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Houngbédji M, Jespersen JS, Wilfrid Padonou S, Jespersen L. Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38973125 DOI: 10.1080/10408398.2024.2365342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/09/2024]
Abstract
Several strategies, programs and policies have long been developed and implemented to alleviate child malnutrition in sub-Saharan African countries. However, stunting and wasting still persist at an alarming rate, suggesting that alternative strategies are needed to induce faster progress toward the 2030 SDGs targets of reducing malnutrition. Gut microbiota-directed intervention is now being recognized as an unconventional powerful approach to mitigate malnutrition and improve overall child health. In an African setting, manufactured probiotic and synbiotic foods or supplements may not be successful owing to the non-affordability and high attachment of African populations to their food tradition. This review analyses the potential of indigenous fermented cereal-based products including porridges, doughs, beverages, bread- and yoghurt-like products, to be used as microbiota-directed foods for over 6 months children. The discussion includes relevant strategies to effectively enhance the beneficial effects of these products on gut microbiota composition for improved child health and nutrition in sub-Saharan Africa. Characterization of probiotic features and general safety of food processing in sub-Saharan Africa as well as randomized clinical studies are still lacking to fully ascertain the health effects and suitability of these fermented foods in preventing and treating child malnutrition and diarrhea.
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Affiliation(s)
- Marcel Houngbédji
- Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Cotonou, Benin
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
| | | | - Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologies des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Cotonou, Benin
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Frederiksberg C, Denmark
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Rodríguez Machado A, Caro CM, Hurtado-Murillo JJ, Gomes Lobo CJ, Zúñiga RN, Franco W. Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization. Foods 2024; 13:1582. [PMID: 38790882 PMCID: PMC11120828 DOI: 10.3390/foods13101582] [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: 01/03/2024] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 05/26/2024] Open
Abstract
This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharomyces pombe, Rhodosporidiobolus ruineniae, Clavispora lusitaniae, and Metschnikowia chrysoperlae. Phenotypic characterization involved assessing their fermentative performance, ethanol and hops resistance, and cross-resistance. Ethanol concentration emerged as a limiting factor in their fermentative performance. The probiotic potential of these yeasts was evaluated based on resistance to high temperatures, low pH, auto-aggregation capacity, survival in simulated in vitro digestion (INFOGEST method), and antimicrobial activity against pathogens like Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis. Three yeasts, Zygosaccharomyces rouxii, Schizosaccharomyces pombe, and Metschnikowia chrysoperlae, exhibited potential probiotic characteristics by maintaining cell concentrations exceeding 106 CFU/mL after in vitro digestion. They demonstrated fermentative abilities and resistance to ethanol and hops, suggesting their potential as starter cultures in beer production. Despite revealing promising probiotic and technological aspects, further research is necessary to ascertain their viability in producing fermented foods. This study underscores the innovative potential of honey as a source for new probiotic microorganisms and highlights the need for comprehensive investigations into their practical applications in the food industry.
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Affiliation(s)
- Adrian Rodríguez Machado
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
| | - Camila Mella Caro
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmas 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.C.); (R.N.Z.)
| | - John J. Hurtado-Murillo
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
| | - Cristian J. Gomes Lobo
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
| | - Rommy N. Zúñiga
- Department of Biotechnology, Universidad Tecnológica Metropolitana, Las Palmas 3360, Ñuñoa, Santiago 7800003, Chile; (C.M.C.); (R.N.Z.)
| | - Wendy Franco
- Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile; (A.R.M.); (J.J.H.-M.); (C.J.G.L.)
- Department of Health Sciences, Nutrition Career, Pontificia Universidad Católica de Chile, Ave. Vicuña Mackenna 4860, Santiago 6904411, Chile
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Rahimi D, Sadeghi A, Kashaninejad M, Ebrahimi M. Postbiotic characterization of a potential probiotic yeast isolate, and its microencapsulation in alginate beads coated layer-by-layer with chitosan. Heliyon 2024; 10:e28452. [PMID: 38560170 PMCID: PMC10979270 DOI: 10.1016/j.heliyon.2024.e28452] [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: 08/04/2023] [Revised: 03/17/2024] [Accepted: 03/19/2024] [Indexed: 04/04/2024] Open
Abstract
Considering biosafety concerns and survivability limitations of probiotics (PRO) under different stresses, application of postbiotics and encapsulated PRO has received considerable attentions. Accordingly, the objective of the present study was to investigate the postbiotic capabilities of a potential PRO yeast isolate and the effect of encapsulation with alginate (Alg) and chitosan (Ch) on its survival under SGI conditions. Sequencing results of the PCR products led to the identification of Saccharomyces cerevisiae as the selected potential PRO yeast isolated from wheat germ sourdough. High survival of the isolate under simulated gastrointestinal (SGI) conditions (95.74%), its proper adhesion abilities, as well as its potent inhibitory activity against Listeria monocytogenes (75.84%) and Aspergillus niger (77.35%) were approved. Interestingly, the yeast cell-free supernatant (CFS) showed the highest antioxidant (84.35%) and phytate-degrading (56.19%) activities compared to the viable and heat-dead cells of the isolate. According to the results of the HPLC-based assay, anti-ochratoxin A (OTA) capability of the dead cells was also significantly (P < 0.05) higher than that of the viable cell. Meanwhile, the yeast CFS had no anti-OTA and antimicrobial activities against the foodborne bacteria and fungi tested. Further, microencapsulation of the yeast isolate in Alg beads coated layer-by-layer with Ch (with 77.02% encapsulation efficacy and diameter of 1059 μm based on the field emission scanning electron microscopy analysis) significantly enhanced its survivability under SGI conditions in comparison with the free cells. In addition, electrostatic cross-linking between negatively charged carboxylic groups of Alg and positively charged amino groups of Ch was verified in accordance with Fourier transform infrared and zeta potential data. Human and/or industrial food trials in future are needed for practical applications of these emerging ingredients.
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Affiliation(s)
- Delasa Rahimi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Alireza Sadeghi
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Maryam Ebrahimi
- Food, Drug and Natural Products Health Research Center, Golestan University of Medical Science, Gorgan, Iran
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Morard M, Pérez-Través L, Perpiñá C, Lairón-Peris M, Collado MC, Pérez-Torrado R, Querol A. Comparative genomics of infective Saccharomyces cerevisiae strains reveals their food origin. Sci Rep 2023; 13:10435. [PMID: 37369738 DOI: 10.1038/s41598-023-36857-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 06/11/2023] [Indexed: 06/29/2023] Open
Abstract
Fungal infections are less studied than viral or bacterial infections and often more difficult to treat. Saccharomyces cerevisiae is usually identified as an innocuous human-friendly yeast; however, this yeast can be responsible for infections mainly in immunosuppressed individuals. S. cerevisiae is a relevant organism widely used in the food industry. Therefore, the study of food yeasts as the source of clinical infection is becoming a pivotal question for food safety. In this study, we demonstrate that S. cerevisiae strains cause infections to spread mostly from food environments. Phylogenetic analysis, genome structure analysis, and phenotypic characterization showed that the key sources of the infective strains are food products, such as bread and probiotic supplements. We observed that the adaptation to host infection can drive important phenotypic and genomic changes in these strains that could be good markers to determine the source of infection. These conclusions add pivotal evidence to reinforce the need for surveillance of food-related S. cerevisiae strains as potential opportunistic pathogens.
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Affiliation(s)
- Miguel Morard
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Laura Pérez-Través
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Carla Perpiñá
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - María Lairón-Peris
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - María Carmen Collado
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Roberto Pérez-Torrado
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain.
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Mogmenga I, Somda MK, Ouattara CAT, Keita I, Dabiré Y, Diguță CF, Toma RC, Ezeogu LI, Ugwuanyi JO, Ouattara AS, Matei F. Promising Probiotic Properties of the Yeasts Isolated from Rabilé, a Traditionally Fermented Beer Produced in Burkina Faso. Microorganisms 2023; 11:microorganisms11030802. [PMID: 36985375 PMCID: PMC10051331 DOI: 10.3390/microorganisms11030802] [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: 02/20/2023] [Revised: 03/12/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
In recent years, research on yeasts as probiotics has gained more and more interest, which will allow the development of "new" products in the probiotics market. In this context, seventeen yeast strains isolated from Rabilé, a traditional beer produced in Burkina Faso, were assessed for their probiotic attributes. The yeast identification was performed by molecular methods, including PCR-RFLP and 5.8S-ITS region sequencing. Saccharomyces cerevisiae (14 strains) was the predominantly identified species, followed by Pichia kudriavzevii (2 strains) and Rhodotorula mucilaginosa (1 strain). Except for R. mucilaginosa, all yeast strains grew well at human temperature. The yeast strains showed high resistance when they were exposed to simulated gastrointestinal conditions. Auto-aggregation ability was between 70.20 ± 10.53% and 91.82 ± 1.96%, while co-aggregation with E. coli ranged from 24.92 ± 3.96% to 80.68 ± 9.53% and with S. enterica serovar Typhimurium from 40.89 ± 8.18% to 74.06 ± 7.94%. Furthermore, the hydrophobicity of isolated strains toward n-hexane was in the range from 43.17 ± 5.07% to 70.73 ± 2.42%. All yeast strains displayed high antioxidant capabilities, and the strains did not show hemolysis halos, such that they can be considered safe. Additionally, S. cerevisiae strains strongly inhibited the growth of foodborne pathogens. This is the first preliminary study to identify and characterize the yeast strains isolated from Rabilé with interesting probiotic properties.
