were identified as Saccharomyces cerevisiae by MEX67 amplification and ITS sequencing. The results indicated that the selected wild isolates exhibit characteristics comparable to commercial reference strains in terms of growth and stress tolerance.

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Baroň, M. "Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation." Czech Journal of Food Sciences 29, No. 6 (November 28, 2011): 603–9. http://dx.doi.org/10.17221/259/2010-cjfs.

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We observed the content of yeast assimilable nitrogen in grape musts, its consumption by yeasts during fermentation, and acetic acid production. The experiments were performed in the years 2007 and 2008. The experimental variants involved 48 musts and wines originating fromSouthern Moravia. The data enabled to monitor the contents of yeast assimilable nitrogen in musts and to draw the general conclusion that these musts contain high concentrations of both ammonium ions and yeast assimilable nitrogen (124.4 mg/l and 257.8 mg/l, respectively), thus posing no danger of problems with the nutrition of yeasts in the course of fermentation. Also, the average production of acetic acid was low (215.8 mg/l); this indicated that in the majority of must samples without added nutrients, the course of fermentation was smooth and trouble-free. The results obtained confirm that the method of formaldehyde titration is universal and simple, thus it can be recommended for winemakers as a useful and efficient analytical tool.

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Tomás, S., and F. J. M. Harren. "Kinetics of Ethanol and Acetaldehyde Production in Fermenting Wheat Dough by Laser-Based Trace Gas Detection." Food Science and Technology International 7, no. 4 (August 2001): 307–15. http://dx.doi.org/10.1106/j5ru-uqnn-j7tk-9l3c.

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The fermentation process of wheat dough was studied by laser-based trace gas detection. A CO-laser-driven photoacoustic spectrometer was used to monitor simultaneously, in real time, the ethanol and acetaldehyde production rates of two commercial types of active dry yeast ( Saccharomyces cerevisiae) in wheat dough substrates. Both types of yeast, Oand B, produced ethanol for 5 hours. Acetaldehyde was yielded only during 100 minutes by the yeast O, whereas the yeast Bgenerated this compound for 3.5 hours. The total ethanol and acetaldehyde productions amounted to 1.50 mL/g dough and 4.5 µ L/g dough in the Ocase, and 0.84 mL/g dough and 14.75 µ L/g dough, in the Bcase, respectively. The yeasts were also tested for their ability tometabolize mixes consisting of the control wheat dough substrate and extra amounts of glucose or maltose. Both types of yeasts showed a similar ability to consume the added glucose, however, only the yeast Bwas found to possess an adapted enzymatic system to metabolize maltose. This work showed the efficiency of applying photoacoustic trace gas detection to food technology research for on-line monitoring of fermenting wheat dough.

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Suntara, Chanon, Anusorn Cherdthong, Suthipong Uriyapongson, Metha Wanapat, and Pin Chanjula. "Comparison Effects of Ruminal Crabtree-Negative Yeasts and Crabtree-Positive Yeasts for Improving Ensiled Rice Straw Quality and Ruminal Digestion Using In Vitro Gas Production." Journal of Fungi 6, no. 3 (July 15, 2020): 109. http://dx.doi.org/10.3390/jof6030109.

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The objective of this study was to compare the effects of Crabtree-negative ruminal yeast and Crabtree-positive yeast in ensiled rice straw (RS) on the ensilage quality, nutritive value, and microorganism composition, including the evaluation of the ensiled RS using the in vitro gas production technique. The experiment was conducted in a 4 × 3 factorial arrangement in a randomized complete design. Factor A was yeast species with no inoculant, Crabtree-negative yeasts (Pichia kudriavzevii KKU20 and Candida tropicalis KKU20), and Crabtree-positive yeast (Saccharomyces cerevisae), whereas factor B was ensilage times (7, 14, and 21 days). The rate of growth was revealed to be lower in Crabtree-positive yeasts than the other Crabtree-negative yeast strains (p < 0.01). RS ensiled with S. cerevisiae showed decreased dry matter (DM) content by 9.0% when compared to the sample without a yeast inoculant. In addition, organic matter (OM) content was greater (p < 0.01) for P. kudriavzevii KKU20 than C. tropicalis KKU20 and without an inoculant. Neutral detergent fiber (NDF) content was significantly decreased (p < 0.01) by yeast inoculants by about 2.75% when compared to the control group. Lactic acid bacteria (LAB) and aerobic bacteria were low (p < 0.05) when yeasts were added. However, no interaction was found between yeast and ensilage times on the quality of ensiled RS (p > 0.05). The P. kudriavzevii KKU20 addition was associated with the highest value (p < 0.01) of gas produced—an insoluble fraction (b), potential extent of gas production (a + b), and cumulative gas production at 96 h—when compared with S. cerevisiae or the control group. The highest in vitro dry matter digestibility and in vitro neutral detergent fiber digestibility was observed in RS ensiled with P. kudriavzevii KKU20 for 14 days (p < 0.01, p < 0.05). The maximum total volatile fatty acids (VFAs) at 4 and 8 h of incubation and the mean value were observed in RS ensiled with P. kudriavzevii KKU20 (p < 0.01). RS ensiled with all yeast strains showed an increased propionate concentration at 8 h (p < 0.01). In conclusion, ensiling RS with isolated Crabtree-negative ruminal yeasts could benefit feed digestion and in vitro gas production more than Crabtree-positive yeast does. P. kudriavzevii KKU20, an isolated Crabtree-negative ruminal yeast used to treat RS, had the highest potential for increasing cumulative gas production and enhancing in vitro digestibility.

