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Zhong V, Ketchum N, Mackenzie JK, Garcia X, Rowley PA. Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing. Appl Environ Microbiol 2024:e0107224. [PMID: 39264169 DOI: 10.1128/aem.01072-24] [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: 06/05/2024] [Accepted: 07/24/2024] [Indexed: 09/13/2024] Open
Abstract
Secondary fermentation in beer can result in undesirable consequences, such as off-flavors, increased alcohol content, hyperattenuation, gushing, and the spontaneous explosion of packaging. Strains of Saccharomyces cerevisiae var. diastaticus are a major contributor to such spoilage due to their production of extracellular glucoamylase enzyme encoded by the STA1 gene. Saccharomyces yeasts can naturally produce antifungal proteins named "killer" toxins that inhibit the growth of competing yeasts. Challenging diastatic yeasts with killer toxins revealed that 91% of strains are susceptible to the K1 killer toxin produced by S. cerevisiae. Screening of 192 killer yeasts identified novel K2 toxins that could inhibit all K1-resistant diastatic yeasts. Variant K2 killer toxins were more potent than the K1 and K2 toxins, inhibiting 95% of diastatic yeast strains tested. Brewing trials demonstrated that adding killer yeast during a simulated diastatic contamination event could prevent hyperattenuation. Currently, most craft breweries can only safeguard against diastatic yeast contamination by good hygiene and monitoring for the presence of diastatic yeasts. The detection of diastatic yeasts will often lead to the destruction of contaminated products and the aggressive decontamination of brewing facilities. Using killer yeasts in brewing offers an approach to safeguard against product loss and potentially remediate contaminated beer.IMPORTANCEThe rise of craft brewing means that more domestic beer in the marketplace is being produced in facilities lacking the means for pasteurization, which increases the risk of microbial spoilage. The most damaging spoilage yeasts are "diastatic" strains of Saccharomyces cerevisiae that cause increased fermentation (hyperattenuation), resulting in unpalatable flavors such as phenolic off-flavor, as well as over-carbonation that can cause exploding packaging. In the absence of a pasteurizer, there are no methods available that would avert the loss of beer due to contamination by diastatic yeasts. This manuscript has found that diastatic yeasts are sensitive to antifungal proteins named "killer toxins" produced by Saccharomyces yeasts, and in industrial-scale fermentation trials, killer yeasts can remediate diastatic yeast contamination. Using killer toxins to prevent diastatic contamination is a unique and innovative approach that could prevent lost revenue to yeast spoilage and save many breweries the time and cost of purchasing and installing a pasteurizer.
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Affiliation(s)
- Victor Zhong
- Department of Biological Sciences, University of Idaho, Moscow, Idaho, USA
| | | | - James K Mackenzie
- Department of Biological Sciences, University of Idaho, Moscow, Idaho, USA
| | - Ximena Garcia
- Department of Biological Sciences, University of Idaho, Moscow, Idaho, USA
| | - Paul A Rowley
- Department of Biological Sciences, University of Idaho, Moscow, Idaho, USA
- Institute for Modeling Collaboration and Innovation, University of Idaho, Moscow, Idaho, USA
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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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YEHIA HM, EL-KHADRAGY MF, Al-MASOUD AH, RAMADAN EM, EL-DIN MFS. Killer yeast isolated from some foods and its biological activity. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.119721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Dorweiler JE, Manogaran AL. Cytoduction and Plasmiduction in Yeast. Bio Protoc 2021; 11:e4146. [PMID: 34604451 DOI: 10.21769/bioprotoc.4146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/10/2021] [Accepted: 05/17/2021] [Indexed: 11/02/2022] Open
Abstract
Cytoduction, and a related technique referred to as plasmiduction, have facilitated substantial advancements in the field of yeast prion biology by providing a streamlined method of transferring prions from one yeast strain to another. Prions are cytoplasmic elements consisting of aggregated misfolded proteins, and as such, they exhibit non-Mendelian patterns of inheritance. While prion transfer through mating and sporulation, or through protein transformation, is possible, these approaches yield non-isogenic strains or are technically complex, respectively. Cytoduction is a mating-based technique that takes advantage of a kar1 mutation with impaired nuclear fusion (karyogamy). It is a straightforward method for introducing a prion to any yeast strain (referred to as the recipient) by mating it with a donor strain containing the prion of interest. The only absolute requirement is that one of these two strains (donor or recipient) must carry the kar1-1 mutation to limit nuclear fusion. The resulting cytoductant contains the original nucleus of the recipient strain, but a cytoplasm reflecting a mix of all elements from the donor and the recipient. Modifications to the basic cytoduction strategy provide several options for successful cytoduction, including when working with slow growing or respiratory deficient strains. A significant advantage of the plasmiduction protocol presented is the ability to transfer a plasmid encoding a fluorescently tagged version of the prion protein, which allows for the direct verification of the prion state through visual protein aggregates. Graphic abstract: Transfer of Yeast Cytoplasmic Elements such as Prions using Cytoduction.
