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Background: Interest in the use of engineered microbes to deliver therapeutic activities has increased in recent years. The probiotic yeast Saccharomyces boulardii has been investigated for production of therapeutics in the gastrointestinal tract. Well-characterised promoters are a prerequisite for robust therapeutic expression in the gut; however, S. boulardii promoters have not yet been thoroughly characterised in vitro and in vivo. Results: We present a thorough characterisation of the expression activities of 12 S. boulardii promoters in vitro in glucose, fructose, sucrose, inulin and acetate, under both aerobic and anaerobic conditions, as well as in the murine gastrointestinal tract. Green fluorescent protein was used to report on promoter activity. Promoter expression was found to be carbon-source dependent, with inulin emerging as a favourable carbon source. Furthermore, relative promoter expression in vivo was highly correlated with expression in sucrose (R = 0.99). Conclusions: These findings provide insights into S. boulardii promoter activity and aid in promoter selection in future studies utilising S. boulardii to produce therapeutics in the gut. [ABSTRACT FROM AUTHOR]

Although yeasts of the Saccharomyces cerevisiae species are industrially significant, few studies have investigated their presence in environmental samples from the Amazon rainforest. This study aimed to isolate S. cerevisiae yeasts associated with trees of the Amazon Forest and investigate their thermotolerance, alcohol tolerance, and single nucleotide polymorphism (SNP) characteristics, along with those of regional strains from previous research and reference strains from the industry. We collected fruits, bark and decaying plant material from Theobroma grandiflorum, Spondias mombin L., Mangifera indica L., and Eugenia stipitata, and isolated yeasts using the culture media. To identify the yeasts, we conducted morphological and biochemical analyses, including sugar assimilation and fermentation, and sequencing analyses of the rDNA (ITS and LSU (D1 and D2)). We also performed fermentation tests to determine the optimum temperature, thermotolerance and ethanol tolerance. Finally, we subjected the selected strains to SNP analysis to study the reported genes that are important for alcohol tolerance in S. cerevisiae: FPS1 (farnesyl diphosphate synthase1) and ASR1/YPR093 (alcohol sensitive RING/PHD finger1) genes. As a result, we isolated 53 yeasts, and 10 of which exhibited a sugar assimilation and fermentation profile that was similar to that of S. cerevisiae. These ten isolates were identified using sequencing of the ITS and LSU regions, which revealed the species to be Wickerhamomyces anomalus (n = 4), Torulaspora pretoriensis (n = 3), Debaryomyces hansenni (n = 1), and Saccharomyces cerevisiae (n = 2). Through the analysis of the ASR1 and FPS1 regions, we found an SNP at nucleotide 1552 A > G (FPS1), which was associated with ethanol tolerance under our experimental conditions. This work is significant because it is one of the first studies to focus specifically on the isolation of S. cerevisiae from samples in the Amazon region. Furthermore, the SNP analysis allowed us to differentiate isolates that showed greater tolerance to ethanol. [ABSTRACT FROM AUTHOR]

This research was carried out to examine the potential of yeast as a fish feed stabilizer and growth promoter on Clarias gariepienus with varying levels of baker's yeast (Saccharomyces cerevisae). Clarias gariepinus fingerlings with mean weight of 2.40 grams fingerlings were obtained from Aliu Farms, Kaduna and transported to the Fishery unit located in the Zoological Garden of the school, Kaduna State University, Kaduna State Nigeria. The fish were acclimatized for two weeks in 60 Liters' plastic tanks. Fish were stocked at 10 fingerlings per tank containing de-chlorinated tap water in triplicate. Four experimental diets with different inclusion levels of Saccharomyces cerevisiae as follows; Diet I (5%), Diet II (7.5%) Diet III (10%) and Diet IV (12.5%) and the control diet without Saccharomyces cerevisiae were formulated at 40% crude protein. Feed subjected to stability test clearly showed that stability increases with increased level of yeast with Diet IV (12.5%) having the highest at 30 minutes (76%) and 60 minutes (68%). The pelleted feeds were fed to fish at the rate of 5% of the fish biomass throughout the experimental period. The growth response was assessed in terms of daily weight gain, relative weight gain, specific growth rate, feed conversion ratio. The results showed that diet III (10%) gave the best growth performance with an average weight gain of 2.7 followed by diet IV (12.5%) of average weight gain of 2.39 g when compared to the control diet. Similarly, diet III (10%) recorded the highest survival rate of 80%. Thus, adding baker's yeast cells into commercial fish feed at 10% improved growth and survival of Clarias gariepinus. [ABSTRACT FROM AUTHOR]

The potential use of Torulaspora delbrueckii as a starter culture for wine alcoholic fermentation has become a subject of interest in oenological research. The use of this non‐Saccharomyces yeast can modulate different wine attributes, such as aromatic substances, organic acids and phenolic compound compositions. Thus, the obtained wines are different from those fermented with Saccharomyces cerevisiae as the sole starter. Nevertheless, information about the possible effects of T. delbrueckii chemical modulation on subsequent malolactic fermentation is still not fully explained. In general, T. delbrueckii is related to a decrease in toxic compounds that negatively affect Oenococcus oeni and an increase in others that are described as stimulating compounds. In this work, we aimed to compile the changes described in studies using T. delbrueckii in wine that can have a potential effect on O. oeni and highlight those works that directly evaluated O. oeni performance in T. delbrueckii fermented wines. [ABSTRACT FROM AUTHOR]

Calotropis procera from the Apocynaceae family is called Stabregh in Iran. This plant is found in tropical areas and southern coasts in Iran and North Africa, Middle East Asia, and Southeast Asia on coastal sand dunes. In this study, the C .procera extract was separated using water solvent. The antifungal effect of C. procera aqueous extract on Alternaria alternata, Alternaria solani, Saccharomyces cerevisiae, and Fusarium solani was investigated. The antifungal activity was evaluated through, disk diffusion agar (Kirby -Bauer), well diffusion agar, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC). In the combined mode (interaction) of C. procera aqueous extract with nystatin antibiotic was investigated. In general, Saccharomyces cerevisiae and Alternaria solani were the most sensitive and resistant fungal strains with the highest and the lowest diameter of inhibition zone, respectively. So that the diameter of the inhibition zone for Saccharomyces cerevisiae and Alternaria solani in the presence of 80 mg/ml extract concentration was equal to 13.20 and 8.20 mm, respectively. In the interaction of C. procera aqueous extract with nystatin antibiotic, synergistic mode was observed for all fungal strains. The MIC and MFC values for S. cerevisiae were 32 and 128 mg/mL, respectively. The MIC and MFC results for Alternaria solani were found to 256 and > 512 mg/mL, respectively. [ABSTRACT FROM AUTHOR]

