Search

This article presents the information on the valorization of waste generated during the production of tissue paper. The possibility of bioconversion of the polysaccharide part of paper sludge into simple sugars has been evaluated. The options for processing the paper sludge before enzymic hydrolysis to achieve the maximum yield of monosaccharides have been considered. Pretreatment with acids has been found to be a key step before the biocatalytic cleavage of waste polysaccharides. An additional yield of enzymic hydrolysis products after pretreatment with acids has been obtained by pre-extraction of the paper sludge with spirit or acetone. It has been established that the most intense enzymic hydrolysis of readily available fractions of the paper sludge takes place in the first 10–12 hours. Further, the process slows down, probably due to the action of the remaining components of the fillers, as well as an increase in the proportion of the difficult-to-hydrolyze polysaccharide part. In all cases, the proportion of absolutely dry non-hydrolyzed residue has been about 43±2 % of the dry matter of the paper sludge. The main products of enzymic hydrolysis have been glucose and xylose. The resulting sugars have been used for mixotrophic cultivation of the Tetradesmus obliquus and Chlorella vulgaris algae. Yeast strains have been selected for the conversion of monosaccharides from the paper sludge. In a series of experiments on non-sterile yeast cultivation, the Candida utilis PAL D and Debaryomyces hansenii SWING R cultures have turned out to be the most productive (within 2.10±0.14 g of air-dry yeast weight/dm3 per 24 hours). The degree of conversion of hydrolysate sugars has been 70±2 %. Most of the remaining sugars (about 80 %) have been represented by xylose. Complete utilization of the sugars has taken place on the 2nd day when having added an extra nitrogen source to the medium. On the other hand, the spent nutrient medium after yeast separation has been suitable for mixotrophic cultivation of microalgae. It has been revealed that the economic costs of pre-treatment of the paper sludge with nitric acid can be leveled by using the resulting salts as a nitrogen source for cultivating yeast. In doing so, the yield of yeast biomass increases by almost 2 times.

This document is an editorial for a special issue of the journal Microorganisms titled "Yeasts Biochemistry and Biotechnology." The editorial highlights the importance of yeasts, including both Saccharomyces and non-conventional strains, in various biotechnological processes and systems biology research. The special issue features ten papers, including two reviews and eight research papers, covering topics such as the role of yeasts in cancer research, the impact of non-Saccharomyces yeasts on wine fermentation, the use of yeasts in beer fermentation, the production of recombinant proteins and carotenoids, and waste valorization. The editorial concludes by emphasizing the ongoing research and potential for further exploration and improvement in these areas. [Extracted from the article]

This paper explores the characteristics and associative impact of the compounds from mulberry leaves and yeast (S. cerevisae). Nutritional characteristics of the mulberry leaves, yeast properties and metabolism, as well as the effects on silkworms, were described. The online English databases used were MDPI, PubMed, Research Gate, Google Scholar, and Elsevier. The nutrition and health of silkworms B. mori depend on protein and amino acids, fats, vitamins, and minerals, all abundant in mulberry leaves. Furthermore, mulberry leaves contain bioactive phytochemicals offering health benefits. Many dietary supplements were investigated for their potential to enhance nutritional, technical, and health benefits, even though mulberry leaves are considered a complete feed for B. mori silkworm. Yeast is a good source of proteins, amino acids, fats, carbohydrates, minerals, and vitamins that can contribute to the fortification of mulberry leave characteristics. S. cerevisiae species also produce several secondary metabolites: polyketides, phenolics, alkaloids, and flavonoids. Numerous studies have demonstrated the positive effects of yeast dietary addition on economic indicators and health status in silkworm fifth instar. Yeast can act as a probiotic, release digestive enzymes and influence gut microbiota. Alterations in the gut microbiota improve immunological resistance and nutrition metabolism, ameliorating silkworm performances. [ABSTRACT FROM AUTHOR]

Over the last two decades, the craft beer industry has significantly developed with the emergence of thousands of microbreweries all over the world. These are mostly small companies that cannot afford the cost of the process monitoring systems that are usually embedded in the machinery used by industrial breweries, but they need to monitor and control the production process in order to guarantee a constant quality of beer. The development of low-cost systems for monitoring the production process would help microbreweries obtain the desired product quality consistency. In this paper, the authors propose a low-cost system for the real-time identification of the different phases of the alcoholic fermentation of beer. The first results prove the ability of the proposed system to monitor the fermentation and to detect anomalies in the process promptly. [ABSTRACT FROM AUTHOR]

Featured Application: Single-cell protein is a type of protein derived from fungi and it has gained attention as a meat substitute due to its high protein content, low fat content, and specific texture. However, this type of protein can be used in the development of functional foods as well as additive to high-protein products, protein bars, shakes, snacks, dairy alternatives, etc. In recent years, there has been an increasing demand for new sources of protein, both for human and animal nutrition. In addition to alternative sources of protein, such as algae or edible insects, protein obtained from yeast and mold biomass is becoming more and more important. The main fungal protein producers are the yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, Candida utilis, Yarrowia lipolytica, and the molds Fusarium venenatum, Aspergillus oryzae, and Monascus purpureus. The production of fungal protein has many advantages, including the ability to regulate the amino acid composition, high protein content in dry matter, the possibility of production in a continuous process, independence from climatic factors, and the possibility of using waste substrates as ingredients of media. One of the disadvantages is the high content of nucleic acids, which generates the need for additional purification procedures before use in food. However, a number of enzymatic, chemical, and physical methods have been developed to reduce the content of these compounds. The paper presents the current state of knowledge about fungal producers, production and purification methods, the global market, as well as opportunities and challenges for single-cell protein (SCP) production. [ABSTRACT FROM AUTHOR]

