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Heidler von Heilborn D, Reinmüller J, Yurkov A, Stehle P, Moeller R, Lipski A. Fungi under Modified Atmosphere-The Effects of CO 2 Stress on Cell Membranes and Description of New Yeast Stenotrophomyces fumitolerans gen. nov., sp. nov. J Fungi (Basel) 2023; 9:1031. [PMID: 37888287 PMCID: PMC10607650 DOI: 10.3390/jof9101031] [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: 09/26/2023] [Revised: 10/12/2023] [Accepted: 10/14/2023] [Indexed: 10/28/2023] Open
Abstract
High levels of carbon dioxide are known to inhibit the growth of microorganisms. A total of twenty strains of filamentous fungi and yeasts were isolated from habitats with enriched carbon dioxide concentration. Most strains were derived from modified atmosphere packed (MAP) food products or mofettes and were cultivated under an atmosphere of 20% CO2 and 80% O2. The influence of CO2 on fungal cell membrane fatty acid profiles was examined in this study. Major changes were the increase in linolenic acid (C18:3 cis 9, 12, 15) and, additionally in most strains, linoleic acid (C18:2 cis 9, 12) with a maximum of 24.8%, at the expense of oleic (C18:1 cis 9), palmitic (C16:0), palmitoleic (C16:1 cis 9) and stearic acid (C18:0). The degree of fatty acid unsaturation increased for all of the strains in the study, which consequently led to lower melting temperatures of the cell membranes after incubation with elevated levels of CO2, indicating fluidization of the membrane and a potential membrane malfunction. Growth was reduced in 18 out of 20 strains in laboratory experiments and a change in pigmentation was observed in several strains. Two of the isolated strains, strain WT5 and strain WR1, were found to represent a hitherto undescribed yeast for which the new genus and species Stenotrophomyces fumitolerans (MB# 849906) is proposed.
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Affiliation(s)
- David Heidler von Heilborn
- Institute of Nutritional and Food Science, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany; (D.H.v.H.)
| | - Jessica Reinmüller
- Institute of Nutritional and Food Science, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany; (D.H.v.H.)
| | - Andrey Yurkov
- Leibniz Institute DSMZ—German Collection of Microorganisms and Cell Cultures, Department of Bioresources for Bioeconomy and Health Research, Inhoffenstraße 7 B, 38124 Braunschweig, Germany;
| | - Peter Stehle
- Institute of Nutritional and Food Science, Nutritional Physiology, University of Bonn, Nussallee 9, 53115 Bonn, Germany;
| | - Ralf Moeller
- Aerospace Microbiology Research Group, Institute of Aerospace Medicine, German Aerospace Center, 51147 Cologne, Germany;
| | - André Lipski
- Institute of Nutritional and Food Science, Food Microbiology and Hygiene, University of Bonn, Friedrich-Hirzebruch-Allee 7, 53115 Bonn, Germany; (D.H.v.H.)
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2
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Puyo M, Simonin S, Bach B, Klein G, Alexandre H, Tourdot-Maréchal R. Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry. Front Microbiol 2023; 14:1252973. [PMID: 37664122 PMCID: PMC10469929 DOI: 10.3389/fmicb.2023.1252973] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood. The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.