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Elmahe, Rania A., Elhadi A. I. Elkhalil, and Nabila E. Yousif. "Screening and Molecular Characterization of Oleaginous Yeasts and Their Potentiality for Single Cell Oil Production." University of Khartoum Journal of Agricultural Sciences 30, no. 1 (November 11, 2022): 1. http://dx.doi.org/10.53332/uofkjas.v30i1.1122.

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The study aimed to isolate oleaginous yeasts from different sources (rotten fruits, fruit juices, milk, fish and air) and to identify and to study the possibility of production of single cell oil (SCO) from wheat straw and sugarcane molasses media. Thirty samples of yeasts were isolated using different methods according to the source of isolates. The isolated yeasts were characterized using microscopic appearance, colony morphology, physiological tests, assimilation tests and molecular identification. The effectiveness of oleaginous yeast to produce the single cell oil was studied, by growing the yeast on two types of wheat straw media (detoxified liquid hydrolysate (DLH) and non-detoxified liquid hydrolysate (NDLH)), and molasse media. Single cell oil was extracted by hexane. Eighteen isolates were found to be yeast, and the profile of ten yeast samples was identified as Saccharomyces cerevisiae, while, one sample was identified as Pichia guilliermondii. DLH wheat straw gave higher productivity of oil than NDLH wheat straw. Generally, S. cerevisiae gave higher oil productivity (84 %), compared to P. guilliermondii (52 %).

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Var, I., Z. Erginkaya, and B. Kabak. "Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species." Czech Journal of Food Sciences 29, No. 3 (May 13, 2011): 291–97. http://dx.doi.org/10.17221/179/2009-cjfs.

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A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius.

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Shitophyta, Lukhi Mulia, Rizka Septiana Zhirmayanti, Hasna Aeska Khoirunnisa, Shinta Amelia, and Fatima Rauf. "Production of Bioethanol from Kepok Banana Peels (Musa acuminata x Musa balbisiana) using Different Types of Yeast." G-Tech: Jurnal Teknologi Terapan 7, no. 3 (July 1, 2023): 897–903. http://dx.doi.org/10.33379/gtech.v7i3.2621.

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Banana peels belong to lignocellulosic substrates, which can be used as raw material for bioethanol. Yeast plays an essential role in bioethanol fermentation. The study aims to compare ethanol yield using two different yeasts: Saccharomyces cerevisiae and Rhizopus oryzae, with yeast concentrations of 2, 3, and 5 g/L. The fermentation is run at room temperature for 120 hours. Results show that R. oryzae generates higher ethanol compared to the yeast of S. cerevisiae. Yeast of 2 g/L obtains the highest yield of ethanol. Yeast concentrations do not affect bioethanol production (p > 0.05).

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Timmermans, Evelyne, Ine Langie, An Bautil, Kristof Brijs, Carolien Buvé, Ann Van Loey, Ilse Scheirlinck, Roel Van der Meulen, and Christophe M. Courtin. "Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough." Foods 12, no. 4 (February 15, 2023): 830. http://dx.doi.org/10.3390/foods12040830.

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Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation characteristics of 23 yeasts from the bakery, beer, wine, and spirits industries were investigated in sweet dough (14% added sucrose w/w dm flour). Significant differences in invertase activity, sugar consumption (0.78–5.25% w/w dm flour), and metabolite (0.33–3.01% CO2; 0.20–1.26% ethanol; 0.17–0.80% glycerol; 0.09–0.29% organic acids) and volatile compound production were observed. A strong positive correlation (R2 = 0.76, p < 0.001) between sugar consumption and metabolite production was measured. Several non-conventional yeast strains produced more positive aroma compounds and fewer off-flavors than the reference baker’s yeast. This study shows the potential of non-conventional yeast strains in sweet dough.

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Levandovskiy, L. V. "IGRADIENT-CONTINUOUS YEAST CULTIVATION FOR THE ALCOHOL PRODUCTION FROM MOLASSES." Biotechnologia Acta 10, no. 3 (June 2017): 50–56. http://dx.doi.org/10.15407/biotech10.03.050.

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Petrovska, Blagica, Eleonora Winkelhausen, and Slobodanka Kuzmanova. "Glycerol production by yeasts under osmotic and sulfite stress." Canadian Journal of Microbiology 45, no. 8 (August 15, 1999): 695–99. http://dx.doi.org/10.1139/w99-054.

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The yeasts Saccharomyces cerevisiae,Candida boidinii,Pichia angusta, and Pichia anomala were tested for glycerol production both under osmotic stress and by addition of a sulfite-steering agent. The osmotic pressure was increased by employing glucose concentrations from 50 to 200 g/L and by supplementing with NaCl (40 g/L). Of all the yeasts, S. cerevisiae exhibited the highest level of osmotolerance. The increased osmotic pressure affected glycerol formation the most in C. boidinii. In both Pichia species, glycerol formation was not sufficiently induced when exposed to sugar and salt stress. The addition of 40 g/L Na2SO3 to the medium containing 100 g/L glucose shifted the metabolism of all yeasts towards glycerol formation. Saccharomyces cerevisiae achieved 68.6%, while C. boidinii reached 25.5% of the theoretical glycerol yield, respectively. The highest glycerol yield, 82.3% of the theoretical, was produced by S. cerevisiae under microaerophilic conditions.Key words: glycerol, osmotolerant yeast, sulfite-tolerant yeast, Saccharomyces cerevisiae,Candida boidinii.

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Logotetis, Stilijanos, Panagiotis Tataridis, Anastasios Kanelis, and Elijas Nerancis. "The effect of preconditioning cells under osmotic stress on high alcohol production." Zbornik Matice srpske za prirodne nauke, no. 124 (2013): 405–14. http://dx.doi.org/10.2298/zmspn1324405l.