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Affiliation(s)
- Iliassou Mogmenga
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
- Centre Universitaire de Banfora, Université Nazi BONI, Bobo-Dioulasso 01 BP 1091, Burkina Faso
| | - Marius Kounbèsiounè Somda
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Cheik Amadou Tidiane Ouattara
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Ibrahim Keita
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Yérobessor Dabiré
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
| | - Radu Cristian Toma
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), Département de Biochimie Microbiologie, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Lewis I Ezeogu
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
| | - Jerry O Ugwuanyi
- Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka 410001, Enugu State, Nigeria
| | - Aboubakar S Ouattara
- Laboratoire de Microbiologie et de Biotechnologies Microbiennes, Université Joseph KI-ZERBO, Ouagadougou 03 BP 7021, Burkina Faso
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 011464 Bucharest, Romania
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Kunyeit L, Rao RP, Anu-Appaiah KA. Yeasts originating from fermented foods, their potential as probiotics and therapeutic implication for human health and disease. Crit Rev Food Sci Nutr 2023; 64:6660-6671. [PMID: 36728916 DOI: 10.1080/10408398.2023.2172546] [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] [Indexed: 02/03/2023]
Abstract
Yeasts derived from fermented foods have historically been known for their organoleptic properties, enriching nutritional values, and producing bioactive metabolites with therapeutic potential. In this review, we discuss the yeast flora in fermented foods, their functional aspects in fermentation, as well as their probiotic and biotherapeutic properties. These yeasts have numerous physical and biochemical characteristics, such as larger cells as compared to bacteria, a rigid cell wall composed primarily of glucans and mannans, natural resistance to antibiotics, and the secretion of secondary metabolites that are both pleasing to the consumer and beneficial to the host's health and well-being. The review also focused on therapeutic applications of probiotic yeasts derived from fermented foods on infections associated with Candida species. These potential probiotic yeasts present an additional avenue to treat dysbiosis of the gut microbiota and prevent health complications that arise from opportunistic fungal colonization, especially drug-resistant superbugs, which are highlighted in this review.
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Affiliation(s)
- Lohith Kunyeit
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - Reeta P Rao
- Department of Biology and Biotechnology, Worcester Polytechnic Institute, Worcester, Massachusetts, USA
| | - K A Anu-Appaiah
- Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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Immune System and Epidemics: The Role of African Indigenous Bioactive Substances. Nutrients 2023; 15:nu15020273. [PMID: 36678143 PMCID: PMC9864875 DOI: 10.3390/nu15020273] [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: 12/10/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/06/2023] Open
Abstract
With over 6 million coronavirus pandemic deaths, the African continent reported the lowest death rate despite having a high disease burden. The African community's resilience to the pandemic has been attributed to climate and weather conditions, herd immunity, repeated exposure to infectious organisms that help stimulate the immune system, and a disproportionately large youth population. In addition, functional foods, herbal remedies, and dietary supplements contain micronutrients and bioactive compounds that can help boost the immune system. This review identified significant traditional fermented foods and herbal remedies available within the African continent with the potential to boost the immune system in epidemics and pandemics. Methodology: Databases, such as PubMed, the Web of Science, and Scopus, were searched using relevant search terms to identify traditional African fermented foods and medicinal plants with immune-boosting or antiviral capabilities. Cereal-based fermented foods, meat-, and fish-based fermented foods, and dairy-based fermented foods containing antioxidants, immunomodulatory effects, probiotics, vitamins, and peptides were identified and discussed. In addition, nine herbal remedies and spices belonging to eight plant families have antioxidant, immunomodulatory, anti-inflammatory, neuroprotective, hepatoprotective, cardioprotective, and antiviral properties. Peptides, flavonoids, alkaloids, sterols, ascorbic acid, minerals, vitamins, and saponins are some of the bioactive compounds in the remedies. Bioactive compounds in food and plants significantly support the immune system and help increase resistance against infectious diseases. The variety of food and medicinal plants found on the African continent could play an essential role in providing community resilience against infectious diseases during epidemics and pandemics. The African continent should investigate nutritional, herbal, and environmental factors that support healthy living and longevity.
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Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol. FERMENTATION 2022. [DOI: 10.3390/fermentation8040183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within kefir grains is limited and preparing the grains for kefir fermentation is laborious, here, a single starter that ferments lactose and produces ethanol is developed. For this purpose, it is important to isolate yeasts that can ferment lactose and subsequently produce alcohol. This study aimed to isolate and identify yeasts from kefir and characterise their ability as single starters to produce kefir. Based on morphological and physiological evaluations, 15 presumptive yeast isolates were obtained, 10 of which grew well on lactose-containing media. Those that were able to grow on lactose using only carbon sources were subjected to molecular identification based on the internal transcribed spacer (ITS) of the 5.8 rDNA using PCR technology. Molecular identification confirmed four isolates—namely, KFA 3, KFA 7, KFA 9 and KFB 1—as belonging to Kluyveromyces marxianus. The batch fermentation data of these strains were fitted on a logistic model to obtain the carrying capacity coefficients and strain performances were compared. The kinetic modelling revealed that KFA 9 had the highest values for the carrying capacity coefficient, biomass yield and product yield, indicating that, among the four K. marxianus strains, this was superior due to its relatively fast growth and good ethanol productivity.
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Gürkan Özlü B, Terzi Y, Uyar E, Shatila F, Yalçın HT. Characterization and determination of the potential probiotic yeasts isolated from dairy products. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01032-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Atter A, Diaz M, Tano-Debrah K, Kunadu APH, Mayer MJ, Colquhoun IJ, Nielsen DS, Baker D, Narbad A, Amoa-Awua W. Microbial Diversity and Metabolite Profile of Fermenting Millet in the Production of Hausa koko, a Ghanaian Fermented Cereal Porridge. Front Microbiol 2021; 12:681983. [PMID: 34421842 PMCID: PMC8371397 DOI: 10.3389/fmicb.2021.681983] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Accepted: 06/07/2021] [Indexed: 11/16/2022] Open
Abstract
Hausa koko is an indigenous porridge processed from millet in Ghana. The process involves fermentation stages, giving the characteristic organoleptic properties of the product that is produced largely at a small-scale household level and sold as a street food. Like many other indigenous foods, quality control is problematic and depends on the skills of the processor. In order to improve the quality of the product and standardize the process for large-scale production, we need a deeper understanding of the microbial processes. The aim of this study is to investigate the microbial community involved in the production of this traditional millet porridge and the metabolites produced during processing. High-throughput amplicon sequencing was used to identify the bacterial (16S rRNA V4 hypervariable region) and fungal [Intergenic Transcribed Spacer (ITS)] communities associated with the fermentation, while nuclear magnetic resonance (NMR) was used for metabolite profiling. The bacterial community diversity was reduced during the fermentation processes with an increase and predominance of lactobacilli. Other dominant bacteria in the fermentation included Pediococcus, Weissella, Lactococcus, Streptococcus, Leuconostoc, and Acetobacter. The species Limosilactobacillus fermentum and Ligilactobacillus salivarius accounted for some of the diversities within and between fermentation time points and processors. The fungal community was dominated by the genus Saccharomyces. Other genera such as Pichia, Candida, Kluyveromyces, Nakaseomyces, Torulaspora, and Cyberlindnera were also classified. The species Saccharomyces cerevisiae, Stachybotrys sansevieriae, Malassezia restricta, Cyberlindnera fabianii, and Kluyveromyces marxianus accounted for some of the diversities within some fermentation time points. The species S. sansevieria and M. restricta may have been reported for the first time in cereal fermentation. This is the most diverse microbial community reported in Hausa koko. In this study, we could identify and quantify 33 key different metabolites produced by the interactions of the microbial communities with the millet, composed of organic compounds, sugars, amino acids and intermediary compounds, and other key fermentation compounds. An increase in the concentration of organic acids in parallel with the reduction of sugars occurred during the fermentation process while an initial increase of amino acids followed by a decrease in later fermentation steps was observed.
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Affiliation(s)
- Amy Atter
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Maria Diaz
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, Accra, Ghana
| | | | - Melinda J. Mayer
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Ian J. Colquhoun
- Analytical Sciences Unit, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Dennis Sandris Nielsen
- Department of Food Science, Section for Food Microbiology and Fermentation, University of Copenhagen, Copenhagen, Denmark
| | - David Baker
- Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Arjan Narbad
- Food and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, United Kingdom
| | - Wisdom Amoa-Awua
- Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana
- Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology, Accra, Ghana
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Selection of Potential Yeast Probiotics and a Cell Factory for Xylitol or Acid Production from Honeybee Samples. Metabolites 2021; 11:metabo11050312. [PMID: 34068237 PMCID: PMC8153147 DOI: 10.3390/metabo11050312] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 04/28/2021] [Accepted: 04/30/2021] [Indexed: 01/09/2023] Open
Abstract
Excessive use of antibiotics has detrimental consequences, including antibiotic resistance and gut microbiome destruction. Probiotic-rich diets help to restore good microbes, keeping the body healthy and preventing the onset of chronic diseases. Honey contains not only prebiotic oligosaccharides but, like yogurt and fermented foods, is an innovative natural source for probiotic discovery. Here, a collection of three honeybee samples was screened for yeast strains, aiming to characterize their potential in vitro probiotic properties and the ability to produce valuable metabolites. Ninety-four isolates out of one-hundred and four were able to grow at temperatures of 30 °C and 37 °C, while twelve isolates could grow at 42 °C. Fifty-eight and four isolates displayed the ability to grow under stimulated gastrointestinal condition, at pH 2.0-2.5, 0.3% (w/v) bile salt, and 37 °C. Twenty-four isolates showed high autoaggregation of 80-100% and could utilize various sugars, including galactose and xylose. The cell count of these isolates (7-9 log cfu/mL) was recorded and stable during 6 months of storage. Genomic characterization based on the internal transcribed spacer region (ITS) also identified four isolates of Saccharomyces cerevisiae displayed good ability to produce antimicrobial acids. These results provided the basis for selecting four natural yeast isolates as starter cultures for potential probiotic application in functional foods and animal feed. Additionally, these S. cerevisiae isolates also produced high levels of acids from fermented sugarcane molasses, an abundant agricultural waste product from the sugar industry. Furthermore, one of ten identified isolates of Meyerozyma guilliermondiii displayed an excellent ability to produce a pentose sugar xylitol at a yield of 0.490 g/g of consumed xylose. Potentially, yeast isolates of honeybee samples may offer various biotechnological advantages as probiotics or metabolite producers of multiproduct-based lignocellulosic biorefinery.
