Frontiers in Microbiology
·
2022
·
IF 6.064
Cao Yuhang,Zhang Caiyun,Fang Yu,Liu Yumeng,Lyu Kexin,Ding Jian,Wang Xue
Introduction: The rare earth gadolinium (Gd) is widely used in industry and medicine, which has been treated as an emerging pollutant in environment. The increasing pollution of Gd has potential hazards to living organisms. Thus it is essential to investigate the toxicity and action mechanism of Gd in biological system.Methods: In this study, the global effect and activation mechanism of Gd on yeast were investigated by genome-scale screening.Results and discussion: Our results show that 45 gene deletion strains are sensitive to Gd and 10 gene deletion strains are Gd resistant from the diploid gene deletion strain library of Saccharomyces cerevisiae. The result of localization analysis shows that most of these genes are involved in cell metabolism, cell cycle, transcription, translation, protein synthesis, protein folding, and cell transport. The result of functional analysis shows that four genes (CNB1, CRZ1, VCX1, and GDT1) are involved in the calcium signaling pathway, and four genes (PHO84, PHO86, PHO2, and PHO4) are involved in phosphorus metabolism. For Gd3+ has the similar ion radius with Ca2+ and easily binds to the phosphate radical, it affects Ca2+ signaling pathway and phosphorus metabolism. The genes ARF1, ARL1, ARL3, SYS1, COG5, COG6, YPT6, VPS9, SSO2, MRL1, AKL1, and TRS85 participate in vesicle transport and protein sorting. Thus, Gd accumulation affects the function of proteins related to vesicle transport, which may result in the failure of Gd transport out of cells. In addition, the intracellular Gd content in the 45 sensitive deletion strains is higher than that in the wild type yeast under Gd stress. It suggests that the sensitivity of yeast deletion strains is related to the excessive intracellular Gd accumulation.
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Small
·
2026
·
IF 11.8
Zhihao Yao,Kaiyu He,Hongmei Wang,Steven Suryoprabowo,Yao Nie,Qun Wu,Liu Wang
Invasive fungal infections, particularly those caused by Saccharomyces cerevisiae , have emerged as a significant public health threat. Accurate and timely recognition of S. cerevisiae is essential for effective diagnosis and treatment. This study introduces a micro- and nanoscale-enabled diagnostic strategy that integrates porous hydrogel-mediated one-step aptamer selection, nanostructured magnetic capture, and CRISPR-based assay for sensitive S. cerevisiae detection. First, a diffusion-binding screening method in porous PEG hydrogels was developed to select high affinity aptamers that can recognize the mannoprotein from S. cerevisiae cell walls. Then, the selected aptamers were conjugated to magnetic beads (MBs) and further enhanced by rolling circle amplification (RCA), forming high-density nanostructured complexes (Apt-RCA@MBs) capable of capturing fungal yeast cells with >90% efficiency. Finally, coupling this nanostructured capture interface with a one-pot isothermal CRISPR-RPA quantification (OICRQ) assay enabled rapid and sensitive detection of S. cerevisiae in complex clinical samples and food samples, including blood, urine, saliva, wine, and grape juice. This work demonstrates how rational hydrogel microenvironment design and nanostructure-assisted molecular recognition can enhance bioanalytical performance, providing a versatile platform for fungal pathogen detection with potential applications in clinical diagnostics and food safety.
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FEMS MICROBIOLOGY LETTERS
·
2021
·Vol. 368
·期 15
·
IF 2.742
Wu Liang,Wen Yongdi,Chen Wenying,Yan Tongshuai,Tian Xiaofei,Zhou Shishui
The reduced yields of acetaldehyde and fusel alcohols through fermentation by Saccharomyces cerevisiae is of significance for the improvement of the flavor and health of alcoholic beverages. In this study, the ADH2 (encode alcohol dehydrogenase) and THI3 (encode decarboxylase) genes of the industrial diploid strain S. cerevisiae XF1 were deleted. Results showed that single-gene-deletion mutants by separate gene deletion of ADH2 or THI3 led to a reduced production of the acetaldehyde or fusel alcohols, respectively. In the meantime, the double-gene-deletion mutant S. cerevisiae XF1-AT was constructed by deleting the ADH2 and THI3 simultaneously. An equivalent level of the ethanol production by the S. cerevisiae XF1-AT could be achieved but with the yields of acetaldehyde, isoamyl alcohol and iso-butanol reduced by 42.09%, 15.65% and 20.16%, respectively. In addition, there was no interaction between the ADH2 deletion and THI3 deletion in reducing the production of acetaldehyde and fusel alcohols. The engineered S. cerevisiae XF1-AT provided a new strategy to alcoholic beverages brewing industry for reducing the production of acetaldehyde as well as the fusel alcohols.
