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Improving Semi-Dried Brown Rice Noodle Quality via Mixed Fermentation of Lactobacillus and Yeast
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作者 LUO Lijuan CHENG Zixuan +6 位作者 QIAO Fan XIONG Gangping LIU Jun HUANG Qingming LI Jiangtao LIN Qinlu LIU Chun 《Rice science》 SCIE CSCD 2024年第5期489-493,I0001-I0005,共10页
To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then proc... To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles. 展开更多
关键词 DRIED COOKING yeast
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Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts:a review
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作者 Jinchen Li Mengmeng Yuan +3 位作者 Nan Meng Hehe Li Jinyuan Sun Baoguo Sun 《Food Science and Human Wellness》 SCIE CSCD 2024年第2期556-567,共12页
Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances inclu... Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research. 展开更多
关键词 Non-Saccharomyces yeasts NITROGEN Fermentation kinetics Nitrogen preference Wine aroma
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Mathematical Modeling of Cell Polarity Establishment of Budding Yeast
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作者 Yue Liu Jun Xie +1 位作者 Hay-Oak Park Wing-Cheong Lo 《Communications on Applied Mathematics and Computation》 EI 2024年第1期218-235,共18页
The budding yeast Saccharomyces cerevisiae is a powerful model system for studying the cell polarity establishment.The cell polarization process is regulated by signaling molecules,which are initially distributed in t... The budding yeast Saccharomyces cerevisiae is a powerful model system for studying the cell polarity establishment.The cell polarization process is regulated by signaling molecules,which are initially distributed in the cytoplasm and then recruited to a proper location on the cell membrane in response to spatial cues or spontaneously.Polarization of these signaling molecules involves complex regulation,so the mathematical models become a useful tool to investigate the mechanism behind the process.In this review,we discuss how mathematical modeling has shed light on different regulations in the cell polarization.We also propose future applications for the mathematical modeling of cell polarization and morphogenesis. 展开更多
关键词 Budding yeast CDC42 MORPHOGENESIS SEPTIN Mathematical models
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Effect of β-Glucan (Angel Yeast) Compared to a Placebo on Cold and Flu Incidence and Symptoms in an Adult Population—A Double Blind, Randomised Controlled Trial
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作者 David Briskey Haibo Zhang +1 位作者 Zhixian Chen Amanda Rao 《Food and Nutrition Sciences》 CAS 2024年第6期484-497,共14页
Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at re... Background: 1-3, 1-6 β-glucan derived from Baker’s yeast (Saccharomyces cerevisiae) has been widely studied for its immune stimulatory capabilities and safety. Previous studies found β-glucan to have efficacy at reducing incidence of URTIs as well as being a low risk for negative side effects. The current study aimed to examine the effects of yeast β-glucan (Angel Yeast) on cold and flu incidences and symptoms in healthy adults. Methods: Two hundred and thirty-one males and females aged 18 to 65 years old supplemented with either β-glucan or a placebo for 3-months. Participants completed a general health questionnaire every 4 weeks and in addition, if participants experienced any cold or flu symptoms, these were recorded daily (along with severity) until resolved or up to 2 weeks. Results: Supplementation with β-glucan reduced the self-reported severity of sore throats and improved sleep quality compared to the placebo group. Conclusions: Yeast β-glucan supplementation appears to be able to help reduce certain symptoms experienced during a cold or flu episode and is safe and well tolerated. 展开更多
关键词 BETA-GLUCAN COLD FLU Baker’s yeast
