#saccharomyces

[ivandurak]

Two of the published clinical reports of yeast infection say more about human desperation than the tendency of the fungus to cause disease. Both concern instances of self-inflicted Saccharomyces infection. The first, from Columbia, Missouri, in the 1970s, involved a sixty-eight-year-old man with an unusual diet. He was a health food enthusiast who medicated himself with vitamins and, in a vein unrelated to his belief in dietary supplements, drank a full pint of vodka every day. Then he began developing symptoms of influenza and was admitted to a hospital. Nothing in the case history alarmed his physicians until the patient admitted to swallowing massive quantities of brewer’s yeast. The clinical report says that he consumed up to three kilograms of dried yeast per day, which is equivalent to hundreds of the little sachets used in bread-making. There is likely a typo in the transcript. He would have needed much more than a pint of vodka to wash that down. In any case, this gentleman developed fungemia that was misdiagnosed initially as a bacterial infection. His condition improved when he “was instructed to discontinue use of brewer’s yeast.” The second case is more bizarre. It involved Vietnamese refugees in a Hong Kong detention center who injected themselves with yeast precisely in order to induce infections, and therefore to be admitted a hospital. One of the patients was a teenage boy admitted to hospital with convulsions. The other was a woman suffering from shock who presented with a serious abscess in her breast, presumably at the injection site. Once they were admitted to hospital they absconded. In the column of the table reserved for clinical outcome, the report says, “Seen running away.” One hopes that these victims survived. Concern about Saccharomyces infections has grown with reports that they are associated with the use of yeast as a probiotic, as was the case with the vodka drinker. Probiotics are microorganisms whose ingestion is thought to bestow health benefits. Probiotic yeast is sold in capsules as a treatment for a wide range of digestive disorders, and as a daily supplement to maintain a healthy bowel function. The capsules contain a freeze-dried preparation of Saccharomyces boulardii, which is probably a strain of Saccharomyces cerevisiae, rather than a separate species. Nonetheless, it behaves quite differently from the strains of the sugar fungus used to brew beer and leaven bread. The association between the use of boulardii as a probiotic and development of yeast infections should not concern the majority of people who have benefited from the probiotic.

Nicholas P. Money. The Rise of Yeast: How the Sugar Fungus Shaped Civilization.

[xb3wn4izsjqf]

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[hellsitegenetics]

Howdy! Could I request the 57 precepts of Zote?

(Here)

Just in case I messed that up : https://steamcommunity.com/sharedfiles/filedetails/?id=1638314349

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Closest match: Saccharomyces arboricola strain CBS 10644 mitochondrion, complete genome

(image source) note: this image contains mitochondria from mammalian lung tissue, not Saccharomyces arboricola.

[medicomunicare]

Il ruolo del mycobiota nelle malattie umane: essere numericamente inferiori non significa essere deboli

Il ruolo del mycobiota nelle malattie umane: essere numericamente inferiori non significa essere deboli

I funghi commensali esistono in varie parti del corpo, dalla cute alle cavità interne, e sostengono una colonizzazione relativamente stabile. I funghi sono stati completamente sottovalutati in passato, in parte perché sono ampiamente superati in numero dai batteri. L’invasione di funghi patogeni ambientali inalati può interrompere l’omeostasi fungina nei polmoni; se ci sono le condizioni possono…

[em-cosplay42]

Artistic yeast

I am just gonna drop it here because fuck yea I managed to not f it up too much XD It was growing two days at 28°C and then today it will be in room temp till tomorrow event. But I am so happy. The yeasts used for this are Saccharomyces cerevisiae of two different strains. (hence one is more red)

[strickology]

Yeast (Saccharomyces cerevisiae) dyed with methylthioninium chloride.

This type of dye is used to differenciate between dead and living cells. Living cells usually attempt to dispose of the blue dye metabolically and therefore appear clear

[formidable-fermenter]

need you to know your username and that tag paragraph you left on a reblog one time have captivated me and that's why I followed. I know nothing about fermenting. I've spoken of you to my friends. tell me a fact about fermentation

I’m going to scream, this is my first ever ask and I’m so nervous!

Let’s see, a fact about fermentation.

There are too many so here’s a few that I find interesting 🤷‍♂️

SCOBY (the thing most commonly associated with kombucha) stands for (S)ymbiotic (C)ulture (O)f (B)acteria and (Y)east

Vinegar can also develop a SCOBY. However, instead of being called a SCOBY, it’s more typically referred to as a MOV - (M)other (O)f (V)inegar

Hot sauces can be fermented. Many famous hot sauces are fermented. And it’s generally agreed upon that fermentation hot sauces have a better blend of flavors.