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Affiliation(s)
- Jane E Dorweiler
- Department of Biological Sciences, Marquette University, Milwaukee, WI, USA
| | - Anita L Manogaran
- Department of Biological Sciences, Marquette University, Milwaukee, WI, USA
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Sheppard S, Dikicioglu D. Dynamic modelling of the killing mechanism of action by virus-infected yeasts. J R Soc Interface 2020; 16:20190064. [PMID: 30890050 DOI: 10.1098/rsif.2019.0064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Killer yeasts are microorganisms, which can produce and secrete proteinaceous toxins, a characteristic gained via infection by a virus. These toxins are able to kill sensitive cells of the same or a related species. From a biotechnological perspective, killer yeasts are beneficial due to their antifungal/antimicrobial activity, but also regarded as problematic for large-scale fermentation processes, whereby those yeasts would kill starter cultures species and lead to stuck fermentations. Here, we propose a mechanistic model of the toxin-binding kinetics pertaining to the killer population coupled with the toxin-induced death kinetics of the sensitive population to study toxic action. The dynamic model captured the transient toxic activity starting from the introduction of killer cells into the culture at the time of inoculation through to induced cell death. The kinetics of K1/K2 activity via its primary pathway of toxicity was 5.5 times faster than its activity at low concentration inducing the apoptotic pathway in sensitive cells. Conversely, we showed that the primary pathway for K28 was approximately three times slower than its equivalent apoptotic pathway, indicating the particular relevance of K28 in biotechnological applications where the toxin concentration is rarely above those limits to trigger the primary pathway of killer activity.
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Affiliation(s)
- Sean Sheppard
- 1 St John's College , St John's Street, Cambridge , UK
| | - Duygu Dikicioglu
- 2 Department of Chemical Engineering and Biotechnology, University of Cambridge , Cambridge , UK
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Alimadadi N, Soudi MR, Talebpour Z. Efficient production of tri-acetylated mono-acylated mannosylerythritol lipids by Sporisorium sp. aff. sorghi SAM20. J Appl Microbiol 2018; 124:457-468. [PMID: 29154479 DOI: 10.1111/jam.13642] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 10/20/2017] [Accepted: 11/13/2017] [Indexed: 12/16/2022]
Abstract
AIMS The aim of this study was to isolate a novel yeast strain, evaluate biosurfactant production by the strain and characterize the major product. METHODS AND RESULTS The strain SAM20, isolated from grass, identified as Sporisorium sp. aff. sorghi based on phylogenetic analyses. The strain produced approximately 32 g l-1 glycolipid biosurfactants from 40 g l-1 soybean oil after 7 days at 28°C. The glycolipids showed a unique pattern of mannosylerythritol lipids (MELs) on thin layer chromatography plate compared to those hitherto reported. Structural characterization of the major product, called GL-A, revealed that it was mainly tri-acetylated mono-acylated MELs (MEL-A2) with C14:0, C16:0, C12:0 or C14:1 as the hydrophobic chain. The critical micelle concentration (CMC), the surface tension at CMC and hydrophilic-lipophilic balance value for GL-A were estimated to be 20 mg l-1 , 30·0 mN m-1 and 8·7, respectively. CONCLUSIONS A MEL-A2 with novel composition and surface activities was efficiently produced from a novel MEL producer. This is the first report on production of MEL-A2 as the major product and from soybean oil. The biosurfactant has potential application as a wetting agent and oil-in-water emulsifier. SIGNIFICANCE AND IMPACT OF THE STUDY Discovery of novel structures and novel strains is valuable for further commercial development and application of MELs. Sporisorium sp. aff. sorghi SAM20 can be considered as a potential candidate for commercial production of biosurfactants.
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Affiliation(s)
- N Alimadadi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - M R Soudi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - Z Talebpour
- Department of Chemistry, Faculty of Physics & Chemistry, Alzahra University, Tehran, Iran
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Steenwyk J, Rokas A. Extensive Copy Number Variation in Fermentation-Related Genes Among Saccharomyces cerevisiae Wine Strains. G3 (BETHESDA, MD.) 2017; 7:1475-1485. [PMID: 28292787 PMCID: PMC5427499 DOI: 10.1534/g3.117.040105] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 03/08/2017] [Indexed: 01/30/2023]
Abstract
Due to the importance of Saccharomyces cerevisiae in wine-making, the genomic variation of wine yeast strains has been extensively studied. One of the major insights stemming from these studies is that wine yeast strains harbor low levels of genetic diversity in the form of single nucleotide polymorphisms (SNPs). Genomic structural variants, such as copy number (CN) variants, are another major type of variation segregating in natural populations. To test whether genetic diversity in CN variation is also low across wine yeast strains, we examined genome-wide levels of CN variation in 132 whole-genome sequences of S. cerevisiae wine strains. We found an average of 97.8 CN variable regions (CNVRs) affecting ∼4% of the genome per strain. Using two different measures of CN diversity, we found that gene families involved in fermentation-related processes such as copper resistance (CUP), flocculation (FLO), and glucose metabolism (HXT), as well as the SNO gene family whose members are expressed before or during the diauxic shift, showed substantial CN diversity across the 132 strains examined. Importantly, these same gene families have been shown, through comparative transcriptomic and functional assays, to be associated with adaptation to the wine fermentation environment. Our results suggest that CN variation is a substantial contributor to the genomic diversity of wine yeast strains, and identify several candidate loci whose levels of CN variation may affect the adaptation and performance of wine yeast strains during fermentation.
