Exploring and Engineering Yeasts for Industrial Application
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Aldrich FT-IR Collection Edition I Library
Aldrich FT-IR Collection Edition I Library Library Listing – 10,505 spectra This library is the original FT-IR spectral collection from Aldrich. It includes a wide variety of pure chemical compounds found in the Aldrich Handbook of Fine Chemicals. The Aldrich Collection of FT-IR Spectra Edition I library contains spectra of 10,505 pure compounds and is a subset of the Aldrich Collection of FT-IR Spectra Edition II library. All spectra were acquired by Sigma-Aldrich Co. and were processed by Thermo Fisher Scientific. Eight smaller Aldrich Material Specific Sub-Libraries are also available. Aldrich FT-IR Collection Edition I Index Compound Name Index Compound Name 3515 ((1R)-(ENDO,ANTI))-(+)-3- 928 (+)-LIMONENE OXIDE, 97%, BROMOCAMPHOR-8- SULFONIC MIXTURE OF CIS AND TRANS ACID, AMMONIUM SALT 209 (+)-LONGIFOLENE, 98+% 1708 ((1R)-ENDO)-(+)-3- 2283 (+)-MURAMIC ACID HYDRATE, BROMOCAMPHOR, 98% 98% 3516 ((1S)-(ENDO,ANTI))-(-)-3- 2966 (+)-N,N'- BROMOCAMPHOR-8- SULFONIC DIALLYLTARTARDIAMIDE, 99+% ACID, AMMONIUM SALT 2976 (+)-N-ACETYLMURAMIC ACID, 644 ((1S)-ENDO)-(-)-BORNEOL, 99% 97% 9587 (+)-11ALPHA-HYDROXY-17ALPHA- 965 (+)-NOE-LACTOL DIMER, 99+% METHYLTESTOSTERONE 5127 (+)-P-BROMOTETRAMISOLE 9590 (+)-11ALPHA- OXALATE, 99% HYDROXYPROGESTERONE, 95% 661 (+)-P-MENTH-1-EN-9-OL, 97%, 9588 (+)-17-METHYLTESTOSTERONE, MIXTURE OF ISOMERS 99% 730 (+)-PERSEITOL 8681 (+)-2'-DEOXYURIDINE, 99+% 7913 (+)-PILOCARPINE 7591 (+)-2,3-O-ISOPROPYLIDENE-2,3- HYDROCHLORIDE, 99% DIHYDROXY- 1,4- 5844 (+)-RUTIN HYDRATE, 95% BIS(DIPHENYLPHOSPHINO)BUT 9571 (+)-STIGMASTANOL -
Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina)
| YEASTBOOK GENOME ORGANIZATION AND INTEGRITY Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina) Bernard A. Dujon*,†,1 and Edward J. Louis‡,§ *Department Genomes and Genetics, Institut Pasteur, Centre National de la Recherche Scientifique UMR3525, 75724-CEDEX15 Paris, France, †University Pierre and Marie Curie UFR927, 75005 Paris, France, ‡Centre for Genetic Architecture of Complex Traits, and xDepartment of Genetics, University of Leicester, LE1 7RH, United Kingdom ORCID ID: 0000-0003-1157-3608 (E.J.L.) ABSTRACT Considerable progress in our understanding of yeast genomes and their evolution has been made over the last decade with the sequencing, analysis, and comparisons of numerous species, strains, or isolates of diverse origins. The role played by yeasts in natural environments as well as in artificial manufactures, combined with the importance of some species as model experimental systems sustained this effort. At the same time, their enormous evolutionary diversity (there are yeast species in every subphylum of Dikarya) sparked curiosity but necessitated further efforts to obtain appropriate reference genomes. Today, yeast genomes have been very informative about basic mechanisms of evolution, speciation, hybridization, domestication, as well as about the molecular machineries underlying them. They are also irreplaceable to investigate in detail the complex relationship between genotypes and phenotypes with both theoretical and practical implications. This review examines these questions at two distinct levels offered by the broad evolutionary range of yeasts: inside the best-studied Saccharomyces species complex, and across the entire and diversified subphylum of Saccharomycotina. While obviously revealing evolutionary histories at different scales, data converge to a remarkably coherent picture in which one can estimate the relative importance of intrinsic genome dynamics, including gene birth and loss, vs. -
Saccharomyces Eubayanus, the Missing Link to Lager Beer Yeasts