If a bread had yeast in it it’s been fermented. The difference between regular bread and sourdough bread is that with the wild yeast some bacteria will also take root which helps give that nice tart taste!

Fermentation is just the process of having smaller microorganisms digest a food before you do. The most common fermenters are fungi and yeast, bacteria, mold, and enzymes.

All vinegar starts as alcohol

Even salamis and other dried/aged meats are fermented!

There’s so much more I could talk about, but these are a spread of facts that are neat!

[deklo]

i might have to monday mold post pals

[vakyalss]

Saccharomyces Boulardii Powder Exporters In India

Saccharomyces Boulardii Powder Exporters In India

In today's fast-paced world, maintaining optimal health and wellness has become a top priority for individuals worldwide. As awareness grows about the importance of gut health in overall well-being, the demand for high-quality probiotics continues to soar. Among these probiotics, Saccharomyces boulardii stands out for its remarkable benefits. If you're in search of premium Saccharomyces boulardii powder exporters in India, look no further than Vakyalifesciences.

At Vakyalifesciences, our mission is simple yet profound: to empower individuals to enhance their health and wellness through sustainable and innovative probiotic solutions. With a strong commitment to quality and efficacy, we have emerged as leaders in the production and export of probiotics and nutraceuticals for humans, aquafeed, livestock, and agriculture.

Why Choose Saccharomyces Boulardii?

Saccharomyces boulardii is a probiotic yeast with a proven track record of supporting gastrointestinal health. Unlike bacterial probiotics, Saccharomyces boulardii is a yeast strain that has been extensively researched for its therapeutic properties. It has been shown to:

Combat Digestive Disorders: Saccharomyces boulardii is effective in managing various gastrointestinal disorders, including diarrhea, irritable bowel syndrome (IBS), and inflammatory bowel disease (IBD). It helps restore the balance of gut microbiota and promotes digestive health.

Prevent Antibiotic-Associated Diarrhea (AAD): Antibiotic therapy often disrupts the natural balance of gut bacteria, leading to diarrhea. Saccharomyces boulardii can help prevent AAD by replenishing beneficial bacteria and reducing the risk of diarrhea associated with antibiotics.

Boost Immune Function: A healthy gut is closely linked to a robust immune system. Saccharomyces boulardii supports immune function by enhancing the gut barrier, modulating immune responses, and reducing inflammation.

Why Choose  Vakyalifesciences as Saccharomyces boulardii powder exporters in India?

When it comes to sourcing Saccharomyces boulardii powder exporters in India, choosing the right supplier is crucial. Here's why Vakyalifesciences stands out:

Uncompromising Quality: At Vakyalifesciences, quality is our top priority. We adhere to stringent quality control measures throughout the production process to ensure that our Saccharomyces boulardii powder meets the highest standards of purity and potency.

Sustainable Practices: We are committed to sustainability in all aspects of our operations. From sourcing raw materials to packaging and distribution, we prioritize eco-friendly practices to minimize our environmental footprint.

Customized Solutions: Whether you're a pharmaceutical company, a dietary supplement manufacturer, or an animal feed producer, we can tailor our Saccharomyces boulardii powder to meet your specific needs and requirements.

Global Reach: With our extensive distribution network, we can export Saccharomyces boulardii powder to clients around the globe. Wherever you are, you can count on us to deliver top-quality probiotic solutions.

Conclusion

In conclusion, Vakyalifesciences  stands as your trusted partner for premium Products and a leading Saccharomyces boulardii powder exports in India. With our commitment to quality, sustainability, and innovation, we strive to empower individuals and businesses alike to achieve optimal health and wellness. Contact us today to learn more about our probiotic solutions and how we can support your health and wellness goals.

[tibbivearomatikbitkiler]

Ekmek Mayası Bitkilerdeki Tıbbi Bileşiklerin Keşfini Hızlandırıyor

Ekmek Mayası Bitkilerdeki Tıbbi Bileşiklerin Keşfini Hızlandırıyor

#Araştırmalar, #Aspirin, #BitkiEnzimleri, #BitkiTranskriptomik, #Bitkiler, #CornellÜniversitesi, #EkmekMayası, #EkonomikÜretim, #Fermantasyon, #FırıncıMayası, #Genler, #Ilaçlar, #Kemoterapi, #KratomEnzimleri, #MayaBazlıTarama, #Mitraginin, #Morfin, #ProteinProteinEtkileşimleri, #SaccharomycesCerevisiae, #TıbbiBileşikler https://is.gd/EPfBqU https://www.tibbivearomatikbitkiler.com/haberler/ekmek-mayasi-bitkilerdeki-tibbi-bilesiklerin-kesfini-hizlandiriyor/

