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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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Moula Ali AM, Sant'Ana AS, Bavisetty SCB. Sustainable preservation of cheese: Advanced technologies, physicochemical properties and sensory attributes. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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3
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Alkalbani NS, Osaili TM, Al-Nabulsi AA, Obaid RS, Olaimat AN, Liu SQ, Ayyash MM. In Vitro Characterization and Identification of Potential Probiotic Yeasts Isolated from Fermented Dairy and Non-Dairy Food Products. J Fungi (Basel) 2022; 8:jof8050544. [PMID: 35628799 PMCID: PMC9147075 DOI: 10.3390/jof8050544] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/18/2022] [Accepted: 05/19/2022] [Indexed: 02/05/2023] Open
Abstract
This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity and coaggregation), physiological properties (adhesion to the HT-29 cell line and cholesterol lowering), antimicrobial activities, bile salt hydrolysis, exopolysaccharide (EPS) producing capability, heat resistance and resistance to six antibiotics. The selected yeast isolates demonstrated remarkable survivability in an acidic environment. The reduction caused by in vitro digestion conditions ranged from 0.7 to 2.1 Log10. Bile salt tolerance increased with the extension in the incubation period, which ranged from 69.2% to 91.1% after 24 h. The ability of the 12 selected isolates to remove cholesterol varied from 41.6% to 96.5%, and all yeast strains exhibited a capability to hydrolyse screened bile salts. All the selected isolates exhibited heat resistance, hydrophobicity, strong coaggregation, autoaggregation after 24 h, robust antimicrobial activity and EPS production. The ability to adhere to the HT-29 cell line was within an average of 6.3 Log10 CFU/mL after 2 h. Based on ITS/5.8S ribosomal DNA sequencing, 12 yeast isolates were identified as 1 strain for each Candidaalbicans and Saccharomyces cerevisiae and 10 strains for Pichia kudriavzevii.
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Affiliation(s)
- Nadia S. Alkalbani
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
| | - Tareq M. Osaili
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Anas A. Al-Nabulsi
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid 21121, Jordan;
| | - Reyad S. Obaid
- Department Clinical Nutrition and Dietetics, University of Sharjah, Sharjah P.O. Box 27272, United Arab Emirates; (T.M.O.); (R.S.O.)
| | - Amin N. Olaimat
- Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, P.O. Box 330127, Zarqa 13133, Jordan;
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore;
| | - Mutamed M. Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain P.O. Box 15551, United Arab Emirates;
- Correspondence:
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Bontzolis C, Plioni I, Dimitrellou D, Boura K, Kanellaki M, Nigam PS, Koutinas A. Isolation of antimicrobial compounds from aniseed and techno‐economic feasibility report for industrial‐scale application. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | - Iris Plioni
- Department of Chemistry University of Patras 26504 Patras Greece
| | - Dimitra Dimitrellou
- Department of Food Science and Technology Ionian University 28100 Argostoli Kefalonia Greece
| | | | - Maria Kanellaki
- Department of Chemistry University of Patras 26504 Patras Greece
| | - Poonam S. Nigam
- Biomedical Sciences Research Institute Ulster University Coleraine Northern Ireland UK
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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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Carboni G, Marova I, Zara G, Zara S, Budroni M, Mannazzu I. Evaluation of Recombinant Kpkt Cytotoxicity on HaCaT Cells: Further Steps towards the Biotechnological Exploitation Yeast Killer Toxins. Foods 2021; 10:foods10030556. [PMID: 33800189 PMCID: PMC8000969 DOI: 10.3390/foods10030556] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 02/24/2021] [Accepted: 02/28/2021] [Indexed: 11/16/2022] Open
Abstract
The soil yeast Tetrapisispora phaffii secretes a killer toxin, named Kpkt, that shows β-glucanase activity and is lethal to wine spoilage yeasts belonging to Kloeckera/Hanseniaspora, Saccharomycodes and Zygosaccharomyces. When expressed in Komagataella phaffii, recombinant Kpkt displays a wider spectrum of action as compared to its native counterpart, being active on a vast array of wine yeasts and food-related bacteria. Here, to gather information on recombinant Kpkt cytotoxicity, lyophilized preparations of this toxin (LrKpkt) were obtained and tested on immortalized human keratinocyte HaCaT cells, a model for the stratified squamous epithelium of the oral cavity and esophagus. LrKpkt proved harmless to HaCaT cells at concentrations up to 36 AU/mL, which are largely above those required to kill food-related yeasts and bacteria in vitro (0.25-2 AU/mL). At higher concentrations, it showed a dose dependent effect that was comparable to that of the negative control and therefore could be ascribed to compounds, other than the toxin, occurring in the lyophilized preparations. Considering the dearth of studies regarding the effects of yeast killer toxins on human cell lines, these results represent a first mandatory step towards the evaluation the possible risks associated to human intake. Moreover, in accordance with that observed on Ceratitis capitata and Musca domestica, they support the lack of toxicity of this toxin on non-target eukaryotic models and corroborate the possible exploitation of killer toxins as natural antimicrobials in the food and beverages industries.
