npj Science of Food
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2025
·Vol. 9
·期 1
·1-9
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IF 7.8
Liu Kai,Lian Yinyin,Xie Xingyun,Gao Yuyang,Song Jiajia,Suo Huayi,Zhang Yu
This study investigates the impact of O. oeni on the quality of blueberry wine, employing various analytical methods to determine parameters such as alcohol content, antioxidant capacity, organic acids, amino acids, and volatile components. The results demonstrated that co-inoculation with O. oeni significantly decreased the titratable acidity of blueberry wine. Among the organic acids, the malic acid content of ST and SE groups decreased by (26.24 ± 1.24)% and (35.75 ± 4.02)%, respectively. The main consumed amino acids were aspartate, lysine, and arginine after co-inoculation with O. oeni . Additionally, co-inoculation with O. oeni significantly increased the content of medium-chain fatty acid ethyl esters, especially isoamyl acetate content. The antioxidant capacity of blueberry wine was significantly enhanced by co-inoculation with O. oeni , particularly in terms of measurement of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) clearance. The findings of this study provide a solid basis for improving the quality of blueberry wine and promoting the growth of blueberry wine industry.
研究领域:
食品科学
·
微生物学
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PubMed
高影响因子
Bioresources and Bioprocessing
·
2022
·Vol. 9
·期 1
·1-14
·
IF 4.983
Hu Qiongyue,Zhang Tanglei,Yu Hongwei,Ye Lidan
The vitamin A component retinol has become an increasingly sought-after cosmetic ingredient. In previous efforts for microbial biosynthesis of vitamin A, a mixture of retinoids was produced. In order to efficiently produce retinol at high purity, the precursor and NADPH supply was first enhanced to improve retinoids accumulation in the S. cerevisiae strain constructed from a β-carotene producer by introducing β-carotene 15,15ʹ-dioxygenase, following by screening of heterologous and endogenous oxidoreductases for retinal reduction. Env9 was found as an endogenous retinal reductase and its activity was verified in vitro. By co-expressing Env9 with the E. coli ybbO , as much as 443.43 mg/L of retinol was produced at 98.76% purity in bi-phasic shake-flask culture when the antioxidant butylated hydroxytoluene was added to prevent retinoids degradation. The retinol titer reached 2479.34 mg/L in fed-batch fermentation. The success in selective biosynthesis of retinol would lay a solid foundation for its biotechnological production. Graphical Abstract
研究领域:
生物技术
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微生物学
·
代谢工程
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PubMed
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FIBERS AND POLYMERS
·
2021
·Vol. 22
·期 5
·1208-1217
·
IF 2.153
Zhao Chenyu,Wang Guangshu,Sun Mengtao,Cai Zewei,Yin Zichu,Cai Yurong
As one of the most important parameters to characterize the organic pollution of water, biochemical oxygen demand (BOD) determined through a rapid, in situ and on line method is very attractive. In this paper, a new BOD biosensor has been developed, which are composed of the ecofriendly precursor of Saccharomyces cerevisiae ( S. cerevisiae ) embedded in bacterial cellulose (BC) matrix and the Ketjen Black (KB) modified glassy-carbon electrode. Furthermore, a doublemediator system is constructed using potassium ferricyanide and menadione in reaction cell to transfer electron from the microbe to electrode. The responses of glucose glutamic acid (GGA) standard solutions are amperomertrically measured with an applied potential of 0.25 V versus Hg/Hg 2 Cl 2 in a three-electrode system. Under the optimum conditions, the (BC/ S. cerevisiae -menadione)/KB modified electrode shows a high operational stability with relative standard deviation (RSD) of 4.16% (fourteen assays), a good repeatability (RSD=3.10%), a fast response time (in 20 minutes) and a wide linear range (from 10–220 mg O 2 l −1 ). The BOD values measured by this method have been highly correlated with the standard BOD 5-day method for wastewater samples (R 2 =0.9859, n=3), indicating that it can meet the requirement of BOD rapid measurement.