One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of different cereal grains (ancient wheat, corn, and rye), different dough variations, and temperature of fermentation on the quality of spontaneous sourdough. Two values of fermentation temperatures were tested (25 °C and 35 °C), and for each temperature analyzed, three backslopping steps were carried out to obtain mature doughs according to the traditional type I sourdough scheme. In total, 14 different sourdoughs were produced, and microbiology, pH, and total titration acidity for 96 h were determined. Optimal pH values for the samples determined that the optimal fermentation period was 48 h. The acidification rate of the dough was faster at 35 °C than at 25 °C. This fact became evident via the pH values obtained in the first 24 h. However, from this point, the pH values were lower in the samples kept at 25 °C, showing that a cooler fermentation temperature allows the acidification activity of the microorganisms to be prolonged for a longer time. In the study carried out, the ideal fermentation time for the population of LAB and yeasts is 72 h at a temperature of 25 °C, and the most productive sourdoughs were the dough with 100% Einkorn wheat flour and the dough obtained from the 1:1 combination of flour rye and corn flours. [ABSTRACT FROM AUTHOR]

Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Magnetic nanoparticles are of great interest to scientists as potential drug carriers. Therefore, it is essential to analyze the processes these nanoparticles undergo at the cellular level. The present paper demonstrates the effect of a constant and rotating magnetic field on penetration of TEMPOL-functionalized magnetite nanoparticles into yeast cells. The interactions between nanoparticles and yeast cells without and with a magnetic field were studied using electron spin resonance spectroscopy (ESR). The results showed that the ESR method can monitor the effect of a magnetic field on the magnetite nanoparticle penetration rate into the cells. [ABSTRACT FROM AUTHOR]

The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN) were used to predict the effects of different OTA concentrations on the fermentation ability of yeasts and oxidative stress parameters. The obtained results indicate a negative influence of OTA (4 µg mL−1) on ethanol production after 12 h. For example, K. marxianus produced 1.320 mg mL−1 of ethanol, while in the control sample 1.603 µg mL−1 of ethanol was detected. However, after 24 h, OTA had no negative effect on ethanol production, since it was higher (7.490 and 3.845 mg mL−1) in comparison to control samples. Even low concentrations of OTA affect GSH concentrations, with the highest being detected after 12 and 24 h (up to 16.54 µM), while MDA concentrations are affected by higher OTA concentrations, with the highest being detected at 24 h (1.19 µM). The obtained results with the use of ANNs showed their potential for quantification purposes based on experimental data, while the results of ANN prediction models have shown to be useful for predictions of what outcomes different concentrations of OTA that were not part of experiment will have on the fermentation capacity and oxidative stress parameters of yeasts. [ABSTRACT FROM AUTHOR]

Candida albicans is the most critical fungus causing oral mycosis. Many mouthwashes contain antimicrobial substances, including antifungal agents. This study aimed to investigate the in vitro activity of 15 commercial mouthwashes against 12 strains of C. albicans. The minimal inhibitory concentrations (MICs), minimal fungicidal concentrations (MFCs), and anti-biofilm activity were studied. MICs were determined by the micro-dilution method using 96-well plates, and MFCs were determined by culturing MIC suspensions on Sabouraud dextrose agar. Anti-biofilm activity was evaluated using the crystal violet method. The mouthwashes containing octenidine dihydrochloride (OCT; mean MICs 0.09–0.1%), chlorhexidine digluconate (CHX; MIC 0.12%), and CHX with cetylpyridinium chloride (CPC; MIC 0.13%) exhibited the best activity against C. albicans. The active compound antifungal concentrations were 0.5–0.9 µg/mL for OCT products and 1.1–2.4 µg/mL for CHX rinses. For mouthwashes with CHX + CPC, concentrations were 1.56 µg/mL and 0.65 µg/mL, respectively. Products with polyaminopropyl biguanide (polyhexanide, PHMB; MIC 1.89%) or benzalkonium chloride (BAC; MIC 6.38%) also showed good anti-Candida action. In biofilm reduction studies, mouthwashes with OCT demonstrated the most substantial effect (47–51.1%). Products with CHX (32.1–41.7%), PHMB (38.6%), BAC (35.7%), Scutellaria extract (35.6%), and fluorides + essential oils (33.2%) exhibited moderate antibiofilm activity. The paper also provides an overview of the side effects of CHX, CPC, and OCT. Considering the in vitro activity against Candida albicans, it can be inferred that, clinically, mouthwashes containing OCT are likely to offer the highest effectiveness. Meanwhile, products containing CHX, PHMB, or BAC can be considered as promising alternatives. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae is a eukaryotic organism with a clear genetic background and mature gene operating system; in addition, it exhibits environmental tolerance. Therefore, S. cerevisiae is one of the most commonly used organisms for the synthesis of biological chemicals. The investigation of fatty acid catabolism in S. cerevisiae is crucial for the synthesis and accumulation of fatty acids and their derivatives, with β-oxidation being the predominant pathway responsible for fatty acid metabolism in this organism, occurring primarily within peroxisomes. The latest research has revealed distinct variations in β-oxidation among different fatty acids, primarily attributed to substrate preferences and disparities in the metabolic regulation of key enzymes involved in the S. cerevisiae fatty acid metabolic pathway. The synthesis of lipids, on the other hand, represents another crucial metabolic pathway for fatty acids. The present paper provides a comprehensive review of recent research on the key factors influencing the efficiency of fatty acid utilization, encompassing β-oxidation and lipid synthesis pathways. Additionally, we discuss various approaches for modifying β-oxidation to enhance the synthesis of fatty acids and their derivatives in S. cerevisiae, aiming to offer theoretical support and serve as a valuable reference for future studies. [ABSTRACT FROM AUTHOR]

