Halotolerant Yeasts: Biodiversity and Potential Application

2020 ◽  
Vol 82 (5) ◽  
pp. 65-87
Author(s):  
O.D. Ianieva ◽  
Keyword(s):  
Salt Content ◽  
Hydrolytic Enzymes ◽  
Food Products ◽  
Starter Cultures ◽  
Biofuel Production ◽  
Marine Yeasts ◽  
Practical Utilization ◽  
Practical Applications ◽  
Probiotic Potential ◽  
Moderate Salinity

Halotolerant yeasts represent a heterogeneous group of unicellular fungi able to survive and thrive under hypersaline conditions. This review examines the biodiversity of halotolerant yeasts in various habitats with high salt content and the potential practical applications of this group of microorganisms in industry and agriculture. Halotolerant yeasts are found in various habitats with elevated salt content, including seawater, hypersaline ponds and salterns, saline soils and wastewaters, salt-containing foods. Habitats with moderate salinity, e.g. seawater, food products, olive fermentation wastewaters can boast a comparatively large biodiversity of yeasts both ascomycetes and basidiomycetes. Hypersaline niches are mostly inhabited by pigmented and melanized yeasts and yeast-like fungi. The adaptability and robustness of halotolerant yeasts could be exploited in several biotechnological fields, mainly the food industry and bioremediation. Yeasts isolated from food products with elevated salt content are studied as potential starter cultures in the corresponding fermenting products due to their enzymatic and antimicrobial activity and probiotic characteristics. Marine yeasts are of an increasing interest due to their production of various hydrolytic enzymes, biofuel production using seawater, bioremediation of saline wastewaters and the probiotic potential in aquaculture. Halotolerant yeasts found in various saline wastewaters could be used in bioremediation of wastewaters with high salinity containing various organic pollutants. However more research is required to achieve practical utilization of this group of microorganisms.

scholarly journals New Approaches to Developing the Integral Indicator Methodology for Estimating the Financial Efficiency of Agricultural Entities in Poland, the Republic of Moldova, and EU Countries

2019 ◽  
Vol 19(34) (4) ◽  
pp. 103-112
Author(s):  
Mariusz Trojak ◽  
Barbara Kiełbasa ◽  
Daniela Popa ◽  
Aliona Sargo
Keyword(s):  
Concentration Index ◽  
Agricultural Land ◽  
Food Products ◽  
Future Research ◽  
Financial Efficiency ◽  
Practical Applications ◽  
Republic Of Moldova ◽  
Fixed Assets ◽  
The Republic ◽  
Labor Resources

Economic literature pays a great deal of attention to economic and financial efficiency, expressed in terms of competition, concentration, productivity and profitability. This paper provides an all-embracing framework for the various existing theories in this area and illustrates these theories with practical applications. Currently, changing the size of the production potential in agricultural units in the Republic of Moldova depends to a great extent on the influence of different trends in the modification of production resources: the reduction of labor resources and agricultural land, quantitative and qualitative changes in fixed assets, and in current assets, etc. The notion of resource potential means the totality of the volume of all resources (natural, labor, material, intellectual, information, etc.) on specific enterprises, territories, branches, regions. Evaluating a broad field of research, the paper describes profit maximizing food products and demonstrates how several widely-used products can be fit into this framework. The authors also present an overview of the current major trends in the food sector and relate them to the assumptions for food products, thereby displaying their relevance and timeliness. The results include a set of recommendations for future research on this topic. The design, methodology and approach of this research is to explain why efficiency can help obtain a profit surplus, and to measure this efficiency. For quality of methodology we apply a range of statistical methods, as well as the strategic capability of organisations – made up of resources and competences. One way to approach the stategic capability of an organisation is to consider its strengths and weaknesses (for example, where it has a competitive advantage, profit, efficiency or disadvantage). Based on our research and results, we sought to understand the concepts of financial effciency and to apply these concepts to practical situations. At the start of each analysis entrepreneurship plays an important role. Most organisations have to innovate constantly to obtain profit and efficiency for food products. They need to be first into a market, or simply a follower of customers in developing new products and services. Original studies in Moldova and Poland regarding farm concentration in terms of Gini Coefficient, Gini Index and Concentration Index of the utilized agricultural area. Original calculus formula to determine the Concentration Index of the UAA for the top 10% largest farms in Moldova and UK.

