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O’Sullivan EN, O’Sullivan DJ. Viability and Diversity of the Microbial Cultures Available in Retail Kombucha Beverages in the USA. Foods 2024; 13:1707. [PMID: 38890935 PMCID: PMC11172315 DOI: 10.3390/foods13111707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2024] [Revised: 05/23/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Kombucha is a two-stage fermented sweetened tea beverage that uses yeast and lactic acid bacteria (LAB) to convert sugars into ethanol and lactate and acetic acid bacteria (AAB) to oxidize ethanol to acetate. Its popularity as a beverage grew from claims of health benefits derived from this vibrant microbial bioconversion. While recent studies have shed light on the diversity of cultures in Kombucha fermentation, there is limited information on the diversity, and especially viability, of cultures in retail beverages that advertise the presence of Kombucha and probiotic cultures. In this study, 12 Kombucha beverages produced by different manufacturers throughout the US were purchased and microbially characterized. Eight of the beverages contained viable Kombucha cultures, while 3 of the remaining 4 had viable Bacillus cultures as added probiotics. Amplicon profiling revealed that all contained Kombucha yeast and bacteria cells. The dominant yeasts detected were Lachancea cidri (10/12), Brettanomyces (9/12), Malassezia (6/12), and Saccharomyces (5/12). Dominant LAB included Liquorilactobacillus and Oenococcus oeni, and AAB were Komagataeibacter, Gluconobacter, and Acetobacter. One beverage had a significant amount of Zymomonas mobilis, an ethanol-producing bacterium from Agave cactus. While Kombucha beverages differ in the types and viability of cultures, all except one beverage contained detectable viable cells.
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Affiliation(s)
| | - Daniel J. O’Sullivan
- Department of Food Science and Nutrition, Microbial and Plant Genomics Institute, University of Minnesota, St. Paul, MN 55108, USA;
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Muñoz-Miranda LA, Zepeda-Peña AC, Casas-Godoy L, Pereira-Santana A, Méndez-Zamora A, Barrera-Martínez I, Rodríguez-Zapata L, Gschaedler-Mathis AC, Figueroa-Yáñez LJ. CRISPRi-induced transcriptional regulation of IAH1 gene and its influence on volatile compounds profile in Kluyveromyces marxianus DU3. World J Microbiol Biotechnol 2024; 40:121. [PMID: 38441729 DOI: 10.1007/s11274-023-03811-0] [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: 07/31/2023] [Accepted: 10/18/2023] [Indexed: 03/07/2024]
Abstract
Mezcal is a traditional Mexican distilled beverage, known for its marked organoleptic profile, which is influenced by several factors, such as the fermentation process, where a wide variety of microorganisms are present. Kluyveromyces marxianus is one of the main yeasts isolated from mezcal fermentations and has been associated with ester synthesis, contributing to the flavors and aromas of the beverage. In this study, we employed CRISPR interference (CRISPRi) technology, using dCas9 fused to the Mxi1 repressor factor domain, to down-regulate the expression of the IAH1 gene, encoding for an isoamyl acetate-hydrolyzing esterase, in K. marxianus strain DU3. The constructed CRISPRi plasmid successfully targeted the IAH1 gene, allowing for specific gene expression modulation. Through gene expression analysis, we assessed the impact of IAH1 down-regulation on the metabolic profile of volatile compounds. We also measured the expression of other genes involved in volatile compound biosynthesis, including ATF1, EAT1, ADH1, and ZWF1 by RT-qPCR. Results demonstrated successful down-regulation of IAH1 expression in K. marxianus strain DU3 using the CRISPRi system. The modulation of IAH1 gene expression resulted in alterations in the production of volatile compounds, specifically ethyl acetate, which are important contributors to the beverage's aroma. Changes in the expression levels of other genes involved in ester biosynthesis, suggesting that the knockdown of IAH1 may generate intracellular alterations in the balance of these metabolites, triggering a regulatory response. The application of CRISPRi technology in K. marxianus opens the possibility of targeted modulation of gene expression, metabolic engineering strategies, and synthetic biology in this yeast strain.
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Affiliation(s)
- Luis A Muñoz-Miranda
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Andrea Catalina Zepeda-Peña
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Leticia Casas-Godoy
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Zapopan, Zapopan, Jalisco, México
| | - Alejandro Pereira-Santana
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco. Subsede Sureste, Parque Científico y Tecnológico de Yucatán, Mérida, Yucatán, México
| | - Andrés Méndez-Zamora
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México
| | - Iliana Barrera-Martínez
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., Subsede Zapopan, Zapopan, Jalisco, México
| | - Luis Rodríguez-Zapata
- Centro de Investigación Científica de Yucatán, Unidad de Biotecnología, Mérida, Yucatán, México
| | - Anne Christine Gschaedler-Mathis
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México.
| | - Luis J Figueroa-Yáñez
- Unidad de Biotecnología Industrial, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. (CIATEJ), Subsede Zapopan, Zapopan, Jalisco, México.
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3
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Daute M, Jack F, Walker G. The potential for Scotch Malt Whisky flavour diversification by yeast. FEMS Yeast Res 2024; 24:foae017. [PMID: 38684485 PMCID: PMC11095643 DOI: 10.1093/femsyr/foae017] [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: 02/13/2024] [Revised: 04/13/2024] [Accepted: 04/28/2024] [Indexed: 05/02/2024] Open
Abstract
Scotch Whisky, a product of high importance to Scotland, has gained global approval for its distinctive qualities derived from the traditional production process, which is defined in law. However, ongoing research continuously enhances Scotch Whisky production and is fostering a diversification of flavour profiles. To be classified as Scotch Whisky, the final spirit needs to retain the aroma and taste of 'Scotch'. While each production step contributes significantly to whisky flavour-from malt preparation and mashing to fermentation, distillation, and maturation-the impact of yeast during fermentation is crucially important. Not only does the yeast convert the sugar to alcohol, it also produces important volatile compounds, e.g. esters and higher alcohols, that contribute to the final flavour profile of whisky. The yeast chosen for whisky fermentations can significantly influence whisky flavour, so the yeast strain employed is of high importance. This review explores the role of yeast in Scotch Whisky production and its influence on flavour diversification. Furthermore, an extensive examination of nonconventional yeasts employed in brewing and winemaking is undertaken to assess their potential suitability for adoption as Scotch Whisky yeast strains, followed by a review of methods for evaluating new yeast strains.
