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Journal articles on the topic 'Saccharomyces'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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1

Vaštík, Peter, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, and Ivan Špánik. "Production and characterisation of non-alcoholic beer using special yeast." KVASNY PRUMYSL 66, no. 5 (October 15, 2020): 336–44. http://dx.doi.org/10.18832/kp2019.66.336.

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Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.

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2

Wee, Hyun-Jeong, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo, and Heui-Dong Park. "Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin." Korean Journal of Food Preservation 25, no. 6 (October 30, 2018): 730–41. http://dx.doi.org/10.11002/kjfp.2018.25.6.730.

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3

Ellis, Daniel J., Edward D. Kerr, Gerhard Schenk, and Benjamin L. Schulz. "Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages." Beverages 8, no. 3 (July 20, 2022): 41. http://dx.doi.org/10.3390/beverages8030041.

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Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.

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4

THAMMASITTIRONG, SUTTICHA NA-RANONG, THADA CHAMDUANG, UMAPORN PHONROD, and KLANARONG SRIROTH. "Ethanol Production Potential of Ethanol-Tolerant Saccharomyces and Non-Saccharomyces Yeasts." Polish Journal of Microbiology 61, no. 3 (2012): 219–21. http://dx.doi.org/10.33073/pjm-2012-029.

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Four ethanologenic ethanol-tolerant yeast strains, Saccharomyces cerevisiae (ATKU132), Saccharomycodes ludwigii (ATKU47), and Issatchenkia orientalis (ATKU5-60 and ATKU5-70), were isolated by an enrichment technique in yeast extract peptone dextrose (YPD) medium supplemented with 10% (v/v) ethanol at 30°C. Among non-Saccharomyces yeasts, Sd. ludwigii ATKU47 exhibited the highest ethanol-tolerance and ethanol production, which was similar to S. cerevisiae ATKU132. The maximum range of ethanol concentrations produced at 37°C by S. cerevisiae ATKU132 and Sd. ludwigii ATKU47 from an initial D-glucose concentration of 20% (w/v) and 28% (w/v) sugarcane molasses were 9.46-9.82% (w/v) and 8.07-8.32% (w/v), respectively.

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5

Marinov, Luka, Ana Jeromel, Ivana Tomaz, Darko Preiner, and Ana Marija Jagatić Korenika. "Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´." Glasnik zaštite bilja 44, no. 4 (July 12, 2021): 56–66. http://dx.doi.org/10.31727/gzb.44.4.8.

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Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae.

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6

Floch, Martin H. "Saccharomyces." Journal of Clinical Gastroenterology 36, no. 1 (January 2003): 5–6. http://dx.doi.org/10.1097/00004836-200301000-00003.

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7

Barnett, James A. "Saccharomyces." Trends in Biotechnology 10 (1992): 103–4. http://dx.doi.org/10.1016/0167-7799(92)90184-w.

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8

Wiseman, Helen. "Saccharomyces." FEBS Letters 316, no. 2 (January 25, 1993): 201–2. http://dx.doi.org/10.1016/0014-5793(93)81223-m.

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9

McFarland, L. V. "Saccharomyces boulardii Is Not Saccharomyces cerevisiae." Clinical Infectious Diseases 22, no. 1 (January 1, 1996): 200–201. http://dx.doi.org/10.1093/clinids/22.1.200.

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10

Naumov, G. I., S. A. James, E. S. Naumova, E. J. Louis, and I. N. Roberts. "Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae." International Journal of Systematic and Evolutionary Microbiology 50, no. 5 (September 1, 2000): 1931–42. http://dx.doi.org/10.1099/00207713-50-5-1931.

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11

Naumov, Gennadi I., Ching-Fu Lee, and Elena S. Naumova. "Molecular genetic diversity of the Saccharomyces yeasts in Taiwan: Saccharomyces arboricola, Saccharomyces cerevisiae and Saccharomyces kudriavzevii." Antonie van Leeuwenhoek 103, no. 1 (September 1, 2012): 217–28. http://dx.doi.org/10.1007/s10482-012-9803-2.