scholarly journals Succession of physiological stages hallmarks the transcriptomic response of fungus Aspergillus niger to lignocellulose

2019 ◽  
Author(s):  
Jolanda M. van Munster ◽  
Paul Daly ◽  
Martin J. Blythe ◽  
Roger Ibbett ◽  
Matt Kokolski ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Wheat Straw ◽  
Hydrolytic Enzymes ◽  
Life Time ◽  
Gene Clusters ◽  
Biofuel Production ◽  
Beta Oxidation ◽  
Transcriptomic Response ◽  
Initial Exposure ◽  
Fatty Acid Beta Oxidation

AbstractBackgroundUnderstanding how fungi degrade lignocellulose is a cornerstone of improving renewables-based biotechnology, in particular for the production of hydrolytic enzymes. Considerable progress has been made in investigating fungal degradation during time-points where CAZyme expression peaks. However, a robust understanding of the fungal survival strategies over its life time on lignocellulose is thereby missed. Here we aimed to uncover the physiological responses of the biotechnological workhorse and enzyme producer Aspergilllus niger over its life time to six substrates important for biofuel production.ResultsWe analysed the response of A. niger to the feedstock Miscanthus and compared it with our previous study on wheat straw, alone or in combination with hydrothermal or ionic liquid feedstock pretreatments. Conserved (substrate-independent) metabolic responses as well as those affected by pretreatment and feedstock were identified via multivariate analysis of genome-wide transcriptomics combined with targeted transcript and protein analyses and mapping to a metabolic model. Initial exposure to all substrates increased fatty acid beta-oxidation and lipid metabolism transcripts. In a strain carrying a deletion of the ortholog of the Aspergillus nidulans fatty acid beta-oxidation transcriptional regulator farA, there was a reduction in expression of selected lignocellulose degradative CAZyme-encoding genes suggesting that beta-oxidation contributes to adaptation to lignocellulose. Mannan degradation expression was wheat straw feedstock-dependent and pectin degradation was higher on the untreated substrates. In the later life stages, known and novel secondary metabolite gene clusters were activated, which are of high interest due to their potential to synthesize bioactive compounds.ConclusionIn this study, which includes the first transcriptional response of Aspergilli to Miscanthus, we highlighted that life time as well as substrate composition and structure (via variations in pretreatment and feedstock) influence the fungal responses to lignocellulose. We also demonstrated that the fungal response contains physiological stages that are conserved across substrates and are typically found outside of the conditions with high CAZyme expression, as exemplified by the stages that are dominated by lipid and secondary metabolism.

scholarly journals A Survey on Salt Content Labeling of the Processed Food Available in Malaysia

2020 ◽  
Vol 17 (7) ◽  
pp. 2469
Author(s):  
Hasnah Haron ◽  
Ivy Hiew ◽  
Suzana Shahar ◽  
Viola Michael ◽  
Rashidah Ambak
Keyword(s):  
Salt Intake ◽  
Salt Content ◽  
Reference Value ◽  
Food Products ◽  
Food Group ◽  
Modern World ◽  
Processed Foods ◽  
Processed Food ◽  
Breakfast Cereal ◽  
High Salt Intake

Salt content in processed foods is high, and it is usually used as preservatives, stabilizers, and color enhancers in the products. Increased consumption of processed foods in the modern world has contributed to a high salt intake and thus increased the prevalence of hypertension among Malaysian populations. Therefore, this study aimed to identify and compare salt content in processed food products available in supermarkets and determine the percentage of processed food products exceeding the reference value stated in International Product Criteria (2016). The percentage of processed food products without salt and sodium labeling was determined in this study, in which 76.5% of unlabeled processed food products were made in Malaysia, while 23.5% were imported products. The food group with the highest average salt content was gravy and sauce (3.97 g/100 g), followed by soup (2.95 g/100 g), cheese (2.14 g/100 g), meat (1.37 g/100 g), fish (1.25 g/100 g), chicken (1.20 g/100 g), vegetables (1.18 g/100 g), butter and margarine (1.13 g/100 g), breakfast cereal (0.94 g/100 g), savory snacks (0.90 g/100 g), flatbread (0.86 g/100 g), sweet snacks (0.30 g/100 g), and potato (0.29 g/100 g). In addition, 79.5% of butter and margarine products had an average salt content above the reference value stated in the International Product Criteria, followed by gravy and sauce (79.3%), vegetables (72%), soup (50%), fish (49.2%), breakfast cereal (41%), cheese (36.6%), potato (36%), savory and sweet snacks (29.1), meat (12.5%) and chicken products (2.3%). Most processed food products available in local supermarkets were high in salt content.

