Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.tibtech.2014.12.009 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Genome-wide identification of the Sec14 gene family and the response to salt and drought stress in soybean (Glycine max).
BMC Genomics
January 2025
Henan Collaborative Innovation Center of Modern Biological Breeding, College of Agronomy, Henan Institute of Science and Technology, Xinxiang, 453003, China.
Background: The Sec14 domain is an ancient lipid-binding domain that evolved from yeast Sec14p and performs complex lipid-mediated regulatory functions in subcellular organelles and intracellular traffic. The Sec14 family is characterized by a highly conserved Sec14 domain, and is ubiquitously expressed in all eukaryotic cells and has diverse functions. However, the number and characteristics of Sec14 homologous genes in soybean, as well as their potential roles, remain understudied.
View Article and Find Full Text PDFBacillus spp. as microbial factories for levan and fructooligosaccharide production - Recent trends.
Int J Biol Macromol
January 2025
School of Chemical & Biotechnology, SASTRA Deemed University, Thirumalaisamudram, Tamil Nadu, India.
Levan is a fructan-type homopolysaccharide that has gained increasing attention due to its unique properties and promising applications. It is a fructose-based polymer produced through microbial fermentation by diverse microorganisms, including bacteria, yeasts and archaea. The ongoing research on levan mainly focuses on optimizing production processes, elucidating its biological functions, and uncover novel applications.
View Article and Find Full Text PDFPathogen Detection and Resistome Analysis in Healthy Shelter Dogs Using Whole Metagenome Sequencing.
Pathogens
January 2025
Center for Infectious, Zoonotic and Vector-Borne Diseases, Lincoln Memorial University, Harrogate, TN 37752, USA.
According to the Humane Society, 25 to 40 percent of pet dogs in the United States are adopted from animal shelters. Shelter dogs can harbor bacterial, viral, fungal, and protozoal pathogens, posing risks to canine and human health. These bacterial pathogens may also carry antibiotic resistance genes (ARGs), serving as a reservoir for antimicrobial resistance (AMR) transmission.
View Article and Find Full Text PDFMicrobial Contamination and Food Safety Aspects of Cassava Roasted Flour ("Rale") in Mozambique.
Microorganisms
January 2025
Department of Molecular Sciences, Uppsala BioCentrum, Swedish University of Agricultural Sciences, P.O. Box 7051, 750 07 Uppsala, Sweden.
Cassava is an important staple food that contributes to the food security of small-scale Mozambican farmers. In southern Mozambique, cassava roots are usually processed into cassava roasted flour, locally known as "rale". The handling and processing practices connected to "rale" production may introduce microbial contamination.
View Article and Find Full Text PDFBacterial Multiresistance and Microbial Diversity of Milk Received by a University Hospital Milk Bank.
Microorganisms
December 2024
School of Veterinary Medicine and Animal Science, São Paulo State University (UNESP), Rua Prof. Doutor Walter Maurício Correa, s/n, Botucatu 18618-681, Brazil.
Breastfeeding is fundamental for the development and protection of the newborn, and microorganisms present in breast milk are associated with the development of the infant's intestinal microbiota. However, there are factors that interfere with breastfeeding, resulting in the need to supply donated milk to milk banks for these children. Even though there is a restriction on medications prescribed for pregnant and breastfeeding women, some antimicrobials are accepted, as long as they are used correctly and as they can increase the selection pressure for resistant bacteria.
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!