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This paper focuses on the research into the influence of salt on physiology of the yeast, Saccharomyces cerevisiae. Specifically, the work focused on how NaCl affected the growth, viability and fermentation performance of this yeast in laboratory-scale experiments. One of the main findings of the research presented involved the influ?ence of salt ?preconditioning? of yeasts which represents a method of pre-culturing of cells in the presence of salt in an attempt to improve subsequent fermentation performance. Such an approach resulted in preconditioned yeasts having an improved capability to ferment high-sugar containing media (up to 60% w/v of glucose) with increased cell viability and with increased levels of produced ethanol (higher than 20% in vol.). Salt-preconditioning was most likely influencing the stress-tolerance of yeasts by inducing the synthesis of key metabolites such as trehalose and glycerol which act to improve cells? ability to withstand osmostress and ethanol toxicity. The industrial-scale trials using salt-preconditioned yeasts verified the benefit of the physiological engineering approach to practical fermentations. Overall, this research has demonstrated that a relatively simple method designed to adapt yeast cells physiologically - by salt-preconditioning - can have distinct advantages for al?cohol fermentation processes.

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Feng, Miao, Yanjun Tian, Jianjun Liu, Yang Liu, Yanhong Huang, Kunfu Zhu, Shanshan Wang, Xingrong Zhang, and Hui Xu. "Yeast Extract Inhibits Prodigiosin Production and Promotes Serrawettins Production in Serratia marcescens." International Journal of Current Microbiology and Applied Sciences 11, no. 5 (May 10, 2022): 131–43. http://dx.doi.org/10.20546/ijcmas.2022.1105.017.

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Serratia marcescens is a gram-negative bacterium, which can produce many metabolites, among which the study of prodigiosin is the most extensive. This experiment explored the effect of yeast extract on intracellular metabolic pathway in S. marcescens. The experimental results showed that yeast extract could inhibit the production of prodigiosin in S. marcescens to a considerable extent. It was verified by RT-qPCR that yeast extract inhibited the expression of genes in the synthesis pathway of prodigiosin. However, although there was no production of prodigiosin in the fermentation broth added with yeast extract, a large number of lipopeptide serrawettins was produced through preliminary detection and identification. Serrawettins have surface activity, antibacterial and antitumor activity. Therefore, the addition of yeast extract can be used to promote the production of serrawettins by S. marcescens. There was no report on the effect of yeast extract on intracellular metabolic pathway in S. marcescens in other literatures at present.

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Makia, Raghada S., Ayad M. A. Fadhil, and Munera Ch Ismail. "Biofilm production as a virulence factor in Uropathogenic bacteria and yeasts." Journal of Biotechnology Research Center 7, no. 1 (January 1, 2013): 29–34. http://dx.doi.org/10.24126/jobrc.2013.7.1.238.

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This study includes isolation and identification of different uropathogenes (bacteria- yeasts) collected from catheterized patients suffering from complicated urinary tract infections. Three hundred and fifty urine samples obtained by swabs from catheterized patients were identified for the presence of uropathogenes (bacteria and yeast). 221(63.13%) samples were obtained from females and 118 (33.71%) samples from male, 339(96.85%) sample were identified by culturing as a positive result, while 11(3.14%) sample were negative result. The 339 positive isolates include 303 (89.38%) bacterial isolates and 36 (10.61%) yeast isolates. Results of biochemical tests and Api 20 system for bacterial and yeast isolates reveals E.coli, Proteus spp, Klebseilla spp, Pseudomonas spp and Candida spp represented the main causative uropathogen infect urinary system and causing a complicated type of infection. The determination of bacterial and yeasts ability to form biofilm was carried out using test tube method , 306 isolates which represented (90.26%) were capable to form biofilm with differ in the thickness of formed layer. Pseudomonas spp formed the thicker biofilm followed by E.coli, Candida spp, Proteus spp, and Klebseilla spp.

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Singh, Rajesh Kumar, Pratiksha Singh, Mohini Prabha Singh, Pooja Nikhanj, Param Pal Sahota, Wenxia Fang, and Yang Rui Li. "Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications." SDRP Journal of Food Science & Technology 6, no. 1 (2021): 313–24. http://dx.doi.org/10.25177/jfst.6.1.ra.10742.

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Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages. In pharmaceutical and chemical industries, this enzyme is used in the structural determination of polysaccharides, glycosides and glycolipids, metabolism of gellan, conversion of chloropolysporin B to chloropolysporin C, and production of prunin. Rhamnosidases are extensively distributed in fungi and bacteria while their production from yeast sources is less reported. Yeast rhamnosidase is very important as it is produced in short-duration fermentation, with enhanced shelf life, high thermal stability, capable of retaining juice flavor, and is non-toxic for human consumption. In this review, an attempt has been made to fill up this gap by focusing on production, purification, characterization, structural and molecular biological studies of yeast rhamnosidase and its potential biotechnological applications. Keywords: Industrial applications, Naringin, Rhamnosidase, Yeast

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Reinoso, Samira, María Soledad Gutiérrez, Cristóbal Domínguez-Borbor, Wilfrido Argüello-Guevara, Milton Bohórquez-Cruz, Stanislaus Sonnenholzner, Daniela Nova-Baza, Claudia Mardones, and Paola Navarrete. "Selection of Autochthonous Yeasts Isolated from the Intestinal Tracts of Cobia Fish (Rachycentron canadum) with Probiotic Potential." Journal of Fungi 9, no. 2 (February 18, 2023): 274. http://dx.doi.org/10.3390/jof9020274.

