Zeitschriftenartikel: „Saccharomyces cerevisiae Polysaccharides“

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Polezhaeva, Т. V., О. О. Zaitseva, А. N. Khudyakov, D. S. Laptev, V. V. Golovchenko, Е. А. Gordiyenko und L. G. Kuleshova. „Use of pectic polysaccharides for cryopreservation of biological objects“. Archives of Biological Sciences 66, Nr. 3 (2014): 1025–33. http://dx.doi.org/10.2298/abs1403025p.

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The protectant activity of pectic polysaccharides derived from various plants was studied on Saccharomyces cerevisiae yeast-like fungi, human blood platelets and leukocytes, and the antihemolytic action of the same compounds was studied on red blood cells. The feasibility of cryopreservation of biological objects in the environment of pectic polysaccharide- containing cryoprotectant solutions was demonstrated.

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Bindon, Keren A., Stella Kassara, Mark Solomon, Caroline Bartel, Paul A. Smith, Alice Barker und Chris Curtin. „Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency“. Biomolecules 9, Nr. 9 (09.09.2019): 466. http://dx.doi.org/10.3390/biom9090466.

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To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to produce Shiraz wines. Significant differences were evident post-alcoholic fermentation and after 24 months of ageing with regards to the number of wine compositional variables, in particular the concentration of tannin and polysaccharide. Strain L2323 is known for its pectinolytic activity and yielded the highest concentration of both yeast- and grape-derived polysaccharides. Wines made with the mannoprotein-producing strain Uvaferm HPS (high levels of polysaccharides) did not have elevated concentrations of yeast-derived polysaccharides, despite this observation being made for corresponding model fermentations, suggesting that mannoprotein production or retention might be limited by the wine matrix. Wine tannin concentration showed a high level of variability between strains, with L2323 having the highest, and AWRI1503 the lowest concentration. Sensory analysis of the wines after 24 months ageing revealed significant differences between the yeast strains, but only the attributes opacity (visual colour) and astringency could be predicted by partial least squares regression using the wine compositional data. Notably, the astringency attribute was associated with higher concentrations of both tannin and polysaccharide, contrary to reports in the literature which suggested that polysaccharide exerts a moderating effect on astringency. The results confirm previous reports demonstrating that the choice of yeast strain represents an opportunity to shape wine style outcomes.

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Liu, Hong-Zhi, Qiang Wang, Xiao-Yong Liu und Sze-Sze Tan. „Effects of spaceflight on polysaccharides of Saccharomyces cerevisiae cell wall“. Applied Microbiology and Biotechnology 81, Nr. 3 (Dezember 2008): 543–50. http://dx.doi.org/10.1007/s00253-008-1692-y.

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Nakajima, Tasuku, Hiroshi Nishihara, Yogo Chiba und Kazuo Matsuda. „Structural alteration of cell wall polysaccharides from Saccharomyces cerevisiae mutants“. Journal of Fermentation Technology 66, Nr. 3 (Januar 1988): 251–55. http://dx.doi.org/10.1016/0385-6380(88)90101-x.

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Majtán, Juraj, Grigorij Kogan, Elena Kováčová, Katarína Bíliková und Jozef Šimúth. „Stimulation of TNF-α Release by Fungal Cell Wall Polysaccharides“. Zeitschrift für Naturforschung C 60, Nr. 11-12 (01.12.2005): 921–26. http://dx.doi.org/10.1515/znc-2005-11-1216.

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Carboxymethylated derivatives were prepared from the (1→3)-β-ᴅ-glucan isolated from the cell wall of baker’s yeast Saccharomyces cerevisiae and from the chitin-glucan complex of the mycelium of the industrial filamentous fungus Aspergillus niger. The polysaccharides were applied to peritoneal mouse macrophages and after a 2-h incubation the release of TNF-α by the stimulated macrophages was measured using an enzyme-linked immunosorbent assay. As the third polysaccharide stimulant, a water-soluble derivative of chitin was assayed and the observed cytokine release was compared with the control experiment. In three concentrations of the polysaccharides applied, carboxymethyl glucan revealed a dramatic increase in the TNF-α release, while addition of carboxymethyl chitin-glucan resulted only in a moderate enhancement, and carboxymethyl chitin was inactive. The results indicate that fungal polysaccharides, especially (1→3)-β-ᴅ-glucan, are potent macrophage stimulators and activators of TNF-α release, which implies their potential application in antitumor therapy.

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Ivanova, Vera, Ekaterina Antontceva, Razan Harbah, Tatiana Meledina und Mark Shamtsyan. „Residual brewing yeasts as a source of beta-glucans“. E3S Web of Conferences 164 (2020): 06027. http://dx.doi.org/10.1051/e3sconf/202016406027.

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Residual brewing yeast is one of the main solid wastes in brewing. Using residual brewing biomass as a source of biologically active substances is an important way of recycling these brewing by-products. According to the literature S. cerevisiae is considered as the promising source of polysaccharides, particularly beta-glucans. Beta-glucans are structural polysaccharides of the yeast cell and perform immune stimulating properties. At the same time, there is too little information about the content of these polysaccharides in brewing yeast of the genus Brettanomyces. The objects of this study were yeast cultures of Saccharomyces cerevisiae and Brettanomyces bruxellensis. In this work, the cultivations of the yeasts were carried out to compare them as possible sources of beta-glucans. The yeasts were cultivated in a simple periodic culture using a laboratory fermenter (Biostat A, Sartorius). As a result, the content of beta-glucans in the yeasts S. cerevisiae and B. bruxellensis biomass was measured by enzymatic method (Megazyme, Ireland). According to the obtained data, the yeast B. bruxellensis contains a higher amount of beta-glucans than the yeast S. cerevisiae.

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Wang, Hui, Xia Zhang, Pengcheng Dong, Yongjiang Luo und Fusheng Cheng. „Extraction of Polysaccharides from Saccharomyces cerevisiae and its Immune Enhancement Activity“. International Journal of Pharmacology 9, Nr. 5 (15.06.2013): 288–96. http://dx.doi.org/10.3923/ijp.2013.288.296.

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Vejarano, Ricardo. „Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds“. Fermentation 6, Nr. 3 (29.07.2020): 76. http://dx.doi.org/10.3390/fermentation6030076.

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Traditionally, non-Saccharomyces yeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations with Saccharomyces cerevisiae due to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-Saccharomyces yeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly by S. cerevisiae from the fermentation medium after their release via lysis of non-Saccharomyces yeasts in sequential fermentations.

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Lin, Zhen, Yu Zhang, Fangping Li, Xiaohui Tan, Ping Luo und Huazhong Liu. „Preventive Effects of Three Polysaccharides on the Oxidative Stress Induced by Acrylamide in a Saccharomyces cerevisiae Model“. Marine Drugs 18, Nr. 8 (28.07.2020): 395. http://dx.doi.org/10.3390/md18080395.

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Saccharomyces cerevisiae was used as a model to explore the preventive effect of two marine polysaccharides separately derived from Sepia esculenta ink (SIP) and Laminaria japonica (FL) as well as one terrestrial polysaccharides from Eleocharis tuberosa peel (WCPP) on toxic injury induced by acrylamide (AA). The growth of yeast was evaluated by kinetics indexes including doubling time, lag phase and maximum proliferation density. Meanwhile, intracellular redox state was determined by contents of MDA and GSH, and SOD activity. The results showed that AA inhibited yeast growth and destroyed the antioxidant defense system. Supplement with polysaccharides, the oxidative damage of cells was alleviated. According to the growth recovery of yeast, FL and WCPP had similar degree of capacity against AA associated cytotoxicity, while SIP was 1.5~2 folds as strong as FL and WCPP. SIP and FL significantly reduced production of MDA by AA administration. Moreover, SIP, FL and WCPP increased SOD activity and repressed GSH depletion caused by AA.

