Cerevisiae Var Research Articles

Pediococcus pentosaceus RC007 and Saccharomyces boulardii RC009 as antibiotic alternatives for gut health in post-weaning pigs.

The aim of the present study was to evaluate a novel probiotic Pediococcus pentosaceus RC007 used alone and convined with Saccharomyces cerevisiae var. boulardii RC009, as in-feed additives to substitute the non-therapeutic use of antibiotics, and evaluate the different structural characteristics of intestinal bacterial populations between groups, correlated with pig production performance. The in vivo study was conducted on post-weaning pigs, from 21 to 56 days-old. Three dietary treatments were included: T1- basal diet (BD - Control group); T2- BD with P. pentosaceus RC007; and T3- BD with a mix of P. pentosaceus RC007 and S. boulardii RC009. The weight gain increase of pigs consuming non-therapeutic antibiotics was similar to those that did not consume antibiotics during the study (p=0.0234), but had better health indicators. The use of a probiotic combination increased carcass weight and significantly reduced the lumbar fat thickness. In terms of taxonomic composition, there was a tendency to modify the abundance of Proteobacteria, Cyanobacteria, Enterobacteriaceae and Lactobacillaceae in pigs that consumed the additives. The genus Butyricicoccus, Collinsella and Ruminococcus tended to be more abundant in the microbiota of pigs at T3. For the first time, the results of the present study indicate that P. pentosaceus RC007 and S. boulardii RC009, a probiotic combination, could be a good substitute for antibiotics in improving pig production performance, while also contributing to a healthier gut microbiota, especially with the reduced abundance of Proteobacteria and Cyanobacteria.

Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing.

Secondary fermentation in beer can result in undesirable consequences, such as off-flavors, increased alcohol content, hyperattenuation, gushing, and the spontaneous explosion of packaging. Strains of Saccharomyces cerevisiae var. diastaticus are a major contributor to such spoilage due to their production of extracellular glucoamylase enzyme encoded by the STA1 gene. Saccharomyces yeasts can naturally produce antifungal proteins named "killer" toxins that inhibit the growth of competing yeasts. Challenging diastatic yeasts with killer toxins revealed that 91% of strains are susceptible to the K1 killer toxin produced by S. cerevisiae. Screening of 192 killer yeasts identified novel K2 toxins that could inhibit all K1-resistant diastatic yeasts. Variant K2 killer toxins were more potent than the K1 and K2 toxins, inhibiting 95% of diastatic yeast strains tested. Brewing trials demonstrated that adding killer yeast during a simulated diastatic contamination event could prevent hyperattenuation. Currently, most craft breweries can only safeguard against diastatic yeast contamination by good hygiene and monitoring for the presence of diastatic yeasts. The detection of diastatic yeasts will often lead to the destruction of contaminated products and the aggressive decontamination of brewing facilities. Using killer yeasts in brewing offers an approach to safeguard against product loss and potentially remediate contaminated beer.IMPORTANCEThe rise of craft brewing means that more domestic beer in the marketplace is being produced in facilities lacking the means for pasteurization, which increases the risk of microbial spoilage. The most damaging spoilage yeasts are "diastatic" strains of Saccharomyces cerevisiae that cause increased fermentation (hyperattenuation), resulting in unpalatable flavors such as phenolic off-flavor, as well as over-carbonation that can cause exploding packaging. In the absence of a pasteurizer, there are no methods available that would avert the loss of beer due to contamination by diastatic yeasts. This manuscript has found that diastatic yeasts are sensitive to antifungal proteins named "killer toxins" produced by Saccharomyces yeasts, and in industrial-scale fermentation trials, killer yeasts can remediate diastatic yeast contamination. Using killer toxins to prevent diastatic contamination is a unique and innovative approach that could prevent lost revenue to yeast spoilage and save many breweries the time and cost of purchasing and installing a pasteurizer.

Potential of Non-Saccharomyces Yeasts as Probiotics and Alternatives to Antibiotics in Animal Production.

