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Zeitschriftenartikel zum Thema „Yeast“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Tran, Thierry, Chloé Roullier-Gall, François Verdier, et al. "Microbial Interactions in Kombucha through the Lens of Metabolomics." Metabolites 12, no. 3 (2022): 235. http://dx.doi.org/10.3390/metabo12030235.

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Kombucha is a fermented beverage obtained through the activity of a complex microbial community of yeasts and bacteria. Exo-metabolomes of kombucha microorganisms were analyzed using FT-ICR-MS to investigate their interactions. A simplified set of microorganisms including two yeasts (Brettanomyces bruxellensis and Hanseniaspora valbyensis) and one acetic acid bacterium (Acetobacter indonesiensis) was used to investigate yeast–yeast and yeast–acetic acid bacterium interactions. A yeast–yeast interaction was characterized by the release and consumption of fatty acids and peptides, possibly in re

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DICKSON, R. C. "Yeasts: Yeast Cell Biology." Science 235, no. 4786 (1987): 374. http://dx.doi.org/10.1126/science.235.4786.374.

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Sandven, Per, and Jørgen Lassen. "Importance of Selective Media for Recovery of Yeasts from Clinical Specimens." Journal of Clinical Microbiology 37, no. 11 (1999): 3731–32. http://dx.doi.org/10.1128/jcm.37.11.3731-3732.1999.

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We compared the recovery of yeasts from clinical specimens cultured on routine bacteriological media to the recovery of yeast from specimens cultured on a selective fungal medium (Sabouraud agar). The use of Sabouraud agar was especially important in cases of mixed cultures, since in such cases yeast was recovered on bacteriological media from only 50% of 44 yeast-positive pus specimens and from 22.5% of 22 yeast-positive throat specimens. The use of a selective fungal medium is therefore necessary to ensure the detection of yeast in specimens containing a mixture of bacteria and yeasts. As a

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Pan, Hao, Ryoichi Takeshita, Noriaki Saigusa, Ngo Thi Phuong Dung, Aporn Wongwicharn, and Yuji Teramoto. "Production and Antioxidative Activity of Alcoholic Beverages Made From Newly Isolated Vietnamese Men Yeast." International Journal of Biomass and Renewables 4, no. 2 (2015): 17. http://dx.doi.org/10.61762/ijbrvol4iss2art13904.

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Fermentation yeast was newly isolated from a traditional Vietnamese microbial starter for brewing alcoholic beverages, called men. The isolated yeast was identified as a strain of the Saccharomyces cerevisiae and designated as S. cerevisiae Y3. The alcoholic beverage made with 3 yeast strains, Y3, NP01, and K7 from uncooked and cooked nonglutinous rice grains had an ethanol concentration of approximately 11.6 to 14.5% (v/v). Resulting alcoholic beverages made with Y3, NP01, and K7 yeasts had antioxidative activity. The DPPH radical scavenging activity of the alcoholic beverages made with 3 yea

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Allen, Tom W., Leon L. Burpee, and James W. Buck. "In vitro attachment of phylloplane yeasts to Botrytis cinerea, Rhizoctonia solani, and Sclerotinia homoeocarpa." Canadian Journal of Microbiology 50, no. 12 (2004): 1041–48. http://dx.doi.org/10.1139/w04-100.

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The ability of yeasts to attach to hyphae or conidia of phytopathogenic fungi has been speculated to contribute to biocontrol activity on plant surfaces. Attachment of phylloplane yeasts to Botrytis cinerea, Rhizoctonia solani, and Sclerotinia homoeocarpa was determined using in vitro attachment assays. Yeasts were incubated for 2 d on potato dextrose agar (PDA) prior to experimentation. A total of 292 yeasts cultured on PDA were screened for their ability to attach to conidia of B. cinerea; 260 isolates (89.1%) attached to conidia forming large aggregates of cells, and 22 isolates (7.5%) weak

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Shaghaghi-Moghaddam, Reza, Hoda Jafarizadeh-Malmiri, Parviz Mehdikhani, Sepide Jalalian, and Reza Alijanianzadeh. "Screening of the five different wild, traditional and industrial Saccharomyces cerevisiae strains to overproduce bioethanol in the batch submerged fermentation." Zeitschrift für Naturforschung C 73, no. 9-10 (2018): 361–66. http://dx.doi.org/10.1515/znc-2017-0180.

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Abstract Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The bioethanol productivity and kinetic parameters for all five yeasts at constant fermentation conditions, during 72 h, were evaluated and monitored. The obtained results indicated that compared to the wild yeasts, both traditional bakery (NCYC

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Hamby, Kelly A., Alejandro Hernández, Kyria Boundy-Mills, and Frank G. Zalom. "Associations of Yeasts with Spotted-Wing Drosophila (Drosophila suzukii; Diptera: Drosophilidae) in Cherries and Raspberries." Applied and Environmental Microbiology 78, no. 14 (2012): 4869–73. http://dx.doi.org/10.1128/aem.00841-12.

