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Hays M. Genetic conflicts in budding yeast: The 2μ plasmid as a model selfish element. Semin Cell Dev Biol 2024; 161-162:31-41. [PMID: 38598944 DOI: 10.1016/j.semcdb.2024.04.002] [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: 09/26/2023] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 04/12/2024]
Abstract
Antagonistic coevolution, arising from genetic conflict, can drive rapid evolution and biological innovation. Conflict can arise both between organisms and within genomes. This review focuses on budding yeasts as a model system for exploring intra- and inter-genomic genetic conflict, highlighting in particular the 2-micron (2μ) plasmid as a model selfish element. The 2μ is found widely in laboratory strains and industrial isolates of Saccharomyces cerevisiae and has long been known to cause host fitness defects. Nevertheless, the plasmid is frequently ignored in the context of genetic, fitness, and evolution studies. Here, I make a case for further exploring the evolutionary impact of the 2μ plasmid as well as other selfish elements of budding yeasts, discuss recent advances, and, finally, future directions for the field.
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Affiliation(s)
- Michelle Hays
- Department of Genetics, Stanford University, Stanford, CA, United States.
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2
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Dost C, Michling F, Kaimenyi D, Rij M, Wendland J. Isolation of Saccharomycopsis species from plant material. Microbiol Res 2024; 283:127691. [PMID: 38492364 DOI: 10.1016/j.micres.2024.127691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/29/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
Saccharomycopsis species are natural organic sulphur auxotrophs. Their genomes do not encode genes for the uptake and assimilation of sulphate and thus these species cannot grow on media lacking e.g. methionine. Due to the similarity between sulphate and selenate, uptake and assimilation of selenate occurs through the same pathway starting from sulphate transporters encoded by the homologs of the SUL1 and SUL2 genes in S. cerevisiae. Lack of these transporters renders Saccharomycopsis species resistant to selenate levels that are toxic to other microorganisms. We used this feature to enrich environmental samples for Saccharomycopsis species. This led to the isolation of S. schoenii, S. lassenensis and a hitherto undescribed Saccharomycopsis species with limited by-catch of other yeasts, mainly belonging to Metschnikowia and Hanseniaspora. We performed growth and predation assays to characterize the potential of these new isolates as predacious yeasts. Most Saccharomycopsis species are temperature sensitive and cannot grow at 37°C; with the exception of S. lassenensis strains. Predation assays with S. schoenii and S. cerevisiae as prey indicated that predation was enhanced at 20°C compared to 30°C. We crossed an American isolate of S. schoenii with our German isolate using marker directed breeding. Viable progeny indicated that both strains are interfertile and belong to the same biological species. S. lassenensis is heterothallic, while S. schoenii and the new Saccharomycopsis isolate, for which we suggest the name S. geisenheimensis sp. nov., are homothallic.
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Affiliation(s)
- Carmen Dost
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Davies Kaimenyi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Mareike Rij
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany.
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3
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Georgescu AM, Corbu VM, Csutak O. Molecular Basis of Yeasts Antimicrobial Activity-Developing Innovative Strategies for Biomedicine and Biocontrol. Curr Issues Mol Biol 2024; 46:4721-4750. [PMID: 38785553 PMCID: PMC11119588 DOI: 10.3390/cimb46050285] [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: 03/31/2024] [Revised: 04/28/2024] [Accepted: 05/11/2024] [Indexed: 05/25/2024] Open
Abstract
In the context of the growing concern regarding the appearance and spread of emerging pathogens with high resistance to chemically synthetized biocides, the development of new agents for crops and human protection has become an emergency. In this context, the yeasts present a huge potential as eco-friendly agents due to their widespread nature in various habitats and to their wide range of antagonistic mechanisms. The present review focuses on some of the major yeast antimicrobial mechanisms, their molecular basis and practical applications in biocontrol and biomedicine. The synthesis of killer toxins, encoded by dsRNA virus-like particles, dsDNA plasmids or chromosomal genes, is encountered in a wide range of yeast species from nature and industry and can affect the development of phytopathogenic fungi and other yeast strains, as well as human pathogenic bacteria. The group of the "red yeasts" is gaining more interest over the last years, not only as natural producers of carotenoids and rhodotorulic acid with active role in cell protection against the oxidative stress, but also due to their ability to inhibit the growth of pathogenic yeasts, fungi and bacteria using these compounds and the mechanism of competition for nutritive substrate. Finally, the biosurfactants produced by yeasts characterized by high stability, specificity and biodegrability have proven abilities to inhibit phytopathogenic fungi growth and mycelia formation and to act as efficient antibacterial and antibiofilm formation agents for biomedicine. In conclusion, the antimicrobial activity of yeasts represents a direction of research with numerous possibilities of bioeconomic valorization as innovative strategies to combat pathogenic microorganisms.
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Affiliation(s)
- Ana-Maria Georgescu
- Department of Genetics, Faculty of Biology, University of Bucharest, Aleea Portocalelor 1-3, 060101 Bucharest, Romania; (A.-M.G.); (V.M.C.)
| | - Viorica Maria Corbu
- Department of Genetics, Faculty of Biology, University of Bucharest, Aleea Portocalelor 1-3, 060101 Bucharest, Romania; (A.-M.G.); (V.M.C.)
- Research Institute of University of Bucharest (ICUB), University of Bucharest, B.P. Hasdeu Street 7, 050568 Bucharest, Romania
| | - Ortansa Csutak
- Department of Genetics, Faculty of Biology, University of Bucharest, Aleea Portocalelor 1-3, 060101 Bucharest, Romania; (A.-M.G.); (V.M.C.)
- Research Institute of University of Bucharest (ICUB), University of Bucharest, B.P. Hasdeu Street 7, 050568 Bucharest, Romania
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Sica J, Vendramini C, Nadai C, Molinelli Z, Carlot M, Giacomini A, Corich V. Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation. PLoS One 2024; 19:e0300212. [PMID: 38683869 PMCID: PMC11057759 DOI: 10.1371/journal.pone.0300212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Accepted: 02/22/2024] [Indexed: 05/02/2024] Open
Abstract
Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics is not affected. To date, there is a lack of information regarding the influence of multi-strain starters on the overall fermentation process in wine. In this context, killer toxins, affecting the viability of sensitive strains, can play a significant role. This study aimed to evaluate the effects of pairing eight wine strains of S. cerevisiae (two sensitive, three neutral and three killer) in co-fermentations compared to single-strain fermentations. Results evidenced that, among co-fermentations where the strain prevalence was significant, the killer strains constituted 79% to 100% of the total yeast population when co-inoculated with a sensitive one. However, in most of the cases, co-fermentations kinetics were similar to those of sensitive strains or worse than both strains. Thus, the presence of a killer strain alone is not sufficient to predict the overall fermentation progress, which is an essential information in winemaking. Interestingly, the neutral strain P304.4 was always prevalent, regardless of the second strain and, in most of the co-fermentations, the overall fermentation trend was similar to the P304.4 single-strain fermentation. Regardless of killer activity, our results suggest that the effect of strains on fermentative kinetics is still unpredictable, and further studies are needed to thoroughly explore strain to strain interactions in winemaking.
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Affiliation(s)
- Jacopo Sica
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
| | - Chiara Vendramini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
| | - Chiara Nadai
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
| | - Zeno Molinelli
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
| | - Milena Carlot
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
| | - Alessio Giacomini
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
| | - Viviana Corich
- Department of Agronomy Food Natural Resources Animals and Environment (DAFNAE), University of Padova, Legnaro (PD), Italy
- Interdepartmental Centre for Research in Viticulture and Enology (CIRVE), University of Padova, Conegliano (TV), Italy
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Mielecki D, Detman A, Aleksandrzak-Piekarczyk T, Widomska M, Chojnacka A, Stachurska-Skrodzka A, Walczak P, Grzesiuk E, Sikora A. Unlocking the genome of the non-sourdough Kazachstania humilis MAW1: insights into inhibitory factors and phenotypic properties. Microb Cell Fact 2024; 23:111. [PMID: 38622625 PMCID: PMC11017505 DOI: 10.1186/s12934-024-02380-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Accepted: 03/22/2024] [Indexed: 04/17/2024] Open
Abstract
BACKGROUND Ascomycetous budding yeasts are ubiquitous environmental microorganisms important in food production and medicine. Due to recent intensive genomic research, the taxonomy of yeast is becoming more organized based on the identification of monophyletic taxa. This includes genera important to humans, such as Kazachstania. Until now, Kazachstania humilis (previously Candida humilis) was regarded as a sourdough-specific yeast. In addition, any antibacterial activity has not been associated with this species. RESULTS Previously, we isolated a yeast strain that impaired bio-hydrogen production in a dark fermentation bioreactor and inhibited the growth of Gram-positive and Gram-negative bacteria. Here, using next generation sequencing technologies, we sequenced the genome of this strain named K. humilis MAW1. This is the first genome of a K. humilis isolate not originating from a fermented food. We used novel phylogenetic approach employing the 18 S-ITS-D1-D2 region to show the placement of the K. humilis MAW1 among other members of the Kazachstania genus. This strain was examined by global phenotypic profiling, including carbon sources utilized and the influence of stress conditions on growth. Using the well-recognized bacterial model Escherichia coli AB1157, we show that K. humilis MAW1 cultivated in an acidic medium inhibits bacterial growth by the disturbance of cell division, manifested by filament formation. To gain a greater understanding of the inhibitory effect of K. humilis MAW1, we selected 23 yeast proteins with recognized toxic activity against bacteria and used them for Blast searches of the K. humilis MAW1 genome assembly. The resulting panel of genes present in the K. humilis MAW1 genome included those encoding the 1,3-β-glucan glycosidase and the 1,3-β-glucan synthesis inhibitor that might disturb the bacterial cell envelope structures. CONCLUSIONS We characterized a non-sourdough-derived strain of K. humilis, including its genome sequence and physiological aspects. The MAW1, together with other K. humilis strains, shows the new organization of the mating-type locus. The revealed here pH-dependent ability to inhibit bacterial growth has not been previously recognized in this species. Our study contributes to the building of genome sequence-based classification systems; better understanding of K.humilis as a cell factory in fermentation processes and exploring bacteria-yeast interactions in microbial communities.