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EUROPEAN FOOD RESEARCH AND TECHNOLOGY
·
2021
·Vol. 247
·期 11
·2765-2776
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IF 2.998
Ni Zhenghang,Ye Pian,Liu Jian,Huang Jun,Zhou Rongqing
It was aimed at investigating the effect of co-cultivating Torulaspora delbrueckii (hereinafter abbreviated as T . delbrueckii ) CCTCC M2019523 with Saccharomyces cerevisiae (hereinafter abbreviated as S. cerevisiae ) on the quality of greengage wine and the diversity of the microbial community in the mash, including the ratio and sequence of cultivation. Among samples, it shows high quality of the fresh wine when sequential inoculated at the ratio of 1.2:1 and co-cultured. The content of the sugar and succinic acid decreased, while that of alcohol increased. Of them, the content of phenylethyl alcohol and capric aldehyde enhanced, while decanoic acid decreased, so that the intensity of rose and plant aroma was enhanced, the rare delicacy of spoilage and sourness was reduced. The acidity of the fresh wine was also significantly reduced by fed-batch culture and its plant aroma was also enhanced. It provides a new avenue to improve the flavor and quality of wine brewed by a featuring characteristic fruit.
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CURRENT MICROBIOLOGY
·
2013
·Vol. 68
·期 4
·448-456
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IF 1.52
Huang Zhiwei,Kuang Xin,Chen Zhongxiang,Fang Zhijia,Wang Song,Shi Ping
Chromium is a significant mutagen and carcinogen in environment. We compared the effects of tri- and hexavalent chromium on cytotoxicity and oxidative stress in yeast . Cell growth was inhibited by Cr 3+ or Cr 6+ , and Cr 6+ significantly increased the lethal rate compared with Cr 3+ . Both Cr 3+ and Cr 6+ can enter into the yeast cells. The percent of propidium iodide permeable cells treated with Cr 3+ is almost five times as that treated with the same concentration of Cr 6+ . Levels of TBARS, O 2
− , and carbonyl protein were significantly increased in both Cr 6+ - and Cr 3+ -treated cells in a concentration- and time-dependent manner. Moreover, the accumulation of these stress markers in Cr 6+ -treated cells was over the Cr 3+ -treated ones. The decreased GSH level and increased activity of GPx were observed after 300 μM Cr 6+ -exposure compared with the untreated control, whereas there was no other change of GSH content in cells treated with Cr 3+ even at very high concentration. Exposure to both Cr 3+ and Cr 6+ resulted in the decrease of activities of SOD and catalase. Furthermore, the effect of Cr 6+ is stronger than that of Cr 3+ . Null mutation sensitivity assay demonstrated that the gsh1 mutant was sensitive to Cr 6+ other than Cr 3+ , the apn1 mutant is more sensitive to Cr 6+ than Cr 3+ , and the rad1 mutant is sensitive to both Cr 6+ and Cr 3+ . Therefore, Cr 3+ can be concluded to inhibit cell growth probably due to the damage of plasma membrane integrality in yeast. Although both tri- and hexavalent chromium can induce cytotoxicity and oxidative stress, the action mode of Cr 3+ is different from that of Cr 6+ , and serious membrane damage caused by Cr 3+ is not the direct consequence of the increase of lipid peroxidation.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Yang Liu,Yaokang Wu,Xueqin Lv,Ku Li,Jian Xiong,Xiao Liu,Jianghua Li,Long Liu,Guocheng Du,Jian Chen,Yanfeng Liu
Enhancing the protein content and production efficiency of Saccharomyces cerevisiae is crucial as an alternative protein source. This study screened nongenetically modified yeast strains with high protein content for food ingredient production and explored the underlying mechanisms. Yeast protein levels were found to correlate with RNA, leading to a high-throughput screening method using RNA fluorescence and flow cytometry. Four mutant libraries (∼200,000 cells) were generated through adaptive laboratory evolution in protein synthesis inhibitors, resulting in the high protein mutant content B1, with a protein content of 65.8 g/100 g dry cell weight in shake flasks. In a 45 L bioreactor using fed-batch fermentation with ethanol below 1.5 g/L, B1′s protein content increased to 70.3 g/100 g dry cell weight, an 18.5% rise. Mannan and β-glucan levels in the cell wall decreased by 21.7 and 30.5%, potentially enhancing protein extraction for food production. Transcriptome analysis revealed that increased protein content results from down-regulating the cell cycle and meiosis-related genes. Validation of differentially expressed genes demonstrated that up-regulating SUT1 and down-regulating CNM67 are key for enhancing protein synthesis and accumulation. This study proposes a nongenetic screening method for high protein content S. cerevisiae strains, achieving the highest reported protein content.
