Article
Green & Sustainable Science & Technology
Dagnew Bitew, Marye Alemu, Anteneh Tesfaye, Berhanu Andualem
Summary: This study aimed to isolate efficient ethanologenic microbes from Ethiopian traditional fermented beverages, evaluate their ethanol yield using banana peel as a substrate, and optimize fermentation conditions. The selected yeast strains Saccharomyces cerevisiae showed high tolerance to stress conditions and produced significant amounts of ethanol from banana peel waste. The results suggest that these strains are promising candidates for bioethanol production.
RENEWABLE & SUSTAINABLE ENERGY REVIEWS
(2024)
Article
Biochemical Research Methods
Pedro A. Baldera-Aguayo, Arden Lee, Virginia W. Cornish
Summary: Antibiotic resistance is a global health threat, and developing new tetracycline analogue therapeutics is urgent. By engineering yeast, researchers have successfully produced the fungal tetracycline TAN-1612 and significantly increased its yield. This study marks an important step in combating antibiotic resistance.
ACS SYNTHETIC BIOLOGY
(2022)
Article
Food Science & Technology
Adam Staniszewski, Monika Kordowska-Wiater
Summary: One approach to maintaining a healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. This study examined the probiotic potential of yeast strains isolated from Polish wines. The tested strains belonged to six different species and were evaluated for their probiotic properties, safety, enzymatic activity, and antioxidant properties. The results showed that certain strains of H. uvarum, M. pulcherrima, and S. cerevisiae exhibited promising probiotic characteristics.
Review
Food Science & Technology
Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani, Rosalba Lanciotti
Summary: The aromatic complexity of wine is mainly influenced by the interaction between grapes and fermentation agents, with yeast playing a crucial role in the formation of aroma compounds. Yeast can contribute to the formation of compounds from primary metabolism, synthesis of specific metabolites, and modification of molecules present in the must.
Review
Agriculture, Multidisciplinary
Jie Mai, Wenjuan Li, Rodrigo Ledesma-Amaro, Xiao-Jun Ji
Summary: Sesquiterpenes are natural compounds composed of three isoprene units with remarkable biological activities and complex structures, widely used in flavor, pharmaceutical and biofuel industries. The microbial production of sesquiterpenes, driven by metabolic engineering and synthetic biology, offers a promising alternative to plant extraction and chemical synthesis to meet market demand.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(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)
Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Emil D. Jensen, Marcus Deichmann, Xin Ma, Rikke U. Vilandt, Giovanni Schiesaro, Marie B. Rojek, Bettina Lengger, Line Eliasson, Justin M. Vento, Deniz Durmusoglu, Sandie P. Hovmand, Ibrahim Al'Abri, Jie Zhang, Nathan Crook, Michael K. Jensen
Summary: G protein-coupled receptors (GPCRs) are important for cell sensing and coordinating vital processes. By studying a yeast model, researchers found that haploid cells carrying heterologous GPCRs can mate and produce their own ligands. They also developed a ligand-free screening strategy to enable GPCR signaling in probiotic yeast.
NATURE COMMUNICATIONS
(2022)
Article
Biotechnology & Applied Microbiology
Vanesa Postigo, Margarita Garcia, Juan Mariano Cabellos, Teresa Arroyo
Summary: This study evaluated the potential of 141 Saccharomyces yeast strains isolated from Madrilenian agriculture to produce a novel ale beer, with strain G 520 showing higher production of esters, higher alcohols, acids, and antioxidant capacity.
FERMENTATION-BASEL
(2021)
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.
Article
Biotechnology & Applied Microbiology
N. Grijalva-Vallejos, K. Krogerus, J. Nikulin, F. Magalhaes, A. Aranda, E. Matallana, B. Gibson
Summary: Research on yeasts isolated from traditional chichas shows potential for their application in beer production. Yeast strains from Ecuador exhibited varying fermentation performance under different conditions, with one strain showing particular promise for commercial use.
Review
Food Science & Technology
Adam Staniszewski, Monika Kordowska-Wiater
Summary: The paper discusses the concept of probiotic yeasts and their application in functional foods, emphasizing their positive impact on health, and pointing out future research directions.
Review
Biotechnology & Applied Microbiology
B. A. Brandt, T. Jansen, H. Volschenk, J. F. Gorgens, W. H. Van Zyl, R. Den Haan
Summary: The 2G fermentation environment for lignocellulose conversion presents unique challenges to fermentative organisms, including inhibitor stress, enzyme product tolerance stress, and other stresses. By utilizing rational engineering, reverse engineering, and adaptation strategies, identifying genes or alleles that contribute positively to the overall robustness of 2G industrial strains is essential.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Florencia Sainz, Judit Pardo, Antonio Ruiz, Daniel Exposito, Raquel Armero, Amparo Querol, Jose M. Guillamon
Summary: This study successfully increased the concentration of organic acids and total acidity in Cava base wine using different strains. LA strain produced high concentrations of succinic acid, while VE strain produced high concentrations of lactic acid. Co-inoculation of LA and VE significantly increased the total wine acidity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Wilson J. F. Lemos, Renato L. Binati, Nicolo Bersani, Sandra Torriani
Summary: The study evaluated the ability of different non-Saccharomyces yeasts to produce glutathione, with Metschnikowia spp. showing the highest concentrations.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
