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Functional and Comparative Genomics of Saccharomyces and non-Saccharomyces Yeasts: Potential for Industrial and Food Biotechnology

Functional and Comparative Genomics of Saccharomyces and non-Saccharomyces Yeasts: Potential for Industrial and Food Biotechnology
Author: Isabel Sá-Correia
Publisher: Frontiers Media SA
Total Pages: 255
Release: 2020-02-25
Genre:
ISBN: 2889635228

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Since 1996, when the first Saccharomyces cerevisiae genome sequence was released, a wealth of genomic data has been made available for numerous S. cerevisiae strains, its close relatives, and non-conventional yeast species isolates of diverse origins. Several annotated genomes of interspecific hybrids, both within the Saccharomyces clade and outside, are now also available. This genomic information, together with functional genomics and genome engineering tools, is providing a holistic assessment of the complex cellular responses to environmental challenges, elucidating the processes underlying evolution, speciation, hybridization, domestication, and uncovering crucial aspects of yeasts´ physiological genomics to guide their biotechnological exploitation. S. cerevisiae has been used for millennia in the production of food and beverages and research over the last century and a half has generated a great deal of knowledge of this species. Despite all this, S. cerevisiae is not the best for all uses and many non-conventional yeast species have highly desirable traits that S. cerevisiae does not have. These include tolerance to different stresses (e.g. acetic acid tolerance in Zygosaccharomyces bailii, osmotolerance in Z. rouxii, and thermotolerance in Kluyveromyces marxianus and Ogataea (Hansenula) polymorpha), the capacity of assimilation of diverse carbon sources (e.g. high native capacity to metabolyze xylose and potential for the valorization of agroforest residues by Scheffersomyces (Pichia) stipites), as well as, high protein secretion, fermentation efficiency and production of desirable flavors, capacity to favor respiration over fermentation, high lipid biosynthesis and accumulation, and efficient production of chemicals other than ethanol amongst many. Several non-Saccharomyces species have already been developed as eukaryotic hosts and cell factories. Others are highly relevant as food spoilers or for desirable flavor producers. Therefore, non-conventional yeasts are now attracting increasing attention with their diversity and complexity being tackled by basic research for biotechnological applications. The interest in the exploitation of non-conventional yeasts is very high and a number of tools, such as cloning vectors, promoters, terminators, and efficient genome editing tools, have been developed to facilitate their genetic engineering. Functional and Comparative Genomics of non-conventional yeasts is elucidating the evolution of genome functions and metabolic and ecological diversity, relating their physiology to genomic features and opening the door to the application of metabolic engineering and synthetic biology to yeasts of biotechnological potential. We are entering the era of the non-conventional yeasts, increasing the exploitation of yeast biodiversity and metabolic capabilities in science and industry. In this collection the industrial properties of S. cerevisiae, in particular uses, are explored along with its closely related species and interspecific hybrids. This is followed by comparisons between S. cerevisiae and non-conventional yeasts in specific applications and then the properties of various non-conventional yeasts and their hybrids.


Yeasts in Biotechnology and Human Health

Yeasts in Biotechnology and Human Health
Author: Isabel Sá-Correia
Publisher:
Total Pages: 242
Release: 2019
Genre: Electronic books
ISBN: 9783030130367

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This book discusses genome-based strategies to provide a holistic understanding of yeasts in Human Health and as model organisms in basic research or industrial production. Using numerous Saccharomyces cerevisiae strains and various non-conventional yeast species isolated from diverse origins, it describes essential biological processes, the biotechnological exploitation of yeast and pathogenesis control. It also demonstrates how functional and comparative genomics and the development of genome engineering tools are used in modern yeast research. The use of yeasts as experimental eukaryotic models increasingly gained prominence when several Nobel Prizes in Physiology/Medicine and Chemistry were awarded for innovative research, using yeast strains to elucidate molecular mechanisms in a wide range of human physiological processes and diseases, such as autophagy, cell cycle regulation and telomerase activity. This book offers useful insights for scientists in yeast research, clinical scientists working with yeast infectious models and for industrial researchers using applied microbiology.


Non-conventional Yeasts: from Basic Research to Application

Non-conventional Yeasts: from Basic Research to Application
Author: Andriy Sibirny
Publisher: Springer
Total Pages: 568
Release: 2019-08-12
Genre: Science
ISBN: 303021110X

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This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.


Enological Repercussions of Non-Saccharomyces Species 2.0

Enological Repercussions of Non-Saccharomyces Species 2.0
Author: Antonio Morata
Publisher: MDPI
Total Pages: 176
Release: 2021-04-15
Genre: Science
ISBN: 3036501509

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The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.


White Wine Technology

White Wine Technology
Author: Antonio Morata
Publisher: Academic Press
Total Pages: 431
Release: 2021-09-21
Genre: Technology & Engineering
ISBN: 0128236558

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White Wine Technology addresses the challenges surrounding white wine production. The book explores emerging trends in modern enology, including molecular tools for wine quality and analysis of modern approaches to maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. The book focuses on the technology and biotechnology of white wines, providing a quick reference of novel ways to increase and improve overall wine production and innovation. Its reviews of recent studies and technological advancements to improve grape maturity and production and ways to control PH level make this book essential to wine producers, researchers, practitioners, technologists and students. Covers trends in in both traditional and modern enology technologies, including extraction, processing, stabilization and ageing technologies Examines the potential impacts of climate change on wine quality Provides an overview of biotechnologies to improve wine freshness in warm areas and to manage maturity in cold climates Includes detailed information on hot topics such as the use of GMOs in wine production, spoilage bacteria, the management of oxidation, and the production of dealcoholized wines


Yeast

Yeast
Author: Antonio Morata
Publisher: BoD – Books on Demand
Total Pages: 302
Release: 2017-11-08
Genre: Technology & Engineering
ISBN: 9535135996

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Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.


