Next Generation Winemakers: Genetic Engineering in Saccharomyces cerevisiae for Trendy Challenges

Biocatalyst for the synthesis of natural flavouring compounds as food additives: Bridging the gap for a more sustainable industrial future

Biocatalysis entails the use of purified enzymes in the manufacturing of flavouring chemicals food industry as well as at the laboratory level. These biocatalysts can significantly accelerate organic chemical processes and improve product stereospecificity. The unique characteristics of biocatalyst helpful in synthesizing the environmentally friendly flavour and aroma compounds used as a food additive in foodstuffs. With methods like enzyme engineering on biotechnological interventions the efficient tuning of produce will fulfil the needs of food industry. This review summarizes the biosynthesis of different flavour and aroma component through microbial catalysts and using advanced techniques which are available for enzyme improvement. Also pointing out their benefits and drawbacks for specific technological processes necessary for successful industrial application of biocatalysts. The article covers the market scenario, cost economics, environmental safety and regulatory framework for the production of food flavoured chemicals by the bioprocess engineering.

Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO₂, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

Yeast—As Bioremediator of Silver-Containing Synthetic Effluents

Yeast Saccharomyces cerevisiae may be regarded as a cost-effective and environmentally friendly biosorbent for complex effluent treatment. The effect of pH, contact time, temperature, and silver concentration on metal removal from silver-containing synthetic effluents using Saccharomyces cerevisiae was examined. The biosorbent before and after biosorption process was analysed using Fourier-transform infrared spectroscopy, scanning electron microscopy, and neutron activation analysis. Maximum removal of silver ions, which constituted 94–99%, was attained at the pH 3.0, contact time 60 min, and temperature 20 °C. High removal of copper, zinc, and nickel ions (63–100%) was obtained at pH 3.0–6.0. The equilibrium results were described using Langmuir and Freundlich isotherm, while pseudo-first-order and pseudo-second-order models were applied to explain the kinetics of the biosorption. The Langmuir isotherm model and the pseudo-second-order model fitted better experimental data with maximum adsorption capacity in the range of 43.6–108 mg/g. The negative Gibbs energy values pointed at the feasibility and spontaneous character of the biosorption process. The possible mechanisms of metal ions removal were discussed. Saccharomyces cerevisiae have all necessary characteristics to be applied to the development of the technology of silver-containing effluents treatment.

Engineering Biology of Yeast for Advanced Biomanufacturing

Advanced biomanufacturing has been widely involved in people's daily life, such as the production of molecules used as pharmaceuticals, in foods and beverages, and in bio-fuels [...].

From Yeast to Biotechnology

Yeasts are widely used in various sectors of biotechnology, from white (industrial) to red (medical) [...].

Tips, Tricks, and Potential Pitfalls of CRISPR Genome Editing in Saccharomyces cerevisiae

The versatility of clustered regularly interspaced short palindromic repeat (CRISPR)-associated (Cas) genome editing makes it a popular tool for many research and biotechnology applications. Recent advancements in genome editing in eukaryotic organisms, like fungi, allow for precise manipulation of genetic information and fine-tuned control of gene expression. Here, we provide an overview of CRISPR genome editing technologies in yeast, with a particular focus on Saccharomyces cerevisiae. We describe the tools and methods that have been previously developed for genome editing in Saccharomyces cerevisiae and discuss tips and experimental tricks for promoting efficient, marker-free genome editing in this model organism. These include sgRNA design and expression, multiplexing genome editing, optimizing Cas9 expression, allele-specific editing in diploid cells, and understanding the impact of chromatin on genome editing. Finally, we summarize recent studies describing the potential pitfalls of using CRISPR genome targeting in yeast, including the induction of background mutations.

The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review

In view of the growing concern about the impact of synthetic fungicides on human health and the environment, several government bodies have decided to ban them. As a result, a great number of studies have been carried out in recent decades with the aim of finding a biological alternative to inhibit the growth of fungal pathogens. In order to avoid the large losses of fruit and vegetables that these pathogens cause every year, the biological alternative's efficacy should be the same as that of a chemical pesticide. In this review, the main studies discussed concern Saccharomyces and non-Saccharomyces yeasts as potential antagonists against phytopathogenic fungi of the genera Penicillium and Aspergillus and the species Botrytis cinerea on table grapes, wine grapes, and raisins.