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Food Microbiology Sep 2020Torulaspora delbrueckii and Saccharomyces cerevisiae are yeast species found concurrently in wine. In order to commence fermentation, they adapt to the initial harsh... (Comparative Study)
Comparative Study
Torulaspora delbrueckii and Saccharomyces cerevisiae are yeast species found concurrently in wine. In order to commence fermentation, they adapt to the initial harsh environment, maintaining cellular homeostasis and promoting metabolism. These actions involve an intricate regulation of stress tolerance, growth and metabolic genes. Their phenotypes are influenced by the fermentation environment and physiological state of the cell, but such gene-environment interactions are poorly understood. This study aimed to compare the cell physiology of the two species, through genome-wide analysis of gene expression, coupling Oxford Nanopore MinION and Illumina Hiseq sequencing platforms. The early transcriptional responses to stress, nutrients and cell-to-cell communication were analysed. Particular attention was given to the fundamental gene modulations, leading to an understanding of the physiological changes needed to maintain cellular homeostasis, exit the quiescent state and establish dominance in the fermentation. Our findings suggest the existence of species-specific adaptation strategies in response to growth in a high sugar synthetic grape juice medium.
Topics: Adaptation, Physiological; Culture Media; Fermentation; Gene Expression; Genome, Fungal; Glucose; Saccharomyces cerevisiae; Torulaspora; Vitis; Wine
PubMed: 32336354
DOI: 10.1016/j.fm.2020.103463 -
Frontiers in Microbiology 2020Wine killer yeasts such as killer strains of and contain helper large-size (4.6 kb) dsRNA viruses (V-LA) required for the stable maintenance and replication of killer...
Wine killer yeasts such as killer strains of and contain helper large-size (4.6 kb) dsRNA viruses (V-LA) required for the stable maintenance and replication of killer medium-size dsRNA viruses (V-M) which bear the genes that encode for the killer toxin. The genome of the new V-LA dsRNA from the Kbarr1 killer yeast (TdV-LAbarr1) was characterized by high-throughput sequencing (HTS). The canonical genome of TdV-LAbarr1 shares a high sequence identity and similar genome organization with its counterparts. It contains all the known conserved motifs predicted to be necessary for virus translation, packaging, and replication. Similarly, the Gag-Pol amino-acid sequence of this virus contains all the features required for cap-snatching and RNA polymerase activity, as well as the expected regional variables previously found in other LA viruses. Sequence comparison showed that two main clusters (99.2-100% and 96.3-98.8% identity) include most LA viruses from , with TdV-LAbarr1 being the most distant from all these viruses (61.5-62.5% identity). Viral co-evolution and cross transmission between different yeast species are discussed based on this sequence comparison. Additional 5' and 3' sequences were found in the TdV-LAbarr1 genome as well as in some newly sequenced V-LA genomes from . A stretch involving the 5' extra sequence of TdV-LAbarr1 is identical to a homologous stretch close to the 5' end of the canonical sequence of the same virus (self-identity). Our modeling suggests that these stretches can form single-strand stem loops, whose unpaired nucleotides could anneal to create an intramolecular kissing complex. Similar stem loops are also found in the 3' extra sequence of the same virus as well as in the extra sequences of some LA viruses from . A possible origin of these extra sequences as well as their function in obviating ssRNA degradation and allowing RNA transcription and replication are discussed.
PubMed: 33324373
DOI: 10.3389/fmicb.2020.593846 -
Frontiers in Microbiology 2015Wine Torulaspora delbrueckii strains producing a new killer toxin (Kbarr-1) were isolated and selected for wine making. They killed all the previously known...
Wine Torulaspora delbrueckii strains producing a new killer toxin (Kbarr-1) were isolated and selected for wine making. They killed all the previously known Saccharomyces cerevisiae killer strains, in addition to other non-Saccharomyces yeasts. The Kbarr-1 phenotype is encoded by a medium-size 1.7 kb dsRNA, TdV-Mbarr-1, which seems to depend on a large-size 4.6 kb dsRNA virus (TdV-LAbarr) for stable maintenance and replication. The TdV-Mbarr-1 dsRNA was sequenced by new generation sequencing techniques. Its genome structure is similar to those of S. cerevisiae killer M dsRNAs, with a 5'-end coding region followed by an internal A-rich sequence and a 3'-end non-coding region. Mbarr-1 RNA positive strand carries cis acting signals at its 5' and 3' termini for transcription and replication respectively, similar to those RNAs of yeast killer viruses. The ORF at the 5' region codes for a putative preprotoxin with an N-terminal secretion signal, potential Kex2p/Kexlp processing sites, and N-glycosylation sites. No relevant sequence identity was found either between the full sequence of Mbarr-1 dsRNA and other yeast M dsRNAs, or between their respective toxin-encoded proteins. However, a relevant identity of TdV-Mbarr-1 RNA regions to the putative replication and packaging signals of most of the M-virus RNAs suggests that they are all evolutionarily related.
