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Sampaolesi S, Pérez-Través L, Briand LE, Querol A. Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp. Int J Food Microbiol 2024; 417:110692. [PMID: 38640817 DOI: 10.1016/j.ijfoodmicro.2024.110692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 03/08/2024] [Accepted: 04/02/2024] [Indexed: 04/21/2024]
Abstract
Previous investigations proved the potential of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 as suitable biocontrolling agents against Aspergillus sp. through the production of soluble and volatile bioactive antifungal compounds. The present study delves into those finding by means of the identification of the volatile compounds produced by brewer's strains that demonstrated fungistatic and fungicidal effects against Aspergillus flavus and A. parasiticus when cultured in brewer's wort agar plates. Traditional brewer's yeasts such as S. cerevisiae MBELGA62 and Saccharomyces pastorianus SAFS235 synthetize volatiles that fully inhibited mycelial development for up to 9 days at 30 °C. The non-conventional brewer's strains P. kudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122 increased the lag phase by >100% and significantly reduced the fungal growth rate by 27.5-43.0% and 15.4-31.4%, respectively. In this context, 2-phenylethanol, 2-phenylethyl acetate and benzyl alcohol were identified as the main antifungal agents involved in Aspergillus sp.'s inhibition.
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Affiliation(s)
- Sofía Sampaolesi
- Instituto de Agroquímica y Tecnología de Alimentos, IATA, CSIC. Catedrático Agustín Escardino Benlloch, 7, Paterna, 46980 Valencia, Spain; Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr Jorge J. Ronco" CINDECA, CCT La Plata-CONICET, UNLP, CICpBA, Calle 47 N(o) 257, B1900AJK La Plata, Buenos Aires, Argentina.
| | - Laura Pérez-Través
- Instituto de Agroquímica y Tecnología de Alimentos, IATA, CSIC. Catedrático Agustín Escardino Benlloch, 7, Paterna, 46980 Valencia, Spain.
| | - Laura E Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr Jorge J. Ronco" CINDECA, CCT La Plata-CONICET, UNLP, CICpBA, Calle 47 N(o) 257, B1900AJK La Plata, Buenos Aires, Argentina.
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de Alimentos, IATA, CSIC. Catedrático Agustín Escardino Benlloch, 7, Paterna, 46980 Valencia, Spain.
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2
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Morard M, Pérez-Través L, Perpiñá C, Lairón-Peris M, Collado MC, Pérez-Torrado R, Querol A. Comparative genomics of infective Saccharomyces cerevisiae strains reveals their food origin. Sci Rep 2023; 13:10435. [PMID: 37369738 DOI: 10.1038/s41598-023-36857-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 06/11/2023] [Indexed: 06/29/2023] Open
Abstract
Fungal infections are less studied than viral or bacterial infections and often more difficult to treat. Saccharomyces cerevisiae is usually identified as an innocuous human-friendly yeast; however, this yeast can be responsible for infections mainly in immunosuppressed individuals. S. cerevisiae is a relevant organism widely used in the food industry. Therefore, the study of food yeasts as the source of clinical infection is becoming a pivotal question for food safety. In this study, we demonstrate that S. cerevisiae strains cause infections to spread mostly from food environments. Phylogenetic analysis, genome structure analysis, and phenotypic characterization showed that the key sources of the infective strains are food products, such as bread and probiotic supplements. We observed that the adaptation to host infection can drive important phenotypic and genomic changes in these strains that could be good markers to determine the source of infection. These conclusions add pivotal evidence to reinforce the need for surveillance of food-related S. cerevisiae strains as potential opportunistic pathogens.
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Affiliation(s)
- Miguel Morard
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Laura Pérez-Través
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Carla Perpiñá
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - María Lairón-Peris
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - María Carmen Collado
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Roberto Pérez-Torrado
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Valencia, Spain.
