Lactic acid has a wide range of applications starting from its undissociated form, and its production using cell factories requires stress-tolerant microbial hosts. The interspecies hybrid yeast Zygosaccharomyces parabailii has great potential to be exploited as a novel host for lactic acid production, due to high organic acid tolerance at low pH, and a fermentative metabolism with a fast growth rate. Here we used RNA-seq to analyze Z. parabailiis transcriptional response to lactic acid added exogenously, and we explore the biological mechanisms involved in tolerance. Z. parabailii contains two homeologous copies of most genes. Under lactic acid stress, the two genes in each homeolog pair tend to diverge in expression to a significantly greater extent than in control conditions, indicating that stress tolerance is facilitated by interactions between the two gene sets in the hybrid. Lactic acid induces downregulation of genes related to cell wall and plasma membrane functions, possibly altering ...

The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non-Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may

ID ZYGRO_3_PE334 STANDARD; PRT; 250 AA. AC ZYGRO_3_PE334; C5DTF8; DT 00-JAN-0000 (Rel. 1, Created) DT 00-JAN-0000 (Rel. 2, Last sequence update) DT 00-JAN-0000 (Rel. 3, Last annotation update) DE SubName: Full=ZYRO0C08184p; (ZYGRO_3.PE334). GN OrderedLocusNames=ZYRO0C08184g; OS ZYGOSACCHAROMYCES ROUXII. OC Eukaryota; Fungi; Dikarya; Ascomycota; Saccharomycotina; Saccharomycetes; OC Saccharomycetales; Saccharomycetaceae; Zygosaccharomyces. OX NCBI_TaxID=4956; RN [0] RP -.; RG -.; RL -.; CC -!- SEQ. DATA ORIGIN: Translated from the HOGENOM CDS ZYGRO_3.PE334. CC Zygosaccharomyces rouxii strain CBS732 chromosome C complete sequence. CC complete sequence. CC -!- ANNOTATIONS ORIGIN:C5DTF8_ZYGRC CC -!- GENE_FAMILY: HOG000248341 [ FAMILY / ALN / TREE ] DR UniProtKB/Swiss-Prot; C5DTF8; -. DR EMBL; CU928175; CAR27069.1; -; Genomic_DNA. DR RefSeq; XP_002496002.1; XM_002495957.1. DR ProteinModelPortal; C5DTF8; -. DR STRING; C5DTF8; -. DR GeneID; 8203211; -. DR GenomeReviews; CU928175_GR; ZYRO0C08184g. DR ...

TY - JOUR. T1 - Rapid identification of Zygosaccharomyces with genus-specific primers. AU - Hulin, Michelle. AU - Wheals, Alan. PY - 2014/3/3. Y1 - 2014/3/3. N2 - There has been a recent and rapid increase in the number of species of the genus Zygosaccharomyces which now comprises Z. bailii, Z. bisporus, Z. gambellarensis, Z. kombuchaensis, Z. lentus, Z. machadoi, Z. mellis, Z. parabaillii, Z. pseudobailii, Z. pseudorouxii, Z. rouxii, Z. sapae, and Z. siamensis. Z. pseudorouxii is an unofficial name given to isolates closely related to the newly-described species Z. sapae. The Zygosaccharomyces genus contains species that are important as food and beverage spoilage organisms and others are associated with fermentations and sweet foodstuffs, such as honey. Their economic significance means that the ability to identify them rapidly is of significant importance. Although Z. rouxii and Z. bailii have been genome-sequenced the extent of sequence data for the others, especially the newly-discovered ...

A strain of Zygosaccharomyces bailii was selected for studies on fructose and glucose transport to determine the basis of the fructophilic behaviour of this species. Fructose was transported by a specific low-affinity, high-capacity transport system with a K m of 65.6 mM and a V max of 6.7 mmol g-1 h-1 for cells grown on 2% (w/v) fructose, while the transport of glucose showed a K m of 7 mM and a V max of 1.7 mmol g-1 h-1 for cells grown on 2% (w/v) glucose. The transporter of glucose also fructose as a substrate. Fructose inactivated the glucose transporter; inactivation was faster at higher concentrations. Both transporters were partially inductive. Measurements of metabolic fluxes and respiration and fermentation rates supported the general features identified by transport measurements. The kinetics and regulation of transport of the two sugars confirm the fructophilic behaviour previously described by other authors.

