FEMS yeast research最新文献_第7页

Correction to: Proteasome activity modulates amyloid toxicity. 更正为蛋白酶体活性调节淀粉样蛋白的毒性。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad049

引用次数: 0

Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release. 酵母早期发酵过程中产生的硫化氢与挥发性含硫化合物的生物发生有关，但与硫醇的释放无关。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad031

Ruoyu Hou, Rebecca E Jelley, Katryna A van Leeuwen, Farhana R Pinu, Bruno Fedrizzi, Rebecca C Deed

{"title":"Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release.","authors":"Ruoyu Hou, Rebecca E Jelley, Katryna A van Leeuwen, Farhana R Pinu, Bruno Fedrizzi, Rebecca C Deed","doi":"10.1093/femsyr/foad031","DOIUrl":"10.1093/femsyr/foad031","url":null,"abstract":"Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the release of a range of volatile sulfur compounds (VSCs), as well as the production of varietal thiol compounds 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) from six-carbon precursors, including (E)-hex-2-enal. In this study, we investigated the early H2S potential, VSCs/thiol output, and precursor metabolism of 11 commonly used laboratory and commercial Saccharomyces cerevisiae strains in chemically defined synthetic grape medium (SGM) within 12 h after inoculation. Considerable variability in early H2S potential was observed among the strains surveyed. Chemical profiling suggested that early H2S production correlates with the production of dimethyl disulfide, 2-mercaptoethanol, and diethyl sulfide, but not with 3SH or 3SHA. All strains were capable of metabolizing (E)-hex-2-enal, while the F15 strain showed significantly higher residue at 12 h. Early production of 3SH, but not 3SHA, can be detected in the presence of exogenous (E)-hex-2-enal and H2S. Therefore, the natural variability of early yeast H2S production contributes to the early output of selected VSCs, but the threshold of which is likely not high enough to contribute substantially to free varietal thiols in SGM.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":"23 ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10569440/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9853041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The prevalence of killer yeasts and double-stranded RNAs in the budding yeast Saccharomyces cerevisiae. 酿酒酵母芽中杀伤性酵母和双链RNA的普遍性。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad046

Angela M Crabtree, Nathan T Taggart, Mark D Lee, Josie M Boyer, Paul A Rowley

{"title":"The prevalence of killer yeasts and double-stranded RNAs in the budding yeast Saccharomyces cerevisiae.","authors":"Angela M Crabtree, Nathan T Taggart, Mark D Lee, Josie M Boyer, Paul A Rowley","doi":"10.1093/femsyr/foad046","DOIUrl":"10.1093/femsyr/foad046","url":null,"abstract":"Killer toxins are antifungal proteins produced by many species of \"killer\" yeasts, including the brewer's and baker's yeast Saccharomyces cerevisiae. Screening 1270 strains of S. cerevisiae for killer toxin production found that 50% are killer yeasts, with a higher prevalence of yeasts isolated from human clinical samples and winemaking processes. Since many killer toxins are encoded by satellite double-stranded RNAs (dsRNAs) associated with mycoviruses, S. cerevisiae strains were also assayed for the presence of dsRNAs. This screen identified that 51% of strains contained dsRNAs from the mycovirus families Totiviridae and Partitiviridae, as well as satellite dsRNAs. Killer toxin production was correlated with the presence of satellite dsRNAs but not mycoviruses. However, in most killer yeasts, whole genome analysis identified the killer toxin gene KHS1 as significantly associated with killer toxin production. Most killer yeasts had unique spectrums of antifungal activities compared to canonical killer toxins, and sequence analysis identified mutations that altered their antifungal activities. The prevalence of mycoviruses and killer toxins in S. cerevisiae is important because of their known impact on yeast fitness, with implications for academic research and industrial application of this yeast species.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10664976/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71479905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Correction to: Elevated energy costs of biomass production in mitochondrial respiration-deficient Saccharomyces cerevisiae. 更正:线粒体呼吸缺陷的酿酒酵母生物质生产的能源成本升高。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad015

引用次数: 0

Grape-associated fungal community patterns persist from berry to wine on a fine geographical scale. 葡萄相关的真菌群落模式从浆果到葡萄酒在一个良好的地理尺度上持续存在。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foac067

