Download or read book Functional and Comparative Genomics of Saccharomyces and non Saccharomyces Yeasts Potential for Industrial and Food Biotechnology written by Isabel Sá-Correia and published by Frontiers Media SA. This book was released on 2020-02-25 with total page 255 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since 1996, when the first Saccharomyces cerevisiae genome sequence was released, a wealth of genomic data has been made available for numerous S. cerevisiae strains, its close relatives, and non-conventional yeast species isolates of diverse origins. Several annotated genomes of interspecific hybrids, both within the Saccharomyces clade and outside, are now also available. This genomic information, together with functional genomics and genome engineering tools, is providing a holistic assessment of the complex cellular responses to environmental challenges, elucidating the processes underlying evolution, speciation, hybridization, domestication, and uncovering crucial aspects of yeasts´ physiological genomics to guide their biotechnological exploitation. S. cerevisiae has been used for millennia in the production of food and beverages and research over the last century and a half has generated a great deal of knowledge of this species. Despite all this, S. cerevisiae is not the best for all uses and many non-conventional yeast species have highly desirable traits that S. cerevisiae does not have. These include tolerance to different stresses (e.g. acetic acid tolerance in Zygosaccharomyces bailii, osmotolerance in Z. rouxii, and thermotolerance in Kluyveromyces marxianus and Ogataea (Hansenula) polymorpha), the capacity of assimilation of diverse carbon sources (e.g. high native capacity to metabolyze xylose and potential for the valorization of agroforest residues by Scheffersomyces (Pichia) stipites), as well as, high protein secretion, fermentation efficiency and production of desirable flavors, capacity to favor respiration over fermentation, high lipid biosynthesis and accumulation, and efficient production of chemicals other than ethanol amongst many. Several non-Saccharomyces species have already been developed as eukaryotic hosts and cell factories. Others are highly relevant as food spoilers or for desirable flavor producers. Therefore, non-conventional yeasts are now attracting increasing attention with their diversity and complexity being tackled by basic research for biotechnological applications. The interest in the exploitation of non-conventional yeasts is very high and a number of tools, such as cloning vectors, promoters, terminators, and efficient genome editing tools, have been developed to facilitate their genetic engineering. Functional and Comparative Genomics of non-conventional yeasts is elucidating the evolution of genome functions and metabolic and ecological diversity, relating their physiology to genomic features and opening the door to the application of metabolic engineering and synthetic biology to yeasts of biotechnological potential. We are entering the era of the non-conventional yeasts, increasing the exploitation of yeast biodiversity and metabolic capabilities in science and industry. In this collection the industrial properties of S. cerevisiae, in particular uses, are explored along with its closely related species and interspecific hybrids. This is followed by comparisons between S. cerevisiae and non-conventional yeasts in specific applications and then the properties of various non-conventional yeasts and their hybrids.

Download or read book Yeasts in Food and Beverages written by Amparo Querol and published by Springer Science & Business Media. This book was released on 2006-12-30 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Download or read book Non conventional Yeasts from Basic Research to Application written by Andriy Sibirny and published by Springer. This book was released on 2019-08-12 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.

Download or read book High Throughput Methods for Functional Genomics in Saccharomyces Cerevisiae written by Sarah Elizabeth Pierce and published by . This book was released on 2013 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The Saccharomyces cerevisiae deletion collection has revolutionized yeast genetics by allowing genome-wide deletion screens to be performed in pooled cultures. The inclusion of unique, 20-bp DNA sequences known as "tags" or "barcodes" in each strain allows all ~6000 yeast deletion mutants to be analyzed in a single culture by using a microarray to detect changes in tag abundance. Here we discuss improvements and extensions made to the pooled-yeast-deletion assay. This includes a redesign of the barcode array that is used for detecting the tags included in the deletion collection. Our analysis of this barcode array examines whether it is better to use available microarray surface area on a single feature for each probe, or to instead include multiple smaller features. It also covers aspects of data analysis such as the correction of hybridization defects and array saturation, tag-sequence repairs, and estimation of background hybridization. In addition to these microarray changes, we also examine the impact of experimental design on the quality of pooled growth data. Each step in both the experimental protocol and the data-analysis pipeline is examined for possible improvement. Finally, we discuss preliminary experiments testing the application of pooled fitness profiling to the study of epistasis. Data are shown that demonstrate the feasibility of a pooled-double-mutant fitness assay that is compatible with existing barcode array technology. This assay has the potential to become a valuable functional-genomics tool that may provide an improved understanding of pathway relationships in yeast.

