scholarly journals Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production

2020 ◽  
Vol 7 (4) ◽  
pp. 147
Author(s):  
Svetlana Davydenko ◽  
Tatiana Meledina ◽  
Alexey Mittenberg ◽  
Sergey Shabelnikov ◽  
Maksim Vonsky ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Carbon Sources ◽  
Specific Gene ◽  
Toxic Stress ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Proteomic Study ◽  
Production Technologies ◽  
Yeast Genes ◽  
Yeast Genetic

Yeast strains are convenient models for studying domestication processes. The ability of yeast to ferment carbon sources from various substrates and to produce ethanol and carbon dioxide is the core of brewing, winemaking, and ethanol production technologies. The present study reveals the differences among yeast strains used in various industries. To understand this, we performed a proteomic study of industrial Saccharomyces cerevisiae strains followed by a comparative analysis of available yeast genetic data. Individual protein expression levels in domesticated strains from different industries indicated modulation resulting from response to technological environments. The innovative nature of this research was the discovery of genes overexpressed in yeast strains adapted to brewing, baking, and ethanol production, typical genes for specific domestication were found. We discovered a gene set typical for brewer’s yeast strains. Baker’s yeast had a specific gene adapted to osmotic stress. Toxic stress was typical for yeast used for ethanol production. The data obtained can be applied for targeted improvement of industrial strains.

scholarly journals The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

2013 ◽  
Vol 80 (2) ◽  
pp. 704-713 ◽  
Author(s):  
Estéfani García-Ríos ◽  
Alicia Gutiérrez ◽  
Zoel Salvadó ◽  
Francisco Noé Arroyo-López ◽  
José Manuel Guillamon
Keyword(s):  
Abiotic Factors ◽  
Nitrogen Concentration ◽  
Wine Yeast ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Simple Method ◽  
Fitness Advantage ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Nitrogen Concentrations

ABSTRACTThe effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.

scholarly journals Evaluation of novel xylose-fermenting yeast strains from Brazilian forests for hemicellulosic ethanol production from sugarcane bagasse

3 Biotech ◽  
2013 ◽  
Vol 3 (5) ◽  
pp. 345-352 ◽  
Author(s):  
Sabrina E. Martiniano ◽  
Anuj K. Chandel ◽  
Luma C. S. R. Soares ◽  
Fernando C. Pagnocca ◽  
Sílvio S. da Silva
Keyword(s):  
Ethanol Production ◽  
Sugarcane Bagasse ◽  
Yeast Strains

scholarly journals Bio-ethanol (2nd Generation Ethanol): A Solution to Ever Polluting Gasoline to Climate in India

2020 ◽  
pp. 1-15
Author(s):  
Shruti Mohapatra ◽  
Raj Kishore Mishra ◽  
Khitish K. Sarangi
Keyword(s):  
Ethanol Production ◽  
Lignocellulosic Biomass ◽  
Fossil Fuels ◽  
Economic Benefits ◽  
Policy Implications ◽  
Current Status ◽  
Environmentally Sustainable ◽  
2Nd Generation ◽  
Production Technologies ◽  
Rapid Pace

Environmentally sustainable energy sources are called for due to contemporaneous development in industries along with the rapid pace of urbanization. Ethanol produced from biomass can be deliberated as a clean and safest liquid fuel and an alternative to fossil fuels as they have provided unique environmental, strategic economic benefits. For the past decade, it has been noticed that there is an increasing trend found in bio ethanol production which has created a stimulus to go for advancement in bio ethanol production technologies. Several feed stocks have been used for the bio ethanol production but the second generation bio ethanol has concentrated on the lignocellulosic biomass. Plenteous lignocellulosic biomass in the world can be tapped for ethanol production, but it will require significant advances in the ethanol production process from lignocellulosic because of some technical and economic hurdles found in commercial scale. This review will encompass the current status of bio ethanol production in terms of their economic and environmental viability along with some research gaps as well as policy implications for the same.

scholarly journals RTM1: a member of a new family of telomeric repeated genes in yeast.

