The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured “lacón”

Microflora in wound sites of preharvest maize (including bacteria, yeasts, and filamentous fungi) may play a role in attracting insects to maize plants and may also interact with growth and mycotoxin production by filamentous fungi. As little data are available about the yeasts occurring on maize from the U.S. corn belt, samples of milled maize from experimental plantings at the University of Illinois River Valley Sand Field were analyzed. Yeast counts showed slight yearly fluctuation and varied between 3.60 and 5.88 (log cfu/g maize). The majority of the yeasts were Candida guilliermondii (approximately 55%), Candida zeylanoides (24 %), Candida shehatae (11%), and Debaryomyces hansenii (3%). Also present were Trichosporon cutaneum, Cryptococcus albidus var. aerius, and Pichia membranifaciens. The occurrence of killer yeasts was also evaluated. Killer yeasts were detected in maize for the first time and were identified as Trichosporon cutaneum and Candida zeylanoides. These were able to kill some representative yeasts isolated from maize, including Candida guilliermondii, Candida shehatae, and Cryptococcus albidus var. aerius. Other maize yeasts (Candida zeylanoides, Debaryomyces hansenii, Pichia membranifaciens) were not affected. The majority of yeasts found on maize were unable to ferment its major sugars, i.e., sucrose and maltose. Some (e.g., Candida zeylanoides) were not even able to assimilate these sugars. The importance of these properties in relation to insect attraction to preharvest ears of maize is discussed.Key words: corn, maize, yeast, killer.

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Use of RAPD and mitochondrial DNA RFLP for typing of Candida zeylanoides and Debaryomyces hansenii yeast strains isolated from cheese

Systematic and Applied Microbiology ◽

10.1016/s0723-2020(96)80052-x ◽

1996 ◽

Vol 19 (2) ◽

pp. 255-264 ◽

Cited By ~ 43

Author(s):

Anabel Romano ◽

Serge Casaregola ◽

Paloma Torre ◽

Claude Gaillardin

Keyword(s):

Mitochondrial Dna ◽

Debaryomyces Hansenii ◽

Yeast Strains ◽

Candida Zeylanoides

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Intracellular pH Homeostasis Plays a Role in the Tolerance of Debaryomyces hansenii and Candida zeylanoides to Acidified Nitrite

Applied and Environmental Microbiology ◽

10.1128/aem.00571-08 ◽

2008 ◽

Vol 74 (15) ◽

pp. 4835-4840 ◽

Cited By ~ 21

Author(s):

Henrik Dam Mortensen ◽

Tomas Jacobsen ◽

Anette Granly Koch ◽

Nils Arneborg

Keyword(s):

Growth Inhibition ◽

Intracellular Ph ◽

Yeast Species ◽

Debaryomyces Hansenii ◽

Intracellular Acidification ◽

Plasma Membrane Atpase ◽

Ph Homeostasis ◽

Growth Initiation ◽

The Difference ◽

Candida Zeylanoides

ABSTRACT The effects of acidified-nitrite stress on the growth initiation and intracellular pH (pHi) of individual cells of Debaryomyces hansenii and Candida zeylanoides were investigated. Our results show that 200 μg/ml of nitrite caused pronounced growth inhibition and intracellular acidification of D. hansenii at an external pH (pHex) value of 4.5 but did not at pHex 5.5. These results indicate that nitrous acid as such plays an important role in the antifungal effect of acidified nitrite. Furthermore, both yeast species experienced severe growth inhibition and a pHi decrease at pHex 4.5, suggesting that at least some of the antifungal effects of acidified nitrite may be due to intracellular acidification. For C. zeylanoides, this phenomenon could be explained in part by the uncoupling effect of energy generation from growth. Debaryomyces hansenii was more tolerant to acidified nitrite at pHex 5.5 than C. zeylanoides, as determined by the rate of growth initiation. In combination with the fact that D. hansenii was able to maintain pHi homeostasis at pHex 5.5 but C. zeylanoides was not, our results suggest that the ability to maintain pHi homeostasis plays a role in the acidified-nitrite tolerance of D. hansenii and C. zeylanoides. Possible mechanisms underlying the different abilities of the two yeast species to maintain their pHi homeostasis during acidified-nitrite stress, comprising the intracellular buffer capacity and the plasma membrane ATPase activity, were investigated, but none of these mechanisms could explain the difference.

