Biotechnology of non-Saccharomyces yeasts—the ascomycetes

Abstract

Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues. Traditional industrial attributes of the S. cerevisiae group include their primary roles in food fermentations such as beers, cider, wines, sake, distilled spirits, bakery products, cheese, sausages, and other fermented foods. Other long-standing industrial processes involving S. cerevisae yeasts are production of fuel ethanol, single-cell protein (SCP), feeds and fodder, industrial enzymes, and small molecular weight metabolites. More recently, non-Saccharomyces yeasts (non-conventional yeasts) have been utilized as industrial organisms for a variety of biotechnological roles. Non-Saccharomyces yeasts are increasingly being used as hosts for expression of proteins, biocatalysts and multi-enzyme pathways for the synthesis of fine chemicals and small molecular weight compounds of medicinal and nutritional importance. Non-Saccharomyces yeasts also have important roles in agriculture as agents of biocontrol, bioremediation, and as indicators of environmental quality. Several of these products and processes have reached commercial utility, while others are in advanced development. The objective of this mini-review is to describe processes currently used by industry and those in developmental stages and close to commercialization primarily from non-Saccharomyces yeasts with an emphasis on new opportunities. The utility of S. cerevisiae in heterologous production of selected products is also described.

Effects of fermented cottonseed meal on growth performance, serum biochemical parameters, immune functions, antioxidative abilities, and cecal microflora in broilers

“…The microbial fermentation process can produce many beneficial substances, such as small-size peptides, exoenzymes, vitamins, organic acids, which can promote the immunity of animals (Johnson, 2013;Zhao, Schieber, & Gänzle, 2016). In the present study, dietary supplementation of FCSM increased serum IgM and IgG levels compared with SBM groups.…”

Effect of Cottonseed Meal Fermented with Yeast on the Lipid-related Gene Expression in Broiler Chickens

“…Microbial fermentation produces many metabolites, including exoenzymes, vitamins, organic acids, small peptides, and an unknown active substance (Højer-Pedersen et al, 2008;Nie et al, 2012;Johnson, 2013), which may regulate the lipid metabolism of animals. Accordingly, the different mRNA expression levels of ACC, PPAR-γ, and LPL in the liver tissue were caused by the different…”

Identification of auxotrophic mutants of the yeast Kluyveromyces marxianus by non‐homologous end joining‐mediated integrative transformation with genes from Saccharomyces cerevisiae

“…Several non-Saccharomyces yeast species, including Kluyveromyces lactis, Yarrowia lipolytica, Hansenula polymorpha and Pichia pastoris, have been applied in protein production and fermentation (Johnson, 2013). However, nearly all genetic methods used for non-Saccharomyces species are based on those developed for Saccharomcyes.…”