MICROBE PROFILE Sampaio, Microbiology 2018;164:1069–1071 DOI 10.1099/mic.0.000677 Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts Jose Paulo Sampaio* Graphical abstract Ecology and phylogeny of Saccharomyces eubayanus. (a) The ecological niche of S. eubayanus in the Southern Hemisphere – Nothofagus spp. (southern beech) and sugar-rich fructifications (stromata) of its fungal biotrophic parasite Cyttaria spp., that can attain the size of golf balls. (b) Schematic representation of the phylogenetic position of S. eubayanus within the genus Saccharomyces based on whole-genome sequences. Occurrence in natural environments (wild) or participation in different human-driven fermentations is highlighted, together with the thermotolerant or cold-tolerant nature of each species and the origins of S. pastorianus, the lager beer hybrid. Abstract Saccharomyces eubayanus was described less than 10 years ago and its discovery settled the long-lasting debate on the origins of the cold-tolerant yeast responsible for lager beer fermentation. The largest share of the genetic diversity of S. eubayanus is located in South America, and strains of this species have not yet been found in Europe. One or more hybridization events between S. eubayanus and S. cerevisiae ale beer strains gave rise to S. pastorianus, the allopolyploid yeasts responsible for lager beer production worldwide. The identification of the missing progenitor of lager yeast opened new avenues for brewing yeast research. It allowed not only the selective breeding of new lager strains, but revealed also a wild yeast with interesting brewing abilities so that a beer solely fermented by S. eubayanus is currently on the market. -
CPY Document
3. eHEMieAL eOMPOSITION OF ALeOHOLie BEVERAGES, ADDITIVES AND eONTAMINANTS 3.1 General aspects Ethanol and water are the main components of most alcoholIc beverages, although in some very sweet liqueurs the sugar content can be higher than the ethanol content. Ethanol (CAS Reg. No. 64-17-5) is present in alcoholic beverages as a consequence of the fermentation of carbohydrates with yeast. It can also be manufactured from ethylene obtained from cracked petroleum hydrocarbons. The a1coholic beverage industry has generally agreed not to use synthetic ethanol manufactured from ethylene for the production of alcoholic beverages, due to the presence of impurities. ln order to determine whether synthetic ethanol has been used to fortify products, the low 14C content of synthetic ethanol, as compared to fermentation ethanol produced from carbohydrates, can be used as a marker in control analyses (McWeeny & Bates, 1980). Some physical and chemical characteristics of anhydrous ethanol are as follows (Windholz, 1983): Description: Clear, colourless liquid Boilng-point: 78.5°C M elting-point: -114.1 °C Density: d¡O 0.789 It is widely used in the laboratory and in industry as a solvent for resins, fats and oils. It also finds use in the manufacture of denatured a1cohol, in pharmaceuticals and cosmetics (lotions, perfumes), as a chemica1 intermediate and as a fuel, either alone or in mixtures with gasolIne. Beer, wine and spirits also contain volatile and nonvolatile flavour compounds. Although the term 'volatile compound' is rather diffuse, most of the compounds that occur in alcoholIc beverages can be grouped according to whether they are distiled with a1cohol and steam, or not. -
Enhancing the Yields of Phenolic Compounds During Fermentation Using Saccharomyces Cerevisiae Strain 96581
Food and Nutrition Sciences, 2014, 5, 2063-2070 Published Online November 2014 in SciRes. http://www.scirp.org/journal/fns http://dx.doi.org/10.4236/fns.2014.521218 Enhancing the Yields of Phenolic Compounds during Fermentation Using Saccharomyces cerevisiae Strain 96581 Adam A. Banach, Beng Guat Ooi* Department of Chemistry, Middle Tennessee State University, Murfreesboro, TN, USA Email: *[email protected] Received 2 September 2014; revised 28 September 2014; accepted 15 October 2014 Copyright © 2014 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract Phenylethanol, tyrosol, and tryptophol are phenolic compounds or fusel alcohols formed via the Ehrlich pathway by yeast metabolism. These compounds can yield health benefits as well as con- tribute to the flavors and aromas of fermented food and beverages. This research shows that Sac- charomyces cerevisiae Strain 96581 is capable of producing significantly higher levels of these three compounds when the