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Affiliation(s)
- Jacob Steenwyk
- Department of Biological Sciences, Vanderbilt University, Nashville, Tennessee 37235
| | - Antonis Rokas
- Department of Biological Sciences, Vanderbilt University, Nashville, Tennessee 37235
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Belda I, Ruiz J, Alonso A, Marquina D, Santos A. The Biology of Pichia membranifaciens Killer Toxins. Toxins (Basel) 2017; 9:toxins9040112. [PMID: 28333108 PMCID: PMC5408186 DOI: 10.3390/toxins9040112] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2017] [Revised: 03/07/2017] [Accepted: 03/20/2017] [Indexed: 02/07/2023] Open
Abstract
The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described. PMKT and PMKT2 are proteins of low molecular mass that bind to primary receptors located in the cell wall structure of sensitive yeast cells, linear (1→6)-β-d-glucans and mannoproteins for PMKT and PMKT2, respectively. Cwp2p also acts as a secondary receptor for PMKT. Killing of sensitive cells by PMKT is characterized by ionic movements across plasma membrane and an acidification of the intracellular pH triggering an activation of the High Osmolarity Glycerol (HOG) pathway. On the contrary, our investigations showed a mechanism of killing in which cells are arrested at an early S-phase by high concentrations of PMKT2. However, we concluded that induced mortality at low PMKT2 doses and also PMKT is indeed of an apoptotic nature. Killer yeasts and their toxins have found potential applications in several fields: in food and beverage production, as biocontrol agents, in yeast bio-typing, and as novel antimycotic agents. Accordingly, several applications have been found for P. membranifaciens killer toxins, ranging from pre- and post-harvest biocontrol of plant pathogens to applications during wine fermentation and ageing (inhibition of Botrytis cinerea, Brettanomyces bruxellensis, etc.).
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Affiliation(s)
- Ignacio Belda
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Javier Ruiz
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Alejandro Alonso
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Domingo Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
| | - Antonio Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain.
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Alimadadi N, Soudi MR, Wang SA, Wang QM, Talebpour Z, Bai FY. Starmerella orientalis f.a., sp. nov., an ascomycetous yeast species isolated from flowers. Int J Syst Evol Microbiol 2016; 66:1476-1481. [DOI: 10.1099/ijsem.0.000905] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Nayyereh Alimadadi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - Mohammad Reza Soudi
- Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran
| | - Shi-An Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
- Key Laboratory of Biofuels, Shandong Provincial Key Laboratory of Energy Genetics, Qingdao Institute of BioEnergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao, 266101, PR China
| | - Qi-Ming Wang
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
| | - Zahra Talebpour
- Department of Chemistry, Faculty of Physics & Chemistry, Alzahra University, Tehran, Iran
| | - Feng-Yan Bai
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, PR China
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10
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Abstract
The yeasts constitute a large group of microorganisms characterized by the ability to grow and survive in different and stressful conditions and then to colonize a wide range of environmental and human ecosystems. The competitive traits against other microorganisms have attracted increasing attention from scientists, who proposed their successful application as bioprotective agents in the agricultural, food and medical sectors. These antagonistic activities rely on the competition for nutrients, production and tolerance of high concentrations of ethanol, as well as the synthesis of a large class of antimicrobial compounds, known as killer toxins, which showed clearly a large spectrum of activity against food spoilage microorganisms, but also against plant, animal and human pathogens. This review describes the antimicrobial mechanisms involved in the antagonistic activity, their applications in the processed and unprocessed food sectors, as well as the future perspectives in the development of new bio-drugs, which may overcome the limitations connected to conventional antimicrobial and drug resistance.
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Affiliation(s)
- Serena Muccilli
- Consiglio per la Ricerca in Agricoltura e L'analisi dell'Economia Agraria-Centro di Ricerca per l'Agrumicoltura e le Colture Mediterranee, Corso Savoia 190, 95024 Acireale, CT, Italy.
| | - Cristina Restuccia
- Di3A-Dipatimento di Agricoltura, Alimentazione e Ambiente, University of Catania, via Santa Sofia 98, 95123 Catania, Italy.
