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Journal articles on the topic 'Saccharomyces sp'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 February 2022

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1

Mikata, K., K. Ueda-Nishimura, and T. Hisatomi. "Three new species of Saccharomyces sensu lato van der Walt from Yaku Island in Japan: Saccharomyces naganishii sp. nov., Saccharomyces humaticus sp. nov. and Saccharomyces yakushimaensis sp. nov." International Journal of Systematic and Evolutionary Microbiology 51, no. 6 (November 1, 2001): 2189–98. http://dx.doi.org/10.1099/00207713-51-6-2189.

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2

JAMES, S. A., J. CAI, I. N. ROBERTS, and M. D. COLLINS. "A Phylogenetic Analysis of the Genus Saccharomyces Based on 18S rRNA Gene Sequences: Description of Saccharomyces kunashirensis sp. nov. and Saccharomyces martiniae sp. nov." International Journal of Systematic Bacteriology 47, no. 2 (April 1, 1997): 453–60. http://dx.doi.org/10.1099/00207713-47-2-453.

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3

Chi, Zhenming, and Zirong Liu. "Inositol-mediated invertase secretion in Saccharomyces sp. W4." Enzyme and Microbial Technology 21, no. 6 (November 1997): 463–67. http://dx.doi.org/10.1016/s0141-0229(97)00025-2.

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4

VAUGHAN-MARTINI, A., S. BARCACCIA, and P. POLLACCI. "Saccharomyces rosinii sp. nov., a New Species of Saccharomyces Sensu Lato (van der Walt)." International Journal of Systematic Bacteriology 46, no. 2 (April 1, 1996): 615–18. http://dx.doi.org/10.1099/00207713-46-2-615.

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5

Chung, Hyun-Chae, Bo Young Jeong, and Gi Dong Han. "Optimum conditions for combined application of Leuconostoc sp. and Saccharomyces sp. to sourdough." Food Science and Biotechnology 20, no. 5 (October 31, 2011): 1373–79. http://dx.doi.org/10.1007/s10068-011-0189-0.

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6

Tian, Bai-Chuan, Guang-Lei Liu, Zhe Chi, Zhong Hu, and Zhen-Ming Chi. "Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas." Journal of Marine Science and Engineering 9, no. 6 (May 29, 2021): 590. http://dx.doi.org/10.3390/jmse9060590.

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The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments. However, little is known about the occurrence, distribution and roles of S. cerevisiae in marine environments. In this study, only 10 strains among all the yeasts isolated from different marine environments belonged to S. cerevisiae. It was found that most of the strains of S. cerevisiae in marine environments occurred in guts, the surface of marine fish and mangrove trees. In contrast, they were not found in seawater and sediments. All the strains of S. cerevisiae isolated from the marine environments had a lower ability to produce ethanol than the highly alcohol-producing yeast Saccharomyces sp. W0 isolated from fermented rice, but the strains 2E00400, 2E00558, 2E00498, 2E00723, 2E00724 could produce higher concentrations of ethanol than any other marine-derived strains of S. cerevisiae obtained in this study. However, some of them had higher ethanol tolerance and higher trehalose content than Saccharomyces sp. W0. In particular, ethanol tolerance of the yeast strain 2E00498 was higher than that of Saccharomyces sp. W0. This may be related to the harsh marine environments from which they were isolated. Such yeast strains with higher alcohol tolerance could be used to further improve the alcohol tolerance of Saccharomyces sp. W0.
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7

B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.

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Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The pH ranged from 3.0 to 4.5 for the commercially, fresh and stored samples respectively. The total bacterial load ranged from 1.6x105 to 3.6x106 and the total yeast cell counts ranged from 1.7x104 to 4.8x106 cfu/ml for the commercially, freshly and stored samples. Twenty-two microbial species including 5 bacterial isolates, 6 yeast isolates and 11 isolates of mould were isolated from the orange juices. The bacterial isolates identified from the samples were Bacillus megaterium, Bacillus cereus, Bacillus pantothenticus, Bacillus aeruginosa and Escherichia coli. The fungal isolates were Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces telluris, Blastomyces sp, Aspergillus sp, Mycelia sp, Chrysosporium sp, and Trichoderma sp. Among the bacterial isolates, Bacillus sp was the predominant, while the fungi Saccharomyces sp and Mycelia sp were the predominant fungi and accounted for five out of 11 isolates. The isolates of bacteria, yeasts and moulds appear to be persistent throughout the period of this study and could be used as indicators of microbial quality. A safe microbial load and reduction in contamination of orange juice /fruit juices can be achieved by combination of processing methods such as chemical preservatives with pasteurisation,concentration with carbonation under controlled microbiological environments such as freezer and refrigeration temperatures.
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8

De León-Medina, Patricia Marcela, Ramiro Elizondo-González, Luis Cástulo Damas-Buenrostro, Jan-Maarten Geertman, Marcel Van den Broek, Luis Jesús Galán-Wong, Rocío Ortiz-López, and Benito Pereyra-Alférez. "Genome annotation of a Saccharomyces sp. lager brewer's yeast." Genomics Data 9 (September 2016): 25–29. http://dx.doi.org/10.1016/j.gdata.2016.05.009.

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9

Allen, Martin J., Dennis R. Voelker, and Robert J. Mason. "Interactions of Surfactant Proteins A and D with Saccharomyces cerevisiae and Aspergillus fumigatus." Infection and Immunity 69, no. 4 (April 1, 2001): 2037–44. http://dx.doi.org/10.1128/iai.69.4.2037-2044.2001.

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ABSTRACT Surfactant proteins A (SP-A) and D (SP-D) are members of the collectin family of calcium-dependent lectins and are important pulmonary host defense molecules. Human SP-A and SP-D and rat SP-D bind to Aspergillus fumigatus conidia, but the ligand remains unidentified. To identify a fungal ligand for SP-A and/or SP-D, we examined the interactions of the proteins with Saccharomyces cerevisiae. SP-D but not SP-A bound yeast cells, and EDTA inhibited the binding. SP-D also aggregated yeast cells and isolated yeast cell walls. Treating yeast cells to remove cell wall mannoprotein did not reduce SP-D binding, and SP-D failed to aggregate chitin. However, SP-D aggregated yeast glucan before and after treatment with a β(1→3)-glucanase, suggesting a specific interaction between the collectin and β(1→6)-glucan. In support of this idea, SP-D-induced yeast aggregation was strongly inhibited by pustulan [a β(1→6)-linked glucose homopolymer] but was not inhibited by laminarin [a β(1→3)-linked glucose homopolymer]. Additionally, pustulan but not laminarin strongly inhibited SP-D binding to A. fumigatus. The pustulan concentration for 50% inhibition of SP-D binding to A. fumigatus is 1.0 ± 0.3 μM glucose equivalents. Finally, SP-D showed reduced binding to the β(1→6)-glucan-deficient kre6 yeast mutant. Taken together, these observations demonstrate that β(1→6)-glucan is an important fungal ligand for SP-D and that glycosidic bond patterns alone can determine if an extended carbohydrate polymer is recognized by SP-D.
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10

Grčić, N., R. Oliveira, and ACP Dias. "Antioxidant evaluation of Helichrysum sp. and Santolina sp. extracts on Saccharomyces cerevisiae cell model." Planta Medica 81, S 01 (December 14, 2016): S1—S381. http://dx.doi.org/10.1055/s-0036-1596310.