This paper evaluates the effects of an alternative hopping technique, called dip hopping, on beer. This technique involves infusing hops in hot water (or in a portion of wort) and subsequently combining the infusion with the wort (after wort cooling) directly in the fermenter when the yeast is added for fermentation. The reference beers were produced employing the "traditional" late hopping technique, and the experimental beers were produced using the dip hopping technique. A variety of hops with a significant concentration of essential oil and a strain of yeast with high β-glucosidic activity capable of releasing aromatic molecules from precursors supplied by hops were used. The samples were analysed in terms of alcohol content, degree of attenuation, colour, and bitterness. Sensory analysis and gas chromatography analysis were also performed. The data showed statistically significant differences between the reference beers and the experimental beers, with the latter featuring greater hints of citrus, fruity, floral, and spicy aromas. As an overall effect, there was an increase in the olfactory and gustatory pleasantness of the beers produced with the dip hopping technique. [ABSTRACT FROM AUTHOR]

This paper focuses on a selection of microorganisms that should eventually form a Defined Consortium of Wine Microorganisms. The Consortium might serve as a sophisticated oenological product for the production of wine with attractive organoleptic features. The Defined Consortium of Wine Microorganisms was obtained from non-saccharomyces and saccharomyces yeasts and lactic acid bacteria isolated from places where autochthonous microflora can be expected to occur (grape berries, wine lees or cellar spaces). A total of 42 microorganisms were obtained by surface smears, fallouts from the air or isolation from fermented must. All isolates were then tested and the best strains were selected on the basis of technological and phenotypic characterisation using standard microbiological techniques. The main criteria for the selection of strains were the ability to ferment and the production of organoleptically active compounds. Sulphur dioxide or ethanol tolerance, ß-glucosidase activity, a taxonomic identification, the tendency to produce sulphane or the ability of lactic acid bacteria to perform malolactic fermentation were also considered. According to these results, the non-saccharomyces yeast Starmerella bacillaris, the saccharomyces yeast Saccharomyces cerevisiae and the lactic acid bacterium Levilactobacillus brevis were selected as part of the Defined Consortium of Wine Microorganisms. [ABSTRACT FROM AUTHOR]

Cells can respond and adapt to complex forms of environmental change. Budding yeast is widely used as a model system for these stress response studies. In these studies, the precise control of the environment with high temporal resolution is most important. However, there is a lack of single-cell research platforms that enable precise control of the temperature and form of cell growth. This has hindered our understanding of cellular coping strategies in the face of diverse forms of temperature change. Here, we developed a novel temperature-controlled microfluidic platform that integrates a microheater (using liquid metal) and a thermocouple (liquid metal vs. conductive PDMS) on a chip. Three forms of temperature changes (step, gradient, and periodical oscillations) were realized by automated equipment. The platform has the advantages of low cost and a simple fabrication process. Moreover, we investigated the nuclear entry and exit behaviors of the transcription factor Msn2 in yeast in response to heat stress (37 °C) with different heating modes. The feasibility of this temperature-controlled platform for studying the protein dynamic behavior of yeast cells was demonstrated. [ABSTRACT FROM AUTHOR]

Increasing global consumption of protein over the last five decades, coupled with concerns about the impact on emissions of animal‐based protein production, has created interest in alternative protein sources. Microbial proteins (MPs), derived through the fermentation of agro‐industrial byproducts, present a promising option. This review assesses a century of advancements in this domain. We conducted a comprehensive review and meta‐analysis, examining 347 relevant research papers to identify trends, technological advancements, and key influencing factors in the production of MP. The analysis covered the types of feedstocks and microbes, fermentation methods, and the implications of nucleic acid content on the food‐grade quality of proteins. A conditional inference tree model and Bayesian factor were used to ascertain the impact of various parameters on protein content. Out of all the studied parameters, such as type of feedstock (lignocellulose, free sugars, gases, and others), type of fermentation (solid, liquid, gas), type of microbe (bacteria, fungi, yeast, and mix), and operating parameters (temperature, time, and pH), the type of fermentation and microbe were identified as the largest influences on protein content. Gas and liquid fermentation demonstrated higher protein content, averaging 52% and 42%, respectively. Among microbes, bacterial species produced a higher protein content of 51%. The suitable operating parameters, such as pH, time, and temperature, were also identified for different microbes. The results point to opportunities for continued innovation in feedstock, microbes, and regulatory alignment to fully realize the potential of MP in contributing to global food security and sustainability goals. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Size-based particle filtration has become indispensable in numerous biomedical and environmental applications. In this study, bioinspired by the filter-feeding mechanism (lobe filtration) of manta rays, we designed a U-shaped biomimetic gill rake filter that combined lobe filtration and Dean flow to filter monodisperse suspensions, bi-disperse suspensions and yeast cells. Compared with other equipment using the inertial focusing technology, our equipment can perform high-throughput (up to 8 mL min-1) and high-efficiency filtration of particles (maximum filtration efficiencies of 96.08% and 97.14% for 10 and 15 µm monodisperse suspensions at the optimum flow rate of 6 mL min-1). The complex velocity field of the micro-fluidic flow within the filter is numerically simulated, and in combination with experiments, a threshold for the flow rate is identified. When the inlet flow rate exceeds the threshold value, the efficiency of particle filtration is increased rapidly. Afterwards, by analysing the filtration mechanism, we develop three novel filtration processes. The equilibrium positions of the particles and yeast cells in the main channel are close to the outer wall at high flow rate, which diminishes the likelihood of particles and yeast cells entering the side channel. This configuration establishes a self-cleaning mechanism, ensuring prolonged and efficient operation of the filter with high-throughput processing. Furthermore, the influence of the filter lobe angle and channel width on the filtration efficiency and outlet flow rate ratio are explored, and an optimisation plan is prepared. [ABSTRACT FROM AUTHOR]