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Impact of Storage Temperature on Microbial Diversity and Probiotic Effect of Liquid Brewers’ Yeast
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作者 Peter Alphonce Obuong Alaru Alfred Anakalo Shitandi +1 位作者 Symon Maina Mahungu John Muasya Kilumba Muia 《Open Journal of Animal Sciences》 2024年第3期168-182,共15页
Using probiotics as animal feed additives instead of antibiotics is gaining momentum to avert adverse negative effects on human health. Liquid brewers yeast (LBY) is an industrial by-product containing probiotic micro... Using probiotics as animal feed additives instead of antibiotics is gaining momentum to avert adverse negative effects on human health. Liquid brewers yeast (LBY) is an industrial by-product containing probiotic microorganisms and is also used as a protein supplement for dairy animals. Nevertheless, value chain actors lack of appropriate handling practices compromises the by-products quality and safety. This study aimed to determine the effect of variation in temperature on microbial diversity and probiotic effects during the storage time of LBY sampled from distributors and farmers from Githunguri sub-county of Kenya. The samples were stored at 20C, 25C and 30C, then tested on 0, 5, 10, 15 and 20 days. The studys parameters involved determining the pH levels, lactic acid bacteria (LAB), total coliform count (TCC), mould, and yeast in LBY. The rate (k) of the reaction kinetics model was used to extrapolate the expected probiotic shelf life. The LAB and yeast populations were reduced in a first-order reaction at all storage temperatures. The rate of reduction in the numbers of LAB reduced with an increase in temperature (k = 0.019 and 0.023) at 20C and 30C, respectively. Yeasts highest rate of growth reduction was 25C (k = 0.009) and least at 30C (k = 0.043). The minimum effective concentration for probiotics of 106 CFU/mL needed to observe the beneficial physiological impact on farm animals was achieved between 34.9 and 35.5 days at the tested storage temperatures. The study provides insight into the unexploited low-cost probiotic potential of LBY in dairy production. Conversely, handling practices and environmental microbial contamination along the value chain can compromise product quality and safety. There is a need to advocate its use in dairy for improved productivity and sensitize farmers to appropriate hygienic measures along the LBY value chain. 展开更多
关键词 Liquid Brewers’ yeast Microbial Diversity PROBIOTICS Shelf Life
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Microbiological Quality of “Rabilé”, a Yeast Used for Fermentation of Dolo, a Local Beer in Dédougou, Burkina Faso
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作者 Amana Metuor Dabiré Nicolas Ouédraogo +1 位作者 Cheick Alassane Djibila Damis Yves Patrik Bouniounou 《Open Journal of Applied Sciences》 2024年第4期849-864,共16页
Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equi... Sorghum beer or dolo is part of the eating habits of part of the population of Dédougou because of its low price compared with industrial beers. Its production is an ancestral tradition that uses traditional equipment and gives dolo organoleptic properties that are not found in industrial beers. The production process involves several stages, including fermentation, which itself comprises natural lactic fermentation followed by alcoholic fermentation using traditional yeasts, which are not controlled in any way. The general aim of this study is to assess the microbiological quality of these fermentative yeasts in the town of Dédougou, in order to contribute to the health safety of the population and the promotion of these local beers. Twenty samples of fermenting yeast were analyzed according to ISO standards, to isolate enterobacteria, total and faecal coliforms according to standard procedures for isolating these micro-organisms. The isolated strains were identified using the API20E gallery. Microbiological analyses revealed the presence of 51.17% enterobacteria, 45.38% total coliforms and 3.45% thermotolerant coliforms. We counted 40% Escherichia coli, 20% Enterobacter cloacae, 20% Klebsiella pneumoniae and 20% Klebsiella spp. All the strains detected are capable of surviving in hostile conditions and could harm the quality of the dolo, consumer health and cause real collective food poisoning in the town of Dédougou. This enabled us to assess the microbial quality of these yeasts and to propose more suitable measures for producing and preserving dolo under hygienic conditions to protect consumer health. 展开更多