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Rimareva, L. V., M. B. Overchenko, N. I. Ignatova, N. V. Shelekhova, N. S. Pogorzhelskaya und I. M. Abramova. „Biotechnological Aspects of obtaining Functional Ingredients by the Conversion of Saccharomyces cerevisiae 985-Т Biomass“. Biotekhnologiya 36, Nr. 4 (2020): 34–41. http://dx.doi.org/10.21519/0234-2758-2020-36-4-34-41.

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An algorithm for the biocatalytic conversion of polymers of subcellular structures of Saccharomyces cerevisiae 985-T has been developed. It was shown that the action of enzymes on cell wall mannoproteins and (3-glucans led to deformation of their structure and the transfer of more than 50% of polysaccharides to a soluble state with the formation of 13.4% reducing carbohydrates, 1.8% amine nitrogen and 7.7% free amino acids (biological-1). Biological-2 had an increased content of total carbohydrates (32.2%) and fiber (10.5%). It was found that the combined action of the complex of proteinases and peptidases contributed to an increase in the degree of hydrolysis of subcellular structures, which was accompanied by a growth of the content of amino nitrogen by 2.7 times, free amino acids by 3.1 times, and low-molecular peptides (up to 500 Da) by 3.5 times (biological-3). The obtained biologicals were characterized by a high content of phosphorus and potassium. It was shown that the use of enzyme systems that catalyze the hydrolysis of intracellular polymers in yeast biomass allows us to obtain products with different biochemical and structural-fractional composition, which determines their properties. Saccharomyces cerevisiae, enzymes, structural-fractional composition, functional ingredients The work was carried out at the expense of the subsidy for the implementation of the State Task.

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Peng, Jinjin, Luan Wang, Mengge Wang, Rui Du, Shangshang Qin, Cheng-Yun Jin und Yongjun Wei. „Yeast Synthetic Biology for the Production of Lycium barbarum Polysaccharides“. Molecules 26, Nr. 6 (15.03.2021): 1641. http://dx.doi.org/10.3390/molecules26061641.

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The fruit of Lycium barbarum L. (goji berry) is used as traditional Chinese medicine, and has the functions of immune regulation, anti-tumor, neuroprotection, anti-diabetes, and anti-fatigue. One of the main bioactive components is L. barbarum polysaccharide (LBP). Nowadays, LBP is widely used in the health market, and it is extracted from the fruit of L. barbarum. The planting of L. barbarum needs large amounts of fields, and it takes one year to harvest the goji berry. The efficiency of natural LBP production is low, and the LBP quality is not the same at different places. Goji berry-derived LBP cannot satisfy the growing market demands. Engineered Saccharomyces cerevisiae has been used for the biosynthesis of some plant natural products. Recovery of LBP biosynthetic pathway in L. barbarum and expression of them in engineered S. cerevisiae might lead to the yeast LBP production. However, information on LBP biosynthetic pathways and the related key enzymes of L. barbarum is still limited. In this review, we summarized current studies about LBP biosynthetic pathway and proposed the strategies to recover key enzymes for LBP biosynthesis. Moreover, the potential application of synthetic biology strategies to produce LBP using engineered S. cerevisiae was discussed.

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Del Fresno, Juan Manuel, Carlos Escott, Iris Loira, José Enrique Herbert-Pucheta, Rémi Schneider, Francisco Carrau, Rafael Cuerda und Antonio Morata. „Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine“. Fermentation 6, Nr. 3 (01.07.2020): 66. http://dx.doi.org/10.3390/fermentation6030066.

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Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines. This work evaluates the use of H. vineae in alcoholic fermentation compared to Saccharomyces cerevisiae and in ageing on the lees process (AOL) compared to Saccharomyces and non-Saccharomyces yeasts. The results indicated that there were not significant differences in basic oenological parameters. H. vineae completed the fermentation until 11.9% v/v of ethanol and with a residual sugars content of less than 2 g/L. Different aroma profiles were obtained in the wines, with esters concentration around 90 mg/L in H. vineae wines. Regarding the AOL assay, the hydroalcoholic solutions aged with H. vineae lees showed significantly higher absorbance values at 260 (nucleic acids) and 280 nm (proteins) compared to the other strains. However, non-significant differences were found in the polysaccharide content at the end of the ageing process were found compared to the other yeast species, with the exception of Schizosaccharomyces pombe that released around 23.5 mg/L of polysaccharides in hydroalcoholic solution. The use of H. vineae by the wineries may be a viable method in fermentation and AOL to improve the quality of white wines.

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Matsumoto, Tatsuji, Yukiko Konno, Toshihiko Watanabe, Yoshimitsu Komiyama, Kazuhiro Sato, Takeshi Mikami, Shigeo Suzuki und Masuko Suzuki. „Activities of Cell Well Polysaccharides from Bakers' Yeast (Saccharomyces cerevisiae) as Biological Response Modifier.“ Nippon Ishinkin Gakkai Zasshi 33, Nr. 3 (1992): 297–304. http://dx.doi.org/10.3314/jjmm.33.297.

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Giovani, Giovanna, und Iolanda Rosi. „Release of cell wall polysaccharides from Saccharomyces cerevisiae thermosensitive autolytic mutants during alcoholic fermentation“. International Journal of Food Microbiology 116, Nr. 1 (Mai 2007): 19–24. http://dx.doi.org/10.1016/j.ijfoodmicro.2006.11.008.

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Romani, Cristina, Livio Lencioni, Alessandra Biondi Bartolini, Maurizio Ciani, Ilaria Mannazzu und Paola Domizio. „Pilot Scale Fermentations of Sangiovese: An Overview on the Impact of Saccharomyces and Non-Saccharomyces Wine Yeasts“. Fermentation 6, Nr. 3 (30.06.2020): 63. http://dx.doi.org/10.3390/fermentation6030063.

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The production of wines with peculiar analytical and sensorial profiles, together with the microbiological control of the winemaking process, has always been one of the main objectives of the wine industry. In this perspective, the use of oenological starters containing non-Saccharomyces yeasts can represent a valid tool for achieving these objectives. Here we present the results of seven pilot scale fermentations, each of which was inoculated with a different non-Saccharomyces yeast strain and after three days with a commercial Saccharomyces cerevisiae starter. The fermentations were carried out in double on 70 L of Sangiovese grape must, the most widely planted red grape variety in Italy and particularly in Tuscany, where it is utilized for the production of more than 80% of red wines. Fermentations were monitored by assessing both the development of the microbial population and the consumption of sugars at the different sampling times. The impact of the different starters was assessed after stabilization through the evaluation of the standard analytical composition of the resulting wines, also taking into account polysaccharides and volatile compounds. Moreover, quantitative descriptive sensory analyses were carried out. Compared to the control wines obtained by inoculating the S. cerevisiae starter strain, those inoculated with non-Saccharomyces/Saccharomyces mixed starters presented a significant differentiation in the chemical-analytical composition. Moreover, sensory analysis revealed differences among wines mainly for intensity of color, astringency, and dryness mouthfeel perception.

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Karmanov, Anatoliy Petrovich, Al'bert Vladimirovich Kanarsky, Lyudmila Sergeyevna Kocheva, Zosia Al'bertovna Kanarskaya, Venera Maratovna Gematdinova, Nikolay Ivanovich Bogdanovich, Ol'ga Andreyevna Patova und Natal'ya Geliyevna Rachkova. „BIOSORBENTS BASED ON POLYSACCHARIDES. EVALUATION OF SORPTION CAPACITY IN RELATION TO URANIUM AND THORIUM“. chemistry of plant raw material, Nr. 4 (27.12.2019): 431–40. http://dx.doi.org/10.14258/jcprm.2019045210.

