Yeast Fermentation Research Articles

Investigation of chitin recovery from shrimp waste by yeast fermentation

This study investigated the possibility of using yeast fermentation to transform shrimp waste to chitin for further application. The white leg shrimp head was incubated with three yeast strains Yarrowia lipolytica, Candida tropicalis and Pichia kudriavzevii, in comparison with bacteria Bacillus subtilis and commercial protease Alcalase. The efficacy of fermentation was evaluated through deproteinization and demineralization levels after 2 days. A deproteinization of 80.9% was obtained when incubation with Y. lipolytica which was significantly higher than 76.9% and 65.6% obtained with Alcalase hydrolysis and B. subtilis incubation respectively. Besides, C. tropicalis and P. kudriavzevii expressed a similar low level on deproteinization (31.3-31.7%.) All three yeast showed a good demineralization in range 38.2-49.4% on shrimp head while B. subtilis could demineralize only 16.0%. This primary research shows a potential application of yeast fermentation in chitin recovery from shrimp waste.

Prediction of ethanol fermentation under stressed conditions using yeast morphological data

A high sugar concentration is used as a starting condition in alcoholic fermentation by budding yeast, which shows changes in intracellular state and cell morphology under conditions of high-sugar stress. In this study, we developed artificial intelligence (AI) models to predict ethanol yields in yeast fermentation cultures under conditions of high-sugar stress using cell morphological data. Our method involves the extraction of high-dimensional morphological data from phase contrast images using image processing software, and predicting ethanol yields by supervised machine learning. The neural network algorithm produced the best performance, with a coefficient of determination (R2) of 0.95, and could predict ethanol yields well even 60min in the future. Morphological data from cells cultured in low-glucose medium could not be used for accurate prediction under conditions of high-glucose stress. Cells cultured in high-concentration glucose medium were similar in terms of morphology to cells cultured under high osmotic pressure. Feeding experiments revealed that morphological changes differed depending on the fermentation phase. By monitoring the morphology of yeast under stress, it was possible to understand the intracellular physiological conditions, suggesting that analysis of cell morphology can aid the management and stable production of desired biocommodities.

Thiamine and Biotin: Relevance in the Production of Volatile and Non-Volatile Compounds during Saccharomyces cerevisiae Alcoholic Fermentation in Synthetic Grape Must.

Vitamins are major cofactors to numerous key metabolic pathways in enological yeasts, and both thiamine and biotin, notably, are believed to be essential to yeast fermentation and growth, respectively. In order to further assess and clarify their role in winemaking, and in the resulting wine, alcoholic fermentations of a commercial Saccharomyces cerevisiae active dried yeast were conducted in synthetic media containing various concentrations of both vitamins. Growth and fermentation kinetics were monitored and proved the essential character of biotin in yeast growth, and of thiamine in fermentation. The synthetic wine volatile compounds were quantified, and notable influences of both vitamins appeared, through a striking positive effect of thiamine on the production of higher alcohols, and of biotin on fatty acids. Beyond the evidence of this influence on fermentations and on the production of volatiles, this work proves, for the first time, the impact held by vitamins on wine yeasts' exometabolome, investigated through an untargeted metabolomic analysis. This highlighted chemical differences in the composition of synthetic wines through a notably marked influence of thiamine on 46 named S. cerevisiae metabolic pathways, and especially in amino acid-associated metabolic pathways. This provides, overall, the first evidence of the impact held by both vitamins on the wine.

Statistics-Based Optimization of Cellulase and Xylanase Production by the Endophytic Fungus Talaromyces Funiculosus using Agricultural Waste Materials

