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Safety aspects, probiotic potentials of yeast and lactobacillus isolated from fermented foods in North-Eastern India, and its anti-inflammatory activity
Lactobacillus and yeast obtained from fermented foods in North-East India were tested for safety and probiotic properties. All the lactobacilli and...
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Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes
Fermented products have been produced and used for a long time. However, nowadays, using the theoretical and practical knowledge available, the...
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Bioproduction of yeast single cell oil with acute oral toxicity study intended for edible oil application
Human nutrition and health rely on edible oils. Global demand for edible oils is expanding, necessitating the discovery of new natural oil sources...
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Recent progress on heterologous protein production in methylotrophic yeast systems
Recombinant protein production technology is widely applied to the manufacture of biologics used as drug substances and industrial proteins such as...
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Diversity and probiotic characterisation of yeast isolates in the bovine gastrointestinal tract
The use of yeasts as a feed supplement for cattle can promote animal development and performance. However, for the positive results to be consistent,...
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From yeast screening for suitability as single cell protein to fed-batch cultures
Purpose: Fed-batch cultures have rarely been used in single cell protein (SCP) research. This work evaluated multiple yeast species for suitability...
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Culturable yeast diversity in urban topsoil influenced by various anthropogenic impacts
In urban ecosystems, processes associated with anthropogenic influences almost always lead to changes in soil micromycete complexes. The taxonomic...
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Unveiling the toxicological impact of yeast vacuoles in Daphnia
BackgroundThe spread of introduced species necessitates effective management strategies. However, the current methods have proven ineffective, thus...
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Use of Yeast in the Welfare of Human and Their Applications
The usage of yeasts in human nutrition together with food technology, as an alternative source of protein to substitute the requirements in a world...
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Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology
AbstractImmobilized yeast cells are used industrially in winemaking processes such as sparkling wine and Sherry wine production. Here, a novel...
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Detoxification of Selenium Yeast on Mycotoxins and Heavy Metals: a Review
Mycotoxins are secondary metabolites produced by specific fungi. More than 400 different mycotoxins are known in the world, and the concentration of...
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An Eclectic Review on Dicarboxylic Acid Production Through Yeast Cell Factories and Its Industrial Prominence
Dicarboxylic acid (DCA) is a multifaceted chemical intermediate, recoursed to produce many industrially important products such as adhesives,...
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Yeast Biodiversity of Karst Waters: Interest of Four Culture Media and an Improved MALDI-TOF MS Database
Karst aquifers are a significant source of drinking water and highly vulnerable to pollution and microbial contamination. Microbiological regulations...
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The Promising Role of Selenium and Yeast in the Fight Against Protein Amyloidosis
In recent years, increasing attention has been paid to research on diseases related to the deposition of misfolded proteins (amyloids) in various...
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Antifungal activities of vineyard-habitat wild yeast for grape gray-mold disease and its effects on spontaneous winemaking
Microorganisms, including native yeasts, are abundant in vineyard fields. Herein, we studied the possibility of using vineyard-derived wild yeast as...
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Probiotic Properties and Safety Evaluation in the Invertebrate Model Host Galleria mellonella of the Pichia kudriavzevii YGM091 Strain Isolated from Fermented Goat Milk
Potential probiotic yeast strains isolated from fermented food need to meet safe and beneficial conditions for the host’s health. The Pichia...
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The Influence of Commercial Yeast Preparations on the Degradation of Herbicide Mixtures in the Soil and the Effect on the Shell Pea (Pisum sativum L.) Cultivation
Today, increasingly more attention is paid to the use of biological preparations that have an advantageous effect on the soil condition and boost...
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Synthetic Biology: Safety Issues
Safety issues are the key issues for the healthy development of synthetic biology. The generation of novel life forms, biosafety, and biosecurity are...
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Causatum of Probiotic Yeast Saccharomyces cerevisiae SBO1 Supplementation on Growth and Aflatoxin Amelioration in Broilers
Probiotics are beneficial live microorganisms that benefit the host's health when administered in the required number. They play a vital role in...
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Transcriptome Analysis of a Wine Yeast Strain with a Deletion of the CAR1 Arginase Gene
Abstract —Ethyl carbamate, a potential carcinogen, is formed in wine as a result of a chemical reaction between ethanol and urea during fermentation...