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Study of sorption of heavy natural radionuclide’s uranium and thorium from water by β-gluсancontaining sorbents obtained from biomass of yeast Saccharomyces Cerevisiae and bran of oat Avena sativa was carried out. It is shown that the content of mobile (water-soluble, exchange and acid-soluble) and fixed forms of uranium on investigated β-glucans vary considerably. It is found that the extent of irreversible sorption of uranium does not exceed 58.6%. For the first time shown that β-glucans have high sorption capacity in ratio of thorium. In the conditions of the experiments it was retrieved more than 99% of thorium from the water. The content of fixed form of thorium reaches 94% of the sorbed. Characteristics of surface and capillary-porous structure of samples were defined. The correlation relationships between rates of adsorption and specific surface of preparations were installed. An analysis of the relationship between sorption capacity and various properties of glucans leads to the conclusion that the most important role for the implementation of a strong adsorption of heavy radionuclides belongs to chemisorptions mechanisms, while the contribution of surface physical phenomena is not essential. It is shown that the highest strong adsorption of thorium is characterized by a sample representing the cell walls of yeast Saccharomyces cerevisiae. The findings suggest of β-glucans prospects in practical terms and their use as polyfunctional enterosorbеnts.

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Millarini, Valentina, Simone Ignesti, Sara Cappelli, Giovanni Ferraro, Alessandra Adessi, Bruno Zanoni, Emiliano Fratini und Paola Domizio. „Protection of Wine from Protein Haze Using Schizosaccharomyces japonicus Polysaccharides“. Foods 9, Nr. 10 (03.10.2020): 1407. http://dx.doi.org/10.3390/foods9101407.

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Nowadays commercial preparations of yeast polysaccharides (PSs), in particular mannoproteins, are widely used for wine colloidal and tartrate salt stabilization. In this context, the industry has developed different processes for the isolation and purification of PSs from the cell wall of Saccharomyces cerevisiae. This yeast releases limited amounts of mannoproteins in the growth medium, thus making their direct isolation from the culture broth not economically feasible. On the contrary, Schizosaccharomyces japonicus, a non-Saccharomyces yeast isolated from wine, releases significant amounts of PSs during the alcoholic fermentation. In the present work, PSs released by Sch. japonicus were recovered from the growth medium by ultrafiltration and their impact on the wine colloidal stability was evaluated. Interestingly, these PSs contribute positively to the wine protein stability. The visible haziness of the heat-treated wine decreases as the concentration of added PSs increases. Gel electrophoresis results of the haze and of the supernatant after the heat stability test are consistent with the turbidity measurements. Moreover, particle size distributions of the heat-treated wines, as obtained by Dynamic Light Scattering (DLS), show a reduction in the average dimension of the protein aggregates as the concentration of added PSs increases.

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Loveless, R. W., T. Feizi, R. A. Childs, T. Mizuochi, M. S. Stoll, R. G. Oldroyd und P. J. Lachmann. „Bovine serum conglutinin is a lectin which binds non-reducing terminal N-acetylglucosamine, mannose and fucose residues“. Biochemical Journal 258, Nr. 1 (15.02.1989): 109–13. http://dx.doi.org/10.1042/bj2580109.

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Carbohydrate recognition by bovine serum conglutinin has been investigated by inhibition and direct binding assays using glycoproteins and polysaccharides from Saccharomyces cerevisiae (baker's yeast), and neoglycolipids derived from N-acetylglucosamine oligomers, mannobiose and human milk oligosaccharides. The results clearly show that conglutinin is a lectin which binds terminal N-acetylglucosamine, mannose and fucose residues as found in chitobiose (GlcNAc beta 1-4GlcNAc), mannobiose (Man alpha 1-3Man) and lacto-N-fucopentaose II [Fuc alpha 1-4(Gal beta 1-3)GlcNAc beta 1-3Gal beta 1-4Glc] respectively.

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Kusmiati, Kusmiati, Ahmad Thontowi und Sukma Nuswantara. „Efek Sumber Karbon Berbeda terhadap Produksi â-Glukan oleh Saccharomyces Cerevisiae pada Fermentor Air Lift“. Jurnal Natur Indonesia 13, Nr. 2 (21.11.2012): 138. http://dx.doi.org/10.31258/jnat.13.2.138-145.

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The need of â-glucan is increasing in food, medicine and cosmetic industry, because it becomes anticancer,antitumor and antiaging, increases immunosystem, and decreases cholesterol content in blood. The cell walls ofS. cerevisiae contain 80-90% polysaccharides that posses â-glucan. This research was aimed to obtain appropriatecarbon sources to increase the production of â-glucan. The carbon sources used were glucose, glucose commercial,sucrose and molases. The fermentation process was done by using air lift fermentor. The steps of fermentatonincluded regeneration of S. cerevisiae strain, preculture, fermentor preparation and running fermentor for 84hours. Sampling of S. cerevisiae culture was determined the cell growth by optical density (OD) usingspectrophotometer UV/VIS at ë 550 nm. The protein content was determined by Lowry method at ë 755 nm and thetotal glucose was measured by phenol sulphate method at ë 490 nm. The measurement result of cell growthshowed that the high intensity of S. cerevisiae in medium contain molases, but it did not show significant effectwhen compare to other carbon sources. The protein and carbohydrate contain in medium tended to decrease. Theresult of â-glucan on glucose, sucrose, glucose commercial and molases were 933,3, 1100, 1000, and966,7 mg/l. It can be concluded that sucrose and glucose commercial can replace the glucose to produce of â-glucan, because they are cheaper and easier to get. Beside that, molases can be used as an alternative carbonsource because it can produce of â-glucan as well as glucose.

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Liu, Kunyi, Shulai Zhou, Qi Wang, Bin Jiang, Liran Yang, Bing Lu und Huawei Yuan. „Enzymatic degradation of polysaccharides in Chinese vinegar residue to produce alcohol and xylose“. Czech Journal of Food Sciences 39, No. 3 (29.06.2021): 160–68. http://dx.doi.org/10.17221/326/2019-cjfs.

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Vinegar residue is a key secondary waste in the brewing industry that is often disposed irresponsibly, due to its large quantity and lack of reasonably effective use, causing environmental pollution issues. NaOH was used to pretreat Chinese vinegar residue, and the reaction products were consumed by the enzyme complex and Saccharomyces cerevisiae 1300 during the stage of simultaneous saccharification and fermentation (SSF). The results show that the optimal pretreatment conditions for Chinese vinegar residue were solid-to-liquid ratio of 1 : 11‏, NaOH concentration of 2.2%, pretreatment temperature of 63 °C, pretreatment time of 80 min, and amount of 4.9 IU g–1 xylanase. While these optimal conditions allowed more effective enzymatic degradation of the dried vinegar residue and resulted in the total sugar yield of 66.1%. Subsequently, dried vinegar residue and enzyme complex were added into the SSF process four times, and SSF reacted in a shaker at 120 r min–1 and 37 °C for 120 h, the yields of ethanol and xylose were 31.4% and 18.5%, respectively. Therefore, the method of Chinese vinegar residue for alcohol and xylose production by SSF was proved.

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Klis, Frans M., Chris G. de Koster und Stanley Brul. „Cell Wall-Related Bionumbers and Bioestimates of Saccharomyces cerevisiae and Candida albicans“. Eukaryotic Cell 13, Nr. 1 (15.11.2013): 2–9. http://dx.doi.org/10.1128/ec.00250-13.

