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Foods (Basel, Switzerland) Aug 2020The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four...
The influence of fruit varieties on yeast ecology during spontaneous plum mash fermentation was investigated. Yeast colonies were isolated from mashes obtained from four plum varieties throughout fermentation in laboratory conditions during two consecutive years. The yeast strains were differentiated by random amplification of polymorphic DNA (RAPD-PCR) and identified by the 26S rDNA D1/D2 sequence analysis. , spp. and were the dominant yeasts during the early stages of plum mash fermentation, while the middle and end phases were dominated by . The strains of , , , and were also detected in fermenting plum mashes. sp. M1, H1 and H2 strains were detected in all samples, irrespective of the tested variety and year. Investigation of the impact of individual yeast strains on the production of volatile compounds showed the potential possibility of using them as starter cultures.
PubMed: 32759797
DOI: 10.3390/foods9081054 -
Journal of Agricultural and Food... Jun 2024This study extensively characterized yeast polysaccharides (YPs) from (PF) and (PK), with a specific focus on their structural attributes and their interaction with...
This study extensively characterized yeast polysaccharides (YPs) from (PF) and (PK), with a specific focus on their structural attributes and their interaction with wine fruity esters in a model wine system. By finely tuning enzymatic reactions based on temperature, pH, and enzyme dosage, an optimal YP yield of 77.37% was achieved, with a specific mass ratio of cellulase, pectinase, and protease set at 3:5:2. There were four YP fractions (YPPF-W, YPPF-N, YPPK-W, and YPPK-N) isolated from the two yeasts. YPPF-N and YPPK-N were identified as glucans based on monosaccharide analysis and Fourier-transform infrared spectroscopy analysis. "Specific degradation-methylation-nuclear magnetic" elucidated YPPF-W's backbone structure as 1,3-linked α-l-Man and 1,6-linked α-d-Glc residues, while YPPK-W displayed a backbone structure of 1,3-linked α-Man residues, indicative of a mannoprotein nature. Isothermal titration calorimetry revealed spontaneous interactions between YPPK-W/YPPF-W and fruity esters across temperatures (25-45 °C), with the strongest interaction observed at 30 °C. However, distinct esters exhibited varying interactions with YPPK-W and YPPF-W, attributed to differences in molecular weights and hydrophobic characteristics. While shedding light on these intricate interactions, further experimental data is essential for a comprehensive understanding of yeast polysaccharides' or mannoproteins' impact on fruity esters. This research significantly contributes to advancing our knowledge of yeast polysaccharides' role in shaping the nuanced sensory attributes of wine.
Topics: Wine; Esters; Pichia; Polysaccharides; Vitis; Fermentation; Spectroscopy, Fourier Transform Infrared
PubMed: 38757388
DOI: 10.1021/acs.jafc.4c02073 -
Foods (Basel, Switzerland) Oct 2022There is a lack of studies evaluating the metabolic contribution of non- yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles...
There is a lack of studies evaluating the metabolic contribution of non- yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non- yeasts just before sequential inoculation with to provide an insight into the particular effects they induce at this stage. The grape must of Malvazija istarska was inoculated with monocultures of , , , , and , alongside a control. Eighty volatile compounds were quantified via headspace solid-phase microextraction and gas chromatography-mass spectrometry, and the data were statistically elaborated. Volatile profiles of non- yeasts differed significantly from the control. Most treatments caused increases in linalool and β-damascenone, decreases in higher alcohols and fatty acids, and improved synthesis of odoriferous esters. and produced compounds not commonly found in fermented wines. Multivariate statistical analysis linked the investigated yeasts to specific, particularly abundant compounds. Future studies should explore to what degree these contributions persist after sequential inoculation with in diverse grape must matrices.
PubMed: 36230163
DOI: 10.3390/foods11193088 -
Food Research International (Ottawa,... Dec 2023Elucidation of the relationship between fungal community development and dynamic changes in volatile components during fermentation is of great significance in...
Elucidation of the relationship between fungal community development and dynamic changes in volatile components during fermentation is of great significance in controlling wine production. However, such studies on an industrial scale are rarely reported. In this study, fungal community succession during spontaneous fermentation (SPF) and inoculation fermentation (INF) of Merlot wine was monitored by a research strategy combining culture-dependent and culture-independent methods. The volatile compounds were monitored during SPF and INF by headspace solid-phase micro-extraction coupled with gas chromatography-mass spectrometry technology. The Spearman correlation coefficient was also used to investigate the interplay between fungal communities and volatile compounds. We found that fungal community diversity in SPF decreased as fermentation progressed but was significantly higher than that of INF. Starmerella and Kazachstania were the dominant non-Saccharomyces genera in Merlot wine during SPF. However, the presence of commercial yeasts and sulphur dioxide led to a sharp decrease or the disappearance of non-Saccharomyces genera during INF. Spearman correlation analysis revealed that all major volatiles were positively correlated with most functional microbiotas except P. fermentans, S. bacillaris, E. necator, and D. exigua in INF. In SPF, most non-Saccharomyces were negatively correlated with core volatiles, whereas K. humilis, M. laxa, P. kluyveri, and A. japonicus were positively correlated with the major volatiles, especially some higher alcohols (isopentol, heptanol) and terpenes (linalool, citronellol). S. cerevisiae was positively correlated with most of the main volatile substances except ethyl isovalerate and isoamyl acetate. These findings provide a reference for comprehending the diverse fermentation methods employed in the wine industry and improving the quality of Merlot wines.