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Affiliation(s)
- Gavino Carboni
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
- Faculty of Chemistry, Brno University of Technology, Purkyňova 464/118, Královo Pole, 61200 Brno, Czech Republic
| | - Ivana Marova
- Faculty of Chemistry, Brno University of Technology, Purkyňova 464/118, Královo Pole, 61200 Brno, Czech Republic
- Correspondence: (I.M.); (I.M.)
| | - Giacomo Zara
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
| | - Severino Zara
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy; (G.C.); (G.Z.); (S.Z.); (M.B.)
- Correspondence: (I.M.); (I.M.)
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Bioprospecting and Applications of Fungi: A Game Changer in Present Scenario. Fungal Biol 2021. [DOI: 10.1007/978-3-030-68260-6_1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Gil-Rodríguez AM, Garcia-Gutierrez E. Antimicrobial mechanisms and applications of yeasts. ADVANCES IN APPLIED MICROBIOLOGY 2020; 114:37-72. [PMID: 33934852 DOI: 10.1016/bs.aambs.2020.11.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Yeasts and humans have had a close relationship for millenia. Yeast have been used for food production since the first human societies. Since then, alternative uses have been discovered. Nowadays, antibiotic resistance constitutes a pressing need worldwide. In order to overcome this threat, one of the most important strategies is the search for new antimicrobials in natural sources. Moreover, biopreservation based on natural sources has emerged as an alternative to more common chemical preservatives. Yeasts constitute an underexploited source of antagonistic activity against other microorganisms. Here, we compile a summary of the antagonistic activity of yeast origin against other yeast and other microorganisms, such as bacteria or parasites. We present the mechanisms of action used by yeasts to display these activities. We also provide applications of these antagonistic activities in food industry and agriculture, medicine and veterinary, where yeast promise to play a pivotal role in the near future.
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Effects of storage of wet brewers grains treated with salt or a commercially available preservative on the prevention of spoilage, in vitro and in situ dry matter digestibility, and intestinal protein digestibility. APPLIED ANIMAL SCIENCE 2019. [DOI: 10.15232/aas.2019-01857] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Freimoser FM, Rueda-Mejia MP, Tilocca B, Migheli Q. Biocontrol yeasts: mechanisms and applications. World J Microbiol Biotechnol 2019; 35:154. [PMID: 31576429 PMCID: PMC6773674 DOI: 10.1007/s11274-019-2728-4] [Citation(s) in RCA: 129] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 09/17/2019] [Indexed: 01/10/2023]
Abstract
Yeasts occur in all environments and have been described as potent antagonists of various plant pathogens. Due to their antagonistic ability, undemanding cultivation requirements, and limited biosafety concerns, many of these unicellular fungi have been considered for biocontrol applications. Here, we review the fundamental research on the mechanisms (e.g., competition, enzyme secretion, toxin production, volatiles, mycoparasitism, induction of resistance) by which biocontrol yeasts exert their activity as plant protection agents. In a second part, we focus on five yeast species (Candida oleophila, Aureobasidium pullulans, Metschnikowia fructicola, Cryptococcus albidus, Saccharomyces cerevisiae) that are or have been registered for the application as biocontrol products. These examples demonstrate the potential of yeasts for commercial biocontrol usage, but this review also highlights the scarcity of fundamental studies on yeast biocontrol mechanisms and of registered yeast-based biocontrol products. Yeast biocontrol mechanisms thus represent a largely unexplored field of research and plentiful opportunities for the development of commercial, yeast-based applications for plant protection exist.
