Article
Biotechnology & Applied Microbiology
Ying Li, Yujie Zhang, Dongqing Ye, Yuyang Song, Junling Shi, Yi Qin, Yanlin Liu
Summary: Increasing intracellular serine levels can reduce H2S release, while increasing extracellular serine levels is ineffective. In addition, specific gene expression regulates H2S release. These findings contribute to the understanding of the H2S regulation mechanism in yeast during fermentation.
Article
Biotechnology & Applied Microbiology
Chien -Wei Huang, Rebecca C. Deed, Katie Parish-Virtue, Lisa I. Pilkington, Michelle E. Walker, Vladimir Jiranek, Bruno Fedrizzi
Summary: This study investigates the formation of polysulfides in wine during fermentation, with Saccharomyces cerevisiae as the focus. The addition of cysteine increases the formation of shorter sulfur chain species, but longer sulfur chain species are not detected in finished wines.
Article
Cell Biology
Arman Ali Shah, Binghua Liu, Zhihuai Tang, Wang Wang, Wenjie Yang, Quanjun Hu, Yan Liu, Nianhui Zhang, Ke Liu
Summary: This study demonstrates that short-term treatment with fast H2S releasing donor NaHS at 96 hours after inoculation extends yeast lifespan, while treatments before 72 hours fail to do so. Early and late H2S treatments have similar effects on pathways related to lifespan regulation, but early treatment leads to unstable expression of antioxidant genes. Differences in gene regulation are also observed between early and late H2S treatment.
Article
Biotechnology & Applied Microbiology
Wenhao Fu, Xiuling Cao, Tingting An, Huihui Zhao, Jie Zhang, Danqi Li, Xuejiao Jin, Beidong Liu
Summary: Our study screened a yeast non-essential gene-deletion library with NH4Cl and identified 61 NH4Cl-sensitive deletion mutants. Among them, 34 were confirmed through drop test analysis. Enrichment analysis of these 34 genes revealed that biosynthesis metabolism, mitophagy, MAPK signaling, and other pathways may play important roles in NH4Cl resistance. Transcriptome analysis under NH4Cl stress showed significant upregulation of 451 genes and significant downregulation of 835 genes. These genes are mainly enriched in nitrogen compound metabolic process, cell wall, MAPK signaling pathway, mitophagy, and glycine, serine and threonine metabolism.
Article
Food Science & Technology
Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu
Summary: This study evaluated the impact of diammonium phosphate (DAP) and glutamine on the sulfur-containing volatile compounds and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. It was found that glutamine supplementation at the beginning of fermentation could accelerate fermentation and promote the formation of specific volatile compounds, while DAP had no significant effect on the volatile composition and fermentation kinetics.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agriculture, Multidisciplinary
Ya-Ping Wang, Zhong-guan Sun, Xiao-Qing Wei, Xue-Wu Guo, Dong-Guang Xiao
Summary: This study identified key genes and pathways for the production of n-propanol by S. cerevisiae by deleting n-propanol metabolism-related genes. It revealed that glycine and threonine transformation and the formation of propanal from 2-ketobutyrate were core pathways for n-propanol synthesis, with YML082W playing an important role in directly producing 2-ketobutyric acid. The findings provide valuable insights for future optimization of yeast strains in Baijiu making.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Multidisciplinary Sciences
George C. Kapetanakis, Luis Santos Sousa, Charlotte Felten, Loic Mues, Philippe Gabant, Laurence Van Nedervelde, Isabelle Georis, Bruno Andre
Summary: The growth of lactic acid bacteria is a common problem in bioethanol production, and yeast strains used in this process can support their proliferation by excreting amino acids. In this study, it was found that the deletion of a specific amino acid transporter gene reduced the ability of yeast to promote lactic acid bacteria growth. It is suggested that using yeast derivatives lacking this amino acid transporter gene may be a way to prevent bacterial contaminations during fermentation.
SCIENTIFIC REPORTS
(2023)
Article
Biochemistry & Molecular Biology
S. Branden Van Oss, Saurin Bipin Parikh, Nelson Castilho Coelho, Aaron Wacholder, Ivan Belashov, Sara Zdancewicz, Manuel Michaca, Jiazhen Xu, Yun Pyo Kang, Nathan P. Ward, Sang Jun Yoon, Katherine M. McCourt, Jake McKee, Trey Ideker, Andrew P. VanDemark, Gina M. DeNicola, Anne-Ruxandra Carvunis
Summary: Organisms must synthesize or assimilate essential organic compounds to survive. Met15 has long been considered an essential gene for inorganic sulfur assimilation in yeast. However, our study reveals that the gene YLL058W can also enable cells to assimilate enough inorganic sulfur for survival. This finding has implications for sulfur metabolism research and other related fields.
JOURNAL OF BIOLOGICAL CHEMISTRY
(2022)
Article
Microbiology
Xiuling Cao, Tingting An, Wenhao Fu, Jie Zhang, Huihui Zhao, Danqi Li, Xuejiao Jin, Beidong Liu
Summary: This study identified the cellular pathways and key genes that respond to NaHCO3 stress through genome-wide screening using a Saccharomyces cerevisiae deletion mutant library. Bioinformatics and transcriptomic analysis revealed the specific cellular genes and pathways involved in NaHCO3 resistance.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Zhigang Chen, Yongzhen Xia, Huaiwei Liu, Honglei Liu, Luying Xun
Summary: Thiosulfate is more inhibitory than sulfite to yeast growth, acting through different mechanisms to impact yeast growth and mitochondrial function.
