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A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Agricultural Science and Technology".

Deadline for manuscript submissions: closed (20 December 2022) | Viewed by 21316

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Dr. Niel Van Wyk

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ARC Centre of Excellence in Synthetic Biology, Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia
Interests: wine; yeast; fermentation
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Dear Colleagues,

From basic foodstuffs to modern-day pharmaceuticals, the pivotal role that yeast has played in shaping human development is undisputed. Their ease of cultivation, amenability to genetic modification, and general robustness underscore its central role in biotechology. Exploring (and exploiting) the diversity in yeast metabolism have been the cornerstone of modern-day yeast biotechnology, with daily reports on new and interesting applications of yeast.

This Special Issue of Applied Sciences will highlight the most recent advances in the following fields:

Exploration of diversity in yeast metabolism;
Metabolic engineering of yeast (both Saccharomyces and non-Saccharomyces yeast) for biotechnological applications;
Optimising large-scale production of metabolites (proteins, lipids etc.);
The use of non-Saccharomyces yeast (non-conventional yeast) in industrial applications;
The use of waste products as feedstock of large-scale yeast cultivation

Dr. Niel Van Wyk
Guest Editor

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Published Papers (7 papers)

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Research

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14 pages, 1062 KiB

Open AccessArticle

Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine

by Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Despina Lola, Elli Goulioti, Aikaterini Tzamourani, Etienne Dorignac, Spiros Paramithiotis and Yorgos Kotseridis

Appl. Sci. 2023, 13(6), 3393; https://doi.org/10.3390/app13063393 - 7 Mar 2023

Cited by 3 | Viewed by 1736

Abstract

The aim of the present study was to assess the effect of the inoculation ratio between Saccharomyces pastorianus strain SP2 and S. bayanus strain BCS103 on the enological properties and aroma profile of Sauvignon Blanc wines. For that purpose, a total of eight different fermentation trials on Sauvignon Blanc must took place. These included spontaneous fermentation as well as inoculation with pure and mixed cultures of the S. pastorianus and S. bayanus strains. The mixed cultures contained different proportions of the two strains (S. pastorianus SP2 to S. bayanus BCS103: 99–1%, 97–3%, 95–5%, 90–10% and 70–30% w/w). Classical oenological analyses were employed to assess the course of fermentation and classical microbiological enumeration combined with inter-delta sequence profile analysis was used for yeast population dynamics estimation. The volatile compounds of each wine were analyzed with GC/MS. The fermentation was completed between 11 and 13 days, while the inoculation ratio significantly affected the chemical composition and the sensorial evaluation of the resulting wines. Based on the sensory evaluation, the least-appreciated Sauvignon Blanc wine was the one resulting from spontaneous fermentation, and the higher the ratio of the S. bayanus strain in the inoculum, the higher the level of appreciation of the wine. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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19 pages, 2102 KiB

Open AccessArticle

CRISPR-Based Multi-Gene Integration Strategies to Create Saccharomyces cerevisiae Strains for Consolidated Bioprocessing

by Odwa Jacob, Gert Rutger van Lill and Riaan den Haan

Appl. Sci. 2022, 12(23), 12317; https://doi.org/10.3390/app122312317 - 1 Dec 2022

Cited by 4 | Viewed by 3302

Abstract

Significant engineering of Saccharomyces cerevisiae is required to enable consolidated bioprocessing (CBP) of lignocellulose to ethanol. Genome modification in S. cerevisiae has been successful partly due to its efficient homology-directed DNA repair machinery, and CRISPR technology has made multi-gene editing even more accessible. Here, we tested the integration of cellulase encoding genes to various sites on the yeast genome to inform the best strategy for creating cellulolytic strains for CBP. We targeted endoglucanase (EG) or cellobiohydrolase (CBH) encoding genes to discreet chromosomal sites for single-copy integration or to the repeated delta sites for multi-copy integration. CBH1 activity was significantly higher when the gene was targeted to the delta sequences compared to single gene integration loci. EG production was comparable, though lower when the gene was targeted to a chromosome 10 site. We subsequently used the information to construct a strain containing three cellulase encoding genes. While individual cellulase activities could be assayed and cellulose conversion demonstrated, it was shown that targeting specific genes to specific loci had dramatic effects on strain efficiency. Since marker-containing plasmids could be cured from these strains, additional genetic changes can subsequently be made to optimize strains for CBP conversion of lignocellulose. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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9 pages, 760 KiB

Open AccessCommunication

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

by Niël van Wyk, Stefano Scansani, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Isak S. Pretorius, Doris Rauhut and Christian von Wallbrunn

Appl. Sci. 2022, 12(14), 6919; https://doi.org/10.3390/app12146919 - 8 Jul 2022

Cited by 10 | Viewed by 1697

Abstract

In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using Hanseniaspora strains, a significant increase in ethyl acetate was observed, but most intriguing was the almost complete abolition of malic acid (from 2.0 g/L to 0.1 g/L) in the wine. Compared to the pure S. cerevisiae inoculum, there was also a marked increase in the concentrations of the other acetate esters. Modulation of some of the varietal elements, such as rose oxide, was also observed. This work shows the promising use of H. occidentalis in a mixed-culture must fermentation, especially in the acid modulation of fruit juice matrices. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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28 pages, 7184 KiB

Open AccessArticle

Investigating the Bioconversion Potential of Volatile Fatty Acids: Use of Oleaginous Yeasts Rhodosporidium toruloides and Cryptococcus curvatus towards the Sustainable Production of Biodiesel and Odd-Chain Fatty Acids

by Eleni Krikigianni, Leonidas Matsakas, Ulrika Rova, Paul Christakopoulos and Alok Patel

