Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation

2020 ◽  
Vol 68 (17) ◽  
pp. 4903-4911 ◽  
Author(s):  
Nan Deng ◽  
Hai Du ◽  
Yan Xu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Acid Stress ◽  
Pichia Kudriavzevii ◽  
Cooperative Response

scholarly journals Nuclear Localization of Haa1, Which Is Linked to Its Phosphorylation Status, Mediates Lactic Acid Tolerance in Saccharomyces cerevisiae

2014 ◽  
Vol 80 (11) ◽  
pp. 3488-3495 ◽  
Author(s):  
Minetaka Sugiyama ◽  
Shin-Pei Akase ◽  
Ryota Nakanishi ◽  
Hitoshi Horie ◽  
Yoshinobu Kaneko ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Subcellular Localization ◽  
Target Genes ◽  
Acid Stress ◽  
Acid Tolerance ◽  
Acid Resistance ◽  
Nuclear Accumulation ◽  
Content Type ◽  
Adaptation Response

ABSTRACTImprovement of the lactic acid resistance of the yeastSaccharomyces cerevisiaeis important for the application of the yeast in industrial production of lactic acid from renewable resources. However, we still do not know the precise mechanisms of the lactic acid adaptation response in yeast and, consequently, lack effective approaches for improving its lactic acid tolerance. To enhance our understanding of the adaptation response, we screened forS. cerevisiaegenes that confer enhanced lactic acid resistance when present in multiple copies and identified the transcriptional factor Haa1 as conferring resistance to toxic levels of lactic acid when overexpressed. The enhanced tolerance probably results from increased expression of its target genes. When cells that expressed Haa1 only from the endogenous promoter were exposed to lactic acid stress, the main subcellular localization of Haa1 changed from the cytoplasm to the nucleus within 5 min. This nuclear accumulation induced upregulation of the Haa1 target genesYGP1,GPG1, andSPI1, while the degree of Haa1 phosphorylation observed under lactic acid-free conditions decreased. Disruption of the exportin geneMSN5led to accumulation of Haa1 in the nucleus even when no lactic acid was present. Since Msn5 was reported to interact with Haa1 and preferentially exports phosphorylated cargo proteins, our results suggest that regulation of the subcellular localization of Haa1, together with alteration of its phosphorylation status, mediates the adaptation to lactic acid stress in yeast.

Biochemical and molecular characterization of yeasts and lactic acid bacteria isolated from Borassus aethiopum Mart. sap in Burkina Faso

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 155-163
Author(s):  
O. Zongo ◽  
U. Zongo ◽  
H. Cisse ◽  
B. Kagambega ◽  
B. Tarnagda ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Burkina Faso ◽  
16S Rdna ◽  
Leuconostoc Mesenteroides ◽  
28S Rdna ◽  
Pichia Kudriavzevii ◽  
Palm Wine ◽  
Borassus Aethiopum

In Burkina Faso, the Palmyra Palm Borassus aethiopum Mart. grows wild and gives natural stands in Central-Eastern and Eastern regions. The sap collected traditionally ferments spontaneously and is a rich medium that allows the growth of different microorganisms. This study aimed to identify yeasts and lactic acid bacteria (LAB) isolated from Borassus aethiopum Mart. fresh and fermented sap in Burkina Faso. A total of ninety strains including thirty LAB and sixty yeasts were isolated in the fresh and fermented sap. The isolates were characterized using standard biochemical method and sequencing of the V1 to V6 region of 16S rDNA of LAB and 28S rDNA of yeasts. The neighbour-joining method was used for the construction of phylogenetic tree with MEGA X software. After biochemical characterization and sequencing of the V1 to V6 region of 16S rDNA, twenty LAB strains (67%) were identified as Leuconostoc mesenteroides, seven (23%) as Enterococcus sp. and three (10%) as Enterococcus gilvus. Sequencing of the yeast 28S rDNA showed that 63% of the strains were Saccharomyces cerevisiae and 37% Pichia kudriavzevii. Leuconostoc mesenteroides and Saccharomyces cerevisiae are commonly isolated from several palm sap or wine of palm trees, but Enterococcus sp. and Pichia kudriavzevii are not commonly detected in palm wine. The LAB species Enterococcus gilvus identified in our study has not yet been isolated previously in palm wine. The yeasts and LAB isolated from Borassus aethiopum sap are the main microorganisms responsible for sap fermentation and could be used for several biotechnological applications.