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12

Zhu, Xiaolin, Yurena Navarro, Albert Mas, María-Jesús Torija, and Gemma Beltran. "A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield." Microorganisms 8, no. 5 (May 1, 2020): 658. http://dx.doi.org/10.3390/microorganisms8050658.

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The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-Saccharomyces yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non-Saccharomyces yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of Saccharomyces cerevisiae. The results showed that ten non-Saccharomyces strains were able to reduce the ethanol content, namely, Hanseniaspora uvarum (2), Issatchenkia terricola (1), Metschnikowia pulcherrima (2), Lachancea thermotolerans (1), Saccharomycodes ludwigii (1), Torulaspora delbrueckii (2), and Zygosaccharomyces bailii (1). Compared with S. cerevisiae, the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of M. pulcherrima (Mp51 and Mp FA) and S. cerevisiae reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with Z. bailii (Zb43) and T. delbrueckii (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.

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13

STRATFORD, M., P. MORGAN, and A. H. ROSE. "Sulphur Dioxide Resistance in Saccharomyces cerevisiae and Saccharomycodes ludwigii." Microbiology 133, no. 8 (August 1, 1987): 2173–79. http://dx.doi.org/10.1099/00221287-133-8-2173.

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14

Bellut, Konstantin, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David De Schutter, Luk Daenen, Kieran Lynch, Emanuele Zannini, and Elke Arendt. "Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer." Fermentation 4, no. 3 (August 17, 2018): 66. http://dx.doi.org/10.3390/fermentation4030066.

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Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers, this product category offers economic benefits in the form of a growing market and often a lower tax burden and enables brewers to extend their product portfolio and promote responsible drinking. Non-Saccharomyces yeasts are known for their flavor-enhancing properties in food fermentations, and their prevailing inability to ferment maltose and maltotriose sets a natural fermentation limit and can introduce a promising approach in the production of AFB (≤0.5% v/v). Five strains isolated from kombucha, Hanseniaspora valbyensis, Hanseniaspora vineae, Torulaspora delbrueckii, Zygosaccharomyces bailii and Zygosaccharomyces kombuchaensis were compared to a commercially applied AFB strain Saccharomycodes ludwigii and a Saccharomyces cerevisiae brewer’s yeast. The strains were characterized for their sugar utilization, phenolic off-flavors, hop sensitivity and flocculation. Trial fermentations were analyzed for extract reduction, ethanol formation, pH drop and final beers were analyzed for amino acids utilization and fermentation by-products. The performance of non-Saccharomyces strains and the commercial AFB strain were comparable during fermentation and production of fermentation by-products. An experienced sensory panel could not discriminate between the non-Saccharomyces AFB and the one produced with the commercial AFB strain, therefore indicating their suitability in AFB brewing.

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15

Khramtsov, A. G., and S. N. Sazanova. "NEW FOOD PRODUCTS WITH PROBIOTIC YEAST." http://eng.biomos.ru/conference/articles.htm 1, no. 19 (2021): 314–16. http://dx.doi.org/10.37747/2312-640x-2021-19-314-316.

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Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

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16

Larassati, Dyah Putri, Maria Erna Kustyawati, Dewi Sartika, and Suharyono AS. "Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (December 30, 2021): 449. http://dx.doi.org/10.23960/jtep-l.v10i4.449-458.

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High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test. The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of 2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae

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17

&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1377 (November 2011): 34. http://dx.doi.org/10.2165/00128415-201113770-00116.

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18

Lovatti, Suzane de Souza, Sandro Vandermuren Griffo, and Marcela Ferreira Paes. "Saccharomyces pastorianus." Genética na Escola 14, no. 2 (May 4, 2019): 116–23. http://dx.doi.org/10.55838/1980-3540.ge.2019.325.

