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Philosophical Transactions of the Royal... May 2018Anthropogenic resource supplementation can shape wildlife disease directly by altering the traits and densities of hosts and parasites or indirectly by stimulating prey,... (Review)
Review
Anthropogenic resource supplementation can shape wildlife disease directly by altering the traits and densities of hosts and parasites or indirectly by stimulating prey, competitor or predator species. We first assess the direct epidemiological consequences of supplementation, highlighting the similarities and differences between food provisioning and two widespread forms of nutrient input: agricultural fertilization and aquatic nutrient enrichment. We then review an aquatic disease system and a general model to assess whether predator and competitor species can enhance or overturn the direct effects of enrichment. All forms of supplementation can directly affect epidemics by increasing host population size or altering parasite production within hosts, but food provisioning is most likely to aggregate hosts and increase parasite transmission. However, if predators or competitors increase in response to supplementation, they could alter resource-fuelled outbreaks in focal hosts. We recommend identifying the traits of hosts, parasites or interacting species that best predict epidemiological responses to supplementation and evaluating the relative importance of these direct and indirect mechanisms. Theory and experiments should examine the timing of behavioural, physiological and demographic changes for realistic, variable scenarios of supplementation. A more integrative view of resource supplementation and wildlife disease could yield broadly applicable disease management strategies.This article is part of the theme issue 'Anthropogenic resource subsidies and host-parasite dynamics in wildlife'.
Topics: Animals; Chlorophyta; Competitive Behavior; Daphnia; Fish Diseases; Fishes; Food Chain; Host-Pathogen Interactions; Humans; Metschnikowia; Models, Statistical; Mycoses; Predatory Behavior; Spores, Fungal
PubMed: 29531153
DOI: 10.1098/rstb.2017.0101 -
FEMS Microbiology Letters Oct 2015Yeast activity during wine fermentation directly contributes to wine quality, but the source and movement of yeasts in vineyards and winery environments have not been...
Yeast activity during wine fermentation directly contributes to wine quality, but the source and movement of yeasts in vineyards and winery environments have not been resolved. Here, we investigate the yeast species associated with the Drosophila insect vector to help understand yeast dispersal and persistence. Drosophila are commonly found in vineyards and are known to have a mutualistic relationship with yeasts in other ecosystems. Drosophilids were collected from vineyards, grape waste (marc) piles and wineries during grape harvest. Captured flies were identified morphologically, and their associated yeasts were identified. Drosophila melanogaster/D. simulans, D. hydei and Scaptodrosophila lativittata were identified in 296 captured Drosophila flies. These flies were associated with Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii and H. valbyensis yeasts. Yeast and Drosophila species diversity differed between collection locations (vineyard and marc: R = 0.588 for Drosophila and R = 0.644 for yeasts). Surprisingly, the primary wine fermentation yeast, Saccharomyces cerevisiae, was not isolated. Drosophila flies are preferentially associated with different yeast species in the vineyard and winery environments, and this association may help the movement and dispersal of yeast species in the vineyard and winery ecosystem.
Topics: Animals; Drosophila; Ecosystem; Vitis; Yeasts
PubMed: 26391524
DOI: 10.1093/femsle/fnv170 -
Frontiers in Microbiology 2021Non- yeast with -glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non- yeast strains SLY-4, F2-24, F2-16,...
Non- yeast with -glucosidase activity might positively contribute to the flavor and quality of wines. The contribution of four non- yeast strains SLY-4, F2-24, F2-16, and HX-13 with -glucosidase activity to the flavor and quality of wine making was studied. Compared with those of single fermentation, the four non- yeast strains could grow and consume sugar completely with longer fermentation periods, and with no significantly negative effect on chemical characteristics of wines. Moreover, they produced lower content of C compounds, benzene derivative, and fatty acid ethyl ester compounds and higher content of terpene, -ionone, higher alcohol, and acetate compounds. Different yeast strains produced different aroma compounds profiles. In general, the sensory evaluation score of adding non- yeast-fermented wine was better than that of , and SLY-4 fermentation received the highest one, followed by F2-24, F2-16, and HX-13 from high to low. The research results provide a theoretical basis for the breeding of non- yeast and its application in wine making.
PubMed: 34539588
DOI: 10.3389/fmicb.2021.626920 -
Journal of Agricultural and Food... Dec 2023The structure of yeast cell wall (CW) mannoproteins (MPs) influences their impact on wine properties. Yeast species produce a diverse range of MPs, but the link between...
The structure of yeast cell wall (CW) mannoproteins (MPs) influences their impact on wine properties. Yeast species produce a diverse range of MPs, but the link between properties and specific structural features has been ill-characterized. This study compared the protein and polysaccharide moieties of MP-rich preparations from four strains of four different enologically relevant yeast species, named (SB62), (SC01), (MF77), and (TD70), and a commercial MP preparation. Monosaccharide determination revealed that SB62 MPs contained the highest mannose/glucose ratio followed by SC01, while polysaccharide size distribution analyses showed maximum molecular weights ranging from 1349 kDa for MF77 to 483 kDa for TD70. Protein identification analysis led to the identification of unique CW proteins in SB62, SC01, and TD70, as well as some proteins shared between different strains. This study reveals MP composition diversity within wine yeasts and paves the way toward their industrial exploitation.
Topics: Saccharomyces cerevisiae; Wine; Phylogeny; Fermentation; Polysaccharides
PubMed: 38049383
DOI: 10.1021/acs.jafc.3c05742 -
Biology Letters Apr 2022Parasites impose different selection regimes on their hosts, which respond by increasing their resistance and/or tolerance. Parental challenge with parasites can enhance...
Parasites impose different selection regimes on their hosts, which respond by increasing their resistance and/or tolerance. Parental challenge with parasites can enhance the immune response of their offspring, a phenomenon documented in invertebrates and termed transgenerational immune priming. We exposed two parental generations of the model organism to the horizontally transmitted parasitic yeast and recorded resistance- and tolerance-related traits in the offspring generation. We hypothesized that parentally primed offspring will increase either their resistance or their tolerance to the parasite. Our susceptibility assays revealed no impact of parental exposure on offspring resistance. Nonetheless, different fitness-related traits, which are indicative of tolerance, were altered. Specifically, maternal priming increased offspring production and decreased survival. Grandmaternal priming positively affected age at first reproduction and negatively affected brood size at first reproduction. Interestingly, both maternal and grandmaternal priming significantly reduced within-host-parasite proliferation. Nevertheless, primed for two consecutive generations had no competitive advantage in comparison to unprimed ones, implying additive maternal and grandmaternal effects. Our findings do not support evidence of transgenerational immune priming from bacterial infections in the same host species, thus, emphasizing that transgenerational immune responses may not be consistent even within the same host species.
Topics: Animals; Daphnia; Parasites
PubMed: 35382587
DOI: 10.1098/rsbl.2022.0018 -
Journal of Food Science and Technology Dec 2020The effects of the inoculation method of BV818 and non- yeast P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in...
The effects of the inoculation method of BV818 and non- yeast P3-3 and the fermentation temperature on the volatile profiles of red pitaya wine were investigated in the present study. Although the growth of P3-3 was inhibited by BV818 in the mixed inoculations, simultaneous and sequential inoculations promoted the production of seven volatiles, including higher alcohols (propan-1-ol, 3-methyl-1-butanol and phenethyl alcohol), esters (ethyl decanoate and diethyl succinate), acid (2-ethylhexanoic acid), and ketone (acetoin). Sequential inoculation produced the largest total content of volatile compounds and exhibited the best in the global aroma. The red pitaya wine produced in different inoculations can be separated by its main volatile components. Furthermore, the highest total content was yielded at 25 °C for alcohols and at 21 °C for esters and acids. Within an experimental range of 17 °C to 29 °C, the contents of benzaldehyde and acetoin decreased with the increase in temperature, whereas the change in 4-ethyl-2-methoxyphenol content was the opposite. The similarly high total contents of volatiles and global aroma score were yielded via sequential inoculation at 21 °C and 25 °C. Therefore, the desired red pitaya wine can be effectively produced by modulating the inoculation method and fermentation temperature.
PubMed: 33087960
DOI: 10.1007/s13197-020-04484-5 -
Microorganisms Feb 2023Four non-conventional oleaginous and pigmented yeast strains of , , , and were used in this study. Complex yeast extracts were prepared and tested for biological...
Four non-conventional oleaginous and pigmented yeast strains of , , , and were used in this study. Complex yeast extracts were prepared and tested for biological activity, safety, and effect on human health. In this paper, we measured the antioxidant activity and antimicrobial effect of yeast biomass as a whole and their extracts to compare the influence of carotenoids and other bioactive substances in the studied biomass. All yeast extracts exhibited a significant dose-dependent antimicrobial effect against both G+ and G- bacteria and had a strong antioxidant effect. No cytotoxicity in the mouse melanoma B16F1 cell line was found in concentrations up to 20% of rehydrated biomass in cell medium. All of the extracts were cytotoxic at a concentration of 5 mg of extract/g of dry biomass. All the pigmented yeast extracts showed some positive results for apoptosis of murine melanoma cell lines and are therefore strong candidates positively effect human health. Red yeast cell biomass is a prospective material with many attractive biological functions and can be used in the food industry, as a pharmaceutical material, or in the feed industry.
PubMed: 36838460
DOI: 10.3390/microorganisms11020492 -
International Journal of Food... Apr 2020Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the wild microorganisms and achieve more predictable and desired outcomes....
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy.
Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the wild microorganisms and achieve more predictable and desired outcomes. Notwithstanding, alternative microbial resources received increasing attention for their potential to produce wines with more distinctive and typical features. Our previous survey revealed a great inter- and intra-species diversity in an extensive collection of non-Saccharomyces wine yeasts from multiple regions of Italy. This study aimed to explore the detected biodiversity evaluating the quality of wines obtained by sequential inoculation of specific selected strains of the collection (Lachancea thermotolerans or Metschnikowia spp. or Starmerella bacillaris), and S. cerevisiae EC 1118. Fermentations of natural grape must at laboratory scale were followed by microbiological, chemical and sensorial analysis of the wines. The results indicated that each yeast species and strain exerted a distinctive impact on the wine, giving final products clearly separated with Principal Component Analysis. In particular, L. thermotolerans contributed producing relevant amounts of lactic acid and had the highest potential to reduce ethanol content; the presence of S. bacillaris increased the level of glycerol, and, remarkably, reduced acetaldehyde and total SO; Metschnikowia spp. promoted the formation of higher alcohols and esters, and reduced volatile phenols. The sensory analysis based on the orthonasal aroma confirmed the separation between the wines obtained with the sequential fermentations and the control with single inoculation of EC 1118, although the three non-Saccharomyces species used could not be clearly distinguishable by the panelists. This study indicates that the use of selected native non-Saccharomyces strains in conjunction with S. cerevisiae positively modulates some relevant chemical parameters, and improves the aromatic intensity of wine, therefore justifying investments in non-conventional yeasts as co-starter cultures.
Topics: Fermentation; Italy; Odorants; Saccharomycetales; Species Specificity; Vitis; Volatile Organic Compounds; Wine
PubMed: 31841784
DOI: 10.1016/j.ijfoodmicro.2019.108470 -
Yeast (Chichester, England) Nov 2016The purpose of this review is to introduce Metschnikowia to the yeast researcher community and to convince readers that the genus is a worthwhile object of study in...
The purpose of this review is to introduce Metschnikowia to the yeast researcher community and to convince readers that the genus is a worthwhile object of study in developmental biology, genetics, ecology and biotechnology. Metschnikowia sits at the foundation of modern immunology, having been instrumental in the discovery of animal phagocytosis. Some 81 species form a monophyletic group within the Metschnikowiaceae, which also include the smaller genus Clavispora and a few clades of Candida species. The family stands out by the habit of forming, by meiosis, only two ascospores, which in Metschnikowia are needle shaped. In some cases, the spores can reach enormous proportions, exceeding 200 µm in length; in others, ascus formation is preceded by the development of chlamydospores. The adaptive value of such features remains to be elucidated. Extensive genetic studies are lacking, but attempts to apply methods developed for model species have been successful. Some species are found at the plant-insect interface whereas others are pathogens of aquatic animals and have served as model organisms in the exploration of host-parasite theory. Some species are globally distributed and others exhibit extreme endemism. Many species are remarkably easy to recover by sampling their known habitats. M. pulcherrima and close relatives may play an important role in wine quality and produce pulcherrimin, an iron-dipeptide complex that can interfere with the growth of other microorganisms. Some symbiotic species incapable of growth in culture media have been assigned to the genus, but their kinship with the group remains to be demonstrated. Copyright © 2016 John Wiley & Sons, Ltd.
PubMed: 27599462
DOI: 10.1002/yea.3208 -
Journal of Applied Microbiology Dec 2023To identify whether microorganisms isolated from blueberry flowers can inhibit the growth of Colletotrichum, an opportunistic plant pathogen that infects flowers and...
AIMS
To identify whether microorganisms isolated from blueberry flowers can inhibit the growth of Colletotrichum, an opportunistic plant pathogen that infects flowers and threatens yields, and to assess the impacts of floral microbes and Colletotrichum pathogens on artificial nectar sugars and honey bee consumption.
METHODS AND RESULTS
The growth inhibition of Colletotrichum (Colletotrichum acutatum, Colletotrichum fioriniae, and Colletotrichum gloeosporioides) was screened using both artificial nectar co-culture and dual culture plate assays. All candidate nectar microbes were screened for antagonism against a single C. acutatum isolate. Then, the top four candidate nectar microbes showing the strongest inhibition of C. acutatum (Neokomagataea thailandica, Neokomagataea tanensis, Metschnikowia rancensis, and Symmetrospora symmetrica) were evaluated for antagonism against three additional C. acutatum isolates, and single isolates of both C. fioriniae and C. gloeosporioides. In artificial nectar assays, single and three-species cultures inhibited the growth of two of four C. acutatum isolates by ca. 60%, but growth of other Colletotrichum species was not affected. In dual culture plate assays, inhibition was observed for all Colletotrichum species for at least three of four selected microbial antagonists (13%‒53%). Neither honey bee consumption of nectar nor nectar sugar concentrations were affected by any microbe or pathogen tested.
CONCLUSIONS
Selected floral microbes inhibited growth of all Colletotrichum species in vitro, although the degree of inhibition was specific to the assay and pathogen examined. In all microbial treatments, nectar sugars were preserved, and honey bee preference was not affected.
Topics: Animals; Bees; Plant Nectar; Colletotrichum; Blueberry Plants; Biological Assay; Sugars
PubMed: 38061796
DOI: 10.1093/jambio/lxad300