Main Article Content
Thymol (5-methyl-2-isopropylphenol) is a phenolic compound that is used to inhibit oral bacteria. Because little is known regarding the effects of this compound on ruminal microorganisms and it is a halal aroma, the objective of this study was to use yeast as a bioreactor to produce thymol as a halal flavor. Isolation and molecular identification were done by using 5.8S ITS. The results indicated that the strain which we isolated is Saccharomyces cerevisiae. This strain is very important in halal functional food, it produces zinc and selenium. The transformation of Thymus vulgaris L.DNA to S. cerevisiae is considered a major technique for the production of active components that can be used as food preservatives against fungal growth and their mycotoxin occurred in food production so that the aim of the current study was to use S. cerevisiae for the production of thymol through the transformation of Saccharomyces cerevisiae with genetic material of Thymus vulgaris and evaluation of the new transformant able to produce antioxidant products.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Aleksander, P., Piotr, A., Tadeusz, T., Makarewicz, M., 2009. Accumulation and Release of Metal Ions by Brewer’s Yeast during Successive Fermentations. J. Inst. Brew. 115(1), 78-83.
Aly, S.E., Abo-Sereih N., El-Massry, K.F., 2005. Production of flavouring compounds through genetically engineered Saccharomyces cerevisiae and their evaluation as antioxidant and antimicrobial. Arab Univ. J. Agric. Sci., 11, 205-219.
Aly, S.E., El-Shaffy, A.A., Selim, M.E., El-Massry, K.F., Sabry, B.A., 2011. Chemical profile, antioxidant,antifungal and antiaflatoxigenicactivity of parsley and ginger volatile and Non-volatile extracts. J. Active Products Nat. 1, 81-96.
Croteau, R., Kutchan, M., Lewis, N.G., 2000. Natural products (secondary metabolites). In B.B. Buchanan,W. Gruissem and R.L. Jones (eds) Biochemistry andMolecular Biology of Plants. American Society of Plant Physiologists, Rockville, MD, pp. 1250-1318.
deMelo, M.L.S., Narain, N., Bora, P.S., 2000. Characterization of some nutritional constituents of melon (Cucumis melo hybrid AF-522) seeds. Food Chem. 68, 411-414.
Eide, D.J., Clark, S., Nair, T.M., Gehl, M., Gribskov, M., Guerinot, M.L., Harper J.F., 2005. Characterization of the yeast ionome: a genome-wide analysis of nutrient mineral and trace element homeostasis in Saccharomyces cerevisiae. Genome Biol. 6(9), 77
Gulcin, I., Buyukokuroglu, M.E., Oktay M., Kufrevioglu, O.I., 2003. Antioxidant and analgesic activities of turpentine of Pinusnigra Arn.subsp. pallsiana (Lamb.) Holmboe. J. Ethnopharmacol. 86, 51-58.
Izquierdo, A., Casas, C., Herrero, E., 2010. Selenite-induced cell death in Saccharomyces cerevisiae: protective role of glutaredoxins. Microbiol. 156, 2608-2620.
Keita, I., Somda1, M.K., Savadogo, A., Mogmenga. I., Koita. O., Traore, A.S., 2016. Isolation and molecular identification of yeast strains from “Rabilé” a starter of local fermented drink. Afr. J. Biotechnol. 20, 823-829.
Kumar, A., Shukla, R., Sing, P., Prasad S.C., Dubey, N.K., 2008. Assessment of Thymus vulgaris L. essential oil as a safe botanical preservative against post harvest fungal infestation of food commodities. Innov. Food Sci. Emerg. Technol. 4, 575-580.
Legras, J.L., Merdinoglu, D., Cornuet J.M., Karst, F., 2007. Bread, beer and wine: Saccharomyces cerevisiaediversity reflects human history. Mol. Ecol. 16(10), 2091-2102.
Nguyen, D.V., Takascova, M., Jakubik, T., Dang, M.N., 2000. Antioxidative effect of thyme in rape-seed oil. Biologia, Bratislava 55, 277-281.
Pham, T.A., Kawai, S., Kono, E., Murata, K., 2011. The role of cell wall revealed by the visualization of Saccharomyces cerevisiaetransformation. Curr. Microbiol. 62, 956-961.
Saito, Y., Takahashi, K., 2000. Selenoprotein P its structure and functions. J. Health Sci. 46, 409-413.
Shimoni, Y., Kurihara, T., Ravazzola, M., Amherdt, M., Orci, L., Schekman, R., 2000. Lst1p and Sec24pcooperate in sorting of the plasma membrane ATPase into COPII vesicles in Saccharomyces cerevisiae. J. Cell Biol. 151, 973-984.
Zambonelli, A., Daulerio, A.Z., Bianchi, A., Albasini, A., 1996. Effects of essential oils on phytopathogenic fungi in vitro. J. Phytopathol. 144, 491-494.