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Food Bioscience
·
2025
·
IF 5.9
Shijiao Liu,Ruipeng Wang,Yunong Zhang,Yiwei Dai,Sufang Zhang,Xinping Lin,Chaofan Ji,Huipeng Liang,Yingxi Chen
During the natural fermentation of fruit wine, different yeast strains with specific fermentation characteristics and metabolic processes have an important influence on the quality and flavor complexity of fruit wines. Rhodotorula mucilaginosa is a non- Saccharomyces yeast species with low fermentation activity. It is typically involved in the first stage of fruit wine fermentation and is commonly isolated from apple and grape orchards. This investigation evaluated the effect of simultaneous and sequential fermentations of Saccharomyces cerevisiae CGMCC 2.3854 and two selected indigenous R. mucilaginosa strains on the fermentation process, quality, and flavor profile of ciders. Results showed that mixed fermentation enhanced the brightness, altered the organic acids content, and improved the clarity and flavor complexity of the ciders. Compared to Sc cider, Rh-Sc cider showed significantly higher ABTS and DPPH free radical scavenging activities. In particular, Rh-Sc cider had the highest acetate esters content, in which both isoamyl acetate (313.69 ± 29.56 μg/L) and phenethyl acetate (115.82 ± 9.02 μg/L) were significantly higher than those of other ciders, which enhanced the fruity and floral notes. Moreover, Rh-Sc cider showed the highest overall sensory quality. This investigation provides an effective strategy for enhancing the sensory and flavor complexity of cider through the simultaneous fermentation of Rh and Sc.
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ACS Synthetic Biology
·
2025
·
IF 3.9
Jerome R. Lon,Xuemei Zhao,Gulkiz Mamatrixat,Zhoukang Zhuang,Zhehao Jin,Tao Yu,Jufang Wang,Hongting Tang
Terpenoids are a diverse class of compounds with significant application potential. While prokaryotic bacteria synthesize terpenoids via the methylerythritol-4-phosphate (MEP) pathway, fungi utilize the mevalonate (MVA) pathway. The MVA pathway has been widely employed for efficient terpenoid production in bacteria such as Escherichia coli, but the MEP pathway performs poorly for biosynthesis in yeast. In this study, we constructed a compartmentalized MEP pathway to enhance monoterpenoid production in Saccharomyces cerevisiae. By introducing a geraniol synthase, we initially achieved the production of geraniol from glucose. Further effective incorporation of a cytosolic MEP pathway with nine enzymes increased geraniol production by 174.5%. However, this also significantly inhibited cell growth. Overexpression analysis revealed that flavodoxin and flavodoxin reductase were major contributors to growth inhibition, which could also be a factor limiting the application of the MEP pathway. To address these issues, we employed peroxisomal compartmentalization to isolate the MEP pathway from cytosolic metabolism. This strategy alleviated growth inhibition and improved geraniol production by 93.18% compared to that of cytosolic expression. Through additional metabolic engineering, we optimized peroxisomal geraniol production, achieving a yield of 30.64 mg/L. Our findings demonstrate the potential of compartmentalized MEP pathway expression as a viable approach for enhancing terpenoid biosynthesis in yeast, offering valuable insights for future metabolic engineering efforts.
