Nekonvencionalne kvasovke imajo zaradi fenotipske raznolikosti velik potencial za uporabo v biotehnologiji, predvsem če lahko rastejo na lignoceluloznem substratu, ki predstavlja ekonomsko in okoljevarstveno zanimivo rešitev za proizvodnjo kemikalij. V raziskovalnem delu smo izbrali 68 genetsko raznolikih sevov rodu Dekkera, ki smo jih tipizirali z...
Published in The Journal of general and applied microbiology
A biosensor screening assay based on the synthesis of betaxanthin was applied to relatively high throughput screening of the L-tyrosine mutant library. In the assays, fluorescence output showed a linear relationship between extracellular L-tyrosine content and yellow pigment formation. In addition, the yellow pigment accumulation of the L-tyrosine ...
Published in BMC Research Notes
ObjectiveSaccharomyces cerevisiae is used worldwide for the production of ale-type beers. This yeast is responsible for the production of the characteristic fruity aroma compounds. Esters constitute an important group of aroma active secondary metabolites produced by S. cerevisiae. Previous work suggests that esterase activity, which results in est...
Wine biological aging is characterized by the development of yeast strains that form a biofilm on the wine surface after alcoholic fermentation. These yeasts, known as flor yeasts, form a velum that protects the wine from oxidation during aging. Thirty-nine velums aged from 1 to 6 years were sampled from "Vin jaune" from two different cellars. We s...
Published in Zeitschrift für Naturforschung C
Efforts to produce bioethanol with higher productivity in a batch submerged fermentation were made by evaluating the bioethanol production of the five different strains of Saccharomyces cerevisiae, namely, NCYC 4109 (traditional bakery yeast), SFO6 (industrial yeast), TTCC 2956 (hybrid baking yeast) and two wild yeasts, PTCC 5052 and BY 4743. The b...
Throughout history, the yeast Saccharomyces cerevisiae has played a central role in human society due to its use in food production and more recently as a major industrial and model microorganism, because of the many genetic and genomic tools available to probe its biology. However, S. cerevisiae has proven difficult to engineer to expand the carbo...
Published in Biotechnology for Biofuels
BackgroundThe model yeast, Saccharomyces cerevisiae, is not known to be oleaginous. However, an industrial wild-type strain, D5A, was shown to accumulate over 20% storage lipids from glucose when growth is nitrogen-limited compared to no more than 7% lipid accumulation without nitrogen stress.Methods and resultsTo elucidate the mechanisms of S. cer...
Published in Digestive Diseases and Sciences
Background and AimsIn nonresponsive celiac disease (NRCD), the symptoms and duodenal damage persist despite a gluten-free diet. Celiac disease patients with persistent symptoms are found to have a dysbiotic microbiota. We thus hypothesized that increased seroreactivity to the serum gluten-sensitive microbial antibodies Saccharomyces cerevisiae (ASC...
Published in Journal of Food Science and Technology
Excessive production and restricted elimination of free radicals like superoxide, hydroxyl radical (·OH), anion radical (O2·−), and non-radical hydrogen peroxide (H2O2) are related to the development of cancer, arteriosclerosis, arthritis and neurodegenerative diseases. According to a report of World Health Organisation, about 80% of the population...
Published in Biotechnology journal
Extending the host substrate range of industrially relevant microbes, such as Saccharomyces cerevisiae , has been a highly-active area of research since the conception of metabolic engineering. Yet, rational strategies that enable non-native substrate utilization in this yeast without the need for combinatorial and/or evolutionary techniques are un...
