The conversion of coniferyl aldehyde to cinnamic acids by Saccharomyces cerevisiae under aerobic growth conditions was previously observed. Bacteria such as Pseudomonas have been shown to harbor specialized enzymes for converting coniferyl aldehyde but no comparable enzymes have been identified in S. cerevisiae. CALDH from Pseudomonas was expressed in S. cerevisiae. An acetaldehyde dehydrogenas...

Quality of plum jerkum is significantly associated to the profile volatile compounds. Therefore, we decided assess impact various fermentation types on selected properties jerkums, especially compounds which contribute aroma finished product. We used following yeast strains: S. cerevisiae S1, H. uvarum H2, and Ethanol RED (S. cerevisiae). Moreover, considered spontaneous fermentation. strains w...

The aim of present study is investigating effect of treated lemon pulp by Saccharomyces cerevisiae yeast on protein and energy metabolism in goats was fed with this product. In this experiment 8 goats from raini breed were used for 21 days period; 16 days for adaptation and 5 days for sampling, to investigate the effect of processing lemon pulp by Saccharomyces cerevisiae yeas...

The alcoholic fermentative ability of yeast strains; Saccharomyces cerevisiae (isolated from yam), S. cerevisiae (from sugarcane molasses), S. carlsbergensis (from sugarcane molasses) and S. cerevisiae var. ellipsoideus (from orange juice) were examined on orange juice (Citrus sinensis). The quality of the wine produced on the basis of the acidity, ash content, vitamin C and the alcohol content...

Background and Purpose: Microorganism-based synthesis of nanostructures has recently been noted as a green method for the sustainable development of nanotechnology. Nowadays, there have been numerous studies on the emerging resistant pathogenic bacteria and fungal isolates, the probable inability of bacteria and fungi to develop resistance against silver nanoparticles’ (SNPs) antibacte...

Wine is produced by one of two methods: inoculated fermentation, where a commercially-produced, single Saccharomyces cerevisiae (S. cerevisiae) yeast strain is used; or the traditional spontaneous fermentation, where yeast present on grape and winery surfaces carry out the fermentative process. Spontaneous fermentations are characterized by a diverse succession of yeast, ending with one or mult...

results comparative analysis of predicted amino acids in the phylogenetic tree showed high similarity between c. glabrata and s cerevisiae. besides, c. glabrata demonstrated the capability to grow in glucose levels as low as 0.01% in the spot dilution assay. in qrt-pcr analysis, differential expressions were observed in selected genes when c. glabrata was subjected to different glucose concentr...

Saccharomyces cerevisiae and its sibling species Saccharomyces paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations. The apparent ecological differentiation of these species is particularly striking in Europe where S. paradoxus is abundant in forests and S...

There have been an increasing number of reports of yeast systemic infection involving Saccharomyces cerevisiae strains. The development of a rapid and reliable diagnostic tool is therefore warranted in order to explore the distribution of S. cerevisiae as an opportunistic pathogen in humans. In this study, we designed and validated five primer sets targeting the 26S rRNA gene of S. cerevisiae a...

background: chronic myeloid leukemia is a common cancer in human and chemical therapy is a routine method for treatment that has some side effects. so the goal of this study was the use of natural compound such as cell wall obtained from saccharomyces cerevisiae ( s. cerevisiae ) and saccharomyces boulardi ( s. boulardi ) and iron nanoparticles on the growth inhibition of k562 cell line. method...