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ABSTRACTBionumbers and bioestimates are valuable tools in biological research. Here we focus on cell wall-related bionumbers and bioestimates of the budding yeastSaccharomyces cerevisiaeand the polymorphic, pathogenic fungusCandida albicans. We discuss the linear relationship between cell size and cell ploidy, the correlation between cell size and specific growth rate, the effect of turgor pressure on cell size, and the reason why using fixed cells for measuring cellular dimensions can result in serious underestimation ofin vivovalues. We further consider the evidence that individual buds and hyphae grow linearly and that exponential growth of the population results from regular formation of new daughter cells and regular hyphal branching. Our calculations show that hyphal growth allowsC. albicansto cover much larger distances per unit of time than the yeast mode of growth and that this is accompanied by strongly increased surface expansion rates. We therefore predict that the transcript levels of genes involved in wall formation increase during hyphal growth. Interestingly, wall proteins and polysaccharides seem barely, if at all, subject to turnover and replacement. A general lesson is how strongly most bionumbers and bioestimates depend on environmental conditions and genetic background, thus reemphasizing the importance of well-defined and carefully chosen culture conditions and experimental approaches. Finally, we propose that the numbers and estimates described here offer a solid starting point for similar studies of other cell compartments and other yeast species.

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Moccia, Federica, Adriana C. Flores-Gallegos, Mónica L. Chávez-González, Leonardo Sepúlveda, Stefania Marzorati, Luisella Verotta, Lucia Panzella, Juan A. Ascacio-Valdes, Cristobal N. Aguilar und Alessandra Napolitano. „Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison“. Molecules 24, Nr. 20 (14.10.2019): 3689. http://dx.doi.org/10.3390/molecules24203689.

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Fermentation in solid state culture (SSC) has been the focus of increasing interest because of its potential for industrial applications. In previous studies SSC of pomegranate wastes by Aspergillus niger has been extensively developed and optimized for the recovery of ellagic acid (EA), a high value bioactive. In this study we comparatively investigated the SSC of powdered pomegranate husks by A. niger and Saccharomyces cerevisiae and evaluated the recovery yields of EA by an ultrasound and microwave-assisted 7:3 water/ethanol extraction. Surprisingly enough, the yields obtained by S. cerevisiae fermentation (4% w/w) were found 5-fold higher than those of the A. niger fermented material, with a 10-fold increase with respect to the unfermented material. The EA origin was traced by HPLC analysis that showed a significant decrease in the levels of punicalagin isomers and granatin B and formation of punicalin following fermentation. Other extraction conditions that could warrant a complete solubilization of EA were evaluated. Using a 1:100 solid to solvent ratio and DMSO as the solvent, EA was obtained in 4% yields from S. cerevisiae fermented husks at a high purity degree. Hydrolytic treatment of S. cerevisiae fermented pomegranate husks afforded a material freed of the polysaccharides components that gave recovery yields of EA up to 12% w/w.

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Chen, Qiuyan, Ruifang Wang, Yuan Wang, Xiaoping An, Na Liu, Min Song, Yanping Yang, Na Yin und Jingwei Qi. „Characterization and antioxidant activity of wheat bran polysaccharides modified by Saccharomyces cerevisiae and Bacillus subtilis fermentation“. Journal of Cereal Science 97 (Januar 2021): 103157. http://dx.doi.org/10.1016/j.jcs.2020.103157.

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González-Ramos, Daniel, A. Muñoz, Anne Ortiz-Julien, Antonio Tomás Palacios, José María Heras und Ramon González. „A Saccharomyces cerevisiae wine yeast strain overproducing mannoproteins selected through classical genetic methods“. OENO One 44, Nr. 4 (31.12.2010): 243. http://dx.doi.org/10.20870/oeno-one.2010.44.4.1475.

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Aims: Developing, by classical genetic methods, new wine yeast strains showing improved release of mannoproteins during wine fermentation, as well as suitable selection procedures for this purpose. These strains would be useful to improve quality characters associated to wine mannoprotein content.Methods and results: UV mutagenesis was used for genetic improvement of the industrial wine yeast strain ADY1. Cell wall-related phenotypes were used as primary selection criteria; an additional screening procedure was developed based on the detection of the released mannoproteins by hybridization with peroxidase-labeled Concanavalin A. Mannoprotein overproduction was assessed in laboratory media as well as in grapevine juice. One mutant strain, renamed HPS, was selected using these criteria. HPS showed increased mannoprotein release in different culture media, including natural must. Moreover, white wines fermented with this improved strain were less susceptible to protein haze than equivalent wines fermented with the original ADY1 strain. Red wines fermented with the mutant strain were also polysaccharide-enriched as compared to the original one.Conclusion: No clear correlation between a specific cell wall-related phenotype, or a combination of them, and improved release of polysaccharides by yeast random mutants could be established, and not all strains identified by in vitro assays as mannoprotein overproducing mutants were found positive for mannoprotein release in industrial conditions. Nevertheless, UV mutagenesis, combined with Concanavalin A detection, seems to be a viable way to improve mannoprotein release by industrial wine yeast strains.Significance and impact of the study: This study is one of the few recent reports on genetic improvement of wine yeast strains by non-recombinant genetic tools. It shows that mannoprotein release can be genetically improved and, for the first time, describes a successful selection procedure for such a complex character. These strains are potentially useful for the improvement of mannoprotein-related characters of white and red wines.

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Castro, George Meredite Cunha de, Norma Maria Barros Benevides, Maulori Curié Cabral, Rafael De Souza Miranda, Enéas Gomes Filho, Maria Valderez Ponte Rocha und Marjory Lima Holanda Araújo. „Optimized acid hydrolysis of the polysaccharides from the seaweed Solieria filiformis (Kützing) P.W. Gabrielson for bioethanol production“. Acta Scientiarum. Biological Sciences 39, Nr. 4 (24.11.2017): 423. http://dx.doi.org/10.4025/actascibiolsci.v39i4.37227.

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The seaweeds are bio-resource rich in sulfated and neutral polysaccharides. The tropical seaweed species used in this study (Solieria filiformis), after dried, shows 65.8% (w/w) carbohydrate, 9.6% (w/w) protein, 1.7% (w/w) lipid, 7.0% (w/w) moisture and 15.9% (w/w) ash. The dried seaweed was easily hydrolyzed under mild conditions (0.5 M sulfuric acid, 20 min.), generating fermentable monosaccharides with a maximum hydrolysis efficiency of 63.21%. Galactose and glucose present in the hydrolyzed were simultaneously fermented by Saccharomyces cerevisiae when the yeast was acclimated to galactose and cultivated in broth containing only galactose. The kinetic parameters of the fermentation of the seaweed hydrolyzed were Y(P⁄S) = 0.48 ± 0.02 g.g−1, PP = 0.27 ± 0.04 g.L−1.h−1, h = 94.1%, representing a 41% increase in bioethanol productivity. Therefore, S. filiformis was a promising renewable resource of polysaccharides easily hydrolyzed, generating a broth rich in fermentable monosaccharides for ethanol production.

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Aguilar-Uscanga, Blanca, Javier Arrizon, Jesús Ramirez und Josué Solis-Pacheco. „Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins“. Antonie van Leeuwenhoek 91, Nr. 2 (21.11.2006): 151–57. http://dx.doi.org/10.1007/s10482-006-9106-6.

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Vepštaitė-Monstavičė, Iglė, Juliana Lukša, Aleksandras Konovalovas, Dovilė Ežerskytė, Ramunė Stanevičienė, Živilė Strazdaitė-Žielienė, Saulius Serva und Elena Servienė. „Saccharomyces paradoxus K66 Killer System Evidences Expanded Assortment of Helper and Satellite Viruses“. Viruses 10, Nr. 10 (16.10.2018): 564. http://dx.doi.org/10.3390/v10100564.

