Yeast engineering technologies and their applications to the food industry

Lu, Siyan; Zheng, Fei; Lian-kui, Wen; He, Yang; Wang, Donghui; Wu, Manyu; Wang, Bixiang

doi:10.1080/08905436.2021.1942037

Cited by 6 publications

(3 citation statements)

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“…This is the most basic yeast engineering technology, and it has the advantages of high and rapid mutagenesis rates and mainly includes chemical, physical and biological methods. Chemical methods use alkylating agents, base analogues, hydroxylamine, and other chemicals to induce genetic changes (Lu et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Characterization and improvement of the leavening capacity of <i>Saccharomyces cerevisiae</i> isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Adedayo,

Adesokan

2024

SWJ

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Yeasts are widely distributed in nature and can be isolated from nutrient rich substrates such as fruit and vegetable, fermented foods and beverages. Yeasts have been employed for millions of years in biotechnological applications in the production of bread, beer and wine. Saccharomyces cerevisiae is most important species when it comes to practical application in industries. Many developing countries including Nigeria spent billions of dollars annually on importation of active dry yeasts used in their baking and brewery industries. In order to reverse this trend, an attempt was made at improving the leavening capacity of S. cerevisiae isolated from locally made traditional alcoholic beverages by mutation induced by N-methyl-N-Nitro-N-Nitrosoguanidine (NTG). The yeast isolates were identified by their morphological properties and biochemical tests using standard methods. The viable counts of yeast isolated from the five alcoholic beverages employed in this study ranged between 1.4x107 and 2.4x108 CFU/mL. The yeast with the lowest percentage of occurrence (1.67%) are Geotricum candidum, Schizosaccharomyces japanicus, Sch. pombe, Candida intermedia etc. while S. cerevisiae had highest percentage of occurrence of 26.67%. S. cerevisiae PWII exhibited the highest dough rising ability among the parent strains, but S. cerevisiae M3 had the best dough rising power among the mutants. Physical examinations of the baked revealed that the bread samples produced with mutant strains compared favorably well with ones produced with commercial yeasts in terms of height, weight and volume. On the other hand bread samples produced using parent strains (PT 14 and PWII) had longer shelf life than bread from mutant and commercial strains. Sensory evaluation by taste panelists showed that the ranges of scores obtained are appearance (5.6-7.9), texture (6.3-8.1), taste (5.5-7.0), crumb (6.0-7.1) and overall acceptability (6.2-7.2). It could be concluded from this study that the leavening ability of S. cerevisiae could be enhanced by chemical mutagens and therefore could by employed in bread baking.

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Section: Introductionmentioning

confidence: 99%

Characterization and improvement of the leavening capacity of <i>Saccharomyces cerevisiae</i> isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Adedayo,

Adesokan

2024

SWJ

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“…The flavor of fermented meat products is influenced strongly by yeast, which can also break down carbohydrates, proteins, and fats. These reactions enhance the color of products and marginally inhibit the reduction of nitrate salts 17‐23 . Yeast can produce a variety of esters, alcohols, and ketones, and can impede oxidation and rancidity, and in this way it can contribute to the flavor of the product 24 .…”

Section: Introductionmentioning

confidence: 99%

“…These reactions enhance the color of products and marginally inhibit the reduction of nitrate salts. [17][18][19][20][21][22][23] Yeast can produce a variety of esters, alcohols, and ketones, and can impede oxidation and rancidity, and in this way it can contribute to the flavor of the product. 24 Some yeast can promote sausage flavor formation by inhibiting fat oxidation and rancidity even better than LAB fermentation.…”

Section: Introductionmentioning

confidence: 99%

Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

Zhang,

Shen,

Meng

et al. 2023

J Sci Food Agric

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BACKGROUNDFermented meat products are meat products with a unique flavor, color, and texture as well as an extended shelf life under natural or artificially controlled conditions. Microorganisms or enzymes are used to ferment the raw meat so that it undergoes a series of biochemical and physical changes. Common fermentation strains are lactic acid bacteria, yeasts, staphylococci, molds, and so forth. Studies on the inhibitory effect of yeast fermentation strain on N‐nitrosamines in fermented meat products have not been reported. Two excellent yeast starters were identified to solve the problem of nitrosamines in fermented meat products.RESULTSMeyerozyma guilliermondii and Debaryomyces hansenii led to weak acid production, strong resistance to NaCl and NaNO2, and high tolerance to low acidic conditions. The inoculated fermented beef exhibited decreased lightness, moisture content, water activity, pH, protein content, nitrite content, and N‐nitrosamine content in comparison with the control group fermented bacon. M. guilliermondii had a better effect, reducing pH from 5.69 to 5.41, protein content from 254.24 to 221.92 g·kg−1, nitrite content from 28.61 to 25.33 mg·kg−1 and N‐nitrosamine by 18.97%, and giving the fermented beef the desired meat color, mouthfeel, odor, taste, and tissue quality.CONCLUSIONIn this study, two strains of yeast fermenters that can degrade N‐nitrosamine precursors were identified, which to some extent solves the problem of the high risk of generating nitrosamines such as N‐nitrosodiethylamine (NDEA) by processing fermented meat products with nitrites as precursors. These two strains are likely to be used as starter cultures for fermented meat products. © 2023 Society of Chemical Industry.

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Fungal protein

Filho

2022

Emerging Sources and Applications of Alternative Proteins

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Yeast engineering technologies and their applications to the food industry

Cited by 6 publications

References 99 publications

Characterization and improvement of the leavening capacity of <i>Saccharomyces cerevisiae</i> isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Characterization and improvement of the leavening capacity of <i>Saccharomyces cerevisiae</i> isolated from Nigerian indigenous alcoholic beverages using a chemical mutagen

Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China

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