Changes

Wang et al. (2018) reported another type of glycosidic activity in one strain of ''B bruxellensis'' which is the conversion of the glycoside "mogroside V" into an artificial sweetener called siamenoside I. Other yeast and bacteria species were tested and did not find this particular glycosidic activity. [https://en.wikipedia.org/wiki/Mogroside Mogroside V] is found naturally in some fruit, specifically, an Asian fruit called [https://en.wikipedia.org/wiki/Siraitia_grosvenorii Lo Han Kuo (''Siraitia grosvenorii'')]. The artificial sweetener siamenoside is 563 times sweeter tasting than 5% sucrose. The specific enzyme responsible for this conversion that this strain of ''B. bruxellensis'' produced is called ''Db''Exg1 <ref>[https://www.sciencedirect.com/science/article/pii/S0308814618317473 Dekkera bruxellensis, a beer yeast that specifically bioconverts mogroside extracts into the intense natural sweetener siamenoside I. Reuben Wang, Yi-Chieh Chen, Yun-Ju Lai, Ting-Jang Lu, Shyue-Tsong Huang, Yi-Chen Lo. 2018. DOI: https://doi.org/10.1016/j.foodchem.2018.09.163.]</ref>.

===Activity of Lactic Acid Bacteria===