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Topic Review
Yellow Rice Wine Production Research
Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. 
  • 240
  • 11 Jan 2024
Topic Review
Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and with indigenous or commercial Saccharomyces cerevisiae strains, non-Saccharomyces can transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. 
  • 230
  • 14 Sep 2023
Topic Review
Yeasts in Cocoa Bean Fermentation
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters; these are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes.
  • 2.9K
  • 19 Jul 2022
Topic Review
Yeast-Based Virus-like Particles
Virus-like particles (VLPs) are empty, nanoscale structures morphologically resembling viruses. Internal cavity, noninfectious, and particulate nature with a high density of repeating epitopes, make them an ideal platform for vaccine development and drug delivery. 
  • 641
  • 11 Apr 2023
Topic Review
Yeast-Based Screening of Anti-Viral Molecules
Viruses are microscopic, subcellular biological entities that mainly consist of proteins and nucleic acid [ssDNA or dsDNA or (+) ssRNA or (−) ssRNA or both DNA and RNA (for example, Leukovirus)]. Yeast emerged as a model of choice for in vivo assays. Several features that compel the use of a yeast-based platform for screening purposes are briefly highlighted here.
  • 242
  • 22 Mar 2024
Topic Review
Yeast-Based Biosensors
Composed of a sensor part made up of live yeast cells coupled to a transducer/reporter technological element, yeast-based biosensors are  powerful tools to detect and monitor environmental contaminants, toxins and generally organic or chemical markers of potential threat to human health. Yeasts are eukaryotic microorganisms very resistant to adverse environmental conditions but also able to sense and respond to a wide variety of stimuli. As eukaryotes, they constitute excellent cellular models to detect organic contaminants and chemicals  harmful to animals. For these reasons, combined with their ease of culture and genetic modification, yeasts have often been chosen as biological elements of biosensors since the 1970s. Numerous different types of yeast-based biosensors have been developed for the environmental and medical domains, some of which are able to detect pathogens and viruses. The present technological developments of Synthesis Biology and Nanotechnologies further drive yeasts based biosensors into a new era where the biological element is optimized in a tailor-made fashion by in silico design and where the output signals can be recorded or followed on a smartphone.
  • 1.0K
  • 02 Nov 2020
Topic Review
Yeast β-Glucans as Fish Immunomodulators
Administration of immunostimulants in fish is a preventive method to combat infections. A wide variety of these biological molecules exist, among which one of the yeast wall compounds stands out for its different biological activities. The β-glucan that forms the structural part of yeast is capable of generating immune activity in fish by cell receptor recognition. The most frequently used β-glucans for the study of mechanisms of action are those of commercial origin, with doses recommended by the manufacturer. Nevertheless, their immune activity is inefficient in some fish species, and increasing the dose may show adverse effects, including immunosuppression. Conversely, experimental β-glucans from other yeast species show different activities, such as antibacterial, antioxidant, healing, and stress tolerance properties.
  • 653
  • 23 Sep 2022
Topic Review
Yeast Hybrids in Brewing
Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades.
  • 999
  • 22 Feb 2022
Topic Review
Yeast Heterologous Expression Systems Study Plant Membrane Proteins
Researchers are often interested in proteins that are present in cells in small ratios compared to the total amount of proteins. These proteins include transcription factors, hormones and specific membrane proteins. However, sufficient amounts of well-purified protein preparations are required for functional and structural studies of these proteins, including the creation of artificial proteoliposomes and the growth of protein 2D and 3D crystals. This aim can be achieved by the expression of the target protein in a heterologous system. The most popular for heterologous protein expression are the two species, baker’s yeast S. cerevisiae and methylotrophic yeast P. pastoris, expression in which is a well-established and widely used technique. 
  • 202
  • 26 Jul 2023
Topic Review
Yeast Communities Associated with Insects
Yeast communities associated with insects were identified either from entire insect bodies, which were previously surface-sterilized or not, or from dissected organs using culture-dependent and independent approaches. Independent cultural approaches usually involved DNA extractions from insect tissues followed by the amplification of taxonomic markers allowing a discrimination at the genus or species level, such as the Internal Transcribed Spacer (ITS) regions and the D1/D2 region of 26S ribosomal DNA.
  • 670
  • 02 Sep 2021
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