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Cámara E, Mormino M, Siewers V, Nygård Y. Saccharomyces cerevisiae strains performing similarly during fermentation of lignocellulosic hydrolysates show pronounced differences in transcriptional stress responses. Appl Environ Microbiol 2024; 90:e0233023. [PMID: 38587374 PMCID: PMC11107148 DOI: 10.1128/aem.02330-23] [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: 12/22/2023] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
Improving our understanding of the transcriptional changes of Saccharomyces cerevisiae during fermentation of lignocellulosic hydrolysates is crucial for the creation of more efficient strains to be used in biorefineries. We performed RNA sequencing of a CEN.PK laboratory strain, two industrial strains (KE6-12 and Ethanol Red), and two wild-type isolates of the LBCM collection when cultivated anaerobically in wheat straw hydrolysate. Many of the differently expressed genes identified among the strains have previously been reported to be important for tolerance to lignocellulosic hydrolysates or inhibitors therein. Our study demonstrates that stress responses typically identified during aerobic conditions such as glutathione metabolism, osmotolerance, and detoxification processes also are important for anaerobic processes. Overall, the transcriptomic responses were largely strain dependent, and we focused our study on similarities and differences in the transcriptomes of the LBCM strains. The expression of sugar transporter-encoding genes was higher in LBCM31 compared with LBCM109 that showed high expression of genes involved in iron metabolism and genes promoting the accumulation of sphingolipids, phospholipids, and ergosterol. These results highlight different evolutionary adaptations enabling S. cerevisiae to strive in lignocellulosic hydrolysates and suggest novel gene targets for improving fermentation performance and robustness. IMPORTANCE The need for sustainable alternatives to oil-based production of biochemicals and biofuels is undisputable. Saccharomyces cerevisiae is the most commonly used industrial fermentation workhorse. The fermentation of lignocellulosic hydrolysates, second-generation biomass unsuited for food and feed, is still hampered by lowered productivities as the raw material is inhibitory for the cells. In order to map the genetic responses of different S. cerevisiae strains, we performed RNA sequencing of a CEN.PK laboratory strain, two industrial strains (KE6-12 and Ethanol Red), and two wild-type isolates of the LBCM collection when cultivated anaerobically in wheat straw hydrolysate. While the response to inhibitors of S. cerevisiae has been studied earlier, this has in previous studies been done in aerobic conditions. The transcriptomic analysis highlights different evolutionary adaptations among the different S. cerevisiae strains and suggests novel gene targets for improving fermentation performance and robustness.
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Affiliation(s)
- Elena Cámara
- Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, Gothenburg, Sweden
| | - Maurizio Mormino
- Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, Gothenburg, Sweden
| | - Verena Siewers
- Division of Systems and Synthetic Biology, Department of Life Sciences, Chalmers University of Technology, Gothenburg, Sweden
| | - Yvonne Nygård
- Division of Industrial Biotechnology, Department of Life Sciences, Chalmers University of Technology, Gothenburg, Sweden
- VTT Technical Research Centre of Finland, Espoo, Finland
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2
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Campos ACS, Araújo TM, Moraes L, Corrêa dos Santos RA, Goldman GH, Riano-Pachon DM, Oliveira JVDC, Squina FM, Castro IDM, Trópia MJM, da Cunha AC, Rosse IC, Brandão RL. Selected cachaça yeast strains share a genomic profile related to traits relevant to industrial fermentation processes. Appl Environ Microbiol 2024; 90:e0175923. [PMID: 38112453 PMCID: PMC10807443 DOI: 10.1128/aem.01759-23] [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: 10/04/2023] [Accepted: 11/01/2023] [Indexed: 12/21/2023] Open
Abstract
The isolation and selection of yeast strains to improve the quality of the cachaça-Brazilian Spirit-have been studied in our research group. Our strategy considers Saccharomyces cerevisiae as the predominant species involved in sugarcane juice fermentation and the presence of different stressors (osmolarity, temperature, ethanol content, and competition with other microorganisms). It also considers producing balanced concentrations of volatile compounds (higher alcohols and acetate and/or ethyl esters), flocculation capacity, and ethanol production. Since the genetic bases behind these traits of interest are not fully established, the whole genome sequencing of 11 different Saccharomyces cerevisiae strains isolated and selected from different places was analyzed to identify the presence of a specific genetic variation common to cachaça yeast strains. We have identified 20,128 single-nucleotide variants shared by all genomes. Of these shared variants, 37 were new variants (being six missenses), and 4,451 were identified as missenses. We performed a detailed functional annotation (using enrichment analysis, protein-protein interaction network analysis, and database and in-depth literature searches) of these new and missense variants. Many genes carrying these variations were involved in the phenotypes of flocculation, tolerance to fermentative stresses, and production of volatile compounds and ethanol. These results demonstrate the existence of a genetic profile shared by the 11 strains under study that could be associated with the applied selective strategy. Thus, this study points out genes and variants that may be used as molecular markers for selecting strains well suited to the fermentation process, including genetic improvement by genome editing, ultimately producing high-quality beverages and adding value.IMPORTANCEThis work demonstrates the existence of new genetic markers related to different phenotypes used to select yeast strains and mutations in genes directly involved in producing flavoring compounds and ethanol, and others related to flocculation and stress resistance.