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Affiliation(s)
- Damian Mielecki
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland
- Mossakowski Medical Research Institute, Polish Academy of Sciences, Pawińskiego 5, Warsaw, 02-106, Poland
| | - Anna Detman
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland
| | | | - Małgorzata Widomska
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland
| | - Aleksandra Chojnacka
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland
- Institute of Biology, Warsaw University of Life Sciences, Nowoursynowska 159, Warsaw, 02-776, Poland
| | | | - Paulina Walczak
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland
| | - Elżbieta Grzesiuk
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland
| | - Anna Sikora
- Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawińskiego 5a, Warsaw, 02-106, Poland.
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Billerbeck S, Walker RSK, Pretorius IS. Killer yeasts: expanding frontiers in the age of synthetic biology. Trends Biotechnol 2024:S0167-7799(24)00067-2. [PMID: 38575438 DOI: 10.1016/j.tibtech.2024.03.003] [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: 01/24/2024] [Revised: 03/07/2024] [Accepted: 03/07/2024] [Indexed: 04/06/2024]
Abstract
Killer yeasts secrete protein toxins that are selectively lethal to other yeast and filamentous fungi. These exhibit exceptional genetic and functional diversity, and have several biotechnological applications. However, despite decades of research, several limitations hinder their widespread adoption. In this perspective we contend that technical advances in synthetic biology present an unprecedented opportunity to unlock the full potential of yeast killer systems across a spectrum of applications. By leveraging these new technologies, engineered killer toxins may emerge as a pivotal new tool to address antifungal resistance and food security. Finally, we speculate on the biotechnological potential of re-engineering host double-stranded (ds) RNA mycoviruses, from which many toxins derive, as a safe and noninfectious system to produce designer RNA.
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Affiliation(s)
- Sonja Billerbeck
- Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology institute, University of Groningen, Groningen 9747, AG, The Netherlands
| | - Roy S K Walker
- Department of Molecular Sciences, Macquarie University, Sydney, New South Wales 2109, Australia; ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales 2109, Australia
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales 2109, Australia.
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Wei Y, Qiu J, Han Z, Wang X, Zhang H, Hou X, Lv X, Mao X. Antifungal bio-coating of endotracheal tube built by overexpressing the MCP1 gene of Saccharomyces boulardii and employing hydrogel as a "house" to antagonize Candida albicans. Biomater Res 2023; 27:97. [PMID: 37798667 PMCID: PMC10557164 DOI: 10.1186/s40824-023-00443-1] [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: 06/21/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023] Open
Abstract
BACKGROUND For some ICU patients, an artificial airway must be established with an endotracheal tube, but Candida albicans can easily adhere to the tube surface and form a biofilm, leading to potentially life threatening fungal infections. Therefore, it is urgent to prevent and reduce C. albicans infections introduced by the endotracheal tube. However, there are few antifungal drugs effective against C. albicans, and each of these drugs may have adverse effects on human cells. Saccharomyces boulardii is regarded as an alternative strategy to inhibit the adhesion of C. albicans, but it is affected by environmental stress. We hypothesized that it is feasible to strengthen the antagonistic ability of S. boulardii via encapsulating and genetically modification. METHODS In this study, a bioactive material carrying the overexpressed MCP1 gene of Saccharomyces boulardii was constructed based on one-step photo-crosslinking. This material achieved spatial growth control of S. boulardii by encapsulating each S. boulardii cell within a hydrogel pore. The bioactive material was coated on an endotracheal tube and tested for its ability to inhibit the adhesion of C. albicans. Additionally, the material's antagonistic activity towards C. albicans was evaluated by detecting intracellular Adenosine-triphosphate content, reactive oxygen species level and the activity of antioxidative enzymes. Tissue invasion experiment was executed to further evaluate the anti-adhesion ability of S. boulardii bio-coating. RESULTS Encapsulating the overexpression of MCP1 by S. boulardii in hydrogel pores enhanced the viability of probiotics in the presence of high salt and oxidation stress. When used as the coating of an endotracheal tube, the S. boulardii bioactive material efficiently inhibited the adhesion of C. albicans by impairing the activities of superoxide dismutase and catalase and disturbing mitochondrial functions. In vivo, the S. boulardii bioactive material coating displayed good biocompatibility and reduced the host tissue invasion and virulence of C. albicans. CONCLUSIONS The integration of genetic modification and immobilization model breaks the bottleneck of previous application of microorganisms, and provides a new way to prevent fungal infections introduced by endotracheal tubes.
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Affiliation(s)
- Yunyun Wei
- School of Radiology, The Second Affiliated Hospital of Shandong First Medical University, Tai'an, 271016, China
- School of Radiology, Shandong First Medical University and Shandong Academy of Medical Sciences, Tai'an, 271000, China
| | - Jianfeng Qiu
- School of Radiology, Shandong First Medical University and Shandong Academy of Medical Sciences, Tai'an, 271000, China
- Science and Technology Innovation Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, 250000, China
| | - Ziqiang Han
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong, 250000, China
| | - Xuanyi Wang
- Department of Clinical Medicine, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, 250000, China
| | - Hui Zhang
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong, 250000, China
| | - Xinya Hou
- Department of Clinical Medicine, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, 250000, China
| | - Xiangwei Lv
- Department of Clinical Medicine, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, 250000, China
| | - Xiaolong Mao
- School of Laboratory Animal & Shandong Laboratory Animal Center, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, Shandong, 250000, China.
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Tejerina MR, Cabana MJ, Cruz NM, Enríquez PA, Benitez-Ahrendts MR, Fonseca MI. Fungal microbiota isolated from native stingless bee species inhibited pathogens of Apis mellifera. Fungal Biol 2023; 127:1267-1275. [PMID: 37821148 DOI: 10.1016/j.funbio.2023.07.003] [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: 03/22/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 10/13/2023]
Abstract
Social bees can establish interactions with microorganisms to keep their colonies free of pathogens and parasites by developing different protection strategies. We explored the fungal microbiota isolated from three species of stingless bees, Tetragonisca fiebrigi, Plebeias sp., and Scaptotrigona jujuyensis, and its potential ability to suppress pathogenic microorganisms of A. mellifera, namely Paenibacillus larvae, Ascosphaera apis and Aspergillus flavus, which were tested and evaluated. Six filamentous fungal strains, Trametes hirsuta, Alternaria alternata, Curvularia spicifera, Skeletocutis sp., Alternaria tenuissima, Monascus spp., as well as the yeast Wickerhamomyces anomalus, were selected for trials and isolated from the heads of foraging bees. The fungal strains were identified by macroscopic and microscopic taxonomic characteristics and by sequencing of the ITS1-5.8S-ITS2 region of ribosomal DNA. All fungal strains inhibited these pathogens of A. mellifera. We also evaluated the effect of the secondary metabolites extracted with and without ethanol. Both metabolites showed antimicrobial properties, and our results suggest that fungi isolated from stingless bees produce bioactive compounds with antibacterial and antifungal effects that could be used to treat Apis mellifera colony diseases and maintain colony health.
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Affiliation(s)
- Marcos Raúl Tejerina
- Cátedra de Microbiología, Sanidad apícola y Meliponícola, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, Alberdi 47, 4600, Jujuy, Argentina; Instituto de Ecorregiones Andinas (INECOA)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Avenida Bolivia 1239, Jujuy, Argentina.
| | - María José Cabana
- Cátedra de Microbiología, Sanidad apícola y Meliponícola, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, Alberdi 47, 4600, Jujuy, Argentina
| | - Nancy Marina Cruz
- Cátedra de Microbiología, Sanidad apícola y Meliponícola, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, Alberdi 47, 4600, Jujuy, Argentina
| | - Pablo Adrián Enríquez
- Cátedra de Microbiología, Sanidad apícola y Meliponícola, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, Alberdi 47, 4600, Jujuy, Argentina
| | - Marcelo Rafael Benitez-Ahrendts
- Cátedra de Microbiología, Sanidad apícola y Meliponícola, Facultad de Ciencias Agrarias, Universidad Nacional de Jujuy, Alberdi 47, 4600, Jujuy, Argentina; Instituto de Ecorregiones Andinas (INECOA)-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Avenida Bolivia 1239, Jujuy, Argentina
| | - María Isabel Fonseca
- Universidad Nacional de Misiones, Facultad de Ciencias Exactas, Químicas y Naturales. Instituto de Biotecnología "Dra. María Ebe Reca" (INBIOMIS), Laboratorio de Biotecnología Molecular, Misiones, Argentina; CONICET, Buenos Aires, Argentina
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9
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Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Maréchal R. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry. Front Microbiol 2023; 14:1252973. [PMID: 37664122 PMCID: PMC10469929 DOI: 10.3389/fmicb.2023.1252973] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
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10
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Ma Y, Wu M, Qin X, Dong Q, Li Z. Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review. Food Microbiol 2023; 112:104242. [PMID: 36906324 DOI: 10.1016/j.fm.2023.104242] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 02/13/2023] [Accepted: 02/19/2023] [Indexed: 02/23/2023]
Abstract
Contaminations of pathogenic and spoilage microbes on foods are threatening food safety and quality, highlighting the importance of developing antimicrobial agents. According to different working mechanisms, the antimicrobial activities of yeast-based agents were summarized from two aspects: antagonism and encapsulation. Antagonistic yeasts are usually applied as biocontrol agents for the preservation of fruits and vegetables via inactivating spoilage microbes, usually phytopathogens. This review systematically summarized various species of antagonistic yeasts, potential combinations to improve the antimicrobial efficiency, and the antagonistic mechanisms. The wide applications of the antagonistic yeasts are significantly limited by undesirable antimicrobial efficiency, poor environmental resistance, and a narrow antimicrobial spectrum. Another strategy for achieving effective antimicrobial activity is to encapsulate various chemical antimicrobial agents into a yeast-based carrier that has been previously inactivated. This is accomplished by immersing the dead yeast cells with porous structure in an antimicrobial suspension and applying high vacuum pressure to allow the agents to diffuse inside the yeast cells. Typical antimicrobial agents encapsulated in the yeast carriers have been reviewed, including chlorine-based biocides, antimicrobial essential oils, and photosensitizers. Benefiting from the existence of the inactive yeast carrier, the antimicrobial efficiencies and functional durability of the encapsulated antimicrobial agents, such as chlorine-based agents, essential oils, and photosensitizers, are significantly improved compared with the unencapsulated ones.