Brewing Technology

Brewing Technology
Author: Makoto Kanauchi
Publisher: BoD – Books on Demand
Total Pages: 212
Release: 2017-07-19
Genre: Technology & Engineering
ISBN: 9535133411

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Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.


Microbiota of Grapes: Positive and Negative Role on Wine Quality

Microbiota of Grapes: Positive and Negative Role on Wine Quality
Author: Giuseppe Spano
Publisher: Frontiers Media SA
Total Pages: 233
Release: 2017-03-28
Genre: Electronic book
ISBN: 2889451216

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During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.


Studies on the Evolution of Silencing in Budding Yeasts Using Comparative Genomics

Studies on the Evolution of Silencing in Budding Yeasts Using Comparative Genomics
Author: Aisha Ellahi
Publisher:
Total Pages: 127
Release: 2015
Genre:
ISBN:

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Regional promoter-independent gene silencing is critical in the establishment of cellular identity in Saccharomyces. Domains of transcriptionally silent regions in the genome are associated with certain heritable modifications made to chromatin, such as histone hypoacetylation and methylation. In Saccharomyces cerevisiae, this type of gene repression occurs through the activity of the four Silent Information Regulator, or SIR genes (SIR1-4). From an evolutionary perspective, the SIR genes are unique: except for SIR2, all are specific to budding yeasts. Many other organisms, from Schizosaccharomyces pombe to human, utilize the RNA interference (RNAi) pathway, whereas most budding yeasts lack this pathway entirely. Interestingly, SIR1, SIR3, and SIR4 are also rapidly evolving among Saccharomyces yeasts, providing a model by which to examine the essential principles governing successful silencing across various species and the relationship between rapid sequence evolution and evolution of function. To examine the relationship between gene duplication, extreme sequence divergence, and functional evolution, I studied the SIR1 gene in S. cerevisiae and its most ancestral paralog, KOS3, in the pre-whole-genome-duplication budding yeast, Torulaspora delbrueckii. T. delbrueckii also possesses genes for RNAi, AGO1 and DCR1, allowing us the possibility of exploring how the evolutionary divergence of RNAi and SIR silencing occurred. In the process, I developed genetic tools for T. delbrueckii. To fully characterize SIR1 function in S. cerevisiae and SIR gene function in T. delbrueckii, I utilized chromatin immunoprecipitation followed by deep-sequencing (ChIP-Seq) of tagged Sir proteins in both species. This strategy allowed for the discovery of potential novel functions, as well, revealing functions that may have been gained or lost throughout SIR1's evolution. To identify loci that were directly repressed by Sir proteins, I also generated whole-transcriptome data by performing mRNA-Seq on wild-type and sir mutants in both species. Collectively, these data revealed that though SIR1 in both species is still involved in silencing, its role in that process has dramatically shifted. Previous data suggested that SIR1 is primarily associated with the establishment or nucleation phase of silencing and not involved in telomeric silencing. The Sir1 ChIP data in S. cerevisiae corroborated this assessment. In T. delbrueckii, however, KOS3 was essential for silencing, and was also found at telomeres. Thus, Sir1 in its early evolution had a more essential role in silencing; this role may have changed due to the duplication and diversification of the other Sir complex members. This diversification may be contributing to the continual change in interactions between Sir1 and other Sir complex members across budding yeasts, leading to different mutant phenotypes in each species. Assays of silencer function in T. delbrueckii answered critical questions about when in the phylogeny important shifts in transcription factor binding sites took place. My work showed that the arrival of the Rap1, ORC, and Abf1 binding sites in the silencers of budding yeasts took place prior to the whole-genome duplication event. Analysis of silencer structure also revealed the diversity of chromatin architecture in budding yeasts: S. cerevisiae silent mating type loci have two silencers on either side of each locus, whereas in T. delbrueckii, there appears to be a single silencer on one side of each mating type locus. Transcriptome analysis of RNAi mutants revealed that this pathway in T. delbrueckii does not function in heterochromatic gene silencing, suggesting that this pathway has already been repurposed for some other biological process. The examination of whole-transcriptome data in S. cerevisiae in conjunction with the enrichment patterns of the Sir proteins at telomeres allowed us to evaluate widely accepted models regarding the molecular architecture of heterochromatin and expression at S. cerevisiae telomeres. I established that repression of gene expression at native telomeres is not as widespread as previously thought, and that many genes in proximity to regions of Sir protein enrichment were, in fact, expressed just as equally in wild type as they were in sir mutant genetic backgrounds. However, twenty-one genes were convincingly repressed by Sir proteins, highlighting the complex and individual nature of native telomeres and subtelomeric genes. The sensitivity of RNA-Seq also uncovered a previously under-appreciated class of haploid-regulated genes: genes that were not fully repressed or de-repressed in the diploid a/[alpha]-cell type, but rather weakly repressed or de-repressed. Thus, my work has expanded the set of known a/[alpha]-regulated genes in S. cerevisiae. In conclusion, this dissertation has broadened our understanding of the functional constraints dictating silencing gene evolution across species that diverged prior to and after the whole-genome-duplication event. My data speaks to the actual chromatin architecture and expression state of native S. cerevisiae telomeres, leading to the refinement of existing models and an appreciation for how heterogeneous these regions of the genome can be.