Macroautophagy, hereafter referred to as autophagy, is a complex process in which multiple membrane‐remodeling events lead to the formation of a cisterna known as the phagophore, which then expands and closes into a double‐membrane vesicle termed the autophagosome. During the past decade, enormous progress has been made in understanding the molecular function of the autophagy‐related proteins and their role in generating these phagophores. In this Review, we discuss the current understanding of three membrane remodeling steps in autophagy that remain to be largely characterized; namely, the closure of phagophores, the maturation of the resulting autophagosomes into fusion‐competent vesicles, and their fusion with vacuoles/lysosomes. Our review will mainly focus on the yeast Saccharomyces cerevisiae, which has been the leading model system for the study of molecular events in autophagy and has led to the discovery of the major mechanistic concepts, which have been found to be mostly conserved in higher eukaryotes. [ABSTRACT FROM AUTHOR]

This study investigates the impact of non-Saccharomyces Torulaspora delbrueckii yeast on the fermentation process of grape must in the production of white dry wine, specifically focusing on two grape varieties, 'Aligote' and 'Chardonnay'. The fermentation was carried out using two different methods, co-inoculation and successive fermentation, both under laboratory and microvinification conditions. The physicochemical parameters of the resulting wines, such as total sugars, ethanol, volatile acidity, and total acidity, were analyzed. Sensory evaluation of the wines demonstrated that successive fermentation with the inoculation of Saccharomyces yeasts after reaching 3% vol. alcohol concentration contributed to an improved quality, complex aroma, and balanced taste of the wine, as indicated by high organoleptic scores. These findings suggest that the combination of Torulaspora delbrueckii yeast with indigenous yeast strains can enhance the overall quality of white dry wine. [ABSTRACT FROM AUTHOR]

Probiotics are live microorganisms that confer health benefits to the host when administered in adequate amounts. Although recommendations for probiotic use should be strain-specific, many systematic reviews, including recommendations from different societies, recommend probiotic use in general, providing no relevant information for healthcare professionals regarding which probiotic to recommend for which clinical indication, at what dose, and for how long. This narrative review aimed to present the available evidence on the use of probiotics in the prevention and treatment of common gastrointestinal diseases in children, considering the strain and dose used. Furthermore, this study summarizes the evidence on the possible side effects and quality of products containing probiotics. [ABSTRACT FROM AUTHOR]

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]

This paper evaluates the importance, characteristics, mechanisms, and effects of probiotics added to silkworm B. mori feed. Scientific databases (PubMed, Science Direct, Google Scholar, MDPI, Elsevier) were screened. We are searching for alternative solutions to improve the nutritional quality of the mulberry leaves. Probiotics present properties such as non-pathogenetic or non-toxicity, adhere to epithelial cells, can be reproduced, stimulate immune response, have a positive influence on the host, can survive in intestinal mucosal surface, etc., and perform various functions that recommend them as natural feed supplements in silkworm nutrition. Lactobacillus, Bifidobacterium, Bacillus, Streptococcus, and Saccharomyces species are the most evaluated probiotics used in insects. In addition to producing lactic acid, probiotics also lower intestinal pH, inhibit pathogen populations, alleviate inflammation in the gut, boost immunity, and improve overall intestinal health. Silkworm gut contains various bacterial phylotypes (Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes) that are crucial in nutrients metabolism and exhibit metabolites and enzymes indispensable for growth. This review highlighted that supplementing mulberry leaves with probiotics represents an eco-friendly strategy to improve the silkworm's performance, economic traits, and health. [ABSTRACT FROM AUTHOR]

The isolation and selection of yeast strains to improve the quality of the cachaça--Brazilian Spirit--have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein-protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocc ulation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value. [ABSTRACT FROM AUTHOR]

Copyright of Çukurova Journal of Agriculture & Food Sciences is the property of Cukurova 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.)

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.)

Saccharomyces cerevisiae var. boulardii (Sb) is currently receiving significant attention as a synthetic probiotic platform due to its ease of manipulation and inherent effectiveness in promoting digestive health. A comprehensive exploration of Sb and other S. cerevisiae strains (Sc) would shed light on the refinement and expansion of their therapeutic applications. This review aims to provide a thorough overview of Saccharomyces yeasts from their native health benefits to recent breakthroughs in the engineering of Saccharomyces yeasts as synthetic therapeutic platforms. Molecular typing and phenotypic assessments have uncovered notable distinctions, including the superior thermotolerance and acid tolerance exhibited by Sb, which are crucial attributes for probiotic functions. Moreover, parabiotic and prebiotic functionalities originating from yeast cell wall oligosaccharides have emerged as pivotal factors influencing the health benefits associated with Sb and Sc. Consequently, it has become imperative to select an appropriate yeast strain based on a comprehensive understanding of its actual action in the gastrointestinal tract and the origins of the targeted advantages. Overall, this review underscores the significance of unbiased and detailed comparative studies for the judicious selection of strains. [ABSTRACT FROM AUTHOR]

The relationship between climate change and viticulture has become increasingly apparent in recent years. Rising temperatures have been a critical factor in early grape ripening. This, in turn, has led to wines with imbalanced acidity and, more importantly, higher alcohol content and pH values. Today, consumers demand high-quality and healthy products, and this trend has extended to wine consumption. Consumers prefer wines with reduced alcohol content due to the health risks associated with alcohol consumption. To meet this demand, researchers have developed modified yeast strains that reduce wine alcohol content during fermentation. These strains ferment less sugar or redirect carbon metabolism. However, their use may pose challenges, such as producing undesired secondary metabolites that can affect wine characteristics. Additionally, consumers are still divided on using genetically modified organisms (GMOs) in food and beverages. This review examines the impact of climate change on wine quality and consumer perception, taking into account new technologies used to reduce wine alcohol content or produce low-alcohol-content wines, such as low-cost techniques like bio-dealcoholization performed by non-GMO wine yeast, Saccharomyces, and non-Saccharomyces. [ABSTRACT FROM AUTHOR]

