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)
Review
Food Science & Technology
Elliot Borren, Bin Tian
Summary: Non-Saccharomyces yeast, such as semi-fermentative and fully fermentative types, play a crucial role in the initial stages of wild fermentation. The impact on wine aroma is species and strain dependent, with different enzymatic profiles determining the formation of aroma compounds. Some fermentative yeasts with unique oenological properties, like Lanchancea thermotolerans and Schizosaccharomyces pombe, show potential as inoculants for specific wine styles.
Article
Biotechnology & Applied Microbiology
Peter Vastik, Pavol Sulo, Zuzana Rosenbergova, Tatiana Klempova, Pavel Dostalek, Daniela Smogrovicova
Summary: The popularity of non-alcoholic beers has been increasing, and maltose-negative strains are commonly used to make low alcohol content beers. However, using hybrids of S. cerevisiae and other Saccharomyces species to produce non-alcoholic beer is rare. In this study, six hybrids of maltose-negative S. cerevisiae and S. mikatae were created, and their growth behavior, osmotolerance, and fermentation features were compared to parental strains. One hybrid produced non-alcoholic beer with increased organic acid content without increased acetic acid, similar to its parent S. cerevisiae, and had a neutral aroma profile like the parent S. mikatae. Overall, both parents and the hybrid yeast produced non-alcoholic beers with higher alcohol content compared to esters.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Yanrong Bao, Ming Zhang, Wenxue Chen, Haiming Chen, Weijun Chen, Qiuping Zhong
Summary: In this study, 101 yeast strains were isolated from mango peels and soil, with Pichia kudriavzevii HDX1 showing the smallest pH change and strongest antioxidant properties in fermented mango juice. Compared to the control yeast, P. kudriavzevii HDX1 had a higher sugar utilization rate and improved aroma in the juice, as confirmed by gas chromatography mass spectrometry analysis and sensory evaluation. The overall findings suggest that P. kudriavzevii HDX1 enhances the aroma of fermented mango juice.
Article
Biotechnology & Applied Microbiology
Jana Fees, Jonas J. Christ, Sabine Willbold, Lars M. Blank
Summary: A biotechnological process using Saccharomyces cerevisiae to upgrade phosphate-containing wastewater into pure sodium polyphosphate was developed in this study. The quality of polyphosphate was independent of the composition of the wash water and can be reused in various applications, contributing to the sustainable utilization of phosphate and reducing the need for phosphate rock.
BIOTECHNOLOGY AND BIOENGINEERING
(2023)
Review
Biotechnology & Applied Microbiology
Jian Zha, Miaomiao Yuwen, Weidong Qian, Xia Wu
Summary: Xylose is the second most abundant sugar in lignocellulosic hydrolysates, and utilizing yeast strains for transforming xylose into valuable chemicals is a feasible and sustainable approach. Metabolically engineered yeasts have shown significant progress in producing natural products from xylose, such as aromatics, terpenoids, and flavonoids. Challenges and future perspectives in yeast engineering for commercial production of natural products using xylose as feedstocks are discussed.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Xiaomin Xi, Aili Xin, Yilin You, Weidong Huang, Jicheng Zhan
Summary: The study analyzed the aroma discrepancies among six wine groups fermented with indigenous yeasts, showing that each indigenous Saccharomyces yeast had excellent fermentation capacity, and mixed-strain fermentation groups produced more glycerol, contributing to sweeter and rounder taste. The results also indicated that indigenous yeast from the same region as the grape variety seems more conducive to preserve the natural variety characteristics of grapes.
