Genome-Edited Saccharomyces cerevisiae Strains for Improving Quality, Safety, and Flavor of Fermented Foods

2021 ◽  
Author(s):  
Ye-Gi Lee ◽  
Byung-Yeon Kim ◽  
Jin-Myung Bae ◽  
Yirong Wang ◽  
Yong-Su Jin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermented Foods

scholarly journals Optimization of the cultivation conditions of indigenous wild yeasts and evaluation of their leavening capacity

2019 ◽  
Author(s):  
Elsa Beyene Gebreslassie ◽  
Anteneh T. Tefera ◽  
Diriba Muleta ◽  
Solomon K. Fantaye ◽  
Gary M. Wessel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrogen Sulfide ◽  
Cell Mass ◽  
Baker’S Yeast ◽  
Fermented Foods ◽  
Baker's Yeast ◽  
Leavening Ability ◽  
Maximum Cell ◽  
Commercial Yeast ◽  
Indigenous Yeasts

AbstractEthiopia has a high demand for baker’s yeast in the bread and beverage industries. Unfortunately, Ethiopia has no producing plant for baker’s yeast and instead relies on costly imports. The objective of this work was to identify the most productive and useful indigenous baker’s yeasts isolated from local fermented foods and drinks, honey and Molasses using leavening ability as the major metric. Six of the test isolates produced a maximum cell mass at 30°C, pH of 5.5 and 48 hours of incubation. Isolate AAUTf1 did not produce hydrogen sulfide, while isolates AAUTf5, AAUTj15 and AAUSh17 produced low levels of this chemical, and isolates AAUMl20 and AAUWt21 produced high levels of hydrogen sulfide, neglecting their utility in baking. The leavening performance of isolates AAUTf1 (Candida humilis) and AAUTf5 (Kazachstania bulderi) had the highest dough volume of 131 cm3and 128 cm3respectively in 120 min. Isolates AAUSh17 (Saccharomyces cerevisiae) and AAUTj15 (Saccharomyces cerevisiae) raised the dough volume of 127 cm3and 125 cm3respectively, at 60 min compared to commercial yeast (117 cm3in 90 min). The study also revealed that mixed cultures of indigenous yeasts had better leavening capacity than single cultures. The co-inoculated cultures of AAUTf1 + AAUTf5 + AAUTj15, AAUTf5 + AAUTj15, and AAUTf1 + AAUTj15 + AAUSh17 reached 143 cm3at 90 min, 141 cm3and 140 cm3both at 60 min, respectively. Thus, the indigenous isolates are candidates for optimizing utilization of yeast for fast promotion and utilization in the bakery industries.

scholarly journals In Vitro Evaluation of Probiotic Properties of Indigenous Yeasts Isolated from Nigerian Fermented Food Products

2021 ◽  
pp. 75-85
Author(s):  
I. A. Adesokan ◽  
A. I. Sanni ◽  
S. S. Kanwar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Large Subunit ◽  
Food Products ◽  
Fermented Food ◽  
Adhesive Property ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Bile Tolerance ◽  
Acid And Bile Tolerance ◽  
Indigenous Yeast

Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicrobial activity, ability to co-aggregate, hydrophobicity etc. One hundred and eighty one indigenous yeast isolates recovered from various fermented food products of Nigeria were characterized and grouped using phenotypic methods. Forty two selected yeast isolates were identified using molecular method which involved sequencing of D1 and D2 domain of the large subunit of ribosomal DNA. Then nine indigenous Saccharomyces cerevisiae were evaluated for their probiotic characteristics such as acid and bile tolerance, transit in simulated gastric and intestinal juices, autoaggregation and hydrophobicity. Saccharomyces cerevisiae SC10 was included as a positive control. The S. cerevisiae were able to grow in the presence of acidic medium with pH as low as 2 and 3. In the minimum inhibitory concentration test with 0-1% ox bile, all the S. cerevisiae tested were able to grow. The growth for 3% bile tolerance test ranged from 4.81 to 5.35 log cfu/ml. These isolates were able to survive in simulated gastro-intestinal transit. All the yeast isolates exhibited bile salt deconjugation activity against sodium glycodeoxycholate and were able to grow in the presence of all other bile salts investigated. Autoaggregation ability (an adhesive property) of the indigenous yeast isolates ranged from 89.80% for S. cerevisiae BK19 to 99.91% for S. cerevisiae OB03. The native yeast isolates also exhibited high percentage hydrophobicity, another adhesive property of probiotics. The values obtained ranged from 31.62 to 83.45% for isolates AG23A and OB 17. These observations indicate that the native yeast isolates from Nigerian fermented foods have the potential of being use as probiotics for making functional foods.

