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Kang J, Huang X, Li R, Zhang Y, Chen XX, Han BZ. Deciphering the core microbes and their interactions in spontaneous Baijiu fermentation: A comprehensive review. Food Res Int 2024; 188:114497. [PMID: 38823877 DOI: 10.1016/j.foodres.2024.114497] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
The spontaneous Baijiu fermentation system harbors a complex microbiome that is highly dynamic in time and space and varies depending on the Jiuqu starters and environmental factors. The intricate microbiota presents in the fermentation environment is responsible for carrying out various reactions. These reactions necessitate the interaction among the core microbes to influence the community function, ultimately shaping the distinct Baijiu styles through the process of spontaneous fermentation. Numerous studies have been conducted to enhance our understanding of the diversity, succession, and function of microbial communities with the aim of improving fermentation manipulation. However, a comprehensive and critical assessment of the core microbes and their interaction remains one of the significant challenges in the Baijiu fermentation industry. This paper focuses on the fermentation properties of core microbes. We discuss the state of the art of microbial traceability, highlighting the crucial role of environmental and starter microbiota in the Baijiu brewing microbiome. Also, we discuss the various interactions between microbes in the Baijiu production system and propose a potential conceptual framework that involves constructing predictive network models to simplify and quantify microbial interactions using co-culture models. This approach offers effective strategies for understanding the core microbes and their interactions, thus beneficial for the management of microbiota and the regulation of interactions in Baijiu fermentation processes.
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Affiliation(s)
- Jiamu Kang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China; School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, IL, USA
| | - Rengshu Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yuandi Zhang
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Xiao-Xue Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
| | - Bei-Zhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China; Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, China.
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Zhang F, Zhang J, Sun Y. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38922891 DOI: 10.1002/jsfa.13696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 04/16/2024] [Accepted: 06/12/2024] [Indexed: 06/28/2024]
Abstract
BACKGROUND Saccharomyces cerevisiae CECA was a potential indigenous Chinese wine yeast that can produce aroma and flavor in Cabernet Sauvignon wines. High-throughput sequencing combined with metabolite analysis was applied to analyze the effects of CECA inoculation on the native microbial community interaction and metabolism during Cabernet Sauvignon wine fermentation. RESULTS Fermentations were performed with three different inoculant strategies: spontaneous fermentation without inoculation, inoculation with CECA after grape must sterilization, and direct inoculation of CECA. Results showed that the diversity of bacteria (P = 0.033) is more sensitive to CECA inoculation than fungi (P = 0.563). In addition, CECA inoculation altered the species composition of core microorganisms (relative abundance >1%) and the keystone species (accounting for the top 1% of the most important interactions), as well as of the biomarkers (linear discriminant analysis > 3.0, P < 0.05). Furthermore, the inoculation could change the cluster of metabolites, and these differential metabolite sets were correlated with four fungal taxa of Issatchenkia, Issatchenkia orientalis, Saccharomycetales, Saccharomycetes and two bacterial taxa of Pantoea, Tatumella ptyseos, were significantly correlated. Inoculated fermentation also altered the correlation between dominant microorganisms and aroma compounds, giving Cabernet Sauvignon wines more herbal, floral, fruity, and cheesy aromas. CONCLUSION Saccharomyces cerevisiae CECA and dimethyl dicarbonate (DMDC) inhibition treatments significantly altered the microbial community structure of Cabernet Sauvignon wines, which in turn affected the microbial-metabolite correlation. These findings will help winemakers to control the microbial dynamics and functions during wine fermentation, and be more widely used in regional typical wine fermentations. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Fang Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, P. R. China
| | - Jing Zhang
- State Key Laboratory of Environmental Criteria and Risk Assessment, National Engineering Laboratory for Lake Pollution Control and Ecological Restoration, Chinese Research Academy of Environmental Sciences, Beijing, China
| | - Yue Sun
- College of Enology and Horticulture, Ningxia University, Yinchuan, P. R. China
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan, P. R. China
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3
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Liu H, Zhang M, Xu L, Xue F, Chen W, Wang C. Unlocking fungal quorum sensing: Oxylipins and yeast interactions enhance secondary metabolism in monascus. Heliyon 2024; 10:e31619. [PMID: 38845857 PMCID: PMC11154204 DOI: 10.1016/j.heliyon.2024.e31619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2024] [Revised: 05/04/2024] [Accepted: 05/20/2024] [Indexed: 06/09/2024] Open
Abstract
Exploring the symbiotic potential between fungal and yeast species, this study investigates the co-cultivation dynamics of Monascus, a prolific producer of pharmacologically relevant secondary metabolites, and Wickerhamomyce anomalous. The collaborative interaction between these microorganisms catalyzed a substantial elevation in the biosynthesis of secondary metabolites, prominently Monacolin K and natural pigments. Central to our discoveries was the identification and enhanced production of oxylipins (13S-hydroxyoctadecadienoic acid,13S-HODE), putative quorum-sensing molecules, within the co-culture environment. Augmentation with exogenous oxylipins not only boosted Monacolin K production by over half but also mirrored morphological adaptations in Monascus, affecting both spores and mycelial structures. This augmentation was paralleled by a significant upregulation in the transcriptional activity of genes integral to the Monacolin K biosynthetic pathway, as well as genes implicated in pigment and spore formation. Through elucidating the interconnected roles of quorum sensing, G-protein-coupled receptors, and the G-protein-mediate signaling pathway, this study provides a comprehensive view of the molecular underpinnings facilitating these metabolic enhancements. Collectively, our findings illuminate the profound influence of Wickerhamomyces anomalous co-culture on Monascus purpureus, advocating for oxylipins as a pivotal quorum-sensing mechanism driving the observed symbiotic benefits.
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Affiliation(s)
- Huiqian Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Mengyao Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Linlin Xu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China
| | - FuRong Xue
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Wei Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, 100048, PR China
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Hou S, Wang S, Zheng C, Zhou Y, Yu C, Li H. Hexadecanoic acid produced in the co-culture of S. cerevisiae and E.coli promotes oxidative stress tolerance of the S.cerevisiae cells. World J Microbiol Biotechnol 2024; 40:213. [PMID: 38789629 DOI: 10.1007/s11274-024-04004-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Accepted: 04/24/2024] [Indexed: 05/26/2024]
Abstract
Co-fermentation performed by Saccharomyces cerevisiae and Escherichia coli or other microbes has been widely used in industrial fermentation. Meanwhile, the co-cultured microbes might regulate each other's metabolisms or cell behaviors including oxidative stress tolerance through secreting molecules. Here, results based on the co-culture system of S. cerevisiae and E. coli suggested the promoting effect of E. coli on the oxidative stress tolerance of S. cerevisiae cells. The co-cultured E. coli could enhance S. cerevisiae cell viability through improving its membrane stability and reducing the oxidized lipid level. Meanwhile, promoting effect of the co-cultured supernatant on the oxidative stress tolerance of S. cerevisiae illustrated by the supernatant substitution strategy suggested that secreted compounds contained in the co-cultured supernatant contributed to the higher oxidative stress tolerance of S. cerevisiae. The potential key regulatory metabolite (i.e., hexadecanoic acid) with high content difference between co-cultured supernatant and the pure-cultured S. cerevisiae supernatant was discovered by GC-MS-based metabolomics strategy. And exogenous addition of hexadecanoic acid did suggest its contribution to higher oxidative stress tolerance of S. cerevisiae. Results presented here would contribute to the understanding of the microbial interactions and provide the foundation for improving the efficiency of co-fermentation performed by S. cerevisiae and E. coli.
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Affiliation(s)
- Shuxin Hou
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, People's Republic of China
| | - Shihui Wang
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, People's Republic of China
| | - Caijuan Zheng
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, People's Republic of China
| | - Yu Zhou
- School of Public Health, Jining Medical University, Jining, 272067, People's Republic of China
| | - Changyuan Yu
- College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029, People's Republic of China
| | - Hao Li
- School of Public Health, Jining Medical University, Jining, 272067, People's Republic of China.
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Vicente J, Vladic L, Navascués E, Brezina S, Santos A, Calderón F, Tesfaye W, Marquina D, Rauhut D, Benito S. A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions. Food Chem X 2024; 21:101214. [PMID: 38379805 PMCID: PMC10876678 DOI: 10.1016/j.fochx.2024.101214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 01/26/2024] [Accepted: 02/06/2024] [Indexed: 02/22/2024] Open
Abstract
The study explores diverse strains of Lachancea thermotolerans in single-inoculum wine fermentation conditions using synthetic grape must. It aims to analyze the role of the species without external influences like other microorganisms or natural grape must variability. Commercial strains and selected vineyard isolates, untested together previously, are assessed. The research evaluates volatile and non-volatile chemical compounds in final wine, revealing significant strain-based variations. L. thermotolerans notably produces lactic acid and consumes malic acid, exhibiting moderate ethanol levels. The volatile profile displays strain-specific impacts, affecting higher alcohol and ester concentrations compared to S. cerevisiae. These effects vary based on the specific compounds. Using a uniform synthetic must enables direct strain comparisons, eliminating grape-related, environmental, or timing variables in the experiment, facilitating clearer insights into the behavior of L. thermotolerans in wine fermentation. The study compares for the first time all available commercial strains of L. thermotolerans.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Biology Faculty, Physiology and Microbiology Department, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
| | - Luka Vladic
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Gregor-Mendel-Straße 33, 1180 Wien, Austria
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany
| | - Eva Navascués
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
| | - Silvia Brezina
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany
| | - Antonio Santos
- Unit of Microbiology, Genetics, Biology Faculty, Physiology and Microbiology Department, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
| | - Wendu Tesfaye
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Biology Faculty, Physiology and Microbiology Department, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain
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Wang Y, Fu Y, Zhang Q, Zhu Y, Yang Q, Bian C, Zhao LL, Chen Q, Bi HJ, Yang XH, Gao XL. Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae. Food Res Int 2024; 179:114029. [PMID: 38342548 DOI: 10.1016/j.foodres.2024.114029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
This study investigated the effects of co-fermentation of T. delbrueckii and S. cerevisiae on the volatile composition and sensory characteristics of blueberry wines. Mixed fermentation led to higher levels of terpenes, higher alcohols, and esters compared to wines fermented with each yeast individually. Conversely, when T. delbrueckii were physically separated from S. cerevisiae in the double-compartment fermenter, contrasting outcomes emerged. The stronger fruity aroma induced by mixed fermentation were linked to higher ester concentrations, including isoamyl acetate, ethyl isovalerate, ethyl hexanoate, and diethyl succinate. The enhanced esters in mixed fermentation can be attributed to the upregulated alcohol acyltransferase activity and the expressions of ACC1, FAS2, ELO1 and ATF1 genes in late fermentation stage via the cell-cell contact between T. delbrueckii and S. cerevisiae. These findings can deepen the understanding of the interaction between non-Saccharomyces and S. cerevisiae in ester production, assisting wineries in effectively controlling wine aroma through mixed fermentations.