FERMENTATION-BASEL
(2021)
Review
Agriculture, Multidisciplinary
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Summary: Although berries (nongrape) are rich in health-promoting compounds, a large portion of the annual yield goes unexploited. Berry wine production, utilizing non-Saccharomyces yeasts, offers a potential solution to increase berry utilization. Recent studies have shown the positive effects of non-Saccharomyces yeasts on wine properties, making them a promising alternative to Saccharomyces cerevisiae. This review provides an overview of the current use and applicative perspective of non-Saccharomyces yeasts in berry wine production.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Biotechnology & Applied Microbiology
Hannah C. Yocum, Anhuy Pham, Nancy A. Da Silva
Summary: Colocalization strategies are metabolic engineering approaches that control flux and increase pathway efficiency towards the synthesis of non-native products by positioning enzymes in close proximity to increase the likelihood of reaction along that pathway. Recent developments and applications of these strategies in both Saccharomyces cerevisiae and non-conventional yeast hosts have shown promise, but challenges and future directions still need to be addressed through further research and improvement.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Salvatore Multari, Raffele Guzzon, Marco Caruso, Concetta Licciardello, Stefan Martens
Summary: The study investigated the effects of alcoholic fermentation on the physicochemical and phytochemical characteristics of citrus fruits. Results showed that fermentation increased water holding capacity and oil binding capacity of flavedo and albedo tissues. It also led to an increase in total phenolic compounds and carotenoids in the samples.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Vanesa Postigo, Ana Sanchez, Juan Mariano Cabellos, Teresa Arroyo
Summary: Non-Saccharomyces yeasts are an attractive alternative for producing high-quality beer, enhancing flavor and reducing ethanol content. This study evaluated the ability of 34 non-Saccharomyces yeast strains isolated from Madrilenian agriculture and found that only Schizosaccharomyces pombe and Lachancea thermotolerans were able to complete fermentation. Additionally, other species' strains could be co-fermented with Saccharomyces yeast to improve the sensory characteristics of the beer.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Carla Snyman, Julie Mekoue Nguela, Nathalie Sieczkowski, Matteo Marangon, Benoit Divol
Summary: The external application of yeast-derived mannoproteins provides opportunities for enhancing wine properties. A study screened nine yeast strains for cell wall mannoprotein content and found that a combination of ultrasound and enzymatic extraction methods yielded the highest mannoprotein-rich yield from all species, with differences in carbohydrate/protein ratios between species.
Article
Microbiology
Marie-Jose Ayoub, Jean-Luc Legras, Pierre Abi-Nakhoul, Huu-Vang Nguyen, Rachad Saliba, Claude Gaillardin
Summary: 296 Saccharomyces cerevisiae isolates from naturally fermenting grape musts in Lebanon were analyzed using interdelta fingerprinting. A diverse natural oenological flora in Lebanon was observed, with evidence of lineage dominance and circulation of strains within wineries and vicinal areas. The Lebanese flora showed interrelatedness at microsatellite loci compared to worldwide communities, and 21 indigenous strains were tested for winemaking potential, with 7 passing pre-selection criteria and 2 identified as good candidates pending pilot-scale assays.
Article
Food Science & Technology
Vanesa Postigo, Paula Sanz, Margarita Garcia, Teresa Arroyo
Summary: The use of non-Saccharomyces yeasts in brewing can improve the sensory profile of beers and produce low-alcohol functional beers. This study evaluated the capacity of non-Saccharomyces strains isolated from Madrid agriculture in brewing. The results showed the potential of these strains in producing low-alcohol beers and enhancing flavors in sequential fermentation.
Article
Food Science & Technology
Tongtong Fan, Jianing Qu, Lu Wang, Jiarui Zhang, Xiaobing Yang, Hongyan Zhang, Yi Qin, Yongsheng Tao, Guojie Jin
Summary: In this study, the genome sequencing of P. fermentans Z9Y-3 was performed and the results revealed its physiological and biochemical behavior. The genome size was about 13.5 Mb with 42.09% GC content and 4730 protein coding genes. This study enhances our understanding of P. fermentans Z9Y-3 and its potential in aroma enhancing winemaking.