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Hansen LHB, Nielsen B, Boll EJ, Skjøt-Rasmussen L, Wellejus A, Jørgensen L, Lauridsen C, Canibe N. Functional in vitro screening of probiotic strains for inoculation of piglets as a prophylactic measure towards Enterotoxigenic Escherichia coli infection. J Microbiol Methods 2020; 180:106126. [PMID: 33333101 DOI: 10.1016/j.mimet.2020.106126] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Revised: 12/11/2020] [Accepted: 12/11/2020] [Indexed: 12/23/2022]
Abstract
Enterotoxigenic Escherichia coli (ETEC), being the major cause of post-weaning diarrhoea (PWD) in newly weaned piglets, induces poor performance and economic losses in pig production. This functional in vitro screening study investigated probiotic strains for use in suckling piglets as a prophylactic strategy towards PWD. Nine strains were evaluated based on their ability to: enhance intestinal epithelial barrier function, reduce adherence of ETEC F18 to intestinal cells, inhibit growth of ETEC F18, and grow on porcine milk oligosaccharides. Strains included in the screening were of the species Lactobacillus, Enterococcus, Bifidobacterium and Bacillus. Our in vitro screening demonstrated genus-, species and strain-specific differences in the mode of action of the tested probiotic strains. Some of the tested bifidobacteria were able to grow on the two porcine milk oligosaccharides, 3'-sialyllactose sodium salt (3'SL) and Lacto-N-neotetraose (LNnT), whereas most lactic acid bacteria strains and both Bacillus subtilis strains failed to do so. All probiotic strains inhibited growth of ETEC F18 on agar plates. All but the bifidobacteria reduced binding of ETEC F18 to Caco-2 cell monolayers, with the Enterococcus faecium strain having the most profound effect. All three lactic acid bacteria and Bifidobacterium animalis subsp. lactis counteracted the ETEC F18-induced permeability across Caco-2 cell monolayers with the E. faecium strain exhibiting the most pronounced protective effect. The findings from this in vitro screening study indicate that, when selecting probiotic strains for suckling piglets as a prophylactic strategy towards PWD, it would be advantageous to choose a multi-species product including strains with different modes of action in order to increase the likelihood of achieving beneficial effects in vivo.
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Affiliation(s)
- L H B Hansen
- Chr. Hansen A/S, Animal Health Innovation, Bøge Allé 10-12, 2970 Hørsholm, Denmark; Aarhus University, Department of Animal Science, Blichers Allé 20, 8830 Tjele, Denmark.
| | - B Nielsen
- Chr. Hansen A/S, Animal Health Innovation, Bøge Allé 10-12, 2970 Hørsholm, Denmark
| | - E J Boll
- Chr. Hansen A/S, Animal Health Innovation, Bøge Allé 10-12, 2970 Hørsholm, Denmark
| | - L Skjøt-Rasmussen
- Chr. Hansen A/S, Animal Health Innovation, Bøge Allé 10-12, 2970 Hørsholm, Denmark
| | - A Wellejus
- Chr. Hansen A/S, Human Health Innovation, Bøge Allé 10-12, 2970 Hørsholm, Denmark
| | - L Jørgensen
- Chr. Hansen A/S, Animal Health Commercial Development, Bøge Allé 10-12, 2970 Hørsholm, Denmark
| | - C Lauridsen
- Aarhus University, Department of Animal Science, Blichers Allé 20, 8830 Tjele, Denmark
| | - N Canibe
- Aarhus University, Department of Animal Science, Blichers Allé 20, 8830 Tjele, Denmark
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13
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Wang Y, She M, Guo Z, Shuang Q. Determination of fungal diversity of acidic gruel by using culture-dependent and independent methods. Food Sci Nutr 2020; 8:5832-5840. [PMID: 33282235 PMCID: PMC7684608 DOI: 10.1002/fsn3.1844] [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: 07/09/2020] [Revised: 08/02/2020] [Accepted: 08/03/2020] [Indexed: 11/07/2022] Open
Abstract
Traditional fermented cereals are a rich source of naturally derived, diverse microorganisms. Illumina MiSeq high-throughput sequencing was used to investigate thoroughly fungal microflora in Western Inner Mongolian acidic gruel. A total of 589,495 sequences were obtained from 16 acidic gruel samples. Ascomycota was found to be the predominant phylum with a relatively abundance of 97.54%, followed by Basidiomycota (2.26%) and Chytridiomycota (0.1%). The dominant genera obtained from the acidic gruel were Candida, Galactomyces, Hanseniaspora, Guehomyces, Zygosaccharomyces, Trichosporon, Rhodosporidium, Penicillium, and Blastobotrys. Candida and Galactomyces were predominant genera, and their relative abundances were 57.59% and 34.95%, respectively. A total of 50 yeast strains were isolated and identified. Statistical analysis indicated that P kudriavzevii and Geo. silvicola affiliated with Ascomycota were the dominant yeasts in acidic gruel, accounting for 28% and 22%, respectively. This study provides an unequivocal theoretical basis for the study of fungal diversity and the identification and preservation of yeasts in traditional fermented cereals. It also provides validated strain resources for further exploration of the effect of yeasts on acidic gruel quality.
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Affiliation(s)
- Yurong Wang
- College of Food ScienceInner Mongolia agricultural universityHohhotChina
- Northwest Hubei Research Institute of Traditional Fermented FoodCollege of Food Science and EngineeringHubei University of Arts and SciencesXiangyangChina
| | - Mina She
- College of Food ScienceInner Mongolia agricultural universityHohhotChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodCollege of Food Science and EngineeringHubei University of Arts and SciencesXiangyangChina
| | - Quan Shuang
- College of Food ScienceInner Mongolia agricultural universityHohhotChina
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14
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García-Béjar B, Árevalo-Villena M, Briones A. Characterization of yeast population from unstudied natural sources in La Mancha region. J Appl Microbiol 2020; 130:650-664. [PMID: 32726883 DOI: 10.1111/jam.14795] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/26/2020] [Accepted: 07/21/2020] [Indexed: 01/21/2023]
Abstract
AIMS This study aims to identify the yeast species and strains which entitled an unstudied area of Spain and evaluate the yeast species diversity richness and the genetic variety. METHODS AND RESULTS A total of 702 yeasts were isolated from different environments in a central Spanish region (La Mancha) with diverse sources of origin (food, animals, flowers and environmental sources) during spring season. Thanks to the analysis carried out by the PCR-RFLP technique and sequencing, 35 species were identified. A neighbour-joining phylogenetic tree was created based on D1/D2 sequences. Moreover 330 strains were determined by PCR-RAPD and their profiles were analysed using the bioinformatics programme BioNumerics 7·6. The Simpson's index (D) and the genetic diversity percentage were calculated with the aim of studying the richness of the species in each environment and the genetic variety in each species. CONCLUSIONS This study has permitted to know that the majority of the species found was Diutina rugosa while the most ubiquitous was Rhodotorula mucilaginosa which expose the dispersion capability of this species. The diversity parameters has revealed that the highest species richness was associated to environmental samples and the highest genetic variety was presented in those species with better dispersion capability or a smaller number of isolates. SIGNIFICANCE AND IMPACT OF THE STUDY This study permits to better understand the yeast communities in La Mancha region which gives a value the microbial potential of this region.
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Affiliation(s)
- B García-Béjar
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Árevalo-Villena
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - A Briones
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
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15
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Motey GA, Johansen PG, Owusu-Kwarteng J, Ofori LA, Obiri-Danso K, Siegumfeldt H, Larsen N, Jespersen L. Probiotic potential of Saccharomyces cerevisiae and Kluyveromyces marxianus isolated from West African spontaneously fermented cereal and milk products. Yeast 2020; 37:403-412. [PMID: 32678933 DOI: 10.1002/yea.3513] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 06/23/2020] [Accepted: 07/15/2020] [Indexed: 12/18/2022] Open
Abstract
The yeast species Saccharomyces cerevisiae and Kluyveromyces marxianus are associated with fermentation of West African indigenous foods. The aim of this study was to characterize potential probiotic properties of S. cerevisiae and K. marxianus isolates from the West African milk products lait caillé and nunu and a cereal-based product mawè. The strains (14 in total) were identified by 26S rRNA gene sequencing and characterized for survival at gastrointestinal stress (bile salts and low pH) and adhesion to Caco-2 intestinal epithelial cells. Selected yeast isolates were tested for their effect on the transepithelial electrical resistance (TEER), using the intestinal epithelial cell line Caco-2 and for maintenance of intracellular pH (pHi ) during perfusion with gastrointestinal pH (3.5 and 6.5). All tested yeasts were able to grow in bile salts in a strain-dependent manner, exhibiting a maximum specific growth rate (μmax ) of 0.58-1.50 h-1 . At pH 2.5, slow growth was observed for the isolates from mawè (μmax of 0.06-0.80 h-1 ), whereas growth of yeasts from other sources was mostly inhibited. Yeast adhesion to Caco-2 cells was strain specific and varied between 8.0% and 36.2%. Selected strains of S. cerevisiae and K. marxianus were able to maintain the pHi homeostasis at gastrointestinal pH and to increase TEER across the Caco-2 monolayers, indicating their potential to improve intestinal barrier functions. Based on overall results, strains of K. marxianus and S. cerevisiae from mawè exhibited the highest probiotic potential and might be recommended for further development as starter cultures in West African fermented products.