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Affiliation(s)
- Maëlys Puyo
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Benoit Bach
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Nyon, Switzerland
| | - Géraldine Klein
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-Organismes Stress (VAlMiS), Dijon, France
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3
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Tufariello M, Palombi L, Rizzuti A, Musio B, Capozzi V, Gallo V, Mastrorilli P, Grieco F. Volatile and chemical profiles of Bombino sparkling wines produced with autochthonous yeast strains. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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4
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Lipidome variation of industrial Saccharomyces cerevisiae strains analyzed by LC-QTOF/MS-based untargeted lipidomics. J Biosci Bioeng 2023; 135:102-108. [PMID: 36494248 DOI: 10.1016/j.jbiosc.2022.10.011] [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: 07/29/2022] [Revised: 10/19/2022] [Accepted: 10/30/2022] [Indexed: 12/12/2022]
Abstract
Although various yeast strains used in the food industry have been characterized by multilayer analysis, knowledge of the variation of lipid profiles involved in fermentation characteristics and stress tolerance remains in its infancy. In this study, untargeted lipidomics was applied to 10 yeast strains, including laboratory, baker's, wine, and sake yeasts, which exhibit distinct fermentation phenotypes, to obtain a comprehensive overview of the yeast lipidome. The relative standard deviation (RSD) in the abundance of the 352 identified lipid molecular species was investigated to reveal the specific and common lipids. Lipids containing very long-chain fatty acids and hydroxy long-chain fatty acids showed relatively large RSD, whereas lipids containing acyl chains, which are commonly found in yeast, such as C16-C18, showed less RSD among the 10 strains. Furthermore, principal component analysis of lipid profiles showed similar trends among industrial yeast strains. As lipids are involved in yeast phenotypes, including stress tolerance and fermentation characteristics, correlation analysis was performed with lipid abundance and phenotypes. The results revealed that molecular species with a high RSD in abundance among the 10 strains were correlated with specific stress tolerance and fermentation phenotypes.
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Law AWS, Rubio Rincón F, van de Vossenberg J, Saffar ZA, Welles L, Rene ER, Lopez Vazquez C. Volatile fatty acid production from food waste: The effect of retention time and lipid content. BIORESOURCE TECHNOLOGY 2023; 367:128298. [PMID: 36368484 DOI: 10.1016/j.biortech.2022.128298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 11/03/2022] [Accepted: 11/05/2022] [Indexed: 06/16/2023]
Abstract
The bioconversion of food waste to renewable products has an important role in alleviating the environmental burden of food wastage. This study evaluates the effect of solids retention time (1.5, 4, and 7 days) and lipid content (up to 30 % DS) on the solid's destruction efficiency and VFA yield from food waste fermentation. Although SRT below 4 days and lipid content beyond 20 % reduced the solids destruction efficiency (SRT -12 %, lipids -13 %), the VFA yield improved (SRT 0.36 to 0.48 g CODVFA/TCODFED; lipids 0.17 to 0.39 g CODVFA/TCODFED). This appeared to be a mechanism of improved acidification which doubled to 0.77 gCODVFA/g SCOD at 1.5-day SRT. The introduction of easily degradable organics in waste oils and methanogen inhibition by LCFAs were likely causes of process instability when lipids >20 %. Further research is needed considering the COD fractionation of the feed to maximize recoverable products on a commercial scale.
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Affiliation(s)
- Alice Wing See Law
- Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands
| | - Francisco Rubio Rincón
- Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands.
| | - Jack van de Vossenberg
- Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands
| | - Zina Al Saffar
- Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands
| | - Laurens Welles
- Renewi Organics, Lindeboomseweg 15, 3825 AL, Amersfoort, the Netherlands
| | - Eldon R Rene
- Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands
| | - Carlos Lopez Vazquez
- Department of Water Supply, Sanitation and Environmental Engineering, IHE Delft Institute for Water Education, Westvest 7, 2611AX Delft, the Netherlands
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Cao X, Ru S, Fang X, Li Y, Wang T, Lyu X. Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis. Front Nutr 2022; 9:1015924. [PMID: 36245492 PMCID: PMC9554462 DOI: 10.3389/fnut.2022.1015924] [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: 08/10/2022] [Accepted: 09/15/2022] [Indexed: 11/13/2022] Open
Abstract
Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.