Download or read book White Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2021-09-21 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines

Download or read book Studies on the Evolution of Silencing in Budding Yeasts Using Comparative Genomics written by Aisha Ellahi and published by . This book was released on 2015 with total page 127 pages. Available in PDF, EPUB and Kindle. Book excerpt: Regional promoter-independent gene silencing is critical in the establishment of cellular identity in Saccharomyces. Domains of transcriptionally silent regions in the genome are associated with certain heritable modifications made to chromatin, such as histone hypoacetylation and methylation. In Saccharomyces cerevisiae, this type of gene repression occurs through the activity of the four Silent Information Regulator, or SIR genes (SIR1-4). From an evolutionary perspective, the SIR genes are unique: except for SIR2, all are specific to budding yeasts. Many other organisms, from Schizosaccharomyces pombe to human, utilize the RNA interference (RNAi) pathway, whereas most budding yeasts lack this pathway entirely. Interestingly, SIR1, SIR3, and SIR4 are also rapidly evolving among Saccharomyces yeasts, providing a model by which to examine the essential principles governing successful silencing across various species and the relationship between rapid sequence evolution and evolution of function. To examine the relationship between gene duplication, extreme sequence divergence, and functional evolution, I studied the SIR1 gene in S. cerevisiae and its most ancestral paralog, KOS3, in the pre-whole-genome-duplication budding yeast, Torulaspora delbrueckii. T. delbrueckii also possesses genes for RNAi, AGO1 and DCR1, allowing us the possibility of exploring how the evolutionary divergence of RNAi and SIR silencing occurred. In the process, I developed genetic tools for T. delbrueckii. To fully characterize SIR1 function in S. cerevisiae and SIR gene function in T. delbrueckii, I utilized chromatin immunoprecipitation followed by deep-sequencing (ChIP-Seq) of tagged Sir proteins in both species. This strategy allowed for the discovery of potential novel functions, as well, revealing functions that may have been gained or lost throughout SIR1's evolution. To identify loci that were directly repressed by Sir proteins, I also generated whole-transcriptome data by performing mRNA-Seq on wild-type and sir mutants in both species. Collectively, these data revealed that though SIR1 in both species is still involved in silencing, its role in that process has dramatically shifted. Previous data suggested that SIR1 is primarily associated with the establishment or nucleation phase of silencing and not involved in telomeric silencing. The Sir1 ChIP data in S. cerevisiae corroborated this assessment. In T. delbrueckii, however, KOS3 was essential for silencing, and was also found at telomeres. Thus, Sir1 in its early evolution had a more essential role in silencing; this role may have changed due to the duplication and diversification of the other Sir complex members. This diversification may be contributing to the continual change in interactions between Sir1 and other Sir complex members across budding yeasts, leading to different mutant phenotypes in each species. Assays of silencer function in T. delbrueckii answered critical questions about when in the phylogeny important shifts in transcription factor binding sites took place. My work showed that the arrival of the Rap1, ORC, and Abf1 binding sites in the silencers of budding yeasts took place prior to the whole-genome duplication event. Analysis of silencer structure also revealed the diversity of chromatin architecture in budding yeasts: S. cerevisiae silent mating type loci have two silencers on either side of each locus, whereas in T. delbrueckii, there appears to be a single silencer on one side of each mating type locus. Transcriptome analysis of RNAi mutants revealed that this pathway in T. delbrueckii does not function in heterochromatic gene silencing, suggesting that this pathway has already been repurposed for some other biological process. The examination of whole-transcriptome data in S. cerevisiae in conjunction with the enrichment patterns of the Sir proteins at telomeres allowed us to evaluate widely accepted models regarding the molecular architecture of heterochromatin and expression at S. cerevisiae telomeres. I established that repression of gene expression at native telomeres is not as widespread as previously thought, and that many genes in proximity to regions of Sir protein enrichment were, in fact, expressed just as equally in wild type as they were in sir mutant genetic backgrounds. However, twenty-one genes were convincingly repressed by Sir proteins, highlighting the complex and individual nature of native telomeres and subtelomeric genes. The sensitivity of RNA-Seq also uncovered a previously under-appreciated class of haploid-regulated genes: genes that were not fully repressed or de-repressed in the diploid a/[alpha]-cell type, but rather weakly repressed or de-repressed. Thus, my work has expanded the set of known a/[alpha]-regulated genes in S. cerevisiae. In conclusion, this dissertation has broadened our understanding of the functional constraints dictating silencing gene evolution across species that diverged prior to and after the whole-genome-duplication event. My data speaks to the actual chromatin architecture and expression state of native S. cerevisiae telomeres, leading to the refinement of existing models and an appreciation for how heterogeneous these regions of the genome can be.