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Some yeast strains have been proposed as probiotics to improve the health of cultured fish. Cobia is a tropical benthopelagic fish species with potential for marine aquaculture; however, one of the main limitations to its large-scale production is the high mortality of fish larvae. In this study, we evaluated the probiotic potential of autochthonous yeasts from the intestines of cobia. Thirty-nine yeast isolates were recovered from the intestinal mucosa of 37 adult healthy cobia by culture methods. Yeasts were identified by sequencing of the ITS and D1/D2 regions of the 28S rRNA gene and typed by RAPD-PCR using the M13 primer. Yeast strains with unique RAPD patterns were characterized in terms of their cell biomass production ability; anti-Vibrio, enzymatic, and hemolytic activity; biofilm production; hydrophobicity; autoaggregation; polyamine production; safety; and protection of cobia larvae against saline stress. Candida haemuloni C27 and Debaryomyces hansenii C10 and C28 were selected as potential probiotics. They did not affect the survival of larvae and showed biomass production >1 g L−1, hydrophobicity >41.47%, hemolytic activity γ, and activity in more than 8 hydrolytic enzymes. The results suggest that the selected yeast strains could be considered as potential probiotic candidates and should be evaluated in cobia larvae.

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Chambers, Paul. "Yeasts: Products and Discovery (YPD) in Australia." Microbiology Australia 28, no. 2 (2007): 43. http://dx.doi.org/10.1071/ma07043.

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'Consider life without chocolate or good quality coffee' (see Graham Fleet and Hugh Dircks paper, ?Yeast, Cocoa Beans and Chocolate?, in this Yeast Special Edition of Microbiology Australia). And one can add to their list: wine (see papers from Sakkie Pretorius? and Vladimir Jiranek?s groups), beer (Vince Higgin?s paper) and leavened breads. All require the action of yeasts for their production, and yeasts are of enormous value as hosts for the expression and production of many proteins, including pharmaceuticals (see Ian Macreadie?s paper). Clearly, many aspects of the quality of our lives would be greatly diminished without yeasts.

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Postigo, Vanesa, Sergio Esteban, and Teresa Arroyo. "Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production." Beverages 9, no. 1 (February 20, 2023): 20. http://dx.doi.org/10.3390/beverages9010020.

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The interest in and growth of craft beer has led to an intense search for new beers and styles. The revival of traditional styles has sometimes been hampered by the use of microorganisms such as lactic acid bacteria. Therefore, studies on alternative yeasts for the production of this style of beer have increased. In this work and together with previous studies carried out with yeasts isolated from Madrid agriculture (from grapes, must, wine, vineyards and wineries), the capacity of 10 yeast strains, belonging to the genus Lachancea thermotolerans, for the production of sour beer has been determined. For this purpose, different fermentation scale-ups (100 mL, 1 L and 100 L) have been performed and their fermentation capacity, aroma compound production (33 volatile compounds by GC), organoleptic profile (trained tasting panel and consumers), melatonin production (HPLC) and antioxidant capacity have been studied. Beer fermented with yeast strain CLI 1232 showed a balanced acidity with a fruity aromatic profile and honey notes. On the other hand, the beer fermented with strain 1-8B also showed a balanced acidity, but less fruity and citric flavour than CLI 1232 strain. Finally, the yeast strain selected by the consumers (CLI 1232) was used for beer production at industrial scale and the market launch of a sour beer.

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Bely, Marina, Isabelle Masneuf-Pomarède, and Denis Dubourdieu. "Influence of physiological state of inoculum on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation." OENO One 39, no. 4 (December 31, 2005): 191. http://dx.doi.org/10.20870/oeno-one.2005.39.4.886.

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<p style="text-align: justify;">An approach consisting of controlling yeast inoculum to minimize volatile acidity production by Saccharomyces cerevisiae during the alcoholic fermentation of botrytized must was investigated. Direct inoculation of rehydrated active dry yeasts produced the most volatile acidity, while a yeast preparation pre-cultured for 24 hours reduced the final production by up to 23 %. Using yeasts collected from a fermenting wine as a starter must also reduced volatile acidity production. The conditions for preparing the inoculum affected the fermentation capacity of the first generation yeasts: fermentation duration, sugar to ethanol ratio, and wine composition. A pre-culture medium with a low sugar concentration (< 220 g/L) is essential to limit volatile acidity production in high sugar fermentations.</p>

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Türkyılmaz, Süheyla, and Seyhan Kaynarca. "The Slime Production by Yeasts Isolated from Subclinical Mastitic Cows." Acta Veterinaria Brno 79, no. 4 (2010): 581–86. http://dx.doi.org/10.2754/avb201079040581.

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The aim of this study was to isolate yeasts from subclinical mastitic cows and to investigate the slime production by the isolated yeasts. The material used in this study included 339 milk samples from 152 dairy cattle with subclinical mastitis.Milk wasplated onto blood agar, MacConkey agar and Sabouraud dextrose agar. Forty-onesamples (12.1% of total milk samples) were found positive for the yeast by API 20 C AUX identification system. The isolated yeasts were classified into four genera ofCandida, Trichosporon, CryptococcusandSaccharomyces.TheCandidaspecies were following:C. krusei,C. kefyr,C. guilliermondii,C. famata,C. rugosaandC. utulis. Other yeasts were identified asTrichosporon mucoides,T. asahii,Cryptococcus laurentii,C. neoformansandSaccharomyces cerevisiae. Slime production was tested on Congo red brain heart infusion agar and evaluated according to Congo red phenomenon. Fifteen (36.6%) strains were slime factor positive: seven wereC. krusei, fourC. kefyr, oneC. guilliermondii, oneC. famata, oneT. asahii, and oneC. laurentii. The results of the present study indicate that yeast mastitis is significant for causing economic losses and slime production is mostly found in non-albicans Candidaspecies. Therefore, non-albicans Candidaspecies should be examined for slime production.

