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Littérature scientifique sur le sujet « Saccharomyce »

Auteur : Grafiati

Publié le 9 mars 2023

Mis à jour le 10 mars 2023

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Articles de revues sur le sujet "Saccharomyce"

Yu, Qilin, Meiqing Sun, Yu Wang, Mingchun Li et Lu Liu. « The interaction between lead sulfide nano-dendrites and Saccharomyce cerevisiae is involved in nanotoxicity ». RSC Adv. 4, n^o 39 (2014) : 20371–78. http://dx.doi.org/10.1039/c4ra01861c.

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Zbar, Nedhaal S., Lamyiaa F. Nashi et Shahlaa M. Saleh. « Saccharomyces boulardii as effective probiotic against Shiegella flexneri in mice ». Journal of Biotechnology Research Center 8, n^o 1 (1 janvier 2014) : 55–58. http://dx.doi.org/10.24126/jobrc.2014.8.1.307.

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

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FIEDUREK, JAN, MARCIN SKOWRONEK et ANNA GROMADA. « Selection and Adaptation of Saccharomyces cerevisae to Increased Ethanol Tolerance and Production ». Polish Journal of Microbiology 60, n^o 1 (2011) : 51–58. http://dx.doi.org/10.33073/pjm-2011-007.

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

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Yaya A. Gimba, Abubakar Idris, Abdullahi Hassan et Opeyemi N. Hassan. « Isolation and optimization of the fermentation condition of cellulolytic microbial isolates from cassava waste water ». GSC Biological and Pharmaceutical Sciences 14, n^o 1 (30 janvier 2021) : 011–17. http://dx.doi.org/10.30574/gscbps.2021.14.1.0421.

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

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Wang, Xin, Bing-Zhi Li, Ming-Zhu Ding, Wei-Wen Zhang et Ying-Jin Yuan. « Metabolomic Analysis Reveals Key Metabolites Related to the Rapid Adaptation of Saccharomyce cerevisiae to Multiple Inhibitors of Furfural, Acetic Acid, and Phenol ». OMICS : A Journal of Integrative Biology 17, n^o 3 (mars 2013) : 150–59. http://dx.doi.org/10.1089/omi.2012.0093.

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Wee, Hyun-Jeong, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo et Heui-Dong Park. « Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin ». Korean Journal of Food Preservation 25, n^o 6 (30 octobre 2018) : 730–41. http://dx.doi.org/10.11002/kjfp.2018.25.6.730.

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Khramtsov, A. G., et S. N. Sazanova. « NEW FOOD PRODUCTS WITH PROBIOTIC YEAST ». http://eng.biomos.ru/conference/articles.htm 1, n^o 19 (2021) : 314–16. http://dx.doi.org/10.37747/2312-640x-2021-19-314-316.

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

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Marinov, Luka, Ana Jeromel, Ivana Tomaz, Darko Preiner et Ana Marija Jagatić Korenika. « Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´ ». Glasnik zaštite bilja 44, n^o 4 (12 juillet 2021) : 56–66. http://dx.doi.org/10.31727/gzb.44.4.8.

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

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Larassati, Dyah Putri, Maria Erna Kustyawati, Dewi Sartika et Suharyono AS. « Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora) ». Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, n^o 4 (30 décembre 2021) : 449. http://dx.doi.org/10.23960/jtep-l.v10i4.449-458.

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

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Vilanova, Mar, Sol Zamuz, Antón Masa et Carmen Sieiro. « Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of saccharomyces cerevisiae strains associated to vitis vinifera ». OENO One 41, n^o 3 (30 septembre 2007) : 155. http://dx.doi.org/10.20870/oeno-one.2007.41.3.848.

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

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Thèses sur le sujet "Saccharomyce"

Zavitoski, Bruna Zavati. « Efeitos da adição de linhagens de Saccharomyces cerevisiae de culturas estoques ao creme de levedura industrial durante fermentações sucessivas de melaço / ». Araraquara, 2016. http://hdl.handle.net/11449/144437.

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Orientadora: Cecilia Laluce
Banca: Kelly Johana Dussan Medina
Banca: Edwil Aparecida de Lucca Gattas
Resumo: A levedura mais utilizada nos processos fermentativos é a Saccharomyces cerevisiae, por apresentar uma grande eficiência de conversão dos açúcares em etanol, permitindo assim a produção de etanol combustível em larga escala, porem essas leveduras não predominam durante toda a safra, sendo substituídas por leveduras não - Saccharomyces. Durante o processo fermentativo fatores como estresse alcoólico, térmico, ácido, nutricional e osmótico causam prejuízo ao processo. Na busca por um microrganismo capaz de fermentar em condições de estresse a levedura híbrida, S. cerevisiae IQAr/45-1 (PI 0806141-6) construída no Laboratório de Unidades das Leveduras Industriais do Instituto de Química - UNESP, apresenta características de rápida fermentação e resistência ao estresse térmico. Sendo assim o objetivo principal do presente trabalho é testar a capacidade de fermentar da levedura IQAr/45-1 quando inoculada junto ao creme de levedura industrial, que contem leveduras Saccharomyces e não - Saccharomyces avaliando sua capacidade de melhorar a fermentação. Fermentações de 5 ciclos sucessivos com reuso de células foram conduzidas utilizando um fluxo de alimentação 0,39 mL/min, por 3 horas com melaço 20 % (ART) e foram realizadas a 35 °C e 40 °C, durante 10 horas, utilizando como inóculo creme de levedura industrial com adição da levedura IQAr/45-1 na proporção de 3:1. Durante a fermentação foi analisado a concentração celular, viabilidade e ART. Após as análises observou-se quando adiciona... (Resumo completo, clicar acesso eletrônico abaixo)
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Lleixà, Daga Jéssica. « Influence of non-Saccharomyces yeast on winemaking and quality ». Doctoral thesis, Universitat Rovira i Virgili, 2019. http://hdl.handle.net/10803/667716.