Probiotics are live yeast or bacterial organisms that have beneficial effects on the host. Several microorganisms exhibit probiotic properties, the most common types being lactic acid bacteria, Bifidobacteria, spore-forming bacteria, and some yeast strains. Saccharomyces cerevisiae var. boulardii is the most important probiotic yeast species. However, another group of foodborne microorganisms, the so-called non-Saccharomyces yeasts (NSYs), has recently been re-evaluated and shown to have enormous potential in various fields of application, ranging from food fermentation to human and animal applications. NSYs are able to produce a range of bioactive compounds such as antimicrobials, mannoproteins, enzymes, polyunsaturated fatty acids, essential amino acids, vitamins, and β-glucans, which increases their potential applications as a new class of probiotics and/or alternatives to antibiotics in animal husbandry. In this review, we aim to highlight the potential and benefits of NSYs as probiotics and natural antimicrobials to improve animal health. Furthermore, the use of NSYs as biological alternatives to antibiotics to control foodborne pathogens in animal production is discussed.

Effect of Mutant and Engineered High-Acetate-Producing Saccharomyces cerevisiae var. boulardii Strains in Dextran Sodium Sulphate-Induced Colitis.

Acetate-producing Saccharomyces cerevisiae var. boulardii strains could exert improved effects on ulcerative colitis, which here, was preclinically evaluated in an acute dextran sodium sulphate induced model of colitis. Nine-week-old female mice were divided into 12 groups, receiving either drinking water or 2.75% dextran sodium sulphate for 7 days, combined with a daily gavage of various treatments with different levels of acetate accumulation: sham control (phosphate buffered saline, no acetate), non-probiotic control (Baker's yeast, no acetate), probiotic control (Enterol®, transient acetate), and additionally several Saccharomyces cerevisiae var. boulardii strains with respectively no, high, and extra-high acetate accumulation. Disease activity was monitored daily, and feces samples were collected at different timepoints. On day 14, the mice were sacrificed, upon which blood and colonic tissue were collected for analysis. Disease activity in inflamed mice was lower when treated with the high-acetate-producing strain compared to sham and non-probiotic controls. The non-acetate-producing strain showed higher disease activity compared to the acetate-producing strains. Accordingly, higher histologic inflammation was observed in non- or transient-acetate-producing strains compared to the sham control, whereas this increase was not observed for high- and extra-high-acetate-producing strains upon induction of inflammation. These anti-inflammatory findings were confirmed by transcriptomic analysis of differentially expressed genes. Moreover, only the strain with the highest acetate production was superior in maintaining a stable gut microbial alpha-diversity upon inflammation. These findings support new possibilities for acetate-mediated management of inflammation in inflammatory bowel disease by administrating high-acetate-producing Saccharomyces cerevisae var. boulardii strains.

Microbial Contamination of Food: Probiotics and Postbiotics as Potential Biopreservatives.

Microbial contamination of food and alimentary toxoinfection/intoxication in humans are commonly caused by bacteria such as Salmonella spp., Escherichia coli, Yersinia spp., Campylobacter spp., Listeria monocytogenes, and fungi (Aspergillus, Fusarium). The addition of probiotic cultures (bacterial strains Lactobacillus and Bifidobacterium and the yeast Saccharomyces cerevisiae var. boulardii) to food contributes primarily to food enrichment and obtaining a functional product, but also to food preservation. Reducing the number of viable pathogenic microorganisms and eliminating or neutralizing their toxins in food is achieved by probiotic-produced antimicrobial substances such as organic acids (lactic acid, acetic acid, propionic acid, phenylacetic acid, and phenyllactic acid), fatty acids (linoleic acid, butyric acid, caproic acid, and caprylic acid), aromatic compounds (diacetyl, acetaldehyde, reuterin), hydrogen peroxide, cyclic dipeptides, bacteriocins, and salivabactin. This review summarizes the basic facts on microbial contamination and preservation of food and the potential of different probiotic strains and their metabolites (postbiotics), including the mechanisms of their antimicrobial action against various foodborne pathogens. Literature data on this topic over the last three decades was searched in the PubMed, Scopus, and Google Scholar databases, systematically presented, and critically discussed, with particular attention to the advantages and disadvantages of using probiotics and postbiotics as food biopreservatives.

Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles

Comparison of the Chemical and Aroma Composition of Low-Alcohol Beers Produced by Saccharomyces cerevisiae var. chevalieri and Different Mashing Profiles

Metabolomics analysis of potential functional metabolites in synbiotic ice cream made with probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 and prebiotic inulin

Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in food systems. In this study, probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 was employed to prepare ice cream added with and without inulin (1%, w/v). Metabolomics analysis on the effect of inulin showed 84 and 147 differentially expressed metabolites identified in the ice cream samples from day 1 and day 30 of storage (−18 °C), respectively. Various potential functional metabolites were found, including citric acid, ornithine, D-glucuronic acid, sennoside A, stachyose, maltotetraose, maltopentaose, maltohexaose, maltoheptaose, cis-aconitic acid, gamma-aminobutyric acid, L-threonine, L-glutamic acid, tryptophan, benzoic acid, and trehalose. Higher expression of these metabolites suggested their possible roles through relevant metabolic pathways in improving survivability of the probiotic yeast and functionality of ice cream. This study provides further understanding on the metabolic characteristics of probiotic yeast that potentially affect the functionality of ice cream.

Antioxidant and Anthocyanin-Rich Vinegar Fermented from Thai Colored Rice Varieties

This study aims to produce antioxidant and anthocyanin-rich vinegar using three types of Thai rice through surface culture fermentation (SCF). Three varieties of Thai rice with different colors, including Khao Dawk Mali 105 (white color), Sangyod (brown color) and Hom Nil (black color), were used as a substrate for vinegar fermentation. The different Thai rice varieties were hydrolyzed by boiling and enzymatic hydrolysis. The sweetness of the hydrolyzates was adjusted by adding granulated sugar at 20 °Brix and using it as a substrate. A mixed culture of Saccharomyces cerevisiae var. burgundy and S. cerevisiae var. kyokai was used as a yeast starter for alcohol fermentation. After 4 weeks of fermentation, Acetobacter aceti TISTR 354 required only 10 days to convert alcohol into acetic acid by the surface-culture fermentation method. Vinegar produced from the Thai rice varieties contained acetic acid at a concentration of more than 4.0 % (v/v), with residual alcohol concentrations less than 0.5 % (v/v). Hom Nil vinegar presented an anthocyanin content of 2.39 ± 0.44 mg/L and had the highest antioxidant activity, with 428.47 ± 4.04 g/mL (Total phenolic content; TPC), 71.80 ± 0.00 g/mL (Ferric reducing antioxidant power assay; FRAP), and 49.27 ± 0.27 % inactivation (2,2-Diphenyl-1-picrylhydrazyl; DPPH). A sensory panel rated the vinegar fermented from the three varieties as ‘like slightly’ on a 9-point hedonic scale. HIGHLIGHTS Three distinct Thai rice varieties, each with unique colors (white, brown, and black), were utilized as substrates for vinegar fermentation Hydrolysis of the rice substrates involved boiling and enzymatic processes, with sweetness adjusted using granulated sugar at 20 °Brix A mixed culture of cerevisiae var. burgundy and S. cerevisiae var. kyokai served as a yeast starter for alcohol fermentation The innovative surface-culture fermentation method employed Acetobacter aceti TISTR 354, converting alcohol into acetic acid in just 10 days Hom Nil rice vinegar exhibited remarkable attributes, with an anthocyanin content of 2.39 ± 0.44 mg/L and exceptional antioxidant activity (428.47 ± 4.04 g/mL TPC, 71.80 ± 0.00 g/mL FRAP and 49.27 ± 0.27 % DPPH inactivation) Sensory evaluation by a panel yielded a ‘like slightly’ rating on a 9-point hedonic scale for vinegars derived from all 3 rice varieties GRAPHICAL ABSTRACT

Bioactive compounds of mulberry fruit and assessment of the effect of Saccharomyces cerevisiae strains on the quality of mulberry wine products

