Yeast Culture Research Articles

Impact of solar pre-drying and yeast starter inoculation treatments on volatile compounds in cocoa (Theobroma cacao L.) beans from Southwestern Colombia

In the region of Tumaco (Nariño, Colombia), in Southwestern Colombia, the CCN-51 cocoa clone has been commonly cultivated in recent decades. Determining the influence of cocoa processing conditions (pre-drying and yeast starter inoculation) on the profile of volatile compounds is essential to ensure maximum cocoa quality. To this aim, cocoa beans were fermented following four different treatments: (1) spontaneously (at room temperature for 120 h) in traditional conditions (control; CO); (2) traditional processing with a pre-drying (sun-dried for 24 h) treatment (PD); (3) with fermentation (for 120 h) after inoculation of a yeast starter culture (YS); and (4) including both treatments, pre-drying and yeast inoculation (PD+YS). A total of 45 volatile compounds were identified by SPME-HS/GC-MS and classified as: alcohols (9), aldehydes and ketones (17), acids (6), esters (3), pyrazines (2), aliphatic hydrocarbons (4) and others (4). Pre-drying and yeast starter inoculation reduced the concentration of acids, which are associated with off-flavour notes. Fermentation with a selected yeast culture generated desirable flavour notes (sweet, fruity, floral, buttery and malty). The PCA score plot showed a clear separation of the samples obtained from the different treatment studied. In conclusion, pre-drying and inoculating with selected yeasts during processing help enhance the sensory quality of the cocoa.

Quality improvement of Tofu waste as the raw material of duck feed with fermentation of yeast culture

The use of fermented products from probiotic microbes as supplement feed is expected to stimulate the growth and biocontrol of pathogenic bacteria in ducks with high feed efficiency. Feed biotechnology products based on tofu waste fermented with yeast culture (TWF) contain high levels of protein and the amino acid lysine, and contain probiotic microbes (107cfu/g). This research aims to examine the effect of fermenting tofu waste with yeast culture on the quality of tofu waste as a feed ingredient and the performance of ducks. The fermented product was tested on 240 male Bali ducks aged 2 weeks in a completely randomized design with four treatments and six replications. Each replication used 60 male Balinese ducks with homogeneous body weight. The four treatments were ducks given rations without TWF supplements as control (TWF0); diet supplemented with 2% TWF (TWF1); diet fed 4% TWF (TWF2); and rations given 6% TWF (TWF3). The results showed that supplementation of 4-6 TWF in feed significantly (P<0.05) increased body weight gain and feed efficiency.It can be concluded that the growth performance and feed efficiency of ducks increased significantly with the supplement of tofu waste fermented by yeast culture.

Ecological conditions of vineyards and the polymorphism of Saccharomyces cerevisiae strains as a prerequisite of terroir identification

Aim. The aim of the study was to assess whether the ecological conditions for vineyards and the phylogenetic analysis of Saccharomyces cerevisiae wine yeast strains isolated from several locations in the Odesa and Mykolayiv regions could be used for terroir identification. Methods. The study employed microbiological, analytical, expedition, cartographic, and comparative assessment methods. Phylogenetic analysis was conducted using the MEGA software program, and VIN-CAD-UKR software was used for the vineyard cadastre and the ampelecological characteristics data management. Results. The study highlighted differences in the ecological conditions of vineyards in the Odesa and Mykolayiv regions and within the Tairovo and Izmail territorial communities in the Odesa region, focusing on soil and microclimatic characteristics. Saccharomyces cerevisiae strains isolated in 2012 and 2013, years with varying weather conditions in temperature and precipitation, were primarily clustered by the year of isolation. Two notable exceptions included a strain isolated from the Isabela variety belonging to a hybrid group (direct producer, contrary to other varieties, which mainly represent Vitis vinifera or its hybrids with Vitis riparia, Vitis amurensis, Vitis berlandieri) and a strain isolated from the Odesa Black variety inoculated at the beginning of fermentation with a commercial strain of wine yeast. The 2013 isolates, collected under conditions of higher precipitation and lower temperature in the first half of the growing season, showed a more differentiated clustering pattern, with two strains isolated from the Sukholymansky White variety forming a distinct cluster, while the rest grouped together, irrespective of the region, formed of isolation. Conclusions. Phylogenetic analysis of 64 strains of Saccharomyces cerevisiae isolated from 36 technical grape varieties based on the ITS1_5.8S_ITS2 nucleotide sequence demonstrated that the year of isolation (reflecting agroclimatic factors) was the primary influence on sample clustering. These factors, as components of the ecological conditions of terroir, form the foundation for terroir identification.