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En la superfície del raïm coexisteixen poblacions de llevats, fongs i bacteris. D’aquests llevats, coneguts també com a llevats no-Saccharomyces, n’hi ha algunes espècies que són d’interès enològic. En aquesta tesi, s’ha estudiat els efectes de diferents factors biòtics i abiòtics sobre les comunitats fúngiques i bacterianes durant la fermentació alcohòlica, posant especial èmfasi en els llevats no-Saccharomyces. Per una banda, s’ha avaluat tan l’estat sanitari del raïm com les concentracions de nitrogen i sucre del most sobre el procés fermentatiu i la microbiota. Els resultats mostren que l’estat del raïm defineix les comunitats microbianes al llarg de la fermentació alcohòlica. A més, el nitrogen ha demostrat ser el nutrient determinant en l’èxit de la fermentació. Per altra banda, s’han analitzat les fermentacions i els vins obtinguts amb Hanseniaspora vineae, un llevat no-Saccharomyces d’interès enològic, i Saccharomyces cerevisiae. Els vins obtinguts amb H. vineae presentaven un perfil més afruitat i floral gràcies a la producció de 2-fenil etil acetat. A més, s’ha observat la presència del mecanisme de repressió per catabòlit de nitrogen (NCR) en H. vineae gràcies al perfil d’expressió dels gens AGP1, GAP1, MEP2 i PUT2 i al consum de nitrogen. Per últim, s’ha analitzat la diversitat genotípica i fenotípica de Brettanomyces bruxellensis a Catalunya, un llevat no-Saccharomyces contaminant del vi. Els diferents aïllats de B. bruxellensis es distribuïen segons la zona d’aïllament i exhibien una tolerància a SO2 variable i una gran capacitat de producció de fenols volàtils.
En la superficie de la uva coexisten poblaciones de levaduras, hongos y bacterias. De estas levaduras, conocidas como levaduras no-Saccharomyces, hay algunas especies de interés enológico. En esta tesis, se han estudiado los efectos de diferentes factores bióticos y abióticos sobre las comunidades fúngicas y bacterianas durante la fermentación alcohólica, con especial énfasis en las no-Saccharomyces. Se ha evaluado tanto el estado sanitario de la uva como las concentraciones de nitrógeno y azúcar del mosto sobre el proceso fermentativo y la microbiota. Los resultados muestran como el estado de la uva define las comunidades microbianas durante la fermentación alcohólica. Además, el nitrógeno ha demostrado ser el nutriente decisivo para el éxito de la fermentación. Por otro lado, se han analizado las fermentaciones y vinos obtenidos con Hanseniaspora vineae, una no-Saccharomyces de interés enológico, y Saccharomyces cerevisiae. Los vinos obtenidos con H. vineae presentaban un perfil más frutado y floral gracias a la producción de 2-fenil etil acetato. También se ha observado la presencia del mecanismo de represión catabólica por nitrógeno (NCR) en H. vineae mediante la expresión de los genes AGP1, GAP1, MEP2 y PUT2 y el consumo de nitrógeno. Por último, se ha analizado la diversidad genotípica y fenotípica de Brettanomyces bruxellensis en Cataluña, una no-Saccharomyces contaminante del vino. Los aislados de B. bruxellensis se distribuían según la zona de aislamiento y exhibían una tolerancia a SO2 variable y una gran capacidad de producción de fenoles volátiles.
Populations of yeasts, fungi and bacteria coexist on grape berry surface. Some species belonging to these yeasts, also known as non-Saccharomyces, are of oenological interest. In this thesis, the effects of different biotic and abiotic factors on fungal and bacterial communities during alcoholic fermentation have been studied, emphasizing its effect on non-Saccharomyces yeasts. Therefore, the health status of the grape together with nitrogen and sugar concentrations of the must on the fermentation process and the microbiota has been evaluated. The results show that health status of the grape defines the microbial communities along the alcoholic fermentation. Moreover, nitrogen has demonstrated to be the decisive nutrient for fermentation success. On the other hand, the fermentations and wines obtained using Hanseniaspora vineae, a non-Saccharomyces yeast of oenological interest, and Saccharomyces cerevisiae have been analysed. H. vineae’s wines exhibited a more fruity and flowery aroma thanks to 2-phenetyl acetate production. Additionally, it has been observed the presence of nitrogen catabolite repression(NCR) mechanism in H. vineae considering the expression profile of AGP1, GAP1, MEP2 and PUT2 genes and the nitrogen consumption. Finally, genotypic and phenotypic diversity of Brettanomyces bruxellensis, a non-Saccharomyces spoiler wine yeast, from Catalonia has been evaluated. The different B. bruxellensis isolates distributed according to the isolation region and exhibited a variable SO2 tolerance and a great ability to produce volatile phenols.