scholarly journals In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil

2019 ◽  
Vol 71 (2) ◽  
pp. 647-657 ◽  
Author(s):  
J.G. Silva ◽  
R.D. Castro ◽  
F.M. Sant’Anna ◽  
R.M. Barquete ◽  
L.G. Oliveira ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Gastric Juice ◽  
Minas Gerais ◽  
Starter Cultures ◽  
Probiotic Properties ◽  
Probiotic Potential ◽  
Three Samples ◽  
Production Of Hydrogen ◽  
Artificial Gastric Juice

ABSTRACT Minas artisanal cheese is made from endogenous starter cultures, including lactic acid bacteria (LAB). Some LAB may possess probiotic potential. Thus, this study aimed to evaluate the in vitro probiotic properties of lactobacilli isolated from Minas artisanal cheeses produced in Minas Gerais. Ten samples of lactobacilli, formerly isolated from those cheeses, were submitted to the following assays: antimicrobial susceptibility, tolerance to artificial gastric juice and biliary salts, production of hydrogen peroxide and antagonism against pathogenic and non-pathogenic micro-organisms. Only L. plantarum (C0) was sensitive to all tested antimicrobials, while the other LAB samples were resistant to at least one drug. Six samples were tolerant to artificial gastric juice, and L. brevis (A6) even grew in that medium. Three samples were tolerant to biliary salts. Only L. brevis (E35) produced hydrogen peroxide. Difference (P< 0.05) was observed among the means of inhibition haloes of lactobacilli against Enterococcus faecalis ATCC 19433 and Lactobacillus plantarum C24 in spot-on-the-lawn assay. All samples of lactobacilli inhibited Escherichia coli ATCC 25922, Salmonella enterica var. Typhimurium ATCC 14028 in co-culture antagonism test (P< 0.0001). Most lactobacilli samples showed in vitro probiotic potential. From the tested samples, L. brevis (A6) presented the best results considering all in vitro probiotic tests.

Rapid and Convenient Salt Measurement in Meat, Fish, and Cheese

1970 ◽  
Vol 53 (1) ◽  
pp. 47-48
Author(s):  
Loren J Vander Werf ◽  
Alfred H Free
Keyword(s):  
Quality Control ◽  
Salt Concentration ◽  
Salt Content ◽  
Food Products ◽  
Meaningful Information ◽  
Convenient Tool ◽  
Processing Data

Abstract The QUANTAB Chloride Titrator is a convenient tool for monitoring salt concentration in meat, fish, and cheese; it provides meaningful information on the salt content of food products for easier quality control during processing. Data are given showing typical results for various types of meat, fish, and cheese; these results compare favorably with those from the official AOAC Volhard methods.

scholarly journals Lignocellulose-Degrading Microbial Communities in Landfill Sites Represent a Repository of Unexplored Biomass-Degrading Diversity

mSphere ◽  
2017 ◽  
Vol 2 (4) ◽  
Author(s):  
Emma Ransom-Jones ◽  
Alan J. McCarthy ◽  
Sam Haldenby ◽  
James Doonan ◽  
James E. McDonald
Keyword(s):  
High Activity ◽  
Fossil Fuels ◽  
Biomass Conversion ◽  
Hydrolytic Enzymes ◽  
Biofuel Production ◽  
Microbial Conversion ◽  
Carbohydrate Active Enzymes ◽  
Microbial Enzymes ◽  
Degrading Enzymes ◽  
Landfill Sites

