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1
DICKSON, R. C. "Yeasts: Yeast Cell Biology." Science 235, no. 4786 (January 16, 1987): 374. http://dx.doi.org/10.1126/science.235.4786.374.
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Tran, Thierry, Chloé Roullier-Gall, François Verdier, Antoine Martin, Philippe Schmitt-Kopplin, Hervé Alexandre, Cosette Grandvalet, and Raphaëlle Tourdot-Maréchal. "Microbial Interactions in Kombucha through the Lens of Metabolomics." Metabolites 12, no. 3 (March 9, 2022): 235. http://dx.doi.org/10.3390/metabo12030235.
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Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and one acetic acid bacterium (Acetobacter indonesiensis) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in relationship to commensalism. A yeast–acetic acid bacterium interaction was different depending on yeast species. With B. bruxellensis, fatty acids and peptides were mainly produced along with consumption of sucrose, fatty acids and polysaccharides. In opposition, the presence of H. valbyensis induced mainly the decrease of polyphenols, peptides, fatty acids, phenolic acids and putative isopropyl malate and phenylpyruvate and few formulae have been produced. With all three microorganisms, the formulae involved with the yeast–yeast interactions were consumed or not produced in the presence of A. indonesiensis. The impact of the yeasts’ presence on A. indonesiensis was consistent regardless of the yeast species with a commensal consumption of compounds associated to the acetic acid bacterium by yeasts. In detail, hydroxystearate from yeasts and dehydroquinate from A. indonesiensis were potentially consumed in all cases of yeast(s)–acetic acid bacterium pairing, highlighting mutualistic behavior.
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Sandven, Per, and Jørgen Lassen. "Importance of Selective Media for Recovery of Yeasts from Clinical Specimens." Journal of Clinical Microbiology 37, no. 11 (1999): 3731–32. http://dx.doi.org/10.1128/jcm.37.11.3731-3732.1999.
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We compared the recovery of yeasts from clinical specimens cultured on routine bacteriological media to the recovery of yeast from specimens cultured on a selective fungal medium (Sabouraud agar). The use of Sabouraud agar was especially important in cases of mixed cultures, since in such cases yeast was recovered on bacteriological media from only 50% of 44 yeast-positive pus specimens and from 22.5% of 22 yeast-positive throat specimens. The use of a selective fungal medium is therefore necessary to ensure the detection of yeast in specimens containing a mixture of bacteria and yeasts. As a result, clinicians must request yeast isolation when clinically indicated, and the microbiological laboratory must add a selective fungal medium when clinically significant yeasts are likely to be encountered. It is also important that selective fungal media be used in clinical studies of yeast infections.
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Allen, Tom W., Leon L. Burpee, and James W. Buck. "In vitro attachment of phylloplane yeasts to Botrytis cinerea, Rhizoctonia solani, and Sclerotinia homoeocarpa." Canadian Journal of Microbiology 50, no. 12 (December 1, 2004): 1041–48. http://dx.doi.org/10.1139/w04-100.
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The ability of yeasts to attach to hyphae or conidia of phytopathogenic fungi has been speculated to contribute to biocontrol activity on plant surfaces. Attachment of phylloplane yeasts to Botrytis cinerea, Rhizoctonia solani, and Sclerotinia homoeocarpa was determined using in vitro attachment assays. Yeasts were incubated for 2 d on potato dextrose agar (PDA) prior to experimentation. A total of 292 yeasts cultured on PDA were screened for their ability to attach to conidia of B. cinerea; 260 isolates (89.1%) attached to conidia forming large aggregates of cells, and 22 isolates (7.5%) weakly attached to conidia with 1 or 2 yeast cells attached to a few conidia. Ten yeasts (3.4%), including 8 isolates of Cryptococcus laurentii, 1 isolate of Cryptococcus flavescens, and an unidentified species of Cryptococcus, failed to attach to conidia. All non-attaching yeasts produced copious extracellular polysaccharide (EPS) on PDA. Seventeen yeast isolates did not attach to hyphal fragments of B. cinerea, R. solani, and S. homoeocarpa after a 1 h incubation, but attachment was observed after 24 h. Culture medium, but not culture age, significantly affected the attachment of yeast cells to conidia of B. cinerea. The 10 yeast isolates that did not attach to conidia when grown on agar did attach to conidia (20%–57% of conidia with attached yeast cells) when cultured in liquid medium. Attachment of the biocontrol yeast Rhodotorula glutinis PM4 to conidia of B. cinerea was significantly greater at 1 × 107 yeast cells·mL–1 than at lower concentrations of yeast cells. The ability of yeast cells to attach to fungal conidia or hyphae appears to be a common phenotype among phylloplane yeasts.Key words: adhesion, biological control, Cryptococcus laurentii, Rhodotorula glutinis.
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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (December 25, 2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.
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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yeast strains is equivalent to approximately 500 to 600 μM Trolox. The DPPH radical scavenging activity of the alcoholic beverage made with Y3 yeast was higher than that of the alcoholic beverage made with NP01 and K7 yeasts. The inhibitory activity of lipid peroxidation of the alcoholic beverages made with Y3 and NP01 yeasts was higher than that of the alcoholic beverages made with K7 yeast.
Keywords: men, fermentation yeast, antioxidative activity, uncooked fermentation
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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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Hamby, Kelly A., Alejandro Hernández, Kyria Boundy-Mills, and Frank G. Zalom. "Associations of Yeasts with Spotted-Wing Drosophila (Drosophila suzukii; Diptera: Drosophilidae) in Cherries and Raspberries." Applied and Environmental Microbiology 78, no. 14 (May 11, 2012): 4869–73. http://dx.doi.org/10.1128/aem.00841-12.
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ABSTRACTA rich history of investigation documents variousDrosophila-yeast mutualisms, suggesting thatDrosophila suzukiisimilarly has an association with a specific yeast species or community. To discover candidate yeast species, yeasts were isolated from larval frass, adult midguts, and fruit hosts ofD. suzukii. Terminal restriction fragment length polymorphism (TRFLP) technology and decimal dilution plating were used to identify and determine the relative abundance of yeast species present in fruit juice samples that were either infested withD. suzukiior not infested. Yeasts were less abundant in uninfested than infested samples. A total of 126 independent yeast isolates were cultivated from frass, midguts, and fruit hosts ofD. suzukii, representing 28 species of yeasts, withHanseniaspora uvarumpredominating. This suggests an association betweenD. suzukiiandH. uvarumthat could be utilized for pest management of the highly pestiferousD. suzukii.