Topics: Fermentation; Saccharomyces cerevisiae; Wine; Gas Chromatography-Mass Spectrometry; Saccharomycetales
PubMed: 37981360
DOI: 10.1016/j.foodres.2023.113638 -
Journal, Genetic Engineering &... Jun 2020Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and...
BACKGROUND
Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional fermented foods were assessed for production of volatile compounds by gas chromatography-mass spectrophotometry. Phytases were characterized for activity and stability at different pH (3-8) and temperatures (25-50 °C).
RESULTS
A total of 45 volatiles compounds were identified from intracellular cell-free extracts of Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, P. kudriavzevii OG32, P. kudriavzevii ROM11, and Candida tropicalis BOM21. They include alcohols (14), carbonyls (13), esters (10), and organic acids (8). Phenylethyl alcohol was the highest higher-alcohol in Issatchenkia orientalis OSL11 (27.51 %). The largest proportion of esters was detected in P. kudriavzevii OG32 (17.38 %). Pichia kudriavzevii OG32 and C. tropicalis BOM21 showed vigorous gowth in minimal medium supplemented with sodium phytate (2 g L). Extracellular phytases from P. kudriavzevii OG32 and Candida tropicalis BOM2 showed optimal activiy at pH 4.6 (104.28 U) and pH 3.6 (81.43 U) respectively.
CONCLUSIONS
Results obtained revealed species- and strain-specific potentials of the yeast strains to improve flavor and mineral bioavailability of fermented food products. Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products.
PubMed: 32507932
DOI: 10.1186/s43141-020-00031-z -
Frontiers in Microbiology 2023The organoleptic profile and quality of wine are affected by the presence of different non-s species and strains. Therefore, the identification and characterization of...
The organoleptic profile and quality of wine are affected by the presence of different non-s species and strains. Therefore, the identification and characterization of non-s yeasts are the first step to understand their function, and to develop a better strain selection program for winemaking. This study investigated the biodiversity of non- yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from five sub-regions (Shi Zuishan, Yinchuan, Yu Quanying, Qing Tongxia and Hong Sibu) in Ningxia, China. Yeast species were identified by sequencing the 26S rRNA D1/D2 region, and strains at the subspecies level were discriminated using tandem repeat-tRNA (TRtRNA) PCR analysis. A total of 524 yeast colonies were isolated, and 19 non- yeast species belonging to 10 genera were identified, including , , sp., , , , , , sp., , , , , , , and . , , and were the three most dominated species, while other non- species were only present in the early stage of spontaneous fermentations at different levels. Further, for the yeast discrimination at strain level, 34 profiles were obtained by amplification with primer pairs TtRNASC/5CAG, while 40 profiles were obtained with primer pairs TtRNASC/ISSR-MB. This study explored the diversity of non- species in Ningxia, China, and made an important contribution of genetic resources for further strain development.
PubMed: 37664125
DOI: 10.3389/fmicb.2023.1253969 -
Journal of Economic Entomology Apr 2023Carpophilus davidsoni (Dobson) is an important pest of Australian stone fruit. Current management practices for this beetle include the use of a trap that contains an...
Carpophilus davidsoni (Dobson) is an important pest of Australian stone fruit. Current management practices for this beetle include the use of a trap that contains an attractant lure comprised of aggregation pheromones and a 'co-attractant' mixture of volatiles from fruit juice fermented using Baker's yeast, Saccharomyces cerevisiae (Hansen). We explored whether volatiles from yeasts Pichia kluyveri (Bedford) and Hanseniaspora guilliermondii (Pijper), which are closely associated with C. davidsoni in nature, might improve the effectiveness of the co-attractant. Field trials using live yeast cultures revealed that P. kluyveri trapped higher numbers of C. davidsoni compared to H. guilliermondii, and comparative GC-MS of volatile emissions of the two yeasts led to the selection of isoamyl acetate and 2-phenylethyl acetate for further investigation. In subsequent field trials, trap catches of C. davidsoni were significantly increased when 2-phenylethyl acetate was added to the co-attractant, compared to when isoamyl acetate was added, or both isoamyl acetate and 2-phenylethyl acetate. We also tested different concentrations of ethyl acetate in the co-attractant (the only ester in the original lure) and found contrasting results in cage bioassays and field trails. Our study demonstrates how exploring volatile emissions from microbes that are ecologically associated with insect pests can result in more potent lures for use in integrated pest management strategies. Results from laboratory bioassays screening volatile compounds should be treated with caution when making inferences regarding attraction under field conditions.
