Статті в журналах: "Non conventional yeasts"

1

Spencer, A. Ragout de Spencer, C. L, J. "Non-conventional yeasts." Applied Microbiology and Biotechnology 58, no. 2 (January 1, 2002): 147–56. http://dx.doi.org/10.1007/s00253-001-0834-2.

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2

Aguiar, C., and C. Lucas. "13-Non conventional yeasts." Current Genetics 35, no. 3-4 (May 1999): 446–59. http://dx.doi.org/10.1007/bf02743091.

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3

Bruner, James, Andrew Marcus, and Glen Fox. "Brewing Efficacy of Non-Conventional Saccharomyces Non-cerevisiae Yeasts." Beverages 7, no. 3 (September 17, 2021): 68. http://dx.doi.org/10.3390/beverages7030068.

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Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, in addition to S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot-scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were used to ferment wort in duplicate pairs, with one fermenter in each pair receiving 10 g/L dry-hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle™ US-05 and SafLager™ W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. All beers exhibited spicy characteristics, likely from the presence of phenols; dry-hopping increased fruit notes while also increasing perceived bitterness and astringency. All of the species in this study displayed great brewing potential, and might be an ideal addition to beer depending on a brewery’s desire to experiment with flavor and willingness to bring a new yeast into their production environment.

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4

Ianieva, O. D., M. O. Fomina, T. V. Babich, G. P. Dudka, and V. S. Pidgorskyi. "Evaluation of Non-Conventional Yeasts Isolated from Rotten Wood for Hydrolytic Activities and Xylose Fermentation." Mikrobiolohichnyi Zhurnal 84, no. 4 (January 17, 2023): 88–97. http://dx.doi.org/10.15407/microbiolj84.04.088.

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Hydrolysis of lignocellulose to fermentable sugars and their subsequent conversion to ethanol remain great challenges in the biofuel industry. Rotten wood is first colonized by bacteria and molds that possess strong hydrolases. Yeasts are also an important group of microorganisms that may participate in wood hydrolysis. Decaying wood could provide a rich natural reservoir of yeasts possessing promising hydrolytic activities, including xylanases, cellulases, β-glucosidases, or abilities essential for the fermentation of pentose sugars derived from lignocellulose degradation, especially xylose. Therefore, the aim of this work was to screen yeasts isolated from rotten wood samples for the production of hydrolytic enzymes directed at lignocellulose components and the ability to ferment xylose, L-arabinose, and cellobiose. Methods. Yeast strains were isolated from 22 samples of rotten wood and identified by phenotypic characteristics according to Kurtzman et al. Hydrolytic properties and the ability of the isolated strains to ferment xylose, L-arabinose, and cellobiose were determined using conventional methods. Results. 30 strains of yeasts and yeast-like micromycetes were isolated from 22 samples of rotten wood in the Holosiivskyi Forest, Kyiv. Based on phenotypic properties, most of the isolated yeasts belonged to ascomycetous yeasts and were represented by the following genera: Candida (8 strains), Debaryomyces (5 strains), Kluyveromyces (5 strains), Pichia (5 strains), Scheffersomyces (2 strains), Lachancea, Hanseniaspora, Saccharomyces, and Geotrichum/Galactomyces. A strain of yeast-like non-photosynthetic alga Prototheca sp. was also detected. Most of the isolated microfungi (66.6% isolates) exhibited extracellular β-glucosidase activity, two Candida tropicalis strains possessed weak pectinase and xylanase activity. None of the isolates demonstrated extracellular cellulase activity. Two yeast strains preliminarily identified as Scheffersomyces stipitis were able to ferment xylose at a concentration of 20—100 g/L over a wide temperature range up to 37°C. Acetic acid at 0.25—1% (v/v) concentration resulted in the complete inhibition of xylose fermentation. Ethanol production from xylose up to 6 g/L was observed under the microaerobic fermentation conditions for 24 hr at the substrate concentration 40 g/L, but the subsequent fermentation resulted in decreasing ethanol concentration presumably due to ethanol re-assimilation. None of the isolated strains was capable of fermenting cellobiose or L-arabinose under the microaerobic conditions. Conclusions. This work provides the characterization of yeast microbiota of rotten wood that was represented predominantly by ascomycetous yeasts. The dominant extracellular hydrolytic activity of the isolates was β-glucosidase. This is the first report on the isolation of xylose-fermenting yeasts Scheffersomyces stipitis in Ukraine, which comprised 7% of all the microfungi isolated from rotten wood.