Article
Biotechnology & Applied Microbiology
Irene De Guidi, Vincent Farines, Jean-Luc Legras, Bruno Blondin
Summary: A new sensitive method was developed to evaluate total H2S production during alcoholic fermentation, and the combined impact of assimilable nitrogen, sulfur dioxide, and yeast strain on sulfide production was investigated through experimental design. The study found that all three factors significantly influenced H2S production, with variations depending on yeast strains, enabling a better understanding of sulfide production by yeasts during fermentation.
FERMENTATION-BASEL
(2021)
Article
Microbiology
Thomas Perli, Aurin M. Vos, Jonna Bouwknegt, Wijb J. C. Dekker, Sanne J. Wiersma, Christiaan Mooiman, Rail A. Ortiz-Merino, Jean-Marc Daran, Jack T. Pronk
Summary: Neocallimastigomycetes have developed oxygen-independent biosynthetic pathways for NAD+ and CoA, likely acquired through horizontal gene transfer from prokaryotic donors. Heterologous expression of these pathways' genes in yeast cells confirmed their functionality under anaerobic conditions.
Article
Food Science & Technology
Yen-Tso Lai, Chang-Wei Hsieh, Yi-Chen Lo, Bo-Kang Liou, Hui-Wen Lin, Chih-Yao Hou, Kuan-Chen Cheng
Summary: The study explored the enological characteristics of non-Saccharomyces yeast strains and their influence on aroma compound complexity during fermentation process, finding that they can provide more diverse flavors in wines.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biology
Rosemary Yu, Egor Vorontsov, Carina Sihlbom, Jens Nielsen
Summary: The study revealed that cell growth rate coordinately controls transcription and translation through RNA polymerase II and ribosome abundance, while nitrogen metabolism independently controls them through amino acid and nucleotide availabilities. Genes in central carbon metabolism are distinctly regulated compared to other genes in response to cell growth rate or nitrogen metabolism.
Article
Food Science & Technology
Giorgia Perpetuini, Noemi Battistelli, Fabrizia Tittarelli, Giovanna Suzzi, Rosanna Tofalo
Summary: This study investigated the impact of different yeast strains on secondary fermentation and aroma compound production, particularly focusing on the influence of FLO1 or FLO5 genes. The results showed that F6789A strain produced sparkling wines with higher pressure, while the FLO5 gene deletion mutant was a major ester producer. These differences were also reflected in sensory analysis, indicating the pleiotropic effects of FLO1 and FLO5 genes.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Holly R. Ramage, G. Renuka Kumar, Erik Verschueren, Jeffrey R. Johnson, John Von Dollen, Tasha Johnson, Billy Newton, Priya Shah, Julie Horner, Nevan J. Krogan, Melanie Ott
Article
Cell Biology
Nathan L. Meyers, Krystal A. Fontaine, G. Renuka Kumar, Melanie Ott
CURRENT OPINION IN CELL BIOLOGY
(2016)
Article
Gastroenterology & Hepatology
Jie Wang, Tao Shen, Xiangbo Huang, G. Renuka Kumar, Xiangmei Chen, Zhenzhen Zeng, Ruiyang Zhang, Ran Chen, Tong Li, Tianying Zhang, Quan Yuan, Pao-Chen Li, Qi Huang, Richard Colonno, Jidong Jia, Jinlin Hou, Malcolm A. McCrae, Zhiliang Gao, Hong Ren, Ningshao Xia, Hui Zhuang, Fengmin Lu
JOURNAL OF HEPATOLOGY
(2016)
Article
Biochemistry & Molecular Biology
G. Renuka Kumar, Britt A. Glaunsinger
MOLECULAR AND CELLULAR BIOLOGY
(2010)
Article
Biochemistry & Molecular Biology
G. Renuka Kumar, Leona Shum, Britt A. Glaunsinger
MOLECULAR AND CELLULAR BIOLOGY
(2011)
Article
Microbiology
Justin M. Richner, Karen Clyde, Andrea C. Pezda, Benson Yee Hin Cheng, Tina Wang, G. Renuka Kumar, Sergio Covarrubias, Laurent Coscoy, Britt Glaunsinger
Article
Microbiology
Sergio Covarrubias, Marta M. Gaglia, G. Renuka Kumar, Wesley Wong, Andrew O. Jackson, Britt A. Glaunsinger
Article
Biochemical Research Methods
Joao Pedro Fonseca, Alain R. Bonny, G. Renuka Kumar, Andrew H. Ng, Jason Town, Qiu Chang Wu, Elham Aslankoohi, Susan Y. Chen, Galen Dods, Patrick Harrigan, Lindsey C. Osimiri, Amy L. Kistler, Hana El-Samad
ACS SYNTHETIC BIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
G. Renuka Kumar, Vidhya Ramakrishnan, Linda F. Bisson
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2010)
Article
Biotechnology & Applied Microbiology
G. Renuka Kumar, Renko Goyashiki, Vidhya Ramakrishnan, Jonathan E. Karpel, Linda F. Bisson
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2008)
Article
Biotechnology & Applied Microbiology
C. M. Lucy Joseph, Gagandeep Kumar, Edward Su, Linda F. Bisson
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2007)