New Insights into the Biodiversity and Industrial Applications of Saccharomyces cerevisiae, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: closed (31 October 2024) | Viewed by 8054

Special Issue Editors


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Guest Editor
Scuola di Scienze Agrarie, Alimentari e Forestali, Università degli Studi della Basilicata, 85100 Potenza, Italy
Interests: fermenting yeasts; food microbiology; industrial microbiology
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Scuola di Scienze Agrarie, Alimentari e Forestali, Università degli Studi della Basilicata, 85100 Potenza, Italy
Interests: fermenting yeasts; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation; antioxidant activity in yeasts
Special Issues, Collections and Topics in MDPI journals

E-Mail Website
Guest Editor
Scuola di Scienze Agrarie, Alimentari e Forestali, Università degli Studi della Basilicata, 85100 Potenza, Italy
Interests: fermentation; Saccharomyces cerevisiae; wine yeast; microorganism
Special Issues, Collections and Topics in MDPI journals

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Guest Editor
Faculty of Economy, Universitas Mercatorum, Via Mattei, 000186 Rome, Italy
Interests: food microbiology; fermented beverages; food yeasts; Saccharomyces and non-Saccharomyces yeasts in fermented food; starter cultures; inoculum modality; dry yeasts; technological parameters of starter cultures; volatile compounds produced by yeasts in fermentation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Saccharomyces cerevisiae is the most extensively studied yeast as this a species has been used for thousands of years for bread making and the production of wine, beer, and distilled beverages and plays an important role in the fermentation of kefir, coffee, and cacao beans and the production of other traditional fermented products.

Over the last century, the genetic features of Saccharomyces cerevisiae have provided insights into the physiology, genetics, cellular biology, and molecular mechanisms of other eukaryotic cells. Furthermore, the fascinating biochemical mechanisms of this species have made it a popular eukaryotic model organism for synthesizing a wide range of biological, biomaterial, and chemical products.

The goal of this Special Issue is to publish innovative research results, as well as review papers, regarding new applications of S. cerevisiae in biotechnological processes, such as new information from phylogenetic analysis of S. cerevisiae strains in order to have un update about the population genomics of this species. Additionally, new applications regarding the use of this yeast in biorefinery processes in order to meet the principles of circular bioeconomy and sustainability of the production processes are welcome.

Prof. Dr. Angela Capece
Dr. Rocchina Pietrafesa
Dr. Gabriella Siesto
Prof. Dr. Patrizia Romano
Guest Editors

Manuscript Submission Information

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Keywords

  • saccharomyces cerevisiae 
  • fermented foods 
  • starter cultures 
  • wine 
  • beer 
  • bread 
  • distilled beverages 
  • kefir 
  • probiotic 
  • biofuel
  • omic approaches 
  • biorefinery

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Related Special Issue

Published Papers (5 papers)

