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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
Bioreactor Design and Operational System01:29

Bioreactor Design and Operational System

Bioreactors are engineered vessels designed to cultivate microorganisms under controlled conditions for industrial bioprocessing. They maintain sterility and allow precise regulation of pH, temperature, oxygen, and nutrient levels to optimize microbial growth and metabolite production. Bioreactors range from small laboratory units of 1 liter to industrial systems holding up to 500,000 liters, though only about 75% of their volume is actively used for fermentation. The remaining headspace...
Bioreactor Controls-III01:22

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
Scale-Up Processes01:14

Scale-Up Processes

The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
Upstream Processing01:27

Upstream Processing

Upstream processing represents a critical phase in biomanufacturing, wherein biological systems such as microorganisms, mammalian cells, or insect cells are cultivated to produce therapeutic proteins, vaccines, enzymes, or other biologically derived products. This phase encompasses all steps from the selection and genetic manipulation of the production organism to the cultivation of cells in bioreactors under tightly controlled environmental conditions.Host Selection and Genetic OptimizationThe...

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Related Experiment Video

Updated: May 10, 2026

Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice
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Enabling technologies for in situ biomanufacturing using probiotic yeast.

William Parker1, Amanda Taylor1, Aryan Razdan1

  • 1Department of Chemical Engineering, North Carolina State University, Raleigh, NC 27695, USA.

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|May 18, 2025
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Saccharomyces boulardii (Sb) shows promise as a probiotic engineering platform. Research is advancing genetic tools and gut-specific applications for treating gastrointestinal diseases.

Keywords:
Drug DiscoveryProbioticsSynthetic BiologyTherapeuticsYeast

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Area of Science:

  • Microbiology
  • Biotechnology
  • Gastroenterology

Background:

  • Saccharomyces boulardii (Sb) is a GRAS probiotic yeast for gastrointestinal symptom relief.
  • Sb offers unique advantages over bacterial probiotics, including phage resistance and high protein secretion.
  • Genetic engineering tools for Saccharomyces cerevisiae (Sc) are being adapted for Sb.

Purpose of the Study:

  • To review recent advancements in engineering Saccharomyces boulardii.
  • To highlight research on genetic engineering, colonization modulation, biomarker sensing, and drug production in Sb.
  • To discuss overcoming gut-specific challenges for engineered Sb performance.

Main Methods:

  • Review of current literature on Saccharomyces boulardii genetic engineering.
  • Analysis of tools and strategies for probiotic and biotherapeutic development.
  • Focus on research addressing challenges in engineered eukaryotic probiotics.

Main Results:

  • Development of genetic engineering tools for Sb is progressing.
  • Strategies for modulating Sb colonization and sensing biomarkers are emerging.
  • Sb is being advanced as a scalable platform for biotherapeutics.

Conclusions:

  • Engineered Saccharomyces boulardii presents a scalable platform for novel gastrointestinal disease treatments.
  • Overcoming gut-specific challenges is key to realizing the full potential of engineered Sb.
  • Sb's eukaryotic nature provides distinct advantages for biotherapeutic applications.