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Simões, João, Eduardo Coelho, Paulo Magalhães, Tiago Brandão, Pedro Rodrigues, José António Teixeira, and Lucília Domingues. "Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production." Microorganisms 11, no. 2 (January 26, 2023): 316. http://dx.doi.org/10.3390/microorganisms11020316.

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Non-Saccharomyces yeasts represent a very appealing alternative to producing beers with zero or low ethanol content. The current study explores the potential of seven non-Saccharomyces yeasts to produce low-alcohol or non-alcoholic beer, in addition to engineered/selected Saccharomyces yeasts for low-alcohol production. The yeasts were first screened for their sugar consumption and ethanol production profiles, leading to the selection of strains with absent or inefficient maltose consumption and consequently with low-to-null ethanol production. The selected yeasts were then used in larger-scale fermentations for volatile and sensory evaluation. Overall, the yeasts produced beers with ethanol concentrations below 1.2% in which fusel alcohols and esters were also detected, making them eligible to produce low-alcohol beers. Among the lager beers produced in this study, beers produced using Saccharomyces yeast demonstrated a higher acceptance by taster panelists. This study demonstrates the suitability of non-conventional yeasts for producing low-alcohol or non-alcoholic beers and opens perspectives for the development of non-conventional beers.

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6

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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7

Spencer, J. F. T., Dorothy M. Spencer, and Nicola Reynolds. "Genetic manipulation of non-conventional yeasts by conventional and non-conventional methods." Journal of Basic Microbiology 28, no. 5 (1988): 321–33. http://dx.doi.org/10.1002/jobm.3620280506.

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8

Capece, Angela, Rossana Romaniello, Gabriella Siesto, and Patrizia Romano. "Conventional and Non-Conventional Yeasts in Beer Production." Fermentation 4, no. 2 (June 1, 2018): 38. http://dx.doi.org/10.3390/fermentation4020038.

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9

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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10

Dippel, Kevin, Katrin Matti, Judith Muno-Bender, Florian Michling, Silvia Brezina, Heike Semmler, Doris Rauhut, and Jürgen Wendland. "Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation." Microorganisms 10, no. 10 (September 27, 2022): 1922. http://dx.doi.org/10.3390/microorganisms10101922.

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Kveik are consortia of yeast used for farmhouse ale production in Western Norway. Yeast strains derived from these mixtures are known, for example, for their high fermentation rate, thermotolerance, lack of phenolic off flavor production (POF-) and strong flocculation phenotype. In this study, we used five single cell yeast isolates from different Kveik yeasts, analyzed their fermentation and flavor production, and compared it with a typical yeast used in distilleries using 20 °C and 28 °C as the fermentation temperatures. One of the isolates, Kveik No 3, showed an impairment of maltotriose utilization and thus a reduced ethanol yield. Kveik fermentations for spirit production often harbor bacteria for flavor enrichment. We sought to improve Kveik fermentations with non-conventional yeasts (NCY). To this end we co-fermented Kveik isolates with Hanseniaspora uvarum, Meyerozyma guilliermondii and Pichia kudriavzevii using 5:1 ratios (Kveik vs. NCY) at 20 °C. The combinations of Kveik No 1 with P. kudriavzevii and Kveik No 1 with Hanseniaspora uvarum showed substantially increased amounts of specific volatile aroma compounds that were previously identified in the NCYs. Our results indicate that Kveik isolates appear to be suitable for co-fermentations with certain NCY to enhance beer or spirit fermentations, increasing the potential of these yeasts for beverage productions.

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11

Viigand, Katrin, Kristina Põšnograjeva, Triinu Visnapuu, and Tiina Alamäe. "Genome Mining of Non-Conventional Yeasts: Search and Analysis of MAL Clusters and Proteins." Genes 9, no. 7 (July 16, 2018): 354. http://dx.doi.org/10.3390/genes9070354.