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O consumo de cerveja faz parte do dia- -a-dia de grande parte da população adulta brasileira, de forma que as cervejas do tipo lager (no qual se inclui o estilo Pilsen) permanecem sendo as mais consumidas. As cervejas do tipo lager são obtidas a temperaturas entre 8 e 15°C, por meio de um processo de fermentação conduzido por leveduras da espécie Saccharomyces pastorianus. A herança genética desta espécie provém da já conhecida S. cerevisiae e da recém-descoberta S. eubayanus. As leveduras do tipo lager subdividem-se em dois grupos: Saaz e Frohberg. Suas características são reflexos das diferentes proporções dos genomas provenientes de S. cerevisiae e S. eubayanus entre os dois grupos.

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19

&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1413 (August 2012): 40. http://dx.doi.org/10.2165/00128415-201214130-00147.

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20

&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1267 (August 2009): 28. http://dx.doi.org/10.2165/00128415-200912670-00084.

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21

&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 1324 (October 2010): 32. http://dx.doi.org/10.2165/00128415-201013240-00097.

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22

Kelly, Amy C., and Reed B. Wickner. "Saccharomyces cerevisiae." Prion 7, no. 3 (May 2013): 215–20. http://dx.doi.org/10.4161/pri.24845.

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23

&NA;. "Saccharomyces boulardii." Reactions Weekly &NA;, no. 995 (April 2004): 12. http://dx.doi.org/10.2165/00128415-200409950-00037.

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24

Richards, William. "Saccharomyces sapiens." Trends in Genetics 13, no. 2 (February 1997): 49–50. http://dx.doi.org/10.1016/s0168-9525(97)01014-7.

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25

Elias-Arnanz, Montserrat, Antoine A. Firmenich, and P. Berg. "Saccharomyces cerevisiae." MGG Molecular & General Genetics 252, no. 5 (1996): 530. http://dx.doi.org/10.1007/s004380050260.

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26

Belda, Ignacio, Javier Ruiz, Antonio Santos, Nïel Van Wyk, and Isak S. Pretorius. "Saccharomyces cerevisiae." Trends in Genetics 35, no. 12 (December 2019): 956–57. http://dx.doi.org/10.1016/j.tig.2019.08.009.

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27

Tofalo, R., G. C. Telera, M. Schirone, A. Corsetti, and G. Suzzi. "Flocculation in Saccharomyces and non-Saccharomyces wine yeasts." Journal of Biotechnology 150 (November 2010): 341. http://dx.doi.org/10.1016/j.jbiotec.2010.09.364.

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28

Пескова, И. В. "Prospects of using non- in winemaking." Magarach Vinogradstvo i Vinodelie, no. 2(116) (June 25, 2021): 190–200. http://dx.doi.org/10.35547/im.2021.23.2.014.