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Affiliation(s)
- Yu Wang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yu Fu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yue Zhu
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qin Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chen Bian
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Lu-Lu Zhao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qi Chen
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Hai-Jun Bi
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiao-Hui Yang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xue-Ling Gao
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Food Processing Research Institute, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
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7
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Puyo M, Scalabrino L, Romanet R, Simonin S, Klein G, Alexandre H, Tourdot-Maréchal R. Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology. Foods 2024; 13:724. [PMID: 38472837 DOI: 10.3390/foods13050724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/14/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as potential explanations for the effectiveness of bioprotection. This study analyses the effect of a bioprotective M. pulcherrima strain on the growth of one H. valbyensis strain and one H. uvarum strain. Bioprotection efficiency was observed only against H. valbyensis inoculated at the two lowest concentrations. These results indicate a potential species-dependent efficiency of the bioprotective strain and a strong impact of the initial ratio between bioprotective and apiculate yeasts. The analysis of the consumption of nitrogen compounds revealed that leucine, isoleucine, lysine and tryptophan were consumed preferentially by all three strains. The weaker assimilation percentages of these amino acids observed in H. valbyensis at 24 h growth suggest competition with M. pulcherrima that could negatively affects the growth of the apiculate yeast in co-cultures. The slowest rate of O2 consumption of H. valbyensis strain, in comparison with M. pulcherrima, was probably not involved in the bioprotective effect. Non-targeted metabolomic analyses of M. pulcherrima and H. valbyensis co-culture indicate that the interaction between both strains particularly impact lysin and tryptophan metabolisms.
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Affiliation(s)
- Maëlys Puyo
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Léa Scalabrino
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Rémy Romanet
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform, UMR Procédés Alimentaires et Microbiologiques, IUVV, 2 Rue 11 Claude Ladrey, 21000 Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland
| | - Géraldine Klein
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Hervé Alexandre
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
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8
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He Y, Degraeve P, Oulahal N. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods. Heliyon 2024; 10:e24929. [PMID: 38318029 PMCID: PMC10839994 DOI: 10.1016/j.heliyon.2024.e24929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Yeasts are a widespread group of microorganisms that are receiving increasing attention from scientists and industry. Their diverse biological activities and broad-spectrum antifungal activity make them promising candidates for application, especially in postharvest biocontrol of fruits and vegetables and food biopreservation. The present review focuses on recent knowledge of the mechanisms by which yeasts inhibit pathogenic fungi and/or spoilage fungi and bacteria. The main mechanisms of action of bioprotective yeasts include competition for nutrients and space, synthesis and secretion of antibacterial compounds, mycoparasitism and the secretion of lytic enzymes, biofilm formation, quorum sensing, induced systemic resistance of fruit host, as well as the production of reactive oxygen species. Preadaptation of yeasts to abiotic stresses such as cold acclimatization and sublethal oxidative stress can improve the effectiveness of antagonistic yeasts and thus more effectively play biocontrol roles under a wider range of environmental conditions, thereby reducing economic losses. Combined application with other antimicrobial substances can effectively improve the efficacy of yeasts as biocontrol agents. Yeasts show great potential as substitute for chemical additives in various food fields, but their commercialization is still limited. Hence, additional investigation is required to explore the prospective advancements of yeasts in the field of biopreservation for food.
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Affiliation(s)
- Yan He
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| | - Pascal Degraeve
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| | - Nadia Oulahal
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
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9
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Puyo M, Mas P, Roullier-Gall C, Romanet R, Lebleux M, Klein G, Alexandre H, Tourdot-Maréchal R. Bioprotection Efficiency of Metschnikowia Strains in Synthetic Must: Comparative Study and Metabolomic Investigation of the Mechanisms Involved. Foods 2023; 12:3927. [PMID: 37959046 PMCID: PMC10649255 DOI: 10.3390/foods12213927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 10/22/2023] [Accepted: 10/22/2023] [Indexed: 11/15/2023] Open
Abstract
Three Metschnikowia strains marketed as bioprotection yeasts were studied to compare their antimicrobial effect on a mixture of two Hanseniaspora yeast strains in synthetic must at 12 °C, mimicking pre-fermentative maceration by combining different approaches. The growth of the different strains was monitored, their nitrogen and oxygen requirements were characterised, and their metabolomic footprint in single and co-cultures studied. Only the M. fructicola strain and one M. pulcherrima strains colonised the must and induced the rapid decline of Hanseniaspora. The efficiency of these two strains followed different inhibition kinetics. Furthermore, the initial ratio between Metschnikowia and Hanseniaspora was an important factor to ensure optimal bioprotection. Nutrient consumption kinetics showed that apiculate yeasts competed with Metschnikowia strains for nutrient accessibility. However, this competition did not explain the observed bioprotective effect, because of the considerable nitrogen content remaining on the single and co-cultures. The antagonistic effect of Metschnikowia on Hanseniaspora probably implied another form of amensalism. For the first time, metabolomic analyses of the interaction in a bioprotection context were performed after the pre-fermentative maceration step. A specific footprint of the interaction was observed, showing the strong impact of the interaction on the metabolic modulation of the yeasts, especially on the nitrogen and vitamin pathways.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Perrine Mas
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Chloé Roullier-Gall
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Rémy Romanet
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR A 02.102, IUVV, 2 Rue Claude Ladrey, 21000 Dijon, France;
| | - Manon Lebleux
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000 Dijon, France; (M.P.); (C.R.-G.); (M.L.); (G.K.); (H.A.)
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10
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Liu H, Zhang X, Chen W, Wang C. The regulatory functions of oxylipins in fungi: A review. J Basic Microbiol 2023; 63:1073-1084. [PMID: 37357952 DOI: 10.1002/jobm.202200721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 06/27/2023]
Abstract
Quorum sensing (QS) is a communication mechanism between microorganisms originally found in bacteria. In recent years, an important QS mechanism has been discovered in the field of fungi, namely, the lipoxygenase compound oxylipin of arachidonic acid acts as a QS molecule in life cycle control, particularly in the sexual and asexual development of fungi. However, the role of oxylipins in mediating eukaryotic communication has not been previously described. In this paper, we review the regulatory role of oxylipins and the underlying mechanisms and discuss the potential for application in major fungi. The role of oxylipin as a fungal quorum-sensing molecule is the main focus of the review. Besides, the quorum regulation of fungal morphological transformation, biofilm formation, virulence factors, secondary metabolism, infection, symbiosis, and other physiological behaviors are discussed. Moreover, future prospectives and applications are elaborated as well.
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Affiliation(s)
- Huiqian Liu
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xizi Zhang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Wei Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Chengtao Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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11
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Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Maréchal R. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry. Front Microbiol 2023; 14:1252973. [PMID: 37664122 PMCID: PMC10469929 DOI: 10.3389/fmicb.2023.1252973] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
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12
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Lu X, Yan G, Fu L, Cui B, Wang J, Zhou D. A review of filamentous sludge bulking controls from conventional methods to emerging quorum quenching strategies. WATER RESEARCH 2023; 236:119922. [PMID: 37098319 DOI: 10.1016/j.watres.2023.119922] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/16/2023] [Accepted: 03/26/2023] [Indexed: 06/19/2023]
Abstract
Filamentous bulking, which results from the overgrowth of filamentous microorganisms, is a common issue that frequently disrupts the stable operation of activated sludge processes. Recent literature has paid attention to the relationship between quorum sensing (QS) and filamentous bulking highlighting that the morphological transformations of filamentous microbes are regulated by functional signal molecules in the bulking sludge system. In response to this, a novel quorum quenching (QQ) technology has been developed to control sludge bulking effectively and precisely by disturbing QS-mediated filamentation behaviors. This paper presents a critical review on the limitations of classical bulking hypotheses and traditional control methods, and provides an overview of recent QS/QQ studies that aim to elucidate and control filamentous bulking, including the characterization of molecule structures, the elaboration of QS pathways, and the precise design of QQ molecules to mitigate filamentous bulking. Finally, suggestions for further research and development of QQ strategies for precise bulking control are put forward.
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Affiliation(s)
- Xin Lu
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, PR China
| | - Ge Yan
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, PR China
| | - Liang Fu
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, PR China
| | - Bin Cui
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, PR China
| | - Jinfeng Wang
- State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing 210023, Jiangsu, PR China
| | - Dandan Zhou
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, PR China.
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13
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Efremenko E, Senko O, Stepanov N, Aslanli A, Maslova O, Lyagin I. Quorum Sensing as a Trigger That Improves Characteristics of Microbial Biocatalysts. Microorganisms 2023; 11:1395. [PMID: 37374897 DOI: 10.3390/microorganisms11061395] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/22/2023] [Accepted: 05/24/2023] [Indexed: 06/29/2023] Open
Abstract
Quorum sensing (QS) of various microorganisms (bacteria, fungi, microalgae) today attracts the attention of researchers mainly from the point of view of clarifying the biochemical basics of this general biological phenomenon, establishing chemical compounds that regulate it, and studying the mechanisms of its realization. Such information is primarily aimed at its use in solving environmental problems and the development of effective antimicrobial agents. This review is oriented on other aspects of the application of such knowledge; in particular, it discusses the role of QS in the elaboration of various prospective biocatalytic systems for different biotechnological processes carried out under aerobic and anaerobic conditions (synthesis of enzymes, polysaccharides, organic acids, etc.). Particular attention is paid to the biotechnological aspects of QS application and the use of biocatalysts, which have a heterogeneous microbial composition. The priorities of how to trigger a quorum response in immobilized cells to maintain their long-term productive and stable metabolic functioning are also discussed. There are several approaches that can be realized: increase in cell concentration, introduction of inductors for synthesis of QS-molecules, addition of QS-molecules, and provoking competition between the participants of heterogeneous biocatalysts, etc.).