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Genomic clustering of functionally related genes is rare in yeasts and other eukaryotes with only few examples available. Here, we summarize our data on a nontelomeric MAL cluster of a non-conventional methylotrophic yeast Ogataea (Hansenula) polymorpha containing genes for α-glucosidase MAL1, α-glucoside permease MAL2 and two hypothetical transcriptional activators. Using genome mining, we detected MAL clusters of varied number, position and composition in many other maltose-assimilating non-conventional yeasts from different phylogenetic groups. The highest number of MAL clusters was detected in Lipomyces starkeyi while no MAL clusters were found in Schizosaccharomyces pombe and Blastobotrys adeninivorans. Phylograms of α-glucosidases and α-glucoside transporters of yeasts agreed with phylogenesis of the respective yeast species. Substrate specificity of unstudied α-glucosidases was predicted from protein sequence analysis. Specific activities of Scheffersomycesstipitis α-glucosidases MAL7, MAL8, and MAL9 heterologously expressed in Escherichia coli confirmed the correctness of the prediction—these proteins were verified promiscuous maltase-isomaltases. α-Glucosidases of earlier diverged yeasts L. starkeyi, B. adeninivorans and S. pombe showed sequence relatedness with α-glucosidases of filamentous fungi and bacilli.

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12

Yadira Carbajal Chávez, Teresa Itandehui Garambullo-Peña, and Juan Carlos González-Hernández. "Lipase Extracellular Activity from Non-Conventional Yeasts." International Journal of Current Research and Academic Review 5, no. 8 (August 20, 2017): 75–80. http://dx.doi.org/10.20546/ijcrar.2017.508.011.

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13

Weber, Herbert. "XII international specialized symposium on yeast ‘genetics of non-conventional yeasts’." Yeast 4, no. 3 (September 1988): 235–40. http://dx.doi.org/10.1002/yea.320040310.

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14

Ellis, Daniel J., Edward D. Kerr, Gerhard Schenk, and Benjamin L. Schulz. "Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages." Beverages 8, no. 3 (July 20, 2022): 41. http://dx.doi.org/10.3390/beverages8030041.

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Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.

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15

Wendland, Jürgen. "Special Issue: Non-Conventional Yeasts: Genomics and Biotechnology." Microorganisms 8, no. 1 (December 20, 2019): 21. http://dx.doi.org/10.3390/microorganisms8010021.

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Non-conventional yeasts, i.e., the vast biodiversity beyond already well-established model systems such as Saccharomyces cerevisiae, Candida albicans and Schizosaccharomyces pombe and a few others, are a huge and untapped resource of organisms. [...]

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16

Ravasio, Davide, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther, and Jürgen Wendland. "Adding Flavor to Beverages with Non-Conventional Yeasts." Fermentation 4, no. 1 (February 26, 2018): 15. http://dx.doi.org/10.3390/fermentation4010015.

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17

Penninckx, Michel J. "An overview on glutathione inSaccharomycesversus non-conventional yeasts." FEMS Yeast Research 2, no. 3 (August 2002): 295–305. http://dx.doi.org/10.1111/j.1567-1364.2002.tb00098.x.

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18

Gschaedler, Anne. "Contribution of non-conventional yeasts in alcoholic beverages." Current Opinion in Food Science 13 (February 2017): 73–77. http://dx.doi.org/10.1016/j.cofs.2017.02.004.

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19

Ogrydziak, David M. "Development of genetic maps of non-conventional yeasts." Journal of Basic Microbiology 28, no. 3 (1988): 185–96. http://dx.doi.org/10.1002/jobm.3620280307.

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20

Canonico, Laura, Edoardo Galli, Enrico Ciani, Francesca Comitini, and Maurizio Ciani. "Exploitation of Three Non-Conventional Yeast Species in the Brewing Process." Microorganisms 7, no. 1 (January 8, 2019): 11. http://dx.doi.org/10.3390/microorganisms7010011.

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Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles. In this work, we investigated the use of three different non-conventional yeasts belonging to Lachancea thermotolerans, Wickerhamomyces anomalus, and Zygotorulaspora florentina species in pure and mixed fermentation with the Saccharomyces cerevisiae commercial starter US-05. All three non-conventional yeasts were competitive in co-cultures with the S. cerevisiae, and they dominated fermentations with 1:20 ratio (S. cerevisiae/non-conventional yeasts ratios). Pure non-conventional yeasts and co-cultures affected significantly the beer aroma. A general reduction in acetaldehyde content in all mixed fermentations was found. L. thermotolerans and Z. florentina in mixed and W. anomalus in pure cultures increased higher alcohols. L. thermotolerans led to a large reduction in pH value, producing, in pure culture, a large amount of lactic acid (1.83 g/L) while showing an enhancement of ethyl butyrate and ethyl acetate in all pure and mixed fermentations. W. anomalus decreased the main aroma compounds in comparison with the S. cerevisiae but showed a significant increase in ethyl butyrate and ethyl acetate. Beers produced with Z. florentina were characterized by an increase in the isoamyl acetate and α-terpineol content.

