scholarly journals Differentiation of food spoilage yeast strains of the Yarrowia group by microsatellite polymerase chain reaction fingerprinting

2014 ◽  
Vol 1 (1) ◽  
pp. 6-11
Author(s):  
Edina Szandra Nagy
Keyword(s):  
Yarrowia Lipolytica ◽  
Low Cost ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Lsu Rdna ◽  
Food Spoilage ◽  
Pcr Fingerprinting ◽  
Spoilage Yeast ◽  
Yeast Strains ◽  
Fingerprinting Method

Yarrowia lipolytica is a frequently reported food spoilage yeast which occurs mainly in meat and milk products. Besides its detrimental role in the food spoilage it has many favourable properties. This yeast also has been developed as a production host for a large variety of biotechnological applications. Some species of the Yarrowia group cannot be differentiated by conventional methods based on phenotypic characteristics, so it is probable that not only Yarrowia lipolytica, but also other species of the Yarrowia group contribute to food spoilage or can have a beneficial role in the industry. A relatively fast, easy and low-cost but reliable method would be useful to differentiate and identify these species properly. Microsatellite PCR fingerprinting method is commonly used for the discrimination of species or strains within species, it is also applied for the identification of yeast species and in many yeast diversity studies, however, its reliability can be queried. The aim of this study was to assess the reliability of microsatellite PCR fingerprinting using (GAC)5 primer in the differentiation and identification of the yeast strains of the Yarrowia group by clustering them using microsatellite-PCR fingerprinting, then identifying them by sequencing the D1/D2 regions of the LSU rDNA of one or a few selected representatives of each cluster. Two hundred and nineteen yeast strains of the Yarrowia group were examined. Using this molecular biological method, yeast strains of the Yarrowia group from raw meat, raw milk, cheese and cottage cheese were assigned to seven species The food spoilage yeast strains of the Yarrowia group can be successfully differentiated by using microsatellite PCR fingerprinting method using (GAC)5 primer, even their identity, thus their diversity can be assessed.

scholarly journals Growth Prediction of the Food Spoilage Yeast Debaryomyces Hansenii using Multivariate Data Analysis

2021 ◽  
Vol 9 (1) ◽  
pp. 22-32
Author(s):  
Wafa Masoud ◽  
Ali Al-Qaisi ◽  
Nawaf Abu-Khalaf
Keyword(s):  
Data Analysis ◽  
Multivariate Data Analysis ◽  
Growth Parameters ◽  
Multivariate Data ◽  
Debaryomyces Hansenii ◽  
Process Conditions ◽  
Food Spoilage ◽  
Spoilage Yeast ◽  
Yeast Strains ◽  
Nacl Concentration

The main aim of the present study was to predict the growth of the food spoilage yeast Debaryomyces hansenii by multivariate data analysis (MVDA) using temperature, pH and NaCl concentration as growth parameters. Growth of five strains of D. hansenii (DHI, DHII, DHIII, DHIV and DHV) was measured as optical density at 620 nm (OD620) at different values of temperature, pH and NaCl concentrations. It was found that salt was the most important factor, which affects yeast growth followed by temperature. The growth of all yeast strains was reduced by increasing salt concentration and decreasing temperature. On the other hand, pH was found to have a little effect on the growth of D. hansenii. Strain DHII was the most salt-tolerant strains among the five yeast strains investigated. Partial least squares (PLS) prediction model was created out using pH, temperature and NaCl concentration to predict the growth of D. hansenii. The model was acceptable with a correlation of 0.86. The developed PLS model will help in optimizing the food process conditions that will prevent food spoilage by D. hansenii.

