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In recent years, demand for low-alcohol and alcohol-free beers has been rising. Of the many methods of producing such beers, many have expensive implementation requirements or drawbacks in terms of beer quality. The exploration of non-Saccharomyces yeast species presents a promising opportunity to overcome these challenges. These yeasts, with their diverse metabolic capabilities and unique flavor profiles, offer the potential to create innovative and flavorful low-alcohol beers. The study investigates the feasibility of using selected non-Saccharomyces yeasts for brewing low-alcohol beers, focusing on fermentation kinetics, physicochemical parameters, and the sensory attributes of the final product. The evaluated yeast species were Kluyveromyces lactis MG971263, Metschnikowia pulcherrima MG971247 and MG971250, Torulaspora delbrueckii MG971248, Wickerhamomyces anomalus MG971261, and W. onychis MG971246. Two strains of Saccharomyces cerevisiae were used as a control. The results of the study show that selected non-Saccharomyces yeast species might be used to produce low-alcohol beers. The non-Saccharomyces yeast allowed the researchers to obtain beers with an alcohol content in the range of 0.5–1.05%, while the control beer brewed with US-05 had an alcohol content of 3.77%. Among the evaluated strains, the strains M. pulcherrima MG971250 and T. delbrueckii MG971248 were found to be rated better in a sensory evaluation than the brewed and low-alcohol strains of S. cerevisiae. [ABSTRACT FROM AUTHOR]

In fermentation processes, changes in yeast cell count and substrate concentration are indicators of yeast performance. Therefore, monitoring the composition of the biological suspension, particularly the dispersed solid phase (i.e., yeast cells) and the continuous liquid phase (i.e., medium), is a prerequisite to ensure favorable process conditions. However, the available monitoring methods are often invasive or restricted by detection limits, sampling requirements, or susceptibility to masking effects from interfering signals. In contrast, ultrasound measurements are non-invasive and provide real-time data. In this study, the suitability to characterize the dispersed and the liquid phase of yeast suspensions with ultrasound was investigated. The ultrasound signals collected from three commercially available Saccharomyces yeast were evaluated and compared. For all three yeasts, the attenuation coefficient and speed of sound increased linearly with increasing yeast concentrations (0.0–1.0 wt%) and cell counts (R2 > 0.95). Further characterization of the dispersed phase revealed that cell diameter and volume density influence the attenuation of the ultrasound signal, whereas changes in the speed of sound were partially attributed to compositional variations in the liquid phase. This demonstrates the ability of ultrasound to monitor industrial fermentations and the feasibility of developing targeted control strategies. [ABSTRACT FROM AUTHOR]

Retrotransposons are mobile DNA elements that are more active with increasing age and exacerbate aging phenotypes in multiple species. We previously reported an unexpected extension of chronological lifespan in the yeast, Saccharomyces paradoxus, due to the presence of Ty1 retrotransposons when cells were aged under conditions of mild stress. In this study, we tested a subset of genes identified by RNA-seq to be differentially expressed in S. paradoxus strains with a high-copy number of Ty1 retrotransposons compared with a strain with no retrotransposons and additional candidate genes for their contribution to lifespan extension when cells were exposed to a moderate dose of hydroxyurea (HU). Deletion of ADE8, NCS2, or TRM9 prevented lifespan extension, while deletion of CDD1, HAC1, or IRE1 partially prevented lifespan extension. Genes overexpressed in high-copy Ty1 strains did not typically have Ty1 insertions in their promoter regions. We found that silencing genomic copies of Ty1 prevented lifespan extension, while expression of Ty1 from a high-copy plasmid extended lifespan in medium with HU or synthetic medium. These results indicate that cells adapt to expression of retrotransposons by changing gene expression in a manner that can better prepare them to remain healthy under mild stress. [ABSTRACT FROM AUTHOR]

Cohesins promote proper chromosome segregation, gene transcription, genomic architecture, DNA condensation, and DNA damage repair. Mutations in either cohesin subunits or regulatory genes can give rise to severe developmental abnormalities (such as Robert Syndrome and Cornelia de Lange Syndrome) and also are highly correlated with cancer. Despite this, little is known about cohesin regulation. Eco1 (ESCO2/EFO2 in humans) and Rad61 (WAPL in humans) represent two such regulators but perform opposing roles. Eco1 acetylation of cohesin during S phase, for instance, stabilizes cohesin-DNA binding to promote sister chromatid cohesion. On the other hand, Rad61 promotes the dissociation of cohesin from DNA. While Eco1 is essential, ECO1 and RAD61 co-deletion results in yeast cell viability, but only within a limited temperature range. Here, we report that eco1 rad61 cell lethality is due to reduced levels of the cohesin subunit Mcd1. Results from a suppressor screen further reveals that FDO1 deletion rescues the temperature-sensitive (ts) growth defects exhibited by eco1 rad61 double mutant cells by increasing Mcd1 levels. Regulation of MCD1 expression, however, appears more complex. Elevated expression of MBP1 , which encodes a subunit of the MBF transcription complex, also rescues eco1 rad61 cell growth defects. Elevated expression of SWI6 , however, which encodes the Mbp1 -binding partner of MBF, exacerbates eco1 rad61 cell growth and also abrogates the Mpb1-dependent rescue. Finally, we identify two additional transcription factors, Fkh1 and Fkh2 , that impact MCD1 expression. In combination, these findings provide new insights into the nuanced and multi-faceted transcriptional pathways that impact MCD1 expression. [ABSTRACT FROM AUTHOR]

Arginine–glycine–glycine motif proteins play a crucial role in determining mRNA fate. Suppressor of clathrin deficiency 6 (Scd6) is a conserved arginine–glycine–glycine motif containing ribonucleoprotein (RNP) condensate–resident, translation repressor, and decapping activator protein in Saccharomyces cerevisiae. Identifying protein factors that can modulate Scd6 function is critical to understanding the regulation of mRNA fate by Scd6. In this study, using an approach that combined mRNA tethering assay with flow cytometry, we screened 50 genes for their role in modulating the translation repression activity of Scd6. We identified 8 conserved modulators with human homologs. Of these, we further characterized in detail guanine nucleotide exchange factor Rho1 multicopy suppressor 2 (Rom2) and glycolytic enzyme triose phosphate dehydrogenase 3 (Tdh3), which, respectively, impede and promote translation repression activity of Scd6. Our study reveals that Rom2 negatively regulates the arginine methylation of Scd6 and antagonizes its localization to P-bodies. Tdh3 , on the other hand, promotes Scd6 interaction with Hmt1 , thereby promoting the arginine methylation of Scd6 and enhanced eIF4G1 interaction, which is known to promote its repression activity. Identifying these novel modulators provides exciting new insights into the role of a metabolic enzyme of the glycolytic pathway and guanine nucleotide exchange factor implicated in the cell wall integrity pathway in regulating Scd6 function and, thereby, cytoplasmic mRNA fate. [ABSTRACT FROM AUTHOR]

Pentatricopeptide repeat (PPR) proteins bind RNA and are present in mitochondria and chloroplasts of Eukaryota. In fungi, they are responsible for controlling mitochondrial genome expression, mainly on the posttranscriptional level. Candida albicans is a human opportunistic pathogen with a facultative anaerobic metabolism which, unlike the model yeast Saccharomyces cerevisiae , possesses mitochondrially encoded respiratory Complex I (CI) subunits and does not tolerate loss of mtDNA. We characterized the function of 4 PPR proteins of C. albicans that lack orthologs in S. cerevisiae and found that they are required for the expression of mitochondrially encoded CI subunits. We demonstrated that these proteins localize to mitochondria and are essential to maintain the respiratory capacity of cells. Deletion of genes encoding these PPR proteins results in changes in steady-state levels of mitochondrial RNAs and proteins. We demonstrated that C. albicans cells lacking CaPpr4, CaPpr11, and CaPpr13 proteins show no CI assembly, whereas the lack of CaPpr7p results in a decreased CI activity. CaPpr13p is required to maintain the bicistronic NAD4L–NAD5 mRNA, whereas the other 3 PPR proteins are likely involved in translation-related assembly of mitochondrially encoded CI subunits. In addition, we show that CaAep3p, which is an ortholog of ScAep3p, performs the evolutionary conserved function of controlling expression of the ATP8–ATP6 mRNA. We also show that C. albicans cells lacking PPR proteins express a higher level of the inducible alternative oxidase (AOX2) which likely rescues respiratory defects and compensates for oxidative stress. [ABSTRACT FROM AUTHOR]