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7
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Untargeted metabolomic analysis by ultra-high-resolution mass spectrometry for the profiling of new Italian wine varieties. Anal Bioanal Chem 2022; 414:7805-7812. [PMID: 36121471 DOI: 10.1007/s00216-022-04314-x] [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: 07/21/2022] [Revised: 08/23/2022] [Accepted: 08/31/2022] [Indexed: 11/01/2022]
Abstract
The chemical composition of wine samples comprises numerous bioactive compounds responsible for unique flavor and health-promoting properties. Thus, it's important to have a complete overview of the metabolic profile of new wine products in order to obtain peculiar information in terms of their phytochemical composition, quality, and traceability. To achieve this aim, in this work, a mass spectrometry-based phytochemical screening was performed on seven new wine products from Villa D'Agri in the Basilicata region (Italy), i.e., Aglianico Bianco, Plavina, Guisana, Giosana, Malvasia ad acino piccolo, Colata Murro and Santa Sofia. Ultra-high-resolution mass spectrometry data were processed into absorption mode FT-ICR mass spectra, in order to remove artifacts and achieve a higher resolution and lower levels of noise. Accurate mass-to-charge ratio (m/z) values were converted into putative elemental formulas. Therefore, 2D van Krevelen diagrams were used as a tool to obtain molecular formula maps useful to perform a rapid and more comprehensive analysis of the wine sample metabolome. The presence of important metabolite classes, i.e., fatty acid derivatives, amino acids and peptides, carbohydrates and phenolic derivatives, was assessed. Moreover, the comparison of obtained metabolomic maps revealed some differences among profiles, suggesting their employment as metabolic fingerprints. This study shed some light on the metabolic composition of seven new Italian wine varieties, improving their value in terms of related bioactive compound content. Moreover, different metabolomic fingerprints were obtained for each of them, suggesting the use of molecular maps as innovative tool to ascertain their unique metabolic profile.
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8
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Characterization and Role of Sterols in Saccharomyces cerevisiae during White Wine Alcoholic Fermentation. FERMENTATION 2022. [DOI: 10.3390/fermentation8020090] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols are essential for yeast development. The role of two sterol sources in Saccharomyces cerevisiae during wine fermentation is highlighted in this review: ergosterol (yeast sterol produced by yeast cells under aerobic conditions) and phytosterols (plant sterols imported by yeast cells from grape musts in the absence of oxygen). These compounds are responsible for the maintenance of yeast cell viability during white wine fermentation under stress conditions, such as ethanol stress and sterol starvation, to avoid sluggish and stuck fermentations.
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9
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Visconti V, Coton E, Rigalma K, Dantigny P. Effects of disinfectants on inactivation of mold spores relevant to the food industry: a review. FUNGAL BIOL REV 2021. [DOI: 10.1016/j.fbr.2021.09.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Grape Lipidomics: An Extensive Profiling thorough UHPLC-MS/MS Method. Metabolites 2021; 11:metabo11120827. [PMID: 34940585 PMCID: PMC8706896 DOI: 10.3390/metabo11120827] [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: 10/21/2021] [Revised: 11/24/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
Lipids play many essential roles in living organisms, which accounts for the great diversity of these amphiphilic molecules within the individual lipid classes, while their composition depends on intrinsic and extrinsic factors. Recent developments in mass spectrometric methods have significantly contributed to the widespread application of the liquid chromatography-mass spectrometry (LC-MS) approach to the analysis of plant lipids. However, only a few investigators have studied the extensive composition of grape lipids. The present work describes the development of an ultrahigh performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) method that includes 8098 MRM; the method has been validated using a reference sample of grapes at maturity with a successful analysis and semi-quantification of 412 compounds. The aforementioned method was subsequently applied also to the analysis of the lipid profile variation during the Ribolla Gialla cv. grape maturation process. The partial least squares (PLS) regression model fitted to our experimental data showed that a higher proportion of certain glycerophospholipids (i.e., glycerophosphoethanolamines, PE and glycerophosphoglycerols, PG) and of some hydrolysates from those groups (i.e., lyso-glycerophosphocholines, LPC and lyso-glycerophosphoethanolamines, LPE) can be positively associated with the increasing °Brix rate, while a negative association was found for ceramides (CER) and galactolipids digalactosyldiacylglycerols (DGDG). The validated method has proven to be robust and informative for profiling grape lipids, with the possibility of application to other studies and matrices.
