scholarly journals Expression of GPD1 and SIP18 genes during rehydration in active dry industrial Saccharomyces cerevisiae cider-making yeast strains (ADY)

2017 ◽  
Vol 64 (2) ◽  
Author(s):  
Anna Goncerzewicz ◽  
Karolina Kamińska-Wojteczek ◽  
Izabella Młynarczyk ◽  
Anna Misiewicz
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Molecular Mechanisms ◽  
Sugar Concentration ◽  
Biosynthesis Pathway ◽  
Drying Process ◽  
Relative Expression Level ◽  
Yeast Strains ◽  
Gpd1 Gene ◽  
The Impact

In this study we determined the influence of different sugar concentration in media, time of rehydration and type of strain on relative expression level of GPD1 and SIP18 genes of active dry cider-making yeast strains, followed by the assessment of the impact of rehydration on the fermentation process. High expression of SIP18 at the beginning of rehydration was shown to be due to high transcription of the gene during the drying process. High sugar concentrations of media initiated transcription of the GPD1 gene and triggered the cellular glycerol biosynthesis pathway in examined strains. Rehydration time and type of strain showed to have no statistically significant impact on the course of the fermentation; RT qPCR results depended mainly on the time of rehydration and sugar concentration of the medium. This is the first attempt to confront rehydration time and molecular mechanisms acting upon rehydration with the course of the fermentation process.

scholarly journals Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces Cerevisiae

2019 ◽  
Author(s):  
Ana Flores Garcia ◽  
Ruben Márquez-Meléndez ◽  
erika salas ◽  
Guillermo Ayala Soto ◽  
Ivan Salmeron Ochoa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Fermentation Process ◽  
Vaccinium Myrtillus ◽  
Sensory Characteristics ◽  
Polyphenol Content ◽  
Sensory Acceptability ◽  
Phenolic Contents ◽  
Fermented Beverage ◽  
The Impact

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

scholarly journals The synthetic cannabinoid JWH-018 modulates Saccharomyces cerevisiae energetic metabolism

2019 ◽  
Vol 19 (5) ◽  
Author(s):  
Carla Ferreira ◽  
Joana Couceiro ◽  
Carlos Família ◽  
Carolina Jardim ◽  
Pedro Antas ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Mechanisms ◽  
Synthetic Cannabinoids ◽  
Cellular Level ◽  
Pentose Phosphate ◽  
Synthetic Cannabinoid ◽  
Glycolytic Flux ◽  
Vast Number ◽  
2D Gel ◽  
The Impact

ABSTRACT Synthetic cannabinoids are a group of novel psychoactive substances with similar properties to Δ9-THC. Among the vast number of synthetic cannabinoids, designed to be tested in clinical trials, JWH-018 was the first novel psychoactive substance found in the recreational drug marketplace. The consumption of JWH-018 shows typical effects of CB1 agonists including sedation, cognitive dysfunction, tachycardia, postural hypotension, dry mouth, ataxia and psychotropic effects, but appeared to be more potent than Δ9-THC. However, studies on human cells have shown that JWH-018 toxicity depends on the cellular line used. Despite these studies, the underlying molecular mechanisms to JWH-018 action has not been clarified yet. To understand the impact of JWH-018 at molecular and cellular level, we used Saccharomyces cerevisiae as a model. The results showed an increase in yeast growth rate in the presence of this synthetic cannabinoid due to an enhancement in the glycolytic flux at expense of a decrease in pentose phosphate pathway, judging by 2D-Gel proteomic analysis, qRT-PCR experiments and ATP measurements. Overall, our results provide insights into molecular mechanisms of JWH-018 action, also indicating that Saccharomyces cerevisiae is a good model to study synthetic cannabinoids.

scholarly journals Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Ana Flores-García ◽  
Rubén Márquez-Meléndez ◽  
Erika Salas ◽  
Guillermo Ayala-Soto ◽  
Iván Salmerón ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Fermentation Process ◽  
Vaccinium Myrtillus ◽  
Sensory Characteristics ◽  
Polyphenol Content ◽  
Sensory Acceptability ◽  
Phenolic Contents ◽  
Fermented Beverage ◽  
The Impact