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Applied Food Research
·
2025
·
IF 6.2
Xin-ying Xu,Jun-bo Wei,Ruo-ting Hou,Mei-qing Li,Yu Wang,Xue-Ling Gao,Jin Liang,Hai-wei Zhang
The mixed fermentation of non- Saccharomyces yeasts with Saccharomyces cerevisiae ( S. cerevisiae ) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non- Saccharomyces yeast species ( Tourlaspora delbrueckii ( T.d. ), Metschnikowia pulcherrima ( M.p. ), Schizosaccharomyces pombe ( S.p. ) and Issatchenkia terricola ( I.t. )) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists ( n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non- Saccharomyces yeasts with S. cerevisiae , for developing distinct styles and enhancing the oenological quality of strawberry wine.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 4
·2472-2486
·
IF 2.6
Jun Wang,Yue Tong Zhao,Bo Cheng Wei
Summary Recently, there has been growing interest in intentionally incorporating fermentation starters into the traditional brewing process. Our study examined the impact of Saccharomyces cerevisiae and Lactobacillus rhamnosus on the flavour profiles of sweet fermented glutinous rice (SFGR). Saccharomyces cerevisiae obviously increased the ethanol content, whereas Lactobacillus rhamnosus notably raised the total acidity. Lactic acid became the dominant organic acid after the addition of Lactobacillus rhamnosus . The volatiles were analysed using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). S4 sensor of E-nose exhibited the most extensive response to all samples. Saccharomyces cerevisiae increased ethanol and 3-methylbutan-1-ol levels, while Lactobacillus rhamnosus led to a significant increase in acetone. Principal component analysis effectively discriminated the aroma of SFGR with different starters. Additionally, a strong correlation was observed between the E-nose and GC-IMS results. Our study shows that Saccharomyces cerevisiae and Lactobacillus rhamnosus can enhance the flavour of fermented rice products.
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ENZYME AND MICROBIAL TECHNOLOGY
·
2020
·
IF 3.448
Pingping Zhou,Nannan Xu,Zhengfei Yang,Yi Du,Chunlei Yue,Nan Xu,Lidan Ye
As a well-characterized eukaryotic DNA binding transcription factor, Gal4 has been extensively employed to construct controllable gene expression systems in Saccharomyces cerevisiae . The problem of insufficient inducibility arises in the constructs with multiples genes under control of GAL promoters due to the low expression level and activity of the native Gal4. In order to obtain improved transcriptional regulation systems for multi-gene pathways, Gal4 mutants with improved activity were created by directed evolution. During the preliminary screening, five positive Gal4 variants were isolated based on the lycopene-indicated high-throughput screening method. Analysis of the mutation sites revealed that the majority of positive mutations are localized in the middle homology region with unspecified function, suggesting an important role of this domain in transactivation of Gal4. Through combinatorial site-directed mutagenesis, the best variant Gal4 T406A/V413A was obtained, which successfully increased the transcription of P GAL -driven lycopene pathway genes and led to 48 % higher lycopene accumulation relative to the wild-type Gal4. This study demonstrates the viability of modifying Gal4 activity by directed evolution for elevated expression of P GAL -driven genes and therefore enhanced production of the target metabolite.
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Foods
·
2026
·Vol. 15
·期 10
·1750
·
IF 6
Xiang Li,Shouwei Wang,Hao Zou,Shuangli Du,Yingying Li,Jiapeng Li,Mingxuan Liu,Hua Bai,Haitang Wang,Xi Chen
The effects of direct inoculation of compound culture starter (Lactiplantibacillus plantarumandSaccharomyces cerevisiae) on the color, texture, and flavor qualities of fermented pork liver, sausage, and jerky were investigated. The results showed that inoculation withLactiplantibacillus plantarumandSaccharomyces cerevisiaecould significantly increase the lightness value (L*) and chroma value (C*) values of meat products and promote the color development of products. Meanwhile, it can also improve the tenderness of the products. The post-inoculation fermentation process enhanced the diversity and concentration of flavor compounds, improving the overall flavor of the product, and a total of 11 characteristic flavor compounds were identified. Inoculated fermentation reduced the levels of pentanal and methanethiol, which were unpleasant odor components in pork liver. In addition, inoculation fermentation could reduce the concentration of nonanal, which contributes to rancid fat odor in jerky. Inoculated fermentation enriched the flavor profile of meat products through the dual effects of “removing gamey flavor and enhancing aroma”. The results also showed that, after inoculation, the umami taste of meat products was enhanced, and bitter and sour tastes were inhibited. In conclusion,Lactiplantibacillus plantarumandSaccharomyces cerevisiaecould serve as an excellent culture starter for industrial production, providing a feasible path for green and healthy meat processing.
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