关键词 Dolo yeast Rabilé Microbiological Quality BACTERIA
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Immobilization techniques for beverage production using yeast cell systems: challenges, types, and future perspectives - a mini review
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作者 Syed Sib Tul Hassan Shah Iqra Naeem +2 位作者 Aimen Naeem Nabeel Khalid Bhutta Fatima Noor 《Food and Health》 2024年第4期27-38,共12页
Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventio... Yeast immobilization is a process of physical entrapment of yeast cells using different techniques while maintaining their biological activity.Continuous fermentation systems have significant advantages over conventional methods.Research highlights that immobilized yeast cell systems have several benefits as compared to free yeast cells.The immobilized yeast cell systems improve fermentation rates,especially when paired with continuous fermentation and appropriate immobilization techniques.Understanding various immobilization techniques,continuous fermentation processes,yeast metabolic activity related to beverage flavor production,and bioreactor designs is vital for optimizing the use of immobilized yeast cells systems on industrial scale.This review provides an overview of recent basic research on immobilized yeast cell systems,with a focus on continuous beverage fermentation.In this study,different reactor configurations and immobilization techniques are explored.The study focus on the impacts of immobilization on the yeast cells,and discuss the recent advancements in these techniques.The review concludes with a discussion on the practical applications of immobilized yeast cells and continuous fermentation in beverage production. 展开更多
关键词 yeast Cell System Beverages Continuous Fermentation Microbial System
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Yeast hydrolysate attenuates lipopolysaccharide-induced inflammatory responses and intestinal barrier damage in weaned piglets 被引量:6
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作者 Runqi Fu Chan Liang +8 位作者 Daiwen Chen Gang Tian Ping Zheng Jun He Jie Yu Xiangbing Mao Yuheng Luo Junqiu Luo Bing Yu 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2023年第4期1569-1583,共15页
Background Intestinal inflammation is the main risk factor causing intestinal barrier dysfunction and lipopolysaccharide(LPS)can trigger inflammatory responses in various eukaryotic species.Yeast hydrolysate(YH)posses... Background Intestinal inflammation is the main risk factor causing intestinal barrier dysfunction and lipopolysaccharide(LPS)can trigger inflammatory responses in various eukaryotic species.Yeast hydrolysate(YH)possesses multibiological effects and is received remarkable attention as a functional ingredient for improving growth performance and promoting health in animals.However,there is still inconclusive on the protective effects of dietary YH supplementation on intestinal barrier of piglets.This study was conducted to investigate the attenuate effects of YH supplementation on inflammatory responses and intestinal barrier injury in piglets challenged with LPS.Methods Twenty-four piglets(with an average body weight of 7.42±0.34 kg)weaned at 21 days of age were randomly assigned to one of two dietary treatments(12 replications with one pig per pen):a basal diet or a basal diet containing YH(5 g/kg).On the 22nd d,6 piglets in