Articles tagged with Yeast Strains
Researchers at Kumamoto University have developed a new rum using the rare fission yeast Schizosaccharomyces japonicusponicus, producing fruity esters and complex aromas. The resulting 'JAPONICUS RHUM AGRICOLE' offers layered flavors reminiscent of ripe banana and apple.
Researchers identified genes controlling the switch between unicellular and multicellular life forms in marine yeast, revealing a molecular mechanism for clonal multicellularity. The study provides insights into how multicellular life may have evolved from single-celled ancestors.
A study by University of Zurich researchers has shed light on the mechanisms that maintain homeostasis with mucosal fungi. The team discovered that the fungus Candida albicans uses a toxin called candidalysin to survive in the mouth, and that interleukin 17-mediated immunity prevents it from growing out of control.
Researchers find that albumin triggers a shift in fungal behavior, causing previously non-harmful Candida strains to grow strongly and release toxic compounds.
Researchers discovered that bacteria can utilize fluid pockets created by yeast cells to speed up their movement and spread. This new mechanism reveals a key role for physical properties in microbial interactions, potentially enhancing bacterial colonization of environments with limited moisture.
Researchers evaluated 11 commercially available yeasts to identify their strengths based on chemical analysis and sensory panel opinions. Maltose-negative yeasts offer different benefits, including the ability to produce style-specific, high-quality nonalcoholic beers with desired flavor profiles.
A research group successfully synthesized lignan glycoside in yeast Saccharomyces cerevisiae using a synthetic yeast consortium. The approach reduced side reactions and improved metabolic flux toward the target product.
Kobe University researchers discovered three gene regulation design principles to improve yeast promoter performance, reducing leakiness and increasing productivity. The study's findings have potential applications in hospitals and can be used to produce multiple biologics with a single yeast strain.
Researchers found that certain proteins called killer toxins produced by brewer's yeast can suppress diastatic strains and prevent spoilage. Adding these killer yeasts at the point of contamination may be a remediation procedure to curb the issue.
Researchers at DTU Biosustain have developed a new technique to monitor contamination in bioethanol production, revealing how strain dynamics impact process performance. The study could lead to significant improvements in efficiency and environmental benefits, with potential applications beyond bioethanol production.
Researchers developed new lager yeasts by hybridizing brewer's yeast with Patagonian wild strains, which resulted in enhanced fermentation capacity and unique aroma profiles. The study provides a way to expand the range of currently available beer styles through wild yeast exploration.
A study by Charité researchers found that yeast cells can compensate for aneuploidy by exchanging proteins faster. This mechanism could be used to tackle treatment-resistant tumors and fungal infections. The study identified a previously unknown compensation system based on Saccharomyces cerevisiae.
Researchers at Osaka Metropolitan University discovered that persimmon tannin improves the growth of Saccharomyces cerevisiae in the presence of ethanol. The antioxidant properties of persimmon tannin limit oxidative damage, allowing yeast to thrive and increasing bioethanol production efficiency by 8.9-fold.
Researchers at Imperial College London created a novel molecular toolkit to enhance compound production in yeast communities. The toolkit allowed them to split the resveratrol production pathway, resulting in enhanced production and more stable partnerships between yeast strains.
Scientists have developed an artificial microbial community consisting of two engineered yeast strains to produce more ethanol per unit of plant sugars. The team discovered that adding the xylose-fermenting yeast specialist to the mixture first, followed by the glucose specialist, dramatically boosted ethanol production.
Scientists engineered yeast that can harness energy from light, growing 2% faster in the light than in the dark. This discovery provides key evolutionary insights into how rhodopsins spread across lineages and has potential applications for biofuel production and studying cellular aging.
Researchers have engineered a chromosome entirely from scratch, contributing to the production of the world's first synthetic yeast. The tRNA Neochromosome forms part of a wider project that has successfully synthesised all 16 native chromosomes in Saccharomyces cerevisiae, common baker's yeast.
Researchers successfully combined seven synthetic chromosomes into a single yeast cell, resulting in a strain with more than 50% synthetic DNA. The team's achievement paves the way for engineering biology and understanding the fundamental principles of genome fundamentals.
Researchers identified two fungus strains, Cyberlindnera jadinii and Kluyveromyces lactis, with potential probiotic effects on gut inflammation. These strains may offer a new way to develop probiotics and treat inflammatory bowel diseases like Crohn's disease and ulcerative colitis.
Researchers at CABBI developed an economical method for producing succinic acid, a key chemical in food, agricultural, and pharmaceutical products, using acid-tolerant yeast. The new pipeline eliminates costly downstream processing steps, significantly reducing costs and emissions.