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Lowes, K. F., C. A. Shearman, J. Payne, D. MacKenzie, D. B. Archer, R. J. Merry, and M. J. Gasson. "Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK." Applied and Environmental Microbiology 66, no. 3 (March 1, 2000): 1066–76. http://dx.doi.org/10.1128/aem.66.3.1066-1076.2000.
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ABSTRACT The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin inAspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously expressed mycocin had similar physiological properties and an almost identical spectrum of biological activity against a number of yeasts isolated from silage and yoghurt. Two food and feed production systems prone to yeast spoilage were used as models to assess the ability of mycocin HMK to act as a biocontrol agent. The onset of aerobic spoilage in mature maize silage was delayed by application of A. niger mycocin HMK on opening because the toxin inhibited growth of the indigenous spoilage yeasts. This helped maintain both higher lactic acid levels and a lower pH. In yoghurt spiked with dairy spoilage yeasts, A. niger mycocin HMK was active at all of the storage temperatures tested at which yeast growth occurred, and there was no resurgence of resistant yeasts. The higher the yeast growth rate, the more effective the killing action of the mycocin. Thus, mycocin HMK has potential applications in controlling both silage spoilage and yoghurt spoilage caused by yeasts.
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Brr, A. A. H., and A. G. Mahmoud Y. "Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt." Czech Journal of Food Sciences 23, No. 1 (November 15, 2011): 12–19. http://dx.doi.org/10.17221/3366-cjfs.
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A total of 60 random samples of fresh chicken burger, fillet, and luncheon (20 of each) were collected from markets at Tanta city. The average total yeast counts (cfu/g) in burger, fillet, and luncheon samples were 2.7 × 10<sup>6 </sup>± 1.1 × 10<sup>6</sup>, 2.1 × 10<sup>5</sup> ± 0.9 × 10<sup>5</sup>, and 1.4 × 10<sup>7</sup> ± 0.7 × 10<sup>7</sup>, respectively. A total of 158 yeast isolates of 23 species were isolated and identified. Candida, Cryptococcus, Debaromyces, Issatchenkia, Pichia, Rhodotorula, Saccharomyces, Trichosporon and Yarrowia species were recovered from the examined samples of fresh chicken meat products in varying percentages ranging from 5% to 50%. The tested plant extracts of cinnamon, clove and thyme revealed a potent anti-yeast activity against C. albicans, D. hansenii and S. cerevisiae at 20% concentration, and a moderate inhibitory activity against these yeast strains at 10% concentration, while garlic extract had a lesser inhibitory effect on the yeast strains tested at the same concentration. Moreover, thyme, cinnamon and clove extracts had a complete inhibitory effect on chicken fillet inoculated with Candida albicans when incubated at 5°C and 25°C.
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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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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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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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Henry-Stanley, Michelle J., and Carol L. Wells. "Viability and Versatility of the Yeast Cell." Microscopy Today 12, no. 3 (May 2004): 30–33. http://dx.doi.org/10.1017/s1551929500052135.
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Yeasts are single-celled eukaryotic microorganisms (generally about 5 to 10 microns in diameter) that divide by a budding process and are classified with the fungi. Yeast cells are ubiquitous in our environment and can be found on plants and in soil and water. Yeasts have considerable importance Ln industrial and agricultural settings,Saccharomyces cerevisiae(Figure 1) is also known as “bakers yeast” or “brewers yeast.” Specific strains of yeast are used to make pastries, bread, beer, ale, wine, distilled spirits, and industrial alcohol. In the paper industry,Candida utilisis used to break down die sugars from processed wood pulp. Yeast cells are also nutritious. In some societies, “cloudy” beer (containing yeast cells) provides essential B vitamins, minerals, and amino acids.
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Onoja, Oda, and Aisha Mohammed. "Isolation and identification of yeasts from soil in Caleb University, Lagos, Nigeria." Dutse Journal of Pure and Applied Sciences 10, no. 2a (July 18, 2024): 181–86. http://dx.doi.org/10.4314/dujopas.v10i2a.17.
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Yeast cells are unicellular microorganisms that can be found in various environments, including soil, plants, and animals. They are important in the food and fermentation industry, where they are used for production of various alcoholic beverages, bread, and cheese. Yeast cells have also been used for their role in biotechnology and as model organisms for genetic research. Yeast cells play a critical role in soil ecosystems, contributing to nutrient cycling, plant health, and overall soil ecology. This study focuses on the isolation and characterization of yeast cells from soil samples in the study location. Soil samples were collected from five locations in Caleb University, representing diverse habitats and soil types. Yeasts were isolated using selective media that favored yeast growth while inhibiting the growth of other microorganisms. Isolated yeasts were characterized based on the colonial, morphological and biochemical characteristics. Twenty yeasts isolates were isolated and identified which fell into the genera; Candida species, Geotrichum species and Saccharomyces species. Candida species was most abundant with isolation rate of 45%. This research contributes to our understanding of yeast within soil ecosystems. This study provides insights to soil as a cheap source of yeasts cells. These yeasts could be harnessed due to their potential applications in agriculture, biotechnology, and environmental remediation.
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González-Jiménez, María del Carmen, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, and Jaime Moreno-García. "Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation." Microorganisms 8, no. 8 (August 8, 2020): 1209. http://dx.doi.org/10.3390/microorganisms8081209.
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Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.
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HINTON, ARTHUR, J. A. CASON, and KIMBERLY D. INGRAM. "Enumeration and Identification of Yeasts Associated with Commercial Poultry Processing and Spoilage of Refrigerated Broiler Carcasses." Journal of Food Protection 65, no. 6 (June 1, 2002): 993–98. http://dx.doi.org/10.4315/0362-028x-65.6.993.
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Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from carcasses taken from a processing facility and processed carcasses stored at 4°C for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified potato dextrose agar and identified with the MIDI Sherlock Microbial Identification System. Dendrograms of fatty acid profiles of yeast were prepared to determine the degree of relatedness of the yeast isolates. Findings indicated that as the carcasses are moved through the processing line, significant decreases in the number of yeasts associated with broiler carcasses usually occur, and the composition of the yeast flora of the carcasses is altered. Significant (P < 0.05) increases in the yeast population of the carcasses generally occur during storage at 4°C, however. Furthermore, it was determined that the same strain of yeast may be recovered from different carcasses at different points in the processing line and that the same strain of yeast may be isolated from carcasses processed on different days in the same processing facility.
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Nix, Shannon, Leon L. Burpee, and James W. Buck. "Responses of 2 epiphytic yeasts to foliar infection by Rhizoctonia solani or mechanical wounding on the phylloplane of tall fescue." Canadian Journal of Microbiology 55, no. 10 (October 2009): 1160–65. http://dx.doi.org/10.1139/w09-072.