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Steensels J, Snoek T, Meersman E, Nicolino MP, Voordeckers K, Verstrepen KJ. Improving industrial yeast strains: exploiting natural and artificial diversity. FEMS Microbiol Rev 2014; 38:947-95. [PMID: 24724938 PMCID: PMC4293462 DOI: 10.1111/1574-6976.12073] [Citation(s) in RCA: 257] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2013] [Revised: 01/31/2014] [Accepted: 04/02/2014] [Indexed: 12/23/2022] Open
Abstract
Yeasts have been used for thousands of years to make fermented foods and beverages, such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or species for a specific industrial application is often based on historical, rather than scientific grounds. Moreover, new biotechnological yeast applications, such as the production of second-generation biofuels, confront yeast with environments and challenges that differ from those encountered in traditional food fermentations. Together, this implies that there are interesting opportunities to isolate or generate yeast variants that perform better than the currently used strains. Here, we discuss the different strategies of strain selection and improvement available for both conventional and nonconventional yeasts. Exploiting the existing natural diversity and using techniques such as mutagenesis, protoplast fusion, breeding, genome shuffling and directed evolution to generate artificial diversity, or the use of genetic modification strategies to alter traits in a more targeted way, have led to the selection of superior industrial yeasts. Furthermore, recent technological advances allowed the development of high-throughput techniques, such as 'global transcription machinery engineering' (gTME), to induce genetic variation, providing a new source of yeast genetic diversity.
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Affiliation(s)
- Jan Steensels
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Tim Snoek
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Esther Meersman
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Martina Picca Nicolino
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Karin Voordeckers
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
| | - Kevin J Verstrepen
- Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU LeuvenLeuven, Belgium
- Laboratory for Systems Biology, VIBLeuven, Belgium
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Hatoum R, Labrie S, Fliss I. Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications. Front Microbiol 2012; 3:421. [PMID: 23267352 PMCID: PMC3525881 DOI: 10.3389/fmicb.2012.00421] [Citation(s) in RCA: 130] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Accepted: 11/21/2012] [Indexed: 12/11/2022] Open
Abstract
The yeasts constitute a large and heterogeneous group of microorganisms that are currently attracting increased attention from scientists and industry. Numerous and diverse biological activities make them promising candidates for a wide range of applications not limited to the food sector. In addition to their major contribution to flavor development in fermented foods, their antagonistic activities toward undesirable bacteria, and fungi are now widely known. These activities are associated with their competitiveness for nutrients, acidification of their growth medium, their tolerance of high concentrations of ethanol, and release of antimicrobial compounds such as antifungal killer toxins or "mycocins" and antibacterial compounds. While the design of foods containing probiotics (microorganisms that confer health benefits) has focused primarily on Lactobacillus and Bifidobacterium, the yeast Saccharomyces cerevisiae var. boulardii has long been known effective for treating gastroenteritis. In this review, the antimicrobial activities of yeasts are examined. Mechanisms underlying this antagonistic activity as well as recent applications of these biologically active yeasts in both the medical and veterinary sectors are described.
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Affiliation(s)
- Rima Hatoum
- Nutraceuticals and Functional Foods Institute, STELA Dairy Research Centre, Université LavalQuébec, QC, Canada
| | - Steve Labrie
- Nutraceuticals and Functional Foods Institute, STELA Dairy Research Centre, Université LavalQuébec, QC, Canada
| | - Ismail Fliss
- Nutraceuticals and Functional Foods Institute, STELA Dairy Research Centre, Université LavalQuébec, QC, Canada
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Pfeiffer P, Radler F, Caspritz G, Hänel H. Effect of a killer toxin of yeast on eucaryotic systems. Appl Environ Microbiol 2010; 54:1068-9. [PMID: 16347605 PMCID: PMC202599 DOI: 10.1128/aem.54.4.1068-1069.1988] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The Saccharomyces cerevisiae killer toxin KT 28, which inhibits sensitive yeasts, was shown to have no effect on several pathogenic fungi or on the protozoan Trichomonas vaginalis. At concentrations of about 0.1 mg/ml, a partial inhibition of the skin pathogenic fungi Trichophyton rubrum and Microsporum canis was observed at pH 6.5. No pharmacological activity was detected in various tests with several animal organs.
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Affiliation(s)
- P Pfeiffer
- Institut für Mikrobiologie und Weinforschung, Johannes Gutenberg-Universität Mainz, Postfach 3980, D-6500 Mainz, and Abteilungen Pharmakologie und Chemotherapie, Hoechst AG, Postfach 80 03 20, D-6230 Frankfurt 80, Federal Republic of Germany
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Bajaj BK, Sharma S. Construction of killer industrial yeast Saccharomyces cerevisiae hau-1 and its fermentation performance. Braz J Microbiol 2010; 41:477-85. [PMID: 24031519 PMCID: PMC3768693 DOI: 10.1590/s1517-838220100002000030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2008] [Revised: 04/10/2009] [Accepted: 11/08/2009] [Indexed: 11/21/2022] Open
Abstract
Saccharomyces cerevisiae HAU-1, a time tested industrial yeast possesses most of the desirable fermentation characteristics like fast growth and fermentation rate, osmotolerance, high ethanol tolerance, ability to ferment molasses, and to ferment at elevated temperatures etc. However, this yeast was found to be sensitive against the killer strains of Saccharomyces cerevisiae. In the present study, killer trait was introduced into Saccharomyces cerevisiae HAU-1 by protoplast fusion with Saccharomyces cerevisiae MTCC 475, a killer strain. The resultant fusants were characterized for desirable fermentation characteristics. All the technologically important characteristics of distillery yeast Saccharomyces cerevisiae HAU-1 were retained in the fusants, and in addition the killer trait was also introduced into them. Further, the killer activity was found to be stably maintained during hostile conditions of ethanol fermentations in dextrose or molasses, and even during biomass recycling.