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Tufariello M, Rizzuti A, Palombi L, Ragone R, Capozzi V, Gallo V, Mastrorilli P, Grieco F. Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108099] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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12
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A Gas Chromatography-Mass Spectrometry Method for the Determination of Fatty Acids and Sterols in Yeast and Grape Juice. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Lipids are essential components of all living cells. In an oenological context, the supply of unsaturated lipids in grape juice allows the yeasts to grow and ferment, despite very low levels of oxygen. The current study proposes a systematic optimization procedure for the analysis of fatty acids and sterols relevant to the grape fermentation process, including both extracellular and intracellular (i.e., yeast cells) lipids. Even though it was extensive, the sample preparation yielded reproducible results for all compounds of interest. The stability of the analyzed compounds was also tested to offer some implementation flexibility for the extensive procedure. The performance parameters (i.e., selectivity, linearity, limit of detection and quantitation, accuracy, and precision) indicated that the method was suitable for future practical implementation. The proof of concept also suggests that the list of compounds of interest can be expanded if additional peaks are identified. Given the large variation in concentrations, the dilution of the matrix needs to be carefully considered in order to ensure that the lipids of interest are still within the dynamic range and not below the limit of detection and/or quantification.
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Škrab D, Sivilotti P, Comuzzo P, Voce S, Degano F, Carlin S, Arapitsas P, Masuero D, Vrhovšek U. Cluster Thinning and Vineyard Site Modulate the Metabolomic Profile of Ribolla Gialla Base and Sparkling Wines. Metabolites 2021; 11:metabo11050331. [PMID: 34065397 PMCID: PMC8160841 DOI: 10.3390/metabo11050331] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 01/02/2023] Open
Abstract
Depending on the vineyard location, cluster thinning (CT) may represent an effective tool to obtain the desired grape composition and wine quality. The effect of 20% cluster thinning on Ribolla Gialla (Vitis vinifera L.) sparkling wine aroma, lipid compounds, and aromatic amino acid (AAA) metabolites composition was studied for three consecutive seasons in two vineyards located in the Friuli Venezia Giulia region, Italy. In the examined sparkling wines, the vintage meteorological conditions exhibited significant influences on the metabolic profile of the samples. Data were normalized by season, and the impact of the CT treatment was evaluated for each vineyard site separately. Crop removal showed a limited positive impact on aroma compounds in sparkling wines from vineyards located in the valley. Concerning the AAA compounds, their concentration was higher in the vineyard at the foot of the hills. Cluster thinning resulted in a drop in concentration, reducing the risk of atypical aging. Despite minor differences according to targeted metabolome profiling, the sensory analysis confirmed the effects of the CT treatment in the valley floor vineyard. Reducing crop in this site, where the yield was higher, promoted a moderate improvement of Ribolla Gialla sparkling wine. In contrast, for wine produced in the vineyard at the foot of the hills, the sensory analysis indicated a preference for wines from the unthinned control samples. Overall, the study indicates that cluster thinning is a viticultural technique that could potentially improve the quality of Ribolla Gialla sparkling wines, but only in situations of excessive grape production.
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Affiliation(s)
- Domen Škrab
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
| | - Paolo Sivilotti
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
- Correspondence: ; Tel.: +39-0432-558628
| | - Piergiorgio Comuzzo
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
| | - Sabrina Voce
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via delle Scienze 206, 33100 Udine, UD, Italy; (P.C.); (S.V.)
| | - Francesco Degano
- Consorzio “Friuli Colli Orientali e Ramandolo”, Piazza 27 Maggio 11, 33040 Corno di Rosazzo, UD, Italy;
| | - Silvia Carlin
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| | - Panagiotis Arapitsas
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| | - Domenico Masuero
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
| | - Urška Vrhovšek
- Department of Food Quality and Nutrition, Edmund Mach Foundation, Research and Innovation Centre, Via Edmund Mach 1, 38010 San Michele all’Adige, TN, Italy; (D.Š.); (S.C.); (P.A.); (D.M.); (U.V.)