The pentose phosphate pathway is a process of glucose turnover that produces NADPH as reducing equivalents and pentoses as essential parts of nucleotides. There are two different phases in the pathway. One is irreversible oxidative phase in which glucose-6P is converted to ribulose-5P by oxidative decarboxylation, and NADPH is generated [MD:M00006]. The other is reversible non-oxidative phase in which phosphorylated sugars are interconverted to generate xylulose-5P, ribulose-5P, and ribose-5P [MD:M00007]. Phosphoribosyl pyrophosphate (PRPP) formed from ribose-5P [MD:M00005] is an activated compound used in the biosynthesis of histidine and purine/pyrimidine nucleotides. This pathway map also shows the Entner-Doudoroff pathway where 6-P-gluconate is dehydrated and then cleaved into pyruvate and glyceraldehyde-3P [MD:M00008 ...

Allodiploidization is a fundamental yet evolutionary poorly characterized event, which impacts genome evolution and heredity, controlling organismal development and polyploid cell-types. In this study, we investigated the sex determination system in the allodiploid and sterile ATCC 42981 yeast, a member of the Zygosaccharomyces rouxii species complex, and used it to study how a chimeric mating-type gene repertoire contributes to hybrid reproductive isolation. We found that ATCC 42981 has 7 MAT-like (MTL) loci, 3 of which encode α-idiomorph and 4 encode a-idiomorph. Two phylogenetically divergent MATexpression loci were identified on different chromosomes, accounting for a hybrid a/α genotype. Furthermore, extra a-idimorph-encoding loci (termed MTLa copies 1 to 3) were recognized, which shared the same MATa1 ORFs but diverged forMATa2 genes. Each MATexpression locus was linked to a HML silent cassette, while the corresponding HMR loci were located on another chromosome. Two putative parental ...

ID C5DWM3_ZYGRC Unreviewed; 1080 AA. AC C5DWM3; DT 28-JUL-2009, integrated into UniProtKB/TrEMBL. DT 28-JUL-2009, sequence version 1. DT 31-JAN-2018, entry version 50. DE SubName: Full=ZYRO0D15994p {ECO:0000313,EMBL:CAR28192.1}; GN OrderedLocusNames=ZYRO0D15994g {ECO:0000313,EMBL:CAR28192.1}; OS Zygosaccharomyces rouxii (strain ATCC 2623 / CBS 732 / NBRC 1130 / OS NCYC 568 / NRRL Y-229) (Candida mogii). OC Eukaryota; Fungi; Dikarya; Ascomycota; Saccharomycotina; OC Saccharomycetes; Saccharomycetales; Saccharomycetaceae; OC Zygosaccharomyces. OX NCBI_TaxID=559307 {ECO:0000313,Proteomes:UP000008536}; RN [1] {ECO:0000313,EMBL:CAR28192.1, ECO:0000313,Proteomes:UP000008536} RP NUCLEOTIDE SEQUENCE [LARGE SCALE GENOMIC DNA]. RC STRAIN=ATCC 2623 / CBS 732 / NBRC 1130 / NCYC 568 / NRRL Y-229 RC {ECO:0000313,Proteomes:UP000008536}; RX PubMed=19525356; DOI=10.1101/gr.091546.109; RG The Genolevures Consortium; RA Souciet J.-L., Dujon B., Gaillardin C., Johnston M., Baret P.V., RA Cliften P., Sherman D.J., ...