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21

PENNINCKX, M. "An overview on glutathione in versus non-conventional yeasts." FEMS Yeast Research 2, no. 3 (August 2002): 295–305. http://dx.doi.org/10.1016/s1567-1356(02)00081-8.

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22

Flores, C. "Carbohydrate and energy-yielding metabolism in non-conventional yeasts." FEMS Microbiology Reviews 24, no. 4 (October 2000): 507–29. http://dx.doi.org/10.1016/s0168-6445(00)00037-1.

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23

Holt, Sylvester, Vaskar Mukherjee, Bart Lievens, Kevin J. Verstrepen, and Johan M. Thevelein. "Bioflavoring by non-conventional yeasts in sequential beer fermentations." Food Microbiology 72 (June 2018): 55–66. http://dx.doi.org/10.1016/j.fm.2017.11.008.

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24

Prista, Catarina, Carmen Michán, Isabel M. Miranda, and José Ramos. "The halotolerantDebaryomyces hansenii, the Cinderella of non-conventional yeasts." Yeast 33, no. 10 (August 25, 2016): 523–33. http://dx.doi.org/10.1002/yea.3177.

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25

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

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

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26

Fernandes, Ticiana, Carolina Osório, Maria João Sousa, and Ricardo Franco-Duarte. "Contributions of Adaptive Laboratory Evolution towards the Enhancement of the Biotechnological Potential of Non-Conventional Yeast Species." Journal of Fungi 9, no. 2 (January 31, 2023): 186. http://dx.doi.org/10.3390/jof9020186.

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Changes in biological properties over several generations, induced by controlling short-term evolutionary processes in the laboratory through selective pressure, and whole-genome re-sequencing, help determine the genetic basis of microorganism’s adaptive laboratory evolution (ALE). Due to the versatility of this technique and the imminent urgency for alternatives to petroleum-based strategies, ALE has been actively conducted for several yeasts, primarily using the conventional species Saccharomyces cerevisiae, but also non-conventional yeasts. As a hot topic at the moment since genetically modified organisms are a debatable subject and a global consensus on their employment has not yet been attained, a panoply of new studies employing ALE approaches have emerged and many different applications have been exploited in this context. In the present review, we gathered, for the first time, relevant studies showing the ALE of non-conventional yeast species towards their biotechnological improvement, cataloging them according to the aim of the study, and comparing them considering the species used, the outcome of the experiment, and the employed methodology. This review sheds light on the applicability of ALE as a powerful tool to enhance species features and improve their performance in biotechnology, with emphasis on the non-conventional yeast species, as an alternative or in combination with genome editing approaches.

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27

Kot, Anna M., Marek Kieliszek, Kamil Piwowarek, Stanisław Błażejak, and Cassamo Ussemane Mussagy. "Sporobolomyces and Sporidiobolus – non-conventional yeasts for use in industries." Fungal Biology Reviews 37 (September 2021): 41–58. http://dx.doi.org/10.1016/j.fbr.2021.06.001.

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28

Gonçalves, Cristiana, Marlene Lopes, João P. Ferreira, and Isabel Belo. "Biological treatment of olive mill wastewater by non-conventional yeasts." Bioresource Technology 100, no. 15 (August 2009): 3759–63. http://dx.doi.org/10.1016/j.biortech.2009.01.004.

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29

Padilla, Beatriz, Jose Gil, and Paloma Manzanares. "Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking." Fermentation 4, no. 3 (August 20, 2018): 68. http://dx.doi.org/10.3390/fermentation4030068.

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Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

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30

Mannazzu, Ilaria, Sara Landolfo, Teresa Lopes da Silva, and Pietro Buzzini. "Red yeasts and carotenoid production: outlining a future for non-conventional yeasts of biotechnological interest." World Journal of Microbiology and Biotechnology 31, no. 11 (September 3, 2015): 1665–73. http://dx.doi.org/10.1007/s11274-015-1927-x.

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31

Vilela, Alice. "Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines." Fermentation 4, no. 3 (July 19, 2018): 56. http://dx.doi.org/10.3390/fermentation4030056.

