Engineering the pentose phosphate pathway of
... expression of the genes SOR1 or SOR2 coding for sorbitol dehydrogenase. Thus, D-xylose utilisation by S. cerevisiae with activities encoded by ScXYL2 or possibly SOR1 or SOR2, and GRE3 is feasible, but requires efficient redox balance ...
... expression of the genes SOR1 or SOR2 coding for sorbitol dehydrogenase. Thus, D-xylose utilisation by S. cerevisiae with activities encoded by ScXYL2 or possibly SOR1 or SOR2, and GRE3 is feasible, but requires efficient redox balance ...
Exploring Yeast as a Cell Factory for the Production of Carboxylic
... Microorganisms, or microbes, are microscopic living organisms with great diversity. It has recently been estimated that 300 trillion different microbial species are present on Earth. Although microorganisms are commonly associated with health-related issues, many bacterial and fungal species are ess ...
... Microorganisms, or microbes, are microscopic living organisms with great diversity. It has recently been estimated that 300 trillion different microbial species are present on Earth. Although microorganisms are commonly associated with health-related issues, many bacterial and fungal species are ess ...
and Schizosaccharomyces pombe
... microbial cells. The bioconversion of fumarate to Lmalate has been obtained by strains of Brevibacterium (Takata et al. 1980), Candida rugosa (Yang et al. 1992), Pichia (Keruchen'ko et al. 1995) and Dipodascus (Rosenberg et al. 1999) that exhibit high fumarase activities. Over-expression of the Sac. ...
... microbial cells. The bioconversion of fumarate to Lmalate has been obtained by strains of Brevibacterium (Takata et al. 1980), Candida rugosa (Yang et al. 1992), Pichia (Keruchen'ko et al. 1995) and Dipodascus (Rosenberg et al. 1999) that exhibit high fumarase activities. Over-expression of the Sac. ...
Stressrelated challenges in pentose fermentation to ethanol
... by genetic modifications that have been implemented in S. cerevisiae to obtain xylose and arabinose fermenting capacity per se. Finally, the fermentation of a real lignocellulosic medium is discussed in terms of inhibitory effects of furaldehydes, phenolics and weak acids and the presence of contami ...
... by genetic modifications that have been implemented in S. cerevisiae to obtain xylose and arabinose fermenting capacity per se. Finally, the fermentation of a real lignocellulosic medium is discussed in terms of inhibitory effects of furaldehydes, phenolics and weak acids and the presence of contami ...
REDESIGN OF CARNITINE ACETYLTRANSFERASE SPECIFICITY BY PROTEIN ENGINEERING UNIVERSIDAD DE BARCELONA
... compounds; for example, esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. The ability to create large quantities of an ester or to genetically alter a host to produce a stronger or altered ester scent would have many industrial applications. Este ...
... compounds; for example, esters are responsible for the fruity character of fermented alcoholic beverages such as beer and wine. The ability to create large quantities of an ester or to genetically alter a host to produce a stronger or altered ester scent would have many industrial applications. Este ...
Flavour compounds in fungi
... yeasts (NCY) and their potential application in fermentative processes. These strains have been selected as they have been previously isolated from various fermented food sources. This selection of strains was used in fermentations with the aim of identifying new interesting flavour producers. Ferme ...
... yeasts (NCY) and their potential application in fermentative processes. These strains have been selected as they have been previously isolated from various fermented food sources. This selection of strains was used in fermentations with the aim of identifying new interesting flavour producers. Ferme ...
The Biochemistry of Malic Acid Metabolism by Wine Yeasts
... pombe, S. pombe van malidevorans and Z bailii, can utilise TCA cycle intermediates while growing on glucose (Thornton and Rodriques, 1996). Strains of 5. pombe and Z bailii can degrade high concentrations of L-malate, but only if glucose or another assimilable carbon source is present (Baranowski an ...
... pombe, S. pombe van malidevorans and Z bailii, can utilise TCA cycle intermediates while growing on glucose (Thornton and Rodriques, 1996). Strains of 5. pombe and Z bailii can degrade high concentrations of L-malate, but only if glucose or another assimilable carbon source is present (Baranowski an ...
Yeast lipid metabolism at a glance
... Tamura et al., 2012). Therefore, a lipid transport system must exist to translocate lipids from their site of synthesis to their final destination (Achleitner et al., 1999; Schnabl et al., 2005; Peretti et al., 2008). Due to the very well-conserved mechanisms between all eukaryotes and due to other ...
... Tamura et al., 2012). Therefore, a lipid transport system must exist to translocate lipids from their site of synthesis to their final destination (Achleitner et al., 1999; Schnabl et al., 2005; Peretti et al., 2008). Due to the very well-conserved mechanisms between all eukaryotes and due to other ...
Metal ion reconstitution studies of yeast copper
... the extracellular enzyme from humans is tetrameric [14], and the periplasmic enzyme from E. coli is monomeric [15]. Other differences are more subtle, as will become apparent from the results of the present study. Here we demonstrate that cytosolic CuZnSOD apoprotein from the simple yeast Saccharomy ...