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Affiliation(s)
- Yue Ma
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Mengjie Wu
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Xiaojie Qin
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Qingli Dong
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
| | - Zhuosi Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, 200093, Shanghai, China.
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11
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Hough B, Steenkamp E, Wingfield B, Read D. Fungal Viruses Unveiled: A Comprehensive Review of Mycoviruses. Viruses 2023; 15:1202. [PMID: 37243288 PMCID: PMC10224137 DOI: 10.3390/v15051202] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/07/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Mycoviruses (viruses of fungi) are ubiquitous throughout the fungal kingdom and are currently classified into 23 viral families and the genus botybirnavirus by the International Committee on the Taxonomy of Viruses (ICTV). The primary focus of mycoviral research has been on mycoviruses that infect plant pathogenic fungi, due to the ability of some to reduce the virulence of their host and thus act as potential biocontrol against these fungi. However, mycoviruses lack extracellular transmission mechanisms and rely on intercellular transmission through the hyphal anastomosis, which impedes successful transmission between different fungal strains. This review provides a comprehensive overview of mycoviruses, including their origins, host range, taxonomic classification into families, effects on their fungal counterparts, and the techniques employed in their discovery. The application of mycoviruses as biocontrol agents of plant pathogenic fungi is also discussed.
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Affiliation(s)
| | | | - Brenda Wingfield
- Forestry & Agricultural Biotechnology Institute (FABI), Department of Biochemistry, Genetics & Microbiology, University of Pretoria, Pretoria 0002, South Africa; (B.H.); (E.S.); (D.R.)
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12
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Servienė E, Serva S. Recent Advances in the Yeast Killer Systems Research. Microorganisms 2023; 11:1191. [PMID: 37317165 DOI: 10.3390/microorganisms11051191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 04/03/2023] [Indexed: 06/16/2023] Open
Abstract
Biocidic phenotype is common in yeast strains isolated from a variety of natural and industrial habitats [...].
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Affiliation(s)
- Elena Servienė
- Laboratory of Genetics, Nature Research Centre, Akademijos 2, 08412 Vilnius, Lithuania
| | - Saulius Serva
- Laboratory of Nucleic Acid Biochemistry, Institute of Biosciences, Life Sciences Center, Vilnius University, Saulėtekio av. 7, 10257 Vilnius, Lithuania
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13
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Dupuis JH, Cheung LKY, Newman L, Dee DR, Yada RY. Precision cellular agriculture: The future role of recombinantly expressed protein as food. Compr Rev Food Sci Food Saf 2023; 22:882-912. [PMID: 36546356 DOI: 10.1111/1541-4337.13094] [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: 07/05/2022] [Revised: 11/16/2022] [Accepted: 11/27/2022] [Indexed: 12/24/2022]
Abstract
Cellular agriculture is a rapidly emerging field, within which cultured meat has attracted the majority of media attention in recent years. An equally promising area of cellular agriculture, and one that has produced far more actual food ingredients that have been incorporated into commercially available products, is the use of cellular hosts to produce soluble proteins, herein referred to as precision cellular agriculture (PCAg). In PCAg, specific animal- or plant-sourced proteins are expressed recombinantly in unicellular hosts-the majority of which are yeast-and harvested for food use. The numerous advantages of PCAg over traditional agriculture, including a smaller carbon footprint and more consistent products, have led to extensive research on its utility. This review is the first to survey proteins currently being expressed using PCAg for food purposes. A growing number of viable expression hosts and recent advances for increased protein yields and process optimization have led to its application for producing milk, egg, and muscle proteins; plant hemoglobin; sweet-tasting plant proteins; and ice-binding proteins. Current knowledge gaps present research opportunities for optimizing expression hosts, tailoring posttranslational modifications, and expanding the scope of proteins produced. Considerations for the expansion of PCAg and its implications on food regulation, society, ethics, and the environment are also discussed. Considering the current trajectory of PCAg, food proteins from any biological source can likely be expressed recombinantly and used as purified food ingredients to create novel and tailored food products.
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Affiliation(s)
- John H Dupuis
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Lennie K Y Cheung
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Lenore Newman
- Food and Agriculture Institute, University of the Fraser Valley, Abbotsford, British Columbia, Canada
| | - Derek R Dee
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Rickey Y Yada
- Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
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14
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Efremenko E, Aslanli A, Lyagin I. Advanced Situation with Recombinant Toxins: Diversity, Production and Application Purposes. Int J Mol Sci 2023; 24:ijms24054630. [PMID: 36902061 PMCID: PMC10003545 DOI: 10.3390/ijms24054630] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 02/14/2023] [Accepted: 02/20/2023] [Indexed: 03/04/2023] Open
Abstract
Today, the production and use of various samples of recombinant protein/polypeptide toxins is known and is actively developing. This review presents state-of-the-art in research and development of such toxins and their mechanisms of action and useful properties that have allowed them to be implemented into practice to treat various medical conditions (including oncology and chronic inflammation applications) and diseases, as well as to identify novel compounds and to detoxify them by diverse approaches (including enzyme antidotes). Special attention is given to the problems and possibilities of the toxicity control of the obtained recombinant proteins. The recombinant prions are discussed in the frame of their possible detoxification by enzymes. The review discusses the feasibility of obtaining recombinant variants of toxins in the form of protein molecules modified with fluorescent proteins, affine sequences and genetic mutations, allowing us to investigate the mechanisms of toxins' bindings to their natural receptors.
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Affiliation(s)
- Elena Efremenko
- Correspondence: ; Tel.: +7-(495)-939-3170; Fax: +7-(495)-939-5417
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15
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Assessment of Starters of Lactic Acid Bacteria and Killer Yeasts: Selected Strains in Lab-Scale Fermentations of Table Olives (Olea europaea L.) cv. Leccino. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Abstract
Olives debittering, organoleptic quality and safety can be improved with yeasts and lactic acid bacteria (LABs) selected strain starters, that allow for better fermentation control with respect to natural fermentation. Two selected killer yeasts (Wickerhamomyces anomalus and Saccharomyces cerevisiae) and Lactobacillus plantarum strains were tested for olive (cv. Leccino) fermentation to compare different starter combinations and strategies; the aim was to assess their potential in avoiding pretreatments and the use of excessive salt in the brines and preservatives. Lactobacilli, yeasts, molds, Enterobacteriaceae and total aerobic bacteria were detected, as well as pH, soluble sugars, alcohols, organic acids, phenolic compounds, and rheological properties of olives. Sugars were rapidly consumed in the brines and olives; the pH dropped quickly, then rose until neutrality after six months. The oleuropein final levels in olives were unaffected by the treatments. The use of starters did not improve the LABs’ growth nor prevent the growth of Enterobacteriaceae and molds. The growth of undesirable microorganisms could have been induced by the availability of selective carbon source such as mannitol, whose concentration in olive trees rise under drought stress. The possible role of climate change on the quality and safety of fermented foods should be furtherly investigated. The improvement of olives’ nutraceutical value can be induced by yeasts and LABs starters due to the higher production of hydroxytyrosol.
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16
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Agarbati A, Ciani M, Esin S, Agnolucci M, Marcheggiani F, Tiano L, Comitini F. Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts. Int J Mol Sci 2023; 24:ijms24021309. [PMID: 36674823 PMCID: PMC9866123 DOI: 10.3390/ijms24021309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 12/30/2022] [Accepted: 01/06/2023] [Indexed: 01/12/2023] Open
Abstract
Three killer toxins that were previously investigated, one excreted by Kluyveromyces wickerhamii and two by different strains of Wickerhamomyces anomalus, were produced at the pilot scale, lyophilized and characterized, and the formulates were assessed for their zymocidial effect against Brettanomyces bruxellensis spoilage yeast. A comparative analysis allowed the evaluation of the minimum inhibitory concentration (MIC) against a sensitive strain. Fungicidal and fungistatic concentrations were used to evaluate the cytocidal effect using a cytofluorimetric approach that confirmed the lethal effect of all lyophilized formulates against B. bruxellensis spoilage yeasts. Moreover, the potential killer toxins' cytotoxicity against human intestinal cells (Caco-2) were evaluated to exclude any possible negative effect on the consumers. Finally, the effective lethal effect of all three lyophilized killer toxins toward B. bruxellensis sensitive strain were tested. The results indicated that all of them acted without dangerous effects on the human epithelial cells, opening the way for their possible commercial application. In particular, D15 showed the lowest MIC and the highest activity, was evaluated also in wine, revealing a strong reduction of Brettamonyces yeast growth and, at the same time, a control of ethyl phenols production.
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Affiliation(s)
- Alice Agarbati
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy
- Correspondence: (M.C.); (F.C.)
| | - Semih Esin
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, 56123 Pisa, Italy
| | - Monica Agnolucci
- Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy
| | - Fabio Marcheggiani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Luca Tiano
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy
| | - Francesca Comitini
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131 Ancona, Italy
- Correspondence: (M.C.); (F.C.)