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ABSTRACTA rich history of investigation documents variousDrosophila-yeast mutualisms, suggesting thatDrosophila suzukiisimilarly has an association with a specific yeast species or community. To discover candidate yeast species, yeasts were isolated from larval frass, adult midguts, and fruit hosts ofD. suzukii. Terminal restriction fragment length polymorphism (TRFLP) technology and decimal dilution plating were used to identify and determine the relative abundance of yeast species present in fruit juice samples that were either infested withD. suzukiior not infested. Yeasts were less abundan

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Kulko, A. B. "Groups of pathogens that cause opportunistic pneumomycoses in TB patients: the protocol of laboratory studies, the activity of drugs." Tuberculosis and socially significant diseases 9, no. 2 (2021): 32–37. http://dx.doi.org/10.54921/2413-0346-2021-12-2-32-37.

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The article describes the author’s unifying scheme for identification of micromycetes isolated from culture with rapid differentiation between nine groups of pathogens: ascomycete yeasts; basidiomycete yeasts of the red yeast group; basidiomycete nonpigmented yeasts; ascomycete yeast-like fungi; basidiomycete yeast-like fungi; zygomycosis causative agents; pheogyphomycosis causative agents of the dimorphic black yeast group; pheogyphomycosis causative agents of the mycelial pheoid species; light-coloured mold causative agents of aspergillosis and hyalohyphomycosis. The article also provides th

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Geronikou, Athina, Nadja Larsen, Søren K. Lillevang, and Lene Jespersen. "Occurrence and Identification of Yeasts in Production of White-Brined Cheese." Microorganisms 10, no. 6 (2022): 1079. http://dx.doi.org/10.3390/microorganisms10061079.

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The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using

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Henry-Stanley, Michelle J., and Carol L. Wells. "Viability and Versatility of the Yeast Cell." Microscopy Today 12, no. 3 (2004): 30–33. http://dx.doi.org/10.1017/s1551929500052135.

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Yeasts are single-celled eukaryotic microorganisms (generally about 5 to 10 microns in diameter) that divide by a budding process and are classified with the fungi. Yeast cells are ubiquitous in our environment and can be found on plants and in soil and water. Yeasts have considerable importance Ln industrial and agricultural settings,Saccharomyces cerevisiae(Figure 1) is also known as “bakers yeast” or “brewers yeast.” Specific strains of yeast are used to make pastries, bread, beer, ale, wine, distilled spirits, and industrial alcohol. In the paper industry,Candida utilisis used to break dow

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Lowes, K. F., C. A. Shearman, J. Payne, et al. "Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK." Applied and Environmental Microbiology 66, no. 3 (2000): 1066–76. http://dx.doi.org/10.1128/aem.66.3.1066-1076.2000.

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ABSTRACT The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin inAspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously

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Onoja, Oda, and Aisha Mohammed. "Isolation and identification of yeasts from soil in Caleb University, Lagos, Nigeria." Dutse Journal of Pure and Applied Sciences 10, no. 2a (2024): 181–86. http://dx.doi.org/10.4314/dujopas.v10i2a.17.

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Yeast cells are unicellular microorganisms that can be found in various environments, including soil, plants, and animals. They are important in the food and fermentation industry, where they are used for production of various alcoholic beverages, bread, and cheese. Yeast cells have also been used for their role in biotechnology and as model organisms for genetic research. Yeast cells play a critical role in soil ecosystems, contributing to nutrient cycling, plant health, and overall soil ecology. This study focuses on the isolation and characterization of yeast cells from soil samples in the

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González-Jiménez, María del Carmen, Teresa García-Martínez, Juan Carlos Mauricio, et al. "Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation." Microorganisms 8, no. 8 (2020): 1209. http://dx.doi.org/10.3390/microorganisms8081209.

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Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orb

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HINTON, ARTHUR, J. A. CASON, and KIMBERLY D. INGRAM. "Enumeration and Identification of Yeasts Associated with Commercial Poultry Processing and Spoilage of Refrigerated Broiler Carcasses." Journal of Food Protection 65, no. 6 (2002): 993–98. http://dx.doi.org/10.4315/0362-028x-65.6.993.