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27°C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples were 1.27 epicatechin mg/mL in filtered juice, 1.59 epichatechin mg/mL in filtered fermented beverage, 1.91 epichatechin mg/mL in partially filtered juice and 3.19 epichatechin mg/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

scholarly journals Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça

2009 ◽  
Vol 52 (2) ◽  
pp. 449-455 ◽  
Author(s):  
Fátima de Cássia Oliveira Gomes ◽  
Roberta Amália de Carvalho Araújo ◽  
Patrícia Silva Cisalpino ◽  
Elizabeth Spangler Andrade Moreira ◽  
Carlos Leomar Zani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermentation Process ◽  
Random Amplified Polymorphic Dna ◽  
Wine Industry ◽  
Yeast Strains ◽  
Fermentation Period ◽  
Dna Pcr ◽  
Fermentation Starters

Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. Both yeast strains were prevalent in the vats for approximately 30 days. Indigenous non-Saccharomyces and indigenous S. cerevisiae strains were isolated in lower counts during the fermentation period. Indigenous S. cerevisiae strains were molecularly distinct when compared to the starter yeasts. The two yeasts appeared promising starter yeasts in the fermentation process to produce traditional cachaça.

scholarly journals Pemanfaatan Limbah Gula untuk Pembuatan Bioethanol yang dipengaruhi oleh Komposisi Khamir pada Proses Fermentasi

2020 ◽  
Vol 5 (2) ◽  
pp. 74
Author(s):  
Sinar Perbawani Abrina Anggraini ◽  
Susy Yuniningsih
Keyword(s):  
Alternative Energy ◽  
Fermentation Process ◽  
Sugar Content ◽  
Sugar Concentration ◽  
Energy Sources ◽  
Water Density ◽  
Yeast Saccharomyces Cerevisiae ◽  
Alternative Energy Sources ◽  
The Difference ◽  
The Impact

The increasing needs of people who are not balanced with fuel supplies at the national and world level are bringing about the impact of the energy crisis. The reliance only on renewable energy makes people have to look for alternative energy sources. Bioethanol is a type of fuel that can replace fuel. The bioethanol process is fermented from biomass material with the help of microorganisms. This study aims to know the performance of yeast composition in the fermentation process against ethanol quality. The ingredients used are molasses with a sugar content of 54% as much as 8 L. Molasses is mixed with NPK, Urea, and the yeast Saccharomyces Cerevisiae. Khamir's composition varies by 8, 12, 16, 20, 24, 28, and 32 grams. To test ethanol levels on each variable by measuring the difference in water density and ethanol using a pycnometer. This study's result is the highest ethanol quality obtained at a sugar concentration of 12 grams (0.2%), at 5.6%. The lowest ethanol quality is obtained at a sugar concentration of 32 grams (0.4%) i.e., 3.29%, while in yeast composition 8, 16, 20, 24, 28 grams of ethanol quality continued to decrease consecutively to 3.6%, 5.4%, 5.3%, 5.2%, and 5.1%. 

scholarly journals Organ protection by caloric restriction depends on activation of the de novo NAD+ synthesis pathway

2021 ◽  
Author(s):  
Martin Richard Spaeth ◽  
K. Johanna R. Hoyer-Allo ◽  
Marc Johnsen ◽  
Martin Hoehne ◽  
Christina Lucas ◽  
...  
Keyword(s):  
Caloric Restriction ◽  
Molecular Mechanisms ◽  
De Novo ◽  
Kidney Injury ◽  
Valuable Insight ◽  
Biosynthesis Pathway ◽  
Organ Protection ◽  
Nad Biosynthesis ◽  
Nad Synthesis ◽  
The Impact

Therapeutic strategies to treat acute kidney injury (AKI) are lacking in clinical practice. Interestingly, preconditioning by hypoxia (HP) and caloric restriction (CR) is highly protective in rodent AKI models. However, the underlying molecular mechanisms of this process are unknown. A comparative transcriptome analysis of murine kidneys after HP and CR identified Kynureninase (KYNU) as a common downstream target. Using a newly generated KYNU-deficient mouse line, we show that KYNU strongly contributes to the protective effect of preconditioning. Metabolome, transcriptome and proteome analyses reveal the KYNU-dependent de novo nicotinamide adenine dinucleotide (NAD+) biosynthesis pathway as necessary for CR-associated maintenance of NAD+ levels. Importantly, the impact of CR on the de novo NAD+ biosynthesis pathway can be recapitulated in humans. These findings provide a valuable insight into the molecular mechanisms mediating protection upon preconditioning and point towards the de novo branch of NAD+ biosynthesis as a conserved target in nephroprotection.

