Search results for "YEAST"
showing 10 items of 792 documents
Translational repression and novel functions of Cth2 in the Saccharomyces cerevisiae response to iron deficiency
2020
El hierro (Fe) es un micronutriente y cofactor esencial para todos los organismos eucariotas. Las proteínas que incorporan hierro en su estructura lo hacen en forma de grupos hemo, centros Fe/S o centros de hierro y oxígeno, entre otros. Estos cofactores están implicados en numerosos procesos celulares como la respiración, la replicación y reparación del DNA, la biogénesis de ribosomas y la traducción de proteínas, la biosíntesis de ácidos nucleicos y lípidos, la fotosíntesis y el transporte de oxígeno. Pese a ser un metal abundante en la corteza terrestre, su forma oxidada Fe+3 es la más frecuente en un entorno oxidante y resulta insoluble a pH fisiológico. Esto hace de la deficiencia de h…
Genome Characterization of natural Saccharomyces hybrids of biotechnological interest
2012
At present, the genus Saccharomyces comprises seven species according to their patterns of breeding. The species boundaries are not clear due to the description of several reticulate events due to introgression and hybridization. In the last decade, new natural hybrids have been described in wine and brewing, such as S. cerevisiae x S. kudriavzevii. Due to new practices in wine and beer production, together with consequences in grape properties due to climatic change, led biotechnological companies to search for new yeast strains. In this context, hybrids have become of importance to biotechnological industries because they show good fermentative performance at low temperatures and produce …
THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS
2011
Due to the enzymatic equipment, the yeast cell produces alcoholic fermentation by the meaning of a zimazic complex which catalyzes in different stages the redox processes of the carbohydrates, which are able to ferment, ultimately leading to ethanol. The fermentation rate is an exponential function being influenced by the cells concentration in the development environment and the starter cultures of micro-organisms. Most of the yeast strains do ferment some substrates rich in hexosanes and oligoglucides: sucrose, maltose, raffinose, lactose and celobiose. The biomass quantity may be increased in various ways. An important aspect in the increasing of the multiplication rate of the yeast cell…
Evolutionary advantage conferred by an eukaryote-to-eukaryote gene transfer event in wine yeasts
2015
Although an increasing number of horizontal gene transfers have been reported in eukaryotes, experimental evidence for their adaptive value is lacking. Here, we report the recent transfer of a 158-kb genomic region between Torulaspora microellipsoides and Saccharomyces cerevisiae wine yeasts or closely related strains. This genomic region has undergone several rearrangements in S. cerevisiae strains, including gene loss and gene conversion between two tandemly duplicated FOT genes encoding oligopeptide transporters. We show that FOT genes confer a strong competitive advantage during grape must fermentation by increasing the number and diversity of oligopeptides that yeast can utilize as a s…
CYGD: the Comprehensive Yeast Genome Database.
2005
The comprehensive resource is available under http://mips.gsf.de/genre/proj/yeast/.; International audience; The Comprehensive Yeast Genome Database (CYGD) compiles a comprehensive data resource for information on the cellular functions of the yeast Saccharomyces cerevisiae and related species, chosen as the best understood model organism for eukaryotes. The database serves as a common resource generated by a European consortium, going beyond the provision of sequence information and functional annotations on individual genes and proteins. In addition, it provides information on the physical and functional interactions among proteins as well as other genetic elements. These cellular network…
Advances in Wine Fermentation
2021
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view, fermentation is a process of central metabolism in which an organism converts a carbohydrate, such as starch or sugar, into an alcohol or an acid. The fermentation process turns grape juice (must) into wine. This is a complex chemical reaction whereby the yeast interacts with the sugars (glucose and fructose) in the must to create ethanol and carbon dioxide. Fermentation processes to produce wines are traditionally carried out with Saccharo…
Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.
2012
Although the viable but not culturable (VBNC) state has been studied in detail in bacteria, it has been suggested that maintenance of viability with loss of culturability also exists in eukaryotic cells, such as in the wine spoilage yeast Brettanomyces. To provide conclusive evidence for the existence of a VBNC state in this yeast, we investigated its capacity to become viable and nonculturable after sulfite stress, and its ability to recover culturability after stressor removal. Sulfite addition induced loss of culturability but maintenance of viability. Increasing the medium pH to decrease the concentration of toxic SO(2) allowed yeast cells to become culturable again, thus demonstrating …
Effet colloide-protecteur d'extraits de parois de levures sur la stabilité tartrique d'une solution hydro-alcoolique modèle
1993
<p style="text-align: justify;">L'effet colloïde-protecteur d'extraits mannoprotéiques de parois de levures vis-à-vis de la précipitation tartrique a été étudié en solution hydroalcoolique, en utilisant un IST mètre (Indice de Stabilité Tartrique).</p><p style="text-align: justify;">Nous avons montré que les deux extraits levuriens inhibaient la cristallisation du bitartrate de potassium au même titre que l'acide métatartrique et la carboxyméthylcellulose, mais à un niveau plus faible. Le niveau de stabilité retenu (ISTC-75) est assuré avec des concentrations par litre de 7,5 mg d'acide métatartrique et de 18 mg de carboxyméthylcellulose. Des concentrations en extraits man…
Analysis of the Potential of an Increase in Yeast Output Resulting from the Application of Additional Process Wastewater in the Evaporator Station
2019
This paper reports the results of an analysis of process wastewater streams in the context of an increase in yeast production. This research is based on the analysis of data from the biggest yeast factory in Europe. The research presented in this paper involves the analysis of the influence of direction of additional wastewater into the evaporator station on yeast production. In the process wastewater, nitrogen is mainly present in organic forms. The analysis reported in this paper involves the concentration of total nitrogen in wastewater streams, as it is the main parameter applied to determine the amount of wastewater that can be applied in agricultural fields. Directing additional waste…
Yeast vectors for the integration/expression of any sequence at the TYRI locus
2007
We have constructed new yeast vectors for targeted integration and conditional expression of any sequence at the Saccharomyces cerevisiae TYR1 locus which becomes disrupted. We show that vector integration is not neutral, causing prototrophy for tyrosine and auxotrophy for the vector's selectable marker (uracil or leucine, depending on the vector used). This feature allows a double screening of transformed yeast cells, improving the identification of colonies with the desired chromosomal structure. The GAL10 gene promoter has been added to drive conditional expression of cloned sequences. Using these vectors, chromosomal structure verification of recombinant clones is no longer necessary, s…