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Affiliation(s)
- Martina Daute
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Frances Jack
- The Scotch Whisky Research Institute, Research Ave N, EH14 4AP, Edinburgh, Scotland
| | - Graeme Walker
- Division of Engineering and Food Sciences, School of Applied Sciences, Abertay University, Bell St, DD1 1HG, Dundee, Scotland
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Lappe-Oliveras P, Avitia M, Sánchez-Robledo SD, Castillo-Plata AK, Pedraza L, Baquerizo G, Le Borgne S. Genotypic and Phenotypic Diversity of Kluyveromyces marxianus Isolates Obtained from the Elaboration Process of Two Traditional Mexican Alcoholic Beverages Derived from Agave: Pulque and Henequen ( Agave fourcroydes) Mezcal. J Fungi (Basel) 2023; 9:795. [PMID: 37623566 PMCID: PMC10455534 DOI: 10.3390/jof9080795] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/26/2023] Open
Abstract
Seven Kluyveromyces marxianus isolates from the elaboration process of pulque and henequen mezcal were characterized. The isolates were identified based on the sequences of the D1/D2 domain of the 26S rRNA gene and the internal transcribed spacer (ITS-5.8S) region. Genetic differences were found between pulque and henequen mezcal isolates and within henequen mezcal isolates, as shown by different branching patterns in the ITS-5.8S phylogenetic tree and (GTG)5 microsatellite profiles, suggesting that the substrate and process selective conditions may give rise to different K. marxianus populations. All the isolates fermented and assimilated inulin and lactose and some henequen isolates could also assimilate xylose and cellobiose. Henequen isolates were more thermotolerant than pulque ones, which, in contrast, presented more tolerance to the cell wall-disturbing agent calcofluor white (CFW), suggesting that they had different cell wall structures. Additionally, depending on their origin, the isolates presented different maximum specific growth rate (µmax) patterns at different temperatures. Concerning tolerance to stress factors relevant for lignocellulosic hydrolysates fermentation, their tolerance limits were lower at 42 than 30 °C, except for glucose and furfural. Pulque isolates were less tolerant to ethanol, NaCl, and Cd. Finally, all the isolates could produce ethanol by simultaneous saccharification and fermentation (SSF) of a corncob hydrolysate under laboratory conditions at 42 °C.
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Affiliation(s)
- Patricia Lappe-Oliveras
- Laboratorio de Micología, Instituto de Biología, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México 04510, Mexico;
| | - Morena Avitia
- Laboratorio Nacional de Ciencias de la Sostenibilidad (LANCIS), Instituto de Ecología, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México 04510, Mexico;
| | - Sara Darinka Sánchez-Robledo
- Posgrado en Ciencias Naturales e Ingeniería, Universidad Autónoma Metropolitana-Unidad Cuajimalpa, Avenida Vasco de Quiroga 4871, Santa Fe Cuajimalpa, Ciudad de México 05348, Mexico; (S.D.S.-R.); (A.K.C.-P.)
| | - Ana Karina Castillo-Plata
- Posgrado en Ciencias Naturales e Ingeniería, Universidad Autónoma Metropolitana-Unidad Cuajimalpa, Avenida Vasco de Quiroga 4871, Santa Fe Cuajimalpa, Ciudad de México 05348, Mexico; (S.D.S.-R.); (A.K.C.-P.)
| | - Lorena Pedraza
- Departamento de Ingeniería Química, Industrial y de Alimentos, Universidad Iberoamericana CDMX, Prolongación Paseo de la Reforma 880, Lomas de Santa Fe, Ciudad de México 01219, Mexico;
| | - Guillermo Baquerizo
- Instituto de Investigaciones en Medio Ambiente Xabier Gorostiaga S.J., Universidad Iberoamericana Puebla, Boulevard del Niño Poblano 2901, Reserva Territorial Atlixcáyotl, San Andrés Cholula 72810, Puebla, Mexico;
| | - Sylvie Le Borgne
- Departamento de Procesos y Tecnología, Universidad Autónoma Metropolitana-Unidad Cuajimalpa, Avenida Vasco de Quiroga 4871, Santa Fe Cuajimalpa, Ciudad de México 05348, Mexico
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5
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Fonseca-Aguiñaga R, Navarro-Arteaga UE, Muñoz-Sánchez M, Gómez-Ruiz H, Warren-Vega WM, Romero-Cano LA. Design of a Novel Auxiliary Diagnostic Test for the Determination of Authenticity of Tequila 100% Agave Silver Class Based on Chemometrics Analysis of the Isotopic Fingerprint of the Beverage. Foods 2023; 12:2605. [PMID: 37444343 DOI: 10.3390/foods12132605] [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: 06/10/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
The present research shows a robust isotopic ratio characterization of Carbon-13 (δ13CVPDB) in congeneric compounds such as methanol, n-propanol, isoamyl alcohol, ethyl lactate, ethyl acetate, ethanol, and acetaldehyde in representative samples (n = 69) of Tequila 100% agave silver class (TSC), employing gas chromatography/combustion/isotope-ratio mass spectrometry (GC/C/IRMS). From the information obtained, the construction of a radial plot attributable to the isotopic fingerprint of TSC was achieved. With this information, a diagnostic test was designed to determine the authenticity of TSC, comparing alcoholic beverages from other agave species as non-authentic samples. The sensitivity of the test was 94.2%; the specificity was 83.3%. Additionally, non-authentic samples were analyzed that meet all the criteria established in the regulations. The results obtained show that the GC/C/IRMS analytical technique and designed diagnostic test are useful as auxiliary parameters to determine the authenticity of the beverage, thus managing to determine the adulteration or falsification of the product.
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Affiliation(s)
- Rocío Fonseca-Aguiñaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | - Uriel E Navarro-Arteaga
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
- Laboratorio de Isotopía, Consejo Regulador del Tequila A. C., Av. Patria 723, Zapopan 45030, Mexico
| | | | - Humberto Gómez-Ruiz
- Departamento de Química Analítica, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México 04510, Mexico
| | - Walter M Warren-Vega
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
| | - Luis A Romero-Cano
- Grupo de Investigación en Materiales y Fenómenos de Superficie, Departamento de Biotecnológicas y Ambientales, Universidad Autónoma de Guadalajara, Av. Patria 1201, Zapopan 45129, Mexico
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6
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Unveiling the Microbial Ecology behind Mezcal: A Spirit Drink with a Growing Global Demand. FERMENTATION 2022. [DOI: 10.3390/fermentation8110662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
The advent of omics has expanded our knowledge of microbial ecology behind Mezcal, a fermented spirit made from the juices of cooked Agave plants (Agave spp., Asparagaceae). Mezcal has been produced in Mexico for over 200 years, however, has been in high demand since its discovery by international markets in the last decade. Mezcal is appreciated for its diverse and complex sensory profile, which is tied to the geographic and environmental diversity of the different Mezcal-producing regions. This regional typicity is brought about by spontaneous fermentation consortia that act in loosely controlled artisanal fermentation processes. Previous works have mainly concentrated on microorganisms involved in the biosynthesis of alcohol and other volatile compounds, or from a different perspective, on culturable microorganisms (mainly yeasts) influencing the taste profile. Attention has been aimed at the richness of microbial populations in point events or under laboratory conditions, which leaves much of the biological richness out of account. Omics techniques have become powerful tools for characterizing the composition of autochthonous fermentation microbiota, regional or endemic features, and ecological processes that determine the dynamics of Mezcal fermentation. The analyses of genetic material, proteins, and metabolites allow disentangling the biological complexity of Mezcal production. This review presents the reader with an up-to-date overview of publications that discuss microbial communities in Mezcal fermentation, metabolic pathways regulated by microbial interactions, and the application of omics to characterize the spontaneous fermenting microbiota conformation and dynamics considering the subjacent ecological processes.