This study investigated the alleviating effect of fermented ginsenosides obtained through yeast strain fermentation transformation on acute liver injury (ALI) induced by CCl4. Strains were screened for their ability to produce β-glucosidase, the transformation ability of the strain was verified by high-performance liquid chromatography, and the Saccharomyces cerevisiae strain F6 was obtained by 26S rRNA sequencing. After fermentation by F6 strain, it was found that the content of ginsenosides Re, Rb1, and Rb2 was significantly decreased (P < 0.05), and rare ginsenosides were detected, with the content of Rh4 and Rg5 reaching 2.65 mg·g−1 and 2.56 mg·g−1. We also explored the preventive effect of fermented ginsenoside extract (FGE) on ALI. Mice were evenly divided into 9 groups as follows: control group, ALI model group, positive drug bifendate group, and treatment group, which included 3 ginsenoside extract (GE) groups and 3 FGE groups (dosage of 150, 300, and 450 mg·kg−1 b.w.). The results showed that compared with the ALI model group, FGE significantly increased the levels of glutathione peroxidase, hydroperoxidase, and superoxide dismutase and also decreased the malondialdehyde level. The levels of alanine aminotransferase, aspartate aminotransferase, and total bilirubin markers were significantly reduced, and the levels of inflammatory cytokines TNF-α, IL-6, and IL-1β were significantly decreased. Bioinformatics analysis combined with Western blot validation explored the molecular mechanism of the effect of FGE. It was found that FGE could downregulate the expression of the p-AKT/AKT and the p-mTOR/mTOR ratios. These results suggested that FGE played an alleviative role in ALI by promoting autophagy to inhibit the AKT/mTOR signaling pathway. [ABSTRACT FROM AUTHOR]

Summary: During the primary fermentation of beer, the yeast simultaneously carries out a series of processes such as cell growth, pH shift, and the formation and degradation of essential flavour components. Harvested yeast from a previous fermentation can be used to inoculate the fermentation or fresh cells can be produced through aerobic propagation. This study investigated the influence of different aeration conditions during Saccharomyces pastorianus ssp. carlsbergensis propagation on the cell count development and the production of secondary metabolites during the subsequent primary beer fermentation. Propagations were conducted by applying six different dissolved oxygen concentrations, and the cells were used as inoculum for the subsequent fermentation. Cell count, pH shift, and the development of key aroma compounds were monitored throughout the primary fermentation to evaluate any difference between the conducted fermentations. The outcomes revealed significant distinctions between fermentations using yeast propagated under elevated oxygen levels and those propagated under reduced oxygen levels. Cells propagated using lower oxygen concentrations showed earlier cell growth with 40% lower final cell counts, resulting in 50% reduced biomass yields. Additionally, lower oxygen concentrations during propagation led to lower pH shifts during primary fermentation with 20% more higher alcohols and elevated formation of acetaldehyde, and esters. [ABSTRACT FROM AUTHOR]

Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of S. boulardii for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of S. boulardii for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30 °Brix and initial concentration of 0.030 g/L of S. boulardii obtain potentially probiotic mead with viable yeast cells of 6.53 Log10 CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, S. boulardii has a potential for the development of probiotic mead. [ABSTRACT FROM AUTHOR]

Meiotic recombination is essential for the accurate chromosome segregation and the generation of genetic diversity through crossover and gene conversion events. Although this process has been studied extensively in a few selected model species, understanding how its properties vary across species remains limited. For instance, the ancestral ZMM pathway that generates interference-dependent crossovers has undergone multiple losses throughout evolution, suggesting variations in the regulation of crossover formation. In this context, we first characterized the meiotic recombination landscape and properties of the Kluyveromyces lactis budding yeast. We then conducted a comprehensive analysis of 29,151 recombination events (19, 212 COs and 9, 939 NCOs) spanning 577 meioses in the five budding yeast species Saccharomyces cerevisiae, Saccharomyces paradoxus, Lachancea kluyveri, Lachancea waltii and K. lactis. Eventually, we found that the Saccharomyces yeasts displayed higher recombination rates compared to the non-Saccharomyces yeasts. In addition, bona fide crossover interference and associated crossover homeostasis were detected in the Saccharomyces species only, adding L. kluyveri and K. lactis to the list of budding yeast species that lost crossover interference. Finally, recombination hotspots, although highly conserved within the Saccharomyces yeasts are not conserved beyond the Saccharomyces genus. Overall, these results highlight great variability in the recombination landscape and properties through budding yeasts evolution. Author summary: Meiotic recombination ensures proper chromosome segregation and promoting genetic diversity. Studies in Saccharomyces cerevisiae have provided mechanistic insights into the process of meiotic recombination, but the evolutionary diversity of the meiotic recombination pathway itself is not well understood. Here, we examined recombination in the non-model yeast Kluyveromyces lactis and compared it with four closely related budding yeast species—S. paradoxus, L. waltii, L. kluyveri, S. cerevisiae—to explore the evolution of the crossover pathway. We observed significant variation in recombination rates among these species alongside the loss of the crossover interference pathway. While crossover assurance is essential in S. cerevisiae and S. paradoxus, it seems defective in non-Saccharomyces yeasts, suggesting alternative mechanisms ensuring faithful meiosis. Additionally, recombination hotspots are conserved only within Saccharomyces yeasts but not beyond, highlighting considerable variability in the recombination landscape across budding yeast evolution. [ABSTRACT FROM AUTHOR]

Species of Saccharomyces genus have played an irreplaceable role in alcoholic beverage and baking industry for centuries. S. cerevisiae has also become an organism of choice for industrial production of alcohol and other valuable chemicals and a model organism shaping the rise of modern genetics and genomics in the past few decades. Today´s brewing industry faces challenges of decreasing consumption of traditional beer styles and increasing consumer demand for new styles, flavors and aromas. The number of currently used brewer's strains and their genetic diversity is yet limited and implementation of more genetic and phenotypic variation is seen as a solution to cope with the market challenges. This requires modification of current production strains or introduction of novel strains from other settings, e.g. industrial or wild habitats into the brewing industry. Due to legal regulation in many countries and negative customer perception of GMO organisms, the production of food and beverages requires non-GMO production organisms, whose development can be difficult and time-consuming. Here, we apply FIND-IT (Fast Identification of Nucleotide variants by DigITal PCR), an ultrafast genome-mining method, for isolation of novel yeast variants with varying flavor profiles. The FIND-IT method uses combination of random mutagenesis, droplet digital PCR with probes that target a specific desired mutation and a sub-isolation of the mutant clone. Such an approach allows the targeted identification and isolation of specific mutant strains with eliminated production of certain flavor and off-flavors and/or changes in the strain metabolism. We demonstrate that the technology is useful for the identification of loss-of function or gain of function mutations in unrelated industrial and wild strains differing in ploidy. Where no other phenotypic selection exists, this technology serves together with standard breeding techniques as a modern tool facilitating a modification of (brewer's) yeast strains leading to diversification of the product portfolio. • Mutagenesis and ddPCR allow for targeted mutant identification in brewer's yeast. • Modification of flavor profiles has been achieved in various industrial yeasts. • Heterothallic S. eubayanus strain facilitates development of novel lager hybrids. • Combination of the method with other non-GM techniques creates phenotypic diversity. • Method enables non-GMO engineering and improvement of brewing-related properties. [ABSTRACT FROM AUTHOR]