Phenolic off-flavor compounds such as 4-vinylguaiacol (4-VG) affect the quality of fermented foods. In Saccharomyces cerevisiae, 4-VG production requires prenylated FMN (flavin mononucleotide) produced by the mitochondrial protein Pad1. To examine this mechanism further, we expressed Escherichia coli ubiX, whose gene product prenylates FMN in E. coli, in an S. cerevisiae Δpad1 strain, which recovered the ability to produce 4-VG. Because E. coli UbiX is expected to localize to the cytoplasm in the transformed yeast, next, we expressed a truncated Pad1 (tPad1) variant lacking the mitochondrial translocation signal sequence in S. cerevisiae Δpad1. The transformed strain also recovered the ability to produce 4-VG; furthermore, it produced a larger amount of 4-VG than wild-type S. cerevisiae, indicating that 4-VG production in S. cerevisiae may be mediated by the partial mislocalization of Pad1 to the cytoplasm. We also expressed the gene encoding Dekkera (Brettanomyces) bruxellensis phenolic acid decarboxylase (DbPAD) in S. cerevisiae Δpad1. The transformed yeast recovered the ability to produce 4-VG, indicating that the D. bruxellensis phenolic acid decarboxylation reaction does not require prenylated FMN. Sequencing of the cloned DbPAD gene showed that the translation start codon differs from previous reports; therefore, we recloned the DbPAD gene from the position predicted to be the translation initiation point (designated DbPADs). Transformation of S. cerevisiae Δpad1 with DbPADs further increased the amount of 4-VG produced. Collectively, these findings provide insight into the mechanism of off-flavor production by different yeast species. [ABSTRACT FROM AUTHOR]

The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing to measure samples from the spontaneous fermentation process of cabernet sauvignon wines from two wine-growing regions in China to study the diversity and structural evolution of fungi during spontaneous fermentation and analyze the correlation between fungi and volatile compounds. The results showed significant differences in fungal community structure and diversity in cabernet sauvignon musts from different geographical origins, and these differences affected the flavor quality of the wines. As alcoholic fermentation progressed, Saccharomyces became the dominant fungal genus and reshaped the fungal community structure, and the diversity of the fungal community decreased. However, the fungal communities of each wine-growing region remained distinct throughout the fermentation process. Furthermore, the correlation between the fungal community and volatile compounds indicated that wine is a product of fermentation involving multiple fungal genera, and the flavor is influenced by a variety of fungi. Our study enhances the comprehension of fungal communities in Chinese wine-growing regions, explaining the regulatory role of wine-related fungal microorganisms in wine flavor. [ABSTRACT FROM AUTHOR]

Background: In industrial bioprocesses, microorganisms are generally selected based on performance, whereas robustness, i.e., the ability of a system to maintain a stable performance, has been overlooked due to the challenges in its quantification and implementation into routine experimental procedures. This work presents four ways of implementing robustness quantification during strain characterisation. One Saccharomyces cerevisiae laboratory strain (CEN.PK113-7D) and two industrial strains (Ethanol Red and PE2) grown in seven different lignocellulosic hydrolysates were assessed for growth-related functions (specific growth rate, product yields, etc.) and eight intracellular parameters (using fluorescent biosensors). Results: Using flasks and high-throughput experimental setups, robustness was quantified in relation to: (i) stability of growth functions in response to the seven hydrolysates; (ii) stability of growth functions across different strains to establish the impact of perturbations on yeast metabolism; (iii) stability of intracellular parameters over time; (iv) stability of intracellular parameters within a cell population to indirectly quantify population heterogeneity. Ethanol Red was the best-performing strain under all tested conditions, achieving the highest growth function robustness. PE2 displayed the highest population heterogeneity. Moreover, the intracellular environment varied in response to non-woody or woody lignocellulosic hydrolysates, manifesting increased oxidative stress and unfolded protein response, respectively. Conclusions: Robustness quantification is a powerful tool for strain characterisation as it offers novel information on physiological and biochemical parameters. Owing to the flexibility of the robustness quantification method, its implementation was successfully validated at single-cell as well as high-throughput levels, showcasing its versatility and potential for several applications. [ABSTRACT FROM AUTHOR]

Background: It is unclear whether Saccharomyces boulardii (S. boulardii) supplementation in standard triple therapy (STT) is effective in eradicating Helicobacter pylori (H. pylori) infection in children. We therefore conducted a meta-analysis of randomized controlled trials (RCTs) to assess the effect of S. boulardii supplementation on H. pylori eradication in children. Methods: We conducted electronic searches in PubMed, Embase, the Cochrane Library, China National Knowledge Infrastructure and Wanfang database from the beginning up to September 2023. A random-effects model was employed to calculate the pooled relative risk (RR) with 95% confidence intervals (CI) through a meta-analysis. Results: Fifteen RCTs (involving 2156 patients) were included in our meta-analysis. Results of the meta-analysis indicated that S. boulardii in combination with STT was more effective than STT alone (intention-to-treat analysis : 87.7% vs. 75.9%, RR = 1.14, 95% CI: 1.10–1.19, P < 0.00001; per-protocol analysis : 88.5% vs. 76.3%, RR = 1.15, 95% CI: 1.10–1.19, P < 0.00001). The S. boulardii supplementation group had a significantly lower incidence of total adverse events (n = 6 RCTs, 9.2% vs. 29.2%, RR = 0.32, 95% CI: 0.21–0.48, P < 0.00001), diarrhea (n = 13 RCTs, 14.7% vs. 32.4%, RR = 0.46, 95% CI: 0.37–0.56, P < 0.00001), and nausea (n = 11 RCTs, 12.7% vs. 21.3%, RR = 0.53, 95% CI: 0.40–0.72, P < 0.0001) than STT group alone. Similar results were also observed in the incidence of vomiting, constipation, abdominal pain, abdominal distention, epigastric discomfort, poor appetite and stomatitis. Conclusions: Current evidence indicated that S. boulardii supplementing with STT could improve the eradication rate of H. pylori, and concurrently decrease the incidence of total adverse events and gastrointestinal adverse events in children. [ABSTRACT FROM AUTHOR]

