Exploration of a natural reservoir of flocculating genes from various Saccharomyces cerevisiae strains and improved ethanol fermentation using stable genetically engineered flocculating yeast strains

2012 ◽  
Vol 47 (11) ◽  
pp. 1612-1619 ◽  
Author(s):  
Xin-Qing Zhao ◽  
Qian Li ◽  
Lei-Yu He ◽  
Fan Li ◽  
Wen-Wen Que ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Genetically Engineered ◽  
Natural Reservoir ◽  
Yeast Strains ◽  
Flocculating Yeast

scholarly journals EFFECT OF CULTURAL CONDITION ON PRODUCTION OF ETHANOL FROM ROTTEN APPLE WASTE BY SACCHAROMYCES CEREVISIAE STRAINING

2012 ◽  
Vol 2 ◽  
pp. 12-21
Author(s):  
Arifa Tahir ◽  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Yeast Strain ◽  
Cultural Condition ◽  
Yeast Strains

The present study describes the ethanol fermentation from apple waste by locally isolated yeast strain. Fifteen yeast strains were isolated from soil and apples. The culture with maximum ethanol production (8.3%) was identified and designated as Saccharomyces cerevisiae LCY-08

Repeated-batch ethanol fermentation by a flocculating yeast, Saccharomyces cerevisiae IR-2

1991 ◽  
Vol 71 (5) ◽  
pp. 340-344 ◽  
Author(s):  
Kenji Kida ◽  
Shigeru Morimura ◽  
Kiyotaka Kume ◽  
Keiji Suruga ◽  
Yorikazu Sonoda
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Yeast Saccharomyces Cerevisiae ◽  
Repeated Batch ◽  
Flocculating Yeast

scholarly journals 'Killer' character of yeasts isolated from ethanolic fermentations

1999 ◽  
Vol 56 (3) ◽  
pp. 631-635 ◽  
Author(s):  
Sandra Regina Ceccato-Antonini ◽  
Luiz Carlos Moreira Cremonini ◽  
Christine Regenfuss
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Neutral Type ◽  
Sensitive Strain ◽  
Well Test ◽  
Killer Activity ◽  
Fermentation Processes ◽  
Wild Yeast ◽  
Yeast Strains ◽  
A Cell

The number of killer, neutral and sensitive yeasts was determined from strains isolated from substrates related to alcoholic fermentations. From 113 isolates, 24 showed killer activity against NCYC 1006 (standard sensitive strain), while 30 were sensitive to NCYC 738 (standard killer strain), and 59 had no reaction in assays at 25-27°C. Two wild yeast strains of Saccharomyces cerevisiae and one of Candida colliculosa were tested against 10 standard killer strains and one standard sensitive strain in a cell x cell and well-test assays at four different pHs. None of the isolates displayed strong killer activity or were sensitive to the standard strains. All belonged to the neutral type. It was concluded that although the number of killer strains was high, this character cannot be used to protect ethanol fermentation processes against yeast contaminants like those which form cell clusters.

scholarly journals Deletion of BCY1 from the Saccharomyces cerevisiae Genome Is Semidominant and Induces Autolytic Phenotypes Suitable for Improvement of Sparkling Wines

2006 ◽  
Vol 72 (4) ◽  
pp. 2351-2358 ◽  
Author(s):  
Laura Tabera ◽  
Rosario Muñoz ◽  
Ramon Gonzalez
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Single Copy ◽  
Genetically Engineered ◽  
Regulatory Subunit ◽  
Dependent Protein Kinase ◽  
Reading Frame ◽  
Yeast Strains ◽  
Dependent Protein

ABSTRACT Autolysis of Saccharomyces cerevisiae is the main source of molecules that contribute to the quality of sparkling wines made by the traditional method. In this work the possibility of accelerating this slow process in order to improve the quality of sparkling wines by using genetically engineered wine yeast strains was explored. The effect of partial or total deletion of BCY1 (which encodes a regulatory subunit of cAMP-dependent protein kinase A) in haploid and diploid (heterozygous and homozygous) yeast strains was studied. We proved that heterozygous strains having partial or complete BCY1 deletions have a semidominant phenotype for several of the properties studied, including autolysis under simulated second-fermentation conditions, in contrast to previously published reports describing mutations in BCY1 as recessive. Considering the degree of autolysis, ethanol tolerance, and technical feasibility, we propose that deletion of the 3′ end of the open reading frame of a single copy of BCY1 is a way to improve the quality of sparkling wines.