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11

Benetti, Fábia, Thanise Antunes Dias, Jorge Alberto Vieira Costa, and Telma Elita Bertolin. "Caloric restriction and Spirulina platensis extract against ferrous ion (Fe2+) in the aging of Saccharomyces cerevisiae cells deleted to the SIR2 gene." Research, Society and Development 9, no. 8 (July 24, 2020): e662986210. http://dx.doi.org/10.33448/rsd-v9i8.6210.

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The aging process is aggravated by the presence of a high load of oxidative stress associated with the body's imbalance concerning certain metals, with emphasis on iron. Spirulina platensis extract (SP) and caloric restriction (CR) are nutritional interventions capable to mitigate the effects of aging-related diseases. The objective of this study was to determine the effects of SP and CR against ferrous ion on the aging of Saccharomyces cerevisiae deleted of SIR2 gene. Methods: Saccharomyces cerevisiae standard (WT) and sir2Δ strains, cultured in 2% or 0.5% (CR) glucose YPD media, whether exposed to 0.8 mg/mL SP and 1mM Fe2+. Cell viability and lipoperoxidation were analyzed. Results showed reduced cell survival and increased lipid peroxidation in the SIR2 gene deletion. Statistically significant results were found after aging for WT, SP, CR, SP + Fe2+, CR + Fe2+ treatments. The therapies CR and SP showed a protective effect against ferrous ion.
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12

Kim, Min-Ji, Bo-Hyun Kim, Soo-Wan Nam, Eui-Sung Choi, Dong-Ha Shin, Han-Young Cho, Kwang-Hee Son, Ho-Yong Park, and Yeon-Hee Kim. "Efficient Secretory Expression of Recombinant Endoxylanase from Bacillus sp. HY-20 in Saccharomyces cerevisiae." Journal of Life Science 23, no. 7 (July 30, 2013): 863–68. http://dx.doi.org/10.5352/jls.2013.23.7.863.

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13

PARISH, MICKEY E., and DIANNE P. HIGGINS. "Yeasts and Molds Isolated from Spoiling Citrus Products and By-Products1." Journal of Food Protection 52, no. 4 (April 1, 1989): 261–63. http://dx.doi.org/10.4315/0362-028x-52.4.261.

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A variety of citrus products, including dried peel used as livestock fodder, unpasteurized orange juice and pasteurized, and chilled orange juice were selectively surveyed for their fungal microflora. Fungi isolated were 1) pasteurized orange juice: Aureobasidium pullulans, Cladosporium sp., and Penicillium sp., 2) unpasteurized orange juice: Candida maltosa, C. sake, Fusarium sp., Geotrichum sp., Hanseniaspora sp., H. guilliermondii, Penicillium sp., Pichia membranaefaciens, Saccharomyces cerevisiae, Schwanniomyces occidentalis, and Torulaspora delbrueckii and 3) dried peel: Aspergillus niger, Aspergillus sp., Byssochlamys sp., Fusarium sp., Penicillium sp., Rhizopus sp., Rhodotorula sp., Sc. occidentalis, and Trichoderma sp.
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14

Nugraha, Baghya, Asri Peni Wulandari, and Ida Indrawati. "ISOLASI DAN IDENTIFIKASI MIKROFUNGI PADA KARANG LUNAK DI CAGAR ALAM PANGANDARAN." BIOTIKA Jurnal Ilmiah Biologi 18, no. 1 (June 22, 2020): 25. http://dx.doi.org/10.24198/biotika.v18i1.24824.

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Penelitian dimaksudkan untuk mengisolasi dan menidentifikasi jamur yang terdapat pada karang lunak yang berada di lokasi Pantai Barat Cagar Alam Pananjung Pangandaran, dari penelitian ini bertujuan mengetahui jenis jenis jamur yang ditemukan dari sampel karang lunak yang diperoleh. Metode yang digunakan dalam penelitian ini adalah metode deskriptif dengan menggunakan tiga tahapan. Tahap pertama pengambilan sampel dilapangan dengan metode memotong bagian tubuh karang lunak. Tahapan kedua isolasi jamur yang ada pada bagian karang lunak kedalam medium agar dengan dua jenis penanaman yaitu penanaman permukaan luar tubuh sampel (epifit), atau penanaman bagian dalam tubuh sampel (endofit). Tahap ketiga identifikasi jamur dengan menggunakan metode moist chamber yang kemudian di cocokan dengan buku identifikasi. Dari hasil yang didapatkan terdapat dari karang lunak jenis Euphyllia Sp. didapatkan sembilan isolat dengan tiga isolat pada sampel yang diisolasi secara epifit, dan enam spesies yang terdapat pada isolat pada sampel yang diisolasi secara endofit. Jamur yang isolasi secara epifit adalah Saccharomyces Sp. dan Cladosporium Sp. dan jamur yang berasal dari isolasi secara endofit adalah Neurospora Sp., Apergillus Sp., Saccharomyces Sp., dan Geotrichum Sp.
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15

Tan, Li Li, Liang Ren, Yuan Yuan Cao, Xiao Lin Chen, and Xin Yun Tang. "Bacterial Cellulose Synthesis in Kombucha by Gluconacetobacter sp and Saccharomyces sp." Advanced Materials Research 554-556 (July 2012): 1000–1003. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1000.

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Strain Gluconacetobacter hansenii CGMCC1671 and Saccharomyces cerevisiae CGMCC1670 were applied to make traditional Kombucha with pure cultures to search for the optimum parameters of major factors affecting the yields and productivities of Bacterial cellulose (BC) in the beverage. Three culture factors were examined. The yields and productivities of BC and sugar consumed were measured after cultured statically for 22 days. After single factor test factors affecting the yields and productivities of BC have been optimized by response surface methodology (RSM). The quadratic polynomial regression equation reflecting BC yield and affecting factors was build up with Box-Behnken design principle. The optimal values of 10.37% inoculum, initial pH 4.96 and medium volume 77.13 mL in 250 mL flask were obtained with theoretical BC yield 300.093mg/g. BC yield of 279.579 mg/g was obtained with 6.84% deviation by validation test with the optimal parameters. The co-culture of pure strains of traditional Kombucha technique can be used to provide both high quality and high yield of BC in addition to producing high quality Kombucha beverage.
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16

Chantharasophon, Kesinee, and Vichai Leelavatcharamas. "Bacillus sp. and Saccharomyces sp. probionts from the Nile Tilapia (Oreochromis niloticus) gastro intestinal tract." Journal of Biotechnology 136 (October 2008): S548—S549. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1289.

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17

Wardi, Epi Supri. "BIOSORPSI SENYAWA PARASETAMOL YANG BERPOTENSI DALAM PENANGANAN LIMBAH OBAT." Jurnal Katalisator 4, no. 1 (April 30, 2019): 53. http://dx.doi.org/10.22216/jk.v4i1.3884.