Background and Purpose: Nonsteroidal anti-inflammatory drugs (NSAIDs) can be associated with severe adverse digestive effects. This study examined the protective effects of the probiotic Saccharomyces boulardii CNCM I-745 in a rat model of diclofenac-induced enteropathy. Experimental Approach: Enteropathy was induced in 40-week-old male rats by intragastric diclofenac (4 mg kg-1 BID for 14 days). S. boulardii CNCM I-745 (3 g kg-1 BID by oral gavage) was administered starting 14 days before (preventive protocol) or along with (curative protocol) diclofenac administration. Ileal damage, inflammation, barrier integrity, gut microbiota composition and toll-like receptors (TLRs)--nuclear factor κB (NF-κB) pathway were evaluated. Key Results: Diclofenac elicited intestinal damage, along with increments of myeloperoxidase, malondialdehyde, tumour necrosis factor and interleukin-1β, overexpression of TLR2/4, myeloid differentiation primary response 88 (Myd88) and NF-κB p65, increased faecal calprotectin and butyrate levels, and decreased blood haemoglobin levels, occludin and butyrate transporter monocarboxylate transporter 1 (MCT1) expression. In addition, diclofenac provoked a shift of bacterial taxa in both faecal and ileal samples. Treatment with S. boulardii CNCM I-745, in both preventive and curative protocols, counteracted the majority of these deleterious changes. Only preventive administration of the probiotic counteracted NSAID-induced decreased expression of MCT1 and increase in faecal butyrate levels. Occludin expression, after probiotic treatment, did not significantly change. Conclusions and Implications: Treatment with S. boulardii CNCM I-745 prevents diclofenac-induced enteropathy through anti-inflammatory and antioxidant activities. Such effects are likely to be related to increased tissue butyrate bioavailability, through an improvement of butyrate uptake by the enteric mucosa. [ABSTRACT FROM AUTHOR]

Quorum sensing (QS) is one of the most well-studied cell-to-cell communication mechanisms in microorganisms. This intercellular communication process in Saccharomyces cerevisiae began to attract more and more attention for researchers since 2006, and phenylethanol, tryptophol, and tyrosol have been proven to be the main quorum sensing molecules (QSMs) of S. cerevisiae. In this paper, the research history and hotspots of QS in S. cerevisiae are reviewed, in particular, the QS system of S. cerevisiae is introduced from the aspects of regulation mechanism of QSMs synthesis, influencing factors of QSMs production, and response mechanism of QSMs. Finally, the employment of QS in adaptation to stress, fermentation products increasing, and food preservation in S. cerevisiae was reviewed. This review will be useful for investigating the microbial interactions of S. cerevisiae, will be helpful for the fermentation process in which yeast participates, and will provide an important reference for future research on S. cerevisiae QS. [ABSTRACT FROM AUTHOR]

A yeast strain, designated as JAF-11T, was isolated from flower of Prunus mume Sieb. et Zucc. in Gwangyang, Republic of Korea. Phylogenetic analysis showed that strain JAF-11T was closely related to Neodothiora populina CPC 39399T with 2.07 % sequence divergence (12 nucleotide substitutions and three gaps in 581 nucleotides) in the D1/D2 domain of the large subunit (LSU) rRNA gene, and Rhizosphaera macrospora CBS 208.79T with 4.66 % sequence divergence (25 nucleotide substitutions and five gaps in 535 nucleotides) in the internal transcribed spacer (ITS) region. Further analysis based on the concatenated sequences of the D1/D2 domain of the LSU rRNA gene and the ITS region confirmed that strain JAF-11T was well-separated from Neodothiora populina CPC 39399T. In addition to the phylogenetic differences, strain JAF-11T was distinguished from its closest species, Neodothiora populina CPC 39399T and Rhizosphaera macrospora CBS 208.79T belonging to the family Dothioraceae by its phenotypic characteristics, such as assimilation of carbon sources. Hence, the name Neodothiora pruni sp. nov. is proposed with type strain JAF-11T (KACC 48808T; MB 850034). [ABSTRACT FROM AUTHOR]

Across eukaryotic genomes, multiple α- and β-tubulin genes require regulation to ensure sufficient production of tubulin heterodimers. Features within these gene families that regulate expression remain underexplored. Here, we investigate the role of the 5′ intron in regulating α-tubulin expression in Saccharomyces cerevisiae. We find that the intron in the α-tubulin, TUB1, promotes α-tubulin expression and cell fitness during microtubule stress. The role of the TUB1 intron depends on proximity to the TUB1 promoter and sequence features that are distinct from the intron in the alternative α-tubulin isotype, TUB3. These results lead us to perform a screen to identify genes that act with the TUB1 intron. We identified several genes involved in chromatin remodeling, α/β-tubulin heterodimer assembly, and the spindle assembly checkpoint. We propose a model where the TUB1 intron promotes expression from the chromosomal locus and that this may represent a conserved mechanism for tubulin regulation under conditions that require high levels of tubulin production. [ABSTRACT FROM AUTHOR]

Summary: The combined use of non‐Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation is considering as a potential way to improve the flavour characteristics of Mijiu (a traditional rice wine in China). In this study, we investigated the effects of mixed fermentation, including simultaneous and sequential inoculation fermentation, of typical non‐Saccharomyces yeast strains (Saccharomycopsis fibuligera; Candida glabrata) and an S. cerevisiae strain on the fermentation process and volatile compounds of Mijiu. The results showed that the fermentation rate of Mijiu was improved by the simultaneous inoculation fermentation of different non‐Saccharomyces yeasts and S. cerevisiae. However, the increase of volatile compounds in the simultaneous inoculation fermentation depended on non‐Saccharomyces yeast species, although the positive contribution of non‐Saccharomyces yeasts to volatile compounds of Mijiu was confirmed in their pure fermentation. The sequential inoculation fermentation significantly enhanced the content or complexity of volatile compounds of Mijiu but with low‐fermentation rate. This could be attributed to the change of the number of non‐Saccharomyces yeast cells during the mixed fermentation possibly caused by the inhibition of S. cerevisiae with high concentration on non‐Saccharomyces yeasts. Our work provided useful information on the mixed inoculation fermentation strategy combining suitable non‐Saccharomyces yeasts and S. cerevisiae for improving the fermentation rate and the aroma quality of Mijiu. [ABSTRACT FROM AUTHOR]

Overcoming key bottlenecks for 2G ethanol production, such as the most suitable biomass pretreatment, process layout, and appropriate microorganism, is crucial to achieve a technically and economically feasible technology. The consolidated bioprocessing (CBP) is an approach that embodies one single step of enzyme production, biomass hydrolysis, and sugars fermentation. In this work, the CBP using S. cerevisiae AC14, a recombinant strain capable of secreting 7 different lignocellulosic enzymes and ferment xylose and glucose, was investigated in synthetic medium (cellobiose, corncob xylan, glucose, and xylose) and in industrial medium consisting of the solid fraction of hydrothermally pretreated sugarcane bagasse and its liquor. Results obtained were promising, with ethanol productivity of 4.46 g/L/h and complete hydrolysis of cellobiose and corncob xylan. In real industrial medium, 1.86 g/L/h of ethanol was reached, with partial conversion of both solid and liquid fractions. Further strategies to enhance enzymes access to complex substrates can improve process feasibility. [ABSTRACT FROM AUTHOR]