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Affiliation(s)
- Florian M Freimoser
- Agroscope, Research Division Plant Protection, Müller-Thurgau-Strasse 29, 8820, Wädenswil, Switzerland.
| | - Maria Paula Rueda-Mejia
- Agroscope, Research Division Plant Protection, Müller-Thurgau-Strasse 29, 8820, Wädenswil, Switzerland
| | - Bruno Tilocca
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy
- Department of Health Sciences, University "Magna Græcia" of Catanzaro, Viale Europa, 88100, Catanzaro, Italy
| | - Quirico Migheli
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy
- Istituto Nazionale di Biostrutture e Biosistemi and NRD - Nucleo di Ricerca sulla Desertificazione, Università degli Studi di Sassari, Viale Italia 39, 07100, Sassari, Italy
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Thery T, Lynch KM, Arendt EK. Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives. Compr Rev Food Sci Food Saf 2019; 18:1327-1360. [DOI: 10.1111/1541-4337.12480] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 05/17/2019] [Accepted: 07/04/2019] [Indexed: 01/08/2023]
Affiliation(s)
- Thibaut Thery
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Ireland
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Ireland
- Microbiome IrelandUniv. College Cork Ireland
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Mannazzu I, Domizio P, Carboni G, Zara S, Zara G, Comitini F, Budroni M, Ciani M. Yeast killer toxins: from ecological significance to application. Crit Rev Biotechnol 2019; 39:603-617. [PMID: 31023102 DOI: 10.1080/07388551.2019.1601679] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Killer toxins are proteins that are often glycosylated and bind to specific receptors on the surface of their target microorganism, which is then killed through a target-specific mode of action. The killer phenotype is widespread among yeast and about 100 yeast killer species have been described to date. The spectrum of action of the killer toxins they produce targets spoilage and pathogenic microorganisms. Thus, they have potential as natural antimicrobials in food and for biological control of plant pathogens, as well as therapeutic agents against animal and human infections. In spite of this wide range of possible applications, their exploitation on the industrial level is still in its infancy. Here, we initially briefly report on the biodiversity of killer toxins and the ecological significance of their production. Their actual and possible applications in the agro-food industry are discussed, together with recent advances in their heterologous production and the manipulation for development of peptide-based therapeutic agents.
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Affiliation(s)
- Ilaria Mannazzu
- a Department of Agriculture , University of Sassari , Sassari , Italy
| | - Paola Domizio
- b Department of Agricultural , Food and Forestry Systems (GESAAF) , Firenze , Italy
| | - Gavino Carboni
- a Department of Agriculture , University of Sassari , Sassari , Italy
| | - Severino Zara
- a Department of Agriculture , University of Sassari , Sassari , Italy
| | - Giacomo Zara
- a Department of Agriculture , University of Sassari , Sassari , Italy
| | - Francesca Comitini
- c Department of Life and Environmental Sciences , Università Politecnica delle Marche , Ancona , Italy
| | - Marilena Budroni
- a Department of Agriculture , University of Sassari , Sassari , Italy
| | - Maurizio Ciani
- c Department of Life and Environmental Sciences , Università Politecnica delle Marche , Ancona , Italy
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Vu VH, Li X, Wang M, Liu R, Zhang G, Liu W, Xia B, Sun Q. Dynamics of fungal community during silage fermentation of elephant grass (Pennisetum purpureum) produced in northern Vietnam. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:996-1006. [PMID: 30744340 PMCID: PMC6601068 DOI: 10.5713/ajas.18.0708] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Accepted: 01/08/2019] [Indexed: 11/27/2022]
Abstract
Objective This study aimed to gain deeper insights into the dynamic changes in spoilage fungi populations during fermentation and the influence of traditional additives on silage quality. Methods Elephant grass (Pennisetum purpureum) was prepared without any additive (control), and with the addition of 0.5% salt, and 0.5% salt−0.2% sugar mixture. The fungal community was then determined using a classic culturing method and high-throughput sequencing at 0, 5, 15, and 60 days after ensiling. Results The results showed that the fungal community of elephant grass silage varied significantly between the natural fermentation without any additive and the two additive groups. The diversity and relative abundance of spoilage molds in the control group were much higher than those in the two treatment groups (p<0.05). Three species of yeasts (Candida sp., Pichia sp., Trichosporon sp.) and four spoilage molds (Fusarium sp., Aspergillus sp., Muco sp. and Penicillin sp.) were the predominant fungi in elephant grass during natural fermentation from 0 to 60 days, which were found to be significantly decreased in salt and sugar additive groups (p<0.05). Meanwhile, the diversity and relative abundance of undesirable molds in the 0.5%-salt additive group were the lowest among all groups. Conclusion Adding salt and sugar, particularly 0.5% salt, is a promising effective approach to reduce the amount of undesirable fungi thus, improving the silage quality of elephant grass in northern Vietnam.