Genetics ◽  
1995 ◽  
Vol 140 (3) ◽  
pp. 945-956
Author(s):  
F Ness ◽  
M Aigle
Keyword(s):  
Ethanol Production ◽  
Laboratory Strain ◽  
Genomic Rearrangement ◽  
Yeast Gene ◽  
New Family ◽  
Nonessential Gene ◽  
Industrial Strains ◽  
Multiple Copies ◽  
New Yeast ◽  
Industrial Yeasts

Abstract We have isolated a new yeast gene called RTM1 whose overexpression confers resistance to the toxicity of molasses. The RTM1 gene encodes a hydrophobic 34-kD protein that contains seven potential transmembrane-spanning segments. Analysis of a series of industrial strains shows that the sequence is present in multiple copies and in variable locations in the genome. RTM loci are always physically associated with SUC telomeric loci. The SUC-RTM sequences are located between X and Y' subtelomeric sequences at chromosome ends. Surprisingly RTM sequences are not detected in the laboratory strain X2180. The lack of this sequence is associated with the absence of any SUC telomeric gene previously described. This observation raises the question of the origin of this nonessential gene. The particular subtelomeric position might explain the SUC-RTM sequence amplification observed in the genome of yeasts used in industrial biomass or ethanol production with molasses as substrate. This SUC-RTM sequence dispersion seems to be a good example of genomic rearrangement playing a role in evolution and environmental adaptation in these industrial yeasts.

Disruption of ubiquitin-related genes in laboratory yeast strains enhances ethanol production during sake brewing

2009 ◽  
Vol 107 (6) ◽  
pp. 636-640 ◽  
Author(s):  
Hong Wu ◽  
Tomoko Watanabe ◽  
Yoshio Araki ◽  
Hiroshi Kitagaki ◽  
Takeshi Akao ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Yeast Strains

scholarly journals Polyphasic Analysis of Pectinolytic and Stress-Resistant Yeast Strains Isolated From Ivorian Cocoa Fermentation

2014 ◽  
Vol 4 (1) ◽  
pp. 124 ◽  
Author(s):  
Lamine Samagaci ◽  
Honore G. Ouattara ◽  
Bernadette G. Goualie ◽  
Sebastien L. Niamke
Keyword(s):  
Carbon Metabolism ◽  
Incubation Temperature ◽  
Starter Culture ◽  
Carbon Sources ◽  
Stress Conditions ◽  
Cocoa Bean ◽  
Fermentative Capacity ◽  
Yeast Strains ◽  
Polygalacturonase Production ◽  
Cocoa Fermentation

<p>Microbial preparation containing pectinolytic strains as starter culture should help to standardize cocoa fermentation and reduce the lost due to the variability of cocoa bean. In this study, carbon metabolism, fermentative capacity and effect of environmental conditions on pectinase synthesis were analyzed in four yeast strains previously characterized as highly pectinolytic and stress resistant. The strains showed a restricted carbon metabolism profile with capacity to ferment only glucose and fructose and grown maximally at 5% of these carbon sources. Furthermore, yeasts strains were able to keep round 80% of their relative growth at up to 15% of sugar concentrations and proved to be osmotolerant at 25% glucose. Theses strains expressed their highest fermentative capacity at 35 °C producing up to 10.78 cm<sup>3</sup>of CO<sub>2</sub> and lost more than 50% of this capacity at 40 °C. The isolates studied produced polygacturonase as sole pectinase, optimal production of this enzyme is reached at pH (5-6), at incubation temperature of 30 ºC for strains YS 128, YS 202 and 35 ºC for strains YS 165 and YS 201. However, stress conditions such as 0.5 % acetic acid, 2% lactic acid, 6% citric acid and 6% ethanol repress strongly polygalacturonase production in the strains analyzed. Yeast strains studied present some physiological properties potentially useful for cocoa fermentation but the use of these strains as starter should take into account, the stress conditions susceptible to hinder pectinase production. <strong></strong></p>

