We have isolated the Pichia sorbitophila LYS2 (PsLYS2) gene by complementation of a lys2 Saccharomyces cerevisiae mutant. The sequenced DNA fragment contains a putative ORF of 4197 bp and the deduced translation product shares a global identity of 66% and 58% to the Lys2 protein homologues of Candida albicans and S. cerevisiae, respectively. Analysis of PsLYS2 sequence suggests that, similarly to S. cerevisiae LYS2, it codes for a polypeptide having two separate enzymatic activities which reside in different domains of the protein, including an adenylate domain, an acyl-carrier site and a short-chain reductase domain. Several GCN4- and NIT2-binding motifs have been matched in the promotor sequence of PsLYS2. In addition, upstream of the sequenced PsLYS2 sequence, we have found the 3'-terminal half of a gene of same orientation encoding a RAD16-like protein, a genomic organization similar to that of C. albicans.
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http://dx.doi.org/10.1002/1097-0061(200101)18:1<61::AID-YEA649>3.0.CO;2-Z | DOI Listing |
J Agric Food Chem
November 2024
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
The flavor contribution of -lactoyl amino acids (Lac-AAs) to soy sauce is gradually gaining attention. However, research on their formation mechanism is limited. In this study, the production of Lac-AAs of 12 species of yeasts commonly detected in soy sauce was investigated, and , , and were identified as key yeasts because of their productivity and high correlation coefficients with peak areas of Lac-AAs ( > 0.
View Article and Find Full Text PDFJ Food Sci
August 2024
College of Food and Biological Engineering, Xihua University, Chengdu, China.
The deterioration of the quality of raw liquor caused by the low content of ethyl hexanoate in Nongxiangxing baijiu has become a pervasive problem in the baijiu industry. Therefore, this study attempted to increase the synthesis of ethyl hexanoate by microorganisms with high esterase activity to increase Zaopei fermentation. The results showed that biofortification was a feasible and important way to improve the quality of the raw liquor and increase the ethyl hexanoate content.
View Article and Find Full Text PDFMicroorganisms
April 2024
Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via Balzarini 1, 64100 Teramo, Italy.
This study investigated the main microbial groups characterizing the interior surface of oak barrels from different years (1890, 1895, 1920, 1975, 2008) used in the production of vino cotto. The yeasts were characterized for the following properties: γ-aminobutyric acid (GABA) production, antioxidant activity, air-liquid interfacial biofilm formation, and anthocyanin adsorption capacity. Community-level physiological profile analysis revealed that the microbial communities inside the barrels used the tested carbon sources in different manners.
View Article and Find Full Text PDFNew Microbiol
April 2022
Microbiology and Virology Department, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
Millerozyma farinose is a halotolerant yeast that has recently been described as an emerging human pathogen, especially in immunocompromised patients. Both the diagnostic process and treatment options are still unclear. Here, we report a case of an immunocompetent oncological patient who developed a catheter-related bloodstream infection (CRBSI) with a concomitant respiratory tract infection caused by M.
View Article and Find Full Text PDFData Brief
June 2022
Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Korea.
The strain KCTC27753, isolated from nuruk, is a multi-stress tolerant yeast which grows at 46 °C temperature and pH 3.0. This strain can withstand fermentation inhibitors, such as furfural and phenolic compounds released from biomass.
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