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Alfonzo A, Alongi D, Prestianni R, Pirrone A, Naselli V, Viola E, De Pasquale C, La Croce F, Gaglio R, Settanni L, Francesca N, Moschetti G. Enhancing the quality and safety of Nocellara del Belice green table olives produced using the Castelvetrano method. Food Microbiol 2024; 120:104477. [PMID: 38431323 DOI: 10.1016/j.fm.2024.104477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 03/05/2024]
Abstract
The Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening. The screening process identified two yeast strains Candida norvegica OC10 and Candida boidinii LC1, which can grow at low temperatures and tolerate high pH values (up to 10) and salinity [10% (w/v)]. During the monitoring period, the inoculated trials showed limited presence of spoilage/pathogenic microorganisms. Additionally, the yeasts limited oxidative phenomena and softening of the drupes. The organic compounds detected were higher in the inoculated trials than in the control, and cold storage induced aromatic decay, which was less pronounced in the trial inoculated with C. norvegica. Sensory analysis revealed that the inoculated trials scored higher in sweetness, hardness and crispness.
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Affiliation(s)
- Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Davide Alongi
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Rosario Prestianni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Antonino Pirrone
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Vincenzo Naselli
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Enrico Viola
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Claudio De Pasquale
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Francesco La Croce
- Geolive Belice S.r.l., S.S. 115 Km Dir, Marinella, Castelvetrano, 91022, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
| | - Nicola Francesca
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy.
| | - Giancarlo Moschetti
- Department of Agricultural, Food and Forest Sciences (SAAF), University of Palermo, Viale Delle Scienze Bldg. 5, Ent. C, 90128, Palermo, Italy
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Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs. Microorganisms 2022; 10:microorganisms10091849. [PMID: 36144451 PMCID: PMC9501029 DOI: 10.3390/microorganisms10091849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/08/2022] [Accepted: 09/10/2022] [Indexed: 11/17/2022] Open
Abstract
Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products). Methods: A total of 32 wine-associated yeasts (Campania region, Italy) were genetically identified and screened for decarboxylase activity and leavening ability. The best selected strains were used to study the leavening kinetics in model doughs (MDs). A commercial strain of Saccharomyces cerevisiae was used as the control. The volatile organic profiles of the inoculated MDs were analyzed by solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). Results: Most of strains belonged to the NCY species Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kudriavzevii, Torulaspora delbruekii, and Zygotorulaspora florentina, while a few strains were S. cerevisiae. Most strains of H. uvarum lacked decarboxylase activity and showed a high leaving activity after 24 h of incubation that was comparable to the S. cerevisiae strains. The selected H. uvarum strains generated a different flavor profile of the doughs compared to the S. cerevisiae strains. In particular, NCY reduced the fraction of aldehydes that were potentially involved in oxidative phenomena. Conclusions: The use of NCY could be advantageous in the bakery industry, as they can provide greater diversity than S. cerevisiae-based products, and may be useful in reducing and avoiding yeast intolerance.
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Alkalbani NS, Osaili TM, Al-Nabulsi AA, Olaimat AN, Liu SQ, Shah NP, Apostolopoulos V, Ayyash MM. Assessment of Yeasts as Potential Probiotics: A Review of Gastrointestinal Tract Conditions and Investigation Methods. J Fungi (Basel) 2022; 8:jof8040365. [PMID: 35448596 PMCID: PMC9027893 DOI: 10.3390/jof8040365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/27/2022] [Accepted: 03/31/2022] [Indexed: 12/22/2022] Open
Abstract
Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted health benefits is well documented. Hence, there is considerable interest in isolating new yeasts as potential probiotics. Survival in the gastrointestinal tract (GIT), salt tolerance and adherence to epithelial cells are preconditions to classify such microorganisms as probiotics. Clear understanding of how yeasts can overcome GIT and salt stresses and the conditions that support yeasts to grow under such conditions is paramount for identifying, characterising and selecting probiotic yeast strains. This study elaborated the adaptations and mechanisms underlying the survival of probiotic yeasts under GIT and salt stresses. This study also discussed the capability of yeasts to adhere to epithelial cells (hydrophobicity and autoaggregation) and shed light on in vitro methods used to assess the probiotic characteristics of newly isolated yeasts.
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Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates;
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P. O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, S14 Level 5, Science Drive 2, Singapore 117542, Singapore;
| | - Nagendra P. Shah
- Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong 999077, China;
| | - Vasso Apostolopoulos
- Institute for Health and Sport, Victoria University, Melbourne, VIC 3030, Australia;
- Immunology Program, Australian Institute for Musculoskeletal Science (AIMSS), Melbourne, VIC 3021, Australia
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
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Pu S, Zhang Y, Lu N, Shi C, Yan S. Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production. AMB Express 2021; 11:176. [PMID: 34952959 PMCID: PMC8709808 DOI: 10.1186/s13568-021-01337-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 12/15/2021] [Indexed: 11/14/2022] Open
Abstract
In total, 16 yeast were isolated from Chinese strong flavour Daqu samples and underwent RAPD analysis and identification. Totally, 11 different species were identified among these isolates including Saccharomyces cerevisiae, Hanseniaspora vineae, Pichia kluyveri, Trichosporon asahii, Wickerhamomyces anomalus, Kluyveromyces lactis, Yarrowia lipolytica, Wickerhamomyces mori, Galactomyces geotrichum, Dabaryomyces hansenii, and Saccharomyces kudriavzevii. To understand the impact of these yeast strains on the quality and flavour of Daqu, we then assessed volatile compounds associated with Daqu samples fermented with corresponding strains. These analyses revealed strain YE006 exhibited the most robust ability to produce ethanol via fermentation but yielded relatively low quantities of volatile compounds, whereas strain YE010 exhibited relatively poor fermentation efficiency but produced the greatest quantity of volatile compounds. These two yeast strains were then utilized in a mixed culture to produce fortified Daqu, with the optimal inoculum size being assessed experimentally. These analyses revealed that maximal fermentation, saccharifying, liquefying, and esterifying power as well as high levels of volatile compounds were achieved when using a 2% inoculum composed of YE006/YE010 at a 1:2 (v/v) ratio. When the liquor prepared using this optimized fortified Daqu was compared to unfortified control Daqu, the former was found to exhibit significantly higher levels of flavour compounds and better sensory scores. Overall, our findings may provide a reliable approach to ensuring Daqu quality and improving the consistency and flavour of Chinese strong-flavour liquor through bioaugmentation.
