Strains Of Yeast Saccharomyces Cerevisiae Research Articles

Utilization of cotton stalk waste for sustainable isopropanol production via hydrolysis and coculture fermentation

The present investigation focused on isopropanol production from lignocellulosic cotton stalk biomass (CSB) using conventional pretreatment, enzymatic hydrolysis and fermentation methods. In comparison to alkaline (NaOH) pretreatment, dilute sulphuric acid (H2SO4) pretreatment showed higher cellulose exposure (448.5 mg/g). Further, ultrasono assisted acid and alkali pretreatment was performed for maximum exposure of cellulose and it was found 616.9 and 586.15 mg/g respectively. Chemical pretreated CSB was additionally exposed to independent enzymatic hydrolysis using commercial enzymes (Celluclast and Viscozymes) following Response Surface Methodology (RSM), which revealed a maximal production of glucose and xylose yield (544.6 mg/g and 41.8 mg/g). Pretreated and enzymatic hydrolyzed cotton stalk biomass at various conditions were analysed using SEM, FTIR, and XRD to determine the structural and functional changes. Further, a co-culture strategy was employed on pretreated and hydrolyzed CSB using two fermented yeast strains (Saccharomyces cerevisiae and Pichia pastoris) for isopropanol production. HR-MS analysis revealed that the maximum concentration of isopropanol (126.228 mM) was produced in 2:1 proportionate ratio of two fermented yeasts with 20 g/L of substrate loadings at 72 h of incubation time. These results indicate that the production of isopropanol (7.46 g/L) from CSB with different parametric conditions is an encouraging step and can be exploited further for various industrial applications.

DNA fingerprinting of yeast (Saccharomyces cerevisiae) strains by using molecular marker

DNA fingerprinting of yeast (Saccharomyces cerevisiae) strains by using molecular marker

Plausible Avenues and Applications of Bioformulations from Symbiotic Culture of Bacteria and Yeast

Microbial cellulose, especially the bacterial cellulose produced by symbiotic co-cultures of acetic acid bacteria and yeast (SCOBY) that exists in a mutualistic interaction opens plausible strategies in the field of food as well as sustainable regenerative eco-system and waste management. Cultivated on sweetened black tea, the mutually proliferating bacteria (Acetobacter xylinum, A. xylinoides, and Bacterium gluconicum) and yeast strains (Schizosaccharomyces pombe, Saccharomycodes ludwigii and Saccharomyces cerevisiae) produces a fermented liquor along with the floating bacterial cellulosic pellicle called as Kombucha. This review explores the possible applications of kombucha SCOBY to use bacterial cellulose-based engineered living materials, commercial superabsorbent spheres by various marketing ventures like food, pharmaceutics, biomedical applications for bio-sensing and bio-catalysis, crop biostimulants, biocontrol agents in the management of plant and animal illnesses, post-harvest management in crops, water purification, pollutant detection, environmental biotechnology, and production of SCOBY from alternative substrates and agrarian waste management. The plausible use of bacterial cellulose hydrogels in dryland agriculture for their exceptional water-absorbing capability, eco-friendly nature, capacity to break down naturally, and compatibility with other living organisms is also elaborated in this paper. Furthermore, diverse microbial species to enhance the variety and functional properties of SCOBY, health benefits and its influence on human welfare is vividly discussed in the paper. The very in-depth study on the uses of SCOBY also paves way for the research exploration of this under-utilized microbial boon in food and farm sector for circular based regenerative agriculture in near future.

A deep learning-guided automated workflow in LipidOz for detailed characterization of fungal fatty acid unsaturation by ozonolysis.