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Affiliation(s)
- Grace Adzo Motey
- Department of Applied Biology, University for Development Studies, Navrongo, Ghana
- Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | | | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Linda Aurelia Ofori
- Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Kwasi Obiri-Danso
- Department of Theoretical and Applied Biology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Henrik Siegumfeldt
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Nadja Larsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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16
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Veisseire P, Bonnet M, Saraoui T, Poupet C, Camarès O, Gachinat M, Callon C, Febvre G, Chassard C, Bornes S. Investigation into In Vitro and In Vivo Caenorhabditis elegans Models to Select Cheese Yeasts as Probiotic Candidates for their Preventive Effects against Salmonella Typhimurium. Microorganisms 2020; 8:microorganisms8060922. [PMID: 32570901 PMCID: PMC7356738 DOI: 10.3390/microorganisms8060922] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/12/2020] [Accepted: 06/17/2020] [Indexed: 12/17/2022] Open
Abstract
The design of multiscale strategies integrating in vitro and in vivo models is necessary for the selection of new probiotics. In this regard, we developed a screening assay based on the investigation of the potential of yeasts from cheese as probiotics against the pathogen Salmonella Typhimurium UPsm1 (ST). Two yeasts isolated from raw-milk cheese (Saccharomyces cerevisiae 16, Sc16; Debaryomyces hansenii 25, Dh25), as well as S. cerevisiae subspecies boulardii (CNCM I-1079, Sb1079), were tested against ST by applying in vitro and in vivo tests. Adherence measurements to Caco-2 and HT29-MTX intestinal cells indicated that the two tested cheese yeasts presented a better adhesion than the probiotic Sb1079 as the control strain. Further, the Dh25 was the cheese yeast most likely to survive in the gastrointestinal tract. What is more, the modulation of the TransEpithelial Electrical Resistance (TEER) of differentiated Caco-2 cell monolayers showed the ability of Dh25 to delay the deleterious effects of ST. The influence of microorganisms on the in vivo model Caenorhabditis elegans was evaluated by measuring the longevity of the worm. This in vivo approach revealed that this yeast increased the worm’s lifespan and protected it against ST infection, confirming that this in vivo model can be useful for screening probiotic cheese yeasts.
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Affiliation(s)
- Philippe Veisseire
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
- Correspondence: ; Tel.: +33-(0)4-43-79-11-28
| | - Muriel Bonnet
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Taous Saraoui
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Cyril Poupet
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Olivier Camarès
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Marylise Gachinat
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Cécile Callon
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Guy Febvre
- Université Clermont Auvergne, Laboratoire Météorologie Physique, CNRS, F-15000 Aurillac, France;
| | - Christophe Chassard
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
| | - Stéphanie Bornes
- Université Clermont Auvergne, INRAE, VetAgro Sup, F-15000 Aurillac, France; (M.B.); (T.S.); (C.P.); (O.C.); (M.G.); (C.C.); (C.C.); (S.B.)
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17
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Ogunremi OR, Agrawal R, Sanni A. Production and characterization of volatile compounds and phytase from potentially probiotic yeasts isolated from traditional fermented cereal foods in Nigeria. J Genet Eng Biotechnol 2020; 18:16. [PMID: 32507932 PMCID: PMC7276461 DOI: 10.1186/s43141-020-00031-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2020] [Accepted: 04/30/2020] [Indexed: 11/10/2022]
Abstract
BACKGROUND Probiotic strains are incorporated into food substrates to contribute to fermentation process. The technological suitability of such strains to improve the flavor and nutritional value of fermented food is strain-specific. Potentially probiotic yeasts isolated from Nigerian traditional fermented foods were assessed for production of volatile compounds by gas chromatography-mass spectrophotometry. Phytases were characterized for activity and stability at different pH (3-8) and temperatures (25-50 °C). RESULTS A total of 45 volatiles compounds were identified from intracellular cell-free extracts of Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, P. kudriavzevii OG32, P. kudriavzevii ROM11, and Candida tropicalis BOM21. They include alcohols (14), carbonyls (13), esters (10), and organic acids (8). Phenylethyl alcohol was the highest higher-alcohol in Issatchenkia orientalis OSL11 (27.51 %). The largest proportion of esters was detected in P. kudriavzevii OG32 (17.38 %). Pichia kudriavzevii OG32 and C. tropicalis BOM21 showed vigorous gowth in minimal medium supplemented with sodium phytate (2 g L-1). Extracellular phytases from P. kudriavzevii OG32 and Candida tropicalis BOM2 showed optimal activiy at pH 4.6 (104.28 U) and pH 3.6 (81.43 U) respectively. CONCLUSIONS Results obtained revealed species- and strain-specific potentials of the yeast strains to improve flavor and mineral bioavailability of fermented food products. Therefore, the application of these yeasts as starter cultures during food fermentation process is a very promising method to enhance the flavor profile and enhance mineral bioavailability in indigenous cereal-based fermented food products.
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Affiliation(s)
- Omotade Richard Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Nigeria
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - Renu Agrawal
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - Abiodun Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
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18
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Evaluation of the Probiotic Potential of Saccharomyces cerevisiae Strain (C41) Isolated from Tibicos by In Vitro Studies. Probiotics Antimicrob Proteins 2020; 11:794-800. [PMID: 30238220 DOI: 10.1007/s12602-018-9471-2] [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] [Indexed: 12/31/2022]
Abstract
Artisanal fermented beverages have been associated with beneficial effects for a long time. In Mexico, there are a wide variety of artisanal fermented beverages such as Tepache, where the fermentation is initiated by the addition of grains of a polysaccharide-containing biofilm matrix formed by a symbiotic association of bacteria and yeasts known as "Tibicos." These microorganisms can be responsible for the beneficial effect associated with fermented beverages inoculated with Tibicos. The probiotic potential of microorganisms has been widely studied, mainly in lactic acid bacteria, while despite the wide distribution of yeasts, these have not been so studied. Therefore, the aim of this study was to evaluate in vitro the probiotic potential properties of a yeast isolated from Tibicos. For this, the yeast was identified by molecular techniques as Saccharomyces cerevisiae, which showed a good resistance to pH 2.0, bile salts and in vitro digestion. The results also showed a good ability to form cellular aggregates as a result of having a hydrophobic surface. In addition, it can be considered as safe since it does not show hemolytic activity and is sensitive to nystatin. Additionally, the yeast presented an excellent antioxidant capacity to reduce the DPPH radical. The S. cerevisiae strain C41 isolated from Tibicos was successfully compared by means of in vitro tests with the only recognized probiotic yeast, S. boulardii. These findings point Saccharomyces cerevisiae C41 as a potentially probiotic yeast; nevertheless, it is necessary to consider further in vitro and in vivo studies that establish the benefits that this yeast could provide.
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19
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Merchán AV, Benito MJ, Galván AI, Ruiz-Moyano Seco de Herrera S. Identification and selection of yeast with functional properties for future application in soft paste cheese. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109173] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Vanden Braber N, Díaz Vergara L, Rossi Y, Aminahuel C, Mauri A, Cavaglieri L, Montenegro M. Effect of microencapsulation in whey protein and water-soluble chitosan derivative on the viability of the probiotic Kluyveromyces marxianus VM004 during storage and in simulated gastrointestinal conditions. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108844] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Rahbar Saadat Y, Yari Khosroushahi A, Movassaghpour AA, Talebi M, Pourghassem Gargari B. Modulatory role of exopolysaccharides of Kluyveromyces marxianus and Pichia kudriavzevii as probiotic yeasts from dairy products in human colon cancer cells. J Funct Foods 2020. [DOI: 10.1016/j.jff.2019.103675] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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22
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Johansen PG, Owusu-Kwarteng J, Parkouda C, Padonou SW, Jespersen L. Occurrence and Importance of Yeasts in Indigenous Fermented Food and Beverages Produced in Sub-Saharan Africa. Front Microbiol 2019; 10:1789. [PMID: 31447811 PMCID: PMC6691171 DOI: 10.3389/fmicb.2019.01789] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Accepted: 07/19/2019] [Indexed: 12/28/2022] Open
Abstract
Indigenous fermented food and beverages represent a valuable cultural heritage in sub-Saharan Africa, having one of the richest selections of fermented food products in the world. In many of these indigenous spontaneously fermented food and beverages, yeasts are of significant importance. Several factors including raw materials, processing methods, hygienic conditions as well as the interactions between yeasts and other commensal microorganisms have been shown to influence yeast species diversity and successions. Both at species and strain levels, successions take place due to the continuous change in intrinsic and extrinsic growth factors. The selection pressure from the microbial stress factors leads to niche adaptation and both yeast species and strains with traits deviating from those generally acknowledged in current taxonomic keys, have been isolated from indigenous sub-Saharan African fermented food products. Yeasts are important for flavor development, impact shelf life, and nutritional value and do, in some cases, even provide host-beneficial effects. In order to sustain and upgrade these traditional fermented products, it is quite important to obtain detailed knowledge on the microorganisms involved in the fermentations, their growth requirements and interactions. While other publications have reported on the occurrence of prokaryotes in spontaneously fermented sub-Saharan food and beverages, the present review focuses on yeasts considering their current taxonomic position, relative occurrence and successions, interactions with other commensal microorganisms as well as beneficial effects and importance in human diet. Additionally, the risk of opportunistic yeasts is discussed.
