scholarly journals Enforced Mutualism Leads to Improved Cooperative Behavior between Saccharomyces cerevisiae and Lactobacillus plantarum

2020 ◽  
Vol 8 (8) ◽  
pp. 1109
Author(s):  
S. Christine du Toit ◽  
Debra Rossouw ◽  
Maret du Toit ◽  
Florian F. Bauer
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Species Interactions ◽  
Cooperative Behavior ◽  
Synthetic Medium ◽  
Grape Juice ◽  
Growth Patterns ◽  
Microbial Interactions ◽  
Novel Approach

Saccharomyces cerevisiae and Lactobacillus plantarum are responsible for alcoholic and malolactic fermentation, respectively. Successful completion of both fermentations is essential for many styles of wine, and an understanding of how these species interact with each other, as well as the development of compatible pairings of these species, will help to manage the process. However, targeted improvements of species interactions are difficult to perform, in part because of the chemical and biological complexity of natural grape juice. Synthetic ecological systems reduce this complexity and can overcome these difficulties. In such synthetic systems, mutualistic growth of different species can be enforced through the reciprocal exchange of essential nutrients. Here, we implemented a novel approach to evolve mutualistic traits by establishing a co-dependent relationship between S. cerevisiae BY4742Δthi4 and Lb. plantarum IWBT B038 by omitting different combinations of amino acids from a chemically defined synthetic medium simulating standard grape juice. After optimization, the two species were able to support the growth of each other when grown in the absence of appropriate combinations of amino acids. In these obligatory mutualistic conditions, BY4742Δthi4 and IWBT B038 were co-evolved for approximately 100 generations. The selected evolved isolates showed improved mutualistic growth and the growth patterns under non-selective conditions indicate the emergence of mutually beneficial adaptations independent of the synthetic selection pressure. The combined use of synthetic ecology and co-evolution is a promising strategy to better understand and biotechnologically improve microbial interactions.

scholarly journals Pengaruh Fermentasi Fungi, Bakteri Asam Laktat dan Khamir terhadap Kualitas Nutrisi Tepung Sorgum (Effect of Lactic Acid Bacteria, Fungi and Yeast Fermentation on Nutritional Quality of Sorghum Flour)

2017 ◽  
Vol 36 (4) ◽  
pp. 440 ◽  
Author(s):  
Raden Haryo Bimo Setiarto ◽  
Nunuk Widhyastuti ◽  
Iwan Saskiawan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Nutritional Quality ◽  
Plate Count ◽  
Rhizopus Oligosporus ◽  
Liquid Fermentation ◽  
Fermentation Liquid ◽  
Sorghum Flour ◽  
Sorghum Grains

