Review
Microbiology
Nicole Robbins, Leah E. Cowen
Summary: In the past few decades, there has been a significant increase in drug-resistant fungal infections, posing a serious threat to human health. However, scientific advancements have provided hope for the discovery of new antifungal drugs. The use of chemical-genomic assays in Saccharomyces cerevisiae and molecular biology techniques in fungal pathogens has allowed for the identification and study of target genes for drug candidates, as well as the understanding of virulence attributes in diverse fungal pathogens, thus strengthening the development of antifungal drugs.
ANNUAL REVIEW OF MICROBIOLOGY
(2022)
Article
Chemistry, Applied
Juhui Jin, Nguyen Thi Thanh Hanh, Sanjida Humayun, SungHoon Park, Hyewon Oh, Sangyong Lim, Il-Kyoon Mok, Yan Li, Kunal Pal, Doman Kim
Summary: Six LAB and four yeast strains were isolated from Pyeongchang spontaneous sourdough, with the combination of Pediococcus pentosaceus and Saccharomyces cerevisiae showing promising antifungal activity against Aspergillus fiavus and producing a variety of volatile compounds. The fermented sourdough bread displayed enhanced quality with increased levels of lactic and acetic acids, making it a potential preservative-free option for bread production.
Article
Biotechnology & Applied Microbiology
Stephanie Rollero, Audrey Bloem, Jeanne Brand, Anne Ortiz-Julien, Carole Camarasa, Benoit Divol
Summary: This study investigated the impact of different nitrogen nutrition strategies on the production of carbon and sulphur volatile compounds by non-Saccharomyces yeasts in grape musts. The results showed specific metabolic signatures for each yeast strain in response to the nature of the nitrogen source, providing insights for modulating the aroma profile of wines produced with non-Saccharomyces species.
Article
Biotechnology & Applied Microbiology
Zachari Turgeon, Thomas Sierocinski, Cedric A. Brimacombe, Yiqiong Jin, Brittany Goldhawke, Jessica M. Swanson, John Husnik, Matthew S. Dahabieh
Summary: Lager beer is produced by a natural hybrid yeast, and lack of strain diversity has driven research to create new lager hybrids with unique genomic compositions. A novel breeding strategy has successfully produced de novo lager hybrids with fermentation characteristics similar to commercial strains but without undesirable brewing attributes of wild strains. These novel lager hybrids are immediately suitable for industrial lager beer production and may lead to the creation of additional diverse commercial lager strains.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Microbiology
Melissa Tan, Yanis Caro, Alain Shum Cheong Sing, Heloise Reiss, Jean-Marie Francois, Thomas Petit
Summary: Yeast volatile organic compounds (VOCs) have potential as natural aromas and can replace artificial flavors, with unconventional yeast strains showing promise in producing alternative VOCs. A Saprochaete suaveolens strain isolated from dragon fruit in Reunion Island demonstrated enhanced production of alpha-unsaturated esters through UV mutagenesis, marking a significant advancement in VOC enhancement in microbial strains.
Article
Food Science & Technology
Arao Cardoso Viana, Tatiana Colombo Pimentel, Rafaela Borges do Vale, Lorena Santos Clementino, Emilly Thayna Januario Ferreira, Marciane Magnani, Marcos dos Santos Lima
Summary: This study evaluated the effects of four different Saccharomyces cerevisiae strains on the characteristics of American Pale Ale craft beer. The type of yeast strain used significantly impacted the ethanol content, antioxidant capacity, and organic acid profile of the beer.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
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
Chemistry, Multidisciplinary
Michal Wojcicki, Olga Swider, Renata Choinska, Marzena Bujak, Barbara Sokolowska, Magdalena Szczepanska, Elzbieta Bartosiak, Marek Lukasz Roszko, Edyta Juszczuk-Kubiak
Summary: This study aimed to investigate the impact of grape varieties and native S. cerevisiae yeast strains on the content of selected wine fermentation metabolites. The results showed that red wines had higher levels of analytes compared to white wines, and red wines produced with native yeast strains exhibited higher content of alcohols and esters.
APPLIED SCIENCES-BASEL
(2022)
Article
Agricultural Engineering
Luis Carlos Carvalho, Ana L. S. Oliveira, Erdem Carsanba, Manuela Pintado, Carla Oliveira
Summary: This study investigated the transfer of phenolic compounds from sugarcane syrup to the broth during beta-farnesene fermentation. The concentrations of most phenolic compounds increased until day 3 of fermentation and then remained constant. The Weibull model showed a better fit to the data.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Review
Multidisciplinary Sciences
Alice Xue, Nicole Robbins, Leah E. Cowen
Summary: Invasive fungal infections have become a major global cause of human mortality, highlighting the importance of discovering novel bioactive compounds to combat mycotic diseases. Chemical genomic assays using Saccharomyces cerevisiae provide powerful methods for identifying molecule mechanisms, while complementary assays are being developed in fungal pathogens like Candida albicans and Cryptococcus neoformans. These resources enable the identification of candidate drug target genes and pathways to enhance the antifungal pipeline.
ANNALS OF THE NEW YORK ACADEMY OF SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Akansha Srivastava, Palakkad Krishnanunni Vinod
Summary: In this study, the metabolic alterations of endometrial cancer (EC) were investigated to understand the variations in metabolism within tumor samples. Through integration of transcriptomics data and the human genome-scale metabolic network, metabolic subtypes of EC were identified, with each subtype displaying dysregulated metabolic pathways and reporter metabolites. The correlation between metabolic subtypes and clinical variables was explored, revealing significant associations with patient survival, tumor stages, mutation, and copy number variations.