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Affiliation(s)
- Elena Efremenko
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Olga Senko
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Nikolay Stepanov
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Aysel Aslanli
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Olga Maslova
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
| | - Ilya Lyagin
- Faculty of Chemistry, Lomonosov Moscow State University, Lenin Hills 1/3, 119991 Moscow, Russia
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14
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Mohammadi S, Leduc A, Charette SJ, Barbeau J, Vincent AT. Amino acid substitutions in specific proteins correlate with farnesol unresponsiveness in Candida albicans. BMC Genomics 2023; 24:93. [PMID: 36859182 PMCID: PMC9979538 DOI: 10.1186/s12864-023-09174-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 02/09/2023] [Indexed: 03/03/2023] Open
Abstract
BACKGROUND The quorum-sensing molecule farnesol, in opportunistic yeast Candida albicans, modulates its dimorphic switch between yeast and hyphal forms, and biofilm formation. Although there is an increasing interest in farnesol as a potential antifungal drug, the molecular mechanism by which C. albicans responds to this molecule is still not fully understood. RESULTS A comparative genomic analysis between C. albicans strains that are naturally unresponsive to 30 µM of farnesol on TYE plates at 37 °C versus responsive strains uncovered new molecular determinants involved in the response to farnesol. While no signature gene was identified, amino acid changes in specific proteins were shown to correlate with the unresponsiveness to farnesol, particularly with substitutions in proteins known to be involved in the farnesol response. Although amino acid changes occur primarily in disordered regions of proteins, some amino acid changes were also found in known domains. Finally, the genomic investigation of intermediate-response strains showed that the non-response to farnesol occurs gradually following the successive accumulation of amino acid changes at specific positions. CONCLUSION It is known that large genomic changes, such as recombinations and gene flow (losses and gains), can cause major phenotypic changes in pathogens. However, it is still not well known or documented how more subtle changes, such as amino acid substitutions, play a role in the adaptation of pathogens. The present study shows that amino acid changes can modulate C. albicans yeast's response to farnesol. This study also improves our understanding of the network of proteins involved in the response to farnesol, and of the involvement of amino acid substitutions in cellular behavior.
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Affiliation(s)
- Sima Mohammadi
- grid.23856.3a0000 0004 1936 8390Département des sciences animales, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval, Pavillon Paul-Comtois, 2425 rue de l’Agriculture, G1V 0A6 Quebec City, QC Canada ,grid.23856.3a0000 0004 1936 8390Institut de biologie intégrative et des systèmes, Université Laval, Quebec City, QC Canada
| | - Annie Leduc
- grid.14848.310000 0001 2292 3357Département de stomatologie, Faculté de Médecine Dentaire, Université de Montréal, Montreal City, QC Canada
| | - Steve J. Charette
- grid.23856.3a0000 0004 1936 8390Institut de biologie intégrative et des systèmes, Université Laval, Quebec City, QC Canada ,grid.421142.00000 0000 8521 1798Centre de recherche de l’Institut universitaire de cardiologie et de pneumologie de Québec, Quebec City, QC Canada ,grid.23856.3a0000 0004 1936 8390Département de biochimie, de microbiologie et de bio-informatique, Université Laval, Quebec City, QC Canada
| | - Jean Barbeau
- grid.14848.310000 0001 2292 3357Département de stomatologie, Faculté de Médecine Dentaire, Université de Montréal, Montreal City, QC Canada
| | - Antony T. Vincent
- grid.23856.3a0000 0004 1936 8390Département des sciences animales, Faculté des sciences de l’agriculture et de l’alimentation, Université Laval, Pavillon Paul-Comtois, 2425 rue de l’Agriculture, G1V 0A6 Quebec City, QC Canada ,grid.23856.3a0000 0004 1936 8390Institut de biologie intégrative et des systèmes, Université Laval, Quebec City, QC Canada
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15
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Tang N, Yuan S, Luo Y, Wang AJ, Sun K, Liu NN, Tao K. Nanoparticle-Based Photodynamic Inhibition of Candida albicans Biofilms with Interfering Quorum Sensing. ACS OMEGA 2023; 8:4357-4368. [PMID: 36743058 PMCID: PMC9893753 DOI: 10.1021/acsomega.2c07740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 01/09/2023] [Indexed: 06/18/2023]
Abstract
Biofilm formation is a critical event in the pathogenesis and virulence of fungal infections caused by Candida albicans, giving rise to about a 1000-fold increase in the resistance to antifungal agents. Although photodynamic treatment (PDT) has been excellently implicated in bacterial infections, studies on its potential against fungal infection through the clearance of fungal biofilm formation remain at its infancy stage. Here, we have designed photodynamic nanoparticles with different sizes, modifications, and the ability of generating reactive oxygen species (ROS) to examine their effects on inhibiting biofilm formation and destructing mature biofilms of C. albicans. We found that the nanoparticles modified with oligo-chitosan exhibited a better binding efficiency for planktonic cells, leading to stronger inhibitory efficacy of the filamentation and the early-stage biofilm formation. However, for mature biofilms, the nanoparticles with the smallest size (∼15 nm) showed the fastest penetration speed and a pronounced destructing effect albeit conferring the lowest ROS-producing capability. The inhibitory effect of photodynamic nanoparticles was dependent on the disruption of fungal quorum sensing (QS) by the upregulation of QS molecules, farnesol and tyrosol, mediated through the upregulation of ARO 8 and DPP 3 expression. Our findings provide a powerful strategy of nanoparticulate PDT to combat fungal infections through the inhibition of both hyphal and biofilm formation by disrupting QS.
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Affiliation(s)
- Na Tang
- State
Key Lab of Metal Matrix Composites, School of Materials Science and
Engineering, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Shenghao Yuan
- State
Key Laboratory of Oncogenes and Related Genes, Center for Single-Cell
Omics, School of Public Health, Shanghai
Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuxuan Luo
- State
Key Laboratory of Oncogenes and Related Genes, Center for Single-Cell
Omics, School of Public Health, Shanghai
Jiao Tong University School of Medicine, Shanghai 200025, China
| | - An-Jun Wang
- State
Key Laboratory of Oncogenes and Related Genes, Center for Single-Cell
Omics, School of Public Health, Shanghai
Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Kang Sun
- State
Key Lab of Metal Matrix Composites, School of Materials Science and
Engineering, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
| | - Ning-Ning Liu
- State
Key Laboratory of Oncogenes and Related Genes, Center for Single-Cell
Omics, School of Public Health, Shanghai
Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Ke Tao
- State
Key Lab of Metal Matrix Composites, School of Materials Science and
Engineering, Shanghai Jiao Tong University, Shanghai 200240, P. R. China
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16
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Deng Q, Lei X, Zhang H, Deng L, Yi L, Zeng K. Phenylalanine Promotes Biofilm Formation of Meyerozyma caribbica to Improve Biocontrol Efficacy against Jujube Black Spot Rot. J Fungi (Basel) 2022; 8:jof8121313. [PMID: 36547646 PMCID: PMC9786301 DOI: 10.3390/jof8121313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 12/09/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
During storage and transportation after harvest, the jujube fruit is susceptible to black spot rot, which is caused by Alternaria alternata. The present study aimed to evaluate the effectiveness of the yeast Meyerozyma caribbica in controlling A. alternata in postharvest jujube fruits, and to explore the biofilm formation mechanism. The results showed that M. caribbica treatment significantly reduced the A. alternata decay in jujube fruits. M. caribbica could rapidly colonize jujube fruit wounds, adhering tightly to hyphae of A. alternata, and accompanied by the production of extracellular secretions. In in vitro experiments, we identified that M. caribbica adhered to polystyrene plates, indicating a strong biofilm-forming ability. Furthermore, we demonstrated that M. caribbica can secrete phenylethanol, a quorum sensing molecule which can affect biofilm development. Phenylalanine (a precursor substance for phenylethanol synthesis) enhanced the secretion of phenylethanol and promoted the formation of M. caribbica biofilms. Meanwhile, phenylalanine enhanced the biological control performance of M. caribbica against jujube black spot rot. Our study provided new insights that enhance the biological control performance of antagonistic yeast.
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Affiliation(s)
- Qian Deng
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Xingmeng Lei
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Hongyan Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Lili Deng
- College of Food Science, Southwest University, Chongqing 400715, China
- Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China
| | - Lanhua Yi
- College of Food Science, Southwest University, Chongqing 400715, China
- Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing 400715, China
- Food Storage and Logistics Research Center, Southwest University, Chongqing 400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
- Correspondence:
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17
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Aminotransferase SsAro8 Regulates Tryptophan Metabolism Essential for Filamentous Growth of Sugarcane Smut Fungus
Sporisorium scitamineum. Microbiol Spectr 2022; 10:e0057022. [PMID: 35862944 PMCID: PMC9431617 DOI: 10.1128/spectrum.00570-22] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
Sugarcane smut caused by the basidiomycetous fungus Sporisorium scitamineum leads to severe economic losses globally. Sexual mating/filamentation of S. scitamineum is critical for its pathogenicity, as only the dikaryotic hyphae formed after sexual mating are capable of invading the host cane. Our comparative transcriptome analysis showed that the mitogen-activated protein kinase (MAPK) pathway and the AGC kinase Agc1 (orthologous to yeast Rim15), both governing S. scitamineum mating/filamentation, were induced by elevated tryptophol level, supporting a positive regulation of S. scitamineum mating/filamentation by tryptophol. However, the biosynthesis pathway of tryptophol remains unknown in S. scitamineum. Here, we identified an aminotransferase orthologous to the established tryptophan aminotransferase Tam1/Aro8, catalyzing the first step of tryptophan-dependent indole-3-acetic acid (IAA) production as well as that of the Ehrlich pathway for tryptophol production. We designated this S. scitamineum aminotransferase as SsAro8 and found that it was essential for mating/filamentation. Comparative metabolomics analysis revealed that SsAro8 was involved in tryptophan metabolism, likely for producing important intermediate products, including tryptophol. Exogenous addition of tryptophan or tryptophol could differentially restore mating/filamentation in the ssaro8Δ mutant, indicating that in addition to tryptophol, other product(s) of tryptophan catabolism may also be involved in S. scitamineum mating/filamentation regulation. S. scitamineum could also produce IAA, partially dependent on SsAro8 function. Surprisingly, photodestruction of IAA produced the compound(s) able to suppress S. scitamineum growth/differentiation. Lastly, we found that SsAro8 was required for proper biofilm formation, oxidative stress tolerance, and full pathogenicity in S. scitamineum. Overall, our study establishes the aminotransferase SsAro8 as an essential regulator of S. scitamineum pathogenic differentiation, as well as fungus-host interaction, and therefore of great potential as a molecular target for sugarcane smut disease control. IMPORTANCE Sugarcane smut caused by the basidiomycete fungus S. scitamineum leads to massive economic losses in sugarcane plantation globally. Dikaryotic hyphae formation (filamentous growth) and biofilm formation are two important aspects in S. scitamineum pathogenesis, yet the molecular regulation of these two processes was not as extensively investigated as that in the model pathogenic fungi, e.g., Candida albicans, Ustilago maydis, or Cryptococcus neoformans. In this study, a tryptophan aminotransferase ortholog was identified in S. scitamineum, designated SsAro8. Functional characterization showed that SsAro8 positively regulates both filamentous growth and biofilm formation, respectively, via tryptophol-dependent and -independent manners. Furthermore, SsAro8 is required for full pathogenicity and, thus, is a promising molecular target for designing anti-smut strategy.