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Carolina RA, Alfredo CR. Yeast and Non-yeast Fungi: the hidden allies in Pulque Fermentation. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Kuang X, Su H, Li W, Lin L, Lin W, Luo L. Effects of microbial community structure and its co-occurrence on the dynamic changes of physicochemical properties and free amino acids in the Cantonese soy sauce fermentation process. Food Res Int 2022; 156:111347. [PMID: 35650976 DOI: 10.1016/j.foodres.2022.111347] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 05/01/2022] [Accepted: 05/03/2022] [Indexed: 01/19/2023]
Abstract
The soy sauce produced by Cantonese fermentation has a unique flavor, among which brine fermentation plays an important role. In this fermentation process, 61 volatile compounds, including 19 esters, 10 aldehydes, 9 alcohols, 5 phenols, and 18 others, were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Seventeen kinds of free amino acids were detected by high-performance liquid chromatography. Results showed that Touyou, which comprised 1.5 g/100 g total nitrogen, 1.0 g/100 mL amino acid nitrogen, 3.66 g/100 g reducing sugar, 1.44 g/100 mL total acid, 17.04 g/100 mL salt content, and 27.3% umami free amino acids, had excellent quality. High-throughput sequencing was used to identify microorganisms. The top 3 of bacteria were Weissella, Staphylococcus, and Lactobacillus, and the top 3 fungi were Aspergillus, Zygosaccharomyces, and Candida. The co-occurrence network analysis of microorganisms showed that the top-ranked microorganisms were Plectosphaerella, Aureobasidium, unidentified_Mortierellales_sp, Glutinomyces, Faecalibacterium, and Cladophialophora. Then, eight microorganisms (VIP[pred] > 1) were obtained by two-way orthogonal partial least squares model, namely, Staphylococcus, Candida, Weissella, Aspergillus, Zygosaccharomyces, Lactobacillus, Monilinia, and Clavispora. Correlation analysis showed that these microorganisms were strongly related to flavor metabolites. This study explored the dynamics of traditional Cantonese fermentation, which has positive implications for optimizing this traditional fermentation process.
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Affiliation(s)
- Xiaoxian Kuang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Hantao Su
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Weixin Li
- Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China
| | - Lizhao Lin
- Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China
| | - Weifeng Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Lixin Luo
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
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Harutyunyan N, Kushugulova A, Hovhannisyan N, Pepoyan A. One Health Probiotics as Biocontrol Agents: One Health Tomato Probiotics. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11101334. [PMID: 35631758 PMCID: PMC9145216 DOI: 10.3390/plants11101334] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/08/2022] [Accepted: 05/08/2022] [Indexed: 05/06/2023]
Abstract
Tomato (Lycopersicon esculentum) is one of the most popular and valuable vegetables in the world. The most common products of its industrial processing in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powdered products. Tomato fruits are susceptible to bacterial diseases, and bacterial contamination can be a risk factor for the safety of processed tomato products. Developments in bioinformatics allow researchers to discuss target probiotic strains from an existing large number of probiotic strains for any link in the soil-plant-animal-human chain. Based on the literature and knowledge on the "One Health" concept, this study relates to the suggestion of a new term for probiotics: "One Health probiotics", beneficial for the unity of people, animals, and the environment. Strains of Lactiplantibacillus plantarum, having an ability to ferment a broad spectrum of plant carbohydrates, probiotic effects in human, and animal health, as well as being found in dairy products, vegetables, sauerkraut, pickles, some cheeses, fermented sausages, fish products, and rhizospheric soil, might be suggested as one of the probable candidates for "One Health" probiotics (also, for "One Health-tomato" probiotics) for the utilization in agriculture, food processing, and healthcare.
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Affiliation(s)
- Natalya Harutyunyan
- Food Safety and Biotechnology Department, Armenian National Agrarian University, 74 Teryan St., Yerevan 0009, Armenia;
| | - Almagul Kushugulova
- Laboratory of Human Microbiome and Longevity, Center for Life Sciences, National Laboratory Astana, Nazarbayev University, 53 Kabanbay Batyr Ave., Nur-Sultan 010000, Kazakhstan;
| | - Narine Hovhannisyan
- Plant Origin Raw Material Processing Technology Department, Armenian National Agrarian University, 74 Teryan St., Yerevan 0009, Armenia;
| | - Astghik Pepoyan
- Food Safety and Biotechnology Department, Armenian National Agrarian University, 74 Teryan St., Yerevan 0009, Armenia;
- Correspondence: ; Tel.: +374-91-432-493
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Brysch-Herzberg M, Jia GS, Seidel M, Assali I, Du LL. Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats. Antonie van Leeuwenhoek 2022; 115:661-695. [PMID: 35359202 PMCID: PMC9007792 DOI: 10.1007/s10482-022-01720-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 02/14/2022] [Indexed: 11/30/2022]
Abstract
The fission yeast genus Schizosaccharomyces contains important model organisms for biological research. In particular, S. pombe is a widely used model eukaryote. So far little is known about the natural and artificial habitats of species in this genus. Finding out where S. pombe and other fission yeast species occur and how they live in their habitats can promote better understanding of their biology. Here we investigate in which substrates S. pombe, S. octosporus, S. osmophilus and S. japonicus are present. To this end about 2100 samples consisting of soil, tree sap fluxes, fresh fruit, dried fruit, honey, cacao beans, molasses and other substrates were analyzed. Effective isolation methods that allow efficient isolation of the above mentioned species were developed. Based on the frequency of isolating different fission yeast species in various substrates and on extensive literature survey, conclusions are drawn on their ecology. The results suggest that the primary habitat of S. pombe and S. octosporus is honeybee honey. Both species were also frequently detected on certain dried fruit like raisins, mango or pineapple to which they could be brought by the honey bees during ripening or during drying. While S. pombe was regularly isolated from grape mash and from fermented raw cacao beans S. octosporus was never isolated from fresh fruit. The main habitat of S. osmophilus seems to be solitary bee beebread. It was rarely isolated from raisins. S. japonicus was mainly found in forest substrates although it occurs on fruit and in fruit fermentations, too.
