1
|
Dost C, Michling F, Kaimenyi D, Rij M, Wendland J. Isolation of Saccharomycopsis species from plant material. Microbiol Res 2024; 283:127691. [PMID: 38492364 DOI: 10.1016/j.micres.2024.127691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 02/29/2024] [Accepted: 03/08/2024] [Indexed: 03/18/2024]
Abstract
Saccharomycopsis species are natural organic sulphur auxotrophs. Their genomes do not encode genes for the uptake and assimilation of sulphate and thus these species cannot grow on media lacking e.g. methionine. Due to the similarity between sulphate and selenate, uptake and assimilation of selenate occurs through the same pathway starting from sulphate transporters encoded by the homologs of the SUL1 and SUL2 genes in S. cerevisiae. Lack of these transporters renders Saccharomycopsis species resistant to selenate levels that are toxic to other microorganisms. We used this feature to enrich environmental samples for Saccharomycopsis species. This led to the isolation of S. schoenii, S. lassenensis and a hitherto undescribed Saccharomycopsis species with limited by-catch of other yeasts, mainly belonging to Metschnikowia and Hanseniaspora. We performed growth and predation assays to characterize the potential of these new isolates as predacious yeasts. Most Saccharomycopsis species are temperature sensitive and cannot grow at 37°C; with the exception of S. lassenensis strains. Predation assays with S. schoenii and S. cerevisiae as prey indicated that predation was enhanced at 20°C compared to 30°C. We crossed an American isolate of S. schoenii with our German isolate using marker directed breeding. Viable progeny indicated that both strains are interfertile and belong to the same biological species. S. lassenensis is heterothallic, while S. schoenii and the new Saccharomycopsis isolate, for which we suggest the name S. geisenheimensis sp. nov., are homothallic.
Collapse
Affiliation(s)
- Carmen Dost
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Florian Michling
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Davies Kaimenyi
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Mareike Rij
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany
| | - Jürgen Wendland
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany; Geisenheim Yeast Breeding Center, Hochschule Geisenheim University, Von-Lade-Strasse 1, Geisenheim 65366, Germany.
| |
Collapse
|
2
|
Li R, Feng D, Wang H, Zhang Z, Li N, Sun Y. Genetic diversity of non- Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Ningxia, China. Front Microbiol 2023; 14:1253969. [PMID: 37664125 PMCID: PMC10469914 DOI: 10.3389/fmicb.2023.1253969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 08/03/2023] [Indexed: 09/05/2023] Open
Abstract
The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function, and to develop a better strain selection program for winemaking. This study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from five sub-regions (Shi Zuishan, Yinchuan, Yu Quanying, Qing Tongxia and Hong Sibu) in Ningxia, China. Yeast species were identified by sequencing the 26S rRNA D1/D2 region, and strains at the subspecies level were discriminated using tandem repeat-tRNA (TRtRNA) PCR analysis. A total of 524 yeast colonies were isolated, and 19 non-Saccharomyces yeast species belonging to 10 genera were identified, including Aureobasidium pullulans, Cryptococcus albidus, Cryptococcus sp., C. flavescens, C. terrestris, C. magnus, Cystofilobasidium ferigula, Candida zemplinina, Filobasidium magnum, Filobasidium sp., F. elegans, Hanseniaspora uvarum, Metschnikowia pimensis, M. pulcherrima, Naganishia albida, Pichia kluyveri, P. kudriavzevii, Rhodotorula glutinis and R. graminis. Hanseniaspora uvarum, C. zemplinina, and M. pulcherrima were the three most dominated species, while other non-Saccharomyces species were only present in the early stage of spontaneous fermentations at different levels. Further, for the yeast discrimination at strain level, 34 profiles were obtained by amplification with primer pairs TtRNASC/5CAG, while 40 profiles were obtained with primer pairs TtRNASC/ISSR-MB. This study explored the diversity of non-Saccharomyces species in Ningxia, China, and made an important contribution of genetic resources for further strain development.
Collapse
Affiliation(s)
- Ruirui Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Danping Feng
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Hui Wang
- College of Life Sciences, Northwest A and F University, Yangling, Shaanxi, China
| | - Zhong Zhang
- School of Life Sciences, Ningxia University, Yinchuan, Ningxia, China
| | - Na Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yue Sun
- College of Enology and Horticulture, Ningxia University, Yinchuan, Ningxia, China
- Wine Institution of Ningxia Region, Yinchuan, Ningxia, China
| |
Collapse
|
3
|
Zhu H, Yang H, Zhou X, Li H, Feng R, Yuan F, Pan S, Xu X. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. J Food Sci 2023; 88:1392-1408. [PMID: 36855306 DOI: 10.1111/1750-3841.16503] [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: 10/07/2022] [Revised: 01/14/2023] [Accepted: 01/30/2023] [Indexed: 03/02/2023]
Abstract
Volatile compounds in wine have a critical impact on the consumers' senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. PRACTICAL APPLICATION: Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition.
Collapse
Affiliation(s)
- Hangxin Zhu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hongyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xianyu Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Huan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ruiqi Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Fang Yuan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.,Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| |
Collapse
|
4
|
Multiple region high resolution melting-based method for accurate differentiation of food-derived yeasts at species level resolution. Food Microbiol 2023; 109:104120. [DOI: 10.1016/j.fm.2022.104120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 11/22/2022]
|
5
|
Cruz-O’Byrne R, Gamez-Guzman A, Piraneque-Gambasica N, Aguirre-Forero S. Genomic sequencing in Colombian coffee fermentation reveals new records of yeast species. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
6
|
Karabegović I, Malićanin M, Popović N, Stamenković Stojanović S, Lazić M, Stanojević J, Danilović B. Native Non- Saccharomyces Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines. Foods 2022; 11:foods11131935. [PMID: 35804749 PMCID: PMC9266009 DOI: 10.3390/foods11131935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 02/05/2023] Open
Abstract
The enological potential of two previously characterized indigenous yeast isolates, Hanseniaspora uvarum S-2 and Candida famata WB-1, in pure and sequential inoculation with commercial yeast Saccharomyces cerevisiae QA23 were analyzed in industrial-scale vinification of the grape variety Tamjanika. Their contribution to the quality and aroma profile was investigated by quantifying volatile compounds and wine sensory evaluation. Both yeast isolates were able to complete alcoholic fermentation, to reduce ethanol concentration up to 1.06% v/v (in monoculture) in comparation to S. cerevisiae QA23, and to enhance aroma and sensory profile. Based on calculated odor activity values (OAV), p-cymene, ethyl hexanoate, ethyl octanoate, and ethyl decanoate were the major aroma volatile compounds in all Tamjanika wine samples. Analyzed yeast strains significantly affected relative contribution of volatile compounds and can be considered responsible for the differences and uniqueness of the obtained wine samples. Besides confirmation of good enological and fermentative characteristics, selected isolates can be characterized as high ester-producing strains with potential to enhance the floral and fruity aromas of wine. The present study represents a further step toward the use of indigenous yeast isolates at industrial-scale fermentation in order to ensure the regional signature of Tamjanika wine.
Collapse
Affiliation(s)
- Ivana Karabegović
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
- Correspondence:
| | - Marko Malićanin
- Faculty of Agriculture, University of Niš, Kosančićeva 4, 37000 Kruševac, Serbia;
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade, Serbia;
| | - Sandra Stamenković Stojanović
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| | - Miodrag Lazić
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| | - Jelena Stanojević
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobodjenja 124, 16000 Leskovac, Serbia; (S.S.S.); (M.L.); (J.S.); (B.D.)
| |
Collapse
|