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1. Towards single cell ICP-MS normalized quantitative experiments using certified selenized yeast

Author:
J.S.F. Pereira; R. Álvarez-Fernández García; M. Corte-Rodríguez; A. Manteca; J. Bettmer; K.L. LeBlanc; Z. Mester; M. Montes-Bayón
Source:
Talanta 2023 v.252 pp. 123786
ISSN:
0039-9140
Subject:
yeasts,   etc   ; confocal microscopy; flow cytometry; reference standards; selenium; spectroscopy;     Show all 6 Subjects
Abstract:
... In the search for a normalized procedure to replicate and compare single cell-inductively coupled plasma-mass spectrometry (SC-ICP-MS) experiments, SELM-1, a certified reference material containing selenium enriched yeast cells has been used. Selenium concentrations (both, intra- and extracellular) have been measured using either sequential or simultaneous procedures. Regarding quantitative result ...
DOI:
10.1016/j.talanta.2022.123786

2. Degradation of carbendazim in aqueous solution by dielectric barrier discharge cold plasma: Identification and toxicity of degradation products

Author:
Jie Wang; Changrui Xing; Ji Xia; Hongjuan Chen; Jianhao Zhang; Wenjing Yan
Source:
Food chemistry 2023 v.403 pp. 134329
ISSN:
0308-8146
Subject:
yeasts,   etc   ; aqueous solutions; benzimidazole; carbendazim; cold; food chemistry; pesticide degradation; survival rate; toxicity;     Show all 9 Subjects
Abstract:
... Dielectric barrier discharge (DBD) cold plasma, as a new nonthermal technology, has attracted increasing attention in pesticide degradation. In this study, DBD plasma was used to degrade carbendazim (MBC) in aqueous solution. Under the optimal conditions (160 kv, 50 Hz), MBC solution (0.5 μg/mL) was degraded by 89.04% after plasma treatment for 10 min. Four MBC degradation products were identified ...
DOI:
10.1016/j.foodchem.2022.134329

3. Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Author:
Songgang Xia; Shuo Shen; Jian Song; Ku Li; Xianwu Qin; Xiaoming Jiang; Changhu Xue; Yong Xue
Source:
Food chemistry 2023 v.402 pp. 134265
ISSN:
0308-8146
Subject:
yeasts,   etc   ; chewiness; color; extrusion; food chemistry; hardness; meat; protein sources; soy protein; thermal stability;     Show all 10 Subjects
Abstract:
... In this study, yeast and soy protein at different ratios (0:1, 1:9, 2:8, 3:7, 4:6, and 5:5) were used to produce meat analogues (MA) via high-moisture extrusion. According to color analysis, the addition of yeast protein (YP) increased the lightness of MA from 43.12 ± 0.26 (the control) to 50.37 ± 0.46 (50 g/100 g, dry basis). Textural results indicated that when the YP content was 40 g/100 g (dry ...
DOI:
10.1016/j.foodchem.2022.134265

4. Methylcytosine-binding protein VIM1 decreases As(III) accumulation by epigenetic downregulation of the As(III) importer NIP3;1 in Arabidopsis

Author:
Ramin Bahmani; Mahsa Modareszadeh; DongGwan Kim; Seongbin Hwang
Source:
Journal of hazardous materials 2023 v.441 pp. 129987
ISSN:
0304-3894
Subject:
yeasts,   etc   ; Arabidopsis; DNA methylation; arsenic; epigenetics; genes; genetically modified organisms; growth retardation; mutants; phytomass; toxicity;     Show all 11 Subjects
Abstract:
... Arsenic (As) is a highly toxic metal that contaminates water and land and enters humans through plants. In the present study, using a differential display analysis, we observed that VARIANT IN METHYLATION (VIM1; a DNA methylation modulator) was induced by As(III) in As(III)-tolerant NtCyc07-expressing transgenic Arabidopsis. Therefore, the roles of VIM1 and DNA methylation in As(III) tolerance and ...
DOI:
10.1016/j.jhazmat.2022.129987

5. Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines

Author:
Cécile Leborgne; Marie-Agnès Ducasse; Emmanuelle Meudec; Stéphanie Carrillo; Arnaud Verbaere; Nicolas Sommerer; Matthias Bougreau; Gilles Masson; Aude Vernhet; Jean-Roch Mouret; Véronique Cheynier
Source:
Food chemistry 2023 v.403 pp. 134396
ISSN:
0308-8146
Subject:
yeasts,   etc   ; adsorption; anthocyanins; color; fermentation; flavanols; food chemistry; gel chromatography; metabolites; polyphenols; ultraviolet-visible spectroscopy; wines;     Show all 12 Subjects
Abstract:
... Rosé wines show large color diversity, due to different phenolic pigment compositions. However, the mechanisms responsible for such diversity are poorly understood. The present work aimed at investigating the impact of fermentation on the color and composition of rosé wines made from Grenache, Cinsault, and Syrah grapes. Targeted MS analysis showed large varietal differences in must and wine compo ...
DOI:
10.1016/j.foodchem.2022.134396

6. Evaluating the influence of operational parameters of pulsed light on wine related yeasts: focus on inter- and intra-specific variability sensitivity

Author:
Jules Harrouard; Etienne Pilard; Cécile Miot-Sertier; Lena Pouget; Philippe Marullo; Giovanna Ferrari; Gianpiero Pataro; Rémy Ghidossi; Warren Albertin
Source:
Food microbiology 2023 v.109 pp. 104121
ISSN:
0740-0020
Subject:
yeasts,   etc   ; Dekkera bruxellensis; Lachancea thermotolerans; Saccharomyces cerevisiae; electric potential difference; food microbiology; intraspecific variation; sulfites; winemaking; wines;     Show all 10 Subjects
Abstract:
... In oenology, there is a growing demand by consumers for wines produced with less inputs (such as sulphite, frequently used for microbial control). Emerging control methods for managing microorganisms in wine are widely studied. In this study, the efficiency of pulsed light (PL) treatment was investigated. A drop-platted system was used to evaluate the impact of three PL operational parameters: the ...
DOI:
10.1016/j.fm.2022.104121

7. Multiple region high resolution melting-based method for accurate differentiation of food-derived yeasts at species level resolution

Author:
Monika Borkowska; Ewelina Celińska
Source:
Food microbiology 2023 v.109 pp. 104120
ISSN:
0740-0020
Subject:
yeasts,   etc   ; Candida; Clavispora; Kluyveromyces; Pichia; Saccharomyces; Wickerhamomyces; Yarrowia; food microbiology; matrix-assisted laser desorption-ionization mass spectrometry;     Show all 10 Subjects
Abstract:
... Yeasts comprise a divergent group of microorganisms playing an important role in foods production. To monitor the production processes, validate authenticity and safety of foods, reliable methods of yeast identification and differentiation are needed. Nowadays, traditional PCR/sequencing-based methods are replaced by rapid techniques not requiring post-PCR processing. In the present study, we deve ...
DOI:
10.1016/j.fm.2022.104120

8. A new approach for the encapsulation of Saccharomyces cerevisiae using shellac and cellulose nanocrystals

Author:
Jiyoo Baek; Mohankandhasamy Ramasamy; David Gunhee Cho; Colin Chee Chung Soo; Sparsh Kapar; Joshua Youngchan Lee; Kam C. Tam
Source:
Food hydrocolloids 2023 v.134 pp. 108079
ISSN:
0268-005X
Subject:
yeasts,   etc   ; Saccharomyces cerevisiae; cellulose; encapsulation; hydrocolloids; immunity; intestines; models; mucoadhesion; mucus; nanocrystals; pH; probiotics; synergism; viability; viscosity;     Show all 16 Subjects
Abstract:
... With the worldwide emergence of health challenges facing humanity in the form of associated immunity and intestinal health, the utilization of effective probiotics is becoming prevalent. We developed a sustainable, biocompatible, rigid, and long-lasting enteric coating system using pH-responsive natural-based materials, shellac (Sh), and cellulose nanocrystals (CNC) which could be utilized as a ca ...
DOI:
10.1016/j.foodhyd.2022.108079

9. Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham

Author:
Xiaohui Gong; Ruifang Mi; Xi Chen; Qiujin Zhu; Suyue Xiong; Biao Qi; Shouwei Wang
Source:
Food science and human wellness 2023 v.12 no.1 pp. 324-335
ISSN:
2213-4530
Subject:
yeasts,   etc   ; Candida zeylanoides; Debaryomyces hansenii; Yarrowia; cured meats; flavor; ham; humans; meat protein; milk proteins; odors; proteolysis; tributyrin;     Show all 13 Subjects
Abstract:
... Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham, followed by Candida zeylanoides which was mainly detected in salting phase. Yarrowia bub ...
DOI:
10.1016/j.fshw.2022.07.022

10. Genome-wide identification of B3 superfamily in pecan (Carya illinoensis): In silico and experimental analyses

Author:
Linna Wang; Feng Chen; Yangang Lan; Hongxia Liu; Min Wu; Hanwei Yan; Yan Xiang
Source:
Scientia horticulturae 2023 v.307 pp. 111533
ISSN:
0304-4238
Subject:
yeasts,   etc   ; Carya illinoinensis; computer simulation; genes; growth and development; oils; pecans; plant growth; seed development; transcription factors; transcriptomics;     Show all 11 Subjects
Abstract:
... The B3 superfamily comprises a class of transcription factors containing B3 functional domains that play crucial roles in plant growth and development. However, the identification and analysis of the B3 superfamily have not been reported in pecans. In this study, 75 B3 superfamily members were identified and divided into four families, namely ARF (31), RAV (10), LAV (8), and REM (26). The gene str ...
DOI:
10.1016/j.scienta.2022.111533

11. Inoculation of yeast and bacterium in wet-processed Coffea canephora

Author:
Danielle Gonçalves Bravim; Taynara Mota de Oliveira; Denes Kaic Alves do Rosário; Nádia Nara Batista; Rosane Freitas Schwan; Jussara Moreira Coelho; Patricia Campos Bernardes
Source:
Food chemistry 2023 v.400 pp. 134107
ISSN:
0308-8146
Subject:
yeasts,   etc   ; Bacillus licheniformis; Coffea canephora; Meyerozyma guilliermondii; bacteria; beverages; coculture; fermentation; food chemistry; fructose; glucose; lactic acid; methyl salicylate;     Show all 13 Subjects
Abstract:
... This study evaluated the inoculation of Meyerozyma guilliermondii and Bacillus licheniformis, separately or in co-culture, in wet-processed conilon coffee. Wet fermentation was conducted for 48 h. Mesophilic bacteria, lactic acid bacteria, yeasts, and filamentous fungi were counted during fermentation. The inoculation of B. licheniformis and M. guilliermondii stimulated the multiplication of lacti ...
DOI:
10.1016/j.foodchem.2022.134107

12. Mechanistic insights into the improvement of yeast viability by adding short-clustered maltodextrin during long-term frozen storage

Author:
Yang Li; Fangfang Zhao; Caiming Li; Xiaofeng Ban; Zhengbiao Gu; Zhaofeng Li
Source:
Food hydrocolloids 2023 v.134 pp. 108092
ISSN:
0268-005X
Subject:
yeasts,   etc   ; amino acid metabolism; cryoprotectants; energy metabolism; frozen dough; frozen storage; glycerol; hydrocolloids; ice; lipid metabolism; maltodextrins; metabolomics; trehalose; viability;     Show all 14 Subjects
Abstract:
... The formation and growth of ice crystals are widely acknowledged to cause damage to different substances and we found short-clustered maltodextrin (SCMD) could alleviate the quality deterioration of frozen dough in previous research. But how SCMD interacts with dough components such as yeast is poorly understood. Here, we analyze the ice-recrystallization-inhibition (IRI) activity of SCMD and prov ...
DOI:
10.1016/j.foodhyd.2022.108092

13. Yeasts from fermented Brazilian fruits as biotechnological tools for increasing phenolics bioaccessibility and improving the volatile profile in derived pulps