Ekmek mayası bitkilerdeki Tıbbi Bileşiklerin keşfini hızlandırdığına dair araştırmaları sürüyor. Araştırmacılar, tıbbi bileşikleri nasıl ve hangi bitkilerin sentezleyebileceğini belirlemeyi çok daha verimli hale getiren yeni bir tarama yöntemi geliştirdiler. Tarama yöntemi, bitki enzimleri arasındaki protein-protein etkileşimlerinin yakalanmasına yardımcı olan fırıncı mayasına dayanmaktadır. Yeni yöntem, 20 adaydan altı kratom enziminin tanımlanmasına yol açtı.

Aspirin, morfin ve bazı kemoterapiler, bitkiler tarafından üretilen doğal bileşiklerden elde edilen ilaçlara örnektir. Ancak bitkilerin bu tür bileşikleri oluşturmasını sağlayan genlerin belirlenmesi sıkıcı ve pahalıdır.

Şimdi, Cornell Üniversitesi araştırmacıları fırıncı mayasını kullanarak uygun maliyetli ve oldukça verimli bir yaklaşım yarattılar. Hatta yeni yöntemi bir kratom ağacındaki anahtar enzimleri tanımlamak için bile kullandılar.

Maya nedir: Maya, mantar krallığının bir üyesi olan tek hücreli, yaşayan bir mikroorganizmadır. Bira mayası veya ekmek mayası olarak da bilinen Saccharomyces cerevisiae , binlerce yıldır fırıncılıkta, şarap yapımında ve bira yapımında önemli bir bileşen olmuştur. Fermantasyon işlemi sırasında şekerleri ve nişastaları alkol ve karbondioksite dönüştürdüğü için adını Latince Yunanca “şeker mantarı” anlamına gelen kelimeden almaktadır.

Angewandte Chemie’deki araştırmaya göre , yeni maya bazlı tarama yöntemi, bitki enzimleri arasındaki protein-protein etkileşimlerini yakalıyor ve bir bitkinin tıbbi bileşikleri nasıl biyosentezlediğinden nihai olarak hangi genlerin sorumlu olduğunu daha iyi belirlemek için diğer tarama yöntemleriyle birlikte çalışıyor.

Kimya ve biyomoleküler mühendislik yardımcı doçenti Sijin Li, “Geleneksel yöntemler, bitkide aynı anda bulunan protein gruplarını buluyor, ancak bizim yöntemimiz, bu gruplardan hangilerinin fiziksel olarak kümelenip birbirleriyle iyi oynadığına bakarak bunu tamamlıyor” dedi. ve çalışmanın baş yazarı. “İlaç için çıkarmak isteyebileceğimiz kimyasal türlerinden sorumlu olanlar bunlar.”

Gen adayları bitki transkriptomiği kullanılarak tahmin edildikten sonra, fırıncı mayası (bira yapmak ve ekmek pişirmek için kullanılanla aynı tür), hangilerinin birbiriyle etkileşime giren proteinler ürettiğini görmek için içindeki genlerle birlikte tasarlanır. Sonuç olarak biyokimyasal olarak taranması gereken genlerin sayısı önemli ölçüde azalır.

İyi araştırılmamış ancak farmasötik potansiyele sahip olduğu düşünülen kratom yapraklarıyla yapılan deneylerde, maya bazlı yöntem, mitragininin veya diğer hedeflenen kimyasalları ürettiği genetik taramayla tahmin edilen 20 adaydan altı kratom enziminin tanımlanmasına yol açtı. Daha sonraki biyokimyasal testler, atılan 14 adayın hiçbirinin işlevsel enzim olmadığını, maya bazlı yöntemle tanımlanan altı adaydan dördünün ise işlevsel olduğunu gösterdi.

Li, “Klinik deneyler için kimyasalın bitkiden saflaştırılması veya kimyasal bir yaklaşım kullanılarak sentezlenmesi gerekiyor ki bu çok pahalı” dedi. “Maya yöntemini kullanarak mitraginini ve bizi yeni ilaçlara yönlendirebilecek diğer kimyasalları daha ekonomik bir şekilde üretebiliriz.”