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18
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Walker RSK, Pretorius IS. Synthetic biology for the engineering of complex wine yeast communities. NATURE FOOD 2022; 3:249-254. [PMID: 37118192 DOI: 10.1038/s43016-022-00487-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 03/11/2022] [Indexed: 04/30/2023]
Abstract
Wine fermentation is a representation of complex higher-order microbial interactions. Despite the beneficial properties that these communities bring to wine, their complexity poses challenges in predicting the nature and outcome of fermentation. Technological developments in synthetic biology enable the potential to engineer synthetic microbial communities for new purposes. Here we present the challenges and applications of engineered yeast communities in the context of a wine fermentation vessel, how this represents a model system to enable novel solutions for winemaking and introduce the concept of a 'synthetic' terroir. Furthermore, we introduce our vision for the application of control engineering.
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Affiliation(s)
- Roy S K Walker
- School of Natural Sciences, Macquarie University, Sydney, New South Wales, Australia.
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia.
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia.
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19
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Lu X, Wang Y, Chen C, Feng Z, Huo Y, Zhou D. C12-HSL is an across-boundary signal molecule that could alleviate fungi Galactomyces's filamentation: A new mechanism on activated sludge bulking. ENVIRONMENTAL RESEARCH 2022; 204:111823. [PMID: 34400160 DOI: 10.1016/j.envres.2021.111823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 06/13/2023]
Abstract
Fungal bulking is caused by fungi excessive growth and morphological changes, resulting from the evolution toward fungi dominant activated sludge. Communication across fungi and bacteria boundary that mediated by bacterial signal molecules (SMs) probably is the central induce caused fungal bulking occurrence. In this work, it intended to identify the bacterial SM that affected fungal bulking, and verified its roles in regulate the spore germination and hyphal growth. We found C12-HSL concentration decreased significantly from 12.36 to 3.38 ng/g-VSS (P < 0.05) when fungal sludge bulking happened, and filamentous Galactomyces's relatively abundant was correlatively enriched. To test the effects of this SM, trace commercial C12-HSL was added to pure cultured Galactomyces, in which spore germination rates decreased by 20 % and hyphal extension inhibited by 15 %. Ras1-cAMP-PKA and mitogen-activated protein kinase (MAPK) pathways of Galactomyces were responsible for signal C12-HSL transduction, which inhibited peroxisome biosynthesis, suppressed the biological activity of the actin cytoskeleton, and disrupted intercellular organelle transport. All these results showed C12-HSL was the functional SM that could suppress the development of fungal filamentous. This study provided a new insight into the sludge bulking mechanism from view of cross-kingdom communication.
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Affiliation(s)
- Xin Lu
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun, 130117, China
| | - Yue Wang
- Quality, Safety & Environmental Protection Department, Shanxi Road & Bridge Construction Group Co., Ltd, Taiyuan, 030000, China
| | - Congli Chen
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun, 130117, China
| | - Zhixuan Feng
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun, 130117, China
| | - Yang Huo
- School of Physics, Northeast Normal University, Changchun, 130117, China.
| | - Dandan Zhou
- Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun, 130117, China.
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20
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Roullier-Gall C, Bordet F, David V, Schmitt-Kopplin P, Alexandre H. Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time. Food Chem 2021; 374:131732. [PMID: 34875436 DOI: 10.1016/j.foodchem.2021.131732] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 11/24/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inoculation leads to the formation of new compounds, reflecting a reshuffling of yeast metabolism linked to interaction mechanisms. Among the modifications observed, metabolomic unravels deep changes in nitrogen metabolism due to yeast-yeast interactions and suggests that the redistribution pattern affects two different routes, the pentose phosphate and the amino acid synthesis pathways.
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Affiliation(s)
- C Roullier-Gall
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France.
| | - F Bordet
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - V David
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
| | - P Schmitt-Kopplin
- Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany
| | - H Alexandre
- UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France
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Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation. World J Microbiol Biotechnol 2021; 37:186. [PMID: 34580785 DOI: 10.1007/s11274-021-03154-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 09/21/2021] [Indexed: 10/20/2022]
Abstract
Microbial multispecies ecosystems are responsible for many biotechnological processes and are particularly important in food production. In wine fermentations, in addition to the natural microbiota, several commercially relevant yeast species may be co-inoculated to achieve specific outcomes. However, such multispecies fermentations remain largely unpredictable because of multilevel interactions between naturally present and/or co-inoculated species. Understanding the nature of such interactions has therefore become essential for successful implementation of such strategies. Here we investigate interactions between strains of Saccharomyces cerevisiae and Lachancea thermotolerans. Co-fermentations with both species sharing the same bioreactor (physical contact) were compared to co-fermentations with physical separation between the species in a membrane bioreactor ensuring free exchange of metabolites. Yeast culturability, viability and the production of core metabolites were monitored. The previously reported negative interaction between these two yeast species was confirmed. Physical contact greatly reduced the culturability and viability of L. thermotolerans and led to earlier cell death, compared to when these yeasts were co-fermenting without cell-cell contact. In turn, in the absence of cell-cell contact, L. thermotolerans metabolic activity led to an earlier decline in culturability in S. cerevisiae. Cell-cell contact did not result in significant differences in the major fermentation metabolites ethanol, acetic acid and lactic acid, but impacted on the production of some volatile compounds.
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22
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Gopal M, Shil S, Gupta A, Hebbar KB, Arivalagan M. Metagenomic Investigation Uncovers Presence of Probiotic-Type Microbiome in Kalparasa ® (Fresh Unfermented Coconut Inflorescence Sap). Front Microbiol 2021; 12:662783. [PMID: 34484136 PMCID: PMC8415118 DOI: 10.3389/fmicb.2021.662783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Accepted: 06/28/2021] [Indexed: 01/04/2023] Open
Abstract
The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a novel collecting device, "coco-sap chiller," has been branded Kalparasa® (henceforth as Kalparasa in the text) to distinguish its properties not found in sap harvested by traditional methods. To know its hitherto unidentified microbiome profile, we employed high-throughput sequencing to uncover the bacteriome and mycobiome in fresh and 12-h fermented samples. Fresh Kalparasa had a pH of 7.2, which dropped to 4.5 after 12 h, signifying fermentation of the sap. Diversity analysis indicated fresh Kalparasa having higher bacterial species than the fermented one. Contrary to this, fresh sap had lower fungal/yeast diversity than the fermented sample. Fresh Kalparasa had relatively higher abundance of probiotic-type Leuconostoc genus followed by equal proportions of Gluconobacter, Acetobacter, and Fructobacillus. The 12-h fermented Kalparasa showed a significant increase in Gluconobacter with a sharp decrease in Leuconostoc. Mycobiome data revealed fresh Kalparasa to be preponderant in Saccharomyces and Hanseniaspora genera of yeasts while the fermented sap had higher representation of Hanseniaspora and Cortinarius and lesser Saccharomyces. This suggested that the fermentation of Kalparasa was probably driven by symbiotic culture of bacteria and yeasts (SCOBY), particularly acetic acid bacteria and non-Saccharomyces yeasts. The bacteriome-function predictions highlighted the enrichment of glycerophospholipid, ABC transporters, purine, and pyrimidine metabolisms. Based on our findings, Kalparasa containing large population of Leuconostoc mesenteroides, Fructobacillus fructosus, Saccharomyces cerevisiae, and Hanseniaspora guilliermondii can be promoted as a healthy "unfermented" plant edible food containing live probiotic-type microbiome during its consumption.
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Affiliation(s)
- Murali Gopal
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - Sandip Shil
- Research Centre, ICAR-Central Plantation Crops Research Institute, Mohitnagar, India
| | - Alka Gupta
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - K. B. Hebbar
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
| | - M. Arivalagan
- ICAR-Central Plantation Crops Research Institute, Kasaragod, India
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23
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Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A. Microbial interactions in alcoholic beverages. Int Microbiol 2021; 25:1-15. [PMID: 34347199 DOI: 10.1007/s10123-021-00200-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 10/20/2022]
Abstract
This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts-the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.
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Affiliation(s)
- Rafael Torres-Guardado
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Braulio Esteve-Zarzoso
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Albert Bordons
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
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24
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Mencher A, Morales P, Tronchoni J, Gonzalez R. Mechanisms Involved in Interspecific Communication between Wine Yeasts. Foods 2021; 10:foods10081734. [PMID: 34441512 PMCID: PMC8394882 DOI: 10.3390/foods10081734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Jordi Tronchoni
- Faculty of Health Sciences, Valencian International University (VIU), C/Pintor Sorolla 21, 46002 Valencia, Spain;
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
- Correspondence: ; Tel.: +34-941-894-980
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25
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Nath BJ, Parasar DP, Sarma HK. Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.678045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
In this review, the relevance of diversity of yeasts and their interactive association in household ethnic fermentation are discussed. The longstanding traditional household fermentation practice involves preparation of fermented product such as alcoholic beverages from various indigenous agricultural products with the help of microorganisms cultivated from local environment and perpetuated for hundreds of years through generations indoctrinating an indigenous knowledge system. Northeast India is known for its rich physiographic and geo-demographic diversity and is home to several ethnicities who follow unique practices of household traditional fermentation. The diversity of yeasts present within the microbial inoculum used for fermentation by different indigenous communities has been keenly studied and reported to be unique in spite of their common source for starter substrates. Saccharomyces yeasts are primarily involved in alcoholic fermentation, whereas non-Saccharomyces yeasts, which are reportedly confined to a particular geographical region, have been reported to contribute toward the final outcome of fermentation produce. During fermentation, interaction among these large microbial communities and their resulting physiological expression within the fermentation micro-environment is believed to affect the final quality of the product. Mechanism of quorum sensing plays an important role in these interactions in order to maintain proportionality of different yeast populations wherein the quorum sensing molecules not only regulate population density but also effectively aid in enhancement of alcoholic fermentation. Additionally, various secondary metabolites, which are secreted as a result of inter-species interactions, have been found to affect the quality of beverages produced. This review concludes that diverse species of yeasts and their interaction within the fermentation micro-environment influence the sustainability and productivity of household ethnic fermentation.