Understanding fungal lipid biology and metabolism is critical for antifungal target discovery as lipids play central roles in cellular processes. Nuances in lipid structural differences can significantly impact their functions, making it necessary to characterize lipids in detail to understand their roles in these complex systems. In particular, lipid double bond (DB) locations are an important component of lipid structure that can only be determined using a few specialized analytical techniques. Ozone-induced dissociation mass spectrometry (OzID-MS) is one such technique that uses ozone to break lipid DBs, producing pairs of characteristic fragments that allow the determination of DB positions. In this work, we apply OzID-MS and LipidOz software to analyze the complex lipids of Saccharomyces cerevisiae yeast strains transformed with different fatty acid desaturases from Histoplasma capsulatum to determine the specific unsaturated lipids produced. The automated data analysis in LipidOz made the determination of DB positions from this large dataset more practical, but manual verification for all targets was still time-consuming. The DL model reduces manual involvement in data analysis, but since it was trained using mammalian lipid extracts, the prediction accuracy on yeast-derived data was reduced. We addressed both shortcomings by retraining the DL model to act as a pre-filter to prioritize targets for automated analysis, providing confident manually verified results but requiring less computational time and manual effort. Our workflow resulted in the determination of detailed DB positions and enzymatic specificity.

Нано-, био- и когнитивные технологии в производстве сидров и плодовой алкогольной продукции

Abstract. A brief overview of nano-, bio- and cognitive technologies in the beverage industry is presented. When developing products in the «science – production – market» system, it is currently necessary to focus on consumer preferences. The totality of the values of a manufactured product is determined by its consumer properties, commercial attractiveness, and is perceived as one whole. This must be taken into account when designing new high-quality Russian-made products. A brief overview of nano-, bio- and cognitive technologies in the beverage industry is provided with the aim of developing a cider production business plan model based on improved biotechnological techniques for the production of fermented apple wort. Objects of research: apple must from various varieties of apple fruits of domestic and foreign selection; enzyme preparations (SQzyme PCL, Grainzyme NL and Fructozym® P); yeast strains (OIC Fruit, Fruit Turbo, Combi and RV 100), bentonites (Vinobent, Bentovin, Bentovinum Gold, Bentostab, Apro-fine bent G, Apro-fine bent UF, Perdomini, etc. As a result, the feasibility of using enzyme preparations was shown (the most effective was SQzyme PCL with pectolytic action). The highest tasting rating was given to a sample of cider fermented with the Combi yeast strain (Saccharomyces cerevisiae and Oenococcus oeni), which was characterized by a bright, complex aroma and a full, rounded taste. The use of composites based on bentonites, proteins, tannins) for clarification and stabilization of ciders made it possible to obtain drinks of a light straw color while maintaining a bright aroma, and to increase their bottling resistance from 2 to 8 months. A model of a business plan for a cider production operating on a full cycle is proposed, with the possibility of receiving tourists, excursions to the apple orchard, production, tasting rooms and sales of products. Research was conducted to justify and select technological aids and yeast strains to improve biotechnological methods for the production of traditional ciders. Keywords: cognitive technologies, nanotechnology, biotechnology, yeast, technological aids Financing source: The research is carried out with the financial support of the Kuban Science Foundation in the framework of the scientific project № MFI-20.1/100.

Effects of Hexagonal Boron Nitride and Mesoporous Silica Nanoparticles on the Morphology, Mechanical Properties and Antimicrobial Activity of Dental Composites

Hexagonal boron nitride (HBN), an artificial material with unique properties, is used in many industries. This article focuses on the extent to which hexagonal boron nitride and silica nanoparticles (MSN) affect the physicochemical and mechanical properties and antimicrobial activity of prepared dental composites. In this study, HBN, and MSN were used as additives in dental composites. 5% and 10% by weight of HBN are added to the structure of the composite materials. FTIR analysis were performed to determine the components of the produced boron nitride powders, hexagonal boron nitride-containing composites, and filling material applications. The structural and microstructural properties of dental composites have been extensively characterized using X-ray diffractometry (XRD). Surface morphology and distributions of nano boron nitride were determined by scanning electron microscopy (SEM)-EDS. In addition, the solubility of dental composites in water and their stability in water and chemical solution (Fenton) were determined by three repetitive experiments. Finally, the antimicrobial activity of dental composites was detected by using Minimum Inhibitory Concentration (MIC) measurement, as well as Minimum Fungicidal Concentration (MFC) method against yeast strain Saccharomyces cerevisiae, and Minimum Bactericidal Concentration (MBC) method against bacteria strains, Staphylococcus aureus and Escherichia coli. Since the HMP series have better antimicrobial activity than the HP series, they are more suitable for preventing dental caries and for long-term use of dental composites. In addition, when HMP and HP series added to the composite are compared, HMP-containing dental composites have better physicochemical and mechanical properties and therefore have a high potential for commercialization.