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17
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Punyauppa-path S, Kiatprasert P, Sawaengkaew J, Mahakhan P, Phumkhachorn P, Rattanachaikunsopon P, Khunnamwong P, Srisuk N. Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products. AIMS Microbiol 2022; 8:575-594. [PMID: 36694589 PMCID: PMC9834080 DOI: 10.3934/microbiol.2022037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 12/30/2022] Open
Abstract
This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were Candida (20.3%), Diutina (2.9%), Filobasidium (1.0%), Kazachstania (33.0%), Pichia (3.9%), Saccharomyces (1.0%), Starmerella (28.2%), Torulaspora (2.9%), and Yarrowia (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, Kazachstania bulderi KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values.
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Affiliation(s)
- Sukrita Punyauppa-path
- Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand,* Correspondence: ; Tel: +6644513258
| | - Pongpat Kiatprasert
- Department of Mathematics and Science, Faculty of Agriculture and Technology, Rajamangala University of Technology Isan Surin Campus, Surin 32000, Thailand
| | - Jutaporn Sawaengkaew
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Polson Mahakhan
- Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Parichat Phumkhachorn
- Department of Biological Science, Faculty of Science Ubon Ratchathani University, Warin Chamrap District, Ubon Ratchathani 34190, Thailand
| | - Pongsak Rattanachaikunsopon
- Department of Biological Science, Faculty of Science Ubon Ratchathani University, Warin Chamrap District, Ubon Ratchathani 34190, Thailand
| | - Pannida Khunnamwong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand,Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand
| | - Nantana Srisuk
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand,Biodiversity Center Kasetsart University (BDCKU), Bangkok 10900, Thailand
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18
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Lukša J, Celitan E, Servienė E, Serva S. Association of ScV-LA Virus with Host Protein Metabolism Determined by Proteomics Analysis and Cognate RNA Sequencing. Viruses 2022; 14:v14112345. [PMID: 36366443 PMCID: PMC9697790 DOI: 10.3390/v14112345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/13/2022] [Accepted: 10/21/2022] [Indexed: 02/01/2023] Open
Abstract
Saccharomyces yeasts are highly dispersed in the environment and microbiota of higher organisms. The yeast killing phenotype, encoded by the viral system, was discovered to be a significant property for host survival. Minor alterations in transcription patterns underpin the reciprocal relationship between LA and M viruses and their hosts, suggesting the fine-tuning of the transcriptional landscape. To uncover the principal targets of both viruses, we performed proteomics analysis of virus-enriched subsets of host proteins in virus type-specific manner. The essential pathways of protein metabolism-from biosynthesis and folding to degradation-were found substantially enriched in virus-linked subsets. The fractionation of viruses allowed separation of virus-linked host RNAs, investigated by high-content RNA sequencing. Ribosomal RNA was found to be inherently associated with LA-lus virus, along with other RNAs essential for ribosome biogenesis. This study provides a unique portrayal of yeast virions through the characterization of the associated proteome and cognate RNAs, and offers a background for understanding ScV-LA viral infection persistency.
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Affiliation(s)
- Juliana Lukša
- Department of Biochemistry and Molecular Biology, Life Sciences Center, Vilnius University, LT-10257 Vilnius, Lithuania
- Laboratory of Genetics, Nature Research Centre, LT-08412 Vilnius, Lithuania
| | - Enrika Celitan
- Department of Biochemistry and Molecular Biology, Life Sciences Center, Vilnius University, LT-10257 Vilnius, Lithuania
| | - Elena Servienė
- Laboratory of Genetics, Nature Research Centre, LT-08412 Vilnius, Lithuania
| | - Saulius Serva
- Department of Biochemistry and Molecular Biology, Life Sciences Center, Vilnius University, LT-10257 Vilnius, Lithuania
- Correspondence:
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19
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Gao C, Zhang Y, Li H, Gao Q, Cheng Y, Ogunyemi SO, Guan J. Fruit bagging reduces the postharvest decay and alters the diversity of fruit surface fungal community in 'Yali' pear. BMC Microbiol 2022; 22:239. [PMID: 36199024 PMCID: PMC9533515 DOI: 10.1186/s12866-022-02653-4] [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: 05/06/2022] [Accepted: 09/23/2022] [Indexed: 11/30/2022] Open
Abstract
Background Fruit bagging is an effective technique for fruit protection in the orchard management. Bagging can create a micro-environment for fruit growth and affect fruit quality during storage, in which the diversity of microorganisms may play an important role. Therefore, various methods including biochemistry, analytical chemistry, and bioinformatics methods were used to reveal the influences of fruit bagging on postharvest fruit quality, physiological characters, decay and surface fungal community of ‘Yali’ pear fruit were investigated in this study. Results Fruit bagging significantly decreased the postharvest decay after 15 days of ambient storage. There were no significant differences in fruit firmness, titratable acid and ethylene production rate between the fruit-bagging and non-bagging group after 15 days of storage, while the soluble solids contents (SSC) and respiration rate in non-bagging fruit was significantly higher than that in fruit-bagging after 15 days of storage. Furthermore, the surface microbes of pear were collected and determined by the new generation sequencing technology. The alpha diversity of fungi in non-bagging fruit decreased significantly after 15 days of storage, while there were no significant changes in bagging fruit. Ascomycota and Basidiomycota were the two major phyla detected in the bagging fruit, and the dominant fungal genera were Alternaria (23.7%), Mycosphaerella (17.25%), Vishniacozyma (16.14%), and Aureobasidium (10.51%) after 15 days of storage. For the non-bagging pear, Ascomycota was the only phylum detected, and the dominant genera was Pichia (83.32%) after 15 days of storage. The abundance of Pichia may be regarded as the biomarker to indicate the degree of fruit decay. Conclusions This study showed that fruit bagging could significantly reduce postharvest fruit decay and respiration rate of ‘Yali’ pear. Significant differences were found in fungal composition between bagging and non-bagging pear after storage for 0 or 15 days. Fruit bagging maintained the diversity of fungi on the fruit surface, increased the abundance of non-pathogenic fungi, and even antagonistic fungi such as Aureobasidium, Vishniacozyma, and Mycosphaerella. A reduction in the abundance of pathogenic fungi and incidence of postharvest decay during the storage of ‘Yali’ pear were also recorded. In conclusion, fruit-bagging changed the fungal diversity on fruit surface of ‘Yali’ pear, which had significant effect on reducing postharvest fruit decay, and thus prolong the storage period of ‘Yali’ pears. The future thrust of this study will focus on the isolation of fungi or bacteria from pear fruit surface and identify their roles in causing fruit decay and changing fruit quality during storage.
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Affiliation(s)
- Congcong Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China.,Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Yang Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China.,Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Huimin Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China.,Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Qi Gao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China.,Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Yudou Cheng
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China.,Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China
| | - Solabomi Olaitan Ogunyemi
- State Key Laboratory of Rice Biology, Ministry of Agriculture Key Lab of Molecular Biology of Crop Pathogens and Insects, Institute of Biotechnology, Zhejiang University, Hangzhou, 310013, China
| | - Junfeng Guan
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, 050051, China. .,Plant Genetic Engineering Center of Hebei Province, Shijiazhuang, 050051, China.
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20
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Maske BL, De Carvalho Neto DP, da Silva GB, De Dea Lindner J, Soccol CR, de Melo Pereira GV. Yeast viruses and their implications in fermented foods and beverages. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Penland M, Pawtowski A, Pioli A, Maillard MB, Debaets S, Deutsch SM, Falentin H, Mounier J, Coton M. Brine salt concentration reduction and inoculation with autochthonous consortia: Impact on Protected Designation of Origin Nyons black table olive fermentations. Food Res Int 2022; 155:111069. [DOI: 10.1016/j.foodres.2022.111069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 11/04/2022]
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22
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Parafati L, Palmeri R, Pitino I, Restuccia C. Killer yeasts isolated from olive brines: Technological and probiotic aptitudes. Food Microbiol 2022; 103:103950. [DOI: 10.1016/j.fm.2021.103950] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/18/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
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23
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Adaptive Response of Saccharomyces Hosts to Totiviridae L-A dsRNA Viruses Is Achieved through Intrinsically Balanced Action of Targeted Transcription Factors. J Fungi (Basel) 2022; 8:jof8040381. [PMID: 35448612 PMCID: PMC9028071 DOI: 10.3390/jof8040381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 11/17/2022] Open
Abstract
Totiviridae L-A virus is a widespread yeast dsRNA virus. The persistence of the L-A virus alone appears to be symptomless, but the concomitant presence of a satellite M virus provides a killer trait for the host cell. The presence of L-A dsRNA is common in laboratory, industrial, and wild yeasts, but little is known about the impact of the L-A virus on the host’s gene expression. In this work, based on high-throughput RNA sequencing data analysis, the impact of the L-A virus on whole-genome expression in three different Saccharomyces paradoxus and S. cerevisiae host strains was analyzed. In the presence of the L-A virus, moderate alterations in gene expression were detected, with the least impact on respiration-deficient cells. Remarkably, the transcriptional adaptation of essential genes was limited to genes involved in ribosome biogenesis. Transcriptional responses to L-A maintenance were, nevertheless, similar to those induced upon stress or nutrient availability. Based on these data, we further dissected yeast transcriptional regulators that, in turn, modulate the cellular L-A dsRNA levels. Our findings point to totivirus-driven fine-tuning of the transcriptional landscape in yeasts and uncover signaling pathways employed by dsRNA viruses to establish the stable, yet allegedly profitless, viral infection of fungi.
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24
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Walker RSK, Pretorius IS. Synthetic biology for the engineering of complex wine yeast communities. NATURE FOOD 2022; 3:249-254. [PMID: 37118192 DOI: 10.1038/s43016-022-00487-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 03/11/2022] [Indexed: 04/30/2023]
Abstract
Wine fermentation is a representation of complex higher-order microbial interactions. Despite the beneficial properties that these communities bring to wine, their complexity poses challenges in predicting the nature and outcome of fermentation. Technological developments in synthetic biology enable the potential to engineer synthetic microbial communities for new purposes. Here we present the challenges and applications of engineered yeast communities in the context of a wine fermentation vessel, how this represents a model system to enable novel solutions for winemaking and introduce the concept of a 'synthetic' terroir. Furthermore, we introduce our vision for the application of control engineering.