Lignocellulosic biomass can be utilized as a low-cost, renewable, and sustainable feedstock for obtaining non-fossil energy sources with low CO2 emission. One of the most promising technologies for producing 2G biofuels is the saccharification of agricultural waste materials with the help of cellulolytic enzymes, followed by yeast fermentation of sugars into cellulosic ethanol. Cellulases are multi-component enzymes involved in the degradation of cellulose, which can synergistically degrade cellulose and includes three major categories: endoglucanase (EC 3.2.1.4), exoglucanase or cellobiohydrolase (EC 3.2.1.91), and β-glucosidase (EC 3.2.1.21). The core enzyme used for the degradation of the xylan skeleton of hemicellulose is endo-β-1,4-xylanase (EC 3.2.1.8). The high cost of enzymes synthesized by fungi is a bottleneck for the production of cellulosic ethanol. Optimization of the nutrient medium composition is an important factor in increasing the production of enzymes and the efficiency of lignocellulosic biomass hydrolysis. The aim of the current study was to optimize the production of cellulolytic and xylanolytic enzymes through cultivation of filamentous fungus Talaromyces funiculosus on low-cost nutrient media with non-pretreated agricultural waste materials. Methods. Filamentous fungus Talaromyces funiculosus was grown on potato-dextrose agar for 10—14 days at 26±2 °С. To obtain the culture filtrate, the fungus was cultivated under submerged conditions in an Erlenmeyer flask for 4 days. The nutrient medium composition was varied according to the factor experiment design. A two-step optimization of the nutrient medium composition was used. A screening experiment with the Plackett-Burman fractional factorial design and response surface methodology with the Box-Behnken design were used to optimize cellulase production. The enzymatic activity was determined by measuring the reduced sugar production after the enzymes hydrolysis with specific substrates: exoglucanase with filter paper, endoglucanase with carboxymethylcellulose, and xylanase with beech wood xylan, using the colorimetric DNS method with glucose or xylose as a standard. The activity of β-glucosidase was determined by the hydrolysis reaction of p-nitrophenyl-β-D-glucopyranoside, which results in the formation of p-nitrophenol, quantified at 410 nm. Results. As a result of experiments with using agricultural waste, including wheat straw, corn stalk, and corn cob as carbon sources of the culture medium, it was shown that T. funiculosus is able to grow and produce cellulase and xylanase on all non-pretreated substrates studied. The two-step sequential optimization of the nutrient medium composition for T. funiculosus cultivation according to the Plackett-Berman and Box-Behnken designs made it possible to increase the activity of cellulolytic and xylanolytic enzymes by 2.4—2.6 times. The optimized cultivation medium does not contain such expensive components as Avicel, peptone, and yeast extract and has the following composition, g/L: corn stalks — 50.0; urea — 0.86; NaNO3 — 1.0; KH2PO4 — 6.0; KCl — 0.25; MgSO4 — 0.25; FeSO4 — 0.01. Conclusions. The studied strain of T. funiculosus produces a lignocellulosic enzyme complex with a high level of β-glucosidase activity when cultivated on an optimized nutrient medium with untreated agricultural waste and is promising for the conversion of lignocellulosic biomass into fermentable sugars.

Evaluation of Fermentative Xylitol Production Potential of Adapted Strains of Meyerozyma caribbica and Candida tropicalis from Rice Straw Hemicellulosic Hydrolysate

Dilute acid hydrolysis of lignocellulosic biomass generates inhibitors in the hydrolysate which hamper yeast metabolism and the fermentation process. Therefore, understanding the effect of these compounds on the performance of microorganisms becomes essential to achieve improved product yields. In this study, the effect of acetic acid, furfural, and hydroxymethylfurfural was evaluated on yeast growth and fermentation efficiency. Various parameters for the pretreatment of rice straw, such as an acid catalyst, and its concentration and residence time, were optimized for the maximum liberation of sugars in the hydrolysate. Further, the yeast strains Candida tropicalis and Meyerozyma caribbica were adapted for the tolerance of inhibitors at higher concentrations. A comparative analysis was carried out using un-adapted and adapted strains of Candida tropicalis and Meyerozyma caribbica for xylitol production. The findings of this study revealed that sulfuric acid (1.25% v/v) at 121 ரC for 30 min can efficiently convert rice straw xylan to xylose, with the release of 16.07 g/L xylose in the hydrolysate. Further, the adaptation results showed an increase of 76.42% and 69.33% in xylose assimilation by C. tropicalis and M. caribbica, respectively. The xylitol production with the adapted C. tropicalis was increased by 7.54% to 28.03 g/L xylitol. However, the xylitol production with the adapted M. caribbica was increased by 8.33%, yielding 26.02 g/L xylitol in the non-detoxified hydrolysate when compared to the un-adapted strains. Repeated batch fermentation was carried out for seven batches, and xylitol was found to be efficiently produced by the yeasts during five successive batches without any significant loss in the xylitol yield. Moreover, the results suggest that M. caribbica is a promising microorganism for the transformation of rice straw-derived xylose to xylitol.

Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition

Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE/L in total polyphenols and 50.52 to 51.50 mg/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox/L) and Starmerella bacillaris (137.61 mg Trolox/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g/L of total organic acids compared to 9.23 g/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines.