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To improve the quality of fermented drinks, or more specifically, wine, some strains of yeast have been isolated, tested and studied, such as Saccharomyces and non-Saccharomyces. Some non-conventional yeasts present good fermentative capacities and are able to ferment in quite undesirable conditions, such as the case of must, or wines that have a high concentration of acetic acid. One of those yeasts is Lachancea thermotolerants (L. thermotolerans), which has been studied for its use in wine due to its ability to decrease pH through L-lactic acid production, giving the wines a pleasant acidity. This review focuses on the recent discovery of an interesting feature of L. thermotolerans—namely, its ability to decrease wines’ volatile acidity.

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32

Do, Diem T. Hoang, Chrispian W. Theron, and Patrick Fickers. "Organic Wastes as Feedstocks for Non-Conventional Yeast-Based Bioprocesses." Microorganisms 7, no. 8 (July 31, 2019): 229. http://dx.doi.org/10.3390/microorganisms7080229.

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Non-conventional yeasts are efficient cell factories for the synthesis of value-added compounds such as recombinant proteins, intracellular metabolites, and/or metabolic by-products. Most bioprocess, however, are still designed to use pure, ideal sugars, especially glucose. In the quest for the development of more sustainable processes amid concerns over the future availability of resources for the ever-growing global population, the utilization of organic wastes or industrial by-products as feedstocks to support cell growth is a crucial approach. Indeed, vast amounts of industrial and commercial waste simultaneously represent an environmental burden and an important reservoir for recyclable or reusable material. These alternative feedstocks can provide microbial cell factories with the required metabolic building blocks and energy to synthesize value-added compounds, further representing a potential means of reduction of process costs as well. This review highlights recent strategies in this regard, encompassing knowledge on catabolic pathways and metabolic engineering solutions developed to endow cells with the required metabolic capabilities, and the connection of these to the synthesis of value-added compounds. This review focuses primarily, but not exclusively, on Yarrowia lipolytica as a yeast cell factory, owing to its broad range of naturally metabolizable carbon sources, together with its popularity as a non-conventional yeast.

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Kregiel, Dorota, Joanna Berlowska, and Wojciech Ambroziak. "Growth and metabolic activity of conventional and non-conventional yeasts immobilized in foamed alginate." Enzyme and Microbial Technology 53, no. 4 (September 2013): 229–34. http://dx.doi.org/10.1016/j.enzmictec.2013.05.010.

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Gamero, Amparo, Annereinou Dijkstra, Bart Smit, and Catrienus de Jong. "Aromatic Potential of Diverse Non-Conventional Yeast Species for Winemaking and Brewing." Fermentation 6, no. 2 (May 11, 2020): 50. http://dx.doi.org/10.3390/fermentation6020050.

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Traditionally, Saccharomyces species are those used to conduct industrial alcoholic fermentations. Recently, an increasing interest has arisen with respect to the potential of so-called non-conventional yeasts to improve wine and beer aroma profiles, keeping the particular terroir of each region or for the development of craft beers. In this study, the potential of diverse non-conventional yeasts to improve aroma in winemaking and brewing was investigated, testing several pure and mixed culture combinations. In addition, a comparison between microscale and labscale was carried out in order to assess the value of microwine and microbeer as screening tools. The results indicated that non-Saccharomyces yeasts were good candidates to enhance or diversify aroma profiles in alcoholic beverages, especially regarding acetate ester yield and fruity aromas. However, mixed cultures with Saccharomyces spp. are normally required to achieve a successful fermentation. The adjustment of pithing ratios is crucial for this purpose. Microscale is presented as an effective and efficient screening tool to compare different culture combinations, although scaling-up will always be necessary in order to get results closer to real winemaking or brewing processes.

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De Vero, Luciana, Giovanna Iosca, Maria Gullo, and Andrea Pulvirenti. "Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs." Applied Sciences 11, no. 8 (April 20, 2021): 3694. http://dx.doi.org/10.3390/app11083694.

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Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and other kinds of baked products. Recently, novel sourdough-based biotechnological applications have been proposed to meet the demand of consumers for healthier and more natural food and offer new inputs for the food industry. Many researchers have focused on the beneficial effects of specific enzymatic activities or compounds, such as exopolysaccharides, with both technological and functional roles. Additionally, many studies have explored the ability of sourdough lactic acid bacteria to produce antifungal compounds for use as bio-preservatives. This review provides an overview of the fundamental features of sourdoughs and their exploitation to develop high value-added products with beneficial microorganisms and/or their metabolites, which can positively impact human health.