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Affiliation(s)
- Roy S K Walker
- School of Natural Sciences, Macquarie University, Sydney, New South Wales, Australia.
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia.
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, New South Wales, Australia.
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25
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Gianvito PD, Englezos V, Rantsiou K, Cocolin L. Bioprotection strategies in winemaking. Int J Food Microbiol 2022; 364:109532. [PMID: 35033974 DOI: 10.1016/j.ijfoodmicro.2022.109532] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 01/30/2023]
Abstract
Worldwide the interest for biological control of food spoilage microorganisms has significantly increased over the last decade. Wine makes no exception to this trend, as consumer demands for wines free of preservatives that are considered negative for human health, increase. Biological control during wine fermentation aims at producing high quality wines, while minimizing, or even eliminating, the use of chemical additives. Its success lies in the inoculation of microorganisms to prevent, inhibit or kill undesired microbes, therefore maintaining wine spoilage at the lowest level. The food industry already makes use of this practice, with dedicated commercial microbes already on the market. In winemaking, there are commercial microbes currently under investigation, particularly with the aim to reduce or replace the use of sulphur dioxide. In this review, the potential of wine yeasts and lactic acid bacteria as bioprotection agents and their mechanisms of action during wine fermentation are presented.
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Affiliation(s)
- Paola Di Gianvito
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Vasileios Englezos
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Kalliopi Rantsiou
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy
| | - Luca Cocolin
- Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Braccini 2, 10095 Grugliasco, Italy.
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Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide. Microorganisms 2021; 9:microorganisms9122528. [PMID: 34946131 PMCID: PMC8705515 DOI: 10.3390/microorganisms9122528] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 12/03/2021] [Accepted: 12/05/2021] [Indexed: 11/17/2022] Open
Abstract
The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low levels (ca 103 cells/mL) in finished wines. Besides, consumers health concerns regarding the use of sulfur dioxide encouraged the search for alternative biocontrol measures. Recently, we found that Saccharomyces cerevisiae secretes a natural biocide (saccharomycin) that inhibits the growth of different B. bruxellensis strains during alcoholic fermentation. Here we investigated the ability of S. cerevisiae CCMI 885 to prevent B. bruxellensis ISA 2211 growth and 4-ethylphenol production in synthetic and true grape must fermentations. Results showed that B. bruxellensis growth and 4-ethylphenol production was significantly inhibited in both media, although the effect was more pronounced in synthetic grape must. The natural biocide was added to a simulated wine inoculated with 5 × 102 cells/mL of B. bruxellensis, which led to loss of culturability and viability (100% dead cells at day-12). The conjugated effect of saccharomycin with SO2 was evaluated in simulated wines at 10, 12, 13 and 14% (v/v) ethanol. Results showed that B. bruxellensis proliferation in wines at 13 and 14% (v/v) ethanol was completely prevented by addition of 1.0 mg/mL of saccharomycin with 25 mg/L of SO2, thus allowing to significantly reduce the SO2 levels commonly used in wines (150–200 mg/L).
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Hernandez-Montiel LG, Droby S, Preciado-Rangel P, Rivas-García T, González-Estrada RR, Gutiérrez-Martínez P, Ávila-Quezada GD. A Sustainable Alternative for Postharvest Disease Management and Phytopathogens Biocontrol in Fruit: Antagonistic Yeasts. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10122641. [PMID: 34961112 PMCID: PMC8708500 DOI: 10.3390/plants10122641] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 11/18/2021] [Accepted: 11/26/2021] [Indexed: 05/06/2023]
Abstract
Postharvest diseases of fruits caused by phytopathogens cause losses up to 50% of global production. Phytopathogens control is performed with synthetic fungicides, but the application causes environmental contamination problems and human and animal health in addition to generating resistance. Yeasts are antagonist microorganisms that have been used in the last years as biocontrol agents and in sustainable postharvest disease management in fruits. Yeast application for biocontrol of phytopathogens has been an effective action worldwide. This review explores the sustainable use of yeasts in each continent, the main antagonistic mechanisms towards phytopathogens, their relationship with OMIC sciences, and patents at the world level that involve yeast-based-products for their biocontrol.
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Affiliation(s)
- Luis G. Hernandez-Montiel
- Centro de Investigaciones Biológicas del Noroeste, Calle Instituto Politécnico Nacional 195, Col. Playa Palo de Santa Rita Sur, La Paz 23096, Mexico
- Correspondence: (L.G.H.-M.); (G.D.Á.-Q.)
| | - Samir Droby
- Department of Postharvest Science, Agricultural Research Organization, The Volcani Center, P.O. Box 15159, Rishon LeZion 7505101, Israel;
| | - Pablo Preciado-Rangel
- Tecnológico Nacional de México, Instituto Tecnológico de Torreón, Carretera Torreón-San Pedro, Km 7.5, Ejido Ana, Torreón 27170, Mexico;
| | - Tomás Rivas-García
- Departamento de Sociología Rural, Universidad Autónoma Chapingo, Carr. Federal México-Texcoco, Km 38.5, San Diego 56230, Mexico;
| | - Ramsés R. González-Estrada
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Avenida Tecnológico 2595, Col. Lagos del Country, Tepic 63175, Mexico; (R.R.G.-E.); (P.G.-M.)
| | - Porfirio Gutiérrez-Martínez
- Tecnológico Nacional de México, Instituto Tecnológico de Tepic, Avenida Tecnológico 2595, Col. Lagos del Country, Tepic 63175, Mexico; (R.R.G.-E.); (P.G.-M.)
| | - Graciela D. Ávila-Quezada
- Facultad de Ciencias Agrotecnológicas, Universidad Autónoma de Chihuahua, Escorza 900, Col. Centro, Chihuahua 31000, Mexico
- Correspondence: (L.G.H.-M.); (G.D.Á.-Q.)
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Álvarez M, Delgado J, Núñez F, Cebrián E, Andrade MJ. Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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29
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Ferraz P, Brandão RL, Cássio F, Lucas C. Moniliophthora perniciosa, the Causal Agent of Cacao Witches' Broom Disease Is Killed in vitro by Saccharomyces cerevisiae and Wickerhamomyces anomalus Yeasts. Front Microbiol 2021; 12:706675. [PMID: 34630345 PMCID: PMC8493218 DOI: 10.3389/fmicb.2021.706675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 08/25/2021] [Indexed: 01/12/2023] Open
Abstract
Cacao plantations from South America have been afflicted with the severe fungal disease known as Witches’ Broom Disease (WBD), caused by the basidiomycete Moniliophthora perniciosa. Yeasts are increasingly recognized as good fungal biocides, although their application is still mostly restricted to the postharvest control of plant and fruit decay. Their possible utilization in the field, in a preharvest phase, is nevertheless promising, particularly if the strains are locally adapted and evolved and if they belong to species considered safe for man and the environment. In this work, a group of yeast strains originating from sugarcane-based fermentative processes in Brazil, the cacao-producing country where the disease is most severe, were tested for their ability to antagonize M. perniciosa in vitro. Wickerhamomyces anomalus LBCM1105 and Saccharomyces cerevisiae strains LBCM1112 from spontaneous fermentations used to produce cachaça, and PE2 widely used in Brazil in the industrial production of bioethanol, efficiently antagonized six strains of M. perniciosa, originating from several South American countries. The two fastest growing fungal strains, both originating from Brazil, were further used to assess the mechanisms underlying the yeasts’ antagonism. Yeasts were able to inhibit fungal growth and kill the fungus at three different temperatures, under starvation, at different culture stages, or using an inoculum from old yeast cultures. Moreover, SEM analysis revealed that W. anomalus and S. cerevisiae PE2 cluster and adhere to the hyphae, push their surface, and fuse to them, ultimately draining the cells. This behavior concurs with that classified as necrotrophic parasitism/mycoparasitism. In particular, W. anomalus within the adhered clusters appear to be ligated to each other through roundish groups of fimbriae-like structures filled with bundles of microtubule-sized formations, which appear to close after cells detach, leaving a scar. SEM also revealed the formation of tube-like structures apparently connecting yeast to hypha. This evidence suggests W. anomalus cells form a network of yeast cells connecting with each other and with hyphae, supporting a possible cooperative collective killing and feeding strategy. The present results provide an initial step toward the formulation of a new eco-friendly and effective alternative for controlling cacao WBD using live yeast biocides.
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Affiliation(s)
- Pedro Ferraz
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho-Campus de Gualtar, Braga, Portugal.,Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho-Campus de Gualtar, Braga, Portugal
| | - Rogelio Lopes Brandão
- Nucleus of Research in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Fernanda Cássio
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho-Campus de Gualtar, Braga, Portugal.,Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho-Campus de Gualtar, Braga, Portugal
| | - Cândida Lucas
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho-Campus de Gualtar, Braga, Portugal.,Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho-Campus de Gualtar, Braga, Portugal
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30
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Huang K, Tang J, Zou Y, Sun X, Lan J, Wang W, Xu P, Wu X, Ma R, Wang Q, Wang Z, Liu J. Whole Genome Sequence of Alternaria alternata, the Causal Agent of Black Spot of Kiwifruit. Front Microbiol 2021; 12:713462. [PMID: 34616379 PMCID: PMC8488381 DOI: 10.3389/fmicb.2021.713462] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Accepted: 08/16/2021] [Indexed: 02/05/2023] Open
Abstract
Alternaria alternata is a pathogen in a wide range of agriculture crops and causes significant economic losses. A strain of A. alternata (Y784-BC03) was isolated and identified from “Hongyang” kiwifruit and demonstrated to cause black spot infections on fruits. The genome sequence of Y784-BC03 was obtained using Nanopore MinION technology. The assembled genome is composed of 33,869,130bp (32.30Mb) comprising 10 chromosomes and 11,954 genes. A total of 2,180 virulence factors were predicted to be present in the obtained genome sequence. The virulence factors comprised genes encoding secondary metabolites, including non-host-specific toxins, cell wall-degrading enzymes, and major transcriptional regulators. The predicted gene clusters encoding genes for the biosynthesis and export of secondary metabolites in the genome of Y784-BC03 were associated with non-host-specific toxins, including cercosporin, dothistromin, and versicolorin B. Major transcriptional regulators of different mycotoxin biosynthesis pathways were identified, including the transcriptional regulators, polyketide synthase, P450 monooxygenase, and major facilitator superfamily transporters.