Ethanol Production from Non-Detoxified Steam-Exploded Corn Stover Subsequent Enzymatic Hydrolysis by Two Toxin-Tolerant Yeast Strains

2011 ◽  
Vol 365 ◽  
pp. 145-149
Author(s):  
Xun Men ◽  
Xiu Shan Yang ◽  
Shen Tian
Keyword(s):  
Enzymatic Hydrolysis ◽  
Ethanol Production ◽  
Corn Stover ◽  
Fermentation Process ◽  
Ethanol Concentration ◽  
Enzymatic Hydrolysate ◽  
Yeast Strains ◽  
Inhibitory Compounds ◽  
Operation Cost ◽  
Detoxification Process

Fermentation process for ethanol production from steam-exploded corn stover using toxin-tolerant yeast strains was carried out in order to reduce the water consumption and operation cost. The substrate from steam-exploded did not undergo a detoxification process by wash, and was directly hydrolyzed by enzymes. Two toxin-tolerant stains, Y1 and Y5, were tested to ferment the enzymatic hydrolysate slurry directly to ethanol. In the enzymatic hydrolysate slurry containing inhibitory compounds, the strain Y1 and Y5 could convert the sugar to ethanol with ethanol concentration of 47.0 g/L and 47.2 g/L corresponding to 95.9% and 96.4% of the theoretical maximum, respectively.

scholarly journals Rapid Colorimetric Detection of Genome Evolution in SCRaMbLEd Synthetic Saccharomyces cerevisiae Strains

2020 ◽  
Vol 8 (12) ◽  
pp. 1914
Author(s):  
Elizabeth L. I. Wightman ◽  
Heinrich Kroukamp ◽  
Isak S. Pretorius ◽  
Ian T. Paulsen ◽  
Helena K. M. Nevalainen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genome Evolution ◽  
Colorimetric Detection ◽  
Cre Recombinase ◽  
Control Measures ◽  
Genomic Rearrangements ◽  
Industrial Yeast ◽  
Poor Growth ◽  
Yeast Strains ◽  
Industrial Strains

Genome-scale engineering and custom synthetic genomes are reshaping the next generation of industrial yeast strains. The Cre-recombinase-mediated chromosomal rearrangement mechanism of designer synthetic Saccharomyces cerevisiae chromosomes, known as SCRaMbLE, is a powerful tool which allows rapid genome evolution upon command. This system is able to generate millions of novel genomes with potential valuable phenotypes, but the excessive loss of essential genes often results in poor growth or even the death of cells with useful phenotypes. In this study we expanded the versatility of SCRaMbLE to industrial strains, and evaluated different control measures to optimize genomic rearrangement, whilst limiting cell death. To achieve this, we have developed RED (rapid evolution detection), a simple colorimetric plate-assay procedure to rapidly quantify the degree of genomic rearrangements within a post-SCRaMbLE yeast population. RED-enabled semi-synthetic strains were mated with the haploid progeny of industrial yeast strains to produce stress-tolerant heterozygous diploid strains. Analysis of these heterozygous strains with the RED-assay, genome sequencing and custom bioinformatics scripts demonstrated a correlation between RED-assay frequencies and physical genomic rearrangements. Here we show that RED is a fast and effective method to evaluate the optimal SCRaMbLE induction times of different Cre-recombinase expression systems for the development of industrial strains.

Valorization of Sugar-Ethanol Industry Waste Vinasse for Increased Second-Generation Ethanol Production Using Spathaspora passalidarum Yeast Strains

Sugar Tech ◽  
2019 ◽  
Vol 21 (2) ◽  
pp. 312-319
Author(s):  
Fernanda Leitão Vaz ◽  
Raquel de Fátima Rodrigues de Souza ◽  
Emmanuel Damilano Dutra ◽  
Bárbara Ribeiro Alves Alencar ◽  
Esteban Espinosa Vidal
Keyword(s):  
Ethanol Production ◽  
Second Generation ◽  
Industry Waste ◽  
Yeast Strains ◽  
Spathaspora Passalidarum ◽  
Second Generation Ethanol
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