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Genes Jan 2019Yeasts belonging to the genus are particularly interesting for the unusual formation of only two needle-shaped ascospores during their mating cycle. Presently, the...
Yeasts belonging to the genus are particularly interesting for the unusual formation of only two needle-shaped ascospores during their mating cycle. Presently, the meiotic process that can lead to only two spores from a diploid zygote is poorly understood. The expression of fluorescent nuclear proteins should allow the meiotic process to be visualized in vivo; however, no large-spored species of has ever been transformed. Accordingly, we aimed to develop a transformation method for , a particularly large-spored species of , with the goal of enabling the genetic manipulations required to study biological processes in detail. Genetic analyses confirmed that , and many other species, are CUG-Ser yeasts. Codon-optimized selectable markers lacking CUG codons were used to successfully transform by electroporation and lithium acetate, and transformants appeared to be the result of random integration. Mating experiments confirmed that transformed-strains were capable of generating large asci and undergoing recombination. Finally, random integration was used to transform an additional 21 yeast strains, and all attempts successfully generated transformants. The results provide a simple method to transform many yeasts from an array of different clades and can be used to study or develop many species for various applications.
Topics: Codon; Electroporation; Fungal Proteins; Gene Transfer Techniques; Transformation, Genetic; Yeasts
PubMed: 30678093
DOI: 10.3390/genes10020078 -
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 -
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 -
Scientific Reports Jan 2021Earthy and musty off-flavors are routinely observed in farmed trout worldwide. The microbial association to the production of those off-flavors was previously reported....
Earthy and musty off-flavors are routinely observed in farmed trout worldwide. The microbial association to the production of those off-flavors was previously reported. The current manuscript aimed to catalog the microbial enrichment (eukaryotes and prokaryotes) in semi-intensive aquaculture freshwater sources that might influence the trout aquaculture quality production. The 16S rRNA and ITS metabarcoding analyses were applied on the inflow- and pond-water samples from trout farms previously recorded a malodor fish products and located alongside Moosach and Sempt Rivers in Bavaria province, Germany. The results showed that more than 99% of the detected prokaryotic OTUs (Operational Taxonomic Unit identification) were bacteria as of ~ 75.57% were Proteobacteria, and ~ 14.4% were Bacteroidetes. Meanwhile, 118 out of 233 of the eukaryotic OTUs were known species. Of these, ~ 45% were plant pathogens, and ~ 28% were mushroom/yeasts. Based on the comparative analysis between inflow- and pond-water samples, several pro- and eukaryotic microorganisms that affect the trout aquaculture water quality and industry have been detected, including the malodor-producing microorganisms, e.g., Cyanobacteria and Actinobacteria, along with fish infectious microorganisms, e.g., Chilodonella cyprinid, Metschnikowia bicuspidate. Additionally, the effect of the human- and industrial-related activities around the sampling area on the microbiota of the investigated farms were highlighted.
Topics: Animal Feed; Animals; Aquaculture; DNA Barcoding, Taxonomic; Ecosystem; Fisheries; Fresh Water; Gastrointestinal Microbiome; Genetic Variation; High-Throughput Nucleotide Sequencing; Microbiota; RNA, Ribosomal, 16S; Trout; Water Microbiology
PubMed: 33432095
DOI: 10.1038/s41598-020-80236-x -
Life (Basel, Switzerland) Dec 2023Consumers today seek safe functional foods with proven health-promoting properties. Current evidence shows that a healthy diet can effectively alleviate oxidative stress...
Consumers today seek safe functional foods with proven health-promoting properties. Current evidence shows that a healthy diet can effectively alleviate oxidative stress levels and reduce inflammatory markers, thereby preventing the occurrence of many types of cancer, hypertension, and cardiovascular and neurological pathologies. Nevertheless, as fruits and vegetables are mainly consumed fresh, they can serve as vectors for the transmission of pathogenic microorganisms associated with various disease outbreaks. As a result, there has been a surge in interest in the microbiome of fruits and vegetables. Therefore, given the growing interest in sweet cherries, and since their microbial communities have been largely ignored, the primary purpose of this study is to investigate their culturome at various maturity stages for the first time. A total of 55 microorganisms were isolated from sweet cherry fruit, comprising 23 bacteria and 32 fungi species. Subsequently, the selected isolates were molecularly identified by amplifying the 16S rRNA gene and ITS region. Furthermore, it was observed that the communities became more diverse as the fruit matured. The most abundant taxa included and among the bacteria, and , , and among the fungi.
