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001-es BibID:	BIBFORM111540
035-os BibID:	(Scopus)85160562825 (WoS)000997913000001
Első szerző:	Ács-Szabó Lajos (biológus)
Cím:	Disruption of the Schizosaccharomyces japonicus lig4 Disturbs Several Cellular Processes and Leads to a Pleiotropic Phenotype / Lajos Acs-Szabo, Laszlo Attila Papp, Szonja Takacs, Ida Miklos
Dátum:	2023
ISSN:	2309-608X
Megjegyzések:	Gene targeting is a commonly used method to reveal the function of genes. Although it is an attractive tool for molecular studies, it can frequently be a challenge because its efficiency can be low and it requires the screening of a large number of transformants. Generally, these problems originate from the elevated level of ectopic integration caused by non-homologous DNA end joining (NHEJ). To eliminate this problem, NHEJ-related genes are frequently deleted or disrupted. Although these manipulations can improve gene targeting, the phenotype of the mutant strains raised the question of whether mutations have side effects. The aim of this study was to disrupt the lig4 gene in the dimorphic fission yeast, S. japonicus, and investigate the phenotypic changes of the mutant strain. The mutant cells have shown various phenotypic changes, such as increased sporulation on complete medium, decreased hyphal growth, faster chronological aging, and higher sensitivity to heat shock, UV light, and caffeine. In addition, higher flocculation capacity has been observed, especially at lower sugar concentrations. These changes were supported by transcriptional profiling. Many genes belonging to metabolic and transport processes, cell division, or signaling had altered mRNA levels compared to the control strain. Although the disruption improved the gene targeting, we assume that the lig4 inactivation can cause unexpected physiological side effects, and we have to be very careful with the manipulations of the NHEJ-related genes. To reveal the exact mechanisms behind these changes, further investigations are required.
Tárgyszavak:	Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk
Megjelenés:	Journal of Fungi. - 9 : 5 (2023), p. 1-16. -
További szerzők:	Papp László Attila (1986-) (genetikus) Takács Szonja Miklós Ida (1962-) (biológus)
Pályázati támogatás:	OTKA-106172 OTKA EFOP-3.6.1-16-2016-00022 EFOP
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM132574
035-os BibID:	(Scopus)105020180044 (WoS)001601750900001
Első szerző:	Alexa Loránd (élelmiszerbiztonsági és -minőségi mérnök)
Cím:	Alternative yeast strains in beer production: impacts on quality and nutritional value / Loránd Alexa, Hajnalka Csoma, Diána Ungai, Béla Kovács, Nikolett Czipa, Ida Miklós, Zoltán Kállai, László Attila Papp, Szonja Takács
Dátum:	2025
ISSN:	2306-5710
Megjegyzések:	Discovering new yeast species can be crucial for creating new types of beers. In this study, we investigated three new yeast species, Saccharomyces bayanus, Schizosaccharomyces japonicus and Schizosaccharomyces pombe var. malidevorans, which have not been previously used in the brewing industry. Colour, total acidity, bitterness, aroma profile, total phenolic, flavonoid, mineral content and organoleptic characteristics of beers fermented by these strains were analysed to discover their applicability in the brewing industry. They did not significantly affect the nutritional value and colour of the beers, but showed increased acidity compared to the control Saccharomyces cerevisiae. GC-MS (Gas Chromatography-Mass Spectrometry) analysis revealed 33 aroma compounds, some of which were identical and some unique. S. cerevisiae and S. bayanus produced a similar number (19?20) of aroma compounds, while S. japonicus produced the fewest, including some undesirable compounds. Isobutyl alcohol, isoamyl alcohol, acetol, dimethylpyrazine, acetic acid, 4-cyclopentene-1,3-dione, butyrolactone, 2-furanmethanol, phenylethyl alcohol, maltol and pyranone that provide desired aromas in beers could be found in every sample. The new yeasts significantly increased polyphenols and decreased flavonoid content. Based on the results above and the taste scores, the strains S. bayanus and S. pombe var. malidevorans may be suitable for brewing, while S. japonicus is less or only suitable for combined fermentation.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk sör élesztőgomba minőség
Megjelenés:	Beverages. - 11 : 5 (2025), p. 1-18. -
További szerzők:	Csoma Hajnalka (1979-) (biológus, szőlész-borász) Ungai Diána (1980-) (agrármérnök) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító) Czipa Nikolett (1980-) (környezetgazdálkodási agrármérnök) Miklós Ida (1962-) (biológus) Kállai Zoltán (1986-) (biológus) Papp László Attila (1986-) (genetikus) Takács Szonja
Internet cím:	DOI Intézményi repozitóriumban (DEA) tárolt változat
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