each treatment were intraperitoneally injected with LPS at 150μg/kg BW,and the others were injected with the same amount of sterile normal saline.Four hours later,blood samples of each piglet were collected and then piglets were euthanized.Results Dietary YH supplementation increased average daily feed intake and average daily gain(P<0.01),decreased the ratio of feed intake to gain of piglets(P sponse,evidenced by the increase o=0.048).Lipopolysaccharide(LPS)injection induced systemic inflammatory ref serum concentrations of haptoglobin(HP),adrenocorticotropic hormone(ACTH),cortisol,and interleukin-1β(IL-1β).Furthermore,LPS challenge resulted in inflammatory intestinal damage,by up-regulation of the protein or mRNA abundances of tumor necrosis factor-α(TNF-α),IL-1β,toll-like receptors 4(TLR4)and phosphor-nuclear factor-κB-p65(p-NFκB-p65)(P<0.01),and down-regulation of the jejunal villus height,the protein and mRNA abundances of zonula occludens-1(ZO-1)and occludin(OCC;P<0.05)in jejunal mucosa.Dietary YH supplementation decreased the impaired effects of ACTH,cortisol,HP,IL-1βand diamine oxidase in serum(P<0.05).Moreover,YH supplementation also up-regulated the jejunal villus height,protein and mRNA abundances of ZO-1 and OCC(P<0.05),down-regulated the mRNA expressions of TNF-αand IL-1βand the protein abundances of TNF-α,IL-1β,TLR4 and p-NFκB-p65 in jejunal mucosa in LPS-challenged pigs(P<0.01).Conclusion Yeast hydrolysate could attenuate inflammatory response and intestinal barrier injury in weaned piglets challenged with LPS,which was associated with the inhibition of TLR4/NF-κB signaling pathway activation. 展开更多
关键词 Inflammatory response Intestinal barrier LIPOPOLYSACCHARIDE PIGLETS yeast hydrolysate
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Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham 被引量:3
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作者 Xiaohui Gong Ruifang Mi +4 位作者 Xi Chen Qiujin Zhu Suyue Xiong Biao Qi Shouwei Wang 《Food Science and Human Wellness》 SCIE CSCD 2023年第1期324-335,共12页
Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces... Yeasts play a critical role in the flavor formation of dry-cured ham.In this study,41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties.Debaryomyces hansenii was the most dominant yeast and has been detected at each phase of dry-cured ham,followed by Candida zeylanoides which was mainly detected in salting phase.Yarrowia bubula and Yarrowia alimentaria were found at the first two-phase of dry-cured ham.All isolates of yeast showed enzymatic activities against milk protein and tributyrin,while only 4 strains displayed proteolytic activity on meat protein.Yeast strains were grown in a meat model medium and volatile compounds were identified.The result showed that inoculated yeast strains could promote the production of volatiles and there were significant differences among strains.D.hansenii S25 showed the highest production of volatile compounds,followed by the strain C.zeylanoides C4.D.hansenii S25 was the highest producer of alcohols showing the highest production of benzeneethanol and 3-(methylthio)-1-propanol.Based on OAV and PLS analysis,D.hansenii S25 was strongly correlated with overall flavor and key volatile compounds of dry-cured ham,which could be selected as potential starter cultures. 展开更多
关键词 yeast FLAVOR Dry-cured ham Meat model medium Debaryomyces hansenii
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Growth performance,nutrient digestibility,intestinal morphology,cecal mucosal cytokines and serum antioxidant responses of broiler chickens to dietary enzymatically treated yeast and coccidia challenge
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作者 Emmanuel Oluwabukunmi Alagbe Hagen Schulze Olayiwola Adeola 《Journal of Animal Science and Biotechnology》 SCIE CAS CSCD 2023年第4期1438-1450,共13页