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Parasetamol merupakan obat analgetik dan antipiretik yang banyak digunakan oleh masyarakat. Jika penggunaannya banyak dimasyarakat maka produksi Parasetamol akan semakin bertambah dan semakin banyak pula limbah yang dihasilkan. Parasetamol akan memberikan efek buruk untuk lingkungan perairan, terutama organisme akuatik dan makhluk hidup disekitarnya. Pada penelitian ini digunakan jamur <em>Saccharomyces </em>sp. untuk mengabsorpsi senyawa Parasetamol. Proses biosorpsi dilakukan selama 6 hari menggunakan larutan Parasetamol 8 mg/L. Analisis hasil biosorpsi menggunakan alat Spektrofotometer UV-Vis dan HPLC pada panjang gelombang 257 nm. Hasil yang didapat dengan Spektrofotometri UV-Vis menunjukkan peningkatan absorban sebelum dan sesudah biosorpsi. Hasil HPLC menunjukkan adanya penurunan puncak sebelum dan sesudah biosorpsi dan munculnya puncak-puncak baru. Puncak-puncak baru tersebut merupakan senyawa intermediet dari Parasetamol. Dari pengujian menggunakan alat SEM <em>(Scanning Electron Microscope)</em> diperoleh permukaan jamur <em>Saccharomyces </em>sp. yang berbeda-beda sebelum dan sesudah biosorpsi. Dapat dikatakan bahwa jamur <em>Saccharomyces </em>sp. dapat membiosorpsi senyawa Parasetamol dalam proses biosorpsi
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18

Cervantes Contreras, Mario, and Aura Marina Pedroza Rodríguez. "El Pulque: Características Microbiológicas y Contenido Alcohólico Mediante Espectroscopia Raman." Nova 5, no. 8 (December 15, 2007): 135. http://dx.doi.org/10.22490/24629448.382.

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A partir de cuatro muestras de pulque (bebida mexicana prehispánica) en diferentes etapas de fermentación denominadas aguamiel, semilla, contrapunta y corrida; se aislaron e identificaron un hongo levaduriforme, un cocobacilo Gram negativo y un bacilo Gram positivo pertenecientes a los géneros Saccharomyces sp, Zymomonas sp, y Lactobacillus sp. El consorcio desarrollado fue el responsable de la fermentación, alcohólica, ácida y viscosa propias de esta bebida tradicional Mexicana.<p>El contenido alcohólico varió en función del tiempo de fermentación alcanzando porcentajes de 10.35 (v/v) y 9.01 (v/v) determinados por cromatografía de gases y espectroscopia Raman para la etapa denominada «corrida». El producto terminado tiene un elevado contenido de proteínas (1 g/L), azúcares reductores (4.75 g/L) y poblaciones microbianas en ordenes de 45x108 UFC/mL para Saccharomyces sp, 41x107 UFC/mL para Zymomonas sp y 34x106 UFC/mL para Lactobacillus sp, que le dan a la bebida un elevado valor nutricional y los microorganismos aislados podrían tener un efecto benéfico sobre sistema digestivo al ser consumido por vía oral.</p>
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19

Wang, S. A., and F. Y. Bai. "Saccharomyces arboricolus sp. nov., a yeast species from tree bark." INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 58, no. 2 (February 1, 2008): 510–14. http://dx.doi.org/10.1099/ijs.0.65331-0.

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20

Reidy, Michael, Ruchika Sharma, and Daniel C. Masison. "Schizosaccharomyces pombe Disaggregation Machinery Chaperones Support Saccharomyces cerevisiae Growth and Prion Propagation." Eukaryotic Cell 12, no. 5 (March 15, 2013): 739–45. http://dx.doi.org/10.1128/ec.00301-12.

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ABSTRACT Hsp100 chaperones protect microorganisms and plants from environmental stress by cooperating with Hsp70 and its nucleotide exchange factor (NEF) and Hsp40 cochaperones to resolubilize proteins from aggregates. The Saccharomyces cerevisiae Hsp104 (Sc-Hsp104)-based disaggregation machinery also is essential for replication of amyloid-based prions. Escherichia coli ClpB can substitute for Hsp104 to propagate [ PSI + ] prions in yeast, but only if E. coli DnaK and GrpE (Hsp70 and NEF) are coexpressed. Here, we tested if the reported inability of Schizosaccharomyces pombe Hsp104 (Sp-Hsp104) to support [ PSI + ] propagation was due to similar species-specific chaperone requirements and find that Sp-Hsp104 alone supported propagation of three different yeast prions. Sp-Hsp70 and Sp-Fes1p (NEF) likewise functioned in place of their Sa. cerevisiae counterparts. Thus, chaperones of these long-diverged species possess conserved activities that function in processes essential for both cell growth and prion propagation, suggesting Sc. pombe can propagate its own prions. We show that curing by Hsp104 overexpression and inactivation can be distinguished and confirm the observation that, unlike Sc-Hsp104, Sp-Hsp104 cannot cure yeast of [ PSI + ] when it is overexpressed. These results are consistent with a view that mechanisms underlying prion replication and elimination are distinct.
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21

Wyder, Marie-Therese, Leo Meile, and Michael Teuber. "Description of Saccharomyces turicensis sp. nov., a new Species from Kefyr." Systematic and Applied Microbiology 22, no. 3 (September 1999): 420–25. http://dx.doi.org/10.1016/s0723-2020(99)80051-4.

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22

Seo, Ha Na, Bo Young Jeon, Hung Thuan Tran, Dae Hee Ahn, and Doo Hyun Park. "Physiological characterization of starch-utilizing Saccharomyces sp. SK0704 isolated from kimchi." Biotechnology and Bioprocess Engineering 13, no. 2 (April 2008): 224–31. http://dx.doi.org/10.1007/s12257-007-0202-x.

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23

Mushollaeni, Wahyu, and Lorine Tantalu. "Anthocyanin and Nutritional Contents of Fermented Lebui Bean (Cajanus sp.) through SSF Method and Induced by Rhizopus sp. and Saccharomyces sp." IOP Conference Series: Earth and Environmental Science 465 (May 16, 2020): 012037. http://dx.doi.org/10.1088/1755-1315/465/1/012037.

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24

Godlewska-Żyłkiewicz, Beata, Sylwia Sawicka, and Joanna Karpińska. "Removal of Platinum and Palladium from Wastewater by Means of Biosorption on Fungi Aspergillus sp. and Yeast Saccharomyces sp." Water 11, no. 7 (July 23, 2019): 1522. http://dx.doi.org/10.3390/w11071522.