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Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from carcasses taken from a processing facility and processed carcasses stored at 4°C for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified potato dextrose agar and identified with the MIDI Sherlock Microbial Identification System. Dendrograms of fatty acid profiles of yeast were prepared to determine the degree of rel

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Nix, Shannon, Leon L. Burpee, and James W. Buck. "Responses of 2 epiphytic yeasts to foliar infection by Rhizoctonia solani or mechanical wounding on the phylloplane of tall fescue." Canadian Journal of Microbiology 55, no. 10 (2009): 1160–65. http://dx.doi.org/10.1139/w09-072.

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A growth-chamber experiment was conducted to determine how foliar disease or wounding affects the ability of 2 phylloplane yeasts ( Rhodotorula glutinis and Cryptococcus laurentii ) to colonize leaves of tall fescue ( Festuca arundinacea ). Yeasts were applied separately and together onto healthy leaves, leaves infected with Rhizoctonia solani (diseased), and mechanically bruised (wounded) leaves. In all 3 trials, the leaf disturbance treatment significantly affected the abundance of yeast on the phylloplane of tall fescue. Yeast abundance on the diseased or wounded leaves was significantly gr

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Brum, Jéssica Pohl, Bruno Jacobs, Matheus Belloli Ligabue, et al. "Free and encapsulated yeasts for the production of sparkling wines." OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, no. 4 (2024): e4410. http://dx.doi.org/10.55905/oelv22n4-224.

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The increase in the consumption of sparkling wines has influenced the search for alternatives that facilitate the production of sparkling wines. The use of encapsulated yeasts (yeasts enclosed in a calcium alginate gel capsule), allows for the elimination of the remixing process, reducing the time necessary for its production. The aim of this work was to evaluate sparkling wines produced using the traditional method (Champenoise) using free yeast and encapsulated yeast. The base wine made from Gewurztraminer and Pinot Noir grapes was used. Four treatments were tried: T1 (free yeast - dègorgeme

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Jannatul, Ferdouse, Yuki Kusaba, Yuki Fujimaru, Yuki Yamamoto, and Hiroshi Kitagaki. "Methionine and Glycine Stabilize Mitochondrial Activity in Sake Yeast During Ethanol Fermentation." Food technology and biotechnology 57, no. 4 (2019): 535–43. http://dx.doi.org/10.17113/ftb.57.04.19.5665.

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Addition of amino acids to fermentation media affects the growth and brewing profiles of yeast. In addition, retaining mitochondrial activity during fermentation is critical for the fermentation profiles of brewer’s yeasts. However, a concrete mechanism linking amino acids in fermentation media with mitochondrial activity during fermentation of brewer’s yeasts is yet unknown. Here, we report that amino acids in fermentation media, especially methionine (Met) and glycine (Gly), stabilize mitochondrial activity during fermentation of sake yeast. By utilizing atg32Δ mutant sake yeast, which shows

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Pang, Yuanxiang, Hailiang Zhang, Haoyu Wen, et al. "Yeast Probiotic and Yeast Products in Enhancing Livestock Feeds Utilization and Performance: An Overview." Journal of Fungi 8, no. 11 (2022): 1191. http://dx.doi.org/10.3390/jof8111191.

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The intensive use of antibiotics as growth-promoting agents in animal production has resulted in the spread of animal antibiotic resistance and possibly human antibiotic resistance. Based on this premise, it is significant to explore an alternative approach to preventing infectious diseases and promoting animal growth and health. Yeast as the main natural growth promoter in livestock nutrition has been extensively studied for decades. Numerous yeasts and yeast-containing products are produced, marketed, and used in animal feed as providers of nutrient sources, probiotics, and nutrients or serv

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Dudhat, Jemisha, Napapohn Kajadpai, Jirameth Angchuan, Varunya Sakpuntoon, and Nantana Srisuk. "Diversity of Yeasts from Food Waste and Their Potential for Thermotolerance and Hydrolytic Enzyme Production." Chiang Mai Journal of Science 51, no. 1 (2024): 1–14. http://dx.doi.org/10.12982/cmjs.2024.012.

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The diversity of yeasts isolated from food waste at 40 °C was investigated and a total of 393 isolates were obtained. Yeasts were identifi ed using the D1/D2 domain of the large subunit (LSU) rRNA gene analysis. Only one (0.25%) basidiomycetous yeast was found, whereas the rest of the yeast isolates (99.75%) were ascomycetous. Candida tropicalis was the most prevalent species, with the highest frequency of occurrence, 86.67%, and the highest relative frequency, 26.97%. The yeast community in food waste exhibits great species diversity and evenness, as shown by the Shannon– Wiener index of 3.03

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Sugita, Takashi, Ken Kikuchi, Koichi Makimura, et al. "Trichosporon Species Isolated from Guano Samples Obtained from Bat-Inhabited Caves in Japan." Applied and Environmental Microbiology 71, no. 11 (2005): 7626–29. http://dx.doi.org/10.1128/aem.71.11.7626-7629.2005.