... the extracellular enzyme from humans is tetrameric [14], and the periplasmic enzyme from E. coli is monomeric [15]. Other differences are more subtle, as will become apparent from the results of the present study. Here we demonstrate that cytosolic CuZnSOD apoprotein from the simple yeast Saccharomy ...
Fermentation of lignocellulosic material
... products as well as the presence of acids (Palmqvist and Hanh-Hägerdal, 2000b). Lignocellulosics are a diverse group of substrates and the amount of inhibitors is highly dependent on the origin of the material as well as the pre-treatment and hydrolysis method used (Olsson and Hanh-Hägerdal, 1996). ...
... products as well as the presence of acids (Palmqvist and Hanh-Hägerdal, 2000b). Lignocellulosics are a diverse group of substrates and the amount of inhibitors is highly dependent on the origin of the material as well as the pre-treatment and hydrolysis method used (Olsson and Hanh-Hägerdal, 1996). ...
Saccharomyces species in the Production of Beer
... in Germany for the production production of beer were water, barley, and hops. The principal purpose of the law was to prevent of beer were water, barley, and hops. The principal purpose of the law was to prevent price competition price competition with bakers for wheat and rye and to ensure the av ...
... in Germany for the production production of beer were water, barley, and hops. The principal purpose of the law was to prevent of beer were water, barley, and hops. The principal purpose of the law was to prevent price competition price competition with bakers for wheat and rye and to ensure the av ...
Analysis of the Role of Mitochondria of Sake in Fermentation Technologies
... ∆G0 stands for the standard Gibbs energy and a, b, c and d stand for the moles of A, B, C, and D, respectively, in the equilibrium. In an environment with oxygen, where oxidative respiration occurs in the electron transport chain of the mitochondria, NADH, NADPH, and FADH2 are oxidized to NAD+, NADP ...
... ∆G0 stands for the standard Gibbs energy and a, b, c and d stand for the moles of A, B, C, and D, respectively, in the equilibrium. In an environment with oxygen, where oxidative respiration occurs in the electron transport chain of the mitochondria, NADH, NADPH, and FADH2 are oxidized to NAD+, NADP ...
The yeast Saccharomyces cerevisiae– the main
... whereas Charles Cagniard de la Tour reported in 1838 that yeast was responsible for alcoholic fermentation. By the end of the 19th century, improved strains were selected by the use of pure culture technique. Emil Hansen used serial dilutions in 1883 to separate yeast cells based on morphology and s ...
... whereas Charles Cagniard de la Tour reported in 1838 that yeast was responsible for alcoholic fermentation. By the end of the 19th century, improved strains were selected by the use of pure culture technique. Emil Hansen used serial dilutions in 1883 to separate yeast cells based on morphology and s ...
Sugar Metabolism in Yeasts: an Overview of Aerobic and Anaerobic
... are intimately interconnected, i.e., anabolism is coupled with catabolism. ATP is provided by the oxidation of organic molecules that also act as carbon sources for biosynthesis, and ultimately it is used as energetic currency for all kinds of cellular work. In the natural environment yeast species ...
... are intimately interconnected, i.e., anabolism is coupled with catabolism. ATP is provided by the oxidation of organic molecules that also act as carbon sources for biosynthesis, and ultimately it is used as energetic currency for all kinds of cellular work. In the natural environment yeast species ...
Benchmarking two commonly used Saccharomyces
... Accepted 3 September 2015 Available online 11 September 2015 ...
... Accepted 3 September 2015 Available online 11 September 2015 ...
Diagnosis and Rectification of Arrested Fermentations
... appearance of stress factors during the fermentation. These stress factors may be physiological, for example nutritional limitation or ethanol intolerance, or environmental, exposure to extremes of temperature or competition from other microbes. Although the causes of fermentation arrest are in larg ...
... appearance of stress factors during the fermentation. These stress factors may be physiological, for example nutritional limitation or ethanol intolerance, or environmental, exposure to extremes of temperature or competition from other microbes. Although the causes of fermentation arrest are in larg ...
Characterization of Saccharomyces cerevisiae deficient in
... The fact that stretches of identical amino acids are present in PLDs expressed by both plants and yeast suggests that these sequences may represent a consensus sequence for PLDs. Until the regions of the enzyme involved in substrate recognition and catalysis have been identified, and PLDs have been ...
... The fact that stretches of identical amino acids are present in PLDs expressed by both plants and yeast suggests that these sequences may represent a consensus sequence for PLDs. Until the regions of the enzyme involved in substrate recognition and catalysis have been identified, and PLDs have been ...
The 10.8-AA structure of Saccharomyces cerevisiae
... step in the glycolytic pathway; however, our knowledge of the enzyme is still limited for higher organisms. Eukaryotic phosphofructokinases are more complex structures and, due to the larger number of effectors that act upon them, exhibit a far more complicated regulatory mechanism (Sols, 1981). An e ...