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Affiliation(s)
- Viet Ha Vu
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China.,Department of Animal Science and Technology, North East College of Agriculture and Forestry, Quang Ninh 207620, Vietnam
| | - Xiyang Li
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Mengyuan Wang
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Rongmei Liu
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Guojian Zhang
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Wei Liu
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Baixue Xia
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
| | - Qun Sun
- Key Laboratory of Bio-resource and Bio-control of the Ministry of Education, College of Life Sciences, Sichuan University, Chengdu, Sichuan 610064, China
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Guimarães A, Abrunhosa L, Pastrana LM, Cerqueira MA. Edible Films and Coatings as Carriers of Living Microorganisms: A New Strategy Towards Biopreservation and Healthier Foods. Compr Rev Food Sci Food Saf 2018; 17:594-614. [PMID: 33350124 DOI: 10.1111/1541-4337.12345] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 02/07/2018] [Accepted: 02/16/2018] [Indexed: 01/23/2023]
Abstract
Edible films and coatings have been extensively studied in recent years due to their unique properties and advantages over more traditional conservation techniques. Edible films and coatings improve shelf life and food quality, by providing a protective barrier against physical and mechanical damage, and by creating a controlled atmosphere and acting as a semipermeable barrier for gases, vapor, and water. Edible films and coatings are produced using naturally derived materials, such as polysaccharides, proteins, and lipids, or a mixture of these materials. These films and coatings also offer the possibility of incorporating different functional ingredients such as nutraceuticals, antioxidants, antimicrobials, flavoring, and coloring agents. Films and coatings are also able to incorporate living microorganisms. In the last decade, several works reported the incorporation of bacteria to confer probiotic or antimicrobial properties to these films and coatings. The incorporation of probiotic bacteria in films and coatings allows them to reach the consumers' gut in adequate amounts to confer health benefits to the host, thus creating an added value to the food product. Also, other microorganisms, either bacteria or yeast, can be incorporated into edible films in a biocontrol approach to extend the shelf life of food products. The incorporation of yeasts in films and coatings has been suggested primarily for the control of the postharvest disease. This work provides a comprehensive review of the use of edible films and coatings for the incorporation of living microorganisms, aiming at the biopreservation and probiotic ability of food products.
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Affiliation(s)
- Ana Guimarães
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Luís Abrunhosa
- Centre of Biological Engineering, Univ. of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Lorenzo M Pastrana
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
| | - Miguel A Cerqueira
- Intl. Iberian Nanotechnology Laboratory, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
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Naumova ES, Lee CF, Kondratieva VI, Sadykova AZ, Naumov GI. Molecular genetic polymorphism of soil yeasts of the genus Williopsis from Taiwan Island. RUSS J GENET+ 2017. [DOI: 10.1134/s1022795417040111] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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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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Chessa R, Landolfo S, Ciani M, Budroni M, Zara S, Ustun M, Cakar ZP, Mannazzu I. Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris). Appl Microbiol Biotechnol 2016; 101:2931-2942. [PMID: 28032192 DOI: 10.1007/s00253-016-8050-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2016] [Revised: 11/29/2016] [Accepted: 12/01/2016] [Indexed: 01/27/2023]
Abstract
The use of natural antimicrobials from plants, animals and microorganisms to inhibit the growth of pathogenic and spoilage microorganisms is becoming more frequent. This parallels the increased consumer interest towards consumption of minimally processed food and 'greener' food and beverage additives. Among the natural antimicrobials of microbial origin, the killer toxin produced by the yeast Tetrapisispora phaffii, known as Kpkt, appears to be a promising natural antimicrobial agent. Kpkt is a glycoprotein with β-1,3-glucanase and killer activity, which induces ultrastructural modifications to the cell wall of yeast of the genera Kloeckera/Hanseniaspora and Zygosaccharomyces. Moreover, Kpkt maintains its killer activity in grape must for at least 14 days under winemaking conditions, thus suggesting its use against spoilage yeast in wine making and the sweet beverage industry. Here, the aim was to explore the possibility of high production of Kpkt for biotechnological exploitation. Molecular tools for heterologous production of Kpkt in Komagataella phaffii GS115 were developed, and two recombinant clones that produce up to 23 mg/L recombinant Kpkt (rKpkt) were obtained. Similar to native Kpkt, rKpkt has β-glucanase and killer activities. Moreover, it shows a wider spectrum of action with respect to native Kpkt. This includes effects on Dekkera bruxellensis, a spoilage yeast of interest not only in wine making, but also for the biofuel industry, thus widening the potential applications of this rKpkt.