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Ayhan K, Coşansu S, Orhan-Yanıkan E, Gülseren G. Advance methods for the qualitative and quantitative determination of microorganisms. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106188] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain. Microorganisms 2020; 9:microorganisms9010047. [PMID: 33375367 PMCID: PMC7824024 DOI: 10.3390/microorganisms9010047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 12/12/2022] Open
Abstract
Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a variety of agri-food matrices, in the design of innovative starters. In this context, we report the first comprehensive study on yeasts isolated from a wide range of fermented doughs, cereal flours, and grains of Spain. Nine yeast species were identified from 433 isolates, which were distributed among separate clades. Moreover, phenotypic traits of potential technological relevance were identified in selected yeast strains. Mother doughs (MDs) showed the greatest yeast biodiversity, whereas commercial Saccharomyces starters or related and wild strains often dominated the bakery doughs. A metataxonomic analysis of wheat and tritordeum MDs revealed a greater richness of yeast species and percentage variations related to the consistency, flour type, and fermentation time of MDs.
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Geronikou A, Srimahaeak T, Rantsiou K, Triantafillidis G, Larsen N, Jespersen L. Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices. Front Microbiol 2020; 11:582778. [PMID: 33178163 PMCID: PMC7593773 DOI: 10.3389/fmicb.2020.582778] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Accepted: 09/14/2020] [Indexed: 01/30/2023] Open
Abstract
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO2, fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.
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Affiliation(s)
- Athina Geronikou
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Thanyaporn Srimahaeak
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Kalliopi Rantsiou
- Department of Agricultural, Forestry and Food Sciences, University of Turin, Turin, Italy
| | | | - Nadja Larsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
| | - Lene Jespersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark
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8
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Creydt M, Fischer M. Food authentication in real life: How to link nontargeted approaches with routine analytics? Electrophoresis 2020; 41:1665-1679. [PMID: 32249434 DOI: 10.1002/elps.202000030] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 03/19/2020] [Accepted: 03/23/2020] [Indexed: 12/20/2022]
Abstract
In times of increasing globalization and the resulting complexity of trade flows, securing food quality is an increasing challenge. The development of analytical methods for checking the integrity and, thus, the safety of food is one of the central questions for actors from science, politics, and industry. Targeted methods, for the detection of a few selected analytes, still play the most important role in routine analysis. In the past 5 years, nontargeted methods that do not aim at individual analytes but on analyte profiles that are as comprehensive as possible have increasingly come into focus. Instead of investigating individual chemical structures, data patterns are collected, evaluated and, depending on the problem, fed into databases that can be used for further nontargeted approaches. Alternatively, individual markers can be extracted and transferred to targeted methods. Such an approach requires (i) the availability of authentic reference material, (ii) the corresponding high-resolution laboratory infrastructure, and (iii) extensive expertise in processing and storing very large amounts of data. Probably due to the requirements mentioned above, only a few methods have really established themselves in routine analysis. This review article focuses on the establishment of nontargeted methods in routine laboratories. Challenges are summarized and possible solutions are presented.
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Affiliation(s)
- Marina Creydt
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Hamburg, Germany
| | - Markus Fischer
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Hamburg, Germany
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9
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Mitsui R, Yamada R, Ogino H. Improved Stress Tolerance of Saccharomyces cerevisiae by CRISPR-Cas-Mediated Genome Evolution. Appl Biochem Biotechnol 2019; 189:810-821. [PMID: 31119529 DOI: 10.1007/s12010-019-03040-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Accepted: 05/10/2019] [Indexed: 11/30/2022]
Abstract
In bioprocesses, a microorganism with high tolerance to various stresses would be advantageous for efficient bio-based chemical production. Yeast Saccharomyces cerevisiae has long been used in the food industry because of its safety and convenience, and genetically engineered S. cerevisiae strains have been constructed and used for the production of various bio-based chemicals. In this study, we developed a novel genome shuffling method for S. cerevisiae using CRISPR-Cas. By using this, the thermotolerant mutant strain T8-292, which can grow well at 39 °C, was successfully created. The strain also showed higher cell viability in low pH and high ethanol concentration. In addition, the differences in genome structure between mutant and parent strains were suggested by random amplified polymorphic DNA PCR method. Our genome shuffling method could be a promising strategy for improvement of various stress tolerance in S. cerevisiae.
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Affiliation(s)
- Ryosuke Mitsui
- Department of Chemical Engineering, Osaka Prefecture University, 1-1 Gakuen-cho, Naka-ku, Sakai, Osaka, 599-8531, Japan
| | - Ryosuke Yamada
- Department of Chemical Engineering, Osaka Prefecture University, 1-1 Gakuen-cho, Naka-ku, Sakai, Osaka, 599-8531, Japan.
| | - Hiroyasu Ogino
- Department of Chemical Engineering, Osaka Prefecture University, 1-1 Gakuen-cho, Naka-ku, Sakai, Osaka, 599-8531, Japan
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Aljohani R, Samarasinghe H, Ashu T, Xu J. Diversity and relationships among strains of culturable yeasts in agricultural soils in Cameroon. Sci Rep 2018; 8:15687. [PMID: 30356081 PMCID: PMC6200750 DOI: 10.1038/s41598-018-34122-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Accepted: 10/06/2018] [Indexed: 12/27/2022] Open
Abstract
Yeasts are unicellular fungi; they are found in a diverse range of natural habitats, including soil, aquatic environments, the surface of plants, and the skin and mucosal surfaces of animal hosts. A variety of yeasts have been found in the soil environment. However, most studies of soil yeasts have come from developed countries, and there is a dearth of research on soil yeasts in Africa. In this study, we analyzed 493 soil samples from nine geographical locations in Cameroon for yeasts, using a culture - based method. A total of 110 yeast isolates were obtained. Based on their sequences at the fungal barcode locus, the Internal Transcribed Spacer (ITS) regions of the nuclear ribosomal RNA gene cluster, the 110 yeast isolates were putatively identified as belonging to 16 yeast species, including 15 Ascomycetes and one Basidiomycete. Differences in yeast species distribution were observed among the analyzed geographic regions. PCR fingerprinting analyses identified a large number of genotypes among strains within each of the obtained yeast species. Significantly, there was little evidence of geographic clustering among yeast strains from any of the yeast species. Our results suggest that Cameroon contains significant yeast diversity and that gene flow is common among local and regional soil yeast populations.