Zygosaccharomyces parabailii ATCC ® MYA-4549™ Designation: VITEK 301705 [MUCL 51627] Application: Quality control strain

Zygosaccharomyces parabailii ATCC ® MYA-4549™ Designation: VITEK 301705 [MUCL 51627] Application: Quality control strain

Our knowledge of yeast genomes remains largely dominated by the extensive studies on Saccharomyces cerevisiae and the consequences of its ancestral duplication, leaving the evolution of the entire class of hemiascomycetes only partly explored. We concentrate here on five species of Saccharomycetaceae, a large subdivision of hemiascomycetes, that we call protoploid because they diverged from the S. cerevisiae lineage prior to its genome duplication. We determined the complete genome sequences of three of these species: Kluyveromyces (Lachancea) thermotolerans and Saccharomyces (Lachancea) kluyveri (two members of the newly described Lachancea clade), and Zygosaccharomyces rouxii. We included in our comparisons the previously available sequences of Kluyveromyces lactis and Ashbya (Eremothecium) gossypii. Despite their broad evolutionary range and significant individual variations in each lineage, the five protoploid Saccharomycetaceae share a core repertoire of approximately 3300 protein ...

SWISS-MODEL Repository entry for C5DPS9 (RRP36_ZYGRC), rRNA biogenesis protein RRP36. Zygosaccharomyces rouxii (strain ATCC 2623 / CBS 732 / NBRC 1130 / NCYC 568/ NRRL Y-229) (Candida mogii)

SWISS-MODEL Repository entry for C5DUX2 (OAF3_ZYGRC), Oleate activated transcription factor 3. Zygosaccharomyces rouxii (strain ATCC 2623 / CBS 732 / NBRC 1130 / NCYC 568/ NRRL Y-229) (Candida mogii)

The utilisation of L-malate and the effect of glucose concentration on malate utilisation under semi-anaerobic conditions were investigated in three yeasts unable to grow on malate as sole carbon source (Saccharomyces cerevisiae, Schizosaccharomyces malidevorans, Zygosaccharomyces bailii) and two yeasts able to utilise the TCA cycle intermediate as sole carbon source (Pichia stipitis and Pachysolen tannophilus). Utilisation of malate by both Schiz. malidevorans and Z. bailii was reduced at high and low levels of glucose. In the absence of glucose, P. stipitis and Pa. tannophilus utilised malate rapidly; however, their utilisation was drastically reduced in the presence of glucose, suggesting that malate utilisation is under catabolite repression.

Lineage: cellular organisms; Eukaryota; Opisthokonta; Fungi; Dikarya; Ascomycota; saccharomyceta; Saccharomycotina; Saccharomycetes; Saccharomycetales; Saccharomycetaceae; Zygosaccharomyces; Zygosaccharomyces ...

Bio-processes for the production of fuels and chemicals will contribute to the so-called bioeconomy, where biomass will represent an important source of hydrocarbons. A new concept of bio-based industry is now under development, where lignocellulosic material is the primary source of sugars to be converted in a biorefinery concept not to ethanol or fuels only, but to a portfolio of chemicals. Regardless of the product, robust microorganisms are a prerequisite for the feasibility of lignocellulose bioconversion. Current research carried out by our group focuses on the yeast Saccharomyces cerevisiae and aims at investigating the molecular bases of microbial robustness. The goal is to identify successful strain engineering strategies to confer yeast higher robustness. Zygosaccharomyces bailii is a yeast specie that tolerates low pH and high concentrations of weak organic acids. Thus, in order to elucidate a possible link between lipid composition and acetic acid tolerance, a comparative lipidomic profiling

Filipa de Canaveira Roque Baker, PhD in Biotechnology and Biosciences, Unravelling genes, the Haa1-signalling pathway and cell envelope properties responsible for the remarkably high acetic acid tolerance of Zygosaccharomyces bailii, IST-UL (supervisor: Isabel Sá Correia) (waiting for PhD thesis defense ...

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection.

Does this make sufficient sense? At one stage many cases were published by Bailii, but withdrawn a few years later. Our systems collected and publ...

