Browse
Submit Data
Databases
API
Help

Dataset Information

8 Views

0 Connections

0 Citations

0 Reanalyses

0 Downloads

Omics score: 0

Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages.

ABSTRACT: The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42 °C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L^-1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.

SUBMITTER: de Almeida Silva Vilela J

PROVIDER: S-EPMC7455622 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Json Xml

Similar Datasets

Exploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial Strains.

Project description:Winemaking is a highly industrialized process and a number of commercial Saccharomyces cerevisiae strains are used around the world, neglecting the diversity of native yeast strains that are responsible for the production of wines peculiar flavours. The aim of this study was to in-depth establish the S. cerevisiae volatile metabolome and to assess inter-strains variability. To fulfill this objective, two indigenous strains (BT2652 and BT2453 isolated from spontaneous fermentation of grapes collected in Bairrada Appellation, Portugal) and two commercial strains (CSc1 and CSc2) S. cerevisiae were analysed using a methodology based on advanced multidimensional gas chromatography (HS-SPME/GC×GC-ToFMS) tandem with multivariate analysis. A total of 257 volatile metabolites were identified, distributed over the chemical families of acetals, acids, alcohols, aldehydes, ketones, terpenic compounds, esters, ethers, furan-type compounds, hydrocarbons, pyrans, pyrazines and S-compounds. Some of these families are related with metabolic pathways of amino acid, carbohydrate and fatty acid metabolism as well as mono and sesquiterpenic biosynthesis. Principal Component Analysis (PCA) was used with a dataset comprising all variables (257 volatile components), and a distinction was observed between commercial and indigenous strains, which suggests inter-strains variability. In a second step, a subset containing esters and terpenic compounds (C10 and C15), metabolites of particular relevance to wine aroma, was also analysed using PCA. The terpenic and ester profiles express the strains variability and their potential contribution to the wine aromas, specially the BT2453, which produced the higher terpenic content. This research contributes to understand the metabolic diversity of indigenous wine microflora versus commercial strains and achieved knowledge that may be further exploited to produce wines with peculiar aroma properties.

| S-EPMC4657929 | biostudies-literature

Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.

Project description:Fermentation continues to be the most common biotechnological tool to be used in cereal-based beverages, as it is relatively simple and economical. Fermented beverages hold a long tradition and have become known for their sensory and health-promoting attributes. Considering the attractive sensory traits and due to increased consumer awareness of the importance of healthy nutrition, the market for functional, natural, and non-alcoholic beverages is steadily increasing all over the world. This paper outlines the current achievements and technological development employed to enhance the qualitative and nutritional status of non-alcoholic fermented cereal beverages (NFCBs). Following an in-depth review of various scientific publications, current production methods are discussed as having the potential to enhance the functional properties of NFCBs and their safety, as a promising approach to help consumers in their efforts to improve their nutrition and health status. Moreover, key aspects concerning production techniques, fermentation methods, and the nutritional value of NFCBs are highlighted, together with their potential health benefits and current consumption trends. Further research efforts are required in the segment of traditional fermented cereal beverages to identify new potentially probiotic microorganisms and starter cultures, novel ingredients as fermentation substrates, and to finally elucidate the contributions of microorganisms and enzymes in the fermentation process.

| S-EPMC7466267 | biostudies-literature

Genotypic and physiological characterization of Saccharomyces boulardii, the probiotic strain of Saccharomyces cerevisiae.

Project description:Saccharomyces boulardii, a yeast that was isolated from fruit in Indochina, has been used as a remedy for diarrhea since 1950 and is now a commercially available treatment throughout Europe, Africa, and South America. Though initially classified as a separate species of Saccharomyces, recent publications have shown that the genome of S. boulardii is so similar to Saccharomyces cerevisiae that the two should be classified as conspecific. This raises the question of the distinguishing molecular and phenotypic characteristics present in S. boulardii that make it perform more effectively as a probiotic organism compared to other strains of S. cerevisiae. This investigation reports some of these distinguishing characteristics including enhanced ability for pseudohyphal switching upon nitrogen limitation and increased resistance to acidic pH. However, these differences did not correlate with increased adherence to epithelial cells or transit through mouse gut. Pertinent characteristics of the S. boulardii genome such as trisomy of chromosome IX, altered copy number of a number of individual genes, and sporulation deficiency have been revealed by comparative genome hybridization using oligonucleotide-based microarrays coupled with a rigorous statistical analysis. The contributions of the different genomic and phenotypic features of S. boulardii to its probiotic nature are discussed.

| S-EPMC1855594 | biostudies-literature

Physiological adaptations of Saccharomyces cerevisiae evolved for improved butanol tolerance.