Author:
Elvira de Lourdes Chaves Macêdo; Tatiana Colombo Pimentel; Dirceu de Sousa Melo; Angélica Cristina de Souza; Janne Santos de Morais; Marcos dos Santos Lima; Disney Ribeiro Dias; Rosane Freitas Schwan; Marciane Magnani
Source:
Food chemistry 2023 v.401 pp. 134200
ISSN:
0308-8146
Subject:
yeasts,   etc   ; Hanseniaspora opuntiae; Spondias; acetic acid; bioavailability; biochemical pathways; caatinga; digestion; ecosystems; fermentation; food chemistry; fruits; phenolic compounds; pulp; soursops; volatile compounds;     Show all 16 Subjects
Abstract:
... Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts. This study isolated yeasts from naturally fermented Caatinga fruits and evaluated Hanseniaspora opuntiae125,Issatchenkia terricola 129, and Hanseniaspora opuntiae 148 on fermentation of soursop and umbu-cajá pulps. All strains were able to ferment the pulps (72 h), increasing (p < 0.05) acetic acid, phenolics ...
DOI:
10.1016/j.foodchem.2022.134200

14. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation

Author:
Cristian Díaz-Muñoz; Dario Van de Voorde; Emmy Tuenter; Valérie Lemarcq; Davy Van de Walle; José Pedro Soares Maio; Alejandra Mencía; Carlos Eduardo Hernandez; Andrea Comasio; Eleni Sioriki; Stefan Weckx; Luc Pieters; Koen Dewettinck; Luc De Vuyst
Source:
Food microbiology 2023 v.109 pp. 104115
ISSN:
0740-0020
Subject:
yeasts,   etc   ; Hanseniaspora opuntiae; Saccharomyces cerevisiae; beans; chocolate; fermentation; flavor; metabolites; microbial communities; odors; phytochemicals; polyphenols; sensory evaluation; starter cultures; volatile organic compounds;     Show all 15 Subjects
Abstract:
... Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa pulp-bean mass, which needed in-depth investigation. The present study aimed at examining effects of the cocoa isolate H. opuntiae IMDO 040108 as part of three different starter culture mixtures compared with spontaneous fermentation, regarding microbial community, substrate consumption, and metabolite productio ...
DOI:
10.1016/j.fm.2022.104115

15. Impact of water management and geographic location on the physicochemical traits and fungal population of ‘Calabacita’ dried figs in Extremadura (Spain)

Author:
A.I. Galván; M.G. Córdoba; S. Ruiz-Moyano; M. López-Corrales; E. Aranda; A. Rodríguez; M.J. Serradilla
Source:
Scientia horticulturae 2023 v.308 pp. 111543
ISSN:
0304-4238
Subject:
yeasts,   etc   ; Alternaria; Aspergillus; Cladosporium; Penicillium; aflatoxins; figs; firmness; fruit size; greenhouses; microbiological quality; ochratoxin A; risk; water content; water management; water stress; Spain;     Show all 17 Subjects
Abstract:
... The traditional process of sun-drying figs involves a high risk of toxigenic mold contamination and, as a consequence, potential mycotoxin occurrence. In this study, the influence of the environmental conditions in the three main production areas of ‘Calabacita’ dried figs in Extremadura (Spain), more precisely Almoharín, Guadajira, and Guareña, on physicochemical traits and microbiological qualit ...
DOI:
10.1016/j.scienta.2022.111543

16. Antioxidant edible double-layered film based on waste from soybean production as a vegan active packaging for perishable food products

Author:
Joanna Tkaczewska; Ewelina Jamróz; Marzena Zając; Paulina Guzik; Hana Derbew Gedif; Katarzyna Turek; Michał Kopeć
Source:
Food chemistry 2023 v.400 pp. 134009
ISSN:
0308-8146
Subject:
yeasts,   etc   ; antioxidants; biodegradation; biopolymers; bran; color; fatty acid composition; food chemistry; hardness; lipid peroxidation; microbiological quality; oxidation; perishable foods; peroxidase; soybeans; storage time; texture; tofu; toxicity; vegan diet; wastes; water content; weight loss;     Show all 23 Subjects
Abstract:
... Edible vegan films were obtained on the basis of furcellaran and protein hydrolysates from soybean bran. The aim of the study was to investigate the possibility of using innovative single- and double-layer films with antioxidant properties as packaging materials for vegetarian products. A further objective of the study was to evaluate the degree of biodegradation and potential toxicity with regard ...
DOI:
10.1016/j.foodchem.2022.134009