Impacts of Reduced (Vacuum) Pressure on Yeast Fermentation as Assessed Using Standard Methods and Automated Image Analysis

In this study the combinatory effect of several extrinsic factors on reduced (vacuum) pressure fermentations was explored. Specifically, the pressure, temperature, and FAN levels of high gravity Saccharomyces cerevisiae fermentations were manipulated, while yeast morphology was assessed using automated multivariate image analysis. Fermentation attributes including yeast growth, viability, and ethanol production were monitored using standard methods. Across all FAN and temperature levels, reduced pressure (vacuum pressure) fermentations resulted in a greater than or equal number of cells in suspension, higher average viability, and greater ethanol production in comparison to atmospheric pressure fermentations; however, the magnitude of the effect varied with extrinsic factors. The image analysis revealed that while yeast size was extremely variable across all fermentations, the ratio of vacuole to cell area consistently decreased over each fermentation and could be used to predict the point where the yeast experienced a sharp decline in viability ending the fermentation. This study showed that a combination of traditional measurements and novel automated analyses can be used by brewers to anticipate performance and endpoints of their fermentations, and that reduced pressure can have significant effects upon the rate and final ethanol concentration of variable industrial fermentations.

Bcl-2 expression stimulates ethanol production in yeast.

It is now well established that shifts in energy metabolism are associated with cancer development and progression. The most studied of these phenomena is the Warburg effect, which corresponds to an increase of anaerobic glycolysis vs mitochondrial oxidative phosphorylation to produce energy for cellular processes. However, the mechanisms related to these metabolic switches are still a matter of debate. Bcl-2 family proteins contain both pro- (e.g. Bax), and anti-apoptotic (e.g. Bcl-2 and Bcl-xL) members which are respectively encoded by tumor suppressors and proto-oncogenes. Up-regulation of the anti-apoptotic proteins Bcl-2 and Bcl-xL have been associated with Non-Hodgkin's lymphoma; and certain studies indicate that Bcl-2 family proteins play a role in the regulation of energy metabolism. However, the definition of the molecular mechanisms involved in Bcl-2/xL regulation of carbohydrate metabolism are challenging to define as mammalian cell models contain several Bcl-2/xL homologs with possible redundant functions. The yeast S. cerevisiae is a eukaryotic cell model which possesses the advantages of: (i) to undergo natural carbohydrate metabolic shifts; and (ii) not to possess any Bcl-2 family homologs. A 13C-NMR based detection and quantification of extracellular glucose-derived metabolites allowed us to recently observe that Bcl-2 expression was associated with a significant increase of alcoholic fermentation in yeast. These data suggest that Bcl-2 expression levels may play an active role in the stimulation of lactic fermentation commonly observed in blood cancer cells. These data also suggest that this stimulation of fermentation by Bcl-2 is direct; and that it does not require the support of other Bcl-2 homologs.

Multi-Population Genetic Algorithm and Cuckoo Search Hybrid Technique for Parameter Identification of Fermentation Process Models

In this paper, a new hybrid MpGA-CS is elaborated between multi-population genetic algorithm (MpGA) and cuckoo search (CS) metaheuristic. Developed MpGA-CS has been adapted and tested consequently for modelling of bacteria and yeast fermentation processes (FP), due to their great impact on different industrial areas. In parallel, classic MpGA, classic CS, and a new hybrid MpGA-CS have been separately applied for parameter identification of E. coli and S. cerevisiae FP models. For completeness, the newly elaborated MpGA-CS has been compared with two additional nature-inspired algorithms; namely, artificial bee colony algorithm (ABC) and water cycle algorithm (WCA). The comparison has been carried out based on numerical and statistical tests, such as ANOVA, Friedman, and Wilcoxon tests. The obtained results show that the hybrid metaheuristic MpGA-CS, presented herein for the first time, has been distinguished as the most reliable among the investigated algorithms to further save computational resources.

Impact of Assimilable Nitrogen Supplementation on Saccharomyces cerevisiae Metabolic Response and Aromatic Profile of Moschofilero Wine.