Project description:BackgroundButanol is a chemical with potential uses as biofuel and solvent, which can be produced by microbial fermentation. However, the end product toxicity is one of the main obstacles for developing the production process irrespective of the choice of production organism. The long-term goal of the present project is to produce 2-butanol in Saccharomyces cerevisiae. Therefore, unraveling the toxicity mechanisms of solvents such as butanol and understanding the mechanisms by which tolerant strains of S. cerevisiae adapt to them would be an important contribution to the development of a bio-based butanol production process.ResultsA butanol tolerant S. cerevisiae was achieved through a series of sequential batch cultures with gradual increase of 2-butanol concentration. The final mutant (JBA-mut) tolerates all different alcohols tested at higher concentrations compared to the wild type (JBA-wt). Proteomics analysis of the two strains grown under mild butanol-stress revealed 46 proteins changing their expression by more than 1.5-fold in JBA-mut, 34 of which were upregulated. Strikingly, 21 out of the 34 upregulated proteins were predicted constituents of mitochondria. Among the non-mitochondrial up-regulated proteins, the minor isoform of Glycerol-3-phosphatase (Gpp2) was the most notable, since it was the only tested protein whose overexpression was found to confer butanol tolerance.ConclusionThe study demonstrates several differences between the butanol tolerant mutant and the wild type. Upregulation of proteins involved in the mitochondrial ATP synthesizing machinery constituents and glycerol biosynthesis seem to be beneficial for a successful adaptation of yeast cells to butanol stress.

| S-EPMC3729582 | biostudies-literature

Physiological Response of Saccharomyces cerevisiae to Silver Stress.

Project description:Silver nanoparticle (AgNP) production and their use as antimicrobial agents is a current area of active research. Biosynthesis is the most sustainable production method, and fungi have become candidates of interest in AgNP production. However, investigations into the physiological responses of fungi due to silver exposure are scanty. This present work utilized two strains of Saccharomyces cerevisiae (one used in commercial fermentation and a naturally occurring strain) to determine the physiological consequences of their transient exposure to AgNO3. The assessments were based on studies involving growth curves, minimal inhibitory concentration assays, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) imaging, and inductively coupled plasma optical emission spectroscopy (ICP-OES). Results indicated (a) the capability of S. cerevisiae to produce silver nanoparticles, even at elevated levels of exposure; (b) strain origin had no significant impact on S. cerevisiae physiological response to AgNO3; and (c) coexposure to copper and silver significantly increased intracellular copper, silver, and calcium in treated yeast cells. In addition, electron microscopy and ICP-OES results revealed that both strains internalized silver after exposure, resulting in the shrunken and distorted physical appearance visible on SEM micrographs of treated cells. Though a promising candidate for AgNPs biosynthesis, this study analyzed the effects of transient silver exposure on S. cerevisiae growth physiology and morphology.

| S-EPMC9145431 | biostudies-literature

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures.

Project description:Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO2, but at single vineyard scale in China, the impact of these factors on yeast population, particularly Saccharomyces cerevisiae, is not well studied. Here, we characterised yeast species and dynamics during spontaneous fermentations with/without SO2 using eight typical grape cultivars from Yuma vineyard in Ningxia wine region of China. Results show that distribution and abundance of yeast species varied by grape varieties, fermentation stage and SO2 treatment. A number of 290 S. cerevisiae isolates were further classified into 33 genotypes by Interdelta fingerprinting. A prevailing role of grape varieties in shaping the genetic divergence of S. cerevisiae in Yuma vineyard was observed, as compared to the impacts of fermentation stage and SO2 treatment. Pre-selected S. cerevisiae strains were subjected to vinification with Cabernet Sauvignon and Chardonnay. All strains completed fermentations but the physiochemical parameters and volatile profiles of wines were strain-specific. Some indigenous S. cerevisiae yielded more desirable aroma compounds compared to the commercial strains, among which NX16 and NX18 outcompeted others, therefore having potential for use as starters. This study provides comprehensive analysis on yeast diversity at vineyard scale in Ningxia. Information on the vinification using indigenous S. cerevisiae is of great value for improving Ningxia wine regionality.

| S-EPMC9325129 | biostudies-literature

Biovalorization of Market Surplus Bread for Development of Probiotic-Fermented Potential Functional Beverages.

Project description:Bread wastage is a growing concern in many developed countries. This research aimed to explore the biovalorization of market surplus bread for the development of probiotic-fermented beverages in a zero-waste approach. Bread slurries with different initial total solid contents were inoculated with probiotics Lacticaseibacillus rhamnosus GG (LGG) and Saccharomyces cerevisiae CNCM I-3856, alone and in combination. Our results showed that, of all percentages tested, 5% (w/w, dry weight) initial total solid content resulted in better growth of the probiotics and higher cell counts, while the texture of bread slurries with concentrations higher than 5.0% was too thick and viscous for bread beverage developments. In addition, the development of probiotic-fermented bread beverages was feasible on various types of bread. Furthermore, food additives (sweetener and stabilizer) did not affect the growth of LGG and S. cerevisiae CNCM I-3856 in both mono- and co-culture fermentation. During shelf life measurement, co-inoculation of LGG with S. cerevisiae CNCM I-3856 significantly improved the survival of LGG compared to the mono-culture at 5 and 30 °C, demonstrating the protective effects provided by the yeast. Our study suggests the potential of using market surplus bread as raw materials to deliver live probiotics with sufficient cell counts.

| S-EPMC8834041 | biostudies-literature

Easy Modular Integrative fuSion-ready Expression (Easy-MISE) Toolkit for Fast Engineering of Heterologous Productions in Saccharomyces cerevisiae.

