Article
Agriculture, Dairy & Animal Science
Rebecca N. Klopp, Ilkyu Yoon, Susan Eicher, Jacquelyn P. Boerman
Summary: Dairy calves are at high risk for illness before weaning, but supplementing with Saccharomyces cerevisiae fermentation products (SCFP) can enhance their immune response, increasing TNF-alpha, glucose, and respiration rate.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Mandy Man-Hsi Lin, Paul K. Boss, Michelle E. Walker, Krista M. Sumby, Vladimir Jiranek
Summary: This study reports the fermentative traits of two Kazachstania species in red wine and their impact on chemical and sensory properties. The results show that Kazachstania yeast significantly increase acetate esters, particularly phenylethyl acetate and isoamyl acetate, in both Merlot and Shiraz wines, leading to higher jammy and red fruit aroma/flavour compared to wines fermented with Saccharomyces cerevisiae alone. The study highlights the potential of Kazachstania yeast as starter cultures for improving the aromatic complexity of red wines.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Souvik Das, Jyoti Prakash Tamang
Summary: In this study, the succession of microbial abundances and physico-chemical parameters during the natural fermentation of taal toddy and khejur toddy were analyzed. The isolated microorganisms were identified, and the bio-active potential of toddy was also analyzed. The results showed that toddy exhibited higher antioxidant activity compared to fresh palm sap.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Dairy & Animal Science
Paiton O. McDonald, Courtney Schill, Teresia W. Maina, Beulah Samuel, Madison Porter, Ilkyu Yoon, Jodi L. McGill
Summary: The study suggests that supplementation with Saccharomyces cerevisiae fermentation products may moderate the impact of a respiratory viral-bacterial coinfection on preweaned dairy calves through metabolic and immune modifications.
JOURNAL OF ANIMAL SCIENCE
(2021)
Article
Biotechnology & Applied Microbiology
Taylor Reiter, Rachel Montpetit, Shelby Byer, Isadora Frias, Esmeralda Leon, Robert Viano, Michael Mcloughlin, Thomas Halligan, Desmon Hernandez, Ron Runnebaum, Ben Montpetit
Summary: An analysis of S. cerevisiae RC212 gene expression during Pinot noir fermentation at pilot scale (150 liters) using industry-relevant conditions revealed both common and diverse gene expression patterns. The reported gene expression patterns of RC212 are generally similar to those observed under laboratory fermentation conditions but also contain gene expression signatures related to yeast-environment interactions found in a production setting. Further research is needed to understand the roles of key genes and pathways highlighted in this study and their impact on industrial wine fermentation outcomes.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Fabio Hedayioglu, Emma J. Mead, Patrick B. F. O'Connor, Matas Skiotys, Owen J. Sansom, Giovanna R. Mallucci, Anne E. Willis, Pavel Baranov, C. Mark Smales, Tobias von der Haar
Summary: The study validates two experimental tools for assessing ribosome binding to mRNAs, highlighting the usefulness of polysome profile reconstructions in evaluating dataset quality.
NUCLEIC ACIDS RESEARCH
(2022)
Article
Food Science & Technology
Jitka Laurent, Nore Struyf, An Bautil, Albina Bakeeva, Mikolaj Chmielarz, Marika Lyly, Beatriz Herrera-Malaver, Volkmar Passoth, Kevin J. Verstrepen, Christophe M. Courtin
Summary: A diet low in FODMAPs can help reduce symptoms in patients with irritable bowel syndrome, but avoiding cereal grain products may lead to nutritional deficiencies. Developing low-FODMAP, high-fiber cereal grain products using K. marxianus in bread production can effectively reduce fructan levels and maintain fructan and fructose levels below the threshold for low-FODMAP products.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Microbiology
Xinchao Yang, Jiadong Huang, Yuling Yang, Chunjiang Ye, Yuanxiu Wang, Yuehui Liu, Fang Wang, Naxin Sun, Weiping Yu
Summary: This study evaluated the effect of different nitrogen sources on the growth and fermentative performance of S. cerevisiae in cassava-ethanol fermentation. It was found that using urea and ammonium acetate as nitrogen sources reduced fermentation time by 19% and led to a higher alcohol yield compared to other nitrogen sources. The results also showed that ammonium acetate not only increased ethanol generation but also decreased glycerol generation. The study provides valuable insights for developing new strategies to control fermentation performance.
MICROBIOLOGICAL RESEARCH
(2022)
Article
Agronomy
Heeyoung Park, Sang Un Park, Byeong-Kwan Jang, Jeong Jae Lee, Yong Suk Chung
Summary: Kenaf, an annual fiber crop mainly grown in India and China, is emerging as a promising bio-based energy source due to its rapid growth, CO2 absorption capabilities, and high productivity. The study evaluated 10 different cultivars of kenaf for cellulosic ethanol production, finding that ethanol yield and productivity were significantly impacted by cultivar type, rather than biomass composition. Engineering yeast to utilize xylose under pH control can maximize ethanol production from kenaf.
GLOBAL CHANGE BIOLOGY BIOENERGY
(2021)
Article
Environmental Sciences
Sathish Kumar Rajamanickam, Sureshkumar Kasinathan
Summary: This study successfully produced renewable biofuel from Manilkara zapota fruit and seed oil, with bioethanol and ethyl ester displaying potential as substitutes for fossil diesel and gasoline. Optimal production parameters were determined through experimentation, highlighting the promise of these biofuels as sustainable alternatives.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2021)
Article
Microbiology
Taylor Reiter, Rachel Montpetit, Shelby Byer, Isadora Frias, Esmeralda Leon, Robert Viano, Michael Mcloughlin, Thomas Halligan, Desmon Hernandez, Rosa Figueroa-Balderas, Dario Cantu, Kerri Steenwerth, Ron Runnebaum, Ben Montpetit
Summary: Ribosomal DNA and RNA sequencing data from grape musts and primary fermentations inoculated with Saccharomyces cerevisiae RC212 show that fungal organisms detected in musts are not necessarily active during fermentation and do not significantly impact gene expression of the inoculated yeast strain. However, genetic signatures reflective of vineyard site and region were identified within the sequencing data, providing insights into environmental factors that may influence fermentation outcomes and wine characteristics. These findings contribute to understanding the complexity of vineyard-specific wine fermentation and offer starting points for further research on factors contributing to regional wine distinctiveness.
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
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
Biotechnology & Applied Microbiology
Cristobal A. Onetto, Anthony R. Borneman, Simon A. Schmidt
Summary: Interactions between non-Saccharomyces yeast species and Saccharomyces cerevisiae can impact fermentation performance, with strain selection playing a key role in optimizing fermentation outcomes when using non-Saccharomyces species.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Renam Luis Acorsi, Matheus Yuri Gritzenco De Giovanni, Jose Eduardo Olivo, Cid Marcos Goncalves Andrade
Summary: This study developed two models to simulate the fermentation process of ethanol production using the glycolytic Embden-Meyerhof-Parnas route in Saccharomyces cerevisiae. The addition of branches to the metabolic network improved the prediction of ethanol production, bringing it closer to experimental results.
FERMENTATION-BASEL
(2022)