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14
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Tesnière C, Pradal M, Legras JL. Sterol uptake analysis in Saccharomyces and non-Saccharomyces wine yeast species. FEMS Yeast Res 2021; 21:6225805. [PMID: 33852000 DOI: 10.1093/femsyr/foab020] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Accepted: 04/09/2021] [Indexed: 01/18/2023] Open
Abstract
Sterols are essential components of the yeast membrane and their synthesis requires oxygen. Yet, Saccharomyces cerevisiae has developed the ability to take up sterols from the medium under anaerobiosis. Here we investigated sterol uptake efficiency and the expression of genes related to sterol import in Saccharomyces and non-Saccharomyces wine yeast species fermenting under anaerobic conditions. The sterol uptake efficiency of 39 strains was evaluated by flow cytometry (with 25-NBD Cholesterol, a fluorescent cholesterol probe introduced in the medium) and we found an important discrepancy between Saccharomyces and non-Saccharomyces wine yeast species that we correlated to a lower final cell population and a lower fermentation rate. A high uptake of sterol was observed in the various Saccharomyces strains. Spot tests performed on 13 of these strains confirmed the differences between Saccharomyces and non-Saccharomyces strains, suggesting that the presence of the sterol uptake transporters AUS1 and PDR11 could cause these discrepancies. Indeed, we could not find any homologue to these genes in the genome of Hanseniaspora uvarum, H. guillermondii, Lachancea thermotolerans, Torulaspora delbreueckii, Metschnikowia pulcherrima, or Starmarella bacillaris species. The specialization of sterol import function for post genome-duplication species may have favored growth under anaerobiosis.
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Affiliation(s)
- Catherine Tesnière
- SPO, Univ Montpellier, INRAE, Institut Agro, 2, place Pierre Viala, 34060 Montpellier, France
| | - Martine Pradal
- SPO, Univ Montpellier, INRAE, Institut Agro, 2, place Pierre Viala, 34060 Montpellier, France
| | - Jean-Luc Legras
- SPO, Univ Montpellier, INRAE, Institut Agro, 2, place Pierre Viala, 34060 Montpellier, France.,CIRM-Levures, SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
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15
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Mbuyane LL, Bauer FF, Divol B. The metabolism of lipids in yeasts and applications in oenology. Food Res Int 2021; 141:110142. [PMID: 33642009 DOI: 10.1016/j.foodres.2021.110142] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 12/26/2020] [Accepted: 01/09/2021] [Indexed: 12/14/2022]
Abstract
Lipids are valuable compounds present in all living organisms, which display an array of functions related to compartmentalization, energy storage and enzyme activation. Furthermore, these compounds are an integral part of the plasma membrane which is responsible for maintaining structure, facilitating the transport of solutes in and out of the cell and cellular signalling necessary for cell survival. The lipid composition of the yeast Saccharomyces cerevisiae has been extensively investigated and the impact of lipids on S. cerevisiae cellular functions during wine alcoholic fermentation is well documented. Although other yeast species are currently used in various industries and are receiving increasing attention in winemaking, little is known about their lipid metabolism. This review article provides an extensive and critical evaluation of our knowledge on the biosynthesis, accumulation, metabolism and regulation of fatty acids and sterols in yeasts. The implications of the yeast lipid content on stress resistance as well as performance during alcoholic fermentation are discussed and a particular emphasis is given on non-Saccharomyces yeasts. Understanding lipid requirements and metabolism in non-Saccharomyces yeasts may lead to a better management of these yeast to enhance their contributions to wine properties.