precursor amino acids were supplemented into either the Chardonnay concentrate for wine-making or the malt concentrate for brewing English Ale. Strain 96581 can produce phenylethanol, tyrosol, and tryptophol as high as 434 mg/kg, 365 mg/kg, and 129 mg/kg, respectively, in the beer fermentation. The performance of Ale yeast WLP002 from White Labs Inc. was also analyzed for comparison. Strain 96581 outperformed WLP002 in the control beer, the amino acids supplemented beer, and the kiwi-beer background. This shows that Strain 96581 is more effective than WLP002 in converting the malt and the kiwi fruit supplements via its endo- genous enzymes. -
Thesis Contents
Genome diversity in Torulaspora microellipsoides and its contribution to the evolution of the Saccharomyces genus 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 This thesis is presented for the PhD degree of the University of Valencia Thesis Director: Dr. Eladio Barrio Esparducer Thesis Supervisor: Dr. Mercedes Costell Roselló Adriana Mena Romero Valencia, June 2018 El Dr. Eladio Barrio Esparducer, Profesor Titular del Departamento de Genética de la Universitat de València, adscrito como investigador al Departamento de Biotecnología del Instituto de Agroquímica y Tecnología de los Alimentos, CSIC. CERTIFICA Que el presente trabajo titulado “Genome diversity in Torulaspora microellipsoides and its contribution to the evolution of the Saccharomyces genus”, que presenta Dª Adriana Mena Romero para optar al grado de doctor en Biotecnología por la Universitat de València, ha sido realizado bajo su dirección en el Departamento de Genética de la Universidad de Valencia y en el Departamento de Biotecnología del Instituto de Agroquímica y Tecnología de los Alimentos, CSIC. Y para que conste para los trámites de lectura y defensa de la tesis doctoral, en cumplimiento de la legislación vigente, firma el presente certificado en Valencia a 15 de Junio de 2018 Fdo. Eladio Barrio Esparducer Agradecimientos (Acknowledgements) Agradecimientos Todo este trabajo no tendría sentido sin la gente que lleva años apoyándome para sacarlo adelante. -
Price-List 2012-13
Sanjay International Price-List 2012-13 Sanjay International Mr. Sanjay Mital +(91)-9810163421 No. 3439/5, Gali Bajrang Bali Chawri Bazar - Delhi, Delhi - 110 006, India http://www.indiamart.com/sanjayinternational/ Sanjay International Terms of Sale PRICES : Prices mentioned in the Price List are ruling at the time of printing of the Price List and subject to change without prior notice. Goods shall be invoice at prices ruling on the date of dispatch. TAXES & DUTIES : Sales Tax, MVAT, Octrio Duty, other Duties & Levies will be charged extra as applicable at the time of supply. For exemption of Sales Tax & Octrio Exemption Certificate should be sent along with order. PAYMENTS : Payments are to be made by Demand draft / cheques drawn on 'Sanjay international.' payable at Delhi. In the event of payment through bank the customer has to retire the documents immediately on presentation of the documents by the bank. The interest @21% will be charged on all the payments received after due dates. BULK REQUIREMENTS : Requirements/Enquiries for bulk packing and large quantities for any items will be considered. INSURANCE : Goods are packed with utmost care and forwarded at Customer's risk. No responsibility is taken for breakages or loss in transit. Goods can be insured at the customer's request at 1% of the invoice value. Charges for insurance will be made in the invoice itself. MINIMUM ORDER : All orders invoiced over Rs.25,000/- net shall be dispatched F.O.R. Delhi by transport, freight extra. Goods can be dispatched by Post, courier/angadia or by Passenger Train on customer's request freight will be born by customer. -
Social Wasps Promote Social Behavior in Saccharomyces Spp