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OMODEI, ZORINI FABIO. « IMPROVEMENT OF FEED EFFICIENCY IN DAIRY CATTLE ». Doctoral thesis, Università degli Studi di Milano, 2021. http://hdl.handle.net/2434/859146.

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The improvement of feed efficiency in dairy cattle has traditionally been approached through an increase in production levels. However, the effectiveness of the energy partitioning underlying the dilution of maintenance phenomenon decreases with each successive increment in production relative to body size, and therefore will lose importance in the next years. The selection of more efficient animals (i.e. animals that consume less feed to achieve a fixed production) is limited by the cost and inherent difficulty in recording individual feed intake data, which prove pivotal to improve the accuracy of the estimated breeding values for feed efficiency traits. First aim of my project was to record and collect individual phenotypic data on the dry matter intake of dairy cattle under different dietary conditions and at different production stages. The collected data will become part of a larger collaborative dataset aimed at increasing the prediction power of genomic selection plans including traits related to the feed efficiency. Furthermore, following a multimodal approach essential for an effective improvement of the dairy enterprise efficiency, the effect of feed additives and alternative feed ingredients on the production, health status and efficiency of dairy cattle has been investigated. In the first trial, the effect of camelina cake – a byproduct of camelina oil rich in proteins and unsaturated fatty acids – on milk fatty acid profile was investigated. Results from the study evidenced a higher concentration of n-3 PUFA (p = 0.02) and a lower n-6/n-3 ratio (p = 0.01) in the milk of cows fed camelina compared to control. The analysis of the ruminal content suggested a moderate effect of camelina on the ruminal environment and biochemistry. In the second trial, the effect of Saccharomyces cerevisiae (live yeast) on the ruminal environment and its interaction with the production and health status of dairy cows was investigated. Dietary treatment with S. cerevisiae did not affect the investigated ruminal parameters and had only mild effects on blood biochemistry. However, an effect on the ruminal pH was observed when cows were fed low-quality forages, with higher pH values in cows supplemented with S. cerevisiae compared to control (p < 0.05). In the last trial, the effect of camelina on the ruminal microbial populations and the cumulus-oocyte complexes of growing dairy heifers was evaluated. The inclusion of camelina in the diet was associated with higher expression of all selected molecular markers of oocyte quality (p < 0.05). Moreover, feeding camelina affected the ruminal microbiota, as shown by the significant reduction in the alpha diversity of the treatment group (p < 0.05).

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Vázquez, González Jennifer. « Antioxidant effect of melatonin on Saccharomyces and non-Saccharomyces wine yeasts ». Doctoral thesis, Universitat Rovira i Virgili, 2017. http://hdl.handle.net/10803/461155.