Article
Microbiology
Velimir Gayevskiy, Matthew R. Goddard
ENVIRONMENTAL MICROBIOLOGY
(2016)
Editorial Material
Biochemistry & Molecular Biology
Matthew R. Goddard
Editorial Material
Multidisciplinary Sciences
Matthew R. Goddard
Article
Microbiology
Peter Morrison-Whittle, Matthew R. Goddard
ENVIRONMENTAL MICROBIOLOGY
(2018)
Article
Ecology
Catrin S. Guenther, Sarah J. Knight, Rory Jones, Matthew R. Goddard
ECOLOGY AND EVOLUTION
(2019)
Article
Microbiology
Daniel G. Lloyd, Benjamin J. Schofield, Matthew R. Goddard, Edward J. Taylor
Summary: Bacterial pathogens are rapidly developing resistance to all clinically available antibiotics, and one potential solution is to better understand the resistance mechanisms to new and existing antibiotics. By studying Teixobactin and Moenomycin A, it was found that Staphylococcus aureus can develop significant resistance to both antibiotics in clinically meaningful timescales. The evolution of resistance to these antimicrobials can lead to cross-resistance against other clinically relevant antibiotics, highlighting the importance of continued research and development in the field of antibiotics.
ANTIMICROBIAL AGENTS AND CHEMOTHERAPY
(2021)
Article
Agriculture, Dairy & Animal Science
Nadia A. Andreani, Caroline J. Donaldson, Matthew Goddard
Article
Multidisciplinary Sciences
R. Jones, M. T. Fountain, C. S. Gunther, P. E. Eady, M. R. Goddard
Summary: Drosophila suzukii flies are attracted to specific yeast species and combinations, with Metschnikowia pulcherrima and Hanseniaspora uvarum showing promise as attractive baits. However, further research is needed to optimize control efficacy and understand the mechanisms of attraction.
SCIENTIFIC REPORTS
(2021)
Article
Multidisciplinary Sciences
Paulina Giraldo-Perez, Victoria Raw, Marc Greven, Matthew R. Goddard
Summary: The study shows that the impact of agrochemicals on soil biodiversity varies between different taxa types and locations, with some most affected taxa also influencing the quality of agricultural produce.
Article
Microbiology
Lucie Jiraska, Beatrix Jones, Sarah J. Knight, Jed Lennox, Matthew R. Goddard
Summary: Physical habitat is the strongest factor determining agroecosystem microbial community assemblage, followed by geographic location and management regime. Community similarities decay with increasing geographic distance, but there is no decline in community similarity within sites within each habitat.
ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Multidisciplinary Sciences
Madikay Senghore, Hannah Read, Priyali Oza, Sarah Johnson, Hemanoel Passarelli-Araujo, Bradford P. Taylor, Stephen Ashley, Alex Grey, Alanna Callendrello, Robyn Lee, Matthew R. Goddard, Thomas Lumley, William P. Hanage, Siouxsie Wiles
Summary: Identifying and interrupting transmission chains is crucial for controlling infectious diseases. This study assesses the use of deep-sequenced genomic surveillance to identify transmission pairs and highlights the importance of within-host variation in transmission.
NATURE COMMUNICATIONS
(2023)
Article
Genetics & Heredity
Peter Higgins, Cooper A. Grace, Soon A. Lee, Matthew R. Goddard
Summary: Through whole-genome sequencing, distinct subpopulations of Saccharomyces cerevisiae have been identified, with New Zealand strains positioned as a subgroup to the European/wine clade. Genomic differences, including specific copy number increases in sugar transporter genes, suggest potential adaptation in the New Zealand subpopulation.
G3-GENES GENOMES GENETICS
(2021)
Article
Food Science & Technology
S. J. Knight, S. Klaere, P. Morrison-Whittle, M. R. Goddard
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2018)
Article
Agriculture, Multidisciplinary
Peter Morrison-Whittle, Soon A. Lee, Matthew R. Goddard
AGRICULTURE ECOSYSTEMS & ENVIRONMENT
(2017)
Article
Biotechnology & Applied Microbiology
Sarah J. Knight, Matthew R. Goddard
FEMS YEAST RESEARCH
(2016)