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Affiliation(s)
- Ke Huang
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China.,Institute of Microbial Ecology, Chongqing University of Arts and Sciences, Chongqing, China
| | - Jianming Tang
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China
| | - Yong Zou
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China
| | - Xiangcheng Sun
- College of Life Sciences, Northwest A&F University, Yangling, China.,West China Biopharm Research Institute, West China Hospital, Sichuan University, Chengdu, China
| | - Jianbin Lan
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China
| | - Wei Wang
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China.,Institute of Microbial Ecology, Chongqing University of Arts and Sciences, Chongqing, China
| | - Panpan Xu
- College of Life Sciences, Northwest A&F University, Yangling, China
| | | | - Rui Ma
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China
| | - Qi Wang
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing, China
| | - Zhenshuo Wang
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing, China
| | - Jia Liu
- College of Landscape Architecture and Life Science, Institute of Special Plants, Chongqing University of Arts and Sciences, Chongqing, China
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Formulation and Safety Tests of a Wickerhamomyces anomalus-Based Product: Potential Use of Killer Toxins of a Mosquito Symbiotic Yeast to Limit Malaria Transmission. Toxins (Basel) 2021; 13:toxins13100676. [PMID: 34678969 PMCID: PMC8538654 DOI: 10.3390/toxins13100676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/09/2021] [Accepted: 09/18/2021] [Indexed: 01/16/2023] Open
Abstract
Wickerhamomyces anomalus strain WaF17.12 is a yeast with an antiplasmodial property based on the production of a killer toxin. For its symbiotic association with Anopheles mosquitoes, it has been proposed for the control of malaria. In an applied view, we evaluated the yeast formulation by freeze-drying WaF17.12. The study was carried out by comparing yeast preparations stored at room temperature for different periods, demonstrating that lyophilization is a useful method to obtain a stable product in terms of cell growth reactivation and maintenance of the killer toxin antimicrobial activity. Moreover, cytotoxic assays on human cells were performed, showing no effects on the cell viability and the proinflammatory response. The post-formulation effectiveness of the killer toxin and the safety tests indicate that WaF17.12 is a promising bioreagent able to impair the malaria parasite in vector mosquitoes.
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32
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Wickerhamomyces Yeast Killer Toxins' Medical Applications. Toxins (Basel) 2021; 13:toxins13090655. [PMID: 34564659 PMCID: PMC8470119 DOI: 10.3390/toxins13090655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 12/14/2022] Open
Abstract
Possible implications and applications of the yeast killer phenomenon in the fight against infectious diseases are reviewed, with particular reference to some wide-spectrum killer toxins (KTs) produced by Wickerhamomyces anomalus and other related species. A perspective on the applications of these KTs in the medical field is provided considering (1) a direct use of killer strains, in particular in the symbiotic control of arthropod-borne diseases; (2) a direct use of KTs as experimental therapeutic agents; (3) the production, through the idiotypic network, of immunological derivatives of KTs and their use as potential anti-infective therapeutics. Studies on immunological derivatives of KTs in the context of vaccine development are also described.
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33
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Bizarria R, Pagnocca FC, Rodrigues A. Yeasts in the attine ant-fungus mutualism: Diversity, functional roles, and putative biotechnological applications. Yeast 2021; 39:25-39. [PMID: 34473375 DOI: 10.1002/yea.3667] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 07/20/2021] [Accepted: 08/30/2021] [Indexed: 01/01/2023] Open
Abstract
Insects interact with a wide variety of yeasts, often providing a suitable substrate for their growth. Some yeast-insect interactions are tractable models for understanding the relationships between the symbionts. Attine ants are prominent insects in the Neotropics and have performed an ancient fungiculture of mutualistic basidiomycete fungi for more than 55-65 million years. Yeasts gain access to this sophisticated mutualism, prompting diversity, ecological, and biotechnological studies in this environment. We review half a century research in this field, surveying for recurrent yeast taxa and their putative ecological roles in this environment. We found that previous studies mainly covered the yeast diversity from a small fraction of attine ants, being Saccharomycetales, Tremellales, and Trichosporonales as the most frequent yeast or yeast-like orders found. Apiotrichum, Aureobasidium, Candida, Cutaneotrichosporon, Debaryomyces, Meyerozyma, Papiliotrema, Rhodotorula, Trichomonascus, and Trichosporon are the most frequent recovered genera. On the other hand, studies of yeasts' ecological roles on attine ant-fungus mutualism only tapped the tip of the iceberg. Previous established hypotheses in the literature cover the production of lignocellulosic enzymes, chemical detoxification, and fungus garden protection. Some of these roles have parallels in biotechnological processes. In conclusion, the attine ant environment has a hidden potential for studying yeast biodiversity, ecology, and biotechnology, which has been particularly unexplored considering the vast diversity of fungus-growing ants.
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Affiliation(s)
- Rodolfo Bizarria
- Center for the Study of Social Insects, São Paulo State University (UNESP), Rio Claro, Brazil.,Department of General and Applied Biology, São Paulo State University (UNESP), Rio Claro, Brazil
| | | | - Andre Rodrigues
- Center for the Study of Social Insects, São Paulo State University (UNESP), Rio Claro, Brazil.,Department of General and Applied Biology, São Paulo State University (UNESP), Rio Claro, Brazil
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34
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Torres-Guardado R, Esteve-Zarzoso B, Reguant C, Bordons A. Microbial interactions in alcoholic beverages. Int Microbiol 2021; 25:1-15. [PMID: 34347199 DOI: 10.1007/s10123-021-00200-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 10/20/2022]
Abstract
This review examines the different types of interactions between the microorganisms involved in the fermentation processes of alcoholic beverages produced all over the world from cereals or fruit juices. The alcoholic fermentation converting sugars into ethanol is usually carried out by yeasts, mainly Saccharomyces cerevisiae, which can grow directly using fruit sugars, such as those in grapes for wine or apples for cider, or on previously hydrolyzed starch of cereals, such as for beers. Some of these beverages, or the worts obtained from cereals, can be distilled to obtain spirits. Besides S. cerevisiae, all alcoholic beverages can contain other microorganisms and especially in spontaneous fermentation when starter cultures are not used. These other microbes are mostly lactic acid bacteria and other yeasts-the non-Saccharomyces yeasts. The interactions between all these microorganisms are very diverse and complex, as in any natural occurring ecosystem, including food fermentations. To describe them, we have followed a simplified ecological classification of the interactions. The negative ones are amensalism, by which a metabolic product of one species has a negative effect on others, and antagonism, by which one microbe competes directly with others. The positive interactions are commensalism, by which one species has benefits but no apparent effect on others, and synergism, by which there are benefits for all the microbes and also for the final product. The main interactions in alcoholic beverages are between S. cerevisiae and non-Saccharomyces and between yeasts and lactic acid bacteria. These interactions can be related to metabolites produced by fermentation such as ethanol, or to secondary metabolites such as proteinaceous toxins, or are feed-related, either by competition for nutrients or by benefit from released compounds during yeast autolysis. The positive or negative effects of these interactions on the organoleptic qualities of the final product are also revised. Focusing mainly on the alcoholic beverages produced by spontaneous fermentations, this paper reviews the interactions between the different yeasts and lactic acid bacteria in wine, cider, beer, and in spirits such as tequila, mezcal and cachaça.
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Affiliation(s)
- Rafael Torres-Guardado
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Braulio Esteve-Zarzoso
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Cristina Reguant
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain
| | - Albert Bordons
- Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.
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35
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Mencher A, Morales P, Tronchoni J, Gonzalez R. Mechanisms Involved in Interspecific Communication between Wine Yeasts. Foods 2021; 10:foods10081734. [PMID: 34441512 PMCID: PMC8394882 DOI: 10.3390/foods10081734] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/22/2021] [Indexed: 12/17/2022] Open
Abstract
In parallel with the development of non-Saccharomyces starter cultures in oenology, a growing interest has developed around the interactions between the microorganisms involved in the transformation of grape must into wine. Nowadays, it is widely accepted that the outcome of a fermentation process involving two or more inoculated yeast species will be different from the weighted average of the corresponding individual cultures. Interspecific interactions between wine yeasts take place on several levels, including interference competition, exploitation competition, exchange of metabolic intermediates, and others. Some interactions could be a simple consequence of each yeast running its own metabolic programme in a context where metabolic intermediates and end products from other yeasts are present. However, there are clear indications, in some cases, of specific recognition between interacting yeasts. In this article we discuss the mechanisms that may be involved in the communication between wine yeasts during alcoholic fermentation.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
| | - Jordi Tronchoni
- Faculty of Health Sciences, Valencian International University (VIU), C/Pintor Sorolla 21, 46002 Valencia, Spain;
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja), Finca La Grajera, Carretera LO-20, Salida 13, 26007 Logroño, Spain; (A.M.); (P.M.)
- Correspondence: ; Tel.: +34-941-894-980
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36
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Comitini F, Agarbati A, Canonico L, Ciani M. Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. Int J Mol Sci 2021; 22:ijms22147754. [PMID: 34299371 PMCID: PMC8307806 DOI: 10.3390/ijms22147754] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 01/16/2023] Open
Abstract
Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.