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A growth-chamber experiment was conducted to determine how foliar disease or wounding affects the ability of 2 phylloplane yeasts ( Rhodotorula glutinis and Cryptococcus laurentii ) to colonize leaves of tall fescue ( Festuca arundinacea ). Yeasts were applied separately and together onto healthy leaves, leaves infected with Rhizoctonia solani (diseased), and mechanically bruised (wounded) leaves. In all 3 trials, the leaf disturbance treatment significantly affected the abundance of yeast on the phylloplane of tall fescue. Yeast abundance on the diseased or wounded leaves was significantly greater than on the nontreated, healthy leaves. In 2 of the 3 trials, the yeast species applied also had a significant affect on yeast abundance. Typically, R. glutinis was significantly more abundant than C. laurentii when applied individually, but not significantly greater than the total yeast colony-forming units of the co-inoculated treatment. When the 2 yeasts were co-inoculated onto the leaves, R. glutinis comprised 89.7%, 75.4%, and 67.6% of the recovered yeast colony-forming units on healthy, diseased, and wounded leaves, respectfully. Our data suggest that these 2 species of yeasts will differentially colonize compromised leaf tissue with disease or wounds favoring populations of R. glutinis over C. laurentii.
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Brum, Jéssica Pohl, Bruno Jacobs, Matheus Belloli Ligabue, Sara Barbosa Borghi, Gabriela Beber Alves, Daphne Dickmann Cunha Kammer, Daniel Pazzini Eckhardt, and Suziane Antes Jacobs. "Free and encapsulated yeasts for the production of sparkling wines." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 4 (April 29, 2024): e4410. http://dx.doi.org/10.55905/oelv22n4-224.
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The increase in the consumption of sparkling wines has influenced the search for alternatives that facilitate the production of sparkling wines. The use of encapsulated yeasts (yeasts enclosed in a calcium alginate gel capsule), allows for the elimination of the remixing process, reducing the time necessary for its production. The aim of this work was to evaluate sparkling wines produced using the traditional method (Champenoise) using free yeast and encapsulated yeast. The base wine made from Gewurztraminer and Pinot Noir grapes was used. Four treatments were tried: T1 (free yeast - dègorgement after three months), T2 (free yeast - dègorgement after six months), T3 (encapsulated yeast - dègorgement after three months) and T4 (encapsulated yeast - dègorgement after six months). The physicochemical analyzes were carried out six months after filling, and the sensory evaluations were conducted after performing the dègorgement, in three and six months. The use of encapsulated yeasts in the champenoise method reduces steps and simplifies the process of making sparkling wines, since the immobilized cells settle rapidly, making it possible to dègorgement immediately. The use of encapsulated yeasts does not impair the physico-chemical and sensory characteristics of sparkling wines produced using the champenoise method.
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Jannatul, Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, and Hiroshi Kitagaki. "Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation." Food technology and biotechnology 57, no. 4 (2019): 535–43. http://dx.doi.org/10.17113/ftb.57.04.19.5665.
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Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with mitochondrial activity during fermentation of brewer’s yeasts is yet unknown. Here, we report that amino acids in fermentation media, especially methionine (Met) and glycine (Gly), stabilize mitochondrial activity during fermentation of sake yeast. By utilizing atg32Δ mutant sake yeast, which shows deteriorated mitochondrial activity, we screened candidate amino acids that strengthened the mitochondrial activity of sake yeast during fermentation. We identified Met and Gly as candidate amino acids that fortify mitochondrial activity in sake yeast during fermentation. To confirm this biochemically, we measured reactive oxygen species (ROS) levels in sake yeast fermented with Met and Gly. Yeast cells supplemented with Met and Gly retained high ROS levels relative to the non-supplemented sake yeast. Moreover, Met-supplemented cells showed a metabolome distinct from that of non-supplemented cells. These results indicate that specific amino acids such as Met and Gly stabilize the mitochondrial activity of sake yeast during fermentation and thus manipulate brewing profiles of yeast.
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Dudhat, Jemisha, Napapohn Kajadpai, Jirameth Angchuan, Varunya Sakpuntoon, and Nantana Srisuk. "Diversity of Yeasts from Food Waste and Their Potential for Thermotolerance and Hydrolytic Enzyme Production." Chiang Mai Journal of Science 51, no. 1 (January 31, 2024): 1–14. http://dx.doi.org/10.12982/cmjs.2024.012.
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The diversity of yeasts isolated from food waste at 40 °C was investigated and a total of 393 isolates were obtained. Yeasts were identifi ed using the D1/D2 domain of the large subunit (LSU) rRNA gene analysis. Only one (0.25%) basidiomycetous yeast was found, whereas the rest of the yeast isolates (99.75%) were ascomycetous. Candida tropicalis was the most prevalent species, with the highest frequency of occurrence, 86.67%, and the highest relative frequency, 26.97%. The yeast community in food waste exhibits great species diversity and evenness, as shown by the Shannon– Wiener index of 3.03 and Shannon’s Equitability index of 0.89. All yeast isolates were screened for their thermotolerance. Among 393 yeast isolates, 114 were found to be thermotolerant. Three yeasts, viz. Candida parapsilosis JS2-5, Wickerhamiella infanticola JS2-2, and C. parapsilosis JED8-65 were found to be high amylase, lipase, and protease producers on agar plates, yielding 946.97 ± 29.35 amylase U/mL, 153.93 ± 5.43 lipase U/mL, and 7.86 ± 0.02 protease U/mL under submerged cultivation at 40 °C. The overall fi ndings emphasize the species diversity of the yeast community and hydrolytic enzyme-producing capabilities within the thermotolerant yeast of food waste.
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Sugita, Takashi, Ken Kikuchi, Koichi Makimura, Kensaku Urata, Takashi Someya, Katsuhiko Kamei, Masakazu Niimi, and Yoshimasa Uehara. "Trichosporon Species Isolated from Guano Samples Obtained from Bat-Inhabited Caves in Japan." Applied and Environmental Microbiology 71, no. 11 (November 2005): 7626–29. http://dx.doi.org/10.1128/aem.71.11.7626-7629.2005.