研究领域:
环境科学
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微生物学
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高影响因子
STAR Protocols
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2025
·
IF 1.3
Bei Jiang,Chuyao Xiao,Li Liu
Summary Gene deletions perturb cellular homeostasis, affecting gene expression and phenotypes. Here, we present a protocol for serial transfer experiments in Saccharomyces cerevisiae strains following targeted gene knockouts. We describe steps for gene deletion, serial passage optimization, and growth kinetics analysis. We then detail procedures for genomic and transcriptomic profiling. This protocol enables the investigation of changes in yeast strains resulting from gene loss. For complete details on the use and execution of this protocol, please refer to Jiang et al. 1
研究领域:
分子生物学
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遗传学
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基因组学
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PubMed
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
·
2024
·
IF 3.9
Hong Huang,Ziyan Li,Zhanghua Qi,Linxi Ma,Gang Hu,Changwei Zou,Tingtao Chen
The highly toxic aflatoxin B1 (AFB1) is considered one of the primary risk factors for hepatocellular carcinoma, while effective measures after AFB1 exposure remain to be optimized. This study utilized cell-surface-display technique to construct an engineered S. cerevisiae -pYD1-ScFv-AFB1 (S.C-AF) that specifically binds AFB1, and verified the potential mechanism of S.C-AF in vivo through AFB1-induced (gastric perfused with 0.3 mg/kg/d AFB1 per day) liver injury mouse model. In this experiment, the C57BL/6 mouse model of AFB1-induced liver injury was treated with S.C (gastric perfused with 1 × 10 9 CFU/mL S.C per day) and S.C-AF (gastric perfused with 1 × 10 9 CFU/mL S.C-AF per day) for 4 weeks, respectively. With probiotic properties optimized, S.C.-AF achieved an in vitro AFB1 binding capacity 1.7 times higher than S. cerevisiae. Furthermore, S.C-AF could alleviate AFB1-induced liver injury by reducing proinflammatory cytokine secretion and apoptotic protein expression, enhancing antioxidative capacity via Nrf2 activation, and simultaneously reversing intestinal tight junction protein deficiency, increasing intestinal barrier permeability, and improving intestinal dysbiosis caused by AFB1 exposure. S.C-AF alleviates AFB1-induced liver lesions, which might be a novel intervention to mitigate aflatoxin toxicity.
研究领域:
微生物学
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毒理学
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分子生物学
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胃肠病学
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PubMed
高影响因子
Food Chemistry-X
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2025
·
IF 8.2
Haibin Yuan,Yanlin Li,Jianhang Tu,Tianyang Wang,Kaixian Zhu,Hongfeng Jia,Huachang Wu,Ping Dong
Since the key aroma compounds and bioactive profiles of Phyllanthus emblica fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematically evaluate the effects of five Saccharomyces cerevisiae strains on physicochemical properties, bioactive components, and volatile organic compound (VOC) profiles in PFW. Using an integrated flavoromics approach with chemometric analysis, we identified 110 VOCs. FR and D254 enhanced ester concentrations and antioxidant activity respectively, whereas strain L2323 significantly altered aroma complexity by promoting specific esters and alcohols. Multivariate analyses identified methyl nitrate and n-propyl acetate as discriminant markers among strains. Aroma-activity analyses further highlighted ethyl hexanoate, isoamyl acetate, and n-propyl acetate as major aroma contributors with distinctive strain-dependent distributions. These findings provide critical guidance for yeast strain selection and fermentation optimization to improve PFW quality, offering new insights for the development of functional fruit wines.
研究领域:
食品科学
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发酵工程
·
代谢组学
·
食品化学
·
应用微生物学
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高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Haotian Xu,Zeyu Wang,Zhenyang Qin,Minwei Zhang,Yanan Qin
This study investigates the variation of physicochemical, flavonoids, and volatiles during sequential fermentation which Metschnikowia pulcherrima and Issatchenkia terricola as sequential co-fermenters and a single fermentation by Saccharomyces cerevisiae in mulberry wine. Sequential fermentation shown that β-glucosidase activity greater and fermentation time declined to 144 h. In addition, 11 flavonoids (apigenin-5-O-glucoside, aromadendrin-7-O-glucoside, kaempferol-3,7-O-diglucoside, and so on) were significantly increased. Significant differences were found between types of metabolic products enriched in flavone and flavonol biosynthesis and anthocyanins biosynthesis, with an enrichment ratio of 46.15 % and 23.08 %, respectively. 16 apple-scented compounds (2-Buten-1-one, (E)-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-, Butanoic acid, (Z)-3-hexenyl ester, 3-methyl-1-methylethyl-Butanoic acid ester, and so on), 5 rose-scented (e.g. benzyl alcohol, ethyl geranate, hydrocinnamic acid), and 4 balsamic-scented compounds ((−)-myrtenol, benzoic acid 1-methylethyl ester, benzyl alcohol, p-cymen-7-ol) were distinctively present. Interestingly, tryptophan metabolism and indole alkaloid biosynthesis are only enriched in sequential fermentation.
研究领域:
发酵科学
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食品化学
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葡萄酒科学
·
生物化学
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PubMed
高影响因子
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