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Affiliation(s)
- Lethiwe Lynett Mbuyane
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Florian Franz Bauer
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa
| | - Benoit Divol
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch 7600, South Africa.
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16
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Li X, Cen N, Liu L, Chen Y, Yang X, Yu K, Guo J, Liao X, Shi B. Collagen Peptide Provides Saccharomyces cerevisiae with Robust Stress Tolerance for Enhanced Bioethanol Production. ACS APPLIED MATERIALS & INTERFACES 2020; 12:53879-53890. [PMID: 33211491 DOI: 10.1021/acsami.0c18919] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Efficient production of bioethanol is desirable for bioenergy large-scale applications, but it is severely challenged by ethanol and sugar stresses. Here, collagen peptide (CP), as a renewable nitrogen-containing biomass, remarkably enhanced the stress resistance of Saccharomyces cerevisiae SLL-510 against ethanol challenge, based on its unique amino acid composition. Transcriptome analysis showed that the energy, lipid, cofactor, and vitamin metabolism may involve in stress tolerance provided by CP. When CP was added into the media containing 249.99 mg/mL glucose, the bioethanol yield increased from 8.03 to 12.25% (v/v) and 11.35 to 12.29% (v/v) at 43 and 120 h, respectively. Moreover, at 286.79 mg/mL glucose, the highest yield reached 14.48% (v/v), with 99.58% glucose utilization rate. The protection and promotion effects of CP were also shown by four other industrial S. cerevisiae strains. These results coupled with the advantages of abundant reserves, cleanliness, and renewability revealed that CP is a promising economically viable and industrially scalable enhancer for bioethanol fermentation.
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Affiliation(s)
- Xia Li
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Nengkai Cen
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Lu Liu
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Yongle Chen
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Xi Yang
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Kang Yu
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Junling Guo
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
| | - Xuepin Liao
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
- The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, PR China
| | - Bi Shi
- Department of Biomass and Leather Engineering, Sichuan University, Chengdu 610065, PR China
- The Key Laboratory of Leather Chemistry and Engineering of Ministry of Education, Sichuan University, Chengdu 610065, PR China
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Sousa A, Vareda J, Pereira R, Silva C, Câmara JS, Perestrelo R. Geographical differentiation of apple ciders based on volatile fingerprint. Food Res Int 2020; 137:109550. [PMID: 33233173 DOI: 10.1016/j.foodres.2020.109550] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 06/08/2020] [Accepted: 07/10/2020] [Indexed: 11/30/2022]
Abstract
With the globalization of food trade, it's traceability and genuineness becomes increasingly more difficult. Therefore, it is necessary to develop analytical tools to define the authenticity and genuineness of food-derived products. In the current work, headspace solid-phase microextraction followed by gas chromatography-mass spectrometry (HS-SPME/GC-MS) combined with chemometric tools was used to establish the volatile fingerprint of apple ciders produced in different geographical regions of Madeira Island, in order to define their typicity and to identify putative geographical markers. A total of 143 volatile organic compounds (VOCs) belonging to different chemical families have been identified, of which 28 were found in all apple ciders independently of geographical region. Esters, terpenic and furanic compounds presented on average a higher contribution for the total volatile fingerprint in cider produced in northern region of the Island, whereas alcohols, acids, volatile phenols, carbonyl compounds and lactones in cider from southern region. Considering the relative areas of the VOCs, 43 revealed statistically significant differences (p < 0.001) between geographical regions, and 11 between northern and southern regions. A clear differentiation among cider-producing regions was observed on the developed partial least squares-discriminant analysis (PLS-DA) model. Two alcohols (1-hexanol, 1-octanol), 6 esters (methyl acetate, (Z)-3-hexen-1-ol acetate, ethyl hexanoate, ethyl nonanote, ethyl octanoate, isoamyl octanoate) and 1 terpenic compound (limonene), can be considered putative geographic markers due to their discriminatory ability. The results obtained recognize the specific and typical geographical characteristics of the cider, which will allow the forthcoming guarantee for the construction of a sustainable platform for the establishment of the authenticity and typicality of the regional cider.