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The emission of platinum group metals from different sources has caused elevated concentrations of platinum and palladium in samples of airborne particulate matter, soil, surface waters and sewage sludge. The ability of biomass of Aspergillus sp. and yeast Saccharomyces sp. for removal of Pt(IV) and Pd(II) from environmental samples was studied in this work. The pH of the solution, the mass of biosorbent, and contact time were optimized. The Langmuir and Freundlich adsorption isotherms and kinetic results were used for interpretation of the process equilibrium of Pt(IV) and Pd(II) on both microorganisms. The maximal efficiency of retention of Pt(IV) on yeast and fungi was obtained at acidic solutions (pH 2.0 for Pt(IV) and pH 2.5–3.5 for Pd(II)). The equilibrium of the biosorption process was attained within 45 min. The best interpretation for the experimental data was given by the Langmuir isotherm. Kinetics of the Pt and Pd adsorption process suit well the pseudo-second-order kinetics model. Fungi Aspergillus sp. shows higher adsorption capacity for both metals than yeast Saccharomyces sp. The maximum adsorption capacity of fungi was 5.49 mg g−1 for Pt(IV) and 4.28 mg g−1 for Pd(II). The fungi possess the ability for efficient removal of studied ions from different wastewater samples (sewage and road run-off water). It was also demonstrated, that quantitative recovery of Pd from industrial wastes could be obtained by biosorption using Aspergillus sp.
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M. A. Saadabi, Abdulmoniem, Mohammed S. Alhussaini, Abdullah A. Al-Ghanayem, Babu Joseph, and Mohammed S. A-l Shuriam. "Isolation and Identification of Pathogenic Bacteria and Fungi from Some Saudi Bank Note Currency." Biosciences, Biotechnology Research Asia 14, no. 2 (June 25, 2017): 715–20. http://dx.doi.org/10.13005/bbra/2499.

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ABSTRACT: Saudi Bank notes in different values were critically evaluated to show the level of contamination with pathogenic bacteria and fungi using standard techniques. The fungal genera Trichophyton sp., Microsporum sp., Epidermophyton sp., Aspergillus sp., Alternaria sp., Penicillium sp., Candida sp., Phycomyces sp., Saccharomyces sp. and Cladosporium sp. were isolated and identified. The genera of bacteria that isolated were Escherichia coli, Citrobacter sp., Klebsiella sp., Proteus sp., Streptococcus sp., Bacillus sp., Corynebacterium sp. and Staphylococcus sp. The potential of Saudi currency notes to act as environmental vehicles for transmission of pathogenic fungi & bacteria was assessed. The lower values of bank notes were highly contaminated and there is a negative correlation between bank notes value and microbial contamination. The results suggest that currency notes may be contaminated, especially with bacteria and enteric microbes and may serve as a source of contamination or infection. Personal hygiene and electronic or credit banking to reduce the risk of infection were recommended.
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Saputra, Fazril, and Yusran Ibrahim. "PENGARUH KOMPOSISI PROBIOTIK YANG BERBEDA PADA PAKAN BUATAN TERHADAP RASIO KONVERSI PAKAN DAN LAJU PERTUMBUHAN BENIH IKAN GABUS LOKAL (Channa sp) HASIL DOMESTIKASI." JURNAL PERIKANAN TROPIS 8, no. 1 (June 3, 2021): 1. http://dx.doi.org/10.35308/jpt.v8i1.2976.

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Snakehead fish (Channa sp.) was one of Indonesia's native freshwater commodities that has been successfully domesticated by fish cultivators in Indonesia. However, domesticated snakehead fish cultivation still has obstacles, namely the high value of the feed conversion ratio and the low growth rate of local snakehead fish. Overcoming this problem requires a technology that can optimize the feed conversion ratio and growth rate of domestic snakehead fish. One technology that can be applied is the used of probiotic technology. This study aims to test the provision of different probiotics through feed to optimize the feed conversion ratio and growth rate of domestic snakehead fish. This research was conducted using experimental methods. The experimental design used was a completely randomized design with 4 treatments and each treatment was repeated 3 times. The treatments were treatment without probiotics / control (P0), treatment of the probiotic composition of Lactobacillus sp., Bacillus spp. and Nitrosomonas sp. (P1), treatment of the probiotic composition of Lactobacillus casei and Saccharomyces cerevisiae (P2), treatment of the probiotic composition of Lactobacillus sp., Acetobacter, Rhodobacter sp., Yeast (P3). The results showed that giving different probiotic compositions through feed on the parameters of feed conversion ratio and growth rate did not give results that were not significantly different (P> 0.05) when compared to control, but the highest treatment value was found in the probiotic composition of Lactobacillus casei and Saccharomyces cerevisiae.
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WESTON, A. D., N. S. BALIGA, R. BONNEAU, and L. HOOD. "Systems Approaches Applied to the Study of Saccharomyces cerevisiae and Halobacterium sp." Cold Spring Harbor Symposia on Quantitative Biology 68 (January 1, 2003): 345–58. http://dx.doi.org/10.1101/sqb.2003.68.345.

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28

Podunavac-Kuzmanovic, Sanja, Dragoljub Cvetkovic, and Gordana Cetkovic. "Antimicrobial activity of cobalst(II) complexes with 2-aminobenzimidazole derivatives." Acta Periodica Technologica, no. 35 (2004): 231–38. http://dx.doi.org/10.2298/apt0435231p.

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Cobalt(II) chloride reacts with 2-aminobenzimidazole derivatives to give complexes of the formula [CoL2Cl2], where L=2-aminobenzimidazole 1-benzyl-2-aminobenzimidazole and 1-(4-methylbenzyl)-2-aminobenzimidazole. All the ligands and their cobalt(II) complexes were evaluated for their in vitro antimicrobial activity against Pseudomonas aeruginosa, Bacillus sp. Staphylococcus aureus, Sarcina lutea and Saccharomyces cerevisiae. The minimum inhibitory concentration (MIC) was determined for all ligands and their complexes. It was found that tested compounds were more active against gram-positive than gram-negative bacteria. None of the compounds were significantly effective against yeast Saccharomyces cerevisiae, except 2-aminobenzimidazole complex, which moderately inhibited the growth of yeast. 1-(4-methylbenzil)-2-aminobenzimidazole was found to be slightly active against Saccharomyces cerevisiae. The same ligand showed the lowest MIC value of 60 (g/ml against Pseudomonas aeruginosa, as well as 125 (g/ml, against Bacillus sp. and Sarcina lutea. The MIC value of its cobalt(II) complex was 60 (g/ml against Pseudomonas aeruginosa. Cobalt(II) complex with 1-benzyl-2-aminobenzimidazole showed the lowest MIC value of 60 (g/ml against Staphylococcus aureus. The effect of ligand and complex structure on the antimicrobial activity was discussed.
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Czech, Anna, Malwina Merska-Kazanowska, Katarzyna Ognik, and Grzegorz Zięba. "Effect of the Use of Yarrowia lipolytica or Saccharomyces cerevisiae Yeast with a Probiotic in the Diet of Turkey Hens on Growth Performance and Gut Histology." Annals of Animal Science 20, no. 3 (July 1, 2020): 1047–63. http://dx.doi.org/10.2478/aoas-2020-0017.

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AbstractThe aim of the study was to determine whether the alternative yeast species Yarrowia lipolytica in turkey feed would have a more beneficial effect on growth performance and intestinal histology than the commonly used species Saccharomyces cerevisiae. An additional objective of the study was to test whether the addition of a probiotic to feed containing Yarrowia lipolytica or Saccharomyces cerevisiae yeast would enhance its effect on growth performance and intestinal histology in turkeys. The experiment was carried out on 480 turkey hens randomly divided into six groups. Birds from the control group (C) and group P were fed standard feeds but group P additionally received a probiotic (0.05%). Groups Y and YP received feed containing Yarrowia lipolytica fodder yeast (3%), and the YP group received also the probiotic (0.05%). Similarly, in groups S and SP, the turkeys received feed with Saccharomyces cerevisiae fodder yeast (3%), and for the SP group the probiotic was added to the feed (0.05%). Yarrowia lipolytica yeast added in the amount of 3% to the turkey feed may be an alternative to the commonly used Saccharomyces cerevisiae yeast, because it improved growth performance, and above all, had a more beneficial effect on intestinal histology. The use of Yarrowia lipolytica alone can be beneficial for growth performance, while the combined use of 3% Yarrowia lipolytica in the feed and a 0.05% addition of a probiotic containing Bacillus licheniformis and Bacillus subtilis has a more beneficial effect on gastrointestinal histology.
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Mateo, José Juan, Patricia Garcerà, and Sergi Maicas. "Unusual Non-Saccharomyces Yeasts Isolated from Unripened Grapes without Antifungal Treatments." Fermentation 6, no. 2 (April 21, 2020): 41. http://dx.doi.org/10.3390/fermentation6020041.

