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Metabolites May 2024Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the...
Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (/), and the inoculating quantity of and was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste.
PubMed: 38921445
DOI: 10.3390/metabo14060310 -
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 -
Journal of the Science of Food and... May 2024Higher alcohol acetates (HAAs) are potent aroma-active esters that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into...
BACKGROUND
Higher alcohol acetates (HAAs) are potent aroma-active esters that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into HAAs is extremely low in winemaking. To investigate the underlying yeast-yeast interaction on targeted improvement of aromatic HAAs, we evaluated fermentation activity, cell viability, amino acid consumption and HAA production when Pichia kluyveri and Saccharomyces cerevisiae were inoculated concurrently or sequentially.
RESULTS
Pichia kluyveri PK-21 possessed the ability to survive and increased HAA level up to 5.2-fold in mixed fermentation. Such an increment may benefit from the efficient conversion of higher alcohol precursors into HAAs (>27-fold higher than S. cerevisiae). During mixed fermentation, the two yeasts exhibited crucial interactions regarding cell growth and amino acid competition. Saccharomyces cerevisiae dominated over the co-inoculated P. kluyveri by efficient uptake of amino acids and biomass production. However, this dominance decreased in sequential fermentation, where P. kluyveri growth increased due to the consumption of preferred amino acids prior to S. cerevisiae. Pearson correlation analysis indicated that phenylalanine and aspartic acid may act as positive amino acids in boosting P. kluyveri growth and HAA production. Laboratory-scale winemaking validated the fermentation performance of P. kluyveri in sequential inoculum, resulting in a balanced aroma profile with enhanced floral and tropical fruity characteristics in the final wines.
CONCLUSION
This study proposes a microbial, non-genetically engineered approach for targeted increase of HAA production in winemaking and the findings provide new insights into yeast-yeast interactions. © 2024 Society of Chemical Industry.
PubMed: 38690688
DOI: 10.1002/jsfa.13519 -
World Journal of Microbiology &... Mar 2024Probiotic microorganisms are used to improve the health and wellness of people and the research on this topic is of current relevance and interest. Fifty-five yeasts,...
Probiotic microorganisms are used to improve the health and wellness of people and the research on this topic is of current relevance and interest. Fifty-five yeasts, coming from honeybee's ecosystem and belonging to Candida, Debaryomyces, Hanseniaspora, Lachancea, Metschnikowia, Meyerozyma, Starmerella and Zygosacchromyces genera and related different species, were evaluated for the probiotic traits. The resistance to gastrointestinal conditions, auto-aggregation, cell surface hydrophobicity or biofilm formation abilities as well as antimicrobial activity against common human pathogenic bacteria were evaluated. The safety analysis of strains was also carried out to exclude any possible negative effect on the consumer's health. The influence of proteinase treatment of living yeasts and their adhesion to Caco-2 cells were also evaluated. The greatest selection occurred in the first step of survival at the acidic pH and in the presence of bile salts, where more than 50% of the strains were unable to survive. Equally discriminating was the protease test which allowed the survival of only 27 strains belonging to the species Hanseniaspora guilliermondii, Hanseniaspora uvarum, Metschnikowia pulcherrima, Metschnikowia ziziphicola, Meyerozyma caribbica, Meyerozyma guilliermondii, Pichia kluyveri, Pichia kudriavzevii and Pichia terricola. An integrated analysis of the results obtained allowed the detection of seven yeast strains with probiotic aptitudes, all belonging to the Meyerozyma genus, of which three belonging to M. guillermondii and four belonging to M. caribbica species.
Topics: Bees; Animals; Humans; Ecosystem; Caco-2 Cells; Yeasts; Candida; Probiotics
PubMed: 38538981
DOI: 10.1007/s11274-024-03941-z -
Foods (Basel, Switzerland) Feb 2024Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent...
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer's spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. In this work, recycled BSG and BSG + GJ (supplemented with 10% grape juice) were used as a wort substrate to inoculate , , and non-conventional yeasts to produce NABLAB craft beer. Results showed that wort composed of only recycled BSG produced appreciated NAB beers (ethanol concentration from 0.12% to 0.54% /), while the addition of 10% grape juice produced LAB beers (ethanol concentration from 0.82 to 1.66% /). As expected, volatile compound production was highest with the addition of grape juice. showed lactic acid production, characterizing both worts with the production of ethyl butyrate and isoamyl acetate. exhibited relevant amounts of hexanol, phenyl ethyl acetate and β-phenyl ethanol (BSG + GJ). and showed consistent volatile production, but only in BSG + GJ where fermentation activity was exhibited. The overall results indicated that reused BSGs, non-conventional yeasts and grape juice are suitable bioprocesses for specialty NABLAB beer.
