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Journal de Mycologie Medicale Aug 2023The rare yeast species Lodderomyces elongisporus, Kodamaea ohmeri, Cyberlindnera fabianii, and Wickerhamomyces anomalus are increasingly implicated in severe mycoses in... (Review)
Review
Four uncommon clinical fungi, Lodderomyces elongisporus, Kodamaea ohmeri, Cyberlindnera fabianii and Wickerhamomyces anomalus, isolated in superficial samples from Côte d'Ivoire.
AIMS
The rare yeast species Lodderomyces elongisporus, Kodamaea ohmeri, Cyberlindnera fabianii, and Wickerhamomyces anomalus are increasingly implicated in severe mycoses in immunocompromised patients. This study aimed to assess the prevalence of uncommon yeast species in Côte d'Ivoire.
METHODS
The yeast isolates from superficial samples, mainly vaginal swabs, were collected at the Pasteur Institute of Abidjan in a study on the molecular epidemiology of clinical yeast species. Identification relied on MALDI-TOF MS and ITS sequence analysis. Antifungal susceptibility testing was performed using the CLSI method.
RESULTS
Of the 315 strains analysed from 227 outpatients, 14 belonged to 4 uncommon species: Lodderomyces elongisporus, Kodamaea ohmeri, Cyberlindnera fabianii, and Wickerhamomyces anomalus. None exhibited elevated fluconazole, amphotericin B, caspofungin, ketoconazole, or flucytosin MIC.
CONCLUSIONS
The presence of these rare yeasts represents a risk in immunocompromised people. Their adequate and timely identification is a priority. Overall, enhancing the mycoses diagnostic capacities in Côte d'Ivoire, and more generally in African clinical laboratories with limited resources is a critical aim.
Topics: Female; Humans; Cote d'Ivoire; Fungi; Yeasts; Mycoses
PubMed: 37356368
DOI: 10.1016/j.mycmed.2023.101410 -
Inhibition of Klebsiella pneumoniae carbapenemases by mycocins produced by Wickerhamomyces anomalus.Archives of Microbiology Nov 2022New alternatives have been under study as treatment due to the problem of multidrug-resistant bacteria. Among them, Wickerhamomyces anomalus mycocins have shown a great...
New alternatives have been under study as treatment due to the problem of multidrug-resistant bacteria. Among them, Wickerhamomyces anomalus mycocins have shown a great potential against several microorganisms since they have high antimicrobial activity, as well as they can be used as fast available nutrients and stand several extreme conditions. In this way, Klebsiella pneumoniae carbapenemases inhibition by mycocins produced by W. anomalus is important. Microdilution assays were carried out to evaluate strains inhibition in liquid medium and the test in solid medium were carried out. Toxicity was evaluated by both hemolysis and Artemia salina Leach tests. W. anomalus supernatant showed 2.36 U/mg β-glucanases activity, and antimicrobial activity was evidenced in 100% Klebsiella pneumoniae carbapenemase strains up to 0.12 U/mg concentration. Besides, there was low toxicity in hemolysis and Artemia salina Leach tests. It is suggested that W. anomalus mycocins may be an alternative to develop new antimicrobial substances.
Topics: Anti-Bacterial Agents; Anti-Infective Agents; Bacterial Proteins; beta-Lactamases; Hemolysis; Klebsiella pneumoniae; Microbial Sensitivity Tests
PubMed: 36370232
DOI: 10.1007/s00203-022-03311-z -
Foods (Basel, Switzerland) Nov 2020The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the...
