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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The experiment aimed to screen probiotic yeast and provide a basis for subsequent yeast use as feed additives. Use yeast enrichment medium to isolate and screen yeast from Lanzhou fermented grains and sweet embryos sold, and evaluate their probiotic properties and safety. The results showed that two strains of Pichia kudriavzevii, one strain of Clavispora lusitaniae from Portugal, one strain of Saccharomyces cerevisiae, and one strain of Kluyveromyces marxianus were obtained from Lanzhou fermented grains and sweet embryo. Among them, strain JM-4 had a short fermentation completion time, strong environmental adaptability, and strong vitality. It could survive in intestinal and gastric fluids and had good growth and probiotic properties. At the same time, this strain had no obvious toxic effects in mice, displaying good security. The research indicates that the five experimental strains of yeast show good safety for mice, making them suitable for the preparation of probiotic formulations, providing a reference for the use of yeast as feed additives. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objectives] Duck adenovirus 3 (DAdV-3) Fiber-2 protein was highly expressed in Kluyveromyces marxianus system to prepare a safe, efficient and low-cost duck adenovirus subunit vaccine. [Methods]The recombinant expression of DAdV-3 Fiber-2 protein was carried out with food safety grade K.marxianus as the host. High density fermentation and purification process were established to obtain the target protein, prepare subunit vaccine, and then carry out animal test. The test was divided into low dose group(which agarose gel diffusion (AGP) titer was 1:64 and the antigen dose was 34 μg per duck), high dose group(which AGP titer was 1:128 and the antigen dose was 68 μg per duck), blank control group and challenge control group, muscovy duck serum was taken to detect the antibody level on the 10th and 21st day after immunization, and anal swabs were taken to detect the detoxification amount 7 days after challenge. The protective effect of the subunit vaccine was evaluated by antibody level and detoxification amount. [Results]The expression of fiber-2 gene fragment in yeast was confirmed by SDS-PAGE, Western blot and AGP. The AGP titer of the target protein was 1:128 after high-density fermentation and purification. The results of animal experiment showed that the antibody level of muscovy ducks in the immune group on the 21st day was significantly higher than that in the blank group; The amount of detoxification in the vaccine immunized group after 7 days was significantly lower than that in the challenge control group. [Conclusions] DAdV-3 Fiber-2 protein can be highly expressed in K.marxianus cells, and the vaccine has a certain protective effect on Duck adenovirus 3. [ABSTRACT FROM AUTHOR]

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To develop a compound starter with excellent flavor and stable physical and chemical properties, 51 strains of lactic acid bacteria (LAB) and 22 strains of yeasts were isolated from ten types of kefir grains collected from Xinjiang, China. Among the LAB strains, three exhibited outstanding incense production and proteolytic ability. The textural characteristics of single-bacteria-fermented milk were the most stable. The acetaldehyde, diacetyl, and amino nitrogen concentrations for Lactobacillus kefir MLK5 were 15.82, 3.99, and 597.09 mg/L, respectively, and those for Lactobacillus casei SLC1 and Leuconostoc membranae NLM2 were 20.02, 4.69, and 684.92 mg/L and 18.01, 4.44, and 600.58 mg/L, respectively. The yeast, Kluyveromyces marxianus FY1, exhibited a suitable ethanol yield, good genetic stability, and the highest lactose utilization rate (56.56%). The optimal ratio of LAB to yeast in the starter was 5:1, and the optimal proportion of the 3 LAB strains was Leuconostoc mesenteroides: L. kefir: L. casei = 1:2:1. The curd time of compound fermented milk, acidity, water holding capacity, ethanol content, viable count of LAB, viable count of yeasts, and sensory score were 6.0 h, 84.65 °T, 62.31%, 0.53%, 3.89×109 CFU/mL, 4.61×106 CFU/mL, and 89.21. These indexes are similar to those of kefir grain fermented milk. The volatile flavor compounds in compound fermented milk were found to be harmonious and more acceptable to consumers. These results will help stabilize and simplify the industrial production of kefir and provide a reference for the development of different flavored yogurt products. [ABSTRACT FROM AUTHOR]

Persimmon wine and vinegar were prepared by two different yeasts fermentation using Panshan Mopan persimmons as experimental materials, and the effects of different yeasts fermentation on the aroma components were investigated by headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrography (GC-MS) technologies. Results showed that the total contents of aroma substances in persimmon wine fermented by Kluyveromyces marxianus increased were increased by 56.42% than that fermented by Saccharomyces cerevisiae. The contents of dodecanoic acid ethyl ester, n-decanoic acid, octanoic acid ethyl ester, 2-phenylethyl acetic acid ester and decanoic acid ethyl ester were significantly improved by 177.91%, 163.16%, 137.36%, 147.13% and 110.37%, respectively. Compared with S. cerevisiae, some higher alcohols, esters and ketones were discovered in the samples fermented by K. marxianus. Therefore, K. marxianus fermentation could remarkably increase the types and contents of volatile aroma compounds in persimmon wine and vinegar, so as to improve their aroma qualities. [ABSTRACT FROM AUTHOR]

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Storage & Process is the property of Tianjin Academy of Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Kluyveromyces marxianus, as unconventional yeast, attracts more and more attention in the biofuel fermentation. Although this sort of yeasts can ferment pentose sugars, the fermentation capacity differs largely. Xylose and arabinose fermentation by three K. marxianus strains (K. m 9009, K. m 1911 and K. m 1727) were compared at different temperatures. The results showed that the fermentation performance of the three strains had significant difference under different fermentation temperatures. Especially, the sugar consumption rate and alcohol yield of K. m 9009 and K. m 1727 at 40 ℃ were better than 30 ℃. This results fully reflect the fermentation advantages of K. marxianus yeast under high-temperature. On this basis, five genes (XR, XDH, XK, AR and LAD) coding key metabolic enzymes in three different yeasts were amplified by PCR, and the sequence were compared by Clustalx 2.1. The results showed that the amino acid sequences coding key enzymes have similarity of over 98% with the reference sequences reported in the literature. Furthermore, the difference of amino acid was not at the key site of its enzyme, so the differences between three stains were not caused by the gene level, but by transcribed or translation regulation level. By real-time PCR experiment, we determined the gene expression levels of four key enzymes (XR, XDH, XK and ADH) in the xylose metabolism pathway of K. m 1727 and K. m 1911 at different fermentation time points. The results showed that, for thermotolerant yeast K. m 1727, the low expression level of XDH and XK genes was the main factors leading to accumulation of xylitol. In addition, according to the pathway of Zygosaccharomyces bailii, which have been reported in NCBI and KEGG, the xylose and arabinose metabolic pathways of K. marxianus were identified, which laid foundation for further improving the pentose fermentation ability by metabolic engineering.