[sanzymebiologics]

Probiotic Saccharomyces Boulardii - Sanzyme Biologics

Sanzyme Biologics is a leading manufacturer of Probiotic Saccharomyces Boulardii in India. It is a nonpathogenic yeast considered as a probiotic. Saccharomyces boulardii is a nonpathogenic yeast considered as a probiotic which helps in intestinal comfort and contributes to maintain the intestinal flora. It is a hardy, acid tolerant and thermotolerant.

[hoantovet]

BIOZYME FOR FISH

ENZYME TIÊU HÓA GIÚP CÁ KHỎE MẠNH, MAU LỚN – PHÒNG BỆNH ĐƯỜNG RUỘT CHO CÁ THÀNH PHẦN: Bacillus Subtilis Saccharomyces Cerevisiae Amylase  Protease Lipase  ß-Glucanase  Cellulase CaCO3 vừa đủ CÔNG DỤNG: Bổ sung enzyme tiêu hoá cho cá giúp cá tiêu hoá tốt thức ăn, khoẻ mạnh, mau lớn, phòng bệnh đường ruột trên cá. LIỀU LƯỢNG VÀ CÁCH DÙNG: Trộn đều vào thức ăn, cho ăn liên tục đến khi thu…

[calaisreno]

Oenology

Drunk discussion, a Mitch Hedberg joke, and the Science of Seduction.

When Sherlock solves the case of the winery, the owner, as promised, sends them a case of very nice wine. Naturally, they have to open a bottle and try it. And another to compare. And a third to consolidate their findings.

“Is this cooking wine?” John takes another swallow and squints into his glass. “For dinner I was going to make that thing.”

Sherlock opens his eyes. “The thing with the peas?”

“No. It has chicken and… you know… things. Parsnips. Or carrots. Vegetable things. And you cook it in wine.”

“Red or white?”

“I dunno. White, I guess. Isn’t chicken white?”

“This is pink,” says Sherlock, clinking his glass against John’s. “Cheers. I don’t gen-er-ally like rosé, but this is… quite de-lect-able.” He’s pronouncing words carefully, he notices, because his lips are not fully cooperating. Speech is such a complicated thing.

“Green,” says John. “Those green grapes. Why isn’t there green wine?”

“Good question. No clue.”

“Should be. For holidays.”

“Not a vivid green, though,” says Sherlock. “Like ab-snith…absence… absinthe. Absinthe.” He says the word several times to make sure it’s right. Not an easy word. “Absinthe. I had it once.”

“How was it?”

“Disappointing. Could hardly taste the wormwood.”

“Wormwood.” John frowns. “That a mushroom?”

“Plant. Ornamental. Toxic, kinda.”

“Sounds dangerous.”

“Not very. Only one documented case. Idiot.”

“Idiot yourself.” John giggles. “Only you would know that.”

They’ll have to go to the shops if they want to make the chicken thing, with the vegetable things, and that sounds like too much effort. They open a packet of flatbread and slice some of the cheddar that isn’t hosting a mould experiment. Sherlock finds a bunch of grapes that are not very shrivelled.

John grabs the cheese and flatbread and another bottle of the wine, and moves the feast into the sitting room. Sherlock follows with the grapes and a packet of biscuits. John lights a candle and they sit on the floor, like a picnic.

It’s almost romantic, Sherlock thinks. “Almost romantic,” he says. “Did I say that out loud?” He pops a grape into his mouth.

John giggles. “You have to wait.”

He chews the grape. “Wha’ for?”

“Th’ grape,” John says. “It’s a grape.”

“I’m aware,” he replies.

“Still a grape. Not wine yet. You gotta wait.” He giggles again.

“Okay, I’m waiting.” He’s not sure, but maybe John has just told a joke. Interesting. “What does it mean?”

“Yer a wino,” John says. “Don’t eat the grapes. Gotta wait for the grapes to turn into wine.”

“We have plenty of wine, John. And grapes— I s’pose we’d have to ferment them. What we need is— Saccharomyces cerevisiae.” He’s not sure how he’s managed to pull these syllables out of his brain, but there they are. It’s like a magic trick, only the magician is completely pissed.

John snorts. “Just a joke. And now you’re doing that thing.”

“What thing? I’m not even wearing my coat. Or collar. What thing am I doing?”

“That thing. Where you seduce me with science.”

“Science,” he repeats. “My dear doctor, se-duc-tion ought to be an exact science, but I can see that you have once again attempted to tinge it with—“ He draws a breath, not sure where his sentence is going.

“Come here, you romantic seductor… deductor... deducer…,” John says, grabbing his dressing gown. “I deduce that you are seducing me.”

The kiss is sloppy, and tastes a bit like wine, but it’s the best thing Sherlock has ever imbibed.