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Affiliation(s)
- Rossella Chessa
- Department of Agriculture, University of Sassari, Sassari, Italy
| | - Sara Landolfo
- Department of Agriculture, University of Sassari, Sassari, Italy
| | - Maurizio Ciani
- Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy
| | - Marilena Budroni
- Department of Agriculture, University of Sassari, Sassari, Italy
- Enology and Viticulture Research Group, University of Sassari, Sassari, Italy
| | - Severino Zara
- Department of Agriculture, University of Sassari, Sassari, Italy
- Enology and Viticulture Research Group, University of Sassari, Sassari, Italy
| | - Murat Ustun
- Department of Agriculture, University of Sassari, Sassari, Italy
- Department of Molecular Biology and Genetics, Faculty of Science & Letters, Istanbul Technical University, Istanbul, Turkey
- Dr. Orhan Ocalgiray Molecular Biology, Biotechnology and Genetics Research Center (ITU-MOBGAM), Istanbul Technical University, Istanbul, Turkey
| | - Zeynep Petek Cakar
- Department of Molecular Biology and Genetics, Faculty of Science & Letters, Istanbul Technical University, Istanbul, Turkey
- Dr. Orhan Ocalgiray Molecular Biology, Biotechnology and Genetics Research Center (ITU-MOBGAM), Istanbul Technical University, Istanbul, Turkey
| | - Ilaria Mannazzu
- Department of Agriculture, University of Sassari, Sassari, Italy.
- Enology and Viticulture Research Group, University of Sassari, Sassari, Italy.
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18
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Industrial Production and Applications of Yeast and Yeast Products. Ind Biotechnol (New Rochelle N Y) 2016. [DOI: 10.1201/b19347-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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19
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Lukša J, Serva S, Servienė E. Saccharomyces cerevisiae K2 toxin requires acidic environment for unidirectional folding into active state. MYCOSCIENCE 2016. [DOI: 10.1016/j.myc.2015.08.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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Gil-Rodríguez AM, Carrascosa AV, Requena T. Yeasts in foods and beverages: In vitro characterisation of probiotic traits. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.07.042] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Affiliation(s)
- Limin Kung
- Department of Animal & Food Science; University of Delaware; Newark Delaware
| | - Martin R. Stokes
- Department of Animal and Veterinary Sciences; University of Maine; Orono Maine
| | - C. J. Lin
- The Mennel Milling Co.; Roanoke Virginia
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22
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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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23
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Alonso A, Belda I, Santos A, Navascués E, Marquina D. Advances in the control of the spoilage caused by Zygosaccharomyces species on sweet wines and concentrated grape musts. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.019] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp. Int J Food Microbiol 2014; 188:83-91. [PMID: 25087208 DOI: 10.1016/j.ijfoodmicro.2014.07.015] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Revised: 07/08/2014] [Accepted: 07/16/2014] [Indexed: 11/24/2022]
Abstract
Wine spoilage associated with Brettanomyces bruxellensis is a major concern for winemakers. An effective and reliable method to control the proliferation of this yeast is therefore of utmost importance. To achieve this purpose, sulphur dioxide (SO2) is commonly employed but the efficiency of this chemical compound is subject to wine composition and it can elicit allergic reactions in some consumers. Biological alternatives are therefore actively sought. The current study focused on identifying and characterizing killer toxins which are antimicrobial compounds that show potential in inhibiting B. bruxellensis in wine. Two killer toxins, CpKT1 and CpKT2, from the wine isolated yeast Candida pyralidae were identified and partially characterized. The two proteins had a molecular mass above 50kDa and exhibited killer activity against several B. bruxellensis strains especially in grape juice. They were active and stable at pH3.5-4.5, and temperatures between 15 and 25°C which are compatible with winemaking conditions. Furthermore, the activity of these killer toxins was not affected by the ethanol and sugar concentrations typically found in grape juice and wine. In addition, these killer toxins inhibited neither the Saccharomyces cerevisiae nor the lactic acid bacteria strains tested. These preliminary results indicated that the application of these toxins will have no effect on the main microbial agents that drive alcoholic and malolactic fermentations and further highlight the potential of using these toxins as agents to control the development of B. bruxellensis in grape juice or wine.