Background: Along bacteria, yeasts are common in forages and forage fermentations as spoilage microbes or as additives, yet few studies exist with species-level data on these fungi's occurrence in feedstuff. Active dry yeast and other yeast-based products are also common feed additives in animal husbandry. Here, we aimed to characterize both fermented and non-fermented milking cow feedstuff samples from Hungary to assess their microbial diversity in the first such study from Central Europe. Results: We applied long-read bacterial metabarcoding to 10 fermented and 25 non-fermented types of samples to assess bacterial communities and their characteristics, surveyed culturable mold and yeast abundance, and identified culturable yeast species. Fermented forages showed the abundance of Aerococcaceae, Bacillaceae, Brucellaceae, Lactobacillaceae, Staphylococcaceae, and Thermoactinomycetaceae, non-fermented ones had Cyanothecaceae, Enterobacteriaceae, Erwiniaceae, Gomontiellaceae, Oxalobacteraceae, Rhodobiaceae, Rickettsiaceae, and Staphylococcaceae. Abundances of bacterial families showed mostly weak correlation with yeast CFU numbers, only Microcoleaceae (positive) and Enterococcaceae and Alcaligenaceae (negative correlation) showed moderate correlation. We identified 14 yeast species, most commonly Diutina rugosa, Pichia fermentans, P. kudriavzevii, and Wickerhahomyces anomalus. We recorded S. cerevisiae isolates only from animal feed mixes with added active dry yeast, while the species was completely absent from fermented forages. The S. cerevisiae isolates showed high genetic uniformity. Conclusion: Our results show that both fermented and non-fermented forages harbor diverse bacterial microbiota, with higher alpha diversity in the latter. The bacterial microbiome had an overall weak correlation with yeast abundance, but yeasts were present in the majority of the samples, including four new records for forages as a habitat for yeasts. Yeasts in forages mostly represented common species including opportunistic pathogens, along with a single strain of Saccharomyces used as a feed mix additive. [ABSTRACT FROM AUTHOR]

Species delineation in microorganisms is challenging due to the limited markers available for accurate species assignment. Here, we applied an integrative taxonomy approach, combining extensive sampling, whole-genome sequence-based classification, phenotypic profiling, and assessment of interspecific reproductive isolation. Our work reveals the presence of a distinct Saccharomyces lineage in Nothofagus forests of coastal Patagonia. This lineage, designated Saccharomyces chiloensis sp. nov., exhibits 7% genetic divergence from its sister species S. uvarum, as revealed by whole-genome sequencing and population analyses. The South America-C (SA-C) coastal Patagonia population forms a unique clade closely related to a previously described divergent S. uvarum population from Oceania (AUS, found in Australia and New Zealand). Our species reclassification is supported by a low Ortho Average Nucleotide Identity (OANI) of 93% in SA-C and AUS relative to S. uvarum, which falls below the suggested species delineation threshold of 95%, indicating an independent evolutionary lineage. Hybrid spore viability assessment provided compelling evidence that SA-C and AUS are reproductively isolated from S. uvarum. In addition, we found unique structural variants between S. chiloensis sp. nov. lineages, including large-scale chromosomal translocations and inversions, together with a distinct phenotypic profile, emphasizing their intraspecies genetic distinctiveness. We suggest that S. chiloensis sp. nov diverged from S. uvarum in allopatry due to glaciation, followed by post-glacial dispersal, resulting in distinct lineages on opposite sides of the Pacific Ocean. The discovery of S. chiloensis sp. nov. illustrates the uniqueness of Patagonia's coastal biodiversity and underscores the importance of adopting an integrative taxonomic approach in species delineation to unveil cryptic microbial species. The holotype of S. chiloensis sp. nov. is CBS 18620T. Author summary: Author summary Species delineation in microorganisms is challenging due to limited genetic markers and the genetic complexity of reproductive isolation. In this study, we employed an integrative taxonomy approach, combining whole-genome sequencing, phenotypic profiling, and reproductive isolation assessments, to identify Saccharomyces chiloensis sp. nov., as a new yeast species isolated from the Nothofagus forests of Coastal Patagonia. This novel species exhibits significant genetic divergence from S. uvarum and shows unique structural variants that emphasize its distinct evolutionary lineage. Furthermore, isolates belonging to this species can also be found in Australia and New Zealand, which are genetically and phenotypically different from those isolated in Patagonia. The discovery of S. chiloensis sp. nov. highlights Patagonia's biodiversity's importance and the necessity of comprehensive taxonomic approaches to reveal cryptic species in microorganisms. Our findings have broader implications for understanding yeast diversity and the evolutionary processes shaping microbial species. [ABSTRACT FROM AUTHOR]

Classifying a yeast strain into a recognized species is not always straightforward. Currently, the taxonomic delineation of yeast strains involves multiple approaches covering phenotypic characteristics and molecular methodologies, including genome-based analysis. The aim of this study was to evaluate the suitability of the Average Nucleotide Identity (ANI) calculation through FastANI, a tool created for bacterial species identification, for the assignment of strains to some yeast species. FastANI, the alignment of in silico-extracted D1/D2 sequences of LSU rRNA, and multiple alignments of orthologous genes (MAOG) were employed to analyze 644 assemblies from 12 yeast genera, encompassing various species, and on a dataset of hybrid Saccharomyces species. Overall, the analysis showed high consistency between results obtained with FastANI and MAOG, although, FastANI proved to be more discriminating than the other two methods applied to genomic sequences. In particular, FastANI was effective in distinguishing between strains belonging to different species, defining clear boundaries between them (cutoff: 94–96%). Our results show that FastANI is a reliable method for attributing a known yeast species to a particular strain. Moreover, although hybridization events make species discrimination more complex, it was revealed to be useful in the identification of these cases. We suggest its inclusion as a key component in a comprehensive approach to species delineation. Using this approach with a larger number of yeasts would validate it as a rapid technique to identify yeasts based on whole genome sequences. [ABSTRACT FROM AUTHOR]

Centromeric localization of evolutionarily conserved CENP-A (Cse4 in Saccharomyces cerevisiae) is essential for chromosomal stability. Mislocalization of overexpressed CENP-A to noncentromeric regions contributes to chromosomal instability in yeasts, flies, and humans. Overexpression and mislocalization of CENP-A observed in many cancers are associated with poor prognosis. Previous studies have shown that F-box proteins, Cdc4 and Met30 of the Skp, Cullin, F-box ubiquitin ligase cooperatively regulate proteolysis of Cse4 to prevent Cse4 mislocalization and chromosomal instability under normal physiological conditions. Mck1 -mediated phosphorylation of Skp, Cullin, F-box- Cdc4 substrates such as Cdc6 and Rcn1 enhances the interaction of the substrates with Cdc4. Here, we report that Mck1 interacts with Cse4 , and Mck1 -mediated proteolysis of Cse4 prevents Cse4 mislocalization for chromosomal stability. Our results showed that mck1 Δ strain overexpressing CSE4 (GAL- CSE4) exhibits lethality, defects in ubiquitin-mediated proteolysis of Cse4 , mislocalization of Cse4 , and reduced Cse4 – Cdc4 interaction. Strain expressing GAL- cse4 -3A with mutations in three potential Mck1 phosphorylation consensus sites (S10, S16, and T166) also exhibits growth defects, increased stability with mislocalization of Cse4 -3A, chromosomal instability, and reduced interaction with Cdc4. Constitutive expression of histone H3 (Δ16H3) suppresses the chromosomal instability phenotype of GAL- cse4 -3A strain, suggesting that the chromosomal instability phenotype is linked to Cse4 -3A mislocalization. We conclude that Mck1 and its three potential phosphorylation sites on Cse4 promote Cse4 – Cdc4 interaction and this contributes to ubiquitin-mediated proteolysis of Cse4 preventing its mislocalization and chromosomal instability. These studies advance our understanding of pathways that regulate cellular levels of CENP-A to prevent mislocalization of CENP-A in human cancers. [ABSTRACT FROM AUTHOR]