Growth Prediction of the Food Spoilage Yeast Debaryomyces Hansenii using Multivariate Data Analysis

2021 ◽  
Vol 9 (1) ◽  
pp. 22-32
Author(s):  
Wafa Masoud ◽  
Ali Al-Qaisi ◽  
Nawaf Abu-Khalaf
Keyword(s):  
Data Analysis ◽  
Multivariate Data Analysis ◽  
Growth Parameters ◽  
Multivariate Data ◽  
Debaryomyces Hansenii ◽  
Process Conditions ◽  
Food Spoilage ◽  
Spoilage Yeast ◽  
Yeast Strains ◽  
Nacl Concentration

The main aim of the present study was to predict the growth of the food spoilage yeast Debaryomyces hansenii by multivariate data analysis (MVDA) using temperature, pH and NaCl concentration as growth parameters. Growth of five strains of D. hansenii (DHI, DHII, DHIII, DHIV and DHV) was measured as optical density at 620 nm (OD620) at different values of temperature, pH and NaCl concentrations. It was found that salt was the most important factor, which affects yeast growth followed by temperature. The growth of all yeast strains was reduced by increasing salt concentration and decreasing temperature. On the other hand, pH was found to have a little effect on the growth of D. hansenii. Strain DHII was the most salt-tolerant strains among the five yeast strains investigated. Partial least squares (PLS) prediction model was created out using pH, temperature and NaCl concentration to predict the growth of D. hansenii. The model was acceptable with a correlation of 0.86. The developed PLS model will help in optimizing the food process conditions that will prevent food spoilage by D. hansenii.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

Characterization of major protein phosphatases from selected species of Kluyveromyces. Comparison with protein phosphatases from Yarrowia lipolytica

2001 ◽  
Vol 47 (9) ◽  
pp. 861-870 ◽  
Author(s):  
Pascale Jolivet ◽  
Edith Bergeron ◽  
Haguith Benyair ◽  
Jean-Claude Meunier
Keyword(s):  
Acid Phosphatase ◽  
Yarrowia Lipolytica ◽  
Protein Phosphatase ◽  
Protein Phosphatases ◽  
Major Protein ◽  
Ethanol Treatment ◽  
Early Stationary Phase ◽  
Yeast Strains ◽  
Deficient Medium

Casein phosphatase activities have been identified in five yeast strains grown on Pi-deficient medium. Maximal endocellular activities appeared in the exponential phase. Exocellular phosphatases were significantly produced from Yarrowia lipolytica W-29 and Kluyveromyces marxianus, in the early stationary phase. Major phosphatases from K. marxianus were one heavy acid phosphatase composed of 64–67 kDa subunits, which could be secreted in the medium, and one type 2A protein phosphatase with an apparent molecular mass of 147 kDa and a 52 kDa catalytic subunit dissociated by 80% ethanol treatment. The characteristics of phosphatases purified from K. marxianus were compared with those previously purified from Y. lipolytica.Key words: yeast, type 2A protein phosphatase, acid phosphatase, [32P]casein, Pi deficiency.

scholarly journals Fatty acid profile of "bottled butter fat" produced in the region of Salinas, Minas Gerais

2009 ◽  
Vol 33 (6) ◽  
pp. 1615-1620
Author(s):  
Maria das Graças Clemente ◽  
Luiz Ronaldo de Abreu ◽  
Sandra Maria Pinto ◽  
Creuza Pedroso Amaral Rezende
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Economic History ◽  
Saturated Fatty Acids ◽  
Raw Milk ◽  
Minas Gerais ◽  
Northern Region ◽  
Cottage Cheese ◽  
Cattle Breeding ◽  
Butter Fat

The economic history of Salinas, Minas Gerais is largely based on cattle-breeding. The discoverers found in the city's region a large potential for the progress of their activities, either in agriculture or in cattle-breeding (OLIVEIRA, 2000). Even today, milk production plays an important role in family farming activities, which besides raw milk, provides curdal cheese, cottage cheese, and "bottled butter fat", which is manufactured with fat extracted from whey. Therefore, this study was conducted to analyze the fatty acid profile of "bottled butter fat" produced in Salinas, in the northern region of Minas Gerais , and also to analyze the ratio of saturated to unsaturated fatty acid of these butters. The fatty acid profile of the "bottled butter fat" was determined by chromatographic analysis, according to methodology advanced by Luddy et al. (1960), and later modified by Abreu (1993). Analysis of variance was applied for comparison of the averages by the Tukey test at 5% probability. The fatty acid profiles of all the "bottled butter fat" were found to be similar. The concentration of saturated fatty acids was higher than that of the unsaturated, with averages of 60,36% and 39,64%, respectively.

