scholarly journals Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 87
Author(s):  
María Laura Raymond Eder ◽  
Alberto Luis Rosa
Keyword(s):  
Yeast Species ◽  
Industrial Applications ◽  
Standard Laboratory ◽  
Saccharomyces Yeast

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

scholarly journals Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  
Keyword(s):  
Yeast Species ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Mixed Fermentation ◽  
Wine Composition ◽  
Saccharomyces Yeast ◽  
Suitable System ◽  
Saccharomyces Yeasts ◽  
Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

scholarly journals Isolation, identification and diversity of oleaginous yeasts from Kuching, Sarawak, Malaysia

2018 ◽  
Vol 19 (4) ◽  
pp. 1266-1272 ◽  
Author(s):  
MICKY VINCENT ◽  
HUANG CHAI HUNG ◽  
PATRICIA ROWENA MARK BARAN ◽  
AFIZUL SAFWAN AZAHARI ◽  
DAYANG SALWANI AWANG ADENI
Keyword(s):  
Candida Parapsilosis ◽  
Yeast Species ◽  
Lipid Production ◽  
Industrial Applications ◽  
Oleaginous Yeasts ◽  
Intracellular Lipids ◽  
Pichia Manshurica ◽  
Sudan Iv ◽  
Scientific Technical ◽  
Polymerase Chain

Vincent M, Hung MC, Baran PRM, Azahari AS, Adeni DSA. 2018. Isolation, identification and diversity of oleaginous yeastsfrom Kuching, Sarawak, Malaysia. Biodiversitas 19: 1266-1272. The present study was performed to isolate, identify and determine thediversity of oleaginous yeasts from various sources in Kuching, Sarawak (Malaysia). Microscopic observations via light and scanningelectron microscope (SEM) indicated that the yeast isolates were in sizes ranging from 2-3 μm in width and 4-8 μm in length, typical ofmost unicellular ascomycotic fungi. Polymerase Chain Reaction (PCR) and molecular identification performed on the yeast isolates,targeting the D1/D2 region of the 26S rDNA, identified 6 yeast species from the 21 isolates, namely Pichia manshurica (5/21), Candidakrusei (8/21), Candida parapsilosis (1/21), Pichia guilliermondii (2/21), Clavispora lusitaniae (1/21) and Kluyveromyces marxianus(4/21). All 21 yeast isolates accumulated intracellular lipids when grown in nitrogen-limited medium, as tested via Sudan IV staining.The present study is the first to document the production of lipids bodies in C. krusei, C. parapsilosis, and C. lusitaniae. Furtherinvestigations to assess the growth kinetics, lipid production efficiencies and lipids profiles of these oleaginous yeasts may provideinsights into the possible utilization of these isolates for a variety of scientific, technical and industrial applications.

scholarly journals Screening For Yeast Phytase Leads to the Identification of a New Cell-Bound and Secreted Activity in Cyberlindnera jadinii CJ2

2021 ◽  
Vol 9 ◽  
Author(s):  
Claudia Capusoni ◽  
Immacolata Serra ◽  
Silvia Donzella ◽  
Concetta Compagno
Keyword(s):  
High Temperature ◽  
Phytic Acid ◽  
Convenient Method ◽  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Yeast Species ◽  
Industrial Applications ◽  
Industrial Processes ◽  
Acidic Ph ◽  
Initial Screening

Phytic acid is an anti-nutritional compound able to chelate proteins and ions. For this reason, the food industry is looking for a convenient method which allows its degradation. Phytases are a class of enzymes that catalyze the degradation of phytic acid and are used as additives in feed-related industrial processes. Due to their industrial importance, our goal was to identify new activities that exhibit best performances in terms of tolerance to high temperature and acidic pH. As a result of an initial screening on 21 yeast species, we focused our attention on phytases found in Cyberlindnera jadinii, Kluyveromyces marxianus, and Torulaspora delbrueckeii. In particular, C. jadinii showed the highest secreted and cell-bound activity, with optimum of temperature and pH at 50°C and 4.5, respectively. These characteristics suggest that this enzyme could be successfully used for feed as well as for food-related industrial applications.