Various microorganisms can grow in egg-based food products, and yeast is among the microorganisms that thrive in egg products. Yeasts naturally produce large enzymes by breaking down organic materials during growth. Yeast has a great biotechnological potential owing to its extracellular enzymatic activity. Therefore, it is important to study yeast species, especially those from food sources and the environment. Protease production and activity are affected by various factors such as temperature, time, and pH. In this study, 47 yeast isolates were identified and purified from traditionally processed Indonesian duck eggs via repeated sub-culturing and quadrant streaking. Screening of the yeast isolates on skim milk agar medium showed that 23 isolates exerted proteolytic activity, whereas the remaining 25 did not. Yeast isolates with proteolytic capabilities belonged to the Saccharomyces, Pichia, and Candida genera. The highest protease activities were observed in isolates TA-17 and TPi-08, with activity values of 0.618 and 0.098 U/mL, respectively. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to determine the effect of the probiotic Saccharomyces boulardii (S. boulardii) in patients with knee osteoarthritis (KOA). Methods: In this study, 70 patients with KOA were recruited via outpatient clinics between 2020 and 2021 and randomly assigned to receive probiotics or placebo supplements for 12 weeks. The primary outcome was a change in pain intensity according to the Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC) pain score. Results: Sixty-three patients completed the trial. A linear mixed analysis of covariance (ANCOVA) model analysis showed that probiotic was better than placebo in decreasing the pain intensity measured by visual analogue scale (VAS) [−2.11 (−2.59, −1.62) in probiotic group and −0.90 (−1.32, −0.48) in placebo group, p = 0.002] and WOMAC pain score [−3.57 (−4.66, −2.49) in probiotic group and −1.43 (−2.33, −0.53) in placebo group, p < 0.001]. The daily intake of acetaminophen for pain management significantly decreased in the probiotic group [−267.18 (−400.47, −133.89) mg, p < 0.001] that was significantly better than placebo (p = 0.006). Probiotic significantly decreased the serum levels of high-sensitivity C-reactive protein (hs-CRP) inflammatory index [−2.72 (−3.24, −2.20) µg/ml] and malondialdehyde (MDA) oxidative stress index [−1.61 (−2.11, −1.11) nmol/ml] compared to the placebo (p = 0.002 and p < 0.001, respectively). Probiotic was better than placebo in increasing the scores of role disorder due to physical health (p = 0.023), pain (p = 0.048) and physical health (p = 0.031). Conclusion: Probiotic S. boulardii supplementation in patients with KOA significantly improved pain intensity, some dimensions of QoL, and inflammatory and oxidative stress biomarkers with no severe side effects. Trial registry: Registered on the Iranian clinical trial website (http://www.irct.ir: IRCT20161022030424N4) on 2019-09-02. [ABSTRACT FROM AUTHOR]

This study addresses the development of a prototype device for studying cellular structures of various types, including spheroids consisting of tumor cells, in a microfluidic format. The work demonstrates that a microfluidic system (MFS) can be used for effective evaluation of the efficacies of antitumor pharmaceuticals. The MFS supports parallel analysis of small-volume samples obtained by from patients by biopsy and can also be used to study the movement and migration of tumor spheroids. The results obtained here lead to the conclusion that the system has promise for personalized and targeted therapy. [ABSTRACT FROM AUTHOR]

Great attention has recently been dedicated to the use of non-Saccharomyces yeast strains for the development of new beer formulations. However, the effect of the Saccharomyces strain used in the refermentation of this type of beer has never been investigated. The research described aimed to optimize the quality of beers fermented by an oenological Schizosaccharomyces pombe strain alternately combined with two S. cerevisiae strains (WB06, commercial; 9502, of an oenological origin). The influence of both in-bottle refermentation (alternately carried out by one of the two Saccharomyces cerevisiae strains used in the sequential first fermentation) and starchy ingredients (three mixtures of 65% of malted barley alternately combined with 35% of unmalted common, durum, or emmer wheat) was studied. The beer formulation was optimized through a two-factor mixed three- and two-level design, where the two factors were the starchy ingredients and the refermenting S. cerevisiae. Beers from durum wheat beers refermented by WB06 had the highest alcohol contents. Common wheat beers refermented by 9502 showed the highest antioxidant activity values. The highest overall sensory score was assigned to the beers refermented by 9502. The fitted quadratic model had a good predictive ability for five physicochemical and fourteen sensory characteristics, with an R2 often higher than 0.9. [ABSTRACT FROM AUTHOR]

To date, there are no specific guidelines for the use of bioacidifying yeasts in winemaking. In this work, we aimed to characterize an oenological strain of Lachancea thermotolerans (Lt), a non-Saccharomyces lactic acid-producing yeast, and to test different sequential inoculation conditions with Saccharomyces cerevisiae (Sc). The results of bench scale vinifications showed that both the strategy of inoculating Sc 12 h after Lt and the mixing of Lt and Sc during fermentation delivered an acceptable increase in lactic acid (2 g/L) and a decrease in pH (about 0.15 units). Therefore, both strategies were implemented in winery experiments. Our results at the cellar scale showed no increase in acidity, which was likely due to the presence of indigenous yeasts. Overall, our experience shows the difficulty of translating laboratory protocols into cellar experiments and calls for further research into new strategies for implementing acidifying yeasts. [ABSTRACT FROM AUTHOR]

Experiments exposing Saccharomyces cerevisiae to glucose limitation (calorie restriction) are widely used to determine impacts on cell health as a model for aging. Using growth on plates and in liquid culture, we demonstrated that calorie restriction reduces fitness in subsequent nutrient-limited environments. Yeast grown in a calorie-restricted environment took longer to emerge from the lag phase, had an extended doubling time and had a lower percentage of culturability. Cells grown under moderate calorie restriction were able to withstand a gradual heat stress in a similar manner to cells grown without calorie restriction but fared less well with a sudden heat shock. Yeast grown under extreme calorie restriction were less fit when exposed to gradual heating or heat shock. Using RNAseq analysis, we provide novel insight into the mechanisms underlying this response, showing that in the absence of calorie restriction, genes whose products are involved in energy metabolism (glycolysis/gluconeogenesis and the citrate cycle) are predominantly overexpressed when yeasts were exposed to gradual heating, whereas this was not the case when they were exposed to shock. We show that both the culture history and the current environment must be considered when assaying physiological responses, and this has wider implications when developing strategies for the propagation, preservation or destruction of microbial cells. [ABSTRACT FROM AUTHOR]

Abstract Background Along bacteria, yeasts are common in forages and forage fermentations as spoilage microbes or as additives, yet few studies exist with species-level data on these fungi’s occurrence in feedstuff. Active dry yeast and other yeast-based products are also common feed additives in animal husbandry. Here, we aimed to characterize both fermented and non-fermented milking cow feedstuff samples from Hungary to assess their microbial diversity in the first such study from Central Europe. Results We applied long-read bacterial metabarcoding to 10 fermented and 25 non-fermented types of samples to assess bacterial communities and their characteristics, surveyed culturable mold and yeast abundance, and identified culturable yeast species. Fermented forages showed the abundance of Aerococcaceae, Bacillaceae, Brucellaceae, Lactobacillaceae, Staphylococcaceae, and Thermoactinomycetaceae, non-fermented ones had Cyanothecaceae, Enterobacteriaceae, Erwiniaceae, Gomontiellaceae, Oxalobacteraceae, Rhodobiaceae, Rickettsiaceae, and Staphylococcaceae. Abundances of bacterial families showed mostly weak correlation with yeast CFU numbers, only Microcoleaceae (positive) and Enterococcaceae and Alcaligenaceae (negative correlation) showed moderate correlation. We identified 14 yeast species, most commonly Diutina rugosa, Pichia fermentans, P. kudriavzevii, and Wickerhahomyces anomalus. We recorded S. cerevisiae isolates only from animal feed mixes with added active dry yeast, while the species was completely absent from fermented forages. The S. cerevisiae isolates showed high genetic uniformity. Conclusion Our results show that both fermented and non-fermented forages harbor diverse bacterial microbiota, with higher alpha diversity in the latter. The bacterial microbiome had an overall weak correlation with yeast abundance, but yeasts were present in the majority of the samples, including four new records for forages as a habitat for yeasts. Yeasts in forages mostly represented common species including opportunistic pathogens, along with a single strain of Saccharomyces used as a feed mix additive.

