Selective bioflocculation of ultrafine hematite particles from quartz using a biosurfactant extracted from Candida stellata yeast

2021 ◽  
pp. 1-12
Author(s):  
Marcelo Carneiro Camarate ◽  
Antonio Gutiérrez Merma ◽  
Ronald Rojas Hacha ◽  
Maurício Leonardo Torem
Keyword(s):  
Candida Stellata

Yeasts Associated with Fruit Juice Concentrates

1993 ◽  
Vol 56 (9) ◽  
pp. 777-782 ◽  
Author(s):  
T. DEAK ◽  
L. R. BEUCHAT
Keyword(s):  
Candida Parapsilosis ◽  
Fruit Juice ◽  
Pichia Anomala ◽  
Candida Maltosa ◽  
Issatchenkia Orientalis ◽  
Pineapple Juice ◽  
Pichia Membranaefaciens ◽  
Sporidiobolus Salmonicolor ◽  
Candida Stellata ◽  
Isolated Species

Populations and frequency of occurrence of yeasts in frozen apple, cherry, grape, orange, and pineapple juice concentrates were determined. Total yeast populations ranged from log10 < 1.00 to 5.41 CFU/ml of diluted (1:4) concentrate and increased to 2.42–7.34 CFU/ml after 24 h of incubation at 25°C. One hundred fifty-four isolates from 33 samples of fruit juice concentrates represented 21 species and 12 genera. The most frequently isolated species were Saccharomyces cerevisiae (24.7% of isolates), Candida stellata (22.1%), and Zygosaccharomyces rouxii (14.3%), followed by, in decreasing order of frequency, Torulaspora delbrueckii, Rhodotorula mucilaginosa, Issatchenkia orientalis, Hanseniaspora occidentalis, Lodderomyces elongisporus, Kluyveromyces thermotolerans, Hanseniaspora guilliermondii, Candida glabrata, and Pichia anomala, each representing 3–8% of isolates. Candida magnoliae, Candida maltosa, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Cryptococcus humicolus, C. laurentii, Pichia membranaefaciens, and Sporidiobolus salmonicolor were represented by single isolates. Populations in various samples consisted of 24–100% S. cerevisiae, 52–100% C. stellata, and 3–56% for Z. rouxii. S. cerevisiae and Z. rouxii were isolated, respectively, from five and four types of fruit concentrates investigated. This may be the first observation of this high frequency of C. stellata in juice concentrates.

A strain of Candida stellata of special interest to oenologists

1992 ◽  
Vol 25 (2) ◽  
pp. 147-149 ◽  
Author(s):  
P. Holloway ◽  
R.A. van Twest ◽  
R.E. Subden ◽  
M-A. Lachance
Keyword(s):  
Special Interest ◽  
Candida Stellata

Saccharomyces bacillaris is not a synonym of Candida stellata: reinstatement as Starmerella bacillaris comb. nov.

2012 ◽  
Vol 102 (4) ◽  
pp. 653-658 ◽  
Author(s):  
F. L. Duarte ◽  
N. H. Pimentel ◽  
A. Teixeira ◽  
Á. Fonseca
Keyword(s):  
Candida Stellata

scholarly journals Advances in the Study of Candida stellata

Fermentation ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 74 ◽  
Author(s):  
Margarita García ◽  
Braulio Esteve-Zarzoso ◽  
Juan Cabellos ◽  
Teresa Arroyo
Keyword(s):  
Chemical Characterization ◽  
Wine Aroma ◽  
Wine Quality ◽  
Starmerella Bombicola ◽  
Balsamic Vinegar ◽  
High Concentrations ◽  
Wine Flavor ◽  
The Individual ◽  
Candida Stellata

Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

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