{"title":"Introductory Chapter: Yeasts in Biotechnology","authors":"T. P. Basso, L. Basso, C. Labate","doi":"10.5772/INTECHOPEN.85898","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85898","url":null,"abstract":"Yeasts are very important for many reasons. These microorganisms were the first species to be domesticated by man, although not intentionally. For millennia they were used in fermented beverages and foods without knowing their existence. Biochemistry as a science was born when physiologists looked deeper in sugar fermentation in the final of nineteenth century. Today yeast takes a place in several fields of science and technology. As long as yeast genes and mammal cells encode very similar proteins, these microorganisms are useful as a model to understand and interpret human DNA sequences. Indeed, yeast genetic manipulation is much easier and cheaper than mammalian systems. So yeast has turned out to be a useful model for eukaryotic biology [1, 2]. Furthermore yeasts such as Saccharomyces cerevisiae, Picchia pastoris, and Schizosaccharomyces pombe have been used as model organisms to study cancer biology, including research and development of tumorigenic mechanisms and production of anticancer drugs [3]. Particularly, Saccharomyces cerevisiae is a model organism to study epigenetic traits that can be characterized as a stably heritable phenotype resulting from changes in a chromosome without alteration in the DNA sequence. As a result of yeast small eukaryotic genome, short generation time and easy genetic manipulation [4]. Additionally yeasts are very important players in many economical relevant bioprocessing as bakery, brewery, distilling, food industry, and biofuel, leading yeasts to be considered the most explored and studied eukaryotic microorganism.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121274936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Ghazanfar, Aayesha Riaz, G. Ali, S. Naveed, I. Arif, S. Irshad, Naeem Riaz, K. Manzoor
{"title":"Common Methods to Understand and Develop Indigenous Probiotics Yeast for Ruminant","authors":"S. Ghazanfar, Aayesha Riaz, G. Ali, S. Naveed, I. Arif, S. Irshad, Naeem Riaz, K. Manzoor","doi":"10.5772/INTECHOPEN.82731","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.82731","url":null,"abstract":"Probiotic yeast enhanced the ruminal gut microbial balance by producing intercellular effectors and important metabolites. The impact of yeast addition on animal health is influenced by different interlinked factors including animal genomics, its gut microbiota, and environment. Therefore, all factors should be considered regarding achieving the maximum outputs from animal probiotic yeast. In the situa-tion of a high feeding cost, microbial feed supplements provide a suitable nutritional approach, which allows increased nutrient digestion rate and accordingly improves animal performance. Many yeast products are commercially available, but their efficiency as probiotic dietary addition in a particular breed is mostly questionable. Therefore, identification of ideal probiotic yeast strain is of great interest in this context. Innovative methods in relation to develop new probiotic are mainly focused on the exploring novel microbial strains from indigenous sources. It has been noted that for the identification of best probiotic strain for the host, a linkage between culture-independent and culture-dependent methods is a functional step. In this chapter, we will discuss the mode of action of probiotic yeast on animal lower gut microbiota and identification of ideal probiotic yeast by using advanced molecular methods.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"64 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125895587","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"De Novo Synthesis of Plant Natural Products in Yeast","authors":"Wentao Sun, Yu-jia Zhao, Chun Li","doi":"10.5772/INTECHOPEN.85846","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.85846","url":null,"abstract":"Plant natural products possess versatile biological activities including antiviral, anticancer and hepatoprotective activities, which are widely used in pharmaceutical and many other health-related fields. However, current production of such compounds relies on plant culture and extraction, which brings about severe concerns for environmental, ecological and amount of agricultural lands used. With the increasing awareness of environmental sustainability and shortage of lands, yeasts are engineered to produce natural products, for its inherent advantages such as the robustness, safety and sufficient supply of precursors. This chapter focused on the recent progress of yeast as a platform for the biosynthesis of plant natural products.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124170417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C. Varize, R. M. Christofoleti-Furlan, Elisangela de Souza Miranda Muynarsk, G. Pereira, L. D. Lopes, L. Basso
