Behind the nectar: the yeast community in bromeliads inflorescences after the exudate removal

2021 ◽  
Vol 20 (9) ◽  
pp. 1191-1202
Author(s):  
Ciro Ramon Félix ◽  
Hector Mauricio Casanova Navarro ◽  
Gustavo Vasconcelos Bastos Paulino ◽  
James Henrique Almeida ◽  
Melissa Fontes Landell
Keyword(s):  
2020 ◽  
Author(s):  
Arisa H. Oda ◽  
Miki Tamura ◽  
Kunihiko Kaneko ◽  
Kunihiro Ohta ◽  
Tetsuhiro S. Hatakeyama

When organisms face crises, such as starvation, every individual should adapt to environmental changes (1, 2), or the community alters their behaviour (3–5). Because a stressful environment reduces the carrying capacity (6), the population size of unicellular organisms shrinks in such conditions (7, 8). However, the uniform stress response of the cell community may lead to overall extinction or severely damage their entire fitness. How microbial communities accommodate this dilemma remains poorly understood. Here, we demonstrate an elaborate strategy of the yeast community against glucose starvation, named the voluntary triage. During starvation, yeast cells release some autotoxins, such as leucic acid and L-2keto-3methylvalerate, which can even kill the cells producing them. Although it may look like mass suicide at first glance, cells use epigenetic “tags” to adapt to the autotoxin inheritably. If non-tagged latecomers, regardless of whether they are closely related, try to invade the habitat, autotoxins kill them and inhibit their growth, but the tagged cells can selectively survive. Phylogenetically distant fission and budding yeast (9) share this strategy using the same autotoxins, which implies that the universal system of voluntary triage may be relevant to the major evolutional transition from unicellular to multicellular organisms (10).


2005 ◽  
Vol 53 (2) ◽  
pp. 295-303 ◽  
Author(s):  
João M.G.C.F. Almeida

2020 ◽  
Vol 8 (5) ◽  
pp. 641 ◽  
Author(s):  
Edoardo Piombo ◽  
Ahmed Abdelfattah ◽  
Yaara Danino ◽  
Shoshana Salim ◽  
Oleg Feygenberg ◽  
...  

Date palm (Phoenix dactylifera) is considered to be a highly important food crop in several African and Middle Eastern countries due to its nutritional value and health-promoting properties. Microbial contamination of dates has been of concern to consumers, but very few works have analyzed in detail the microbial load of the different parts of date fruit. In the present work, we characterized the fungal communities of date fruit using a metagenomic approach, analyzing the data for differences between microbial populations residing in the pulp and peel of “Medjool” dates at the different stages of fruit development. The results revealed that Penicillium, Cladosporium, Aspergillus, and Alternaria were the most abundant genera in both parts of the fruit, however, the distribution of taxa among the time points and tissue types (peel vs. pulp) was very diverse. Penicillium was more abundant in the pulp at the green developmental stage (Kimri), while Aspergillus was more frequent in the peel at the brown developmental stage (Tamer). The highest abundance of Alternaria was detected at the earliest sampled stage of fruit development (Hababauk stage). Cladosporium had a high level of abundance in peel tissues at the Hababauk and yellow (Khalal) stages. Regarding the yeast community, the abundance of Candida remained stable up until the Khalal stage, but exhibited a dramatic increase in abundance at the Tamer stage in peel tissues, while the level of Metschnikowia, a genus containing several species with postharvest biocontrol activity, exhibited no significant differences between the two tissue types or stages of fruit development. This work constitutes a comprehensive metagenomic analysis of the fungal microbiome of date fruits, and has identified changes in the composition of the fungal microbiome in peel and pulp tissues at the different stages of fruit development. Notably, this study has also characterized the endophytic fungal microbiome present in pulp tissues of dates.


Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2340
Author(s):  
Beatriz García-Béjar ◽  
Daniel Sánchez-Carabias ◽  
Marina Alarcon ◽  
María Arévalo-Villena ◽  
Ana Briones

The wild yeast community was studied in fermented sausages from pork and game meat (deer and wild boar) during the maturation process from different curing rooms. Although the biotechnological importance of yeasts in the maturation process of pork sausages is known, there is a lack of information for sausage maturation involving game meat. A total of 123 yeasts were isolated and, by amplifying and sequencing of the ITS region, were classified in 14 species. Debaryomyces hansenii, Kazachstania servazzii, and Wickerhamomyces anomalus were isolated in both pork and game samples. The PCR-RAPD technique differentiated between 26 and 18 strains from pork and game meat sausages, respectively. The physicochemical parameters and their relationship with the yeast community were also studied. The antioxidant and anti-lipid peroxidation capability were analyzed and the 70% and 50% of the tested strains showed these abilities, respectively. Moreover, the biocontrol capability against mycotoxigenic molds was found in 19 strains, but better results were observed in game meat yeasts. On the other hand, almost 30% of strains produce a pleasant olfactory aroma, and volatile compounds associated with the yeast pathway metabolic during the maturation process have been characterized such as esters, aldehydes, fusel alcohols, etc. This study has allowed a better understanding of the biodiversity of this type of food, as well as selecting potential yeast strains for their future use as starters.


Nutrients ◽  
2018 ◽  
Vol 11 (1) ◽  
pp. 1 ◽  
Author(s):  
Francesca Gaggìa ◽  
Loredana Baffoni ◽  
Michele Galiano ◽  
Dennis Nielsen ◽  
Rasmus Jakobsen ◽  
...  

Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first time, an infusion of rooibos leaves (Aspalathus linearis). Microbial diversity was analysed during fermentation both in the biofilm and in the corresponding kombuchas, using culture-dependent and -independent methods. Polyphenols, flavonoids, ethanol, and acids were quantified and anti-oxidant activities were monitored. All of the Kombuchas showed similarity in bacterial composition, with the dominance of Komagataeibacter spp. Beta diversity showed that the yeast community was significantly different among all tea substrates, between 7 and 14 days of fermentation and between biofilm and kombucha, indicating the influence of the substrate on the fermenting microbiota. Kombucha from rooibos has a low ethanol concentration (1.1 mg/mL), and a glucuronic acid amount that was comparable to black tea. Although antioxidant activity was higher in black and green kombucha compared to rooibos, the latter showed an important effect on the recovery of oxidative damage on fibroblast cell lines against oxidative stress. These results make rooibos leaves interesting for the preparation of a fermented beverage with health benefits.


2008 ◽  
Vol 54 (4) ◽  
pp. 299-304 ◽  
Author(s):  
Shannon S. Nix ◽  
Leon L. Burpee ◽  
Kimberly L. Jackson ◽  
James W. Buck

Six replicate trials were conducted to determine the short-term temporal dynamics and the effects of foliar applications of nutrients on the phylloplane yeast community of tall fescue ( Festuca arundinacea Schreb.). In each trial, 2% sucrose + 0.5% yeast extract solution or sterile deionized water (control) was applied to the experiment plots. Twelve hours post-treatment (at 0600 hours), leaf samples were collected and yeast colony-forming units (cfu) were enumerated by dilution plating. This process was repeated at 1200, 1800, and 2400 hours in each trial. Significant differences were observed between the number of yeast cfu and the time at which the samples were collected. On average, the number of yeast cfu recovered was significantly less at 1800 hours and significantly greatest at 2400 hours when compared with all other sampling times. Averaged over all time intervals, we observed a trend of increased yeast abundance in turf treated with the nutrient solution compared with control treatments. In a separate investigation, atmospheric yeast abundance above the canopy of tall fescue was assessed in the morning (0900) and in the afternoon (1500) using a Thermo Andersen single stage viable particle sampler. In 5 of the 6 trials of this experiment, atmospheric yeast abundance was significantly greater in the morning than in the afternoon. Results suggest the following colonization model: phylloplane yeasts on tall fescue reproduce during the late evening and early morning, stabilize during the late morning and early afternoon through exchange of immigrants and emigrants, and decline during the late afternoon and (or) early evening.


Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 62 ◽  
Author(s):  
Kathleen Cuijvers ◽  
Steven Van Den Heuvel ◽  
Cristian Varela ◽  
Mark Rullo ◽  
Mark Solomon ◽  
...  