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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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DWI JATMIKO YOGA, DE BARROS LOPES MIGUEL, D BARTON MARY. Molecular Identification of Yeasts Isolated from Dadih by RFLP-PCR and Assessment on Their Ability in Utilizing Lactate. MICROBIOLOGY INDONESIA 2012. [DOI: 10.5454/mi.6.1.5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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27
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Killer peptide: a novel paradigm of antimicrobial, antiviral and immunomodulatory auto-delivering drugs. Future Med Chem 2012; 3:1209-31. [PMID: 21806382 DOI: 10.4155/fmc.11.71] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
The incidence of life-threatening viral and microbial infections has dramatically increased over recent decades. Despite significant developments in anti-infective chemotherapy, many issues have increasingly narrowed the therapeutic options, making it imperative to discover new effective molecules. Among them, small peptides are arousing great interest. This review will focus in particular on a killer peptide, engineered from an anti-idiotypic recombinant antibody that mimics the activity of a wide-spectrum antimicrobial yeast killer toxin targeting β-glucan cell-wall receptors. The in vitro and in vivo antimicrobial, antiviral and immunomodulatory activities of killer peptide and its ability to spontaneously and reversibly self-assemble and slowly release its active dimeric form over time will be discussed as a novel paradigm of targeted auto-delivering drugs.
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28
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Borreani G, Tabacco E. The relationship of silage temperature with the microbiological status of the face of corn silage bunkers. J Dairy Sci 2010; 93:2620-9. [PMID: 20494171 DOI: 10.3168/jds.2009-2919] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2009] [Accepted: 02/20/2010] [Indexed: 11/19/2022]
Abstract
A method is proposed to quantify aerobic deterioration of corn silage forage quality as related to the temperature of silage mass in the bunker. Aerobic deterioration, apart from causing nutritional value losses, affects the hygienic quality of silages through the accumulation of pathogenic organisms and their toxins. A survey was carried out in northern Italy that involved a detailed examination of silage bunker from each of 54 dairy farms. Samples from the core, the peripheral areas within 1m from the silo walls, and the molded spots, when present, were collected. The sample and silage temperatures across the working face were measured at depths of 200 mm at 11 locations and at 7 elevations. The temperature of the central zone of the silo was defined as the reference temperature (T(ref40)). The difference between the temperature of the silage sample and the T(ref40) was used as a heating index associated with aerobic deterioration (dT(ref40)). The working face area with visible molds was measured. The samples were analyzed for DM content; pH; water activity; nitrates; lactic, acetic, and butyric acids; and microbiological count of yeasts, molds, and clostridia spores. The core samples always showed a pH below 4.0 and a dT(ref40) below 2 degrees C, whereas the silages from the peripheral areas were split into 2 groups, one that had a pH lower than 4 and a dT(ref40) lower than 3.5 degrees C (53%) and one that had a pH higher than 4 and a dT(ref40) higher than 5 degrees C (47%). Most of the silages from the peripheral areas (94%) and all the silages from the moldy spots that have a dT(ref40) above 5 degrees C had a pH higher than 4.5. Furthermore, a positive dT(ref40) higher than 5 degrees C corresponds to a higher yeast count than 5 log cfu/g in most of the silages from the peripheral areas (93% of samples) and in almost all the silages from the molded spots. The evaluation of the extension of the visible molded areas combined with temperature measurement at 200 mm behind the feed-out face could offer a good indication of the health status of silage during consumption. Furthermore, this method could be useful to detect early stages of the aerobic deterioration process and to improve silage management.