Project description:Nowadays, the yeast Saccharomyces cerevisiae is the platform of choice for demonstrating the proof of concept of the production of metabolites with a complex structure. However, introducing heterologous genes and rewiring the endogenous metabolism is still not standardized enough, affecting negatively the readiness-to-market of such metabolites. We developed the Easy Modular Integrative fuSion-ready Expression (Easy-MISE) toolkit, which is a novel combination of synthetic biology tools based on a single Golden Gate multiplasmid assembly meant to further ameliorate the rational predictability and flexibility of the process of yeast engineering. Thanks to an improved cloning screening strategy, double and independent transcription units are easily assembled and subsequently integrated into previously characterized loci. Moreover, the devices can be tagged for localization. This design allows for a higher degree of modularity and increases the flexibility of the engineering strategy. We show with a case study how the developed toolkit accelerates the construction and the analysis of the intermediate and the final engineered yeast strains, leaving space to better characterize the heterologous biosynthetic pathway in the final host and, overall, to improve the fermentation performances. Different S. cerevisiae strains were built harboring different versions of the biochemical pathway toward glucobrassicin (GLB) production, an indolyl-methyl glucosinolate. In the end, we could demonstrate that in the tested conditions the best-producing strain leads to a final concentration of GLB of 9.80 ± 0.267 mg/L, a titer 10-fold higher than the best result previously reported in the literature.

| S-EPMC10204092 | biostudies-literature

Hypocholesterolemic activity of indigenous probiotic isolate Saccharomyces cerevisiae ARDMC1 in a rat model.

Project description:The aim of this study was to investigate probiotic attributes of Saccharomyces cerevisiae ARDMC1 isolated from traditional rice beer starter cake and its hypocholesterolemic effects on Wistar rats fed a high-cholesterol diet. The indigenous isolate ARDMC1 showed potential probiotic characteristics such as tolerance to simulated gastrointestinal stress conditions, autoaggregation properties, and adhesion to intestinal epithelium Caco-2 cell line. In addition, ARDMC1 isolate exhibited in vitro cholesterol assimilation properties in media supplemented with cholesterol. Furthermore, administration of probiotic isolate to rats fed a hypercholesterolemic diet resulted in significant reduction of serum total cholesterol, low-density lipoprotein cholesterol, and triglyceride at the end of 42 days. The present study envisages ARDMC1 as a promising starter culture for the preparation of functional foods with properties to combat cardiovascular diseases.

| S-EPMC9332649 | biostudies-literature

Modulating Mistranslation Potential of tRNASer in Saccharomyces cerevisiae.

Project description:Transfer RNAs (tRNAs) read the genetic code, translating nucleic acid sequence into protein. For tRNASer the anticodon does not specify its aminoacylation. For this reason, mutations in the tRNASer anticodon can result in amino acid substitutions, a process called mistranslation. Previously, we found that tRNASer with a proline anticodon was lethal to cells. However, by incorporating secondary mutations into the tRNA, mistranslation was dampened to a nonlethal level. The goal of this work was to identify second-site substitutions in tRNASer that modulate mistranslation to different levels. Targeted changes to putative identity elements led to total loss of tRNA function or significantly impaired cell growth. However, through genetic selection, we identified 22 substitutions that allow nontoxic mistranslation. These secondary mutations are primarily in single-stranded regions or substitute G:U base pairs for Watson-Crick pairs. Many of the variants are more toxic at low temperature and upon impairing the rapid tRNA decay pathway. We suggest that the majority of the secondary mutations affect the stability of the tRNA in cells. The temperature sensitivity of the tRNAs allows conditional mistranslation. Proteomic analysis demonstrated that tRNASer variants mistranslate to different extents with diminished growth correlating with increased mistranslation. When combined with a secondary mutation, other anticodon substitutions allow serine mistranslation at additional nonserine codons. These mistranslating tRNAs have applications in synthetic biology, by creating "statistical proteins," which may display a wider range of activities or substrate specificities than the homogenous form.

| S-EPMC6827378 | biostudies-literature

OmicsDI is part of the ELIXIR infrastructure

OmicsDI is an Elixir interoperability service. Learn more ›

Tweets

OmicsDI Databases

PRIDE
PeptideAtlas
MassIVE
JPOST Repository
Physiome Model Repository

EGA
EVA
ENA
LINCS
PAXDB
Cell Collective

MetaboLights
Metabolomics Workbench
MetabolomeExpress
GNPS
BioModels
FAIRDOMHub

ArrayExpress
dbGaP
ExpressionAtlas
GEO
NODE

Information

Databases
Help
API
Contact us
Code on GitHub
Terms of use
Submit Data