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37
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Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
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Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
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Solieri L. The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology. World J Microbiol Biotechnol 2021; 37:96. [PMID: 33969449 DOI: 10.1007/s11274-021-03066-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2021] [Accepted: 04/28/2021] [Indexed: 12/01/2022]
Abstract
Non-conventional yeasts refer to a huge and still poorly explored group of species alternative to the well-known model organism Saccharomyces cerevisiae. Among them, Zygosaccharomyces rouxii and the sister species Zygosaccharomyces bailii are infamous for spoiling food and beverages even in presence of several food preservatives. On the other hand, their capability to cope with a wide range of process conditions makes these yeasts very attractive factories (the so-called "ZygoFactories") for bio-converting substrates poorly permissive for the growth of other species. In balsamic vinegar Z. rouxii is the main yeast responsible for converting highly concentrated sugars into ethanol, with a preference for fructose over glucose (a trait called fructophily). Z. rouxii has also attracted much attention for the ability to release important flavor compounds, such as fusel alcohols and the derivatives of 4-hydroxyfuranone, which markedly contribute to fragrant and smoky aroma in soy sauce. While Z. rouxii was successfully proposed in brewing for producing low ethanol beer, Z. bailii is promising for lactic acid and bioethanol production. Recently, several research efforts exploited omics tools to pinpoint the genetic bases of distinctive traits in "ZygoFactories", like fructophily, tolerance to high concentrations of sugars, lactic acid and salt. Here, I provided an overview of Zygosaccharomyces industrially relevant phenotypes and summarized the most recent findings in disclosing their genetic bases. I suggest that the increasing number of genomes available for Z. rouxii and other Zygosaccharomyces relatives, combined with recently developed genetic engineering toolkits, will boost the applications of these yeasts in biotechnology and applied microbiology.
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Affiliation(s)
- L Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy.
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Prins RC, Billerbeck S. A buffered media system for yeast batch culture growth. BMC Microbiol 2021; 21:127. [PMID: 33892647 PMCID: PMC8063419 DOI: 10.1186/s12866-021-02191-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Accepted: 04/11/2021] [Indexed: 11/24/2022] Open
Abstract
Background Fungi are premier hosts for the high-yield secretion of proteins for biomedical and industrial applications. The stability and activity of these secreted proteins is often dependent on the culture pH. As yeast acidifies the commonly used synthetic complete drop-out (SD) media that contains ammonium sulfate, the pH of the media needs to be buffered in order to maintain a desired extracellular pH during biomass production. At the same time, many buffering agents affect growth at the concentrations needed to support a stable pH. Although the standard for biotechnological research and development is shaken batch cultures or microtiter plate cultures that cannot be easily automatically pH-adjusted during growth, there is no comparative study that evaluates the buffering capacity and growth effects of different media types across pH-values in order to develop a pH-stable batch culture system. Results We systematically test the buffering capacity and growth effects of a citrate-phosphate buffer (CPB) from acidic to neutral pH across different media types. These media types differ in their nitrogen source (ammonium sulfate, urea or both). We find that the widely used synthetic drop-out media that uses ammonium sulfate as nitrogen source can only be effectively buffered at buffer concentrations that also affect growth. At lower concentrations, yeast biomass production still acidifies the media. When replacing the ammonium sulfate with urea, the media alkalizes. We then develop a medium combining ammonium sulfate and urea which can be buffered at low CPB concentrations that do not affect growth. In addition, we show that a buffer based on Tris/HCl is not effective in maintaining any of our media types at neutral pH even at relatively high concentrations. Conclusion Here we show that the buffering of yeast batch cultures is not straight-forward and addition of a buffering agent to set a desired starting pH does not guarantee pH-maintenance during growth. In response, we present a buffered media system based on an ammonium sulfate/urea medium that enables relatively stable pH-maintenance across a wide pH-range without affecting growth. This buffering system is useful for protein-secretion-screenings, antifungal activity assays, as well as for other pH-dependent basic biology or biotechnology projects. Supplementary Information The online version contains supplementary material available at 10.1186/s12866-021-02191-5.
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Affiliation(s)
- Rianne C Prins
- Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands
| | - Sonja Billerbeck
- Molecular Microbiology, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen, Groningen, The Netherlands.
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Hernández-Fernández M, Cordero-Bueso G, Ruiz-Muñoz M, Cantoral JM. Culturable Yeasts as Biofertilizers and Biopesticides for a Sustainable Agriculture: A Comprehensive Review. PLANTS (BASEL, SWITZERLAND) 2021; 10:822. [PMID: 33919047 PMCID: PMC8142971 DOI: 10.3390/plants10050822] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 04/07/2021] [Accepted: 04/19/2021] [Indexed: 01/18/2023]
Abstract
The extensive use of synthetic fertilizers and pesticides has negative consequences in terms of soil microbial biodiversity and environmental contamination. Faced with this growing concern, a proposed alternative agricultural method is the use of microorganisms as biofertilizers. Many works have been focused on bacteria, but the limited literature on yeasts and their potential ability to safely promote plant growth is gaining particular attention in recent years. Thus, the objective of this review is to highlight the application of yeasts as biological agents in different sectors of sustainable agricultural practices through direct or indirect mechanisms of action. Direct mechanisms include the ability of yeasts to provide soluble nutrients to plants, produce organic acids and phytohormones (indole-3-acetic acid). Indirect mechanisms involve the ability for yeasts to act as biocontrol agents through their high antifungal activity and lower insecticidal and herbicidal activity, and as soil bioremediating agents. They also act as protective agents against extreme environmental factors by activating defense mechanisms. It is evident that all the aspects that yeasts offer could be useful in the creation of quality biofertilizers and biopesticides. Hence, extensive research on yeasts could be promising and potentially provide an environmentally friendly solution to the increased crop production that will be required with a growing population.
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Affiliation(s)
| | - Gustavo Cordero-Bueso
- Laboratory of Microbiology, Department Biomedicine, Biotechnology and Public Health, University of Cádiz, Puerto Real, 11510 Cádiz, Spain; (M.H.-F.); (M.R.-M.); (J.M.C.)
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Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020057] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite resistance mechanisms have been extensively studied in the fermenting yeast Saccharomyces cerevisiae. Nevertheless, in recent years, a negative perception has developed towards sulfites in wine, because of human health and environmental concerns. Increasing consumer demand for wines with low SO2 content is pushing the winemaking sector to develop new practices in order to reduce sulfite content in wine, including the use of physical and chemical alternatives to SO2, and the exploitation of microbial resources to the same purpose. For this reason, the formation of sulfur-containing compounds by wine yeast has become a crucial point of research during the last decades. In this context, the aim of this review is to examine the main mechanisms weaponized by Saccharomyces cerevisiae for coping with sulfite, with a particular emphasis on the production of sulfite and glutathione, sulfite detoxification through membrane efflux (together with the genetic determinants thereof), and production of SO2-binding compounds.
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Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020054] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
One of the main targets of sustainable development is the reduction of environmental, social, and economic negative externalities associated with the production of foods and beverages. Those externalities occur at different stages of food chains, from the farm to the fork, with deleterious impacts to different extents. Increasing evidence testifies to the potential of microbial-based solutions and fermentative processes as mitigating strategies to reduce negative externalities in food systems. In several cases, innovative solutions might find in situ applications from the farm to the fork, including advances in food matrices by means of tailored fermentative processes. This viewpoint recalls the attention on microbial biotechnologies as a field of bioeconomy and of ‘green’ innovations to improve sustainability and resilience of agri-food systems alleviating environmental, economic, and social undesired externalities. We argue that food scientists could systematically consider the potential of microbes as ‘mitigating agents’ in all research and development activities dealing with fermentation and microbial-based biotechnologies in the agri-food sector. This aims to conciliate process and product innovations with a development respectful of future generations’ needs and with the aptitude of the systems to overcome global challenges.
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Carboni G, Marova I, Zara G, Zara S, Budroni M, Mannazzu I. Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins. Foods 2021; 10:foods10030556. [PMID: 33800189 PMCID: PMC8000969 DOI: 10.3390/foods10030556] [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: 01/20/2021] [Revised: 02/24/2021] [Accepted: 02/28/2021] [Indexed: 11/16/2022] Open
Abstract
The soil yeast Tetrapisispora phaffii secretes a killer toxin, named Kpkt, that shows β-glucanase activity and is lethal to wine spoilage yeasts belonging to Kloeckera/Hanseniaspora, Saccharomycodes and Zygosaccharomyces. When expressed in Komagataella phaffii, recombinant Kpkt displays a wider spectrum of action as compared to its native counterpart, being active on a vast array of wine yeasts and food-related bacteria. Here, to gather information on recombinant Kpkt cytotoxicity, lyophilized preparations of this toxin (LrKpkt) were obtained and tested on immortalized human keratinocyte HaCaT cells, a model for the stratified squamous epithelium of the oral cavity and esophagus. LrKpkt proved harmless to HaCaT cells at concentrations up to 36 AU/mL, which are largely above those required to kill food-related yeasts and bacteria in vitro (0.25-2 AU/mL). At higher concentrations, it showed a dose dependent effect that was comparable to that of the negative control and therefore could be ascribed to compounds, other than the toxin, occurring in the lyophilized preparations. Considering the dearth of studies regarding the effects of yeast killer toxins on human cell lines, these results represent a first mandatory step towards the evaluation the possible risks associated to human intake. Moreover, in accordance with that observed on Ceratitis capitata and Musca domestica, they support the lack of toxicity of this toxin on non-target eukaryotic models and corroborate the possible exploitation of killer toxins as natural antimicrobials in the food and beverages industries.
