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  • Articles  (162)
  • 2010-2014  (162)
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  • Articles  (162)
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  • 1
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    Mdm31 protein mediates sensitivity to potassium ionophores but does not regulate mitochondrial morphology or phospholipid trafficking in Schizosaccharomyces pombe (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-12-06
    Description: Mdm31p is an inner mitochondrial membrane (IMM) protein with unknown function in Saccharomyces cerevisiae . Mutants lacking Mdm31p contain only few giant spherical mitochondria with disorganized internal structure, altered phospholipid composition, and disturbed ion homeostasis accompanied by increased resistance to the electroneutral K + /H + ionophore nigericin. These phenotypes are interpreted as resulting from diverse roles of Mdm31p, presumably in linking mitochondrial DNA (mtDNA) to the machinery involved in segregation of mitochondria, in mediating cation transport across IMM, and in phospholipid shuttling between mitochondrial membranes. To investigate which of the roles of Mdm31p are conserved in ascomycetous yeasts, we analyzed the Mdm31p ortholog in Schizosaccharomyces pombe . Our results demonstrate that, similarly to its S. cerevisiae counterpart, Sp Mdm31 is a mitochondrial protein and its absence results in increased resistance to nigericin. However, in contrast to S. cerevisiae , S. pombe cells lacking Sp Mdm31 are also less sensitive to the electrogenic K + ionophore valinomycin. Moreover, mitochondria of the fission yeast mdm31 Δ mutant display no changes in morphology or phospholipid composition. Therefore, in terms of function, the two orthologous proteins appear to have considerably diverged between these two evolutionarily distant yeast species, possibly sharing only their participation in ion homeostasis. This article is protected by copyright. All rights reserved.
    Print ISSN: 0749-503X
    Electronic ISSN: 1097-0061
    Topics: Biology
    Published by Wiley-Blackwell
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  • 2
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    BIOFLAVOUR Natural Flavours and Fragrances by Yeasts and other Microorganisms: The Holistic Approach of the BIOFLAVOUR Consortium (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-12-02
    Description: Copyright © 2014 John Wiley & Sons, Ltd.
    Print ISSN: 0749-503X
    Electronic ISSN: 1097-0061
    Topics: Biology
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  • 3
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    Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-22
    Description: The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 ° C. Analysis of aroma compounds, glycerol, acetic acid and ethanol as well as kinetics of fermentation and sensory evaluation of wines was performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all of the samples which were fermented with RC212 strain (suspended and immobilized), than in samples fermented with EC1118 strain. Significantly higher amounts of acetic acid were detected in all samples fermented with RC212 strain than in those fermented with EC1118 strain (0.282 and 0.602 g/L, respectively). Slightly higher amounts of glycerol were observed in samples fermented with EC1118 strain than in those fermented with RC212 strain. Copyright © 2014 John Wiley & Sons, Ltd.
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    Electronic ISSN: 1097-0061
    Topics: Biology
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  • 4
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    Tiled ChrI RHS collection: a pilot high-throughput screening tool for identification of allelic variants (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-19
    Description: Reciprocal hemizygosity analysis is a genetic technique that allows phenotypic determination of allelic effects of a gene in a genetically uniform background. Expanding this single gene technique to generate a genome-wide collection is termed as reciprocal hemizygosity scanning (RHS). The RHS collection should circumvent the need for linkage mapping and provide the power to identify all possible allelic variants for a given phenotype. However, the published RHS collections based on the existing genome-wide haploid deletion library reported a high rate of false positives. In this study, we report de novo construction of RHS collection that is not based on yeast deletion library. This collection has been constructed for the shortest yeast chromosome, ChrI. Using this ChrI RHS collection, we identified 13 allelic variants for previously mapped loci and novel allelic variants for growth differences in different environments. A few of these novel variants, which were fine mapped to gene level, identified novel genetic variation for previously studied environmental conditions. The availability of genome-wide RHS collection would thus help us uncover a comprehensive list of allelic variants and better our understanding of the molecular pathways modulating a quantitative trait. This article is protected by copyright. All rights reserved.
    Print ISSN: 0749-503X
    Electronic ISSN: 1097-0061
    Topics: Biology
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  • 5
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    Physiological and biochemical characteristics of ethyl tiglate production pathway in the yeast Saprochaete suaveolens (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-19
    Description: A yeast identified as Saprochaete suaveolens was investigated for its capacity to produce a large panel of flavouring molecules. With a production of 32 compounds including 28 esters, S. suaveolens seems to be a good producer of fruity flavours and fragrances and especially of unsaturated esters like ethyl tiglate. Physiological and biochemical analysis were performed in this study to provide metabolic route's comprehension of this compound. We show that the accumulation of ethyl tiglate by S. suaveolens is specifically induced by isoleucine. However, and contrary to S. cerevisiae which harbours a classical Ehrlich pathway leading to the production of 2-methylbutanol from isoleucine, our results provide phenotypic and enzymological evidences of ethyl tiglate biosynthesis in S. suaveolens through the catabolism of this amino acid by the β-oxidation pathway, which generates tiglyl-CoA as probable intermediate. A kinetic analysis of this flavour molecule during growth of S. suaveolens on glucose and isoleucine showed a phase of production of ethyl tiglate that culminated concurrently with isoleucine exhaustion followed by a disappearance of this compound likely due to reassimilation by the yeast. Copyright © 2014 John Wiley & Sons, Ltd.