Background There is a growing search for natural feed additives to alleviate the deleterious effects of coccidia infection in poultry production.This study aimed to investigate the effect of enzymatically treated yeas... Background There is a growing search for natural feed additives to alleviate the deleterious effects of coccidia infection in poultry production.This study aimed to investigate the effect of enzymatically treated yeast(ETY) on the growth performance,nutrient digestibility,intestinal morphology,antioxidative status,and cecal mucosa cytokines of coccidia-challenged broiler chickens.Methods From d 1 to 14 post hatching,480 broiler chickens were allocated to 3 corn-soybean meal-based experimental diets with increasing concentrations of ETY(0,1,or 2 g/kg).The experiment was designed as a randomized complete block design with body weight(BW) used as a blocking factor.On d 14 post hatching,the birds were re-randomized within each of the 3 experimental diets.Each of the 3 diet groups was split into a challenge or no-challenge group.This resulted in a 3 × 2 factorial arrangement of treatments.The coccidia challenge was administered on d 15 by an oral gavage.Results Dietary ETY improved(P < 0.05) the G:F of birds on d 21 regardless of the challenge state and linearly increased(P < 0.01) the apparent ileal digestibility of dry matter(DM),nitrogen,and gross energy(GE).The coccidia challenge decreased(P < 0.05) BW gain and feed intake of broiler chickens and reduced(P < 0.01) the total tract retention of DM,GE,and nitrogen.The coccidia challenge increased(P < 0.01) the mRNA gene expression of TNFα,IL-1β,IL-10,and IL-6 in the cecal mucosa.There was a tendency(P ne = 0.08) for ETY to linearly reduce IL-1β expression.Additionally,ETY supplementation increased(P < 0.05) the geexpression of OCLN.Serum catalase increased(P < 0.05) with dietary ETY in broiler chickens on d 21.Dietary ETY linearly increased(P < 0.05) the ileal villus height to crypt depth ratio,and ileal goblet cell density in broiler chickens.The ileal and excreta oocyst counts decreased(P < 0.01) with increasing supplementation of dietary ETY in coccidia-challenged broiler chickens on d 21.Conclusions Dietary ETY enhanced nutrient utilization and augmented intestinal development in broiler chickens.However,dietary ETY did not completely attenuate the adverse effects of a coccidia challenge in broiler chickens. 展开更多
关键词 Broiler chickens COCCIDIA Goblet cells Growth performance Health OOCYST Peptides Postbiotics yeast
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A systematic identification of cold tolerance genes in peanut using yeast functional screening system
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作者 Xin Wang Yue Liu +11 位作者 Ruonan Yao Lei Ouyang Tingting Yu Liying Yan Yuning Chen Dongxin Huai Zhihui Wang Yanping Kang Qianqian Wang Huifang Jiang Yong Lei Boshou Liao 《Oil Crop Science》 CSCD 2023年第3期184-190,共7页
Peanut(Arachis hypogaea L.)is a thermophilic crop,and low temperature leads to a significant reduction in annual yields.Despite a few cold tolerant germplasms or cultivars have been discovered and developed,molecular ... Peanut(Arachis hypogaea L.)is a thermophilic crop,and low temperature leads to a significant reduction in annual yields.Despite a few cold tolerant germplasms or cultivars have been discovered and developed,molecular mechanisms governing peanut cold tolerance is poorly understood.Identification of keys genes involved in cold tolerance is the first step to address the underlying mechanism.In this study,we isolated and characterized 157 genes with potentials to confer cold tolerance in peanut by using a yeast functional screening system.GO(Gene ontology)and KEGG(Kyoto encyclopedia of genes and genomes)enrichment analysis of these genes revealed that ribosome and photosynthesis proteins might play essential roles in peanut cold response.Transcriptome results indicated that 60 cold tolerance candidate genes were significantly induced or depressed by low temperature.qRT-PCR analysis demonstrated that several candidate genes could be also regulated by salt or drought stress.Individual overexpression of two UDP-glycosyltransferases(AhUGT2 and AhUGT268)in transgenic yeast cells could enhance their tolerance to multiple abiotic stress.In conclusion,this study advances our understanding of the mechanisms associated with the cold stress responses in peanut,and offers valuable gene resources for genetic improvement of abiotic stress tolerance in crops. 展开更多