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Affiliation(s)
- Renad Aljohani
- Department of Biology, McMaster University, 1280 Main St West, Hamilton, Ontario, L8S 4K1, Canada
| | - Himeshi Samarasinghe
- Department of Biology, McMaster University, 1280 Main St West, Hamilton, Ontario, L8S 4K1, Canada
| | - Tabi Ashu
- Department of Biology, McMaster University, 1280 Main St West, Hamilton, Ontario, L8S 4K1, Canada
| | - Jianping Xu
- Department of Biology, McMaster University, 1280 Main St West, Hamilton, Ontario, L8S 4K1, Canada.
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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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12
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Aldrete-Tapia A, Martínez-Peniche R, Miranda-Castilleja D, Hernández-Iturriaga M. Saccharomyces cerevisiaeassociated with the spontaneous fermentation of tequila agave juice. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.499] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- A. Aldrete-Tapia
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
| | - R. Martínez-Peniche
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
| | - D. Miranda-Castilleja
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
| | - M. Hernández-Iturriaga
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
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Wajda Ł, Wyderka M, Polak Z, Duda-Chodak A, Makarewicz M. Examination of novel Aureobasidium pullulans isolates dominating apple microflora and assessing their potential for apple juice spoilage. World J Microbiol Biotechnol 2018; 34:115. [PMID: 29998388 PMCID: PMC6096541 DOI: 10.1007/s11274-018-2497-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Accepted: 07/07/2018] [Indexed: 11/26/2022]
Abstract
There is very little up to date information regarding apple microflora so in the current study we decided to address that issue and assess whether dominant fungi which reside in fruit might spoil apple juice. Microorganisms were isolated from apples of Koksa Górska harvested in the middle of October in 2016 and 2017. Identification of isolates was based on the sequencing of ribosomal DNA. Some isolates were characteristic for a particular year but in both years apple microflora was dominated by Aureobasidium pullulans. Based on phylogenetic analysis it was stated that only one isolate (LW81) was closely related to strains which are already described in available databases. All other isolates collected in the current study differed significantly from sequences stored in databases, tending to form a common cluster. It was possible to predict secondary structure of ITS2 region only for the isolate LW81, while we managed to establish the length and location of 5.8S gene in Rfam database for all sequences. A. pullulans is known exopolysaccharide producer so obtained microorganisms were tested for their ability to synthesise those substances on Czapek-Dox agar. The strain which proved to be the most significant exopolysaccharide producer (isolate LW14) was inoculated in the sterilised apple juice at three different initial cell number (100, 1000 and 10,000 cfu/ml) and subjected to pasteurisation. In all cases pasteurisation eliminated fungal growth effectively, therefore A. pullulans strains should not pose any risk to the quality of pasteurised apple juices.
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Affiliation(s)
- Łukasz Wajda
- Malopolska Centre of Biotechnology, Jagiellonian University, Gronostajowa 7A str, 30-387 Krakow, Poland
| | - Magdalena Wyderka
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
| | - Zuzanna Polak
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
| | - Aleksandra Duda-Chodak
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
| | - Małgorzata Makarewicz
- Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
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Porru C, Rodríguez-Gómez F, Benítez-Cabello A, Jiménez-Díaz R, Zara G, Budroni M, Mannazzu I, Arroyo-López FN. Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations. Food Microbiol 2018; 69:33-42. [DOI: 10.1016/j.fm.2017.07.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 07/10/2017] [Accepted: 07/16/2017] [Indexed: 01/06/2023]
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15
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Prete R, Tofalo R, Federici E, Ciarrocchi A, Cenci G, Corsetti A. Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide. Front Microbiol 2017; 8:2349. [PMID: 29234315 PMCID: PMC5712336 DOI: 10.3389/fmicb.2017.02349] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 11/15/2017] [Indexed: 12/22/2022] Open
Abstract
Lactic acid bacteria and yeasts, representing the prevailing microbiota associated with different foods generally consumed without any cooking, were identified and characterized in vitro for some functional properties, such as acid-bile tolerance and antigenotoxic activity. In particular, 22 Lactobacillus plantarum strains and 14 yeasts were studied. The gastro-intestinal tract tolerance of all the strains was determined by exposing washed cell suspensions at 37°C to a simulated gastric juice (pH 2.0), containing pepsin (0.3% w/v) and to a simulated small intestinal juice (pH 8.0), containing pancreatin (1 mg mL-1) and bile extract (0.5%), thus monitoring changes in total viable count. In general, following a strain-dependent behavior, all the tested strains persisted alive after combined acid-bile challenge. Moreover, many strains showed high in vitro inhibitory activity against a model genotoxin, 4-nitroquinoline-1-oxide (4-NQO), as determined by the short-term method, SOS-Chromotest. Interestingly, the supernatants from bacteria- or yeasts-genotoxin co-incubations exhibited a suppression on SOS-induction produced by 4-NQO on the tester strain Escherichia coli PQ37 (sfiA::lacZ) exceeding, in general, the value of 75%. The results highlight that food associated microorganisms may reach the gut in viable form and prevent genotoxin DNA damage in situ. Our experiments can contribute to elucidate the functional role of food-associated microorganisms general recognized as safe ingested with foods as a part of the diet.
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Affiliation(s)
- Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Ermanno Federici
- Laboratory of Microbiology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Aurora Ciarrocchi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanni Cenci
- Laboratory of Microbiology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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16
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Liu T, Li Y, Sadiq FA, Yang H, Gu J, Yuan L, Lee YK, He G. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chem 2017; 242:404-411. [PMID: 29037707 DOI: 10.1016/j.foodchem.2017.09.081] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Revised: 09/07/2017] [Accepted: 09/14/2017] [Indexed: 11/15/2022]
Abstract
A total of 105 yeast isolates was obtained from 15 sourdough samples collected from different regions in China and subjected to random amplified polymorphic DNA (RAPD) analysis. Six species were identified including Pichia membranifaciens, which has not previously been reported in Chinese sourdoughs. Different species of yeast were used in single-culture fermentation to make Chinese steamed bread (CSB). The volatiles of the CSB were captured by solid-phase microextraction method, separated and identified by gas chromatography-mass spectrometry. In total, 41 volatile compounds were found in all the steamed breads. All CSBs showed a similar volatile profile; however, significant differences in the quantity of some volatile compounds were seen among the CSB fermented by different yeast species. A partial least squares discriminant analysis showed that the CSBs could be separated by their characteristic volatile profiles. The study suggested that the aromatic properties of CSB are determined by the yeast used.