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Affiliation(s)
- Michael Brysch-Herzberg
- Laboratory for Wine Microbiology, Department International Business, Heilbronn University, Max-Planck-Str. 39, 74081 Heilbronn, Germany
| | - Guo-Song Jia
- National Institute of Biological Sciences, Beijing, 102206 China
| | - Martin Seidel
- Laboratory for Wine Microbiology, Department International Business, Heilbronn University, Max-Planck-Str. 39, 74081 Heilbronn, Germany
| | - Imen Assali
- Department of Bioengineering, National Engineering School of Sfax, University of Sfax, Soukra, km 4, 3038 Sfax, Tunisia
| | - Li-Lin Du
- National Institute of Biological Sciences, Beijing, 102206 China
- Tsinghua Institute of Multidisciplinary Biomedical Research, Tsinghua University, Beijing, 102206 China
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11
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Carasi P, Malamud M, Serradell MA. Potentiality of Food-Isolated Lentilactobacillus kefiri Strains as Probiotics: State-of-Art and Perspectives. Curr Microbiol 2021; 79:21. [PMID: 34905095 DOI: 10.1007/s00284-021-02728-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 11/25/2021] [Indexed: 10/19/2022]
Abstract
Lentilactobacillus kefiri is one of the main lactic acid bacteria species in kefir and it was also isolated from other fermented foods. Numerous strains have been isolated and characterized regarding its potential as probiotics for the development of novel functional foods. To our knowledge this is the first review focused on highlighting safety aspects and health beneficial effects reported for L. kefiri strains. Several L. kefiri strains lack of transmissible antibiotic resistance genes, are tolerant to the harsh conditions of the gastrointestinal environment, and could resist different preservation procedures. Moreover, many of the isolated strains have shown antimicrobial activity against pathogens and their toxins, exhibited immunomodulatory activity as well as induced some beneficial effects at metabolic level. Regarding all the scientific evidence, certain L. kefiri strains emerge as excellent candidates to be applied to the development of both food supplements and new fermented foods with health-promoting properties. However, the availability of genomic information is still very limited, so much more work must be done in order to explore the potentiality of L. kefiri as a probiotic and a source of bioactive metabolites.
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Affiliation(s)
- P Carasi
- Instituto de Estudios Inmunológicos y Fisiopatológicos (IIFP), Facultad de Ciencias Exactas, Departamento de Ciencias Biológicas, UNLP, CONICET, Asociado CIC PBA, La Plata, Argentina
| | - M Malamud
- Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Cátedra de Microbiología, UNLP, La Plata, Argentina.,Medical Research Council Centre for Medical Mycology, University of Exeter, Exeter, UK
| | - M A Serradell
- Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Cátedra de Microbiología, UNLP, La Plata, Argentina.
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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape. Foods 2021; 10:foods10102390. [PMID: 34681439 PMCID: PMC8535898 DOI: 10.3390/foods10102390] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/01/2021] [Accepted: 10/07/2021] [Indexed: 12/22/2022] Open
Abstract
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring actions to promote their preservation. Our study aimed to (1) systematize information on the diversity and cultural history of traditional Mexican fermented beverages (TMFB), (2) document their spatial distribution, and (3) identify the main research trends and topics needed for their conservation and recovery. We reviewed information and constructed a database with biocultural information about TMFB prepared and consumed in Mexico, and we analyzed the information through network approaches and mapped it. We identified 16 TMFB and 143 plant species involved in their production, species of Cactaceae, Asparagaceae, and Poaceae being the most common substrates. Microbiological research has been directed to the potential biotechnological applications of Lactobacillus, Bacillus, and Saccharomyces. We identified a major gap of research on uncommon beverages and poor attention on the cultural and technological aspects. TMFB are dynamic and heterogenous foodscapes that are valuable biocultural reservoirs. Policies should include their promotion for conservation. The main needs of research and policies are discussed.
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Antioxidant and Anti-Inflammatory Properties of Probiotic Candidate Strains Isolated during Fermentation of Agave ( Agave angustifolia Haw). Microorganisms 2021; 9:microorganisms9051063. [PMID: 34069080 PMCID: PMC8156479 DOI: 10.3390/microorganisms9051063] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/06/2021] [Accepted: 05/08/2021] [Indexed: 12/21/2022] Open
Abstract
Agave species are a source of diverse products for human use, such as food, fiber, and beverages, which include mezcal, a distilled beverage produced by spontaneous fermentation. Agave is an excellent source of high amounts of sugars, minerals, and phenolic compounds, which favor the growth of lactic acid bacteria (LAB) and yeast communities. In this work, 20 promising LAB strains with probiotic characteristics were isolated from the agave fermentation stage in mezcal production. The strains belonged to Lactobacillus plantarum (15), Lactobacillus rhamnosus (2), Enterococcus faecium (2), and Lactococcus lactis (1). These isolates were characterized for their resistance under gastrointestinal conditions, such as lysozyme, acid pH, and bile salts. In addition, the adherence of these LABs to human intestinal epithelial cells (Caco-2 and HT-29 cells) was tested in vitro and their antioxidant and immunomodulatory profile was determined using cellular models. Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 and LM19 strains were selected for their antioxidant properties, and their capacities in an oxidative stress model in intestinal epithelial cells IECs (Caco-2 and HT-29 cells) in the presence of hydrogen peroxide were evaluated. Interestingly, Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 and LM19 strains showed anti-inflammatory properties in TNF-α-stimulated HT-29 cells. Subsequently, bacterial strains exhibiting antioxidant and anti-inflammatory properties were tested in vivo in a mouse model with dinitrobenzene sulfonic acid (DNBS)-induced chronic colitis. Weight loss, intestinal permeability, and cytokine profiles were measured in mice as indicators of inflammation. One of the selected strains, Lactobacillus plantarum LM17, improved the health of the mice, as observed by reduced weight loss, and significantly decreased intestinal permeability. Altogether, our results demonstrate the potential of LAB (and lactobacilli in particular) isolated from the agave fermentation stage in mezcal production. Lactobacillus rhamnosus LM07 and Lactobacillus plantarum LM17 strains represent potential candidates for developing new probiotic supplements to treat inflammatory bowel disease (IBD).