The aim of the present study was to assess the microecosystem of 13 homemade spontaneously fermented wheat sourdoughs from different regions of Greece, through the combined use of culture-dependent (classical approach; clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and identification by PCR species-specific for , and sequencing of the 16S-rRNA and 26S-rRNA gene, for Lactic Acid Bacteria (LAB) and yeasts, respectively) and independent approaches [DNA- and RNA-based PCR-Denaturing Gradient Gel Electrophoresis (DGGE)]. The pH and Total Titratable Acidity (TTA) values ranged from 3.64-5.05 and from 0.50-1.59% lactic acid, respectively. Yeast and lactic acid bacteria populations ranged within 4.60-6.32 and 6.28-9.20 log CFU/g, respectively. The yeast: LAB ratio varied from 1:23-1:10,000. A total of 207 bacterial and 195 yeast isolates were obtained and a culture-dependent assessment of their taxonomic affiliation revealed dominance of in three sourdoughs, in four sourdoughs and co-dominance of these species in two sourdoughs. In addition, dominated in two sourdoughs and and in one sourdough each. , , , . and were also recovered from some samples. Regarding the yeast microbiota, it was dominated by in 11 sourdoughs and and in one sourdough each. and were also recovered from one sample. RNA-based PCR-DGGE provided with nearly identical results with DNA-based one; in only one sample the latter provided an additional band. In general, the limitations of this approach, namely co-migration of amplicons from different species to the same electrophoretic position and multiband profile of specific isolates, greatly reduced resolution capacity, which resulted in only partial verification of the microbial ecology detected by culture-dependent approach in the majority of sourdough samples. Our knowledge regarding the microecosystem of spontaneously fermented Greek wheat-based sourdoughs was expanded, through the study of sourdoughs originating from regions of Greece that were not previously assessed.
PubMed: 33158141
DOI: 10.3390/foods9111603 -
Folia Microbiologica Apr 2024Patients with burn injury and inhalation injury are highly susceptible to infectious complications, including opportunistic pathogens, due to the loss of skin cover and...
Patients with burn injury and inhalation injury are highly susceptible to infectious complications, including opportunistic pathogens, due to the loss of skin cover and mucosal damage of respiratory tract as well as the disruption of homeostasis. This case report, a 34-year-old man suffered critical burns, provides the first literature description of triple-impact immunoparalysis (critical burns, inhalation injury, and SARS-CoV-2 infection), leading to a lethal multifocal infection caused by several fungi including very rare environmental representatives Metschnikowia pulcherrima and Wickerhamomyces anomalus. The co-infection by these common environmental yeasts in a human is unique and has not yet been described in the literature. Importantly, our patient developed refractory septic shock and died despite targeted antifungal therapy including the most potent current antifungal agent-isavuconazole. It can be assumed that besides immunoparalysis, effectiveness of therapy by isavuconazole was impaired by the large distribution volume in this case. As this is a common situation in intensive care patients, routine monitoring of plasmatic concentration of isavuconazole can be helpful in personalization of the treatment and dose optimization. Whatmore, many fungal species often remain underdiagnosed during infectious complications, which could be prevented by implementation of new methods, such as next-generation sequencing, into clinical practice.
PubMed: 38647991
DOI: 10.1007/s12223-024-01165-0 -
Journal of the Science of Food and... Jan 2022The use of indigenous selected starters in winemaking is gaining interest due to certain advantages for the sensory quality of the wine. The present work shows the...
BACKGROUND
The use of indigenous selected starters in winemaking is gaining interest due to certain advantages for the sensory quality of the wine. The present work shows the results of a laboratory experiment in which the influence of selected indigenous yeasts on the colour characteristics of Pinot Noir was studied with the use of high hydroxycinnamate decarboxylase activity yeasts. Pichia guilliermondii ZIM624 and Wickerhamomyces anomalus S138 yeasts were used in sequential fermentation with two strains of Saccharomyces cerevisiae, the native ZIM2180 strain and commercial Fermol Premier Cru (FPC).
RESULTS
In co-inoculation fermentations, non-Saccharomyces yeasts decreased colour intensity (on average by 25.5%). In wines fermented with ZIM624, the concentration of vinylphenolic pyranoanthocyanins increased (average concentration 1.5 mg L ). However, vitisin concentration was significantly higher in S138 + FPC fermentation (1.3 mg L and an average of 0.9 mg L , respectively). Pinot Noir wines fermented with only ZIM2180 and sequential inoculation of ZIM624 + ZIM2180 resulted in significantly higher colour intensity (6.1 ± 0.0 AU and 4.4 ± 0.0 AU, respectively) and lower wine hue parameters compared to other wines. Sensory evaluation also showed that both wines had the highest perceived colour intensity and purple colour suggesting improvement in wine quality parameters.