The concentration of nitrogen in must is critical to yeast fermentation efficiency and wine aroma profile. The present work determined the effect of the amount of yeast assimilable nitrogen (YAN) on fermentation kinetics, aroma production, and gene expression patterns of the wine yeast Saccharomyces cerevisiae. Fermentations were performed under two different YAN concentrations of must. Acetate esters, linalool, and nerol appeared to be clearly affected by the different YAN levels. Real-time-PCR results revealed that the genes involved in ethyl and acetate esters production recorded, in general, higher transcript levels under high nitrogen supplementation. In addition, an up-regulation of the BGL2 and EXG1 genes, which are related to terpenes production, was observed in the case of high nitrogen content and it is well corresponded to the terpenol concentration found. Our study revealed the impact of nitrogen supplementation on yeast metabolism and its importance to adjust wine's aromatic composition and sensory profile.

Evaluation by a GC Electronic Nose of the Differences in Volatile Profile Induced by Stopping Fermentation with Octanoic and Decanoic Acid to Produce Sweet Wines

Due to their inhibitory effect on the growth and fermentation of yeasts, medium-chain fatty acids can be used for the production of naturally sweet wines. Addition of octanoic acid, decanoic acid or their combinations is able to stop the alcoholic fermentation, reducing at the same time the doses of sulphur dioxide addition needed for the same goal in the classical technologies. Doses in the range of 10–30 mg L−1 of these acids were used, and their effect on the aroma profile of the sweet wines obtained was evaluated by using a chromatographic electronic nose with two columns. Based on the chromatographic peaks, which are considered the sensors of this e-nose, differentiation of the wines treated with octanoic or decanoic acids is easily achieved. The acid doses, the type of acid and also the yeast used for fermentations have all detectable influences on the volatile profiles of the wines. Discriminant factor analysis was applied on the e-nose data to separate the wines obtained with different treatments. Several differences in the content of the volatile compounds were identified and discussed in view of their sensory influences and the impact of treatment and yeast, respectively. Special attention was given to the formation of ethyl octanoate and ethyl decanoate which, at acid additions over 10 mg L−1, are formed in quantities which have a detectable influence on the aromatic profile. Ethyl octanoate and decanoate are produced in direct relation to the dose of the corresponding acids, but the yeast named ST leads to higher amounts of ethyl decanoate while the one named ERSA leads to higher amounts of ethyl octanoate. In accordance with the e-nose results, the aromatic profile obtained by stopping the fermentation with decanoic acid and using the ERSA yeast is more complex, the wines thus produced preserving more of the varietal and fermentation aroma. This research will be continued at an industrial scale.

Effects of burdock root flour (Arctium lappa) on yeast fermentation power, microstructure, quality, and storability of bread made with partial replacement of wheat flour

Background and Objectives The nutrient content, antioxidant status, yeast fermentation ability, and sensory aspects of baked goods may be impacted by the inclusion of different forms of fiber in the formulation. The main goal of this study was to assess the effects of adding burdock root flour (BRF) as an ingredient in bread baking. Therefore, BRF was used in place of 3%, 6%, and 9% of wheat flour to test its effect on yeast fermentation and the structure and quality of bread. Findings A correlation between fermentation time and dough volume was established during the partial addition of BRF to replace wheat flour. The addition of BRF negatively influenced the gas generated during fermentation (ranging from 6.74 to 4.65 ml/min), reducing the final bread volume. The specific volume of bread was demonstrated to be reduced by over 50% as a result of the inclusion of BRF. However, there was a large rise in the protein, minerals, and antioxidant capacity of the bread with added BRF owing to BRF's high polyphenol and flavonoid contents. As the BRF concentration in the bread increased, the values of the crusts' lightness (L*), greenness/redness (a*), and yellowness/blueness (b*) decreased, while the values of the a* and b* increased in the crumb. Scanning electron microscope analysis revealed a denser bread structure due to the addition of BRF. Furthermore, bread with added BRF became harder, chewier, gummy, and springier while losing its crumb cohesion. However, cohesiveness exhibited the opposite tendency to hardness during bread storage. Conclusions Substituting BRF in place of wheat flour significantly increased the nutritional quality, total polyphenol, and total flavonoid levels (p < .05). Based on the sensory evaluation, bread with 3% BRF substitution had similar overall acceptability compared with the control bread samples. Significance and Novelty The study's results may support using BRF as a supplemental raw material for high-quality bread making.

Evaluation of bacterial and fungal communities during the fermentation of pine needle.