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The Saccharomycetaceae yeast family recently became recognized for expanding of the repertoire of different dsRNA-based viruses, highlighting the need for understanding of their cross-dependence. We isolated the Saccharomyces paradoxus AML-15-66 killer strain from spontaneous fermentation of serviceberries and identified helper and satellite viruses of the family Totiviridae, which are responsible for the killing phenotype. The corresponding full dsRNA genomes of viruses have been cloned and sequenced. Sequence analysis of SpV-LA-66 identified it to be most similar to S. paradoxus LA-28 type viruses, while SpV-M66 was mostly similar to the SpV-M21 virus. Sequence and functional analysis revealed significant differences between the K66 and the K28 toxins. The structural organization of the K66 protein resembled those of the K1/K2 type toxins. The AML-15-66 strain possesses the most expressed killing property towards the K28 toxin-producing strain. A genetic screen performed on S. cerevisiae YKO library strains revealed 125 gene products important for the functioning of the S. paradoxus K66 toxin, with 85% of the discovered modulators shared with S. cerevisiae K2 or K1 toxins. Investigation of the K66 protein binding to cells and different polysaccharides implies the β-1,6 glucans to be the primary receptors of S. paradoxus K66 toxin. For the first time, we demonstrated the coherent habitation of different types of helper and satellite viruses in a wild-type S. paradoxus strain.

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You, Xuejiao, Chunyan Xie, Kunlun Liu und Zhenxin Gu. „Isolation of non-starch polysaccharides from bulb of tiger lily (Lilium lancifolium Thunb.) with fermentation of Saccharomyces cerevisiae“. Carbohydrate Polymers 81, Nr. 1 (Mai 2010): 35–40. http://dx.doi.org/10.1016/j.carbpol.2010.01.051.

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Del Fresno, Juan Manuel, Carlos Escott, Iris Loira, Francisco Carrau, Rafael Cuerda, Rémi Schneider, María Antonia Bañuelos, Carmen González, José Antonio Suárez-Lepe und Antonio Morata. „The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety“. International Journal of Molecular Sciences 22, Nr. 4 (23.02.2021): 2195. http://dx.doi.org/10.3390/ijms22042195.

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Hanseniaspora vineae is a non-Saccharomyces yeast that has a powerful impact on the sensory profile of wines. Its effect on the aromatic profile of non-aromatic grape varieties, such as Albillo Mayor (Vitis vinifera, L), during vinification is a useful biotechnology to improve sensory complexity. Fermentation in steel barrels using Hanseniaspora vineae and sequential inoculation with Saccharomyces cerevisiae have been used to study the formation of terpenes and cell lysis in the production of Albillo white wines. The GC-MS analysis profile shows a significant effect of H. vineae fermentation on the contents of terpenes (≈×3), mainly in linalool (>×3), β-citronellol (>×4), geraniol (>×2) and α-terpineol (≈×2). The contents of several polyoxygenated terpenes and some volatile phenols with a spicy aroma were increased during fermentation. In summary, Hanseniaspora vineae releases a large number of cell wall polysaccharides during fermentation that affect wine palatability and structure. Hanseniaspora vineae is a powerful bio-tool to enhance the fruitiness, floral notes and freshness in non-aromatic white varieties.

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Comitini, Francesca, Natalia Di Pietro, Laura Zacchi, Ilaria Mannazzu und Maurizio Ciani. „Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization“. Microbiology 150, Nr. 8 (01.08.2004): 2535–41. http://dx.doi.org/10.1099/mic.0.27145-0.

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The killer toxin secreted by Kluyveromyces phaffii (KpKt) is active against spoilage yeast under winemaking conditions and thus has potential applications in the biocontrol of undesired micro-organisms in the wine industry. Biochemical characterization and N-terminal sequencing of the purified toxin show that KpKt is a glycosylated protein with a molecular mass of 33 kDa. Moreover, it shows 93 % and 80 % identity to a β-1,3-glucanase of Saccharomyces cerevisiae and a β-1,3-glucan transferase of Candida albicans, respectively, and it is active on laminarin and glucan, thus showing a β-glucanase activity. Competitive inhibition of killer activity by cell-wall polysaccharides suggests that glucan (β-1,3 and β-1,6 branched glucans) represents the first receptor site of the toxin on the envelope of the sensitive target. Flow cytometry analysis of the sensitive target after treatment with KpKt and K1 toxin of S. cerevisiae, known to cause loss of cell viability via formation of pores in the cell membrane, suggests a different mode of action for KpKt.

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Adongbede, Erute Magdalene, und Israel Temitope Aduralere. „Evaluation of Compounds Extracted from Eight Genera of Wild Mushrooms from Nigeria for Anti-cell Proliferation Activity in Vitro“. Iraqi Journal of Science 60, Nr. 5 (26.05.2019): 952–60. http://dx.doi.org/10.24996/ijs.2019.60.5.3.

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Mushrooms have bioactive compounds that have antimicrobial, anti-cancer and antioxidant activities among other medicinal benefits. In the present study, we examined the anti-cell proliferation activities of mushrooms from eight genera obtained from the wild in Nigeria. Saccharomyces cerevisiae was used as a model organism to screen mushroom extracts for anti-cell proliferation activity. Polyphenols, high molecular weight polysaccharides and low molecular weight compounds from aqueous extracts were obtained from the test mushrooms using methanol and water respectively. The extracts were screened in vitro at different concentrations of extracts with the CyQuant cell proliferation assay. The high molecular weight polysaccharides from tested mushrooms reduced cell proliferation (96.79% inhibition in Ganoderma multipileum Ding Hou to 66.71% inhibition in Coltricia perennis (L.) Murrill at 10.00mg/ml). Percentage inhibition caused by low molecular weight compounds varied from 94.22% (Ganoderma multipileum) to 76.19% (Coltricia perennis) at 10mg/ml. Percentage of inhibition with the polyphenols varied from 94.12% (Microporus xanthopus Fr) Kuntze) to 79.82% (Coltricia perennis) at high doses. High molecular polysaccharides, low molecular weight compounds and polyphenols from mushrooms have anti-cancer properties. The CyQUANT assay proliferation kit was a very efficient tool for screening extracts from wild mushrooms for anti-cell proliferation activities. Medicinal mushrooms in Nigeria show a lot of promise as a reservoir for drug discovery particularly in the area of cancer research.

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Zhang, Dan-Ni, Xiao-Yu Guo und Zhi-Gang Chen. „A novel and efficient method for the isolation and purification of polysaccharides from lily bulbs by Saccharomyces cerevisiae fermentation“. Process Biochemistry 49, Nr. 12 (Dezember 2014): 2299–304. http://dx.doi.org/10.1016/j.procbio.2014.09.004.

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Vicente, Javier, Fernando Calderón, Antonio Santos, Domingo Marquina und Santiago Benito. „High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology“. International Journal of Molecular Sciences 22, Nr. 3 (26.01.2021): 1196. http://dx.doi.org/10.3390/ijms22031196.

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The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

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KATOHDA, Shigeyoshi, Makoto ITO, Ko SASAKI und Maki TAKAHASHI. „Studies on spore wall polysaccharides of yeast. Part II. Carbohydrate composition during germination and outgrowth of ascospores of Saccharomyces cerevisiae.“ Agricultural and Biological Chemistry 51, Nr. 11 (1987): 2975–81. http://dx.doi.org/10.1271/bbb1961.51.2975.

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Angrand, Gaëlle, Alicia Quillévéré, Nadège Loaëc, Chrysoula Daskalogianni, Anton Granzhan, Marie-Paule Teulade-Fichou, Robin Fahraeus, Rodrigo Prado Martins und Marc Blondel. „Sneaking Out for Happy Hour: Yeast-Based Approaches to Explore and Modulate Immune Response and Immune Evasion“. Genes 10, Nr. 9 (31.08.2019): 667. http://dx.doi.org/10.3390/genes10090667.

