Use of spent yeasts from bioethanol production plant as low-cost nitrogen sources for ethanol fermentation from sweet sorghum stem juice in low-cost bioreactors by Thanawat Thanapornsin, Rattanaporn Phongsri, Lakkana Laopaiboon, Pattana Laopaiboon

“…Two spent yeasts from an ethanol production plant, spent yeast after distillation (SY-AD) and spent yeast after fermentation (SY-AF), were used as low-cost nitrogen sources for ethanol fermentation from sweet sorghum stem juice (SSJ) by a commercial dry yeast (Saccharomyces cerevisiae) in air-locked flasks. SY-AF was the more effective nitrogen source for ethanol fermentation, giving ethanol concentration (PE) and ethanol productivity (QE) values of 95.22 g/L and 1.98 g/L·h, respectively. …”
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Climate-smart livestock nutrition in semi-arid Southern African agricultural systems by Felix Fushai, Teedzai Chitura, Oyegunle Emmanuel Oke

“…Feedstuffs for potential circular feeding systems include the oilseed cakes from the macadamia (Macadamia integrifolia) nut, the castor (Ricinus communis), and Jatropha (Jatropha curcas) beans, which are rich in protein and energy, insect feed protein and energy, primarily the black soldier fly larvae (Hermetia illucens), and microbial protein from phototrophic algae (Spirulina, Chlorella), and yeasts (Saccharomyces cerevisiae). Additives for thermo-functionally enhanced diets include synthetic and natural anti-oxidants, phytogenics, biotic agents (prebiotics, probiotics, synbiotics, postbiotics), and electrolytes. …”
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Design of a new model yeast consortium for ecological studies of enological fermentation by Pourcelot, Eléonore, Vigna, Audrey, Marlin, Thérèse, Galeote, Virginie, Nidelet, Thibault

“…Wine fermentation involves complex microbial communities of non-Saccharomyces yeast species besides the well-known Saccharomyces cerevisiae. While extensive research has enhanced our understanding of S. cerevisiae, the development of multi-species fermentation starters has led to increased interest in yeast interactions and the role of microbial diversity in winemaking. …”
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Bioethanol production from coconut husk using DES-NADES pretreatment and enzymatic hydrolysis method by Yerizam, Muhammad, Jannah, Asyeni Miftahul, Aprianti, Nabila, Yandriani, Yandriani, Rendana, Muhammad, Ernas, Annisa Qonita, Tamba, Juice Lowise

“…The delignified samples were hydrolyzed using the 5% (w/w) of cellulase enzymes and fermented for seven days using Saccharomyces cerevisiae. The results showed that DES (ChCl:MEA) and NADES (Be:La) could remove lignin at about 60.53% and 65.81%. …”
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MsCL-P1: A multifunctional C-type lectin from largemouth bass (Micropterus salmoides) with broad microbe binding and agglutination activities by Siyi She, Ying Ye, Fengyao Guo, Shun Yang, Mengmeng Huang, Hui Fei

“…Agglutination assays revealed that rCRD could agglutinate Aeromonas veronii and Saccharomyces cerevisiae, but not Micrococcus luteus. Carbohydrate binding specificity assays indicated that rCRD's agglutination activity could be suppressed by D-mannose and D-galactose. …”
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Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs by Michel, Elisa, Masson, Estelle, Bubbendorf, Sandrine, Lapicque, Léocadie, Nidelet, Thibault, Segond, Diego, Guézenec, Stéphane, Marlin, Thérèse, Devillers, Hugo, Rué, Olivier, Onno, Bernard, Legrand, Judith, Sicard, Delphine

“…The well-known bakery yeast, Saccharomyces cerevisiae, was dominant (i.e. with a relative abundance over 50%) in only 24% of sourdoughs while other yeast species, belonging to the Kazachstania genus, were dominant in 54% of sourdoughs. …”
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Hybrid azole-based conjugates as upcoming anticancer and antimicrobial agents by Luís M. T. Frija, Bruno E. C. Guerreiro, Inês C. C. Costa, Vera M. S. Isca, Lucília Saraiva, Beatriz G. Neves, Mariana Magalhães, Célia Cabral, Maria L. S. Cristiano, Patrícia Rijo

“…Methods: Antimicrobial properties of the molecules were evaluated by the well-diffusion method, against Gram-positive bacteria [Staphylococcus aureus American Type Culture Collection (ATCC) 25923, Staphylococcus epidermidis ATCC 12228, Mycobacterium smegmatis ATCC 607], Gram-negative bacteria (Pseudomonas aeruginosa ATCC 27853) and yeast (Saccharomyces cerevisiae ATCC 2601 and Candida albicans ATCC 10231) strains. …”
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