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ABSTRACT Yeasts from caves have rarely been examined. We examined yeasts collected from bat guano samples from 20 bat-inhabited limestone and volcanic caves located in 11 prefectures in Japan. Of ∼700 yeast-like colonies, nine Trichosporon species were recovered from 15 caves. Two of these were known species, and the remaining seven are potentially novel species, based on molecular phylogenetic analyses. In addition to Trichosporon species, identifiable strains of eight ascomycetous yeasts and one basidiomycetous yeast were recovered at frequencies of 5 to 35%. Our findings suggest that Trichosporon spp. are the major yeast species in bat guano in Japan and that bat guano is a potentially rich source of previously undescribed yeast species.
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Ivanova, Vera, Ekaterina Antontceva, Razan Harbah, Tatiana Meledina, and Mark Shamtsyan. "Residual brewing yeasts as a source of beta-glucans." E3S Web of Conferences 164 (2020): 06027. http://dx.doi.org/10.1051/e3sconf/202016406027.
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Residual brewing yeast is one of the main solid wastes in brewing. Using residual brewing biomass as a source of biologically active substances is an important way of recycling these brewing by-products. According to the literature S. cerevisiae is considered as the promising source of polysaccharides, particularly beta-glucans. Beta-glucans are structural polysaccharides of the yeast cell and perform immune stimulating properties. At the same time, there is too little information about the content of these polysaccharides in brewing yeast of the genus Brettanomyces. The objects of this study were yeast cultures of Saccharomyces cerevisiae and Brettanomyces bruxellensis. In this work, the cultivations of the yeasts were carried out to compare them as possible sources of beta-glucans. The yeasts were cultivated in a simple periodic culture using a laboratory fermenter (Biostat A, Sartorius). As a result, the content of beta-glucans in the yeasts S. cerevisiae and B. bruxellensis biomass was measured by enzymatic method (Megazyme, Ireland). According to the obtained data, the yeast B. bruxellensis contains a higher amount of beta-glucans than the yeast S. cerevisiae.
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Zhou, Nerve, Thandiwe Semumu, and Amparo Gamero. "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement." Fermentation 7, no. 3 (June 27, 2021): 102. http://dx.doi.org/10.3390/fermentation7030102.
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Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventional yeasts are increasingly becoming important due to their wide carbon fermentation ranges, their novel aromatic flavour generation, and their robust stress tolerance. This review presents the credentials of non-conventional yeasts as attractive yeasts for modern baking. The evolution of the fermentative trait and tolerance to baking-associated stresses as two important attributes of baker’s yeast are discussed besides their contribution to aroma enhancement. The review further discusses the approaches to obtain new strains suitable for baking applications.
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Yurliasni, Yurliasni, Yusdar Zakaria, and Yunasri Usman. "Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih." Jurnal Agripet 14, no. 2 (October 1, 2014): 139–45. http://dx.doi.org/10.17969/agripet.v14i2.1891.
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(Nutritive value of dadih added with yeast of dadih origin)ABSTRACT. Dadih is traditionally fermented buffalo milk product which is along with lactic acid bacteria (LAB), a diversity of yeast species involved in fermentation process. The existence of yeast in dadih gives positive contribution either in aroma or their role in securing a good product. There were three different dadih origin yeasts involved in this experiment (Candida curiosa, Brettanomyces custersii and Kluyveromyces lactis.) The objective of this research is to study more about growth and yeasts role on dadih fermentation in order to find positive value of yeast to keep nutritive value of dadih. Completely Randomized Designed used with four treatments. The treatments given was percentage of combined yeast culture which were P0 (buffalo milk + LAB), P1 (buffalo milk + LAB + 0,5% yeast culture), P2 (buffalo milk + LAB + 1,0% yeast culture), and P3 (buffalo milk + LAB + 1,5% yeast culture), by seven replication. The difference effect between treatment was tested by using Duncan’s Multiple Range Test. The Results showed that addition of yeast culture in dadih effect the pH, total of microorganism, degree of lactic acid, protein and dadih fat significantly. Overall dadih added with 1% yeast culture (P2) increase 14% degree of protein and decrease 2,7% degree of dadih fat.
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Shibasaki, Seiji, and Mitsuyoshi Ueda. "Progress of Molecular Display Technology Using Saccharomyces cerevisiae to Achieve Sustainable Development Goals." Microorganisms 11, no. 1 (January 3, 2023): 125. http://dx.doi.org/10.3390/microorganisms11010125.
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In the long history of microorganism use, yeasts have been developed as hosts for producing biologically active compounds or for conventional fermentation. Since the introduction of genetic engineering, recombinant proteins have been designed and produced using yeast or bacterial cells. Yeasts have the unique property of expressing genes derived from both prokaryotes and eukaryotes. Saccharomyces cerevisiae is one of the well-studied yeasts in genetic engineering. Recently, molecular display technology, which involves a protein-producing system on the yeast cell surface, has been established. Using this technology, designed proteins can be displayed on the cell surface, and novel abilities are endowed to the host yeast strain. This review summarizes various molecular yeast display technologies and their principles and applications. Moreover, S. cerevisiae laboratory strains generated using molecular display technology for sustainable development are described. Each application of a molecular displayed yeast cell is also associated with the corresponding Sustainable Development Goals of the United Nations.
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Luo, Yumei, Zikai Chen, Detu Zhu, Haitao Tu, and Shen Quan Pan. "Yeast Actin-Related Protein ARP6 Negatively RegulatesAgrobacterium-Mediated Transformation of Yeast Cell." BioMed Research International 2015 (2015): 1–11. http://dx.doi.org/10.1155/2015/275092.
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The yeasts, includingSaccharomyces cerevisiaeandPichia pastoris, are single-cell eukaryotic organisms that can serve as models for human genetic diseases and hosts for large scale production of recombinant proteins in current biopharmaceutical industry. Thus, efficient genetic engineering tools for yeasts are of great research and economic values.Agrobacterium tumefaciens-mediated transformation (AMT) can transfer T-DNA into yeast cells as a method for genetic engineering. However, how the T-DNA is transferred into the yeast cells is not well established yet. Here our genetic screening of yeast knockout mutants identified a yeast actin-related proteinARP6as a negative regulator of AMT.ARP6is a critical member of the SWR1 chromatin remodeling complex (SWR-C); knocking out some other components of the complex also increased the transformation efficiency, suggesting thatARP6might regulate AMT via SWR-C. Moreover, knockout ofARP6led to disruption of microtubule integrity, higher uptake and degradation of virulence proteins, and increased DNA stability inside the cells, all of which resulted in enhanced transformation efficiency. Our findings have identified molecular and cellular mechanisms regulating AMT and a potential target for enhancing the transformation efficiency in yeast cells.