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26
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Nath BJ, Mishra AK, Sarma HK. Assessment of quorum sensing effects of tyrosol on fermentative performance by chief ethnic fermentative yeasts from northeast India. J Appl Microbiol 2020; 131:728-742. [PMID: 33103297 DOI: 10.1111/jam.14908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/28/2020] [Accepted: 10/21/2020] [Indexed: 11/29/2022]
Abstract
AIM Tyrosol, a quorum sensing molecule in yeasts, was reported to reduce lag phase and induces hyphae formation during cell proliferation. However, evidence of any enhancing effect of tyrosol in cellular proliferation within fermentative environment is unclear. In this investigation, selected yeast cells were assessed for their ability to synthesize tyrosol followed by examining the role of the molecule during fermentation. METHODS AND RESULTS Tyrosols were characterized in four fermentative yeasts viz., Saccharomyces cerevisiae, Wickerhamomyces anomalus, Candida glabrata and Candida tropicalis isolated from traditional fermentative cakes of northeast India. All the isolates synthesized tyrosol while C. tropicalis exhibited filamentous growth in response to tyrosols retrieved from other isolates. Purified tyrosols showed protective behaviour in C. tropicalis and S. cerevisiae under ethanol mediated oxidative stress. During fermentation, tyrosol significantly enhanced growth of W. anomalus in starch medium while C. tropicalis exhibited growth enhancement in starch and glucose sources. The chief fermentative yeast S. cerevisiae showed notable enhancement in fermentative capacity in starch medium under the influence of tyrosol con-commitment of ethanol production. CONCLUSION The study concludes that tyrosol exerts unusual effect in cellular growth and fermentative ability of both Saccharomyces and non-Saccharomyces yeasts. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report of expression of tyrosol by non-conventional yeasts, where the molecule was found to exert enhancing effect during fermentation, thereby augmenting the process of metabolite production during traditional fermentation.
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Affiliation(s)
- B J Nath
- Microbial Communication and Fungal Biology Group, Department of Biotechnology, Gauhati University, Guwahati, Assam, India
| | - A K Mishra
- Laboratory of Microbial Genetics, Department of Botany, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - H K Sarma
- Microbial Communication and Fungal Biology Group, Department of Biotechnology, Gauhati University, Guwahati, Assam, India
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27
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Pereira R, Dos Santos Fontenelle RO, de Brito EHS, de Morais SM. Biofilm of Candida albicans: formation, regulation and resistance. J Appl Microbiol 2020; 131:11-22. [PMID: 33249681 DOI: 10.1111/jam.14949] [Citation(s) in RCA: 132] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 11/10/2020] [Accepted: 11/25/2020] [Indexed: 12/15/2022]
Abstract
Candida albicans is the most common human fungal pathogen, causing infections that range from mucous membranes to systemic infections. The present article provides an overview of C. albicans, with the production of biofilms produced by this fungus, as well as reporting the classes of antifungals used to fight such infections, together with the resistance mechanisms to these drugs. Candida albicans is highly adaptable, enabling the transition from commensal to pathogen due to a repertoire of virulence factors. Specifically, the ability to change morphology and form biofilms is central to the pathogenesis of C. albicans. Indeed, most infections by this pathogen are associated with the formation of biofilms on surfaces of hosts or medical devices, causing high morbidity and mortality. Significantly, biofilms formed by C. albicans are inherently tolerant to antimicrobial therapy, so the susceptibility of C. albicans biofilms to current therapeutic agents remains low. Therefore, it is difficult to predict which molecules will emerge as new clinical antifungals. The biofilm formation of C. albicans has been causing impacts on susceptibility to antifungals, leading to resistance, which demonstrates the importance of research aimed at the prevention and control of these clinical microbial communities.
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Affiliation(s)
- R Pereira
- Graduate Program in Biotechnology, Microbiology Laboratory (LABMIC), Vale do Acaraú State University, Sobral, Ceará, Brazil
| | | | - E H S de Brito
- Institute of Health Sciences of University for International Integration of Afro-Brazilian Lusophony, Redenção, Ceará, Brazil
| | - S M de Morais
- Graduate Program in Biotechnology, Laboratory of Chemistry of Natural Products (LQPN), Ceará State University, Fortaleza, Ceará, Brazil
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28
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Britton SJ, Neven H, Maskell DL. Microbial Small-Talk: Does Quorum Sensing Play a Role in Beer Fermentation? JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1843928] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Scott J. Britton
- Research & Development, Duvel Moortgat, Puurs-Sint-Amands, Belgium
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
| | - Hedwig Neven
- Research & Development, Duvel Moortgat, Puurs-Sint-Amands, Belgium
- Centre for Food and Microbial Technology (CLMT), Department M2S, KU Leuven, Leuven, Belgium
| | - Dawn L. Maskell
- International Centre for Brewing and Distilling, Institute of Biological Chemistry, Biophysics and Bioengineering, School of Engineering and Physical Sciences, Heriot-Watt University, Edinburgh, UK
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29
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Bednarek M, Szwengiel A. Distinguishing between saturated and unsaturated meads based on their chemical characteristics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109962] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Liu H, Xu X, Peng K, Zhang Y, Jiang L, Williams TC, Paulsen IT, Piper JA, Li M. Microdroplet enabled cultivation of single yeast cells correlates with bulk growth and reveals subpopulation phenomena. Biotechnol Bioeng 2020; 118:647-658. [PMID: 33022743 DOI: 10.1002/bit.27591] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2020] [Revised: 09/18/2020] [Accepted: 10/04/2020] [Indexed: 12/18/2022]
Abstract
Yeast has been engineered for cost-effective organic acid production through metabolic engineering and synthetic biology techniques. However, cell growth assays in these processes were performed in bulk at the population level, thus obscuring the dynamics of rare single cells exhibiting beneficial traits. Here, we introduce the use of monodisperse picolitre droplets as bioreactors to cultivate yeast at the single-cell level. We investigated the effect of acid stress on growth and the effect of potassium ions on propionic acid tolerance for single yeast cells of different species, genotypes, and phenotypes. The results showed that the average growth of single yeast cells in microdroplets experiences the same trend to those of yeast populations grown in bulk, and microdroplet compartments do not significantly affect cell viability. This approach offers the prospect of detecting cell-to-cell variations in growth and physiology and is expected to be applied for the engineering of yeast to produce value-added bioproducts.
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Affiliation(s)
- Hangrui Liu
- ARC Centre of Excellence for Nanoscale BioPhotonics, NSW, Australia.,Department of Physics and Astronomy, Macquarie University, Sydney, NSW, Australia
| | - Xin Xu
- ARC Centre of Excellence in Synthetic Biology, NSW, Australia.,Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia
| | - Kai Peng
- ARC Centre of Excellence in Synthetic Biology, NSW, Australia.,Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia.,CSIRO Synthetic Biology Future Science Platform, Canberra, ACT, Australia
| | - Yuxin Zhang
- School of Engineering, Macquarie University, Sydney, NSW, Australia
| | - Lianmei Jiang
- ARC Centre of Excellence for Nanoscale BioPhotonics, NSW, Australia.,Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia
| | - Thomas C Williams
- ARC Centre of Excellence in Synthetic Biology, NSW, Australia.,Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia.,CSIRO Synthetic Biology Future Science Platform, Canberra, ACT, Australia
| | - Ian T Paulsen
- ARC Centre of Excellence in Synthetic Biology, NSW, Australia.,Department of Molecular Sciences, Macquarie University, Sydney, NSW, Australia
| | - James A Piper
- ARC Centre of Excellence for Nanoscale BioPhotonics, NSW, Australia.,Department of Physics and Astronomy, Macquarie University, Sydney, NSW, Australia
| | - Ming Li
- School of Engineering, Macquarie University, Sydney, NSW, Australia
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31
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Geronikou A, Srimahaeak T, Rantsiou K, Triantafillidis G, Larsen N, Jespersen L. Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices. Front Microbiol 2020; 11:582778. [PMID: 33178163 PMCID: PMC7593773 DOI: 10.3389/fmicb.2020.582778] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 09/14/2020] [Indexed: 01/30/2023] Open
Abstract
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO2, fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Thanyaporn Srimahaeak
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Kalliopi Rantsiou
- Department of Agricultural, Forestry and Food Sciences, University of Turin, Turin, Italy
| | | | - Nadja Larsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Lene Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
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32
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Next Generation Winemakers: Genetic Engineering in Saccharomyces cerevisiae for Trendy Challenges. Bioengineering (Basel) 2020; 7:bioengineering7040128. [PMID: 33066502 PMCID: PMC7712467 DOI: 10.3390/bioengineering7040128] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/08/2020] [Accepted: 10/13/2020] [Indexed: 02/06/2023] Open
Abstract
The most famous yeast of all, Saccharomyces cerevisiae, has been used by humankind for at least 8000 years, to produce bread, beer and wine, even without knowing about its existence. Only in the last century we have been fully aware of the amazing power of this yeast not only for ancient uses but also for biotechnology purposes. In the last decades, wine culture has become and more demanding all over the world. By applying as powerful a biotechnological tool as genetic engineering in S. cerevisiae, new horizons appear to develop fresh, improved, or modified wine characteristics, properties, flavors, fragrances or production processes, to fulfill an increasingly sophisticated market that moves around 31.4 billion € per year.