A novel millifluidic process introduces age-based fractionation of S. pastorianus var. carlsbergensis yeast culture through magnetophoresis. Saccharomyces yeast is a model organism for aging research used in various industries. Traditional age-based cell separation methods were labor-intensive, but techniques like magnetic labeling have eased the process by being non-invasive and scalable. Our approach introduces an age-specific fractionation using a 3D-printed millfluidic chip in a two-step process, ensuring efficient cell deflection in the magnetic field and counteracting magnetic induced convection. Among various channel designs, the pinchshaped channel proved most effective for age differentiation based on magnetically labeled bud scar numbers. Metabolomic analyses revealed changes in certain amino acids and increased NAD+ levels, suggesting metabolic shifts in aging cells. Gene expression studies further underlined these age-related metabolic changes. This innovative platform offers a high-throughput, non-invasive method for age-specific yeast cell fractionation, with potential applications in industries ranging from food and beverages to pharmaceuticals. [ABSTRACT FROM AUTHOR]

Diterpenoids are an important class of secondary metabolites in nature with diverse applications such as pharmaceuticals, flavors and fragrances. Sclareol, a plant-derived diterpene alcohol from Salvia sclarea, is most commonly used as the starting material for the production of hemisynthetic Ambrox, a valuable substitute for ambergris from sperm whales used in perfumery. Here, we engineered the oleaginous yeast Yarrowia lipolytica as a chassis for sclareol overproduction. We constructed a de novo sclareol biosynthetic pathway by screening and engineering heterologous LPP synthase (Lpps) and sclareol synthase (Scs). By constructing a two-layer geranylgeranyl diphosphate (GGPP) accumulation pathway and scaffold-free multienzyme complexes, the metabolic flux was redirected toward sclareol synthesis, enabling significantly improved production of sclareol and reduced levels of by-products. The engineered strain was capable of producing 12.9 g L-1 of sclareol in a 5 L bioreactor, with this being the highest titer achieved to date. To the best of our knowledge, this is the first report of sclareol biosynthesis in Y. lipolytica, and this chassis strain may offer a groundbreaking foundation for the sustainable, large-scale fermentation of diterpenoids. [ABSTRACT FROM AUTHOR]

This paper concerns how digitizing biological resources enables disentangling information technologies from biological bodies and, thus, from response-abilities among creatures from which they are derived. Extracting (digital) information from (biological) bodies makes it possible to stabilize, freeze, circulate, and control that information independently from creaturely activities—multiplying, not subtracting from the originating material. Such extractions tend to attenuate human interdependencies with other creatures even while expanding the scope of their utility as resources, to the effect of limiting those who have a stake in their development to humans alone. Where conventional natural resource extraction does violence to places and those interdependent with them, digital resource extractions may instead do violence to human capacities to recognize and act on multispecies interdependencies. Here, I argue that choosing to realize connections among organisms and organismal resources makes it possible to envision how creatures may be stakeholders in their own development, with joined ethical and epistemic consequences. I trace that possibility through a case study of the essential laboratory yeast Saccharomyces cerevisiae via the physical metaphor of snowflake yeast, an S. cerevisiae variant that maintains multicellular connections as it reproduces. [ABSTRACT FROM AUTHOR]

The main way to avoid contact with ticks and consequently tick-borne disease is the use of synthetic repellents. The search of new repellent compounds to increase the possibilities of use in strategies controls are necessary. The present study evaluated the repellent activity of two natural terpenes carvacrol and thymol in each one two different formulation (encapsulated and nonencapsulated with yeast cell wall) against the ticks Amblyomma sculptum and Rhipicephalus sanguineus sensu lato nymphs. Nymphs of A. sculptum and R. sanguineus s.l. of a single generation were used. The vertical filter paper repellency assay were performed with different concentration of both terpenes encapsulated and nonencapsulated in yeast cell wall. The repellent concentration 50% (RC50) were calculated to each compound formulation. Both carvacrol and thymol (encapsulated and nonencapsulated), had a repellent activity against A. sculptum and R. sanguineus s.l nymphs. Amblyomma sculptum was more sensitive to nonencapsulated carvacrol (RC50 values: 0.0032 to 0.0082 mg/cm2 after 1 and 15 min) (P < 0.05), while R. sanguineus s.l. was more sensitive to encapsulated carvacrol (RC50 values: 0.00008 to 0.0035 mg/cm2 after 1 and 15 min) (P < 0.05). Among tick species, R. sanguineus s.l. was more sensitive for most compounds than A. sculptum (P < 0.05). Although with distinct repellent activities, carvacrol and thymol encapsulated can be a promising alternative to synthetic repellents against A. sculptum and R. sanguineus s.l. [ABSTRACT FROM AUTHOR]

Nutrition is one of the most important factors influencing growth and development of young animals. Pre-weaned calves are fed with milk and calf starter. Some feed additives can also be offered. Yeast-based feed additives contain live or dead yeast cells and also products of their fermentation. They modulate alimentary tract microbiome composition and also immune functions. Supplementation can stimulate the gastrointestinal tract development. Yeast-based products are effectively used in the prevention of diarrhea in calves. The aim of this paper was to present the aspects connected with the usefulness of yeast-based feed additives in calf rearing. [ABSTRACT FROM AUTHOR]