The abundantly available waste banana pseudostem fibers have attracted the paper and textile industries, however the stem-sap extracted during fiber processing remains underutilized. Although this sap comprising cellulosic sugars holds potential as a feedstock, its commercial viability in the renewable energy sector remains a challenge. Our study delves into this untapped resource by mechanically extracting sap from banana pseudostems and enhancing its reducing sugar content to approximately 35.5 g/L through acid hydrolysis and detoxification without concentrating the sap. Using separate batch fermentations with pentose and hexose fermenting strains such as Pichia stipitis NCIM 3499 and Saccharomyces cerevisiae ATCC 2601, we achieved bioethanol production efficiencies of 67.5 % and 70.03 %, respectively. Yield and cost analyses confirmed the feasibility of this approach for industrial application in low-economy settings. Furthermore, gene-interaction network and functional enrichment analysis identified 63 key genes involved in carbohydrate metabolism and ethanol conversion pathways within the fermenting organisms. Among these, the PGK1 gene and its direct interactors emerged as promising targets for future biotechnological enhancements aimed at boosting bioethanol production. This study not only underscores the renewable energy potential of unconcentrated banana pseudostem sap but also paves the way for innovative genetic interventions to optimize bioethanol yields.

Abstract 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.

This study aimed to determine the effects of Saccharomyces yeast postbiotics on cell turnover, immune responses, and oxidative stress in the jejunal mucosa of pigs. Thirty-two newly weaned pigs at 6.05 ± 0.24 kg were assigned to two dietary treatments based on a randomized complete block design. The treatments were control group receiving a basal diet and a group supplemented with Saccharomyces yeast postbiotics (175 g/ton diet) in the basal diet. After 35 d of the study, pigs were euthanized and jejunal mucosa were collected to assess immune status, oxidative stress, barrier markers, cell proliferation, and apoptosis. Saccharomyces yeast postbiotics reduced (P < 0.05) the fecal score from d 3 to d 7 and tended to increase the gene expression of interferon-γ (IFN-γ) (P = 0.071) and mammalian/mechanistic target of rapamycin (mTOR) (P = 0.080), decrease the gene expression of B-cell lymphoma 2-associated X protein 1 (BAX1) (P < 0.05), tended to decrease the gene expression of serum and glucocorticoid-induced protein kinase 1 (SGK1) (P = 0.066), increased (P < 0.05) cell proliferation in the crypts, and tended to increase the villus height (P = 0.078) and crypt depth (P = 0.052) in the jejunum. In conclusion, the supplementation of Saccharomyces yeast postbiotics in nursery diets reduced diarrhea within the first week after weaning and provided protection to the villi in the jejunum by enhancing the immune responses of nursery pigs, promoting crypt cell proliferation, and reducing the expression of genes associated with apoptosis without affecting inflammatory and oxidative stress status in the jejunum of the nursery pigs. [ABSTRACT FROM AUTHOR]

Acetate-producing Saccharomyces cerevisiae var. boulardii strains could exert improved effects on ulcerative colitis, which here, was preclinically evaluated in an acute dextran sodium sulphate induced model of colitis. Nine-week-old female mice were divided into 12 groups, receiving either drinking water or 2.75% dextran sodium sulphate for 7 days, combined with a daily gavage of various treatments with different levels of acetate accumulation: sham control (phosphate buffered saline, no acetate), non-probiotic control (Baker's yeast, no acetate), probiotic control (Enterol®, transient acetate), and additionally several Saccharomyces cerevisiae var. boulardii strains with respectively no, high, and extra-high acetate accumulation. Disease activity was monitored daily, and feces samples were collected at different timepoints. On day 14, the mice were sacrificed, upon which blood and colonic tissue were collected for analysis. Disease activity in inflamed mice was lower when treated with the high-acetate-producing strain compared to sham and non-probiotic controls. The non-acetate-producing strain showed higher disease activity compared to the acetate-producing strains. Accordingly, higher histologic inflammation was observed in non- or transient-acetate-producing strains compared to the sham control, whereas this increase was not observed for high- and extra-high-acetate-producing strains upon induction of inflammation. These anti-inflammatory findings were confirmed by transcriptomic analysis of differentially expressed genes. Moreover, only the strain with the highest acetate production was superior in maintaining a stable gut microbial alpha-diversity upon inflammation. These findings support new possibilities for acetate-mediated management of inflammation in inflammatory bowel disease by administrating high-acetate-producing Saccharomyces cerevisae var. boulardii strains. [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. [ABSTRACT FROM AUTHOR]

Objective: Three experiments were conducted to evaluate the effects of Saccharomyces yeast postbiotics (SYP) in feeds for sows on the growth of offspring (Exp. 1), for nursery pigs on their growth (Exp. 2), and for nursery and finishing pigs on their growth (Exp. 3). Methods: Exp. 1 had 80 sows at breeding assigned to 4 groups with SYP at 0, 0.050, 0.175, and 0.500 g/kg. Offspring were fed a common diet for 126 d. Exp. 2 had 144 barrows at 8 kg body weight (BW) allotted to CON (no SYP); YPC (SYP at 0.175 g/kg; d 0 to 42); and YPD (SYP at 1.25, 0.75, and 0 g/kg; d 0 to 7, d 8 to 21, and d 22 to 42, respectively) with 8 pens/treatment (6 pigs/pen). Exp. 3 had 96 barrows at 8 kg BW allotted to CON (no SYP); YPN (SYP at 0.175 g/kg; d 0 to 42); YPF (SYP at 0.100 g/kg; d 43 to 119); and YPA (SYP at 0.175 and 0.100 g/kg; d 0 to 42 and d 43 to 119, respectively) with 8 pens/treatment (3 pigs/pen). Results: In Exp. 1, increasing SYP increased (p<0.05, quadratic) the sow body score (maximum at 0.30% SYP), reduced (p<0.05, quadratic) the days-wean-to-estrus (minimum at 0.27% SYP), and increased (p<0.05) offspring BW at weaning and their average daily gain (ADG) and feed efficiency (G:F) at d 126. In Exp. 2, ADG, average daily feed intake (ADFI), and G:F of YPC were the greatest (p<0.05). The ADG and ADFI of YPD were greater (p<0.05) than CON. Fecal score of YPC and YPD was smaller (p<0.05) than CON. In Exp. 3, YPA had the greatest (p<0.05) ADG and YPN and YPF had greater (p<0.05) ADG than CON. Conclusion: SYP enhanced sow performance, offspring growth, growth of nursery and growing pigs with the greater efficacy at 0.27 to 0.32 g/kg feed. [ABSTRACT FROM AUTHOR]

The brewing industry is constantly evolving, driven by the quest for novel flavours and fermentation characteristics that cater to evolving consumer preferences. This study explores the genetic and phenotypic diversity of European farmhouse yeasts, traditionally used in rural brewing practices and maintained outside of pure culture industrial yeast selection. We isolated landrace brewing yeast strains from diverse geographical locations across Europe, including Norway, Lithuania, Latvia, and Russia, and also included African farmhouse brewing strains from Ghana. Our genomic analysis using long-read and short-read whole genome sequencing uncovered a genetically distinct group that diverges from industrial brewing yeasts. This group, which is closely related to ale brewing strains, is preliminarily named the 'European Farmhouse' group and shows greater predicted admixture from Asian fermentation strains. Through genomic and phenotypic analyses, including flavour metabolite analysis via headspace gas chromatography-mass spectrometry, sugar metabolite analysis via high-performance liquid chromatography, and wort fermentation analysis, we found a broad spectrum of fermentation capabilities, from rapid and efficient fermentation to unique aroma and flavour compound profiles, potentially offering novel traits for brewing applications. This study highlights the importance of preservation of brewing cultural heritage knowledge and resources including yeast cultures. Key points: • A large set of geographically diverse farmhouse brewing strains were characterized • Norwegian and Baltic farmhouse brewing strains form a distinct genetic group • Farmhouse strains show considerable diversity in fermentation and flavour formation [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]