CONCLUSIONS
The results confirmed that selected indigenous starters made out of Saccharomyces and non-Saccharomyces yeasts can alter Pinot Noir wine colour parameters and improve wine colour properties. Those yeasts properties should be investigated prior to the development of new commercial starters but also be considered in large scale spontaneous fermentations of low colour intensity red wines like Pinot Noir. © 2021 Society of Chemical Industry.
Topics: Color; Fermentation; Food Microbiology; Vitis; Wine; Yeasts
PubMed: 34165824
DOI: 10.1002/jsfa.11395 -
Food Microbiology Oct 2021The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles....
The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth than the control strain S. cerevisiae US-05. Even though all strains showed a very low fermentation power, their concentrations ranged between 7 and 8 Log cycles during fermentation. The statistical analyses showed significant differences among the strains and underlined the ability of YGA2 and YGA34 to grow rapidly in presence of ethanol and hop. The strain YGA34 showed the best technological properties and was selected for beer production. Its presence in mixed- and sequential-culture fermentations with US-05 did not influence attenuation and ethanol concentration but had a significant impact on glycerol and acetic acid concentrations, with a higher sensory complexity and intensity, representing promising co-starters during craft beer production.
Topics: Acetic Acid; Beer; Ethanol; Fermentation; Food Microbiology; Hanseniaspora; Honey; Saccharomyces cerevisiae; Waste Products; Yeasts
PubMed: 34119099
DOI: 10.1016/j.fm.2021.103806 -
Food Microbiology Oct 2022Molecular markers are valuable tools for assessing the genetic variation in yeast. Here, we investigated the utility of SCoT markers for the genetic characterization of...
Molecular markers are valuable tools for assessing the genetic variation in yeast. Here, we investigated the utility of SCoT markers for the genetic characterization of yeast strains at inter and intraspecies levels. A total of 345 endogenous yeast strains were isolated from 65 Type I sourdough samples collected from six different regions of Turkey. The seven SCoT primers produced 221 bands, of which 95.47% were polymorphic. Each primer could successfully differentiate species, supported by PIC and RP values. The ITS sequencing of isolates selected from the UPGMA dendrogram revealed that Saccharomyces cerevisiae predominated the microflora, followed by Kazachstania servazzii, K. humilis, Wickerhamomyces anomalus, Torulaspora delbrueckii, and Pichia kudriavzevii, respectively. The AMOVA revealed a high genetic variation between (49%) and within populations (51%) for S. cerevisiae. The high gene flow observed among S. cerevisiae populations suggests that it may have contributed to the geographical evolution of S. cerevisiae via the transportation of the sourdough samples. The different geographical origins were most likely to group separately on the UPGMA and PCoA. Saccharomyces cerevisiae strains from more distant populations generally displayed more significant genetic variation. SCoT markers can successfully be used alone or with the other existing DNA markers for DNA fingerprinting and analyzing the genetic variation between and within species.
Topics: Codon, Initiator; Genetic Markers; Genetic Variation; Saccharomyces cerevisiae; Turkey
PubMed: 35953177
DOI: 10.1016/j.fm.2022.104081 -
Applied Microbiology and Biotechnology Dec 2023Biosurfactants (BS) are becoming a solution for today's world since they are considered a reasonable and eco-friendly option for use in products that require...
