A Chromogenic Medium for the Detection of Yeasts with β-Galactosidase and β-Glucosidase Activities from Intermediate Moisture Foods

2000 ◽  
Vol 63 (5) ◽  
pp. 651-654 ◽  
Author(s):  
M. ISABEL de SILÓNIZ ◽  
MARÍA-JOSÉ VALDERRAMA ◽  
JOSÉ M. PEINADO
Keyword(s):  
Kluyveromyces Marxianus ◽  
Solid Medium ◽  
Debaryomyces Hansenii ◽  
Chromogenic Substrates ◽  
Specific Detection ◽  
Chromogenic Medium ◽  
Dark Blue

A selective and differential solid medium for the specific detection of some common yeasts frequently causing spoilage in intermediate moisture foods is described. The principle of the method is based on the detection of two enzymes, βglucosidase and β-galactosidase, using the chromogenic substrates salmon-Gluc and X-Gal. Over 140 yeasts and bacteria were tested, and Debaryomyces hansenii and Kluyveromyces marxianus strains produced salmon and dark blue colonies, respectively, thus permitting their clear discrimination from other yeasts common in intermediate moisture foods. The medium was very satisfactory when intermediate moisture foods were tested.

scholarly journals Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira

2020 ◽  
Vol 51 (6) ◽  
pp. 605-610
Author(s):  
Manuela Zadravec ◽  
Tomislav Mikuš ◽  
Mario Mitak ◽  
Maja Kiš ◽  
Sanja Furmeg ◽  
...  
Keyword(s):  
Candida Tropicalis ◽  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii ◽  
Rhodotorula Mucilaginosa ◽  
Pichia Kudriavzevii ◽  
Issatchenkia Orientalis

Kvasci su česti zagađivači mliječnih proizvoda, međutim, koriste se i kao starter kulture za poboljšavanje svojstava finalnog proizvoda. Njihova prisutnost u povećanom broju može prouzročiti nepoželjne promjene mliječnih proizvoda, kao što su neugodan miris, okus i izgled. Klasična identifikacija kvasaca na temelju morfoloških i biokemijskih svojstava spora je i nepouzdana. Cilj rada bio je identificirati kvasce iz 30 uzoraka mlijeka i svježeg sira te ustvrditi pripadaju li izolirani kvasci u poželjne ili nepoželjne vrste, odnosno predstavljaju li potencijalni rizik po zdravlje ljudi. Izolirani kvasci identificirani su sekvenciranjem D1/D2 regije gena 28 S rRNK. Dobivenim sekvencama ustvrđeno je da izolirani kvasci pripadaju vrstama: Kluyveromyces marxianus, Candida tropicalis, Trichosporon coremiiforme, Rhodotorula mucilaginosa, Trichosporon ovoides, Pichia kudriavzevii, Issatchenkia orientalis, koje se smatraju kvascima zagađenja te Debaryomyces hansenii vrsti koja se može koristiti i kao starter kultura. S obzirom da kvasci nisu termorezistentni mikroorganizmi, trebali bi biti uklonjeni tijekom pasterizacije, no u tradicionalnom načinu proizvodnje sira mlijeko se termički ne obrađuje, stoga je povećan rizik od pojavnosti kvasaca u finalnom proizvodu. Izolirane se vrste vrlo često nalaze i u okolišu i/ili na ljudima, odnosno životinjama. Stoga se nameće zaključak kako se glavnina kontaminacije kvascima događa kao posljedica neadekvatne higijenske prakse.

scholarly journals Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107901
Author(s):  
Laura Peréz-Través ◽  
Rosa de Llanos ◽  
Allen Flockhart ◽  
Lydia García-Domingo ◽  
Marizeth Groenewald ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Species ◽  
Debaryomyces Hansenii ◽  
Wickerhamomyces Anomalus

Bioflavour production from tomato and pepper pomaces by Kluyveromyces marxianus and Debaryomyces hansenii

2015 ◽  
Vol 38 (6) ◽  
pp. 1143-1155 ◽  
Author(s):  
Onur Güneşer ◽  
Aslı Demirkol ◽  
Yonca Karagül Yüceer ◽  
Sine Özmen Toğay ◽  
Müge İşleten Hoşoğlu ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii

A β-Glucuronidase–Based Agar Medium for the Differential Detection of the Yeast Debaryomyces hansenii from Foods

2005 ◽  
Vol 68 (4) ◽  
pp. 808-814 ◽  
Author(s):  
MANUEL QUIRÓS ◽  
PETRA WRENT ◽  
MARÍA-JOSÉ VALDERRAMA ◽  
MARÍA-ISABEL de SILÓNIZ ◽  
JOSÉ M. PEINADO
Keyword(s):  
Solid Medium ◽  
Agar Medium ◽  
Debaryomyces Hansenii ◽  
Differential Detection ◽  
Chromogenic Substrate ◽  
Assessment Tests ◽  
Contaminated Food ◽  
Optimal Productivity ◽  
Differential Medium ◽  
Micro Organisms

A selective and differential solid medium, Debaryomyces differential medium (DDM), was used for the isolation of Debaryomyces hansenii. This medium is formulated to allow detection of the β-glucuronidase enzyme using the chromogenic substrate magenta-glucuro.CHA (5Br-6Cl-3indolyl-β-d-glucuronide, cyclohexylammonium salt). Of the more than 120 micro-organisms tested, including yeasts, bacteria, and a filamentous fungus, only D. hansenii produced violet colonies, thus permitting its easy discrimination from other organisms. When quality assessment tests were performed, optimal productivity and selectivity were obtained for D. hansenii. The medium was also satisfactory when used to test naturally contaminated food products.