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Wadlin, Jill K., Gayle Hanko, Rebecca Stewart, John Pape, and Irving Nachamkin. "Comparison of Three Commercial Systems for Identification of Yeasts Commonly Isolated in the Clinical Microbiology Laboratory." Journal of Clinical Microbiology 37, no. 6 (1999): 1967–70. http://dx.doi.org/10.1128/jcm.37.6.1967-1970.1999.
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We evaluated three commercial systems (RapID Yeast Plus System; Innovative Diagnostic Systems, Norcross, Ga.; API 20C Aux; bioMerieux-Vitek, Hazelwood, Mo.; and Vitek Yeast Biochemical Card, bioMerieux-Vitek) against an auxinographic and microscopic morphologic reference method for the ability to identify yeasts commonly isolated in our clinical microbiology laboratory. Two-hundred one yeast isolates were compared in the study. The RapID Yeast Plus System was significantly better than either API 20C Aux (193 versus 167 correct identifications; P < 0.0001) or the Vitek Yeast Biochemical Card (193 versus 173 correct identifications;P = 0.003) for obtaining correct identifications to the species level without additional testing. There was no significant difference between results obtained with API 20C Aux and the Vitek Yeast Biochemical Card system (P = 0.39). The API 20C Aux system did not correctly identify any of the Candida krusei isolates (n = 23) without supplemental testing and accounted for the major differences between the API 20C Aux and RapID Yeast Plus systems. Overall, the RapID Yeast Plus System was easy to use and is a good system for the routine identification of clinically relevant yeasts.
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Muhibuddin, Anton, Kartika Novitasari Wibowo, Hunsa Punnapayak, and Peter Goetz. "Correlation between Soil Phospor (P) Content and Soil Yeast Antagonistics Ability Against Fusarium oxysporum Pathogen Causing Wilt." Inscientech: Journal of Industrial, Science and Technology 1, no. 02 (July 13, 2018): 1–13. http://dx.doi.org/10.32764/inscientech.v1i02.1.
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Besides its role during fermentation process, yeast also has potential as biological agent because of its antagonistics characteristic. We have isolated yeast from six different locations based on Phospourus differences. Isolated yeast were then tested its antagonistics ability of Fusarium oxysporum, the pathogen causing tomato wilt disease. This research aims to find out the diversity of yeast found in the tomato rhizosphere in six different contents of phosphorus locations and to know its antagonistics ability against the pathogenic. F. oxysporum. This research was conducted in the Laboratory of Mycology, Department of Pests and Diseases, Faculty of Agriculture, Brawijaya University, Malang and in the Chemistry Laboratory, Institut Teknologi 10 Nopember Surabaya, started from January up to September 2015. Yeasts have been isolated from tomato’s rhizosphere of 6 different locations around East Java proviences. The result showed that yeasts from organic field (Lower P content) were 6 genera. They are Candida sp. 1, Pichia sp. 1, Hansenula sp., Metschnikowia sp. 1, Cryptococcus sp., and Zygosaccharomyces sp. While the yeasts from inorganic field (higher P) were 3 genera. The most potential yeast in controlling F. oxysporum is Pichia sp. 2. Lower P content showed more divers than higher P content. Yeasts from higher soil P content showed more antagonists to control F. oxysporum. Keywords: Phosphor, correlation, yeast, antagonistic, disease, soil
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Monteiro Moreira, Geisianny Augusta, and Helson Mario Martins do Vale. "Soil Yeast Communities in Revegetated Post-Mining and Adjacent Native Areas in Central Brazil." Microorganisms 8, no. 8 (July 24, 2020): 1116. http://dx.doi.org/10.3390/microorganisms8081116.
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Yeasts represent an important component of the soil microbiome. In central Brazil, mining activities are among the main anthropogenic factors that influence the dynamics of the soil microbiota. Few studies have been dedicated to analysis of tropical soil yeast communities, and even fewer have focused on Brazilian hotspots influenced by mining activity. The aim of the current study was to describe soil yeast communities in a post-mining site with revegetated and native areas, along Neotropical Savanna and Atlantic Forest biomes. Yeast communities were described using a culture-based method and estimator-based species accumulation curves, and their associations with environmental characteristics were assessed using multivariate analysis. The results indicate a greater species richness for yeast communities in the revegetated area. We identified 37 species describing 86% of the estimated richness according to Chao2. Ascomycetous yeasts dominated over basidiomycetous species. Candida maltosa was the most frequent species in two phytocenoses. Red-pigmented yeasts were frequent only in the summer. The main soil attributes affecting yeast communities were texture and micronutrients. In conclusion, each phytocenosis showed a particular assemblage of species as a result of local environmental phenomena. The species richness in a Revegetated area points to a possible ecological role of yeast species in environmental recovery. This study provided the first comprehensive inventory of soil yeasts in major phytocenoses in Minas Gerais, Brazil.
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Mounier, Jérôme, Christophe Monnet, Tatiana Vallaeys, Roger Arditi, Anne-Sophie Sarthou, Arnaud Hélias, and Françoise Irlinger. "Microbial Interactions within a Cheese Microbial Community." Applied and Environmental Microbiology 74, no. 1 (November 2, 2007): 172–81. http://dx.doi.org/10.1128/aem.01338-07.
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ABSTRACT The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and in the omission study that negative interactions occurred between yeasts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum candidum, whereas Y. lipolytica and G. candidum inhibited Debaryomyces hansenii cell viability during the stationary phase. However, the mechanisms involved in these interactions remain unclear. It was also shown that yeast-bacterium interactions played a significant role in the establishment of this multispecies ecosystem on the cheese surface. Yeasts were key species in bacterial development, but their influences on the bacteria differed. It appeared that the growth of Arthrobacter arilaitensis or Hafnia alvei relied less on a specific yeast function because these species dominated the bacterial flora, regardless of which yeasts were present in the ecosystem. For other bacteria, such as Leucobacter sp. or Brevibacterium aurantiacum, growth relied on a specific yeast, i.e., G. candidum. Furthermore, B. aurantiacum, Corynebacterium casei, and Staphylococcus xylosus showed reduced colonization capacities in comparison with the other bacteria in this model cheese. Bacterium-bacterium interactions could not be clearly identified.
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Tsuji, Masaharu, and Sakae Kudoh. "Soil Yeasts in the Vicinity of Syowa Station, East Antarctica: Their Diversity and Extracellular Enzymes, Cold Adaptation Strategies, and Secondary Metabolites." Sustainability 12, no. 11 (June 2, 2020): 4518. http://dx.doi.org/10.3390/su12114518.