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Research

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25 pages, 3598 KiB  
Article
Molecular Characterization of Propolis-Resistant Saccharomyces cerevisiae Obtained by Evolutionary Engineering
by Filiz Demir-Yılmaz, Mevlüt Arslan, Can Holyavkin, Alican Topaloğlu, Halil İbrahim Kısakesen, Yusuf Sürmeli and Zeynep Petek Çakar
Fermentation 2025, 11(2), 47; https://doi.org/10.3390/fermentation11020047 - 22 Jan 2025
Viewed by 356
Abstract
Propolis is a highly complex, resinous natural product collected by honeybees from tree leaves and buds and mixed with pollen and enzymes. Due to its antimicrobial properties, it has various medical and industrial applications. As a nonconventional strategy, the use of propolis was [...] Read more.
Propolis is a highly complex, resinous natural product collected by honeybees from tree leaves and buds and mixed with pollen and enzymes. Due to its antimicrobial properties, it has various medical and industrial applications. As a nonconventional strategy, the use of propolis was suggested to control contaminating yeast growth in ethanol fermentations, without significantly affecting the starter yeast of the fermentation, Saccharomyces cerevisiae. In this study, we have developed a highly propolis-resistant S. cerevisiae strain using evolutionary engineering. The evolved strain FD11 had a higher growth rate (µmax = 0.21 h−1) than the reference strain (µmax = 0.17 h−1) under propolis stress and showed cross-resistance against caffeine stress. Moreover, it had significantly lower reactive oxygen species levels and higher cell wall integrity than the reference strain. Comparative transcriptomic analysis results revealed that the genes involved in oxidoreductase activity, transmembrane transporter activity, unfolded protein binding and pleiotropic drug resistance were upregulated in FD11. Whole genome re-sequencing analysis revealed mutations in multiple genes including PDR1, encoding a transcription factor regulating pleiotropic drug response. The results imply the importance of pleiotropic drug response and cell wall integrity in propolis resistance and the potential of using propolis-resistant, robust yeast strains in industrial applications. Full article
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15 pages, 1187 KiB  
Article
Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts
by María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez and Eduardo Dellacassa
Fermentation 2024, 10(12), 657; https://doi.org/10.3390/fermentation10120657 - 19 Dec 2024
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Abstract
The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit their use. This study evaluated [...] Read more.
The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification. However, their lower fermentation efficiency and ethanol sensitivity limit their use. This study evaluated 50 NS yeast strains from Argentina’s Cuyo wine region. Torulaspora delbrueckii was selected for sequential fermentations with Saccharomyces cerevisiae due to its promising fermentative and physiological characteristics. Sequential inoculation resulted in a significant increase in fruity and spicy aromas, particularly esters like isoamyl acetate, ethyl hexanoate, and ethyl octanoate, as well as terpenes like limonene and linalool. Sensory analysis revealed that beers produced with T. delbrueckii were characterized by a more complex aroma profile, with significant increases in fruity, floral, and herbaceous notes. Additionally, the sequential fermentation strategy resulted in a higher apparent attenuation compared to pure T. delbrueckii fermentation, indicating improved sugar utilization. These findings highlight the potential of NS yeasts to enhance beer sensory characteristics. Combining NS yeasts with traditional Saccharomyces strains creates beers with distinctive flavors, expanding brewing possibilities. Sequential inoculation strategies offer a viable approach to harnessing the benefits of NS yeasts while ensuring fermentation. This research demonstrates the potential of NS yeasts to enrich the sensory experience of drinking craft beer, paving the way for further innovation in the brewing industry. Full article
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20 pages, 4706 KiB  
Article
Screening and Engineering Yeast Transporters to Improve Cellobiose Fermentation by Recombinant Saccharomyces cerevisiae
by Leonardo G. Kretzer, Marilia M. Knychala, Lucca C. da Silva, Isadora C. C. da Fontoura, Maria José Leandro, César Fonseca, Kevin J. Verstrepen and Boris U. Stambuk
Fermentation 2024, 10(9), 490; https://doi.org/10.3390/fermentation10090490 - 22 Sep 2024
Cited by 1 | Viewed by 1029
Abstract
Developing recombinant Saccharomyces cerevisiae strains capable of transporting and fermenting cellobiose directly is a promising strategy for second-generation ethanol production from lignocellulosic biomass. In this study, we cloned and expressed in the S. cerevisiae CEN.PK2-1C strain an intracellular β-glucosidase (SpBGL7) from [...] Read more.
Developing recombinant Saccharomyces cerevisiae strains capable of transporting and fermenting cellobiose directly is a promising strategy for second-generation ethanol production from lignocellulosic biomass. In this study, we cloned and expressed in the S. cerevisiae CEN.PK2-1C strain an intracellular β-glucosidase (SpBGL7) from Spathaspora passalidarum and co-expressed the cellobiose transporter SiHXT2.4 from Scheffersomyces illinoinensis, and two putative transporters, one from Candida tropicalis (CtCBT1 gene), and one from Meyerozyma guilliermondii (MgCBT2 gene). While all three transporters allowed cell growth on cellobiose, only the MgCBT2 permease allowed cellobiose fermentation, although cellobiose consumption was incomplete. The analysis of the β-glucosidase and transport activities revealed that the cells stopped consuming cellobiose due to a drop in the transport activity. Since ubiquitinylation of lysine residues at the N- or C-terminal domains of the permease are involved in the endocytosis and degradation of sugar transporters, we constructed truncated versions of the permease lacking lysine residues at the C-terminal domain (MgCBT2ΔC), and at both the C- and N-terminal domain (MgCBT2ΔNΔC) and co-expressed these permeases with the SpBGL7 β-glucosidase in an industrial strain. While the strain harboring the MgCBT2ΔC transporter continued to produce incomplete cellobiose fermentations as the wild-type MgCBT2 permease, the strain with the MgCBT2ΔNΔC permease was able to consume and ferment all the cellobiose present in the medium. Thus, our results highlight the importance of expressing cellobiose transporters lacking lysine at the N- and C-terminal domains for efficient cellobiose fermentation by recombinant S. cerevisiae. Full article
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15 pages, 2151 KiB  
Article
Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima
by Candela Ruiz-de-Villa, Luis Urrutia-Becerra, Carla Jara, Mariona Gil i Cortiella, Joan Miquel Canals, Albert Mas, Cristina Reguant and Nicolas Rozès
Fermentation 2023, 9(9), 808; https://doi.org/10.3390/fermentation9090808 - 2 Sep 2023
Viewed by 1388
Abstract
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and [...] Read more.
Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges. Full article
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Review