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Escobar-Ramírez MC, Jaimez-Ordaz J, Escorza-Iglesias VA, Rodríguez-Serrano GM, Contreras-López E, Ramírez-Godínez J, Castañeda-Ovando A, Morales-Estrada AI, Felix-Reyes N, González-Olivares LG. Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverage. Rev Argent Microbiol 2020; 52:305-314. [DOI: 10.1016/j.ram.2019.10.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 09/27/2019] [Accepted: 10/31/2019] [Indexed: 01/16/2023] Open
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15
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Chacón-Vargas K, Torres J, Giles-Gómez M, Escalante A, Gibbons JG. Genomic profiling of bacterial and fungal communities and their predictive functionality during pulque fermentation by whole-genome shotgun sequencing. Sci Rep 2020; 10:15115. [PMID: 32934253 PMCID: PMC7493934 DOI: 10.1038/s41598-020-71864-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 08/12/2020] [Indexed: 02/06/2023] Open
Abstract
Pulque is a culturally important 4,000-year-old traditional Mexican fermented drink. Pulque is produced by adding fresh aguamiel (agave sap) to mature pulque, resulting in a mixture of microbial communities and chemical compositions. We performed shotgun metagenomic sequencing of five stages of pulque fermentation to characterize organismal and functional diversity. We identified 6 genera (Acinetobacter, Lactobacillus, Lactococcus, Leuconostoc, Saccharomyces and Zymomonas) and 10 species (Acinetobacter boissieri, Acinetobacter nectaris, Lactobacillus sanfranciscensis, Lactococcus lactis, Lactococcus piscium, Lactococcus plantarum, Leuconostoc citreum, Leuconostoc gelidum, Zymomonas mobilis and Saccharomyces cerevisiae) that were present ≥ 1% in at least one stage of pulque fermentation. The abundance of genera and species changed during fermentation and was associated with a decrease in sucrose and increases in ethanol and lactic acid, suggesting that resource competition shapes organismal diversity. We also predicted functional profiles, based on organismal gene content, for each fermentation stage and identified an abundance of genes associated with the biosynthesis of folate, an essential B-vitamin. Additionally, we investigated the evolutionary relationships of S. cerevisiae and Z. mobilis, two of the major microbial species found in pulque. For S. cerevisiae, we used a metagenomics assembly approach to identify S. cerevisiae scaffolds from pulque, and performed phylogenetic analysis of these sequences along with a collection of 158 S. cerevisiae strains. This analysis suggests that S. cerevisiae from pulque is most closely related to Asian strains isolated from sake and bioethanol. Lastly, we isolated and sequenced the whole-genomes of three strains of Z. mobilis from pulque and compared their relationship to seven previously sequenced isolates. Our results suggest pulque strains may represent a distinct lineage of Z. mobilis.
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Affiliation(s)
- Katherine Chacón-Vargas
- Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, MA, 01003, USA
- Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Julian Torres
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Mexico
| | - Martha Giles-Gómez
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México, Mexico
| | - Adelfo Escalante
- Departamento de Biología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de México, Mexico.
| | - John G Gibbons
- Molecular and Cellular Biology Graduate Program, University of Massachusetts, Amherst, MA, 01003, USA.
- Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA.
- Organismic and Evolutionary Biology Graduate Program, University of Massachusetts, Amherst, MA, 01003, USA.
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16
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Barragán-Castillo YM, Miranda-Castilleja DE, Aldrete-Tapia JA, Arvizu-Medrano SM, Martínez-Peniche RÁ. Native yeast from distinct organs of grapevines established in Queretaro, Mexico, and their potential oenological utilization. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2020. [DOI: 10.1051/ctv/20203501030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The aim of this study was to isolate, identify and determine the oenological potential of yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico. The yeast distribution was influenced by the organ and the sampling season, and the yeast populations ranged from 0.8 and 5.5 Log CFU/g. A total of 93 yeasts were isolated, identified by RFLP and confirmed by sequencing of the ITS region, prevailing Aureobasidium cf. melanogenum and Basidiomycota yeast. The identified species with previously reported oenological potential were: Pichia cf. kluyveri and Clavispora cf.opuntiae. Remarkably, P. cf. kluyveri 3.1HM showed killer phenotype and was the most tolerant to sulfur dioxide, and survived 72 h after its inoculation in ‘Tempranillo’ must. C. cf. opuntiae 5.7HM showed β-glucosidase activity, the highest tolerance to 5 % ethanol and 25 °Brix (sugar levels). On the contrary, Rhodotorula isolates were not tolerant to stress conditions, and R. mucilaginosa 8HM did not grow under must conditions. Mixed fermentation using H. uvarum NB108/S. cerevisiae N05 resulted in the highest volatile acidity (0.45 g/L acetic acid), while no differences for total acidity, alcohol strength, residual sugars and total SO2 were found between the mixed fermentations treatments. This study provides an insight into the yeast diversity present in grapevines established in Queretaro, Mexico, and the oenological potential of. P. cf. kluyveri 3.1HM.
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Aldrete-Tapia J, Escalante-Minakata P, Martínez-Peniche R, Tamplin M, Hernández-Iturriaga M. Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation. Food Microbiol 2020; 86:103339. [DOI: 10.1016/j.fm.2019.103339] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 09/09/2019] [Accepted: 09/17/2019] [Indexed: 11/29/2022]
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18
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Corona RI, Morales-Burgos A, Pelayo C, Arias JA, García-Sandoval JP. Substrates' and products' inhibition in fructanase production by a new Kluyveromyces marxianus CF15 from Agave tequilana fructan in a batch reactor. Bioprocess Biosyst Eng 2019; 42:1779-1791. [PMID: 31385035 DOI: 10.1007/s00449-019-02174-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2019] [Accepted: 07/15/2019] [Indexed: 11/26/2022]
Abstract
This study focuses on fructanase production in a batch reactor by a new strain isolated from agave juice (K. marxianus var. drosophilarum) employing different Agave tequilana fructan (ATF) concentrations as substrate. The experimental data suggest that the fructanase production may be inhibited or repressed by high substrate (50 g/L) and ethanol (20.7 g/L) concentrations present in culture medium. To further analyze these phenomena an unstructured kinetic mathematical model taking into account substrate and products inhibition was proposed and fitted. The mathematical model considers six reaction kinetics and the ethanol evaporation, and predicts satisfactorily the biomass, fructan, glucose, fructose, ethanol, and fructanase behavior for different raw material initial concentrations. The proposed model is the first to satisfactorily describe the production of fructanase from branched ATF with a new strain of K. marxianus.
