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Abstract
Flow cytometry is a single-cell technology that measures scatter and fluorescence to establish a set of unique cellular properties. Flow cytometry is used in many areas of science, in particular biotechnology and medicine, but also in industrial applications. Flow cytometry can identify multiple phenotypic subsets from a mixture, select a single cell and even isolate that cell by a process called cell sorting. The field is currently undergoing dramatic changes. We are moving rapidly from the polychromic flow cytometry that has been the go-to technology for 45 years to spectral flow cytometry, which is now the most significant change in nearly half a century of flow cytometry. With change comes opportunity. Even spectral flow cytometry will morph into second-generation spectral flow cytometry within 5 years. New, exciting features will open up molecular diagnostics and physiology to flow cytometry.
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The Improvement of Reserve Polysaccharide Glycogen Level and Other Quality Parameters of S. cerevisiae Brewing Dry Yeasts by Their Rehydration in Water, Treated with Low-Temperature, Low-Pressure Glow Plasma (LPGP). APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062909] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The increasing popularity of active dry yeast arises from its properties, such as ease of storage, and simplicity of preparation and dosing. Herein, we elaborate on the effect of plasma-treated water (PTW) under air atmosphere (PTWAir) and nitrogen (PTWN) on the improvement of the reserve polysaccharide glycogen level and other quality parameters of S. cerevisiae brewing dry yeast in comparison with the non plasma-treated water (CW). For this purpose, strains of top-fermenting (S. cerevisiae T58 (poor quality), S33 (poor quality)) and bottom-fermenting (S. pastorianus W30/70 (poor quality)) yeast stored one year after opening and S. cerevisiae US-05 (fresh strain) were selected to examine the influence of PTWs toward the quality parameters of yeast biomass after the rehydration and fermentation process. The obtained results showed that in the case of poor quality yeast strains, PTWAir increased glycogen content after the rehydration and fermentation process, which was a favorable trend. A similar increase was observed for the trehalose content. Results showed that PTWN significantly reduced the number of yeast cells in ale strains and the viability of all analyzed samples. The lowest viability was observed in Sc S33 strain for PTWAir (41.99%), PTWN (18.6%) and CW (22.86%). PTWAir did not contribute to reducing the analyzed parameter; in particular, the results of Sc T58 yeast strain’s viability are shown: PTWAir (58.83%), PTWN (32.28%) and CW (43.56%). The obtained results suggest that rehydration by PTWN of dry yeast with a weakened condition is not recommended for both qualitative and cost-related reasons, while PTWAir significantly contributed to the improvement of some yeast parameters after rehydration and fermentation (higher glycogen and trehalose content).
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Koonthongkaew J, Toyokawa Y, Ohashi M, Large CRL, Dunham MJ, Takagi H. Effect of the Ala234Asp replacement in mitochondrial branched-chain amino acid aminotransferase on the production of BCAAs and fusel alcohols in yeast. Appl Microbiol Biotechnol 2020. [PMID: 32776205 DOI: 10.1101/2020.06.26.166157] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
In the yeast Saccharomyces cerevisiae, the mitochondrial branched-chain amino acid (BCAA) aminotransferase Bat1 plays an important role in the synthesis of BCAAs (valine, leucine, and isoleucine). Our upcoming study (Large et al. bioRχiv. 10.1101/2020.06.26.166157, Large et al. 2020) will show that the heterozygous tetraploid beer yeast strain, Wyeast 1056, which natively has a variant causing one amino acid substitution of Ala234Asp in Bat1 on one of the four chromosomes, produced higher levels of BCAA-derived fusel alcohols in the brewer's wort medium than a derived strain lacking this mutation. Here, we investigated the physiological role of the A234D variant Bat1 in S. cerevisiae. Both bat1∆ and bat1A234D cells exhibited the same phenotypes relative to the wild-type Bat1 strain-namely, a repressive growth rate in the logarithmic phase; decreases in intracellular valine and leucine content in the logarithmic and stationary growth phases, respectively; an increase in fusel alcohol content in culture medium; and a decrease in the carbon dioxide productivity. These results indicate that amino acid change from Ala to Asp at position 234 led to a functional impairment of Bat1, although homology modeling suggests that Asp234 in the variant Bat1 did not inhibit enzymatic activity directly. KEY POINTS: • Yeast cells expressing Bat1A234D exhibited a slower growth phenotype. • The Val and Leu levels were decreased in yeast cells expressing Bat1A234D. • The A234D substitution causes a loss-of-function in Bat1. • The A234D substitution in Bat1 increased fusel alcohol production in yeast cells.
