Cargando…

Phylogenomics of a Saccharomyces cerevisiae cocoa strain reveals adaptation to a West African fermented food population

Various yeast strains have been proposed as candidate starter cultures for cocoa fermentation, especially strains of Saccharomyces cerevisiae. In the current study, the genome of the cocoa strain S. cerevisiae IMDO 050523 was unraveled based on a combination of long- and short-read sequencing. It co...

Descripción completa

Detalles Bibliográficos
Autores principales:	Díaz-Muñoz, Cristian, Verce, Marko, De Vuyst, Luc, Weckx, Stefan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9593892/ https://www.ncbi.nlm.nih.gov/pubmed/36304120 http://dx.doi.org/10.1016/j.isci.2022.105309

Ejemplares similares

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps
por: Díaz-Muñoz, Cristian, et al.
Publicado: (2021)

A Combined Metagenomics and Metatranscriptomics Approach to Unravel Costa Rican Cocoa Box Fermentation Processes Reveals Yet Unreported Microbial Species and Functionalities
por: Verce, Marko, et al.
Publicado: (2021)

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species
por: Verce, Marko, et al.
Publicado: (2019)

Functional yeast starter cultures for cocoa fermentation
por: Díaz‐Muñoz, Cristian, et al.
Publicado: (2021)

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof
por: Van de Voorde, Dario, et al.
Publicado: (2023)

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem
por: Illeghems, Koen, et al.
Publicado: (2013)

Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101
por: Verce, Marko, et al.
Publicado: (2018)

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes
por: Illeghems, Koen, et al.
Publicado: (2015)

Phylogenetic Analysis of a Spontaneous Cocoa Bean Fermentation Metagenome Reveals New Insights into Its Bacterial and Fungal Community Diversity
por: Illeghems, Koen, et al.
Publicado: (2012)

Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production
por: De Roos, Jonas, et al.
Publicado: (2020)

Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation
por: Pelicaen, Rudy, et al.
Publicado: (2019)

Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species Diversity
por: Vermote, Louise, et al.
Publicado: (2022)

Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production
por: Wei, Yongjun, et al.
Publicado: (2018)

Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726
por: Leite, Paula Bacelar, et al.
Publicado: (2019)

Increasing cocoa butter-like lipid production of Saccharomyces cerevisiae by expression of selected cocoa genes
por: Wei, Yongjun, et al.
Publicado: (2017)

Application of comparative genomics of Acetobacter species facilitates genome-scale metabolic reconstruction of the Acetobacter ghanensis LMG 23848(T) and Acetobacter senegalensis 108B cocoa strains
por: Pelicaen, Rudy, et al.
Publicado: (2022)

Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp
por: Koelher, Bárbara Teodora Andrade, et al.
Publicado: (2022)

Advances in Metabolic Engineering of Saccharomyces cerevisiae for Cocoa Butter Equivalent Production
por: Wang, Mengge, et al.
Publicado: (2020)

Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality
por: Romanens, Edwina, et al.
Publicado: (2020)

Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725
por: Chagas Junior, Gilson Celso Albuquerque, et al.
Publicado: (2021)

Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae
por: Wu, Yuzheng, et al.
Publicado: (2023)

Diverse Microbial Composition of Sourdoughs From Different Origins
por: Comasio, Andrea, et al.
Publicado: (2020)

Proteomic Analysis of Saccharomyces cerevisiae Response to Oxidative Stress Mediated by Cocoa Polyphenols Extract
por: Peláez-Soto, Ana, et al.
Publicado: (2020)

Xylose Fermentation by Saccharomyces cerevisiae: Challenges and Prospects
por: Moysés, Danuza Nogueira, et al.
Publicado: (2016)

Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci
por: Sánchez Mainar, María, et al.
Publicado: (2014)

Trehalose-6-phosphate promotes fermentation and glucose repression in Saccharomyces cerevisiae
por: Vicente, Rebeca L., et al.
Publicado: (2018)

Influence of ergosterol and phytosterols on wine alcoholic fermentation with Saccharomyces cerevisiae strains
por: Girardi-Piva, Giovana, et al.
Publicado: (2022)

QTL mapping of volatile compound production in Saccharomyces cerevisiae during alcoholic fermentation
por: Eder, Matthias, et al.
Publicado: (2018)

Genome-Wide Study of the Adaptation of Saccharomyces cerevisiae to the Early Stages of Wine Fermentation
por: Novo, Maite, et al.
Publicado: (2013)

Genetic Causes of Phenotypic Adaptation to the Second Fermentation of Sparkling Wines in Saccharomyces cerevisiae
por: Martí-Raga, Maria, et al.
Publicado: (2016)

Lipids modulate acetic acid and thiol final concentrations in wine during fermentation by Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
por: Deroite, Amandine, et al.
Publicado: (2018)

Evaluation of stress tolerance and fermentative behavior of indigenous Saccharomyces cerevisiae
por: Ramos, Cíntia Lacerda, et al.
Publicado: (2013)

Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation
por: Sun, Xiang-yu, et al.
Publicado: (2015)

Leveraging transcription factors to speed cellobiose fermentation by Saccharomyces cerevisiae
por: Lin, Yuping, et al.
Publicado: (2014)

5-Aminolevulinic acid fermentation using engineered Saccharomyces cerevisiae
por: Hara, Kiyotaka Y., et al.
Publicado: (2019)

Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids
por: Magalhães, Frederico, et al.
Publicado: (2017)

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae
por: Li, Rui-Rui, et al.
Publicado: (2022)

The Role of Ancestral Duplicated Genes in Adaptation to Growth on Lactate, a Non-Fermentable Carbon Source for the Yeast Saccharomyces cerevisiae
por: Mattenberger, Florian, et al.
Publicado: (2021)

Short-term adaptation during propagation improves the performance of xylose-fermenting Saccharomyces cerevisiae in simultaneous saccharification and co-fermentation
por: Nielsen, Fredrik, et al.
Publicado: (2015)

PGM2 overexpression improves anaerobic galactose fermentation in Saccharomyces cerevisiae
por: Garcia Sanchez, Rosa, et al.
Publicado: (2010)

Cannot write session to /tmp/vufind_sessions/sess_ed8i67k2j556j6m5vg72lms32f