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Antarctica is known as one of the harshest environments on Earth, with a frigid and dry climate. Soil yeasts living in such extreme environments can grow by decomposing organic compounds at sub-zero temperatures. Thus far, a list of lichen and non-lichen fungi isolated from the area near Syowa Station, the base of the Japanese Antarctic research expedition, has been compiled and a total of 76 species of fungi have been reported. Yeast, especially basidiomycete yeast, is the dominant fungus in Antarctica. This mini-review summarizes a survey of the yeast diversity in the soil of Eastern Ongul Island and the ability of these yeasts to secrete extracellular enzymes. We also describe the yeast diversity in the soil of the Skarvesnes ice-free region and how these yeasts have adapted to the sub-zero environment. Further, we describe the secondary metabolites of these yeasts, whose production is induced by cold stress.
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Nurhariyati, Tri, Ni’matuzahroh Ni’matuzahroh, and Tini Surtiningsih. "KEANEKARAGAMAN KHAMIR PENDEGRADASI MINYAK HASIL ISOLASI DARI PELABUHAN TANJUNG PERAK SURABAYA." Berkala Penelitian Hayati 9, no. 2 (June 30, 2004): 87–91. http://dx.doi.org/10.23869/bphjbr.9.2.20045.
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The aims of this research was to obtain diversity of hydrocarbonoclastic yeast isolated from Tanjung perak harbor Surabaya. Exploration of yeast was conducted by isolation and identification of isolated yeast. Identification of yeast based on characteristics of colonies, cell shape, and biochemical tests. From this research, it was obtained 9 hydrocarbonoclastic yeasts. They were 8 generas: Rhodotorula, Candida, Geotrichum, Torulopsis, Trichosporon, Cryptococcus, Debaryomyces, and Saccharomyces.
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Lazarova, Galina, Tamotsu Ootaki, Kunio Isono, and Hironao Kataoka. "Phototropism in Yeast: A New Phenomenon to Explore Blue Light-Induced Responses." Zeitschrift für Naturforschung C 49, no. 11-12 (December 1, 1994): 751–56. http://dx.doi.org/10.1515/znc-1994-11-1209.
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Although yeasts have been intensively investigated in photobiology, directional response of yeast growth to light has never been observed. The present data demonstrate for the first time phototropism in yeast, the basidiomycetous yeast Sporobolomyces salmonicolor. The effective spectral band is blue light - suggesting that a blue-light receptor similar to that in other plants is involved in yeast photophysiology. Further studies on yeast phototropism could help identification of the photoreceptor and throw new light on the mechanisms of signal transduction and response.
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JERMINI, MARCO F. G., OTTO GEIGES, and WILHELM SCHMIDT-LORENZ. "Detection, Isolation and Identification of Osmotolerant Yeasts from High-Sugar Products." Journal of Food Protection 50, no. 6 (June 1, 1987): 468–72. http://dx.doi.org/10.4315/0362-028x-50.6.468.
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A simple presence-absence test for detection of small numbers of osmotolerant yeasts in foods was developed. Yeast extract glucose 50 broth [consisting of 0.5% (w/w) yeast extract and 50% (w/w) glucose] was used as enrichment medium and was incubated with agitation at 30°C. The detection was done by (a) microscope and (b) streaking 0.03 ml of enrichment culture on selective yeast extract glucose 50 agar and incubation at 30°C for 5–7 d. If no yeast cells were observed under the microscope within 10 d of incubation, the product sample was judged as “free from osmotolerant yeasts.” In accordance with this method 28 strains of osmotolerant yeasts were isolated from 27 spoiled high-sugar products. Twenty-four strains were identified as Zygosaccharomyces rouxii, 2 Zygosaccharomyces bailii and 1 each as Torulaspora delbrueckii and Debaryomyces hansenii.
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Bae, Jungu, Kouichi Kuroda, and Mitsuyoshi Ueda. "Proximity Effect among Cellulose-Degrading Enzymes Displayed on the Saccharomyces cerevisiae Cell Surface." Applied and Environmental Microbiology 81, no. 1 (October 10, 2014): 59–66. http://dx.doi.org/10.1128/aem.02864-14.
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ABSTRACTProximity effect is a form of synergistic effect exhibited when cellulases work within a short distance from each other, and this effect can be a key factor in enhancing saccharification efficiency. In this study, we evaluated the proximity effect between 3 cellulose-degrading enzymes displayed on theSaccharomyces cerevisiaecell surface, that is, endoglucanase, cellobiohydrolase, and β-glucosidase. We constructed 2 kinds of arming yeasts through genome integration: ALL-yeast, which simultaneously displayed the 3 cellulases (thus, the different cellulases were near each other), and MIX-yeast, a mixture of 3 kinds of single-cellulase-displaying yeasts (the cellulases were far apart). The cellulases were tagged with a fluorescence protein or polypeptide to visualize and quantify their display. To evaluate the proximity effect, we compared the activities of ALL-yeast and MIX-yeast with respect to degrading phosphoric acid-swollen cellulose after adjusting for the cellulase amounts. ALL-yeast exhibited 1.25-fold or 2.22-fold higher activity than MIX-yeast did at a yeast concentration equal to the yeast cell number in 1 ml of yeast suspension with an optical density (OD) at 600 nm of 10 (OD10) or OD0.1. At OD0.1, the distance between the 3 cellulases was greater than that at OD10 in MIX-yeast, but the distance remained the same in ALL-yeast; thus, the difference between the cellulose-degrading activities of ALL-yeast and MIX-yeast increased (to 2.22-fold) at OD0.1, which strongly supports the proximity effect between the displayed cellulases. A proximity effect was also observed for crystalline cellulose (Avicel). We expect the proximity effect to further increase when enzyme display efficiency is enhanced, which would further increase cellulose-degrading activity. This arming yeast technology can also be applied to examine proximity effects in other diverse fields.
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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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Agarbati, Canonico, Mancabelli, Milani, Ventura, Ciani, and Comitini. "The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods." Microorganisms 7, no. 5 (April 26, 2019): 114. http://dx.doi.org/10.3390/microorganisms7050114.
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The present study evaluated the impact of organic and conventional fungicide treatments compared with untreated samples (no fungicides were used) on the grape berry yeast community of the Montepulciano variety. The yeast dynamics during the spontaneous fermentation using culture-dependent and -independent methods was also evaluated. Results showed a reduction of yeast biodiversity by conventional treatments determining a negative influence on fermenting yeasts in favor of oxidative yeasts such as Aerobasidium pullulans. Starmerella bacillaris was significantly more present in organic samples (detected by next generation sequencing (NGS)), while Hanseniaspopa uvarum was significantly less present in untreated samples (detected by the culture-dependent method). The fermenting yeasts, developed during the spontaneous fermentation, were differently present depending on the fungicide treatments used. Culture-dependent and -independent methods exhibited the same most abundant yeast species during the spontaneous fermentation but a different relative abundance. Differently, the NGS method was able to detect a greater biodiversity (lower abundant species) in comparison with the culture-dependent method. In this regard, the methodologies used gave a different picture of yeast dynamics during the fermentation process. The results indicated that the fungal treatments can influence the yeast community of grapes leading must fermentation and the final composition of wine.