To improve the quality and organoleptic properties of fermented pine needle, the physiological parameters and microbial communities must be explored. In this study, high-throughput sequencing was used to explore bacterial and fungal communities during the fermentation process of pine needle after adding starter culture of 0.8% activated dry yeast and Lactobacillus fermentum CECT5716 and Bifidobacterium Breve M-16V. During the fermentation, the total flavonoid (from 0.049 to 111.404mg/L) and polyphenol (from 19.412 to 183.399mg/L) contents increased rapidly from 0 to 15 days. The total sugar increased from 0 to 3 days fermentation with a range from 3.359mg/mL to 45.502mg/mL in yeast fermentation stage, and reached the maximum value on day 3. The content of total acid (39.167g/L) and amino acid nitrogen (1.185g/L) gradually increased during the entire fermentation process and reached a maximum on day 7 of bacterial fermentation. Firmicutes and Proteobacteria phyla were the predominant bacteria in all time periods. At the genus level, well-known Lactobacillus was the most abundant bacterial strain on day 3, followed by Gluconobacter. The Acetobacter constituted more than 50% of the total bacterial abundance on day 1, but it decreased with the fermentation process. Exploration of fermented pine needle microbial community structure will expand the knowledge about their microbiota to manipulate the microbial community and improve their quality and organoleptic properties using different microbial recipes.

Use of natural yogurt, pineapple juice, and beer wort as starter cultures in sourdough combined with white and whole wheat flours to improve the technological characteristics of milk breads

The objective of this study was to investigate the combined effects of different types of wheat flour (whole or white) with natural yogurt, pineapple juice, and beer wort for sourdough production to improve the technological characteristics of milk breads. Seven milk breads were prepared with varying yeast fermentation and sourdough types (produced with different types of wheat flour and substrates). A physical analysis (oven jump, bread shape, crust thickness, expansion coefficient, and images of the slices), proximal composition examination (moisture, carbohydrates, proteins, lipids, and ash), and acceptability and purchase intent evaluation were then performed. The results showed that the factors under study influenced the technological characteristics of the milk breads, and that the sourdough consisting of whole wheat flour and yogurt was less acceptable. However, sourdough prepared using white wheat flour and beer wort was the most effective, being a promising alternative in the elaboration of milk breads.

Physiological and Molecular Characterization of Yeast Cultures Pre-Adapted for Fermentation of Lignocellulosic Hydrolysate

Economically feasible bioethanol process from lignocellulose requires efficient fermentation by yeast of all sugars present in the hydrolysate. However, when exposed to lignocellulosic hydrolysate, Saccharomyces cerevisiae is challenged with a variety of inhibitors that reduce yeast viability, growth, and fermentation rate, and in addition damage cellular structures. In order to evaluate the capability of S. cerevisiae to adapt and respond to lignocellulosic hydrolysates, the physiological effect of cultivating yeast in the spruce hydrolysate was comprehensively studied by assessment of yeast performance in simultaneous saccharification and fermentation (SSF), measurement of furaldehyde reduction activity, assessment of conversion of phenolic compounds and genome-wide transcription analysis. The yeast cultivated in spruce hydrolysate developed a rapid adaptive response to lignocellulosic hydrolysate, which significantly improved its fermentation performance in subsequent SSF experiments. The adaptation was shown to involve the induction of NADPH-dependent aldehyde reductases and conversion of phenolic compounds during the fed-batch cultivation. These properties were correlated to the expression of several genes encoding oxidoreductases, notably AAD4, ADH6, OYE2/3, and YML131w. The other most significant transcriptional changes involved genes involved in transport mechanisms, such as YHK8, FLR1, or ATR1. A large set of genes were found to be associated with transcription factors (TFs) involved in stress response (Msn2p, Msn4p, Yap1p) but also cell growth and division (Gcr4p, Ste12p, Sok2p), and these TFs were most likely controlling the response at the post-transcriptional level.

The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators.

An exploration of batch yeast fermentation in a low-pressure environment, with a focus on the health and productivity of the yeast cells.

Anti-obesity effect of Angelica keiskei Jiaosu prepared by yeast fermentation on high-fat diet-fed mice.