scholarly journals Proteomic analysis demonstrated transcription factor YRR1 gene deletion in Saccharomyces cerevisiae enhances its resistance to vanillin through the upregulation of transcriptional activator Haa1, coactivator Mbf1, and proteasome assembly chaperone Tma17 expression

2020 ◽  
Author(s):  
Wenyan Cao ◽  
Xinning Wang ◽  
Weiquan Zhao ◽  
Yu Shen ◽  
Wensheng Qin ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Transcription Factor ◽  
Ribosomal Proteins ◽  
Molecular Mechanisms ◽  
Transcriptional Activator ◽  
Wild Type ◽  
Translation Process ◽  
Enhanced Resistance ◽  
Yeast Strains ◽  
Transcriptomic Changes

Abstract Background: Vanillin is one of the major phenolic inhibitors in Saccharomyces cerevisiae for cellulosic ethanol production. Deleting transcription factor gene YRR1 improves vanillin resistance by promoting some translation-related processes that were confirmed at the transcription level in our previous studies. However, the known genes regulated by Yrr1 are not related to translation process. Therefore, in this work, we investigated the effects of proteomic changes on vanillin stress and YRR1 deletion to provide different perspectives from transcriptome analysis for comprehending the mechanisms of YRR1 deletion in yeast protective response to vanillin.Results: In wild-type cells, vanillin reduced the numbers of ribosomal proteins quantities and thereby inhibited cells’ translation. YRR1 deletion changed the quantities of 121 proteins which have no overlaps with transcriptomic changes. Of 112 proteins were up-regulated; 48 of 112 up-regulated proteins are involved in stress response, translational and basal transcriptional regulation. Fermentation data showed that the overexpression of HAA1, MBF1, and TMA17, which encode transcriptional activator, coactivator, and proteasome assembly chaperone, respectively, enhanced resistance to vanillin in S. cerevisiae. Conclusions: These results showed how YRR1 deletion increase vanillin resistance at protein level. This may advance our understanding of molecular mechanisms for YRR1 deletion to protect yeast from vanillin stress and offer novel targets of genetic engineering for designing inhibitor-resistant ethanologenic yeast strains.

scholarly journals The impact of commercially available ale and lager yeast strains on the fermentative diversity of beers

2020 ◽  
Author(s):  
Diego Bonatto
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lager Yeast ◽  
Brewing Yeast ◽  
Beer Fermentation ◽  
Yeast Strains ◽  
Saccharomyces Pastorianus ◽  
Commercial Yeast ◽  
Main Component ◽  
The Impact ◽  
Attenuation Profile

AbstractYeasts from the species Saccharomyces cerevisiae (ale yeast) and Saccharomyces pastorianus (lager yeast) are the main component of beer fermentation. It is known that different beer categories depend on the use of specific ale or lager strains, where the yeast imprint its distinctive fermentative profile to the beer. Despite this, there are no studies reporting how diverse, rich, and homogeneous the beer categories are in terms of commercially available brewing yeast strains. In this work, the diversity, richness, and evenness of different beer categories and commercial yeast strains available for brewing were evaluated by applying quantitative concepts of ecology analysis in a sample of 121,528 beer recipes. For this purpose, the frequency of ale or lager and dry or liquid yeast formulations usage was accessed and its influence in the fermentation temperature, attenuation profile, and number of recipes for a beer category were analyzed. The results indicated that many beer categories are preferentially fermented with dry yeast strains formulations instead of liquid yeasts, despite considering the high number of available liquid yeast formulations. Moreover, ale dry strains are preferentially used for lager brewing. The preferential use of specific yeast formulations drives the diversity, richness, and evenness of a beer category, showing that many yeast strains are potentially and industrially underexplored.

scholarly journals Physicochemical and sensory characteristics of a Chagalapoli fruit (Ardisia compressa) beverage fermented using Saccharomyces cerevisiae