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Affiliation(s)
- Tongjie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China
| | - Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Huanyi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Jingsi Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Lei Yuan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China
| | - Yuan Kun Lee
- Department of Microbiology and Immunology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117545, Singapore
| | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 311800, China; Zhejiang Provincial Key Laboratory of Food Microbiology, Zhejiang University, Hangzhou 311800, China.
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17
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Yavuz S, Kocabay S, Çetinkaya S, Akkaya B, Akkaya R, Yenidunya AF, Bakıcı MZ. Production, purification, and characterization of metalloprotease from Candida kefyr 41 PSB. Int J Biol Macromol 2016; 94:106-113. [PMID: 27717786 DOI: 10.1016/j.ijbiomac.2016.10.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 09/21/2016] [Accepted: 10/03/2016] [Indexed: 11/30/2022]
Abstract
A thermostable metalloprotease, produced from an environmental strain of Candida kefyr 41 PSB, was purified 16 fold with a 60% yield by cold ethanol precipitation and affinity chromatography (bentonite-acrylamide-cysteine microcomposite). The purified enzyme appeared as a single protein band at 43kDa. Its optimum pH and temperature points were found to be 7.0 and 105°C, respectively. Km and Vmax values of the enzyme were determined to be 3.5mg/mL and 4.4μmolmL-1min-1, 1.65mg/mL and 6.1μmolmL-1min-1, using casein and gelatine as the substrates, respectively. The activity was inhibited by using ethylenediamine tetraacetic acid (EDTA), indicating that the enzyme was a metalloprotease. Stability of the enzyme was investigated by using thermodynamic and kinetic parameters. The thermal inactivation profile of the enzyme conformed to the first order kinetics. The half life of the enzyme at 95, 105, 115, 125 and 135°C was 1310, 610, 220, 150, and 86min, respectively.
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Affiliation(s)
- Sevgi Yavuz
- Cumhuriyet University Faculty of Engineering, Department of Bioengineering, 58140 Sivas, Turkey
| | - Samet Kocabay
- Inönü University Faculty of Science, Department of Molecular Biology and Genetics, 44280 Malatya, Turkey
| | - Serap Çetinkaya
- Cumhuriyet University Faculty of Science, Department of Molecular Biology and Genetics, 58140 Sivas, Turkey
| | - Birnur Akkaya
- Cumhuriyet University Faculty of Science, Department of Molecular Biology and Genetics, 58140 Sivas, Turkey.
| | - Recep Akkaya
- Cumhuriyet University, Vocational School of Health Services, 58140 Sivas, Turkey
| | - Ali Fazil Yenidunya
- Cumhuriyet University Faculty of Science, Department of Molecular Biology and Genetics, 58140 Sivas, Turkey
| | - Mustafa Zahir Bakıcı
- Cumhuriyet University, Faculty of Medicine, Department of Microbiology, 58140 Sivas, Turkey
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18
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Tian Y, Xu H, Liu J, Chen W, Sun W, Chen Y. Construction of acetoin high-producing Bacillus subtilisstrain. BIOTECHNOL BIOTEC EQ 2016. [DOI: 10.1080/13102818.2016.1179592] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
Affiliation(s)
- Yanjun Tian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
- Food and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
| | - Hui Xu
- Food and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
| | - Jianjun Liu
- Food and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
| | - Wentao Sun
- Food and Fermentation Engineering Key Lab of Shandong Province, Institute of Food and Fermentation, Shandong Food Fermentation Industry Research and Design Institute, Jinan, Shandong, PR China
| | - Yongquan Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, PR China
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19
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Mari E, Guerrini S, Granchi L, Vincenzini M. Enumeration and rapid identification of yeasts during extraction processes of extra virgin olive oil in Tuscany. World J Microbiol Biotechnol 2016; 32:93. [PMID: 27116959 DOI: 10.1007/s11274-016-2049-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2015] [Accepted: 03/11/2016] [Indexed: 11/29/2022]
Abstract
The aim of this study was to evaluate the occurrence of yeast populations during different olive oil extraction processes, carried out in three consecutive years in Tuscany (Italy), by analysing crushed pastes, kneaded pastes, oil from decanter and pomaces. The results showed yeast concentrations ranging between 10(3) and 10(5) CFU/g or per mL. Seventeen dominant yeast species were identified by random amplified polymorphic DNA with primer M13 and their identification was confirmed by restriction fragments length polymorphism of ribosomal internal transcribed spacer and sequencing rRNA genes. The isolation frequencies of each species in the collected samples pointed out that the occurrence of the various yeast species in olive oil extraction process was dependent not only on the yeasts contaminating the olives but also on the yeasts colonizing the plant for oil extraction. In fact, eleven dominant yeast species were detected from the washed olives, but only three of them were also found in oil samples at significant isolation frequency. On the contrary, the most abundant species in oil samples, Yamadazyma terventina, did not occur in washed olive samples. These findings suggest a phenomenon of contamination of the plant for oil extraction that selects some yeast species that could affect the quality of olive oil.