Non-canonical secondary structures in DNA are increasingly being revealed as critical players in DNA metabolism, including modulating the accessibility and activity of promoters. These structures comprise the so-called G-quadruplexes (G4s) that are formed from sequences rich in guanine bases. Using a well-defined transcriptional reporter system, we sought to systematically investigate the impact of the presence of G4 structures on transcription in yeast Saccharomyces cerevisiae. To this aim, different G4 prone sequences were modeled to vary the chance of intramolecular G4 formation, analyzed in vitro by Thioflavin T binding test and circular dichroism and then placed at the yeast ADE2 locus on chromo-some XV, downstream and adjacent to a P53 response element (RE) and upstream from a minimal CYC1 promoter and Luciferase 1 (LUC1) reporter gene in isogenic strains. While the minimal CYC1 promoter provides basal reporter activity, the P53 RE enables LUC1 trans- activation under the control of P53 family proteins expressed under the inducible GAL1 promoter. Thus, the impact of the different G4 prone sequences on both basal and P53 family protein-dependent expression was measured after shifting cells onto galactose containing medium. The results showed that the presence of G4 prone sequences upstream of a yeast minimal promoter increased its basal activity proportionally to their potential to form intramolecular G4 structures; consequently, this feature, when present near the target binding site of P53 family transcription factors, can be exploited to regulate the transcriptional activity of P53, P63 and P73 proteins. [ABSTRACT FROM AUTHOR]

The basic structures of membrane lipids that compose biomembranes differ among species; i.e., in mammals, the primary structure of long‐chain base (LCB), the common backbone of ceramides and complex sphingolipids, is sphingosine, whereas, in yeast Saccharomyces cerevisiae, it is phytosphingosine, and S. cerevisiae does not have sphingosine. In addition, the sterol, which is coordinately involved in various functions with complex sphingolipids, is cholesterol in mammals, while in yeast it is ergosterol. Previously, it was found that yeast cells are viable when the structure of LCBs is replaced by sphingosine by supplying an exogenous LCB to cells lacking LCB biosynthesis. Here, we characterized yeast cells having sphingosine instead of phytosphingosine (sphingosine cells). Sphingosine cells exhibited a strong growth defect when biosynthesis of ceramides or complex sphingolipids was inhibited, indicating that, in the sphingosine cells, exogenously added sphingosine is required to be further metabolized. The sphingosine cells exhibited hypersensitivity to various environmental stresses and had abnormal plasma membrane and cell wall properties. Furthermore, we also established a method for simultaneous replacement of both LCB and sterol structures with those of mammals (sphingosine/cholesterol cells). The multiple stress hypersensitivity and abnormal plasma membrane and cell wall properties observed in sphingosine cells were also observed in sphingosine/cholesterol cells, suggesting that simultaneous replacement of both LCB and sterol structures with those of mammals cannot prevent these abnormal phenotypes. This is the first study to our knowledge showing that S. cerevisiae can grow even if LCB and sterol structures are simultaneously replaced with mammalian types. [ABSTRACT FROM AUTHOR]

High-gravity fermentation, used for ethanol production from sugarcane, corn, and mixed substrates, offers several benefits. Yeast, a rapidly multiplying unicellular microorganism, can be adapted for high sugar and ethanol tolerance on a lab scale. However, different substrates can enhance fermentation efficiency. Our study consisted of two experiments. In the first, we compared simple batch feeding with a fed-batch system for yeast selection in high-gravity fermentation. We ran eight cycles with increasing initial sugar contents (50 to 300 g L−1). No significant differences were observed in the first seven cycles, but in the eighth, the fed-batch system showed lower glycerol and fructose contents and higher cell viability than the simple batch system. In the second experiment, we used the fed-batch system with 300 g L−1 from sugarcane, corn, and mixed wort. The results showed that mixed wort produced higher ethanol contents and greater fermentation efficiency compared to corn and sugarcane as substrates. In conclusion, our findings indicate that the fed-batch system is more suitable for high-gravity fermentation on a lab scale, and the combination of sugarcane juice and corn can enhance fermentation efficiency, paving the way for integrating these substrates in industrial ethanol production. [ABSTRACT FROM AUTHOR]

Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall wine quality. This process has been strongly developed over the last 30 years, firstly on Saccharomyces cerevisiae, and, lately, with intense activity on non-Saccharomyces. Several thousand yeast strains have been isolated, identified and tested to select those with better performance and/or specific technological properties. The present review proposes a global survey of this massive ex-situ preservation of eukaryotic microorganisms, a reservoir of biotechnological solutions for the wine sector, overviewing relevant screenings that led to the selection of strains from 12 genera and 22 species of oenological significance. In the first part, the attention goes to the selection programmes related to relevant wine-producing areas (i.e. Douro, Extremadura, Galicia, La Mancha and Uclés, Ribera del Duero, Rioja, Sherry area, and Valencia). In the second part, the focus shifted on specific non-Saccharomyces genera/species selected from different Spanish and Portuguese regions, exploited to enhance particular attributes of the wines. A fil rouge of the dissertation is the design of tailored biotechnological solutions for wines typical of given geographic areas. [ABSTRACT FROM AUTHOR]

Mixed microorganism cultures are prevalent in the food industry. A variety of microbiological mixtures have been used in these unique fermenting processes to create distinctive flavor profiles and potential health benefits. Mixed cultures are typically not well characterized, which may be due to the lack of simple measurement tools. Image-based cytometry systems have been employed to automatically count bacteria or yeast cells. In this work, we aim to develop a novel image cytometry method to distinguish and enumerate mixed cultures of yeast and bacteria in beer products. Cellometer X2 from Nexcelom was used to count of Lactobacillus plantarum and Saccharomyces cerevisiae in mixed cultures using fluorescent dyes and size exclusion image analysis algorithm. Three experiments were performed for validation. (1) Yeast and bacteria monoculture titration, (2) mixed culture with various ratios, and (3) monitoring a Berliner Weisse mixed culture fermentation. All experiments were validated by comparing to manual counting of yeast and bacteria colony formation. They were highly comparable with ANOVA analysis showing p-value > 0.05. Overall, the novel image cytometry method was able to distinguish and count mixed cultures consistently and accurately, which may provide better characterization of mixed culture brewing applications and produce higher quality products. [ABSTRACT FROM AUTHOR]