Recently, food security problem in Indonesia is mainly due to the consumption dependence on rice and wheat, while the utilization of local sources of carbohydrates such as tubers and cereals are still limited. Sorghum is one of local cereal that potential to be developed as source of carbohydrates and protein. However, a problem encountered on utilising sorghum as food is the low protein digestibility. The objective of this study was to investigate the effects of fermentation of Rhizopus oligosporus, Lactobacillus plantarum, and Saccharomyces cerevisiae on nutritional quality and digestibility of sorghum flour. The procedure in this research were pre-treatment of sorghum grains, preparations of inoculum, solid state fermentation, liquid state fermentation, mixture solid-liquid fermentation of sorghum grains, flouring (draining and mashing), microbial (total plate count) and chemical analysis (proximate analysis, amino acid analysis, and protein digestibilty). Sorghum flour was made with 4 variations of treatments that was performed in triplo, i.e: control (without fermentation), liquid fermentation (with Lactobacillus plantarum and Saccharomyces cerevisiae), solid fermentation (with Rhizopus oligosporus), solid and liquid fermentation (with addition of Rhizopus oligosporus,Lactobacillus plantarum and Saccharomyces cerevisiae). The result showed that the number of microbes in fermented sorghum flour was still within the safety limits in accordance to SNI. The fermentation process did not significantly influence the levels of protein, carbohydrate, and fat of sorghum flour. During the fermentation of sorghum, the levels of the amino acids cysteine and lysine increased while several other amino acids decreased. Fermentation increased significantly the digestibility of sorghum protein up to 3,5-5 fold than control without fermentation.ABSTRAKMasalah ketahanan pangan di Indonesia saat ini diantaranya adalah pola konsumsi masyarakat sangat tergantung pada beras, terigu, dan belum luasnya pemanfaatan sumber karbohidrat lokal seperti umbi-umbian dan serealia. Sorgum adalah salah satu serealia lokal yang berpotensi dikembangkan menjadi sumber karbohidrat dan protein. Namun, salah satu kendala yang dihadapi dalam pemanfaatan sorgum sebagai bahan pangan adalah rendahnya daya cerna protein sorgum. Penelitian ini bertujuan menganalisis pengaruh fermentasi Rhizopus oligosporus, Lactobacillus plantarum, dan Saccharomyces cerevisiae terhadap kualitas nutrisi dan daya cerna protein tepung sorgum. Tahapan penelitian yang dilakukan yaitu pra-perlakuan biji sorgum, penyiapan inokulum, fermentasi padat, fermentasi cair, fermentasi campuran padat dan cair terhadap biji sorgum, penepungan (pengeringan dan penggilingan), analisis mikrobiologi (total koloni mikroba) dan analisis kimia (kadar proksimat, asam amino, dan daya cerna protein). Pembuatan tepung sorgum dilakukan dengan empat perlakuan secara triplo yaitu kontrol (tanpa fermentasi), fermentasi cair (dengan Lactobacillus plantarum dan Saccharomyces cerevisiae), fermentasi padat (dengan Rhizopus oligosporus), dan fermentasi campuran padat dan cair (dengan Rhizopus oligosporus, Lactobacillus plantarum dan Saccharomyces cerevisiae). Hasil penelitian menunjukkan bahwa jumlah mikrobia pada tepung sorgum fermentasi masih dalam batas aman sesuai dengan SNI. Proses fermentasi tidak berpengaruh signifikan terhadap kadar protein, karbohidrat, dan lemak pada tepung sorgum. Selama fermentasi sorgum, kadar asam amino sistein dan lisin mengalami peningkatan sedangkan beberapa asam amino lainnya menurun. Proses fermentasi berpengaruh signifikan dalam meningkatkan daya cerna protein sorgum sebesar 3,5-5 kali lipat dibandingkan dengan kontrol tanpa fermentasi.

scholarly journals Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 280
Author(s):  
Fatima El Dana ◽  
Salem Hayar ◽  
Marie-Charlotte Colosio
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Middle Ages ◽  
Synthetic Medium ◽  
Economic Value ◽  
Grape Juice ◽  
Pcr Analysis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Wine Production ◽  
Physiological Characterization ◽  
Grape Varieties

Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species Saccharomyces cerevisiae, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a beneficial technique to manage alcoholic grape juice fermentation, conserving the particular sensory qualities of wine produced from specific regions. This paper investigated yeast biodiversity of four grape varieties (Carignan, Syrah, Grenache, and Aswad Karesh) grown in the pedoclimatic western semi-desert Bekaa Valley. Further research identified, characterized, and selected strains with the most industrial wine interest and economic value to Lebanon. By using molecular methods and by the ITS PCR analysis, the isolates belonging to the Saccharomyces and non-Saccharomyces genus were identified. These isolates taken from four varieties were further characterized by amplification with Interdelta and δ12/δ21 primer pairs, permitting the identification of 96 S. cerevisiae strains. Forty-five genomically homogenous groups were classified through the comparison between their mtDNA RFLP patterns. Based on physiological characterization analysis (H2S and SO2 production, killer phenotype, sugar consumption, malic and acetic acid, etc.), three strains (NL28629, NL28649, and NL28652) showed interesting features, where they were also vigorously fermented in a synthetic medium. These strains can be used as a convenient starter for typical wine production. In particular, Carignan and Syrah had the highest percentage of strains with the most desirable physiological parameters.

Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

2018 ◽  
Vol 18 (2) ◽  
pp. 115-131
Author(s):  
Liang Heng-Yu ◽  
Su Ning ◽  
Guo Kun ◽  
Wang Yuan ◽  
Yang De-Yu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Principal Component ◽  
Grape Juice ◽  
Pilot Scale ◽  
Ethyl Esters ◽  
Cabernet Sauvignon ◽  
Esi Ms ◽  
H Nmr ◽  
Chemical Profiles ◽  
Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

scholarly journals Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1047
Author(s):  
Laura Canonico ◽  
Edoardo Galli ◽  
Alice Agarbati ◽  
Francesca Comitini ◽  
Maurizio Ciani
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Global Climate ◽  
Grape Juice ◽  
Preliminary Screening ◽  
Aeration Condition ◽  
Volatile Acidity ◽  
Starmerella Bombicola ◽  
Ethanol Content ◽  
Condition Evaluation ◽  
Sequential Fermentation

In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of the most promising approaches in reducing the ethanol content in wine is the use of non-Saccharomyces yeasts in co-fermentation or sequential fermentation with Saccharomyces cerevisiae. In this work, we evaluate the use of Starmerella bombicola and S. cerevisiae in sequential fermentation under aeration condition with the aim of reducing the ethanol content with valuable analytical profile. After a preliminary screening in synthetic grape juice, bench-top fermentation trials were conducted in natural grape juice by evaluating the aeration condition (20 mL/L/min during the first 72 h) on ethanol reduction and on the analytical profile of wines. The results showed that S. bombicola/S. cerevisiae sequential fermentation under aeration condition determined an ethanol reduction of 1.46% (v/v) compared with S. cerevisiae pure fermentation. Aeration condition did not negatively affect the analytical profile of sequential fermentation S. bombicola/S. cerevisiae particularly an overproduction of volatile acidity and ethyl acetate. On the other hand, these conditions strongly improved the production of glycerol and succinic acid that positively affect the structure and body of wine.

scholarly journals SEN1, a positive effector of tRNA-splicing endonuclease in Saccharomyces cerevisiae.

1992 ◽  
Vol 12 (5) ◽  
pp. 2154-2164 ◽  
Author(s):  
D J DeMarini ◽  
M Winey ◽  
D Ursic ◽  
F Webb ◽  
M R Culbertson
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Amino Acid ◽  
Gene Product ◽  
Signal Sequence ◽  
Null Alleles ◽  
Nucleoside Triphosphate ◽  
Temperature Sensitive ◽  
Yeast Saccharomyces Cerevisiae ◽  
Amino Terminal

The SEN1 gene, which is essential for growth in the yeast Saccharomyces cerevisiae, is required for endonucleolytic cleavage of introns from all 10 families of precursor tRNAs. A mutation in SEN1 conferring temperature-sensitive lethality also causes in vivo accumulation of pre-tRNAs and a deficiency of in vitro endonuclease activity. Biochemical evidence suggests that the gene product may be one of several components of a nuclear-localized splicing complex. We have cloned the SEN1 gene and characterized the SEN1 mRNA, the SEN1 gene product, the temperature-sensitive sen1-1 mutation, and three SEN1 null alleles. The SEN1 gene corresponds to a 6,336-bp open reading frame coding for a 2,112-amino-acid protein (molecular mass, 239 kDa). Using antisera directed against the C-terminal end of SEN1, we detect a protein corresponding to the predicted molecular weight of SEN1. The SEN1 protein contains a leucine zipper motif, consensus elements for nucleoside triphosphate binding, and a potential nuclear localization signal sequence. The carboxy-terminal 1,214 amino acids of the SEN1 protein are essential for growth, whereas the amino-terminal 898 amino acids are dispensable. A sequence of approximately 500 amino acids located in the essential region of SEN1 has significant similarity to the yeast UPF1 gene product, which is involved in mRNA turnover, and the mouse Mov-10 gene product, whose function is unknown. The mutation that creates the temperature-sensitive sen1-1 allele is located within this 500-amino-acid region, and it causes a substitution for an amino acid that is conserved in all three proteins.