PubMed: 26441913
DOI: 10.3389/fmicb.2015.00983 -
Food Chemistry Jan 2017This work evaluated for the first time the chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine...
This work evaluated for the first time the chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Compared with the control (yeast only, 5.70% v/v ethanol produced), samples co-inoculated with T. delbrueckii and O. oeni PN4 improved ethanol production (6.06% v/v), which was significantly higher than samples co-inoculated with Viniflora (4.78% v/v) or Enoferm Beta (5.01% v/v). Wines co-fermented with the respective latter two oenococci contained excessive levels of ethyl acetate (>80mg/L) that were likely to affect negatively wine aroma. In addition, they led to significantly higher acetic and lactic acid production relative to PN4. O. oeni PN4 seemed to be the most suitable strain to co-inoculate with T. delbrueckii for simultaneous alcoholic and malolactic fermentation in durian wine by contributing moderately increased concentrations of higher alcohols, acetate esters and ethyl esters that would have positive sensory impacts.
Topics: Bombacaceae; Esters; Fermentation; Lactic Acid; Oenococcus; Saccharomyces cerevisiae; Torulaspora; Wine
PubMed: 27542469
DOI: 10.1016/j.foodchem.2016.07.158 -
International Journal of Food... Dec 2016Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is...
Torulaspora delbrueckii can improve wine aroma complexity, but its impact on wine quality is still far from being satisfactory at the winery level, mainly because it is easily replaced by S. cerevisiae yeasts during must fermentation. New T. delbrueckii killer strains were selected to overcome this problem. These strains killed S. cerevisiae yeasts and dominated fermentation better than T. delbrueckii non-killer strains when they were single-inoculated into crushed red grape must. All the T. delbrueckii wines, but none of the S. cerevisiae wines, underwent malolactic fermentation. Putative lactic acid bacteria were always found in the T. delbrueckii wines, but none or very few in the S. cerevisiae wines. Malic acid degradation was the greatest in the wines inoculated with the killer strains, and these strains reached the greatest dominance ratios and had the slowest fermentation kinetics. The T. delbrueckii wines had dried-fruit/pastry aromas, but low intensities of fresh-fruit aromas. The aroma differences between the T. delbrueckii and the S. cerevisiae wines can be explained by the differences that were found in the amounts of some fruity aroma compounds such as isoamyl acetate, ethyl hexanoate, ethyl octanoate, and some lactones. This T. delbrueckii effect significantly raised the organoleptic quality scores of full-bodied Cabernet-Sauvignon red wines inoculated with the killer strains. In particular, these wines were judged as having excellent aroma complexity, mouth-feel, and sweetness.
Topics: Biological Control Agents; Fermentation; Flavoring Agents; Malates; Saccharomyces cerevisiae; Sensation; Torulaspora; Vitis; Wine
PubMed: 27718475
DOI: 10.1016/j.ijfoodmicro.2016.09.029 -
AIMS Microbiology 2021Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and... (Review)
Review
Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera , , , , , , , , , , , , , , , and . The role of the yeasts for selected cheeses from the seven cheese categories is discussed.
PubMed: 35071942
DOI: 10.3934/microbiol.2021027 -
International Journal of Food... Aug 2015This study evaluated the effects of three non-Saccharomyces yeasts, namely Torulaspora delbrueckii PRELUDE, Williopsis saturnus NCYC22, and Kluyveromyces lactis KL71 on...
This study evaluated the effects of three non-Saccharomyces yeasts, namely Torulaspora delbrueckii PRELUDE, Williopsis saturnus NCYC22, and Kluyveromyces lactis KL71 on lychee juice fermentation. The fermentation performance of these non-Saccharomyces yeasts was significantly different. T. delbrueckii PRELUDE had the fastest rate of growth and high sugar consumption. W. saturnus NCYC22 used the lowest amount of sugars, but consumed the highest amount of nitrogen. Correspondingly, strain PRELUDE produced the highest level of ethanol (7.6% v/v), followed by strain KL71 (3.4% v/v) and strain NCYC22 (0.8% v/v). Aroma character-impact terpenes and terpenoids could be partially retained in all lychee wines, with higher odour activity values (OAVs) of geraniol and citronellol in strain KL71. However, strain KL71 and strain NCYC22 over-produced ethyl acetate. Strain PRELUDE had a better ability to generate high levels of ethanol, isoamyl alcohol, 2-phenylethyl alcohol, ethyl octanoate, and ethyl decanoate and retained high OAVs of lychee aroma-character compounds cis-rose oxide (16.5) and linalool (3.5). Thus, it is deemed to be a promising non-Saccharomyces yeast for lychee wine fermentation.
