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Saccharomyces cerevisiaeSaccharomyces cerevisiae ProteinsFermentationFungal ProteinsGenes, FungalGene Expression Regulation, FungalSaccharomycesMolecular Sequence DataMutationAmino Acid SequenceRNA, FungalBase SequenceDNA, FungalChromosomes, FungalGenome, FungalCloning, MolecularPlasmidsGenetic Complementation TestGene DeletionSequence Homology, Amino AcidIndustrial MicrobiologyPhenotypeTranscription, GeneticSpores, FungalSuppression, GeneticDNA-Binding Proteinsbeta-FructofuranosidaseRestriction MappingTranscription FactorsWineTemperatureGlucoseMutagenesisCulture MediaGenes, SuppressorHaploidyTransformation, GeneticVacuolesRecombination, GeneticKineticsXyloseEthanolDiploidyMitochondriaCell Cycle ProteinsSilent Information Regulator Proteins, Saccharomyces cerevisiaeRecombinant Fusion ProteinsSequence AlignmentSchizosaccharomycesEscherichia coliProtein BindingAllelesSaccharomycetalesKluyveromycesMembrane ProteinsGalactoseMeiosisGenes, Mating Type, FungalErgosterolDNA RepairRecombinant ProteinsSpheroplastsNuclear ProteinsDNA PrimersCDC28 Protein Kinase, S cerevisiaeNitrogenCell WallRNA, MessengerAnaerobiosisAdenosine TriphosphatasesCandida albicansRepressor ProteinsAcetic AcidHydrogen-Ion ConcentrationCell CycleSubstrate SpecificityBinding SitesOpen Reading FramesBiological TransportKiller Factors, YeastPromoter Regions, GeneticCarrier ProteinsPheromonesSpecies SpecificityYeastsModels, BiologicalGenesProtein Structure, TertiarySequence DeletionMembrane Transport ProteinsPichiaSirtuin 2Genes, LethalDNA ReplicationSequence Homology, Nucleic AcidTrehaloseFatty Acids, VolatileChitin SynthaseSchizosaccharomyces pombe ProteinsCathepsin A
YeastsStrainsXylose-fermenting SaccharomycesBrewing yeast saccharomyces cerevisiaeStrainLacticSimultaneous saccharification and fermentationAcetic acidBiotechnologyBiomassImprovesMicroorganismsSCFPRecombinantMicrobialCandidaAlcoholic fermentationGeneticUvarumXyluloseBioethanol productionLager yeastStarchSugarsSubstrateProductUtilizationMalolacticYeast speciesPathwayResidueAroma2018GenesHydrolysisGlucoseSpeciesEthylGrowthCellsFunctionalCarbonEstersOrganicInfluenzaAlcoholProductionEffects
Yeasts6
  • Lager yeasts are particularly adapted to low-temperature fermentations. (singerinstruments.com)
  • In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and Kluyveromyces marxianus was determined. (irb.hr)
  • In the early stage of fermentation, all mycotoxin-exposed yeasts had lower metabolic activity and biomass growth than controls, but fermentation products and biomass concentrations reached the control levels by the end of the fermentation, except for C. utilis exposed to 20 μg/mL of zearalenone. (irb.hr)
  • In recent years there is an increasing global interest for the use of selected non- Saccharomyces yeasts by the winemaking industry, mainly due to their positive contribution to the wine complexity. (simonegiacosa.it)
  • To enhance this carbon source utilization and increase the rate of alcohol production, simultaneous saccharification and fermentation were conducted using Bacillus licheniformis and yeasts. (scialert.net)
  • The aim of this study was to improve the bioethanol production by silmultaneous fermentation of yeasts using amylasic properties from Bacillus licheniformis in the way to valorize mango biomass. (scialert.net)
Strains12
  • Lager beer brewing relies on strains collectively known as Saccharomyces carlsbergensis, which are hybrids between S. cerevisiae and S. eubayanus-like strains. (singerinstruments.com)
  • Initially, we have generated new F1 hybrids by classical genetics, using spore clones of lager yeast and S. cerevisiae and complementation of auxotrophies of the single strains upon mating. (singerinstruments.com)
  • All of these hybrid strains showed improved stressresistance as seen in the ale parent, including improved survival at the end of fermentation. (singerinstruments.com)
  • Importantly, some of the strains showed improvedfermentation rates using 18° Plato at 18-25°C. Uniparental mitochondrial DNA inheritance was observed mostly from the S. cerevisiae parent. (singerinstruments.com)
  • Reference Generation of a Large Set of Genetically Tractable Haploid and Diploid Saccharomyces Strains' by Cubillos et al. (ncyc.co.uk)
  • The different inoculation protocols and combination of strains tested, influenced the interactions and the fermentation behaviour of the two yeast species. (simonegiacosa.it)
  • The use of mixed culture fermentations with selected yeast strains and appropriate inoculation strategies could be considered as a tool to enhance the aroma profile of wines produced from non-floral grape varieties like Barbera. (simonegiacosa.it)