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Affiliation(s)
- R I Corona
- Chemical Engineering Department, University of Guadalajara, Blvd. M. García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - A Morales-Burgos
- Chemical Engineering Department, University of Guadalajara, Blvd. M. García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Av. de las Américas y Blvd. Universitarios S/N, Culiacán, Sinaloa, 80010, Mexico
| | - C Pelayo
- Chemical Engineering Department, University of Guadalajara, Blvd. M. García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico
| | - J A Arias
- Laboratory of Biotechnology (CUCBA), University of Guadalajara, Km. 15.5 Carretera Guadalajara-Nogales, Zapopan, Jalisco, 45110, Mexico
| | - J P García-Sandoval
- Chemical Engineering Department, University of Guadalajara, Blvd. M. García Barragán 1451, Guadalajara, Jalisco, 44430, Mexico.
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19
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Potential production of 2-phenylethanol and 2-phenylethylacetate by non-Saccharomyces yeasts from Agave durangensis. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01489-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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20
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Fessard A, Remize F. Genetic and technological characterization of lactic acid bacteria isolated from tropically grown fruits and vegetables. Int J Food Microbiol 2019; 301:61-72. [PMID: 31100643 DOI: 10.1016/j.ijfoodmicro.2019.05.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2018] [Revised: 01/23/2019] [Accepted: 05/06/2019] [Indexed: 10/26/2022]
Abstract
Phyllosphere microorganisms are common contaminants of fruit or vegetable containing foods. The aim of this study was to identify and characterize lactic acid bacteria isolated from fruits and vegetables from Reunion Island, regarding possible application in food. Among 77 isolates, a large diversity of species was observed, with isolates belonging to Lactobacillus plantarum (3 isolates), other species of Lactobacillus (3), Lactococcus lactis (13), Leuconostoc pseudomesenteroides (25), Leuconostoc lactis (1), Leuconostoc mesenteroides (7), Leuconostoc citreum (14), Weissella cibaria (4), Weissella confusa (4), other species of Weissella (2) and Fructobacillus tropaeoli (1). Several of these species, although belonging to lactic acid bacteria, are poorly characterized, because of their low occurrence in dairy products. Lactobacillus, Lactococcus, Leuconostoc and Weissella isolates were classified by (GTG)5 fingerprinting in 3, 6, 21 and 10 genetic groups, respectively, suggesting a large intra-species diversity. Several Weissella and Lactobacillus isolates were particularly tolerant to acid and osmotic stress, whereas Lc. pseudomesenteroides 60 was highly tolerant to oxidative stress. Isolates of Weissella 30, 64 and 58, Leuconostoc 60 and 12b, Lactobacillus 75 and Fructobacillus 77 present relevant characteristics for their use as starters or as preservative cultures for fruits and vegetables.
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Affiliation(s)
- Amandine Fessard
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, ESIROI, 2 rue J. Wetzell, Parc Technologique Universitaire, F-97490 Sainte Clotilde, France.
| | - Fabienne Remize
- UMR QualiSud, Université de La Réunion, CIRAD, Université Montpellier, Montpellier SupAgro, Université d'Avignon, ESIROI, 2 rue J. Wetzell, Parc Technologique Universitaire, F-97490 Sainte Clotilde, France.
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21
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Alcazar-Valle M, Gschaedler A, Gutierrez-Pulido H, Arana-Sanchez A, Arellano-Plaza M. Fermentative capabilities of native yeast strains grown on juices from different Agave species used for tequila and mezcal production. Braz J Microbiol 2019; 50:379-388. [PMID: 30826999 DOI: 10.1007/s42770-019-00049-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Accepted: 01/07/2019] [Indexed: 11/26/2022] Open
Abstract
The Asparagaceae family is endemic from America, being the Agave genus the most important. The Agave species possess economic relevance and are use as raw material to produce several distilled alcoholic beverages, as bacanora, tequila, and mezcal. The fermentation process has been carry out either spontaneously or by adding a selected yeast strain. The latter is generally responsible for the production of ethanol and volatile compounds. This study comprised five Agave species (A. angustifolia, A. cupreata, A. durangensis, A. salmiana, and A. tequilana) and eight endogenous yeast strains: five of them were non-Saccharomyces (Torulaspora delbrueckii, Zygosaccharomyces bisporus, Candida ethanolica, and two Kluyveromyces marxianus) and three Saccharomyces cerevisiae strains. The results showed that the S. cerevisiae strains were not able to grow on A. durangensis and A. salmiana juices. The Kluyveromyces marxianus strains grew and fermented all the agave juices and displayed high ethanol production (48-52 g L-1) and volatile compounds. The ethanol production was higher on A. angustifolia juice (1.1-2.8-fold), whereas the volatile compound was dependent on both yeast strain and the Agave species. The use of endogenous non-Saccharomyces yeast strains is feasible, as they may outperform S. cerevisiae regarding the production of fermented beverages from agave plants with a high content of ethanol and aromatic compounds. Graphical abstract.
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Affiliation(s)
- M Alcazar-Valle
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - A Gschaedler
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - H Gutierrez-Pulido
- Centro Universitarios de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Blvd. Marcelino García Barragán #1421, esq. Calzada Olímpica, 44430, Guadalajara, Jalisco, Mexico
| | - A Arana-Sanchez
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico
| | - M Arellano-Plaza
- Biotecnología Industrial, CIATEJ, Camino Arenero 1227, El Bajío, 45019, Zapopan, Jalisco, Mexico.