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
Biochemistry & Molecular Biology
Lina Liu, Jiaju Xu, Ruiying Na, Renpeng Du, Wenxiang Ping, Jingping Ge, Dan Zhao
Summary: In this study, the extraction, purification, and characterization of an exopolysaccharide (EPS) from Saccharomyces cerevisiae Y3 were investigated. The EPS was found to be a hetero-polysaccharide composed of various sugars and exhibited good hydrophilicity, thermal stability, and antioxidation ability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biotechnology & Applied Microbiology
Vogar Leonel Nieto-Sarabia, Christian Bryan Ballinas-Cesatti, Guiomar Melgar-Lalanne, Eliseo Cristiani-Urbina, Liliana Morales-Barrera
Summary: This study isolated two alcohol-tolerant yeast strains from sugarcane and soil, and determined their kinetic/thermodynamic parameters under different temperatures. Pichia kudriavzevii 4A showed high tolerance to ethanol and production levels, making it a valuable candidate for industrial fermentation processes.
FOOD AND BIOPRODUCTS PROCESSING
(2022)
Article
Food Science & Technology
Xiaoxin Ge, Jie Wang, Xiaodi Wang, Yaqiong Liu, Chao Dang, Ran Suo, Jianfeng Sun
Summary: By analyzing samples from different regions in China, six potential starter cultures were identified, which showed good tolerance to ethanol, glucose, SO2, and pH, as well as enzymatic activity and fermentation ability. This study provides important reference for diversifying the sensory quality of wines from the region.
Editorial Material
Immunology
Alexander J. Sundermann, Cornelius J. Clancy, A. William Pasculle, Guojun Liu, Richard B. Cumbie, Eileen Driscoll, Ashley Ayres, Lisa Donahue, Steven A. Pergam, Lilian Abbo, David R. Andes, Pranatharthi Chandrasekar, Alison L. Galdys, Kimberly E. Hanson, Kieren A. Marr, Jeanmarie Mayer, Seema Mehta, Michele I. Morris, John Perfect, Sanjay G. Revankar, Becky Smith, Sankar Swaminathan, George R. Thompson, Merin Varghese, Jose Vazquez, Estella Whimbey, John R. Wingard, M. Hong Nguyen
CLINICAL INFECTIOUS DISEASES
(2019)
Editorial Material
Immunology
David Andes
CLINICAL INFECTIOUS DISEASES
(2019)
Article
Microbiology
David R. Andes, Mahmoud A. Ghannoum, Pranab K. Mukherjee, Laura L. Kovanda, Qiaoyang Lu, Mark E. Jones, Anne Santerre Henriksen, Christopher Lademacher, William W. Hope
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2019)
Article
Infectious Diseases
Thomas Kaindl, David Andes, Marc Engelhardt, Mikael Saulay, Patrice Larger, Andreas H. Groll
JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY
(2019)
Article
Biochemistry & Molecular Biology
Natalie G. Robinett, Edward M. Culbertson, Ryan L. Peterson, Hiram Sanchez, David R. Andes, Jeniel E. Nett, Valeria C. Culotta
JOURNAL OF BIOLOGICAL CHEMISTRY
(2019)
Article
Multidisciplinary Sciences
Marc G. Chevrette, Caitlin M. Carlson, Humberto E. Ortega, Chris Thomas, Gene E. Ananiev, Kenneth J. Barns, Adam J. Book, Julian Cagnazzo, Camila Carlos, Will Flanigan, Kirk J. Grubbs, Heidi A. Horn, F. Michael Hoffmann, Jonathan L. Klassen, Jennifer J. Knack, Gina R. Lewin, Bradon R. McDonald, Laura Muller, Weilan G. P. Melo, Adrian A. Pinto-Tomas, Amber Schmitz, Evelyn Wendt-Pienkowski, Scott Wildman, Miao Zhao, Fan Zhang, Tim S. Bugni, David R. Andes, Monica T. Pupo, Cameron R. Currie
NATURE COMMUNICATIONS
(2019)
Article
Microbiology
Alexander J. Lepak, Miao Zhao, Karen Marchillo, Jamie VanHecker, David R. Andes
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2019)
Article
Infectious Diseases
Wolfgang W. Wicha, William A. Craig, David Andes
JOURNAL OF ANTIMICROBIAL CHEMOTHERAPY
(2019)
Article
Microbiology
Angelica de L. Rodriguez Lopez, Myung-Ryul Lee, Nathan B. Wang, Kaitlin K. Dunn, Hiram Sanchez, Namrata Raman, David R. Andes, David M. Lynn, Sean P. Palecek
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2019)
Article
Microbiology
Miao Zhao, Alexander J. Lepak, Karen Marchillo, David R. Andes
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2019)
Article
Microbiology
Erin K. McCreary, Meg Bayless, Ahn P. Van, Alexander J. Lepak, Donald A. Wiebe, Lucas T. Schulz, David R. Andes
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2019)
Article
Microbiology
Alexander J. Lepak, Miao Zhao, David R. Andes
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2019)
Article
Microbiology
Alexander J. Lepak, Miao Zhao, Karen Marchillo, Jamie VanHecker, David R. Andes
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2020)
Editorial Material
Immunology
David Andes
CLINICAL INFECTIOUS DISEASES
(2020)
Article
Chemistry, Multidisciplinary
Emily Mevers, Josep Sauri, Eric J. N. Helfrich, Matthew Henke, Kenneth J. Barns, Tim S. Bugni, David Andes, Cameron R. Currie, Jon Clardy
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2019)