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Affiliation(s)
- Eleonora Mari
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), sezione di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Firenze, piazzale delle Cascine, 24, 50144, Florence, Italy
| | - Simona Guerrini
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), sezione di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Firenze, piazzale delle Cascine, 24, 50144, Florence, Italy
| | - Lisa Granchi
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), sezione di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Firenze, piazzale delle Cascine, 24, 50144, Florence, Italy.
| | - Massimo Vincenzini
- Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali (GESAAF), sezione di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Firenze, piazzale delle Cascine, 24, 50144, Florence, Italy
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20
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Candida kefyr as a cause of bloodstream infection and adjunctive role of biomarkers in its diagnosis. J Mycol Med 2015; 25:71-5. [DOI: 10.1016/j.mycmed.2014.04.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 04/20/2014] [Accepted: 04/22/2014] [Indexed: 11/18/2022]
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21
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Čitar M, Hacin B, Tompa G, Štempelj M, Rogelj I, Dolinšek J, Narat M, Matijašić BB. Human intestinal mucosa-associated Lactobacillus and Bifidobacterium strains with probiotic properties modulate IL-10, IL-6 and IL-12 gene expression in THP-1 cells. Benef Microbes 2015; 6:325-36. [DOI: 10.3920/bm2014.0081] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Lactobacilli and bifidobacteria are considered one of the permanent genera of the physiological human intestinal microbiota and represent an enormous pool of potential probiotic candidates. Approximately 450 isolates of presumptive Lactobacillus or Bifidobacterium strains were obtained from bioptic samples of colonic and ileal mucosa from 15 adolescents aged 12 to 18 years. On the basis of randomly amplified polymorphic DNA (RAPD)-PCR analysis, 20 strains were selected for further taxonomic classification and characterisation, as well as assessment of probiotic properties and safety. Importantly, selected strains showed the capability of colonising different parts of the intestine. The most frequently isolated species was Lactobacillus paracasei followed by Lactobacillus fermentum. The majority of isolates were susceptible to antimicrobials of human and veterinary importance, however, tetracycline and/or erythromycin resistance was observed in Lactobacillus plantarum and L. fermentum strains. Thirteen strains were able to ferment more than 19 different carbon sources and three out of five tested strains exerted antagonistic activity against several different indicator strains. Two Lactobacillus isolates (L. paracasei L350 and L. fermentum L930 bb) and one Bifidobacterium isolate (Bifidobacterium animalis subsp. animalis IM386) fulfilled in vitro selection criteria for probiotic strains and exhibited strong downregulation of pro-inflammatory cytokines IL-6 and IL-12 and upregulation of anti-inflammatory IL-10. The selected strains represent suitable candidates for further studies regarding their positive influence on host health and could play an important role in ameliorating the symptoms of inflammatory bowel diseases.
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Affiliation(s)
- M. Čitar
- Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
- Medis, Pharmaceutical Company, d.o.o., Brnčičeva 1, 1231 Ljubljana, Slovenia
| | - B. Hacin
- Veterinary Faculty, National Veterinary Institute, Pri Hrastu 18, 5000 Nova Gorica, Slovenia
| | - G. Tompa
- Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
| | - M. Štempelj
- Medis, Pharmaceutical Company, d.o.o., Brnčičeva 1, 1231 Ljubljana, Slovenia
| | - I. Rogelj
- Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
| | - J. Dolinšek
- Department of Pediatrics, Gastroenterology, hepatology and nutrition Unit, University Medical Centre Maribor, Ljubljanska ulica 5, 2000 Maribor, Slovenia
| | - M. Narat
- Biotechnical Faculty, Department of Animal Science, Chair of Genetics, Animal Biotechnology and Immunology, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
| | - B. Bogovič Matijašić
- Biotechnical Faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, University of Ljubljana, Groblje 3, 1230 Domžale, Slovenia
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22
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Tofalo R, Fasoli G, Schirone M, Perpetuini G, Pepe A, Corsetti A, Suzzi G. The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. Int J Food Microbiol 2014; 187:41-9. [DOI: 10.1016/j.ijfoodmicro.2014.06.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2014] [Revised: 06/26/2014] [Accepted: 06/29/2014] [Indexed: 10/25/2022]
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23
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Mendoza LM, Padilla B, Belloch C, Vignolo G. Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.008] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Bessmeltseva M, Viiard E, Simm J, Paalme T, Sarand I. Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation. PLoS One 2014; 9:e95449. [PMID: 24748058 PMCID: PMC3991677 DOI: 10.1371/journal.pone.0095449] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2013] [Accepted: 03/26/2014] [Indexed: 12/14/2022] Open
Abstract
The evolution of bacterial consortia was studied in six semi-solid rye sourdoughs during long-term backslopping at different temperatures. Each rye sourdough was started spontaneously in a laboratory (dough yield 200), propagated at either 20°C or 30°C, and renewed daily at an inoculation rate of 1∶10 for 56 days. The changes in bacterial diversity over time were followed by both DGGE coupled with partial 16S rRNA gene sequencing and pyrosequencing of bar-coded 16S rRNA gene amplicons. Four species from the genus Lactobacillus (brevis, crustorum, plantarum, and paralimentarius) were detected in different combinations in all sourdoughs after 56 propagation cycles. Facultative heterofermentative lactic acid bacteria dominated in sourdoughs fermented at 30°C, while both obligate and facultative heterofermentative LAB were found to dominate in sourdoughs fermented at 20°C. After 56 propagation cycles, Kazachstania unispora (formerly Saccharomyces unisporus) was identified as the only yeast species that dominated in sourdoughs fermented at 20°C, while different combinations of strains from four yeast species (Kazachstania unispora, Saccharomyces cerevisiae, Candida krusei and Candida glabrata) were detected in sourdoughs propagated at 30°C. The evolution of bacterial communities in sourdoughs fermented at the same temperature did not follow the same time course and changes in the composition of dominant and subdominant bacterial communities occurred even after six weeks of backslopping.