Role of Oral Yeast in Replenishing Gastric Mucosa with Yeast and Helicobacter pylori.

The relationship between oral and gastric yeasts and their role in the colonization of Helicobacter pylori in the stomach was studied. Four groups of 221, 7, 44, and 10 patients were used for the isolation of H. pylori and oral and gastric yeasts. In Group 1, gastric biopsies were used for the isolation of H. pylori and yeast, rapid urease test (RUT), staining with Gram's and hematoxylin & eosin (H&E), and immunohistochemistry (IHC) methods. In the other three groups, DNAs extracted from H. pylori and yeasts were used for the amplification of H. pylori-specific genes. Wet mounts of yeasts in Group 2 were examined to observe intracellular bacteria and released EVs. Among 221 patients, 65 (29.3%) had oral yeast, 35 (15.8%) H. pylori, and 31 (14%) gastric yeast. Culture of oral yeasts showed a significant correlation with the detection of H. pylori by IHC (10.3%), Gram stain (9%), RUT (6.3%), H&E (4.9%), and culture (4%) (p < 0.05). Gram-stained biopsies showed the occurrence of yeast and H. pylori, and the release of EVs from yeast. Detection of similar H. pylori genes in oral and gastric yeasts from patients in Group 2 showed their common source. Oral yeasts in Groups 3 and 4 also carried H. pylori genes. Wet mount preparations of yeasts showed intracellular bacteria inside the yeast vacuole and the release of EVs that could carry H. pylori. Oral yeast protects its intracellular H. pylori and releases it inside EVs to safely reach gastric mucosa. Yeast, as the environmental reservoir of H. pylori, plays a crucial role in bacterial reinfection after successful eradication.

Measurement of rRNA Synthesis and Degradation Rates by 3H-Uracil Labeling in Yeast.

In order to measure the actual synthesis and degradation rates (SR, DR) for rRNA in yeast, we developed a method based on the pulse labeling and quantification of newly synthesized large rRNA molecules by a known mass of cells. The SR is calculated as the ratio of new rRNA molecules (synthesized after a short [5,6-3H]-uracil pulse) to total rRNA (a proxy of cell mass), calculated by northern blotting after hybridization with a 32P-labeled rRNA probe. Then to measure the DR we perform a chase of the existing 3H-labeled rRNA for several hours during yeast culture growth. We have used this method in control experiments where the yeast cell volume varies as a way to check if the SR and DR are constant with the cell volume.

Impact of Water Ionic Chemistry on Kombucha Fermentation

Kombucha is made by using a symbiotic culture of bacteria and yeast (SCOBY) to ferment sweetened tea. This fermentation produces a beverage with a unique aroma and acidic flavor. Kombucha has recently gained popularity in the United States and has been reported to have numerous health benefits. While there is a wide variation in kombucha composition, little is known about the impact water’s chemistry has on the fermentation and the resulting kombucha. Brewing water for kombucha was altered using the following ions: bicarbonate, chloride, calcium, magnesium, and sulfate at different concentrations. Pre-(tea) and post-(kombucha) fermentation (kombucha) products were analyzed for total acidity, pH, free amino nitrogen (FAN), total phenols, antioxidants, and biological components. A one-way ANOVA was run to determine statistical (p &lt; 0.05) differences between the characteristics analyzed. Statistical differences were observed between the different water chemistry ions for all of the characteristics analyzed. Further investigation into the impact water chemistry has on flavor analysis is required. The information obtained from this research can be used to help producers to make kombuchas with an optimized chemical profile and improved antioxidant potentials.