The study found that despite invasive strains, all yeast lineages belonged to the ethanol fermentation environment, keeping the industrial process stable. The researchers plan to investigate yeast population dynamics in more detail, including the impact of external agents like bacteria.
Researchers evolved single-celled snowflake yeast into massive multicellular organisms over 3,000 generations. The yeast grew larger and stronger, with novel material properties, due to a unique biomechanical mechanism of entanglement where cells wrapped around each other.
Brazilian researchers identified genes that make industrial yeast Saccharomyces cerevisiae SA-1 resistant to fermentation inhibitors generated during sugarcane bagasse preprocessing. The study paves the way for increased efficiency of second-generation ethanol production.
A Brazilian study found that a strain of brewer's yeast can act as a preventive against asthma in male mice. Daily administration of the probiotic at a dose of 10 billion CFU/mL significantly reduced bronchial hypersensitivity and inflammation. However, airway and lung inflammation was not significantly reduced by lower doses.
Researchers at NIH's National Human Genome Research Institute identified a gene, KTD1, that provides resistance to the K28 toxin in yeast. This discovery sheds light on the molecular mechanisms underlying toxin resistance and has implications for understanding human toxin resistance.
Scientists have identified the ancient yeast species necessary for lager beer production in Europe, with a previously unknown parent strain found in Ireland. The discovery sheds new light on the history of brewing and suggests that natural populations of the yeast may still remain hidden in European forests.
Researchers have identified a single mutation in the MDS3 gene that improves yeast's tolerance to carbon dioxide pressure, resulting in full-flavored beer. This breakthrough could lead to improved quality beer production worldwide.
Researchers at Kobe University have successfully identified and disrupted genes in Pichia pastoris yeast to increase its secretory production of useful proteins. Through a series of processes, they developed new host strains that can produce high yields of proteins for industrial enzymes and biomedical antibodies.
Researchers at Weill Cornell Medicine found that certain Candida albicans yeast strains produce a potent toxin called candidalysin, which damages immune cells and triggers pro-inflammatory responses. The study suggests a possible way to personalize treatments for IBD patients by targeting these high-damaging strains.
Scientists have engineered baker's yeast to produce D-lysergic acid, a medication used to treat neuro-cognitive diseases. This sustainable method could potentially produce up to five tons of DLA annually, reducing the environmental impact of industrial drug production.
A new study found that a subtilisin-like proteinase from Bacillus pumilus 3-19 exhibits proteolytic activity in Pichia pastoris, dependent on incubation time and signal peptide choice. The production of this enzyme makes the system promising for developing new feed additives for animal husbandry.
Researchers at Northwestern University have developed optimized yeast extracts for cell-free biosynthesis, enabling faster and more efficient chemical production. This breakthrough integrates cellular engineering with cell-free systems, paving the way for sustainable alternatives to current petrochemical processes.
Researchers developed predictive models to estimate yogurt spoilage caused by yeast, including the effect of bioprotective cultures. The models were validated with actual data from a European dairy and can help yogurt producers make informed decisions to reduce economic losses due to food waste.
Researchers develop engineered yeast that can convert toxic cellulosic byproducts into ethanol and other chemicals, opening up a wider range of non-food feedstocks. The breakthrough could potentially substitute for 30-50% of petroleum used in transportation.
Researchers have discovered that naturally occurring variants in yeast can suppress harmful mutations, potentially contributing to genetic diseases like cancer. The study found that 26% of harmful mutations were suppressed by a single 'rescue mutation' in wild yeast strains.
Engineers at MIT and Imperial College London created living materials by combining bacteria and yeast to produce cellulose embedded with enzymes that can perform various functions. These materials have potential applications in microbial fuel cells, sense and respond systems, and self-repairing materials for the US Army.
Researchers developed a new way to generate tough, functional materials using a mixture of bacteria and yeast, producing cellulose embedded with enzymes that can sense environmental pollutants. They also incorporated yeast directly into the material, creating 'living materials' for purifying water or detecting damage.
Engineered living materials (ELMs) are created using a symbiotic combination of yeast and bacteria, similar to those found in kombucha SCOBY. These ELMs can detect and filter contaminants in water, packaging, and act as 'living photographs' displaying projected images.
Scientists at UC Santa Barbara have developed a new approach to addressing the challenge of antibiotic-resistant bacteria by replacing antibiotics with fluoride. The method uses a genetically engineered cell that can survive in the lab but dies when exposed to fluoride, preventing its propagation into the natural environment.
Japanese scientists have discovered a mutant strain of sake yeast that produces 10 times the amount of the amino acid ornithine compared to the parent strain. Ornithine has been found to reduce fatigue and improve sleep quality, making it a potential pick-me-up for fans of traditional Japanese alcoholic beverage.