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33
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Ruiz J, de Celis M, de Toro M, Mendes-Ferreira A, Rauhut D, Santos A, Belda I. Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. Food Res Int 2020; 137:109663. [PMID: 33233242 DOI: 10.1016/j.foodres.2020.109663] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 08/23/2020] [Accepted: 09/06/2020] [Indexed: 12/25/2022]
Abstract
Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production. Here, we describe the effect of high ammonium doses in Saccharomyces cerevisiae fermentation performance and wine properties, and how it is affected by yeast co-inoculation in mixed (S. cerevisiae + Torulaspora delbrueckii) fermentations. In addition, an RNA-seq analysis allowed us to study the S. cerevisiae transcriptional response to ammonium nutrition and yeast interaction, demonstrating that T. delbrueckii presence affects the global S. cerevisiae transcriptional response, reducing ammonium effects at both phenotypic -fermentation kinetics and metabolite production- and transcriptional levels, under experimental conditions.
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Affiliation(s)
- Javier Ruiz
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - Miguel de Celis
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - María de Toro
- Plataforma de Genómica y Bioinformática, Centro de Investigación Biomédica de La Rioja (CIBIR), Logroño, Spain
| | - Ana Mendes-Ferreira
- BioISI-Biosystems and Integrative Sciences Institute, Universidade de Trás-os-Montes e Alto Douro, Portugal
| | - Doris Rauhut
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Antonio Santos
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain
| | - Ignacio Belda
- Department of Genetics, Physiology and Microbiology, Unit of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid, Spain.
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34
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Yashiroda Y, Yoshida M. Intraspecies cell-cell communication in yeast. FEMS Yeast Res 2020; 19:5613366. [PMID: 31688924 DOI: 10.1093/femsyr/foz071] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Accepted: 11/04/2019] [Indexed: 12/14/2022] Open
Abstract
Although yeasts are unicellular microorganisms that can live independently, they can also communicate with other cells, in order to adapt to the environment. Two yeast species, the budding yeast Saccharomyces cerevisiae and the fission yeast Schizosaccharomyces pombe, engage in various kinds of intraspecies cell-cell communication using peptides and chemical molecules that they produce, constituting a sort of 'language'. Cell-cell communication is a fundamental biological process, and its ultimate purpose is to promote survival by sexual reproduction and acquisition of nutrients from the environment. This review summarizes what is known about intraspecies cell-cell communication mediated by molecules including mating pheromones, volatile gases, aromatic alcohols and oxylipins in laboratory strains of S. cerevisiae and S. pombe.
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Affiliation(s)
- Yoko Yashiroda
- Chemical Genomics Research Group, RIKEN Center for Sustainable Resource Science, 2-1 Hirosawa, Wako, Saitama 351-0198, Japan.,Molecular Ligand Target Research Team, RIKEN Center for Sustainable Resource Science, 2-1 Hirosawa, Wako, Saitama 351-0198, Japan
| | - Minoru Yoshida
- Chemical Genomics Research Group, RIKEN Center for Sustainable Resource Science, 2-1 Hirosawa, Wako, Saitama 351-0198, Japan.,Department of Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan.,Collaborative Research Institute for Innovative Microbiology (CRIIM), The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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35
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Abstract
A relevant trend in winemaking is to reduce the use of chemical compounds in both the vineyard and winery. In organic productions, synthetic chemical fertilizers, pesticides, and genetically modified organisms must be avoided, aiming to achieve the production of a “safer wine”. Safety represents a big threat all over the world, being one of the most important goals to be achieved in both Western society and developing countries. An occurrence in wine safety results in the recovery of a broad variety of harmful compounds for human health such as amines, carbamate, and mycotoxins. The perceived increase in sensory complexity and superiority of successful uninoculated wine fermentations, as well as a thrust from consumers looking for a more “natural” or “organic” wine, produced with fewer additives, and perceived health attributes has led to more investigations into the use of non-Saccharomyces yeasts in winemaking, namely in organic wines. However, the use of copper and sulfur-based molecules as an alternative to chemical pesticides, in organic vineyards, seems to affect the composition of grape microbiota; high copper residues can be present in grape must and wine. This review aims to provide an overview of organic wine safety, when using indigenous and/or non-Saccharomyces yeasts to perform fermentation, with a special focus on some metabolites of microbial origin, namely, ochratoxin A (OTA) and other mycotoxins, biogenic amines (BAs), and ethyl carbamate (EC). These health hazards present an increased awareness of the effects on health and well-being by wine consumers, who also enjoy wines where terroir is perceived and is a characteristic of a given geographical area. In this regard, vineyard yeast biota, namely non-Saccharomyces wine-yeasts, can strongly contribute to the uniqueness of the wines derived from each specific region.
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Hranilovic A, Gambetta JM, Jeffery DW, Grbin PR, Jiranek V. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. Int J Food Microbiol 2020; 329:108651. [PMID: 32512285 DOI: 10.1016/j.ijfoodmicro.2020.108651] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 03/30/2020] [Accepted: 04/26/2020] [Indexed: 10/24/2022]
Abstract
In Latin, 'pulcherrima' is a superlative form of an adjective that translates as beautiful. Apart from being 'the most beautiful' yeast, Metschnikowia pulcherrima has a remarkable potential in production of wines with lower ethanol content. The oenological performance of six M. pulcherrima strains was hereby tested in sequential cultures with Saccharomyces cerevisiae. The best-performing strain MP2 was further characterised in fermentations with different S. cerevisiae inoculation delays in both white grape juice and Chemically Defined Grape Juice Medium (CDGJM). The analysis of main metabolites, undertaken prior to sequential inoculations and upon fermentation completion, highlighted metabolic interactions and carbon sinks other than ethanol in MP2 treatments. Depending on the inoculation delay, MP2 white wines contained between 0.6% and 1.2% (v/v) less ethanol than the S. cerevisiae monoculture, with even larger decreases detected in the CDGJM. The MP2 treatments also contained higher concentrations of TCA cycle by-products (i.e. fumarate and succinate) and glycerol, and lower concentrations of acetic acid. The analysis of volatile compounds showed increased production of acetate esters and higher alcohols in all MP2 wines, alongside other compositional alterations arising from the S. cerevisiae inoculation delay.
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Affiliation(s)
- Ana Hranilovic
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia.
| | - Joanna M Gambetta
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia
| | - David W Jeffery
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia
| | - Paul R Grbin
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia
| | - Vladimir Jiranek
- The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, South Australia 5064, Australia; Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia 5064, Australia
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37
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Farnesol and Tyrosol: Secondary Metabolites with a Crucial quorum-sensing Role in Candida Biofilm Development. Genes (Basel) 2020; 11:genes11040444. [PMID: 32325685 PMCID: PMC7231263 DOI: 10.3390/genes11040444] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/15/2020] [Accepted: 04/16/2020] [Indexed: 02/08/2023] Open
Abstract
When living in biological and interactive communities, microorganisms use quorum-sensing mechanisms for their communication. According to cell density, bacteria and fungi can produce signaling molecules (e.g., secondary metabolites), which participate, for example, in the regulation of gene expression and coordination of collective behavior in their natural niche. The existence of these secondary metabolites plays a main role in competence, colonization of host tissues and surfaces, morphogenesis, and biofilm development. Therefore, for the design of new antibacterials or antifungals and understanding on how these mechanisms occur, to inhibit the secretion of quorum-sensing (e.g., farnesol and tyrosol) molecules leading the progress of microbial infections seems to be an interesting option. In yeasts, farnesol has a main role in the morphological transition, inhibiting hyphae production in a concentration-dependent manner, while tyrosol has a contrary function, stimulating transition from spherical cells to germ tube form. It is beyond doubt that secretion of both molecules by fungi has not been fully described, but specific meaning for their existence has been found. This brief review summarizes the important function of these two compounds as signaling chemicals participating mainly in Candida morphogenesis and regulatory mechanisms.
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38
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Lappa IK, Kachrimanidou V, Pateraki C, Koulougliotis D, Eriotou E, Kopsahelis N. Indigenous yeasts: emerging trends and challenges in winemaking. Curr Opin Food Sci 2020. [DOI: 10.1016/j.cofs.2020.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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39
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A Big World in Small Grain: A Review of Natural Milk Kefir Starters. Microorganisms 2020; 8:microorganisms8020192. [PMID: 32019167 PMCID: PMC7074874 DOI: 10.3390/microorganisms8020192] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 01/20/2020] [Accepted: 01/28/2020] [Indexed: 12/12/2022] Open
Abstract
Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir grains are rarely used due to their slow growth, complex application, bad reproducibility and high costs. Instead, mixtures of defined lactic acid bacteria and sometimes yeasts are applied, which alter sensory and functional properties compared to natural grain-based milk kefir. In order to be able to mimic natural starter cultures for authentic kefir production, it is a prerequisite to gain deep knowledge about the nature of kefir grains, its microbial composition, morphologic structure, composition of strains on grains and the impact of environmental parameters on kefir grain characteristics. In addition, it is very important to deeply investigate the numerous multi-dimensional interactions among different species, which play important roles on the formation and the functionality of grains.
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40
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Almeida OGG, Pinto UM, Matos CB, Frazilio DA, Braga VF, von Zeska-Kress MR, De Martinis ECP. Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans? An in silico perspective. Food Res Int 2020; 131:109034. [PMID: 32247478 DOI: 10.1016/j.foodres.2020.109034] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 01/20/2020] [Accepted: 01/24/2020] [Indexed: 12/20/2022]
Abstract
Cocoa fermentation is a spontaneous process shaped by a variable microbial ecosystem which is assembled due to cross-feeding relationship among yeasts and bacteria, resulting in a synchronized microbial succession started by yeasts, followed by lactic acid bacteria (LAB) and finalized by acetic acid bacteria (AAB). Several studies have indicated the effect of microbial interactions in food ecosystems highlighting the importance of quorum sensing (QS) in bacterial adaptation in harsh environments modulating several phenotypes such as biofilm formation, tolerance to acid stress, bacteriocin production, competence, morphological modifications, motility, among others. However, antagonic interactions also occur, and can be marked by Quorum Quenching (QQ) activity, negatively impacting QS regulated phenotypes. Our current knowledge regarding microbial cocoa composition and functioning is based on culture-based analysis and culture-independent PCR-based methods. Therefore, we set out to investigate the application of metagenomics analysis on a classical spontaneous cocoa fermentation in order to describe: (I) the microbial taxonomic composition; (II) the functional potential of the cocoa microbiome; (III) the microbiome putative QS potential; and (IV) the microbiome QQ potential. Both aims III and IV are related to the expression of effectors that may confer advantageous traits along fermentation which can explain their dominance in specific time zones during the entire process. We have observed a bacterial succession shaped by yeasts and filamentous fungi and then Enterobacteriaceales, LAB and AAB, as well as a diverse genetic metabolic potential related to proteins and carbohydrates metabolism associated to the yeast Saccharomyces cerevisiae and members of the Enterobacteriaceales order and LAB and AAB groups. In addition, in silico evidences of interspecific QS arsenal were found in members of the genera Enterobacter, Lactobacillus, Bacillus and Pantoea, while inferences of intraspecific QS potential were found in the members of the genera Bacillus, Enterobacter, Komagataeibacter, Lactobacillus and Pantoea. In addition, a QQ potential was detected in Lactobacillus and in AAB members. These findings indicate that QS and QQ may modulate bacterial dominance in different time points during fermentation, along with cross-feeding, being responsible for their maintenance in a large time range.
