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Enhancing Functional Properties of Fermented Rice Cake by Using Germinated Black Glutinous Rice, Probiotic Yeast, and Enzyme Technology
The fermented rice cake is a unique traditional product of Thailand called “Khao-Maak,” which is usually made from white or black glutinous rice....
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Preparation of Yeast Extract from Brewer’s Yeast Waste and Its Potential Application as a Medium Constituent
Yeast extract serves as a source of nutritional components essential for human dietary requirements, feed formulations, and the vital growth factors...
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Production and characterization of novel marine black yeast’s exopolysaccharide with potential antiradical and anticancer prospects
The marine black yeasts are characterized by the production of many novel protective substances. These compounds increase their physiological...
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Biosynthesis of natural and halogenated plant monoterpene indole alkaloids in yeast
Monoterpenoid indole alkaloids (MIAs) represent a large class of plant natural products with marketed pharmaceutical activities against a wide range...
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Effect of yeast on functional and rheological characteristics of whole wheat flour and its effect on quality of chapati
Chapati is unleavened flat bread originated from Indian sub-continent and is considered as staple product in everyday meals. Its quality attributes...
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Optimizing yeast for high-level production of kaempferol and quercetin
BackgroundTwo important flavonoids, kaempferol and quercetin possess remarkably potent biological impacts on human health. However, their structural...
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Shared and more specific genetic determinants and pathways underlying yeast tolerance to acetic, butyric, and octanoic acids
BackgroundThe improvement of yeast tolerance to acetic, butyric, and octanoic acids is an important step for the implementation of economically and...
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Comparative studies on the antioxidant, anticancer and anti-inflammatory activities of green tea, orthodox black tea and CTC black tea
Tea is a natural dietary supplement rich in polyphenols and based on the manufacturing process, their polyphenol content also varies. In the present...
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Quantification methods of determining brewer’s and pharmaceutical yeast cell viability: accuracy and impact of nanoparticles
For industrial processes, a fast, precise, and reliable method of determining the physiological state of yeast cells, especially viability, is...
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Production of Enhanced Carotenoid-Producing Strains of the Yeast Rhodotorula gracilis Using the Antibiotic Zeocin
We employed genomic mutagenesis to the yeast Rhodotorula gracilis using Zeocin as a mutagen to develop enhanced carotenoid-producing mutant strains....
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Construction of a Membrane Yeast Two-Hybrid Library and Screening of MsPYR1-Like Interacting Proteins in Malus sieversii
To investigate the biological effects of the ABA receptor pyrabactin resistance 1-like ( PYR1-like ) in Malus sieversii seeds, the proteins interacting...
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Increased volatile thiol release during beer fermentation using constructed interspecies yeast hybrids
Interspecies hybridization has been shown to be a powerful tool for develo** and improving brewing yeast in a number of industry-relevant respects....
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Identification of the Beta Subunit Fas1p of Fatty Acid Synthetase as an Interacting Partner of Yeast Calcium/Calmodulin-Dependent Protein Kinase Cmk2p Through Mass Spectrometry Analysis
The calcium/calmodulin-dependent protein kinase II (CaMKII) is a mediator of calcium signals and regulates fatty acid metabolism in mammalian cells....
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Incorporating, Quantifying, and Leveraging Noncanonical Amino Acids in Yeast
Genetic code expansion has allowed for extraordinary advances in enhancing protein chemical diversity and functionality, but there remains a critical...
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Improving furfural tolerance in a xylose-fermenting yeast Spathaspora passalidarum CMUWF1–2 via adaptive laboratory evolution
BackgroundSpathaspora passalidarum is a yeast with the highly effective capability of fermenting several monosaccharides in lignocellulosic...
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Oleaginous yeast, Rhodotorula paludigena CM33, platform for bio-oil and biochar productions via fast pyrolysis
An oleaginous yeast Rhodotorula paludigena CM33 was pyrolyzed for the first time to produce bio-oil and biochar applying a bench-scale reactor. The...
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Chitinous material bioconversion by three new chitinases from the yeast Mestchnikowia pulcherrima
BackgroundChitinases are widely distributed enzymes that perform the biotransformation of chitin, one of the most abundant polysaccharides on the...
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Production and sensory analysis of grape flavoured beer by co-fermentation of an industrial and a genetically modified laboratory yeast strain
The so-called “craft beer revolution” has increased the demand for new styles of beers, often with new ingredients like flavour extracts. In recent...
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Optimization of reactive black 5 decolorization by the newly isolated Saccharomyces cerevisiae X19G2 using response-surface methodology
In the current investigation, the capacity of different yeast strains to decolorize reactive black 5 (RB-5) was assessed. A comparative study between...
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Insights into the current status of bioactive value, postharvest processing opportunities and value addition of black carrot
Black carrots are a type of carrot that is naturally dark purple or black in color. They are a good source of antioxidants, vitamins, and minerals,...