ИЗУЧЕНИЕ АНТИМИКРОБНОЙ АКТИВНОСТИ ЭКСТРАКТОВ МОЖЖЕВЕЛЬНИКА И ИХ ВЛИЯНИЕ НА МИКРОБНУЮ КОНТАМИНАЦИЮ ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ

The purpose of the study is to determine the antimicrobial activity of extracts of juniper berries and needles and their effect on microbial contamination of bakery products by microscopic fungi. In the course of the work, experimental extracts from juniper berries and needles with various concentrations were obtained, the antimicrobial activity of experimental extracts was assessed on strains of yeast Candida tropicalis, Saccharomyces cerevisiae, Rhodotorula rubra and bacteria Bacillus subtilis and Escherichia coli, as well as test baking of bread and its implementation. storage for further assessment of the effect of the studied concentrations of extracts on microbial contamination and shelf life of products. The extractants used to obtain experimental extracts were water and an aqueous solution of 50 % alcohol. The antimicrobial activity of the experimental extracts was assessed using the disk-diffusion method; dry nutrient media GMF and Sabouraud were used for the growth of microorganisms. The results of assessing the antimicrobial activity of the experimental extracts showed that none of the obtained extracts affected the growth of yeast strains. Aqueous and hydroalcoholic extracts of juniper needles at a concentration of 25 % showed inhibition of the growth of Bacillus subtilis and Escherichia coli bacteria. After test baking on a prototype bread with an aqueous extract of juniper needles, 25 % growth of mold fungi was detected after 72 hours of storage. No fungal growth was detected on the sample with a hydroalcoholic extract of juniper needles after 96 hours of storage.

Intensification of high-gravity brewer’s wort fermentation process with the use of microelements

In high-gravity brewing, conditions arise that adversely affect the yeast. These are high osmotic pressure, high fermentation temperature, high ethanol content. As a result of these unfavorable factors, the intensity of yeast reproduction and the rate of fermentation decrease, the duration of the process increases, the degree of fermentation decreases, which leads to a change in the taste and aroma profile of the drink. Cofactors of important enzymes and stress modulators are microelement ions, the optimal content of which can be provided by adding appropriate salts to the wort. In this work, the influence of calcium and zinc on the fermentation of high-gravity beer wort with the participation of Saccharomyces cerevisiae yeast strain Saflager W-34/70 was investigated. The optimal dosage of CaCl2 and ZnSO4 salts was determined, which is 5.0 and 0.1 mg/dm3, respectively. It was established that adding CaCl2 to the wort leads to an increase in the rate of fermentation by 21.9 %, the apparent and actual degree of fermentation by 17.8 and 17.0 %, respectively. At the same time, the ethanol content in young beer increases by 19.1 %, the content of visible and actual extract decreases by 28.8 and 17.5 %, respectively, and the biomass of yeast accumulated during fermentation increases by 14.0 %. When using ZnSO4, the changes in the values of all these indicators are significantly smaller and lie in the range of 3.2‒5.8 %. Other physical-chemical parameters of the studied samples of young beer, namely acidity, pH value, content of vicinal diketones, do not undergo significant changes. To enhance the growth and metabolism of yeast under adverse conditions that occur during high-gravity brewing, it is recommended to add CaCl2 to beer wort in the amount of 5.0 mg/dm3. This will make it possible to reduce the duration of fermentation of wort with a dry matter content of 18 % at a temperature of 15 ℃ by 1.5 days (21 %)

Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress

Pre-adaptation of yeast (Saccharomyces cerevisiae) strains to very high gravity can improve fermentation parameters and reduce osmotic stress

Effects of ultrasound and microwave treatments on oenological yeast microbiota: comparison with a flash pasteurisation