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La melatonina (N-acetil-5 metoxytryptamine) que es sintetitza a partir de triptòfan, es forma durant la fermentació alcohòlica, no obstant el seu paper en el llevat és desconegut. Aquest estudi va utilitzar espècies de Saccharomyces i no Saccharomyces per avaluar els possibles efectes antioxidants de melatonina. Es va avaluar la resistència al H2O2, la producció d’espècies reactives d'oxigen, la peroxidació lipídica, l'activitat catalasa i a la composició lipídica (àcids grassos, fosfolípids i esterols) tant en llevats de Saccharomyces com no-Saccharomyces. A més, a S. cerevisiae es va avaluar el contingut de glutatió reduït i oxidat, es va quantificar la melatonina endògena i es va realitzar un assaig transcriptòmic. Els resultats van mostrar que els llevats que contenen àcids grassos insaturats com els àcids linoleic o linolènic són més tolerants a l'estrès oxidatiu. Per altra banda, la suplementació amb melatonina va facilitar que les cèl·lules fessin front a possibles estressos futurs. Tanmateix, quan les cèl·lules van ser sotmeses a estrès oxidatiu induït per H2O2, la melatonina va poder mitigar parcialment el dany cel·lular reduint la producció de ROS, la peroxidació de lípids i el glutatió oxidat a la vegada que augmentava el glutatió reduït i la viabilitat cel·lular. L`anàlisi de transcriptòmica va demostrar que la melatonina és capaç de modular la resposta a l'estrès oxidatiu a nivell transcripcional. Els resultats demostren que la melatonina pot actuar com antioxidant tant en llevats Saccharomyces com en no-Saccharomyces.
La melatonina (N-acetil-5 metoxytryptamine) que se sintetiza a partir del triptófano, se forma durante la fermentación alcohólica, no obstante su papel en la levadura es desconocido. Este estudio utilizó especies de Saccharomyces y no Saccharomyces para evaluar los posibles efectos antioxidantes de la melatonina. Se evaluó la resistencia al H2O2, la producción de especies reactivas de oxígeno, la peroxidación lipídica, la actividad catalasa y la composición lipídica (ácidos grasos, fosfolípidos y esteroles) tanto en levaduras de Saccharomyces como no-Saccharomyces. Además, en S. cerevisiae se evaluó el contenido de glutatión reducido y oxidado, se cuantificó la melatonina endógena y se realizó un ensayo transcriptómico. Los resultados mostraron que las levaduras que contienen ácidos grasos insaturados como los ácidos linoleico o linolénico son más tolerantes al estrés oxidativo. Por otra parte, la suplementación con melatonina facilitó que las células hicieran frente a posibles estreses futuros. Sin embargo, cuando las células fueron sometidas a estrés oxidativo inducido por H2O2, la melatonina pudo mitigar parcialmente el daño celular reduciendo la producción de ROS, la peroxidación de lípidos y el glutatión oxidado a la vez que aumentaba el glutatión reducido y la viabilidad celular. El analisis de transcriptómica demostró que la melatonina es capaz de modular la respuesta al estrés oxidativo a nivel transcripcional. Los resultados demuestran que la melatonina puede actuar como antioxidante tanto en levaduras Saccharomyces como no-Saccharomyces.
Melatonin (N-acetyl-5 methoxytryptamine) which is synthesized from tryptophan, is formed during alcoholic fermentation, though its role in yeast is unknown. This study employed Saccharomyces and non-Saccharomyces species to evaluate the possible antioxidant effects of melatonin. Resistance to H2O2, reactive oxygen species, lipid peroxidation, catalase activity and lipid composition (fatty acids, phospholipids and sterols) were evaluated in both Saccharomyces and non-Saccharomyces yeasts. Furthermore, cell viability, reduced and oxidized glutathione levels, endogenous melatonin levels as well as transcriptomics study were assessed in S. cerevisiae. Results showed that non-Saccharomyces yeast containing unsaturated fatty acids such as linoleic or linolenic acids are more tolerant to oxidative stress. Melatonin supplementation enables cells to resist better further stresses. However, when cells were subjected to oxidative stress induced by H2O2, melatonin was able to partially mitigate cell damage by decreasing ROS production, lipid peroxidation and oxidized glutathione and increasing reduced glutathione and viability. Transcriptomics assays showed that melatonin is able to modulate the oxidative stress response at transcriptional level. The findings demonstrate that melatonin can act as antioxidant in both Saccharomyces and non-Saccharomyces yeasts.

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Serra, Audrey. « Production d'hybrides saccharomyces cerevisiae x saccharomyces uvarum : contraintes physiologiques et procédé ». Toulouse, INPT, 2004. http://www.theses.fr/2004INPT006G.

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La maîtrise des procédés fermentaires a largement contribué à l'essor de la pratique du levurage en vinification. Toutefois, dans un souci de respect et de préservation des spécificités de chaque région viticole, de nouvelles souches de levures sont sélectionnées. Ainsi nous nous intéressons dans ce travail à l'étude de souches hybrides S. Cerevisiae x S. Uvarum et plus particulièrement dans l'optique de leur production industrielle sous forme de levures sèches actives. Tout d'abord, les caractéristiques physiologiques de la souche parentale S. Uvarum nécessaires pour la conduite d'une production de biomasse ont été identifiées. Par ailleurs, une perte de viabilité assez atypique chez une levure a été décelée sous certaines conditions opératoires. Puis après une étude comparative des souches hybrides et parentales, notamment en ce qui concerne leurs potentialités fermentaires, les modalités pour la production optimale d'un hybride ont été abordées. La détermination de deux profils d'apport du substrat, dont la validité dépend de la concentration en sucre dans l'alimentation et des souches employées, ainsi que l'accumulation de tréhalose intracellulaire en constituent les paramètres établis. Ces parmètres clé du procédé ont ensuite été confirmés par des productions de biomasse sous forme de levures sèches actives à une échelle pilote.

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Ericson, Elke. « High-resolution phenomics to decode : yeast stress physiology / ». Göteborg : Göteborg University, Dept. of Cell and Molecular Biology, Faculty of Science, 2006. http://www.loc.gov/catdir/toc/fy0707/2006436807.html.

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Eriksson, Peter. « Identification of the two GPD isogenes of saccharomyces cerevisiae and characterization of their response to hyper-osmotic stress ». Göteborg : Chalmers Reproservice, 1996. http://catalog.hathitrust.org/api/volumes/oclc/38202006.html.

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James, Allan. « A genetic analysis of sulfate transporters in Saccharomyces cerevisiae and Saccharomyces pastorianus ». Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/1525.

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Pratt, Elizabeth Stratton. « Genetic and biochemical studies of Adr6, a component of the SWI/SNF chromatin remodeling complex / ». Thesis, Connect to this title online ; UW restricted, 2001. http://hdl.handle.net/1773/10288.

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Kerkmann, Katja. « Die genomweite Expressionsanalyse von Deletionsmutanten der Gene NHP6A/B und CDC73 in der Hefe S.cerevisiae ». [S.l. : s.n.], 2000. http://deposit.ddb.de/cgi-bin/dokserv?idn=961961651.