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ABSTRACT Yeasts from caves have rarely been examined. We examined yeasts collected from bat guano samples from 20 bat-inhabited limestone and volcanic caves located in 11 prefectures in Japan. Of ∼700 yeast-like colonies, nine Trichosporon species were recovered from 15 caves. Two of these were known species, and the remaining seven are potentially novel species, based on molecular phylogenetic analyses. In addition to Trichosporon species, identifiable strains of eight ascomycetous yeasts and one basidiomycetous yeast were recovered at frequencies of 5 to 35%. Our findings suggest that Tricho

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Brr, A. A. H., and A. G. Mahmoud Y. "Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt." Czech Journal of Food Sciences 23, No. 1 (2011): 12–19. http://dx.doi.org/10.17221/3366-cjfs.

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A total of 60 random samples of fresh chicken burger, fillet, and luncheon (20 of each) were collected from markets at Tanta city. The average total yeast counts (cfu/g) in burger, fillet, and luncheon samples were 2.7 &times; 10<sup>6 </sup>&plusmn; 1.1 &times; 10<sup>6</sup>, 2.1&nbsp;&times; 10<sup>5</sup> &plusmn; 0.9 &times; 10<sup>5</sup>, and 1.4 &times; 10<sup>7</sup> &plusmn; 0.7 &times; 10<sup>7</sup>, respectively. A total of 158 yeast isolates of 23 species were isolated

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Tadesse, Teshome, Degife Dese, Anbessa Dabassa, and Ketema Bacha. "Diversity, Distribution, and Phenotypic Characterization of Cultivable Wild Yeasts Isolated from Natural Forest." F1000Research 14 (April 8, 2025): 105. https://doi.org/10.12688/f1000research.160250.3.

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Background Yeasts are unicellular fungi that inhabit a variety of environments including plant surfaces, water, soil, and animal hosts. However, limited research has been conducted on soil and plant associated yeasts in Africa, with most studies originating from developed regions. Methods This study explored the diversity, distribution, and phenotypic characterization of cultivable wild yeast in samples from rhizosphere soil, leaves, litter, and tree bark collected from South West Ethiopia. Yeast isolates were characterized using morphological, physiological and biochemical methods, Stress-tol

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Tadesse, Teshome, Degife Dese, Anbessa Dabassa, and Ketema Bacha. "Diversity, Distribution, and Phenotypic Characterization of Cultivable Wild Yeasts Isolated from Natural Forest." F1000Research 14 (March 12, 2025): 105. https://doi.org/10.12688/f1000research.160250.2.

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Background Yeasts are unicellular fungi that inhabit a variety of environments including plant surfaces, water, soil, and animal hosts. However, limited research has been conducted on soil and plant associated yeasts in Africa, with most studies originating from developed regions. Methods This study explored the diversity, distribution, and phenotypic characterization of cultivable wild yeast in samples from rhizosphere soil, leaves, litter, and tree bark collected from South West Ethiopia. Yeast isolates were characterized using morphological, physiological and biochemical methods, Stress-tol

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Tadesse, Teshome, Degife Dese, Anbessa Dabassa, and Ketema Bacha. "Diversity, Distribution, and Phenotypic Characterization of Cultivable Wild Yeasts Isolated from Natural Forest." F1000Research 14 (January 17, 2025): 105. https://doi.org/10.12688/f1000research.160250.1.

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Background Yeasts are unicellular fungi that inhabit a variety of environments including plant surfaces, water, soil, and animal hosts. However, limited research has been conducted on soil and plant associated yeasts in Africa, with most studies originating from developed regions. Methods This study explored the diversity, distribution, and phenotypic characterization of cultivable wild yeast in samples from rhizosphere soil, leaves, litter, and tree bark collected from South West Ethiopia. Yeast isolates were characterized using morphological, physiological and biochemical methods, Stress-tol

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Ivanova, Vera, Ekaterina Antontceva, Razan Harbah, Tatiana Meledina, and 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

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Zhou, Nerve, Thandiwe Semumu, and Amparo Gamero. "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement." Fermentation 7, no. 3 (2021): 102. http://dx.doi.org/10.3390/fermentation7030102.

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Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventiona

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Yurliasni, Yurliasni, Yusdar Zakaria, and Yunasri Usman. "Nilai Nutrisi Dadih yang ditambahkan Khamir Asal Dadih." Jurnal Agripet 14, no. 2 (2014): 139–45. http://dx.doi.org/10.17969/agripet.v14i2.1891.