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3
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Sampaolesi S, Pérez-Través L, Pérez D, Roldán López D, Briand LE, Pérez-Torrado R, Querol A. Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer. Int J Food Microbiol 2023; 399:110254. [PMID: 37244227 DOI: 10.1016/j.ijfoodmicro.2023.110254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Revised: 04/29/2023] [Accepted: 05/12/2023] [Indexed: 05/29/2023]
Abstract
The increasing demand for more flavored and complex beers encourages the investigation of novel and non-conventional yeasts with the ability to provide a combination of bioflavoring and low ethanol yields. The present study identified 22 yeasts isolated from different brewing sources, including the fermentation by-products known as yeast sludges, and characterized a selection of strains to find the more suitable for the aforementioned aims. HPLC and GC-FID analysis of its brewing products were performed. The most promising results were obtained with the non-conventional yeasts Pichia kudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122. The former, isolated from a Belgian wheat beer sludge, was capable of growing in wort (17.0°Bx., 20 °C) with very low ethanol yields (1.19 % v/v). Besides, upon mixed fermentations with Saccharomyces cerevisiae, was suitable to produce volatile compounds such as ethyl acetate, 2-phenyl ethanol and isoamyl alcohol, with characteristic fruity notes. M. guilliermondii MUS122, isolated from a golden ale beer sludge, partially attenuated the wort with low production of ethanol and biomass. In addition, provided some fruity and floral nuances to the aroma profile of mixed fermentations with brewer's yeast. The results suggest that these strains favor the development of more fruity-flowery aroma profiles in beers. Furthermore, they are suitable for use in mixed fermentations with Saccharomyces brewer's strains, although the ethanol level did not decrease significantly.
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Affiliation(s)
- Sofía Sampaolesi
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco", CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina
| | - Laura Pérez-Través
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Dolores Pérez
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain; Lallemand Bio SL, Carrer de Galileu 303-305, 08028 Barcelona, Spain
| | - David Roldán López
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Laura E Briand
- Centro de Investigación y Desarrollo en Ciencias Aplicadas "Dr. Jorge J. Ronco", CINDECA-CONICET, CICpBA, UNLP, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina.
| | - Roberto Pérez-Torrado
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain
| | - Amparo Querol
- Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Catedrático Agustín Escardino Benlloch, 7, 46980 Paterna, Valencia, Spain.
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Zacarías-García J, Pérez-Través L, Gil JV, Rodrigo MJ, Zacarías L. Bioactive Compounds, Nutritional Quality and Antioxidant Capacity of the Red-Fleshed Kirkwood Navel and Ruby Valencia Oranges. Antioxidants (Basel) 2022; 11:antiox11101905. [PMID: 36290628 PMCID: PMC9598057 DOI: 10.3390/antiox11101905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Revised: 09/19/2022] [Accepted: 09/20/2022] [Indexed: 11/28/2022] Open
Abstract
Kirkwood Navel and Ruby Valencia are two spontaneous bud-mutations of the ordinary Washington Navel and Valencia late oranges characterized by the red coloration of their flesh. The purpose of this study was to analyze the physiological features, internal fruit quality, contents of relevant bioactive compounds and antioxidant capacity in the pulps of the red-fleshed fruits compared with the ordinary oranges during late development and maturation. In general, the content of sugars, organic acids, vitamin C, tocopherols, total phenolics and flavonoids, the hydrophilic antioxidant capacity and their changes during maturation were similar in the red-fleshed oranges and in the corresponding blond oranges. However, the mature Ruby fruits contained lower concentrations of sugars, malic and succinic acid and higher levels of citric acid than the ordinary Valencia. The major difference between the pulps of the Kirkwood and Ruby oranges and those of the ordinary oranges was the higher lipophilic antioxidant capacity and SOAC (singlet oxygen absorption capacity) of the former. Together, the high and unique content and composition of carotenoids in Kirkwood and Ruby may contribute to an enhanced antioxidant capacity without any detrimental effects on other fruit-quality attributes, making these varieties good sources of phytochemicals for the fresh-fruit and juice-processing citrus industries.