In this study, an Angelica keiskei (A. keiskei) Jiaosu (FAK) was prepared by yeast fermentation to investigate its anti-obesity effect on high-fat diet (HFD)-fed mice. 70 SPF grade male C57BL/6J mice were randomly divided into 7 groups (n = 10): blank control group (N), high-fat model group (M), positive control group (Orl), unfermented control group (NF), high-dose intervention group (FH), medium-dose intervention group (FM), and low-dose intervention group (FL). The results showed that FAK intervention significantly reduced the body weight, Lee's index and liver index of HFD-fed mice (P < 0.05). Compared with M group, the serum levels of triglyceride (TG), total cholesterol (TC), leptin and glucose (GLU) in FH group were remarkably decreased and that of interleukin-27 (IL-27) were increased (P < 0.05). The levels of TG, and TC in the liver of mice were also markedly decreased in the FH group (P < 0.05). HE staining results showed that the liver cells in the three intervention groups had less degeneration and fatty vacuoles in the cytoplasm, and the liver cords were orderly arranged compared with that of M group. Furthermore, FAK significantly inhibited epididymal adipose tissue cell expansion induced by HFD. FAK up-regulated the protein expression levels of p-AMPK and PPARα to promote lipolysis and down-regulated the expression of PPARγ to reduce lipid synthesis (P < 0.05). Additionally, the results of gut microbiota showed that after the intervention, a decrease trend of F/B value and Deferribacterota was noticed in the FH group compared with M group. At the genus level, FAK intervention significantly increased that of Ileiobacterium compared to the M group (p < 0.05). A rising trend of norank_f_Muribaculaceae, Lactobacillus, and Bifidobacterium were also observed in the HF group. Conclusively, these findings demonstrated that FAK intervention can effectively improve obesity in mice caused by HFD and the potential mechanisms was related to the regulation of serum levels of leptin and IL-27, lipogenesis and lipolysis in adipose tissue and gut microbiota composition.

Semi−Supervised Hybrid Modeling of the Yeast Fermentation Process

This study focuses on modeling the yeast fermentation process using the hybrid modeling method. To improve the prediction accuracy of the model and reduce the model training time, this paper presents a semi−supervised hybrid modeling method based on an extreme learning machine for the yeast fermentation process. The hybrid model is composed of the mechanism model and the residual model. The residual model is built from the residuals between the real yeast fermentation process and the mechanism model. The residual model is used in parallel with the mechanism model. Considering that the residuals might be related to the inaccurate parameters or structure of the process, the mechanism model output is taken as unlabeled data, and the suitable inputs are selected based on Pearson’s maximum correlation and minimum redundancy criterion (RRPC). Meanwhile, an extreme learning machine is employed to improve the model’s training speed while maintaining the model’s prediction accuracy. Consequently, the proposal proved its efficacy through simulation.

My Journey with Yeast.

Advances in yeast biotechnology rely on the application of knowledge gained using modern biotechnological tools to harness the metabolic repertoire of various yeast genera that have been studied in detail. In my work, I have attempted to combine knowledge gained from academic research with industrial knowhow in practical cost-effective ways to scale up commercial yeast fermentations from one hundred thousand to greater than one million liters. Among the processes I scaled up and/or optimized to production scale include biofuels, chemicals, food and feed additives. During a long industrial career that spanned over three decades, I leveraged what was often very challenging work with many academic, government, and industrial scientists engaging them in collaborative research to ensure a successful outcome. Many of these collaborators responded in kind and are part of this narrative. In many ways, my journey was also theirs. However, I acquired the scientific foundation or starting point much earlier during my undergraduate studies learning from great professors that helped me understand the complexity of science while convincing me of the value of pursuing research as a career.

Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release.

Yeasts undergo intensive metabolic changes during the early stages of fermentation. Previous reports suggest the early production of hydrogen sulfide (H2S) is associated with the release of a range of volatile sulfur compounds (VSCs), as well as the production of varietal thiol compounds 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA) from six-carbon precursors including (E)-hex-2-enal. In this study, we investigated the early H2S potential, VSCs/thiol output, and precursor metabolism of 11 commonly used laboratory and commercial Saccharomyces cerevisiae strains in chemically defined synthetic grape medium (SGM) within 12 hours after inoculation. Considerable variability in early H2S potential was observed among the strains surveyed. Chemical profiling suggested that early H2S production correlates with the production of dimethyl disulfide, 2-mercaptoethanol, and diethyl sulfide, but not with 3SH or 3SHA. All strains were capable of metabolizing (E)-hex-2-enal while the F15 strain showed significantly higher residue at 12 h. Early production of 3SH, but not 3SHA, can be detected in the presence of exogenous (E)-hex-2-enal and H2S. Therefore, the natural variability of early yeast H2S production contributes to the early output of selected VSCs, but the threshold of which is likely not high enough to contribute substantially to free varietal thiols in SGM.