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Flores, Carmen-Lisset, Cristina Rodríguez, Thomas Petit, and Carlos Gancedo. "Carbohydrate and energy-yielding metabolism in non-conventional yeasts: Figure 1." FEMS Microbiology Reviews 24, no. 4 (October 2000): 507–29. http://dx.doi.org/10.1111/j.1574-6976.2000.tb00553.x.

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37

Raschmanová, Hana, Astrid Weninger, Anton Glieder, Karin Kovar, and Thomas Vogl. "Implementing CRISPR-Cas technologies in conventional and non-conventional yeasts: Current state and future prospects." Biotechnology Advances 36, no. 3 (May 2018): 641–65. http://dx.doi.org/10.1016/j.biotechadv.2018.01.006.

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38

Satora, Paweł, and Aneta Pater. "The Influence of Different Non-Conventional Yeasts on the Odour-Active Compounds of Produced Beers." Applied Sciences 13, no. 5 (February 23, 2023): 2872. http://dx.doi.org/10.3390/app13052872.

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The interest in new beer products, which has been growing for several years, forces technologists and brewers to look for innovative raw materials, such as hops, new sources of carbohydrates or yeast. The aim of the presented study was to evaluate the effect of selected Saccharomyces (Saccharomyces paradoxus (CBS 7302), S. kudriavzevii (CBS 3774), S. cerevisiae (Safbrew T-58)) and non-Saccharomyces yeast (W. anomalus (CBS 5759), Ha. uvarum (CBS 2768), D. bruxellensis (CBS 3429), Z. bailii (CBS 749), and T. delbrueckii (D10)) on the fermentation process, basic parameters and odour-active compounds of the produced beers. The chemical composition and key aroma components of the obtained beers were determined using various chromatographic methods (HPLC, GC-FID, GC-MS, and GC-O). We showed large differences between the key aroma components depending on the culture of microorganisms used. Forty different compounds that have an active impact on the creation of the aroma of beers were detected, among which the most important are: β-phenylethanol, ethyl hexanoate, ethyl 4-methylpentanoate, ethyl dihydrocinnamate and β-damascenone. We also found the presence of components specific to the yeast strain used, such as 2-methoxy-4-vinylphenol, γ-decalactone, methional, nerolidol and others. Among the analyzed yeasts, S. kudriavzevii and W. anomalus should be distinguished, which produced beers with intense fruity and floral aromas and were also characterized by favorable features for brewing. The Z. bailii strain also turned out to be interesting as a potential starter culture for the production of low-alcohol beers, significantly differing in sensory characteristics from the standard ones.

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Monteiro, Pedro T., Jorge Oliveira, Pedro Pais, Miguel Antunes, Margarida Palma, Mafalda Cavalheiro, Mónica Galocha, et al. "YEASTRACT+: a portal for cross-species comparative genomics of transcription regulation in yeasts." Nucleic Acids Research 48, no. D1 (October 5, 2019): D642—D649. http://dx.doi.org/10.1093/nar/gkz859.

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Abstract The YEASTRACT+ information system (http://YEASTRACT-PLUS.org/) is a wide-scope tool for the analysis and prediction of transcription regulatory associations at the gene and genomic levels in yeasts of biotechnological or human health relevance. YEASTRACT+ is a new portal that integrates the previously existing YEASTRACT (http://www.yeastract.com/) and PathoYeastract (http://pathoyeastract.org/) databases and introduces the NCYeastract (Non-Conventional Yeastract) database (http://ncyeastract.org/), focused on the so-called non-conventional yeasts. The information in the YEASTRACT database, focused on Saccharomyces cerevisiae, was updated. PathoYeastract was extended to include two additional pathogenic yeast species: Candida parapsilosis and Candida tropicalis. Furthermore, the NCYeastract database was created, including five biotechnologically relevant yeast species: Zygosaccharomyces baillii, Kluyveromyces lactis, Kluyveromyces marxianus, Yarrowia lipolytica and Komagataella phaffii. The YEASTRACT+ portal gathers 289 706 unique documented regulatory associations between transcription factors (TF) and target genes and 420 DNA binding sites, considering 247 TFs from 10 yeast species. YEASTRACT+ continues to make available tools for the prediction of the TFs involved in the regulation of gene/genomic expression. In this release, these tools were upgraded to enable predictions based on orthologous regulatory associations described for other yeast species, including two new tools for cross-species transcription regulation comparison, based on multi-species promoter and TF regulatory network analyses.