Saccharomyces cerevisiae is one of the prominent strains in the brewing and bioethanol industries and has been used for many industrial purposes for ages. Though the organism is an outstanding ethanol producer, the major limiting factor is the stress the organism undergoes during fermentation. One of the significant stresses is the ethanol stress, created by ethanol accumulation in the medium. The ethanol starts to interact with the yeast cell membrane; further, as ethanol concentration increases, it affects a lot of cell organelles. Thereby, cellular activities get disrupted, causing cell death and hence reducing ethanol production. The organism has developed many strategies to overcome this stress by activating the stress response pathway, which regulates many genes involved in modifying the cell membrane cell wall, renaturation of proteins, and altering the metabolism. However, with higher ethanol concentrations, the yeast cells will be unable to tolerate, leading to cell death. Hence, to minimize cell death at higher ethanol concentrations, there is a need to understand the effect of ethanol and its response by the organism; this helps improve the ethanol tolerance of the organism and, thereby, ethanol production. Although many research works are carried out to understand the vital aspect of the tolerance and are reported, very few review papers cover all these points. Hence, this review is designed to include information on all the elements of ethanol tolerance, i.e., ethanol tolerance of different strains of S. cerevisiae , the effect of ethanol on the yeast cells, the mechanism used to tolerate the ethanol, and various techniques developed to improve the ethanol tolerance of the yeast cells. [Display omitted] • Saccharomyces cerevisiae: key in brewing, bioethanol; historic importance; widespread applications. • Detailed exploration of ethanol's harmful effects on yeast, disrupting cellular activities and reducing ethanol production. • Explore ethanol stress adaptations, emphasizing stress response pathway's role in cell component modification. • Addressing the challenge of ethanol tolerance, emphasizing the importance of minimizing cell death for enhanced production. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Jurnal Fitopatologi Indonesia is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This paper has presented a mini review of previously published articles dealing with bio-cement production using enzyme-induced calcite precipitation (EICP) technique. EICP is a biological, sustainable, and natural way of producing calcite without the direct involvement of microorganisms from urea and calcium chloride using urease enzyme in water-based solution with minimum energy consumption and eco-friendly. Calcite is a renewable bio-material that acts as a binder to improve the mechanical properties of soils like strength, stiffness, and water permeability. EICP has many real applications such as fugitive duct control with low cost comparing with water application or pouring, self-healing cracked concretes, and upgrade or change the low-volume road surfaces that are difficult for road constructions. The crystal structure of finally produced calcium carbonate (CaCO3), calcite is affected by the source of calcium ion; the calcite produced from calcium chloride has a rhombohedral crystal structure. The urease enzyme used for EICP applications could be produced in a laboratory-scale from different plant species, bacteria, some yeasts, fungi, tissues of humans, and invertebrates. Nevertheless, urease enzyme produced from jack beans has showed urease enzyme activity around 2700–3500U/g, and the tendency to replace the urease enzyme found in the global market. All urease enzymes have 12-nm size, and this smaller size makes EICP preferable for all types of soil or sands including fine and silt sands. [ABSTRACT FROM AUTHOR]

Arsenic (As) is a metal with potentially toxic effects on different organisms. Hydrogen sulfide (H2S) plays a vital role in mitigating heavy metal toxicity by reducing oxidative stress in plants and animals. However, the role of H2S in alleviating arsenic toxicity in yeast cells remains unclear. In this study, the role of NaHS (exogenous physiological H2S) in alleviating As-induced yeast cell death was investigated. Yeast cells in the logarithmic phase were pretreated with 0.05 mmol/L NaHS for 6 h, and then incubated in the YPD medium with or without 1 mmol/L As. After 12 h of treatment, relative survival rate, H2S content, oxidative stress biomarkers, and antioxidant machinery were measured. Our results showed that sodium arsenite-induced yeast cell death and pretreatment with 0.05 mmol/L NaHS significantly alleviated sodium arsenite-induced cell death. Under sodium arsenite conditions, the levels of intracellular reactive oxygen species (ROS) and malondialdehyde (MDA) increased, accompanied by the inhibition of the catalase (CAT) activity and the downregulation of CTT1 expression. However, the activities of the superoxide dismutase (SOD) and glutathion peroxidase (GPX) increased, and the expression of SOD1 and GPX2 was markedly upregulated in the group treated with sodium arsenite. When yeast cells were pretreated with NaHS, the intracellular ROS and MDA levels decreased significantly, and the activities of SOD, CAT, and GPX increased significantly. This was associated with a significant increase in relative survival rate and H2S content compared to the arsenic treatment alone. Our findings indicate that NaHS alleviates sodium arsenite-induced yeast cell death, mainly by enhancing the antioxidant defense system. [ABSTRACT FROM AUTHOR]

Simultaneous wastewater treatment and energy harvesting is attractive topic these days. A microbial fuel cell is an electrochemical device that can be used effectively for this purpose. Microalgae-based MFC is a novel approach to extracting sustainable and economical energy by incorporating photosynthesis with MFC. This paper uses artificial intelligence to identify the best operational factors of microalgae microbial fuel cell (MMFC). The proposed methodology integrates artificial neural network (ANN) modelling and forensic-based investigation algorithm (FBI). Yeast concentration (%) and wastewater concentration (%) are used as decision variables during the optimization process, whereas the objective function is simultaneously maximization of power density and COD removal. Based on the measured data, a ANN model is designed to simulate the power density and COD removal in terms of yeast and wastewater concentrations. Compared with ANOVA, the values of coefficient-of-determination are increased. For the power density model, the coefficient-of-determination in the prediction is increased from 0.7275 to 0.9783 by around 34%. Whereas for the COD removal model, the coefficient-of-determination in the prediction is increased from 0.8512 to 0.9 by around 5.7%. Then, using FBI, the best concentrations of yeast and wastewater are identified to increase power density and COD removal simultaneously. To prove the superiority of the proposed methodology, the optimal parameters and best performance are compared with an optimized performance by response surface methodology and measured data. The performance of MMFC is increased by 2.24%, thanks to the integration between ANN and FBI. • Artificial intelligence is used to model the performance of MMFC. • Forensic-based investigation algorithm (FBI) is used to optime the controlling factors. • Two controlling factors and two responses were considered. • The AI is effectively applied to model and optimize the performance of the MMFC. [ABSTRACT FROM AUTHOR]