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(Nutritive value of dadih added with yeast of dadih origin)ABSTRACT. Dadih is traditionally fermented buffalo milk product which is along with lactic acid bacteria (LAB), a diversity of yeast species involved in fermentation process. The existence of yeast in dadih gives positive contribution either in aroma or their role in securing a good product. There were three different dadih origin yeasts involved in this experiment (Candida curiosa, Brettanomyces custersii and Kluyveromyces lactis.) The objective of this research is to study more about growth and yeasts role on dadih fermentation in or

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Shibasaki, Seiji, and Mitsuyoshi Ueda. "Progress of Molecular Display Technology Using Saccharomyces cerevisiae to Achieve Sustainable Development Goals." Microorganisms 11, no. 1 (2023): 125. http://dx.doi.org/10.3390/microorganisms11010125.

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In the long history of microorganism use, yeasts have been developed as hosts for producing biologically active compounds or for conventional fermentation. Since the introduction of genetic engineering, recombinant proteins have been designed and produced using yeast or bacterial cells. Yeasts have the unique property of expressing genes derived from both prokaryotes and eukaryotes. Saccharomyces cerevisiae is one of the well-studied yeasts in genetic engineering. Recently, molecular display technology, which involves a protein-producing system on the yeast cell surface, has been established.

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Wadlin, Jill K., Gayle Hanko, Rebecca Stewart, John Pape, and Irving Nachamkin. "Comparison of Three Commercial Systems for Identification of Yeasts Commonly Isolated in the Clinical Microbiology Laboratory." Journal of Clinical Microbiology 37, no. 6 (1999): 1967–70. http://dx.doi.org/10.1128/jcm.37.6.1967-1970.1999.

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We evaluated three commercial systems (RapID Yeast Plus System; Innovative Diagnostic Systems, Norcross, Ga.; API 20C Aux; bioMerieux-Vitek, Hazelwood, Mo.; and Vitek Yeast Biochemical Card, bioMerieux-Vitek) against an auxinographic and microscopic morphologic reference method for the ability to identify yeasts commonly isolated in our clinical microbiology laboratory. Two-hundred one yeast isolates were compared in the study. The RapID Yeast Plus System was significantly better than either API 20C Aux (193 versus 167 correct identifications; P < 0.0001) or the Vitek Yeast Biochemical Card

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Muhibuddin, Anton, Kartika Novitasari Wibowo, Hunsa Punnapayak, and Peter Goetz. "Correlation between Soil Phospor (P) Content and Soil Yeast Antagonistics Ability Against Fusarium oxysporum Pathogen Causing Wilt." Inscientech: Journal of Industrial, Science and Technology 1, no. 02 (2018): 1–13. http://dx.doi.org/10.32764/inscientech.v1i02.1.

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Besides its role during fermentation process, yeast also has potential as biological agent because of its antagonistics characteristic. We have isolated yeast from six different locations based on Phospourus differences. Isolated yeast were then tested its antagonistics ability of Fusarium oxysporum, the pathogen causing tomato wilt disease. This research aims to find out the diversity of yeast found in the tomato rhizosphere in six different contents of phosphorus locations and to know its antagonistics ability against the pathogenic. F. oxysporum. This research was conducted in the Laborator

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Monteiro Moreira, Geisianny Augusta, and Helson Mario Martins do Vale. "Soil Yeast Communities in Revegetated Post-Mining and Adjacent Native Areas in Central Brazil." Microorganisms 8, no. 8 (2020): 1116. http://dx.doi.org/10.3390/microorganisms8081116.

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Yeasts represent an important component of the soil microbiome. In central Brazil, mining activities are among the main anthropogenic factors that influence the dynamics of the soil microbiota. Few studies have been dedicated to analysis of tropical soil yeast communities, and even fewer have focused on Brazilian hotspots influenced by mining activity. The aim of the current study was to describe soil yeast communities in a post-mining site with revegetated and native areas, along Neotropical Savanna and Atlantic Forest biomes. Yeast communities were described using a culture-based method and

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Nurhariyati, Tri, Ni’matuzahroh Ni’matuzahroh, and Tini Surtiningsih. "KEANEKARAGAMAN KHAMIR PENDEGRADASI MINYAK HASIL ISOLASI DARI PELABUHAN TANJUNG PERAK SURABAYA." Berkala Penelitian Hayati 9, no. 2 (2004): 87–91. http://dx.doi.org/10.23869/bphjbr.9.2.20045.

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The aims of this research was to obtain diversity of hydrocarbonoclastic yeast isolated from Tanjung perak harbor Surabaya. Exploration of yeast was conducted by isolation and identification of isolated yeast. Identification of yeast based on characteristics of colonies, cell shape, and biochemical tests. From this research, it was obtained 9 hydrocarbonoclastic yeasts. They were 8 generas: Rhodotorula, Candida, Geotrichum, Torulopsis, Trichosporon, Cryptococcus, Debaryomyces, and Saccharomyces.