Topics: Animals; Coleoptera; Fruit; Australia; Yeasts; Pheromones
PubMed: 36881679
DOI: 10.1093/jee/toad027 -
Microorganisms Jan 2022Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final...
Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using Host. var. Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli population revealed that and unquestionably dominated the Maiorca sourdough ecosystem. Concerning the yeasts community, high species diversity was found. and were the most frequently isolated species. In addition, and were also detected. Investigations on both pro-technological and functional traits of the isolated strains could lead to the selection of starters for the production of baked goods.
PubMed: 35208738
DOI: 10.3390/microorganisms10020283 -
Pathogens (Basel, Switzerland) Oct 2023Yeasts associated with lepidopteran pests have been shown to play a role in their survival, development, and oviposition preference. It has been demonstrated that...
Yeasts associated with lepidopteran pests have been shown to play a role in their survival, development, and oviposition preference. It has been demonstrated that combining these yeasts with existing biological control agents can enhance their efficacy. The tortricid is a phytosanitary pest in the South African citrus industry, with the baculovirus Cryptophlebia leucotreta granulovirus (CrleGV) being one of the components that can control this pest. Several yeast species were shown to be associated with larvae, which affected their behaviour and development. A series of detached fruit bioassays were performed to determine whether the combination of yeast with CrleGV enhances its efficacy. These assays included determining the optimal yeast/virus ratio, testing all isolated yeast species in combination with CrleGV, and further improving yeast/virus formulation by adding an adjuvant. The optimal yeast concentration to use alongside CrleGV was determined to be 10 cells·mL. , , , and in combination with CrleGV reduced larval survival compared to CrleGV alone. The addition of molasses and BREAK-THRU S 240 to . and . in combination with CrleGV did not notably improve their effectiveness; however, there was an observed decrease in larval survival. In future studies, field trials will be conducted with combinations of CrleGV and or . to investigate whether these laboratory findings can be replicated in orchard conditions.
PubMed: 37887753
DOI: 10.3390/pathogens12101237 -
Antimicrobial Agents and Chemotherapy Jun 2020Manogepix (APX001A) is the active moiety of the novel drug candidate fosmanogepix (APX001). We previously reported the broad-spectrum activity of manogepix but also...
Manogepix (APX001A) is the active moiety of the novel drug candidate fosmanogepix (APX001). We previously reported the broad-spectrum activity of manogepix but also observed a correlation between increased manogepix and fluconazole MICs. Here, we extended this study and included isolates with acquired fluconazole resistance. Isolates ( = 835) were identified using CHROMagar, matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS), and, when needed, internal transcribed spacer (ITS) sequencing. EUCAST E.Def 7.3.1 susceptibility testing included manogepix, amphotericin B, anidulafungin, micafungin, fluconazole, and voriconazole. Manogepix wild-type-upper-limit (WT-UL) values were established following EUCAST principles for the epidemiological cutoff value (ECOFF) setting allowing wild-type/non-wild-type classification. Drug-specific MIC correlations were investigated using Pearson's correlation. Manogepix modal MICs were low (range, 0.004 to 0.06 mg/liter against 16/20 included species). Exceptions were and and, to a lesser extent, and The activity was independent of Fks echinocandin hot spot alterations ( = 17). Adopting the WT-UL established for , , , , and , 14/724 (1.9%) isolates were non-wild type for manogepix. Twelve of these (85.7%) were also non-wild type for fluconazole. A statistically significant correlation was observed between manogepix and fluconazole MICs for , , , , and (Pearson's = 0.401 to 0.575) but not between manogepix and micafungin or amphotericin B MICs for any species except ( = 0.519 for manogepix versus micafungin). Broad-spectrum activity was confirmed for manogepix against contemporary yeast. However, a 1 to 4 2-fold dilutions increase in manogepix MICs is observed in a subset of isolates with acquired fluconazole resistance. Further studies on the potential underlying mechanism and implication for optimal dosing are warranted.
Topics: Aminopyridines; Antifungal Agents; Candida; Drug Resistance, Fungal; Fluconazole; Humans; Isoxazoles; Kluyveromyces; Microbial Sensitivity Tests; Pichia
PubMed: 32366708
DOI: 10.1128/AAC.00429-20