Topics: Acetates; Acyclic Monoterpenes; Alcohols; Fermentation; Litchi; Monoterpenes; Saccharomycetales; Wine
PubMed: 25955287
DOI: 10.1016/j.ijfoodmicro.2015.04.020 -
Food Science & Nutrition Sep 2019This study investigated the effects of monocultures of and as well as simultaneous and sequential cultures of and on the nonvolatile and volatile compounds in longan...
This study investigated the effects of monocultures of and as well as simultaneous and sequential cultures of and on the nonvolatile and volatile compounds in longan wines. The four cultures had similar characteristics in longan wines. The main amino acids in all the fermentations were glutamic acid, arginine, alanine, leucine, proline, and GABA. The main volatile compounds in longan wines were ethanol, isoamyl alcohol, isobutanol, 2-phenylethanol, isoamyl acetate, ethyl decanoate, ethyl octanoate, ethyl hexanoate, and ethyl acetate, which can contribute more desired aroma compounds in wines. Among the four treatments, the longan wine fermented with the simultaneous culture produced the highest total volatile aroma content (345.26 mg/L). The simultaneous culture also had a better ability to generate a high level of the main volatile compounds in longan wines and also could achieve a noticeable intensity of floral and fruity aromas of wine as evaluated by calculation of the odor activity values.
PubMed: 31572574
DOI: 10.1002/fsn3.1076 -
Applied Microbiology and Biotechnology Feb 2015This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation...
This work examines the physiology of a new commercial strain of Torulaspora delbrueckii in the production of red wine following different combined fermentation strategies. For a detailed comparison, several yeast metabolites and the strains implantation were measured over the entire fermentation period. In all fermentations in which T. delbrueckii was involved, the ethanol concentration was reduced; some malic acid was consumed; more pyruvic acid was released, and fewer amounts of higher alcohols were produced. The sensorial properties of final wines varied widely, emphasising the structure of wine in sequential fermentations with T. delbrueckii. These wines presented the maximum overall impression and were preferred by tasters. Semi-industrial assays were carried out confirming these differences at a higher scale. No important differences were observed in volatile aroma composition between fermentations. However, differences in mouthfeel properties were observed in semi-industrial fermentations, which were correlated with an increase in the mannoprotein content of red wines fermented sequentially with T. delbrueckii.
Topics: Alcohols; DNA, Fungal; DNA, Ribosomal; Fermentation; Food Quality; Genes, rRNA; Malates; Molecular Sequence Data; Pyruvic Acid; RNA, Fungal; RNA, Ribosomal; Sequence Analysis, DNA; Torulaspora; Volatile Organic Compounds; Wine
PubMed: 25408314
DOI: 10.1007/s00253-014-6197-2 -
International Journal of Food... May 2015Torulaspora delbrueckii yeast strains are being increasingly applied at the industrial level, such as in the winemaking process, and so their identification and...
Torulaspora delbrueckii yeast strains are being increasingly applied at the industrial level, such as in the winemaking process, and so their identification and characterisation require effective, fast, accurate, reproducible and reliable approaches. Therefore, the development of typing techniques that allow discrimination at the strain level will provide an essential tool for those working with T. delbrueckii strains. Here, 28 T. delbrueckii strains from various substrates were characterised using different PCR-fingerprinting molecular methods: random amplified polymorphic DNA with polymerase chain reaction (RAPD-PCR), minisatellites SED1, AGA1, DAN4 and the newly designed T. delbrueckii (Td)PIR, and microsatellites (GAC)5 and (GTG)5. The aim was to determine and compare the efficacies, reproducibilities and discriminating powers of these molecular methods. RAPD-PCR using the M13 primers and the newly designed TdPIR3 minisatellite primer pair provided discrimination of the greatest number of T. delbrueckii strains. TdPIR3 clustered the 28 strains into 16 different groups with an efficiency of 100%, while M13 clustered the strains into 17 different groups, although with a lower efficiency of 89%. Moreover, the TdPIR3 primers showed reproducible profiles when the stringency of the PCR protocol was varied, which highlighted the great robustness of this technique. In contrast, variation of the stringency of the M13 PCR protocol resulted in modification of the amplified profiles, which suggested low reproducibility of this technique.
Topics: DNA Primers; Food Microbiology; Minisatellite Repeats; Molecular Typing; Mycological Typing Techniques; Polymerase Chain Reaction; Random Amplified Polymorphic DNA Technique; Reproducibility of Results; Torulaspora
PubMed: 25676242
DOI: 10.1016/j.ijfoodmicro.2015.01.020