Uninoculated wine fermentations are conducted by a consortium of wine yeast and bacteria that establish themselves either from the grape surface or from the winery environment. Of the additives that are commonly used by winemakers, sulphur dioxide (SO2) represents the main antimicrobial preservative and its use can have drastic effects on the microbial composition of the fermentation. To investigate the effect of SO2 on the resident yeast community of uninoculated ferments, Chardonnay grape juice from 2018 and 2019 was treated with a variety of SO2 concentrations ranging up to 100 mg/L and was then allowed to undergo fermentation, with the yeast community structure being assessed via high-throughput meta-barcoding (phylotyping). While the addition of SO2 was shown to select against the presence of many species of non-Saccharomyces yeasts, there was a clear and increasing selection for the species Hanseniaspora osmophila as concentrations of SO2 rose above 40 mg/L in fermentations from both vintages. Chemical analysis of the wines resulting from these treatments showed significant increases in acetate esters, and specifically the desirable aroma compound 2-phenylethyl acetate, that accompanied the increase in abundance of H. osmophila. The ability to modulate the yeast community structure of an uninoculated ferment and the resulting chemical composition of the final wine, as demonstrated in this study, represents an important tool for winemakers to begin to be able to influence the organoleptic profile of uninoculated wines.


2007 ◽  
Vol 73 (21) ◽  
pp. 6705-6713 ◽  
Author(s):  
Aspasia A. Nisiotou ◽  
Apostolos E. Spiropoulos ◽  
George-John E. Nychas

ABSTRACT Indigenous yeast population dynamics during the fermentation of healthy and Botrytis-affected grape juice samples from two regions in Greece, Attica and Arcadia, were surveyed. Species diversity was evaluated by using restriction fragment length polymorphism and sequence analyses of the 5.8S internal transcribed spacer and the D1/D2 ribosomal DNA (rDNA) regions of cultivable yeasts. Community-level profiles were also obtained by direct analysis of fermenting samples through denaturing gradient gel electrophoresis of 26S rDNA amplicons. Both approaches revealed structural divergences in yeast communities between samples of different sanitary states or geographical origins. In all cases, Botrytis infection severely perturbed the bioprocess of fermentation by dramatically altering species heterogeneity and succession during the time course. At the beginning and middle of fermentations, Botrytis-affected samples possessed higher levels of biodiversity than their healthy counterparts, being enriched with fermentative and/or spoilage species, such as Zygosaccharomyces bailii and Issatchenkia spp. or Kluyveromyces dobzhanskii and Kazachstania sp. populations that have not been reported before for wine fermentations. Importantly, Botrytis-affected samples exposed discrete final species dominance. Selection was not species specific, and two different populations, i.e., Saccharomyces cerevisiae in samples from Arcadia and Z. bailii in samples from Attica, could be recovered at the end of Botrytis-affected fermentations. The governing of wine fermentations by Z. bailii is reported for the first time and could elucidate the origins and role of this particular spoilage microbe for the wine industry. This is the first survey to compare healthy and Botrytis-affected spontaneous fermentations by using both culture-based and -independent molecular methods in an attempt to further illuminate the complex yeast ecology of grape must fermentations.


Mycologia ◽  
2000 ◽  
Vol 92 (1) ◽  
pp. 16 ◽  
Author(s):  
Jacqueline Abranches ◽  
Marcos J. S. Vital ◽  
William T. Starmer ◽  
Leda C. Mendonca-Hagler ◽  
Allen N. Hagler

2012 ◽  
Vol 58 (12) ◽  
pp. 1344-1352 ◽  
Author(s):  
Renáta Vadkertiová ◽  
Jana Molnárová ◽  
Dana Vránová ◽  
Elena Sláviková

Yeasts are common inhabitants of the phyllosphere, but our knowledge of their diversity in various plant organs is still limited. This study focused on the diversity of yeasts and yeast-like organisms associated with matured fruits and fully open blossoms of apple, plum, and pear trees, during 2 consecutive years at 3 localities in southwest Slovakia. The occurrence of yeasts and yeast-like organisms in fruit samples was 2½ times higher and the yeast community more diverse than that in blossom samples. Only 2 species (Aureobasidium pullulans and Metschnikowia pulcherrima) occurred regularly in the blossom samples, whereas Galactomyces candidus, Hanseniaspora guilliermondii, Hanseniaspora uvarum, M. pulcherrima, Pichia kluyveri, Pichia kudriavzevii, and Saccharomyces cerevisiae were the most frequently isolated species from the fruit samples. The ratio of the number of samples where only individual species were present to the number of samples where 2 or more species were found (consortium) was counted. The occurrence of individual species in comparison with consortia was much higher in blossom samples than in fruit samples. In the latter, consortia predominated. Aureobasidium pullulans, M. pulcherrima, and S. cerevisiae, isolated from both the fruits and blossoms, can be considered as resident yeast species of various fruit tree species cultivated in southwest Slovakia localities.


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