The present disclosure provides a yeast-based nutrients rich in sterols to prevent or reduce slow and/or sluggish alcoholic fermentation and maintaining or increase the fermenting capacity of Active Dry Yeast (ADY) or Instant Dry Yeast (IDY) during alcoholic fermentation. The present disclosure also provides a method of maintaining or increasing a fermenting capacity of Active Dry Yeast (ADY) or Instant Dry Yeast (IDY) during alcoholic fermentation.

Methods of and system for growing and maintaining an optimized/ideal active yeast solution in the yeast tank and fermenter tank during the fermentation filling cycle are provided. A new yeast stage tank is used between the yeast tank and the fermenter tank allowing yeast to rapidly produce a huge amount of active young yeast cells for a fermenter during the filling period. A measurable and useful controlling factor, % DT/% Yeast by weight ratio (or food to yeast ratio), is used (e.g., % DT=glucose), which offers information on the health status of the yeast. The controlling factor is used to control the status of the yeast throughout the entire process.

The present invention relates to the unexpected discovery of a new strain of yeast, dubbed GY7B, which is related to, but genetically and phenotypically distinct from, Lachancea thermotolerans. The invention provides methods of brewing sour beer using GY7B, wherein the methods do not require use of lactic acid or lactic acid producing bacteria.

Provided herein are genetically modified yeast cells that recombinantly express a gene encoding a fatty acid hydroxylase (FAH) enzyme, such as an oleate 12-hydroylase, and produce y-decalactone levels above an odor-threshold. Also provided herein are genetically modified yeast cells that recombinantly express genes encoding a fatty acid hydroxylase (FAH) enzyme, and one or more additional genes, such as an acyl-CoA desaturase 1 (OLE1) enzyme, a deregulated transcription factor, and/or an alcohol-O-acyltransferase (AAT) enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

The present invention relates to a method for processing a composition comprising fructan and sucrose, comprising the step of incubating a composition comprising fructan and sucrose, preferably inulin and sucrose, with at least one yeast selected from the group consisting of Saccharomyces, and Kluyveromyces. Incubation with these yeasts results in the breakdown of free sugars such that purified fructan compositions are obtained.

A method for contamination control when growing yeasts is provided. Bacterial contamination is controlled by using urea as the primary nitrogen source while simultaneously limiting the amount of nickel available to contaminating bacteria. Bacteria require nickel as a cofactor for urease enzymes in order to use urea for growth while yeasts do not require nickel as a cofactor for any enzymes. Nickel is limited by using titanium in plate heat exchangers instead of stainless steel. Ethyl carbamate is limited by using a carbon/nitrogen ratio that consumes all urea during fermentation and by separating co-products after fermentation and before distillation. Yeast recycling is performed by using either single-step or two-step centrifugation, without acid washing. This method enables yeast recycling with sugarcane ethanol and sugar beet ethanol production. This method also enables yeast recycling with corn ethanol and grain ethanol production with coproduct recovery after fermentation and before distillation.

The present invention provides a microzyme, a microzyme powder and an application thereof in pasta processing. The microzyme is CDLB-YE05 Monosporozyma servazzii, which is deposited at Institute of Microbiology, Chinese Academy of Sciences on Jul. 17, 2023 with a deposit number of CGMCC No.27948 and a deposit address of Building 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing. The microzyme powder is prepared by using the CDLB-YE05 Monosporozyma servazzii provided by the present invention, and the microzyme powder is used for pasta processing so that polysaccharide compounds produced by reproduction and metabolism of the microzyme in a dough are increased, the stickiness of food is increased and the pasta is more tenacious, strong in fragrance and better in taste.

The present invention is direct to the direct expression of siRNA molecules in yeast, which can be packaged into extracellular vesicles (EVs) and delivered to a target organism causing the downregulation of a select gene.

A method for making a chitosan product from yeast cells is disclosed herein. Yeast cells are cultured to form a biomass of yeast cells. The yeast cells are induced to undergo meiosis causing the yeast cells to form asci containing ascospores wherein each ascospore contains a chitosan protective layer in the ascospore wall. Chitosan is extracted from the ascospores, purified to form purified chitosan, and precipitated and dried to form a chitosan product.

A method for synthesis, assembly and function test of an artificial chloroplast genome of Chlamydomonas reinhardtii. Rational design has been carried out on the Chlamydomonas reinhardtii chloroplast genome for the first time, and total artificial synthesis of the Chlamydomonas reinhardtii chloroplast genome is proposed. By using totally chemically synthesized chloroplast genome segments, total chemical de novo synthesis and assembly of a chloroplast genome are achieved in a yeast-bacterium system. Then, a totally chemically synthesized chloroplast genome is transformed into Chlamydomonas cells to replace the original chloroplast genome, which works normally, and has been verified, fulfilling biological functions of the totally chemically synthesized chloroplast genome. According to the embodiments, the Chlamydomonas reinhardtii chloroplast genome is an efficient platform for carrying out synthetic biology operation.