“You’ve biased my judgment, doctor,” he says.

“About time.” John presses a grape to Sherlock’s lips. “I wasn’t ‘bout to wait any longer.”

The Mitch Hedberg joke: "I saw this wino, he was eating grapes. I was like, 'Dude, you have to wait.'" Maybe you had to be there.

Originally posted in Trifles, Chapter 10.

[sulkybbarnes]

Hello ! I have read -per your tags- that you are a fungi biologist !!! First this is very cool, second i have a question about MOLD if its ok :)

Can you eat jam where the mold has been removed ? What is the general rule if there is one behind NO eating bc mold or ok eating if removed ? Im really curious about it +is it true that mold can grow in your body ? (I had a pack of unfortunately moldy tobbaco and a friend insisted on smoking it and i had to use the argument that they would become Moldy From The Lungs to stop them.... but is this true ?)

Anyhow, thank you for your time and keep on fungin' <3

Hey pal! First of all, thank you for the question (and for thinking fungal biology is cool haha), it was absolutely delightful for me to get this. I wish people talked to me about fungi outside of work more often! 🍄

As a disclaimer: my work is mostly molecular biology work on Saccharomyces cerevisiae aka Brewer's Yeast, and occasionally Candida albicans, and neither of these is closely connected to the mold question. I'm by no means a food safety expert either, but with that out of the way:

The short answer is that I would not eat jam with mold on it, even if you remove the mold. I would say that the rule to go by is that if it's a soft food with mold on it, discard the whole thing. If it’s something "hard" like a hard cheese, then it's probably safe to cut away the mold and eat the cheese. I found this little guide that seems quite reasonable and helpful to me, and it’ll tell you more about what types of food grow mold and how to handle them if you scroll to the end!

The long answer: Molds, like a lot of fungi, grow multicellular filaments called hyphae (Brand & Gow, 2009; Brand, 2012) which are only micrometres long. Meaning that you would need a microscope to be able to see them. Think of them as invisible roots or arms that can spread through your food. The fuzzy, green/grey/white manifestation that you see of the mold is a “colony” or in other words a network of cells or hyphae (Miguélez et al., 1999) depending on the organism. If you can see it, it is because it has been growing for a while, and that most likely means that your food is already contaminated with the “roots”. And these aren’t harmless; because depending on the type of mold, they can produce mycotoxins. Mycotoxins are biochemicals the cell makes which can cause serious harm to your health (Gonkowski et al., 2020). They have been known to cause allergic reactions, gastrointestinal issues, and poisoning. This is all dependent on the type of mycotoxin and the concentration of it, and the individual’s health, but I reckon this is the case where you want to be safe not sorry. From Gonkowski et al: “It is known that mycotoxins may act on many internal organs and systems, including, among others, nervous, reproductive and immunological systems, metabolic processes and endocrine glands” (Rykaczewska et al., 2019). In some cases, bacteria can also grow with the mold and cause illness. So, the long answer also boils down to: no, don’t eat it, it’s really not worth the risk.

And, yes, mold can grow in human lungs if the spores are inhaled. Granted that is most likely to happen with immunocompromised individuals as far as I know, but! I would advise against sniffing it at any rate haha.

I'm including the references in the text and at the end for fun, in case you’re interested to read more about this or see the microscopy images in the papers!!

Happy and safe eating 🍄😊

Brand, A. (2012) ‘Hyphal growth in human fungal pathogens and its role in virulence’, International Journal of Microbiology, 2012, pp. 1–11. doi:10.1155/2012/517529.

Brand, A. and Gow, N.A. (2009) ‘Mechanisms of hypha orientation of fungi’, Current Opinion in Microbiology, 12(4), pp. 350–357. doi:10.1016/j.mib.2009.05.007.

Gonkowski, S., Gajęcka, M. and Makowska, K. (2020) ‘Mycotoxins and the enteric nervous system’, Toxins, 12(7), p. 461. doi:10.3390/toxins12070461.

Miguélez, E.M., Hardisson, C. and Manzanal, M.B. (1999) ‘Hyphal death during colony development in streptomyces antibioticus: Morphological evidence for the existence of a process of cell deletion in a multicellular prokaryote’, The Journal of Cell Biology, 145(3), pp. 515–525. doi:10.1083/jcb.145.3.515.

Rykaczewska, A. et al. (2019) ‘Imbalance in the blood concentrations of selected steroids in pre-pubertal gilts depending on the time of exposure to low doses of Zearalenone’, Toxins, 11(10), p. 561. doi:10.3390/toxins11100561.