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22
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Varela JA, Puricelli M, Montini N, Morrissey JP. Expansion and Diversification of MFS Transporters in Kluyveromyces marxianus. Front Microbiol 2019; 9:3330. [PMID: 30687296 PMCID: PMC6335341 DOI: 10.3389/fmicb.2018.03330] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Accepted: 12/21/2018] [Indexed: 11/24/2022] Open
Abstract
In yeasts, proteins of the Major Superfamily Transporter selectively bind and allow the uptake of sugars to permit growth on varied substrates. The genome of brewer’s yeast, Saccharomyces cerevisiae, encodes multiple hexose transporters (Hxt) to transport glucose and other MFS proteins for maltose, galactose, and other monomers. For sugar uptake, the dairy yeast, Kluyveromyces lactis, uses Rag1p for glucose, Hgt1 for glucose and galactose, and Lac12 for lactose. In the related industrial species Kluyveromyces marxianus, there are four genes encoding Lac12-like proteins but only one of them, Lac12, can transport lactose. In this study, which initiated with efforts to investigate possible functions encoded by the additional LAC12 genes in K. marxianus, a genome-wide survey of putative MFS sugar transporters was performed. Unexpectedly, it was found that the KHT and the HGT genes are present as tandem arrays of five to six copies, with the precise number varying between isolates. Heterologous expression of individual genes in S. cerevisiae and mutagenesis of single and multiple genes in K. marxianus was performed to establish possible substrates for these transporters. The focus was on the sugar galactose since it was already reported in K. lactis that this hexose was a substrate for both Lac12 and Hgt1. It emerged that three of the four copies of Lac12, four Hgt-like proteins and one Kht-like protein have some capacity to transport galactose when expressed in S. cerevisiae and inactivation of all eight genes was required to completely abolish galactose uptake in K. marxianus. Analysis of the amino acid sequence of all known yeast galactose transporters failed to identify common residues that explain the selectivity for galactose. Instead, the capacity to transport galactose has arisen three different times in K. marxianus via polymorphisms in proteins that are probably ancestral glucose transporters. Although, this is analogous to S. cerevisiae, in which Gal2 is related to glucose transporters, there are not conserved amino acid changes, either with Gal2, or among the K. marxianus galactose transporters. The data highlight how gene duplication and functional diversification has provided K. marxianus with versatile capacity to utilise sugars for growth.
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Affiliation(s)
- Javier A Varela
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Martina Puricelli
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
| | - Noemi Montini
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
| | - John P Morrissey
- School of Microbiology, Centre for Synthetic Biology and Biotechnology, Environmental Research Institute, APC Microbiome Institute, University College Cork, Cork, Ireland
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23
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Aldrete-Tapia A, Martínez-Peniche R, Miranda-Castilleja D, Hernández-Iturriaga M. Saccharomyces cerevisiaeassociated with the spontaneous fermentation of tequila agave juice. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.499] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- A. Aldrete-Tapia
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
| | - R. Martínez-Peniche
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
| | - D. Miranda-Castilleja
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
| | - M. Hernández-Iturriaga
- Programa de Posgrado de Alimentos del Centro de la República (PROPAC), Facultad de Química; Universidad Autónoma de Querétaro; Cerro de las Campanas s/n Col. Las Campanas C.P. 76010 Querétaro Querétaro México
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Kirchmayr MR, Segura-García LE, Lappe-Oliveras P, Moreno-Terrazas R, de la Rosa M, Gschaedler Mathis A. Impact of environmental conditions and process modifications on microbial diversity, fermentation efficiency and chemical profile during the fermentation of Mezcal in Oaxaca. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.052] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Pielech‐Przybylska K, Balcerek M, Nowak A, Patelski P, Dziekońska‐Kubczak U. Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.374] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Katarzyna Pielech‐Przybylska
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences Lodz University of Technology 90‐924 Lodz, Wolczanska 171 /173 Poland
| | - Maria Balcerek
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences Lodz University of Technology 90‐924 Lodz, Wolczanska 171 /173 Poland
| | - Agnieszka Nowak
- Department of Technical Microbiology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences Lodz University of Technology 90‐924 Lodz, Wolczanska 171 /173 Poland
| | - Piotr Patelski
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences Lodz University of Technology 90‐924 Lodz, Wolczanska 171 /173 Poland
| | - Urszula Dziekońska‐Kubczak
- Department of Spirit and Yeast Technology, Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences Lodz University of Technology 90‐924 Lodz, Wolczanska 171 /173 Poland
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26
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The ecology of Zymomonas: a review. Folia Microbiol (Praha) 2016; 61:385-92. [PMID: 26803757 DOI: 10.1007/s12223-016-0447-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2015] [Accepted: 01/14/2016] [Indexed: 10/22/2022]
Abstract
Zymomonas mobilis is a Gram-negative bacterium studied primarily as a spoilage organism and ethanol producer. As with many bacteria, much remains to be learned about its ecology. It can serve as a model organism for examining microbial interactions, as well as interactions between plants and bacteria. Better understanding of its ecology can help with biotechnological applications, such as process improvement, new uses of the bacterium, and the search for new strains.
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27
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Balcerek M, Pielech-Przybylska K, Strąk E, Patelski P, Dziekońska U. Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2542-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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28
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Genetic diversity of Clavispora lusitaniae isolated from Agave fourcroydes Lem, as revealed by DNA fingerprinting. J Microbiol 2015; 53:14-20. [PMID: 25557477 DOI: 10.1007/s12275-015-4373-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 10/24/2014] [Accepted: 11/01/2014] [Indexed: 10/24/2022]
Abstract
This study characterized Clavispora lusitaniae strains isolated from different stages of the processing and early fermentation of a henequen (Agave fourcroydes) spirit produced in Yucatan, Mexico using a molecular technique. Sixteen strains identified based on morphological features, obtained from different substrates, were typed molecularly. Nine different versions of the divergent D1/D2 domain of the large-subunit ribosomal DNA sequence were identified among the C. lusitaniae strains. The greatest degree of polymorphism was found in the 90-bp structural motif of the D2 domain. The MSP-PCR technique was able to differentiate 100% of the isolates. This study provides significant insight into the genetic diversity of the mycobiota present during the henequen fermentation process, especially that of C. lusitaniae, for which only a few studies in plants have been published. The applied MSP-PCR markers were very efficient in revealing olymorphisms between isolates of this species.