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Dyaa, Amira, Hoda Soliman, Ahmed Abdelrazak, Bassem N. Samra, Ebtihal Khojah, Atef F. Ahmed, Mohamed A. El-Esawi, and Ashraf Elsayed. "Optimization of Carotenoids Production from Rhodotorula sp. Strain ATL72 for Enhancing Its Biotechnological Applications." Journal of Fungi 8, no. 2 (February 6, 2022): 160. http://dx.doi.org/10.3390/jof8020160.

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Rhodotorula yeasts which are known as carotenogenic yeasts have a great industrial value due to their ability to produce carotenoids. In particular, the isolated yeast Rhodotorula sp. (strain ATL72) has been reported to be a promising producer of high concentrations of carotenoids. A combination of central composite design (CCD) and Plackett–Burman (PB) design was used to optimize carotenoids produced by this yeast. The optimum production of carotenoids was completed when the yeast was grown in a production medium composed of 3.7 g/L malt extract, 7.7 g/L fructose, 9 g/L urea, 35 g/L NaCl, and 1 g/L yeast extract at 27.5 °C, pH 6.7, and 180 rpm. Two batch runs in 1 L and 7 L bioreactors were conducted which increased the productivity of carotenoid concentration from 21.5 mg/L after 98 h of incubation at the level of the shake flask to 229.9 mg/L after 47 h of incubation at the level of 7 L bioreactor. The carotenoid pigment was extracted in dimethylsulfoxide (DMSO), acetone, petroleum ether, and sodium chloride, and subsequently identified and characterized using UV-visible scanning, thin layer chromatography, and gas chromatography/mass spectrometry.

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Ram, Kirpa. "Saccharification of Used Paper Cup for Ethanol Production by Yeast Isolate." Indian Journal of Pure & Applied Biosciences 10, no. 1 (February 28, 2022): 29–39. http://dx.doi.org/10.18782/2582-2845.8861.

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The main aim of this work was to develop an effective method for pretreatment and enzymatic saccharification of cellulose and hemicellulose components into fermentable sugars, as well as fermentation of the hydrolysate to bioethanol by new yeast isolates. YAJ-2M (3.2%), YCJ-1 (3.4%) and YAJ-2M 11 (5.6%) produced maximum ethanol. UV- induction responsible for genetic improvement of yeast isolates for ethanol production. Pretreatment of paper with alkali- acid reduced the lignin content from 25% to 14.3%. Maximum liberation of reducing sugars (168.7 μg/ml) was attained at 50°C for 96 hours at 150 rpm using enzyme dose of 20 U/g in alkali-acid (sodium hydroxide-orthophosphoric acid) pretreated paper cup. Fermentation of hydrolysate paper by yeast isolates (YAJ-1 M2 11 mutant) at 30°C, pH 4.7, 150 rpm and resulted in 1% ethanol after 96 h. Present investigation was found mutant YAJ-1 M2 11 produced highest ethanol concentration in hydrolysed paper than other tested mutant.

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Mota, Marta N., Paula Múgica, and Isabel Sá-Correia. "Exploring Yeast Diversity to Produce Lipid-Based Biofuels from Agro-Forestry and Industrial Organic Residues." Journal of Fungi 8, no. 7 (June 29, 2022): 687. http://dx.doi.org/10.3390/jof8070687.

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Exploration of yeast diversity for the sustainable production of biofuels, in particular biodiesel, is gaining momentum in recent years. However, sustainable, and economically viable bioprocesses require yeast strains exhibiting: (i) high tolerance to multiple bioprocess-related stresses, including the various chemical inhibitors present in hydrolysates from lignocellulosic biomass and residues; (ii) the ability to efficiently consume all the major carbon sources present; (iii) the capacity to produce lipids with adequate composition in high yields. More than 160 non-conventional (non-Saccharomyces) yeast species are described as oleaginous, but only a smaller group are relatively well characterised, including Lipomyces starkeyi, Yarrowia lipolytica, Rhodotorula toruloides, Rhodotorula glutinis, Cutaneotrichosporon oleaginosus and Cutaneotrichosporon cutaneum. This article provides an overview of lipid production by oleaginous yeasts focusing on yeast diversity, metabolism, and other microbiological issues related to the toxicity and tolerance to multiple challenging stresses limiting bioprocess performance. This is essential knowledge to better understand and guide the rational improvement of yeast performance either by genetic manipulation or by exploring yeast physiology and optimal process conditions. Examples gathered from the literature showing the potential of different oleaginous yeasts/process conditions to produce oils for biodiesel from agro-forestry and industrial organic residues are provided.

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Shaghaghi-Moghaddam, Reza, Hoda Jafarizadeh-Malmiri, Parviz Mehdikhani, Sepide Jalalian, and Reza Alijanianzadeh. "Screening of the five different wild, traditional and industrial Saccharomyces cerevisiae strains to overproduce bioethanol in the batch submerged fermentation." Zeitschrift für Naturforschung C 73, no. 9-10 (September 25, 2018): 361–66. http://dx.doi.org/10.1515/znc-2017-0180.