... step in the glycolytic pathway; however, our knowledge of the enzyme is still limited for higher organisms. Eukaryotic phosphofructokinases are more complex structures and, due to the larger number of effectors that act upon them, exhibit a far more complicated regulatory mechanism (Sols, 1981). An e ...
The Utilization by Yeasts of Acids of the Tricarboxylic Acid Cycle
... (prepared by mixing equal portions of [1-W] and [2-14C]acetate, and containing 18.5 pmole of acetate, 100 pc., and giving 6.5 x 106 counts/min. under the conditions of radio-assay used) was added and the top of the pipette replaced. After rapid manual swirling of the contents to ensure good mixing, ...
... (prepared by mixing equal portions of [1-W] and [2-14C]acetate, and containing 18.5 pmole of acetate, 100 pc., and giving 6.5 x 106 counts/min. under the conditions of radio-assay used) was added and the top of the pipette replaced. After rapid manual swirling of the contents to ensure good mixing, ...
Lab 5 Sugar Fermentation in Yeast
... Cultures around the world have for millennia used yeast fermentation to produce bread and alcoholic beverages. Yeast is able to metabolize some foods, but not others. In order for an organism to make use of a potential source of food, it must be capable of transporting the food into its cells. It mu ...
... Cultures around the world have for millennia used yeast fermentation to produce bread and alcoholic beverages. Yeast is able to metabolize some foods, but not others. In order for an organism to make use of a potential source of food, it must be capable of transporting the food into its cells. It mu ...
The Wine Expert: Fermentation of Fructose
... Fructose utilization by wine yeasts is critical for the maintenance of a steady fermentation rate at the end of alcoholic fermentation. When fructose becomes the main sugar present during the late stages of alcoholic fermentation and wine yeasts have to ferment this non-preferred sugar after long pe ...
... Fructose utilization by wine yeasts is critical for the maintenance of a steady fermentation rate at the end of alcoholic fermentation. When fructose becomes the main sugar present during the late stages of alcoholic fermentation and wine yeasts have to ferment this non-preferred sugar after long pe ...
Kinetics of growth and sugar consumption in yeasts 63: 343-352, 1993.
... under fully aerobic conditions, ethanol is produced by this yeast when sugars are present in excess. This so-called 'Crabtree effect' probably results from a multiplicity of factors, including the mode of sugar transport and the regulation of enzyme activities involved in respiration and alcoholic f ...
... under fully aerobic conditions, ethanol is produced by this yeast when sugars are present in excess. This so-called 'Crabtree effect' probably results from a multiplicity of factors, including the mode of sugar transport and the regulation of enzyme activities involved in respiration and alcoholic f ...
Synthetic biology for engineering acetyl coenzyme a
... can be used as biofuels, e.g., farnesene, pharmaceuticals, e.g., the antimalarial drug artemisinic acid, perfumes, and fine fragrances, e.g., santalene, and nutraceutical ingredients, e.g., -carotene and lycopene. ● Sterols such as ergosterol that can be used as dietary supplements. ● Polyketides t ...
... can be used as biofuels, e.g., farnesene, pharmaceuticals, e.g., the antimalarial drug artemisinic acid, perfumes, and fine fragrances, e.g., santalene, and nutraceutical ingredients, e.g., -carotene and lycopene. ● Sterols such as ergosterol that can be used as dietary supplements. ● Polyketides t ...
interactions between malolactic starter organisms and
... KRIEGER S MALOLACTIC FERMENTATION – TIMING OF INOCULATION AND YEAST-BACTERIA COMBINATIONS ...
... KRIEGER S MALOLACTIC FERMENTATION – TIMING OF INOCULATION AND YEAST-BACTERIA COMBINATIONS ...
Yeast
Yeasts are eukaryotic microorganisms classified as members of the fungus kingdom with 1,500 species currently identified and are estimated to constitute 1% of all described fungal species. Yeasts are unicellular, although some species may also develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding.By fermentation, the yeast species Saccharomyces cerevisiae converts carbohydrates to carbon dioxide and alcohols – for thousands of years the carbon dioxide has been used in baking and the alcohol in alcoholic beverages. It is also a centrally important model organism in modern cell biology research, and is one of the most thoroughly researched eukaryotic microorganisms. Researchers have used it to gather information about the biology of the eukaryotic cell and ultimately human biology. Other species of yeasts, such as Candida albicans, are opportunistic pathogens and can cause infections in humans. Yeasts have recently been used to generate electricity in microbial fuel cells, and produce ethanol for the biofuel industry.Yeasts do not form a single taxonomic or phylogenetic grouping. The term ""yeast"" is often taken as a synonym for Saccharomyces cerevisiae, but the phylogenetic diversity of yeasts is shown by their placement in two separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts (""true yeasts"") are classified in the order Saccharomycetales.