Increased xerotolerance of Saccharomyces cerevisiae during an osmotic pressure ramp over several generations

Optimization of erythritol production through fermentation using molasses as carbon source

Erythritol is a beneficial sugar alcohol that can be used as a sugar substitute for diabetic patients. Erythritol is a bioproduct produced by microorganisms as a response to high osmotic pressure and stress in the growth medium. High concentrations of carbon source substrate can increase the osmotic pressure and provide more nutrient supply for yeast growth and metabolism. Aside from that, an optimal carbon-to-nitrogen (C/N) ratio can also make the erythritol conversion pathway more favorable. Therefore, this research aims to determine the optimal concentrations of molasses as the carbon source, yeast extract as the nitrogen source, and the optimal carbon-to-nitrogen (C/N) ratio to achieve the highest erythritol productivity. The research also seeks to optimize NaCl concentrations and pH while comparing batch and fed-batch fermentation systems to determine which produces a higher erythritol yield. One-Factor-at-A-Time (OFAT) method was used to identify optimal production conditions. The study found that the highest erythritol concentration, 17.48 ± 0.86 g/L, was achieved using 200 g/L of molasses, 7 g/L of yeast extract (200/7), and 25 g/L of NaCl, with a yield mass of 0.262 ± 0.00 g/g and a volumetric productivity of 0.095 ± 0.021 g/Lh. The pH optimization revealed that the best erythritol production occurred within a pH of 5. Furthermore, fed-batch fermentation significantly increased erythritol concentration to 26.52 ± 1.61 g/L, with a yield mass of 0.501 ± 0.032 g/g and a volumetric productivity of 0.158 ± 0.01 g/Lh. These findings emphasize the importance of optimizing carbon source, nitrogen source and NaCl concentration, pH, and fermentation systems, particularly highlighting the benefits of fed-batch fermentation in maximizing erythritol production. These findings provide a solid foundation for improving erythritol yields for industrial applications.

Effect of different stress conditions on the formation of amino acid derivatives by Brewer's and Baker's yeast during fermentation

The effects of environmental stresses on the formation of amino acid derivatives by Saccharomyces cerevisiae NCYC 88 and Saccharomyces cerevisiae NCYC 79 were investigated. Fermentation was performed in model systems under different temperature, pH, alcohol, phenolic, and osmotic stress conditions, as well as in beer and dough. According to stress response molecules, yeasts were more affected by osmotic, temperature, and alcohol stresses. Both yeast strains increased the formation of kynurenic acid, tryptophan ethyl ester, tryptophol, and gamma-aminobutyric acid under osmotic stress conditions in model systems. Indole-3-acetic acid was found to be higher in the ferulic acid stress dough (262 µg/kg dry weight, d.w.) compared to the control dough (132 µg/kg d.w.) at the end of the fermentation. The results may enable the development of new strategies for designing novel foods with a desired composition of bioactive amino acid derivatives.

Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods

With the rapid development of systems biology technology, there is a deeper understanding of the molecular biological mechanisms and physiological characteristics of microorganisms. Yeasts are widely used in the food industry with their excellent fermentation performances. While due to the complex environments of food production, yeasts have to suffer from various stress factors. Thus, elucidating the stress mechanisms of food yeasts and proposing potential strategies to improve tolerance have been widely concerned. This review summarized the recent signs of progress in the variety, functions, and stress tolerance of food yeasts. Firstly, the main food yeasts occurred in fermented foods, and the taxonomy levels are demonstrated. Then, the main functions of yeasts including aroma enhancer, safety performance enhancer, and fermentation period reducer are discussed. Finally, the stress response mechanisms of yeasts and the strategies to improve the stress tolerance of cells are reviewed. Based on sorting out these related recent researches systematically, we hope that this review can provide help and approaches to further exert the functions of food yeasts and improve food production efficiency.