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Abstract Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The bioethanol productivity and kinetic parameters for all five yeasts at constant fermentation conditions, during 72 h, were evaluated and monitored. The obtained results indicated that compared to the wild yeasts, both traditional bakery (NCYC 4109) and industrial (SFO6) yeasts had higher bioethanol productivity (0.9 g/L h). Significant (p<0.05) differences between biomass concentration of NCYC 4109 yeast and those of other yeasts 30 h after start of fermentation, and its high bioethanol concentration (59.19 g/L) and yield over consumed sugars (77.25%) were highlighted among all the studied yeasts. Minimum bioethanol productivity was obtained using yeasts PTCC 5052 (0.7 g/L h) and TTCC 2956 (0.86 g/L h). However, maximum yield over consumed sugar was obtained using the yeast TTCC 2956 (79.41%).

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Hermansyah, Almunady T. Panagan, Fatma, and Susilawati. "Indigenous Yeast for Bioethanol Production." Journal of Physics: Conference Series 1940, no. 1 (June 1, 2021): 012044. http://dx.doi.org/10.1088/1742-6596/1940/1/012044.

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RURIANI, EKA, TITI CANDRA SUNARTI, and ANJA MERYANDINI. "Yeast Isolation for Bioethanol Production." HAYATI Journal of Biosciences 19, no. 3 (September 2012): 145–49. http://dx.doi.org/10.4308/hjb.19.3.145.

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Gellissen, Gerd, Karl Melber, Zbigniew A. Janowicz, Ulrike M. Dahlems, Ulrike Weydemann, Michael Piontek, Alexander W. M. Strasser, and Cornelis P. Hollenberg. "Heterologous protein production in yeast." Antonie van Leeuwenhoek 62, no. 1-2 (August 1992): 79–93. http://dx.doi.org/10.1007/bf00584464.

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Lacerda, Maria Priscila, Eun Joong Oh, and Carrie Eckert. "The Model System Saccharomyces cerevisiae Versus Emerging Non-Model Yeasts for the Production of Biofuels." Life 10, no. 11 (November 21, 2020): 299. http://dx.doi.org/10.3390/life10110299.

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Microorganisms are effective platforms for the production of a variety of chemicals including biofuels, commodity chemicals, polymers and other natural products. However, deep cellular understanding is required for improvement of current biofuel cell factories to truly transform the Bioeconomy. Modifications in microbial metabolic pathways and increased resistance to various types of stress caused by the production of these chemicals are crucial in the generation of robust and efficient production hosts. Recent advances in systems and synthetic biology provide new tools for metabolic engineering to design strategies and construct optimal biocatalysts for the sustainable production of desired chemicals, especially in the case of ethanol and fatty acid production. Yeast is an efficient producer of bioethanol and most of the available synthetic biology tools have been developed for the industrial yeast Saccharomyces cerevisiae. Non-conventional yeast systems have several advantageous characteristics that are not easily engineered such as ethanol tolerance, low pH tolerance, thermotolerance, inhibitor tolerance, genetic diversity and so forth. Currently, synthetic biology is still in its initial steps for studies in non-conventional yeasts such as Yarrowia lipolytica, Kluyveromyces marxianus, Issatchenkia orientalis and Pichia pastoris. Therefore, the development and application of advanced synthetic engineering tools must also focus on these underexploited, non-conventional yeast species. Herein, we review the basic synthetic biology tools that can be applied to the standard S. cerevisiae model strain, as well as those that have been developed for non-conventional yeasts. In addition, we will discuss the recent advances employed to develop non-conventional yeast strains that are efficient for the production of a variety of chemicals through the use of metabolic engineering and synthetic biology.

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Corbett, Kereng M., and Olga de Smidt. "Culture-dependent diversity profiling of spoilage yeasts species by PCR-RFLP comparative analysis." Food Science and Technology International 25, no. 8 (July 4, 2019): 671–79. http://dx.doi.org/10.1177/1082013219856779.

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Spoilage caused by yeasts is a constant, widespread problem in the beverage industry that can result in major economic losses. Fruit juices provide an environment that allows the proliferation of yeast. Some factories in South Africa are not equipped with laboratory facilities to identify spoilage yeasts and outsourcing becomes a prolonged process which obstructs corrective action planning. This study aimed to establish yeast diversity and apply a rapid method for preliminary identification of spoilage yeasts associated with a small-scale fruit juice bottling factory. Yeast population in the factory was determined by isolation from the production environment, process equipment and spoiled products. PCR-RFLP analysis targeting the 5.8S-ITS region and D1/D2 sequencing was used for identification. A total of 207 yeasts belonging to 10 different genera ( Candida, Lodderomyces, Wickerhamomyces, Yarrowia, Zygosaccharomyces, Zygoascus, Cryptococcus, Filobasidium, Rhodotorula/Cystobasidium and Trichosporon) were isolated and identified from the production environment and processing equipment. Candida intermedia, C. parapsilosis and Lodderomyces elongisporus were widely distributed in the factory. Zygosaccharomyces bailii, Z. bisporus, Zygoascus hellenicus and Saccharomyces cerevisiae were isolated from the spoiled products. The data provided a yeast control panel that was used successfully to identify unknown yeasts in spoiled products from this factory using polymerase chain reaction-restriction length polymorphism (PCR-RFLP) comparative analysis.

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Becerra, Kevin, Soumya Ghosh, and Liliana Godoy. "Pesticide and Yeast Interaction in Alcoholic Fermentation: A Mini-Review." Fermentation 9, no. 3 (March 8, 2023): 266. http://dx.doi.org/10.3390/fermentation9030266.