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Affiliation(s)
- Anna Clara Silva Campos
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
| | - Thalita Macedo Araújo
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
- Área de Ciências Biológicas, Instituto Federal de Minas Gerais, Campus Ouro Preto, Ouro Preto, Minas Gerais, Brazil
| | - Lauro Moraes
- Laboratório Multiusuário de Bioinformática, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
| | - Renato Augusto Corrêa dos Santos
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
- Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, São Paulo, Brazil
| | - Gustavo Henrique Goldman
- Faculdade de Ciências Farmacêuticas de Ribeirão Preto (FCFRP), Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
| | - Diego Maurício Riano-Pachon
- Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Centro de Energia Nuclear na Agricultura, Universidade de São Paulo, Piracicaba, São Paulo, Brazil
| | | | | | - Ieso de Miranda Castro
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
| | - Maria José Magalhães Trópia
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
| | - Aureliano Claret da Cunha
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
- Laboratório de Engenharia de Alimentos, Departamento de Alimentos, Escola de Nutrição, Salvador, Brazil
| | - Izinara C. Rosse
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
- Laboratório Multiusuário de Bioinformática, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, Brazil
| | - Rogelio Lopes Brandão
- Laboratório de Biologia Celular e Molecular, Departamento de Farmácia, Escola de Farmácia, Ouro Preto, Brazil
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3
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Trivellin C, Rugbjerg P, Olsson L. Performance and robustness analysis reveals phenotypic trade-offs in yeast. Life Sci Alliance 2024; 7:e202302215. [PMID: 37903627 PMCID: PMC10618107 DOI: 10.26508/lsa.202302215] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 10/20/2023] [Accepted: 10/20/2023] [Indexed: 11/01/2023] Open
Abstract
To design strains that can function efficiently in complex industrial settings, it is crucial to consider their robustness, that is, the stability of their performance when faced with perturbations. In the present study, we cultivated 24 Saccharomyces cerevisiae strains under conditions that simulated perturbations encountered during lignocellulosic bioethanol production, and assessed the performance and robustness of multiple phenotypes simultaneously. The observed negative correlations confirmed a trade-off between performance and robustness of ethanol yield, biomass yield, and cell dry weight. Conversely, the specific growth rate performance positively correlated with the robustness, presumably because of evolutionary selection for robust, fast-growing cells. The Ethanol Red strain exhibited both high performance and robustness, making it a good candidate for bioproduction in the tested perturbation space. Our results experimentally map the robustness-performance trade-offs, previously demonstrated mainly by single-phenotype and computational studies.
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Affiliation(s)
- Cecilia Trivellin
- https://ror.org/040wg7k59 Department of Life Sciences, Division of Industrial Biotechnology, Chalmers University of Technology, Gothenburg, Sweden
| | - Peter Rugbjerg
- https://ror.org/040wg7k59 Department of Life Sciences, Division of Industrial Biotechnology, Chalmers University of Technology, Gothenburg, Sweden
- Enduro Genetics ApS, Copenhagen, Denmark
| | - Lisbeth Olsson
- https://ror.org/040wg7k59 Department of Life Sciences, Division of Industrial Biotechnology, Chalmers University of Technology, Gothenburg, Sweden
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Ratkovich N, Esser C, de Resende Machado AM, Mendes BDA, Cardoso MDG. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement. Foods 2023; 12:3325. [PMID: 37685257 PMCID: PMC10486784 DOI: 10.3390/foods12173325] [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: 07/14/2023] [Revised: 08/09/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023] Open
Abstract
This review provides a comprehensive analysis of the production, classification, and quality control of cachaça, a traditional Brazilian sugarcane spirit with significant cultural importance. It explores the fermentation and distillation of sugarcane juice, the ageing process in wooden containers, and the regulatory aspects of cachaça labelling. It emphasises the role of quality control in maintaining the spirit's integrity, focusing on monitoring copper levels in distillation stills. Ethyl carbamate (EC), a potential carcinogen found in cachaça, is investigated, with the study illuminating factors influencing its formation and prevalence and the importance of its vigilant monitoring for ensuring safety and quality. It also underscores the control of multiple parameters in producing high-quality cachaça, including raw material selection, yeast strains, acidity, and contaminants. Further, the impact of ageing, wood cask type, and yeast strains on cachaça quality is examined, along with potential uses of vinasse, a cachaça by-product, in yeast cell biomass production and fertigation. A deeper understanding of the (bio)chemical and microbiological reactions involved in cachaça production is essential to facilitate quality control and standardisation of sensory descriptors, promoting global acceptance of cachaça. Continued research will address safety concerns, improve quality, and support the long-term sustainability and success of the cachaça industry.