SummaryThe control of yeast biota in wine could be a challenge, as different genera could coexist with different effects on wine quality; generally, SO2 plays an important role in this context, while other approaches have been proposed. In this article, two Microwave (MW) and two Ultrasound treatments (US) were tested and compared to a flash pasteurisation on seven yeast strains (Saccharomyces cerevisiae, Saccharomyces bayanus, Brettanomyces spp., Schizosaccharomyces pombe, Hanseniaspora osmophila, Zygosaccharomyces bailii, Pichia membranifaciens); viable count (viability) and yeast growth kinetic (vitality) were assessed. The treatments reduced viable count by 27%, with a higher biocidal effect of US, depending on yeast and treatment conditions; they also impaired yeast growth causing a delay, which is a significant increase of the lag phase, while the effect on the growth rate or the maximum OD attained in the steady state was less significant. In conclusion, the US generally exerted a stronger effect than MW and flash pasteurisation and Schizo. pombe and Z. bailii were the less resistant yeasts. A partial uncoupling was found between vitality and viability for Z. bailii, while in Schizo. pombe the delay in the growth was generally related to the decrease in the cell count immediately after the treatment.

Interrelations Between Probiotics, Gut Microbiota, Intestinal Barrier, and Immune Response; Focusing on Diarrhea in Dairy Calves1

The interplay between gut microbiota and host health has attracted significant interest in the animal science community. Maintaining gut microbiota homeostasis by supplementing probiotics to treat clinical conditions like calf diarrhea is an emerging area of research nowadays because of increased concerns regarding antimicrobial resistance (AMR) and drug residues in animal products. Probiotics reduce the incidence of calf diarrhea by increasing the gut microbiota diversity and richness with more commensal bacteria such as Lactobacillus and Bifidobacterium that produce antimicrobial compounds, as well as modulating the immune response by increasing cytokines, Interleukin-2 (IL-2), IL-4, IL-6, IL-10, and reducing tumor necrosis factor-α (TNF-α), by increasing production of antibodies, especially immunoglobulin E (IgE), also IgG, differentiating naïve Th lymphocytes (Tho) into Th1, hence stimulate innate immunity and prime the adaptive immune response. Specific probiotic strains of bacteria and yeast (Saccharomyces cerevisiae) derived probiotics maintain the integrity of the intestinal barrier. In this review, data is being organized to address the role of probiotics in treating calf diarrhea by modulating gut microbiota and stimulating an immune response against notorious pathogens, to present animal and veterinary scientists and nutritionists with a new concept to treat infectious diseases from the perspective of the gut microbiota, increasing animal health, performance, and welfare. In conclusion, health status and gut microbiome are strongly interlinked. Research data indicated a significant reduction in the incidence of diarrhea after probiotic administration. If interrelations between probiotics and existing gut microbiota are explored more quantitatively, novel antibiotic substitutes can emerge in the future.

Autochthonous Ingredients for Craft Beer Production

Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (Saccharomyces cerevisiae G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO2, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile.

BIOIMPACT OF HYPOMAGNETIC FIELDS

Hypomagnetic fields (HMF), or nearly zero magnetic fields, are fields with a value of magnetic flux density lower than the Earth's geomagnetic field. The effects of these so-called weak magnetic fields can manifest in living organisms by influencing biological functions such as the circadian system, calcium balance in cells, DNA methylation, concentration of reactive oxygen species, as well as changes in metabolic and developmental processes. This article describes how HMF affects selected cellular structures through specific exposure parameters, whose selective impact has been verified on the proliferative activity of the yeast strain Saccharomyces cerevisiae. In 25 experiments, the inhibitory effect of a time-varying magnetic field at a level of 0.365 µT was confirmed, which corresponds to the magnitude of magnetic flux density in the vicinity of 100 kV power lines. Global organizations also point out the possible correlation between HMF generated by 50 Hz power lines and various diseases, particularly childhood leukemia.

Kinetic Study of Fig Syrup Fermentation by Genetically Modified Saccharomyces cerevisiae Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle

Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at various temperatures to evaluate the influence of genetic modifications on yeast strain efficiency. The study involved a wild-type yeast strain, W303, as a control and two genetically modified strains, W_M4_533 and W_M4_558, sharing the same genetic background as the wild type. Notably, the genetic modifications in the Msn4p transcription factor involved the substitution of serine residues with alanine at positions 533 and 558, resulting in the development of psychrophilic or ethanol-resistant strains. Utilizing the R.F.G.C. method enabled the differentiation of the duration of alcoholic fermentation phases, providing insights correlated to the yeast cell life cycle. The values of rate constants (k) for each phase, conducted with both wild-type and genetically modified cells using RFGC, aligned with the existing literature. Additionally, the calculation of activation energies for distinct phases revealed lower values for genetically modified strains compared to wild-type strains. This decrease in activation energies suggests enhanced efficiency in the alcoholic fermentation process for the genetically modified strains.