  • Reduced oxidative pentose phosphate pathway flux in recombinant xylose-utilizing Saccharomyces cerevisiae strains improves the ethanol yield from xylose. (lu.se)
  • In this work, the isolation of yeast strains from decaying vegetal materials, flowers, fruits and insects and their application for assimilation and alcoholic fermentation of xylose were carried out. (scielo.br)
  • Saccharomyces strains were used widely and traditionally for industrial ethanol production because of its ability to produce high concentrations of ethanol from hexoses and its high tolerance to ethanol and other inhibitory compounds. (scialert.net)
  • In order to screen the lactic acid bacteria with remarkable protease-producing performance and excellent growth and fermentation characteristics, 1000 strains isolated from different materials were evaluated in this study. (researchsquare.com)
  • Strains P (Pig) 15 and ZZUPF (Zhengzhou University Pig Fecal) 95, which have excellent physiological and biochemical characteristics, as well as good inhibition abilities for Staphylococcus aureus , Bacillus subtilis , Escherichia coli , Listeria monocytogenes , Pseudomonas aeruginosa , and Micrococcus luteus , were selected and used as fermenting agents for 3- and 30-day (d) fermentation of soybean meal. (researchsquare.com)
Xylose-fermenting Saccharomyces2
Brewing yeast saccharomyces cerevisiae1
Strain11
  • The goal of this project is to understand the relationship between nutrient environment, nitrogen metabolism, and specific growth rate in Saccharomyces cerevisiae on a fundamental level, in order to develop a rational approach to strain modification for increasing ethanol tolerance. (aiche.org)
  • Nitrogen utilization efficiency and fermentation kinetic parameters were studied in each strain. (aiche.org)
  • Tolerance to low pH and a generally high robustness make Saccharomyces cerevisiae a promising host for l-lactic acid fermentation but strain development for effective utilization of both sugars is an unsolved problem. (elsevierpure.com)
  • The herein used S. cerevisiae strain IBB10B05 incorporates a NADH-dependent pathway for oxidoreductive xylose assimilation within CEN.PK113-7D background and was additionally evolved for accelerated xylose-to-ethanol fermentation. (elsevierpure.com)
  • Using calcium carbonate (11 g/L), anaerobic shaken bottle fermentations at pH ≥ 5 resulted in l-lactic acid yields (Y LA ) of 0.67 g/g glucose and 0.80 g/g xylose for strain IBB14LA1_5. (elsevierpure.com)
  • TMB3255, carrying a disruption of ZWF1, gave the highest ethanol yield (0.41 g g(-1)) and the lowest xylitol yield (0.05 g g(-1)) reported for a xylose-fermenting recombinant S. cerevisiae strain, but also an 84% lower xylose consumption rate. (lu.se)
  • 2016.Engineering of a nepetalactol-producing platform strain of Saccharomycescerevisiae for the production of seco-iridoids. (concordia.ca)
  • TransFerm family of products: aimed at the bioethanol production industry using mashed corn grain, is a strain of Saccharomyces cerevisiae able to express glucoamylase and reduce glycerol production by the modification of specific genes within its DNA. (lallemand.com)
  • SucraMax is based on a strain of Saccharomyces cerevisiae specifically selected for bioethanol production from sugar cane fermentation. (lallemand.com)
  • Sourvisiae® , marketed exclusively in the United States by Lallemand Brewing , is a bioengineered ale yeast strain capable of producing lactic acid during fermentation. (lallemand.com)
  • But in short, the mating of the yeast species S. cerevisiae from Bohemia with the Bavarian yeast Saccharomyces eubayanus in Munich at the start of the 17th century gave rise to the first lager yeast strain. (cyprus-mail.com)
Lactic4
  • The lactic acid fermentations are generally inexpensive, and often little or no heat is required in their preparation, making them fuel efficient as well. (nzdl.org)
  • Brining and lactic acid fermentation continue to be highly desirable methods of processing and preserving vegetables because they are of low cost, have low energy requirements for both processing and preparing foods for consumption, and yield highly acceptable and diversified flavors. (nzdl.org)
  • Lactic acid fermentations have other distinct advantages in that the foods become resistant to microbial spoilage and toxin development. (nzdl.org)
  • The analysis of microorganisms, fermentation quality, and chemical composition during fermentation revealed that all lactic acid bacteria addition groups had lower harmful bacteria and pH value, as well as higher lactic acid bacteria content and lactic acid level compared with CK and protease-treated groups. (researchsquare.com)
Simultaneous saccharification and fermentation1
  • The methods used, included: enzymatic hydrolysis with B. licheniformis and simultaneous saccharification and fermentation with S3 and A1. (scialert.net)
Acetic acid1
Biotechnology1
  • Compared with physical and chemical methods, the application of biotechnology, including enzyme and fermentation, can eliminate or suppress anti-nutritional factors in SBM, as well as reduce damage and impact on the nutrient content of the feed. (researchsquare.com)
Biomass3
  • The modification process imparted switchable wettability to the surface while maintaining the thermal stability and biocompatibility of the CF. During the ethanol transformation, the rapid, reversible cell adsorption and detachment of Saccharomyces cerevisiae were performed through the modulation of wettability, displaying the enhancement of immobilized biomass and immobilization efficiency from 2.20 g/L and 59.43% to 2.81 g/L and 93.32%, respectively. (edu.au)
  • Fribous (lignocellulosic) is the second major source of carbohydrates in hard woods and vegetable biomass, so its fermentation is essential for the economic conversion of starch to ethanol, which may provide an ideal alternative fuel source in the future ( Lin and Tanaka, 2006 ). (scialert.net)
  • Considering that the main potential feedstock (biomass) for producing bioethanol is composed of carbohydrates, which include starch, cellulose and hemicelluloses, among others, the use of enzymes to break down these oligosaccharides into easily fermentable sugars is a requirement, previous to conducting the fermentation ( Kim and Dale, 2004 ). (scialert.net)
Improves1
  • Fermentation, which can metabolize high-molecular-weight proteins into smaller, biologically active peptides or amino acids through the production of protease, is beneficial to animal digestion and absorption, improves the nutrient conversion rate of feed, alleviates the impact of large molecule proteins on the structure of animal small intestine villi, promotes the proliferation of beneficial intestinal bacteria, and inhibits the growth of harmful bacteria. (researchsquare.com)
Microorganisms3
SCFP2
Recombinant1
Microbial1
  • An important part of this process takes place on the farm and involves the spontaneous fermentation of the cocoa pulp, by a complex microbial succession, which allows the removal of the pulp and creates specific conditions within the cotyledons. (frontiersin.org)
Candida1
  • In this study, Starmerella bacillaris (synonym Candida zemplinina ) and Saccharomyces cerevisiae were evaluated in mixed (co-inoculated and sequentially) inoculated fermentations with the aim of improving the aroma profile of Barbera wine. (simonegiacosa.it)
Alcoholic fermentation1
  • During alcoholic fermentation, the sugar utilization activity of yeast cells decreases in the presence of alcohol, followed eventually by a loss in cell viability. (aiche.org)
Genetic2
  • S. cerevisiae has attracted considerable interest in recent years as a model for ecology and evolutionary biology, revealing a substantial genetic and phenotypic diversity. (biomedcentral.com)
  • A number of recent studies have been focused on the genetic engineering of S. cerevisiae , aimed at making it able to produce ethanol from glucose and xylose. (scielo.br)
Uvarum3
  • Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement. (bvsalud.org)
  • To improve the MCFA ethyl ester content of wine , mixed fermentations with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae were performed. (bvsalud.org)
  • The enhancement of MCFA ethyl esters was attributed to the increased contents of MCFAs that could be induced by the presence of H. uvarum Yun268 in mixed fermentation . (bvsalud.org)
Xylulose3
  • A combination of batch fermentations and genome scale flux balance analysis were used to identify and quantify the rate limiting reactions in the xylulose transport and utilization pathway. (oregonstate.edu)
  • Xylulose phosphorylation by xylulokinase was identified as limiting in wild type Saccharomyces cerevisiae, but transport became limiting when xylulokinase was upregulated. (oregonstate.edu)
  • Model predictions closely matched experimental xylulose utilization rates suggesting the combination of transport and xylulokinase constraints is sufficient to explain xylulose utilization limitation in S. cerevisiae. (oregonstate.edu)
Bioethanol production1
  • SucraMax has a unique glycerol reduction pathway, and an exceptional resistance to highly stressful conditions in the sugar-cane fermentation process, resulting in better bioethanol production yields, once again facilitating the transition to bioethanol and moving away from fossil fuels. (lallemand.com)