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Affiliation(s)
- Jirasin Koonthongkaew
- Division of Biological Science, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, 630-0192, Japan
| | - Yoichi Toyokawa
- Division of Biological Science, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, 630-0192, Japan
| | - Masataka Ohashi
- Nara Prefecture Institute of Industrial Development, 129-1 Kashiwagi-cho, Nara, Nara, 630-8031, Japan
| | - Christopher R L Large
- Department of Genome Sciences, University of Washington, 3720 15th Ave NE, Seattle, WA, 98195, USA
| | - Maitreya J Dunham
- Department of Genome Sciences, University of Washington, 3720 15th Ave NE, Seattle, WA, 98195, USA
| | - Hiroshi Takagi
- Division of Biological Science, Nara Institute of Science and Technology, 8916-5 Takayama-cho, Ikoma, Nara, 630-0192, Japan.
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Serial re-pitching: its effect on yeast physiology, fermentation performance, and product quality. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01493-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
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Farías-Álvarez L, Gschaedler-Mathis A, Sánchez-Ortiz A, Femat R, Cervantes-Martínez J, Arellano-Plaza M, Zamora-Pedraza C, Amillastre E, Ghommidh C, Herrera-López E. Xanthophyllomyces dendrorhous physiological stages determination using combined measurements from dielectric and Raman spectroscopies, a cell counter system and fluorescence flow cytometry. Biochem Eng J 2018. [DOI: 10.1016/j.bej.2018.04.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Powell C, Fischborn T. Serial Repitching of Dried Lager Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2010-0125-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Longin C, Petitgonnet C, Guilloux-Benatier M, Rousseaux S, Alexandre H. Application of flow cytometry to wine microorganisms. Food Microbiol 2016; 62:221-231. [PMID: 27889152 DOI: 10.1016/j.fm.2016.10.023] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 07/20/2016] [Accepted: 10/11/2016] [Indexed: 02/07/2023]
Abstract
Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly used to quantify pathogen, spoilage microorganisms and microorganisms of interest. Since one decade, FCM applications to the wine field increase greatly to determine population and physiological state of microorganisms performing alcoholic and malolactic fermentations. Wine spoilage microorganisms were also studied. In this review we briefly describe FCM principles. Next, a deep revision concerning enumeration of wine microorganisms by FCM is presented including the fluorescent dyes used and techniques allowing a yeast and bacteria species specific enumeration. Then, the last chapter is dedicated to fluorescent dyes which are used to date in fluorescent microscopy but applicable in FCM. This chapter also describes other interesting "future" techniques which could be applied to study the wine microorganisms. Thus, this review seeks to highlight the main advantages of the flow cytometry applied to wine microbiology.