The biodiversity of several beekeeping environments and honey samples was studied. The bacterial and yeast counts ranged from 0.00 to 5.19 Log CFU/g and from 0.00 to 3.33 Log CFU/g, respectively, presenting significant differences between the values. Of the honey samples, two of them exceeded the legislative limit established for total aerobic bacteria (5.19 Log CFU/g and 5.03 Log CFU/g). A total of ninety-eight yeast strains were isolated, with eight different species: Candida albicans, Dekkera anomala, Zygosaccharomyces rouxii, Z. mellis, Kazachstania unispora, Meyerozyma guillermondii, Saccharomyces cerevisiae, and S. unisporus. This implies a low microbial biodiversity and a low genetic variability index (D = 0.116 and 6–19%, respectively) due to the large number of genetically identical individuals found in each species. To select the most adequate strains for mead elaboration (with pure and mixed cultures), the fermentation capacity and organoleptic characteristics were studied. The best yeasts were chosen for the "pure culture fermentation" of honey (Saccharomyces spp. M11A2) and for mixed sequential inoculation (K. unispora M17A2). Both of the yeasts were isolated from honey and selected for their high fermentative capacity and resistance to ethanol. The results of the sensory analysis of the meads that were produced, in addition to one commercial product, were compared and indicated that the one inoculated with the pure culture had the best overall impression. [ABSTRACT FROM AUTHOR]

Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of non-Saccharomyces yeasts co-cultivated with Saccharomyces cerevisiae in media of different nutritional qualities. First, the feasibility of using simple and low-cost culture media was demonstrated to study the interactions between Saccharomyces cerevisiae and non-Saccharomyces yeasts. The results presented here demonstrated the antagonistic effect exerted by S. cerevisiae on Torulaspora delbrueckii, which showed a more significant loss of viability. However, the nutritional composition of the culture medium also influences this effect. It was clear that a nutritionally rich medium improved the survival of non-Saccharomyces yeasts. Lastly, the change in the survival of non-Saccharomyces yeasts also entails a variation in the concentration and diversity of minor volatile compounds produced during fermentation. This was observed in the variety and relative abundance of compounds belonging to the most numerous chemical families, such as alcohols, esters, and terpenes. [ABSTRACT FROM AUTHOR]

Featured Application: Screening for new yeast species may to ease the production of no/low-alcohol beers or may enable the obtaining of beers with unique sensory characteristics. Among many methods to produce low/no-alcohol beers, using special yeasts has gained a substantial interest in the brewing industry. This approach relies on the fact that many non-Saccharomyces yeasts do not utilize maltose, which is the main sugar found in brewer's wort. Additionally, these yeasts may allow the production of a beer with unique sensory characteristics. The aim of the study was to evaluate the potential of 18 non-Saccharomyces yeast strains in the production of low-alcohol beer. As a control strain, S. cerevisiae US-05 was used. The study consisted of two parts: microbiological evaluation and small-scale fermentations. In the microbiological part, ability to ferment sugars found in a wort, resistance to stress factors, phenolic off-flavor production, and enzymatic activities of β-glucosidase and β-lyase were evaluated. In the second part of the study, yeasts were used to produce a beer from 9.3 °Plato wort. During the fermentation, its dynamics was analyzed. The obtained beers were analyzed regarding their alcohol content, pH, acidity, and color. All of the evaluated strains produced low levels of alcohol. Two of the evaluated strains were characterized by especially high β-glucosidase activity. Based on the obtained results, six of the evaluated strains are promising in brewing. [ABSTRACT FROM AUTHOR]

(+)-Ambrein is the primary component of ambergris, a rare product found in sperm whales (Physeter microcephalus). Microbial production using sustainable resources is a promising way to replace animal extraction and chemical synthesis. We constructed an engineered yeast strain to produce (+)-ambrein de novo. Squalene is a substrate for the biosynthesis of (+)-ambrein. Firstly, strain LQ2, with a squalene yield of 384.4 mg/L was obtained by optimizing the mevalonate pathway. Then we engineered a method for the de novo production of (+)-ambrein using glucose as a carbon source by overexpressing codon-optimized tetraprenyl-β-curcumene cyclase (BmeTC) and its double mutant enzyme (BmeTCY167A/D373C), evaluating different promoters, knocking out GAL80, and fusing the protein with BmeTC and squalene synthase (AtSQS2). Nevertheless, the synthesis of (+)-ambrein is still limited, causing low catalytic activity in BmeTC. We carried out a protein surface amino acid modification of BmeTC. The dominant mutant BmeTCK6A/Q9E/N454A for the first step was obtained to improve its catalytic activity. The yield of (+)-ambrein increased from 35.2 to 59.0 mg/L in the shake flask and finally reached 457.4 mg/L in the 2 L fermenter, the highest titer currently available for yeast. Efficiently engineered strains and inexpensive fermentation conditions for the industrial production of (+)-ambrein. The metabolic engineering tools provide directions for optimizing the biosynthesis of other high-value triterpenes. [ABSTRACT FROM AUTHOR]

Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limited. In this study, Saccharomyces cerevisiae, Pichia kudriavzevii, and Kazachstania bulderi were identified as predominated yeasts in strong-flavor baijiu. Each strain showed distinct characteristics in ethanol resistance, thermal tolerance, and lactic acid tolerance, severally. S. cerevisiae FJ1-2 excelled in ethanol and ethyl ester production, P. kudriavzevii FJ1-1 in ethyl acetate, and K. bulderi FJ1-3 in lactic acid generation. Subsequently, the reinforced Fuqu of each yeast were severally prepared for application in baijiu brewing to verify their functions. Results revealed that the relative abundance of fortified yeast in each group rose. Pichia, Kazachstania, and Saccharomyces emerged as the core microbe for each group, respectively, by co-occurrence network analysis, influencing the microbiota to regulate flavor substances. In short, P. kudriavzevii FJ1-1 enhanced ethyl acetate. K. bulderi FJ1-3 improved ethyl caproate production and decreased levels of ethyl acetate and higher alcohols by modulating yeast community between Pichia and Saccharomyces. This is a systematic endeavor to study the functions of yeasts of strong-flavor baijiu, providing a solid basis for improving baijiu quality. [ABSTRACT FROM AUTHOR]

Caloric restriction (CR) is known to extend lifespan across different species and holds great promise for preventing human age-onset pathologies. However, two major challenges exist. First, despite extensive research, the mechanisms of lifespan extension in response to CR remain elusive. Second, genetic differences causing variations in response to CR and genetic factors contributing to variability of CR response on lifespan are largely unknown. Here, we took advantage of natural genetic variation across 46 diploid wild yeast isolates of Saccharomyces species and the lifespan variation under CR conditions to uncover the molecular factors associated with CR response types. We identified genes and metabolic pathways differentially regulated in CRresponsive versus non-responsive strains. Our analysis revealed that altered mitochondrial function and activation of GCN4-mediated environmental stress response are inevitably linked to lifespan variation in response to CR and a unique mitochondrial metabolite might be utilized as a predictive marker for CR response rate. In sum, our data suggests that the effects of CR on longevity may not be universal, even among the closely related species or strains of a single species. Since mitochondrial-mediated signaling pathways are evolutionarily conserved, the dissection of related genetic pathways will be relevant to understanding the mechanism by which CR elicits its longevity effect. [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]