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Affiliation(s)
- Bijender K Bajaj
- Department of Biotechnology, University of Jammu , Jammu-186 001 , India
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16
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Holz CM, Stahl U. Ribosomally synthesized antimicrobial peptides in prokaryotic and eukaryotic organisms. FOOD BIOTECHNOL 2009. [DOI: 10.1080/08905439509549888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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de Souza Cabral A, de Carvalho PMB, Pinotti T, Hagler AN, Mendonça-Hagler LCS, Macrae A. Killer yeasts inhibit the growth of the phytopathogen Moniliophthora perniciosa, the causal agent of Witches' Broom disease. Braz J Microbiol 2009; 40:108-10. [PMID: 24031327 PMCID: PMC3768496 DOI: 10.1590/s1517-838220090001000018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2008] [Revised: 04/30/2008] [Accepted: 02/17/2009] [Indexed: 11/22/2022] Open
Abstract
Fruit and soil yeasts isolated from the Amazon, Atlantic Rainforests and an organic farm were screened for killer activity against yeasts. Killer yeasts were then tested against the phytopathogen Moniliophthora perniciosa (syn. Crinipellis perniciosa) and a Dipodascus capitatus strain and a Candida sp strain inhibited its growth.
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Affiliation(s)
- Anderson de Souza Cabral
- Programa de Pós-Graduação em Biotecnologia Vegetal, Universidade Federal do Rio de Janeiro , Rio de Janeiro, RJ , Brasil
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18
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Cebollero E, Gonzalez-Ramos D, Tabera L, Gonzalez R. Transgenic wine yeast technology comes of age: is it time for transgenic wine? Biotechnol Lett 2006; 29:191-200. [PMID: 17120088 DOI: 10.1007/s10529-006-9236-y] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2006] [Revised: 10/13/2006] [Accepted: 10/16/2006] [Indexed: 10/23/2022]
Abstract
Saccharomyces cerevisiae is the main yeast responsible for alcoholic fermentation of grape juice during wine making. This makes wine strains of this species perfect targets for the improvement of wine technology and quality. Progress in winemaking has been achieved through the use of selected yeast strains, as well as genetic improvement of wine yeast strains through the sexual and pararexual cycles, random mutagenesis and genetic engineering. Development of genetically engineered wine yeasts, their potential application, and factors affecting their commercial viability will be discussed in this review.
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Affiliation(s)
- Eduardo Cebollero
- Department of Microbiology, Instituto de Fermentaciones Industriales, Madrid, Spain
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19
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Giudici P, Solieri L, Pulvirenti AM, Cassanelli S. Strategies and perspectives for genetic improvement of wine yeasts. Appl Microbiol Biotechnol 2004; 66:622-8. [PMID: 15578179 DOI: 10.1007/s00253-004-1784-2] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2004] [Revised: 09/20/2004] [Accepted: 10/02/2004] [Indexed: 10/26/2022]
Abstract
Recent developments in expression profile and proteomic techniques illustrated that the main oenological traits of wine yeasts are complex and influenced by several genes, each of them identified as absolutely essential. Only for monogenic properties the genetic improvement programmes of wine yeasts can be performed by alteration of individual genes. Ideally the most productive way of improving the whole-cell biocatalysts is by evolution of the entire cell genome. In this article we briefly review the main genetic improvement techniques applied in new and optimised wine strains construction, paying particular attention to blind and whole genome strategies, such as the sexual recombination and genome shuffling.
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Affiliation(s)
- Paolo Giudici
- Department of Agricultural Science, University of Modena and Reggio Emilia, 42100, v. Kennedy 17, Reggio Emilia, Italy
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20
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21
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Chen WB, Han YF, Jong SC, Chang SC. Isolation, purification, and characterization of a killer protein from Schwanniomyces occidentalis. Appl Environ Microbiol 2000; 66:5348-52. [PMID: 11097913 PMCID: PMC92467 DOI: 10.1128/aem.66.12.5348-5352.2000] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The yeast Schwanniomyces occidentalis produces a killer toxin lethal to sensitive strains of Saccharomyces cerevisiae. Killer activity is lost after pepsin and papain treatment, suggesting that the toxin is a protein. We purified the killer protein and found that it was composed of two subunits with molecular masses of approximately 7.4 and 4.9 kDa, respectively, but was not detectable with periodic acid-Schiff staining. A BLAST search revealed that residues 3 to 14 of the 4.9-kDa subunit had 75% identity and 83% similarity with killer toxin K2 from S. cerevisiae at positions 271 to 283. Maximum killer activity was between pH 4.2 and 4.8. The protein was stable between pH 2.0 and 5.0 and inactivated at temperatures above 40 degrees C. The killer protein was chromosomally encoded. Mannan, but not beta-glucan or laminarin, prevented sensitive yeast cells from being killed by the killer protein, suggesting that mannan may bind to the killer protein. Identification and characterization of a killer strain of S. occidentalis may help reduce the risk of contamination by undesirable yeast strains during commercial fermentations.
