Yeasts associated with microalgal cultures in marine environments: ecological roles and biotechnological potential [0.03%]
海洋环境中与微藻相关的酵母的生态作用及生物技术潜能
Isabel Sá-Correia,Mónica A Fernandes,Madalena Matos
Isabel Sá-Correia
The large-scale cultivation of microalgae for aquaculture feed, biofuels, and high value bioproducts is often limited by microbial contamination. While bacteria have long been recognized as major algal symbionts, yeasts, though typically le...
The Macroevolution of Filamentation Morphology Across the Saccharomycotina Yeast Subphylum [0.03%]
半子囊菌纲酵母亚门中丝状结构形态的宏进化
Christina M Chavez,Marie-Claire Harrison,Thodoris Danis et al.
Christina M Chavez et al.
Saccharomycotina are a subphylum of ascomycete fungi with diverse asexual growth morphologies. Filamentous growth can comprise linear and branched budding cells that do not undergo cell separation, termed pseudohyphae, or tubular filaments ...
Prey preference and cell wall-mediated resistance shape predation efficiency in Saccharomycopsis schoenii [0.03%]
捕食偏好和细胞壁介导的抗性影响Saccharomycopsis schoenii的捕食效率
J R Smith,R K Naidoo-Blassoples,F F Bauer
J R Smith
Microbial antagonism, including predation and competition, shapes microbial community diversity and dynamics. Saccharomycopsis schoenii, a unicellular predatory yeast, serves as a distinct model for bona fide fungal predation, characterised...
Kuok Yap,Owen T Porth,Jing Xie et al.
Kuok Yap et al.
Cyclic disulfide-rich peptides have become increasingly popular in drug development because their structures enhance molecular stability and allow for mutagenesis to introduce non-native functions. This review focuses on yeast-based platfor...
Distribution of yeast species and their resistance to copper and sulfite across arboreal and viticulture habitats [0.03%]
葡萄树和森林栖息地中酵母种类的分布及对铜和二氧化硫的抗性差异分析
Justin C Fay,James H Miller,Sofia Dashko et al.
Justin C Fay et al.
Humans have generated ecological and environmental disturbances, such as vineyards, across the globe. Disturbed environments create widespread and repeated selective pressures that can drive colonization and local adaptation in microbial sp...
Integrating Yeast Biodiversity and Machine Learning for Predictive Metabolic Engineering [0.03%]
整合酵母多样性和机器学习进行预测代谢工程
Akaraphol Watcharawipas,Weerawat Runguphan,Peerapat Khamwachirapithak et al.
Akaraphol Watcharawipas et al.
Yeast biodiversity and machine learning (ML) are transforming the landscape of metabolic engineering. While Saccharomyces cerevisiae remains foundational to industrial biotechnology due to its genetic tractability and robust growth, it stru...
Adaptive laboratory evolution of Saccharomyces cerevisiae CEN.PK 113-7D to enhance ethanol tolerance [0.03%]
利用酿酒酵母自适应实验室进化提高耐乙醇性
Fatemeh Sheikhi,Mahsa Babaei,Khosrow Rostami et al.
Fatemeh Sheikhi et al.
Saccharomyces cerevisiae is a widely used yeast for industrial production of ethanol. However, elevated ethanol, temperature, and osmotic stress adversely affect fermentation efficiency. In this study, adaptive laboratory evolution for S. c...
Fungal β-1,3-Glucan Synthase: A Review of Structure, Mechanism, and Regulation [0.03%]
真菌β-1,3-葡聚糖合酶：结构、机制和调控综述
Xintong Huang,Muwu Chen,Zan Chen et al.
Xintong Huang et al.
Fungal β-1,3-glucan synthase (Fks) plays a central role in synthesizing β-1,3-glucan, the main structural polysaccharide of fungal cell walls, and serves as a key target for antifungal drugs such as echinocandins and ibrexafungerp. Recent...
The genetically encoded biosensor HyPer7 enables in-line monitoring of H2O2 accumulation dynamics in the methylotrophic yeast Komagataella phaffii [0.03%]
遗传编码的生物传感器HyPer7能够对甲基营养型酵母Komagataella phaffii中H2O2积累动力学进行在线监测
Victor Mendes Honorato,Jennifer Staudacher,Mikael Molin et al.
Victor Mendes Honorato et al.
In methylotrophic yeasts such as Komagataella phaffii (syn Pichia pastoris), the initial step of methanol utilization (MUT) by alcohol oxidase (Aox) generates H2O2 as a potentially toxic byproduct. Introduction of the ratiometric, genetical...
Genome-based exploration of volatile flavor diversity from food yeast species [0.03%]
基于基因组的食品酵母品种挥发性风味多样性探索
Su Jin Yoo,Da Eun Kim,Lintang Ignatius Satyawan et al.
Su Jin Yoo et al.
Yeast shares a longer than 10 000-year history with humans in food fermentation by producing various volatile flavor compounds that contribute to the final taste and aroma of foods. Yeast-associated volatile flavor compounds include esters,...