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Affiliation(s)
- Jaime Zacarías-García
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
| | - Laura Pérez-Través
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
| | - José-Vicente Gil
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
- Food Technology Area, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - María-Jesús Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
| | - Lorenzo Zacarías
- Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), 46980 Valencia, Spain
- Correspondence: ; Tel.: +34-963900022
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5
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Pérez D, Denat M, Pérez-Través L, Heras JM, Guillamón JM, Ferreira V, Querol A. Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromatic properties. Microb Biotechnol 2022; 15:2266-2280. [PMID: 35485391 PMCID: PMC9328737 DOI: 10.1111/1751-7915.14068] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 04/14/2022] [Accepted: 04/18/2022] [Indexed: 12/03/2022] Open
Abstract
Non‐wine yeasts could enhance the aroma and organoleptic profile of wines. However, compared to wine strains, they have specific intolerances to winemaking conditions. To solve this problem, we generated intra‐ and interspecific hybrids using a non‐GMO technique (rare‐mating) in which non‐wine strains of S. uvarum, S. kudriavzevii and S. cerevisiae species were crossed with a wine S. cerevisiae yeast. The hybrid that inherited the wine yeast mitochondrial showed better fermentation capacities, whereas hybrids carrying the non‐wine strain mitotype reduced ethanol levels and increased glycerol, 2,3‐butanediol and organic acid production. Moreover, all the hybrids produced several fruity and floral aromas compared to the wine yeast: β‐phenylethyl acetate, isobutyl acetate, γ‐octalactone, ethyl cinnamate in both varietal wines. Sc × Sk crosses produced three‐ to sixfold higher polyfunctional mercaptans, 4‐mercapto‐4‐methylpentan‐2‐one (4MMP) and 3‐mercaptohexanol (3MH). We proposed that the exceptional 3MH release observed in an S. cerevisiae × S. kudriavzevii hybrid was due to the cleavage of the non‐volatile glutathione precursor (Glt‐3MH) to detoxify the cell from the presence of methylglyoxal, a compound related to the high glycerol yield reached by this hybrid. In conclusion, hybrid generation allows us to obtain aromatically improved yeasts concerning their wine parent. In addition, they reduced ethanol and increased organic acids yields, which counteracts climate change effect on grapes.
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Affiliation(s)
- Dolores Pérez
- Lallemand Bio S.L., Barcelona, 08028, Spain.,Estación Experimental Agropecuaria Mendoza (EEA), Instituto Nacional de Tecnología Agropecuaria (INTA), Luján de Cuyo, Mendoza, 5507, Argentina.,Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA-CSIC), Valencia, 46980, Spain
| | - Marie Denat
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, c/Pedro Cerbuna 12, Zaragoza, 50009, Spain
| | - Laura Pérez-Través
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA-CSIC), Valencia, 46980, Spain
| | | | - José Manuel Guillamón
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA-CSIC), Valencia, 46980, Spain
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, c/Pedro Cerbuna 12, Zaragoza, 50009, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Los Alimentos (IATA-CSIC), Valencia, 46980, Spain
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6
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Lairón-Peris M, Pérez-Través L, Muñiz-Calvo S, Guillamón JM, Heras JM, Barrio E, Querol A. Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions. Front Bioeng Biotechnol 2020; 8:129. [PMID: 32195231 PMCID: PMC7062649 DOI: 10.3389/fbioe.2020.00129] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 02/10/2020] [Indexed: 01/09/2023] Open
Abstract
In European regions of cold climate, S. uvarum can replace S. cerevisiae in wine fermentations performed at low temperatures. S. uvarum is a cryotolerant yeast that produces more glycerol, less acetic acid and exhibits a better aroma profile. However, this species exhibits a poor ethanol tolerance compared with S. cerevisiae. In the present study, we obtained by rare mating (non-GMO strategy), and a subsequent sporulation, an interspecific S. cerevisiae × S. uvarum spore-derivative hybrid that improves or maintains a combination of parental traits of interest for the wine industry, such as good fermentation performance, increased ethanol tolerance, and high glycerol and aroma productions. Genomic sequencing analysis showed that the artificial spore-derivative hybrid is an allotriploid, which is very common among natural hybrids. Its genome contains one genome copy from the S. uvarum parental genome and two heterozygous copies of the S. cerevisiae parental genome, with the exception of a monosomic S. cerevisiae chromosome III, where the sex-determining MAT locus is located. This genome constitution supports that the original hybrid from which the spore was obtained likely originated by a rare-mating event between a mating-competent S. cerevisiae diploid cell and either a diploid or a haploid S. uvarum cell of the opposite mating type. Moreover, a comparative transcriptomic analysis reveals that each spore-derivative hybrid subgenome is regulating different processes during the fermentation, in which each parental species has demonstrated to be more efficient. Therefore, interactions between the two subgenomes in the spore-derivative hybrid improve those differential species-specific adaptations to the wine fermentation environments, already present in the parental species.