Citation: Kurtzman, C.P. 2011. Zygotorulaspora Kurtzman (2003). In: Kurtzman, C.P., Fell, J.W., Boekhout, T., editors. The Yeasts, a Taxonomic Study. Volume 2, 5th edition. New York, NY: Elsevier. p. 949-951. Interpretive Summary: Technical Abstract: This chapter describes the ascomycete yeast genus Zygotorulaspora and is to be published in The Yeasts, A Taxonomic Study, 5th edition. The two species in this genus were at different times placed in the genera Torulaspora, Zygosaccharomyces and Saccharomyces. Multigene phylogenetic analysis showed that they represented a separate clade most closely related to the genus Torulaspora. Consequently, based on sequence analysis, they were placed in a separate genus, Zygotorulaspora. The species appear to be worldwide in distribution and are occasionally the cause of food spoilage. ...

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Saccharomyces and Brettanomyces create more than just ethanol and carbon dioxide during fermentation. Metabolic compounds can enhance beer flavor (e.g. fruitiness, spiciness) or detract from it (e.g. vegetal, fusel). Additional organisms can complicate these profiles. Fermenting with Kluyveromyces, Zygosaccharomyces, Torulaspora, Pichia, Metschnikowia, Hanseniaspora, and Zymomonas can create complicated interactions between these metabolites and yield unique beer flavors and profiles.. ...

I am researching the isolation and characterization of extreme halo-tolerant yeast strains. In order to do complimentation experiments I am looking for mutant strains of S.cerevisiae that are salt sensitive. If anyone can help me on this one, it is much appreciated. Please contact me at the return e-mail address. Thanks to all in advance. Ron Lahav Jacob Blaustein Institute of Desert Research Environmental Microbiology dept. Sde Boker Campus Ben Gurion University of the Negev. Israel e-mail: roni at lahavnet.co.il ...

You are here: BAILII ,, Databases ,, Abu Dhabi Global Market judgments (Court of First Instance) ,, Abu Dhabi Global Market judgments (Court of First Instance) beginning with G ...

Court of Appeal (Civil Division) National Ability SA v Tinna Oils & Chemicals Ltd [2009] EWCA Civ 1330 (11 December 2009) High Court (Queens Bench Division) Cooper v National Westminster Bank Plc [2009] EWHC 3035 (QB) (07 December 2009) High Court (Chancery Division) Sutton & Ors v England & Ors [2009] EWHC 3270 (Ch) (11…

Find quality suppliers and manufacturers of 497-23-4(2(5H)-Furanone) for price inquiry. where to buy 497-23-4(2(5H)-Furanone).Also offer free database of 497-23-4(2(5H)-Furanone) including MSDS sheet(poisoning, toxicity, hazards and safety),chemical properties,Formula, density and structure, solution etc.

The growth of bacteria that cause food spoilage is influenced by humidity, temperature and exposure to air. Production of charcuterie is always base

Re A (Conjoined Twins:Medical Treatment) (BAILII: [2000] EWCA Civ 254 ) [2001] 2 WLR 480, 9 BHRC 261, [2000] 3 FCR 577, [2000] HRLR 721, [2001] Fam Law 18, (2001) 57 BMLR 1, [2000] 4 All ER 961, [2000] Lloyds Rep Med 425, [2001] Fam 147, [2001] 1 FLR 1, [2001] UKHRR 1 ...

There are curious cases of people who feel no pain or have extreme resistance to discomfort. These individuals are often studied by researchers who hope to develop better methods of pain management. One such woman was discovered after she recovered from a highly painful wrist surgery using Tylenol alone. As researchers at the University College of London found out, she had a history of this sort of endurance, and it appeared to have been passed on to her son. With her consent, they ran genetic tests, identifying two mutation in genes related to FAAH. ...