关键词 PEANUT yeast screening system Cold tolerance UDP-glycosyltransferase Abiotic stress
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ARTP-ALE Optimized Selection of Low Acetaldehyde Producing Brewer's Yeast and Fermentation Validation
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作者 Chen Zuo-hui Dong Chun-xiu +4 位作者 Sun Yao Hui Mi-zhou Zhang Hui Tang Fei Shuang Bao 《Journal of Northeast Agricultural University(English Edition)》 CAS 2023年第2期8-19,共12页
Higher levels of acetaldehyde in beer are one of the major concerns in the current beer industry.Yeast produces acetaldehyde during alcoholic fermentation,and its modification significantly affects beer flavor and qua... Higher levels of acetaldehyde in beer are one of the major concerns in the current beer industry.Yeast produces acetaldehyde during alcoholic fermentation,and its modification significantly affects beer flavor and quality.A different mutant strain with lower acetaldehyde production and improved ethanol tolerance was constructed using the ARTP-ALE mutagenesis strategy with 4-methylpyrazole-disulfiram.As a result of the mutation,the alcohol dehydrogenase activity of the mutant strain decreased to about 71.22%of that of the wild-type strain.At the same time,the fermentation properties and genetic stability of the newly screened strain showed slight differences from the wild-type strain,and there were no safety concerns regarding industrial use of the mutant strain. 展开更多
关键词 brewer's yeast ACETALDEHYDE atmospheric pressure room temperature plasma adaptive laboratory evolution ethanol dehydrogenase acetaldehyde dehydrogenase
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Dairy Farming Conditions and Utilization Levels of Liquid Brewers’ Yeast in Kenya
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作者 Peter Alphonce Obuong Alaru Alfred Anakalo Shitandi +1 位作者 Symon Maina Mahungu John Muasya Kilumba Muia 《Open Journal of Animal Sciences》 CAS 2023年第1期1-19,共19页
Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by clim... Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by climate change. Consequently, the need to increase productivity per cow is inevitable. Conventional protein supplements are costly;hence, the need to explore affordable nutrientdense alternative feed resources. Liquid brewers’ yeast (LBY), a by-product of the brewing industry, is a rich protein supplement in dairy production. This study aimed to assess the dairy farming conditions and utilization levels of LBY as a feed supplement in Githunguri Sub-county, Kiambu. Semi-structured questionnaires were administered to 457 dairy farmers in a cross-sectional survey. The findings revealed that most farmers (94.2%) fed their cattle on established forage/fodder and crop residues with supplementation. Even though 53.1% of the respondents were aware of the use of LBY, only 30.6% utilized it to supplement dairy cows, most of whom (96.0%) used it fresh without preservation. Membership in farmers’ organizations increased awareness of LBY (r = 0.732). Principal component analysis indicated that the benefits of using LBY outweigh the challenges involved with a loading matrix of 0.891 - 0.954 and 0.681 - 0.807, respectively. The low adoption and use levels of LBY as a source of protein supplements were due to low awareness. There is a need for concerted efforts by stakeholders in the industry to increase farmers’ knowledge base on the utilization and effectiveness of LBY in dairy production. 展开更多
关键词 Dairy-Production Liquid Brewers’ yeast PROTEIN SUPPLEMENT
