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Snyder T, Osborne J, Curtin C. Contributions of Hanseniaspora species to Pinot Noir microbial terroir in Oregon's Willamette Valley wine region. Appl Environ Microbiol 2024; 90:e0081024. [PMID: 39136488 PMCID: PMC11409673 DOI: 10.1128/aem.00810-24] [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: 04/24/2024] [Accepted: 07/18/2024] [Indexed: 09/19/2024] Open
Abstract
The apiculate yeast genus Hanseniaspora has appeared frequently in enological research for more than 100 years, mostly focused upon the species H. uvarum due to its notable capacity to cause spoilage. Recently, there has been increased research into the potential benefits of other Hanseniaspora species, such as H. vineae, in producing more complex wines. Furthermore, large-scale DNA sequencing-based (metabarcoding) vineyard ecology studies have suggested that Hanseniaspora species may not be evenly distributed. To address potential differences across geographical areas in Oregon, we sampled extensively from 12 vineyards within the Willamette Valley American Viticultural Area (AVA), across 2 sub-AVAs (Eola-Amity Hills and Yamhill-Carlton). Metabarcoding was then used to assess the contribution of Hanseniaspora to the grape berry fungal community and the impact of wine processing on diversity. While 6 of the 23 recognized Hanseniaspora species were present on Pinot Noir grapes in the Willamette Valley AVA, differences between vineyards were driven by the abundance of H. uvarum. Significant positive correlations between the amount of H. uvarum present in must and at cold soak, and then cold soak to early ferment were observed. While intuitive, it is worth noting that no prior studies have observed this across such a large number of grape samples from different vineyards. Our results provide clear evidence that the abundance of H. uvarum on grapes may be an important predictor of potential impacts on wine quality, particularly if performing cold soak, which acts as an enrichment step. IMPORTANCE Hanseniaspora yeasts are frequently found in uninoculated wine fermentations, and depending upon the species present, their contributions to the wine may be positive or negative. We found that in Oregon's Willamette Valley, the most common species of Hanseniaspora in Pinot Noir vineyards was the known spoilage organism, H. uvarum. This species was one of the strongest contributors to differences in fungal communities between different vineyards and was enriched during typical Pinot Noir processing. These results support Hanseniaspora as an integral and functional component of vineyard "microbial terroir" within Oregon.
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Affiliation(s)
- Tess Snyder
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - James Osborne
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Chris Curtin
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
- Center for Quantitative Life Sciences, Oregon State University, Corvallis, Oregon, USA
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2
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He Y, Degraeve P, Oulahal N. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods. Heliyon 2024; 10:e24929. [PMID: 38318029 PMCID: PMC10839994 DOI: 10.1016/j.heliyon.2024.e24929] [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: 12/22/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Yeasts are a widespread group of microorganisms that are receiving increasing attention from scientists and industry. Their diverse biological activities and broad-spectrum antifungal activity make them promising candidates for application, especially in postharvest biocontrol of fruits and vegetables and food biopreservation. The present review focuses on recent knowledge of the mechanisms by which yeasts inhibit pathogenic fungi and/or spoilage fungi and bacteria. The main mechanisms of action of bioprotective yeasts include competition for nutrients and space, synthesis and secretion of antibacterial compounds, mycoparasitism and the secretion of lytic enzymes, biofilm formation, quorum sensing, induced systemic resistance of fruit host, as well as the production of reactive oxygen species. Preadaptation of yeasts to abiotic stresses such as cold acclimatization and sublethal oxidative stress can improve the effectiveness of antagonistic yeasts and thus more effectively play biocontrol roles under a wider range of environmental conditions, thereby reducing economic losses. Combined application with other antimicrobial substances can effectively improve the efficacy of yeasts as biocontrol agents. Yeasts show great potential as substitute for chemical additives in various food fields, but their commercialization is still limited. Hence, additional investigation is required to explore the prospective advancements of yeasts in the field of biopreservation for food.
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Affiliation(s)
- Yan He
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| | - Pascal Degraeve
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
| | - Nadia Oulahal
- Université Lyon, Université Claude Bernard Lyon 1, BioDyMIA Research Unit, ISARA, 155 Rue Henri de Boissieu, F-01000, Bourg en Bresse, France
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van Wyk N, Badura J, von Wallbrunn C, Pretorius IS. Exploring future applications of the apiculate yeast Hanseniaspora. Crit Rev Biotechnol 2024; 44:100-119. [PMID: 36823717 DOI: 10.1080/07388551.2022.2136565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 09/16/2022] [Accepted: 09/24/2022] [Indexed: 02/25/2023]
Abstract
As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora is revealing interesting features of the genus that sets it apart from the other Ascomycetes. This review collates the fields of research conducted on this apiculate yeast genus.
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
| | - Jennifer Badura
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
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Sipiczki M. Identification of antagonistic yeasts as potential biocontrol agents: Diverse criteria and strategies. Int J Food Microbiol 2023; 406:110360. [PMID: 37591131 DOI: 10.1016/j.ijfoodmicro.2023.110360] [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: 06/21/2023] [Revised: 07/30/2023] [Accepted: 08/07/2023] [Indexed: 08/19/2023]
Abstract
Plant pathogenic and food spoilage microorganisms cause serious losses in crop production and severe damage during food manufacturing, transportation and storage. Synthetic antimicrobial agents are commonly used to control their propagation and harmful activities. However, the recent trend is shifting from chemicals towards safer and more eco-friendly alternatives. The use of antagonistic microorganisms as biological antimicrobial agents is becoming popular throughout the world to replace chemical agents. High numbers of microorganisms have turned out to exert adverse/inhibitory effects on other microorganisms including pathogens and spoiling strains. However, most of them are only active under laboratory conditions and their activity is sensitive to environmental changes. Only a small number of them can be used to manufacture biological protective products on an industrial scale. Therefore, there is a great need to identify additional antagonists. Yeasts have come to the forefront of attention because antimicrobial antagonism is fairly widespread among them. In the recent years, numerous excellent review articles covered various aspects of the phenomenon of antimicrobial antagonism of yeasts. However, none of them dealt with how antagonistic yeasts can be sought and identified, despite the high number and diverse efficiency of screening and identification procedures. As researchers working in different laboratories use different criteria and different experimental set-ups, a yeast strain found antagonistic in one laboratory may prove to be non-antagonistic in another laboratory. This review aims to provide a comprehensive and partially critical overview of the wide diversity of identification criteria and procedures to help researchers choose appropriate screening and identification strategies.
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Affiliation(s)
- M Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen, Debrecen, Hungary.
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Shen Y, Bai X, Wang J, Zhou X, Meng R, Guo N. Inhibitory Effect of Non-Saccharomyces Starmerella bacillaris CC-PT4 Isolated from Grape on MRSA Growth and Biofilm. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10146-7. [PMID: 37639210 DOI: 10.1007/s12602-023-10146-7] [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] [Accepted: 08/15/2023] [Indexed: 08/29/2023]
Abstract
Methicillin-resistant Staphylococcus aureus (MRSA) is a notorious pathogen with biofilm-forming and drug-resistant properties that make it difficult to eradicate. In this study, the inhibition of MRSA (ATCC 43300) by Starmerella bacillaris CC-PT4 (CGMCC No. 23573) was evaluated. The results showed that the inhibition of MRSA growth and biofilm was caused by S. bacillaris CC-PT4 cell-free supernatant (CFS). The CFS of S. bacillaris CC PT4 at different times can effectively inhibit the formation of MRSA biofilm, remove the preformed biofilm, and down-regulate the related genes that promote the formation of biofilm. Afterwards, untargeted metabolomics was performed to analyze the CFS of S. bacillaris CC-PT4. Several molecules with antibacterial and inhibitory biofilm effects from the CFS were found, one of which, 2-amino-1-phenylethanol (APE), has not been reported to have antiMRSA ability before. In this study, molecular docking analysis and in vitro experiments were used to verify the function of APE to inhibit MRSA. These results indicate that S. bacillaris CC-PT4 CFS can effectively inhibit MRSA which has potential application value in controlling MRSA.
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Affiliation(s)
- Yong Shen
- College of Food Science and Engineering, Jilin University, 130062, Changchun, People's Republic of China
| | - Xue Bai
- College of Food Science and Engineering, Jilin University, 130062, Changchun, People's Republic of China
| | - Jiaxi Wang
- College of Food Science and Engineering, Jilin University, 130062, Changchun, People's Republic of China
| | - Xiran Zhou
- College of Food Science and Engineering, Jilin University, 130062, Changchun, People's Republic of China
| | - Rizeng Meng
- Technology Center of Changchun Customs, 130062, Changchun, People's Republic of China
| | - Na Guo
- College of Food Science and Engineering, Jilin University, 130062, Changchun, People's Republic of China.
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Shen Y, Bai X, Zhou X, Wang J, Guo N, Deng Y. Whole-Genome Analysis of Starmerella bacillaris CC-PT4 against MRSA, a Non- Saccharomyces Yeast Isolated from Grape. J Fungi (Basel) 2022; 8:1255. [PMID: 36547588 PMCID: PMC9784136 DOI: 10.3390/jof8121255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 11/24/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022] Open
Abstract
Starmerella bacillaris is often isolated from environments associated with grape and winemaking. S. bacillaris has many beneficial properties, including the ability to improve the flavor of wine, the production of beneficial metabolites, and the ability to biocontrol. S. bacillaris CC-PT4 (CGMCC No. 23573) was isolated from grape and can inhibit methicillin-resistant Staphylococcus aureus and adaptability to harsh environments. In this paper, the whole genome of S. bacillaris CC-PT4 was sequenced and bioinformatics analyses were performed. The S. bacillaris CC-PT4 genome was finally assembled into five scaffolds with a genome size of 9.45 Mb and a GC content of 39.5%. It was predicted that the strain contained 4150 protein-coding genes, of which two genes encoded killer toxin and one gene encoded lysostaphin. It also contains genes encoding F1F0-ATPases, Na(+)/H(+) antiporter, cation/H(+) antiporter, ATP-dependent bile acid permease, major facilitator superfamily (MFS) antiporters, and stress response protein, which help S. bacillaris CC-PT4 adapt to bile, acid, and other stressful environments. Proteins related to flocculation and adhesion have also been identified in the S. bacillaris CC-PT4 genome. Predicted by antiSMASH, two secondary metabolite biosynthesis gene clusters were found, and the synthesized metabolites may have antimicrobial effects. Furthermore, S. bacillaris CC-PT4 carried genes associated with pathogenicity and drug resistance. Overall, the whole genome sequencing and analysis of S. bacillaris CC-PT4 in this study provide valuable information for understanding the biological characteristics and further development of this strain.
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Affiliation(s)
- Yong Shen
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xue Bai
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Xiran Zhou
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jiaxi Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Na Guo
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yanhong Deng
- College of Veterinary Medicine, Jilin University, Changchun 130062, China
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Maluleke E, Jolly NP, Patterton HG, Setati ME. Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi. Front Microbiol 2022; 13:986229. [PMID: 36081805 PMCID: PMC9445577 DOI: 10.3389/fmicb.2022.986229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Accepted: 07/29/2022] [Indexed: 11/25/2022] Open
Abstract
Grapes harbour a plethora of non-conventional yeast species. Over the past two decades, several of the species have been extensively characterised and their contribution to wine quality is better understood. Beyond fermentation, some of the species have been investigated for their potential as alternative biological tools to reduce grape and wine spoilage. However, such studies remain limited to a few genera. This work aimed to evaluate the antagonistic activity of grape must-derived non-conventional yeasts against Botrytis cinerea and non-Botrytis bunch-rotting moulds and to further elucidate mechanisms conferring antifungal activity. A total of 31 yeast strains representing 21 species were screened on different agar media using a dual culture technique and liquid mixed cultures, respectively. Pichia kudriavzevii was the most potent with a minimum inhibitory concentration of 102 cells/mL against B. cinerea but it had a narrow activity spectrum. Twelve of the yeast strains displayed broad antagonistic activity, inhibiting three strains of B. cinerea (B05. 10, IWBT FF1 and IWBT FF2), a strain of Aspergillus niger and Alternaria alternata. Production of chitinases and glucanases in the presence of B. cinerea was a common feature in most of the antagonists. Volatile and non-volatile compounds produced by antagonistic yeast strains in the presence of B. cinerea were analysed and identified using gas and liquid chromatography mass spectrometry, respectively. The volatile compounds identified belonged mainly to higher alcohols, esters, organosulfur compounds and monoterpenes while the non-volatile compounds were cyclic peptides and diketopiperazine. To our knowledge, this is the first report to demonstrate inhibitory effect of the non-volatile compounds produced by various yeast species.
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Affiliation(s)
- Evelyn Maluleke
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Matieland, South Africa
| | - Neil Paul Jolly
- Post Harvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Stellenbosch, South Africa
| | - Hugh George Patterton
- Centre for Bioinformatics and Computational Biology, Stellenbosch University, Matieland, South Africa
| | - Mathabatha Evodia Setati
- Department of Viticulture and Oenology, South African Grape and Wine Research Institute, Stellenbosch University, Matieland, South Africa
- *Correspondence: Mathabatha Evodia Setati,
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Romano P, Braschi G, Siesto G, Patrignani F, Lanciotti R. Role of Yeasts on the Sensory Component of Wines. Foods 2022; 11:1921. [PMID: 35804735 PMCID: PMC9265420 DOI: 10.3390/foods11131921] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2022] [Revised: 06/21/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022] Open
Abstract
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.
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Affiliation(s)
- Patrizia Romano
- Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy; (P.R.); (G.S.)
| | - Giacomo Braschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
| | - Gabriella Siesto
- Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy; (P.R.); (G.S.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy; (G.B.); (R.L.)
- Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Quinto Bucci 336, 47521 Bologna, Italy
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