Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dou... by Yağmur Gülten, Tanguler Hasan, Leventdurur Sezgi, Elmacı Simel Bağder, Turhan Emel Ünal, Francesca Nicola, Settanni Luca, Moschetti Giancarlo, Erten Hüseyin

“…Among yeasts, mainly Saccharomyces cerevisiae, but also Pichia guiliermondii and Torulaspora delbrueckii were the predominant species of yeasts identified in sourdoughs.…”
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Replication-IDentifier links epigenetic and metabolic pathways to the replication stress response by Sophie C. van der Horst, Leonie Kollenstart, Amandine Batté, Sander Keizer, Kees Vreeken, Praveen Pandey, Andrei Chabes, Haico van Attikum

“…Here, we develop Replication-IDentifier (Repli-ID), which allows for genome-wide identification of regulators of DNA replication in Saccharomyces cerevisiae. During Repli-ID, the replicative polymerase epsilon (Pol ε) is tracked at a barcoded origin of replication by chromatin immunoprecipitation (ChIP) coupled to next-generation sequencing of the barcode in thousands of hydroxyurea-treated yeast mutants. …”
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Effect of Diets Supplemented With Yeast, Chitin, and Chitosan on the Growth, Immune, and Antioxidant Responses of the Freshwater Prawn Cryphiops (Cryphiops) caementarius by Walter Reyes-Avalos, Carlos Azañero-Díaz, Gladis Melgarejo-Velasquez, Carmen Yzásiga-Barrera, Brian Alegre-Calvo, Roberto Lezama-Salazar

“…The basal diet (control) was supplemented with activated Saccharomyces cerevisiae yeast (60 g/kg), crude chitin (20 g/kg), and chitosan (1 g/kg). …”
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CSE-8, a filamentous fungus-specific Shr3-like chaperone, facilitates endoplasmic reticulum exit of chitin synthase CHS-3 (class I) in Neurospora crassa by Samantha Verónica González-Téllez, Meritxell Riquelme

“…Its synthesis is orchestrated by chitin synthases (CHS), a major family of transmembrane proteins. In Saccharomyces cerevisiae, the cargo receptor Chs7, belonging to the Shr3-like chaperone family, plays a pivotal role in the exit of Chs3 from the endoplasmic reticulum (ER) and its subsequent activity in the plasma membrane (PM). …”
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Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content by Geun-Hyung Kim, Kwang-Rim Baek, Ga-Eun Lee, Ji-Hyun Lee, Ji-Hyun Moon, Seung-Oh Seo

“…To produce the GABA-fortified kombucha, selected single strains of <i>Acetobacter pasteurianus</i>, <i>Lactiplantibacillus plantarum</i>, and <i>Saccharomyces cerevisiae</i> were mixed and used as starter cultures. …”
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Physicochemical and Sensory Properties of Wine Produced from Blended Cactus Pear (Opuntia ficus-indica) and Lantana camara (L. camara) Fruits by Zenebe Tadesse Tsegay, Kidu Mezgebe Gebremedhin

“…The fermentation process was made at previously optimized fermentation temperature of 24.8°C, pH of 3.4, inoculum concentration (Saccharomyces cerevisiae) of 10.16% (v/v), and Lantana camara fruit juice concentration of 10.66% (v/v). …”
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Identification of Potential Calorie Restriction-Mimicking Yeast Mutants with Increased Mitochondrial Respiratory Chain and Nitric Oxide Levels by Bin Li, Craig Skinner, Pablo R. Castello, Michiko Kato, Erin Easlon, Li Xie, Tianlin Li, Shu-Ping Lu, Chen Wang, Felicia Tsang, Robert O. Poyton, Su-Ju Lin

“…To understand the role of mitochondria in CR, we identify and study Saccharomyces cerevisiae mutants with increased NO levels as potential CR mimics. …”
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Fermentation of Plant Material - Effect on Sugar Content and Stability of Bioactive Compounds by Reis Bruno A. dos, Kosińska-Cagnazzo Agnieszka, Schmitt Rudolf, Andlauer Wilfried

“…In our study, black tea and goji berries, both known for their health benefits, were used and alcoholic fermentation by Saccharomyces cerevisiae was carried out to eliminate sugars. …”
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Fungi and Aflatoxin Levels in Traditionally Processed Cassava (Manihot esculenta Crantz) Products in Homa Bay County, Kenya by Boniface Oure Obong’o, George Ayodo, Fanuel Kawaka, Morelly Kathy Adalla

“…The most prevalent fungal species were Saccharomyces cerevisiae (68.4%) and Candida rugosa (68%) followed by Candida parapsilosis (18.4%), Candida tropicalis (15.8%), Candida humilis (15.8%), and Aspergillus spp. (5.3%). …”
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Ecuadorian Cacao Mucilage as a Novel Culture Medium Ingredient: Unveiling Its Potential for Microbial Growth and Biotechnological Applications by Tania María Guzmán-Armenteros, Luis Santiago Guerra, Jenny Ruales, Luis Ramos-Guerrero

“…This scientific study investigates the suitability of cacao mucilage as an alternative culture medium for <i>Lactiplantibacillus plantarum</i>, <i>Saccharomyces cerevisiae</i>, and <i>Aspergillus niger</i>, aiming to provide a viable alternative to traditional media. …”
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Mitochondrial-ER Contact Sites and Tethers Influence the Biosynthesis and Function of Coenzyme Q by Noelle Alexa Novales, Hadar Meyer, Yeynit Asraf, Maya Schuldiner, Catherine F. Clarke