Effect of dietary supplementation of yeast culture Saccharomyces cerevisiae in lactating female goats

This study was designed to investigate the effects of adding a novel yeast culture, Saccharomyces cerevisiae refermented sorghum distiller's dried grains with solubles (SSDDGS), to the diets of lactating female goats on lactation performance and lamb growth performance. We divided 10 lactating Dazu black goats of similar age, weight, and offspring into two groups: one fed a pelleted diet with 50 g/day SSDDGS (ET), and the other without SSDDGS as a control (EC) for 7 weeks. We monitor the weight changes of each goat and collect blood and milk samples from experimental ewes at specific times for hormone and milk composition determination. We use ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) to detect metabolites in the serum of lactating ewes. Our results showed that SSDDGS supplementation significantly reduced female goats' average daily weight loss during weeks 2–4 of lactation and increased serum IGF-1 and prolactin levels at week 4 (p &amp;lt; 0.05). SSDDGS supplementation in early lactation significantly increased milk protein, lactose, and ash content (p &amp;lt; 0.05). UPLC-MS/MS analysis showed that SSDDGS changed the levels of 58 metabolites in the serum of lactating goats. These metabolites were mainly involved in the sohingolipid signaling pathway, and cysteine, methionine, and sphingolipid metabolism. In summary, Yeast culture SSDDGS reduced weight loss, enhanced milk quality, and modified metabolic profiles in early lactation goats, providing insight into the potential regulatory role and mechanism of yeast culture in lactation female goats.

In Vitro Cholesterol Uptake by the Microflora of Selected Kefir Starter Cultures

Kefir, a fermented milk beverage, is recognized for its potential health benefits, including its cholesterol-lowering properties. This study demonstrated that selected kefir starter cultures, including Lactococcus strains and yeasts, significantly reduce cholesterol-binding capacity under simulated gastrointestinal conditions, underscoring the challenges of probiotic delivery. We compared the performance of these cultures under laboratory conditions (growth broths) and simulated digestive juice models. Lactococcus strains showed significant differences in cholesterol binding between the two environments, highlighting the limitations of relying solely on laboratory testing. Yeast cultures also exhibited greater cholesterol binding in their native broths, but their survival was limited in digestive models. Our findings suggest that effective probiotic formulations should prioritize strains with high cholesterol-binding capacity and robust survival rates throughout the digestive tract. This study provides valuable insights for future research on the mechanisms behind these functionalities and the potential of kefir yeast strains for use in human digestive models. Our results can be used to inform the development of improved probiotic formulations for cholesterol management.

Assessing Drug Sensitivity in Fission Yeast Using Half-Maximal Inhibitory Concentration (IC50) Assays.

Fission yeast is an excellent model organism in which to study mammalian drug sensitivities. In addition to building a mechanistic picture of drug effect, fission yeast screens may be valuable in determining compounds that show synthetic lethality effects. While compounds might be screened for a variety of phenotypes, an effective method is to detect the proliferative effects of a new compound on a yeast culture. This is traditionally performed in acute viability assays or spot tests; both methods require some knowledge of concentration to observe an effect. Mammalian cell culture experiments that assess proliferation to indicate drug dose and effect are well described. However, differences between S. pombe growth characteristics and mammalian cells mean that importing a mammalian viability assay requires consideration of potential effects on fission yeast biology. We describe the half-maximum inhibitory (IC50) dose as a method of rapid proliferation effect screening. IC50 determination is performed on liquid cultures in 96-well plates and may be developed for initial compound library uses or in synthetic lethality screening of drug effects.

Identification of ERAD-dependent degrons for the endoplasmic reticulum lumen

Degrons are minimal protein features that are sufficient to target proteins for degradation. In most cases, degrons allow recognition by components of the cytosolic ubiquitin proteasome system. Currently, all of the identified degrons only function within the cytosol. Using Saccharomyces cerevisiae, we identified the first short linear sequences that function as degrons from the endoplasmic reticulum (ER) lumen. We show that when these degrons are transferred to proteins, they facilitate proteasomal degradation through the endoplasmic reticulum associated degradation (ERAD) system. These degrons enable degradation of both luminal and integral membrane ER proteins, expanding the types of proteins that can be targeted for degradation in budding yeast and mammalian tissue culture. This discovery provides a framework to target proteins for degradation from the previously unreachable ER lumen and builds toward therapeutic approaches that exploit the highly conserved ERAD system.

Identification of ERAD-dependent degrons for the endoplasmic reticulum lumen.