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Affiliation(s)
| | - James Owusu-Kwarteng
- Department of Food Science and Technology, University of Energy and Natural Resources, Sunyani, Ghana
| | - Charles Parkouda
- Département Technologie Alimentaire, IRSAT/CNRST, Ouagadougou, Burkina Faso
| | | | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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23
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Zeng X, Fan J, He L, Duan Z, Xia W. Technological properties and probiotic potential of yeasts isolated from traditional low-salt fermented Chinese fish Suan yu. J Food Biochem 2019; 43:e12865. [PMID: 31368569 DOI: 10.1111/jfbc.12865] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 02/19/2019] [Accepted: 02/21/2019] [Indexed: 12/19/2022]
Abstract
This study aims to investigate the technological properties of yeast strains isolated from traditional low-salt fermented Suan yu fish as starter culture. A step-by-step approach was used to determine the technological properties of the isolated yeast strains. The enzymatic activity (catalase, urease, β-glucosidase, protease, and lipase) under adverse conditions (pH, salt, and temperature) were evaluated. Principal component analysis was used to assess data. Twenty-five strains with desirable technological properties were selected for evaluation of probiotic traits (tolerance at pH 2.5 and 0.3% bile salts, antimicrobial activity, hydrophobic properties, and biofilm production). These isolates were identified by sequencing the D1/D2 region of 26S rDNA. Finally, seven isolates with desirable probiotic traits were analyzed for their ability to survive through gastric transit using a gastrointestinal simulation model. An In vitro test showed that isolates 3, 12, 19, 24, and 43 exhibited high survival levels (60%-70%), similar to those of the indicator strain (Saccharomyces cerevisiae). The results suggest that five isolates (S. cerevisiae strains 3, 12, 19, 24, and 43) showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products. PRACTICAL APPLICATIONS: Researchers have investigated the activity of LAB as functional and probiotic microorganisms; however, information on the probiotic potential of yeasts remains limited. Yeasts are microorganisms that present and induce biochemical changes in several fermented meat and fish products. In the present study, the technological and probiotic properties of 52 isolates from Suan yu were investigated to identify potential probiotic strains for starter cultures. Our results suggest that five isolated S. cerevisiae strains showed desirable technological properties and probiotic traits and therefore can be used as functional starter cultures to produce fermented fish products, and other fermented foods. Functional yeast isolates are used to effectively improve the quality of fermented fish products for consumer acceptance. This study has focused on the possibility to produce a functional Suan yu using a potential probiotic S. cerevisiae as starter culture to enhance health benefits.
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Affiliation(s)
- Xuefeng Zeng
- Institute of Food Research, Hezhou University, Hezhou, 542800, China.,School of Liquor and Food Engineering, Guizhou University, Guiyang, 550000, China
| | - Jin Fan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550000, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, 550000, China
| | - Zhenhua Duan
- Institute of Food Research, Hezhou University, Hezhou, 542800, China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
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24
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MALDI-TOF/TOF mass spectrometry for determination of yeast diversity in traditional cornelian cherry tarhana produced with different cereal/pseudocereal flours. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01452-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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25
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Effects of intrinsic microbial stress factors on viability and physiological condition of yeasts isolated from spontaneously fermented cereal doughs. Int J Food Microbiol 2019; 304:75-88. [PMID: 31174038 DOI: 10.1016/j.ijfoodmicro.2019.05.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 05/20/2019] [Accepted: 05/21/2019] [Indexed: 11/24/2022]
Abstract
Fermented cereal doughs constitute a predominant part of West African diets. The environment of fermented doughs can be hostile for microbial survival due to high levels of microbial metabolites such as weak carboxylic organic acids and ethanol. In order to get a better understanding of the intrinsic factors affecting the microbial successions of yeasts during dough fermentation, survival and physiological responses of the yeasts associated with West African fermented cereal doughs were investigated at exposure to relevant concentrations of microbial inhibitory compounds. Three strains each of the predominant species, i.e. Saccharomyces cerevisiae, Kluyveromyces marxianus, Pichia kudriavzevii as well as the opportunistic pathogen Candida glabrata were studied. The strains were exposed to individual stress factors of cereal doughs, i.e. (i) pH 3.4, (ii) 3% (v/v) ethanol (EtOHpH3.4), (iii) 285 mM lactic acid (LApH3.4) and (iv) 150 mM acetic acid (AApH3.4) as well as to combinations of these stress factors, i.e. (v) (LA + AA)pH 3.4 and (vi) (LA + AA+EtOH)pH 3.4. Growth and single cell viability were studied by flow cytometry using combined SYTO 13 and propidium iodide (PI) staining. Intracellular pH (pHi), plasma membrane integrity and micro-colony development of stressed cells were studied by fluorescence microscopy using PI and carboxyfluorescein diacetate succinimidyl ester (CFDA-se). Viability of the yeast strains was not affected by pH 3.4 and 3% (v/v) ethanol (EtOHpH3.4). 285 mM lactic acid (LApH3.4) reduced the specific growth rate (μmax) from 0.27-0.41 h-1 to 0.11-0.26 h-1 and the viability from 100% to 2.6-41.7% at 72 h of exposure in most yeast strains, except for two strains of C. glabrata. 150 mM acetic acid (AApH3.4) as well as the combinations (LA + AA)pH 3.4 and (LA + AA+EtOH)pH 3.4 reduced μmax to 0.0 h-1 and induced significant cell death for all the yeast strains. Exposed to (LA + AA+EtOH)pH 3.4, the most resistant yeast strains belonged to S. cerevisiae followed by P. kudriavzevii, whereas C. glabrata and K. marxianus were more sensitive. Strain variations were observed within all four species. When transferred to non-stress conditions, i.e. MYGP, pH 5.6, after exposure to (LA + AA+EtOH)pH 3.4 for 6 h, 45% of the single cells of the most resistant S. cerevisiae strain kept their plasma membrane integrity, recovered their pHi to near physiological range (pHi = 6.1-7.4) and resumed proliferation after 3-24 h of lag phase. The results obtained are valuable in order to change processing conditions of the dough to favor the survival of preferable yeast species, i.e. S. cerevisiae and K. marxianus and inhibit opportunistic pathogen yeast species as C. glabrata.
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Menezes AGT, Ramos CL, Cenzi G, Melo DS, Dias DR, Schwan RF. Probiotic Potential, Antioxidant Activity, and Phytase Production of Indigenous Yeasts Isolated from Indigenous Fermented Foods. Probiotics Antimicrob Proteins 2019; 12:280-288. [DOI: 10.1007/s12602-019-9518-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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CASSANEGO D, RICHARDS N, VALENTE P, MAZUTTI M, RAMÍREZ-CASTRILLON M. Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/1678-457x.13617] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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Fernandez-Pacheco Rodríguez P, Arévalo-Villena M, Zaparoli Rosa I, Briones Pérez A. Selection of potential non-Sacharomyces probiotic yeasts from food origin by a step-by-step approach. Food Res Int 2018; 112:143-151. [DOI: 10.1016/j.foodres.2018.06.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 05/28/2018] [Accepted: 06/01/2018] [Indexed: 01/26/2023]
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Dias-Martins AM, Pessanha KLF, Pacheco S, Rodrigues JAS, Carvalho CWP. Potential use of pearl millet ( Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. Food Res Int 2018; 109:175-186. [DOI: 10.1016/j.foodres.2018.04.023] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 04/10/2018] [Accepted: 04/12/2018] [Indexed: 12/29/2022]
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30
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Kouadio-Yapo C, Dou G, Aka N, Zika K, Adoubryn K, Dosso M. Identification des espèces de levures isolées de l’attiéké commercialisé sur les marchés à Abidjan (Côte d’Ivoire) : étude préliminaire. J Mycol Med 2018; 28:305-309. [DOI: 10.1016/j.mycmed.2018.03.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2017] [Revised: 03/14/2018] [Accepted: 03/14/2018] [Indexed: 10/17/2022]
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Combination of probiotic yeast and lactic acid bacteria as starter culture to produce maize-based beverages. Food Res Int 2018; 111:187-197. [PMID: 30007675 DOI: 10.1016/j.foodres.2018.04.065] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 04/28/2018] [Accepted: 04/29/2018] [Indexed: 12/25/2022]
Abstract
Cereal-based fermented beverages are non-dairy products which are considered possible carriers for probiotic strains and alternatives for use by vegans and lactose-intolerant consumers. In the present work, the commercial probiotic, Lactobacillus paracasei LBC-81, was used singly and in co-culture with potential probiotic yeasts, Saccharomyces cerevisiae CCMA 0731, S. cerevisiae CCMA 0732, and Pichia kluyveri CCMA 0615, to ferment a maize-based substrate. All tested strains showed viability higher than 6 log CFU/mL, as recommended for food probiotic products, except for the yeast P. kluyveri which decreased during fermentation and storage time. A reduction in pH value, from approximately 7 to 4, was observed. This decrease was due organic acid production, which did not affect the microbial viability. Lactic and acetic acids were the main organic acids produced during fermentation, and they decreased over 28 days of storage (<0.5 and 0.1 g/L for lactic and acetic acids, respectively). Ethanol was detected in the S. cerevisiae assays; however, the content was <5 g/L in a non-alcoholic beverage. Seventy volatile compounds were detected, including acids, alcohols, aldehydes, esters, ketones, and other compounds. Sensory analysis showed score of 5.93-4.57, respectively for appearance and taste. This is an important result, considering that the beverage had no flavoring additive and lacked a sweet taste. Therefore, probiotic beverages were successfully obtained by maize fermentation inoculated with co-culture of S. cerevisiae (CCMA 0731 or CCMA 0732) and L. paracasei LBC-81.