ABSTRACT The microbial conversion of lignocellulosic biomass for biofuel production represents a renewable alternative to fossil fuels. However, the discovery of new microbial enzymes with high activity is critical for improving biomass conversion processes. While attempts to identify superior lignocellulose-degrading enzymes have focused predominantly on the animal gut, biomass-degrading communities in landfill sites represent an unexplored resource of hydrolytic enzymes for biomass conversion. Here, we identified Firmicutes, Spirochaetes, and Fibrobacteres as key phyla in the landfill cellulolytic community, detecting 8,371 carbohydrate active enzymes (CAZymes) that represent at least three of the recognized strategies for cellulose decomposition. These data highlight substantial hydrolytic enzyme diversity in landfill sites as a source of new enzymes for biomass conversion. The microbial conversion of lignocellulosic biomass for biofuel production represents a renewable alternative to fossil fuels. However, the discovery of new microbial enzymes with high activity is critical for improving biomass conversion processes. While attempts to identify superior lignocellulose-degrading enzymes have focused predominantly on the animal gut, biomass-degrading communities in landfill sites represent an unexplored resource of hydrolytic enzymes for biomass conversion. Here, to address the paucity of information on biomass-degrading microbial diversity beyond the gastrointestinal tract, cellulose (cotton) “baits” were incubated in landfill leachate microcosms to enrich the landfill cellulolytic microbial community for taxonomic and functional characterization. Metagenome and 16S rRNA gene amplicon sequencing demonstrated the dominance of Firmicutes, Bacteroidetes, Spirochaetes, and Fibrobacteres in the landfill cellulolytic community. Functional metagenome analysis revealed 8,371 carbohydrate active enzymes (CAZymes) belonging to 244 CAZyme families. In addition to observing biomass-degrading enzymes of anaerobic bacterial “cellulosome” systems of members of the Firmicutes, we report the first detection of the Fibrobacter cellulase system and the Bacteroidetes polysaccharide utilization locus (PUL) in landfill sites. These data provide evidence for the presence of multiple mechanisms of biomass degradation in the landfill microbiome and highlight the extraordinary functional diversity of landfill microorganisms as a rich source of biomass-degrading enzymes of potential biotechnological significance. IMPORTANCE The microbial conversion of lignocellulosic biomass for biofuel production represents a renewable alternative to fossil fuels. However, the discovery of new microbial enzymes with high activity is critical for improving biomass conversion processes. While attempts to identify superior lignocellulose-degrading enzymes have focused predominantly on the animal gut, biomass-degrading communities in landfill sites represent an unexplored resource of hydrolytic enzymes for biomass conversion. Here, we identified Firmicutes, Spirochaetes, and Fibrobacteres as key phyla in the landfill cellulolytic community, detecting 8,371 carbohydrate active enzymes (CAZymes) that represent at least three of the recognized strategies for cellulose decomposition. These data highlight substantial hydrolytic enzyme diversity in landfill sites as a source of new enzymes for biomass conversion.

scholarly journals Selection of Autochthonous LAB Strains of Unripe Green Tomato towards the Production of Highly Nutritious Lacto-Fermented Ingredients

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2916
Author(s):  
Nelson Pereira ◽  
Carla Alegria ◽  
Cristina Aleixo ◽  
Paula Martins ◽  
Elsa M. Gonçalves ◽  
...  
Keyword(s):  
Gene Sequencing ◽  
Starter Cultures ◽  
Fermented Foods ◽  
16S Rdna Gene ◽  
Food Ingredients ◽  
Sensory Acceptability ◽  
Probiotic Potential ◽  
Selection Of ◽  
16S Rdna Gene Sequencing

Lactic fermentation of unripe green tomatoes as a tool to produce food ingredients is a viable alternative for adding value to industrial tomatoes unsuitable for processing and left in large quantities in the fields. Fermentation using starter cultures isolated from the fruit (plant-matrix adapted) can have advantages over allochthonous strains in obtaining fermented products with sensory acceptability and potentially probiotic characteristics. This paper details the characterisation of the unripe green tomato lactic microbiota to screen LAB strains for use as starter cultures in fermentation processes, along with LAB strains available from INIAV’s collection. Morphological, biochemical (API system), and genomic (16S rDNA gene sequencing) identification showed that the dominant LAB genera in unripe green tomato are Lactiplantibacillus, Leuconostoc, and Weissella. Among nine tested strains, autochthonous Lactiplantibacillus plantarum and allochthonous Weissella paramesenteroides showed tolerance to added solanine (200 ppm) and the best in vitro probiotic potential. The results indicate that the two LAB strains are promising candidates for manufacturing probiotic fermented foods from unripe green tomatoes.

scholarly journals Survey on salt content in selected food products of fast food restaurants and determination of salt intake awareness among fast food consumers in Klang Valley

