Two studies from Jarosz et al. describe how [GAR(+)], a protein-based epigenetic determinant found mainly in wild yeast strains, can be activated by microbial cross-kingdom communication. With the aid of genetically and ecologically diverse bacteria, yeast can override an ancient regulatory mechanism of glucose repression, promoting both microbial diversity and lifespan extension.

BACKGROUND There is an increasing need for alternatives to antibiotics for promoting animal health, given the increasing problems associated with antibiotic resistance. In this regard, we evaluated spent cider yeast as a potential probiotic for modifying the gut microbiota in weanling pigs using pyrosequencing of 16S rRNA gene libraries. METHODOLOGY AND PRINCIPAL FINDINGS Piglets aged 24-26 d...

In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices. Therefore, the level of yeast genetic variability and the abundance of Saccharomyces cerevisiae native populations in vineyard are becoming more and more crucial at both ecological and technological level. Among the factors that...

Sourdough is a process that expanding nowadays. However, the microorganisms present produce metabolites can cause changes in breads. Thus, objective of this work was to evaluate effects substrates and types wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity fermentative different sourdough, comparing them with dry yeast. In way, six sourdou...

Yeasts from the species Saccharomyces cerevisiae (ale yeast) and pastorianus (lager are main component of beer fermentation. It is known that different categories depend on use specific ale or lager strains, where yeast imprints its distinctive fermentative profile to beer. Despite this, there no studies reporting how diverse, rich, homogeneous in terms commercially available brewing strains. I...

The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates. Thus, the mechanisms involved in promoting these genetic changes are the main engine generating yeast biodiversity. Currently, an important task t...

OBJECTIVE To conduct qualitative and quantitative assessment of yeast-like fungi in the feces of children and adolescents with type 1 diabetes mellitus (T1DM) with respect to their metabolic control and duration of the disease. MATERIALS AND METHODS The studied materials included samples of fresh feces collected from 53 children and adolescents with T1DM. Control group included 30 age- and se...

Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars derived from starches present in cereal grains. Contrary to lager beers, made by bottom-fermenting strains of Saccharomyces pastorianus, a hybrid yeast, ale beers are closer to the ancient beer type and are fermented by S. cerevisiae, a top-fermenting yeast. Here, we use population genomics to investigat...

Heuristic algorithms for mining large databases are being adapted to enable discriminatory analysis to be performed on biological data, accelerating the progress in understanding biological diversity and its industrial implications. A range of knowledge discovery algorithms are being applied to yeast characteristics data, providing new research leads and decision making tools. The research pres...