IF 2.6 4区生物学

Yeast Pub Date : 2026-01-01 Epub Date: 2026-02-19 DOI: 10.1002/yea.70010

Isak S Pretorius, Gianni Liti

引用次数: 0

Yeasts Isolated From Urban Honeys: Diversity and Potential Application in Mead Production. 从城市蜂蜜中分离的酵母：多样性及其在蜂蜜酒生产中的潜在应用。

IF 2.2 4区生物学

Yeast Pub Date : 2026-01-01 Epub Date: 2026-03-12 DOI: 10.1002/yea.70014

Joanna Sękul, Michał Pląder, Katarzyna Rybak, Dorota Derewiaka, Anna Maria Kot, Katarzyna Pobiega

{"title":"Yeasts Isolated From Urban Honeys: Diversity and Potential Application in Mead Production.","authors":"Joanna Sękul, Michał Pląder, Katarzyna Rybak, Dorota Derewiaka, Anna Maria Kot, Katarzyna Pobiega","doi":"10.1002/yea.70014","DOIUrl":"10.1002/yea.70014","url":null,"abstract":"This study aimed to isolate, identify, and evaluate yeasts originating from urban honeys as potential starters for mead production. Honey samples from urban apiaries from Poland were analyzed. A total of 47 yeast isolates were obtained and identified as belonging to eight genera: Starmerella, Zygosaccharomyces, Saccharomyces, Rhodotorula, Dothiora, Cystobasidium, Schizosaccharomyces, and Filobasidium. Among them, Starmerella magnoliae was predominant (24 isolates). Zygosaccharomyces rouxii and Z. mellis also occurred frequently. Three Saccharomyces cerevisiae strains (CMIFS 189, CMIFS 191, CMIFS 208) were selected for further trials and applied in the fermentation of trójniak-type meads (honey-to-water ratio 1:2), together with a reference mead starter, Enovini® HONEY (Browin, Poland). Physicochemical analysis showed ethanol contents of 12.22%-15.49%, with CMIFS 191 producing the lowest alcohol but the highest extract. Glycerol levels (0.62%-0.85%) were lower than literature values, while volatile acidity ranged from 0.80 to 1.27 g/L and total acidity from 2.97 to 3.45 g/L. Polyphenol levels (270-299 µg/mL) were high, and antioxidant assays (ABTS, DPPH, RP) showed strain-dependent effects. Volatile analysis revealed alcohols as the dominant group, followed by esters and aldehydes, shaping fruity and floral aroma notes. Based on sensory evaluation, CMIFS 191 showed the highest overall acceptability, whereas the Enovini® HONEY reference starter obtained the lowest sensory scores under the applied conditions. Overall, honey-derived S. cerevisiae strains showed strong potential as novel starters for mead production.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"38-54"},"PeriodicalIF":2.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147436193","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

Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast. 出芽酵母美拉德反应中呋喃类化合物的吸收机制及生理效应。

IF 2.2 4区生物学

Yeast Pub Date : 2026-01-01 Epub Date: 2026-03-14 DOI: 10.1002/yea.70013

Laise Cedraz Pinto Matos, Amy Milburn, Chris MacDonald

{"title":"Uptake Mechanisms and Physiological Effects of Furanic Compounds From the Maillard Reaction in Budding Yeast.","authors":"Laise Cedraz Pinto Matos, Amy Milburn, Chris MacDonald","doi":"10.1002/yea.70013","DOIUrl":"10.1002/yea.70013","url":null,"abstract":"Maillard reaction products (MRPs) are formed during the thermal processing of foods and exhibit important sensory attributes. Furanic compounds are a subset of MRPs commonly found in food products that are toxic to eukarytoic cells, although the mechanisms of toxicity are poorly understood. We used budding yeast to explore uptake mechanisms of common furanic compounds: 5-hydroxymethylfurfural (HMF), furfural (FUR), and 2-Furyl methyl ketone (FMK). Titrations of each furanic compound were used to identify concentrations that have an inhibitory effect on growth. We identified HMF as a potential substrate of the Pdr5 multidrug resistance pump and linked HMF and FUR toxicity to surface nutrient transporter levels. Live cell imaging shows that HMF disrupts mitochondria whilst FUR affects the endolysosomal system. Results indicate these furanic compounds may have distinct uptake, efflux, and toxicity mechanisms. As many of these cellular components are conserved throughout evolution, this work could shed light on the metabolism of toxic compounds commonly found within animal food sources.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"55-70"},"PeriodicalIF":2.2,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7618920/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147460367","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