2021 ◽  
Vol 27 (3) ◽  
Author(s):  
Zainorain Natasha Zainal Arifen ◽  
◽  
Nur Zakiah Mohd Saat ◽  
Hasnah Haron ◽  
◽  
...  
Keyword(s):  
Fast Food ◽  
Online Survey ◽  
Salt Intake ◽  
Salt Content ◽  
Food Products ◽  
Cross Sectional Study ◽  
High Salt ◽  
Cross Sectional ◽  
High Salt Content ◽  
Fast Food Restaurants

Introduction: Malaysians are exposed to a high salt diet, which is one of the contributors to the prevalence of hypertension among them. This study aimed to identify the salt content in selected food products of fast food restaurants and to determine the salt intake awareness among fast food consumers. Methods: Salt content data were collected through online survey from the official websites of selected restaurants (Kentucky Fried Chicken, McDonald’s, Subway® and Texas Chicken). The food products were classified into eight food categories (chickenbased, potato-based, rice-based, sandwich, salad, bread, dessert, and sauce). The cross-sectional study on salt intake awareness was conducted among 108 Malaysian adults from these restaurants. A knowledge, attitude and practice (KAP) questionnaire was disseminated online. The salt content and the consumers’ salt intake awareness were analysed using Statistical Products and Service Solution (SPSS) software version 25.0. Results: A total of 105 food products were surveyed in this study. Sauce products contained the highest salt content (1.9±0.8 g/100g), followed by bread (1.2±0.3 g/100g), potato-based (1.2±0.4 g/100g), chicken-based (1.2±0.3 g/100g), sandwich (1.1±0.6 g/100g), rice-based (0.7±0.3 g/100g), salad (0.4±0.2 g/100g), and dessert (0.3±0.4 g/100g). For the KAP study, a total of 108 consumers had participated and mostly (48.2%) had a fair level of salt intake awareness. Conclusion: Most food products of fast food restaurants contained high salt content and majority of fast food consumers had a fair level of salt intake awareness. More strategic interventions are needed to control the salt intake among adults in Malaysia

scholarly journals Brewing and Probiotic Potential Activity of Wild Yeasts Hanseniaspora Uvarum PIT001, Pichia Kluyveri LAR001 and Candida Intermedia ORQ001

2021 ◽  
Author(s):  
Renan Eugênio Araujo Piraine ◽  
Gustavo M Retzlaf ◽  
Vitória S. Gonçalves ◽  
Rodrigo C Cunha ◽  
Fabio Pereira Leivas Leite
Keyword(s):  
Pathogenic Bacteria ◽  
Inhibitory Effect ◽  
Starter Cultures ◽  
Mixed Fermentation ◽  
Candida Intermedia ◽  
Probiotic Potential ◽  
Hanseniaspora Uvarum ◽  
Wide Range ◽  
Pichia Kluyveri

Abstract Non-conventional yeasts can be isolated from a wide range of environmental sources, often found in beverage industry in mixed fermentations, in which the microorganisms’ inoculum usually is not fully known. It is important to know starter cultures, since in addition to favoring reproducibility, other properties can be discovered. Thus, the objective of this work was to identify and characterize yeasts isolated from environment, evaluating their probiotic potential and possible use in brewery. Isolates were obtained from flowers, fruits, leaves and mixed-fermentation beers, being identified by PCR. Yeasts with promising activity were evaluated regarding their growth under different pHs, temperature and presence of organic acids. To explore probiotic potential, in vitro tests were performed of antimicrobial activity and co-aggregation with food pathogens, auto-aggregation, and survival in simulated gastrointestinal tract conditions. In our study, Pichia kluyveri (LAR001), Hanseniaspora uvarum (PIT001) and Candida intermedia (ORQ001) were selected among 20 isolates. P. kluyveri was the only one that tolerated pH 2.5. Lactic acid was not inhibitory, while acetic acid and incubation at 37 °C had a partially inhibitory effect on yeasts growth. All yeasts tolerated α-acids from hops and NaCl up to 1%. It is suggested that isolates are able to adhere to intestinal cells and influence positively the organism in combating pathogens, as they showed auto-aggregation rates above 99% and antagonistic activity to pathogenic bacteria. The yeasts tolerated gastric environment conditions, however were more sensitive to pancreatic conditions. We conclude that isolated non-conventional yeasts showed probiotic potential and promising application in beer fermentation.

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