Yeast: World’s Finest Chef

Faria-Oliveira, Fábio; Puga, S; Ferreira, Célia

doi:10.5772/53156

Cited by 8 publications

(7 citation statements)

References 108 publications

(135 reference statements)

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“…Although both substrates need active respiration, that is, operation of the electron transport chain, they are metabolized in different ways. For example, ethanol is directly oxidized to acetyl-CoA and enters the citric acid cycle [ 35 ]. Glycerol is phosphorylated and further reduced to give dihydroxyacetone phosphate.…”

Section: Discussionmentioning

confidence: 99%

Carbon Sources for Yeast Growth as a Precondition of Hydrogen Peroxide Induced Hormetic Phenotype

Vasylkovska

Petriv

Semchyshyn

2015

International Journal of Microbiology

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Hormesis is a phenomenon of particular interest in biology, medicine, pharmacology, and toxicology. In this study, we investigated the relationship between H2O2-induced hormetic response in S. cerevisiae and carbon sources in yeast growth medium. In general, our data indicate that (i) hydrogen peroxide induces hormesis in a concentration-dependent manner; (ii) the effect of hydrogen peroxide on yeast reproductive ability depends on the type of carbon substrate in growth medium; and (iii) metabolic and growth rates as well as catalase activity play an important role in H2O2-induced hormetic response in yeast.

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Section: Discussionmentioning

confidence: 99%

Carbon Sources for Yeast Growth as a Precondition of Hydrogen Peroxide Induced Hormetic Phenotype

Vasylkovska

Petriv

Semchyshyn

2015

International Journal of Microbiology

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“…Yeasts are eukaryotic microorganisms and are different from bacteria from the structure and functional aspects [23]. Yeasts are facultative anaerobes and differ in terms of their location, shape, reproducing activities, subtracts they utilize and are highly resistant to different antibiotics, such as sulfamides and other antibacterial substrates [24].…”

Section: Probiotic Yeastmentioning

confidence: 99%

Probiotic Yeast: Mode of Action and Its Effects on Ruminant Nutrition

Ghazanfar¹,

Khalid²,

Ahmed³

et al. 2017

Yeast - Industrial Applications

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The main purpose of yeast supplementation is to treat rumen microbial dysbiosis which may enhance the nutrient utilization leading to enhanced animal growth and productivity. Yeast improves rumen ecosystem by two ways: by direct production of digestive enzymes and growth stimulator and by promoting the growth and function of beneficial microbiota. Yeasts have potential to produce metabolites, which stimulate the growth, like rumen acetogens and antimicrobial compounds which inhibit potential pathogens. The yeast probiotic impact on animals depend on different interacting factors including animal breed, supplemented dose, type, diet, strain, physiological stage and feeding system. In the situation of a high feed cost all over the world, probiotic yeast gives a useful nutritional strategy which allows increasing diet digestibility and consequently enhances the performance in ruminants in cost-effective manner. Many yeast culture-based products are commercially available worldwide, but their effectiveness as probiotic dietary supplement in a particular breed is mostly questionable. Therefore, exploration of the new indigenous probiotic strain is of great interest in this context. The probiotic strains of same ecological origin may be more compatible with rumen microbiome giving maximum outputs. Moreover, the breed specific probiotic yeast is an economical and viable option for farmers to overcome the effects of malnutrition.

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“…Alcoholic beverages have been consumed by mankind since ancient times. These products of fermented sugar-rich goods, namely, cereals, roots, and fruits, are present worldwide since the oldest records [1,2]. In fact, several of mankind's milestones, such as the dawn of agriculture, are closely linked with the production of some type of alcoholic beverages.…”

Section: Introductionmentioning

confidence: 99%

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Faria-Oliveira¹,

Diniz²,

Godoy-Santos³

et al. 2015

Food Production and Industry

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Fermentation is one of the oldest forms of food preservation in the world. In South "merica, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermentations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. "mong the South "merica beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.

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Yeast: World’s Finest Chef

Cited by 8 publications

References 108 publications

Carbon Sources for Yeast Growth as a Precondition of Hydrogen Peroxide Induced Hormetic Phenotype

Carbon Sources for Yeast Growth as a Precondition of Hydrogen Peroxide Induced Hormetic Phenotype

Probiotic Yeast: Mode of Action and Its Effects on Ruminant Nutrition

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

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