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Affiliation(s)
- G Borreani
- Dipartimento di Agronomia, Selvicoltura e Gestione del Territorio, University of Torino, 10095 Grugliasco (Torino), Italy.
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29
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Comitini F, Ciani M. The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking. Lett Appl Microbiol 2010; 50:50-6. [PMID: 19874485 DOI: 10.1111/j.1472-765x.2009.02754.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIMS The yeast strain Tetrapisispora phaffii DBVPG 6706 (formerly Kluyveromyces phaffii) secretes a killer toxin (Kpkt) that has antimicrobial activity against apiculate yeasts. The aim of this study was to evaluate the killer activity of Kpkt towards Hanseniaspora uvarum under winemaking conditions. METHODS AND RESULTS The zymocidial activity of Kpkt on H. uvarum was assayed in microfermentation trials inoculated with free and immobilized T. phaffii cells. The microbial evolution and fermentation profiles of the wines were evaluated to determine the effects of Kpkt on apiculate yeasts, in comparison with SO(2). The results indicate that the fungicidal activity of Kpkt against H. uvarum is stable for at least 14 days in wine, and the zymocin can control the proliferation of apiculate yeasts. The analytical composition of wines with the inoculum of T. phaffii immobilized cells did not differ from the wines with SO(2). In contrast to wines without this control of apiculate yeasts, an increase in ethyl acetate was seen. CONCLUSIONS Tetrapisispora phaffii is an excellent candidate for the biological control of undesired proliferation of apiculate yeasts during the first steps of fermentation. SIGNIFICANCE AND IMPACT OF THE STUDY Tetrapisispora phaffii cells in an immobilized form can be used as a biocontrol agent to reduce the need for SO(2) addition.
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Affiliation(s)
- F Comitini
- Dipartimento SAIFET, Sez. Microbiologia Alimentare, Industriale e Ambientale, Università Politecnica delle Marche, Via Brecce Bianche, Ancona, Italy
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30
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Quan Liu S, Tsao M. Biocontrol of spoilage yeasts and moulds byWilliopsis saturnusvar.saturnusin yoghurt. ACTA ACUST UNITED AC 2010. [DOI: 10.1108/00346651011029192] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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In vitro antimycotic activity of a Williopsis saturnus killer protein against food spoilage yeasts. Int J Food Microbiol 2009; 131:178-82. [DOI: 10.1016/j.ijfoodmicro.2009.02.013] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2008] [Revised: 01/24/2009] [Accepted: 02/18/2009] [Indexed: 11/18/2022]
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32
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Santos A, San Mauro M, Bravo E, Marquina D. PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis. MICROBIOLOGY-SGM 2009; 155:624-634. [PMID: 19202111 DOI: 10.1099/mic.0.023663-0] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Pichia membranifaciens CYC 1086 secretes a killer toxin (PMKT2) that is inhibitory to a variety of spoilage yeasts and fungi of agronomical interest. The killer toxin in the culture supernatant was concentrated by ultrafiltration and purified to homogeneity by two successive steps, including native electrophoresis and HPLC gel filtration. Biochemical characterization of the toxin showed it to be a protein with an apparent molecular mass of 30 kDa and an isoelectric point of 3.7. At pH 4.5, optimal killer activity was observed at temperatures up to 20 degrees C. Above approximately this pH, activity decreased sharply and was barely noticeable at pH 6. The toxin concentrations present in the supernatant during optimal production conditions exerted a fungicidal effect on a variety of fungal and yeast strains. The results obtained suggest that PMKT2 has different physico-chemical properties from PMKT as well as different potential uses in the biocontrol of spoilage yeasts. PMKT2 was able to inhibit Brettanomyces bruxellensis while Saccharomyces cerevisiae was fully resistant, indicating that PMKT2 could be used in wine fermentations to avoid the development of the spoilage yeast without deleterious effects on the fermentative strain. In small-scale fermentations, PMKT2, as well as P. membranifaciens CYC 1086, was able to inhibit B. bruxellensis, verifying the biocontrol activity of PMKT2 in simulated winemaking conditions.