COMMENTARY Social wasps promote social behavior in Saccharomyces spp. COMMENTARY Meredith Blackwella,b,1 and Cletus P. Kurtzmanc Production of fermented beverages and bread mak- ing represents a multibillion dollar worldwide industry (1) with its origins linked to the Middle East nearly 10,000 y ago (2). Despite this long history, the cause of fermentation was not discovered until the pioneer- ing work beginning in the middle of the 19th century when Louis Pasteur demonstrated that fermentation is yeast-mediated. The long-term questions have been which yeast and where did it come from? The name selected for the wine fermentation yeast was Saccha- romyces cerevisiae, but based on phenotype, it appeared that there were related fermentative spe- cies. Early studies from DNA reassociation (3) and from gene sequencing (4) verified this premise and demon- strated that additional species of Saccharomyces were involved in fermentation, such as Saccharomyces uva- rum for lager beers. DNA sequence evidence sup- ports the use of S. cerevisiae in wine making in Egypt 5,000 y ago (5). Unresolved has been an under- standing of the natural habitat of Saccharomyces spe- cies. It has been proposed that S. cerevisiae evolved into a domesticated species found only in wineries and associated vineyards, but the discovery of Saccha- romyces species on tree bark has raised the intriguing possibility that S. cerevisiae and related species have a Fig. 1. Several studies surveyed yeasts present in the gut or on the surface of natural habitat associated with forest trees (6). More various insects. The work of Stefanini et al. -
A Catalytic Asymmetric Total Synthesis of (−)-Perophoramidine
Chemical Science View Article Online EDGE ARTICLE View Journal | View Issue A catalytic asymmetric total synthesis of (À)-perophoramidine† Cite this: Chem. Sci.,2015,6,349 B. M. Trost,* M. Osipov, S. Kruger¨ and Y. Zhang We report a catalytic asymmetric total synthesis of the ascidian natural product perophoramidine. The synthesis employs a molybdenum-catalyzed asymmetric allylic alkylation of an oxindole nucleophile and a monosubstituted allylic electrophile as a key asymmetric step. The enantioenriched oxindole product from this transformation contains vicinal quaternary and tertiary stereocenters, and is obtained in high yield along with high levels of regio-, diastereo-, and enantioselectivity. To install the second quaternary Received 19th June 2014 stereocenter in the target, the route utilizes a novel regio- and diastereoselective allylation of a cyclic Accepted 30th July 2014 imino ether to deliver an allylated imino ether product in near quantitative yield and with complete DOI: 10.1039/c4sc01826e regio- and diastereocontrol. Oxidative cleavage and reductive amination are used as final steps to access www.rsc.org/chemicalscience the natural product. Creative Commons Attribution-NonCommercial 3.0 Unported Licence. Introduction while that of the communesins is cis. From a biological perspective, perophoramidine (1) displays cytotoxicity against m In 2002, Ireland and coworkers reported the isolation and the HCT116 colon carcinoma cell line with an IC50 of 60 M. structural elucidation of a novel polycyclic alkaloid, (+)-per- The combination of its complex, densely functionalized struc- ophoramidine (1) from the Philippine ascidian organism Per- ture and cytotoxic properties make perophoramidine (1)an ophora namei (Fig. 1).1 The structure of (+)-perophoramidine (1) attractive target for asymmetric total synthesis. -
Bioactive Metabolites of Bulbine Natalensis (Baker): Isolation, Characterization, and Antioxidant Properties
Bioactive metabolites of Bulbine natalensis (Baker): Isolation, characterization, and antioxidant properties Olusola Bodede1,2, Nomfundo Mahlangeni2, Roshila Moodley2, Manimbulu Nlooto1, Elizabeth Ojewole1 1Discipline of Pharmaceutical Sciences, School of Health Sciences, University of KwaZulu-Natal, Durban, 4000, KwaZulu-Natal, South Africa, 2School of Chemistry and Physics, University of KwaZulu-Natal, Westville Campus, Private Bag X54001, Durban, 4000, South Africa Abstract Background: Medicinal plants continue to play a key role in disease management and modern drug development. ORIGINAL ARTICLE ORIGINAL Bulbine natalensis is one of several South Africa’s indigenous succulent medicinal species. B. natalensis’ high medicinal profile has made it a commercially-available herb within the South