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Livres sur le sujet "Saccharomyce"

Tuite, Michael F., et Stephen G. Oliver, dir. Saccharomyces. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8.

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Grivell, L. A., dir. Molecular Biology of Saccharomyces. Dordrecht : Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2504-8.

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A, Grivell L., dir. Molecular biology of saccharomyces. Dordrecht : Kluwer Academic Publishers, 1992.

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Mojzita, Dominik. Thiamine-related regulation of metabolism and gene expression in the yeast Saccharomyces cerevisiae. Göteborg : Dept. of Cellular and Molecular Biology, Göteborg University, 2007.

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Pettersson, Nina. Functional analysis of aquaporins Saccharomyces cerevisae. Göteborg : Department of Cell and Molecular Biology, Göteborg University, 2005.

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Pettersson, Nina. Functional analysis of aquaporins Saccharomyces cerevisae. Göteborg : Department of Cell and Molecular Biology, Göteborg University, 2005.

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Wingler, Laura Michele. Harnessing Saccharomyces cerevisiae Genetics for Cell Engineering. [New York, N.Y.?] : [publisher not identified], 2011.

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Mortimer, Robert K. Genetic map of Saccharomyces cerevisiae : (as of November 1984). [Cold Spring Harbor, N.Y : Cold Spring Harbor Laboratory], 1985.

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Smart, Christopher Andrew. Biotransformations of ketoximes by saccharomyces cerevisiae NCYC 1765. [s.l.] : typescript, 1995.

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Chan, Helen G. Y. The Effects of chemotherapeutic drugs on saccharomyces cerevisiae. Sudbury, Ont : Laurentian University, 1997.

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Chapitres de livres sur le sujet "Saccharomyce"

Tuite, Michael F., et Stephen G. Oliver. « Introduction ». Dans Saccharomyces, 1–3. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_1.

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Kreutzfeldt, C., et W. Witt. « Structural Biochemistry ». Dans Saccharomyces, 5–58. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_2.

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Dickinson, J. R. « Metabolism and Biosynthesis ». Dans Saccharomyces, 59–100. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_3.

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Wickner, R. B. « Methods in Classical Genetics ». Dans Saccharomyces, 101–47. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_4.

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Kingsman, A. J., E. J. Mellor, M. J. Dobson et S. M. Kingsman. « Recombinant DNA Techniques ». Dans Saccharomyces, 149–67. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_5.

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Tuite, Michael F. « Expression of Heterologous Genes ». Dans Saccharomyces, 169–212. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_6.

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Oliver, Stephen G. « “Classical” Yeast Biotechnology ». Dans Saccharomyces, 213–48. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_7.

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Matthews, T. M., et C. Webb. « Culture Systems ». Dans Saccharomyces, 249–82. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_8.

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Tuite, Michael F., et Stephen G. Oliver. « Biochemical Techniques ». Dans Saccharomyces, 283–320. Boston, MA : Springer US, 1991. http://dx.doi.org/10.1007/978-1-4899-2641-8_9.

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Nehrbass, U., et E. C. Hurt. « Nuclear transport and nuclear pores in yeast ». Dans Molecular Biology of Saccharomyces, 3–14. Dordrecht : Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2504-8_1.

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Actes de conférences sur le sujet "Saccharomyce"

Gabrovšek, Ana, Nika Tašler, Rigoberto Barrios-Francisco et Marko Jeran. « Impact of a Saccharin Higher Homolog on Saccharomyces cerevisiae ». Dans Socratic Lectures 7. University of Lubljana Press, 2022. http://dx.doi.org/10.55295/psl.2022.d15.

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Saccharin is an organic compound, which is often used as a calorie-free artificial sweetener. It salts are being produced for the market for over 80 years. Saccharin and its derivates are very applicatory oriented, therefore researchers synthesize more and more active ingredients, which could potentially show better performance. This work considers the effect of biological activity of a newly synthesized saccharin derivative Me- thyl 4-hydroxy-1,1-dioxo-2H-1,2-benzothiazine-3-carboxylate (6Sac) on yeast Saccharomyces cere-visiae. Qualitative comparison of the studied activity with the activity of the saccharine sodium salt is presented. Our results were gained by two different ways of viability detection: counting dead/live cells dyed with methylene blue and counting colony-forming units (CFU). The study has shown that the saccharine derivative with an ester functional group has negative effect on growth and repro-duction of yeast. The qualitative comparison of the activity of the tested substance with the already known activity of saccharine sodium salt is a convenient method for following the model organism Saccharomyces cerevisiae. Keywords: Saccharin, sodium saccharinate, Saccharomyces cerevisiae, Viability, Methylene blue, Col-ony-forming units (CFU), Medicine

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Milentyeva, Irina, et Anastasiya Fedorova. « THE EFFECT OF BIOLOGICALLY ACTIVE COMPOUNDS OF REAL GINSENG (PANAX GINSENG) ON THE GROWTH OF YEAST CELLS ». Dans I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-88.

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Heath, Allison P., Lydia Kavraki et Gabor Balazsi. « Bipolarity of the Saccharomyces Cerevisiae Genome ». Dans 2008 2nd International Conference on Bioinformatics and Biomedical Engineering. IEEE, 2008. http://dx.doi.org/10.1109/icbbe.2008.84.