17. Microbiological characteristics and applied preservation method of novel ready-to-eat vegetarian spreads and dips

Author:
Tessa Tuytschaever; Liesbeth Jacxsens; Elien De Boeck; Mieke Uyttendaele
Source:
Food control 2023 v.143 pp. 109313
ISSN:
0956-7135
Subject:
yeasts,   etc   ; Bacillus cereus; Clostridia; Escherichia coli; Listeria monocytogenes; citric acid; detection limit; food groups; food safety; headspace analysis; hygiene; ingredients; lactic acid; microbiological quality; pH; plate count; potassium sorbate; ready-to-eat foods; refrigeration; retail marketing; shelf life; sulfites; surveys; vegetarian diet; water activity; Belgium;     Show all 26 Subjects
Abstract:
... A range of spreads and dips as novel vegetarian ready-to-eat foods are being introduced on the (European) retail market to response to an increasing number of vegetarian’/flexitarian’ consumers and the shift towards plant-based foods consumption. This innovative food group was explored by a product survey (n = 369) in Belgium. The spreads and dips were classified on the presence of main ingredient ...
DOI:
10.1016/j.foodcont.2022.109313

18. A turn-on fluorescent sensor for Cd2+ and sequential detection of S2− using the quinolimide scaffold

Author:
Lan Li; Yu Zhang; Jianhua Yang; Wenjing Qu; Hongjie Cao
Source:
Tetrahedron 2022 v.121 pp. 132917
ISSN:
0040-4020
Subject:
yeasts,   etc   ; fluorescence; heterocyclic compounds;     Show all 3 Subjects
Abstract:
... A novel quinolimide derivative (BNAL), bearing the amide-DPA receptor at position 9 of the heterocyclic ring, was synthesized for sequential detection of Cd²⁺ and S²⁻. BNAL could discriminate Cd²⁺ from Zn²⁺, showing the turn-on response upon interaction with Cd²⁺. After adding S²⁻, the fluorescence of the BNAL-Cd²⁺ solution was reverted through the displacement strategy. The limits of detection (L ...
DOI:
10.1016/j.tet.2022.132917

19. A hexasome is the preferred substrate for the INO80 chromatin remodeling complex, allowing versatility of function

Author:
Laura J. Hsieh; Muryam A. Gourdet; Camille M. Moore; Elise N. Muñoz; Nathan Gamarra; Vijay Ramani; Geeta J. Narlikar
Source:
Molecular cell 2022 v.82 no.11 pp. 2098-2112.e4
ISSN:
1097-2765
Subject:
yeasts,   etc   ; DNA; genes; nucleosomes;     Show all 4 Subjects
Abstract:
... The critical role of the INO80 chromatin remodeling complex in transcription is commonly attributed to its nucleosome sliding activity. Here, we have found that INO80 prefers to mobilize hexasomes over nucleosomes. INO80’s preference for hexasomes reaches up to ∼60 fold when flanking DNA overhangs approach ∼18-bp linkers in yeast gene bodies. Correspondingly, deletion of INO80 significantly affect ...
DOI:
10.1016/j.molcel.2022.04.026

20. Microbial cell factories a new dimension in bio-nanotechnology: exploring the robustness of nature

Author:
Komal Agrawal; Vijai Kumar Gupta; Pradeep Verma
Source:
Critical reviews in microbiology 2022 v.48 no.4 pp. 397-427
ISSN:
1549-7828
Subject:
yeasts,   etc   ; biopolymers; cosmetics; nanobiotechnology;     Show all 4 Subjects
Abstract:
... Bio-based nanotechnology has its existence in biological dimensions e.g. microbial cell factories (bacteria, fungi. algae, yeast, cyanobacteria) plants, and biopolymers. They provide multipurpose biological platforms to supply well-designed materials for diverse nano-biotechnological applications. The “green or bio-based synthesis of nanoparticles (NPs)” has witnessed a research outburst in the pa ...
DOI:
10.1080/1040841X.2021.1977779