Appl. Sci. 2022, 12(13), 6541; https://doi.org/10.3390/app12136541 - 28 Jun 2022

Cited by 11 | Viewed by 2374

Abstract

Oleaginous yeasts have attracted increasing scientific interest as single cell oil (SCO) producers. SCO can be used as a fossil-free fuel substitute, but also as a source of rarely found odd-chain fatty acids (OCFAs), such as C15, C17, and C25 fatty acids which have a wide range of nutritional and biological applications. Volatile fatty acids (VFAs) have gained interest as sustainable carbon source for yeasts. This study aims to improve current knowledge on yeast species that yield high amounts of SCO using VFAs as a carbon source. Specifically, the growth of the promising yeasts Cryptococcus curvatus and Rhodotorula toruloides was evaluated on individual VFAs, such as acetic, propionic, and butyric acid. C. curvatus proved to be more tolerant in higher concentrations of VFAs (up to 60 g/L), while butyric acid favored biomass and lipid conversion (0.65 and 0.23 g/g_substrate, respectively). For R. toruloides, butyric acid favored biomass conversion (0.48 g/g_substrate), but lipid conversion was favored using acetic acid, instead (0.14 g/g_substrate). Propionic acid induced the formation of OCFAs, which yielded higher amounts for C. curvatus (up to 2.17 g/L). VFAs derived from the anaerobic digestion of brewer’s spent grain were tested as a cost-competitive carbon source and illustrated the significance of the combination of different VFAs in the quality of the produced SCO, by improving the biodiesel properties and OCFAs production. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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9 pages, 915 KiB

Open AccessArticle

Dysprosium Absorption of Aluminum Tolerant- and Absorbing-Yeast

by Masao Kishida and Kosuke Kakita

Appl. Sci. 2022, 12(9), 4352; https://doi.org/10.3390/app12094352 - 25 Apr 2022

Cited by 1 | Viewed by 1387

Abstract

Background: Biosorption plays important roles in the recovery of rare earth metals. The absorption of dysprosium (Dy) was tested in yeast. Interestingly, brewing yeast, Saccharomyces cerevisiae, showed Dy absorption, and two strains, Alt-OF2 and Alt-OF5—previously isolated as highly aluminum-tolerant and -absorbing yeast strains—were screened and shown to be superior in terms of their Dy absorption when compared to S. cerevisiae. Here, we analyzed the Dy absorption in these yeast strains. Methods: Dy absorption in yeast strains was measured using an inductively coupled plasma optical emission spectrometer (ICP-OES). Dy concentration and localization in yeast cells and the effect of treated pH on the Dy absorption were assayed. Results: The Dy absorption of Alt-OF2 and Alt-OF5 was more than two times that of S. cerevisiae. The absorption of Dy took place inside of the cells, and a small amount was found in the cell wall fraction. Conclusion: These results suggest that yeast offers a promising solution to the biosorption of rare earth metals and that it is possible to use the highly absorbent strains to breed a yeast strain that can recover even higher concentrations of Dy. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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Review

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20 pages, 1462 KiB

Open AccessReview

Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition

by Alice Vilela

Appl. Sci. 2023, 13(13), 7366; https://doi.org/10.3390/app13137366 - 21 Jun 2023

Cited by 9 | Viewed by 3181

Abstract

The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid. Yeasts and acetic acid bacteria (AAB) carry out the biochemical processes in sequence. The process of wine acetification can be achieved by slow traditional processes (the Orléans or French methods) or by a quick submerged industrial process. High-quality vinegar is usually produced by traditional methods using oak casks, once the wood allows the continuous aeration of the acetic bacteria culture. Sour–sweet vinegar presents a balance of both bitter/sour and sweet flavors. The sourness typically comes from acetic acid, while the sweetness can come from the type of fruit or the amount of sugar present at the end of vinegar production. In general, sour-sweet vinegar has a more complex and nuanced flavor profile compared to regular vinegar, which is often simply sour. One kind of vinegar produced by wine acetification where yeasts and bacteria co-exist and produce savory vinegar is traditional balsamic vinegar (TBV), from Italy. In Spain, fortified sherry wine has also been used for vinegar production. In Portugal, some wine companies have produced port wine vinegar since 2018. These three distinctive vinegar products have in common the sweetness that can be found, well balanced with the acetic acid sourness. In this review, we analyze the sour-sweat wine vinegar process, bearing in mind the possible interactions between yeasts and AAB that occur during vinegar production and considering the symbiotic or competitive features of a diverse microbiota. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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17 pages, 1762 KiB

Open AccessReview

Yeast Fermentation for Production of Neutral Distilled Spirits

by Kirsty Black and Graeme Walker

Appl. Sci. 2023, 13(8), 4927; https://doi.org/10.3390/app13084927 - 14 Apr 2023

Cited by 6 | Viewed by 6297

Abstract

The production of neutral distilled spirits is increasing worldwide due to the popularity of beverages such as vodka and gin. Yeast fermentation lies at the heart of such production, but there are salient differences between the yeast strains employed for neutral spirits, as compared to those used in whisky, rum, and brandy fermentation. For example, the former white spirit processes aim to minimise the synthesis of flavour-active volatile compounds (or congeners), whilst the opposite is true for more flavoursome brown spirits such as whisky. This paper describes the raw materials, yeasts, and fermentation conditions involved in neutral spirit production processes and discusses challenges and opportunities in such technology, including exciting new developments regarding strategies to improve yeast strains. Full article

(This article belongs to the Special Issue Yeast Fermentation and Biotechnology)

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