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Greetham D, Wimalasena T, Kerruish DWM, Brindley S, Ibbett RN, Linforth RL, Tucker G, Phister TG, Smart KA. Development of a phenotypic assay for characterisation of ethanologenic yeast strain sensitivity to inhibitors released from lignocellulosic feedstocks. J Ind Microbiol Biotechnol 2014; 41:931-45. [PMID: 24664516 DOI: 10.1007/s10295-014-1431-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Accepted: 02/26/2014] [Indexed: 12/16/2022]
Abstract
Inhibitors released by the breakdown of plant cell walls prevent efficient conversion of sugar into ethanol. The aim of this study was to develop a fast and reliable inhibitor sensitivity assay for ethanologenic yeast strains. The assay comprised bespoke 96-well plates containing inhibitors in isolation or combination in a format that was compatible with the Phenotypic Microarray Omnilog reader (Biolog, hayward, CA, USA). A redox reporter within the assay permits analysis of inhibitor sensitivity in aerobic and/or anaerobic conditions. Results from the assay were verified using growth on spot plates and tolerance assays in which maintenance of viability was assessed. The assay allows for individual and synergistic effects of inhibitors to be determined. It was observed that the presence of both acetic and formic acid significantly inhibited the yeast strains assessed, although this impact could be partially mitigated by buffering to neutral pH. Scheffersomyces stipitis, Candida spp., and Pichia guilliermondii demonstrated increased sensitivity to short chain weak acids at concentrations typically present in lignocellulosic hydrolysates. S. cerevisiae exhibited robustness to short chain weak acids at these concentrations. However, S. stipitis, Candida spp., and P. guilliermondii displayed increased tolerance to HMF when compared to that observed for S. cerevisiae. The results demonstrate that the phenotypic microarray assay developed in the current study is a valuable tool that can be used to identify yeast strains with desirable resistance to inhibitory compounds found in lignocellulosic hydrolysates.
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Affiliation(s)
- D Greetham
- Bioenergy and Brewing Science, School of Biosciences, Sutton Bonington Campus, University of Nottingham, Loughborough, Leicestershire, LE12 6RD, UK,
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Akpınar O, Uçar F, Yalçın HT. Screening and regulation of alkaline extracellular protease and ribonuclease production of Yarrowia lipolytica strains isolated and identified from different cheeses in Turkey. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0213-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Adt I, Kohler A, Gognies S, Budin J, Sandt C, Belarbi A, Manfait M, Sockalingum GD. FTIR spectroscopic discrimination of Saccharomyces cerevisiae and Saccharomyces bayanus strains. Can J Microbiol 2010; 56:793-801. [PMID: 20921989 DOI: 10.1139/w10-062] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, we tested the potential of Fourier-transform infrared absorption spectroscopy to screen, on the one hand, Saccharomyces cerevisiae and non-S. cerevisiae strains and, on the other hand, to discriminate between S. cerevisiae and Saccharomyces bayanus strains. Principal components analysis (PCA), used to compare 20 S. cerevisiae and 21 non-Saccharomyces strains, showed only 2 misclassifications. The PCA model was then used to classify spectra from 14 Samos strains. All 14 Samos strains clustered together with the S. cerevisiae group. This result was confirmed by a routinely used electrophoretic pattern obtained by pulsed-field gel electrophoresis. The method was then tested to compare S. cerevisiae and S. bayanus strains. Our results indicate that identification at the strain level is possible. This first result shows that yeast classification and S. bayanus identification can be feasible in a single measurement.
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Affiliation(s)
- Isabelle Adt
- MéDIAN, Université de Reims Champagne-Ardenne, MEDyC CNRS UMR 6237, UFR Pharmacie, IFR53, 51 rue Cognacq-jay, 51096 REIMS CEDEX, France.