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Allen, Tom W., Habib A. Quayyum, Leon L. Burpee, and James W. Buck. "Effect of foliar disease on the epiphytic yeast communities of creeping bentgrass and tall fescue." Canadian Journal of Microbiology 50, no. 10 (October 1, 2004): 853–60. http://dx.doi.org/10.1139/w04-073.
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The effect of mechanical wounding or foliar diseases caused by Sclerotinia homoeocarpa or Rhizoctonia solani on the epiphytic yeast communities on creeping bentgrass and tall fescue were determined by leaf washing and dilution plating. Total yeast communities on healthy bentgrass and tall fescue leaves ranged from 7.9 × 103 to 1.4 × 105 CFU·cm–2 and from 2.4 × 103 to 1.6 × 104 CFU·cm–2, respectively. Mechanically wounded leaves (1 of 2 trials) and leaves with disease lesions (11 of 12 trials) supported significantly larger communities of phylloplane yeasts. Total yeast communities on S. homoeocarpa infected or R. solani infected bentgrass leaves were 3.6–10.2 times and 6.2–6.4 times larger, respectively, than the communities on healthy leaves. In general, healthy and diseased bentgrass leaves supported larger yeast communities than healthy or diseased tall fescue leaves. We categorized the majority of yeasts as white-pigmented species, including Cryptococcus laurentii, Cryptococcus flavus, Pseudozyma antarctica, Pseudozyma aphidis, and Pseudozyma parantarctica. The percentage of pink yeasts in the total yeast community ranged from 2.6% to 9.9% on healthy leaves and increased to 32.0%–44.7% on S. homoeocarpa infected leaves. Pink-pigmented yeasts included Rhodotorula glutinis, Rhodotorula mucilaginosa, Sakaguchia dacryoidea, and Sporidiobolus pararoseus. Foliar disease significantly affected community size and composition of epiphytic yeasts on bentgrass and tall fescue.Key words: dollar spot, phylloplane, Rhizoctonia blight.
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Oliver, Stephen G. "The yeasts, vol. 4, yeast organelles." Trends in Biotechnology 10 (1992): 222–23. http://dx.doi.org/10.1016/0167-7799(92)90221-g.
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Buck, James W. "In vitro antagonism of Botrytis cinerea by phylloplane yeasts." Canadian Journal of Botany 80, no. 8 (August 1, 2002): 885–91. http://dx.doi.org/10.1139/b02-078.
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The influence of inoculum and nutrient concentrations on the in vitro antagonism of Botrytis cinerea by phylloplane yeasts was investigated with detached leaf disk and conidial germination assays. Rhodosporidium toruloides Y-1091 significantly reduced lesion development after 96 h on geranium leaf disks when co-inoculated at 1 × 106 or 1 × 107 yeast cells/mL with B. cinerea conidia at 1 × 104 or 1 × 105 conidia/mL. No effect on lesion development was observed when yeast and fungus were co-inoculated at a 1:1 ratio. Biocontrol activity of R. toruloides was greatest in 20 mM glucose and 20-fold dilute yeast nitrogen base. Twenty-five phylloplane yeasts exhibited a wide range of biocontrol activity when screened for antagonism of B. cinerea on geranium leaf disks (1 × 106 yeast cells/mL, 1 × 105 conidia/mL). Lesion development was significantly reduced by yeasts initially identified as poor antagonists when inoculated at higher concentrations (5 × 106 or 1 × 107 yeast cells/mL) with B. cinerea. Both poor and good antagonists significantly reduced in vitro germination of B. cinerea conidia. The presence of B. cinerea conidia had a greater effect on the growth of two poor antagonists compared with two good antagonists on leaf disks. These data suggest that many phylloplane yeasts will antagonize B. cinerea under conditions of low nutrient availability and with high antagonist to pathogen ratios.Key words: yeast, biological control, competition, nutrients, germination, Rhodosporidium toruloides.
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Liu, Yiwei, Zhongyao Chen, Jingyuan Li, Zhiqing Zhu, Sibei Pang, Jianping Xu, and Jinyan Wu. "Extensive Diversity and Prevalent Fluconazole Resistance among Environmental Yeasts from Tropical China." Genes 13, no. 3 (February 28, 2022): 444. http://dx.doi.org/10.3390/genes13030444.
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Yeasts play important roles in both the environment and in human welfare. While some environmental yeasts positively contribute to nutrient cycling and food production, a significant number of yeast species are opportunistic human pathogens, including several that are tolerant/resistant to commonly used antifungal drugs. At present, most of our understanding of environmental yeasts has come from a few terrestrial environments in selected geographic regions. Relatively little is known about yeast diversity in tropical environments and their potential impacts on human health. Here, we characterize culturable yeasts in 968 environmental samples from eight regions in tropical China. Among the 516 soil, 273 freshwater, and 179 seawater samples, 71.5%, 85.7%, and 43.6% contained yeasts, respectively. A total of 984 yeast isolates were analyzed for their DNA barcode sequences and their susceptibilities to fluconazole. DNA sequence comparisons revealed that the 984 yeast isolates likely belonged to 144 species, including 106 known species and 38 putative novel species. About 38% of the 984 isolates belonged to known human pathogens and the most common species was Candida tropicalis, accounting for 21% (207/984) of all isolates. Further analyses based on multi-locus sequence typing revealed that some of these environmental C. tropicalis shared identical genotypes with clinical isolates previously reported from tropical China and elsewhere. Importantly, 374 of the 984 (38%) yeast isolates showed intermediate susceptibility or resistance to fluconazole. Our results suggest that these environmental yeasts could have significant negative impacts on human health.
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Heelan, Judith S., Edgar Sotomayor, Kimberly Coon, and Julia B. D’Arezzo. "Comparison of the Rapid Yeast Plus Panel with the API20C Yeast System for Identification of Clinically Significant Isolates of Candida Species." Journal of Clinical Microbiology 36, no. 5 (1998): 1443–45. http://dx.doi.org/10.1128/jcm.36.5.1443-1445.1998.