Monoterpenes are among the important natural plant terpenes. Monoterpenes usually have the characteristics of volatility and strong aroma. β-Myrcene and its isomer (E)-β-ocimene are typical acyclic monoterpenes. They are high-value monoterpenes that have been widely applied in foods, cosmetics, and medicines. However, large-scale commercial production of β-myrcene and (E)-β-ocimene is restricted by their production method that mainly involves extraction from plant essential oils. Currently, an alternative synthetic route utilizing an engineered microbial platform was proposed for effective production. This study used a Saccharomyces cerevisiae strain previously constructed for squalene production as the starting strain. Farnesyl diphosphate synthase (Erg20) expression was weakened by promoter replacement and screened for optimal myrcene synthase (MS) and ocimene synthase (OS) activities. In the resulting S. cerevisiae engineered for β-myrcene and (E)-β-ocimene synthesis, titers of β-myrcene and (E)-β-ocimene were enhanced by a fusion expressing a mutant Erg20* with the obtained monoterpene synthase and optimizing the added solvent in a two-phase fermentation system. Finally, by scaling up in a 5-L fermenter, 8.12 mg/L of β-myrcene was obtained, which was first reported in yeast, and 34.56 mg/L of (E)-β-ocimene was obtained, which is the highest reported to date. This study provides a new synthesis route for β-myrcene and (E)-β-ocimene. [ABSTRACT FROM AUTHOR]

Reliable typing of yeast strains is of great importance to the alcoholic beverage industry to ensure a reliable fermentation process and high-quality products. Saccharomyces cerevisiae is the most used yeast species in wine, sake, and ale beer fermentation, whereas Saccharomyces uvarum is more commonly used for cider fermentation and, due to its cryotolerance, white wine production. We propose a promising method for species identification and strain discrimination of S. cerevisiae and S. uvarum using Raman spectroscopy in combination with convolutional neural networks (CNNs). Raman spectra collected from various S. cerevisiae and S. uvarum strains were accurately classified at the species level using random forest. Cultivation time and temperature did not significantly affect the spectral reproducibility and discrimination capability. An overall accuracy of 91.9% was achieved to discriminate 27 yeast isolates at the strain level using a CNN model. Raman-CNN further identified eight yeast isolates spiked in grape juice with an accuracy of 98.1%. Raman spectral signatures derived from diverse protein and lipid compositions may contribute to this discrimination. The proposed approach also precisely predicted the concentration of a specific yeast strain within a yeast mixture with an R² of 0.9913 and an average error of 4.09%. The entire analysis can be completed within 1 hour following cultivation and only requires simple sample preparation and low consumable cost. Taken together, Raman spectroscopy coupled with CNN is a robust, accurate, and reliable approach for typing of fermentation yeast strains. IMPORTANCE The use of S. cerevisiae and S. uvarum yeast starter cultures is a common practice in the alcoholic beverage fermentation industry. As yeast strains from different or the same species have variable fermentation properties, rapid and reliable typing of yeast strains plays an important role in the final quality of the product. In this study, Raman spectroscopy combined with CNN achieved accurate identification of S. cerevisiae and S. uvarum isolates at both the species and strain levels in a rapid, non-destructive, and easy-to-operate manner. This approach can be utilized to test the identity of commercialized dry yeast products and to monitor the diversity of yeast strains during fermentation. It provides great benefits as a high-throughput screening method for agri-food and the alcoholic beverage fermentation industry. This proposed method has the potential to be a powerful tool to discriminate S. cerevisiae and S. uvarum strains in taxonomic, ecological studies and fermentation applications. [ABSTRACT FROM AUTHOR]

Fumonisins, produced mainly by various Fusarium species, are sphinganineanalog mycotoxins and potent inhibitors of ceramide synthases in animals, plants, and other eukaryotes, leading to toxicity and programmed cell death. Wild-type baker’s yeast is naturally highly resistant to fumonisin B1 (FB1); on rich medium, it tolerates more than 1,000 µM. We report the construction of a fumonisin-sensitive Saccharomyces cerevisiae strain with six disrupted genes: SNQ2, PDR12, and YOR1, coding for ATP-binding cassette transporters involved in active efflux; CKA2, encoding casein kinase II, regulating ceramide synthase activity by phosphorylation; and LCB3 and VPS51, encoding proteins involved in the biosynthesis and recycling of sphingolipid precursors, respectively. The constructed FB1-sensitive strain YTKT33 was tested on complex yeast extract-peptonedextrose (YPD) and synthetic complete medium alongside the wild-type strain and strains with only three (YRU74) or five (YRU94ML) disrupted genes. YTKT33, exhibiting full growth inhibition at a concentration below 5 µM FB1 on synthetic complete agar lacking uracil (SC-URA), was used as a host for heterologous expression of previously reported fumonisin detoxification genes. Transformants expressing either the Sphingopyxis fumD esterase, which removes removing tricarballylic acid side chains, or an Aspergillus amine oxidase, which converts the amino- to a keto-group, can grow at FB1 concentrations inhibitory for transformants containing the empty vector. YTKT33 was inhibited by other type B fumonisins (B2, B3, B4) at concentrations very similar to FB1, allowing rapid evaluation of total fumonisin toxicity in crude fungal extracts. IMPORTANCE Fumonisins can cause diseases in animals and humans consuming Fusarium-contaminated food or feed. The search for microbes capable of fumonisin degradation, or for enzymes that can detoxify fumonisins, currently relies primarily on chemical detection methods. Our constructed fumonisin B1-sensitive yeast strain can be used to phenotypically detect detoxification activity and should be useful in screening for novel fumonisin resistance genes and to elucidate fumonisin metabolism and resistance mechanisms in fungi and plants, and thereby, in the long term, help to mitigate the threat of fumonisins in feed and food. [ABSTRACT FROM AUTHOR]

This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of Lachancea thermotolerans (LT), Metschnikowia pulcherrima (MP), and a Saccharomyces cerevisiae strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest. [ABSTRACT FROM AUTHOR]

Several emerging mosquito control technologies require mass releases of adult male mosquitoes. Previous studies resulted in the generation of a laboratory female-specific larvicidal yeast strain targeting the GGT gene, which facilitated the laboratory sex separation of male Culex quinquefasciatus mosquitoes. Global deployment of this yeast-based sex-separation technology requires engineering second generation yeast strains which can be used in industrial-scale fermentations to support global mosquito control programs. In this study, the RNA-guided Cas-CLOVER system was used in combination with piggyBac transposase to generate robust Saccharomyces cerevisiae strains with multiple integrated copies of the insecticidal GGT shRNA expression cassette. Top expressing Cas-CLOVER strains killed Culex quinquefasciatus female larvae which consumed the yeast, facilitating male sex separation. Scaled fermentation resulted in kilogram-scale production of the yeast, which can be heat-killed and dried for global deployment to mosquito mass-rearing facilities. [ABSTRACT FROM AUTHOR]

