Understanding the Mechanism of Action of Indigenous Target Probiotic Yeast: Linking the Manipulation of Gut Microbiota a...
The Budding Yeast Saccharomyces cerevisiae as a Valuable Model Organism for Investigating Anti-Aging Compounds
Biotransformation of Pitanga Juice by Tannase from Saccharomyces cerevisiae CCMB 520
Perils and pitfalls of probiotic quasi-experimental studies for primary prevention of Clostridioides difficile infection...
Published in American journal of infection control
Primary prevention of Clostridioides (Clostridium) difficile infections (CDI) is an important but challenging infection control goal for hospitals and health care facilities. Enhanced infection control protocols have reduced CDI rates, but the problem persists and administration of probiotics to patients at risk could be very useful if shown to be ...
Transposable Element Mobilization in Interspecific Yeast Hybrids.
Published in Genome biology and evolution
Barbara McClintock first hypothesized that interspecific hybridization could provide a "genomic shock" that leads to the mobilization of transposable elements (TEs). This hypothesis is based on the idea that regulation of TE movement is potentially disrupted in hybrids. However, the handful of studies testing this hypothesis have yielded mixed resu...
Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes.
Published in Current biology : CB
Production of leavened bread dates to the second millennium BCE. Since then, the art of bread making has developed, yet the evolution of bread-associated microbial species remains largely unknown. Nowadays, leavened bread is made either by using a pure commercial culture of the yeast Saccharomyces cerevisiae or by propagating a sourdough-a mix of f...
Secondary Metabolites from Saccharomyces cerevisiae Species with Anticancer Potential
Investigating Yeast and Hop Interactions During The Fermentation of Beer
The brewing of beer requires four main ingredients: malt, water, hops, and yeast. During the brewing process, the brewer creates a malt-derived sugar water, called wort, that is inoculated with yeast, causing fermentation to create carbon dioxide and alcohol from the sugars. Traditionally hops are added to the wort during the boiling process in ord...
Evaluating Genes of Interest for their Impact on Ethanol Tolerance in Commercial Wine Strains of Saccharomyces cerevisia...
In order to better understand their impact on ethanol tolerance in Saccharomyces cerevisiae, six individual genes were overexpressed in two different commercial wine yeast strains, Montrachet and Elixir, and fermented in a high brix, defined, wine-like medium. These genes mainly consisted of those involved in the production of unsaturated fatty aci...
Enhancing Polyketide Production in Yeast via Increased Access to Acetyl-CoA Pools
Acetyl-CoA is an abundant metabolite in microorganisms and is a common precursor for many native and non-native products produced in microbial hosts. Acetyl-CoA is formed in four distinct locations in the yeast Saccharomyces cerevisiae creating three distinct pools of acetyl-CoA: the cytosolic pool, the peroxisomal pool, and the mitochondrial pool....