A large number of recombinant plasmids for the yeast Saccharomyces cerevisiae have been constructed and accumulated over the past four decades. It is desirable to apply the recombinant plasmid resources to Saccharomyces sensu stricto species group, which contains an increasing number of natural isolate and industrial strains. The application to the group encounters a difficulty. Natural isolates and industrial strains are exclusively prototrophic and polyploid, whereas direct application of most conventional plasmid resources imposes a prerequisite in host yeast strains of an auxotrophic mutation (i.e., leu2) that is rescued by a selection gene (e.g., LEU2) on the recombinant plasmids. To solve the difficulty, we aimed to generate leu2 mutants from yeast strains belonging to the yeast Saccharomyces sensu stricto species group by DNA editing. First, we modified an all-in-one type CRISPR-Cas9 plasmid pML104 by adding an antibiotic-resistance gene and designing guide sequences to target the LEU2 gene and to enable wide application in this yeast group. Then, the resulting CRISPR-Cas9 plasmids were exploited to seven strains belonging to five species of the group, including natural isolate, industrial, and allopolyploid strains. Colonies having the designed mutations in the gene appeared successfully by introducing the plasmids and assisting oligonucleotides to the strains. Most of the plasmids and resultant leu2− mutants produced in this study will be deposited in several repository organizations. Key points: • All-in-one type CRISPR-Cas9 plasmids targeting LEU2 gene were designed for broad application to Saccharomyces sensu stricto group species strains • Application of the plasmids generated leu2 mutants from strains including natural isolates, industrial, and allopolyploid strains • The easy conversion to leu2 mutants permits free access to recombinant plasmids having a LEU2 gene [ABSTRACT FROM AUTHOR]

We found that the culture broth of fungi showed anti-fungal activity against multidrug-sensitive budding yeast. However, we could not identify the anti-fungal compound due to the small quantity. Therefore, we attempted to increase the productivity of the target compound by the introduction of a global secondary metabolism regulator, laeA to the strain, which led to the successful isolation of 10-folds greater amount of MS-347a (1) than Aspergillus sp. FKI-5362. Compound 1 was not effective against Candida albicans and the detailed anti-fungal activity of 1 remains unverified. After our anti-fungal activity screening, 1 was found to inhibit the growth of broad plant pathogenic fungal species belonging to the Ascomycota. It is noteworthy that 1 showed little insecticidal activity against silkworms, suggesting its selective biological activity against plant pathogenic fungi. Our study implies that the combination strategy of multidrug-sensitive yeast and the introduction of laeA is useful for new anti-fungal drug discovery. [ABSTRACT FROM AUTHOR]

Biohybrid materials and engineered living materials (ELMs) are a dynamic field of research at the interface of material science and synthetic biology. Recently, microorganisms have been described as both functional and structural building blocks of such materials. Dry materials with bacteria as structural building block have previously not been investigated for their ability to retain catalytic activity. Herein, it is shown that Saccharomyces cerevisiae biomass can act as a structural building block in dry, macroscopic materials while simultaneously providing functionality. A benign method for the preparation of both coatings and free‐standing, flexible films is presented. Notably, free‐standing films can be prepared solely from biomass and plasticizers without the need for other additives. During the process, the integrity of the cells and the catalytic activity within is preserved, which is demonstrated by biocatalytic H2O2 degradation. The film‐forming properties of S. cerevisiae biomass and the influence of plasticizing and polymeric additives on the mechanical properties are investigated in detail and compared to related materials. The work presented is a first step toward new, mechanically strong microorganism‐based functional coatings and films. [ABSTRACT FROM AUTHOR]

UV light is a potent mutagen that induces bulky DNA damage in the form of cyclobutane pyrimidine dimers (CPDs). Photodamage and other bulky lesions occurring in nuclear genomes can be repaired through nucleotide excision repair (NER), where incisions on both sides of a damaged site precede the removal of a single-stranded oligonucleotide containing the damage. Mitochondrial genomes (mtDNAs) are also susceptible to damage from UV light, but current evidence suggests that the only way to eliminate bulky mtDNA damage is through mtDNA degradation. Damage-containing oligonucleotides excised during NER can be captured with antidamage antibodies and sequenced (XR-seq) to produce high-resolution maps of active repair locations following UV exposure. We analyzed previously published datasets from Arabidopsis thaliana, Saccharomyces cerevisiae , and Drosophila melanogaster to identify reads originating from the mtDNA (and plastid genome in A. thaliana). In A. thaliana and S. cerevisiae , the mtDNA-mapping reads have unique length distributions compared to the nuclear-mapping reads. The dominant fragment size was 26 nt in S. cerevisiae and 28 nt in A. thaliana with distinct secondary peaks occurring in regular intervals. These reads also show a nonrandom distribution of di-pyrimidines (the substrate for CPD formation) with TT enrichment at positions 7–8 of the reads. Therefore, UV damage to mtDNA appears to result in production of DNA fragments of characteristic lengths and positions relative to the damaged location. The mechanisms producing these fragments are unclear, but we hypothesize that they result from a previously uncharacterized DNA degradation pathway or repair mechanism in mitochondria. [ABSTRACT FROM AUTHOR]

Although gene conversion (GC) in Saccharomyces cerevisiae is the most error-free way to repair double-strand breaks (DSBs), the mutation rate during homologous recombination is 1,000 times greater than during replication. Many mutations involve dissociating a partially copied strand from its repair template and re-aligning with the same or another template, leading to −1 frameshifts in homonucleotide runs, quasipalindrome (QP)-associated mutations and microhomology-mediated interchromosomal template switches. We studied GC induced by HO endonuclease cleavage at MATα , repaired by an HMR ::KI-URA3 donor. We inserted into HMR :: KI-URA3 an 18-bp inverted repeat where one arm had a 4-bp insertion. Most GCs yield MAT::KI-ura3::QP + 4 (Ura−) outcomes, but template-switching produces Ura+ colonies, losing the 4-bp insertion. If the QP arm without the insertion is first encountered by repair DNA polymerase and is then (mis)used as a template, the palindrome is perfected. When the QP + 4 arm is encountered first, Ura+ derivatives only occur after second-end capture and second-strand synthesis. QP + 4 mutations are suppressed by mismatch repair (MMR) proteins Msh2 , Msh3 , and Mlh1 , but not Msh6. Deleting Rdh54 significantly reduces QP mutations only when events creating Ura+ occur in the context of a D-loop but not during second-strand synthesis. A similar bias is found with a proofreading-defective DNA polymerase mutation (poI3-01). DSB-induced mutations differed in several genetic requirements from spontaneous events. We also created a + 1 frameshift in the donor, expanding a run of 4 Cs to 5 Cs. Again, Ura+ recombinants markedly increased by disabling MMR, suggesting that MMR acts during GC but favors the unbroken, template strand. [ABSTRACT FROM AUTHOR]

Protein synthesis underpins cell growth and controls when cells commit to a new round of cell division at a point in late G1 of the cell cycle called Start. Passage through Start also coincides with the duplication of the microtubule-organizing centers, the yeast spindle pole bodies, which will form the 2 poles of the mitotic spindle that segregates the chromosomes in mitosis. The conserved Mps1p kinase governs the duplication of the spindle pole body (SPB) in Saccharomyces cerevisiae. Here, we show that the MPS1 transcript has a short upstream open reading frame (uORF) that represses the synthesis of Mps1p. Mutating the MPS1 uORF makes the cells smaller, accelerates the appearance of Mps1p in late G1, and promotes completion of Start. Monitoring the SPB in the cell cycle using structured illumination microscopy revealed that mutating the MPS1 uORF enabled cells to duplicate their SPB earlier at a smaller cell size. The accelerated Start of MPS1 uORF mutants depends on the G1 cyclin Cln3p and the transcriptional repressor Whi5p but not on the Cln1 ,2p G1 cyclins. These results identify growth inputs in mechanisms that control duplication of the microtubule-organizing center and implicate these processes in the coupling of cell growth with division. [ABSTRACT FROM AUTHOR]