Older patients with multiple comorbidities often necessitate prolonged hospital stays and antibiotic treatment in the intensive care unit (ICU), leading to a rise in multidrug-resistant organisms like carbapenem-resistant Enterobacteriaceae (CRE). This study examined risk factors for carbapenem-resistant Enterobacteriaceae colonization in the ICU and assessed probiotics' preventive role. In this single-center, retrospective study, 9099 ICU patients were tested for stool CRE culture from March 2017 to April 2022. We excluded 136 patients with CRE colonization within one week post-admission and 26 who received probiotics before CRE colonization. Ultimately, 8937 CRE-negative patients were selected. Logistic analysis identified CRE colonization risk factors and evaluated probiotics' influence, including Saccharomyces boulardii or Lactobacillus rhamnosus, used by 474 patients (5.3%) in the ICU. Compared with data on initial admission, 157 patients (1.7%) had newly discovered CRE colonization before discharge. In a multivariate analysis, coronavirus disease 2019, the ICU, tube feeding, antibiotics such as aminoglycoside, extended-spectrum penicillin, stool vancomycin-resistance enterococci colonization, and chronic kidney disease were significantly associated with de novo CRE infection. However, probiotic use was negatively correlated with CRE infection. Managing risk factors and administering probiotics in the ICU may help prevent CRE colonization; large randomized prospective studies are needed. [ABSTRACT FROM AUTHOR]

One of the most fatal diseases that harm Allium species is purple blotch, which is brought on by Alternaria porri. As the disease's severity rises, crop production may decrease. In this study, 12 isolates of A. porri exhibiting purple blotch symptoms have been isolated from diseased onion plants. Sequencing of the internal transcribed spacer region (ITS) allowed for the identification of the isolate that was the most virulent and caused a disease severity of 85.93%. Under greenhouse and field growing conditions, the efficiency of two bio-agents, Trichoderma asperellum T34 and Saccharomyces cerevisiae AUMC 10203, as well as three doses (50, 25, and 12.5 ppm) of their green-synthesized silver nanoparticles (AgNPs) against purple blotch disease was assessed. For avoiding or treating purple blotch disease in onion plants, it has been demonstrated that the T. asperellum T34 spore suspension was the most effective resulting in a 76% reduction in disease severity. The spore suspension of S. cerevisiae and a 50-ppm dosage of AgNPs were the top contenders for T. asperellum. When compared to the control plants, the plants treated with bio-agents and AgNPs showed a significant decline in disease incidence and disease severity. Additionally, improvements were made to the broadness of inflorescences, the number of flowers and seeds, the weight of seeds per inflorescence, and the seed productivity. Therefore, it is recommended in this study to use T. asperellum T34 spore suspension as a potent bio-agent to manage the symptoms of purple blotch on onions.

Introduction: Approximately 10–40 million travelers get Traveler's Diarrhea (TD) yearly. A significant decrease in TD incidence has not been achieved by depending solely on antibiotic prophylaxis and educational initiatives. Using prebiotics to prevent TD has also not been examined in previous evaluations of probiotics for TD, which failed to consider the strain-specificity of probiotic efficacy. This review investigates the overall effects of probiotics on preventing TD, including the impact of dosage, duration, and age. Methods: Standard literature databases were searched without restriction on publication year or language. The following criteria are included: randomized controlled trials (RCTs) in English or non-English unrestricted to publication year, excluding animal and observational studies. This systematic review applied the Preferred Reporting Items for Systematic Reviews and Meta-Analyses. Results: Of the 166 screened papers, 10 RCTs were included. Lactobacillus acidophilus showed no efficacy in preventing TD except when mixed with other strains. Other genera of lactobacilli showed a protection rate of up to 39% against TD. Similarly, Saccharomyces cerevisiae and Saccharomyces boulardii have been effective in preventing TD. Conclusion: Studies investigating probiotics as a preventive measure for TD remain limited. Only a few probiotics that reduce TD risk exist. Based on this systematic review and meta-analysis, specific probiotic strains, including L. acidophilus, L. rhamnosus, L. fermentum, S. cerevisiae, and S. boulardii, may prevent TD. The effect of additional probiotic strains on TD prevention must be further investigated.

Decades of successes in statistical genetics have revealed the molecular underpinnings of traits as they vary across individuals of a given species. But standard methods in the field cannot be applied to divergences between reproductively isolated taxa. Genome-wide reciprocal hemizygosity mapping (RH-seq), a mutagenesis screen in an interspecies hybrid background, holds promise as a method to accelerate the progress of interspecies genetics research. Here, we describe an improvement to RH-seq in which mutants harbor barcodes for cheap and straightforward sequencing after selection in a condition of interest. As a proof of concept for the new tool, we carried out genetic dissection of the difference in thermotolerance between two reproductively isolated budding yeast species. Experimental screening identified dozens of candidate loci at which variation between the species contributed to the thermotolerance trait. Hits were enriched for mitosis genes and other housekeeping factors, and among them were multiple loci with robust sequence signatures of positive selection. Together, these results shed new light on the mechanisms by which evolution solved the problems of cell survival and division at high temperature in the yeast clade, and they illustrate the power of the barcoded RH-seq approach.

Many traits of industrial and basic biological interest arose long ago, and manifest now as fixed differences between a focal species and its reproductively isolated relatives. In these systems, extant individuals can hold clues to the mechanisms by which phenotypes evolved in their ancestors. We harnessed yeast thermotolerance as a test case for such molecular-genetic inferences. In viability experiments, we showed that extant Saccharomyces cerevisiae survived at temperatures where cultures of its sister species S. paradoxus died out. Then, focusing on loci that contribute to this difference, we found that the genetic mechanisms of high-temperature growth changed with temperature. We also uncovered an enrichment of low-frequency variants at thermotolerance loci in S. cerevisiae population sequences, suggestive of a history of non-neutral selective forces acting at these genes. We interpret these results in light of models of the evolutionary mechanisms by which the thermotolerance trait arose in the S. cerevisiae lineage. Together, our results and interpretation underscore the power of genetic approaches to explore how an ancient trait came to be.

We introduce Giraffe, a pangenome short-read mapper that can efficiently map to a collection of haplotypes threaded through a sequence graph. Giraffe maps sequencing reads to thousands of human genomes at a speed comparable to that of standard methods mapping to a single reference genome. The increased mapping accuracy enables downstream improvements in genome-wide genotyping pipelines for both small variants and larger structural variants. We used Giraffe to genotype 167,000 structural variants, discovered in long-read studies, in 5202 diverse human genomes that were sequenced using short reads. We conclude that pangenomics facilitates a more comprehensive characterization of variation and, as a result, has the potential to improve many genomic analyses.