PubMed: 38397482
DOI: 10.3390/foods13040505 -
Foods (Basel, Switzerland) Jan 2024In this study, changes in volatile compounds co-fermented by different with were analyzed using GC-IMS and compared with fermentation, to investigate the production...
In this study, changes in volatile compounds co-fermented by different with were analyzed using GC-IMS and compared with fermentation, to investigate the production of aroma in mulberry wine during the fermentation process. A total of 61 compounds were accurately identified, including 21 esters, 10 alcohols, 8 aldehydes, 6 ketones, and 19 other volatiles. Compared with the single strain fermentation (), the content of 2-methylpropyl acetate, allyl Isothiocyanate, ethyl crotonate, isobutyl propanoate, and butyl 2-methylbutanoate, co-fermentation groups ( with different ) showed a significant decrease. Alcohols, aldehydes, ketones, and organic acid were lower in both the F(S-P1) and F(S-P2) groups than in the F(S) group throughout fermentation. The 2-methylpentanoic acid only was contained in the F(S) group. The co-fermentation with different could also be well distinguished. The content of Benzaldehyde and 4-methylphenol in the F(S-P1) group was significantly lower than that in the F(S-P2) group. The PCA results revealed effective differentiation of mulberry wine fermented by different fermentation strains from GC-IMS. The result showed that could establish a new flavor system for mulberry wine, which plays a crucial role in enhancing the flavor of fruit wine.
PubMed: 38338556
DOI: 10.3390/foods13030422 -
Scientific Reports Jan 2024Yeast species are a group of coexistent microorganisms in the oral cavity that can cause opportunistic infections in vulnerable individuals, including addicts. This...
Yeast species are a group of coexistent microorganisms in the oral cavity that can cause opportunistic infections in vulnerable individuals, including addicts. This study aimed to identify the yeast species profile responsible for oral yeast colonization (OYC) and the associated risk factors in patients with substance use disorder (SUD) in Ahvaz, Iran. Oral samples were collected from drug users hospitalized in 12 addiction treatment centers, and the related clinical information was mined. Oral yeast species were identified using 21-plex PCR and sequencing of the internal transcribed spacer region (ITS1-5.8S-ITS2). A total of 244 yeast strains were identified from 245 individuals with substance abuse. Candida albicans was the most common species (37.7%) and non-albicans Candida was responsible for 57.7% of OYC, primarily C. dubliniensis (33.2%) and C. glabrata (11.9%). Moreover, uncommon oral yeasts constituted 5.3% of species, including Saccharomyces cerevisiae, Clavispora lusitaniae, Pichia kluyveri, Geotrichum candidum, Magnusiomyces capitatus, Hanseniospora opuntiae, Wickerhamomyces subpelliculosus, Trichosporon asahii, and Aureobasidium pullulans. Importantly, OYC exhibited associations with such factors as duration of drug use, daily drug consumption rate, opioid utilization, oral drug administration, and the Diagnostic and Statistical Manual of Mental Disorders, Fifth Edition (DSM-5) score. The present study is the pioneering investigation revealing the prevalence and diversity of oral yeast species, along with associated risk factors, in individuals with SUD in southwestern Iran. Furthermore, it underscores the importance of developing efficient and cost-effective diagnostic methods tailored for resource-constrained settings.
Topics: Humans; Saccharomyces cerevisiae; Drug Users; Iran; Phylogeny; Yeast, Dried
PubMed: 38253731
DOI: 10.1038/s41598-024-52105-4 -
Food Science and Biotechnology Jan 2024Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of extract were identified and and were...
UNLABELLED
Biogenic amines are produced during fermentation and can act as harmful substances. Strains related to the fermentation of extract were identified and and were selected to investigate the relationship between biogenic amines and precursors, NaCl or ethanol. Biogenic amines were analyzed by high-performance liquid chromatography. Among precursors added, arginine was most effective for the biogenic amines formation. After 24 h incubation, the content of total biogenic amines increased from 37.60 to 51.75 mL/L for and from 2.60 to 33.30 mL/L for in arginine-added medium. The number of yeast decreased in both NaCl- and ethanol-YM broth added with arginine, but there was no correlation between the number of yeast and biogenic amines. These results suggested that the formation of biogenic amines by yeast was affected by various factors and their interactions rather than a single factor, such as decarboxylase activity and stress factor.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s10068-023-01328-8.
PubMed: 38186610
DOI: 10.1007/s10068-023-01328-8 -
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 -
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