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Affiliation(s)
- María Lairón-Peris
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Laura Pérez-Través
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - Sara Muñiz-Calvo
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | - José Manuel Guillamón
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
| | | | - Eladio Barrio
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain.,Departament de Genètica, Universitat de València, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de Alimentos, Instituto de Agroquímica y Tecnología de Alimentos, CSIC, Valencia, Spain
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Morard M, Benavent-Gil Y, Ortiz-Tovar G, Pérez-Través L, Querol A, Toft C, Barrio E. Genome structure reveals the diversity of mating mechanisms in Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids, and the genomic instability that promotes phenotypic diversity. Microb Genom 2020; 6:e000333. [PMID: 32065577 PMCID: PMC7200066 DOI: 10.1099/mgen.0.000333] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2019] [Accepted: 01/15/2020] [Indexed: 01/03/2023] Open
Abstract
Interspecific hybridization has played an important role in the evolution of eukaryotic organisms by favouring genetic interchange between divergent lineages to generate new phenotypic diversity involved in the adaptation to new environments. This way, hybridization between Saccharomyces species, involving the fusion between their metabolic capabilities, is a recurrent adaptive strategy in industrial environments. In the present study, whole-genome sequences of natural hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii were obtained to unveil the mechanisms involved in the origin and evolution of hybrids, as well as the ecological and geographic contexts in which spontaneous hybridization and hybrid persistence take place. Although Saccharomyces species can mate using different mechanisms, we concluded that rare-mating is the most commonly used, but other mechanisms were also observed in specific hybrids. The preponderance of rare-mating was confirmed by performing artificial hybridization experiments. The mechanism used to mate determines the genomic structure of the hybrid and its final evolutionary outcome. The evolution and adaptability of the hybrids are triggered by genomic instability, resulting in a wide diversity of genomic rearrangements. Some of these rearrangements could be adaptive under the stressful conditions of the industrial environment.