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    Topics: Biology
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  • 6
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    Process engineering for bioflavour production with metabolically active yeast – a minireview (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-16
    Description: Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through de novo biosynthesis. The latter alternatives are gaining importance through the rapidly growing fields of systems biology and metabolic engineering giving efficient production hosts for the so-called “bioflavours”, which are natural flavour and/or fragrance compounds obtained with cell factories or enzymatic systems. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in yeast from the process engineering perspective. Two specific examples – production of 2-phenylethanol and vanillin - are used to illustrate process challenges and strategies used. Copyright © 2014 John Wiley & Sons, Ltd.
    Print ISSN: 0749-503X
    Electronic ISSN: 1097-0061
    Topics: Biology
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  • 7
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    Chemo-enzymatic synthesis of α-terpineol thioacetate and thiol derivatives and their use as flavoring compounds (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-15
    Description: Reaction of ( R , S )-α-terpineol with thioacetic acid in food grade n -hexane resulted into two α-terpineol thioacetate derivatives with the same molecular weight. After 5 h of reaction time, ( R , S )-α-terpineol was completely transformed and mixture analyzed by different chromatographic techniques. The aroma character of the α-terpineol thioacetates was described as exotic, sweet, blackcurrant, roasted and sulfury. Out of eight lipases and two esterases assayed, only non-immobilized Pig Liver Esterase (PLE) hydrolyzed α-terpineol thioacetates into the corresponding α-terpineol thiols. When reactions were performed in 0.2 M phosphate buffer at pH 8.0 and 30 °C with non-immobilized PLE, α-terpineol thiols were produced in an optimal yield of 88% after 24 h of reaction time. The aroma character of α-terpineol thiols was described as green, exotic and fresh grapefruit. Flavoring powders were prepared by freeze drying the α-terpineol thioacetates and α-terpineol thiols in the presence of maltodextrine. Preliminary applications shown, that these flavoring preparations could be used to improve the flavor quality of lighter cooked notes and tropical fruit aromas. Copyright © 2014 John Wiley & Sons, Ltd.
    Print ISSN: 0749-503X
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    Topics: Biology
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  • 8
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    pREPORT: a multi-readout transcription reporter vector for fission yeast (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-14
    Description: ABSTRACT Transcription factors are prominent regulators of gene expression that execute responses to various intracellular and extracellular stimuli. Recombinant transcription reporter systems can be used to study the DNA binding preferences and regulatory activity of a transcription factor conveniently under a range of conditions. Several reporter genes have been used to study transcription regulation in the fission yeast Schizosaccharomyces pombe . Each of these reporters has distinct advantages, such as high sensitivity or ease of use, and limitations, such as prohibitive costs or use of hazardous substances. To combine the strengths and mitigate the weaknesses of individual reporter genes, we have created pREPORT, a flexible multi-readout transcription reporter vector for fission yeast that employs an enhanced GFP- lacZ fusion and a customizable minimal promoter. With pREPORT, gene expression driven by the transcription factor of interest can be quantified in a number of ways, both in live cells and in vitro , using a single reporter construct. Copyright © 2014 John Wiley & Sons, Ltd.
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    Topics: Biology
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  • 9
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    Cell factory applications of the yeast Kluyveromyces marxianus for the biotechnological production of natural flavour and fragrance molecules (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-14
    Description: Kluyveromyces marxianus is emerging as a new platform organism for production of flavour and fragrance (F & F) compounds. This food-grade yeast has advantageous traits such as thermotolerance and rapid growth that make it attractive for cell factory applications. The major impediment to its development has been limited fundamental knowledge of its genetics and physiology but this is rapidly changing. K . marxianus produces a wide array of volatile molecules and contributes to the flavour of a range of different fermented beverages. Advantage is now being taken of this to develop strains for production of metabolites such as 2-phenylethanol and ethyl acetate. Strains that were selected from initial screens were used to optimise processes for production of these F & F molecules. Most developments have focused on optimising growth conditions and the fermentation process, including product removal with future advancement likely to involve development of new strains through the application of evolutionary or rational engineering strategies. This is being facilitated by new genomic and molecular tools. Furthermore, synthetic biology offers a route to introduce new biosynthetic pathways into this yeast for F&F production. Consumer demand for biologically-synthesised molecules for use in foods and other products creates an opportunity to exploit the unique potential of K . marxianus for this cell factory application. Copyright © 2014 John Wiley & Sons, Ltd.
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    Topics: Biology
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  • 10
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    Enhanced deacidification activity in Schizosaccharomyces pombe by genome shuffling (2014)
    Wiley-Blackwell
    In: Yeast
    Details
    Publication Date: 2014-11-08
    Description: A problem frequently occurring in making some kinds of wines, particularly Vitis quinquangularis Rehd wine, is the presence of malic acid at high concentrations, which is detrimental to the quality of wines. Thus, there is a need of the ways for effectively reducing the malic acid levels in wine. This study aimed to generate shuffled fusants of Schizosaccharomyces pombe ( S. pombe ) with enhanced deacidification activity for reducing the excessive malic acid content in wine. S. pombe CGMCC 2.1628 was used as the original strain. The starting mutant population was generated by UV treatment. The mutants with higher deacidification activity were selected and subjected to recursive protoplast fusion. The resulting fusants were screened by using the indicator of malic acid concentration of fermentation supernatants on 96-well microtiter plates measured with bromocresol green. After three rounds of genome shuffling, the best performing fusant named GS3-1, was obtained. Its deacidification activity (consumed 4.78 g/L malic acid within ten days) was increased by 225.2% as compared to that of original strain. In Vitis quinquangularis Rehd wine fermentation test, GS3-1 consumed 4.0 g/L malic acid during the whole cycle of fermentation, providing up to 185.7% of improvement in malic acid consumption compared with that of the original strain. This study shows that GS3-1 has a great potential for improving the quality of Vitis quinquangularis Rehd wine. This article is protected by copyright. All rights reserved.
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    Topics: Biology
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