Lactic-acid stress causes vacuolar fragmentation and impairs intracellular amino-acid homeostasis in Saccharomyces cerevisiae

2012 ◽  
Vol 113 (4) ◽  
pp. 421-430 ◽  
Author(s):  
Toshihiro Suzuki ◽  
Minetaka Sugiyama ◽  
Kenta Wakazono ◽  
Yoshinobu Kaneko ◽  
Satoshi Harashima
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Amino Acid ◽  
Acid Stress ◽  
Intracellular Amino Acid ◽  
Amino Acid Homeostasis

scholarly journals Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 344
Author(s):  
Gilson Celso Albuquerque Chagas Junior ◽  
Nelson Rosa Ferreira ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Francilia Campos de Siqueira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Multivariate Analyses ◽  
High Capacity ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentative Capacity ◽  
Product Identity ◽  
On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

scholarly journals Saccharomyces cerevisiae Fermentation of 28 Barley and 12 Oat Cultivars

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 59
Author(s):  
Timothy J. Tse ◽  
Daniel J. Wiens ◽  
Jianheng Shen ◽  
Aaron D. Beattie ◽  
Martin J. T. Reaney
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Lactic Acid ◽  
Succinic Acid ◽  
Alcoholic Fermentation ◽  
Ethanol Yield ◽  
Cereal Crops ◽  
Fermentation Products ◽  
Barley Cultivars ◽  
Oat Cultivars

As barley and oat production have recently increased in Canada, it has become prudent to investigate these cereal crops as potential feedstocks for alcoholic fermentation. Ethanol and other coproduct yields can vary substantially among fermented feedstocks, which currently consist primarily of wheat and corn. In this study, the liquified mash of milled grains from 28 barley (hulled and hull-less) and 12 oat cultivars were fermented with Saccharomyces cerevisiae to determine concentrations of fermentation products (ethanol, isopropanol, acetic acid, lactic acid, succinic acid, α-glycerylphosphorylcholine (α-GPC), and glycerol). On average, the fermentation of barley produced significantly higher amounts of ethanol, isopropanol, acetic acid, succinic acid, α-GPC, and glycerol than that of oats. The best performing barley cultivars were able to produce up to 78.48 g/L (CDC Clear) ethanol and 1.81 g/L α-GPC (CDC Cowboy). Furthermore, the presence of milled hulls did not impact ethanol yield amongst barley cultivars. Due to its superior ethanol yield compared to oats, barley is a suitable feedstock for ethanol production. In addition, the accumulation of α-GPC could add considerable value to the fermentation of these cereal crops.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

On the Microbiological Profile of Traditional Portuguese Sourdough

1999 ◽  
Vol 62 (12) ◽  
pp. 1416-1429 ◽  
Author(s):  
J. MIGUEL ROCHA ◽  
F. XAVIER MALCATA
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Dominant Species ◽  
Geographic Locations ◽  
Microbiological Profile ◽  
Enterococcus Casseliflavus ◽  
Lactobacillus Spp

Traditional manufacture of bread from maize has been noted to play important roles from both economic and social standpoints; however, enforcement of increasingly strict hygiene standards requires thorough knowledge of the adventitious microbiota of the departing dough. To this goal, sourdough as well as maize and rye flours from several geographic locations and in two different periods within the agricultural year were assayed for their microbiota in sequential steps of quantification and identification. More than 400 strains were isolated and taxonomic differentiation between them was via Biomerieux API galleries (375 of which were successfully identified) following preliminary biochemical and morphological screening. The dominant groups were yeasts and lactic acid bacteria (LAB). The most frequently isolated yeasts were Saccharomyces cerevisiae and Candida pelliculosa. The most frequently isolated LAB were (heterofermentative) Leuconostoc spp. and (homo-fermentative) Lactobacillus spp.; L. brevis, L. curvatus, and L. lactis ssp. lactis were the dominant species for the Lactobacillus genera; Lactococcus lactis ssp. lactis for lactococci; Enterococcus casseliflavus, E. durans, and E. faecium for enterococci; and Streptococcus constellantus and S. equinus for streptococci.

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