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Affiliation(s)
- Miguel Morard
- Departament de Genètica, Universitat de València, Burjassot, Valencia, Spain
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
| | - Yaiza Benavent-Gil
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
| | - Guadalupe Ortiz-Tovar
- Departament de Genètica, Universitat de València, Burjassot, Valencia, Spain
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
- Present address: Centro de Estudios Vitivinícolas de Baja California, México, CETYS Universidad, Ensenada, Baja California, Mexico
| | - Laura Pérez-Través
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
| | - Christina Toft
- Departament de Genètica, Universitat de València, Burjassot, Valencia, Spain
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
- Present address: Institute for Integrative and Systems Biology, Universitat de València and CSIC, Paterna, Valencia, Spain
| | - Eladio Barrio
- Departament de Genètica, Universitat de València, Burjassot, Valencia, Spain
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos (IATA), CSIC, Paterna, Valencia, Spain
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García-Ríos E, Guillén A, de la Cerda R, Pérez-Través L, Querol A, Guillamón JM. Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces. Front Microbiol 2019; 9:3232. [PMID: 30671041 PMCID: PMC6331415 DOI: 10.3389/fmicb.2018.03232] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Accepted: 12/12/2018] [Indexed: 12/02/2022] Open
Abstract
Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process. Notwithstanding, as Saccharomyces cerevisiae is the main species responsible for alcoholic fermentation, other species of the genus Saccharomyces, such as cryophilic species Saccharomyces eubayanus, Saccharomyces kudriavzevii and Saccharomyces uvarum, are better adapted to low-temperature fermentations during winemaking. In this work, a Saccharomyces cerevisiae × S. uvarum hybrid was constructed to improve the enological features of a wine S. cerevisiae strain at low temperature. Fermentations of white grape musts were performed, and the phenotypic differences between parental and hybrid strains under different temperature conditions were examined. This work demonstrates that hybridization constitutes an effective approach to obtain yeast strains with desirable physiological features, like low-temperature fermentation capacity, which genetically depend on the expression of numerous genes (polygenic character). As this interspecific hybridization approach is not considered a GMO, the genetically improved strains can be quickly transferred to the wine industry.
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Affiliation(s)
- Estéfani García-Ríos
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos - Consejo Superior de Investigaciones Científicas, Valencia, Spain
| | - Alba Guillén
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos - Consejo Superior de Investigaciones Científicas, Valencia, Spain
| | - Roberto de la Cerda
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos - Consejo Superior de Investigaciones Científicas, Valencia, Spain
| | - Laura Pérez-Través
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos - Consejo Superior de Investigaciones Científicas, Valencia, Spain
| | - Amparo Querol
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos - Consejo Superior de Investigaciones Científicas, Valencia, Spain
| | - José M Guillamón
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de los Alimentos - Consejo Superior de Investigaciones Científicas, Valencia, Spain
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9
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Rodríguez ME, Pérez-Través L, Sangorrín MP, Barrio E, Querol A, Lopes CA. Saccharomyces uvarum
is Responsible for the Traditional Fermentation of Apple
CHICHA
in Patagonia. FEMS Yeast Res 2016; 17:fow109. [DOI: 10.1093/femsyr/fow109] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/20/2016] [Indexed: 11/12/2022] Open
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10
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Pérez-Través L, Querol A, Pérez-Torrado R. Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii×Saccharomyces cerevisiae hybrids. Int J Food Microbiol 2016; 237:35-38. [DOI: 10.1016/j.ijfoodmicro.2016.08.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 07/29/2016] [Accepted: 08/11/2016] [Indexed: 10/21/2022]
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11
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Pérez-Través L, Lopes CA, Barrio E, Querol A. Stabilization process in Saccharomyces intra and interspecific hybrids in fermentative conditions. Int Microbiol 2016; 17:213-24. [PMID: 26421737 DOI: 10.2436/20.1501.01.224] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Accepted: 11/18/2014] [Indexed: 11/15/2022]
Abstract
We evaluated the genetic stabilization of artificial intra- (Saccharomyces cerevisiae) and interspecific (S. cerevisiae × S. kudriavzevii) hybrids under wine fermentative conditions. Large-scale transitions in genome size and genome reorganizations were observed during this process. Interspecific hybrids seem to need fewer generations to reach genetic stability than intraspecific hybrids. The largest number of molecular patterns recovered among the derived clones was observed for intraspecific hybrids, particularly for those obtained by rare-mating. Molecular marker analyses revealed that unstable clones could change during the industrial process to obtain active dry yeast. When no changes in molecular markers and ploidy were observed after this process, no changes in genetic composition were confirmed by comparative genome hybridization, considering the clone as a stable hybrid. According to our results, under these conditions, fermentation steps 3 and 5 (30-50 generations) would suffice to obtain genetically stable interspecific and intraspecific hybrids, respectively.