scholarly journals Waste Conversion into a Sweetener—Development of an Innovative Strategy for Erythritol Production by Yarrowia lipolytica

2020 ◽  
Vol 12 (17) ◽  
pp. 7122
Author(s):  
Ludwika Tomaszewska-Hetman ◽  
Waldemar Rymowicz ◽  
Anita Rywińska
Keyword(s):  
Yarrowia Lipolytica ◽  
Crude Glycerol ◽  
Low Cost ◽  
Corn Steep Liquor ◽  
Culture Broth ◽  
Biodiesel Production ◽  
Innovative Strategy ◽  
Simple Medium ◽  
Low Cost Strategy ◽  
Steep Liquor

The study proposed the innovative low-cost strategy for erythritol production by Yarrowia lipolytica through developing a simple medium based on industrial waste by-products and a natural method for culture broth purification. Results obtained proved that corn steep liquor might successfully replace traditional sources of nitrogen and other nutrients without compromising activities of the enzymes responsible for erythritol production and its production level. As a consequence, a production process was performed where Y. lipolytica A-6 was able to produce 108.0 g/L of erythritol, with a production rate of 1.04 g/Lh and a yield of 0.45 g/g of the medium containing exclusively 220 g/L of crude glycerol derived from biodiesel production and 40 g/L of corn steep liquor. Moreover, a comparable concentration of erythritol (108.1 g/L) was obtained when a part of crude glycerol was exchanged for the crude fraction of fatty acids in the two-steps process. Next, the collected post-fermentation broths were used in the culture with Y. lipolytica Wratislavia K1 for natural purification. The process resulted in a high increase of erythritol selectivity from 72% to 97% and in the production of 22.0 g/L of biomass with 40.4% protein content, which enables its use as an attractive animal feedstuff.

scholarly journals Raw milk consumption and health

2015 ◽  
Vol 143 (1-2) ◽  
pp. 87-92 ◽  
Author(s):  
Anka Popovic-Vranjes ◽  
Milka Popovic ◽  
Marija Jevtic
Keyword(s):  
Dairy Products ◽  
Raw Milk ◽  
Cottage Cheese ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Unpasteurized Milk ◽  
Thermally Processed ◽  
Bacteriological Testing ◽  
Foodborne Outbreaks ◽  
Milk And Dairy Products

Contrary to the safe practices of milk pasteurization or sterilization, which effectively reduce foodborne outbreaks incidence associated with raw milk and dairy products use, outbreaks caused by such products continue to occur. Despite this fact, a worldwide movement advocating for the rights of raw milk and cheese selling and consumption, due to their specific nutritive characteristics, has strengthened significantly in recent years. Traditional agricultural manufacturers from Serbia still sell products related to thermally unprocessed milk, such as cottage cheese and raw cream. In AP Vojvodina during the period of 1981-2010 a total of 179 foodborne outbreaks were reported, where the incriminated cause of the outbreak were milk or diary. In 126 (70.39%) outbreaks, totaling 2276 sick individuals and one casualty, it was confirmed that the incriminated food was from the group of dairy products. In 48 instances (26.82%), bacteriological tests confirmed that milk and dairy products were excluded as the outbreak causes, while in another 5 (2.79%) outbreaks, microbiological analysis of food failed to confirm any relation to the actual epidemiological instances. In some cases, bacteriological testing of incriminated foods was not possible. In the cases of outbreaks associated with the consumption of milk and dairy products, traditional raw milk products were cited as being used. Consumption of unpasteurized milk and cheese represents public health threat. National and international rules ensuring use of safe products for human consumption have to set rules of trade of thermally processed milk and products on the market.

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