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Affiliation(s)
- W B Chen
- Department of Biochemistry, National Yang-Ming University, Taipei 112, Taiwan, Republic of China
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22
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Mönch J, Stahl U. Polymorphisms of industrial strains ofsaccharomycesyeasts: Genotypic and phenotypic features. FOOD BIOTECHNOL 2000. [DOI: 10.1080/08905430009549984] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Yap NA, de Barros Lopes M, Langridge P, Henschke PA. The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation. J Appl Microbiol 2000; 89:381-9. [PMID: 11021569 DOI: 10.1046/j.1365-2672.2000.01124.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Fourteen killer yeasts were assayed for their ability to kill species of yeast that are commonly associated with fermenting grape must and wine. A total of 147 of a possible 364 killer-sensitive interactions were observed at pH 4.5. Of the killer yeasts studied, Pichia anomala NCYC 434 displayed the broadest killing range. At a pH value comparable with those of wine ferments, pH 3.5, the incidence of killer-sensitive interactions was reduced by 700% across all the yeasts. Williopsis saturnus var. mrakii CBS 1707 exhibited the broadest killing range at the lower pH, killing more than half of the tester strains. Intraspecific variation in sensitivity to killer yeasts was observed in all species where more than one strain was tested. Also, in strains of Pichia anomala, Kluyveromyces lactis and Pichia membranifaciens, the three species in which more than one killer yeast was analysed, intraspecific variation in killer activity was observed.
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Affiliation(s)
- N A Yap
- The Australian Wine Research Institute, Urrbrae, SA
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24
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Lowes KF, Shearman CA, Payne J, MacKenzie D, Archer DB, Merry RJ, Gasson MJ. Prevention of yeast spoilage in feed and food by the yeast mycocin HMK. Appl Environ Microbiol 2000; 66:1066-76. [PMID: 10698773 PMCID: PMC91944 DOI: 10.1128/aem.66.3.1066-1076.2000] [Citation(s) in RCA: 64] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/1999] [Accepted: 11/24/1999] [Indexed: 11/20/2022] Open
Abstract
The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin in Aspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously expressed mycocin had similar physiological properties and an almost identical spectrum of biological activity against a number of yeasts isolated from silage and yoghurt. Two food and feed production systems prone to yeast spoilage were used as models to assess the ability of mycocin HMK to act as a biocontrol agent. The onset of aerobic spoilage in mature maize silage was delayed by application of A. niger mycocin HMK on opening because the toxin inhibited growth of the indigenous spoilage yeasts. This helped maintain both higher lactic acid levels and a lower pH. In yoghurt spiked with dairy spoilage yeasts, A. niger mycocin HMK was active at all of the storage temperatures tested at which yeast growth occurred, and there was no resurgence of resistant yeasts. The higher the yeast growth rate, the more effective the killing action of the mycocin. Thus, mycocin HMK has potential applications in controlling both silage spoilage and yoghurt spoilage caused by yeasts.
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Affiliation(s)
- K F Lowes
- Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, United Kingdom
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25
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Rodríguez LA, Abad D, Gómez J, Casanova JB, Lema C. FENOTIPO KILLER: DISTRIBUCIÓN EN LA COMARCA DE LA RIBEIRA SACRA EN LAS POBLACIONES DE Saccharomyces cerevisiae KILLER PHENOTYPE: DISTRIBUTION OFSaccharomyces cerevisiaePOPULATION IN RIBEIRA SACRA COUNTY FENOTIPO KILLER: DISTRIBUCIÓN NA COMARCA DA RIBEIRA SACRA NAS POBLACIÓNS DESaccharomyces cerevisiae. ACTA ACUST UNITED AC 1998. [DOI: 10.1080/11358129809487581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Abranches J, Valente P, Nóbrega HN, Fernandez FA, Mendonça-Hagler LC, Hagler AN. Yeast diversity and killer activity dispersed in fecal pellets from marsupials and rodents in a Brazilian tropical habitat mosaic. FEMS Microbiol Ecol 1998. [DOI: 10.1111/j.1574-6941.1998.tb01558.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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27
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Abstract
The killer phenomenon in yeasts has been revealed to be a multicentric model for molecular biologists, virologists, phytopathologists, epidemiologists, industrial and medical microbiologists, mycologists, and pharmacologists. The surprisingly widespread occurrence of the killer phenomenon among taxonomically unrelated microorganisms, including prokaryotic and eukaryotic pathogens, has engendered a new interest in its biological significance as well as its theoretical and practical applications. The search for therapeutic opportunities by using yeast killer systems has conceptually opened new avenues for the prevention and control of life-threatening fungal diseases through the idiotypic network that is apparently exploited by the immune system in the course of natural infections. In this review, the biology, ecology, epidemiology, therapeutics, serology, and idiotypy of yeast killer systems are discussed.