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Carvalho CM, Rocha A, Estevinho MLF, Choupina A. IDENTIFICATION OF HONEY YEAST SPECIES BASED ON RFLP ANALYSIS OF THE ITS REGION IDENTIFICACIÓN DE ESPECIES DE LEVADURAS DE MIEL BASADA EN ANÁLISIS RFLP DE LA REGION ITS IDENTIFICACIÓN DE ESPECIES DE LEVADURAS DE MEL BASADA EN ANÁLISES RFLP DA REXIÓN ITS. ACTA ACUST UNITED AC 2009. [DOI: 10.1080/11358120509487665] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- C. M. Carvalho
- a Departamento de Biologia e Microbiologia , Escola Superior Agrária de Braganç , Apartado 1172, 5301-855, Bragança, Portugal
| | - A. Rocha
- a Departamento de Biologia e Microbiologia , Escola Superior Agrária de Braganç , Apartado 1172, 5301-855, Bragança, Portugal
| | - M. L. F. Estevinho
- a Departamento de Biologia e Microbiologia , Escola Superior Agrária de Braganç , Apartado 1172, 5301-855, Bragança, Portugal
| | - A. Choupina
- a Departamento de Biologia e Microbiologia , Escola Superior Agrária de Braganç , Apartado 1172, 5301-855, Bragança, Portugal
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Büchl NR, Wenning M, Seiler H, Mietke-Hofmann H, Scherer S. Reliable identification of closely relatedIssatchenkiaandPichiaspecies using artificial neural network analysis of Fourier-transform infrared spectra. Yeast 2008; 25:787-98. [DOI: 10.1002/yea.1633] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Nyanga LK, Nout MJR, Gadaga TH, Theelen B, Boekhout T, Zwietering MH. Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe. Int J Food Microbiol 2007; 120:159-66. [PMID: 17904237 DOI: 10.1016/j.ijfoodmicro.2007.06.021] [Citation(s) in RCA: 70] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2006] [Revised: 06/19/2007] [Accepted: 06/23/2007] [Indexed: 11/15/2022]
Abstract
Masau are Zimbabwean wild fruits, which are usually eaten raw and/ or processed into products such as porridge, traditional cakes, mahewu and jam. Yeasts, yeast-like fungi, and lactic acid bacteria present on the unripe, ripe and dried fruits, and in the fermented masau fruits collected from Muzarabani district in Zimbabwe were isolated and identified using physiological and molecular methods. The predominant species were identified as Saccharomyces cerevisiae, Issatchenkia orientalis, Pichia fabianii and Aureobasidium pullulans. A. pullulans was the dominant species on the unripe fruits but was not isolated from the fermented fruit pulp. S. cerevisiae and I. orientalis were predominant in the fermented fruit pulp but were not detected in the unripe fruits. S. cerevisiae, I. orientalis, P. fabianii and S. fibuligera are fermentative yeasts and these might be used in the future development of starter cultures to produce better quality fermented products from masau fruit. Lactic acid bacteria were preliminary identified and the predominant strains found were Lactobacillus agilis and L. plantarum. Other species identified included L. bifermentans, L. minor, L. divergens, L. confusus, L. hilgardii, L. fructosus, L. fermentum and Streptococcus spp. Some of the strains of LAB could also potentially be used in a mixed-starter culture with yeasts and might contribute positively in the production of fermented masau fruit products.
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Affiliation(s)
- Loveness K Nyanga
- Institute of Food, Nutrition and Family Sciences, University of Zimbabwe, P. Box MP167, Mt Pleasant, Harare, Zimbabwe
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Blanco P, Ramilo A, Cerdeira M, Orriols I. Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain). Antonie van Leeuwenhoek 2006; 89:351-7. [PMID: 16779631 DOI: 10.1007/s10482-005-9038-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/21/2005] [Indexed: 10/24/2022]
Abstract
Genetic diversity of wine Saccharomyces cerevisiae strains involved in spontaneous fermentations was studied by analysis of mitochondrial DNA restriction patterns. Yeasts were isolated at different stages of fermentations with must from three different white grapevine varieties, Albariño, Godello and Treixadura, which are autochthonous from Galicia. Nineteen different patterns out of a total of 446 strains analysed were identified, but only a few of them appeared at high frequency and therefore were able to lead the fermentation process. Some strains were common to all fermentations; however, most of them were a minority being only found at low frequency for one or two specific grape varieties. The dominant strain was different for each variety except in one case, suggesting that some strains are better adapted to certain must conditions.
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Affiliation(s)
- P Blanco
- Estación de Viticultura e Enoloxía de Galicia, Ponte San Clodio s/n, Leiro, 32427, Ourense, Spain.
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Ganga MA, Martínez C. Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts. J Appl Microbiol 2004; 96:76-83. [PMID: 14678161 DOI: 10.1046/j.1365-2672.2003.02080.x] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS The objective of this work was to study the effect of the use of Saccharomyces cerevisiae monocultures over the biodiversity of non-Saccharomyces yeasts in wine-producing areas in Chile. METHODS AND RESULTS Microvinifications were carried out with grape musts of two areas. In one of them, the fermentation is carried out mainly in a spontaneous manner, whereas in the other the musts are inoculated with commercial yeasts. The isolated yeasts were identified by the internal transcribed (ITS)/restriction fragment length polymorphism technique. In the industrial production area less variability of yeast genera was observed as compared with the traditional area, an observation that is greatest at the end of the fermentation. Furthermore, a study of the production of extracellular enzymes was done. The majority of the yeasts showed at least one of the activities assayed with the exception of beta-glycosidase. CONCLUSION The results suggest that in the industrialized area the diversity of yeasts is less in the traditional area. Likewise, the potentiality of the non-Saccharomyces yeasts as enzyme producers with industrial interest has been confirmed. SIGNIFICANCE AND IMPACT OF THE STUDY This study shows the negative effect of the use of monocultures over the biodiversity of yeasts in wine-producing regions.
