Search results for " yeast"

Investigation of a Killer Strain of Zygosaccharomyces Bailii

1993

Summary: The yeast Zygosaccharomyces bailii strain 412 was found to liberate a killer toxin (KT412) lethal to sensitive strains of Saccharomyces cerevisiae and Candida glabrata. Culture supernatants of the killer strain were concentrated by ultrafiltration and the extracellular protein was purified by gel filtration and ion-exchange chromatography. Gel filtration and SDS-PAGE of the electrophoretically homogeneous killer protein indicated an apparent molecular mass of 10 kDa. The killer toxin KT412 is probably not glycosylated since it did not show any detectable carbohydrate structures. KT412 was bound to sensitive but not to resistant yeast cells. The mannan, and not the glucan, fraction …

The Use of Mixed Populations of

2017

Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and varied strategies have been carried out to overcome these concerns. From a biotechnological point of view, the use of alternative non-Saccharomyces yeasts, yielding lower ethanol concentrations and sometimes giving rise to new and interesting aroma, is one of the trendiest approaches. However, S. cerevisiae usually outcompetes other Saccharomyces species due to its better adaptation to the fermenta…

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking

2016

Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method. The aim of the present work was to study the performance of fortified pied de cuve (FPdC) prepared by addition of wine. Method and Results: Two FPdCs were prepared with the addition of wine at 1.5 and 3% (v/v) of ethanol to the musts and allowed to spontaneously ferment. The FPdCs were then added to fresh bulk musts in order to accelerate the spontaneous alcoholic fermentation (AF). Interestingly, several Saccharomyces cerevisiae strains isolated during the pied de cuve preparation were detected at the highest concentration th…

Candida zemplinina yeasts positively impact wine production: lower alcohol levels and higher glycerol contents

2012

REDUCTION OF CHOLESTEROL WITH NUTRACEUTICAL: RESULTS OF A DOUBLE BLIND STUDY

2013

A large body of evidence has demonstrated that LDL-C reduction by statins decrease cardiovascular risk. Statin treatment may also lead to non-lipid effects which may improve vascular protection, including an amelioration of endothelial function. On the other hand, despite a good tolerability demonstrated by several studies, statin treatment may lead to side effects, in particular when higher dosages are used. Alternative hypolipidemic treatments are nutraceuticals which are a food, or part of a food, that provides medical bene ts. Due to the low ef cacy associated to a high tolerability, patients with mild or moderate risk and/or statin-intolerant subjects are the best target of nutraceutic…

Sequence of the M28 dsRNA: Preprotoxin Is Processed to an α/β Heterodimeric Protein Toxin

1995

The killer and immunity phenotypes of K28 killer strains of Saccharomyces cerevisiae are determined by the 1.75-kb M28 dsRNA virus. In the plus strand, M28p, the K28 preprotoxin gene, comprises bases 13-1047 and is followed, after an additional 85 bases, by a 63-bp poly(A) sequence and a 553-base 3'-sequence. This 3'-sequence contains two potential stem-loop structures predicted to bind the L-A encoded cap-pol protein, initiating encapsidation; high-level expression results in curing of M1 dsRNA. Expression of M28p confers the complete K28 killer and immunity phenotype on a cell lacking M28 dsRNA. K28 toxin is a disulfide-bonded heterodimer of alpha (10.5 kDa) and beta (11 kDa) components w…

Combined approach for the investigation of dominant fermenting microbiota in two traditional sourdoughs produced in sicily

2017

In order to explore the community of lactic acid bacteria (LAB) and yeasts present in two major typical Sicilian sourdoughs, seven mature sourdoughs for "Pane Nero di Castelvetrano" (CV1 - CV3 samples) and "Pane di Monreale" (MR1 - MR4 samples) were analysed through a culturedependent and culture-independent approach. The highest values of microbial counts were revealed in MR1 sourdough. In particular, LAB counts were at about 109 CFU/g in media specific for typical sourdough LAB, such as SDB and SFM, while levels of 106 CFU/g were registered for yeasts. The total DNA form each sourdough sample was extracted and subjected to a multiplex-PCR in order to recognize the major groups of LAB. Sev…

The Role of Nutraceuticals in Statin Intolerant Patients.

2018

Abstract Statins are the most common drugs administered for patients with cardiovascular disease. However, due to statin-associated muscle symptoms, adherence to statin therapy is challenging in clinical practice. Certain nutraceuticals, such as red yeast rice, bergamot, berberine, artichoke, soluble fiber, and plant sterols and stanols alone or in combination with each other, as well as with ezetimibe, might be considered as an alternative or add-on therapy to statins, although there is still insufficient evidence available with respect to long-term safety and effectiveness on cardiovascular disease prevention and treatment. These nutraceuticals could exert significant lipid-lowering activ…

Bread making with Saccharomyces cerevisiae CEN.PK113-5D expressing lipase A from Bacillus subtilis: Leavening characterisation and aroma enhancement

2015

Summary Lipase A from Bacillus subtilis was expressed in the yeast Saccharomyces cerevisiae CEN.PK113-5D strain as a cell wall-immobilised enzyme. The recombinant yeast was used in bread making to test the effect of lipase A on the bread properties such as rheological and aromatic properties. The results were compared to the not transformed strain and the commercial baker's yeast. The recombinant strain resulted a good leavening agent comparable to the commercial baker's yeasts provided 1% sucrose was added to the dough. Whereas, during the leavening, the trend of the rheological properties (cohesivness, gumminess and rigidity) differed from the commercial and the nontransformed (NT) strain…

Myriocin-induced adaptive laboratory evolution of an industrial strain of Saccharomyces cerevisiae reveals its potential to remodel lipid composition…

2020

The modification of lipid composition allows cells to adjust membrane biophysical properties in response to changes in environmental temperature. Here, we use adaptive laboratory evolution (ALE) in the presence of myriocin, a sphingolipid (SLs) biosynthesis inhibitor, to remodel the lipid profile of an industrial yeast strain (LH) of Saccharomyces cerevisiae. The approach enabled to obtain a heterogeneous population (LHev) of myriocin‐tolerant evolved clones characterized by its growth capacity at high temperature. Myriocin exposure also caused tolerance to soraphen A, an inhibitor of the acetyl‐CoA carboxylase Acc1, the rate‐limiting enzyme in fatty acid de novo production, supporting a ch…