2019 ◽  
Author(s):  
Ana Flores Garcia ◽  
Ruben Márquez-Meléndez ◽  
erika salas ◽  
Guillermo Ayala Soto ◽  
Ivan Salmeron Ochoa ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Physicochemical Properties ◽  
Fermentation Process ◽  
Vaccinium Myrtillus ◽  
Sensory Characteristics ◽  
Polyphenol Content ◽  
Sensory Acceptability ◽  
Phenolic Contents ◽  
Fermented Beverage ◽  
The Impact

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

scholarly journals QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO

2021 ◽  
Vol 36 (1) ◽  
pp. 10-16
Author(s):  
Ricardo Figueira ◽  
Lucas Felipe Dos Ouros ◽  
Isabela Penteriche De Oliveira ◽  
Thalia Lee Lopes De Andrade ◽  
Waldemar Gastoni Venturini Filho
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Room Temperature ◽  
Fermentation Process ◽  
Red Wine ◽  
Wine Yeast ◽  
White Wine ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Fermentative Metabolism ◽  
Yeast Strains

QUANTIFICAÇÃO DO METABOLISMO RESPIROFERMENTATIVO DE LEVEDURAS DE CERVEJA, VINHO E PÃO POR MÉTODO ESTEQUIOMÉTRICO   RICARDO FIGUEIRA1, LUCAS FELIPE DOS OUROS1, ISABELA PENTERICHE DE OLIVEIRA1, THALIA LEE LOPES DE ANDRADE1, WALDEMAR GASTONI VENTURINI FILHO1   1Departamento de Produção Vegetal/Área Horticultura, Faculdade de Ciências Agronômicas, UNESP. Av. Universitária, 3780 - Altos do Paraíso, CEP 18610-034, Botucatu, SP, Brasil. [email protected]; [email protected]; [email protected]; [email protected]; [email protected]   RESUMO: A levedura alcoólica apresenta metabolismo respirofermentativo, respirando e fermentando simultaneamente. É possível mensurar o metabolismo fermentativo e respiratório de uma levedura alcoólica, conhecendo a quantidade de etanol formado na fermentação e de gás carbônico proveniente dos processos de respiração e fermentação. O objetivo deste trabalho foi calcular a taxa respiratória e fermentativa de diferentes cepas de levedura alcoólica por meio de método estequiométrico. Foram utilizadas cinco diferentes cepas de leveduras (panificação, cervejeira de alta fermentação (ale), cervejeira de baixa fermentação (lager), vinho tinto e vinho branco). O meio de cultivo foi mosto de cana de açúcar (15 °Brix). A fermentação transcorreu durante 8 horas, na temperatura ambiente, em fermentador aberto. A levedura cervejeira de alta fermentação e de panificação apresentaram as maiores taxas respiratórias (19,17% e 19,12%), as leveduras de vinho branco e cervejeira de baixa fermentação tiveram as maiores taxas fermentativas (90,48% e 89,67%), a levedura cervejeira de baixa fermentação produziu a maior quantidade de etanol (7,57%) e a levedura de panificação apresentou maior capacidade metabólica (131,59 g de sacarose consumidos).   Palavras-chave: fermentação, respiração, Saccharomyces cerevisiae.   QUANTIFICATION OF RESPIRO-FERMENTATIVE METABOLISM OF BEER, WINE AND BREAD YIELD BY ESTEQUIOMETRIC METHOD   ABSTRACT: The alcoholic yeast can breathe and ferment simultaneously, called respiro-fermentative metabolism.  Yeast’s respiration and fermentation metabolism can be measured considering the amount of ethanol produced in the fermentation process and the carbon dioxide produced in both respiration and fermentation processes. This research focused on calculating the respiration and fermentation rates of five alcoholic yeast strains (baker’s, beer top-fermenting (ale), beer bottom fermenting (lager), red wine and white wine) from the stoichiometry. Sugar cane must (15 °Brix) was used as growth medium. Fermentation was performed in an open vessel at room temperature. A sample was taken hourly, and the fermentation process ended after 8 h. Beer top-fermenting yeast and baker’s yeast resulted in higher respiration rates (19.17% and 19.12%), while white wine yeast and bottom-fermenting yeast resulted in higher fermentation rates (90.48% and 89.67%). Bottom-fermenting yeast produced higher amount of ethanol (7.57%) and baker’s yeast presented higher metabolic activity (131.59 g of sucrose consumed).   Keywords: fermentation, respiration, Saccharomyces cerevisiae.

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