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Many pathogens (virus, bacteria, fungi, or parasites) have developed a wide variety of mechanisms to evade their host immune system. The budding yeast Saccharomyces cerevisiae has successfully been used to decipher some of these immune evasion strategies. This includes the cis-acting mechanism that limits the expression of the oncogenic Epstein–Barr virus (EBV)-encoded EBNA1 and thus of antigenic peptides derived from this essential but highly antigenic viral protein. Studies based on budding yeast have also revealed the molecular bases of epigenetic switching or recombination underlying the silencing of all except one members of extended families of genes that encode closely related and highly antigenic surface proteins. This mechanism is exploited by several parasites (that include pathogens such as Plasmodium, Trypanosoma, Candida, or Pneumocystis) to alternate their surface antigens, thereby evading the immune system. Yeast can itself be a pathogen, and pathogenic fungi such as Candida albicans, which is phylogenetically very close to S. cerevisiae, have developed stealthiness strategies that include changes in their cell wall composition, or epitope-masking, to control production or exposure of highly antigenic but essential polysaccharides in their cell wall. Finally, due to the high antigenicity of its cell wall, yeast has been opportunistically exploited to create adjuvants and vectors for vaccination.

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Chrissian, Christine, Coney Pei-Chen Lin, Emma Camacho, Arturo Casadevall, Aaron M. Neiman und Ruth E. Stark. „Unconventional Constituents and Shared Molecular Architecture of the Melanized Cell Wall of C. neoformans and Spore Wall of S. cerevisiae“. Journal of Fungi 6, Nr. 4 (01.12.2020): 329. http://dx.doi.org/10.3390/jof6040329.

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The fungal cell wall serves as the interface between the cell and the environment. Fungal cell walls are composed largely of polysaccharides, primarily glucans and chitin, though in many fungi stress-resistant cell types elaborate additional cell wall structures. Here, we use solid-state nuclear magnetic resonance spectroscopy to compare the architecture of cell wall fractions isolated from Saccharomyces cerevisiae spores and Cryptococcus neoformans melanized cells. The specialized cell walls of these two divergent fungi are highly similar in composition. Both use chitosan, the deacetylated derivative of chitin, as a scaffold on which a polyaromatic polymer, dityrosine and melanin, respectively, is assembled. Additionally, we demonstrate that a previously identified but uncharacterized component of the S. cerevisiae spore wall is composed of triglycerides, which are also present in the C. neoformans melanized cell wall. Moreover, we identify a tyrosine-derived constituent in the C. neoformans wall that, although it is not dityrosine, is a non-pigment constituent of the cell wall. The similar composition of the walls of these two phylogenetically distant species suggests that triglycerides, polyaromatics, and chitosan are basic building blocks used to assemble highly stress-resistant cell walls and the use of these constituents may be broadly conserved in other fungal species.

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Rodrigues, Marcio L., Leonardo Nimrichter, Debora L. Oliveira, Joshua D. Nosanchuk und Arturo Casadevall. „Vesicular Trans-Cell Wall Transport in Fungi: A Mechanism for the Delivery of Virulence-Associated Macromolecules?“ Lipid Insights 2 (Januar 2008): LPI.S1000. http://dx.doi.org/10.4137/lpi.s1000.

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Fungal cells are encaged in rigid, complex cell walls. Until recently, there was remarkably little information regarding the trans-fungal cell wall transfer of intracellular macromolecules to the extracellular space. Recently, several studies have begun to elucidate the mechanisms that fungal cells utilize to secrete a wide variety of macromolecules through the cell wall. The combined use of transmission electron microscopy, serology, biochemistry, proteomics and lipidomics have revealed that the fungal pathogens Cryptococcus neoformans, Histoplasma capsulatum, Candida albicans, Candida parapsilosis and Sporothrix schenckii, as well as the model yeast Saccharomyces cerevisiae, each produces extracellular vesicles that carry lipids, proteins, polysaccharides and pigment-like structures of unquestionable biological significance. Compositional analysis of the C. neoformans and H. capsulatum extracellular vesicles suggests that they may function as ‘virulence bags’, with the potential to modulate the host-pathogen interaction in favor of the fungus. The cellular origin of the extracellular vesicles remains unknown, but morphological and biochemical features indicate that they are similar to the well-described mammalian exosomes.

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Chuang, Wen Yang, Yun Chen Hsieh und Tzu-Tai Lee. „The Effects of Fungal Feed Additives in Animals: A Review“. Animals 10, Nr. 5 (06.05.2020): 805. http://dx.doi.org/10.3390/ani10050805.

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As probiotics, fungi enhance animal health and are suitable animal feed additives. In addition to brewing fungi, there are also edible and medicinal fungi. Common fungi utilized in feeding programs include Saccharomyces cerevisiae, Aspergillus oryzae, Pleurotus spp., Antrodia cinnamomea, and Cordyceps militaris. These fungi are rich in glucans, polysaccharides, polyphenols, triterpenes, ergosterol, adenosine, and laccases. These functional components play important roles in antioxidant, anti-inflammatory, anti-obesity, and immune system regulation. As such, fungal feed additives could be of potential use when breeding livestock. In previous studies, fungal feed additives enhanced body weight and egg production in poultry and improved the feed conversion rate. Several mycotoxins can be produced by hazardous fungi but fortunately, the cell walls constituents and enzymes of fungal probiotics can also act to decrease the toxicity of mycotoxins. Overall, fungal feed additives are of value, but their safety and usage must be studied further, including cost-benefit economic analyses.

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Lozančić, Mateja, Bojan Žunar, Dora Hrestak, Ksenija Lopandić, Renata Teparić und Vladimir Mrša. „Systematic Comparison of Cell Wall-Related Proteins of Different Yeasts“. Journal of Fungi 7, Nr. 2 (09.02.2021): 128. http://dx.doi.org/10.3390/jof7020128.

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Yeast cell walls have two major roles, to preserve physical integrity of the cell, and to ensure communication with surrounding molecules and cells. While the first function requires evolutionary conserved polysaccharide network synthesis, the second needs to be flexible and provide adaptability to different habitats and lifestyles. In this study, the comparative in silico analysis of proteins required for cell wall biosynthesis and functions containing 187 proteins of 92 different yeasts was performed in order to assess which proteins were broadly conserved among yeasts and which were more species specific. Proteins were divided into several groups according to their role and localization. As expected, many Saccharomyces cerevisiae proteins involved in protein glycosylation, glycosylphosphatidylinositol (GPI) synthesis and the synthesis of wall polysaccharides had orthologues in most other yeasts. Similarly, a group of GPI anchored proteins involved in cell wall biosynthesis (Gas proteins and Dfg5p/Dcw1p) and other non-GPI anchored cell wall proteins involved in the wall synthesis and remodeling were highly conserved. However, GPI anchored proteins involved in flocculation, aggregation, cell separation, and those of still unknown functions were not highly conserved. The proteins localized in the cell walls of various yeast species were also analyzed by protein biotinylation and blotting. Pronounced differences were found both in the patterns, as well as in the overall amounts of different groups of proteins. The amount of GPI-anchored proteins correlated with the mannan to glucan ratio of the wall. Changes of the wall proteome upon temperature shift to 42 °C were detected.

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Eva Agustina, Gita Ika Safitri, Irssa Intan Fatiha, Muhammad Iqbal Pratama, Rahmania, Ria Safitri, Funsu Andiarna und Irul Hidayati. „Pemanfaatan Limbah Kulit Buah dan Sayur Sebagai Bahan Bakar Bioetanol dengan Variasi Konsentrasi Katalis“. Jurnal Teknik Kimia USU 10, Nr. 1 (25.03.2021): 45–50. http://dx.doi.org/10.32734/jtk.v10i1.4552.