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Affiliation(s)
- A Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - M San Mauro
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - E Bravo
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - D Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
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Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity. Appl Environ Microbiol 2008; 75:1129-34. [PMID: 19114528 DOI: 10.1128/aem.01837-08] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The yeast strain Pichia anomala DBVPG 3003 secretes a killer toxin (Pikt) that has antifungal activity against Brettanomyces/Dekkera sp. yeasts. Pikt interacts with beta-1,6-glucan, consistent with binding to the cell wall of sensitive targets. In contrast to that of toxin K1, secreted by Saccharomyces cerevisiae, Pikt killer activity is not mediated by an increase in membrane permeability. Purification of the toxin yielded a homogeneous protein of about 8 kDa, which showed a marked similarity to ubiquitin in terms of molecular mass and N-terminal sequences. Pikt is also specifically recognized by anti-bovine ubiquitin antibodies and, similar to ubiquitin-like peptides, is not absorbed by DEAE-cellulose. However, Pikt differs from ubiquitin in its sensitivity to proteolytic enzymes. Therefore, Pikt appears to be a novel ubiquitin-like peptide that has killer activity.
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34
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Magliani W, Conti S, Travassos LR, Polonelli L. From yeast killer toxins to antibiobodies and beyond. FEMS Microbiol Lett 2008; 288:1-8. [DOI: 10.1111/j.1574-6968.2008.01340.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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35
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Murray JAM, Longland AC, Davies DR, Hastie PM, Moore-Colyer M, Dunnett C. The effect of enzyme treatment on the nutritive value of lucerne for equids. Livest Sci 2007. [DOI: 10.1016/j.livsci.2007.01.156] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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da Silva S, Calado S, Lucas C, Aguiar C. Unusual properties of the halotolerant yeast Candida nodaensis Killer toxin, CnKT. Microbiol Res 2007; 163:243-51. [PMID: 17761407 DOI: 10.1016/j.micres.2007.04.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2007] [Revised: 03/22/2007] [Accepted: 04/08/2007] [Indexed: 10/22/2022]
Abstract
CnKT, the Killer toxin from the extreme halotolerant yeast Candida nodaensis, presents a strong salt-stimulated phenotype and is a resilient toxin, able to cope with very diverse and aggressive environmental conditions. This zymocin is active in a broad range of pH and temperature and tolerates freezing and conservation for long periods of time. CnKT stability is increased under very high ionic strength and its activity is stimulated by sodium ions, which might interfere in the zymocin structure/stability. All these characteristics make CnKT a promising candidate for several biotechnological applications, e.g. in the high-salt food products preservation from spoilage by other yeasts.
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Affiliation(s)
- Sónia da Silva
- Centro de Biologia (CB-UM)/Departamento de Biologia, Universidade do Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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37
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Affiliation(s)
- James A Barnett
- School of Biological Sciences, University of East Anglia, Norwich NR4 7TJ, UK.
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38
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Ahonsi MO, Boss D, Maurhofer M, Défago G. Potential environmental fate of elsinochrome A, a perylenequinone toxin produced in culture by bindweed biocontrol fungus Stagonospora convolvuli LA39. ACTA ACUST UNITED AC 2006. [DOI: 10.1007/s10669-006-7830-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Psani M, Kotzekidou P. Technological characteristics of yeast strains and their potential as starter adjuncts in Greek-style black olive fermentation. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-006-9180-y] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Abstract
Yeasts, isolated from different sources, were identified and tested for inhibition using YMA-MB plates seeded with Botrytis cinerea strains. A total of 42 yeast strains of 20 different species were tested in vitro for antagonism against 18 pathogenic B. cinerea strains. Pichia membranifaciens, P. anomala and Debaryomyces hansenii displayed the most important inhibitory effect against Botrytis strains. In small-scale trials, post-harvest application of P. membranifaciens CYC 1106 to apple wounds inhibited B. cinerea CYC 20010. Purified killer toxin from P. membronifaciens CYC 1106 inhibited B. cinerea CYC 20010. Results indicated that certain yeasts, or their toxins such us P. membranifaciens CYC 1106 killer toxin, might have potential as novel agents to control B. cinerea.
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Affiliation(s)
- A Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, Madrid 28040, Spain
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41
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42
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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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