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Affiliation(s)
- W Magliani
- Istituto di Microbiologia, Facoltà di Medicina e Chirurgia, Università degli Studi di Parma, Italy
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28
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Medina K, Carrau FM, Gioia O, Bracesco N. Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains. Appl Environ Microbiol 1997; 63:2821-5. [PMID: 9212430 PMCID: PMC168579 DOI: 10.1128/aem.63.7.2821-2825.1997] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
The competition between selected or commercial killer strains of type K2 and sensitive commercial strains of Saccharomyces cerevisiae was studied under various conditions in sterile grape juice fermentations. The focus of this study was the effect of yeast inoculation levels and the role of assimilable nitrogen nutrition on killer activity. A study of the consumption of free amino nitrogen (FAN) by pure and mixed cultures of killer and sensitive cells showed no differences between the profiles of nitrogen assimilation in all cases, and FAN was practically depleted in the first 2 days of fermentation. The effect of the addition of assimilable nitrogen and the size of inoculum was examined in mixed killer and sensitive strain competitions. Stuck and sluggish wine fermentations were observed to depend on nitrogen availability when the ratio of killer to sensitive cells was low (1:10 to 1:100). A relationship between the initial assimilable nitrogen content of must and the proportion of killer cells during fermentation was shown. An indirect relationship was found between inoculum size and the percentage of killer cells: a smaller inoculum resulted in a higher proportion of killer cells in grape juice fermentations. In all cases, wines obtained with pure-culture fermentations were preferred to mixed-culture fermentations by sensory analysis. The reasons why killer cells do not finish fermentation under competitive conditions with sensitive cells are discussed.
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Affiliation(s)
- K Medina
- Catedra de Ciencia y Tecnologia de los Alimentos, Facultad de Quimica, Universidad de la Republica, Montevideo, Uruguay
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29
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Llorente P, Marquina D, Santos A, Peinado JM, Spencer-Martins I. Effect of salt on the killer phenotype of yeasts from olive brines. Appl Environ Microbiol 1997; 63:1165-7. [PMID: 9055432 PMCID: PMC168407 DOI: 10.1128/aem.63.3.1165-1167.1997] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
Abstract
The killer properties of yeasts isolated from olive brines were examined in the absence and presence of sodium chloride in concentrations of up to 6% (wt/vol). An apparent enhancement of the killing action as the salt concentration increased, as well as changes in the spectra of activity against selected target strains, was observed in a few strains. Culture filtrates from killer strains grown at different NaCl concentrations (0, 3, or 6% [wt/vol]) were tested against sensitive yeasts cultivated under the same conditions. While the sensitivity of the target strain greatly increased in the presence of salt, no significant effect on toxin production was noticed.
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Affiliation(s)
- P Llorente
- Departamento de Microbiología, Facultad de Biología, Universidad Complutense de Madrid, Spain
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30
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Vondrejs V, Janderová B, Valásek L. Yeast killer toxin K1 and its exploitation in genetic manipulations. Folia Microbiol (Praha) 1996; 41:379-93. [PMID: 9131795 DOI: 10.1007/bf02815687] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- V Vondrejs
- Department of Genetics and Microbiology, Faculty of Natural Science, Charles University, Prague, Czech Republic
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31
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Urano N, Sahara H, Koshino S. Electrofusion of brewers' yeast protoplasts and enrichment of the fusants using a flow cytometer. Enzyme Microb Technol 1993. [DOI: 10.1016/0141-0229(93)90172-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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32
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Urano N, Sato M, Sahara H, Koshino S. Conversion of a non-flocculent brewer's yeast to flocculent ones by electrofusion. J Biotechnol 1993. [DOI: 10.1016/0168-1656(93)90174-l] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Carrau FM, Neirotti E, Gioia O. Stuck wine fermentations: Effect of killer/sensitive yeast interactions. ACTA ACUST UNITED AC 1993. [DOI: 10.1016/0922-338x(93)90056-e] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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34
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35
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Sulo P, Michalĉáková S, Reiser V. Construction and properties of K1 type killer wine yeasts. Biotechnol Lett 1992. [DOI: 10.1007/bf01030914] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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Petering JE, Symons MR, Langridge P, Henschke PA. Determination of killer yeast activity in fermenting grape juice by using a marked Saccharomyces wine yeast strain. Appl Environ Microbiol 1991; 57:3232-6. [PMID: 1781684 PMCID: PMC183953 DOI: 10.1128/aem.57.11.3232-3236.1991] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The Escherichia coli beta-glucuronidase gene has been used as a marker gene to monitor a killer Saccharomyces cerevisiae strain in mixed-culture ferments. The marked killer strain was cured of its M-dsRNA genome to enable direct assessment of the efficiency of killer toxin under fermentation conditions. Killer activity was clearly evident in fermenting Rhine Riesling grape juice of pH 3.1 at 18 degrees C, but the extent of killing depended on the proportion of killer to sensitive cells at the time of inoculation. Killer activity was detected only when the ratio of killer to sensitive cells exceeded 1:2. At the highest ratio of killer to sensitive cells tested (2:1), complete elimination of sensitive cells was not achieved.