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There a lot of studies including the use of non-Saccharomyces yeasts in the process of wine fermentation. The attention is focused on the first steps of fermentation. However, the processes and changes that the non-Saccharomyces yeast populations may have suffered during the different stages of grape berry ripening, caused by several environmental factors, including antifungal treatments, have not been considered in depth. In our study, we have monitored the population dynamics of non-Saccharomyces yeasts during the ripening process, both with biochemical identification systems (API 20C AUX and API ID 32C), molecular techniques (RFLP-PCR) and enzymatic analyses. Some unusual non-Saccharomyces yeasts have been identified (Metschnikowia pulcherrima, Aureobasidium pullulans, Cryptococcus sp. and Rhodotorula mucilaginosa). These yeasts could be affected by antifungal treatments used in wineries, and this fact could explain the novelty involved in their isolation and identification. These yeasts can be a novel source for novel biotechnological uses to be explored in future work.
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Carvalho Castro, Tavares, Araújo, da Paz, and Gava. "Semi-Commercial Field Evaluation of Yeast Formulations for Control of Mango Postharvest Decay Caused by Botryosphaeriacean Fungi in Organic Production." International Journal of Fruit Science 20, no. 2 (April 2, 2020): 207–20. http://dx.doi.org/10.1080/15538362.2019.1613469.

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Botryosphaeriacean fungi usually cause mango rot in the tropics. They cause quiescent infections, and symptoms are detectable only in advanced stages of fruit ripening, imposing that control strategies begin in preharvest. Biocontrol is one of the few alternatives to control postharvest decay of mango in organic or biological production. However, there is very few research specifically designed for organic mango production. The objective of this study was to evaluate four yeast strains applied in individual formulations to control postharvest decay of mango, as part of the integrated management of postharvest fruit rot decay using preharvest spraying in an organic orchard. In a first experiment, the antagonist yeast strains Saccharomyces cerevisiae ESA45, Saccharomyces sp. ESA46, Saccharomyces sp. ESA47, and Pichia kudriavzevii CMIAT171 were applied to artificial wounds in organic mango fruits inoculated with propagule suspensions of virulent strains of Lasiodiplodia theobromae and Neofusicoccum parvum. All treatments significantly increased the period until the detection of rot symptoms and reduced rot severity. Formulations containing starch+carboxymethyl celullose and the yeast strains were applied in two different production cycles (2014 and 2015/16) in a semi-commercial organic orchard. All treatments significantly reduced mango rot. Field spraying of Pichia kudriavzevii CMIAT171 reduced disease index in 69.4% in an average for the two years.
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Sun, Na Xin, Gui Xiang Zhang, Yue Hui Liu, and Yuan Xiu Wang. "Optimization of Selenium Yeild by Saccharomyces sp. III Using Statistical Designs." Advanced Materials Research 781-784 (September 2013): 1278–83. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1278.

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The objective of the study was to optimize the conditions in a culture medium for the selenium yeild enriched by Saccharomyces sp. III using Plackett-Burman design and Box-Behnken design. The Plackett-Burman multifactorial design was first employed to screen the significant factors in the fermentation for the selenium yeild, and subsequent use of the response surface methodology was further optimized for the selenium yeild by Box-Behnken design. The important factors in the culture medium, identified by the initial screening method of Placket-Burman, were sodium selenite, glucose and the liquid volume. The optimal amounts for maximum selenium yeild were: sodium selenite 15.8 mg/L; glucose 40.2 g/L; the liquid volume 120 mL in 250 mL flask. Using this statistical experimental design, the selenium yeild under optimal condition reached about 1679.32 μg selenium /g dry cell.
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Li, Yang, Wen-Juan Fu, Nan-Nan Liu, Mei-Juan Tan, Guang-Lei Liu, and Zhen-Ming Chi. "Role of SUC2 gene and invertase of Saccharomyces sp. W0 in inulin hydrolysis." Journal of Molecular Catalysis B: Enzymatic 111 (January 2015): 71–78. http://dx.doi.org/10.1016/j.molcatb.2014.10.013.

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YAMADA, Eunice Akemi, Kátia Maria Avelar Vieira Bittencourt CIPOLLI, Márcia Mayumi HARADA, and Valdemiro Carlos SGARBIERI. "Utilização de extrato de levedura (Saccharomyces sp.) de destilaria de álcool em salsicha." BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 13, no. 03 (October 28, 2010): 197–204. http://dx.doi.org/10.4260/bjft2010130300026.

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Presečki, Ana Vrsalović, and Đurđa Vasić-Rački. "Production of L-Malic Acid by Permeabilized Cells of Commercial Saccharomyces Sp. Strains." Biotechnology Letters 27, no. 23-24 (December 2005): 1835–39. http://dx.doi.org/10.1007/s10529-005-3890-3.

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SEROV, Alexander E., Anna S. POPOVA, Vladimir V. FEDORCHUK, and Vladimir I. TISHKOV. "Engineering of coenzyme specificity of formate dehydrogenase from Saccharomyces cerevisiae." Biochemical Journal 367, no. 3 (November 1, 2002): 841–47. http://dx.doi.org/10.1042/bj20020379.

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A eukaryotic formate dehydrogenase (EC 1.2.1.2, FDH) with its substrate specificity changed from NAD+ to NADP+ has been constructed by introducing two single-point mutations, Asp196→Ala (D196A) and Tyr197→Arg (Y197R). The mutagenesis was based on the results of homology modelling of a NAD+-specific FDH from Saccharomyces cerevisiae (SceFDH) using the Pseudomonas sp.101 FDH (PseFDH) crystal structure as a template. The resulting model structure suggested that Asp196 and Tyr197 mediate the absolute coenzyme specificity of SceFDH for NAD+.
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Dewi, Arinda Kusuma, Cahya Setya Utama, and Sri Mukodiningsih. "Kandungan Total Fungi Serta Jenis Kapang dan Khamir pada Limbah Pabrik Pakan yang Difermentasi dengan Berbagai Aras Starter ‘Starfung’." Jurnal Agripet 14, no. 2 (October 1, 2014): 102–6. http://dx.doi.org/10.17969/agripet.v14i2.1874.