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Miao Y, Xiong G, Li R, Wu Z, Zhang X, Weng P. Transcriptome profiling of Issatchenkia orientalis under ethanol stress. AMB Express 2018. [PMID: 29536208 PMCID: PMC5849708 DOI: 10.1186/s13568-018-0568-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Issatchenkia orientalis, a non-Saccharomyces yeast that can resist a wide variety of environmental stresses, has potential use in winemaking and bioethanol production. Little is known about gene expression or the physiology of I. orientalis under ethanol stress. In this study, high-throughput RNA sequencing was used to investigate the transcriptome profile of I. orientalis in response to ethanol. 502 gene transcripts were differentially expressed, of which 451 were more abundant, and 51 less abundant, in cells subjected to 4 h of ethanol stress (10% v/v). Annotation and statistical analyses suggest that multiple genes involved in ergosterol biosynthesis, trehalose metabolism, and stress response are differentially expressed under these conditions. The up-regulation of molecular chaperones HSP90 and HSP70, and also genes associated with the ubiquitin–proteasome proteolytic pathway suggests that ethanol stress may cause aggregation of misfolded proteins. Finally, ethanol stress in I. orientalis appears to have a nitrogen starvation effect, and many genes involved in nutrient uptake were up-regulated.
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Gao W, Zhang L. Genotypic diversity of bacteria and yeasts isolated from Tibetan kefir. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13735] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Wei Gao
- Department of Food Science and Engineering; School of Chemistry and Chemical Engineering; Harbin Institute of Technology; Harbin 150000 Heilongjiang China
| | - Lanwei Zhang
- Department of Food Science and Engineering; School of Chemistry and Chemical Engineering; Harbin Institute of Technology; Harbin 150000 Heilongjiang China
- College of Food Science and Engineering; Ocean University of China; Qingdao 266003 Shandong China
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Angelov AI, Petrova G, Angelov AD, Stefanova P, Bokossa IY, Tchekessi CKC, Marco ML, Gotcheva V. Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue. ACTA ACUST UNITED AC 2017. [DOI: 10.2174/1874070701711010094] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:Traditional Beninese fermented food Degue is widely consumed in Benin and other countries in West Africa. It was originally made from milk and millet flour, but currently other cereals are used as well. Nowadays, Degue production occurs by spontaneous fermentation in individual households and information about the microorganisms involved is currently limited.Objective:The microbiota of Degue from Benin has not been studied so far, but its growing production in the country sets a demand for revealing the biodiversity of the microbial population involved in the fermentation process in order to take future steps for development of industrial technology and offer products with improved quality and safety.Method:In the present study, yeast and lactic acid bacteria from raw materials for Degue production and from several Degue products were isolated and identified by molecular methods including RFLP and ITS1-5.8S-ITS2 rRNA gene sequence analysis in yeasts, and 16S rRNA gene sequence analysis in lactic acid bacteria.Results:Lactic acid bacteria isolates were assigned to eight species within the generaLactobacillus,Enterococcus,Pediococcus,StreptococcusandWeisella. Four species of yeasts were found in Degue:Cyberlyndnera fabianii,Candida glabrata,Kluyveromyces marxianus, andMeyerozyma caribbica.Conclusion:The microbial population revealed is unique to Beninese Degue and needs further characterization for development of defined starter cultures.
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Whole Genome Sequence of the Heterozygous Clinical Isolate Candida krusei 81-B-5. G3-GENES GENOMES GENETICS 2017; 7:2883-2889. [PMID: 28696923 PMCID: PMC5592916 DOI: 10.1534/g3.117.043547] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Candida krusei is a diploid, heterozygous yeast that is an opportunistic fungal pathogen in immunocompromised patients. This species also is utilized for fermenting cocoa beans during chocolate production. One major concern in the clinical setting is the innate resistance of this species to the most commonly used antifungal drug fluconazole. Here, we report a high-quality genome sequence and assembly for the first clinical isolate of C. krusei, strain 81-B-5, into 11 scaffolds generated with PacBio sequencing technology. Gene annotation and comparative analysis revealed a unique profile of transporters that could play a role in drug resistance or adaptation to different environments. In addition, we show that, while 82% of the genome is highly heterozygous, a 2.0 Mb region of the largest scaffold has undergone loss of heterozygosity. This genome will serve as a reference for further genetic studies of this pathogen.
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Genome Sequences of Cyberlindnera fabianii 65, Pichia kudriavzevii 129, and Saccharomyces cerevisiae 131 Isolated from Fermented Masau Fruits in Zimbabwe. GENOME ANNOUNCEMENTS 2017; 5:5/14/e00064-17. [PMID: 28385833 PMCID: PMC5383881 DOI: 10.1128/genomea.00064-17] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Cyberlindnera fabianii 65, Pichia kudriavzevii 129, and Saccharomyces cerevisiae 131 have been isolated from the microbiota of fermented masau fruits. C. fabianii and P. kudriavzevii especially harbor promising features for biotechnology and food applications. Here, we present the draft annotated genome sequences of these isolates.
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38
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Yeast diversity of sourdoughs and associated metabolic properties and functionalities. Int J Food Microbiol 2016; 239:26-34. [DOI: 10.1016/j.ijfoodmicro.2016.07.018] [Citation(s) in RCA: 145] [Impact Index Per Article: 18.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2016] [Revised: 06/09/2016] [Accepted: 07/11/2016] [Indexed: 12/30/2022]
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Petruzzi L, Corbo MR, Sinigaglia M, Bevilacqua A. Ochratoxin A Removal by Yeasts after Exposure to Simulated Human Gastrointestinal Conditions. J Food Sci 2016; 81:M2756-M2760. [DOI: 10.1111/1750-3841.13518] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2015] [Accepted: 09/04/2016] [Indexed: 01/13/2023]
Affiliation(s)
- Leonardo Petruzzi
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Maria Rosaria Corbo
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Milena Sinigaglia
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
| | - Antonio Bevilacqua
- Dept. of the Science of Agriculture, Food and Environment; Univ. of Foggia; Via Napoli 25 71122 Foggia Italy
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Greppi A, Saubade F, Botta C, Humblot C, Guyot JP, Cocolin L. Potential probiotic Pichia kudriavzevii strains and their ability to enhance folate content of traditional cereal-based African fermented food. Food Microbiol 2016; 62:169-177. [PMID: 27889145 DOI: 10.1016/j.fm.2016.09.016] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 06/23/2016] [Accepted: 09/18/2016] [Indexed: 12/13/2022]
Abstract
With the aim of selecting starter cultures with interesting probiotic potential and with the ability to produce folate in a food matrix, yeast strains isolated from fermented cereal-based African foods were investigated. A total of 93 yeast strains were screened for their tolerance to pH 2 and 0.3% of bile salts. Pichia kudriavzevii isolates gave the best results. Selected P. kudriavzevii strains were tested for survival to the simulated human digestion and for adhesion to Caco-2 cells. Moreover, presence of folate biosynthesis genes was verified and production of extra and intra-cellular folate determined during growth in culture medium. 31% of yeast strains could tolerate pH 2, while 99% bile salts. Survival rate after simulated digestion ranged between 11 and 45%, while adhesion rate between 12 and 40%. Folate production was mainly intracellular, maximum after 24 h of growth. To be closer to traditional cereal-based fermentations, a P. kudriavzevii strain with good probiotic potential was co-inoculated with Lactobacillus fermentum strains in a pearl millet gruel. This resulted in in situ folate production that peaked after 4 h. The use of strains with both probiotic and nutritional enrichment properties may have a greater impact for the consumers.