Researchers have developed a new functional genomics system, MAGIC, which allows them to modulate the activity of multiple genes in concert. By combining individual gene edits with custom DNA sequences, scientists can explore synergistic effects and better understand complex traits.
A new study led by Brenda Andrews and Charles Boone uncovers the role of genetic background in shaping trait inheritance. By analyzing yeast strains, they identified modifier genes that affect gene function and predict biological outcomes from genome sequence alone.
A recent study by WiKim has identified five yeast strains responsible for forming white colonies on the surface of kimchi. The research uses whole-genome sequencing and NGS technology to confirm that these yeasts do not produce toxin-related genes, making them safe for consumption.
A genetically programable strain of yeast fueled by light-harvesting nanoparticles can efficiently convert carbon into high-value chemicals. This new biohybrid system overcomes existing limitations in bioinorganic systems, offering a promising method for producing high-value chemicals.
Researchers have identified two changes to a single gene that can make yeast tolerate pretreatment chemicals used in biofuel production. The modified yeast can survive and ferment alongside amounts of toxic ionic liquids, increasing efficiency by up to 70%. This breakthrough could revolutionize the biofuel industry.
Researchers fused yeast chromosomes to study reproductive isolation and its effects on breeding. The team found that viable sex cells could not be produced when the difference between chromosome numbers became too great, leading to reproductive isolation.
A new system called SCRaMBLE allows researchers to transform yeast at the molecular level, enabling fast-tracked engineering cycles and novel genome combinations. This technology has significant implications for industrial biotechnology, including the production of medicines and fuels.
Researchers at Tianjin University develop precise control of SCRaMbLE, a system for generating genotype diversity, allowing for increased production of bio-based chemicals and improved genome evolution. The team reports significant breakthroughs in using SCRaMbLE to drive phenotype evolution in heterozygous and interspecies hybrid stra...
Researchers have engineered brewer's yeast to produce noscapine, a potential cancer drug with fewer side effects than conventional chemotherapy. The engineered yeast strain produced 2.2 mg/L noscapine after optimization, paving the way for large-scale commercial production.
Scientists at UC Berkeley have developed a way to create hoppy beer without using hops by genetically engineering brewer's yeast. The engineered strains produce two prominent flavor notes found in hops, resulting in beers that are indistinguishable from those made with traditional hopping methods.
Researchers have identified specific yeast genes responsible for producing phenylethyl acetate, a flavor compound imparting a hint of rose or honey to alcoholic beverages. The study uses CRISPR/Cas9 to precisely engineer desirable traits in yeasts, potentially leading to the creation of new flavors.
Researchers identified a wild yeast strain that inhibits three common grape molds more effectively than a pesticide. The study suggests using natural yeasts as an eco-friendly alternative to chemical pesticides in vineyards.
New cold-tolerant yeast strains enable fermentation at lower and higher temperatures, improving product quality and reducing contamination risks. The strains, developed by VTT, can tolerate a wide range of temperatures and facilitate large-scale production in active dry yeast form.
Researchers have successfully integrated cutting-edge technologies to produce novel yeast strains for industrial use, as well as reveal a more sophisticated understanding of the yeast genome. The new method enables exploration of all genes in yeast, identifying previously unknown functions.
A global research team, led by NYU Langone's Jef Boeke, has built five new synthetic yeast chromosomes, replacing 30% of the organism's genetic material. The breakthrough enables the creation of designer genomes to address unmet needs in medicine and industry.
A new study found that a strain of Saccharomyces cerevisiae can worsen intestinal damage in mouse models of colitis by causing elevated uric acid levels. Blocking this yeast strain may alleviate symptoms of inflammatory bowel disorders in some patients, according to the researchers.
A recent genome study reveals that beer yeasts exhibit a surprisingly high level of genetic diversity, forming multiple groups beyond the main subgroup. The research sheds light on the complex history of beer production, suggesting separate domestication events for beer and wine/sake yeasts.
Researchers sequenced genomes of 157 yeast strains used in brewing and found that industrial yeast came from just a few ancestral strains. Genetic patterns revealed clues on when yeast was first domesticated and how humans shaped its development.
In laboratory experiments, scientists found that normally mutualistic strains of yeast became competitive and even drove one strain to extinction when environmental conditions were benign and nutrients were plentiful. The researchers developed a model to predict the type of mutualistic relationship that would develop between species ba...
Researchers have discovered two distinct growth forms of Candida auris, a fungus resistant to multiple antifungal drugs, which can cause fatal infections in hospital patients. The strain's ability to cause disease is surprisingly high, rivaling that of the most invasive Candida species.