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Affiliation(s)
- O G G Almeida
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - U M Pinto
- Food Research Center, Universidade de São Paulo - Faculdade de Ciências Farmacêuticas, Brazil
| | - C B Matos
- Comissão Executiva do Plano da Lavoura Cacaueira- Centro de Pesquisas do Cacau (CEPLAC-CEPEC), Rod. Jorge Amado, 22 - Alto Mirante, Itabuna, BA, Brazil
| | - D A Frazilio
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - V F Braga
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - M R von Zeska-Kress
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil
| | - E C P De Martinis
- Universidade de São Paulo - Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Brazil.
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41
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Deed RC, Hou R, Kinzurik MI, Gardner RC, Fedrizzi B. The role of yeast ARO8, ARO9 and ARO10 genes in the biosynthesis of 3-(methylthio)-1-propanol from L-methionine during fermentation in synthetic grape medium. FEMS Yeast Res 2019; 19:5113456. [PMID: 30277518 DOI: 10.1093/femsyr/foy109] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Accepted: 09/30/2018] [Indexed: 11/14/2022] Open
Abstract
3-(methylthio)-1-propanol (methionol), produced by yeast as an end-product of L-methionine (L-Met) catabolism, imparts off-odours reminiscent of cauliflower and potato to wine. Saccharomyces cerevisiae ARO genes, including transaminases Aro8p and Aro9p, and decarboxylase Aro10p, catalyse two key steps forming methionol via the Ehrlich pathway. We compared methionol concentrations in wines fermented by single Δaro8, Δaro9 and Δaro10 deletants in lab strain BY4743 versus wine strain Zymaflore F15, and F15 double- and triple-aro deletants versus single-aro deletants, using headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry.Deletion of two or more aro genes increased growth lag phase, with the greatest delay exhibited by F15 Δaro8 Δaro9. The single Δaro8 deletion decreased methionol by 44% in BY4743 and 92% in F15, while the Δaro9 deletion increased methionol by 46% in F15 but not BY4743. Single deletion of Δaro10 had no effect on methionol.Unexpectedly, F15 Δaro8 Δaro9 and F15 Δaro8 Δaro9 Δaro10 produced more methionol than F15 Δaro8. In the absence of Aro8p and Aro9p, other transaminases may compensate or an alternative pathway may convert methanethiol to methionol. Our results confirm that Ehrlich pathway genes differ greatly between lab and wine yeast strains, impacting downstream products such as methionol.
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Affiliation(s)
- Rebecca C Deed
- School of Chemical Sciences, University of Auckland, 32 Symonds St, Auckland 1142, New Zealand.,School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1142, New Zealand
| | - Ruoyu Hou
- School of Chemical Sciences, University of Auckland, 32 Symonds St, Auckland 1142, New Zealand
| | - Matias I Kinzurik
- School of Chemical Sciences, University of Auckland, 32 Symonds St, Auckland 1142, New Zealand.,New Zealand Winegrowers, 52 Symonds St, Auckland 1010, New Zealand
| | - Richard C Gardner
- School of Biological Sciences, University of Auckland, 3A Symonds Street, Auckland 1142, New Zealand
| | - Bruno Fedrizzi
- School of Chemical Sciences, University of Auckland, 32 Symonds St, Auckland 1142, New Zealand
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42
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Covre EA, Silva LFL, Bastos RG, Ceccato-Antonini SR. Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2. World J Microbiol Biotechnol 2019; 35:136. [PMID: 31432249 DOI: 10.1007/s11274-019-2714-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Accepted: 08/11/2019] [Indexed: 11/28/2022]
Abstract
Volatile phenols such as 4-ethylphenol are produced from hydroxycinnamic acids by Dekkera bruxellensis, an important yeast contaminating alcoholic fermentations. 4-ethylphenol results from the decarboxylation and reduction of p-coumaric acid, a compound found in sugarcane musts. In wine, volatile phenols are responsible by sensorial alterations whereas in the context of bioethanol fermentation, little is known about their effects on the main yeast, Saccharomyces cerevisiae. Here we evaluated the interaction of 4-ethylphenol and pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of S. cerevisiae PE-2. A central compound rotational design was utilized to evaluate the effect of 4-ethylphenol, pH, ethanol and sucrose concentration on the yeast maximum specific growth rate (µmax) in microplate experiments in YPS medium (Yeast extract-Peptone-Sucrose), at 30 °C. Following, single-cycle fermentations in YPS medium, pH 4.5, 17% sucrose, at 30 °C, with 4-ethylphenol in concentrations of 10 and 20 mg L-1 being added at the start or after 4 h of fermentation, were carried out. 4-ethylphenol affected µmax of S. cerevisiae in situations that resemble the conditions of industrial bioethanol production, especially the low pH of the fermentation medium and the high ethanol concentration because of the anaerobic sucrose uptake. The addition of 4-ethylphenol on fermentation resulted in significant effect on the cell yeast concentration, pH and alcohol production, with significant decrease from 86% to the range of 65-74% in the fermentative efficiency. The industrial yeast S. cerevisiae PE-2 growth and fermentative capacity were affected by the presence of 4-ethylphenol, a metabolite produced by D. bruxellensis, which may contribute to explain the impact of this yeast on bioethanol industrial production.
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Affiliation(s)
- Elizabete A Covre
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil
| | - Lincon F L Silva
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil
| | - Reinaldo G Bastos
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil
| | - Sandra R Ceccato-Antonini
- Dept Tecnologia Agroindustrial e Socio-Economia Rural, Universidade Federal de São Carlos - Centro de Ciencias Agrarias, Via Anhanguera, km 174, Araras, SP, 13600-970, Brazil.
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43
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Gulli J, Cook E, Kroll E, Rosebrock A, Caudy A, Rosenzweig F. Diverse conditions support near-zero growth in yeast: Implications for the study of cell lifespan. MICROBIAL CELL 2019; 6:397-413. [PMID: 31528631 PMCID: PMC6717879 DOI: 10.15698/mic2019.09.690] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Baker's yeast has a finite lifespan and ages in two ways: a mother cell can only divide so many times (its replicative lifespan), and a non-dividing cell can only live so long (its chronological lifespan). Wild and laboratory yeast strains exhibit natural variation for each type of lifespan, and the genetic basis for this variation has been generalized to other eukaryotes, including metazoans. To date, yeast chronological lifespan has chiefly been studied in relation to the rate and mode of functional decline among non-dividing cells in nutrient-depleted batch culture. However, this culture method does not accurately capture two major classes of long-lived metazoan cells: cells that are terminally differentiated and metabolically active for periods that approximate animal lifespan (e.g. cardiac myocytes), and cells that are pluripotent and metabolically quiescent (e.g. stem cells). Here, we consider alternative ways of cultivating Saccharomyces cerevisiae so that these different metabolic states can be explored in non-dividing cells: (i) yeast cultured as giant colonies on semi-solid agar, (ii) yeast cultured in retentostats and provided sufficient nutrients to meet minimal energy requirements, and (iii) yeast encapsulated in a semisolid matrix and fed ad libitum in bioreactors. We review the physiology of yeast cultured under each of these conditions, and explore their potential to provide unique insights into determinants of chronological lifespan in the cells of higher eukaryotes.
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Affiliation(s)
- Jordan Gulli
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, GA 30332
| | - Emily Cook
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, GA 30332
| | - Eugene Kroll
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, GA 30332
| | - Adam Rosebrock
- Donnelly Centre for Cellular and Biological Research and Department of Molecular Genetics, University of Toronto, Toronto, Ontario, Canada.,Present address: Stony Brook School of Medicine, Stony Brook University, Stony Brook, NY 11794
| | - Amy Caudy
- Donnelly Centre for Cellular and Biological Research and Department of Molecular Genetics, University of Toronto, Toronto, Ontario, Canada
| | - Frank Rosenzweig
- School of Biological Sciences, Georgia Institute of Technology, Atlanta, GA 30332
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44
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Mehmood A, Liu G, Wang X, Meng G, Wang C, Liu Y. Fungal Quorum-Sensing Molecules and Inhibitors with Potential Antifungal Activity: A Review. Molecules 2019; 24:E1950. [PMID: 31117232 PMCID: PMC6571750 DOI: 10.3390/molecules24101950] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Revised: 05/16/2019] [Accepted: 05/20/2019] [Indexed: 12/16/2022] Open
Abstract
The theory of persisting independent and isolated regarding microorganisms is no longer accepted. To survive and reproduce they have developed several communication platforms within the cells which facilitates them to adapt the surrounding environmental changes. This cell-to-cell communication is termed as quorum sensing; it relies upon the cell density and can stimulate several traits of microbes including biofilm formation, competence, and virulence factors secretion. Initially, this sophisticated mode of communication was discovered in bacteria; later, it was also confirmed in eukaryotes (fungi). As a consequence, many quorum-sensing molecules and inhibitors have been identified and characterized in various fungal species. In this review article, we will primarily focus on fungal quorum-sensing molecules and the production of inhibitors from fungal species with potential applications for combating fungal infections.
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Affiliation(s)
- Arshad Mehmood
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Guorong Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Xin Wang
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Guannan Meng
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Chengtao Wang
- Beijing Advance Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ya Liu
- R&D Center of China Tobacco Yunnan Industrial Co. Ltd., Kunming 650202, China.