scholarly journals Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1306
Author(s):  
Adam Staniszewski ◽  
Monika Kordowska-Wiater
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Production ◽  
Health Benefit ◽  
Antimicrobial Activities ◽  
Fermented Foods ◽  
Yeast Saccharomyces Cerevisiae ◽  
Food Ingredients ◽  
Probiotic Yeast ◽  
The Subject ◽  
Therapeutic Properties

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

scholarly journals Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying

2021 ◽  
Vol 9 (3) ◽  
pp. 613
Author(s):  
Young-Wook Chin ◽  
Saerom Lee ◽  
Hwan Hee Yu ◽  
Seung Jae Yang ◽  
Tae-Wan Kim
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Response Surface Methodology ◽  
Survival Rate ◽  
Response Surface ◽  
Freeze Drying ◽  
Skim Milk ◽  
Fermented Foods ◽  
Brewing Yeast ◽  
Protective Agents ◽  
Freeze Dried

A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to investigate the optimal concentration of each protectant. Twenty of the 64 additives led to an increase in the survival rate of freeze-dried S. cerevisiae 88-4. Among the various combinations of protectants, four had a survival rate >95%. The combination of skim milk, maltose, and maltitol exhibited the best survival rate of 61% after 42 weeks in refrigerated storage, and the composition of protectants optimized by response surface methodology was 6.5–10% skim milk, 1.8–4.5% maltose, and 16.5–18.2% maltitol. These results demonstrated that the combination of multiple protectants could alleviate damage to yeasts during freeze-drying and could be applied to the manufacturing starters for fermented foods.

scholarly journals Probiyotik Mayalar ve Probiyotik Gıdalarda Mayaların Rolü

2019 ◽  
Vol 7 (9) ◽  
pp. 1268
Author(s):  
Eda Kılıç Kanak ◽  
Suzan Öztürk Yılmaz
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kluyveromyces Marxianus ◽  
Nutritional Value ◽  
Yeast Species ◽  
Complex Compounds ◽  
Food Additive ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Organoleptic Properties ◽  
Beneficial Effects

Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. Saccharomyces cerevisiae var. boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the "food additive," only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.

Genome-edited Saccharomyces cerevisiae strains for improving quality, safety, and flavor of fermented foods

2021 ◽  
pp. 103971
Author(s):  
Ye-Gi Lee ◽  
Byung-Yeon Kim ◽  
Jin-Myung Bae ◽  
Yirong Wang ◽  
Yong-Su Jin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fermented Foods

scholarly journals Adaptive Gene Content and Allele Distribution Variations in the Wild and Domesticated Populations of Saccharomyces cerevisiae

2021 ◽  
Vol 12 ◽  
Author(s):  
Da-Yong Han ◽  
Pei-Jie Han ◽  
Karl Rumbold ◽  
Anbessa Dabassa Koricha ◽  
Shou-Fu Duan ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Population Genomics ◽  
Distribution Patterns ◽  
Fermented Foods ◽  
African Countries ◽  
Allele Distribution ◽  
In The Wild ◽  
Specific Allele ◽  
History Of

Recent studies on population genomics of Saccharomyces cerevisiae have substantially improved our understanding of the genetic diversity and domestication history of the yeast. However, the origin of the domesticated population of S. cerevisiae and the genomic changes responsible for ecological adaption of different populations and lineages remain to be fully revealed. Here we sequenced 64 African strains from various indigenous fermented foods and forests in different African countries and performed a population genomic analysis on them combined with a set of previously sequenced worldwide S. cerevisiae strains representing the maximum genetic diversity of the species documented so far. The result supports the previous observations that the wild and domesticated populations of S. cerevisiae are clearly separated and that the domesticated population diverges into two distinct groups associated with solid- and liquid-state fermentations from a single ancestor. African strains are mostly located in basal lineages of the two domesticated groups, implying a long domestication history of yeast in Africa. We identified genes that mainly or exclusively occur in specific groups or lineages and genes that exhibit evident group or lineage specific allele distribution patterns. Notably, we show that the homing endonuclease VDE is generally absent in the wild but commonly present in the domesticated lineages of S. cerevisiae. The genes with group specific allele distribution patterns are mostly enriched in functionally similar or related fundamental metabolism processes, including the evolutionary conserved TOR signaling pathway.

Anti-Saccharomyces cerevisiae Antibodies in Inflammatory Bowel Disease: a Family Study

2001 ◽  
Vol 36 (2) ◽  
pp. 196-201 ◽  
Author(s):  
F. Seibold ◽  
O. Stich ◽  
R. Hufnagl ◽  
S. Kamil ◽  
M. Scheurlen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Family Study ◽  
Inflammatory Bowel
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