{"title":"Biotechnological Applications of Nonconventional Yeasts","authors":"C. Varize, R. M. Christofoleti-Furlan, Elisangela de Souza Miranda Muynarsk, G. Pereira, L. D. Lopes, L. Basso","doi":"10.5772/INTECHOPEN.83035","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.83035","url":null,"abstract":"Yeasts not belonging to species of the Saccharomyces genus, called nonconventional yeasts, have gained prominence recently in the biotechnological scenario. For many years, they have been generally characterized as undesirable contaminants in fermentative processes. However, several studies pointed them as useful for many biotechnological applications. This chapter will cover some of these applications, highlighting the most widely employed nonconventional yeasts. The use of non-Saccharomyces strains in (I) xylose fermentation for the production of ethanol and xylitol, (II) brewing industry, (III) improvement of coffee and cocoa fermentation, and (IV) plant growth promotion will be presented.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114244623","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The Oleaginous Red YeastRhodotorula/Rhodosporidium: A Factory for Industrial Bioproducts","authors":"M. Lyman, S. Urbin, C. Strout, B. Rubinfeld","doi":"10.5772/INTECHOPEN.84129","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.84129","url":null,"abstract":"Rhodotorula genus, amended in 2015, is polyphyletic and contains Rhodotorula species that grow as single-cell yeast (monomorphic) and reproduce asexually via budding/fission (anamorphic); it also contains Rhodosporidium species that reproduce sexually (teleomorphic) and alternate between a yeast phase and dikaryotic filamentous phase (dimorphic). Several species of these “red yeast” produce industrial bioproducts, namely biofuel feedstocks, carotenoids, enzymes, and biosurfactants. This chapter highlights the biotechnology areas that Rhodotorula/ Rhodosporidium contributes to and the future market value of those industries. The primary yeast species to be discussed include Rhodosporidium toruloides, Rhodotorula glutinis, Rhodosporidium diobovatum, Rhodosporidium kratochvilovae, Rhodotorula graminis, Rhodotorula babjevae, and Rhodotorula taiwanensis.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"69 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116274272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I. Andorrà, G. Miró, Noelia Espligares, A. M. Mislata, M. Puxeu, R. Ferrer-Gallego
{"title":"Wild Yeast and Lactic Acid Bacteria of Wine","authors":"I. Andorrà, G. Miró, Noelia Espligares, A. M. Mislata, M. Puxeu, R. Ferrer-Gallego","doi":"10.5772/INTECHOPEN.84128","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.84128","url":null,"abstract":"Wine is an ancient and popular alcoholic beverage made from fermented grapes. Different yeasts and bacteria strains produce different styles of wines. Over time, the inoculation of Saccharomyces cerevisiae strains to produce wine has been the common practice in the wine industry, and the other species of yeasts have been considered undesirable for the alcoholic fermentation. However, in the last decades, the use of wild or indigenous yeasts and lactic acid bacteria strains has significantly increased. Wild yeasts and lactic acid bacteria are interesting microorganisms that contribute to differentiate the wine character of a region. The production of wines by spontaneous or inoculated fermentations by selected wild microorganisms may be an interesting tool to improve the quality of wines. This chapter summarizes relevant aspects of these microorganisms related to this scientific field.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123600045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Yeasts as Dietary Additives to Manipulate Ruminal Fermentation: Effect on Nutrient Utilization and Productive Performance of Ruminants","authors":"O. R. Barrera, J. Salinas-Chavira, Y. Castillo","doi":"10.5772/INTECHOPEN.82769","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.82769","url":null,"abstract":"There is considerable interest in the use of microbial additives such as yeasts in the nutrition of ruminants. The prohibition of the antibiotics as growth promoters in animal feeds increased the interest to investigate the effects of yeasts as natural additives on the gastrointestinal ecosystem and animal productive behavior. The effect of yeast-based preparations on the rumen environment and on the growth performance of ruminants has been well documented and has generated considerable scientific attention in the last two decades. However, the precise action modes by which the yeast cultures improve nutrient utilization and livestock production are still under study. Therefore, the objective of this chapter is to deepen into the action mechanisms of the yeasts at the ruminal level and at the productive level for their use as additives in animal feeding.","PeriodicalId":284649,"journal":{"name":"Yeasts in Biotechnology","volume":"209 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124878044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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