Utilization of beneficial components from food industry waste is a very promising endeavor, which is in line with the circular economy and sustainable development. Brewer's spent yeast, as one of the major brewing by-products, has a wealth of high-value materials such as β-glucans and peptides. β-glucans are derived from the cell wall and possess immunomodulatory and prebiotic properties, which are considered healthy for consumption due to their yeast-derived nature. Some studies have shown that yeast peptides have bioactivities such as hypotensive and antioxidant activities and have been utilized in large quantities in the food industry as flavor substances. This paper reviews recent research on the extraction methods, bioactivities, and applications in food of brewer's spent yeast β-glucans and peptides. The article also summarizes the challenges of utilizing the high-value components of BSY and offers an outlook for future work. Overall, this paper provides a basis for the future comprehensive utilization of brewer's spent yeast. [ABSTRACT FROM AUTHOR]

The study of microorganism interactions is important for understanding the organization and functioning of microbial consortia. Additionally, the interaction between yeast and bacteria is of interest in the field of health and nutrition area for the development of probiotics. To investigate these microbial interactions at the cellular and molecular levels, a simple, reliable, and quantitative method is proposed. We demonstrated that flow cytometry enables the measurement of interactions at a single-cell level by detecting and counting yeast cells with bound fluorescent bacteria. Imaging flow cytometry revealed that the number of bacteria attached to yeast followed a Gaussian distribution whose maximum reached 14 bacterial cells using a clinical Escherichia coli strain E22 and the laboratory yeast strain BY4741. We found that the dynamics of adhesion resemble a Langmuir adsorption model, albeit it is a rapid and almost irreversible process. This adhesion is dependent on the mannose-specific type 1 fimbriae, as E. coli mutants lacking these appendages no longer adhere to yeast. However, this type 1 fimbriae-dependent adhesion could involve additional yeast cell wall factors, since the interaction between bacteria and yeast mutants with altered mannan content remained comparable to that of wild-type yeast. In summary, flow cytometry is an appropriate method for studying bacteria-yeast adhesion, as well as for the high-throughput screening of candidate molecules likely to promote or counteract this interaction. [ABSTRACT FROM AUTHOR]

Many cancer cells share with yeast a preference for fermentation over respiration, which is associated with overactive glucose uptake and breakdown, a phenomenon called the Warburg effect in cancer cells. The yeast tps1D mutant shows even more pronounced hyperactive glucose uptake and phosphorylation causing glycolysis to stall at GAPDH, initiation of apoptosis through overactivation of Ras and absence of growth on glucose. The goal of the present work was to use the yeast tps1D strain to screen for novel compounds that would preferentially inhibit overactive glucose influx into glycolysis, while maintaining basal glucose catabolism. This is based on the assumption that the overactive glucose catabolism of the tps1D strain might have a similar molecular cause as the Warburg effect in cancer cells. We have isolated Warbicin® A as a compound restoring growth on glucose of the yeast tps1D mutant, showed that it inhibits the proliferation of cancer cells and isolated structural analogs by screening directly for cancer cell inhibition. The Warbicin® compounds are the first drugs that inhibit glucose uptake by both yeast Hxt and mammalian GLUT carriers. Specific concentrations did not evoke any major toxicity in mice but increase the amount of adipose tissue likely due to reduced systemic glucose uptake. Surprisingly, Warbicin® A inhibition of yeast sugar uptake depends on sugar phosphorylation, suggesting transport-associated phosphorylation as a target. In vivo and in vitro evidence confirms physical interaction between yeast Hxt7 and hexokinase. We suggest that reversible transport-associated phosphorylation by hexokinase controls the rate of glucose uptake through hydrolysis of the inhibitory ATP molecule in the cytosolic domain of glucose carriers and that in yeast tps1D cells and cancer cells reversibility is compromised, causing constitutively hyperactive glucose uptake and phosphorylation. Based on their chemical structure and properties, we suggest that Warbicin® compounds replace the inhibitory ATP molecule in the cytosolic domain of the glucose carriers, preventing hexokinase to cause hyperactive glucose uptake and catabolism. [ABSTRACT FROM AUTHOR]

The current investigation was conducted with the objective of identifying yeasts that possess the ability to secrete a range of hydrolytic enzymes. Yeast isolates were collected from various samples, and the morphological characteristics of both the colony and yeast cells were examined. The capacity for enzyme production was assessed in multiple isolates by inoculating them in different media and quantifying their activities in terms of pectinase, amylase, urease, lipase, β-galactosidase, and protease. Out of a total of 42 yeast isolates, 30 displayed enzymatic activity. It is plausible that the yeast isolates obtained in this study hold potential for the production of industrial enzymes. Molecular identification techniques were employed to identify two isolates that exhibited multi-enzyme production and the highest enzyme activities. It was determined that these isolates belonged to two genera of yeasts, namely Pichia and Hanseniaspora. Specifically, isolate Y 16 was identified as Pichia kudriavizvii OL621856, while isolate Y 26 was identified as Hanseniaspora guillermondii OL621857 strains. [ABSTRACT FROM AUTHOR]

Bio-pesticide derived from wine industry waste could be a cleaner, green, and alternate source of sustainable pest management. Using bio-inspired materials as a pesticide, particularly from industrial waste, and reducing their disposal issues, can represent an attractive alternative to synthetic pesticides. In the current study, phytochemicals (PC) derived from grape pomace (GP) have been explored as an effective strategy for enhanced pesticide performance and reducing the burden of pesticides in agro-production. The PC was rich in volatile, fatty acid methyl esters and flavanone non-volatile. We demonstrate that PC as oil phase was loaded into designer yeast bio-capsule-producing nanocapsules (PCNC) via emulsification into water phase containing yeast under high-shear mixing. PCNC showed an average size of 32.2 nm and a spherical morphology, which was retained upon storage. The PCNC exhibited a relatively small (Δθ = 49.1°) contact angle, prominent spreading properties, and reduced volatility compared to reference product (Flonicamid water dispersible granules WDG, which is attributable to the nano-size. In addition, a single spray of PCNC afforded protection from white flies in brinjal (Solanum melongena) for 15 days. In general, no significant suppressive effect of PCNC was observed in the germination and growth of plants. It was concluded that PC production from GP waste could be efficiently employed as a feasible and environmentally sustainable approach in crop protection. [ABSTRACT FROM AUTHOR]