Biosurfactants (BS) are becoming a solution for today's world since they are considered a reasonable and eco-friendly option for use in products that require surfactants. This study aimed to evaluate the antibacterial activity of purified fractions containing biosurfactants produced by the yeast Wickerhamomyces anomalus CCMA 0358 using waste cooking oil (WCO) as substrate. Mixed fractions were separated and characterized by TLC, MPLC, GC-MS, LC-OMS, LC-SQMS, FTIR, H, C, DEPT 135, COSY, HSQC, and HMBC. The results confirmed the presence of palmitic acid and oleic acid fatty acids, derived from the core biosurfactant structure; however, the core could not be identified. The crude biosurfactant and its purified fractions were evaluated against pathogenic bacteria, and the purified fractions of the biosurfactant are more efficient at inhibitory and bactericidal activities than the crude biosurfactant. To the best of our knowledge, this is the first study that evaluated the antimicrobial activity of purified fractions of biosurfactants produced by the species Wickerhamomyces anomalus. Therefore, the purification of biosurfactants can emerge as an interesting alternative to increase the bioactivity of the compounds and ensure greater efficiency and biotechnological employability. KEY POINTS: • Successful production of a biosurfactant using a renewed carbon source. • Evaluation of the antimicrobial activity of purified fractions of BS. • Separated fractions of the BS are more efficient against bacteria than the crude BS.
Topics: Saccharomycetales; Bacteria; Fatty Acids; Surface-Active Agents; Anti-Bacterial Agents
PubMed: 37819395
DOI: 10.1007/s00253-023-12811-x -
Foods (Basel, Switzerland) Jul 2023Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast...
Yeast and lactic acid bacteria (LAB) are known to play an important role in the fermentation process of coffee post-harvest. This study aimed to isolate and screen yeast and LAB to be applied in lab-scale refermentation of commercial green coffee beans and coffee pulp with the aim of modifying the composition of organic acids (OAs) in coffee beans. Yeast and LAB strains were isolated from green coffee beans and dry coffee pulp and identified, and their effect on OA concentration in the coffee beans was quantified. In addition, the effects of different fermentation conditions (additional carbon source, different inoculum dose, and different types of coffee pulp) were evaluated based on OA quantification. Nine yeast isolates of and were identified, and 11 LAB isolates of the species were identified. Of the 7 OAs quantified, quinic acid was the most abundant. The inoculation of isolated yeasts and LAB led to higher concentrations of OAs, showing the potential to realize modification of the OA composition of green coffee beans by re-fermentation with coffee-originated isolates.
PubMed: 37444360
DOI: 10.3390/foods12132622 -
International Journal of Biological... Dec 2017We investigated cell growth and activity of intra- and extracellular chitinase, β-1,3-glucanase, and chitin deacetylase with SDS-PAGE by incubating W. anomalus EG2 in...
Enzyme activity and expression pattern of intra- and extracellular chitinase and β-1,3-glucanase of Wickerhamomyces anomalus EG2 using glycol chitin and glucan-containing high polymer complex.
We investigated cell growth and activity of intra- and extracellular chitinase, β-1,3-glucanase, and chitin deacetylase with SDS-PAGE by incubating W. anomalus EG2 in PDB and YPD media for 24h in presence of different concentrations (0%, 0.1%, 0.3%, and 0.5%) of colloidal chitin. Maximum cell growth was observed in both PDB and YPD media without colloidal chitin. In the absence of colloidal chitin, maximum extracellular β-1,3-glucanase activity of 32.96 and 47.28 units/mL was reported at 18h in PDB medium and 6h in YPD medium, respectively. In addition, extracellular chitinase was unaffected by various concentrations of carboxymethyl chitin in both PDB and YPD media. In the absence of colloidal chitin, maximum intracellular chitinase activity was indicated to be 9.82 and 9.86 units/mg protein in PDB and YPD media, respectively. Maximum intracellular β-1,3-glucanase activity reported was 17.34 units/mg protein in PDB medium containing 0.5% colloidal chitin and 15.0 units/mg protein in YPD medium containing 0.3% colloidal chitin. Five major isozymes, GN1, GN2, GN3, GN4, and GN5, of intracellular β-1,3-glucanase were detected with glucan-containing high polymer complex as a substrate with or without colloidal chitin.
Topics: Chitin; Chitinases; Extracellular Space; Gene Expression Regulation, Fungal; Glucan 1,3-beta-Glucosidase; Glucans; Intracellular Space; Pichia
PubMed: 28711613
DOI: 10.1016/j.ijbiomac.2017.07.065