Specific Antimicrobial Activities Revealed by Comparative Evaluation of Selected Gemmotherapy Extracts.

Nowadays, unprecedented health challenges are urging novel solutions to address antimicrobial resistance as multidrug-resistant strains of bacteria, yeasts and moulds are emerging. Such microorganisms can cause food and feed spoilage, food poisoning and even more severe diseases, resulting in human death. In order to overcome this phenomenon, it is essential to identify novel antimicrobials that are naturally occurring, biologically effective and increasingly safe for human use. The development of gemmotherapy extracts (GTEs) using plant parts such as buds and young shoots has emerged as a novel approach to treat/prevent human conditions due to their associated antidiabetic, anti-inflammatory and/or antimicrobial properties that all require careful evaluations. Seven GTEs obtained from plant species like the olive (Olea europaea L.), almond (Prunus amygdalus L.), black mulberry (Morus nigra L.), walnut (Juglans regia L.), blackberry (Rubus fruticosus L.), blackcurrant (Ribes nigrum L.) and bilberry (Vaccinium myrtillus L.) were tested for their antimicrobial efficiency via agar diffusion and microbroth dilution methods. The antimicrobial activity was assessed for eight bacterial (Bacillus cereus, Staphylococcus aureus, Salmonella enterica subsp. enterica, Proteus vulgaris, Enterococcus faecalis, Escherichia coli, Pseudomonas aeruginosa and Listeria monocytogenes), five moulds (Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus, Penicillium citrinum, Penicillium expansum) and one yeast strain (Saccharomyces cerevisiae). The agar diffusion method revealed the blackberry GTE as the most effective since it inhibited the growth of three bacterial, four moulds and one yeast species, having considered the total number of affected microorganism species. Next to the blackberry, the olive GTE appeared to be the second most efficient, suppressing five bacterial strains but no moulds or yeasts. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were then determined for each GTE and the microorganisms tested. Noticeably, the olive GTE appeared to feature the strongest bacteriostatic and bactericidal outcome, displaying specificity for S. aureus, E. faecalis and L. monocytogenes. The other GTEs, such as blueberry, walnut, black mulberry and almond (the list indicates relative strength), were more effective at suppressing microbial growth than inducing microbial death. However, some species specificities were also evident, while the blackcurrant GTE had no significant antimicrobial activity. Having seen the antimicrobial properties of the analysed GTEs, especially the olive and black mulberry GTEs, these could be envisioned as potential antimicrobials that might enhance antibiotic therapies efficiency, while the blackberry GTE would act as an antifungal agent. Some of the GTE mixtures analysed have shown interesting antimicrobial synergies, and all the antimicrobial effects observed argue for extending these studies to include pathological microorganisms.

Expression of chitosanase from Aspergillus fumigatus chitosanase in Saccharomyces cerevisiae by CRISPR-Cas9 tools.

Chitooligosaccharides (COS) find numerous applications due to their exceptional properties. Enzymatic hydrolysis of chitosan by chitosanase is considered an advantageous route for COS production. Heterologous expression of chitosanase holds significant promise, yet studies using commonly employed Escherichia coli and Pichia pastoris strains encounter challenges in subsequent handling and industrial scalability. In this investigation, we opted for using the safe yeast strain Saccharomyces cerevisiae (GRAS), obviating the need for methanol induction, resulting in successful expression. Ultimately, utilizing the GTR-CRISPR editing system, shake flask enzyme activity reached 2 U/ml. The optimal chitosanase activity was achieved at 55℃ and pH 5, with favorable stability between 30 and 50°C. Following a 2-h catalytic reaction, the product primarily consisted of chitobiose to chitotetraose, predominantly at the chitotriose position, with a slight increase in chitobiose content observed during the later stages of enzymatic hydrolysis. The results affirm the feasibility of heterologous chitosanase expression through Saccharomyces cerevisiae, underscoring its significant industrial potential.