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Mounier, Jérôme, Christophe Monnet, Tatiana Vallaeys, et al. "Microbial Interactions within a Cheese Microbial Community." Applied and Environmental Microbiology 74, no. 1 (2007): 172–81. http://dx.doi.org/10.1128/aem.01338-07.

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ABSTRACT The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and i

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Lazarova, Galina, Tamotsu Ootaki, Kunio Isono, and Hironao Kataoka. "Phototropism in Yeast: A New Phenomenon to Explore Blue Light-Induced Responses." Zeitschrift für Naturforschung C 49, no. 11-12 (1994): 751–56. http://dx.doi.org/10.1515/znc-1994-11-1209.

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Although yeasts have been intensively investigated in photobiology, directional response of yeast growth to light has never been observed. The present data demonstrate for the first time phototropism in yeast, the basidiomycetous yeast Sporobolomyces salmonicolor. The effective spectral band is blue light - suggesting that a blue-light receptor similar to that in other plants is involved in yeast photophysiology. Further studies on yeast phototropism could help identification of the photoreceptor and throw new light on the mechanisms of signal transduction and response.

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Tsuji, Masaharu, and Sakae Kudoh. "Soil Yeasts in the Vicinity of Syowa Station, East Antarctica: Their Diversity and Extracellular Enzymes, Cold Adaptation Strategies, and Secondary Metabolites." Sustainability 12, no. 11 (2020): 4518. http://dx.doi.org/10.3390/su12114518.

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Antarctica is known as one of the harshest environments on Earth, with a frigid and dry climate. Soil yeasts living in such extreme environments can grow by decomposing organic compounds at sub-zero temperatures. Thus far, a list of lichen and non-lichen fungi isolated from the area near Syowa Station, the base of the Japanese Antarctic research expedition, has been compiled and a total of 76 species of fungi have been reported. Yeast, especially basidiomycete yeast, is the dominant fungus in Antarctica. This mini-review summarizes a survey of the yeast diversity in the soil of Eastern Ongul I

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Bae, Jungu, Kouichi Kuroda, and Mitsuyoshi Ueda. "Proximity Effect among Cellulose-Degrading Enzymes Displayed on the Saccharomyces cerevisiae Cell Surface." Applied and Environmental Microbiology 81, no. 1 (2014): 59–66. http://dx.doi.org/10.1128/aem.02864-14.

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ABSTRACTProximity effect is a form of synergistic effect exhibited when cellulases work within a short distance from each other, and this effect can be a key factor in enhancing saccharification efficiency. In this study, we evaluated the proximity effect between 3 cellulose-degrading enzymes displayed on theSaccharomyces cerevisiaecell surface, that is, endoglucanase, cellobiohydrolase, and β-glucosidase. We constructed 2 kinds of arming yeasts through genome integration: ALL-yeast, which simultaneously displayed the 3 cellulases (thus, the different cellulases were near each other), and MIX-

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JERMINI, MARCO F. G., OTTO GEIGES, and WILHELM SCHMIDT-LORENZ. "Detection, Isolation and Identification of Osmotolerant Yeasts from High-Sugar Products." Journal of Food Protection 50, no. 6 (1987): 468–72. http://dx.doi.org/10.4315/0362-028x-50.6.468.

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A simple presence-absence test for detection of small numbers of osmotolerant yeasts in foods was developed. Yeast extract glucose 50 broth [consisting of 0.5% (w/w) yeast extract and 50% (w/w) glucose] was used as enrichment medium and was incubated with agitation at 30°C. The detection was done by (a) microscope and (b) streaking 0.03 ml of enrichment culture on selective yeast extract glucose 50 agar and incubation at 30°C for 5–7 d. If no yeast cells were observed under the microscope within 10 d of incubation, the product sample was judged as “free from osmotolerant yeasts.” In accordance

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Timmermans, Evelyne, Ine Langie, An Bautil, et al. "Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough." Foods 12, no. 4 (2023): 830. http://dx.doi.org/10.3390/foods12040830.

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Despite the diverse functions of yeast, only a relatively homogenous group of Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the natural diversity of yeasts has not been explored, and the sensory complexity of fermented baked foods is limited. While research on non-conventional yeast strains in bread making is increasing, it is minimal for sweet fermented bakery products. In this study, the fermentation characteristics of 23 yeasts from the bakery, beer, wine, and spirits industries were investigated in sweet dough (14% added sucrose w/w dm flour). Sig

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Luo, Yumei, Zikai Chen, Detu Zhu, Haitao Tu, and Shen Quan Pan. "Yeast Actin-Related Protein ARP6 Negatively RegulatesAgrobacterium-Mediated Transformation of Yeast Cell." BioMed Research International 2015 (2015): 1–11. http://dx.doi.org/10.1155/2015/275092.