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(Fungi’s total content, type of molds and yeasts on waste feed mill with various levels of ‘starfung’ starter) ABSTRACT. This research was conducted to processed the waste feed into a feed mill potentially probiotic functional seen a total of fungi, molds and yeasts and the types of protein biomass increase. The material used in the study were the starter starfung, distilled water and waste feed mill feed. The tools used in the study were an oven, thermometer, drying cabinets, pH meters, moisture meter grand. Research using Rancangan Acak Lengkap (RAL) is 4 treatments with 4 replications. The treatment used T0 = Feed + (Starter 'Starfung' 0%); T1 = Feed + (Starter 'starfung' 1%); T2 = Feed + (Starter 'Starfung' 3%); T3 = Feed + (Starter 'Starfung' 2%). The parameter is were observed total fungi, the type of mold fungi and yeasts. The data total fungi analyzed using analysis of variance and multiple regions continued with Duncan's test to determine differences between treatments. Based on the results of the study showed that the feed mill waste fermentation with starter cedar starfung no significant effect (p 0.05) of total fungi. Average - Average total fungi on treatment T0, T1, T2, and T3 respectively - also is 1,77x107, 1,87x107, 0,9 x107, dan 0,91 x107 Cfu/g. Type of mold is Rhizopus sp and type of yeast is Saccharomyces sp. Conclusion The study is fermented feed mill waste to produce cedar starter starfung Rhizopus sp types and kinds of yeast Saccharomyces sp.
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DARLEY, Catherine P., Olivier C. M. VAN WUYTSWINKEL, Karel VAN DER WOUDE, Willem H. MAGER, and Albertus H. DE BOER. "Arabidopsis thaliana and Saccharomyces cerevisiae NHX1 genes encode amiloride sensitive electroneutral Na+/H+ exchangers." Biochemical Journal 351, no. 1 (September 26, 2000): 241–49. http://dx.doi.org/10.1042/bj3510241.

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Sodium at high millimolar levels in the cytoplasm is toxic to plant and yeast cells. Sequestration of Na+ ions into the vacuole is one mechanism to confer Na+-tolerance on these organisms. In the present study we provide direct evidence that the ArabidopsisthalianaAt-NHX1 gene and the yeast NHX1 gene encode low-affinity electroneutral Na+/H+ exchangers. We took advantage of the ability of heterologously expressed At-NHX1 to functionally complement the yeast nhx1-null mutant. Experiments on vacuolar vesicles isolated from yeast expressing At-NHX1 or NHX1 provided direct evidence for pH-gradient-energized Na+ accumulation into the vacuole. A major difference between NHX1 and At-NHX1 is the presence of a cleavable N-terminal signal peptide (SP) in the former gene. Fusion of the SP to At-NHX1 resulted in an increase in the magnitude of Na+/H+ exchange, indicating a role for the SP in protein targeting or regulation. Another distinguishing feature between the plant and yeast antiporters is their sensitivity to the diuretic compound amiloride. Whereas At-NHX1 was completely inhibited by amiloride, NHX1 activity was reduced by only 20–40%. These results show that yeast as a heterologous expression system provides a convenient model to analyse structural and regulatory features of plant Na+/H+ antiporters.
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Cabrini, Katia Teresinha, and Claudio Rosa Gallo. "IDENTIFICAÇÃO DE LEVEDURAS NO PROCESSO DE FERMENTAÇÃO ALCOÓLICA EM USINA DO ESTADO DE SÃO PAULO, BRASIL." Scientia Agricola 56, no. 1 (1999): 207–16. http://dx.doi.org/10.1590/s0103-90161999000100028.

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Com o objetivo de se obter um levantamento das espécies de leveduras presentes no processo de fermentação para a produção de álcool, procedeu-se a identificação de leveduras durante um semestre da safra 94/95 na Usina da Pedra no município de Serrana - SP, utilizando-se amostras de caldo primário, mosto e leite de leveduras coletadas mensalmente. A identificação das leveduras isoladas foi realizada de acordo com a taxonomia numérica proposta por Griffiths (1981), sendo que 72 leveduras, pertencentes a 5 gêneros foram identificadas. A espécie Saccharomyces cerevisiae: S. uvarum (S. cerevisiae) foi a levedura dominante na unidade industrial pesquisada e o gênero Saccharomyces, o de maior incidência.
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Stepura, L., O. Radchenko, and P. Zelena. "Effects of sodium dodecylsulfate on physiological, biochemical ad cytomorphological properties of Candida and Saccharomyces genera." Bulletin of Taras Shevchenko National University of Kyiv. Series: Biology 68, no. 3 (2014): 84–87. http://dx.doi.org/10.17721/1728_2748.2014.68.84-87.

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Physiological, biochemical, cyto-morphological properties of initial strain Candida albicans ATCC 10331, Saccharomyces sp. КНУ 1 and their variants, which were cultivated in medium Saburo with anionic surfactant (SAS) sodium dodecyl sulfate (SDS) have been compared. It was shown that the effect of SDS was accompanied by disappearance of possibility to assimilate a number of substrates, but did not affect antibiotics sensitivity. They changed its morphology after 1 passage, diminution quantity of volutin, appearance of fat inclusion. Morphology of cells partially restored after 4-th passage.
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MOHAMMED, SANI SAMBO DATSUGWAI. "BACTERIOLOGICAL QUALITY AND SENSORY EVALUATION OF WINE PRODUCED FROM BLENDS OF DATE PALM FRUIT AND CUCUMBER JUICE USING Saccharomyces cerevesiae." Bacterial Empire 3, no. 3 (July 8, 2020): 25–31. http://dx.doi.org/10.36547/be.2020.3.3.25-31.

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Bacteriological quality and sensory evaluation of wine produced from blends of date palm fruit and cucumber juice using Saccharomyces cerevisiae was investigated. The yeast was isolated and identified using standard techniques. The S. cerevisiae inoculum was produced using standard procedures and used to ferment the blends of date and cucumber to produce wine. Five (5) samples of wine were produced from date and cucumber at various concentration of substrates, anaerobically (Aerobic fermentation were terminated after 6 days and the fermented ‘’musts’’ were sieved to remove the shaft and debris of the crushed fruits.During the anaerobic phase of fermentation, the filtrates obtained after sieving the ‘’musts’’ were transferred into anaerobic fermentation round bottom flask (s) and incubated at room temperature. An air trap were fixed to the fermenting jars. Fermentation were terminated after four (4) weeks). Physicochemical, microbiological and sensory evaluation (using 7 point hedonic scale by 20 panelist) of the produced wine were studied. The yeast was identified as Saccharomyces cerevisiae. The physiochemical analysis of the produced wines showed that percentage of alcoholic content of wine B had the highest at 16.6 %, as Wine A had 15.8 %, Wine D had 13.17 %, Wine C had 11.17% and Wine E had 10.18% of alcohol content after fermentation. The suspected bacteria isolate were Corynebacterium sp. Neisseria sp, Corynebacterium sp., Micrococcus sp. Enterobacteriaceace sp. Lactobacillu sp.and Micrococcus sp. and some fungi sp. were isolated from the wines before pasteurization for sensory evaluation. But no microorganisms were detected after pasteurization of the produced wines. The sample C (Date and Cucumber) of ratio 3:1 was significantly preferred (p<0.05) from other wine A, B, D and E in respect to the aroma, test and appearance and over all acceptability. The S. cerevisiae used in the production of the wines gave excellent results. Harnesing the date and cucumber for wine production will reduce post-harvest loss of the fruit (wastage), improve, conribute to the economy and reduce unemployment.
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Stojković, Dejan, Marina Kostić, Marija Smiljković, Milena Aleksić, Perica Vasiljević, Miloš Nikolić, and Marina Soković. "Linking Antimicrobial Potential of Natural Products Derived from Aquatic Organisms and Microbes Involved in Alzheimer’s Disease - A Review." Current Medicinal Chemistry 27, no. 26 (July 23, 2020): 4372–91. http://dx.doi.org/10.2174/0929867325666180309103645.