Download or read book From Traditional to Modern Progress of Molds and Yeasts in Fermented food Production Volume II written by Wanping Chen and published by Frontiers Media SA. This book was released on 2022-12-01 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book New and Future Developments in Microbial Biotechnology and Bioengineering written by Jay Shankar Singh and published by Elsevier. This book was released on 2019-07-18 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: New and Future Developments in Microbial Biotechnology and Bioengineering: Microbes in Soil, Crop and Environmental Sustainability reviews the exploitation of microbial biodiversity in soil with respect to nutrient-use efficiency, also discussing the improvement and maintenance of certain physical and chemical conditions in soil that can provide economic and environmental benefits toward agricultural sustainability. The utilization of microbes ranges from applications in biotechnology, marginal land restoration, the formulation of microbial inoculants, the enhancement of crop productivity, and the mitigation of global warming gases. Finally, various uses for microbial resources in crop disease management, bioenergy production, and income based on microbial cultivation are explored. Highlights the developments and achievements of microbial resources and their role in the sustainable management of soil fertility and agriculture productivity Outlines the role of microbial resource and biotechnology in sustainability to industry, agriculture, forest and management of environment Provides up-to-date information on the application of microbial resources and the role of biotechnology to meet the ever increasing demand of food, soil and plant productivity management Outlines enhancement in productivity through interventions of microbial bio-agents and eco-friendly technology

Download or read book Microbiota of Grapes Positive and Negative Role on Wine Quality written by Giuseppe Spano and published by Frontiers Media SA. This book was released on 2017-03-28 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.

Download or read book Genomics Proteomics and Metabolomics in Nutraceuticals and Functional Foods written by Debasis Bagchi and published by John Wiley & Sons. This book was released on 2015-10-12 with total page 685 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and their role in the prevention of illness and chronic conditions. This, combined with an aging population that focuses not only on longevity but also quality of life, has created a market for functional foods and nutraceuticals. A fully updated and revised second edition, Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foods reflects the recent upsurge in "omics" technologies and features 48 chapters that cover topics including genomics, proteomics, metabolomics, epigenetics, peptidomics, nutrigenomics and human health, transcriptomics, nutriethics and nanotechnology. This cutting-edge volume, written by a panel of experts from around the globe reviews the latest developments in the field with an emphasis on the application of these novel technologies to functional foods and nutraceuticals.