A parent wished to get a medical recommendation to exempt her 13-year old daughter from the hepatitis B immunization in the Hungarian age related school program. He considers this prevention unnecesary and harmful, because they are a decent family free from promiscuity. Learing from the internet he found out, that this vaccine may cause hepatitis B, contains genetically modified substances and other toxic particules, like alum and Saccharomyces cervisiae, the latter even potentially causing Chron disease. Despite being given all correct information for each of his statements he is still convinced of his misbelieves and tries to get an exemption by turning to the court of law. Our lesson from this case is, that a lot more effort should be done to convince lay people, parents and adolescents about the real values and benefits of immunization. [ABSTRACT FROM AUTHOR]

In Saccharomyces cerevisiae, macroautophagy/autophagy plays a pivotal role and is indispensable for multiple meiotic processes. In this study, we demonstrate that Rim4, a meiosis-specific RNA-binding protein (RBP) that holds back the translation of a specific subset of meiotic transcripts until its programmed degradation by autophagy during meiotic divisions, forms a heterotrimeric complex in vivo with the yeast YWHA/14-3-3 proteins Bmh1 and Bmh2, which effectively expels mRNAs from Rim4's binding grip. We pinpoint four distinct Bmh1 and Bhm2 binding sites (BBSs) in the Rim4 structure, with two of them nestled within the RNA recognition motifs (RRMs). The phosphorylation states at these BBSs controlled by counteracting PKA and Cdc14 phosphatase activities determine whether Rim4 interacts with Bmh1, Bmh2 or the mRNAs, thereby regulating Rim4's subcellular distribution, function, and stability for autophagy. Remarkably, we found that Rim4 is an Atg11-dependent selective autophagy substrate and activates Atg1 during meiotic divisions, only after its sequential dissociation from mRNAs and Bmh1 or Bmh2 assisted by PKA and cytosolic Cdc14, respectively. These findings reveal an intricate mechanism that underpins the autophagy-mediated surveillance of Rim4-mRNA interactions, orchestrated by meiotic PKA and Cdc14 activities, to ensure stage-specific translation of key meiotic transcripts. [ABSTRACT FROM AUTHOR]

Nowadays, the wine industry carries out fermentations at low temperatures because this oenological practice clearly improves the aromatic complexity of the final wines. In addition, nitrogen content of the must also influences the quality of the wine. In this study, we carried out a phenotypic and fermentative analysis of two industrial wine Saccharomyces cerevisiae strains (P5 and P24) at 15 and 28 °C and three nitrogen concentrations (60, 140 and 300 mg N/L) in synthetic must. Our results show that both parameters, temperature and nitrogen, are interrelated and clearly determine the competitiveness of the wine strains and their ability to adapt at low temperatures. The best adapted strain at low temperatures decreased its competitiveness at lower nitrogen concentrations. In addition, our results show that it is not only the quantity of nitrogen transported that is important but also the quality of the nitrogen source used for wine yeast adaptation at low temperatures. The presence of some amino acids, such as arginine, branched chain amino acids, and some aromatic amino acids can improve the growth and fermentation activity of wine yeasts at low temperatures. These results allow us to better understand the basis of wine yeast adaptation to fermentation conditions, providing important information for winemakers to help them select the most appropriate yeast strain, thus reducing the economic costs associated with long and sluggish fermentations. The correlation between some amino acids and better yeast fermentation performance could be used in the future to design inactive dry yeast enriched in some of these amino acids, which could be added as a nutritional supplement during low temperature fermentations.

One of the biggest challenges in the food industry is the incorporation of probiotics into food products while maintaining their properties, both in the processing phases and in the gastrointestinal tract. The production of this type of functional food, which has been used to prevent and/or help in the treatment of some diseases, needs improvements at the technological and economic levels. This review provides a comprehensive view of the main techniques used to encapsulate probiotic yeasts and analyzes the main variables involved in the industrial process. A systematic review and meta-analysis were carried out, considering the most current technical recommendations for this type of study, as well as the standardized criteria for the eligibility of articles. From a total of 1269 initial articles, only 14 complete articles, published in high-impact journals over the years 2013 to 2019 and focused on in vitro assays with probiotic yeasts, were considered in the analysis performed. In general, microencapsulation was efficient in maintaining yeast survival after gastrointestinal tests, viability studies, and thermal resistance in distilled water and food. Many variables can affect microencapsulation, but they are not always described or properly elucidated, leading to the conclusion that better delineated research is needed. Examples of these challenges include selecting appropriate encapsulating materials, optimizing encapsulation techniques, and ensuring the stability and viability of probiotics during processing and storage. Due to these challenges, the industrial application of probiotic microencapsulation is not yet well established; however, it holds promising potential.

Se realizó el experimento en Itacurubí de la Cordillera, Paraguay, desde julio de 2021a enero de 2022, donde se evaluó el efecto de la aplicación foliar de un extracto de estevia (Stevia rebaudiana Bertoni) y de un bioestimulante comercial formulado con agua y miel conteniendo 4,05x108UFC.mL-1deLactobacillussp.yde Saccharomycessp., y 3,1x109UFC.mL-1de Streptomyces scabies, comparados con un testigo, sobre el rendimiento de sandía variedad Crimson Sweet. Se utilizó el diseño experimental de bloques completamente al azar con cuatro repeticiones. La primera aplicación de los tratamientos se realizó en el semillero, cuando la plántula contenía 8 hojas definitivas, luego del trasplante, se realizó una aplicación cada 8 días hasta completar 10 aplicaciones en total. Se evaluó el peso promedio de los frutos, el número de frutos por planta y el rendimiento. Los datos fueron sometidosa un análisis de varianza (ANAVA), cuando hubo diferencias significativas entre las medias de los tratamientos, se aplicó la prueba de comparación de medias de Tukey al 5% de probabilidad de error. Con el extracto de estevia se obtuvo 1,9 frutos por planta, con peso promedio de 10 kg y rendimiento de 9119 kg.ha-1, mientras que con el bioestimulante comercial se obtuvo 1,6 frutos por planta, con peso promedio de 8,3 kg y rendimiento de 7325 kg.ha-1. Con el testigo se obtuvo 0,9 frutos por planta con 4,6 kg y un rendimiento de 4044 kg.ha-1. El extracto de estevia ofrece una mayor productividad en el cultivo de sandía. Se sugiere la realización de más estudios para evaluar diferentes dosis de los extractos y considerar variables relacionadas a la fitosanidad y a la calidad postcosecha