PubMed: 38137924
DOI: 10.3390/life13122323 -
Frontiers in Microbiology 2015Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking... (Review)
Review
Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (Torulaspora delbrueckii, Metschnikowia pulcherrima, Pichia kluyveri, Lachancea thermotolerans, etc.) are now proposed as starters culture for winemakers in mixed fermentation with S. cerevisiae, and several others are the subject of various studies (Hanseniaspora uvarum, Starmerella bacillaris, etc.). Along with their biotechnological use, the knowledge of these non-conventional yeasts greatly increased these last 10 years. The aim of this review is to describe the last updates and the current state-of-art of the genetics of non-conventional yeasts (including S. uvarum, T. delbrueckii, S. bacillaris, etc.). We describe how genomics and genetics tools provide new data into the population structure and biodiversity of non-conventional yeasts in winemaking environments. Future challenges will lie on the development of selection programs and/or genetic improvement of these non-conventional species. We discuss how genetics, genomics and the advances in next-generation sequencing will help the wine industry to develop the biotechnological use of non-conventional yeasts to improve the quality and differentiation of wines.
PubMed: 26793188
DOI: 10.3389/fmicb.2015.01563 -
Microbiological Research Dec 2015Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces,... (Review)
Review
Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed.
Topics: Biodiversity; Fermentation; Food Microbiology; Industrial Microbiology; Microbiota; Vitis; Wine; Yeasts
PubMed: 26521127
DOI: 10.1016/j.micres.2015.10.005 -
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 -
Foods (Basel, Switzerland) Oct 2023Three strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two yeast strains in synthetic must at 12 °C,...
Three strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two yeast strains in synthetic must at 12 °C, mimicking pre-fermentative maceration by combining different approaches. The growth of the different strains was monitored, their nitrogen and oxygen requirements were characterised, and their metabolomic footprint in single and co-cultures studied. Only the strain and one strains colonised the must and induced the rapid decline of . The efficiency of these two strains followed different inhibition kinetics. Furthermore, the initial ratio between and was an important factor to ensure optimal bioprotection. Nutrient consumption kinetics showed that apiculate yeasts competed with strains for nutrient accessibility. However, this competition did not explain the observed bioprotective effect, because of the considerable nitrogen content remaining on the single and co-cultures. The antagonistic effect of on probably implied another form of amensalism. For the first time, metabolomic analyses of the interaction in a bioprotection context were performed after the pre-fermentative maceration step. A specific footprint of the interaction was observed, showing the strong impact of the interaction on the metabolic modulation of the yeasts, especially on the nitrogen and vitamin pathways.
PubMed: 37959046
DOI: 10.3390/foods12213927 -
World Journal of Microbiology &... Nov 2022Yeast mannoproteins are proposed as a paraprobiotics with antimicrobial and prebiotic properties. They can be used as biopreservatives in food and in diseases therapies....
Yeast mannoproteins are proposed as a paraprobiotics with antimicrobial and prebiotic properties. They can be used as biopreservatives in food and in diseases therapies. The knowledge about the specificity and/or capability of their influence on the growth of different microorganism is limited. The study determined the effect of mannoprotein preparations of Saccharomyces cerevisiae (S. cerevisiae) ATCC 7090 and nonconventional yeast origin [Metschnikowia reukaufii (M. reukaufii) WLP 4650 and Wickerhamomyces anomalus (W. anomalus) CCY 38-1-13] on the growth of selected bacteria of the genera: Lactobacilllus, Limosilatobacillus, Limosilatobacillus, Bifidobacterium, Staphylococcus, Enterococcus, Pseudomonas, Escherichia, Proteus and Salmonella. The degree of stimulation or growth inhibition of tested bacteria depended on the type and dose of the mannoprotein and the bacterial strain. The addition of the tested preparations in the entire range of applied concentrations had a positive effect especially on the growth of Lactobacillus arabinosus ATCC 8014 and Bifidobacterium animalis subsp. lactis B12. Mannoproteins isolated from S. cerevisiae limited the growth of the Escherichia coli (E. coli) ATCC 25922, Pseudomonas aureoginosa (P. aureoginosa) ATCC 27853, Proteus mirabilis ATCC 35659 and Salmonella Enteritidis ATCC 13076 to the greatest extent, while preparations of M. reukaufii and W. anomalus origin most effectively limited the growth of Staphylococcus aureus strains, E. coli and P. aureoginosa. The growth of Enterococcus faecalis was stimulated by the presence of all studied preparations in most of the concentrations used. Further research will determine how the purification process of studied mannoproteins or oligosaccharide fractions, its structure and composition influence on the growth of selected bacteria and what is the mechanism of its activity.
Topics: Saccharomyces cerevisiae; Escherichia coli; Phylogeny; Anti-Infective Agents; Anti-Bacterial Agents; Bacteria; Microbial Sensitivity Tests
PubMed: 36319710
DOI: 10.1007/s11274-022-03448-5