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Affiliation(s)
- Anna Greppi
- Department of Agricultural, Forest and Food Science, University of Torino, Grugliasco, Italy.
| | - Fabien Saubade
- Institute of Research for Development (IRD), UMR 204 Nutripass, IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Cristian Botta
- Department of Agricultural, Forest and Food Science, University of Torino, Grugliasco, Italy
| | - Christèle Humblot
- Institute of Research for Development (IRD), UMR 204 Nutripass, IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Jean-Pierre Guyot
- Institute of Research for Development (IRD), UMR 204 Nutripass, IRD/University of Montpellier/SupAgro, Montpellier, France
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science, University of Torino, Grugliasco, Italy
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Kanpiengjai A, Chui-Chai N, Chaikaew S, Khanongnuch C. Distribution of tannin-'tolerant yeasts isolated from Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) in northern Thailand. Int J Food Microbiol 2016; 238:121-131. [PMID: 27614423 DOI: 10.1016/j.ijfoodmicro.2016.08.044] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 01/19/2023]
Abstract
Miang is a fermented food product prepared from the tea leaves of Camellia sinensis var. assamica, and is traditionally produced in mountainous areas of northern Thailand. Although Miang has a long history and reveals deep-rooted cultural involvement with local people in northern Thailand, little is known regarding its microbial diversity. Yeasts were isolated from 47 Miang samples collected from 28 sampling sites, including eight provinces in upper northern Thailand. A hundred and seven yeast isolates were recovered and identified within 14 species based on the comparison of the D1/D2 sequence of the large subunit (LSU) rRNA gene. Candida ethanolica was determined to be the dominant species that was frequently found in Miang together with minor resident yeast species. All yeast isolates demonstrated their tannin-tolerant capability when cultivated on yeast malt agar (YMA) containing 50g/l tannin, but nine isolates displayed clear zones forming around their colonies, e.g., Debaryomyces hansenii, Cyberlindnera rhodanensis, and Sporidiobolus ruineniae. The results obtained from a visual reading method of tannase revealed that all yeast isolates were positive for methyl gallate, indicating that they possess tannase activity. It is assumed that a tannin-tolerant ability is one of the most important factors for developing a yeast community in Miang. This research study is the first report to describe tannin-tolerant yeasts and yeast communities in traditionally fermented tea leaves.
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Affiliation(s)
- Apinun Kanpiengjai
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Naradorn Chui-Chai
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Siriporn Chaikaew
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Cluster of Excellence on Biodiversity based Economy and Society (B-BES), Research Administration Office, Chiang Mai University, 50200, Thailand.
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42
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In vitro investigation of Debaryomyces hansenii strains for potential probiotic properties. World J Microbiol Biotechnol 2016; 32:141. [DOI: 10.1007/s11274-016-2109-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Accepted: 07/01/2016] [Indexed: 12/11/2022]
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Tsata V, Velegraki A, Ioannidis A, Poulopoulou C, Bagos P, Magana M, Chatzipanagiotou S. Effects of Yeast and Bacterial Commensals and Pathogens of the Female Genital Tract on the Transepithelial Electrical Resistance of HeLa Cells. Open Microbiol J 2016; 10:90-6. [PMID: 27335621 PMCID: PMC4899535 DOI: 10.2174/1874285801610010090] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2015] [Revised: 08/06/2015] [Accepted: 09/03/2015] [Indexed: 01/05/2023] Open
Abstract
Commensals of the human body can shift to a pathogenic phase when the host
immune system is impaired. This study aims to investigate the effect of seven
yeast and two bacterial commensals and opportunistic pathogens isolated from
blood and the female genital tract on the transepithelial electrical resistance
(TER) of human cervical epithelial cell cultures (HeLa). The pathogens
Candida tropicalis, C. parapsilosis,C. glabrata, C. krusei, C.
albicans and Saccharomyces cerevisiae, caused a significant decrease
in TER as compared to the controls; Lactobacillus spp caused a
significant increase in TER versus the controls and Escherichia coli
had no effect on the TER of the cell monolayers. The above data show that
Candida spp., S. cerevisiae and Lactobacillus spp. have a
non-selective effect on the TER of HeLa cell monolayers. These results are
consistent with the in vivo non-selective action of these microorganisms
on the various human mucosal epithelia.
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Affiliation(s)
- Vassiliki Tsata
- Laboratory of Experimental Neurophysiology, Department of Neurology, Aeginition Hospital, Medical School, National and Kapodistrian University of Athens, Greece
| | - Aristea Velegraki
- Laboratory of Experimental Neurophysiology, Department of Neurology, Aeginition Hospital, Medical School, National and Kapodistrian University of Athens, Greece
| | - Anastasios Ioannidis
- Mycology Research Laboratory, Microbiology Department, Medical School, National and Kapodistrian University of Athens, Greece
| | - Cornelia Poulopoulou
- Department of Nursing, Faculty of Human Movement and Quality of Life Sciences, University of Peloponnese, Sparta, Greece
| | - Pantelis Bagos
- Department of Computer Science and Biomedical Informatics, University of Thessaly, Greece
| | - Maria Magana
- Department of Biopathology and Clinical Microbiology, Aeginition Hospital, Medical School, National and Kapodistrian University of Athens, Greece
| | - Stylianos Chatzipanagiotou
- Department of Biopathology and Clinical Microbiology, Aeginition Hospital, Medical School, National and Kapodistrian University of Athens, Greece
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Değirmencioğlu N, Gurbuz O, Şahan Y. The Monitoring, Via an In vitro
Digestion System, of the Bioactive Content of Vegetable Juice Fermented with Saccharomyces cerevisiae
and Saccharomyces boulardii. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12704] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Processing; Bandırma Vocational High School, Bandırma Onyedi Eylül University; Balıkesir Turkey
| | - Ozan Gurbuz
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
| | - Yasemin Şahan
- Department of Food Engineering; Faculty of Agriculture, Uludag University; Bursa Turkey
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Owusu-Kwarteng J, Tano-Debrah K, Akabanda F, Jespersen L. Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough. BMC Microbiol 2015; 15:261. [PMID: 26560346 PMCID: PMC4642623 DOI: 10.1186/s12866-015-0602-6] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Accepted: 11/06/2015] [Indexed: 12/05/2022] Open
Abstract
BACKGROUND Throughout Africa, food fermentations are still driven by indigenous microorganisms which influence the nutritional, organoleptic and safety of the final products. However, for improved safety, consistent quality and beneficial health effects, a trend has emerged which involves the isolation of indigenous strains from traditional fermented products to be used as functional starter cultures. These functional starter cultures possess inherent functional characteristics and can contribute to food quality and safety by offering one or more organoleptic, nutritional, technological or health advantage (probiotics). With the aim of selecting potential probiotic starter cultures, Lactobacillus fermentum strains isolated from fermented millet dough were investigated for technological properties and probiotic traits in-vitro. RESULTS A total of 176 L. fermentum strains were assessed for technological properties including rate of acidification, exopolysaccharide production and amylase activity. Following this, 48 strains showing desirable technological properties were first screened for acid resistance. Sixteen acid resistant strains were assessed for additional probiotic properties including resistance to bile salts, bile salt hydrolysis, antimicrobial property, haemolysis and antibiotics resistance. L. fermentum strains clustered into 3 groups represented by 36 %, 47 % and 17 % as fast, medium and slow acidifiers respectively. About 8 %, 78 % and 14 % of the strains showed strong, weak and no exopolysaccharides production respectively. Amylase activity was generally weak or not detected. After exposure of 48 L. fermentum strains to pH 2.5 for 4 h, 16 strains were considered to be acid resistant. All 16 strains were resistant to bile salt. Four strains demonstrated bile salt hydrolysis. Antimicrobial activity was observed towards Listeria monocytogenes and Staphylococcus aureus but not E. coli and Salmonella enteritidis. Lactobacillus fermentum strains were generally susceptible to antibiotics except 6 strains which showed resistance towards streptomycin, gentamicin and kanamycin. CONCLUSION In vitro determination of technological and probiotic properties have shown strain specific difference among L. fermentum strains isolated from fermented millet dough. Sixteen (16) L. fermentum strains have been shown to possess desirable technological and probiotic characteristics in vitro. These strains are therefore good candidates for further studies to elucidate their full potential and possible application as novel probiotic starter cultures.
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Affiliation(s)
- James Owusu-Kwarteng
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Navrongo, Ghana.
| | - Kwaku Tano-Debrah
- Department of Nutrition and Food Science, University of Ghana, P. O. Box 134, Legon-Accra, Ghana.
| | - Fortune Akabanda
- Department of Applied Biology, Faculty of Applied Sciences, University for Development Studies, P. O. Box 24, Navrongo Campus, Navrongo, Ghana.
| | - Lene Jespersen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK 1958, Frederiksberg C, Denmark.
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Smith IM, Baker A, Arneborg N, Jespersen L. Non-Saccharomyces yeasts protect against epithelial cell barrier disruption induced by Salmonella enterica subsp. enterica serovar Typhimurium. Lett Appl Microbiol 2015; 61:491-7. [PMID: 26280244 DOI: 10.1111/lam.12481] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2015] [Revised: 08/07/2015] [Accepted: 08/08/2015] [Indexed: 12/26/2022]
Abstract
UNLABELLED The human gastrointestinal epithelium makes up the largest barrier separating the body from the external environment. Whereas invasive pathogens cause epithelial barrier disruption, probiotic micro-organisms modulate tight junction regulation and improve epithelial barrier function. In addition, probiotic strains may be able to reduce epithelial barrier disruption caused by pathogenic species. The aim of this study was to explore non-Saccharomyces yeast modulation of epithelial cell barrier function in vitro. Benchmarking against established probiotic strains, we evaluated the ability of four nonpathogenic yeast species to modulate transepithelial electrical resistance (TER) across a monolayer of differentiated human colonocytes (Caco-2 cells). Further, we assessed yeast modulation of a Salmonella Typhimurium-induced epithelial cell barrier function insult. Our findings demonstrate distinct patterns of non-Saccharomyces yeast modulation of epithelial cell barrier function. While the established probiotic yeast Saccharomyces boulardii increased TER across a Caco-2 monolayer by 30%, Kluyveromyces marxianus exhibited significantly stronger properties of TER enhancement (50% TER increase). In addition, our data demonstrate significant yeast-mediated modulation of Salmonella-induced epithelial cell barrier disruption and identify K. marxianus and Metschnikowia gruessii as two non-Saccharomyces yeasts capable of protecting human epithelial cells from pathogen invasion. SIGNIFICANCE AND IMPACT OF THE STUDY This study demonstrates distinct patterns of non-Saccharomyces yeast modulation of epithelial cell barrier function in vitro. Further, our data demonstrate significant yeast-mediated modulation of Salmonella Typhimurium-induced epithelial cell barrier disruption and identify Kluyveromyces marxianus and Metschnikowia gruessii as two non-Saccharomyces yeasts capable of protecting human epithelial cells from pathogen invasion. This study is the first to demonstrate significant non-Saccharomyces yeast-mediated epithelial cell barrier protection from Salmonella invasion, thus encouraging future efforts aimed at confirming the observed effects in vivo and driving further strain development towards novel yeast probiotics.