scholarly journals Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 116
Author(s):  
James Bruner ◽  
Glen Fox
Keyword(s):  
New Technologies ◽  
Yeast Species ◽  
Alcoholic Beverage ◽  
Carbon Sources ◽  
Distinct Species ◽  
Sensu Stricto ◽  
Alcoholic Beverages ◽  
Mixed Fermentation ◽  
Optimal Temperature Range ◽  
Saccharomyces Yeast

A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein. The factors include the metabolism and fermentation potential of carbon sources, attenuation, flavor profile of fermented beverage, flocculation, optimal temperature range of fermentation, and commercial availability of each species. While there is a great deal of research regarding the use of some of these species on a laboratory scale wine fermentation, much work remains for their commercial use and efficacy for the production of beer.

scholarly journals Pseudozyma brasiliensis sp. nov., a xylanolytic, ustilaginomycetous yeast species isolated from an insect pest of sugarcane roots

2014 ◽  
Vol 64 (Pt_6) ◽  
pp. 2159-2168 ◽  
Author(s):  
Juliana Velasco de Castro Oliveira ◽  
Thuanny A. Borges ◽  
Renato Augusto Corrêa dos Santos ◽  
Larissa F. D. Freitas ◽  
Carlos Augusto Rosa ◽  
...  
Keyword(s):  
Intestinal Tract ◽  
Specific Activity ◽  
Yeast Species ◽  
Novel Species ◽  
Large Subunit ◽  
Insect Pest ◽  
Industrial Applications ◽  
Vetiver Grass ◽  
Biotechnological Potential ◽  
Ustilaginomycetous Yeast

A novel ustilaginomycetous yeast isolated from the intestinal tract of an insect pest of sugarcane roots in Ribeirão Preto, São Paulo State, Brazil, represents a novel species of the genus Pseudozyma based on molecular analyses of the D1/D2 rDNA large subunit and the internal transcribed spacer (ITS1+ITS2) regions. The name Pseudozyma brasiliensis sp. nov. is proposed for this species, with GHG001T ( = CBS 13268T = UFMG-CM-Y307T) as the type strain. P. brasiliensis sp. nov. is a sister species of Pseudozyma vetiver, originally isolated from leaves of vetiver grass and sugarcane in Thailand. P. brasiliensis sp. nov. is able to grow well with xylan as the sole carbon source and produces high levels of an endo-1,4-xylanase that has a higher specific activity in comparison with other eukaryotic xylanases. This enzyme has a variety of industrial applications, indicating the great biotechnological potential of P. brasiliensis.

scholarly journals Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 165
Author(s):  
Cristobal A. Onetto ◽  
Anthony R. Borneman ◽  
Simon A. Schmidt
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Species ◽  
Microbial Interactions ◽  
Fermentation Performance ◽  
Competitive Fitness ◽  
Sequential Fermentation ◽  
Saccharomyces Yeast ◽  
Negative Impacts ◽  
The Impact ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S. cerevisiae has on the growth and metabolic activity of these non-Saccharomyces species, microbial interactions work reciprocally. Antagonism or competition of non-Saccharomyces species against S. cerevisiae has been shown to impact subsequent fermentation performance. To date, it remains unclear whether these negative interactions are strain specific. Hence, characterisation of strain-specific responses to co-inoculation would enable the identification of specific S. cerevisiae strain/non-Saccharomyces combinations that minimise the negative impacts of sequential fermentation on fermentation performance. The competitive fitness response of 93 S. cerevisiae strains to several non-Saccharomyces species was simultaneously investigated using a barcoded library to address this knowledge gap. Strain-specific fitness differences were observed across non-Saccharomyces treatments. Results obtained from experiments using selected S. cerevisiae strains sequentially inoculated after Metschnikowia pulcherrima and Torulaspora delbrueckii were consistent with the competitive barcoded library observations. The results presented in this study indicate that strain selection will influence fermentation performance when using non-Saccharomyces species, therefore, appropriate strain/yeast combinations are required to optimise fermentation.

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