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Meta-Analysis Study of the Effects of Yeast Probiotic Supplementation on Milk Production and Energy Corrected Milk of Lactating Dairy Cows
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作者 Nizar Salah Héloïse Legendre +4 位作者 Pauline Peltier Pain Clara Berger Valentin Nenov Francois Machuron Maxime Briche 《Agricultural Sciences》 2023年第9期1179-1192,共14页
The aim of this study was to use a meta-analytic approach to evaluate the effect of commercially available yeast probiotic “Actisaf<sup>&#174</sup>; Sc 47” (Saccharomyces cerevisiae CNCM I-4407)... The aim of this study was to use a meta-analytic approach to evaluate the effect of commercially available yeast probiotic “Actisaf<sup>&#174</sup>; Sc 47” (Saccharomyces cerevisiae CNCM I-4407) produced and marketed by Phileo by Lesaffre on milk performance in dairy cows. Data from 22 trials including 17 with parallel designs and 5 with cross-over designs were collected, and only data with parallel designs were analyzed. From those trials, 4 are published and 13 are from technical reports. In total, 34 comparisons and 1074 dairy cows met the criteria for inclusion in the final analysis of milk yield (MY). For energy corrected milk (ECM), six trials with 12 comparisons and 476 dairy cows met the criteria for inclusion in the final analysis. Because the data are from different trials with different conditions, the statistical model defined includes the fixed effect of the treatment (with vs. without Actisaf<sup>®</sup> Sc 47) and the random effect of the trial. The meta-analysis showed a moderate heterogeneity for MY and ECM. The random effect meta-analysis showed an estimated mean difference +1.72 kg/d [95% confidence interval (CI): 1.01 to 2.44] and +2.45 kg/d (95% CI: 1.73 to 3.17) for MY and ECM respectively, in favour of Actisaf<sup>®</sup><sup> </sup>Sc 47. The analysis of data without trials conducted under heat stress conditions showed positive effect of Actisaf<sup>®</sup> Sc 47. The random effect meta-analysis showed an estimated mean difference of +1.69 kg/d [95% CI: 1.24 to 2.14] and +2.92 kg/d (95% CI: 2.45 to 3.40) for MY and ECM respectively, in favour of Actisaf<sup>®</sup> Sc 47. These observations provide strong evidence that this commercially available yeast probiotic can significantly improve milk performances of dairy cows under different conditions. 展开更多
关键词 MILK yeast Probiotic META-ANALYSIS
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以分子生物学鉴定结果为“金标准”评估Rapid ID Yeast Plus及API20C AUX对酵母样真菌的鉴定效能 被引量:4
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作者 范欣 王贺 +8 位作者 苏霄翔 肖盟 马雪菲 马超越 刘旭光 马然 吴玥 陈艳钊 徐英春 《中国真菌学杂志》 CSCD 2013年第5期274-280,共7页
目的以分子生物学方法为"金标准"对两种商品化酵母样真菌鉴定产品Rapid ID Yeast Plus(简称RapID YST)及API20C AUX(简称API20C)的鉴定效能进行评估。方法从2010年中国医院侵袭性真菌感染监测网菌株库中筛选酵母样真菌25种,共... 目的以分子生物学方法为"金标准"对两种商品化酵母样真菌鉴定产品Rapid ID Yeast Plus(简称RapID YST)及API20C AUX(简称API20C)的鉴定效能进行评估。方法从2010年中国医院侵袭性真菌感染监测网菌株库中筛选酵母样真菌25种,共计194株。其中,包含临床最常见的5种酵母样真菌(白念珠菌、热带念珠菌、光滑念珠菌、近平滑念珠菌、新生隐球菌)共130株,占研究总菌株数的67.0%。所有菌株已经过分子生物学方法准确鉴定至种水平。菌株复苏分纯后,严格按照产品操作指南,平行进行RapID YST和API20C鉴定。结果所研究菌株中,有181株(18种)在RapID YST鉴定菌种数据库中,所有在库菌株种及复合体鉴定正确率为87.8%(159/181)。相比,API鉴定菌种库包含菌株174株(18种),在库菌株种及复合体鉴定正确率为92.0%(160/174)。RapID YST与API20C对于5种临床常见的酵母样真菌的种鉴定正确率分别为93.1%和97.1%。对于库外菌株,RapID YST的鉴定错误率分别为23.1%(3/13),相比API20C的鉴定错误率为60.0%(12/20)。综合此次评估结果,二者对酵母样真菌的鉴定效能无显著差异(McNemar检验,P>0.05)。结论两种商品化产品对酵母样真菌的鉴定效能基本一致;相较而言,RapID YST在操作便捷性、检测时间方面具有较大优势。 展开更多
关键词 侵袭性真菌病 酵母样真菌 RAPID ID yeast PLUS API20C AUX 分子生物学鉴定
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Yeast基因下游二级结构与多聚腺苷作用信号 被引量:3
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作者 张静 石秀凡 刘次全 《生物化学与生物物理进展》 SCIE CAS CSCD 北大核心 2001年第4期523-527,共5页
形成真核生物mRNA 3′末端的多聚腺苷 (poly (A) )作用涉及前体mRNA下游的三个元件 :效率元件(EE)、定位元件 (PE)以及实际的剪切和 poly (A)作用位点 ,实验研究提出了一些EE和PE的碱基序列组成 .对 180个Yeast基因下游 (终止密码子后 2... 形成真核生物mRNA 3′末端的多聚腺苷 (poly (A) )作用涉及前体mRNA下游的三个元件 :效率元件(EE)、定位元件 (PE)以及实际的剪切和 poly (A)作用位点 ,实验研究提出了一些EE和PE的碱基序列组成 .对 180个Yeast基因下游 (终止密码子后 2 0 0个碱基 )二级结构进行的详细分析显示 ,约 86 %的EE、 89%的PE与二级结构中碱基非配对的环 (发夹环、膨胀环、内环或多分支环 )区或连接单链区有关 .这个结果提示 ,反式因子对EE和PE的识别和作用在一定程度上有赖于EE和PE的二级结构特征 . 展开更多
