Effect of ultraviolet radiation on physiological and biochemical properties of yeast Saccharomyces cerevisiae during fermentation of ultradispersed starch raw material

Ревин, В. В.; Atykyan, Nelli; Lyovina, Ekaterina; Dragunova, Yuliya; Ushkina, V. G.

doi:10.1016/j.ejbt.2017.11.004

Cited by 7 publications

(3 citation statements)

References 28 publications

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“…Hawary et al 18 reported that 2 surviving mutants were selected for glycerol production based on resistance to exogenous ethanol, in contrast to the wild-type isolate in media supplemented with 10–30% (v/v) ethanol. The higher pectinase production on the pectin agar of the selected mutants than of the wild type might be due to yeast mutation during UV irradiation 19 . Induced UV mutation is the most straightforward and highly efficient physical method for identifying genetic mutations.…”

Section: Discussionmentioning

confidence: 99%

“…Nonetheless, in 2019, UV irradiation was employed to augment glycerol production in Wickerhamomyces anomalus HH16 18 . In a separate study by Revin et al 19 , a notable increase in the saccharification of starchy raw materials and the fermentation of wort into ethanol was achieved through a two-stage mechanical grinding process and ultraviolet pretreatment of yeast. UV irradiation has the capacity to induce mutagenic and cytotoxic DNA lesions, including cyclobutane–pyrimidine dimers (CPDs) and 6–4 photoproducts (6–4 PPs).…”

Section: Discussionmentioning

confidence: 99%

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Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation

Meeampun,

Panyachanakul,

Samosorn

et al. 2024

Sci Rep

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Arabica coffee is the most popular and best-selling type of coffee. During coffee fermentation, microorganisms are essential for the production of metabolites and volatile compounds that affect coffee flavor quality. This work aimed to study the mutation, selection, and characterization of the Wickerhamomyces anomalus strain YWP1-3 as a starter culture to enhance the flavor quality of Arabica coffee. The results revealed that six mutants could produce relatively high levels of the pectinase enzyme on pectin agar media and exhibited high activity levels, ranging from 332.35 to 415.88 U/ml in mucilage broth. Strains UV22-2, UV22-3, UV41-1 and UV32-1 displayed higher levels of amylase activity than did the wild type. The UV22-2 and UV22-3 mutants exhibited the highest pectin degradation indices of 49.22% and 45.97%, respectively, and displayed significantly enhanced growth rates in nitrogen yeast base media supplemented with various sugars; thus, these mutants were evaluated for their ability to serve as a starter for fermentation of Arabica coffee. The cupping scores of coffees derived from UV22-2 and UV22-3 were 83.5 ± 1.5 and 82.0 ± 2.14, respectively. The volatile compounds in the roasted coffee fermented by UV22-2 were analyzed by GC‒MS, which revealed higher levels of furfuryl alcohol and furfuryl acetate than did the other samples. These findings suggested that UV22-2 could be an influential starter culture for Arabica coffee fermentation.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation

Meeampun,

Panyachanakul,

Samosorn

et al. 2024

Sci Rep

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show abstract

“…γ irradiation (Co 60 ) Chemical mutagenesis (EMS) Genetic engineering (TF-based) [29] Penicillium oxalicum JU-A10-T Cellulase production (36%) UV mutagenesis, Chemical mutagenesis (NTG) [40] Pichia stipitis Ethanol production (70%) and tolerance UV mutagenesis [50] Pleurotus ostreatus Laccase activity (77%) UV mutagenesis [39] Saccharomyces cerevisiae Ethanol production (13.2-25%) and tolerance UV mutagenesis [51,52] S. cerevisiae Ethanol production (81.02%) and tolerance Atmospheric and room temperature plasma (ARTP) [6] S. cerevisiae Amylase activity (250%) UV mutagenesis [53] Talaromyces pinophilus Cellulase production (28%) UV mutagenesis Chemical mutagenesis (NTG and EMS) [54] Trichoderma reesei Cellulase production (250%) UV mutagenesis Chemical mutagenesis (NTG) [9] 2.1.2. Adaptive Evolution Another classical technique for strain improvement is adaptive evolution, also known as adaptive laboratory evolution, evolutionary engineering or whole-cell directed evolution.…”

Section: Geotrichum Candidummentioning

confidence: 99%

Strategies for the Development of Industrial Fungal Producing Strains

Salazar-Cerezo

Vries

Garrigues

2023

JoF

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The use of microorganisms in industry has enabled the (over)production of various compounds (e.g., primary and secondary metabolites, proteins and enzymes) that are relevant for the production of antibiotics, food, beverages, cosmetics, chemicals and biofuels, among others. Industrial strains are commonly obtained by conventional (non-GMO) strain improvement strategies and random screening and selection. However, recombinant DNA technology has made it possible to improve microbial strains by adding, deleting or modifying specific genes. Techniques such as genetic engineering and genome editing are contributing to the development of industrial production strains. Nevertheless, there is still significant room for further strain improvement. In this review, we will focus on classical and recent methods, tools and technologies used for the development of fungal production strains with the potential to be applied at an industrial scale. Additionally, the use of functional genomics, transcriptomics, proteomics and metabolomics together with the implementation of genetic manipulation techniques and expression tools will be discussed.

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Enhancement of glycerol production by UV-mutagenesis of the marine yeast Wickerhamomyces anomalus HH16: kinetics and optimization of the fermentation process

et al. 2019

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Effect of ultraviolet radiation on physiological and biochemical properties of yeast Saccharomyces cerevisiae during fermentation of ultradispersed starch raw material

Cited by 7 publications

References 28 publications

Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation

Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation

Strategies for the Development of Industrial Fungal Producing Strains

Enhancement of glycerol production by UV-mutagenesis of the marine yeast Wickerhamomyces anomalus HH16: kinetics and optimization of the fermentation process

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