Download or read book Probiotics Prebiotics and Synbiotics written by Parmjit Singh Panesar and published by John Wiley & Sons. This book was released on 2022-01-11 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Probiotics, Prebiotics and Synbiotics: Technological Advancements Towards Safety and Industrial Applications, a team of distinguished researchers delivers an insightful exploration of various aspects of functional foods. The book includes information about critical facets of the production of these beneficial compounds, recent technological developments in the field, and their present and future commercial potential. The authors describe their mechanisms of action and their applications in several sectors. Probiotics, Prebiotics and Synbiotics is divided into five parts. A general introduction about these substances begins the book and is followed by discussions of common probiotics, prebiotics, and synbiotics. Finally, a treatment of safety issues and regulatory claims, as well as their market potential, rounds out the resource. Perfect for researchers, industry practitioners, and students working in or studying food processing and food microbiology, Probiotics, Prebiotics and Synbiotics is also an invaluable resource for professionals working in the field of food biotechnology.

Download or read book Yeast written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2017-11-08 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.

Download or read book Using Comparative Genomics in Saccharomyces Cerevisiae to Engineer Lignocellulosic Hydrolysate Tolerance written by Maria Isabel Sardi and published by . This book was released on 2017 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increased interest in alternative fuels is driving the development of more efficient and economical production of biofuels. This requires the use of non-food based plant biomass to produce advanced biofuels such as butanol and isobutanol. A major challenge of implementing this new energy source is that the chemically treated plant material, known as lignocellulosic hydrolysate, contains a variety of toxic compounds that affect fermenting microbes, decreasing the economic efficiency of lignocellulosic biofuel production. In addition, butanol and isobutanol are toxic even at small concentrations, making end product toxicity a significant limiting factor. In this thesis, we report the use of multiple genomic strategies to identify mechanisms of toxicity and tolerance that can be then use to engineer tolerance into industrially relevant microbes. First, by comparing and contrasting the transcriptional responses of tolerant and sensitive Saccharomyces cerevisiae strains exposed to these stresses, we identified primary toxin targets and their effects on cellular physiology. Second, we explored genetic differences among strains to performed a genome wide association study that identified genetic variants correlated with tolerance to plant hydrolysate. By applying multiple genomic methods and integrating the results, we identified strategies for improving tolerance to the stresses found in the production of advanced biofuels from plant hydrolysate and identified large effects of genetic background on phenotypic outcome, which highlights challenges in predicting the most beneficial engineering strategies for each specific strain.

Download or read book Developments in Fungal Biology and Applied Mycology written by Tulasi Satyanarayana and published by Springer. This book was released on 2017-12-29 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book explores the developments in important aspects of fungi related to the environment, industrial mycology, microbiology, biotechnology, and agriculture. It discusses at length both basic and applied aspects of fungi and provides up-to-date laboratory-based data. Of the estimated three million species of fungi on Earth, according to Hawksworth and coworkers, more than 100,000 have been described to date. Many fungi produce toxins, organic acids, antibiotics and other secondary metabolites, and are sources of useful biocatalysts such as cellulases, xylanases, proteases and pectinases, to mention a few. They can also cause diseases in animals as well as plants and many are able to break down complex organic molecules such as lignin and pollutants like xenobiotics, petroleum and polycyclic aromatic compounds. Current research on mushrooms focuses on their hypoglycemic, anti-cancer, anti-pathogenic and immunity-enhancing activities. This ready-reference resource on various aspects of fungi is intended for graduate and post-graduate students as well as researchers in life sciences, microbiology, botany, environmental sciences and biotechnology.

Download or read book From Traditional to Modern Progress of Molds and Yeasts in Fermented Food Production written by Wanping Chen and published by Frontiers Media SA. This book was released on 2022-06-30 with total page 519 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.

Download or read book The Experimental and Comparative Study of Functional Elements in the Saccharomyces Cerevisiae Genome written by Zhihong Zhang and published by . This book was released on 2005 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: