Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
6.4
4.5
Journals
Microorganisms
Special Issues
Yeast Fermentation
share announcement

Yeast Fermentation

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Microbial Biotechnology".

Deadline for manuscript submissions: closed (30 June 2020) | Viewed by 68661

Special Issue Editor

Prof. Dr. Sergi Maicas

E-Mail Website
Guest Editor
Department of Microbiology and Ecology, Universitat de València, Burjassot, Spain
Interests: wine; fermentation; yeasts; lactic acid bacteria
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In past years, containers containing the remains of wine have been discovered with an age close to 7000 years. It is unclear whether, in distant times, humans chanced upon the discovery of fermented drinks such as wine or beer. Since that time, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us, and even the majority today. Typical examples of beer and wine are but the spearhead of many other drinks resulting from the action of yeasts. In addition to these two drinks, multiple societies have developed different types of fermented foods and beverages prepared in a traditional or commercial way. The climatic conditions, availability of raw material, and preferences of each region have conditioned and favored the maintenance of these products. In addition to traditional alcoholic beverages (cider, wine, beer) produced from fruits, berries, or grains, humans use yeast in the production of lactic products such as koumiss or the processing of global foods such as coffee or chocolate.

Current microbiology owes much to the French chemist Louis Pasteur regarding knowledge of yeast fermentation. Pasteur found that yeasts were able to transform sugars present in the must into ethanol or, rather more gastronomically relevant, convert the must into wine. This process was carried out in the absence of oxygen, and was indispensable for the development of yeast under these conditions.

As Guest Editor of this Special Issue, I look forward to reviewing your submissions regarding Saccharomyces and non-Saccharomyces yeasts, regarding both basic and also applied aspects.

Dr. Sergi Maicas
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • yeast
  • wine
  • microbiology
  • biochemistry
  • enology

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Editorial

Jump to: Research, Review

8 pages, 325 KiB  
Editorial
The Role of Yeasts in Fermentation Processes
by Sergi Maicas
Microorganisms 2020, 8(8), 1142; https://doi.org/10.3390/microorganisms8081142 - 28 Jul 2020
Cited by 120 | Viewed by 34690
Abstract
In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended [...] Read more.
In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Figure 1

Research

Jump to: Editorial, Review

14 pages, 4557 KiB  
Communication
Improving Xylose Fermentation in Saccharomyces cerevisiae by Expressing Nuclear-Localized Hexokinase 2
by Liyuan Zheng, Shan Wei, Meiling Wu, Xuehao Zhu, Xiaoming Bao, Jin Hou, Weifeng Liu and Yu Shen
Microorganisms 2020, 8(6), 856; https://doi.org/10.3390/microorganisms8060856 - 05 Jun 2020
Cited by 15 | Viewed by 2745
Abstract
Understanding the relationship between xylose and the metabolic regulatory systems is a prerequisite to enhance xylose utilization in recombinant S. cerevisiae strains. Hexokinase 2 (Hxk2p) is an intracellular glucose sensor that localizes to the cytoplasm or the nucleus depending on the carbon source. [...] Read more.
Understanding the relationship between xylose and the metabolic regulatory systems is a prerequisite to enhance xylose utilization in recombinant S. cerevisiae strains. Hexokinase 2 (Hxk2p) is an intracellular glucose sensor that localizes to the cytoplasm or the nucleus depending on the carbon source. Hxk2p interacts with Mig1p to regulate gene transcription in the nucleus. Here, we investigated the effect of nucleus-localized Hxk2p and Mig1p on xylose fermentation. The results show that the expression of HXK2S14A, which encodes a constitutively nucleus-localized Hxk2p, increased the xylose consumption rate, the ethanol production rate, and the ethanol yield of the engineered yeast strain by 23.5%, 78.6% and 42.6%, respectively. The deletion of MIG1 decreased xylose utilization and eliminated the positive effect of Hxk2p. We then performed RNA-seq and found that the targets of Hxk2pS14A on xylose were mainly genes that encode RNA-binding proteins. This is very different from the known targets of Mig1p and supports the notion that the Hxk2p-Mig1p interaction is abolished in the presence of xylose. These results will improve our understanding of the interrelation between the Snf1p-Mig1p-Hxk2p glucose signaling pathway and xylose utilization in S. cerevisiae and suggests that the expression of HXK2S14A could be a viable strategy to improve xylose utilization. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Figure 1

12 pages, 1353 KiB  
Article
Evaluation of Product Distribution in Chemostat and Batch Fermentation in Lactic Acid-Producing Komagataella phaffii Strains Utilizing Glycerol as Substrate
by Nadielle Tamires Moreira Melo, Gabriela Coimbra Pontes, Dielle Pierotti Procópio, Gabriel Caetano de Gois e Cunha, Kevy Pontes Eliodório, Hugo Costa Paes, Thiago Olitta Basso and Nádia Skorupa Parachin
Microorganisms 2020, 8(5), 781; https://doi.org/10.3390/microorganisms8050781 - 22 May 2020
Cited by 17 | Viewed by 3252
Abstract
Lactic acid is the monomeric unit of polylactide (PLA), a bioplastic widely used in the packaging, automotive, food, and pharmaceutical industries. Previously, the yeast Komagataella phaffii was genetically modified for the production of lactate from glycerol. For this, the bovine L-lactate dehydrogenase- (LDH)-encoding [...] Read more.
Lactic acid is the monomeric unit of polylactide (PLA), a bioplastic widely used in the packaging, automotive, food, and pharmaceutical industries. Previously, the yeast Komagataella phaffii was genetically modified for the production of lactate from glycerol. For this, the bovine L-lactate dehydrogenase- (LDH)-encoding gene was inserted and the gene encoding the pyruvate decarboxylase (PDC) was disrupted, resulting in the GLp strain. This showed a yield of 67% L-lactic acid and 20% arabitol as a by-product in batches with oxygen limitation. Following up on these results, the present work endeavored to perform a detailed study of the metabolism of this yeast, as well as perturbing arabitol synthesis in an attempt to increase lactic acid titers. The GLp strain was cultivated in a glycerol-limited chemostat at different dilution rates, confirming that the production of both lactic acid and arabitol is dependent on the specific growth rate (and consequently on the concentration of the limiting carbon source) as well as on the oxygen level. Moreover, disruption of the gene encoding arabitol dehydrogenase (ArDH) was carried out, resulting in an increase of 20% in lactic acid and a 50% reduction in arabitol. This study clarifies the underlying metabolic reasons for arabitol formation in K. phaffii and points to ways for improving production of lactic acid using K. phaffii as a biocatalyst. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Graphical abstract

19 pages, 2665 KiB  
Article
Volatile Compound Screening Using HS-SPME-GC/MS on Saccharomyces eubayanus Strains under Low-Temperature Pilsner Wort Fermentation
by Kamila Urbina, Pablo Villarreal, Roberto F. Nespolo, Ricardo Salazar, Rocio Santander and Francisco A. Cubillos
Microorganisms 2020, 8(5), 755; https://doi.org/10.3390/microorganisms8050755 - 18 May 2020
Cited by 16 | Viewed by 4007
Abstract
The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards, representing insufficient evidence into the ability [...] Read more.
The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in the brewing industry. Recent studies characterized the production of volatile compounds in a handful set of isolates, utilizing a limited set of internal standards, representing insufficient evidence into the ability of the species to produce new and diverse aromas in beer. Using Headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME-GC-MS), we characterized for the first time the production of volatile compounds in 10 wild strains under fermentative brewing conditions and compared them to a commercial lager yeast. S. eubayanus produces a higher number of volatile compounds compared to lager yeast, including acetate and ethyl esters, together with higher alcohols and phenols. Many of the compounds identified in S. eubayanus are related to fruit and floral flavors, which were absent in the commercial lager yeast ferment. Interestingly, we found a significant strain × temperature interaction, in terms of the profiles of volatile compounds, where some strains produced significantly greater levels of esters and higher alcohols. In contrast, other isolates preferentially yielded phenols, depending on the fermentation temperature. This work demonstrates the profound fermentation product differences between different S. eubayanus strains, highlighting the enormous potential of this yeast to produce new styles of lager beers. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Figure 1

15 pages, 1937 KiB  
Article
Simulating Extracellular Glucose Signals Enhances Xylose Metabolism in Recombinant Saccharomyces cerevisiae
by Meiling Wu, Hongxing Li, Shan Wei, Hongyu Wu, Xianwei Wu, Xiaoming Bao, Jin Hou, Weifeng Liu and Yu Shen
Microorganisms 2020, 8(1), 100; https://doi.org/10.3390/microorganisms8010100 - 10 Jan 2020
Cited by 18 | Viewed by 3772
Abstract
Efficient utilization of both glucose and xylose from lignocellulosic biomass would be economically beneficial for biofuel production. Recombinant Saccharomyces cerevisiae strains with essential genes and metabolic networks for xylose metabolism can ferment xylose; however, the efficiency of xylose fermentation is much lower than [...] Read more.
Efficient utilization of both glucose and xylose from lignocellulosic biomass would be economically beneficial for biofuel production. Recombinant Saccharomyces cerevisiae strains with essential genes and metabolic networks for xylose metabolism can ferment xylose; however, the efficiency of xylose fermentation is much lower than that of glucose, the preferred carbon source of yeast. Implications from our previous work suggest that activation of the glucose sensing system may benefit xylose metabolism. Here, we show that deleting cAMP phosphodiesterase genes PDE1 and PDE2 increased PKA activity of strains, and consequently, increased xylose utilization. Compared to the wild type strain, the specific xylose consumption rate (rxylose) of the pde1Δ pde2Δ mutant strains increased by 50%; the specific ethanol-producing rate (rethanol) of the strain increased by 70%. We also show that HXT1 and HXT2 transcription levels slightly increased when xylose was present. We also show that HXT1 and HXT2 transcription levels slightly increased when xylose was present. Deletion of either RGT2 or SNF3 reduced expression of HXT1 in strains cultured in 1 g L−1 xylose, which suggests that xylose can bind both Snf3 and Rgt2 and slightly alter their conformations. Deletion of SNF3 significantly weakened the expression of HXT2 in the yeast cultured in 40 g L−1 xylose, while deletion of RGT2 did not weaken expression of HXT2, suggesting that S. cerevisiae mainly depends on Snf3 to sense a high concentration of xylose (40 g L−1). Finally, we show that deletion of Rgt1, increased rxylose by 24% from that of the control. Our findings indicate how S. cerevisiae may respond to xylose and this study provides novel targets for further engineering of xylose-fermenting strains. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Figure 1

16 pages, 920 KiB  
Article
Isolation, Identification, and Characterization of Pectinolytic Yeasts for Starter Culture in Coffee Fermentation
by Mesfin Haile and Won Hee Kang
Microorganisms 2019, 7(10), 401; https://doi.org/10.3390/microorganisms7100401 - 28 Sep 2019
Cited by 47 | Viewed by 7486
Abstract
This experiment was carried out to identify and select pectinolytic yeasts that have potential use as a starter culture for coffee fermentation during wet processing. The coffee fruit was fermented for 48 h at 28 °C and a sample was taken from the [...] Read more.
This experiment was carried out to identify and select pectinolytic yeasts that have potential use as a starter culture for coffee fermentation during wet processing. The coffee fruit was fermented for 48 h at 28 °C and a sample was taken from the fermented solution and spread onto yeast extract-peptone-dextrose agar (YPDA) media and incubated at 28 °C. A total of 28 yeasts were isolated, eight of which had the ability to produce pectinase enzymes. The species of those eight yeasts were molecularly identified and confirmed. These yeasts are Wickerhamomyces anomalus (strain KNU18Y3), Saccharomycopsis fibuligera (strain KNU18Y4), Papiliotrema flavescens (strain KNU18Y5 and KNU18Y6), Pichia kudriavzevii (strain KNU18Y7 and KNU18Y8), and Saccharomyces cerevisiae (strain KNU18Y12 and KNU18Y13). The pectin degradation index of S. fibuligera (strain KNU18Y4), W. anomalus (strain KNU18Y3), and P. flavescens (strain KNU18Y6) were higher compared to the others, at 178%, 160%, and 152%, respectively. The pectinase enzyme assays were made on two growth media: coffee pulp media (CPM) and synthetic pectin media (SPM). S. fibuligera (strain KNU18Y4) and W. anomalus (strain KNU18Y3) had great potential in producing polygalacturonase (PG) and pectin lyase (PL) compared to others in both media. However, S. cerevisiae strains (KNU18Y12 and KNU18Y13) produced higher pectin methylesterase (PME). Using MEGA 6 software, the phylogenetic trees were constructed to determine the evolutionary relationship of newly identified yeasts from our experiment and previously published yeast species. The sequences of the yeasts were deposited in the National Center for Biotechnology Information (NCBI) database. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Graphical abstract

Review

Jump to: Editorial, Research

13 pages, 1729 KiB  
Review
Anti-Contamination Strategies for Yeast Fermentations
by Seung-Oh Seo, Sung-Kyun Park, Suk-Chae Jung, Choong-Min Ryu and Jun-Seob Kim
Microorganisms 2020, 8(2), 274; https://doi.org/10.3390/microorganisms8020274 - 18 Feb 2020
Cited by 19 | Viewed by 11538
Abstract
Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final [...] Read more.
Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final product concentration and render industrial yeast strains unable to be reused. Alternative approaches to controlling contamination, including the use of antibiotics, have been developed and proposed as solutions. However, more efficient and industry-friendly approaches are needed for use in industrial applications. This review covers: (i) general information about industrial uses of yeast fermentation, (ii) microbial contamination and its effects on yeast fermentation, and (iii) currently used and suggested approaches/strategies for controlling microbial contamination at the industrial and/or laboratory scale. Full article
(This article belongs to the Special Issue Yeast Fermentation)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop