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Andrade Silva CAD, Oka ML, da Silva PGP, Honma JM, Leite RSR, Fonseca GG. Physiological evaluation of yeast strains under anaerobic conditions using glucose, fructose, or sucrose as the carbon source. J Biosci Bioeng 2024; 137:420-428. [PMID: 38493064 DOI: 10.1016/j.jbiosc.2024.02.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 01/26/2024] [Accepted: 02/14/2024] [Indexed: 03/18/2024]
Abstract
The aim of this study was to evaluate the physiology of 13 yeast strains by assessing their kinetic parameters under anaerobic conditions. They included Saccharomyces cerevisiae CAT-1 and 12 isolated yeasts from different regions in Brazil. The study aimed to enhance understanding of the metabolism of these strains for more effective applications. Measurements included quantification of sugars, ethanol, glycerol, and organic acids. Various kinetic parameters were analyzed, such as specific substrate utilization rate (qS), maximum specific growth rate (μmax), doubling time, biomass yield, product yield, maximum cell concentration, ethanol productivity (PEth), biomass productivity, and CO2 concentration. S. cerevisiae CAT-1 exhibited the highest values in glucose for μmax (0.35 h-1), qS (3.06 h-1), and PEth (0.69 gEth L-1 h-1). Candida parapsilosis Recol 37 did not fully consume the substrate. In fructose, S. cerevisiae CAT-1 stood out with higher values for μmax (0.25 h-1), qS (2.24 h-1), and PEth (0.60 gEth L-1 h-1). Meyerozyma guilliermondii Recol 09 and C. parapsilosis Recol 37 had prolonged fermentation times and residual substrate. In sucrose, only S. cerevisiae CAT-1, S. cerevisiae BB9, and Pichia kudriavzevii Recol 39 consumed all the substrate, displaying higher PEth (0.72, 0.51, and 0.44 gEth L-1 h-1, respectively) compared to other carbon sources.
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Affiliation(s)
- Cinthia Aparecida de Andrade Silva
- Center for Studies in Natural Resources, State University of Mato Grosso do Sul, Dourados, MS, Brazil; Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil
| | - Marta Ligia Oka
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil
| | - Pedro Garcia Pereira da Silva
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil
| | - Janaina Mayumi Honma
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil
| | - Rodrigo Simões Ribeiro Leite
- Laboratory of Enzymology and Fermentation Processes, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados, MS, Brazil
| | - Gustavo Graciano Fonseca
- Faculty of Natural Resource Sciences, School of Health, Business and Science, University of Akureyri, Akureyri, Iceland.
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Wang H, Yang S, Chen Y, Wang Z, Yuan Y, Yue T. Comprehensive distribution and species of selenium in Se-enriched Pichia kudriavzevii 1845. Food Chem 2024; 438:137966. [PMID: 37976881 DOI: 10.1016/j.foodchem.2023.137966] [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: 08/22/2023] [Revised: 11/09/2023] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
Abstract
This study is the first to demonstrate the yeast Pichia kudriavzevii can effectively deliver Se and investigate the distribution and species of Se in Se-enriched P. kudriavzevii. Results showed that P. kudriavzevii can accumulate Se and convert 84.883% of absorbed Se into organic forms, of which 78.338% was incorporated into protein, 1.978% combined with polysaccharides, and 0.456% bound to nucleic acid. Besides, water-soluble, salt-soluble, and alkali-soluble proteins account for 49.398%, 1.867%, and 20.628% of selenoprotein, respectively. The dominant Se species were SeCys2 and MeSeCys. Additionally, Se-enrichment enhanced nutritional value of P. kudriavzevii by increasing the levels of amino acids, iron, and zinc. The activity of key rate-limiting enzyme sephosphate synthetase involved in Se biotransformation was improved after Se enrichment. The extracellular pH results suggest that Se enrichment ability can be further enhanced by elevating pH. These results suggest P. kudriavzevii holds great promise as an effective vehicle for delivering Se.
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Affiliation(s)
- Huijuan Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Silong Yang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Yue Chen
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Vilanculos SL, Svanberg U, Andlid T. Phytate degradation in composite wheat/cassava/sorghum bread: Effects of phytase-secreting yeasts and addition of yeast extracts. Food Sci Nutr 2024; 12:216-226. [PMID: 38268898 PMCID: PMC10804092 DOI: 10.1002/fsn3.3754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 09/12/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
Iron deficiency anemia is highly prevalent in developing countries due to the consumption of cereal-based foods rich in phytate that chelates minerals such as iron and zinc making them unavailable for absorption by humans. The aim of the present study was to degrade phytic acid in composite flour (wheat/cassava/sorghum) bread by the addition of phytase-producing yeasts in the baking process to achieve a phytate-to-iron molar ratio <1 and a phytate-to-zinc molar ratio <15, ratios needed to achieve an enhanced absorption by humans. The high-phytase (HP)-producing yeasts were two Saccharomyces cerevisiae (YD80 and BY80) that have been genetically modified by a directed mutagenesis strategy, and Pichia kudriavzevii TY13 isolated from a Tanzanian lactic fermented maize gruel (togwa) and selected as naturally HP yeast. To further improve the phytase production by the yeasts, four different brands of phytase-promoting yeast extracts were added in the baking process. In addition, two yeast varieties were preincubated for 1 h at 30°C to initiate phytase biosynthesis. The phytate content was measured by high-performance ion chromatography (HPIC) and the mineral content by ion chromatography (HPIC). The results showed that all three HP yeasts improved the phytate degradation compared with the composite bread with no added HP yeast. The composite bread with preincubated S. cerevisiae BY80 or P. kudriavzevii TY13 plus Bacto yeast extract resulted in the lowest phytate content (0.08 μmol/g), which means a 99% reduction compared with the phytate content in the composite flour. With added yeast extracts from three of the four yeast extract brands in the baking process, all composite breads had a phytate reduction after 2-h fermentation corresponding to a phytate: iron molar ratio between 1.0 and 0.3 and a phytate: zinc molar ratio <3 suggesting a much-enhanced bioavailability of these minerals.
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Affiliation(s)
- Serafina Lídia Vilanculos
- Departamento de Engenharia Química, Faculdade de EngenhariaUniversidade Eduardo MondlaneMaputoMozambique
- Department of Life Sciences/Food and Nutrition ScienceChalmers University of TechnologyGothenburgSweden
| | - Ulf Svanberg
- Department of Life Sciences/Food and Nutrition ScienceChalmers University of TechnologyGothenburgSweden
| | - Thomas Andlid
- Department of Life Sciences/Food and Nutrition ScienceChalmers University of TechnologyGothenburgSweden
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Dolpatcha S, Phong HX, Thanonkeo S, Klanrit P, Yamada M, Thanonkeo P. Adaptive laboratory evolution under acetic acid stress enhances the multistress tolerance and ethanol production efficiency of Pichia kudriavzevii from lignocellulosic biomass. Sci Rep 2023; 13:21000. [PMID: 38017261 PMCID: PMC10684600 DOI: 10.1038/s41598-023-48408-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Accepted: 11/26/2023] [Indexed: 11/30/2023] Open
Abstract
Second-generation bioethanol production using lignocellulosic biomass as feedstock requires a highly efficient multistress-tolerant yeast. This study aimed to develop a robust yeast strain of P. kudriavzevii via the adaptive laboratory evolution (ALE) technique. The parental strain of P. kudriavzevii was subjected to repetitive long-term cultivation in medium supplemented with a gradually increasing concentration of acetic acid, the major weak acid liberated during the lignocellulosic pretreatment process. Three evolved P. kudriavzevii strains, namely, PkAC-7, PkAC-8, and PkAC-9, obtained in this study exhibited significantly higher resistance toward multiple stressors, including heat, ethanol, osmotic stress, acetic acid, formic acid, furfural, 5-(hydroxymethyl) furfural (5-HMF), and vanillin. The fermentation efficiency of the evolved strains was also improved, yielding a higher ethanol concentration, productivity, and yield than the parental strain, using undetoxified sugarcane bagasse hydrolysate as feedstock. These findings provide evidence that ALE is a practical approach for increasing the multistress tolerance of P. kudriavzevii for stable and efficient second-generation bioethanol production from lignocellulosic biomass.
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Affiliation(s)
- Sureeporn Dolpatcha
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Huynh Xuan Phong
- Department of Microbial Biotechnology, Institute of Food and Biotechnology, Can Tho University, Can Tho, 900000, Vietnam
| | - Sudarat Thanonkeo
- Walai Rukhavej Botanical Research Institute, Mahasarakham University, Maha Sarakham, 44150, Thailand
| | - Preekamol Klanrit
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand
| | - Mamoru Yamada
- Department of Biological Chemistry, Faculty of Agriculture, Yamaguchi University, Yamaguchi, 753-8515, Japan
- Research Center for Thermotolerant Microbial Resources, Yamaguchi University, Yamaguchi, 753-8515, Japan
| | - Pornthap Thanonkeo
- Department of Biotechnology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
- Fermentation Research Center for Value Added Agricultural Products (FerVAAPs), Faculty of Technology, Khon Kaen University, Khon Kaen, 40002, Thailand.
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Elkhairy BM, Salama NM, Desouki AM, Abdelrazek AB, Soliman KA, Ibrahim SA, Khalil HB. Towards unlocking the biocontrol potential of Pichia kudriavzevii for plant fungal diseases: in vitro and in vivo assessments with candidate secreted protein prediction. BMC Microbiol 2023; 23:356. [PMID: 37980509 PMCID: PMC10657120 DOI: 10.1186/s12866-023-03047-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Accepted: 10/06/2023] [Indexed: 11/20/2023] Open
Abstract
BACKGROUND Plant fungal pathogens cause substantial economic losses through crop yield reduction and post-harvest storage losses. The utilization of biocontrol agents presents a sustainable strategy to manage plant diseases, reducing the reliance on hazardous chemical. Recently, Pichia kudriavzevii has emerged as a promising biocontrol agent because of its capacity to inhibit fungal growth, offering a potential solution for plant disease management. RESULTS Two novel Pichia kudriavzevii strains, Pk_EgyACGEB_O1 and Pk_EgyACGEB_O2, were isolated from olive brine samples. The microscopic characterization of the strains revealed similar structures. However, there were noticeable differences in their visual morphology. Based on their internal transcribed spacer (ITS) DNA sequences, Pk_EgyACGEB_O1 and Pk_EgyACGEB_O2 strains assigned by GenBank IDs MZ507552.1 and MZ507554.1 shared high sequence similarity (~ 99.8% and 99.5%) with P. kudriavzevii, respectively. Both strains were evaluated in vitro against plant pathogenic fungi. The strains revealed the ability to consistently inhibit fungal growth, with Pk_EgyACGEB_O2 showing higher effectiveness. In addition, both P. kudriavzevii strains effectively controlled grey mold disease caused by B. cinerea in golden delicious apples, suggesting their potential as sustainable and eco-friendly biocontrol agents for post-harvest diseases. Based on a comprehensive bioinformatics pipeline, candidate-secreted proteins responsible for the potent antifungal activity of P. kudriavzevii were identified. A total of 59 proteins were identified as common among the P. kudriavzevii CBS573, SD108, and SD129 strains. Approximately 23% of the secreted proteins in the P. kudriavzevii predicted secretome are hydrolases with various activities, including proteases, lipases, glycosidases, phosphatases, esterases, carboxypeptidases, or peptidases. In addition, a set of cell-wall-related proteins was identified, which might enhance the biocontrol activity of P. kudriavzevii by preserving the structure and integrity of the cell wall. A papain inhibitor was also identified and could potentially offer a supplementary defense against plant pathogens. CONCLUSION Our results revealed the biocontrol capabilities of P. kudriavzevii against plant pathogenic fungi. The research focused on screening novel strains for their ability to inhibit the growth of common pathogens, both in vitro and in vivo. This study shed light on how P. kudriavzevii interacts with fungal pathogens. The findings can help develop effective strategies for managing plant diseases.
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Affiliation(s)
- Bassma Mahmoud Elkhairy
- Department of Genetics, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shoubra, Cairo, 11241, Egypt
- Biotechnology Labs, NanoFab Technology Company, 6th October, Giza, Egypt
| | - Nabil Mohamed Salama
- Department of Genetics, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shoubra, Cairo, 11241, Egypt
| | - Abdalrahman Mohammad Desouki
- Department of Plant Pathology, Faculty of Agriculture, Ain Shams University, Postal Code, 68 Hadayek Shoubra, Cairo, 11241, Egypt
| | - Ashraf Bakry Abdelrazek
- Department of Genetics, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shoubra, Cairo, 11241, Egypt
- Biotechnology Labs, NanoFab Technology Company, 6th October, Giza, Egypt
| | - Khaled Abdelaziz Soliman
- Department of Genetics, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shoubra, Cairo, 11241, Egypt
| | - Samir Abdelaziz Ibrahim
- Department of Genetics, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shoubra, Cairo, 11241, Egypt
| | - Hala Badr Khalil
- Department of Genetics, Faculty of Agriculture, Ain Shams University, 68 Hadayek Shoubra, Cairo, 11241, Egypt.
- Biological Sciences Department, College of Science, King Faisal University, Hofuf, Kingdom of Saudi Arabia.
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Elhalis H, Cox J, Zhao J. Yeasts are essential for mucilage degradation of coffee beans during wet fermentation. Yeast 2023; 40:425-436. [PMID: 37464909 DOI: 10.1002/yea.3888] [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: 11/03/2022] [Revised: 06/13/2023] [Accepted: 07/05/2023] [Indexed: 07/20/2023] Open
Abstract
During wet fermentation, mucilage layers in coffee cherries must be removed completely. To explain mucilage degradation, several controversial hypotheses have been proposed. The aim of this work was to improve our understanding of the kinetics of mucilage breakdown. Pulped coffee beans were wet fermented with seven different treatments for 36 h. Endogenous bacteria and yeasts are selectively suppressed, and pectinases or lactic acid are added. They also involve maintaining the beans at pH 7 throughout fermentation and using spontaneous fermentation without additives as a control. During spontaneous fermentation, yeast and lactic acid bacteria were detected and significantly increased to 5.5 log colony-forming units (CFU)/mL and 5.2 log CFU/mL, respectively. In the first 12 h of fermentation, there was a significant degree of endogenous pectinolytic activity, which resulted in partly destroyed beans in the absence of microorganisms. By adding pectinase and lactic acid to the fermentation mass, the breakdown process was accelerated in less than 8 h. When yeast was present throughout the fermentation, complete degradation was achieved. Bacteria played no critical role in the degradation. Klebsiella pneumoniae and Erwinia soli were found in a lower population and showed weaker pectinolytic activities compared to Hanseniaspora uvarum and Pichia kudriavzevii. During wet fermentation, mucilage degradation appears to be mediated by endogenous enzymes at the early stage, whereas microbial contributions, mainly yeasts, occur subsequently. H. uvarum and P. kudriavzevii may be promising candidates to be tested in future studies as coffee starter cultures to better control the mucilage degradation process.
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Affiliation(s)
- Hosam Elhalis
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Julian Cox
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
| | - Jian Zhao
- Food Science and Technology, School of Chemical Engineering, The University of New South Wales, Sydney, New South Wales, Australia
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Vergara SC, Leiva MJ, Mestre MV, Vazquez F, Nally MC, Maturano YP. Non-saccharomyces yeast probiotics: revealing relevance and potential. FEMS Yeast Res 2023; 23:foad041. [PMID: 37777839 DOI: 10.1093/femsyr/foad041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 08/22/2023] [Accepted: 09/29/2023] [Indexed: 10/02/2023] Open
Abstract
Non-Saccharomyces yeasts are unicellular eukaryotes that play important roles in diverse ecological niches. In recent decades, their physiological and morphological properties have been reevaluated and reassessed, demonstrating the enormous potential they possess in various fields of application. Non-Saccharomyces yeasts have gained relevance as probiotics, and in vitro and in vivo assays are very promising and offer a research niche with novel applications within the functional food and nutraceutical industry. Several beneficial effects have been described, such as antimicrobial and antioxidant activities and gastrointestinal modulation and regulation functions. In addition, several positive effects of bioactive compounds or production of specific enzymes have been reported on physical, mental and neurodegenerative diseases as well as on the organoleptic properties of the final product. Other points to highlight are the multiomics as a tool to enhance characteristics of interest within the industry; as well as microencapsulation offer a wide field of study that opens the niche of food matrices as carriers of probiotics; in turn, non-Saccharomyces yeasts offer an interesting alternative as microencapsulating cells of various compounds of interest.
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Affiliation(s)
- Silvia Cristina Vergara
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María José Leiva
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - María Victoria Mestre
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Fabio Vazquez
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
| | - María Cristina Nally
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
| | - Yolanda Paola Maturano
- Instituto de Biotecnología, Universidad Nacional de San Juan, Av. San Martín 1109 (O), San Juan 5400, Argentina
- Consejo Nacional de Investigaciones Científicas y Tecnológicas, Godoy Cruz 2290 Ciudad Autónoma de Buenos Aires, C1425FQB, Argentina
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