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Изменение климата приводит к повышению содержания сахара в виноградном сусле, снижению концентрации органических кислот, прекурсоров ароматобразующих веществ и т.д. и, как следствие, к повышение содержания алкоголя, нарушению баланса вкуса и искажению аромата вина и другие проблемы. Технологические подходы, предлагаемые для их решения, хотя и позволяют достичь цели, но часто негативно влияют на качество вина. Перспективной альтернативой является использование микроорганизмов, не относящихся к Saccharomyces , продукты метаболизма которых - глицерин, кислоты, маннопротеины, полисахариды и др. - оказывают влияние на органолептические характеристики вина. Так, использование дрожжей Candida spp., Metschnikowia spp., Lachancea spp. способствует снижению содержания этанола в винах на 1,5-2,0% об. Hansensiaspora spp., Pichia spp., Starmerella spp., Torulaspora spp. и др. отличаются высокой способностью к синтезу глицерина и полисахаридов. Использования консорциума дрожжей Saccharomyces и не- Saccharomyces для брожения сусла приводит к усилению ароматических и вкусовых характеристик вин. Отмечено, что среди не сахаромицетов присутствуют организмы, синтезирующие малые количества уксусной кислоты и ацетальдегида, что благоприятно влияет на качество получаемых вин. Настоящая работа является результатом систематизации информации, касающейся некоторых аспектов использования дрожжей несахаромицетов в винодельческой промышленности, их влияния на химический состав вин. Climate change leads to an increase in the sugar content of grape must, a decrease in the concentration of organic acids, precursors of aroma-producing substances, etc. and, as a consequence, to an increase in the alcohol content, flavor imbalance and distortion of wine aroma and other problems. Even though technological approaches proposed for solution allow to achieve the goal, they often negatively affect the quality of wine. A promising alternative is using of non- Saccharomyces microorganisms with their metabolic products - glycerin, acids, mannoproteins, polysaccharides, etc. affecting the organoleptic characteristics of wine. So, using of yeast Candida spp., Metschnikowia spp., Lachancea spp. helps to reduce ethanol content in wines by 1.5-2.0% by volume. Hansensiaspora spp., Pichia spp., Starmerella spp., Torulaspora spp. and others are distinguished by a high ability to synthesize glycerin and polysaccharides. Using of yeast consortium of Saccharomyces and non- Saccharomyces for must fermentation leads to an increase in the aroma and flavor characteristics of wines. It was noted that among the non-saccharomycetes there are organisms that synthesize small amounts of acetic acid and acetaldehyde, favorably affecting the quality of wines obtained. This work is the result of information systematization concerning some aspects of using non-Saccharomyces in winemaking industry, their effect on the chemical composition of wines.

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29

Bassetti, Stefano, Reno Frei, and Werner Zimmerli. "Fungemia with Saccharomyces cerevisiae after treatment with Saccharomyces boulardii." American Journal of Medicine 105, no. 1 (July 1998): 71–72. http://dx.doi.org/10.1016/s0002-9343(98)00133-8.

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30

Maclean, Calum J., and Duncan Greig. "Prezygotic reproductive isolation between Saccharomyces cerevisiae and Saccharomyces paradoxus." BMC Evolutionary Biology 8, no. 1 (2008): 1. http://dx.doi.org/10.1186/1471-2148-8-1.

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31

Ryabtsevа, S. A., A. G. Khramtsov, S. N. Sazanova, R. O. Budkevich, N. M. Fedortsov, and A. A. Veziryan. "Probiotic Properties of Saccharomycetes (Review)." Прикладная биохимия и микробиология 59, no. 2 (March 1, 2023): 120–32. http://dx.doi.org/10.31857/s0555109923010087.

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The purpose of the review is to summarize and analyze information on the molecular genetic basis and methods for studying the probiotic activity of Saccharomycetes fungi, the mechanisms of their physiological action, and their application in biotechnology. The relevance of research in this area is confirmed by the dynamics of the growth of publications. The effectiveness of Saccharomyces boulardii in the treatment and prevention of diarrhea of various etiologies, relapses of C. difficile infection, side effects of H. pylori infection therapy has been established with a high level of evidence. Genetic, cytological, cultural and biochemical features of S. boulardii determine their probiotic activity. Other Saccharomyces strains with probiotic potential are most often isolated from national fermented plant and dairy products. A unified methodology for studying the probiotic properties of yeast has not yet been created; clinical trials involving people are needed to confirm their status. Promising probiotics are strains of the species S. cerevisiae and K. marxianus, which have an international safety status. Possible mechanisms of physiological action of Saccharomycetes include antimicrobial and antitoxic, trophic, antisecretory and anti-inflammatory effects. Some of the mechanisms of yeast probiotic action differ from those of bacteria, and not all of them are yet understood. Saccharomycetes probiotics can be used to improve the biological value, quality and safety of food products.

