Related Research Articles
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Baker's yeast is the common name for the strains of yeast commonly used in baking bread and other bakery products, serving as a leavening agent which causes the bread to rise by converting the fermentable sugars present in the dough into carbon dioxide and ethanol. Baker's yeast is of the species Saccharomyces cerevisiae, and is the same species as the kind commonly used in alcoholic fermentation, which is called brewer's yeast. Baker's yeast is also a single-cell microorganism found on and around the human body.
Saccharomyces cerevisiae is a species of yeast. The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like Escherichia coli as the model bacterium. It is the microorganism behind the most common type of fermentation. S. cerevisiae cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding.
Pichia pastoris is a species of methylotrophic yeast. It was found in the 1960s, with its feature of using methanol as a source of carbon and energy. After years of study, P. pastoris was widely used in biochemical research and biotech industries. With strong potential for being an expression system for protein production, as well as being a model organism for genetic study, P. pastoris has become important for biological research and biotech applications. In the last decade, some reports reassigned P. pastoris to the genus Komagataella with phylogenetic analysis, by genome sequencing of P. pastoris. The genus was split into K. phaffii, K. pastoris, and K. pseudopastoris.
Glucose transporters are a wide group of membrane proteins that facilitate the transport of glucose across the plasma membrane, a process known as facilitated diffusion. Because glucose is a vital source of energy for all life, these transporters are present in all phyla. The GLUT or SLC2A family are a protein family that is found in most mammalian cells. 14 GLUTS are encoded by human genome. GLUT is a type of uniporter transporter protein.
Mandelic acid is an aromatic alpha hydroxy acid with the molecular formula C6H5CH(OH)CO2H. It is a white crystalline solid that is soluble in water and polar organic solvents. It is a useful precursor to various drugs. The molecule is chiral. The racemic mixture is known as paramandelic acid.
Zygosaccharomyces bailii is a species in the genus Zygosaccharomyces. It was initially described as Saccharomyces bailii by Lindner in 1895, but in 1983 it was reclassified as Zygosaccharomyces bailii in the work by Barnett et al.
Butanol may be used as a fuel in an internal combustion engine. It is more similar to gasoline than it is to ethanol. A C4-hydrocarbon, butanol is a drop-in fuel and thus works in vehicles designed for use with gasoline without modification. Both n-butanol and isobutanol have been studied as possible fuels. Both can be produced from biomass (as "biobutanol" ) as well as from fossil fuels (as "petrobutanol"). The chemical properties depend on the isomer (n-butanol or isobutanol), not on the production method.
Zymomonas mobilis is a Gram negative, facultative anaerobic, non-sporulating, polarly-flagellated, rod-shaped bacterium. It is the only species found in the genus Zymomonas. It has notable bioethanol-producing capabilities, which surpass yeast in some aspects. It was originally isolated from alcoholic beverages like the African palm wine, the Mexican pulque, and also as a contaminant of cider and beer in European countries.
Saccharomyces boulardii is a tropical yeast first isolated from lychee and mangosteen fruit peel in 1923 by French scientist Henri Boulard. Although early reports claimed distinct taxonomic, metabolic, and genetic properties, S. boulardii is genetically a grouping of S. cerevisiae strains, sharing >99% genomic relatedness, giving the synonym S. cerevisiae var. boulardii.
Lachancea kluyveri is an ascomycetous yeast associated with fruit flies, slime fluxes, soils and foods.
A killer yeast is a yeast, such as Saccharomyces cerevisiae, which is able to secrete one of a number of toxic proteins which are lethal to susceptible cells. These "killer toxins" are polypeptides that kill sensitive cells of the same or related species, often functioning by creating pores in target cell membranes. These yeast cells are immune to the toxic effects of the protein due to an intrinsic immunity. Killer yeast strains can be a problem in commercial processing because they can kill desirable strains. The killer yeast system was first described in 1963. Study of killer toxins helped to better understand the secretion pathway of yeast, which is similar to those of more complex eukaryotes. It also can be used in treatment of some diseases, mainly those caused by fungi.
Mucor indicus is among the most important members of zygomycetes fungi. This dimorphic fungus is capable of production of several valuable products. Some strains of the fungus have been isolated from the traditional Indonesian food tempeh. M. indicus is nowadays used for production of several homemade food and beverages especially in Asia. This has also been successfully used as a safe nutritional source for fish and rat. The fungus is generally regarded as safe though there are few reports claiming that this is a pathogenic fungus.
Snf3 is a protein which regulates glucose uptake in yeast. It senses glucose in the environment with high affinity.
Saccharomyces eubayanus, a cryotolerant type of yeast, is most likely the parent of the lager brewing yeast, Saccharomyces pastorianus.
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a stuck fermentation.
Jens Nielsen is the CEO of BioInnovation Institute, Copenhagen, Denmark, and professor of systems biology at Chalmers University of Technology, Gothenburg, Sweden. He is also an adjunct professor at the Technical University of Denmark. Nielsen is the most cited researcher in the field of metabolic engineering, and he is the founding president of the International Metabolic Engineering Society. He has additionally founded several biotech companies.
Saccharomyces kudriavzevii, is a species of yeast in the Saccharomyces sensu stricto complex. Its type strain is NCYC 2889T. It is used in production of alcoholic beverages, including pinot noir wine, and hybrids of it are used in beer brewing. It is isolated widely from the bark of oak trees.
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism. It is referred to as the Crabtree effect in yeast. and is part of the Warburg effect in tumor cells. While aerobic fermentation does not produce adenosine triphosphate (ATP) in high yield, it allows proliferating cells to convert nutrients such as glucose and glutamine more efficiently into biomass by avoiding unnecessary catabolic oxidation of such nutrients into carbon dioxide, preserving carbon-carbon bonds and promoting anabolism.
John Patrick Morrissey is an Irish microbiologist and biotechnologist. Since 2000 he has worked and taught as Professor of Microbiology at University College Cork (UCC), Ireland. Recently he works mainly on the optimisation of yeasts for industrial biotechnology, but is also involved in the works with several other organisms.
References
- ↑ E. Boles: Molekulargenetische und physiologische Untersuchungen zur Regulation des Kohlenhydratstoffwechsels in Glykolysemutanten der Hefe "Saccharomyces cerevisiae" / eingereicht von Eckhard Boles. Technische Hochschule Darmstadt, Dissertation 1994.
- 1 2 3 Curriculum Vitae - Prof. Dr. Eckhard Boles at Goethe University Frankfurt; Access date: 7. Februar 2019.
- ↑ Publications/Patents/Reviews of Eckhard Boles at Goethe University Frankfurt; Access date: 7. Februar 2019.
- ↑ Gunter Festel: Spin-offs brauchen klare Bekenntnisse laborjournal.de, 3. Juli 2018; Access date: 7. Februar 2019.
- ↑ Frank Grotelüschen: Neue Hefen für Biokraftstoffe. deutschlandfunk.de, 28. März 2017; Access date: 7. Februar 2019.
- ↑ "Eckhard Boles - Google Scholar Citations".