Saccharomyces cerevisiae strains used industrially for bioethanol production

2021 ◽  
Author(s):  
Ana Paula Jacobus ◽  
Jeferson Gross ◽  
John H. Evans ◽  
Sandra Regina Ceccato-Antonini ◽  
Andreas Karoly Gombert
Keyword(s):  
Saccharomyces Cerevisiae ◽  
North America ◽  
Ethanol Production ◽  
Corn Starch ◽  
The United States ◽  
Fuel Ethanol ◽  
Genetically Engineered ◽  
Yeast Saccharomyces Cerevisiae ◽  
Yeast Strains ◽  
Ethanol Yields

Abstract Fuel ethanol is produced by the yeast Saccharomyces cerevisiae mainly from corn starch in the United States and from sugarcane sucrose in Brazil, which together manufacture ∼85% of a global yearly production of 109.8 million m3 (in 2019). While in North America genetically engineered (GE) strains account for ∼80% of the ethanol produced, including strains that express amylases and are engineered to produce higher ethanol yields; in South America, mostly (>90%) non-GE strains are used in ethanol production, primarily as starters in non-aseptic fermentation systems with cell recycling. In spite of intensive research exploring lignocellulosic ethanol (or second generation ethanol), this option still accounts for <1% of global ethanol production. In this mini-review, we describe the main aspects of fuel ethanol production, emphasizing bioprocesses operating in North America and Brazil. We list and describe the main properties of several commercial yeast products (i.e., yeast strains) that are available worldwide to bioethanol producers, including GE strains with their respective genetic modifications. We also discuss recent studies that have started to shed light on the genes and traits that are important for the persistence and dominance of yeast strains in the non-aseptic process in Brazil. While Brazilian bioethanol yeast strains originated from a historical process of domestication for sugarcane fermentation, leading to a unique group with significant economic applications, in U.S.A., guided selection, breeding and genetic engineering approaches have driven the generation of new yeast products for the market.

Relationship of trehalose accumulation with ethanol fermentation in industrial Saccharomyces cerevisiae yeast strains

2014 ◽  
Vol 152 ◽  
pp. 371-376 ◽  
Author(s):  
Pin-Mei Wang ◽  
Dao-Qiong Zheng ◽  
Xiao-Qin Chi ◽  
Ou Li ◽  
Chao-Dong Qian ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Fermentation ◽  
Yeast Strains ◽  
Relationship Of ◽  
Trehalose Accumulation

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

scholarly journals Mating of 2 Laboratory Saccharomyces cerevisiae Strains Resulted in Enhanced Production of 2-Phenylethanol by Biotransformation of L-Phenylalanine

2017 ◽  
Vol 27 (2) ◽  
pp. 81-90 ◽  
Author(s):  
Jolanta Mierzejewska ◽  
Aleksandra Tymoszewska ◽  
Karolina Chreptowicz ◽  
Kamil Krol
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Batch Culture ◽  
Fold Increase ◽  
Biotechnological Production ◽  
Aromatic Alcohol ◽  
Enhanced Production ◽  
Yeast Strains ◽  
First Time

2-Phenylethanol (2-PE) is an aromatic alcohol with a rosy scent which is widely used in the food, fragrance, and cosmetic industries. Promising sources of natural 2-PE are microorganisms, especially yeasts, which can produce 2-PE by biosynthesis and biotransformation. Thus, the first challenging goal in the development of biotechnological production of 2-PE is searching for highly productive yeast strains. In the present work, 5 laboratory <i>Saccharomyces cerevisiae</i> strains were tested for the production of 2-PE. Thereafter, 2 of them were hybridized by a mating procedure and, as a result, a new diploid, <i>S. cerevisiae</i> AM1-d, was selected. Within the 72-h batch culture in a medium containing 5 g/L of <smlcap>L</smlcap>-phenylalanine, AM1-d produced 3.83 g/L of 2-PE in a shaking flask. In this way, we managed to select the diploid <i>S. cerevisiae</i> AM1-d strain, showing a 3- and 5-fold increase in 2-PE production in comparison to parental strains. Remarkably, the enhanced production of 2-PE by the hybrid of 2 yeast laboratory strains is demonstrated here for the first time.

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