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32

Szajewska, Hanna. "An update on Saccharomyces boulardii." Gastroenterology Review 6 (2012): 351–58. http://dx.doi.org/10.5114/pg.2012.33042.

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33

Naumov, Gennadi I., Elena S. Naumova, and Enrique D. Sancho. "Genetic reidentification of Saccharomyces strains associated with black knot disease of trees in Ontario and Drosophila species in California." Canadian Journal of Microbiology 42, no. 4 (April 1, 1996): 335–39. http://dx.doi.org/10.1139/m96-049.

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Using genetic hybridization analysis, electrophoretic karyotyping, and Southern hybridization with the ADC1 promoter probe, three biological sibling species, Saccharomyces cerevisiae, Saccharomyces paradoxus, and Saccharomyces bayanus, have been identified in Ontario and California. Saccharomyces kluyveri strains were revealed by karyotyping.Key words: genetical taxonomy, sibling species, Saccharomyces complex, electrophoretic karyotyping.

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34

Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation." Advanced Materials Research 156-157 (October 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.

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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.

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35

Nedyalkov, Petar, Maria Kaneva, Vesela Shopska, Rositsa Denkova, Georgi Kostov, Zapryana Denkova, Desislava Teneva, and Bogdan Goranov. "Yeast selection for non-alcoholic and low-alcoholic beverages based on wort." Food Science and Applied Biotechnology 2, no. 2 (October 10, 2019): 140. http://dx.doi.org/10.30721/fsab2019.v2.i2.61.

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A series of wort fermentations with eight yeast strains were carried out in laboratory conditions. The strains used were: Saccharomyces cerevisiae (2 strains), Saccharomyces diastaticus (3 strains), Saccharomyces carlsbergensis (1 strain), Saccharomyces lactis (1 strain), Saccharomyces sake gekkeikan (1 strain). Selection of yeast strains has been performed in order to study the possibilities for their aplication to obtain fermentable non-alcoholic and low-alcoholic beverages based on wort. Three yeast strains (two of Saccharomyces cerevisiae and one Saccharomyces diastaticus), were selected based on their good growth in the used medium and the pleasant organoleptic profile formed as a result of the fermentation carried out. The accumulated alcohol values varied between 0.05 and 0.22 % (w/w).

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Rine, J. "Saccharomyces and Company." Science 264, no. 5161 (May 13, 1994): 1006–8. http://dx.doi.org/10.1126/science.264.5161.1006.

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Nguyen Tan Hung and M. Herve. "Saccharomyces boulardii fermentations." Trends in Food Science & Technology 6, no. 9 (September 1995): 317. http://dx.doi.org/10.1016/s0924-2244(00)89158-x.

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Gnügge, Robert, and Fabian Rudolf. "Saccharomyces cerevisiaeShuttle vectors." Yeast 34, no. 5 (February 21, 2017): 205–21. http://dx.doi.org/10.1002/yea.3228.

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Riquelme, Arnoldo J., Mario A. Calvo, Ana M. Guzmán, María S. Depix, Patricia García, Carlos Pérez, Marco Arrese, and Jaime A. Labarca. "Saccharomyces cerevisiae Fungemia After Saccharomyces boulardii Treatment in Immunocompromised Patients." Journal of Clinical Gastroenterology 36, no. 1 (January 2003): 41–43. http://dx.doi.org/10.1097/00004836-200301000-00013.

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Sebastiani, Federico, Claudia Barberio, Enrico Casalone, Duccio Cavalieri, and Mario Polsinelli. "Crosses between Saccharomyces cerevisiae and Saccharomyces bayanus generate fertile hybrids." Research in Microbiology 153, no. 1 (January 2002): 53–58. http://dx.doi.org/10.1016/s0923-2508(01)01286-4.