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Affiliation(s)
- M A Ganga
- Centro de Estudios en Ciencia y Tecnología de los Alimentos (CECTA), Universidad de Santiago de Chile, Chile.
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YeastIdent-Food/ProleFood, a new system for the identification of food yeasts based on physiological and biochemical tests. Food Microbiol 2001. [DOI: 10.1006/fmic.2001.0436] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Hernán-Gómez S, Espinosa JC, Ubeda JF. Characterization of wine yeasts by temperature gradient gel electrophoresis (TGGE). FEMS Microbiol Lett 2000; 193:45-50. [PMID: 11094277 DOI: 10.1111/j.1574-6968.2000.tb09400.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
18S rDNA from 74 wine yeast strains was amplified by PCR using specific primers, and the products analyzed by temperature gradient gel electrophoresis (TGGE). TGGE is a useful method in screening the genotypes of the wine yeasts. Intraspecific differentiation was achieved on the basis of TGGE in some cases, whereas in others identical bands for strains classified as separate species were obtained. Heteroduplex analysis was capable of differentiating between similar bands produced by two different species, thereby enhancing the resolution of the TGGE, yielding valuable information in a short time without the need of sequencing or complicated equipment.
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Affiliation(s)
- S Hernán-Gómez
- Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain
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Gotcheva V, Pandiella SS, Angelov A, Roshkova ZG, Webb C. Microflora identification of the Bulgarian cereal-based fermented beverage boza. Process Biochem 2000. [DOI: 10.1016/s0032-9592(00)00192-8] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ejechi BO, Nwafor OE, Okoko FJ. Growth inhibition of tomato-rot fungi by phenolic acids and essential oil extracts of pepperfruit (Dennetia tripetala). Food Res Int 1999. [DOI: 10.1016/s0963-9969(99)00057-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Fernández M, Ubeda J, Briones A. Comparative study of non-Saccharomycesmicroflora of musts in fermentation, by physiological and molecular methods. FEMS Microbiol Lett 1999. [DOI: 10.1111/j.1574-6968.1999.tb13506.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Welthagen J, Viljoen B. The value of certain chemotaxonomic methods in the identification of food related yeasts. Food Microbiol 1997. [DOI: 10.1006/fmic.1996.0087] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Jakobsen M, Narvhus J. Yeasts and their possible beneficial and negative effects on the quality of dairy products. Int Dairy J 1996. [DOI: 10.1016/0958-6946(95)00071-2] [Citation(s) in RCA: 123] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Deak T, Beuchat LR. Evaluation of the MicroScan enzyme-based system for the identification of foodborne yeasts. THE JOURNAL OF APPLIED BACTERIOLOGY 1995; 79:439-46. [PMID: 7592137 DOI: 10.1111/j.1365-2672.1995.tb03159.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Eighty-nine strains representing 36 species of foodborne yeasts isolated from fruit juice concentrates were identified using the Baxter MicroScan enzyme-based kit, conventional tests according to a simplified identification method (SIM), and the API 20C kit. Of the 15 test species included in the MicroScan database, only 40% were correctly identified; 13% gave scores of unacceptably low probabilities, 20% were misidentified, and 27% could not be identified. Of the 21 test species not in the MicroScan database, 38% were misidentified and 62% produced biocodes with between-species differences not larger than differences between strains within species. The reliability of the MicroScan enzyme-based system is questioned, in that different results were sometimes obtained upon retesting the same strains. The MicroScan enzyme-based system is rapid, providing results within 4 h. However, because of its restricted and specific database and unreliability, the system appears to be unsuited for the identification of foodborne yeasts.
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Affiliation(s)
- T Deak
- Department of Microbiology, University of Horticulture and Food, Budapest, Hungary
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Baleiras Couto MM, van der Vossen JM, Hofstra H, Huis in 't Veld JH. RAPD analysis: a rapid technique for differentiation of spoilage yeasts. Int J Food Microbiol 1994; 24:249-60. [PMID: 7703018 DOI: 10.1016/0168-1605(94)90123-6] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Techniques for the identification of the spoilage yeasts Saccharomyces cerevisiae and members of the Zygosaccharomyces genus from food and beverages sources were evaluated. The use of identification systems based on physiological characteristics resulted often in incomplete identification or misidentification. Also the cellular fatty acid analysis failed on differentiating species within the Zygosaccharomyces genus. However, the Random Amplified Polymorphic DNA (RAPD) assay, using selected 10-mer oligonucleotides, allowed discrimination between all species tested. For this RAPD assay, a simple and reproducible method of DNA isolation from spoilage yeast cells is described.
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Affiliation(s)
- M M Baleiras Couto
- Department of Microbiology, TNO Nutrition and Food Research, Zeist, The Netherlands
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