scholarly journals The Influence of pH, NaCl, and the Deacidifying Yeasts Debaryomyces hansenii and Kluyveromyces marxianus on the Production of Pigments by the Cheese-Ripening Bacteria Arthrobacter arilaitensis

Foods ◽  
2018 ◽  
Vol 7 (11) ◽  
pp. 190 ◽  
Author(s):  
Nuthathai Sutthiwong ◽  
Mireille Fouillaud ◽  
Laurent Dufossé
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Strain ◽  
Bacterial Species ◽  
Debaryomyces Hansenii ◽  
Cheese Ripening ◽  
Solid Media ◽  
Color System ◽  
Initial Ph ◽  
The Media ◽  
Influence Of Ph

Arthrobacter arilaitensis is a food-related bacterial species under investigation for its involvement in the coloration of surface-ripened cheeses. Presently, information about this species in association with the development of appropriate cheese coloration is still lacking. This study was performed in order to investigate—with the use of spectrocolorimetry—the influence of pH, NaCl, and deacidifying yeasts on the pigmentation of Arthrobacter arilaitensis biofilms. Three types of cheese-based (curd) solid media were prepared by using different deacidification methods: (i) chemical deacidification by NaOH (CMNaOH); (ii) biological deacidification by the yeast strain Debaryomyces hansenii 304 (CMDh304); and (iii) biological deacidification by the yeast strain Kluyveromyces marxianus 44 (CMKm44). Each medium was prepared with initial pH values of 5.8, 7.0, and 7.5. After pasteurization, agar was incorporated and NaCl was added in varying concentrations (0%, 2%, 4%, and 8% (w/v)). A. arilaitensis Po102 was then inoculated on the so prepared “solid-curd” media, and incubated at 12 °C under light conditions for 28 days. According to the data obtained by spectrocolorimetry in the Compagnie Internationale de l’Eclairage (CIE) L*a*b* color system, all controlled factors appeared to affect the pigments produced by the A. arilaitensis strain. NaCl content in the media showed distinct inhibitory effects on the development of color by this strain when the initial pH was at 5.8. By contrast, when the initial pH of the media was higher (7.0, 7.5), only the highest concentration of NaCl (8%) had this effect, while the coloring capacity of this bacterial species was always higher when D. hansenii 304 was used for deacidification compared to K. marxianus 44.

scholarly journals Identification of Red Pigments Produced by Cheese-Ripening Bacterial Strains of Glutamicibacter arilaitensis Using HPLC

Dairy ◽  
2021 ◽  
Vol 2 (3) ◽  
pp. 396-410
Author(s):  
Nuthathai Sutthiwong ◽  
Piyada Sukdee ◽  
Supaporn Lekhavat ◽  
Laurent Dufossé
Keyword(s):  
Dry Matter ◽  
Quantitative Measurement ◽  
Solid Medium ◽  
Bacterial Species ◽  
Debaryomyces Hansenii ◽  
Bacterial Strains ◽  
Red Pigments ◽  
Cheese Ripening ◽  
Array Detectors ◽  
Type Strains

Glutamicibacter arilaitensis is one of the predominant bacterial species involved in the coloration of cheese rinds, especially smear-ripened cheeses. Besides well-known yellow-pigmented carotenoids, this species exhibits an ability to produce red pigments, as the occurrence of pink/red formation was previously found when co-cultured with a fungal strain. In this work, the red pigments synthesized by G. arilaitensis strains grown on cheese-based (curd) solid medium deacidified using Debaryomyces hansenii were identified. The analyses using HPLC equipped with both fluorescence and diode array detectors were performed to characterize the pigments extracted from a dry matter of the medium inoculated with either G. arilaitensis Re117, Po102, or Stp101. Based on the UV–vis absorption spectra, the elution order, and fluorescent property, compared to those of the porphyrin standards, eight metal-free porphyrins, including UPI, UPIII, 7PI, 6PI, 5PI, CPI, CPIII, and MPIX, were indicated as components of the red pigments produced by these G. arilaitensis strains. However, following the chromatographic profiles, the degree of porphyrins formed by each strain was apparently different. Regardless of precise quantitative measurement, the type strains Re117 and Po102 manifested a potential to produce a high amount of CPIII, whereas MPIX was formed by the strains Po102 and Stp101, but exceptionally high by the strain Stp101. The variation in both yield and form of the red pigments synthesized by the cheese-related bacterial G. arilaitensis has not previously been reported; therefore, our results provide the first information on these aspects.

Development of primers for detecting dominant yeasts in smear-ripened cheeses

2007 ◽  
Vol 74 (2) ◽  
pp. 137-145 ◽  
Author(s):  
Stéphanie Gente ◽  
Sandra Larpin ◽  
Orianne Cholet ◽  
Micheline Guéguen ◽  
Jean-Paul Vernoux ◽  
...  
Keyword(s):  
Yeast Species ◽  
Kluyveromyces Lactis ◽  
Debaryomyces Hansenii ◽  
Pcr Primers ◽  
Geotrichum Candidum ◽  
Selective Detection ◽  
Specific Detection ◽  
Yeast Isolation ◽  
Clavispora Lusitaniae

PCR primers were developed for the specific detection of Clavispora lusitaniae, Debaryomyces hansenii var hansenii, Geotrichum candidum, Kluyveromyces lactis and K. marxianus and Yarrowia lipolytica, yeast species commonly found on the surface of smear cheese. Forty eight representative strains frequently found in smear cheeses or taxonomically related to the target yeasts were used as templates, to validate the designed primers. The specific and selective detection of these yeasts was effective in situ, in Livarot smear, without yeast isolation and culture and was comparable with data obtained with a conventional method. The primers described here have thus potential for PCR studies applied to cheese. It should also be possible to use some of these primers with other substrates.

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