In the winemaking process, yeast strain plays a crucial role in the quality of the wine products. Therefore, this study aimed to screen the phytochemical compounds from mulberry fruits and assess the effect of three commercial yeast strains (Saccharomyces cerevisiae var. burgundy, kyokai and montrachet) on the quality of mulberry wines. The results showed that mulberry juice was a rich source of phytochemicals compounds (tannins, flavonoids, anthraquinones, steroids, terpenoids and alkaloids). Yeast strains had a significant effect on oenological parameters, total anthocyanins, phenolics and flavonoid contents and antioxidant activities (DPPH and FRAP assay) of mulberry wines (p0.05). The total soluble solids contents continually reduced while the percentage of alcohol contents consistently increased after 24 days of fermentation. The total soluble solids, pH values and titratable acidity of three mulberry wines were in the range of 5.80±0.06 – 6.00±0.06°Brix, 3.23±0.01 – 3.35±0.01 and 1.06±0.01 – 1.12±0.040% CAE, respectively. Mulberry wine fermented by S. cerevisiae var. burgundy (MWB) had the highest alcohol content (7.80±0.17% (v/v)) and acceptance scores (4.27±0.45 points). Moreover, MWB had the highest antioxidant activities due to the presence of the total anthocyanins, phenolics and flavonoid contents in mulberry wine. Cyanidin-3-O-glucoside (C3G) and cyanidin-3-O-rutinoside (C3R) were two major anthocyanins in mulberry wines. The C3G contents ranged from 0.14±0.01 – 0.38±0.01 mg/100 mL, while C3R ranged from 0.15±0.01 – 0.49±0.01 mg/100 mL. Therefore, this could be considered that S. cerevisiae var. burgundy had the potential yeast to produce quality mulberry wine as a healthy alternative product. Mulberry exhibited good antioxidant activity of anthocyanins and other phenolic compounds.

Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter

The postweaning is recognized as one of the most challenging stages of pig growth that can affect their lifetime productivity. The aim of the study was to evaluate the inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a probiotic additive in pigs’ postweaning diets and its effect on meat composition, carcass characteristics, and fatty acids profile after slaughter. The following three treatments (550 animals each) were included: T1: control balanced diet (CD), T2: CD with S. boulardii RC009 (1 × 109 CFU/kg feed), and T3: CD with P. pentosaceus RC007 (1 × 109 CFU/kg feed). The additive was administered throughout the postweaning phase (49 d), and then the pigs were moved to a fattening house where they no longer received probiotics in the feed. At 115 ± 5 kg, the animals were transferred to the slaughterhouse. Analyses of carcass composition, muscle depth, protein content, total fat and ash, drip and cooking water loss, and fatty acids were performed. Pigs consuming the probiotic additives had improvements in some of the production parameters. According to our results, we could observe that some modifications in meat composition after slaughter were observed in the group of pigs that consumed the probiotic additives during the postweaning, which could be considered as an improvement in meat quality. Pigs consuming probiotics had higher percentages of essential omega-3 fatty acids such as linolenic acid, and pigs consuming S. cerevisiae var. boulardii RC009 increased lean percentage and reduced the eicosanoic contents in meat. Also, an improvement in water retention capacity was observed in both groups treated with probiotics. While these results are promising, further studies are needed to evaluate the possible effect of these additives closer to slaughter, as well as their combined use.

DOP43 Histologic improvement, attenuation of inflammation and microbiome modulation by engineered high acetate producing Saccharomyces boulardii in DSS-induced colitis