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Pinguli, Luljeta, Ilirjan Malollari, Anisa Dhroso, Hasime Manaj et Dhurata Premtis. « A Comparative Study of Batch Fermentation Performance of Saccharomyces carlsbengensis and Saccharomyces cerevisiae based on Kinetic Parameters ». Dans University for Business and Technology International Conference. Pristina, Kosovo : University for Business and Technology, 2018. http://dx.doi.org/10.33107/ubt-ic.2018.159.

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Yang, Yueying, Di Liu et Jun Meng. « Module of cellular networks in saccharomyces cerevisiae ». Dans 2012 IEEE 6th International Conference on Systems Biology (ISB). IEEE, 2012. http://dx.doi.org/10.1109/isb.2012.6314133.

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Ragothaman Avanasi Narasimhan, Ganti S Murthy et Christopher Beatty. « Hemicellulose fermentation by industrial yeast Saccharomyces cerevisiae ». Dans 2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010. St. Joseph, MI : American Society of Agricultural and Biological Engineers, 2010. http://dx.doi.org/10.13031/2013.29920.

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Борисенко, О. А. « Влияние холодного охмеления на дрожжи Saccharomyces cerevisiae ». Dans Наука России : Цели и задачи. НИЦ "LJournal", 2021. http://dx.doi.org/10.18411/sr-10-06-2021-39.

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В представленной работе исследуется влияние холодного охмеления на физиологическое состояние дрожжей. В процессе исследований проводились модельные опыты по холодному охмелению при температуре 5°С и 20°С с применением хмеля Магнум и Тетнангер и двух рас пивоваренных дрожжей Saccharomyces cerevisiae: Rh – низового брожения и Nottingham (Nt) – верхового брожения. Показано, что условия холодного охмеления одинаково воздействуют на дрожжи низового и верхового брожения с точки зрения влияния на физиологическое состояние и критическое влияние на процесс оказывает температура. Выявлено положительное влияние пониженных температур на жизнедеятельность дрожжей и их физиологическое состояние.

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Silva, Luana Caroline Domingos Da, et Vivianne Lúcia Bormann De Souza. « EFEITO DA RADIAÇÃO IONIZANTE EM SOLUÇÕES CONTENDO SACCHAROMYCES CEREVISIAE ». Dans II Congresso Brasileiro de Biotecnologia On-line. Revista Multidisciplinar de Educação e Meio Ambiente, 2022. http://dx.doi.org/10.51189/conbiotec/16.

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Introdução: A busca por potencializar atividades biológicas com tecnologias diversas tem sido bastante aplicada, incluindo o uso de radiações, que de acordo com a dose empregada influencia na propriedade antimicrobiana. O microrganismo Saccharomyces cerevisiae é aeróbio facultativo, isto é, tem a habilidade de se ajustar metabolicamente, tanto em condições de aerobiose como de anaerobiose. E, sabe-se que a irradiação é capaz de causar danos ao DNA da célula, e alterações em seus produtos finais, que podem ser positivas no sentido de produzir substâncias biologicamente ativas, ou substâncias prejudiciais à saúde humana, com isso é importante averiguar os produtos finais produzidos após a irradiação da Saccharomyces cerevisiae. Objetivo: Analisar estudos recentes e métodos utilizados relacionados a Saccharomyces cerevisiae e a irradiação. Metodologia: A estratégia deste tratou-se de uma revisão sistemática da literatura desenvolvida com o propósito de contribuir para o conhecimento, desenvolvido em cinco etapas: busca da literatura, extração de dados, avaliação dos estudos encontrados, análise e síntese dos resultados. Para condução do estudo, a pesquisa foi realizada entre os meses de maio a junho de 2021, nas bases de dados: Scielo, Brazilian Journal of Development e a Revista Brasileira de Produtos Agroindustriais. Teve como critério de inclusão os artigos relacionados a radiação ionizante e o microrganismo cerevisiae, referente aos últimos 10 anos de publicação e os critérios de exclusão foram produções científicas em formato de tese, dissertação e estudo do caso. Resultados: Foram analisados 3 trabalhos, e cada um desses mostra que a irradiação no microrganismo com a radiação gama, alteração de temperatura e agitação, além da ação da luz branca e a luz UV com doses médias e altas são eficazes na eliminação de microrganismos. Conclusão: Em alguns experimentos realizados pela nossa equipe já se identifica que a radiação reduzia a quantidade de microrganismos, e esses resultados corroboram com os 3 trabalhos analisados. Assim, pode-se afirmar que a radiação pode eliminar microrganismos e age também de forma a torna-lo estático, entretanto ainda estão sendo realizados novos experimentos para verificar possíveis mudanças causadas no microrganismo.

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Dong, Limin, Zhuo Diao, Juan Du, Zhao Jiang, Qingjuan Meng et Ying Zhang. « Mechanism of Cu(II) Biosorption by Saccharomyces Cerevisiae ». Dans 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163036.