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The yeasts, includingSaccharomyces cerevisiaeandPichia pastoris, are single-cell eukaryotic organisms that can serve as models for human genetic diseases and hosts for large scale production of recombinant proteins in current biopharmaceutical industry. Thus, efficient genetic engineering tools for yeasts are of great research and economic values.Agrobacterium tumefaciens-mediated transformation (AMT) can transfer T-DNA into yeast cells as a method for genetic engineering. However, how the T-DNA is transferred into the yeast cells is not well established yet. Here our genetic screening of yeas

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Agarbati, Canonico, Mancabelli, et al. "The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution during Fermentation Evaluated by Metagenomic and Culture-Dependent Methods." Microorganisms 7, no. 5 (2019): 114. http://dx.doi.org/10.3390/microorganisms7050114.

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The present study evaluated the impact of organic and conventional fungicide treatments compared with untreated samples (no fungicides were used) on the grape berry yeast community of the Montepulciano variety. The yeast dynamics during the spontaneous fermentation using culture-dependent and -independent methods was also evaluated. Results showed a reduction of yeast biodiversity by conventional treatments determining a negative influence on fermenting yeasts in favor of oxidative yeasts such as Aerobasidium pullulans. Starmerella bacillaris was significantly more present in organic samples (

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Allen, Tom W., Habib A. Quayyum, Leon L. Burpee, and James W. Buck. "Effect of foliar disease on the epiphytic yeast communities of creeping bentgrass and tall fescue." Canadian Journal of Microbiology 50, no. 10 (2004): 853–60. http://dx.doi.org/10.1139/w04-073.

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The effect of mechanical wounding or foliar diseases caused by Sclerotinia homoeocarpa or Rhizoctonia solani on the epiphytic yeast communities on creeping bentgrass and tall fescue were determined by leaf washing and dilution plating. Total yeast communities on healthy bentgrass and tall fescue leaves ranged from 7.9 × 103 to 1.4 × 105 CFU·cm–2 and from 2.4 × 103 to 1.6 × 104 CFU·cm–2, respectively. Mechanically wounded leaves (1 of 2 trials) and leaves with disease lesions (11 of 12 trials) supported significantly larger communities of phylloplane yeasts. Total yeast communities on S. homoeo

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Heelan, Judith S., Edgar Sotomayor, Kimberly Coon, and Julia B. D’Arezzo. "Comparison of the Rapid Yeast Plus Panel with the API20C Yeast System for Identification of Clinically Significant Isolates of Candida Species." Journal of Clinical Microbiology 36, no. 5 (1998): 1443–45. http://dx.doi.org/10.1128/jcm.36.5.1443-1445.1998.

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The RapID Yeast Plus system (Innovative Diagnostic Systems, Norcross, Ga.) is a qualitative micromethod employing conventional tests and single-substrate chromogenic tests and having a 4-h incubation period. This system was compared with the API20C (bioMerieux Vitek, Hazelwood, Mo.) system, a 24- to 72-h carbohydrate assimilation method. One hundred thirty-three clinical yeast isolates, including 57 of Candida albicans, 26 of Candida tropicalis, 23 of Candida glabrata, and 27 of other yeasts, were tested by both methods. When discrepancies occurred, isolates were further tested by the Automate

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Buck, James W. "In vitro antagonism of Botrytis cinerea by phylloplane yeasts." Canadian Journal of Botany 80, no. 8 (2002): 885–91. http://dx.doi.org/10.1139/b02-078.

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The influence of inoculum and nutrient concentrations on the in vitro antagonism of Botrytis cinerea by phylloplane yeasts was investigated with detached leaf disk and conidial germination assays. Rhodosporidium toruloides Y-1091 significantly reduced lesion development after 96 h on geranium leaf disks when co-inoculated at 1 × 106 or 1 × 107 yeast cells/mL with B. cinerea conidia at 1 × 104 or 1 × 105 conidia/mL. No effect on lesion development was observed when yeast and fungus were co-inoculated at a 1:1 ratio. Biocontrol activity of R. toruloides was greatest in 20 mM glucose and 20-fold

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Maiti, Chiranjit, and Tapas Kumar Chakraborty. "Preliminary Studies of Yeast Flora Isolated from Natural Habitats of Nadia District, West Bengal, India." Journal of Environmental, Pharmaceutical and Sustainability Science 01, no. 01 (2024): 1–9. https://doi.org/10.52756/jepss.2024.v01.i01.001.