The number of copies of each chromosome, or ploidy, of an organism is a major genomic factor affecting adaptation. We set out to determine how ploidy can impact the outcome of evolution, as well as the likelihood of evolutionary rescue, using short-term experiments with yeast (Saccharomyces cerevisiae) in a high concentration of the fungicide nystatin. In similar experiments using haploid yeast, the genetic changes underlying evolutionary rescue were highly repeatable, with all rescued lines containing a single mutation in the ergosterol biosynthetic pathway. All of these beneficial mutations were recessive, which led to the expectation that diploids would find alternative genetic routes to adaptation. To test this, we repeated the experiment using both haploid and diploid strains and found that diploid populations did not evolve resistance. Although diploids are able to adapt at the same rate as haploids to a lower, not fully inhibitory, concentration of nystatin, the present study suggests that diploids are limited in their ability to adapt to an inhibitory concentration of nystatin, while haploids may undergo evolutionary rescue. These results demonstrate that ploidy can tip the balance between adaptation and extinction when organisms face an extreme environmental change. [ABSTRACT FROM AUTHOR]

Xyloglucan oligosaccharides (XyGOs) are highly branched, complex carbohydrates with a variety of chemical and biotechnological applications. Due to the regular repeating pattern of sidechain substitution of the xyloglucan backbone, well-defined XyGOs are readily accessed for analytical and preparative purposes by specific hydrolysis of the polysaccharide with endo-glucanases. To broaden the application potential of XyGOs, we present here an optimized, scalable method to access large quantities of galactosylated XyGOs by treatment of the bulk agricultural by-product, tamarind kernel powder (TKP), with a highly specific endo-xyloglucanase at high-solids content. Subsequent β-galactosidase treatment reduced XyGO complexity to produce exclusively the branched heptasaccharide XXXG (Xyl3Glc4: [α-D-Xylp-(1 → 6)]-β-D-Glcp-(1 → 4)-[α-D-Xylp-(1 → 6)]-β-D-Glcp-(1 → 4)-[α-D-Xylp-(1 → 6)]-β-D-Glcp-(1 → 4)-D-Glcp). The challenge of removing the co-product galactose was overcome by fermentation with baker's yeast, thereby avoiding chromatography and other fractionation steps to yield highly pure XXXG. This simplified approach employs many of the core concepts of green chemistry and engineering, enables facile production of 100 g quantities of XyGOs and XXXG for laboratory use, and serves as a guide to further production scale-up for applications, including as prebiotics, plant growth effectors and elicitors, and building blocks for glycoconjugate synthesis. [ABSTRACT FROM AUTHOR]

Spirulina is a highly nutritious microalgae commonly used as a food additive. During fermentation, different adjuncts are incorporated to act as a nutrient source for yeast and fortify or modify the sensory attributes of the final product. In this study, the effect of Spirulina on the characteristics of controlled yeast fermentation and the production of volatile organic compounds (VOCs) was analyzed. Spirulina was added to malted barley during mashing and fermented under standard conditions. An unaltered mash (negative control) and yeast extract (positive control) were also fermented. The addition of Spirulina resulted in an increased fermentation rate (~14% faster) and bigger yeast cells (~34% larger) in comparison to the negative control. There were differences in color (determined as SRM) between treatments; however, there were only minor differences in VOCs, with no statistical differences observed between chemical compound groups. No differences were observed in the pH, total number of yeast cells, or final attenuation between treatments. The primary mechanism for the observed differences is believed to be an increase in amino acids available to yeast that were contributed by the Spirulina. This shows both that Spirulina has a high potential as a fermentation adjunct and that the amino acid profile of an adjunct can significantly impact fermentation. [ABSTRACT FROM AUTHOR]

This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the winemaking process. In this respect, we promoted an optimization strategy for obtaining active dry yeast biomass. The cultivation conditions for micropilot fermentation (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi design with four factors and three levels. Reproducibility testing was conducted under specific fermentation parameters: temperature (32 °C), pH (4.5), carbon source (12%), and nitrogen source (0.7%). Following the optimization process, two combinations of cultivation parameters were selected, and one of them, based on the results, was selected for further analysis. Quantitative data were obtained, showing dry yeast biomass (DCW) at 1.39 g/100 mL and protein content at 45.57%. The active yeast was then used in the winemaking process for Tămâioasă Românească and Busuioacă de Bohotin varieties at Pietroasa winery for validation. This optimization aims to facilitate easy and rapid production of fresh wine yeast tailored to the local winemaking practices of Pietroasa winery, with real application potential in other viticultural areas, aligning with the terroir concept. [ABSTRACT FROM AUTHOR]