Lager yeast1
  • The origins of the bottom-fermenting lager yeast Saccharomyces pastorianus have long been shrouded in mystery and controversy. (cyprus-mail.com)
Starch3
  • Generally, ethanol alcohol is produced from grains/fruits which are rich in starch/sucrose by yeast fermentation. (wikipedia.org)
  • Saccharomyces is a potentially useful organism for the commercial production of ethanol as it is not capable of fermenting starch containing in the mango peel. (scialert.net)
  • However, S. cerevisiae is naturally unable to metabolize pentoses, such as xylose, arabinose and also polysaccharides (starch). (scialert.net)
Sugars2
Substrate2
  • Furthermore, S. cerevisiae expression of Fusion 3 construct was poor and only minimal activity was observed when acting on the substrate, p NP-cellobiose. (biomedcentral.com)
  • 4 4 Gírio FM, Amaro C, Azinheira H, Pelica F, Amaral-Collaço MT. Polyols production during single and mixed substrate fermentations in Debaryomyces hansenii. (scielo.br)
Product7
Utilization2
Malolactic3
  • Name two other acids found in finished wine that are produced during either fermentation (primary or malolactic - meaning, they're not naturally occurring). (brainscape.com)
  • Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine. (awri.com.au)
  • Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine. (awri.com.au)
Yeast species1
Pathway1
Residue1
Aroma1
  • Give two examples of aroma precursors (aroma building blocks) that aren't aromatic in the grape itself but become aromatic during fermentation. (brainscape.com)
20181
Genes3
  • The present study used shotgun metagenomics to determine the enzyme-coding genes of the microbiota found in two different groups of cocoa beans varieties during the fermentation process. (frontiersin.org)
  • Changes in the microbiota enzyme-coding genes over time pointed to the distinct ordering of fermentation at 24-48 h (T1), 72-96 h (T2), and 120-144 h (T3). (frontiersin.org)
  • Twelve years ago, Japanese scientists reported that a transgenic yeast engineered for increased rate of fermentation with multiple copies of one of its own genes ended up accumulating the metabolite methylglyoxal at toxic, mutagenic levels [4]. (i-sis.org.uk)
Hydrolysis1
  • Depending on the salt concentration, salting directs the subsequent course of the fermentation, limiting the amount of pectinolytic and proteolytic hydrolysis that occurs, thereby controlling softening and preventing putrefaction. (nzdl.org)
Glucose1
Species1
  • Here, ales - including wheat beer - were produced with a preference for the top-fermenting species S. cerevisiae. (cyprus-mail.com)
Ethyl1
Growth3
  • The study report offers a comprehensive analysis of Saccharomyces Cerevisiae Market size across the globe as regional and country level market size analysis, CAGR estimation of market growth during the forecast period, revenue, key drivers, competitive background and sales analysis of the payers. (openpr.com)
  • Thus, these two organisms compete in the fermentation of milk products while inhibiting growth of other gram-positive bacteria. (nzdl.org)
  • Growth and fermentation of D-xylose by Saccharomyces cerevisiae expressing a novel D-xylose isomerase originating from the bacterium Prevotella ruminicola TC2-24. (scielo.br)
Cells3
Functional1
  • Our findings suggest the applicability of cinnamon fermentation using S. cerevisiae as a useful tool for processing functional foods to increase their antioxidant and anti-inflammatory content. (springeropen.com)
Carbon2
Esters1
  • The wines produced with mixed cultures contained higher amounts of glycerol and pleasant esters compared to the wine fermented with S. cerevisiae alone. (simonegiacosa.it)
Organic1
  • Pretreatment of organic material with Urea or ammonia present (2 to 2.5% by wt) in the cattle or human urine, degenerates the fibrous lignin material present in the organic matter and facilitates the fermentation yeast to access/consume the cellulose and hemicellulose content in the plant-based organic matter. (wikipedia.org)
Influenza1
  • Consegue il Diploma di Specializzazione in Biochimica e Chimica Clinica, indirizzo Biochimico e Chimico Analitico, con la votazione di 70/70 e lode, discutendo la tesi "In S.cerevisiae l'alterazione dei livelli di fosforilazione in tirosina influenza la segnalazione mediata da cAMP", condotta dell'Università degli Studi di Firenze. (unifi.it)
Alcohol1
  • Ethanol alcohol is generated from the cellulose and hemicellulose material present in the plant leaves by fermentation. (wikipedia.org)
Production2
Effects1