scispace - formally typeset
Search or ask a question
Topic

Yeast

About: Yeast is a research topic. Over the lifetime, 31777 publications have been published within this topic receiving 868967 citations. The topic is also known as: yeasts.


Papers
More filters
Journal ArticleDOI
TL;DR: Different observations suggest that the formation of varietal aroma is an integral part of yeast metabolism and not a simple hydrolytical process.
Abstract: An odorless flavor precursor fraction extracted from different nonfloral grape varietals has been added to a grape must and has been fermented by three different yeast strains. The wines obtained were analyzed by sensory descriptive analysis and by gas chromatography mass spectrometry to determine more than 90 aroma chemicals. The addition of the precursor fraction brought about a significant increase of the wine floral notes, irrespective of the yeast used. The levels of 51 wine aroma chemicals were found to depend on the precursor fraction addition and, in most cases, also on the yeast strain. Only beta-damascenone, beta-ionone, and vinylphenols were produced at concentrations well above threshold. However, the concerted addition of groups of compounds has shown that lactones, cinnamates, vanillins, and terpenes are together active contributors to the floral note. Different observations suggest that the formation of varietal aroma is an integral part of yeast metabolism and not a simple hydrolytical process.

179 citations

Journal ArticleDOI
15 Jul 2013-PLOS ONE
TL;DR: The results suggest that ethanol fermentation evolved progressively, involving several successive molecular events that have gradually remodeled the yeast carbon metabolism.
Abstract: When fruits ripen, microbial communities start a fierce competition for the freely available fruit sugars. Three yeast lineages, including baker's yeast Saccharomyces cerevisiae, have independently developed the metabolic activity to convert simple sugars into ethanol even under fully aerobic conditions. This fermentation capacity, named Crabtree effect, reduces the cell-biomass production but provides in nature a tool to out-compete other microorganisms. Here, we analyzed over forty Saccharomycetaceae yeasts, covering over 200 million years of the evolutionary history, for their carbon metabolism. The experiments were done under strictly controlled and uniform conditions, which has not been done before. We show that the origin of Crabtree effect in Saccharomycetaceae predates the whole genome duplication and became a settled metabolic trait after the split of the S. cerevisiae and Kluyveromyces lineages, and coincided with the origin of modern fruit bearing plants. Our results suggest that ethanol fermentation evolved progressively, involving several successive molecular events that have gradually remodeled the yeast carbon metabolism. While some of the final evolutionary events, like gene duplications of glucose transporters and glycolytic enzymes, have been deduced, the earliest molecular events initiating Crabtree effect are still to be determined.

179 citations

Journal ArticleDOI
TL;DR: Yeast is a eukaryote that has 'generally regarded as safe' (GRAS) status, and is easy to cultivate, so it seems ideally suited for applications including the manufacture of recyclable, immobilized, biocatalysts, whole-cell vaccines, the presentation of peptide or antibody libraries, and the presentationof adhesion or metal-binding proteins.

178 citations

Journal ArticleDOI
TL;DR: It is proposed that the discrepancy between proteome and transcriptional regulation, apart from different translation efficiency, indicates a changed turnover rate of proteins in different physiological conditions.

178 citations

Journal ArticleDOI
TL;DR: It is reported here that the nuclear gene for human mitochondrial transcription factor A can be stably expressed in yeast cells devoid of the yeast homolog protein, effectively substituting for the yeast protein.
Abstract: Human mitochondrial transcription factor A is a 25-kDa protein that binds immediately upstream of the two major mitochondrial promoters, thereby leading to correct and efficient initiation of transcription. Although the nature of yeast mitochondrial promoters is significantly different from that of human promoters, a potential functional homolog of the human transcriptional activator protein has been previously identified in yeast mitochondria. The importance of the yeast protein in yeast mitochondrial DNA function has been shown by inactivation of its nuclear gene (ABF2) in Saccharomyces cerevisiae cells resulting in loss of mitochondrial DNA. We report here that the nuclear gene for human mitochondrial transcription factor A can be stably expressed in yeast cells devoid of the yeast homolog protein. The human protein is imported efficiently into yeast mitochondria, is processed correctly, and rescues the loss-of-mitochondrial DNA phenotype in a yeast abf2 strain, thus functionally substituting for the yeast protein. Both human and yeast proteins affect yeast mitochondrial transcription initiation in vitro, suggesting that the two proteins may have a common role in this fundamental process.

178 citations


Network Information
Related Topics (5)
Saccharomyces cerevisiae
32.1K papers, 1.6M citations
95% related
Escherichia coli
59K papers, 2M citations
90% related
Fermentation
68.8K papers, 1.2M citations
89% related
Amino acid
124.9K papers, 4M citations
87% related
Mutant
74.5K papers, 3.4M citations
86% related
Performance
Metrics
No. of papers in the topic in previous years
YearPapers
20231,445
20223,214
2021816
2020870
2019977
2018968