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45
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Grainha TRR, Jorge PADS, Pérez-Pérez M, Pérez Rodríguez G, Pereira MOBO, Lourenço AMG. Exploring anti-quorum sensing and anti-virulence based strategies to fight Candida albicans infections: an in silico approach. FEMS Yeast Res 2019. [PMID: 29518242 DOI: 10.1093/femsyr/foy022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The complex virulence attributes of Candida albicans are an attractive target to exploit in the development of new antifungals and anti-virulence strategies to combat C. albicans infections. Particularly, quorum sensing (QS) has been reported as critical for virulence regulation in C. albicans. This work presents two knowledge networks with up-to-date information about QS regulation and experimentally tested anti-QS and anti-virulence agents for C. albicans. A semi-automatic bioinformatics workflow that combines literature mining and expert curation was used to retrieve otherwise scattered information from the scientific literature. The network representation offers an innovative and continuously updatable means for the Candida research community to query QS and virulence data systematically and in a user-friendly way. Notably, the reconstructed networks show the complexity of QS regulation and the impact that some molecules have on the inhibition of virulence mechanisms responsible for infection establishment (e.g. hyphal development) and perseverance (e.g. biofilm formation). In the future, the compiled knowledge may be used to build decision-making models that help infer new knowledge of practical significance. The knowledge networks are publicly available at http://pcquorum.org/. This Web platform enables the exploration of fungal virulence cues as well as reported inhibitors in a user-friendly fashion.
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Affiliation(s)
- Tânia Raquel Rodrigues Grainha
- CEB-Centre of Biological Engineering, LIBRO-Laboratory of Research in Biofilms Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Paula Alexandra da Silva Jorge
- CEB-Centre of Biological Engineering, LIBRO-Laboratory of Research in Biofilms Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Martín Pérez-Pérez
- ESEI-Department of Computer Science, University of Vigo, Edificio Politecnico, s/n Campus As Lagoas, 32004 Ourense, Spain.,CINBIO-Centro de Investigaciones Biomédicas, University of Vigo, Campus Universitario Lagoas-Marcosende, 36310 Vigo, Spain
| | - Gael Pérez Rodríguez
- ESEI-Department of Computer Science, University of Vigo, Edificio Politecnico, s/n Campus As Lagoas, 32004 Ourense, Spain.,CINBIO-Centro de Investigaciones Biomédicas, University of Vigo, Campus Universitario Lagoas-Marcosende, 36310 Vigo, Spain
| | - Maria Olívia Baptista Oliveira Pereira
- CEB-Centre of Biological Engineering, LIBRO-Laboratory of Research in Biofilms Rosário Oliveira, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Anália Maria Garcia Lourenço
- ESEI-Department of Computer Science, University of Vigo, Edificio Politecnico, s/n Campus As Lagoas, 32004 Ourense, Spain.,CINBIO-Centro de Investigaciones Biomédicas, University of Vigo, Campus Universitario Lagoas-Marcosende, 36310 Vigo, Spain.,Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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46
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Schelezki OJ, Šuklje K, Boss PK, Jeffery DW. Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on wine volatile composition and sensory properties. Food Chem 2018; 259:196-206. [DOI: 10.1016/j.foodchem.2018.03.118] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Revised: 03/23/2018] [Accepted: 03/26/2018] [Indexed: 11/17/2022]
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47
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Hellwig M, Beer F, Witte S, Henle T. Yeast Metabolites of Glycated Amino Acids in Beer. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7451-7460. [PMID: 29746116 DOI: 10.1021/acs.jafc.8b01329] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Glycation reactions (Maillard reactions) during the malting and brewing processes are important for the development of the characteristic color and flavor of beer. Recently, free and protein-bound Maillard reaction products (MRPs) such as pyrraline, formyline, and maltosine were found in beer. Furthermore, these amino acid derivatives are metabolized by Saccharomyces cerevisiae via the Ehrlich pathway. In this study, a method was developed for quantitation of individual Ehrlich intermediates derived from pyrraline, formyline, and maltosine. Following synthesis of the corresponding reference material, the MRP-derived new Ehrlich alcohols pyrralinol (up to 207 μg/L), formylinol (up to 50 μg/L), and maltosinol (up to 6.9 μg/L) were quantitated for the first time in commercial beer samples by reverse phase high performance liquid chromatography tandem mass spectrometry in the multiple reaction monitoring mode. This is equivalent to ca. 20-40% of the concentrations of the parent glycated amino acids. The metabolites were almost absent from alcohol-free beers and malt-based beverages. Two previously unknown valine-derived pyrrole derivatives were characterized and qualitatively identified in beer. The metabolites investigated represent new process-induced alkaloids that may influence brewing yeast performance due to structural similarities to quorum sensing and metal-binding molecules.
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Affiliation(s)
- Michael Hellwig
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Falco Beer
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Sophia Witte
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
| | - Thomas Henle
- Chair of Food Chemistry , Technische Universität Dresden , D-01062 Dresden , Germany
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48
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González B, Vázquez J, Cullen PJ, Mas A, Beltran G, Torija MJ. Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species. Front Microbiol 2018; 9:670. [PMID: 29696002 PMCID: PMC5904269 DOI: 10.3389/fmicb.2018.00670] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 03/21/2018] [Indexed: 12/13/2022] Open
Abstract
Yeasts secrete a large diversity of compounds during alcoholic fermentation, which affect growth rates and developmental processes, like filamentous growth. Several compounds are produced during aromatic amino acid metabolism, including aromatic alcohols, serotonin, melatonin, and tryptamine. We evaluated the effects of these compounds on growth parameters in 16 different wine yeasts, including non-Saccharomyces wine strains, for which the effects of these compounds have not been well-defined. Serotonin, tryptamine, and tryptophol negatively influenced yeast growth, whereas phenylethanol and tyrosol specifically affected non-Saccharomyces strains. The effects of the aromatic alcohols were observed at concentrations commonly found in wines, suggesting a possible role in microbial interaction during wine fermentation. Additionally, we demonstrated that aromatic alcohols and ethanol are able to affect invasive and pseudohyphal growth in a manner dependent on nutrient availability. Some of these compounds showed strain-specific effects. These findings add to the understanding of the fermentation process and illustrate the diversity of metabolic communication that may occur among related species during metabolic processes.
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Affiliation(s)
- Beatriz González
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Jennifer Vázquez
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Paul J Cullen
- Department of Biological Sciences, University at Buffalo, Buffalo, NY, United States
| | - Albert Mas
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - María-Jesús Torija
- Departament de Bioquímica i Biotecnologia, Universitat Rovira i Virgili, Tarragona, Spain
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Padder SA, Prasad R, Shah AH. Quorum sensing: A less known mode of communication among fungi. Microbiol Res 2018; 210:51-58. [PMID: 29625658 DOI: 10.1016/j.micres.2018.03.007] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 02/21/2018] [Accepted: 03/17/2018] [Indexed: 02/08/2023]
Abstract
Quorum sensing (QS), a density-dependent signaling mechanism of microbial cells, involves an exchange and sense of low molecular weight signaling compounds called autoinducers. With the increase in population density, the autoinducers accumulate in the extracellular environment and once their concentration reaches a threshold, many genes are either expressed or repressed. This cell density-dependent signaling mechanism enables single cells to behave as multicellular organisms and regulates different microbial behaviors like morphogenesis, pathogenesis, competence, biofilm formation, bioluminescence, etc guided by environmental cues. Initially, QS was regarded to be a specialized system of certain bacteria. The discovery of filamentation control in pathogenic polymorphic fungus Candida albicans by farnesol revealed the phenomenon of QS in fungi as well. Pathogenic microorganisms primarily regulate the expression of virulence genes using QS systems. The indirect role of QS in the emergence of multiple drug resistance (MDR) in microbial pathogens necessitates the finding of alternative antimicrobial therapies that target QS and inhibit the same. A related phenomenon of quorum sensing inhibition (QSI) performed by small inhibitor molecules called quorum sensing inhibitors (QSIs) has an ability for efficient reduction of gene expression regulated by quorum sensing. In the present review, recent advancements in the study of different fungal quorum sensing molecules (QSMs) and quorum sensing inhibitors (QSIs) of fungal origin along with their mechanism of action and/or role/s are discussed.
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Affiliation(s)
- Sajad Ahmad Padder
- Department of Bioresources, University of Kashmir, Hazratbal, Srinagar 190006, J&K, India
| | - Rajendra Prasad
- Amity Institute of Integrative Sciences and Health and Amity Institute of Biotechnology, Amity University Haryana, Amity Education Valley, Gurgaon 122413, HR, India
| | - Abdul Haseeb Shah
- Department of Bioresources, University of Kashmir, Hazratbal, Srinagar 190006, J&K, India.
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Arapitsas P, Guella G, Mattivi F. The impact of SO 2 on wine flavanols and indoles in relation to wine style and age. Sci Rep 2018; 8:858. [PMID: 29339827 PMCID: PMC5770432 DOI: 10.1038/s41598-018-19185-5] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 12/22/2017] [Indexed: 12/11/2022] Open
Abstract
Wine has one of the broadest chemical profiles, and the common oenological practice of adding the antioxidant and antimicrobial sulfur dioxide has a major impact on its metabolomic fingerprint. In this study, we investigated novel discovered oenological reactions primarily occurring between wine metabolites and sulfur dioxide. The sulfonated derivatives of epicatechin, procyanidin B2, indole acetic acid, indole lactic acid and tryptophol were synthesized and for the first time quantified in wine. Analysis of 32 metabolites in 195 commercial wines (1986-2016 vintages) suggested that sulfonation of tryptophan metabolites characterised white wines, in contrast to red wines, where sulfonation of flavanols was preferred. The chemical profile of the oldest wines was strongly characterised by sulfonated flavanols and indoles, indicating that could be fundamental metabolites in explaining quality in both red and white aged wines. These findings offer new prospects for more precise use of sulfur dioxide in winemaking.
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Affiliation(s)
- Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy.
| | - Graziano Guella
- Centre for Agriculture, Food and the Environment, University of Trento, San Michele all'Adige, Italy
- Bioorganic Chemistry Laboratory, Department of Physics, University of Trento, Trento, Italy
| | - Fulvio Mattivi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
- Centre for Agriculture, Food and the Environment, University of Trento, San Michele all'Adige, Italy
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