We investigated yeast strains used in Cameroonian microbreweries, and identified a Saccharomyces cerevisiae strain (OCY3) with an excellent capacity for alcoholic fermentation. OCY3 showed higher tolerance to lactic acid and better fermentation performance under acidic conditions than a representative Japanese sake yeast, Kyokai No. 7, and a wine yeast, EC1118.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.jbiosc.2014.05.007 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
mTOR signalling controls protein aggregation during heat stress and cellular aging in a translation- and Hsf1-independent manner.
J Biol Chem
January 2025
Institute for Biomedicine, Sahlgrenska Academy, Centre for Ageing and Health-AgeCap, University of Gothenburg, Sweden. Electronic address:
The mTOR (mechanistic target of rapamycin) signaling pathway appears central to the aging process as genetic or pharmacological inhibition of mTOR extends lifespan in most eukaryotes tested. While the regulation of protein synthesis by mTOR has been studied in great detail, its impact on protein misfolding and aggregation during stress and aging is less explored. In this study, we identified the mTOR signaling pathway and the linked SEA complex as central nodes of protein aggregation during heat stress and cellular aging, using Saccharomyces cerevisiae as a model organism.
View Article and Find Full Text PDFEvidence for intrinsic DNA dynamics and deformability in damage sensing by the Rad4/XPC nucleotide excision repair complex.
Nucleic Acids Res
January 2025
Department of Physics, 845 W Taylor St, University of Illinois Chicago, Chicago, IL 60607, USA.
Altered DNA dynamics at lesion sites are implicated in how DNA repair proteins sense damage within genomic DNA. Using laser temperature-jump (T-jump) spectroscopy combined with cytosine-analog Förster Resonance Energy Transfer (FRET) probes that sense local DNA conformations, we measured the intrinsic dynamics of DNA containing 3 base-pair mismatches recognized in vitro by Rad4 (yeast ortholog of XPC). Rad4/XPC recognizes diverse lesions from environmental mutagens and initiates nucleotide excision repair.
View Article and Find Full Text PDFMicrobial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.
Foods
January 2025
Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, Italy.
Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods.
View Article and Find Full Text PDFand for Fermentation of Four Different Coffee Varieties.
Foods
January 2025
Instituto Nacional de Ciência e Tecnologia do Café (INCT), Lavras CEP 37203-202, MG, Brazil.
One strategy for adding unique characteristics and flavors to improve coffee quality is the selection of starter microorganisms. Here, we aimed to evaluate the effect of LNFCA11 and B10 as starter cultures on the quality of four different wet-fermented coffee varieties. Microbiological, molecular, and chemical analyses were carried out to identify yeast, bacteria, volatile compounds, carbohydrates and bioactive compounds in coffee.
View Article and Find Full Text PDFDevelopment of a Wine Yeast Strain Capable of Malolactic Fermentation and Reducing the Ethyl Carbamate Content in Wine.
Foods
December 2024
Institute of Bioengineering, Research Center of Biotechnology of the Russian Academy of Sciences, 119071 Moscow, Russia.
In winemaking, malolactic fermentation (MLF), which converts L-malic acid to L-lactic acid, is often applied after the alcoholic fermentation stage to improve the sensory properties of the wine and its microbiological stability. MLF is usually performed by lactic acid bacteria, which, however, are sensitive to the conditions of alcoholic fermentation. Therefore, the development of wine yeast strains capable of both alcoholic fermentation and MLF is an important task.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!