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Affiliation(s)
- Marianna Bessmeltseva
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
| | - Ene Viiard
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
| | - Jaak Simm
- Centre for Biology of Integrated Systems, Tallinn University of Technology, Tallinn, Estonia
| | - Toomas Paalme
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
| | - Inga Sarand
- Competence Center of Food and Fermentation Technologies, Tallinn, Estonia
- Department of Food Processing, Tallinn University of Technology, Tallinn, Estonia
- Department of Gene Technology, Tallinn University of Technology, Tallinn, Estonia
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25
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Albertin W, Chasseriaud L, Comte G, Panfili A, Delcamp A, Salin F, Marullo P, Bely M. Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii. PLoS One 2014; 9:e94246. [PMID: 24718638 PMCID: PMC3981792 DOI: 10.1371/journal.pone.0094246] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Accepted: 03/14/2014] [Indexed: 11/19/2022] Open
Abstract
The yeast Torulaspora delbrueckii is associated with several human activities including oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological applications, T. delbrueckii is frequently isolated in natural environments (plant, soil, insect). T. delbrueckii is thus a remarkable ubiquitous yeast species with both wild and anthropic habitats, and appears to be a perfect yeast model to search for evidence of human domestication. For that purpose, we developed eight microsatellite markers that were used for the genotyping of 110 strains from various substrates and geographical origins. Microsatellite analysis showed four genetic clusters: two groups contained most nature strains from Old World and Americas respectively, and two clusters were associated with winemaking and other bioprocesses. Analysis of molecular variance (AMOVA) confirmed that human activities significantly shaped the genetic variability of T. delbrueckii species. Natural isolates are differentiated on the basis of geographical localisation, as expected for wild population. The domestication of T. delbrueckii probably dates back to the Roman Empire for winemaking (∼ 1900 years ago), and to the Neolithic era for bioprocesses (∼ 4000 years ago). Microsatellite analysis also provided valuable data regarding the life-cycle of the species, suggesting a mostly diploid homothallic life. In addition to population genetics and ecological studies, the microsatellite tool will be particularly useful for further biotechnological development of T. delbrueckii strains for winemaking and other bioprocesses.
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Affiliation(s)
- Warren Albertin
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
- Biolaffort, Bordeaux, France
| | - Laura Chasseriaud
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
- Biolaffort, Bordeaux, France
| | - Guillaume Comte
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
| | - Aurélie Panfili
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
| | - Adline Delcamp
- INRA, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique, Cestas, France
| | - Franck Salin
- INRA, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique, Cestas, France
| | - Philippe Marullo
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
- Biolaffort, Bordeaux, France
| | - Marina Bely
- Univ. de Bordeaux, ISVV, EA 4577, Unité de recherche Œnologie, Villenave d'Ornon, France
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26
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Gallardo G, Ruiz-Moyano S, Hernández A, Benito MJ, Córdoba MG, Pérez-Nevado F, Martín A. Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham. Food Microbiol 2014; 42:205-11. [PMID: 24929738 DOI: 10.1016/j.fm.2014.03.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2014] [Revised: 03/14/2014] [Accepted: 03/17/2014] [Indexed: 11/17/2022]
Abstract
Yeast populations of dry-cured Iberian ham isolated from seven industries in the province of Badajoz were characterized by ISSR-PCR using the (CAG)4 primer and PCR-RFLP of the ITS1-5.8S rRNA-ITS2 fragment, and identified by DNA sequencing. A total of 242 isolates were analyzed, indicating the primary species present was Debaryomyces hansenii at 80.9% of the isolates followed by Candida zeylanoides at 10.3% of the isolates. The remainders of isolates were identified as Yamadazyma triangularis, Sporobolomyces roseus, Meyerozyma guilliermondii, Rhodotorula slooffiae, and Cryptococcus victoriae. The ISSR-PCR method was a fast and reliable method which was able to discriminate species at a level comparable to restriction analyses of the ITS1-5.8S rRNA-ITS2 region. This method allowed for strain typing of D. hansenii, yielding 29 different PCR patterns within 196 isolates. Moreover, ISSR-PCR using the (CAG)4 primer indicated that this technique could be a promising tool for rapid discrimination of yeast starter cultures and spoilage species in dry-cured Iberian ham.
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Affiliation(s)
- G Gallardo
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - S Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - A Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain.
| | - M J Benito
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - M G Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - F Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
| | - A Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Av. Adolfo Suarez, 06007 Badajoz, Spain
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27
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Abstract
Candida kefyr is an emerging pathogen among patients with hematologic malignancies (HM). We performed a retrospective study at Johns Hopkins Hospital to evaluate the epidemiology of C. kefyr colonization and infection in HM patients between 2004 and 2010. Eighty-three patients were colonized and/or infected with C. kefyr, with 8 (9.6%) having invasive candidiasis (IC). The yearly incidence of C. kefyr colonization and candidemia increased over the study period (P < 0.01), particularly after 2009. In 2010, C. kefyr caused 16.7% of candidemia episodes. The monthly incidence of C. kefyr was higher during the summer throughout the study. In a cohort of patients with acute myelogenic leukemia receiving induction chemotherapy, risks for C. kefyr colonization included the summer season (odds ratio [OR], 3.1; P = 0.03); administration of an azole (OR, 0.06; P < 0.001) or amphotericin B (OR, 0.35; P = 0.05) was protective. Fingerprinting of 16 isolates by repetitive sequence-based PCR showed that all were different genotypes. The epidemiology of C. kefyr candidemia was evaluated in another hospital in Montreal, Canada; data confirmed higher rates of C. kefyr infection in the summer. C. kefyr appears to be increasing in HM patients, with prominent summer seasonality. These findings raise questions about the effect of antifungal agents and health care exposures (e.g., yogurt) on the epidemiology of this yeast.
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28
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Binetti A, Carrasco M, Reinheimer J, Suárez V. Yeasts from autochthonal cheese starters: technological and functional properties. J Appl Microbiol 2013; 115:434-44. [DOI: 10.1111/jam.12228] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 03/01/2013] [Accepted: 04/15/2013] [Indexed: 11/29/2022]
Affiliation(s)
- A. Binetti
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - M. Carrasco
- Cátedra de Microbiología, Dpto. Ingeniería en Alimentos (FIQ - UNL); Santa Fe Argentina
| | - J. Reinheimer
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
| | - V. Suárez
- Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
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29
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Vardjan T, Mohar Lorbeg P, Rogelj I, Čanžek Majhenič A. Characterization and stability of lactobacilli and yeast microbiota in kefir grains. J Dairy Sci 2013; 96:2729-36. [PMID: 23497996 DOI: 10.3168/jds.2012-5829] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2012] [Accepted: 01/13/2013] [Indexed: 11/19/2022]
Abstract
Characterization and stability of lactobacilli and yeasts from kefir grains using culture-dependent and culture-independent methods were investigated in this study. Culture-dependent analysis, followed by sequencing of 16S ribosomal DNA for bacteria and 26S rRNA gene for yeasts, revealed 3 different species of lactobacilli and yeasts, respectively. The most frequently isolated bacterial species were Lactobacillus kefiranofaciens ssp. kefirgranum, Lb. parakefiri, and Lb. kefiri, whereas yeasts belonged to Kluyveromyces marxianus, Kazachstania exigua, and Rhodosporidium kratochvilovae. This study is the first to report on the presence of R. kratochvilovae in kefir grains. On the other hand, PCR-denaturing gradient gel electrophoresis in the culture-independent method showed that the dominant microorganisms were Lb. kefiranofaciens ssp. kefirgranum, Kl. marxianus and Ka. exigua, but did not reveal bands corresponding to Lb. parakefiri, Lb. kefiri, or R. kratochvilovae. Our results support the necessity of combining more techniques for detailed and reliable study of microbial communities in kefir grains. Another interesting finding confirmed that the detected dominant microbiota of kefir grains is very stable and did not change over experimental time. This finding is important to ensure consistent product quality.