Abstract Background The probiotic Saccharomyces cerevisiae var. boulardii (Sb) may be optimized for therapeutic use in ulcerative colitis by enhancing its acetate production, as acetate is a key factor for its probiotic efficacy and was shown to have anti-inflammatory and barrier-protective effects in vitro (Deleu, 2023). Therefore, higher acetate producing Sb strains have been engineered which were preclinically evaluated in an acute DSS mice model of colitis. Methods Nine-week-old female C57/Bl6 mice (N=120) were allocated to 12 treatment groups receiving drinking water or 2.75% DSS in combination with PBS (control), Baker’s yeast (non-probiotic control), SDH1 (no-acetate Sb), ENT (transient acetate strain-probiotic Enterol control), SbP (high acetate Sb) and ENT3 (extra high acetate Sb). Disease activity including weight loss, diarrhoea and the presence of occult blood were scored daily. On day 7, the DSS groups were transferred to regular drinking water and on day 14 mice were sacrificed. Colonic tissue and faeces (0, 9, 14d) were collected for resp. histology, RNA, and 16S rRNA sequencing. Results Disease activity in DSS subgroups (Fig.A), determined by the area under the curve, was lower for SbP compared to PBS and Baker’s yeast (both p<0.05). Sb SDH1 showed higher disease activity compared to the Sb strains ENT, SbP and ENT3 (all p<0.05). At sacrifice, the macroscopic damage score in DSS was lower for SbP and ENT3 (both p<0.05) compared to Sb SDH1, and the colon weight/length-ratio was decreased for ENT and SbP compared to Sb SDH1 (resp. p=0.06 and p=0.08). Higher histologic inflammation was noted in the non- or transient-acetate producing strains on DSS compared to healthy PBS control (all p<0.05), whereas this increase was not observed for both high-acetate producing strains SbP and ENT3 on DSS (p=NS) indicating a production dependent response. Anti-inflammatory findings were confirmed by transcriptomic analysis of differentially expressed genes e.g. decreased expression of Tnf, Il1b and S100a8/9, predominantly expressed as calprotectin, upon stimulation with the highest acetate producing strain ENT3 (all adj.p<0.1; except PBS adj.p=0.16). Subsequent, microbial analysis showed a superior effect of ENT3 in maintaining a stable alpha diversity (p=0.58, Fig.E), which was not observed for the other strains. Conclusion Engineered high acetate producing Sb strains attenuated DSS-induced colitis, with its anti-inflammatory effects further supported by transcriptomic analysis and superiority in maintaining a stable microbiome composition. Together with our previous in vitro work in patient-derived organoids, these data indicate a role for high-acetate producing Sb- in attenuating intestinal inflammation.

Therapeutic Applications of Native and Engineered Saccharomyces Yeasts

Saccharomyces cerevisiae var. boulardii (Sb) is currently receiving significant attention as a synthetic probiotic platform due to its ease of manipulation and inherent effectiveness in promoting digestive health. A comprehensive exploration of Sb and other S. cerevisiae strains (Sc) would shed light on the refinement and expansion of their therapeutic applications. This review aims to provide a thorough overview of Saccharomyces yeasts from their native health benefits to recent breakthroughs in the engineering of Saccharomyces yeasts as synthetic therapeutic platforms. Molecular typing and phenotypic assessments have uncovered notable distinctions, including the superior thermotolerance and acid tolerance exhibited by Sb, which are crucial attributes for probiotic functions. Moreover, parabiotic and prebiotic functionalities originating from yeast cell wall oligosaccharides have emerged as pivotal factors influencing the health benefits associated with Sb and Sc. Consequently, it has become imperative to select an appropriate yeast strain based on a comprehensive understanding of its actual action in the gastrointestinal tract and the origins of the targeted advantages. Overall, this review underscores the significance of unbiased and detailed comparative studies for the judicious selection of strains.

Varied microbial community assembly and specialization patterns driven by early life microbiome perturbation and modulation in young ruminants.

Perturbations and modulations during early life are vital to affect gut microbiome assembly and establishment. In this study, we assessed how microbial communities shifted during calf diarrhea and with probiotic yeast supplementation (Saccharomyces cerevisiae var. boulardii, SCB) and determined the key bacterial taxa contributing to the microbial assembly shifts using a total of 393 fecal samples collected from 84 preweaned calves during an 8-week trial. Our results revealed that the microbial assembly patterns differed between healthy and diarrheic calves at 6- and 8-week of the trial, with healthy calves being stochastic-driven and diarrheic calves being deterministic-driven. The two-state Markov model revealed that SCB supplementation had a higher possibility to shift microbial assembly from deterministic- to stochastic-driven in diarrheic calves. Furthermore, a total of 23 and 21 genera were specific ecotypes to assembly patterns in SCB-responsive (SCB-fed calves did not exhibit diarrhea) and nonresponsive (SCB-fed calves occurred diarrhea) calves, respectively. Among these ecotypes, the area under a receiver operating characteristic curve revealed that Blautia and Ruminococcaceae UCG 014, two unidentified genera from the Ruminococcaceae family, had the highest predictiveness for microbial assembly patterns in SCB-responsive calves, while Prevotellaceae, Blautia, and Escherichia-Shigella were the most predictive bacterial taxa for microbial assembly patterns in SCB-nonresponsive calves. Our study suggests that microbiome perturbations and probiotic yeast supplementation serving as deterministic factors influenced assembly patterns during early life with critical genera being predictive for assembly patterns, which sheds light on mechanisms of microbial community establishment in the gut of neonatal calves during early life.