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Affiliation(s)
- J E Petering
- Department of Plant Science, Waite Agricultural Research Institute, University of Adelaide, South Australia
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37
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Vel�zquez JB, Longo E, Sieiro C, Cansado J, Calo P, Villa TG. Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata. World J Microbiol Biotechnol 1991; 7:485-9. [DOI: 10.1007/bf00303374] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/1990] [Accepted: 02/04/1991] [Indexed: 12/01/2022]
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38
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Role of killer character in spontaneous fermentations from NW Spain: ecology, distribution and significance. Appl Microbiol Biotechnol 1991. [DOI: 10.1007/bf00167915] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Longo E, Velázquez J, Cansado J, Calo P, Villa T. Role of killer effect in fermentations conducted by mixed cultures ofSaccharomyces cerevisiae. FEMS Microbiol Lett 1990. [DOI: 10.1111/j.1574-6968.1990.tb03846.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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40
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Pasqual MS, Carrau JL, Serafini LA, Dillon AJ. A simple method to detect killer yeasts in industrial systems. ACTA ACUST UNITED AC 1990. [DOI: 10.1016/0922-338x(90)90181-u] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Lee FJS, Hassan HM. Stability and expression of a plasmid-containing killer toxin cDNA in batch and chemostat cultures ofsaccharomyces cerevisiae. Biotechnol Bioeng 1988; 31:783-9. [DOI: 10.1002/bit.260310804] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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42
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Schmitt M, Radler F. Molecular structure of the cell wall receptor for killer toxin KT28 in Saccharomyces cerevisiae. J Bacteriol 1988; 170:2192-6. [PMID: 2834332 PMCID: PMC211105 DOI: 10.1128/jb.170.5.2192-2196.1988] [Citation(s) in RCA: 55] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The adsorption of the yeast killer toxin KT28 to susceptible cells of Saccharomyces cerevisiae was prevented by concanavalin A, which blocks the mannoprotein receptor. Certain mannoprotein mutants of S. cerevisiae that lack definite structures in the mannan of their cell walls were found to be resistant to KT28, whereas the wild-type yeast from which the mutants were derived was susceptible. Isolated mannoprotein from a resistant mutant was unable to adsorb killer toxin. By comparing the resistances of different mannoprotein mutants, information about the molecular structure of the receptor was obtained. At least two mannose residues have to be present in the side chains of the outer chain of the cell wall mannan, whereas the phosphodiester-linked mannose group is not essential for binding and the subsequent action of killer toxin KT28.
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Affiliation(s)
- M Schmitt
- Institut für Mikrobiologie und Weinforschung, Johannes Gutenberg-Universität Mainz, Federal Republic of Germany
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43
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Zorg J, Kilian S, Radler F. Killer toxin producing strains of the yeasts Hanseniaspora uvarum and Pichia kluyveri. Arch Microbiol 1988. [DOI: 10.1007/bf00422015] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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44
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Heard GM, Fleet GH. Occurrence and Growth of Killer Yeasts during Wine Fermentation. Appl Environ Microbiol 1987; 53:2171-4. [PMID: 16347438 PMCID: PMC204076 DOI: 10.1128/aem.53.9.2171-2174.1987] [Citation(s) in RCA: 47] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Sixteen wine fermentations were examined for the presence of killer yeasts. Killer property and sensitivity to killer action were found in isolates of
Saccharomyces cerevisiae
but not in isolates of
Kloeckera, Candida, Hansenula
, and
Torulaspora
spp. Several killer and killer-sensitive strains of
S. cerevisiae
were differentiated by colony morphology, and this property was used to monitor their growth kinetics in mixed cultures in grape juice. Killer-sensitive strains died off within 24 to 48 h during mixed-strain fermentation. Killer action was demonstrated at pH 3.0 and pH 3.5 and over the range of 15 to 25°C but depended on the proportion of killer to killer-sensitive cells at the commencement of fermentation. The dominance of killer strains in mixed-strain fermentations was reflected in the production of ethanol, acetic acid, and glycerol.
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Affiliation(s)
- G M Heard
- Department of Food Science and Technology, The University of New South Wales, Kensington, New South Wales 2033, Australia
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