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Affiliation(s)
- T Vardjan
- Kele & Kele d.o.o., Laze 22a, 1370 Logatec, Slovenia.
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30
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Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol 2013; 161:203-8. [DOI: 10.1016/j.ijfoodmicro.2012.12.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 11/27/2012] [Accepted: 12/06/2012] [Indexed: 11/21/2022]
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31
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Biotyping Saccharomyces cerevisiae strains using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). Eur Food Res Technol 2013. [DOI: 10.1007/s00217-012-1898-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Guo X, Wang R, Chen Y, Xiao D. Intergeneric yeast fusants with efficient ethanol production from cheese whey powder solution: Construction of aKluyveromyces marxianusandSaccharomyces cerevisiaeAY-5 hybrid. Eng Life Sci 2012. [DOI: 10.1002/elsc.201100112] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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33
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Barszczewski W, Robak M. PCR-Based Differentiation and Homology of Brewing and Type Strains of the Genus Saccharomyces. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2006.tb00246.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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34
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Efficacy of killer yeasts in the biological control of Penicillium digitatum on Tarocco orange fruits (Citrus sinensis). Food Microbiol 2011; 30:219-25. [PMID: 22265304 DOI: 10.1016/j.fm.2011.12.010] [Citation(s) in RCA: 68] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2011] [Revised: 12/05/2011] [Accepted: 12/06/2011] [Indexed: 11/23/2022]
Abstract
Killer Saccharomyces cerevisiae and Wickerhamomyces anomalus yeast strains were tested as biocontrol agents against Penicillium digitatum, one the most important causes of postharvest decay in orange fruits. W. anomalus, grown on acidified medium, demonstrated micocinogenic activity against P. digitatum, as indicated by large inhibition halos and hyphal damage resulting from β-glucanase activity. Oranges that had been deliberately inoculated with pathogens were protected from decay by W. anomalus. Inoculation of oranges with W. anomalus strains BS 91 and BS 92 reduced disease severity to 1 and 4%, respectively, for up to 10 days in storage.
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35
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Cascade cell lyses and DNA extraction for identification of genes and microorganisms in kefir grains. J DAIRY RES 2011; 79:26-32. [PMID: 22008413 DOI: 10.1017/s0022029911000677] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Kefir is a dairy product popular in many countries in Central Europe, especially in Poland and other countries of Eastern and Northern Europe. This type of fermented milk is produced by a complex population of symbiotic bacteria and yeasts. In this work, conditions for DNA extraction, involving disruption of kefir grains and a cascade of cell lysis treatments, were established. Extraction procedure of total microbial DNA was carried out directly from fresh kefir grains. Using different lysis stringency conditions, five DNA pools were obtained. Genetic diversity of DNA pools were validated by RAPD analysis, which showed differences in patterns of amplified DNA fragments, indicating diverse microbial composition of all the analysed samples. These DNA pools were used for construction of genomic DNA libraries for sequencing. As much as 50% of the analysed nucleotide sequences showed homology to sequences from bacteria belonging to the Lactobacillus genus. Several sequences were similar to sequences from bacteria representing Lactococcus, Oenococcus, Pediococcus, Streptococcus and Leuconostoc species. Among homologues of yeast proteins were those from Candida albicans, Candida glabrata, Kluyveromyces lactis and Saccharomyces cerevisiae. In addition, several sequences were found to be homologous to sequences from bacteriophages.
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36
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Zalar P, Novak M, de Hoog GS, Gunde-Cimerman N. Dishwashers--a man-made ecological niche accommodating human opportunistic fungal pathogens. Fungal Biol 2011; 115:997-1007. [PMID: 21944212 DOI: 10.1016/j.funbio.2011.04.007] [Citation(s) in RCA: 152] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2010] [Revised: 04/05/2011] [Accepted: 04/17/2011] [Indexed: 10/18/2022]
Abstract
Habitats in human households may accommodate microorganisms outside the common spectrum of ubiquitous saprobes. Enrichment of fungi that may require specific environmental conditions was observed in dishwashers, 189 of which were sampled in private homes of 101 towns or communities. One-hundred-two were sampled from various localities in Slovenia; 42 from other European countries; 13 and 3 from North and South America, respectively; 5 from Israel; 10 from South Africa; 7 from Far East Asia; and 7 from Australia. Isolation was performed on samples incubated at 37°C. Species belonging to genera Aspergillus, Candida, Magnusiomyces, Fusarium, Penicillium and Rhodotorula were found occasionally, while the black yeasts Exophiala dermatitidis and Exophiala phaeomuriformis (Chaetothyriales) were persistently and most frequently isolated. Sixty-two percent of the dishwashers were positive for fungi, and 56% of these accommodated Exophiala. Both Exophiala species are known to be able to cause systemic disease in humans and frequently colonize the lungs of patients with cystic fibrosis. We conclude that high temperature, high moisture and alkaline pH values typically occurring in dishwashers can provide an alternative habitat for species also known to be pathogenic to humans.
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Affiliation(s)
- P Zalar
- Biology Department, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia.