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Korhola M, Hakonen R, Juuti K, Edelmann M, Kariluoto S, Nyström L, Sontag-Strohm T, Piironen V. Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods. J Appl Microbiol 2014; 117:679-89. [DOI: 10.1111/jam.12564] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Revised: 05/29/2014] [Accepted: 06/03/2014] [Indexed: 11/29/2022]
Affiliation(s)
- M. Korhola
- Department of Biosciences; University of Helsinki; Helsinki Finland
| | - R. Hakonen
- Department of Biosciences; University of Helsinki; Helsinki Finland
| | - K. Juuti
- Department of Biosciences; University of Helsinki; Helsinki Finland
| | - M. Edelmann
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - S. Kariluoto
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - L. Nyström
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - T. Sontag-Strohm
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
| | - V. Piironen
- Department of Food and Environmental Sciences; University of Helsinki; Helsinki Finland
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Páez-Lerma JB, Arias-García A, Rutiaga-Quiñones OM, Barrio E, Soto-Cruz NO. Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production. FOOD BIOTECHNOL 2013. [DOI: 10.1080/08905436.2013.840788] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Yan YZ, Qian YL, Ji FD, Chen JY, Han BZ. Microbial composition during Chinese soy sauce koji-making based on culture dependent and independent methods. Food Microbiol 2013; 34:189-95. [PMID: 23498197 DOI: 10.1016/j.fm.2012.12.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2012] [Revised: 08/10/2012] [Accepted: 12/27/2012] [Indexed: 01/06/2023]
Abstract
Koji-making is a key process for production of high quality soy sauce. The microbial composition during koji-making was investigated by culture-dependent and culture-independent methods to determine predominant bacterial and fungal populations. The culture-dependent methods used were direct culture and colony morphology observation, and PCR amplification of 16S/26S rDNA fragments followed by sequencing analysis. The culture-independent method was based on the analysis of 16S/26S rDNA clone libraries. There were differences between the results obtained by different methods. However, sufficient overlap existed between the different methods to identify potentially significant microbial groups. 16 and 20 different bacterial species were identified using culture-dependent and culture-independent methods, respectively. 7 species could be identified by both methods. The most predominant bacterial genera were Weissella and Staphylococcus. Both 6 different fungal species were identified using culture-dependent and culture-independent methods, respectively. Only 3 species could be identified by both sets of methods. The most predominant fungi were Aspergillus and Candida species. This work illustrated the importance of a comprehensive polyphasic approach in the analysis of microbial composition during soy sauce koji-making, the knowledge of which will enable further optimization of microbial composition and quality control of koji to upgrade Chinese traditional soy sauce product.
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Affiliation(s)
- Yin-zhuo Yan
- College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 398, No. 17, Qinghua East Road, Haidian District, Beijing 100083, China
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Rutiaga-Quiñones OM, Córdova É, Martell-Nevárez MA, Guillamón JM, Rozès N, Páez J. Volatile compound production in Agave duranguensis juice fermentations using four native yeasts and NH4Cl supplementation. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1729-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Yeast communities associated with artisanal mezcal fermentations from Agave salmiana. Antonie van Leeuwenhoek 2011; 100:497-506. [DOI: 10.1007/s10482-011-9605-y] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2011] [Accepted: 06/03/2011] [Indexed: 11/27/2022]
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Chen YS, Wu HC, Yanagida F. Isolation and characteristics of lactic acid bacteria isolated from ripe mulberries in Taiwan. Braz J Microbiol 2010; 41:916-21. [PMID: 24031571 PMCID: PMC3769767 DOI: 10.1590/s1517-838220100004000010] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2009] [Revised: 02/09/2010] [Accepted: 04/26/2010] [Indexed: 11/29/2022] Open
Abstract
The objective of this study was to isolate, characterize, and identify lactic acid bacteria (LAB) from ripe mulberries collected in Taiwan. Ripe mulberry samples were collected at five mulberry farms, located in different counties of Taiwan. Eighty-eight acid-producing cultures were isolated from these samples, and isolates were divided into classes first by phenotype, then into groups by restriction fragment length polymorphism (RFLP) analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics led to identification of four bacterial groups (A to D). Weissella cibaria was the most abundant type of LAB distributed in four mulberry farms, and Lactobacillus plantarum was the most abundant LAB found in the remaining farm. Ten W. cibaria and one Lactococcus lactis subsp. lactis isolate produced bacteriocins against the indicator strain Lactobacillus sakei JCM 1157T. These results suggest that various LAB are distributed in ripe mulberries and W. cibaria was the most abundant LAB found in this study.
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Affiliation(s)
- Yi-Sheng Chen
- Department of Biotechnology, Ming Chuan University , No. 5, De-Ming Rd., Gui-Shan Township, Taoyuan County 333 , Taiwan
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Culture-independent analysis of lactic acid bacteria diversity associated with mezcal fermentation. Curr Microbiol 2010; 61:444-50. [PMID: 20383505 DOI: 10.1007/s00284-010-9636-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2009] [Accepted: 03/24/2010] [Indexed: 10/19/2022]
Abstract
Mezcal is an alcoholic beverage obtained from the distillation of fermented juices of cooked Agave spp. plant stalks (agave must), and each region in Mexico with denomination of origin uses defined Agave species to prepare mezcal with unique organoleptic characteristics. During fermentation to produce mezcal in the state of Tamaulipas, not only alcohol-producing yeasts are involved, but also a lactic acid bacterial community that has not been characterized yet. In order to address this lack of knowledge on this traditional Mexican beverage, we performed a DGGE-16S rRNA analysis of the lactic acid bacterial diversity and metabolite accumulation during the fermentation of a typical agave must that is rustically produced in San Carlos County (Tamaulipas, Mexico). The analysis of metabolite production indicated a short but important malolactic fermentation stage not previously described for mezcal. The denaturing gradient gel electrophoresis (DGGE) analysis of the 16S rRNA genes showed a distinctive lactic acid bacterial community composed mainly of Pediococcus parvulus, Lactobacillus brevis, Lactobacillus composti, Lactobacillus parabuchneri, and Lactobacillus plantarum. Some atypical genera such as Weissella and Bacillus were also found in the residual must. Our results suggest that the lactic acid bacteria could strongly be implicated in the organoleptic attributes of this traditional Mexican distilled beverage.
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Lan WT, Chen YS, Yanagida F. Isolation and characterization of lactic acid bacteria from Yan-dong-gua (fermented wax gourd), a traditional fermented food in Taiwan. J Biosci Bioeng 2009; 108:484-7. [DOI: 10.1016/j.jbiosc.2009.06.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2009] [Revised: 05/19/2009] [Accepted: 06/11/2009] [Indexed: 11/29/2022]
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First description of a novel Weissella species as an opportunistic pathogen for rainbow trout Oncorhynchus mykiss (Walbaum) in China. Vet Microbiol 2009; 136:314-20. [DOI: 10.1016/j.vetmic.2008.11.027] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2008] [Revised: 11/18/2008] [Accepted: 11/21/2008] [Indexed: 11/19/2022]
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Current awareness on yeast. Yeast 2008. [DOI: 10.1002/yea.1559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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40
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Lappe-Oliveras P, Moreno-Terrazas R, Arrizón-Gaviño J, Herrera-Suárez T, GarcÃa-Mendoza A, Gschaedler-Mathis A. Yeasts associated with the production of Mexican alcoholic nondistilled and distilledAgavebeverages. FEMS Yeast Res 2008; 8:1037-52. [DOI: 10.1111/j.1567-1364.2008.00430.x] [Citation(s) in RCA: 105] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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41
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Online monitoring of Mezcal fermentation based on redox potential measurements. Bioprocess Biosyst Eng 2008; 32:47-52. [DOI: 10.1007/s00449-008-0219-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2008] [Accepted: 03/28/2008] [Indexed: 11/26/2022]
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