This course describes the components of food safety, how food spoilage occurs, and how to prevent it. The course is designed to help new food workers understand their role and responsibilities in prevention and management of food spoilage and food safety. This knowledge is key to a successful career in the food industry. Knowing what causes food spoilage, when food is bad, how to prevent economic loss due to food spoilage and learning about employees role in keeping food safe is the most important skill to have when working with food. *Become a member to receive 20% off ...

PubMed comprises more than 30 million citations for biomedical literature from MEDLINE, life science journals, and online books. Citations may include links to full-text content from PubMed Central and publisher web sites.

Loot like you never looted before. Go fishing, trapping, forging, whatever gives you food. I always thought of farming as a long term goal, i am glad they finally made farming take longer. But if you want your harvest to be really worth it, you need to make it really big otherwise the wait isnt going to be worth it. Also you better get those jars lids and jars to can your food. Oh I definitely know of those tihngs. Ive been playing for just under 8 months now on and off (have about 80 hours accumulated on Steam...not really much if Im being totally honest) but I just feel like farming is no longer worth it. If you fish for 3 hours a day, youre bound to get the amount of food you need. Also, the big harvests will all go to waste because of food spoilage so the size of the haul doesnt mean anything unless your power is still on 10 months into the game. I just feel like farming is a liability at this point ...

Contains Bioguard - a new generation disinfectant. Formulated for use in high risk areas. Non toxic, safe and simple to handle. Effective against bacteria, fungi, viruses, yeasts & moulds. Available in 500ml trigger spray or 5 litre container. Ideal for use on surfaces contaminated with body fluids, food spoilage, grease and sewerage. Bioguard is virucidal and extremely effective against some difficult to kill viruses such as Hepatitis C.

Contains Bioguard - a new generation disinfectant. Formulated for use in high risk areas. Non toxic, safe and simple to handle. Effective against bacteria, fungi, viruses, yeasts & moulds. Available in 500ml trigger spray or 5 litre container. Ideal for use on surfaces contaminated with body fluids, food spoilage, grease and sewerage. Bioguard is virucidal and extremely effective against some difficult to kill viruses such as Hepatitis C.

Home canning tomatoes can pose a number of problems, such as why does the liquid separate, what causes spoilage, Most are easily solved with the right knowledge. Find out here.

ENGLISH ABSTRACT: Stuck alcoholic fermentations are a major enological problem for the international winemaking industry. Incomplete wine fermentations are frequently characterized by high residual fructose concentrations and the near-absence of residual glucose, a fact that is due to the glucophilic character of the wine yeast Saccharomyces cerevisiae. Wines with high contents of post fermentation sugar are very susceptible for microbial spoilage since residual fructose and/or glucose can be metabolized by bacteria and yeast to undesired by-products such as volatile acid and off-flavours, resulting in wine spoilage and considerable economic losses. It has been reported that stuck fermentations are usually caused by several synergistically acting inhibition factors, and the glucose to fructose ratio (GFR) is thought to play an important role in this context. This study is aimed at contributing towards a better understanding of this industrial problem, and at finding industrially applicable ...

Food spoilage is really nothing more than a natural deterioration of organic matter. Everything in nature has to be broken down so that it can once again become part of the composition of soil. All of the various natural processes that participate in the spoilage of organic material are ultimately directed toward this aim.. Odor. Bad odor is a symptom of food spoilage. Foods that have a bad odor should be thrown out. We have already gone into the causes of foul refrigerator odor with regards the spilage of food. Yet there is another factor that we should take into consideration when talking about foul odors of food and that is that the odors can be soaked up by foods which have not spoiled and make them disagreeable to eat. In saying that, this problem does not only pertain to food which has spoiled. Nobody would like to eat a piece of cake that has adopted the odor and taste of smoked salmon, for instance. This is a major problem in the home kitchen. Luckily there are now products available ...