From Yeast to Therapeutics: Modeling Neurodegenerative Diseases in Saccharomyces cerevisiae. 从酵母菌到治疗：酿酒酵母神经退行性疾病的建模。

IF 2.6 4区生物学

Yeast Pub Date : 2025-12-01 Epub Date: 2025-11-24 DOI: 10.1002/yea.70008

Jose Ribamar Ferreira-Junior, Vittoria de Lima Camandona, Mario H Barros

{"title":"From Yeast to Therapeutics: Modeling Neurodegenerative Diseases in Saccharomyces cerevisiae.","authors":"Jose Ribamar Ferreira-Junior, Vittoria de Lima Camandona, Mario H Barros","doi":"10.1002/yea.70008","DOIUrl":"10.1002/yea.70008","url":null,"abstract":"Here, we review the use of Saccharomyces cerevisiae as a powerful model organism for studying cellular processes implicated in neurodegenerative disorders, including stress responses, proteostasis impairment, and vesicle trafficking defects. Over the last two decades, baker's yeast models have been developed for complex diseases such as Parkinson's, Alzheimer's, Huntington's, and Amyotrophic lateral sclerosis (ALS). Yeast cells expressing human proteins, such as amyloid-β, α-synuclein, huntingtin, and TDP-43, have become crucial tools for high-throughput drug screening aimed at counteracting disease progression. These yeast models have unveiled key components involved in the metabolism and toxicity of these proteins, enabling the identification of interacting partners and novel factors within each pathway. Importantly, these pathways were subsequently shown to be conserved in mammalian models. Furthermore, drug candidates identified using yeast models have provided significant leads for drug discovery, highlighting their potential for developing treatments for these neurodegenerative diseases.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"283-302"},"PeriodicalIF":2.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12757828/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145588249","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

18S and 25S Exonuclease Resistant Ribosomal RNA Molecules Are Produced by 5'-End Modification During TOR Inhibition. TOR抑制过程中5'端修饰产生18S和25S抗外切酶核糖体RNA分子。

IF 2.6 4区生物学

Yeast Pub Date : 2025-12-01 Epub Date: 2025-11-06 DOI: 10.1002/yea.70007

Miguel A Rocha, Gowda Bhavani, Jacob Fleischmann

{"title":"18S and 25S Exonuclease Resistant Ribosomal RNA Molecules Are Produced by 5'-End Modification During TOR Inhibition.","authors":"Miguel A Rocha, Gowda Bhavani, Jacob Fleischmann","doi":"10.1002/yea.70007","DOIUrl":"10.1002/yea.70007","url":null,"abstract":"Saccharomyces cerevisiae yeast cells have been shown to produce 18S and 25S ribosomal RNA molecules that are resistant to degradation by exonucleases, which require a 5' monophosphate for activity. These resistant RNA species accumulate during the diauxic shift, a phase marked by reduced TOR signaling. To further investigate the link between TOR activity and the accumulation of resistant rRNA, we examined the effects of pharmacological TOR inhibition. Treatment with rapamycin, an active TOR suppressor, led to increased levels of resistant 18S and 25S RNA. Importantly, this accumulation was also observed in cells with constitutively active RNA polymerase I (CARA), indicating that the resistant RNA species arise independently of RNA Pol I transcriptional regulation. Similarly, a TOR1-deleted mutant of Saccharomyces cerevisiae produces resistant 18S and 25S rRNA species in a sustained manner. Thiouracil labeling revealed that rRNA molecules generated during the logarithmic growth phase can be converted into the resistant form, suggesting a posttranscriptional modification process. Furthermore, thiouracil uptake assays demonstrated that overall rRNA synthesis decreases during the diauxic phase. Notably, decapping of the resistant rRNAs restored their sensitivity to exonucleases, indicating that the resistance is conferred by 5' end modifications, likely involving the addition of one or more phosphate groups.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"273-282"},"PeriodicalIF":2.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12757822/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145453110","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

Characterization of Vector Elements and Soluble Expression of Pcv3 Cap Protein in Kluyveromyces Marxianus. 马氏克鲁维菌Pcv3 Cap蛋白载体元件的鉴定及可溶性表达

IF 2.6 4区生物学

Yeast Pub Date : 2025-12-01 Epub Date: 2025-10-22 DOI: 10.1002/yea.70005

Jiamei Li, Xuechen Yang, Mingyue Xu, Wenjing Yin, Guoyu Yang, Yueting Zheng, Wei Yang, Wei Zhang