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Affiliation(s)
- Gavino Carboni
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
- Faculty of Chemistry, Brno University of Technology, Purkyňova 464/118, Královo Pole, 61200 Brno, Czech Republic
| | - Ivana Marova
- Faculty of Chemistry, Brno University of Technology, Purkyňova 464/118, Královo Pole, 61200 Brno, Czech Republic
- Correspondence: (I.M.); (I.M.)
| | - Giacomo Zara
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
| | - Severino Zara
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
- Correspondence: (I.M.); (I.M.)
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44
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Bioprospecting and Applications of Fungi: A Game Changer in Present Scenario. Fungal Biol 2021. [DOI: 10.1007/978-3-030-68260-6_1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Comitini F, Agarbati A, Canonico L, Galli E, Ciani M. Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts. Microorganisms 2020; 9:microorganisms9010056. [PMID: 33379214 PMCID: PMC7824415 DOI: 10.3390/microorganisms9010056] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/18/2020] [Accepted: 12/24/2020] [Indexed: 01/02/2023] Open
Abstract
Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was purified, and the purified protein was digested with specific restriction enzymes (lysine K and arginine R cut sites). The LC-MS and LC-MS/MS analysis after enzymatic digestions revealed a molecular weight of 31 kDa. Bioinformatics processing and database research of digested pure killer protein showed 99% identity with a UDP-glycosyltransferase protein. Competitive inhibition assay of killer activity by cell-wall polysaccharides suggests that branched glucans represent the first receptor site of the toxin on the envelope of the sensitive target. The WA18 partially purified crude extract (PPCE) showed high stability of antimicrobial activity at the physicochemical conditions suitable for the winemaking process. Indeed, in wine WA18 was able to counteract B. bruxellensis and control the production of ethyl phenols. In addition, the strain WA18 was compatible with Saccharomyces cerevisiae in co-culture conditions with a potential application together with commercial starter cultures. These data suggest that WA18 mycocin is a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage.
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46
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Gil-Rodríguez AM, Garcia-Gutierrez E. Antimicrobial mechanisms and applications of yeasts. ADVANCES IN APPLIED MICROBIOLOGY 2020; 114:37-72. [PMID: 33934852 DOI: 10.1016/bs.aambs.2020.11.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Yeasts and humans have had a close relationship for millenia. Yeast have been used for food production since the first human societies. Since then, alternative uses have been discovered. Nowadays, antibiotic resistance constitutes a pressing need worldwide. In order to overcome this threat, one of the most important strategies is the search for new antimicrobials in natural sources. Moreover, biopreservation based on natural sources has emerged as an alternative to more common chemical preservatives. Yeasts constitute an underexploited source of antagonistic activity against other microorganisms. Here, we compile a summary of the antagonistic activity of yeast origin against other yeast and other microorganisms, such as bacteria or parasites. We present the mechanisms of action used by yeasts to display these activities. We also provide applications of these antagonistic activities in food industry and agriculture, medicine and veterinary, where yeast promise to play a pivotal role in the near future.
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47
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Ravoitytė B, Lukša J, Yurchenko V, Serva S, Servienė E. Saccharomyces paradoxus Transcriptional Alterations in Cells of Distinct Phenotype and Viral dsRNA Content. Microorganisms 2020; 8:microorganisms8121902. [PMID: 33266158 PMCID: PMC7761358 DOI: 10.3390/microorganisms8121902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 11/28/2020] [Accepted: 11/29/2020] [Indexed: 01/23/2023] Open
Abstract
Killer yeasts are attractive antifungal agents with great potential applications in the food industry. Natural Saccharomyces paradoxus isolates provide new dsRNA-based killer systems available for investigation. The presence of viral dsRNA may alter transcriptional profile of S. paradoxus. To test this possibility, a high-throughput RNA sequencing was employed to compare the transcriptomes of S. paradoxus AML 15-66 K66 killer strains after curing them of either M-66 alone or both M-66 and L-A-66 dsRNA viruses. The S. paradoxus cells cured of viral dsRNA(s) showed respiration deficient or altered sporulation patterns. We have identified numerous changes in the transcription profile of genes including those linked to ribosomes and amino acid biosynthesis, as well as mitochondrial function. Our work advance studies of transcriptional adaptations of Saccharomyces spp. induced by changes in phenotype and set of dsRNA viruses, reported for the first time.
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Affiliation(s)
- Bazilė Ravoitytė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos str. 2, 08412 Vilnius, Lithuania;
- Correspondence: (B.R.); (E.S.)
| | - Juliana Lukša
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos str. 2, 08412 Vilnius, Lithuania;
| | - Vyacheslav Yurchenko
- Life Science Research Centre, Faculty of Science, University of Ostrava, Chittussiho 10, 710 00 Ostrava, Czech Republic;
- Martsinovsky Institute of Medical Parasitology, Tropical and Vector Borne Diseases, Sechenov University, Malaya Pirogovskaya str. 20, 119435 Moscow, Russia
| | - Saulius Serva
- Department of Biochemistry and Molecular Biology, Institute of Biosciences, Vilnius University, Saulėtekio al. 7, 10257 Vilnius, Lithuania;
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Saulėtekio al. 11, 10223 Vilnius, Lithuania
| | - Elena Servienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos str. 2, 08412 Vilnius, Lithuania;
- Department of Chemistry and Bioengineering, Vilnius Gediminas Technical University, Saulėtekio al. 11, 10223 Vilnius, Lithuania
- Correspondence: (B.R.); (E.S.)
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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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Zhang H, Wang L, Tan Y, Wang H, Yang F, Chen L, Hao F, Lv X, Du H, Xu Y. Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu. Int J Food Microbiol 2020; 336:108898. [PMID: 33129005 DOI: 10.1016/j.ijfoodmicro.2020.108898] [Citation(s) in RCA: 67] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 09/11/2020] [Accepted: 09/23/2020] [Indexed: 12/25/2022]
Abstract
In spontaneous food fermentation processes, environmental microbiota affects the yield and quality of the fermentation productions. Although the importance of environmental microbiota has been highlighted, the ecological processes that how the environmental microbiota affects the fermentation microbial community are poorly understood. To study the effect of the environmental microbiota on community assembly, the sources of microbiota and the ecological processes of the fermentation were characterized in sauce-flavor Baijiu. Results showed that the process of sauce-flavor Baijiu making could be divided into three phases according to fermentation parameters. Heap fermentation (phase I) was an important period for rapid temperature rise, substrate utilization and production accumulation. The microbial community of heap fermentation was characterized by decrease of diversity and rapid succession of community structure. Virgibacillus, Kroppenstedtia, Bacillus and Oceanobacillus were predominant in the initial heap fermentation, while Lactobacillus was predominant during the later stage. Pichia was the predominant fungal genus during the whole fermentation process. Then, SourceTracker results showed that Daqu provided 95.6% of the bacterial community and 28.10% of the fungal community to heap fermentation, whereas the environments (indoor ground and tools) provided 71.9% of the fungal communities (mainly Pichia) to heap fermentation. Next, the results revealed that the temperature, ethanol and microbial interaction of Pichia synergistically drove the dynamic of the microbial community during the heap fermentation process. Pichia was proved to be the heat-resistant fungi and strong competitor based on growth in different temperature and competition assays in vitro. Finally, the quick succession of heap fermentation microbiota increased the enrichment of volatile flavors such as acids and esters. Our comprehensive methods shows that Pichia, which mainly comes from the environment, can construct the microbial community of Baijiu fermentation, and highlights the importance of environmental microbiota in attempts to control and promote the formation of Baijiu fermentation microbial community. This systematic study of environmental microbiota is valuable for quality control and management during spontaneous fermentation.
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Affiliation(s)
- Hongxia Zhang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Li Wang
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Yuwei Tan
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Heyu Wang
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Fan Yang
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | | | - Fei Hao
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Xibin Lv
- Kweichow Moutai Distillery Co. Ltd, Guizhou 564501, China
| | - Hai Du
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Synergetic Innovation Center of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
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50
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Carboni G, Fancello F, Zara G, Zara S, Ruiu L, Marova I, Pinna G, Budroni M, Mannazzu I. Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries. Int J Food Microbiol 2020; 335:108883. [PMID: 32956955 DOI: 10.1016/j.ijfoodmicro.2020.108883] [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: 06/16/2020] [Revised: 09/01/2020] [Accepted: 09/02/2020] [Indexed: 11/24/2022]
Abstract
Kpkt is a yeast killer toxin, naturally produced by Tetrapisispora phaffii, with possible applications in winemaking due to its antimicrobial activity on wine-related yeasts including Kloeckera/Hanseniaspora, Saccharomycodes and Zygosaccharomyces. Here, Kpkt coding gene was expressed in Komagataella phaffii (formerly Pichia pastoris) and the bioreactor production of the recombinant toxin (rKpkt) was obtained. Moreover, to produce a ready-to-use preparation of rKpkt, the cell-free supernatant of the K. phaffii recombinant killer clone was 80-fold concentrated and lyophilized. The resulting preparation could be easily solubilized in sterile distilled water and maintained its killer activity for up to six months at 4 °C. When applied to grape must, it exerted an extensive killer activity on wild wine-related yeasts while proving compatible with the fermentative activity of actively growing Saccharomyces cerevisiae starter strains. Moreover, it displayed a strong microbicidal effect on a variety of bacterial species including lactic acid bacteria and food-borne pathogens. On the contrary it showed no lethal effect on filamentous fungi and on Ceratitis capitata and Musca domestica, two insect species that may serve as non-mammalian model for biomedical research. Based on these results, bioreactor production and lyophilization represent an interesting option for the exploitation of this killer toxin that, due to its spectrum of action, may find application in the control of microbial contaminations in the wine and food industries.
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Affiliation(s)
- Gavino Carboni
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Francesco Fancello
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Giacomo Zara
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Severino Zara
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Luca Ruiu
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Ivana Marova
- Faculty of Chemistry, Brno University of Technology, Purkyňova 464/118, Královo Pole, 61200, Brno, Czech Republic
| | | | - Marilena Budroni
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
| | - Ilaria Mannazzu
- Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
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