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Akan, Madina, Florian Michling, Katrin Matti, Sinje Krause, Judith Muno-Bender, and Jürgen Wendland. "Snails as Taxis for a Large Yeast Biodiversity." Fermentation 6, no. 3 (September 18, 2020): 90. http://dx.doi.org/10.3390/fermentation6030090.

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Yeasts are unicellular fungi that harbour a large biodiversity of thousands of species, of which particularly ascomycetous yeasts are instrumental to human food and beverage production. There is already a large body of evidence showing that insects play an important role for yeast ecology, for their dispersal to new habitats and for breeding and overwintering opportunities. Here, we sought to investigate a potential role of the terrestrial snails Cepaea hortensis and C. nemoralis, which in Europe are often found in association with human settlements and gardens, in yeast ecology. Surprisingly, even in a relatively limited culture-dependent sampling size of over 150 isolates, we found a variety of yeast genera, including species frequently isolated from grape must such as Hanseniaspora, Metschnikowia, Meyerozyma and Pichia in snail excrements. We typed the isolates using standard ITS-PCR-sequencing, sequenced the genomes of three non-conventional yeasts H. uvarum, Meyerozyma guilliermondii and P. kudriavzevii and characterized the fermentation performance of these three strains in grape must highlighting their potential to contribute to novel beverage fermentations. Aggravatingly, however, we also retrieved several human fungal pathogen isolates from snail excrements belonging to the Candida clade, namely Ca. glabrata and Ca. lusitaniae. Overall, our results indicate that diverse yeasts can utilise snails as taxis for dispersal. This courier service may be largely non-selective and thus depend on the diet available to the snails.

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Matanović, Angela, Kristian Arambašić, Bojan Žunar, Anamarija Štafa, Marina Svetec Miklenić, Božidar Šantek, and Ivan-Krešimir Svetec. "Toolbox for Genetic Transformation of Non-Conventional Saccharomycotina Yeasts: High Efficiency Transformation of Yeasts Belonging to the Schwanniomyces Genus." Journal of Fungi 8, no. 5 (May 20, 2022): 531. http://dx.doi.org/10.3390/jof8050531.

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Non-conventional yeasts are increasingly being investigated and used as producers in biotechnological processes which often offer advantages in comparison to traditional and well-established systems. Most biotechnologically interesting non-conventional yeasts belong to the Saccharomycotina subphylum, including those already in use (Pichia pastoris, Yarrowia lypolitica, etc.), as well as those that are promising but as yet insufficiently characterized. Moreover, for many of these yeasts the basic tools of genetic engineering needed for strain construction, including a procedure for efficient genetic transformation, heterologous protein expression and precise genetic modification, are lacking. The first aim of this study was to construct a set of integrative and replicative plasmids which can be used in various yeasts across the Saccharomycotina subphylum. Additionally, we demonstrate here that the electroporation procedure we developed earlier for transformation of B. bruxellensis can be applied in various yeasts which, together with the constructed plasmids, makes a solid starting point when approaching a transformation of yeasts form the Saccharomycotina subphylum. To provide a proof of principle, we successfully transformed three species from the Schwanniomyces genus (S. polymorphus var. polymorphus, S. polymorphus var. africanus and S. pseudopolymorphus) with high efficiencies (up to 8 × 103 in case of illegitimate integration of non-homologous linear DNA and up to 4.7 × 105 in case of replicative plasmid). For the latter two species this is the first reported genetic transformation. Moreover, we found that a plasmid carrying replication origin from Scheffersomyces stipitis can be used as a replicative plasmid for these three Schwanniomyces species.

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Hashem, Mohamed, Saad A. Alamri, Sulaiman A. Alrumman, and Malak S. A. Al Qahtani. "Enhancement of Bio-Ethanol Production from Date Molasses by Non-Conventional Yeasts." Research Journal of Microbiology 10, no. 3 (March 1, 2015): 114–25. http://dx.doi.org/10.3923/jm.2015.114.125.

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43

Löbs, Ann-Kathrin, Cory Schwartz, and Ian Wheeldon. "Genome and metabolic engineering in non-conventional yeasts: Current advances and applications." Synthetic and Systems Biotechnology 2, no. 3 (September 2017): 198–207. http://dx.doi.org/10.1016/j.synbio.2017.08.002.