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The current investigation briefly reviews previous studies about the fate of pesticides used in wine grape production during the alcoholic fermentation process, and how these could affect the correct functioning of yeast. The present review discusses the fact that yeasts could be used as a biological tool for pesticide dissipation, diminishing the concentration present in the grapes during the production process. The previous have never been directly boarded by other authors. The first part explores the influences of pesticides on yeasts and elucidates their effect on the fermentation process; also, some examples are analyzed of molecular studies involving the effect of pesticides on yeast. The second part discusses the effect of yeast on pesticide residues and their capacity to reduce its concentration during the alcoholic fermentation process, which varies among the different pesticides. In addition, this review discusses the mechanism by which yeast cells adsorb and/or degrade pesticides. In the last part, some examples of using yeasts as a possible remediation tool in wine and how the industry could use this to ensure consumers that a product is without pesticide residues are also discussed. This review shows that there is a natural capacity for the reduction of pesticide residue concentration by yeasts, and the effects of pesticides on yeast development is a variable phenomenon. This information guides advancement in pesticide removal from wine.

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Andrianto, Wahyu, Sudarno, Rahayu kusdarwati, and dan Dwitha nirmala. "Comparison Effects Of Seaweed Concentrations On Total Bacteria And Yeast Kombucha Gracilaria Verrucosa During The Production Process." IOP Conference Series: Earth and Environmental Science 1036, no. 1 (July 1, 2022): 012023. http://dx.doi.org/10.1088/1755-1315/1036/1/012023.

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Abstract Yeasts and bacteria used in the fermentation of kombucha Gracilariaverrucosa require nutrients to be able to grow and function optimally. The carbohydrate content of seaweed Gracilaria verrucosa is one of the factors that affect the growth of bacteria and yeasts that play a role in producing kombucha beverage products. The purpose of this study was to determine the effect of comparison of seaweed concentrations on total bacteria and yeast kombucha seaweed during the production process. The method used in this study is an experimental method with a completely randomized design (CRD) with six treatments and 4 replications. The result of this research is that the concentration of seaweed affects the total total bacteria and yeast during the kombucha production process. Tests on the total bacteria showed that the total number of bacteria treated by P0 increased up to day 3 with the highest total bacteria at 1.7x107 CFU/ml. On the 3rd day total yeast also increased, the highest yield of total yeast in treatment P1 was 1.9x107 CFU/ml.

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Guleria, Aakriti. "Production of Grape wine by the use of yeast, Saccharomycese cerevisiae." Global Journal For Research Analysis 3, no. 6 (June 15, 2012): 1–5. http://dx.doi.org/10.15373/22778160/june2014/78.

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Yurkiv, M. T., O. O. Kurylenko, R. V. Vasylyshyn, K. V. Dmytruk, N. B. Martynyuk, V. V. Skorohod, and A. A. Sybirny. "Development of Glutathione Production Technology Based on Designed Active Yeast Overproducers." Science and innovation 11, no. 5 (2015): 53–60. http://dx.doi.org/10.15407/scine11.05.053.

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Kouwanou, Cosme Sagbo, Euloge Sènan Adjou, Cokou Pascal Agbangnan Dossa, and Dominique Codjo Koko Sohounhloué. "Enzymatic Biocatalysis of Biomass from Aquatic Plant Phragmite Karka for Second-Generation Bioethanol Production." Academic Journal of Chemistry, no. 72 (April 12, 2022): 17–22. http://dx.doi.org/10.32861/ajc.72.17.22.

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In the context of energy transition and the reduction of greenhouse gas emissions, the production of second-generation bioethanol is also recognized as a promising way to reduce our dependence on fossil fuels. Then, the present studies aim to evaluate the enzymatic biocatalysis of biomass from aquatic plant Phragmite karka in the second-generation bioethanol production. Results obtained revealed a rapid decrease of °Brix during the fermentation of musts and underlined the efficacy of enzyme hydrolysis. The rate of sugar consumption by yeasts is between 32.43 and 70.27%. The yield of ethanol production of yeasts indicated that Angel Brand Thermal-tolerant alcohol active dry yeast was the best yeast strain for this fermentation. These findings underline the potential of Phragmite karka plant materials in the perspective of intensive production of second-generation bioethanol.

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Yu, Zhi-Hai, Gui-Dan Huang, Xiao-Yan Huang, Jiang-Hua Pu, Jia-Sheng Wu, Li-Rong Yue, William James Hardie, Xiao-Zhu Liu, and Ming-Zheng Huang. "A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation." Fermentation 8, no. 7 (June 30, 2022): 311. http://dx.doi.org/10.3390/fermentation8070311.

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Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. In this study, we first investigated the oenological properties of six commercial S. cerevisiae yeast strains (X16, F33, SH12, GV107, S102, RMS2), one commercial Saccharomyces cerevisiae var. bayanus (S103), one commercial, non-Saccharomyces yeast strain, Torulaspora delbrueckii Prelude, and one indigenous S. cerevisiae strain, CZ, for cili wine fermentation. We measured the key traits of each of the yeast strains, viz., sulfite resistance, flocculation, hydrogen sulfide production capacity, fermentation rate, and yeast growth curves. Subsequently, we measured the resultant wine characteristics, viz., pH, alcohol content, residual sugar, titratable acidity, volatile acidity, ascorbic acid content and headspace volatile compounds. The overall suitability of each yeast type was evaluated using a multi-factor, unweighted, scorecard. On that basis, RMS2 was the most suitable, and closely followed by CZ and X16. This study is the first comparative evaluation of yeasts for cili wine production and provides a preliminary guide for their selection.

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Nitiema-Yefanova, Svitlana, Cokou Pascal Agbangnan Dossa, Virginie Gbohaïda, Rose Estelle Kanfon, Issiakou Mossi, and Buscotin Horax Beakou. "Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice." International Journal of Biological and Chemical Sciences 14, no. 9 (March 26, 2021): 3441–54. http://dx.doi.org/10.4314/ijbcs.v14i9.37.