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17 pages, 351 KiB  
Review
State of the Art Technologies for High Yield Heterologous Expression and Production of Oxidoreductase Enzymes: Glucose Oxidase, Cellobiose Dehydrogenase, Horseradish Peroxidase, and Laccases in Yeasts P. pastoris and S. cerevisiae
by Milica Crnoglavac Popović, Marija Stanišić and Radivoje Prodanović
Fermentation 2024, 10(2), 93; https://doi.org/10.3390/fermentation10020093 - 4 Feb 2024
Cited by 3 | Viewed by 3661
Abstract
Oxidoreductase (OXR) enzymes are in high demand for biocatalytic applications in the food industry and cosmetics (glucose oxidase (GOx) and cellobiose dehydrogenase (CDH)), bioremediations (horseradish peroxidase (HRP) and laccase (LAC)), and medicine for biosensors and miniature biofuel cells (GOx, CDH, LAC, and HRP). [...] Read more.
Oxidoreductase (OXR) enzymes are in high demand for biocatalytic applications in the food industry and cosmetics (glucose oxidase (GOx) and cellobiose dehydrogenase (CDH)), bioremediations (horseradish peroxidase (HRP) and laccase (LAC)), and medicine for biosensors and miniature biofuel cells (GOx, CDH, LAC, and HRP). They can be used in a soluble form and/or within the yeast cell walls expressed as chimeras on the surface of yeast cells (YSD), such as P. pastoris and S. cerevisiae. However, most of the current studies suffer from either low yield for soluble enzyme expression or low enzyme activity when expressed as chimeric proteins using YSD. This is always the case in studies dealing with the heterologous expression of oxidoreductase enzymes, since there is a requirement not only for multiple OXR gene integrations into the yeast genome (super transformations), and codon optimization, but also very careful design of fermentation media composition and fermentation conditions during expression due to the need for transition metals (copper and iron) and metabolic precursors of FAD and heme. Therefore, scientists are still trying to find the optimal formula using the above-mentioned approaches; most recently, researcher started using protein engineering and directed evolution to increase in the yield of recombinant enzyme production. In this review article, we will cover all the current state-of-the-art technologies and most recent advances in the field that yielded a high expression level for some of these enzymes in specially designed expression/fermentation systems. We will also tackle and discuss new possibilities for further increases in fermentation yield using cutting-edge technologies such as directed evolution, protein and strain engineering, high-throughput screening methods based on in vitro compartmentalization, flow cytometry, and microfluidics. Full article
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