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Limin, Dong, Du Juan, Bai Xin, Yu Naili, Fan Chunhui et Zhang Ying. « Mechanism of Pb(II) Biosorption by Saccharomyces Cerevisiae ». Dans 2009 International Conference on Environmental Science and Information Application Technology, ESIAT. IEEE, 2009. http://dx.doi.org/10.1109/esiat.2009.450.

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Rapports d'organisations sur le sujet "Saccharomyce"

DeLoache, William, Zachary Russ, Jennifer Samson et John Dueber. Repurposing the Saccharomyces cerevisiae peroxisome for compartmentalizing multi-enzyme pathways. Office of Scientific and Technical Information (OSTI), septembre 2017. http://dx.doi.org/10.2172/1394729.

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Campbell, Chelsea, Cullen Horstmann, Kyoungtae Kim et Alan Kennedy. Saccharomyces cerevisiae (Budding Yeast) ; Standard Operating Procedure Series : Toxicology (T). Engineer Research and Development Center (U.S.), août 2019. http://dx.doi.org/10.21079/11681/33688.

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Busche, R. M., C. D. Scott, B. H. Davison et L. R. Lynd. The ultimate ethanol : Technoeconomic evaluation of ethanol manufacture, comparing yeast vs Zymomonas bacterium fermentations. [Zymomonas mobilis:a5 ; Saccharomyces cerevisiae:a6]. Office of Scientific and Technical Information (OSTI), août 1991. http://dx.doi.org/10.2172/5138781.

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Turner, Joshua, Lizabeth Thomas et Sarah Kennedy. Structural Analysis of a New Saccharomyces cerevisiae α-glucosidase Homology Model and Identification of Potential Inhibitor Enzyme Docking Sites. Journal of Young Investigators, octobre 2020. http://dx.doi.org/10.22186/jyi.38.4.27-33.

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Alexandar, Irina, Diana Zasheva et Nikolay Kaloyanov. Antimicrobial Activity of New Molecular Complexes of 1,10‑Phenanthroline and 5‑Amino‑1,10‑Phenanthroline on Escherichia coli and Saccharomyces cerevisiae Strains. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, février 2019. http://dx.doi.org/10.7546/crabs.2019.01.10.

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Zhao, Chun. Suppressors (scsl-scs7) of CSG2, a Gene Required by Saccharomyces cerevisiae for Growth in Media Containing 10 mMCa(2+), Identify Genes Required for Sphingolipid Biosynthesis. Fort Belvoir, VA : Defense Technical Information Center, juin 1994. http://dx.doi.org/10.21236/ad1011395.

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Luther, Jamie, Holly Goodson et Clint Arnett. Development of a genetic memory platform for detection of metals in water : use of mRNA and protein destabilization elements as a means to control autoinduction from the CUP1 promoter of Saccharomyces cerevisiae. Construction Engineering Research Laboratory (U.S.), juin 2018. http://dx.doi.org/10.21079/11681/27275.

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Shapira, Roni, Judith Grizzle, Nachman Paster, Mark Pines et Chamindrani Mendis-Handagama. Novel Approach to Mycotoxin Detoxification in Farm Animals Using Probiotics Added to Feed Stuffs. United States Department of Agriculture, mai 2010. http://dx.doi.org/10.32747/2010.7592115.bard.

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T-2 toxin, a toxic product belongs to the trichothecene mycotoxins, attracts major interest because of its severe detrimental effects on the health of human and farm animals. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The hypothesis of this project was to develop a protecting system using probiotic bacteria that will express trichothecene 3-O-acetyltransferase (Tri101) that convert T-2 to a less toxic intermediate to reduce ingested levels in-situ. The major obstacle that we had faced during the project is the absence of stable and efficient expression vectors in probiotics. Most of the project period was invested to screen and isolate strong promoter to express high amounts of the detoxify enzyme on one hand and to stabilize the expression vector on the other hand. In order to estimate the detoxification capacity of the isolated promoters we had developed two very sensitive bioassays.The first system was based on Saccharomyces cerevisiae cells expressing the green fluorescent protein (GFP). Human liver cells proliferation was used as the second bioassay system.Using both systems we were able to prove actual detoxification on living cells by probiotic bacteria expressing Tri101. The first step was the isolation of already discovered strong promoters from lactic acid bacteria, cloning them downstream the Tri101 gene and transformed vectors to E. coli, a lactic acid bacteria strain Lactococcuslactis MG1363, and a probiotic strain of Lactobacillus casei. All plasmid constructs transformed to L. casei were unstable. The promoter designated lacA found to be the most efficient in reducing T-2 from the growth media of E. coli and L. lactis. A prompter library was generated from L. casei in order to isolate authentic probiotic promoters. Seven promoters were isolated, cloned downstream Tri101, transformed to bacteria and their detoxification capability was compared. One of those prompters, designated P201 showed a relatively high efficiency in detoxification. Sequence analysis of the promoter region of P201 and another promoter, P41, revealed the consensus region recognized by the sigma factor. We further attempted to isolate an inducible, strong promoter by comparing the protein profiles of L. casei grown in the presence of 0.3% bile salt (mimicking intestine conditions). Six spots that were consistently overexpressed in the presence of bile salts were isolated and identified. Their promoter reigns are now under investigation and characterization.