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Fossil fuels are included as non-renewable energy sources, so its presence in Indonesia is decreasing. One of the renewable energy sources that can be obtained easily is bioethanol, this energy is obtained from organic materials containing cellulose fibers. Cellulose is hydrolyzed on a catalyst and fermented to obtain bioethanol. The aim of this study was to determine the effect of variations in the concentration of catalysts in the production of bioethanol from market organic waste (fruit peels and vegetables). There are three stages of converting organic waste into bioethanol, including converting green vegetables waste and fruit peels (polysaccharides / cellulose) into monosaccharides (simple sugars) through a hydrolysis process followed by a fermentation process using Saccharomyces cerevisiae and EM4, then separating ethanol and water using a distillation process. The resulting products are analyzed using a quantitative test to determine density and a qualitative test to determine color change. The results showed that the ethanol obtained from the addition of H2SO4 catalyst with concentrations of 0.5% and 1% had almost the same specifications as standard ethanol based on density calculations and color change tests. The highest ethanol yield percentage was obtained from the concentration of H2SO4 1%.

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Bzducha-Wróbel, Anna, Stanisław Błażejak, Marek Kieliszek, Katarzyna Pobiega, Katarzyna Falana und Monika Janowicz. „Modification of the cell wall structure of Saccharomyces cerevisiae strains during cultivation on waste potato juice water and glycerol towards biosynthesis of functional polysaccharides“. Journal of Biotechnology 281 (September 2018): 1–10. http://dx.doi.org/10.1016/j.jbiotec.2018.06.305.

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Nowicka, Anna, Marcin Zieliński und Marcin Dębowski. „Microwave Support of the Alcoholic Fermentation Process of Cyanobacteria Arthrospira platensis“. Proceedings 2, Nr. 20 (22.10.2018): 1315. http://dx.doi.org/10.3390/proceedings2201315.

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The aim of this study was to determine the effect of thermal hydrolysis on degradation of polysaccharides contained in biomass of cyanobacteria Arthrospira platensis and to assess the effectiveness of ethanol production from pre-conditioned biomass. The study aimed at the selection of the most advantageous parameters of thermo hydrolysis to reach the experiment variant with the best effects, effectiveness of alcohol fermentation. The experiment was divided into two stages; in stage I, the possibility of obtaining fermentable sugars by hydrothermal and treatment of the substrate was tested. Stage II involved an assessment of the effectiveness of the pretreatment methods to produce bioethanol in alcohol fermentation. Yeast used in industrial ethanol production—Saccharomyces cerevisiae As4—was used in the alcohol fermentation. The results have shown that the temperature of 150 °C was the most beneficial for the process of thermohydrolysis. The control substrate yielded 0.49 g/L of bioethanol, the alcohol concentration in the conventionally pre-tretment sample increased by 45%, i.e., to 0.71 g/L, the mash in the microwave-treatment sample contained the highest concentration of alcohol: 0.97 g/L, which is 98% more than in the control mash and 37% more than in the conventionally heated sample.

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Comitini, Francesca, Alice Agarbati, Laura Canonico, Edoardo Galli und Maurizio Ciani. „Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts“. Microorganisms 9, Nr. 1 (28.12.2020): 56. http://dx.doi.org/10.3390/microorganisms9010056.

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Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was purified, and the purified protein was digested with specific restriction enzymes (lysine K and arginine R cut sites). The LC–MS and LC–MS/MS analysis after enzymatic digestions revealed a molecular weight of 31 kDa. Bioinformatics processing and database research of digested pure killer protein showed 99% identity with a UDP-glycosyltransferase protein. Competitive inhibition assay of killer activity by cell-wall polysaccharides suggests that branched glucans represent the first receptor site of the toxin on the envelope of the sensitive target. The WA18 partially purified crude extract (PPCE) showed high stability of antimicrobial activity at the physicochemical conditions suitable for the winemaking process. Indeed, in wine WA18 was able to counteract B. bruxellensis and control the production of ethyl phenols. In addition, the strain WA18 was compatible with Saccharomyces cerevisiae in co-culture conditions with a potential application together with commercial starter cultures. These data suggest that WA18 mycocin is a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage.

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García, Margarita, Rafael Apolinar-Valiente, Pascale Williams, Braulio Esteve-Zarzoso, Teresa Arroyo, Julia Crespo und Thierry Doco. „Polysaccharides and Oligosaccharides Produced on Malvar Wines Elaborated with Torulaspora delbrueckii CLI 918 and Saccharomyces cerevisiae CLI 889 Native Yeasts from D.O. “Vinos de Madrid”“. Journal of Agricultural and Food Chemistry 65, Nr. 31 (26.07.2017): 6656–64. http://dx.doi.org/10.1021/acs.jafc.7b01676.

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Riegler, Heike, Thomas Herter, Irina Grishkovskaya, Anja Lude, Malgorzata Ryngajllo, Marie E. Bolger, Bernd Essigmann und Björn Usadel. „Crystal structure and functional characterization of a glucosamine-6-phosphate N-acetyltransferase from Arabidopsis thaliana“. Biochemical Journal 443, Nr. 2 (27.03.2012): 427–37. http://dx.doi.org/10.1042/bj20112071.

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GlcNAc (N-acetylglucosamine) is an essential part of the glycan chain in N-linked glycoproteins. It is a building block for polysaccharides such as chitin, and several glucosaminoglycans and proteins can be O-GlcNAcylated. The deacetylated form, glucosamine, is an integral part of GPI (glycosylphosphatidylinositol) anchors. Both are incorporated into polymers by glycosyltransferases that utilize UDP-GlcNAc. This UDP-sugar is synthesized in a short pathway comprising four steps starting from fructose 6-phosphate. GNA (glucosamine-6-phosphate N-acetyltransferase) catalyses the second of these four reactions in the de novo synthesis in eukaryotes. A phylogenetic analysis revealed that only one GNA isoform can be found in most of the species investigated and that the most likely Arabidopsis candidate is encoded by the gene At5g15770 (AtGNA). qPCR (quantitative PCR) revealed the ubiquitous expression of AtGNA in all organs of Arabidopsis plants. Heterologous expression of AtGNA showed that it is highly active between pH 7 and 8 and at temperatures of 30–40°C. It showed Km values of 231 μM for glucosamine 6-phosphate and 33 μM for acetyl-CoA respectively and a catalytic efficiency comparable with that of other GNAs characterized. The solved crystal structure of AtGNA at a resolution of 1.5 Å (1 Å=0.1 nm) revealed a very high structural similarity to crystallized GNA proteins from Homo sapiens and Saccharomyces cerevisiae despite less well conserved protein sequence identity.

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Goulart, Fernanda Rodrigues, Marina Osmari Dalcin, Naglezi de Menzes Lovatto, Ana Betine Beutinger Bender, Leila Picolli da Silva und Alexandra Pretto. „Characterization and physicochemical properties of dietary fiber concentrates as potential prebiotic ingredients for use in fish nutrition“. Caderno de Ciências Agrárias 12 (06.04.2020): 1–9. http://dx.doi.org/10.35699/2447-6218.2020.18926.