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Affiliation(s)
- António Sousa
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José Vareda
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Regina Pereira
- Direção Regional de Agricultura, Divisão de Inovação Agroalimentar, Avenida Arriaga, n° 21, Edifício Golden Gate, 9000-060 Funchal, Portugal
| | - Catarina Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal; Departamento de Química, Faculdade de Ciências Exatas e Engenharia, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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Large-Scale Screening of Thiol and Fermentative Aroma Production during Wine Alcoholic Fermentation: Exploring the Effects of Assimilable Nitrogen and Peptides. FERMENTATION 2020. [DOI: 10.3390/fermentation6040098] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In alcoholic fermentation, under oenological conditions, the environmental parameters impacting fermentation kinetics and aroma production have been widely studied. The nitrogen content of grape must was found to be one of the most important parameters for both of these aspects of fermentation. Many studies have been performed on the effect of mineral nitrogen addition. However, it has increasingly been observed that the nature of the nitrogen added leads to different results. Our work focused on the effects of peptide addition on both fermentation kinetics and aroma production. Peptides are one of the less well understood sources of assimilable nitrogen, as their incorporation by yeast remains unclear. In this study, we compared the effect of the addition of a “classic” assimilable nitrogen source (ammonium + amino acids) with that of peptide addition in both white and red must fermentation by screening 18 Saccharomyces cerevisiae strains in total. Our data show that peptide addition enhances fermentation kinetics and leads to specific changes in the production of fermentative aromas. The impact of peptides on thiol synthesis is rather limited.
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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration. Microorganisms 2020; 8:microorganisms8081216. [PMID: 32796563 PMCID: PMC7464517 DOI: 10.3390/microorganisms8081216] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/05/2020] [Accepted: 08/09/2020] [Indexed: 12/20/2022] Open
Abstract
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work provides a comprehensive study of the most relevant biological processes in Saccharomyces cerevisiae P29, a sparkling wine strain, during the second fermentation under two conditions (without and with endogenous CO2 overpressure) in the middle and the end of second fermentation. Consequently, a proteomic analysis with the OFFGEL fractionator and protein identification with LTQ Orbitrap XL coupled to HPLC were performed. The classification of biological processes was carried out using the tools provided by the Saccharomyces Genome Database. Results indicate that a greater number of biological processes were identified under condition without CO2 overpressure and in the middle of the fermentation versus the end of the second fermentation. The biological processes highlighted under condition without CO2 overpressure in the middle of the fermentation were involved in the carbohydrate and lipid metabolic processes and catabolic and biosynthetic processes. However, under CO2 overpressure, specific protein expression in response to stress, transport, translation, and chromosome organization and specific processes were not found. At the end of fermentation, there were higher specific processes under condition without CO2 overpressure; most were related to cell division, growth, biosynthetic process, and gene transcription resulting in increased cell viability in this condition. Under CO2 overpressure condition, the most representative processes were related to translation as tRNA metabolic process, chromosome organization, mRNA processing, ribosome biogenesis, and ribonucleoprotein complex assembly, probably in response to the stress caused by the hard fermentation conditions. Therefore, a broader knowledge of the adaptation of the yeast, and its behavior under typical conditions to produce sparkling wine, might improve and favor the wine industry and the selection of yeast for obtaining a high-quality wine.
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Processes and purposes of extraction of grape components during winemaking: current state and perspectives. Appl Microbiol Biotechnol 2020; 104:4737-4755. [DOI: 10.1007/s00253-020-10558-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/08/2020] [Accepted: 03/18/2020] [Indexed: 12/29/2022]
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