Cases dealing with accounts of profits for IP infringement are not that common, even though it seems to this Kat that they are occurring more frequently than they used to. One such case is Nigel Woolley and Timesource Ltd v UP Global Sourcing UK Ltd (formerly Ultimate Products Ltd) and Lacmanda Group Ltd (formerly Henleys Clothing Ltd) [2014] EWHC 493 (Ch), a Chancery Division, England and Wales, ruling of Judge Pelling QC sitting as a judge of the High Court. This judgment dates back to 27 February but this Kat has only just got down to writing about it. The ruling is not available on BAILII but has been noted up by subscription-service Lawtel, It follows earlier rulings in March 2012 (noted by the IPKat here) in which the defendants were held liable for passing off (a parallel claim for trade mark infringement being stayed pending the outcome of OHIM proceedings in which the validity of the claimants Community trade mark was challenged). That decision was affirmed on appeal just a few months ...

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Despite the fungal abundance in honey and bee bread, little is known about the fungal gut community of the honey bee and its effect on host fitness. Using pyrosequencing of the 16S rRNA gene and ITS2 region amplicons, we analysed the bacterial and fungal gut communities of the honey bee as affected by the host social status. Both communities were significantly affected by the host social status. The bacterial gut community was similar to those characterised in previous studies. The fungal gut communities of most worker bees were highly dominated by Saccharomyces but foraging bees and queens were colonised by diverse fungal species and Zygosaccharomyces, respectively. The high fungal density and positive correlation between Saccharomyces species and Lactobacillus species, known yeast antagonists, were only observed in the nurse bee; this suggested that the conflict between Saccharomyces and Lactobacillus was compromised by the metabolism of the host and/or other gut microbes. PICRUSt analysis revealed

We recognize that losing power in August, together with the challenges of the COVID-19 pandemic, was a hardship for many of our customers, PSE&G President Dave Daly said. Given the unique combination of circumstances, we believe the right thing to do is to expand our claims process to ease the burden on the customers most impacted by Tropical Storm Isaias.. PSE&G will reimburse residential customers up to $250 and commercial customers up to $5,000 for food spoilage if their service was interrupted for 72 hours or longer between Aug. 4 and 12, 2020 because of Tropical Storm Isaias. For residential customers, food spoilage claims of $150 or less must include an itemized list. Food spoilage claims over $150 must include an itemized list and proof of loss (for example: cash register tapes, store or credit card receipts, canceled checks or photographs of spoiled items).. Separately, customers will be reimbursed for losses, up to a maximum of $300, for prescription medications that spoiled due to ...

Difference Between Tamari and Soy Sauce Tamari vs Soy Sauce Tamari and soy sauce are similar, but there are some differences as well. Firstly, soy sauce can be made from wheat as well soy beans, while tamari is always made from soy beans. As a matter of fact tamari is only one of the many types of soy sauces. Soy sauce […]

Some of these changes, like those taking place during fermentation, are desirable, while others, like those resulting in food spoilage and food poisoning, are undesirable. Some of these changes, like those taking place during fermentation, are desirable, while others, like those resulting in food spoilage and food poisoning, are undesirable. I tested three different objects, in three different trials, to find out how temperature affects the growth of bacteria. However, in any particular environment, the types and numbers of microorganisms will depend greatly on the temperature. The water activity of high-moisture foods, especially processed foods, can be manipulated to some extent by the addition of salts and sugars or other ingredients, which are known to reduce water activity. It will depend on the organism what temperature it prefers. They are found in permanently cold environments such as the deep waters of the oceans. When you pickle vegetables by fermentation, you help one type of microbe ...

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With Innovation Connections support, Queenslands SuperCool Asia Pacific company is collaborating with Griffith University researchers to develop new technology to reduce food spoilage and wastage, particularly in the refrigerated food transport and storage industry. Innovation Connections is part of the Entrepreneurs Programme and has been expanded under the National Innovation and Science Agenda.

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Fundodai Clear Soy Sauce - Soy sauce need not be black, you know! Fundodai has been making Japanese soy sauce for 150 years but wanted to do something different with this staple. And so it came up with the Clear Soy Sauce. But just because it loses its color doesnt mean that soy sauce loses its flavor. This transparent sauce ...

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