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37
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Mahmoudi Rad M, Zafarghandi S, Abbasabadi B, Tavallaee M. The epidemiology of Candida species associated with vulvovaginal candidiasis in an Iranian patient population. Eur J Obstet Gynecol Reprod Biol 2011; 155:199-203. [DOI: 10.1016/j.ejogrb.2010.11.022] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2010] [Revised: 09/21/2010] [Accepted: 11/30/2010] [Indexed: 01/31/2023]
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38
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Akpınar O, Uçar F, Yalçın HT. Screening and regulation of alkaline extracellular protease and ribonuclease production of Yarrowia lipolytica strains isolated and identified from different cheeses in Turkey. ANN MICROBIOL 2011. [DOI: 10.1007/s13213-011-0213-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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39
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Lye HS, Rusul G, Liong MT. Removal of cholesterol by lactobacilli via incorporation and conversion to coprostanol. J Dairy Sci 2010; 93:1383-92. [DOI: 10.3168/jds.2009-2574] [Citation(s) in RCA: 212] [Impact Index Per Article: 15.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2009] [Accepted: 12/14/2009] [Indexed: 11/19/2022]
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40
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Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0329-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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41
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Fadda M, Viale S, Deplano M, Pisano M, Cosentino S. Characterization of yeast population and molecular fingerprinting of Candida zeylanoides isolated from goat's milk collected in Sardinia. Int J Food Microbiol 2010; 136:376-80. [DOI: 10.1016/j.ijfoodmicro.2009.10.007] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2009] [Revised: 09/10/2009] [Accepted: 10/09/2009] [Indexed: 11/15/2022]
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42
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Bahri R, Saidane-Mosbahi D, Rouabhia M. Candida famatamodulates toll-like receptor, β-defensin, and proinflammatory cytokine expression by normal human epithelial cells. J Cell Physiol 2010; 222:209-18. [DOI: 10.1002/jcp.21939] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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43
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Kourelis A, Kotzamanidis C, Litopoulou-Tzanetaki E, Papaconstantinou J, Tzanetakis N, Yiangou M. Immunostimulatory activity of potential probiotic yeast strains in the dorsal air pouch system and the gut mucosa. J Appl Microbiol 2009; 109:260-71. [PMID: 20059615 DOI: 10.1111/j.1365-2672.2009.04651.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
AIMS To determine the immunostimulatory activity of 15 presumptive probiotic yeast strains in the dorsal air pouch system in comparison with their activity in the gut mucosa. METHODS AND RESULTS Presumptive probiotic yeast strains previously isolated from human gastrointestinal tract and Feta cheese were further characterized genotypically and biochemically. The Saccharomyces cerevisiae 982, Saccharomyces boulardii KK1 and Kluyveromyces lactis 630 strains exhibited in the air pouch increased polymorphonuclear cell influx and phagocytic activity as well as cytokine production with similar potency as the probiotics Ultra levure S. boulardii and Lactobacillus acidophilus NCFB 1748. Oral administration of these strains in mice results in differential activation of small intestine immune responses concerning IgA and cytokine production as well as Toll-like receptor expression. CONCLUSION Besides the Saccharomyces strains 982 and KK1, the K. lactis 630 strain could also be considered as a candidate probiotic. SIGNIFICANCE AND IMPACT OF THE STUDY The air pouch model may be used as an alternative and rapid method for the discrimination and selection of potential probiotic yeast strains.
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Affiliation(s)
- A Kourelis
- Department of Genetics, Development & Molecular Biology, Biology School, Aristotle University of Thessaloniki, Thessaloniki, Greece
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44
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Tsang PWK, Wong KS, Chu JKM. Isolation and characterization ofCandida kefyrorotidine-5′-phosphate decarboxylase (URA3) gene. Yeast 2009; 27:53-8. [DOI: 10.1002/yea.1732] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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45
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Yalcin HT, Ucar FB. Isolation and characterization of cheese spoiler yeast isolated from Turkish white cheeses. ANN MICROBIOL 2009. [DOI: 10.1007/bf03175134] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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46
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Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods. FEMS Yeast Res 2008; 8:1053-62. [DOI: 10.1111/j.1567-1364.2008.00364.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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47
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Pacheco M, Pisa D, García-Gómez P, Carrasco L, Juarranz A. Attachment and entry of Candida famata in monocytes and epithelial cells. Microsc Res Tech 2008; 70:975-86. [PMID: 17661391 DOI: 10.1002/jemt.20503] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
Candida albicans is considered the main pathogenic yeast responsible for a multitude of infective disorders. However, other yeasts, such as Candida famata, are being recognized as potential emerging pathogens that cause several types of infections in humans and animals. Consequently, we have investigated the adhesion and internalization of Candida famata into monocytes and epithelial cells. The interaction of the yeast with the cells is very rapid and takes place during the first 15 min of injection. However, the affinity of the yeast for the cells varies, THP-1 (human monocytes) being the highest and followed in decreasing order by HeLa (human carcinoma), HaCaT, and Pam-212 (human and mouse keratinocytes, respectively). Heat inactivation or treatment with nystatin, significantly decreases yeast adhesion to cells. Immunofluorescence, as well as scanning and transmission electron microscopy, reveals that cell lines are able to internalize C. famata. At 48 h after infection, most of the yeasts located inside cells appear degraded, but some yeasts recovered from lysed cells, were still viable. Adhesion and internalization of C. famata into HeLa cells were found to be lower than those of C. albicans and C. glabrata, but higher than those of S. cerevisiae. In addition, infection with C. famata results in actin microfilaments rearrangement. This article presents novel data in the interaction of this pathogenic yeast with mammalian cells.
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Affiliation(s)
- María Pacheco
- Department of Biology, Faculty of Sciences, Universidad Autónoma de Madrid, Spain
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48
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Kalkanci A, Saracli M, Guzel O, Yildiran S, Senol E, Kustimur S. Clustering of nosocomial Candida kefyr infections among hematological patients in a university hospital: Molecular typing of the strains by PFGE and RAPD. J Mycol Med 2007. [DOI: 10.1016/j.mycmed.2007.09.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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49
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Agnolucci M, Scarano S, Santoro S, Sassano C, Toffanin A, Nuti M. Genetic and phenotypic diversity of autochthonous Saccharomyces spp. strains associated to natural fermentation of ‘Malvasia delle Lipari’. Lett Appl Microbiol 2007; 45:657-62. [DOI: 10.1111/j.1472-765x.2007.02244.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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50
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Heterogeneity in genetic and phenotypic characteristics of Saccharomyces cerevisiae strains isolated from red and white wine fermentations. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.11.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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