Background: Enhancing the industrial yeast strains ethyl acetate yield through a precise and seamless genetic manipulation strategy without any extraneous DNA sequences is an essential requisite and significant demand.
Objectives: For increasing the ethyl acetate yield of industrial brewer's yeast strain, all the alleles were overexpressed through "self-cloning" integration strategy.
Material And Methods: strain DH5α was utilized for plasmid construction. alleles were overexpressed through a precise and seamless insertion of the promoter in industrial brewer's yeast strain S6. In addition, growth rates, mRNA levels, AATase activity, the fermentation performance of the engineered strains, and gas chromatography (GC) analysis was conducted.
Results: The two engineered strains (S6-P-12 and S6-P-30) overexpressed all alleles but unaffected normal growth. The mRNA levels of the S6-P-12 and S6-P-30 were all 4-fold higher than that of S6. The AATase (Alcohol acetyl transferases, encoded by gene) activity of the two engineered strains was all 3-fold higher than that of the parent strain. In the beer fermentation at 10 ℃, the concentrations of ethyl acetate produced by the engineered strains S6-P-12 and S6-P-30 was increased to 23.98 and 24.00 mg L, respectively, about 20.44% and 20.54% higher than that of S6.
Conclusions: These results verify that the ethyl acetate yield could be enhanced by the overexpressed of in the polyploid industrial brewer's yeast strains via "self-cloning" integration strategy. The present study provides a reference for target gene modification in the diploid or polyploid industrial yeast strains.
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http://dx.doi.org/10.21859/ijb.1990 | DOI Listing |
Biomimetics (Basel)
December 2024
Institut de Recherche ESTP, 94230 Cachan, France.
This study investigates the use of Brewers' Spent Grains (BSGs) as a sustainable biocomposite building materials, using cornstarch as a biopolymer binder. BSG aggregates are compared with hemp shives, a conventional aggregate known for its thermal properties. Starch is employed as a natural binder in three different formulations to further reduce the carbon footprint of the building material.
View Article and Find Full Text PDFPlant Foods Hum Nutr
December 2024
Food and Nutrition Laboratory, Faculty of Pharmaceutical Sciences, Food and Nutrition, University of Mato Grosso do Sul (UFMS), Campo Grande, Mato Grosso do Sul, Brazil.
Barley (Hordeum vulgare) is widely used in the production of beer and distilled beverages, generating a nutrient-rich by-product known as brewer's spent grain (BSG). This study investigates the potential of brewer's spent grain flour (BSGF) as a functional ingredient to enhance the nutritional profile of bakery products, specifically chocolate cakes, while contributing to waste reduction in the food industry. The effects of partially substituting wheat flour with BSGF at 40% and 60% levels were assessed.
View Article and Find Full Text PDFChimia (Aarau)
December 2024
Sustainable Materials Laboratory, Institute of Materials, École Polytechnique Fédérale de Lausanne, CH-1015 Lausanne, Switzerland.
Food and beverage production generates enormous amounts of spent residues in the form of pomaces, pulps, grains, skins, seeds, etc. Although these sidestreams remain nutritious, their conversion to foods can be complicated by issues of digestibility and processing, particularly when the residues are wet and therefore highly susceptible to microbial degradation. Ideally, these sidestreams could be stabilized and then re-circulated into food, instead of being diverted to waste, animal feed, or biofuels.
View Article and Find Full Text PDFInt J Mol Sci
November 2024
Bioproducts Group, Bioresources Department, National Institute for Research & Development in Chemistry and Petrochemistry-ICECHIM, Spl. Independentei No. 202, Sector 6, 060021 Bucharest, Romania.
Yeasts have emerged as an important resource of bioactive compounds, proteins and peptides, polysaccharides and oligosaccharides, vitamin B, and polyphenols. Hundreds of thousands of tons of spent brewer's yeast with great biological value are produced globally by breweries every year. Hence, streamlining the practical application processes of the bioactive compounds recovered could close a loop in an important bioeconomy value-chain.
View Article and Find Full Text PDFNat Commun
December 2024
Manchester Fungal Infection Group, Division of Evolution, Infection, and Genomics, Faculty of Biology, Medicine and Health, University of Manchester, Manchester, UK.
The environmental use of azole fungicides has led to selective sweeps across multiple loci in the Aspergillus fumigatus genome causing the rapid global expansion of a genetically distinct cluster of resistant genotypes. Isolates within this cluster are also more likely to be resistant to agricultural antifungals with unrelated modes of action. Here we show that this cluster is not only multi-azole resistant but has increased propensity to develop resistance to next generation antifungals because of variants in the DNA mismatch repair system.
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