In this study, the antibacterial activity of 10 honeys at three concentrations 50%, 25%, and 12.5% was tested against two G- and two G+ strains, also the microbiological quality of the honeys in terms of the representation of total count of bacteria, coliforms, yeasts, and filamentous fungi was evaluated, and micromycetes to the species level were identified. Antibacterial activity of the honeys was assayed using well diffusion method, determination of microbial groups by the pour plate method and diversity of mycobiota in honey according to macro- and micromorphological characteristics. Results showed the antibacterial effects of Slovak honey collected from the Spiš region, against bacterial strains Escherichia coli, Pseudomonas fluorescens, Enterococcus faecalis, and Staphylococcus aureus, which are among the most common bacteria responsible for nosocomial infections. We found that honeydew honey was very effective against E. coli and S. aureus, rapeseed honey against P. fluorescens, and mixed honey (no. 10) against E. faecalis. Staphylococcus aureus was the most susceptible bacteria tested for all honeys. The presence of both yeasts and molds was detected in 3 honey samples at concentrations ranging from <4x101 to 3.6x101 CFU/g, while the total count of bacteria was detected in 9 samples at concentrations ranging from 2.3x101 to 3.6x102 CFU/g (in 1 sample, the occurrence of microorganisms was not recorded even at the lowest dilution of 10-1). Coliforms were not isolated. A total of 3 strains belonging to the Aspergillus section Nigri were identified. The microbiological analyses of the samples indicates that the honeys were produced, processed and stored in accordance with the rules of good hygiene practice. [ABSTRACT FROM AUTHOR]

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey‐fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey‐treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey‐treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%–57.01%, 56.35%–56.90%, and 4.84%–47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel–Bulkley character. With the increase in concentration and storage period, both G′ and G″ values decreased considerably (p <.05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content. [ABSTRACT FROM AUTHOR]

Gluconobacter oxydans (Go) and Brettanomyces bruxellensis (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non-Saccharomyces yeasts, like Metschnikowia species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six Metschnikowia strains in a co-culture with Go or Bb in commercial grape juice were assessed. Three profiles were observed against Go: no effect, complete growth inhibition, and intermediate bioprotection. In contrast, Metschnikowia strains exhibited two profiles against Bb: no effect and moderate inhibition. These findings indicate a stronger antagonistic capacity against Go compared to Bb. Four promising Metschnikowia strains were selected and their bioprotective impact was investigated at lower temperatures in Chardonnay must. The antagonistic effect against Go was stronger at 16 °C compared to 20 °C, while no significant impact on Bb growth was observed. The bioprotection impact on Saccharomyces cerevisiae fermentation has been assessed. Metschnikowia strains' presence did not affect the fermentation time, but lowered the fermentation rate of S. cerevisiae. An analysis of central carbon metabolism and volatile organic compounds revealed a strain-dependent enhancement in the production of metabolites, including glycerol, acetate esters, medium-chain fatty acids, and ethyl esters. These findings suggest Metschnikowia species' potential for bioprotection in winemaking and wine quality through targeted strain selection. [ABSTRACT FROM AUTHOR]

Background: The progress of the cell cycle of yeast involves the regulatory relationships between genes and the interactions proteins. However, it is still obscure which type of protein plays a decisive role in regulation and how to identify the vital nodes in the regulatory network. To elucidate the sensitive node or gene in the progression of yeast, here, we select 8 crucial regulatory factors from the yeast cell cycle to decipher a specific network and propose a simple mixed K2 algorithm to identify effectively the sensitive nodes and genes in the evolution of yeast. Results: Considering the multivariate of cell cycle data, we first utilize the K2 algorithm limited to the stationary interval for the time series segmentation to measure the scores for refining the specific network. After that, we employ the network entropy to effectively screen the obtained specific network, and simulate the gene expression data by a normal distribution approximation and the screened specific network by the partial least squares method. We can conclude that the robustness of the specific network screened by network entropy is better than that of the specific network with the determined relationship by comparing the obtained specific network with the determined relationship. Finally, we can determine that the node CDH1 has the highest score in the specific network through a sensitivity score calculated by network entropy implying the gene CDH1 is the most sensitive regulatory factor. Conclusions: It is clearly of great potential value to reconstruct and visualize gene regulatory networks according to gene databases for life activities. Here, we present an available algorithm to achieve the network reconstruction by measuring the network entropy and identifying the vital nodes in the specific nodes. The results indicate that inhibiting or enhancing the expression of CDH1 can maximize the inhibition or enhancement of the yeast cell cycle. Although our algorithm is simple, it is also the first step in deciphering the profound mystery of gene regulation. [ABSTRACT FROM AUTHOR]

Background: Over the last two decades, hybridization has been a powerful tool used to construct superior yeast for brewing and winemaking. Novel hybrids were primarily constructed using at least one Saccharomyces cerevisiae parent. However, little is known about hybrids used for other purposes, such as targeted flavor production, for example, 2-phenylethanol (2-PE). 2-PE, an aromatic compound widely utilised in the food, cosmetic, and pharmaceutical industries, presents challenges in biotechnological production due to its toxic nature. Consequently, to enhance productivity and tolerance to 2-PE, various strategies such as mutagenesis and genetic engineering are extensively explored to improved yeast strains. While biotechnological efforts have predominantly focused on S. cerevisiae for 2-PE production, other Saccharomyces species and their hybrids remain insufficiently described. Results: To address this gap, in this study, we analysed a new interspecies yeast hybrid, II/6, derived from S. uvarum and S. kudriavzevii parents, in terms of 2-PE bioconversion and resistance to its high concentration, comparing it with the parental strains. Two known media for 2-PE biotransformation and three different temperatures were used during this study to determine optimal conditions. In 72 h batch cultures, the II/6 hybrid achieved a maximum of 2.36 ± 0.03 g/L 2-PE, which was 2–20 times higher than the productivity of the parental strains. Our interest lay not only in determining whether the hybrid improved in productivity but also in assessing whether its susceptibility to high 2-PE titers was also mitigated. The results showed that the hybrid exhibited significantly greater resistance to the toxic product than the original strains. Conclusions: The conducted experiments have confirmed that hybridization is a promising method for modifying yeast strains. As a result, both 2-PE production yield and tolerance to its inhibitory effects can be increased. Furthermore, this strategy allows for the acquisition of non-GMO strains, alleviating concerns related to additional legislative requirements or consumer acceptance issues for producers. The findings obtained have the potential to contribute to the development of practical solutions in the future. [ABSTRACT FROM AUTHOR]