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SHIN, Mariko, Tetsuro SHINGUU, Keiji SANO, and Chisae UMEZAWA. "Metabolic Fates of L-Tryptophan in Saccharomyces uvarum (Saccharomyces carlsbergensis)." CHEMICAL & PHARMACEUTICAL BULLETIN 39, no. 7 (1991): 1792–95. http://dx.doi.org/10.1248/cpb.39.1792.

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Adt, Isabelle, Achim Kohler, Sabine Gognies, Julien Budin, Christophe Sandt, Abdelkader Belarbi, Michel Manfait, and Ganesh D. Sockalingum. "FTIR spectroscopic discrimination of Saccharomyces cerevisiae and Saccharomyces bayanus strains." Canadian Journal of Microbiology 56, no. 9 (September 2010): 793–801. http://dx.doi.org/10.1139/w10-062.

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In this study, we tested the potential of Fourier-transform infrared absorption spectroscopy to screen, on the one hand, Saccharomyces cerevisiae and non-S. cerevisiae strains and, on the other hand, to discriminate between S. cerevisiae and Saccharomyces bayanus strains. Principal components analysis (PCA), used to compare 20 S. cerevisiae and 21 non-Saccharomyces strains, showed only 2 misclassifications. The PCA model was then used to classify spectra from 14 Samos strains. All 14 Samos strains clustered together with the S. cerevisiae group. This result was confirmed by a routinely used electrophoretic pattern obtained by pulsed-field gel electrophoresis. The method was then tested to compare S. cerevisiae and S. bayanus strains. Our results indicate that identification at the strain level is possible. This first result shows that yeast classification and S. bayanus identification can be feasible in a single measurement.

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Huberman, Joel A., R. David Pridmore, Daniel J�ger, Ben Zonneveld, and Peter Philippsen. "Centromeric DNA from Saccharomyces uvarum is functional in Saccharomyces cerevisiae." Chromosoma 94, no. 3 (September 1986): 162–68. http://dx.doi.org/10.1007/bf00288490.

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Musiyaka, V. K., A. A. Gladun, V. V. Sarnackaya, and R. I. Gvozdyak. "Antimutagenic activity of Saccharomyces cerevisiae strains." Biopolymers and Cell 16, no. 4 (July 20, 2000): 284–88. http://dx.doi.org/10.7124/bc.000573.

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Winans, Matthew J. "Yeast Hybrids in Brewing." Fermentation 8, no. 2 (February 18, 2022): 87. http://dx.doi.org/10.3390/fermentation8020087.

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Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between; traditional Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast.

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Esteves, Barbosa, Vasconcelos, Tavares, Mendes-Faia, Mira, and Mendes-Ferreira. "Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking." Microorganisms 7, no. 11 (October 23, 2019): 478. http://dx.doi.org/10.3390/microorganisms7110478.

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Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.

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Vilanova, Mar, Sol Zamuz, Antón Masa, and Carmen Sieiro. "Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of saccharomyces cerevisiae strains associated to vitis vinifera." OENO One 41, no. 3 (September 30, 2007): 155. http://dx.doi.org/10.20870/oeno-one.2007.41.3.848.

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<p style="text-align: justify;"><strong>Aims</strong>: The aim of this work was realize a comparative study of two different methods of Saccharomycec cerevisiae yeast strain characterization.</p><p style="text-align: justify;"><strong>Methods and results</strong>: Pulsed-field gel electrophoresis analysis (PFGE) and mitochondrial DNA (mtDNA) restriction analysis have been carried out to differentiate strains of Saccharomyces cerevisiae associated to Vitis vinifera musts from different Galicia wineyard (NW Spain). Seventeen strains isolated from wineries from Galicia were used in this study.</p><p style="text-align: justify;"><strong>Conclusion</strong>: The results have showed that although PFGE analysis technique has greater discriminatory power than mtDNA restriction analysis to detect genetic diversity in Saccharomyces cerevisiae, some clones with the same PFGE profile can only be differentiated by mtDNA restriction analysis.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: Pulsed-field gel electrophoresis analysis of chromosome (PFGE), by its discriminating power, constitute an ideal technique for the differentiation of Saccharomyces cerevisiae strains in biotechnological industries, however, mitochondrial DNA (mtDNA) restriction analysis is a rapid, simple and less expensive and time-consuming method. The results obtained demonstrate the value of using molecular genetic methods in taxonomic and ecological surveys.</p>