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44

Terentiev, Y., U. Breuer, W. Babel, and G. Kunze. "Non-conventional yeasts as producers of polyhydroxyalkanoates?genetic engineering of Arxula adeninivorans." Applied Microbiology and Biotechnology 64, no. 3 (April 1, 2004): 376–81. http://dx.doi.org/10.1007/s00253-003-1498-x.

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45

Belda, Ignacio, Eva Navascués, Domingo Marquina, Antonio Santos, Fernando Calderón, and Santiago Benito. "Outlining the influence of non-conventional yeasts in wine ageing over lees." Yeast 33, no. 7 (May 16, 2016): 329–38. http://dx.doi.org/10.1002/yea.3165.

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46

Vigants, Armands, Jekaterina Martynova, Kristiana Kovtuna, Agnese Kokina, and Janis Liepins. "Whey lactose bioconversion to valuable products by non-conventional yeasts Kluyveromyces marxianus." Journal of Biotechnology 231 (August 2016): S7. http://dx.doi.org/10.1016/j.jbiotec.2016.05.051.

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47

Esteves, Barbosa, Vasconcelos, Tavares, Mendes-Faia, Mira, and Mendes-Ferreira. "Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking." Microorganisms 7, no. 11 (October 23, 2019): 478. http://dx.doi.org/10.3390/microorganisms7110478.

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Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.

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

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

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Postigo, Vanesa, Tadhg O’Sullivan, Tom Elink Schuurman, and Teresa Arroyo. "Non-Conventional Yeast: Behavior under Pure Culture, Sequential and Aeration Conditions in Beer Fermentation." Foods 11, no. 22 (November 18, 2022): 3717. http://dx.doi.org/10.3390/foods11223717.

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The use of wild yeasts, isolated from different environments, is becoming the most interesting option for the production of new beers. The objective of this study is to evaluate the potential of seven non-conventional yeast strains from five different species (Saccharomyces cerevisiae, Hanseniaspora guilliermondii, Metschnikowia pulcherrima, Torulaspora delbrueckii, and Zygosaccharomyces bailii) isolated from Madrid agriculture to produce type ale beer. Wild yeast strains were evaluated at laboratory and pilot plant scales under different fermentation conditions (pure, aerated, and sequential culture). Strain S. cerevisiae SafAle S-04 was used as a reference. Throughout the fermentation of beer, volatile compounds were determined by GC and residual sugars by HPLC, among other parameters. The yeast strains used for the fermentation in pure culture conditions were unable to ferment maltose and maltotriose (0.73–1.18% v/v of ethanol). The results of the study under aerated conditions showed varying levels of higher alcohol and ester concentrations. It should be noted that the strain CLI 1057 (S. cerevisiae) fermented maltose in the presence of oxygen (Kluyver effect). This strain also showed a high production of 4-vinyl guaiacol, making it suitable for producing beers with a phenolic profile. Finally, three strains (H. guilliermondii, Z. bailii, and T. delbrueckii) were evaluated in sequential culture together with commercial strain and found to improve the organoleptic characteristics of the brewed beer. These approaches offer the opportunity to add new product characteristics to the beers.

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Blanco, Pilar, David Castrillo, María José Graña, María José Lorenzo, and Elvira Soto. "Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)." Fermentation 7, no. 3 (September 7, 2021): 183. http://dx.doi.org/10.3390/fermentation7030183.

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Non-Saccharomyces yeasts constitute a useful tool in winemaking because they secrete hydrolytic enzymes and produce metabolites that enhance wine quality; in addition, their ability to reduce alcohol content and/or to increase acidity can help to mitigate the effects of climatic change on wines. The purpose of this study was to evaluate the oenological traits of non-Saccharomyces yeast strains autochthonous from Galicia (NW Spain). To do that, we carried out sequential fermentation using 13 different species from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (Evega) and Saccharomyces cerevisiae EC1118. The fermentation kinetics and yeast implantation were monitored using conventional methods and genetic techniques, respectively. The basic chemical parameters of wine were determined using the OIV official methodology, and the fermentative aroma compounds were determined by GC–FID. The results evidenced the limited fermentative power of these yeasts and the differences in their survival after the addition of S. cerevisiae to complete fermentation. Some strains reduced the alcohol and/or increased the total acidity of the wine. The positive effect on sensory wine properties as well as the production of desirable volatile compounds were confirmed for Metschnikowia spp. (Mf278 and Mp176), Lachancea thermotolerans Lt93, and Pichia kluyveri Pkl88. These strains could be used for wine diversification in Galicia.

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