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Yeasts are unicellular and eukaryotic fungi. They are easy to find in both terrestrial, aquatic and aerial forms of life. It can be bio-synthesized from different natural sources like leaves, flowers, sweet fruits, food grains, fleshy fungi, exudates from trees, insects, dung and soil. Yeast is a part of the microflora of various food products because it is capable of developing on a substrate containing proteins, fats, sugars, organic acids, etc. Yeasts have various applications in the food industry (winemaking, brewing, baking), biofuel industry, biomass production, bioremediation, and recom

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Liu, Yiwei, Zhongyao Chen, Jingyuan Li, et al. "Extensive Diversity and Prevalent Fluconazole Resistance among Environmental Yeasts from Tropical China." Genes 13, no. 3 (2022): 444. http://dx.doi.org/10.3390/genes13030444.

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Yeasts play important roles in both the environment and in human welfare. While some environmental yeasts positively contribute to nutrient cycling and food production, a significant number of yeast species are opportunistic human pathogens, including several that are tolerant/resistant to commonly used antifungal drugs. At present, most of our understanding of environmental yeasts has come from a few terrestrial environments in selected geographic regions. Relatively little is known about yeast diversity in tropical environments and their potential impacts on human health. Here, we characteri

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Suntara, Chanon, Anusorn Cherdthong, Suthipong Uriyapongson, Metha Wanapat, and Pin Chanjula. "Comparison Effects of Ruminal Crabtree-Negative Yeasts and Crabtree-Positive Yeasts for Improving Ensiled Rice Straw Quality and Ruminal Digestion Using In Vitro Gas Production." Journal of Fungi 6, no. 3 (2020): 109. http://dx.doi.org/10.3390/jof6030109.

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The objective of this study was to compare the effects of Crabtree-negative ruminal yeast and Crabtree-positive yeast in ensiled rice straw (RS) on the ensilage quality, nutritive value, and microorganism composition, including the evaluation of the ensiled RS using the in vitro gas production technique. The experiment was conducted in a 4 × 3 factorial arrangement in a randomized complete design. Factor A was yeast species with no inoculant, Crabtree-negative yeasts (Pichia kudriavzevii KKU20 and Candida tropicalis KKU20), and Crabtree-positive yeast (Saccharomyces cerevisae), whereas factor

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Tekarslan-Sahin, Seyma Hande. "Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production." Fermentation 8, no. 8 (2022): 372. http://dx.doi.org/10.3390/fermentation8080372.

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Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma

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Flores, Cintia Belén, Lina Paula Pedrozo, Virginia Mercedes Pesce, Fabio Vazquez, and María Cristina Nally. "Preventive and curative effects of native yeasts on different Botrytis cinerea strains in “Superior Seedless” (Vitis vinifera L.) table grape cultured in Argentina." Revista de la Facultad de Ciencias Agrarias UNCuyo 57, no. 1 (2025): 103–14. https://doi.org/10.48162/rev.39.155.

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The fermenting grape must is a dynamic, stressful, and selective habitat where many yeast species compete. Specific yeasts isolated from this habitat can play a fundamental role in table grape biocontrol of fungal diseases. The present study evaluated 225 grapevine yeasts against four Botrytis cinerea strains isolated from “Superior Seedless” grapes, considering the possible antifungal action mechanisms. Eighteen enological yeasts (13 Saccharomyces and 5 non- Saccharomyces) showed preventive antifungal activity against the four native B. cinerea strains, with disease severity varying between 0

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Macreadie, Ian. "Yeast as a model organism for the pharmaceutical and nutraceutical industries." Microbiology Australia 38, no. 2 (2017): 55. http://dx.doi.org/10.1071/ma17027.

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Considerable knowledge about how we function has come through the use of the unicellular microbe yeast. Yeasts are eukaryotes like us and the similarity between us and yeasts is readily visible at the molecular level. This places yeast as an important tool for industries involved in health research, including pharmaceutical and nutraceutical discovery.

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Lasa, Rodrigo, Laura Navarro-de-la-Fuente, Anne C. Gschaedler-Mathis, Manuel R. Kirchmayr, and Trevor Williams. "Yeast Species, Strains, and Growth Media Mediate Attraction of Drosophila suzukii (Diptera: Drosophilidae)." Insects 10, no. 8 (2019): 228. http://dx.doi.org/10.3390/insects10080228.

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Specific ecological interactions between insects and microbes have potential in the development of targeted pest monitoring or control techniques for the spotted wing drosophilid, Drosophila suzukii (Matsumura), an exotic invasive pest of soft fruit. To evaluate D. suzukii attraction to yeast species from preferred types of fruit, three yeasts were isolated from blackberry fruit and two yeasts from raspberry fruit and used to bait simple plastic bottle traps. Saccharomyces cerevisiae and Hanseniaspora uvarum were identified from blackberries, whereas a different H. uvarum strain was identified

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