Jonathan T Martiniuk, Jonah Hamilton, Thomas Dodsworth, Vivien Measday

{"title":"Grape-associated fungal community patterns persist from berry to wine on a fine geographical scale.","authors":"Jonathan T Martiniuk, Jonah Hamilton, Thomas Dodsworth, Vivien Measday","doi":"10.1093/femsyr/foac067","DOIUrl":"https://doi.org/10.1093/femsyr/foac067","url":null,"abstract":"Wine grape fungal community composition is influenced by abiotic factors including geography and vintage. Compositional differences may correlate with different wine metabolite composition and sensory profiles, suggesting a microbial role in the shaping of a wine's terroir, or regional character. While grape and wine-associated fungal community composition has been studied extensively at a regional and sub-regional scale, it has not been explored in detail on fine geographical scales over multiple harvests. Over two years, we examined the fungal communities on Vitis Vinifera cv. Pinot noir grape berry surfaces, in crushed grapes, and in lab spontaneous fermentations from three vineyards within a < 1 km radius in Canada's Okanagan Valley wine region. We also evaluated the effect of winery environment exposure on fungal community composition by sampling grapes crushed and fermented in the winery at commercial scale. Spatiotemporal community structure was evident among grape berry surface, crushed grape and fermentation samples, with each vineyard exhibiting a distinct fungal community signature. Crushed grape fungal populations were richer in fermentative yeast species compared to grape berry surface fungal populations. Our study suggests that, as on a regional level, fungal populations may contribute to fine-scale -terroir,' with significant implications for single-vineyard wines.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":"23 ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://ftp.ncbi.nlm.nih.gov/pub/pmc/oa_pdf/69/35/foac067.PMC9876423.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10697578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Wide distribution of D-xylose dehydrogenase in yeasts reveals a new element in the D-xylose metabolism for bioethanol production. 酵母菌中广泛分布的 D-木糖脱氢酶揭示了生物乙醇生产中 D-木糖代谢的新元素。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad003

Juliana P Galhardo, André P Piffer, Mateus B Fiamenghi, Guilherme Borelli, Duguay R M da Silva, Adrielle A Vasconcelos, Marcelo F Carazzolle, Gonçalo A G Pereira, Juliana José

{"title":"Wide distribution of D-xylose dehydrogenase in yeasts reveals a new element in the D-xylose metabolism for bioethanol production.","authors":"Juliana P Galhardo, André P Piffer, Mateus B Fiamenghi, Guilherme Borelli, Duguay R M da Silva, Adrielle A Vasconcelos, Marcelo F Carazzolle, Gonçalo A G Pereira, Juliana José","doi":"10.1093/femsyr/foad003","DOIUrl":"10.1093/femsyr/foad003","url":null,"abstract":"D-xylose utilization by yeasts is an essential feature for improving second-generation ethanol production. However, industrial yeast strains are incapable of consuming D-xylose. Previous analyzes of D-xylose-consuming or fermenting yeast species reveal that the genomic features associated with this phenotype are complex and still not fully understood. Here we present a previously neglected yeast enzyme related to D-xylose metabolism, D-xylose dehydrogenase (XylDH), which is found in at least 105 yeast genomes. By analyzing the XylDH gene family, we brought evidence of gene evolution marked by purifying selection on codons and positive selection evidence in D-xylose-consuming and fermenting species, suggesting the importance of XylDH for D-xylose-related phenotypes in yeasts. Furthermore, although we found no putative metabolic pathway for XylDH in yeast genomes, namely the absence of three bacterial known pathways for this enzyme, we also provide its expression profile on D-xylose media following D-xylose reductase for two yeasts with publicly available transcriptomes. Based on these results, we suggest that XylDH plays an important role in D-xylose usage by yeasts, likely being involved in a cofactor regeneration system by reducing cofactor imbalance in the D-xylose reductase pathway.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":"23 ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10784601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of valine and isobutanol production in sake yeast by Ala31Thr substitution in the regulatory subunit of acetohydroxy acid synthase. 乙酰羟基酸合酶调节亚基ala31 - thr取代改善清酒酵母缬氨酸和异丁醇产量。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad012

Shota Isogai, Akira Nishimura, Naoyuki Murakami, Natsuki Hotta, Atsushi Kotaka, Yoichi Toyokawa, Hiroki Ishida, Hiroshi Takagi