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Zhou, Ting, Roni Shapira, Peter Pauls, Nachman Paster et Mark Pines. Biological Detoxification of the Mycotoxin Deoxynivalenol (DON) to Improve Safety of Animal Feed and Food. United States Department of Agriculture, juillet 2010. http://dx.doi.org/10.32747/2010.7613885.bard.

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The trichothecene deoxynivalenol (DON, vomitoxin), one of the most common mycotoxin contaminants of grains, is produced by members of the Fusarium genus. DON poses a health risk to consumers and impairs livestock performance because it causes feed refusal, nausea, vomiting, diarrhea, hemolytic effects and cellular injury. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The overall objective of this project was to develop a protecting system using probiotic bacteria that will express trichothecene 3-O-acetyltransferase (Tri101) that convert T-2 to a less toxic intermediate to reduce ingested levels in-situ. The major obstacle that we had faced during the project is the absence of stable and efficient expression vectors in probiotics. Most of the project period was invested to screen and isolate strong promoter to express high amounts of the detoxify enzyme on one hand and to stabilize the expression vector on the other hand. In order to estimate the detoxification capacity of the isolated promoters we had developed two very sensitive bioassays.The first system was based on Saccharomyces cerevisiae cells expressing the green fluorescent protein (GFP). Human liver cells proliferation was used as the second bioassay system.Using both systems we were able to prove actual detoxification on living cells by probiotic bacteria expressing Tri101. The first step was the isolation of already discovered strong promoters from lactic acid bacteria, cloning them downstream the Tri101 gene and transformed vectors to E. coli, a lactic acid bacteria strain Lactococcuslactis MG1363, and a probiotic strain of Lactobacillus casei. All plasmid constructs transformed to L. casei were unstable. The promoter designated lacA found to be the most efficient in reducing T-2 from the growth media of E. coli and L. lactis. A prompter library was generated from L. casei in order to isolate authentic probiotic promoters. Seven promoters were isolated, cloned downstream Tri101, transformed to bacteria and their detoxification capability was compared. One of those prompters, designated P201 showed a relatively high efficiency in detoxification. Sequence analysis of the promoter region of P201 and another promoter, P41, revealed the consensus region recognized by the sigma factor. We further attempted to isolate an inducible, strong promoter by comparing the protein profiles of L. casei grown in the presence of 0.3% bile salt (mimicking intestine conditions). Six spots that were consistently overexpressed in the presence of bile salts were isolated and identified. Their promoter reigns are now under investigation and characterization.

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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman et Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, octobre 2004. http://dx.doi.org/10.32747/2004.7587221.bard.

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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Bacillus cereus by FTIR and Raman spectroscopy, (2) develop spectroscopic fingerprint patterns and detection methodology for fungi such as Aspergillus, Rhizopus, Fusarium, and Penicillium (3) to validate a universal spectroscopic procedure to detect foodborne pathogens and non-pathogens in food systems. The original objectives proposed were very ambitious hence modifications were necessary to fit with the funding. Elaborate experiments were conducted for sensitivity, additionally, testing a wide range of pathogens (more than selected list proposed) was also necessary to demonstrate the robustness of the instruments, most crucially, algorithms for differentiating a specific organism of interest in mixed cultures was conceptualized and validated, and finally neural network and chemometric models were tested on a variety of applications. Food systems tested were apple juice and buffer systems. Pathogens tested include Enterococcus faecium, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Yersinia enterocolitis, Shigella boydii, Staphylococus aureus, Serratiamarcescens, Pseudomonas vulgaris, Vibrio cholerae, Hafniaalvei, Enterobacter cloacae, Enterobacter aerogenes, E. coli (O103, O55, O121, O30 and O26), Aspergillus niger (NRRL 326) and Fusarium verticilliodes (NRRL 13586), Saccharomyces cerevisiae (ATCC 24859), Lactobacillus casei (ATCC 11443), Erwinia carotovora pv. carotovora and Clavibacter michiganense. Sensitivity of the FTIR detection was 103CFU/ml and a clear differentiation was obtained between the different organisms both at the species as well as at the strain level for the tested pathogens. A very crucial step in the direction of analyzing mixed cultures was taken. The vector based algorithm was able to identify a target pathogen of interest in a mixture of up to three organisms. Efforts will be made to extend this to 10-12 key pathogens. The experience gained was very helpful in laying the foundations for extracting the true fingerprint of a specific pathogen irrespective of the background substrate. This is very crucial especially when experimenting with solid samples as well as complex food matrices. Spectroscopic techniques, especially FTIR and Raman methods are being pursued by agencies such as DARPA and Department of Defense to combat homeland security. Through the BARD US-3296-02 feasibility grant, the foundations for detection, sample handling, and the needed algorithms and models were developed. Successive efforts will be made in transferring the methodology to fruit surfaces and to other complex food matrices which can be accomplished with creative sampling methods and experimentation. Even a marginal success in this direction will result in a very significant breakthrough because FTIR and Raman methods, in spite of their limitations are still one of most rapid and nondestructive methods available. Continued interest and efforts in improving the components as well as the refinement of the procedures is bound to result in a significant breakthrough in sensor technology for food safety and biosecurity.

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