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Onetto, Cristobal A., Anthony R. Borneman, and Simon A. Schmidt. "Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts." Fermentation 7, no. 3 (August 24, 2021): 165. http://dx.doi.org/10.3390/fermentation7030165.

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The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S. cerevisiae has on the growth and metabolic activity of these non-Saccharomyces species, microbial interactions work reciprocally. Antagonism or competition of non-Saccharomyces species against S. cerevisiae has been shown to impact subsequent fermentation performance. To date, it remains unclear whether these negative interactions are strain specific. Hence, characterisation of strain-specific responses to co-inoculation would enable the identification of specific S. cerevisiae strain/non-Saccharomyces combinations that minimise the negative impacts of sequential fermentation on fermentation performance. The competitive fitness response of 93 S. cerevisiae strains to several non-Saccharomyces species was simultaneously investigated using a barcoded library to address this knowledge gap. Strain-specific fitness differences were observed across non-Saccharomyces treatments. Results obtained from experiments using selected S. cerevisiae strains sequentially inoculated after Metschnikowia pulcherrima and Torulaspora delbrueckii were consistent with the competitive barcoded library observations. The results presented in this study indicate that strain selection will influence fermentation performance when using non-Saccharomyces species, therefore, appropriate strain/yeast combinations are required to optimise fermentation.

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Ribeiro, Bruna Paloma, Brener Mangnabosco Marra, Edson Roma Nucci, Demian Patrick Fabiano, Carla Cristina Araújo Parreira, and Welberth Santos Laizo. "Imobilização de microrganismos em esferas de carragena." Conjecturas 23, no. 2 (February 23, 2023): 273–89. http://dx.doi.org/10.53660/conj-2384-23d03.

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Neste trabalho foi realizado a imobilização dos microrganismos Saccharomyces pastorianus e Saccharomyces cerevisiae na esfera de carragena realizando a atividade de fermentação através do açúcar mascavo, cristal e sacarose. O melhor açúcar utilizado é sacarose devido seu alto consumo de açúcar (81,82% e 72,72 %). Em relação aos microrganismos pode-se notar que Saccharomyces pastorianus tiveram maior porcentagem de consumo de açúcar (81,82%) nas esferas de carragena com a levedura (0,3g) e as que continham apenas esferas de carragena. Ressaltando que as que continham Saccharomyces cerevisiae também teve um alto consumo de açúcar (72,72%) nas esferas de carragena com levedura (0,3g e 0,45g), com as que continham apenas esferas de carragena e levedura (0,3g). Devido o englobamento da Saccharomyces cerevisiae pode-se notar uma interação maior com todos os testes demonstrando que a mesma tem uma interação melhor com a sacarose. Tais resultados indicam a imobilização celular em esferas de carragena como uma técnica promissora para a manutenção das culturas de Saccharomyces pastorianus e Saccharomyces cerevisiae.

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Vidyasagar, Chennupati. "Comparative structural and functional analysis of the PGU1 protein from Saccharomyces bayanus with other Saccharomyces species." Bioinformation 18, no. 5 (May 31, 2022): 464–69. http://dx.doi.org/10.6026/97320630018464.

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An endo-poly-galacturonase (PGU1) gene product is responsible for the pectolytic activity in Saccharomyces bayanus. Therefore, it is of interest to document the comparative structural and functional analysis of the PGU1 protein from Saccharomyces bayanus with those in other Saccharomyces related species. The molecular docking analyses of pectin with the different homology models of PGU1 protein from several Saccharomyces species are reported.

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