“…Coenzyme Q (CoQ) is an essential redox-active lipid that plays a major role in the electron transport chain, driving mitochondrial ATP synthesis. In Saccharomyces cerevisiae (yeast), CoQ biosynthesis occurs exclusively in the mitochondrial matrix via a large protein-lipid complex, the CoQ synthome, comprised of CoQ itself, late-stage CoQ-intermediates, and the polypeptides Coq3-Coq9 and Coq11. …”
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Hybrid Modification of Wheat Bran Using Microbial Processing and Ultrasound: Enhancements in Bran Composition and Bread Quality by Esra Sik, Hatice Bekiroglu, Necattin Cihat Icyer, Gorkem Ozulku

“…MB was performed by using <i>Saccharomyces cerevisiae</i> with <i>Levilactobacillus brevis</i> LABE 32 (MB32) and <i>Lactiplantibacillus plantarum</i> LABE 29 (MB29). …”
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Fermented soil amendments made from stabilized biosolids and fly ash improve maize (Zea mays L.) nutrition and growth by Karla E. Cortés-Tello, Pablo F Jaramillo-López

“…The materials were mixed, inoculated with <em>Saccharomyces cerevisiae</em> and allowed to be fermented until the temperature stabilized. …”
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Mechanisms of multidrug resistance caused by an Ipi1 mutation in the fungal pathogen Candida glabrata by Taiga Miyazaki, Shintaro Shimamura, Yohsuke Nagayoshi, Hironobu Nakayama, Akihiro Morita, Yutaka Tanaka, Yasuhiko Matsumoto, Tatsuo Inamine, Hiroshi Nishikawa, Nana Nakada, Makoto Sumiyoshi, Tatsuro Hirayama, Shigeru Kohno, Hiroshi Mukae

“…The Ipi1-Ssb/Ssz1 complex inhibits Pdr1-mediated gene expression and multidrug resistance in C. glabrata, in contrast to Saccharomyces cerevisiae where Ssz1 acts as a positive regulator of Pdr1. …”
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Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures by S. J. Xue, L. Wang, S. Chen, X. H. Liu, K. Hu, J. Jiang, Y. S. Tao, G. J. Jin

“…Different aeration levels driven by ORP were performed in wine alcohol fermentation with different starter cultures including Saccharomyces cerevisiae (Sc), Pichia fermentans (Pf), Hanseniaspora uvarum (Hu), and their mixes (Pf/Sc and Hu/Sc). …”
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Use of spent yeasts from bioethanol production plant as low-cost nitrogen sources for ethanol fermentation from sweet sorghum stem juice in low-cost bioreactors by Thanawat Thanapornsin, Rattanaporn Phongsri, Lakkana Laopaiboon, Pattana Laopaiboon

“…Two spent yeasts from an ethanol production plant, spent yeast after distillation (SY-AD) and spent yeast after fermentation (SY-AF), were used as low-cost nitrogen sources for ethanol fermentation from sweet sorghum stem juice (SSJ) by a commercial dry yeast (Saccharomyces cerevisiae) in air-locked flasks. SY-AF was the more effective nitrogen source for ethanol fermentation, giving ethanol concentration (PE) and ethanol productivity (QE) values of 95.22 g/L and 1.98 g/L·h, respectively. …”
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Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine by Ana Boban, Urska Vrhovsek, Domenico Masuero, Vesna Milanović, Irena Budić-Leto

“…Yeasts were tested in monoculture and sequential fermentations alongside commercial <i>Saccharomyces cerevisiae</i>. Indigenous non-Saccharomyces yeasts showed the potential to improve fermentation performance and enable the development of new wine styles through the biosynthesis of an unsaturated fatty acid pathway, which was identified as the most significant pathway. …”
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Microencapsulation of Baker’s Yeast in Gellan Gum Beads Used in Repeated Cycles of Glucose Fermentation by Camelia Elena Iurciuc (Tincu), Catalina Peptu, Alexandru Savin, Leonard-Ionuț Atanase, Kaies Souidi, Grahame Mackenzie, Patrick Martin, Gerard Riess, Marcel Popa

“…Encapsulation of Saccharomyces cerevisiae into the gellan gum beads plays a role in the effective application of immobilized yeast for the fermentation process.…”
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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

“…Results indicated that three strains tolerant to gastrointestinal digestion were obtained, identified as Lactiplantibacillus plantarum JEB2, Lactobacillus brevis JEB7, and Saccharomyces cerevisiae JEE2, respectively. Among them, L. plantarum JEB2 and L. brevis JEB7 completely degraded 0.25 mg/mL of sodium nitrite within 24 h and S. cerevisiae JEE2 exhibited a cholesterol assimilation rate of 50.79% within 24 h. …”
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Synthesis, Molecular Docking, MEP and SAR Analysis, ADME-Tox Predictions, and Antimicrobial Evaluation of Novel Mono- and Tetra-Alkylated Pyrazole and Triazole Ligands by Y. Kaddouri, B. Bouchal, F. Abrigach, M. El Kodadi, M. Bellaoui, R. Touzani

“…Interestingly, compounds 12 and 13 acted as weak antifungal agents against Saccharomyces cerevisiae. ADME-Tox studies suggested that compounds 12 and 13 exhibit better toxicity profiles than the commercial antibiotic streptomycin. …”
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