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The following review is oriented towards microbes linked to Alzheimer’s disease (AD) and antimicrobial effect of compounds and extracts derived from aquatic organisms against specific bacteria, fungi and viruses which were found previously in patients suffering from AD. Major group of microbes linked to AD include bacteria: Chlamydia pneumoniae, Helicobacter pylori, Porphyromonas gingivalis, Fusobacterium nucleatum, Prevotella intermedia, Actinomyces naeslundii, spirochete group; fungi: Candida sp., Cryptococcus sp., Saccharomyces sp., Malassezia sp., Botrytis sp., and viruses: herpes simplex virus type 1 (HSV-1), Human cytomegalovirus (CMV), hepatitis C virus (HCV). In the light of that fact, this review is the first to link antimicrobial potential of aquatic organisms against these sorts of microbes. This literature review might serve as a starting platform to develop novel supportive therapy for patients suffering from AD and to possibly prevent escalation of the disease in patients already having high-risk factors for AD occurrence.
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Podunavac-Kuzmanovic, Sanja, and Dragoljub Cvetkovic. "Anion effect on antimicrobial activity of metal complexes with benzimidazole derivative." Chemical Industry and Chemical Engineering Quarterly 13, no. 2 (2007): 68–71. http://dx.doi.org/10.2298/ciceq0702068p.

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Chloride and nitrate of copper(II) and zinc(II) react with 1-(4-chlorobenzoyl)-2-methylbenzimidazole (L) to give complexes of the type ML2A2-nH2O (M=Cu or Zn; A=Cl- or NO3-; n=0, 1 or 2). Ligand and its complexes were evaluated for their in vitro antimicrobial activity against three Gram-positive bacterial strains: Bacillus sp., Staphylococcus aureus and Sarcina lutea, one Gram-negative isolate: Pseudomonas aeruginosa and one yeast: Saccharomyces cerevisiae. The compounds were more active against Gram-positive than Gram-negative bacteria. None of the compounds were significantly effective against the yeast S. cerevisiae, except copper(II) complex with chloride anion, which moderately inhibited the yeast growth. Zinc(II) complex with chloride was found to be slightly active against Saccharomyces cerevisiae. The anion effect on antimicrobial activity of tested compounds was discussed. The minimum inhibitory concentration (MIC) was determined for the ligand and its complexes. The most active compound was copper(II) complex with chloride anion. The MIC value of this complex was 60 ?g/ml against Bacillus sp. and 125 ?g/ml against S. aureus and S. lutea.
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Saputra, Fazril, Muhammad Agam Thahir, Mahendra Mahendra, Yusran Ibrahim, Muhammad Arif Nasution, and Teuku Reza Efianda. "EFEKTIVITAS KOMPOSISI PROBIOTIK YANG BERBEDA PADA TEKNOLOGI AKUAPONIK UNTUK MENGOPTIMALKAN LAJU PERTUMBUHAN DAN KONVERSI PAKAN IKAN GABUS (Channa sp.)." JURNAL PERIKANAN TROPIS 7, no. 1 (June 27, 2020): 85. http://dx.doi.org/10.35308/jpt.v7i1.1952.

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Snakehead (Channa sp.) was one of the superior freshwater fish species native to Indonesia that has been successfully domesticated. The increasing demand for snakehead fish on the market has resulted in the addition of cultivated land and water use. Aquaponics technology was a combination of fish farming and plants that grow without soil media. The aim of this research was to determine the best composition of probiotics that can be used in aquaponic technology to optimize growth rate and feed conversion of snakehead fish (Channa sp.). This research used an experimental method. The experimental design used was a completely randomized design with four probiotic combination treatments and each treatment was repeated three times. The results showed that awarding of different probiotic compositions in the aquaponic system resulted in a spesific growth rate that was not significantly (P>0.05) different between treatments. The highest value of spesific growth rate were in the treatment of probiotic composition of Lactobacillus casei and Saccharomyces cerevisiae with a value of 4.11%/ day. Awarding of different probiotic compositions in the aquaponic system results in significantly (P<0.05) different feed conversion ratio values. The best feed conversion ratio values were in the treatment of probiotic composition of Lactobacillus casei and Saccharomyces cerevisiae with a value of 1.78. The conclusion of this study was the composition of probiotic Lactobacillus casei and Saccharomyces cerevisiae was the best probiotic composition to increase the spesific growth rate and feed conversion ratio of snakehead fish.
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Czech, A., I. Sembratowicz, and G. Zieba. "Effect of the use of Yarrowia lipolytica and Saccharomyces cerevisiae yeast with a probiotic in the diet of turkeys on their gut microbiota and immunity." Veterinární Medicína 65, No. 4 (April 24, 2020): 174–82. http://dx.doi.org/10.17221/145/2019-vetmed.

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An experiment was carried out to determine whether the yeast species Yarrowia lipolytica added to compound feeds for turkeys would have a more beneficial effect on their immunity and gut microflora composition than the commonly used species Saccharomyces cerevisiae. An additional aim of the study was to test whether the addition of a probiotic (Bacillus licheniformis and Bacillus subtilis) to the feed containing Yarrowia lipolytica or Saccharomyces cerevisiae yeast would enhance their effect. The experiment was carried out on growing turkey hens aged 7 to 112 days and randomly divided into six groups (each n = 80). The birds in the control group (C) and group P were fed standard feeds, but group P additionally received a probiotic. Groups Y and YP received the feed containing the Yarrowia lipolytica fodder yeast, and the probiotic for the YP group. Similarly, in groups S and SP, the turkeys received the feed with the Saccharomyces cerevisiae fodder yeast, and the probiotic was additionally added to the feed for the SP group. Yarrowia lipolytica yeast can be an alternative to the commonly used yeast Saccharomyces cerevisiae in turkey feeds. Yarrowia lipolytica favourably influenced the intestinal microbiota (reduced the number of microorganisms – P &lt; 0.001, fungi – P &lt; 0.001, and coliforms – P &lt; 0.001, including E. coli), and stimulated erythropoiesis (increased Hb content – P = 0.049 and RBC count – P = 0.027; increased Ht – P &lt; 0.001) and immune mechanisms (increased the %pc – P = 0.021, NBT value – P = 0.013 and lysozyme content – P = 0.013; decreased IgM concentration – P = 0.049). The combined use of a probiotic with yeast, particularly Yarrowia lipolytica, has a more beneficial effect on the gut microbiota than the use of Yarrowia lipolytica alone. The combined use of a probiotic with a yeast, particularly Yarrowia lipolytica, has a more beneficial effect on the gut microbiota than the use of Yarrowia lipolytica alone.
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Aslamyah, Siti, Muh Yusri Karim, and ,. Badraeni. "Fermentation of seaweed flour with various fermenters to improve the quality of fish feed ingredients." Jurnal Akuakultur Indonesia 16, no. 1 (July 5, 2017): 8. http://dx.doi.org/10.19027/jai.16.1.8-14.