African market and beyond. However, there is a limited scientific report on its bioactive metabolites. Objectives: This study’s objective was to isolate and identify bioactive compounds from B. natalensis leaves and evaluate the compounds and crude extracts for antioxidant activity. Materials and Methods: Fractionation and purification of B. natalensis dichloromethane extract were done using chromatographic techniques. Whole extract profiling was carried out on dichloromethane and methanol extracts using gas chromatography-mass spectrometry (GC-MS). The isolated compounds and extracts were evaluated for antioxidant activity. Results: The dichloromethane extract yielded two pentacyclic triterpenes (glutinol and taraxerol), one tetracyclic triterpene -
Nicolet Standard Collection of FT-IR Spectra
Nicolet Standard Collection of FT-IR Spectra Library Listing – 3,119 spectra This collection is suited to the needs of analytical services and investigational laboratories. It provides a wide array of common chemicals in a lower cost package and can be used in combination with the Nicolet Standard Collection of FT-Raman Spectra to provide analysts a higher degree of confidence when identifying unknowns. The Nicolet Standard Collection of FT-IR Spectra includes 3,119 spectra of common chemicals with representatives of major functional groups and combinations of functional groups. It contains the same chemical series available in the Nicolet Standard Collection of FT-Raman Spectra. These matched libraries can be used alone or in combination with Thermo Fisher’s unique OMNIC Linked Search software. Nicolet Standard Collection of FT-IR Spectra Index Compound Name Index Compound Name 1177 (+)-1,4-Androstadiene-3,17-dione 1498 (+/-)-Ketamine .HCl; 2-(2- 140 (+)-11a-Hydroxyprogesterone, 95% Chlorophenyl)-2- 1221 (+)-2'-Deoxyuridine, 99+% (methylamino)cyclohex 2999 (+)-2,3-O-Benzylidene-D-threitol 1104 (+/-)-Octopamine .HCl, 98% 1291 (+)-2-Phenyl-1-propanol, 97% 2541 (+/-)-Pantothenol 933 (+)-3-Nitro-L-tyrosine, 99% 2058 (+/-)- 833 (+)-4-Cholesten-3-one Tetracyclo[6.6.2.0(2,7).0(9,14)]hexadec 739 (+)-6-Aminopenicillanic acid, 96% a-2,4,6,9,11,13-he 2361 (+)-Arabinogalactan 579 (+/-)-a-Benzoin oxime, 99% 2545 (+)-Boldine .HCl; 1,10- 2290 (+/-)-cis-2-Methylcyclohexanol, 97% Dimethoxyaporphine-2,9-diol .HCl 2287 (+/-)-trans-1,2-Dibromocyclohexane, -
Hybridization of Saccharomyces Cerevisiae Sourdough Strains with Cryotolerant Saccharomyces Bayanus NBRC1948 As a Strategy to In
microorganisms Article Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation Martina Catallo 1,† , Fabrizio Iattici 1,†, Cinzia L. Randazzo 2, Cinzia Caggia 2, Kristoffer Krogerus 3 , Frederico Magalhães 3, Brian Gibson 4 and Lisa Solieri 1,* 1 Department of Life Sciences, University of Modena and Reggio Emilia, via Amendola 2, 42122 Reggio Emilia, Italy; [email protected] (M.C.); [email protected] (F.I.) 2 Department of Agricultural, Food and Environment, University of Catania, via Santa Sofia, 95123 Catania, Italy; [email protected] (C.L.R.); [email protected] (C.C.) 3 VTT Technical Research Centre of Finland Ltd., Tietotie 2, P.O. Box 1000, FI-02044 VTT Espoo, Finland; Kristoffer.Krogerus@vtt.fi (K.K.); Frederico.Magalhaes@vtt.fi (F.M.) 4 Chair of Brewing and Beverage Technology, Technical University of Berlin, Seestraße 13, 13353 Berlin, Germany; [email protected] * Correspondence: [email protected]; Tel.: +39-0522-522026 † These authors contribute equally to this work. Citation: Catallo, M.; Iattici, F.; Abstract: The search for novel brewing strains from non-brewing environments represents an Randazzo, C.L.; Caggia, C.; Krogerus, emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. K.; Magalhães, F.; Gibson, B.; Solieri, Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a L. Hybridization of Saccharomyces cerevisiae Sourdough Strains with single organism. This has been used successfully to create de novo hybrids from parental brewing Cryotolerant Saccharomyces bayanus strains by mimicking natural Saccharomyces cerevisiae ale × Saccharomyces eubayanus lager yeast NBRC1948 as a Strategy to Increase hybrids.