Study of antimicrobial activity and fermentability of the yeast Wickerhamomyces anomalus in wheat dough

The work is aimed at assessing the potential of using the yeast culture Wickerhamomyces anomalus CBS605T in bread baking. The in vitro antimicrobial activity of the yeast culture Wickerhamomyces anomalus (CBS605T) against the causative agent of potato disease, Bacillus subtilis, was studied. A rheoenzymemetric assessment of the gas-forming and gas-retaining abilities of the studied strain during fermentation in wheat dough was carried out. The study showed that the yeast culture Wickerhamomyces anomalus (CBS605T) effectively inhibits the growth of Bacillus subtilis and has higher fermentation activity than the control organism Saccharomyces cerevisiae var. boulardii (Y3925), also known for antimicrobial activity against the pathogen of potato disease.

The effect of mixed culture fermentation of Saccharomyces cerevisiae and Saccharomyces cerevisiae var. diastaticus on fermentation parameters and flavor profile.

Belgian Saisons and Lambics are two well-known examples in the brewing industry of mixed fermentations, combination of two or more yeast and/or bacteria strains. The purpose of this study was to determine the impact different pitch rates of Saccharomyces cerevisiae (traditional brewing yeast) and S. cerevisiae var. diastaticus (a variant associated with Belgian styles) had on the fermentation kinetics and concentration of the volatile compounds in the finished beers. A series of brews were performed utilizing ratios of S. cerevisiae and diastaticus. The fermentations were heavily monitored, and a model was used to fit fermentation variables. It was found that mixed fermentations produced behaviors that were predictable and proportional to the mixture ratios. As expected, the pure cultural fermentations of diastaticus had a slower fermentation midpoint (M) at 45.45h versus 28.28h for S. cerevisiae with the mixed ones falling in between the two. Flavor and aroma play a key role in the acceptability of beer. The mixed fermentations showed a combination of the two different yeast strains aromatic profiles. When combined, there was a strong linearity between alcohols (R2 =0.94), esters (R2 =0.89), and the overall total (R2 =0.91) volatile compounds. PRACTICAL APPLICATION: Modeling is a widely utilized tool in several different fields. The purpose of this research is to apply modeling techniques to describe the fermentation speed and flavor profile of a mixed fermentation between S. cerevisiae and diastaticus. The equations from this data can be used by brewers for product development purposes to make beers with certain flavor profiles within a desired timeframe.

Effect of Yeast Concentration on Quality Parameters of Ber (Ziziphus mauritiana) Fruit (cv. Umran) Wine during Ageing

The present investigation was carried on for production of ber wine using yeast (Saccharomyces cerevisiae var. ellipsoideus) for fermentation. The quality parameters of ber wine were predicted by Design-Expert 7.7.0 software for optimizing the process parameters. The results obtained at T4 treatment (5 % inoculum) were encouraging with TSS (7.61 Brix), pH (4.06), residual reducing sugars (5.22 %) and alcohol (10.92 %) on 0th day of ageing with desirability factor of 0.95 followed by the results obtained on 90th day of ageing for T4 treatment (5 % inoculum) were TSS (6.27 °Brix), pH (4.22), residual reducing sugars (4.71 %) and alcohol content (12.07 %) with desirability factor of 0.93.

In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods.

The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.