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Affiliation(s)
- Cédric Longin
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Clément Petitgonnet
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Michèle Guilloux-Benatier
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Sandrine Rousseaux
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
| | - Hervé Alexandre
- Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France
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Vaudano E, Noti O, Costantini A, Garcia-Moruno E. Effect of additives on the rehydration ofSaccharomyces cerevisiaewine strains in active dry form: influence on viability and performance in the early fermentation phase. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.114] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Enrico Vaudano
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura (Centro di Ricerca per l'Enologia); Via Pietro Micca 35 14100 Asti Italy
| | - Olta Noti
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura (Centro di Ricerca per l'Enologia); Via Pietro Micca 35 14100 Asti Italy
| | - Antonella Costantini
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura (Centro di Ricerca per l'Enologia); Via Pietro Micca 35 14100 Asti Italy
| | - Emilia Garcia-Moruno
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura (Centro di Ricerca per l'Enologia); Via Pietro Micca 35 14100 Asti Italy
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Freitas C, Neves E, Reis A, Passarinho PC, da Silva TL. Effect of Acetic Acid on Saccharomyces Carlsbergensis ATCC 6269 Batch Ethanol Production Monitored by Flow Cytometry. Appl Biochem Biotechnol 2012; 168:1501-15. [DOI: 10.1007/s12010-012-9873-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2012] [Accepted: 08/28/2012] [Indexed: 11/24/2022]
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Jenkins DM, Powell CD, Fischborn T, Smart KA. Rehydration of Active Dry Brewing Yeast and its Effect on Cell Viability. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00482.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Applications and perspectives of multi-parameter flow cytometry to microbial biofuels production processes. Trends Biotechnol 2012; 30:225-32. [DOI: 10.1016/j.tibtech.2011.11.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2011] [Revised: 11/24/2011] [Accepted: 11/28/2011] [Indexed: 11/21/2022]
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Analysis of the effect of inoculum characteristics on the first stages of a growing yeast population in beer fermentations by means of an individual-based model. J Ind Microbiol Biotechnol 2010; 38:153-65. [PMID: 20811925 DOI: 10.1007/s10295-010-0840-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2010] [Accepted: 07/26/2010] [Indexed: 12/22/2022]
Abstract
The yeast Saccharomyces cerevisiae has a limited replicative lifespan. The cell mass at division is partitioned unequally between a larger, old parent cell and a smaller, new daughter cell. Industrial beer fermentations maintain and reuse yeast. At the end of fermentation a portion of the yeast is 'cropped' from the vessel for 'serial repitching'. Harvesting yeast may select a population with an imbalance of young and aged individuals, but the output of any bioprocess is dependent on the physiology of each single cell in the population. Unlike continuous models, individual-based modelling is an approach that considers each microbe as an individual, a unique and discrete entity, with characteristics that change throughout its life. The aim of this contribution is to explore, by means of individual-based simulations, the effects of inoculum size and cell genealogical age on the dynamics of virtual yeast fermentation, focussing on: (1) the first stages of population growth, (2) the mean biomass evolution of the population, (3) the rate of glucose uptake and ethanol production, and (4) the biomass and genealogical age distributions. The ultimate goal is to integrate these results in order to make progress in the understanding of the composition of yeast populations and their temporal evolution in beer fermentations. Simulation results show that there is a clear influence of these initial features of the inocula on the subsequent growth dynamics. By contrasting both the individual and global properties of yeast cells and populations, we gain insight into the interrelation between these two types of data, which helps us to deal with the macroscopic behaviour observed in experimental research.
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Díaz M, Herrero M, García LA, Quirós C. Application of flow cytometry to industrial microbial bioprocesses. Biochem Eng J 2010. [DOI: 10.1016/j.bej.2009.07.013] [Citation(s) in RCA: 132] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Kobayashi M, Shimizu H, Shioya S. Beer volatile compounds and their application to low-malt beer fermentation. J Biosci Bioeng 2009; 106:317-23. [PMID: 19000606 DOI: 10.1263/jbb.106.317] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2007] [Accepted: 06/24/2008] [Indexed: 11/17/2022]
Abstract
Low-malt beers, in which the amount of wort is adjusted to less than two-thirds of that in regular beer, are popular in the Japanese market because the flavor of low-malt beer is similar to that of regular beer but the price lesser than that of regular beer. There are few published articles about low-malt beer. However, in the production process, there are many similarities between low-malt and regular beer, e.g., the yeast used in low-malt beer fermentation is the same as that used for regular beer. Furthermore, many investigations into regular beer are applicable to low-malt beer production. In this review, we focus on production of volatile compounds, and various studies that are applicable to regular and low-malt beer. In particular, information about metabolism of volatile compounds in yeast cells during fermentation, volatile compound measurement and estimation methods, and control of volatile compound production are discussed in this review, which concentrates on studies published in the last 5-6 years.
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Affiliation(s)
- Michiko Kobayashi
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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Current awareness on yeast. Yeast 2008. [DOI: 10.1002/yea.1457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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