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<p class="Pa3"><strong>ABSTRACT </strong></p><p> </p><p class="Pa5">The purpose of this study was to evaluate various types of fermentor for dry matter digestibility (DMD), organic matter digestibility (OMD), and the chemical composition of fermented seaweed. Five types of seaweed were used as substrates included green strain of <em>Kappaphycus alvarezii</em>, brown strain of <em>K. alvarezii</em>, <em>Gracilaria gigas</em>, <em>Sargassum </em>sp., and <em>Caulerpa </em>sp. The treatments were four fermentors, namely <em>Bacillus </em>sp. 2 mL/100 g of seaweed flour; 1.5% of tape yeast as a source of <em>Rhizopus </em>sp.; 1.5% of baker’s yeast as a source of <em>Saccharomyces </em>sp.; a mix of <em>Bacillus </em>sp., tape yeast of <em>Rhizopus </em>sp. and baker’s yeast of <em>Saccharomyces </em>sp. with compositions of 1 mL+1 g+1 g/100 g of seaweed flour; and control treatment. The results showed an increase in the percentage of DMD (21.94–27.76%) and OMD (8.35–11.66%) of all seaweed fermented using fermentor compared to control (DMD of 17.65–20.36% and OMD of 4.36–5.98%). Moreover, the highest result was obtained by the fermentor mix (DMD of 24.86–27.76% and OMD of 10.02–11.66%). Similar result was also found in the chemical composition of fermented seaweed, there was increase in protein content of 9.23–15.93% and nitrogen free extract (NFE) of 56.05–70.26% in each seaweed treated with fermentation using fermentors, compared to controls (protein of 8.82–11.54% and NFE of 52.26–65.72%). Furthermore, the highest value was shown by seaweed fermented with mixed fermentors (protein of 9.92–15.93% and NFE of 58.47–70.26%). Yet, the opposite result was present in the ash, crude fiber, and fat content of seaweed fermented using fermentors of which the lowest value was found in treatment of mixed fermentor.</p><p> </p><p class="Pa5">Keywords: fermentation, fermentor, seaweed, quality, feed ingredients</p><p> </p><p> </p><p class="Pa3"><strong>ABSTRAK </strong></p><p> </p><p class="Pa5">Tujuan penelitian ini adalah mengevaluasi berbagai jenis fermentor terhadap kecernaan bahan kering (KBK), kecernaan bahan organik (KBO), dan komposisi kimia rumput laut terfermentasi. Lima jenis rumput laut digunakan sebagai substrat, yaitu <em>Kappaphycus alvarezii </em>strain hijau, <em>K. alvarezii </em>strain coklat, <em>Gracillaria gigas</em>, <em>Sargasum </em>sp., dan <em>Caulerva </em>sp. Perlakuan yang diuji empat fermentor, yaitu <em>Bacillus </em>sp. 2 mL/100 g tepung rumput laut; 1,5% ragi tape sebagai sumber <em>Rhizopus </em>sp.; 1,5% ragi roti sebagai sumber <em>Saccharomyces </em>sp.; campuran <em>Bacillus </em>sp., ragi tape <em>Rhizopus </em>sp., dan ragi roti <em>Saccharomyces </em>sp. dengan komposisi 1 mL+1 g+1 g/100 g tepung rumput laut; serta kontrol. Hasil penelitian menunjukkan terjadi peningkatan persentase KBK (21,94–27,76%) dan KBO (8,35–11,66%) semua jenis rumput laut difermentasi dengan fermentor dibandingkan kontrol (KBK 17,65–20,36, dan KBO 4,36–5,98%) dan yang tertinggi dengan fermentor campuran (KBK 24,86–27,76 dan KBO 10,02–11,66%). Begitu juga yang terjadi pada komposisi kimia rumput laut difermentasi, terjadi peningkatan kadar protein (9,23–15,93%) dan bahan ekstrak tanpa nitrogen/BETN (56,05–70,26%) pada setiap rumput laut yang diberi perlakuan fermentasi menggunakan fermentor, dibandingkan kontrol (protein 8,82–11,54% dan BETN 52,26–65,72%), yang tertinggi ditunjukkan oleh rumput laut yang difermentasi dengan fermentor campuran (protein 9,92–15,93% dan BETN 58,47–70,26%). Namun, terjadi sebaliknya pada kadar abu, serat kasar, dan lemak rumput laut yang difermentasi dengan fermentor lebih rendah dibandingkan kontrol, dan terendah dengan perlakuan fermentor campuran.</p><p> </p><p class="Pa5">Kata kunci: fermentasi, fermentor, rumput laut, kualitas, bahan pakan</p>
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Sakai, Katsuyuki, Yufu Unten, Masato Iwatsuki, Hirotaka Matsuo, Wataru Fukasawa, Tomoyasu Hirose, Takumi Chinen, et al. "Fusaramin, an antimitochondrial compound produced by Fusarium sp., discovered using multidrug-sensitive Saccharomyces cerevisiae." Journal of Antibiotics 72, no. 9 (June 17, 2019): 645–52. http://dx.doi.org/10.1038/s41429-019-0197-5.

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Vasconcelos, A. M. P., and H. J. Chaves Das Neves. "Characterization of Saccharomyces Sp. through determination of amino acid profiles by capillary gas chromatography." Journal of High Resolution Chromatography 8, no. 9 (September 1985): 547–50. http://dx.doi.org/10.1002/jhrc.1240080914.

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Onilude, Abiodun A., Ilesanmi F. Fadaunsi, and Emmanuel Oluwaseun Garuba. "Inulinase production by Saccharomyces sp. in solid state fermentation using wheat bran as substrate." Annals of Microbiology 62, no. 2 (July 29, 2011): 843–48. http://dx.doi.org/10.1007/s13213-011-0325-3.

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REVISTAS, SISTEMAS, Sandra Johana Hernandez, Estefania Lucero Dominguez, and Luis Gonzaga Gutierrez. "Influencia de campos mágneticos en el crecimiento de E. coli y S. cerevisiae y la capacidad de solubilizar fósforo en Pseudomonas sp y Bacillus sp de uso industrial." Revista de Ciencias 19, no. 1 (January 29, 2018): 13. http://dx.doi.org/10.25100/rc.v19i1.6088.

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Abstract:
La estimulación magnética de microorganismos ha sido de interés investigativo debido a sus aplicaciones industriales. Además, el crecimientocelular es el parámetro más importante en el estudio microbiologico, ya que es utilizado como base para medir la eficiencia de otras propiedades de los microorganismos, tales como el metabolismo y la producción de sustancias de interes cientifico y tecnologico. Por tal motivo, se describe la respuesta al campo magnetico de Escherichia coli, el microorganismo más estudiado por habitar en ambientes cotidianos para el ser humano, y Saccharomyces cerevisiae con aplicaciones en la industria alimenticia. Por otra parte, los microorganismos solubilizadores de fosfatos son de gran importancia para la industria agrícola.
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