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Affiliation(s)
- I M Smith
- Health & Nutrition Discovery, Chr. Hansen, Hørsholm, Denmark.,Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - A Baker
- Health & Nutrition Discovery, Chr. Hansen, Hørsholm, Denmark
| | - N Arneborg
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
| | - L Jespersen
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark
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Ogunremi OR, Sanni AI, Agrawal R. Probiotic potentials of yeasts isolated from some cereal-based Nigerian traditional fermented food products. J Appl Microbiol 2015; 119:797-808. [PMID: 26095794 DOI: 10.1111/jam.12875] [Citation(s) in RCA: 67] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 04/27/2015] [Accepted: 06/05/2015] [Indexed: 12/31/2022]
Abstract
AIMS To determine the starter culture and multifunctional potentials of yeast strains from some cereal-based Nigerian traditional fermented food products. METHODS AND RESULTS Yeast isolates were screened for enzyme production and identified by sequencing the D1/D2 region of 26S rDNA. Pichia kluyveri LKC17, Issatchenkia orientalis OSL11, Pichia kudriavzevii OG32, Pichia kudriavzevii ROM11 and Candida tropicalis BOM21 exhibited the highest protease, lipase and phytase activity. They were selected and further evaluated for gastrointestinal survival and adherence ability. Although strain-specific, they retained viability at 37°C and showed survival at pH 2·0., I. orientalis OSL11 showed the highest survival at 2% bile salts concentration and P. kudriavzevii ROM11 showed the least survival. The yeast strains showed strong autoaggregation ability (81·24-91·85%) and hydrophobicity to n-hexadecane (33·61-42·30%). The highest co-aggregation ability was detected for P. kudriavzevii OG32 and Escherichia coli (71·57%). All the yeast strains removed cholesterol in the range of 49·03-74·05% over 48 h and scavenged for free radicals in methanol reaction system. CONCLUSIONS In this study, we isolated new yeast strains with multifunctional potentials that can be used as functional starter cultures to produce cereal-based probiotic products. SIGNIFICANCE AND IMPACT OF THE STUDY The development of probiotic yeast strains as starter culture to improve the quality attributes and confer functional value on cereal-based traditional fermented foods is beneficial.
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Affiliation(s)
- O R Ogunremi
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria.,Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
| | - A I Sanni
- Department of Microbiology, University of Ibadan, Ibadan, Nigeria
| | - R Agrawal
- Food Microbiology Department, Central Food Technological Research Institute, Mysore, India
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48
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Greppi A, Krych Ł, Costantini A, Rantsiou K, Hounhouigan DJ, Arneborg N, Cocolin L, Jespersen L. Phytase-producing capacity of yeasts isolated from traditional African fermented food products and PHYPk gene expression of Pichia kudriavzevii strains. Int J Food Microbiol 2015; 205:81-9. [PMID: 25910031 DOI: 10.1016/j.ijfoodmicro.2015.04.011] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2014] [Revised: 03/19/2015] [Accepted: 04/06/2015] [Indexed: 12/22/2022]
Abstract
Phytate is known as a strong chelate of minerals causing their reduced uptake by the human intestine. Ninety-three yeast isolates from traditional African fermented food products, belonging to nine species (Pichia kudriavzevii, Saccharomyces cerevisiae, Clavispora lusitaniae, Kluyveromyces marxianus, Millerozyma farinosa, Candida glabrata, Wickerhamomyces anomalus, Hanseniaspora guilliermondii and Debaryomyces nepalensis) were screened for phytase production on solid and liquid media. 95% were able to grow in the presence of phytate as sole phosphate source, P. kudriavzevii being the best growing species. A phytase coding gene of P. kudriavzevii (PHYPk) was identified and its expression was studied during growth by RT-qPCR. The expression level of PHYPk was significantly higher in phytate-medium, compared to phosphate-medium. In phytate-medium expression was seen in the lag phase. Significant differences in gene expression were detected among the strains as well as between the media. A correlation was found between the PHYPk expression and phytase extracellular activity.
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Affiliation(s)
- Anna Greppi
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Torino, Italy.
| | - Łukasz Krych
- Department of Food Science, Food Microbiology, Faculty of Science, University of Copenhagen, Denmark
| | - Antonella Costantini
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Torino, Italy
| | - Kalliopi Rantsiou
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Torino, Italy
| | - D Joseph Hounhouigan
- Département de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Benin
| | - Nils Arneborg
- Department of Food Science, Food Microbiology, Faculty of Science, University of Copenhagen, Denmark
| | - Luca Cocolin
- Università di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Grugliasco, Torino, Italy
| | - Lene Jespersen
- Department of Food Science, Food Microbiology, Faculty of Science, University of Copenhagen, Denmark
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49
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Taylor JRN, Duodu KG. Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:225-237. [PMID: 24771583 DOI: 10.1002/jsfa.6713] [Citation(s) in RCA: 92] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Revised: 03/20/2014] [Accepted: 04/18/2014] [Indexed: 06/03/2023]
Abstract
Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between and within species. The food-processing operations applied to these grains, i.e. dehulling and decortication, malting, fermentation and thermal processing, dramatically affect the quantity of phenolics present, most generally reducing them. Thus the levels of phytochemicals in sorghum and millet foods and beverages are usually considerably lower than in the grains. Notwithstanding this, there is considerable evidence that sorghum and millet foods and beverages have important functional and health-promoting effects, specifically antidiabetic, cardiovascular disease and cancer prevention, due to the actions of these phytochemicals. Also their lactic acid bacteria-fermented products may have probiotic effects related to their unique microflora. However, direct proof of these health-enhancing effects is lacking as most studies have been carried out on the grains or grain extracts and not the food and beverage products themselves, and also most research work has been in vitro or ex vivo and not in vivo. To provide the required evidence, better designed studies are needed. The sorghum and millet products should be fully characterised, especially their phytochemical composition. Most importantly, well-controlled human clinical studies and intervention trials are required.
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Affiliation(s)
- John R N Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, 0028, South Africa
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50
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Ramírez-Castrillón M, Mendes SDC, Inostroza-Ponta M, Valente P. (GTG)5 MSP-PCR fingerprinting as a technique for discrimination of wine associated yeasts? PLoS One 2014; 9:e105870. [PMID: 25171185 PMCID: PMC4149466 DOI: 10.1371/journal.pone.0105870] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2014] [Accepted: 07/28/2014] [Indexed: 12/11/2022] Open
Abstract
In microbiology, identification of all isolates by sequencing is still unfeasible in small research laboratories. Therefore, many yeast diversity studies follow a screening procedure consisting of clustering the yeast isolates using MSP-PCR fingerprinting, followed by identification of one or a few selected representatives of each cluster by sequencing. Although this procedure has been widely applied in the literature, it has not been properly validated. We evaluated a standardized protocol using MSP-PCR fingerprinting with the primers (GTG)5 and M13 for the discrimination of wine associated yeasts in South Brazil. Two datasets were used: yeasts isolated from bottled wines and vineyard environments. We compared the discriminatory power of both primers in a subset of 16 strains, choosing the primer (GTG)5 for further evaluation. Afterwards, we applied this technique to 245 strains, and compared the results with the identification obtained by partial sequencing of the LSU rRNA gene, considered as the gold standard. An array matrix was constructed for each dataset and used as input for clustering with two methods (hierarchical dendrograms and QAPGrid layout). For both yeast datasets, unrelated species were clustered in the same group. The sensitivity score of (GTG)5 MSP-PCR fingerprinting was high, but specificity was low. As a conclusion, the yeast diversity inferred in several previous studies may have been underestimated and some isolates were probably misidentified due to the compliance to this screening procedure.
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Affiliation(s)
- Mauricio Ramírez-Castrillón
- Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Campus do Vale, Porto Alegre, Brazil
- Departamento de Microbiologia, Imunologia e Parasitologia, ICBS, Universidade Federal do Rio Grande do Sul, Rua Sarmento Leite, Porto Alegre, Brazil
| | - Sandra Denise Camargo Mendes
- Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Campus do Vale, Porto Alegre, Brazil
- Departamento de Microbiologia, Imunologia e Parasitologia, ICBS, Universidade Federal do Rio Grande do Sul, Rua Sarmento Leite, Porto Alegre, Brazil
- Empresa de Pesquisa Agropecuária e Extensão Rural de Santa Catarina, Laboratório de Análises de Vinhos e Derivados, Estação Experimental de Videira, Campo Experimental, Videira, Brazil
| | - Mario Inostroza-Ponta
- Departamento de Ingeniería Informática, Universidad de Santiago de Chile, Santiago de Chile, Chile
| | - Patricia Valente
- Departamento de Microbiologia, Imunologia e Parasitologia, ICBS, Universidade Federal do Rio Grande do Sul, Rua Sarmento Leite, Porto Alegre, Brazil
- * E-mail:
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