Effects of Lactobacillus plantarum on the ethanol tolerance of Saccharomyces cerevisiae

2021 ◽  
Vol 105 (6) ◽  
pp. 2597-2611
Author(s):  
Xianlin He ◽  
Bo Liu ◽  
Yali Xu ◽  
Ze Chen ◽  
Hao Li
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Ethanol Tolerance

Identification and isolation of the gene encoding the small subunit of ribonucleotide reductase from Saccharomyces cerevisiae: DNA damage-inducible gene required for mitotic viability

1987 ◽  
Vol 7 (8) ◽  
pp. 2783-2793
Author(s):  
S J Elledge ◽  
R W Davis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Dna Damage ◽  
Ribonucleotide Reductase ◽  
Small Subunit ◽  
Cross Reaction ◽  
Expression Library ◽  
Gene Encoding ◽  
Ribonucleotide Reductases ◽  
Colony Color

Ribonucleotide reductase catalyzes the first step in the pathway for the production of deoxyribonucleotides needed for DNA synthesis. The gene encoding the small subunit of ribonucleotide reductase was isolated from a Saccharomyces cerevisiae genomic DNA expression library in lambda gt11 by a fortuitous cross-reaction with anti-RecA antibodies. The cross-reaction was due to an identity between the last four amino acids of each protein. The gene has been named RNR2 and is centromere linked on chromosome X. The nucleotide sequence was determined, and the deduced amino acid sequence, 399 amino acids, shows extensive homology with other eucaryotic ribonucleotide reductases. Transplason mutagenesis was used to disrupt the RNR2 gene. A novel assay using colony color sectoring was developed to demonstrate visually that RNR2 is essential for mitotic viability. RNR2 encodes a 1.5-kilobase mRNA whose levels increase 18-fold after treatment with the DNA-damaging agent 4-nitroquinoline 1-oxide. CDC8 was also found to be inducible by DNA damage, but POL1 and URA3 were not inducible by 4-nitroquinoline 1-oxide. The expression of these genes defines a new mode of regulation for enzymes involved in DNA biosynthesis and sharpens our picture of the events leading to DNA repair in eucaryotic cells.

Sequence and expression of the dCMP deaminase gene (DCD1) of Saccharomyces cerevisiae

1986 ◽  
Vol 6 (5) ◽  
pp. 1711-1721
Author(s):  
E M McIntosh ◽  
R H Haynes
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Sequences ◽  
Open Reading Frame ◽  
Northern Analysis ◽  
Hindiii Site ◽  
Reading Frame ◽  
Hindiii Restriction Site ◽  
Cycle Dependent

The dCMP deaminase gene (DCD1) of Saccharomyces cerevisiae has been isolated by screening a Sau3A clone bank for complementation of the dUMP auxotrophy exhibited by dcd1 dmp1 haploids. Plasmid pDC3, containing a 7-kilobase (kb) Sau3A insert, restores dCMP deaminase activity to dcd1 mutants and leads to an average 17.5-fold overproduction of the enzyme in wild-type cells. The complementing activity of the plasmid was localized to a 4.2-kb PvuII restriction fragment within the Sau3A insert. Subcloning experiments demonstrated that a single HindIII restriction site within this fragment lies within the DCD1 gene. Subsequent DNA sequence analysis revealed a 936-nucleotide open reading frame encompassing this HindIII site. Disruption of the open reading frame by integrative transformation led to a loss of enzyme activity and confirmed that this region constitutes the dCMP deaminase gene. Northern analysis indicated that the DCD1 mRNA is a 1.15-kb poly(A)+ transcript. The 5' end of the transcript was mapped by primer extension and appears to exhibit heterogeneous termini. Comparison of the amino acid sequence of the T2 bacteriophage dCMP deaminase with that deduced for the yeast enzyme revealed a limited degree of homology which extends over the entire length of the phage polypeptide (188 amino acids) but is confined to the carboxy-terminal half of the yeast protein (312 amino acids). A potential dTTP-binding site in the yeast and phage enzymes was identified by comparison of homologous regions with the amino acid sequences of a variety of other dTTP-binding enzymes. Despite the role of dCMP deaminase in dTTP biosynthesis, Northern analysis revealed that the DCD1 gene is not subject to the same cell cycle-dependent pattern of transcription recently found for the yeast thymidylate synthetase gene (TMP1).

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