Degrons are minimal protein features that are sufficient to target proteins for degradation. In most cases, degrons allow recognition by components of the cytosolic ubiquitin proteasome system. Currently, all of the identified degrons only function within the cytosol. Using Saccharomyces cerevisiae, we identified the first short linear sequences that function as degrons from the endoplasmic reticulum (ER) lumen. We show that when these degrons are transferred to proteins, they facilitate proteasomal degradation through the endoplasmic reticulum associated degradation (ERAD) system. These degrons enable degradation of both luminal and integral membrane ER proteins, expanding the types of proteins that can be targeted for degradation in budding yeast and mammalian tissue culture. This discovery provides a framework to target proteins for degradation from the previously unreachable ER lumen and builds toward therapeutic approaches that exploit the highly conserved ERAD system.

Spatio-temporal distribution and biotechnological potential of culturable yeasts in the intertidal sediments and seawater of Aoshan Bay, China.

Marine yeasts play a crucial role in marine microbial ecology, facilitating the biogeochemical cycling of carbon and nitrogen in marine ecosystems, while also serving as important reservoirs of bioactive compounds with extensive applications in pharmaceuticals, agriculture, and various industries. Intertidal flats, characterized by their complex ecological dynamics, are postulated to harbor a wealth of yeast resources. This study employed a culture-dependent approach to assess the diversity, spatio-temporal distribution, and biotechnological potential of yeast communities residing within the intertidal sediments and seawater of Aoshan Bay. A total of 392 yeast strains were identified from 20 distinct genera, encompassing 43 recognized species and four candidate novel species. Notably, 17 of these species were identified as novel occurrences in marine environments, underscoring the rich yeast biodiversity of the Aoshan Bay ecosystem, with Candida emerging as the dominant genus in both sedimentary and aqueous habitats. Yeast community composition exhibited significant spatial and temporal variation, with peak diversity and abundance observed in autumn, the subtidal zone, and the surface soil layer. No clear pattern, however, emerged linking these shifts to specific changes in community composition, highlighting the complex interactions between microbial communities, environmental variables, and anthropogenic disturbance. Although several yeast species isolated here have been previously recognized for their biotechnological potential, their diverse and abundant extracellular enzyme profiles were characterized, further highlighting their crucial role in organic matter decomposition and nutrient cycling within the tidal ecosystem, as well as their potential applicability in the food, fine chemical, textile, and pharmaceutical industries.IMPORTANCEThis study presents groundbreaking insights into the yeast diversity of Aoshan Bay, offering invaluable information on their spatial and temporal distribution patterns, as well as their biotechnological potential in the tidal environment. The findings reveal that the eutrophic intertidal flat is a rich repository of yeasts with abundant extracellular enzymatic activity and an important role in nutrient cycling and decomposition processes. Also, these yeasts serve as crucial indicators of ecosystem health and function and are excellent candidates for biotechnological and industrial applications. Collectively, this study not only expands our knowledge of the diversity and distribution of intertidal yeasts but also highlights their promising potential for biotechnological applications.

Yeast culture enhances long-term fermentation of corn straw by ruminal microbes for volatile fatty acid production: Performance and mechanism

Ruminal microbes can efficiently ferment biomass waste to produce volatile fatty acids (VFAs). However, keeping long-term efficient VFA production efficiency has become a bottleneck. In this study, yeast culture (YC) was used to enhance the VFA production in long-term fermentation. Results showed that YC group improved the volatile solid removal and VFA concentration to 47.8% and 7.82 g/L, respectively, 18.6% and 16.1% higher than the control, mainly enhancing the acetic, propionic, and butyric acid production. YC addition reduced the bacterial diversity, changed the bacterial composition, and improved interactions among bacteria. The regulation mechanism of YC was to increase the abundance and activity of hydrolytic and acidogenic bacteria such as Prevotella and Treponema, improve bacterial interactions, and further promote expression of functional genes. Ultimately, a long-term efficient ruminal fermentation of corn straw into VFAs was achieved.

Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis

Ultra-high irradiance (UHI) blue light treatment: A promising method for inactivation of the wine spoilage yeast Brettanomyces bruxellensis

Dietary yeast culture can protect against chronic heat stress by improving the survival, antioxidant capacity, immune response, and gut health of juvenile Chinese mitten crab (Eriocheir sinensis)

Dietary yeast culture can protect against chronic heat stress by improving the survival, antioxidant capacity, immune response, and gut health of juvenile Chinese mitten crab (Eriocheir sinensis)

Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine

Abstract In this investigation, we focused on elucidating the impact of non-Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae, employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non-Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) &gt; 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine.

Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine

Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from Aspergillus niger is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (Hermetia illucens) against non-Saccharomyces yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO2) concentrations, on the cell viability of 20 non-Saccharomyces strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected S. cerevisiae strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with S. cerevisiae showed lower antimicrobial activity than SO2, but the combined use with SO2 showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content.

Characterization of Pectinase Enzyme Produced from Indigenous Yeast Isolates During Fermentation of Robusta Coffee Beans

The following research aims to understand indigenous yeast isolates that are pectinolytic, the effect of incubation time on pectinase enzyme activity, and the pH and temperature properties of pectinase enzymes obtained from indigenous yeasts from spontaneous fermentation of robusta coffee beans. The following type of research is an experiment through RAL (Completely Randomized Design). The results showed that testing of seven indigenous yeast isolates was pectinolytic and that the highest pectinolytic ability was isolate K24I7 with a clear zone diameter of 3.13 mm. The characterization results of the pectinase enzyme produced from isolate K24I7 were optimum at pH 5.5 with an enzyme specific activity value of 10.09 U/mg and optimum temperature in the range of 40oC-60oC with an average enzyme specific activity of 10.08 U/mg. The pectinase enzyme produced from isolate K24I7 is thermophile because it is still active at 70°C

Fermentative and Enological Features of Saccharomyces cerevisiae Populations Generated Through Adaptive Laboratory Evolution

Adaptive laboratory evolution (ALE) is a non-GMO technique utilized for the amelioration of wine yeast strains. Employing two-step ALE strategies, we recently acquired six evolved Saccharomyces cerevisiae populations with improved fermentative abilities compared to their parental strains in synthetic broths. Herein, we evaluated the qualities of the abovementioned evolved populations under real winemaking conditions, using the grape musts Assyrtiko and Roditis. The ethanol-tolerant populations evolved solely with glucose delayed to complete the fermentation due to slow fructose assimilation, albeit showing improved ethanol yields, compared to their parental strains. The volatile compounds of the evolved populations were significantly different from those of parental strains. Statistically significant differences were observed in the organoleptic profiles between the evolved populations’ and parental strains’ wines. Notably, wine from one evolved population (BLR200) was rated higher in overall aroma and quality. This study supports the magnitude of ALE strategies for the generation of novel wine yeasts.

The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation

Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts. Indigenous yeasts are recognized for their better adaptation to environmental conditions and for highlighting the unique terroir impact on wine aroma characteristics. To study the individual impact of ten indigenous non-Saccharomyces yeasts on the primary metabolites and volatile compounds of wine from autochthonous Croatian Maraština variety, Hyphopichia pseudoburtonii, Metschnikowia chrysoperlae, Metschnikowia sinensis/shanxiensis, Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum, Hanseniaspora guilliermondii, Hanseniaspora pseudoguilliermondii, Pichia kluyveri, and Starmerella apicola were inoculated in sterile grape juice in monoculture fermentations. Additionally, seven of them were also studied in sequential fermentation of sterile grape juice with commercial Saccharomyces cerevisiae. A targeted approach was used for the identification of volatile compounds via headspace solid-phase microextraction coupled with gas chromatography and a mass spectrometer. P. kluyveri and H. uvarum produced higher total concentrations of terpenes in sequential versus monoculture fermentation. Sequential fermentation of M. chrysoperlae, L. thermotolerans, and P. kluyveri with S. cerevisiae resulted in higher production of C13-norisoprenoids. The esters concentration was higher in monocultures for L. thermotolerans, H. uvarum, and H. guilliermondii, whereas other isolates showed higher concentrations in sequential fermentations. The results highlighted different indigenous yeast metabolisms and provided promising insights into potential new non-Saccharomyces starter cultures as a first step in their selection, with several species characterized in terms of their potential effect on the aroma profile.