Mutagenesis, breeding, and characterization of sake yeast strains with low production of dimethyl trisulfide precursor

2020 ◽  
Vol 130 (6) ◽  
pp. 610-615
Author(s):  
Jun Makimoto ◽  
Kou Wakabayashi ◽  
Toyohisa Inoue ◽  
Yuriko Ikeda ◽  
Ryoko Kanda ◽  
...  
Keyword(s):  
Dimethyl Trisulfide ◽  
Yeast Strains

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

scholarly journals Characterization of genome-reduced fission yeast strains

2013 ◽  
Vol 41 (10) ◽  
pp. 5382-5399 ◽  
Author(s):  
Mayumi Sasaki ◽  
Hiromichi Kumagai ◽  
Kaoru Takegawa ◽  
Hideki Tohda
Keyword(s):  
Fission Yeast ◽  
Yeast Strains

Characterization of major protein phosphatases from selected species of Kluyveromyces. Comparison with protein phosphatases from Yarrowia lipolytica

2001 ◽  
Vol 47 (9) ◽  
pp. 861-870 ◽  
Author(s):  
Pascale Jolivet ◽  
Edith Bergeron ◽  
Haguith Benyair ◽  
Jean-Claude Meunier
Keyword(s):  
Acid Phosphatase ◽  
Yarrowia Lipolytica ◽  
Protein Phosphatase ◽  
Protein Phosphatases ◽  
Major Protein ◽  
Ethanol Treatment ◽  
Early Stationary Phase ◽  
Yeast Strains ◽  
Deficient Medium

Casein phosphatase activities have been identified in five yeast strains grown on Pi-deficient medium. Maximal endocellular activities appeared in the exponential phase. Exocellular phosphatases were significantly produced from Yarrowia lipolytica W-29 and Kluyveromyces marxianus, in the early stationary phase. Major phosphatases from K. marxianus were one heavy acid phosphatase composed of 64–67 kDa subunits, which could be secreted in the medium, and one type 2A protein phosphatase with an apparent molecular mass of 147 kDa and a 52 kDa catalytic subunit dissociated by 80% ethanol treatment. The characteristics of phosphatases purified from K. marxianus were compared with those previously purified from Y. lipolytica.Key words: yeast, type 2A protein phosphatase, acid phosphatase, [32P]casein, Pi deficiency.

scholarly journals Isolation and characterization of ethanol tolerant yeast strains

2013 ◽  
Vol 9 (8) ◽  
pp. 421-425 ◽  
Author(s):  
Chiranjeevi Tikka ◽  
◽  
Hari Prasad Osuru ◽  
Navya Atluri ◽  
Praveen Raghavulu ◽  
...  
Keyword(s):  
Isolation And Characterization ◽  
Yeast Strains

scholarly journals Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

mBio ◽  
2019 ◽  
Vol 10 (2) ◽  
Author(s):  
Tzemach Aouizerat ◽  
Itai Gutman ◽  
Yitzhak Paz ◽  
Aren M. Maeir ◽  
Yuval Gadot ◽  
...  
Keyword(s):  
Ancient Dna ◽  
Residue Analysis ◽  
Fermented Food ◽  
Yeast Cells ◽  
Fermented Beverages ◽  
Isolation And Characterization ◽  
Yeast Strains ◽  
Novel Approach ◽  
Clay Matrix

ABSTRACTAncient fermented food has been studied based on recipes, residue analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant species in storage vessels and their descendants could be isolated and studied today. We developed a pipeline of yeast isolation from clay vessels and screened for yeast cells in beverage-related and non-beverage-related ancient vessels and sediments from several archaeological sites. We found that yeast cells could be successfully isolated specifically from clay containers of fermented beverages. The findings that genotypically the isolated yeasts are similar to those found in traditional African beverages and phenotypically they grow similar to modern beer-producing yeast strongly suggest that they are descendants of the original fermenting yeast. These results demonstrate that modern microorganisms can serve as a new tool in bio-archaeology research.IMPORTANCESo far, most of the study of ancient organisms has been based mainly on the analysis of ancient DNA. Here we show that it is possible to isolate and study microorganisms—yeast in this case—from ancient pottery vessels used for fermentation. We demonstrate that it is highly likely that these cells are descendants of the original yeast strains that participated in the fermentation process and were absorbed into the clay matrix of the pottery vessels. Moreover, we characterized the isolated yeast strains, their genomes, and the beer they produced. These results open new and exciting avenues in the study of domesticated microorganisms and contribute significantly to the fields of bio- and experimental archaeology that aim to reconstruct ancient artifacts and products.

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