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Affiliation(s)
- Laura Pérez-Través
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Food Biotechnology Department, Paterna, Valencia, Spain.,Genetics, University of Valencia, Valencia, Spain
| | - Christian A Lopes
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Food Biotechnology Department, Paterna, Valencia, Spain.,Institute for Research and Development in Process Engineering, Biotechnology and Alternative Energy, CONICET-UNCo, Faculty of Agricultural Sciences and Faculty of Engineering, National University of Comahue, Neuquen, Argentina
| | - Eladio Barrio
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Food Biotechnology Department, Paterna, Valencia, Spain.,Genetics, University of Valencia, Valencia, Spain
| | - Amparo Querol
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Food Biotechnology Department, Paterna, Valencia, Spain
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Peris D, Pérez-Través L, Belloch C, Querol A. Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids. Food Microbiol 2015; 53:31-40. [PMID: 26678127 DOI: 10.1016/j.fm.2015.07.010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Revised: 06/19/2015] [Accepted: 07/14/2015] [Indexed: 12/13/2022]
Abstract
Wine fermentation and innovation have focused mostly on Saccharomyces cerevisiae strains. However, recent studies have shown that other Saccharomyces species can also be involved in wine fermentation or are useful for wine bouquet, such as Saccharomyces uvarum and Saccharomyces paradoxus. Many interspecies hybrids have also been isolated from wine fermentation, such as S. cerevisiae × Saccharomyces kudriavzevii hybrids. In this study, we explored the genetic diversity and fermentation performance of Spanish S. kudriavzevii strains, which we compared to other S. kudriavzevii strains. Fermentations of red and white grape musts were performed, and the phenotypic differences between Spanish S. kudriavzevii strains under different temperature conditions were examined. An ANOVA analysis suggested striking similarity between strains for glycerol and ethanol production, although a high diversity of aromatic profiles among fermentations was found. The sources of these phenotypic differences are not well understood and require further investigation. Although the Spanish S. kudriavzevii strains showed desirable properties, particularly must fermentations, the quality of their wines was no better than those produced with a commercial S. cerevisiae. We suggest hybridization or directed evolution as methods to improve and innovate wine.
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Affiliation(s)
- D Peris
- Biodiversity and Evolution of Eukaryotic Microorganisms, "Cavanilles" Institute of Biodiversity and Evolution, University of Valencia, Valencia, Spain; Current address: Laboratory of Genetics, DOE Great Lakes Bioenergy Research Center, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - L Pérez-Través
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - C Belloch
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - A Querol
- Food Biotechnology Department, Institute of Agrochemistry and Food Technology (IATA), CSIC, Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
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Pérez-Través L, Lopes CA, González R, Barrio E, Querol A. Physiological and genomic characterisation of Saccharomyces cerevisiae hybrids with improved fermentation performance and mannoprotein release capacity. Int J Food Microbiol 2015; 205:30-40. [DOI: 10.1016/j.ijfoodmicro.2015.04.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2014] [Revised: 03/14/2015] [Accepted: 04/02/2015] [Indexed: 10/23/2022]
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Rodríguez ME, Pérez-Través L, Sangorrín MP, Barrio E, Lopes CA. Saccharomyces eubayanus and Saccharomyces uvarum associated with the fermentation of Araucaria araucana seeds in Patagonia. FEMS Yeast Res 2014; 14:948-65. [PMID: 25041507 DOI: 10.1111/1567-1364.12183] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 06/29/2014] [Accepted: 07/07/2014] [Indexed: 12/27/2022] Open
Abstract
Mudai is a traditional fermented beverage, made from the seeds of the Araucaria araucana tree by Mapuche communities. The main goal of the present study was to identify and characterize the yeast microbiota responsible of Mudai fermentation as well as from A. araucana seeds and bark from different locations in Northern Patagonia. Only Hanseniaspora uvarum and a commercial bakery strain of Saccharomyces cerevisiae were isolated from Mudai and all Saccharomyces isolates recovered from A. araucana seed and bark samples belonged to the cryotolerant species Saccharomyces eubayanus and Saccharomyces uvarum. These two species were already reported in Nothofagus trees from Patagonia; however, this is the first time that they were isolated from A. araucana, which extends their ecological distribution. The presence of these species in A. araucana seeds and bark samples, led us to postulate a potential role for them as the original yeasts responsible for the elaboration of Mudai before the introduction of commercial S. cerevisiae cultures. The molecular and genetic characterization of the S. uvarum and S. eubayanus isolates and their comparison with European S. uvarum strains and S. eubayanus hybrids (S. bayanus and S. pastorianus), allowed their ecology and evolution us to be examined.
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Affiliation(s)
- M Eugenia Rodríguez
- Grupo de Biodiversidad y Biotecnología de Levaduras, Fac. Ingeniería, Instituto Multidisciplinario de Investigación y Desarrollo en Ingeniería de procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina - Universidad Nacional del Comahue), Facultad de Ingeniería, UNCo, Buenos Aires, Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Comahue, Neuquén, Argentina
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Pérez-Través L, Lopes CA, Querol A, Barrio E. On the complexity of the Saccharomyces bayanus taxon: hybridization and potential hybrid speciation. PLoS One 2014; 9:e93729. [PMID: 24705561 PMCID: PMC3976317 DOI: 10.1371/journal.pone.0093729] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2013] [Accepted: 03/10/2014] [Indexed: 11/18/2022] Open
Abstract
Although the genus Saccharomyces has been thoroughly studied, some species in the genus has not yet been accurately resolved; an example is S. bayanus, a taxon that includes genetically diverse lineages of pure and hybrid strains. This diversity makes the assignation and classification of strains belonging to this species unclear and controversial. They have been subdivided by some authors into two varieties (bayanus and uvarum), which have been raised to the species level by others. In this work, we evaluate the complexity of 46 different strains included in the S. bayanus taxon by means of PCR-RFLP analysis and by sequencing of 34 gene regions and one mitochondrial gene. Using the sequence data, and based on the S. bayanus var. bayanus reference strain NBRC 1948, a hypothetical pure S. bayanus was reconstructed for these genes that showed alleles with similarity values lower than 97% with the S. bayanus var. uvarum strain CBS 7001, and of 99–100% with the non S. cerevisiae portion in S. pastorianus Weihenstephan 34/70 and with the new species S. eubayanus. Among the S. bayanus strains under study, different levels of homozygosity, hybridization and introgression were found; however, no pure S. bayanus var. bayanus strain was identified. These S. bayanus hybrids can be classified into two types: homozygous (type I) and heterozygous hybrids (type II), indicating that they have been originated by different hybridization processes. Therefore, a putative evolutionary scenario involving two different hybridization events between a S. bayanus var. uvarum and unknown European S. eubayanus-like strains can be postulated to explain the genomic diversity observed in our S. bayanus var. bayanus strains.
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Affiliation(s)
- Laura Pérez-Través
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), València, Spain
| | - Christian A. Lopes
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), València, Spain
- Grupo de Biodiversidad y Biotecnología de Levaduras, Instituto Multidisciplinario de Investigación y Desarrollo de la Patagonia Norte (IDEPA), CONICET-UNCo, Departmento Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires, Neuquén, Argentina
| | - Amparo Querol
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), València, Spain
| | - Eladio Barrio
- Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), València, Spain
- Departament de Genètica, Universitat de València, València, Spain
- * E-mail:
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Arroyo-López FN, Pérez-Través L, Querol A, Barrio E. Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae. Yeast 2011; 28:423-35. [DOI: 10.1002/yea.1848] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2010] [Accepted: 02/02/2011] [Indexed: 11/06/2022] Open
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Quirós M, Morales P, Pérez-Través L, Barcenilla JM, Gonzalez R. A new methodology to determine cell wall mannoprotein content and release in wine yeasts. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.08.066] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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