Summary: The control of yeast biota in wine could be a challenge, as different genera could coexist with different effects on wine quality; generally, SO2 plays an important role in this context, while other approaches have been proposed. In this article, two Microwave (MW) and two Ultrasound treatments (US) were tested and compared to a flash pasteurisation on seven yeast strains (Saccharomyces cerevisiae, Saccharomyces bayanus, Brettanomyces spp., Schizosaccharomyces pombe, Hanseniaspora osmophila, Zygosaccharomyces bailii, Pichia membranifaciens); viable count (viability) and yeast growth kinetic (vitality) were assessed. The treatments reduced viable count by 27%, with a higher biocidal effect of US, depending on yeast and treatment conditions; they also impaired yeast growth causing a delay, which is a significant increase of the lag phase, while the effect on the growth rate or the maximum OD attained in the steady state was less significant. In conclusion, the US generally exerted a stronger effect than MW and flash pasteurisation and Schizo. pombe and Z. bailii were the less resistant yeasts. A partial uncoupling was found between vitality and viability for Z. bailii, while in Schizo. pombe the delay in the growth was generally related to the decrease in the cell count immediately after the treatment. [ABSTRACT FROM AUTHOR]

Summary: Chestnut rice wine, also called banli mijiu (BLMJ), uses Chinese chestnut (Castanea mollissima Blume) in the fermentation of traditional glutinous rice wine. This study characterised the microbial communities and volatile compounds in BLMJ and explored their correlations. Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) revealed that the major volatile compounds during BLMJ fermentation include eighteen important volatile compounds (OAV > 1). High‐throughput sequencing (HTS) demonstrated that the abundance and diversity of bacteria were significantly greater than those of fungi during the fermentation process. Among them, Kropensteria and Saccharomyces were the most abundant bacteria and fungi at the genus level during the fermentation of BLMJ. Spearman's correlation analysis revealed that eighteen important volatile compounds were significantly positively correlated with seven microbial genera (|r| > 0.9, P < 0.01), including six bacterial genera (Rhodococcus, Lactococcus, Pseudomonas, Janthinobacterium, Unclassified_f_Bacillaceae and Burkholderia‐Caballeronia‐Paraburkholderia) and one fungal genus (Saccharomyces). Therefore, these bacterias and fungi may be core functional microorganisms during BLMJ fermentation. The findings may provide important reference for mediating the microbial community during fermentation to improve the flavour of BLMJ. [ABSTRACT FROM AUTHOR]

Yeasts are gaining increasing attention for their potential health benefits as probiotics in recent years. Researchers are actively searching for new yeast strains with probiotic properties (i.e, Debaryomyces hansenii; Kluyveromyces marxianus; Yarrowia lipolytica; Pichia hudriavzevii; and Torulaspora delbrueckii) from various sources, including traditional fermented foods, the human gut, and the environment. This exploration is expanding the pool of potential probiotic yeasts beyond the well-studied Saccharomyces boulardii. Research suggests that specific yeast strains possess properties that could be beneficial for managing conditions like inflammatory bowel disease, irritable bowel syndrome, skin disorders, and allergies. Additionally, probiotic yeasts may compete with pathogenic bacteria for adhesion sites and nutrients, thereby inhibiting their growth and colonization. They might also produce antimicrobial compounds that directly eliminate harmful bacteria. To achieve these goals, the approach that uses probiotics for human health is changing. Next-generation yeast probiotics are emerging as a powerful new approach in the field of live biotherapeutics. By using genetic engineering, scientists are able to equip these tools with specialized capabilities. However, most research on these probiotic yeasts is still in its early stages, and more clinical trials are needed to confirm their efficacy and safety for various health conditions. This review could provide a brief overview of the situation in this field. [ABSTRACT FROM AUTHOR]

The present study was performed to determine if ingesting a blend of probiotics plus amylase would alter the abundance and diversity of gut microbiota in subjects consuming the blend over a 6-week period. 16S and ITS ribosomal RNA (rRNA) sequencing was performed on fecal samples provided by subjects who participated in a clinical study where they consumed either a probiotic amylase blend (Bifidobacterium breve 19bx, Lactobacillus acidophilus 16axg, Lacticaseibacillus rhamnosus 18fx, and Saccharomyces boulardii 16mxg, alpha amylase (500 SKB (Alpha-amylase-Dextrinizing Units)) or a placebo consisting of rice oligodextrin. The abundance and diversity of both bacterial and fungal organisms was assessed at baseline and following 6 weeks of probiotic amylase blend or placebo consumption. In the subjects consuming the probiotic blend, the abundance of Saccharomyces cerevisiae increased 200-fold, and its prevalence increased (~20% to ~60%) (p ≤ 0.05), whereas the potential pathogens Bacillus thuringiensis and Macrococcus caseolyticus decreased more than 150- and 175-fold, respectively, after probiotic-amylase blend consumption. We also evaluated the correlation between change in microbiota and clinical features reported following probiotic amylase consumption. Nine (9) species (seven bacterial and two fungal) were significantly (negatively or positively) associated with the change in 32 clinical features that were originally evaluated in the clinical study. Oral supplementation with the probiotic-amylase blend caused a marked increase in abundance of the beneficial yeast S. cerevisiae and concomitant modulation of gut-dwelling commensal bacterial organisms, providing the proof of concept that a beneficial commensal organism can re-align the gut microbiota. [ABSTRACT FROM AUTHOR]

N‐acetylglucosamine (GlcNAc) is an important structural component of the cell wall chitin, N‐glycans, glycolipids, and GPI‐anchors in eukaryotes. GlcNAc kinase phosphorylates GlcNAc into GlcNAc‐6‐phosphate, a precursor of uridine diphosphate N‐acetylglucosamine (UDP‐GlcNAc) that serves as a substrate for glycan synthesis. Although GlcNAc kinase is found widely in organisms ranging from microorganisms to mammals, it has never been found in the model yeast Saccharomyces cerevisiae. Here, we demonstrate the presence of GlcNAc metabolism for UDP‐GlcNAc biosynthesis in S. cerevisiae through Ngk1, a GlcNAc kinase we discovered previously. The overexpression or deletion of Ngk1 in the presence of GlcNAc affected the amount of both UDP‐GlcNAc and chitin, suggesting that GlcNAc metabolism via Ngk1 promotes UDP‐GlcNAc synthesis. Our data suggest that the Ngk1‐mediated GlcNAc metabolism compensates for the hexosamine pathway, a known pathway for UDP‐GlcNAc synthesis. [ABSTRACT FROM AUTHOR]

7-Dehydrocholesterol (7-DHC) is widely present in various organisms and is an important precursor of vitamin D 3. Despite significant improvements in the biosynthesis of 7-DHC, it remains insufficient to meet the industrial demands. In this study, we reported high-level production of 7-DHC in an industrial Saccharomyces cerevisiae leveraging subcellular organelles. Initially, the copy numbers of DHCR24 were increased in combination with sterol transcriptional factor engineering and rebalanced the redox power of the strain. Subsequently, the effects of compartmentalizing the post-squalene pathway in peroxisomes were validated by assembling various pathway modules in this organelle. Furthermore, several peroxisomes engineering was conducted to enhance the production of 7-DHC. Utilizing the peroxisome as a vessel for partial post-squalene pathways, the potential of yeast for 7-dehydrocholesterol production was demonstrated by achieving a 26-fold increase over the initial production level. 7-DHC titer reached 640.77 mg/L in shake flasks and 4.28 g/L in a 10 L bench-top fermentor, the highest titer ever reported. The present work lays solid foundation for large-scale and cost-effective production of 7-DHC for practical applications. • Engineering post-squalene pathways in peroxisomes enhanced 7-DHC biosynthesis in diploid S. cerevisiae • Balanced regulation of NADPH supply and acetate accumulation are beneficial for 7-DHC accumulation. • The highest productivity of 7-DHC (4.28 g/L) was attained in a 10-L bioreactor with this peroxisome-engineered yeast. [ABSTRACT FROM AUTHOR]