关键词 yeast基因 多聚腺苷作用信号 MRNA二级结构 蛋白质合成
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Yeast基因组编码区特征参数的研究 被引量:2
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作者 张颖 李宏 +1 位作者 吕军 罗辽复 《生物物理学报》 CAS CSCD 北大核心 2001年第3期535-541,共7页
以碱基成分偏移量D值[1]为基本参数定义参数d ,以d为Yeast编码区的特征参数 ,对Yeast的第1、2、3类ORF(openreadingframe)进行了统计 ,得到d的特征参数区间。并且 ,以此区间为标准对Yeast的6类ORF ,以及5′帽、3′尾、内含子、组分随机... 以碱基成分偏移量D值[1]为基本参数定义参数d ,以d为Yeast编码区的特征参数 ,对Yeast的第1、2、3类ORF(openreadingframe)进行了统计 ,得到d的特征参数区间。并且 ,以此区间为标准对Yeast的6类ORF ,以及5′帽、3′尾、内含子、组分随机序列等非编码序列进行了检验。结果表明 ,用d作编码区的特征参数是可行的 ,它可以很好地区分编码序列和非编码序列。另外 ,又讨论了参数d与基因表达水平 (用CAI值来衡量 )的关系。发现 ,参数d与基因表达水平成很好的正相关关系 ;发现密码子的第1位点和第2位点的某些碱基分布与基因表达水平有关。 展开更多
关键词 yeast基因组 编码区 碱基成分偏移 正相关 特征参数
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Detection for Transcriptional Activity of Alternaria Tenuissim Protein Elicitor in Yeast Two-hybrid System 被引量:3
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作者 刘延锋 邱德文 +1 位作者 曾洪梅 杨秀芬 《Agricultural Science & Technology》 CAS 2008年第1期64-66,共3页
The peaT1 gene fragment was amplified from pGEM-6p-l-peaT1 by PCR, and recovered target gene was cloned into pLexA vector. After digestion and sequencing, the bait vector pLexA-peaT1 was transformed into yeast strain ... The peaT1 gene fragment was amplified from pGEM-6p-l-peaT1 by PCR, and recovered target gene was cloned into pLexA vector. After digestion and sequencing, the bait vector pLexA-peaT1 was transformed into yeast strain EGY48 [p8op-lacZ] by PEG/LiAC, and the transcriptional activity of bait vector was detected. The results showed that recombinant bait plasmid pLexA-PEMG1 was constructed, for the two bands of recombinant bait plasmid in agarose gel eleetrophoresis were expected after digesting by restriction endonuclease EcoR I and Xho I. Therefore, the recombinant bait plasmid could be used in yeast two-hybrid system to screen a cDNA library. 展开更多
关键词 PeaT1 yeast two-hybrid Transcriptional activity
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The Self-activated Experimental of T_(1083) Substitution Mutation Vector pGBKT7-TS in Yeast 被引量:3
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作者 袁亮 纪耀坤 张伟彬 《Agricultural Science & Technology》 CAS 2010年第3期65-67,共3页
[Objective] The research aimed to study the self-activation test of inverting T1083 substitution mutation BD fusion vector pGBKT7-TS into yeast,and discuss whether its expression product can be used as bait for furthe... [Objective] The research aimed to study the self-activation test of inverting T1083 substitution mutation BD fusion vector pGBKT7-TS into yeast,and discuss whether its expression product can be used as bait for further two-hybrid screening.[Method] T1083 substitution mutation BD fusion vector pGBKT7-TS was inverted into yeast to make the self-activation and protein expression toxic detection test.[Result] This expression product of the fragment was inactive and had no toxic to yeast cell.It could be used as bait for further two-hybrid screening.[Conclusion] The research laid the experimental foundation for further study of the effect of T1083 substitution mutation on the interaction of NtKrp and its target partner. 展开更多
关键词 pGBKT7-TS vector yeast two-hybrid Bait vector SELF-ACTIVATION
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RapIDYeast Plus系统在鉴定常见酵母中的临床应用 被引量:1
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作者 徐红 温海 +1 位作者 陈江汉 黄欣 《第二军医大学学报》 CAS CSCD 北大核心 2006年第2期215-216,共2页
目的:探讨RapIDYeast Plus(RYP)系统在鉴定临床常见酵母中的作用。方法:将所试菌株在沙氏培养基上传代2次,然后30℃孵育24-48h后,用RYP系统进行试验。结果:150株临床分离株中有139株被正确鉴定到种的水平;有8株得到了具有2种或... 目的:探讨RapIDYeast Plus(RYP)系统在鉴定临床常见酵母中的作用。方法:将所试菌株在沙氏培养基上传代2次,然后30℃孵育24-48h后,用RYP系统进行试验。结果:150株临床分离株中有139株被正确鉴定到种的水平;有8株得到了具有2种或2种以上可能性的鉴定结果,而在使用了附加试验后都得出了正确的鉴定结果;有3株鉴定错误。RYP系统在不用附加试验的情况下鉴定的准确率达到92%,采用附加试验后鉴定的准确率达到98%。结论:RYP系统适用于临床微生物实验室的常规鉴定,在不需要特殊仪器的条件下,就能准确地鉴定临床上40多种酵母菌和酵母样菌。 展开更多
关键词 RapIDyeast Plus系统 酵母菌 临床应用 微生物
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