{"title":"Characterization of Vector Elements and Soluble Expression of Pcv3 Cap Protein in Kluyveromyces Marxianus.","authors":"Jiamei Li, Xuechen Yang, Mingyue Xu, Wenjing Yin, Guoyu Yang, Yueting Zheng, Wei Yang, Wei Zhang","doi":"10.1002/yea.70005","DOIUrl":"10.1002/yea.70005","url":null,"abstract":"The yeast Kluyveromyces marxianus (K. marxianus), characterized by its thermotolerance and rapid growth, is emerging as a promising new platform organism for the production of recombinant proteins. In this study, we constructed an expression vector designed for the efficient expression of exogenous proteins in K. marxianus. Initially, qPCR was employed to assess the expression efficiency of endogenous promoters within the yeast. The PDC1 promoter was selected, and its ability to drive the expression of EGFP was validated. The constructed vector exhibited high stability, maintaining approximately 5.2-fold higher copy numbers than the K. marxianus genome after 72 hours of cultivation without hygromycin selection. Notably, the fluorescence signal intensity of K. marxianus harboring the vector was approximately 15.6-fold higher than that of the wild-type strain at 72 h. Subsequently, the cap gene of porcine circovirus type 3 (PCV3) was integrated into the vector, resulting in the production of soluble PCV3 cap protein. Electron microscopy analysis revealed that the PCV3 cap protein self-assembled into virus-like particles (VLPs). This study successfully established the expression vector and characterized its key elements in K. marxianus, which will facilitate further research on the expression of exogenous proteins in this yeast species. Moreover, the soluble expression of the PCV3 cap protein and its formation of VLPs provide a solid foundation for the future development of PCV3 vaccines.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"265-272"},"PeriodicalIF":2.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145347771","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

The Power of Yeast. 酵母的力量。

IF 2.6 4区生物学

Yeast Pub Date : 2025-12-01 Epub Date: 2025-12-24 DOI: 10.1002/yea.70009

Jens Nielsen

{"title":"The Power of Yeast.","authors":"Jens Nielsen","doi":"10.1002/yea.70009","DOIUrl":"10.1002/yea.70009","url":null,"abstract":"Yeasts have been intimately connected with human civilization for millennia, originally used for fermentation in food and beverage production. This article explores the multifaceted roles of yeasts-particularly Saccharomyces cerevisiae-as both a model organism and a cell factory. The historical journey of yeast research is chronicled from early fermentation practices to its central role in the molecular biology revolution. Notable discoveries using yeast have led to numerous Nobel Prizes, demonstrating its power in elucidating fundamental biological processes such as the eukaryal cell cycle, protein trafficking, transcription, and autophagy. The deep conservation of cellular pathways between yeast and humans, such as AMPK/Snf1 and TORC1/Tor1 signaling, further underscores yeast's value in biomedical research. Beyond its use in basic science, S. cerevisiae has become a preferred host for industrial biotechnology due to its genetic tractability, safety status, and ability to scale fermentation processes. Yeast has been engineered to produce a broad range of chemicals, fuels, and pharmaceuticals. Advanced tools in metabolic engineering-including genome-scale metabolic models, multi-omics analyses, and adaptive laboratory evolution-have driven remarkable improvements in yield, productivity, and strain robustness. These tools also offer insights into fundamental metabolic regulation and cellular adaptation. As the article discusses, yeast has not only illuminated the molecular workings of eukaryal life but also transformed industrial biotechnology. Its legacy and continued evolution affirm its indispensable role in science and technology.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"303-310"},"PeriodicalIF":2.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12757823/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145828633","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

Taxogenomic Analysis of a Novel Yeast Species, Lachancea rosae Sp. Nov. F.A., Isolated From the Wild Rose Rosa californica. 从加州野蔷薇中分离的一种新酵母菌Lachancea rosae Sp. Nov. fa的分类基因组学分析。

IF 2.6 4区生物学

Yeast Pub Date : 2025-11-01 Epub Date: 2025-09-01 DOI: 10.1002/yea.70000

Yakendra Bajgain, Quinn K Langdon, Cara M Krien, Martin Jarzyna, Kelly V Buh, Max A B Haase, Anthony Pasles, John F Wolters, Marizeth Groenewald, Chris Todd Hittinger, Dana A Opulente