Molecular Characterization of Yeast (Saccharomyces cerevisiae) Strains by Using Molecular Marker

Molecular markers reveals polymorphism at the DNA level. Molecular characterization of Yeast (Saccharomyces cerevisiae) Strains with RAPD Molecular markers. The genetic diversity allelic variations among these strains were estimated by using RAPD molecular markers. Twenty Eight RAPD primers were screened out of them eleven primers had shown amplification of which AB1-15, 1283, OPB12, OPO4, SC1 and OPB01 these six primers showed 100% polymorphism. Out of ten wine yeast strains studied at molecular level, two strains showed maximum similarity i.e. 79 % between them viz. NCIM 3045 and 3200. Genetic diversity was analyzed based on data obtained by 11 RAPD primers. Most of the primers were found 85.71 to 100% polymorphic in nature. The diversity at molecular level was analyzed with elucidian distance of 0.40. molecular markers hold great promise due to their high efficiency, adequate accuracy, and good reproducibility

Isolation and identification of dominant lactic acid bacteria and yeast species from teff (Eragrostis teff) injera dough fermentation

ABSTRACT Traditional fermentation using natural microorganisms often results in uncontrolled and inconsistent product quality. Identifying dominant LAB and yeast species through morphological, physiological, and biochemical characterization, this study aimed to optimize the traditional fermentation process of injera dough fermentation. Ersho and dough were prepared in the laboratory, and LAB and yeast were identified and enumerated by smearing on a petri dish at 24-hour intervals from 0 to 96 hours of fermentation. The growth kinetics of both LAB and yeast in fermented teff dough significantly increased (p < 0.05) from 8.91 to 9.97 log CFU/gm and 5.98 to 7.62 log CFU/gm as fermentation time increased. Five dominant LAB species (Lactobacillus fermentum, Lactobacillus Brevis, Lactobacillus Plantarum, Bacillus subtilis, and Enterococcus casseliflavus) and three dominant yeast strains (Saccharomyces cerevisiae, Candida krusei, and Pichia kudriavzevii) were identified. Based on the physicochemical analysis and sensory acceptability result, application of a single starter culture in teff dough fermentation improved fermentation time and acid production.

Chloroplast phosphate transporter CrPHT4-7 regulates phosphate homeostasis and photosynthesis in Chlamydomonas.

In eukaryotic cells, phosphorus is assimilated and utilized primarily as phosphate (Pi). Pi homeostasis is mediated by transporters that have not yet been adequately characterized in green algae. This study reports on PHOSPHATE TRANSPORTER 4-7 (CrPHT4-7) from Chlamydomonas reinhardtii, a member of the PHT4 transporter family, which exhibits remarkable similarity to AtPHT4;4 from Arabidopsis (Arabidopsis thaliana), a chloroplastic ascorbate transporter. Using fluorescent protein tagging, we show that CrPHT4-7 resides in the chloroplast envelope membrane. Crpht4-7 mutants, generated by the CRISPR/Cas12a-mediated single-strand templated repair, show retarded growth, especially in high light, reduced ATP level, strong ascorbate accumulation, and diminished non-photochemical quenching in high light. On the other hand, total cellular phosphorous content was unaffected, and the phenotype of the Crpht4-7 mutants could not be alleviated by ample Pi supply. CrPHT4-7-overexpressing lines exhibit enhanced biomass accumulation under high light conditions in comparison with the wild-type strain. Expressing CrPHT4-7 in a yeast (Saccharomyces cerevisiae) strain lacking Pi transporters substantially recovered its slow growth phenotype, demonstrating that CrPHT4-7 transports Pi. Even though CrPHT4-7 shows a high degree of similarity to AtPHT4;4, it does not display any substantial ascorbate transport activity in yeast or intact algal cells. Thus, the results demonstrate that CrPHT4-7 functions as a chloroplastic Pi transporter essential for maintaining Pi homeostasis and photosynthesis in C. reinhardtii.

Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power

Fermentation performance of Saccharomyces cerevisiae yeast strain with high alcoholigenous power