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Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented seeds were evaluated. Their powder was added to yeast medium at a concentration of 4–12 g/L. The behavior of two yeast strains (Angel brand super alcohol (S1) and Angel brand thermal-tolerant alcohol (S2)) was inspected. Titratable acidity, pH, °Brix, and density were evaluated during 144 h of fermentation. Sugar consumption was maximal after 72 and 48 h of fermentation for S1 and S2 yeast strains, respectively. The best ethanol yields of 0.19 and 0.22 g/g were obtained with S1 and S2 yeast strains, respectively, using 12 g/L of nutrients for the first and without nutrient supplementation for the second (control sample). The non-conventional nutrients from fermented P. biglobosa seeds seem to be favorablefor ethanol production using only S1 yeast strain.

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Postigo, Vanesa, Margarita García, and Teresa Arroyo. "Study of a First Approach to the Controlled Fermentation for Lambic Beer Production." Microorganisms 11, no. 7 (June 28, 2023): 1681. http://dx.doi.org/10.3390/microorganisms11071681.

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Non-Saccharomyces yeasts represent a great source of biodiversity for the production of new beer styles, since they can be used in different industrial areas, as pure culture starters, in co-fermentation with Saccharomyces, and in spontaneous fermentation (lambic and gueuze production, with the main contribution of Brettanomyces yeast). The fermentation process of lambic beer is characterized by different phases with a characteristic predominance of different microorganisms in each of them. As it is a spontaneous process, fermentation usually lasts from 10 months to 3 years. In this work, an attempt was made to perform a fermentation similar to the one that occurred in this process with lactic bacteria, Saccharomyces yeast and Brettanomyces yeast, but controlling their inoculation and therefore decreasing the time necessary for their action. For this purpose, after the first screening in 100 mL where eight Brettanomyces yeast strains from D.O. “Ribeira Sacra” (Galicia) were tested, one Brettanomyces bruxellensis strain was finally selected (B6) for fermentation in 1 L together with commercial strains of Saccharomyces cerevisiae S-04 yeast and Lactobacillus brevis lactic acid bacteria in different sequences. The combinations that showed the best fermentative capacity were tested in 14 L. Volatile compounds, lactic acid, acetic acid, colour, bitterness, residual sugars, ethanol, melatonin and antioxidant capacity were analysed at different maturation times of 1, 2, 6 and 12 months. Beers inoculated with Brettanomyces yeast independently of the other microorganisms showed pronounced aromas characteristic of the Brettanomyces yeast. Maturation after 12 months showed balanced beers with “Brett” aromas, as well as an increase in the antioxidant capacity of the beers.

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Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Seteno K. O. Ntwampe, Enoch A. Akinpelu, Ucrecia F. Hutchinson, Boredi S. Chidi, Vincent I. Okudoh, and Neil P. Jolly. "Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium." Fermentation 7, no. 2 (June 2, 2021): 89. http://dx.doi.org/10.3390/fermentation7020089.

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Abstract:

The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents and producers of biopreservatives. The findings that yeasts could be used as producers of biopreservatives lacked some engineering considerations regarding cost-effective process design for scale-up, although partial process optimization using renewable agro-waste has been achieved. This study investigated the biological stoichiometry and bioenergetic parameters during yeast growth and secondary metabolites production i.e., biopreservatives from non-Saccharomyces yeasts using grape pomace extract (GPE), a type of agro-waste, as a fermentation medium. This was achieved by reconfirming the optimum production conditions previously found for Candida pyralidae Y1117, Pichia kluyveri Y1125, and Pichia kluyveri Y1164 in GPE broth as a fermentation medium, conditions under which a high amount of yeast cells were obtained. High-density cell cultures were produced, from which the yeast cell pellets were harvested, dried, and combusted for the determination of elemental analysis, heat of combustion, biological stoichiometry, and bioenergetic parameters. This work generated biological stoichiometric models and bioenergetics information that could assist in the design of yeast biochemical conversion system when GPE is used as fermentation medium, thereby, addressing the biochemical engineering aspects that were lacking in a previous biopreservative production study using Candida pyralidae Y1117, Pichia kluyveri Y1125, and Pichia kluyveri Y1164.

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Pang, Yuanxiang, Hailiang Zhang, Haoyu Wen, Hongbing Wan, Hao Wu, Ying Chen, Shengshuo Li, et al. "Yeast Probiotic and Yeast Products in Enhancing Livestock Feeds Utilization and Performance: An Overview." Journal of Fungi 8, no. 11 (November 11, 2022): 1191. http://dx.doi.org/10.3390/jof8111191.

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Abstract:

The intensive use of antibiotics as growth-promoting agents in animal production has resulted in the spread of animal antibiotic resistance and possibly human antibiotic resistance. Based on this premise, it is significant to explore an alternative approach to preventing infectious diseases and promoting animal growth and health. Yeast as the main natural growth promoter in livestock nutrition has been extensively studied for decades. Numerous yeasts and yeast-containing products are produced, marketed, and used in animal feed as providers of nutrient sources, probiotics, and nutrients or serve distinct nutritional functions. A large amount of scientific research suggests that yeasts and their derivatives may be good for animal growth performance and health, especially when animals are housed in poor sanitation or are suffering from disease. However, when yeasts are used as a surrogate for livestock antibiotics, the results vary according to several factors, including yeast species, yeast product components, feed ingredients, animal category, type of symptoms, and differences in the rearing environment. In this review, the effects of different yeasts on different animals will be reviewed. The types of widely used yeast products, their functional characteristics, and application effects will be discussed in order to provide a reference for the development and application of yeast feed products.

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Journal articles on the topic 'Yeast Production'

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