{"title":"Taxogenomic Analysis of a Novel Yeast Species, Lachancea rosae Sp. Nov. F.A., Isolated From the Wild Rose Rosa californica.","authors":"Yakendra Bajgain, Quinn K Langdon, Cara M Krien, Martin Jarzyna, Kelly V Buh, Max A B Haase, Anthony Pasles, John F Wolters, Marizeth Groenewald, Chris Todd Hittinger, Dana A Opulente","doi":"10.1002/yea.70000","DOIUrl":"10.1002/yea.70000","url":null,"abstract":"A novel Saccharomycotina yeast strain, yHQL494, was isolated from the rose hip of the wild rose Rosa californica from Castle Crags State Park, California, USA. Phylogenetic analyses of both whole genome data and the sequences from the D1/D2 region of the large ribosomal subunit (LSU) rRNA gene placed strain yHQL494 within the genus Lachancea and grouped it into a clade with Lachancea lanzarotensis and Lachancea meyersii. Taxogenomic analyses were conducted on publicly available genome sequences to gain a deeper insight into the carbon and nitrogen gene-trait associations across the Lachancea clade. The results of these analyses were found to be consistent across Lachancea species. Growth assays and microscopic analyses were conducted to determine the physiological characteristics of strain yHQL494, including the presence of hyphae or pseudohyphae, ascospore formation, fermentation abilities, and assimilation of carbon and nitrogen compounds. Based on the phenotypic and genomic characteristics of the strain yHQL494T (=NRRL Y-64858T, =CBS 18,574T), we propose a new species, Lachancea rosae sp. nov. f.a.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"213-221"},"PeriodicalIF":2.6,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12587028/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144971543","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

Decoding the Genome of the Komagataella phaffii Type Strain CBS 2612. 法菲氏Komagataella phaffii型菌株CBS 2612基因组的解码。

IF 2.6 4区生物学

Yeast Pub Date : 2025-11-01 Epub Date: 2025-10-21 DOI: 10.1002/yea.70004

Nadine Elpida Tatto, Lina Heistinger, Corinna Rebnegger, Minoska Valli, Diethard Mattanovich, Brigitte Gasser, Alexandra B Graf

引用次数: 0

Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana. 倒灌对酒花酵母多样性及挥发性特征的影响。

IF 2.6 4区生物学

Yeast Pub Date : 2025-11-01 Epub Date: 2025-10-09 DOI: 10.1002/yea.70003

Burcu Ozel, Bilal Agirman, Omer Simsek, Huseyin Erten

{"title":"Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana.","authors":"Burcu Ozel, Bilal Agirman, Omer Simsek, Huseyin Erten","doi":"10.1002/yea.70003","DOIUrl":"10.1002/yea.70003","url":null,"abstract":"The primary challenge in tarhana production is the occurrence of spontaneous fermentation, which leads to non-standardized products. Thus, we investigated the effects of backslopping, a traditional method for inoculating fermented foods, on the yeast and volatile aroma compound diversity of tarhana dough. Backslopping fermentations were conducted at different temperatures (25°C and 30°C), pHs (3.70 and 4.00), and inoculation rates (5%, 10%, and 15%). The results revealed that the fermentation temperature and pH significantly influenced the diversity of yeast species and the volatile compound profile of the tarhana dough. However, despite some variations in the PCR-DGGE profiles, the metagenomic analysis revealed that the inoculation rate had minimal effect on yeast diversity, with species diversity remaining relatively constant over the cycles. Kazachstania humilis, Kazachstania bulderi, and Pichia kluyveri were the most prevalent yeast species across all experimental conditions. Pichia membranifaciens was exclusively detected in doughs fermented at 25°C and pH 4.00, whereas Saccharomyces cerevisiae was observed only in doughs fermented at 30°C. Tarhana doughs had a wide range of volatile compounds, the most abundant of which were terpenes and terpenoids, followed by esters, alcohols, aldehydes, and phenols. Doughs fermented at 25°C and pH 3.70 were differentiated from other groups, particularly for their content of esters (e.g., ethyl acetate, ethyl lactate, ethyl decanoate, and ethyl octanoate) and alcohols (e.g., ethyl alcohol, isobutyl alcohol, benzyl alcohol). This study highlights the direct influence of backslopping on yeast diversity and its indirect impact on the aroma profile of tarhana dough, providing insights into the optimization of fermentation conditions for improved product standardization.","PeriodicalId":23870,"journal":{"name":"Yeast","volume":" ","pages":"222-234"},"PeriodicalIF":2.6,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145259465","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

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