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Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Fermentation ◽

10.3390/fermentation8010009 ◽

2021 ◽

Vol 8 (1) ◽

pp. 9

Author(s):

Alice Agarbati ◽

Maurizio Ciani ◽

Laura Canonico ◽

Edoardo Galli ◽

Francesca Comitini

Keyword(s):

Lactobacillus Casei ◽

Kluyveromyces Lactis ◽

Debaryomyces Hansenii ◽

Fermented Milk ◽

Fermentation Performance ◽

Commercial Strain ◽

Panel Test ◽

Yeast Strains ◽

By Products ◽

Candida Zeylanoides

Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.

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Physiological characterisation of Calabrian dairy yeasts and their possible use as adjunct cultures for cheese making

Acta Alimentaria ◽

10.1556/066.2021.00001 ◽

2021 ◽

Vol 50 (3) ◽

pp. 341-348

Author(s):

A. Caridi

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Debaryomyces Hansenii ◽

Raw Milk ◽

Abundant Species ◽

Cheese Making ◽

Adjunct Cultures ◽

Yeast Strains ◽

Ewe's Milk ◽

Candida Zeylanoides

AbstractSeventeen samples of Calabrian ewe’s milk, ewe’s cheese (Pecorino del Poro) made with raw milk, goat’s milk, and goat’s cheese (Caprino d’Aspromonte) made with raw milk were used to obtain 124 yeast isolates. The most abundant species was Debaryomyces hansenii (61.3%), followed by Candida zeylanoides (32.3%) and Kluyveromyces marxianus (3.2%). The enzymatic profile of 25 selected yeast strains was determined. Lastly, they were studied for their interaction with eight dairy lactic acid bacteria – four coccal-shaped and four rod-shaped. The best strains may be used as adjunct cultures for cheese making.

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Rock Surface Fungi in Deep Continental Biosphere—Exploration of Microbial Community Formation with Subsurface In Situ Biofilm Trap

Microorganisms ◽

10.3390/microorganisms9010064 ◽

2020 ◽

Vol 9 (1) ◽

pp. 64

Author(s):

Maija Nuppunen-Puputti ◽

Riikka Kietäväinen ◽

Lotta Purkamo ◽

Pauliina Rajala ◽

Merja Itävaara ◽

...

Keyword(s):

Significant Proportion ◽

Debaryomyces Hansenii ◽

Fungal Communities ◽

Fungal Colonization ◽

Rock Surface ◽

Mica Schist ◽

Deep Subsurface ◽

Bacterial Phyla ◽

In Situ Conditions

Fungi have an important role in nutrient cycling in most ecosystems on Earth, yet their ecology and functionality in deep continental subsurface remain unknown. Here, we report the first observations of active fungal colonization of mica schist in the deep continental biosphere and the ability of deep subsurface fungi to attach to rock surfaces under in situ conditions in groundwater at 500 and 967 m depth in Precambrian bedrock. We present an in situ subsurface biofilm trap, designed to reveal sessile microbial communities on rock surface in deep continental groundwater, using Outokumpu Deep Drill Hole, in eastern Finland, as a test site. The observed fungal phyla in Outokumpu subsurface were Basidiomycota, Ascomycota, and Mortierellomycota. In addition, significant proportion of the community represented unclassified Fungi. Sessile fungal communities on mica schist surfaces differed from the planktic fungal communities. The main bacterial phyla were Firmicutes, Proteobacteria, and Actinobacteriota. Biofilm formation on rock surfaces is a slow process and our results indicate that fungal and bacterial communities dominate the early surface attachment process, when pristine mineral surfaces are exposed to deep subsurface ecosystems. Various fungi showed statistically significant cross-kingdom correlation with both thiosulfate and sulfate reducing bacteria, e.g., SRB2 with fungi Debaryomyces hansenii.

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