{"title":"Improvement of valine and isobutanol production in sake yeast by Ala31Thr substitution in the regulatory subunit of acetohydroxy acid synthase.","authors":"Shota Isogai, Akira Nishimura, Naoyuki Murakami, Natsuki Hotta, Atsushi Kotaka, Yoichi Toyokawa, Hiroki Ishida, Hiroshi Takagi","doi":"10.1093/femsyr/foad012","DOIUrl":"https://doi.org/10.1093/femsyr/foad012","url":null,"abstract":"The fruit-like aroma of two valine-derived volatiles, isobutanol and isobutyl acetate, has great impact on the flavour and taste of alcoholic beverages, including sake, a traditional Japanese alcoholic beverage. With the growing worldwide interest in sake, breeding of yeast strains with intracellular valine accumulation is a promising approach to meet a demand for sakes with a variety of flavour and taste by increasing the valine-derived aromas. We here isolated a valine-accumulating sake yeast mutant (K7-V7) and identified a novel amino acid substitution, Ala31Thr, on Ilv6, a regulatory subunit for acetohydroxy acid synthase. Expression of the Ala31Thr variant Ilv6 conferred valine accumulation on the laboratory yeast cells, leading to increased isobutanol production. Additionally, enzymatic analysis revealed that Ala31Thr substitution in Ilv6 decreased sensitivity to feedback inhibition by valine. This study demonstrated for the first time that an N-terminal arm conserved in the regulatory subunit of fungal acetohydroxy acid synthase is involved in the allosteric regulation by valine. Moreover, sake brewed with strain K7-V7 contained 1.5-fold higher levels of isobutanol and isobutyl acetate than sake brewed with the parental strain. Our findings will contribute to the brewing of distinctive sakes and the development of yeast strains with increased production of valine-derived compounds.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":"23 ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9121102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking. 现代酵母开发：在当代葡萄酒酿造中寻找传统与创新之间的平衡。

IF 2.4 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foac049

Jennifer M Gardner, Lucien Alperstein, Michelle E Walker, Jin Zhang, Vladimir Jiranek

{"title":"Modern yeast development: finding the balance between tradition and innovation in contemporary winemaking.","authors":"Jennifer M Gardner, Lucien Alperstein, Michelle E Walker, Jin Zhang, Vladimir Jiranek","doi":"10.1093/femsyr/foac049","DOIUrl":"10.1093/femsyr/foac049","url":null,"abstract":"A key driver of quality in wines is the microbial population that undertakes fermentation of grape must. Winemakers can utilise both indigenous and purposefully inoculated yeasts to undertake alcoholic fermentation, imparting wines with aromas, flavours and palate structure and in many cases contributing to complexity and uniqueness. Importantly, having a toolbox of microbes helps winemakers make best use of the grapes they are presented with, and tackle fermentation difficulties with flexibility and efficiency. Each year the number of strains available commercially expands and more recently, includes strains of non-Saccharomyces, strains that have been improved using both classical and modern yeast technology and mixed cultures. Here we review what is available commercially, and what may be in the future, by exploring recent advances in fermentation relevant strain improvement technologies. We also report on the current use of microbes in the Australian wine industry, as reported by winemakers, as well as regulations around, and sentiment about the potential use of genetically modified organisms in the future.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":"23 ","pages":""},"PeriodicalIF":2.4,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9990983/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9485838","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The essential role of spontaneous and starter yeasts in cocoa and coffee fermentation. 自发酵母和发酵剂在可可和咖啡发酵中的重要作用。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad019

Rosane Freitas Schwan, Ana Paula Pereira Bressani, Silvia Juliana Martinez, Nadia Nara Batista, Disney Ribeiro Dias

引用次数: 1

The influence of Torulaspora delbrueckii on beer fermentation. 德尔布鲁氏菌对啤酒发酵的影响。

IF 3.2 4区生物学

FEMS yeast research Pub Date : 2023-01-04 DOI: 10.1093/femsyr/foad006

Firuze Kayadelen, Bilal Agirman, Neil P Jolly, Huseyin Erten

{"title":"The influence of Torulaspora delbrueckii on beer fermentation.","authors":"Firuze Kayadelen, Bilal Agirman, Neil P Jolly, Huseyin Erten","doi":"10.1093/femsyr/foad006","DOIUrl":"https://doi.org/10.1093/femsyr/foad006","url":null,"abstract":"In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical, microbiological, aroma composition, and sensory profiles of beer were examined. The ethyl alcohol content of produced beers ranged from 5.46% (v/v) to 5.93% (v/v), while the highest alcohol amount was obtained using a pure culture of S. cerevisiae. The major volatiles among beer aroma compounds was acetaldehyde, n-propanol, 3-methyl-butanol, 2-methyl-butanol, ethyl acetate, isoamyl acetate, 2,3-butanedione, and 2,3-pentanedione. It was ascertained that the total amount of higher alcohols was higher in the S. cerevisiae control beer compared to all mixed fermentations. Total ester levels were higher in all the mixed culture beers than the control beer. Sensory evaluation showed that all the mixed cultures of S. cerevisiae and T. delbrueckii positively influenced the sensory profile of the beers. Strain Y1031 was the most preferred and was characterized as rich in hop aroma and full bodied. It is therefore a suitable strategy to use T. delbrueckii in mixed fermentations with S. cerevisiae to produce beer with a distinctive flavor. The results demonstrate that, T. delbrueckii strains isolated or commercialized for winemaking can be equally employed as well in brewing.","PeriodicalId":12290,"journal":{"name":"FEMS yeast research","volume":"23 ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2023-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10875088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1