Degradation of acrylic-melamine based varnish containing Tinuvin 292 with accelerated exposure in fluorescent UV and condensation

This study explored the growth and fermentation capabilities of four distinct yeast strains, including Saccharomyces cerevisiae var. boulardii CNCM I-745, S. cerevisiae 7012, S. cerevisiae 7028, and S. cerevisiae var. diastaticus BE-134, with the aim of identifying the most suitable strain for the production of a fermented beverage from soybean residue hydrolysate (SRH). The results were as follows: S. cerevisiae 7012 exhibited the most efficient fermentation, with residual sugar content of 2.16 g/100 ml, an ethanol concentration of 1.39% v/v, and a favourable aroma, receiving a sensory score of 4.3/5 points. Within this sensory profile, the aromatic compound 2-phenylethanol was found to be the predominant component. Additionally, S. cerevisiae var. boulardii CNCM I-745 demonstrated superior biomass production ability, achieving a cell density of 7.71 log CFU/ml after 48 hours of fermentation solution also showed the highest antioxidant activity, equivalent to 1.63 mg of ascorbic acid per 100 ml. Consequently, these two yeast strains were selected for combined use in fermentation to leverage the probiotic characteristics of S. cerevisiae var. boulardii CNCM I-745 and the flavouring capacity of S. cerevisiae 7012 in creating fermented beverages from SRH.

Assessment of growth and fermentation of some yeasts on soybean residue hydrolysate

This study explored the growth and fermentation capabilities of four distinct yeast strains, including Saccharomyces cerevisiae var. boulardii CNCM I-745, S. cerevisiae 7012, S. cerevisiae 7028, and S. cerevisiae var. diastaticus BE-134, with the aim of identifying the most suitable strain for the production of a fermented beverage from soybean residue hydrolysate (SRH). The results were as follows: S. cerevisiae 7012 exhibited the most efficient fermentation, with residual sugar content of 2.16 g/100 ml, an ethanol concentration of 1.39% v/v, and a favourable aroma, receiving a sensory score of 4.3/5 points. Within this sensory profile, the aromatic compound 2-phenylethanol was found to be the predominant component. Additionally, S. cerevisiae var. boulardii CNCM I-745 demonstrated superior biomass production ability, achieving a cell density of 7.71 log CFU/ml after 48 hours of fermentation solution also showed the highest antioxidant activity, equivalent to 1.63 mg of ascorbic acid per 100 ml. Consequently, these two yeast strains were selected for combined use in fermentation to leverage the probiotic characteristics of S. cerevisiae var. boulardiiCNCM I-745 and the flavouring capacity of S. cerevisiae 7012 in creating fermented beverages from SRH.

Epigenetic Aspects of a New Probiotic Concept-A Pilot Study.

Several studies report the important role of an altered gut microbiota in the development of obesity, highlighting the potential use of probiotics in the treatment of obesity. The aim of this study is to investigate the effect of a novel probiotic approach on the expression of specific miRNAs and mRNAs associated with obesity in combination with the hypocholesterolemic octacosanol. Twenty overweight/obese women participated in a randomized, placebo-controlled, double-blind study and were randomly divided into two groups: the intervention group (daily one capsule containing Lactobacillus plantarum 299v (DSM9843), Saccharomyces cerevisiae var. boulardii, and 40 mg octacosanol; N = 12) and the placebo group (N = 8). Changes in lipid parameters and expression of miRNAs and mRNAs were assessed before (T0) and after the 12-week intervention (T1). After the intervention, the expression of miR-155-5p (9.38 ± 0.85 vs. 8.38 ± 1.06, p = 0.05) and miR-24-3p (3.42 ± 0.38 vs. 2.71 ± 0.97, p = 0.031) showed significant decreases in the intervention group when compared to the control group. At T1, the expression of miR-155-5p (8.69 ± 1.31 vs. 9.3 ± 0.85, p = 0.04), miR-125b-5p (5.41 ± 1.18 vs. 5.99 ± 1.36, p = 0.049), and TNF-α (10.24 ± 1.66 vs. 11.36 ± 1.12, p = 0.009) were significantly decreased in the intervention group. No changes in lipids and anthropometric parameters were observed. The novel probiotic approach had a positive effect on regulating the expression of certain miRNAs and mRNAs important for regulating inflammation and adipogenesis, which are essential for obesity onset and control.