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The RapID Yeast Plus system (Innovative Diagnostic Systems, Norcross, Ga.) is a qualitative micromethod employing conventional tests and single-substrate chromogenic tests and having a 4-h incubation period. This system was compared with the API20C (bioMerieux Vitek, Hazelwood, Mo.) system, a 24- to 72-h carbohydrate assimilation method. One hundred thirty-three clinical yeast isolates, including 57 of Candida albicans, 26 of Candida tropicalis, 23 of Candida glabrata, and 27 of other yeasts, were tested by both methods. When discrepancies occurred, isolates were further tested by the Automated Yeast Biochemical Card (bioMerieux Vitek). Germ tube production and microscopic morphology were used as needed to definitively identify yeast isolates. The RapID Yeast Plus system correctly identified 125 yeast isolates, with an overall accuracy of 94% (125 of 133). Excellent correlation was found in the recognition of the three yeasts most commonly isolated from human sources. The test was 99% (105 of 106 isolates) accurate with C. albicans,C. tropicalis, and C. glabrata. The RapID Yeast Plus system compares favorably with the API20C system and provides a simple, accurate alternative to conventional assimilation methods for the rapid identification of the most commonly encountered isolates ofCandida species.
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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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PAL, SHEELA. "YEAST IN SOUTHWEST MONSOON RAINWATER." Fungal Territory 3, no. 3 (July 6, 2020): 4–8. http://dx.doi.org/10.36547/ft.2020.3.3.4-8.
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Strong evidence of the presence of bacteria and fungi in the tropospheric boundary layer is available in the literature. We report successful isolation of unique morphotypes of wild ascomycetous yeasts from rainwater samples collected directly in sterile containers, taking extreme care to avoid ambient contamination. Direct and quick visualization of fresh rainwater samples under a phase contrast microscope indicated the sporadic presence of yeast cells. Further confirmation of the presence of yeast was obtained by plating of rainwater on a medium with antibiotics to generate pure colonies. We described their characteristics while molecular identification revealed it as Candida tropicalis. Yeast species could contribute valuable knowledge about yeast transportation in the atmosphere. However, knowledge is insufficient about the yeast deposited from the atmosphere and its transportation across the atmosphere. We report and discuss these interesting and exciting results which are useful in understanding the microbiological dimension of meteorology and the southwest monsoon rainfall in the light of present discourse on global warming and climate change. We offer a tentative model for a possible source, role, and fate of the yeasts in rainwater.
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Zilelidou, Evangelia A., and Aspasia Nisiotou. "Understanding Wine through Yeast Interactions." Microorganisms 9, no. 8 (July 29, 2021): 1620. http://dx.doi.org/10.3390/microorganisms9081620.
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Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.
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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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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.
Full textAbstract:
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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Lasa, Rodrigo, Laura Navarro-de-la-Fuente, Anne C. Gschaedler-Mathis, Manuel R. Kirchmayr, and Trevor Williams. "Yeast Species, Strains, and Growth Media Mediate Attraction of Drosophila suzukii (Diptera: Drosophilidae)." Insects 10, no. 8 (July 31, 2019): 228. http://dx.doi.org/10.3390/insects10080228.
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Specific ecological interactions between insects and microbes have potential in the development of targeted pest monitoring or control techniques for the spotted wing drosophilid, Drosophila suzukii (Matsumura), an exotic invasive pest of soft fruit. To evaluate D. suzukii attraction to yeast species from preferred types of fruit, three yeasts were isolated from blackberry fruit and two yeasts from raspberry fruit and used to bait simple plastic bottle traps. Saccharomyces cerevisiae and Hanseniaspora uvarum were identified from blackberries, whereas a different H. uvarum strain was identified from raspberry. Yeast identification was based on sequence analysis of the D1/D2 domain of the large subunit 26S rRNA gene. Commercial baker’s yeast (S. cerevisiae) was similar or more effective for the capture of D. suzukii males and females than yeasts isolated from blackberry or raspberry when grown in sucrose. However, when grown in corn syrup, a strain of S. cerevisiae from blackberry captured the highest number of females and a strain of H. uvarum isolated from raspberry captured high numbers of males and females. Species of Candida, Hanseniaspora, and Pichia from a laboratory yeast collection did not outperform baker’s yeast in pairwise tests when grown in sucrose solution or yeast-peptone-dextrose medium. The raspberry strain of H. uvarum grown in corn syrup outperformed S. cerevisiae grown in sucrose, in terms of captures in baited traps under laboratory conditions. We conclude that yeast species, strain, and growth medium can have a marked influence on D. suzukii attraction to baited traps, a finding that could assist in the development of yeast-related monitoring or control techniques targeted at this pest.
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Macreadie, Ian. "Yeast as a model organism for the pharmaceutical and nutraceutical industries." Microbiology Australia 38, no. 2 (2017): 55. http://dx.doi.org/10.1071/ma17027.
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Considerable knowledge about how we function has come through the use of the unicellular microbe yeast. Yeasts are eukaryotes like us and the similarity between us and yeasts is readily visible at the molecular level. This places yeast as an important tool for industries involved in health research, including pharmaceutical and nutraceutical discovery.
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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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Wendland, Jürgen. "Lager Yeast Comes of Age." Eukaryotic Cell 13, no. 10 (August 1, 2014): 1256–65. http://dx.doi.org/10.1128/ec.00134-14.
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ABSTRACTAlcoholic fermentations have accompanied human civilizations throughout our history. Lager yeasts have a several-century-long tradition of providing fresh beer with clean taste. The yeast strains used for lager beer fermentation have long been recognized as hybrids between twoSaccharomycesspecies. We summarize the initial findings on this hybrid nature, the genomics/transcriptomics of lager yeasts, and established targets of strain improvements. Next-generation sequencing has provided fast access to yeast genomes. Its use in population genomics has uncovered many more hybridization events withinSaccharomycesspecies, so that lager yeast hybrids are no longer the exception from the rule. These findings have led us to propose network evolution withinSaccharomycesspecies. This “web of life” recognizes the ability of closely related species to exchange DNA and thus drain from a combined gene pool rather than be limited to a gene pool restricted by speciation. Within the domesticated lager yeasts, two groups, the Saaz and Frohberg groups, can be distinguished based on fermentation characteristics. Recent evidence suggests that these groups share an evolutionary history. We thus propose to refer to the Saaz group asSaccharomyces carlsbergensisand to the Frohberg group asSaccharomyces pastorianusbased on their distinct genomes. New insight into the hybrid nature of lager yeast will provide novel directions for future strain improvement.