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Dietary fibers are formed by non-starch polysaccharides as cellulose, hemicellulose, pectins, gums, mucilages, β-glucans, among others. These constituents have prebiotic properties and are therefore not digested in the gut, reaching intact in the colon and altering the microflora of the colon. In developing, beneficial microflora produces physiological effects capable of improving the life of the host. Thus, the knowledge of the biological and functional properties of dietary fibers has led to the development of methods of obtaining these compounds for possible use in animal nutrition. Then, this study aimed to obtain dietary fiber concentrates (DFC) from different agro-industrial sources and evaluate their respective chemical composition and physicochemical properties. The DFC - mucilage, pectin, and βglucan + mannan (βG+M) were obtained from linseed, citrus pulp, and brewer’s yeast (Saccharomyces cerevisiae), respectively, through different physicochemical processes. The chemical composition revealed that the predominant component in all DFC were dietary fiber and the insoluble fraction. The DFC that obtained most extraction yield was βG+M (19.81% ± 8.54), followed by pectin (14.54% ± 2.72), and mucilage (7.18% ± 1.54). The mucilage and pectin composition have greater monosaccharide diversity since the βG+M consisted primarily of mannose (74.5%) and glucose (24.3%). The pectin showed numerically lower hydration capacity than the other DFC. For the oil binding ability, all DFC had similar values. In this study, the DFC presented nutritional and technological characteristics that indicate potential application of the agro-industrial sources as a prebiotic for fish supplementation.

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García, Margarita, Braulio Esteve-Zarzoso, Juan Cabellos und Teresa Arroyo. „Advances in the Study of Candida stellata“. Fermentation 4, Nr. 3 (04.09.2018): 74. http://dx.doi.org/10.3390/fermentation4030074.

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Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

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Колпакова, Валентина, Valentina Kolpakova, Рузалия Уланова, Ruzaliya Ulanova, Денис Куликов, Denis Kulikov, Валентина Гулакова, Valentina Gulakova, Альбина Кадиева und Albina Kadieva. „Grain Composites with a Complementary Amino Acid Composition in Food and Fodder“. Food Processing: Techniques and Technology 49, Nr. 2 (08.08.2019): 301–11. http://dx.doi.org/10.21603/2074-9414-2019-2-301-311.

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The present paper features processes of serum biotransformation. The serum was obtained from triticale extract and pea flour after protein concentrates of increased biological value had been extracted. The research objective was to obtain microbial and vegetable feed concentrates by using a composition of Saccharomyces cerevisiae121 yeast and the yeast-like fungus Geotrichumcandidum 977. The mass fraction of protein in the two-component composites was 75–80% of the dry matter. The score of the first and the second limiting amino acids (lysine and threonine) equaled 103–113%, and that of the third acid (sulfur- containing) was 71–72%. The chemical composition of the composites corresponded to the ‘Concentrates’ group; the values of their functional and technological properties were typical of concentrates from other types of grain crops. The study revealed some cultures that are able to actively develop in serum, which is a secondary product of processing the extract after protein isolation. A symbiotic ferment was prepared from the fungus Geotrichumcandidum 977 and the yeast Saccharomyces cerevisiae 121, which ensures the growth of biomass in a carbohydrate- and nitrogen-containing medium. Proteins were isolated under the action of amylase, glucoamylase, cellulose, and xylanase. The amount of high-molecular compounds (dextrins) and trioses (raffinose) released from the interaction with protein and non-starch polysaccharides decreased 2–4 times in the solution. The amount of glucose, disaccharides, xylose, and galactose increased 2–10 times, compared with the original extracts. The serum remaining after the removal of the main mass of the protein was enriched with low molecular weight mono- and oligosaccharides, which positively affected the growth of microorganisms. The mass fraction of proteins in the microbial-vegetable composite obtained from the extract with the triticale proteins and pea flour ratio of 1:5 was 15% higher than at the ratio of 1:3. Microbial and vegetable concentrates with a mass fraction of protein of 55.8–75.1% of dry matter can be used in fodder production as a protein-carbohydrate additive. Protein composites made of protein triticale and peas with a complementary amino acid composition can improve the biological value and performance of food products.

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Kurochkina, Anna S., und Alla A. Krasnoshtanova. „Study of the sorption capacity of soluble forms of yeast beta-glucan“. Butlerov Communications 63, Nr. 9 (30.09.2020): 43–50. http://dx.doi.org/10.37952/roi-jbc-01/20-63-9-43.

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Beta-glucans are polysaccharides that consist of D-glucose residues linked together in the main and side chains by glycosidic bonds. They are obtained from plant and microbial raw materials. Beta-glucans obtained from various sources differ in molecular weight, backbone length, branching of additional chains and their number. Beta-(1,3,1,6)-glucan from the yeast Saccharomyces cerevisiae has the highest physiological activity. The soluble fraction of beta-glucan has a higher physiological activity than its insoluble fraction. As a rule, soluble beta-glucans appear to be more potent immunostimulants than insoluble ones. In this regard, obtaining soluble forms of beta-glucan from yeast is relevant. The purpose of this work was to study the effect of the content of the soluble fraction in yeast beta-glucan on the ability to adsorb heavy metal ions, mycotoxins and cholesterol. Evaluation of the effectiveness of ultrasonic treatment for obtaining soluble forms of yeast beta-glucan was carried out. It was found that the maximum content of the soluble fraction, equal to 95%, at a frequency of ultrasonic treatment of 85 kHz for a laboratory sample of beta-glucan, is achieved with a treatment time of 20 min, and for a commercial one – in 30 min. The sorption properties of soluble forms of yeast beta-glucan with different content of the soluble fraction in relation to cholesterol, aflatoxin and bivalent copper cations were studied. The sorption capacity of samples of laboratory and commercial preparations of beta-glucan was determined for the above compounds. It was found that an increase in the content of the soluble fraction to more than 50% does not lead to a noticeable increase in the sorption capacity. It was shown that purified samples of beta-glucan have higher sorption characteristics.

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Serba, Elena, Liubov Rimareva, Marina Overchenko, Nadezhda Ignatova, Polina Tadzhibova und Sergey Zorin. „Production of peptides and amino acids from microbial biomass in food and feed industries: biotechnological aspects“. Foods and Raw Materials 8, Nr. 2 (30.09.2020): 268–76. http://dx.doi.org/10.21603/2308-4057-2020-2-268-276.

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Introduction. Microbial biomass is a popular source of food ingredients and feed additives. Its high use has made it focus of many relevant studies. Yeast and fungal biomasses proved to be useful substrates that improve the quality and biological value of functional products. They differ in the content and composition of proteins and polysaccharides. The present research dealt with the enzymatic decomposition of proteins found in a novel fungal and yeast biomass. The research objective was to describe the peptide and amino acid composition of their enzymatic hydrolysates. Study objects and methods. The research featured a new fungal and yeast biomass mix. Aspergillus oryzae is a mycelial fungus and a popular industrial producer of hydrolytic enzymes in food industry. As for the yeast, it was the Saccharomyces cerevisiae strain, which is often used in baking. Results and discussion. The total content of identified amino acids in the fungal and yeast biomass was 306.0 mg/g, which was 1.5 times higher than in the fungal biomass alone. The biomass mix demonstrated a higher biological value of proteins than the yeast biomass. A set of experiments made it possible to compile a scheme for the biocatalytic destruction of polymers in the fungal and yeast biomass under the effect of fungal intracellular and endogenous enzymes. The article also contains a thorough description of the obtained enzymatic hydrolysates with various fractional compositions of peptides and free amino acids. Peptides with the molecular weight in the range of up to 29.0 kDa decreased by 2.1 times after 5 h of hydrolysis and by 10.7 times after 18 h. The designed conditions doubled the release of amino acids and increased the content of low-molecular-weight peptides up to 75.3%. Conclusion. The research provided a new algorithm for the biocatalytic conversion of microbial biomass. Regulating the conditions of enzymatic hydrolysis made it possible to obtain enzymatic hydrolysates with a desired degree of protein degradation. They could serve as peptides and amino acids in functional food and feed products.

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