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Affiliation(s)
- Nicolas Ratkovich
- Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Christian Esser
- Wineschool3, P.O. Box 11227, Grand Cayman KY1-1008, Cayman Islands;
| | - Ana Maria de Resende Machado
- Departamento de Química, Centro Federal de Educação Tecnológica de Minas Gerais, Avenida Amazonas, 5253, Nova Suiça, Belo Horizonte 30421-169, MG, Brazil;
| | | | - Maria das Graças Cardoso
- Department of Chemistry, University of Lavras (UFLA), Campus Universitário, Lavras 37200-900, MG, Brazil;
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Abstract
![]()
Stable cell performance
in a fluctuating environment is essential
for sustainable bioproduction and synthetic cell functionality; however,
microbial robustness is rarely quantified. Here, we describe a high-throughput
strategy for quantifying robustness of multiple cellular functions
and strains in a perturbation space. We evaluated quantification theory
on experimental data and concluded that the mean-normalized Fano factor
allowed accurate, reliable, and standardized quantification. Our methodology
applied to perturbations related to lignocellulosic bioethanol production
showed that the industrial bioethanol producing strain Saccharomyces
cerevisiae Ethanol Red exhibited both higher and more robust
growth rates than the laboratory strain CEN.PK and industrial strain
PE-2, while a more robust product yield traded off for lower mean
levels. The methodology validated that robustness is function-specific
and characterized by positive and negative function-specific trade-offs.
Systematic quantification of robustness to end-use perturbations will
be important to analyze and construct robust strains with more predictable
functions.
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Affiliation(s)
- Cecilia Trivellin
- Department of Biology and Biological Engineering, Division of Industrial Biotechnology, Chalmers University of Technology, Gothenburg 412 96, Sweden
| | - Lisbeth Olsson
- Department of Biology and Biological Engineering, Division of Industrial Biotechnology, Chalmers University of Technology, Gothenburg 412 96, Sweden
| | - Peter Rugbjerg
- Department of Biology and Biological Engineering, Division of Industrial Biotechnology, Chalmers University of Technology, Gothenburg 412 96, Sweden
- Enduro Genetics ApS, Copenhagen 2200, Denmark
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Torello Pianale L, Rugbjerg P, Olsson L. Real-Time Monitoring of the Yeast Intracellular State During Bioprocesses With a Toolbox of Biosensors. Front Microbiol 2022; 12:802169. [PMID: 35069506 PMCID: PMC8776715 DOI: 10.3389/fmicb.2021.802169] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/16/2021] [Indexed: 12/19/2022] Open
Abstract
Industrial fermentation processes strive for high robustness to ensure optimal and consistent performance. Medium components, fermentation products, and physical perturbations may cause stress and lower performance. Cellular stress elicits a range of responses, whose extracellular manifestations have been extensively studied; whereas intracellular aspects remain poorly known due to lack of tools for real-time monitoring. Genetically encoded biosensors have emerged as promising tools and have been used to improve microbial productivity and tolerance toward industrially relevant stresses. Here, fluorescent biosensors able to sense the yeast intracellular environment (pH, ATP levels, oxidative stress, glycolytic flux, and ribosome production) were implemented into a versatile and easy-to-use toolbox. Marker-free and efficient genome integration at a conserved site on chromosome X of Saccharomyces cerevisiae strains and a commercial Saccharomyces boulardii strain was developed. Moreover, multiple biosensors were used to simultaneously monitor different intracellular parameters in a single cell. Even when combined together, the biosensors did not significantly affect key physiological parameters, such as specific growth rate and product yields. Activation and response of each biosensor and their interconnection were assessed using an advanced micro-cultivation system. Finally, the toolbox was used to screen cell behavior in a synthetic lignocellulosic hydrolysate that mimicked harsh industrial substrates, revealing differences in the oxidative stress response between laboratory (CEN.PK113-7D) and industrial (Ethanol Red) S. cerevisiae strains. In summary, the toolbox will allow both the exploration of yeast diversity and physiological responses in natural and complex industrial conditions, as well as the possibility to monitor production processes.
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Affiliation(s)
- Luca Torello Pianale
- Industrial Biotechnology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
| | - Peter Rugbjerg
- Industrial Biotechnology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
- Enduro Genetics ApS, Copenhagen, Denmark
| | - Lisbeth Olsson
- Industrial Biotechnology Division, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden
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Nundaeng S, Suwannarach N, Limtong S, Khuna S, Kumla J, Lumyong S. An Updated Global Species Diversity and Phylogeny in the Genus Wickerhamomyces with Addition of Two New Species from Thailand. J Fungi (Basel) 2021; 7:957. [PMID: 34829244 PMCID: PMC8618796 DOI: 10.3390/jof7110957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/07/2021] [Accepted: 11/08/2021] [Indexed: 12/15/2022] Open
Abstract
Ascomycetous yeast species in the genus Wickerhamomyces (Saccharomycetales, Wickerhamomycetaceae) are isolated from various habitats and distributed throughout the world. Prior to this study, 35 species had been validly published and accepted into this genus. Beneficially, Wickerhamomyces species have been used in a number of biotechnologically applications of environment, food, beverage industries, biofuel, medicine and agriculture. However, in some studies, Wickerhamomyces species have been identified as an opportunistic human pathogen. Through an overview of diversity, taxonomy and recently published literature, we have updated a brief review of Wickerhamomyces. Moreover, two new Wickerhamomyces species were isolated from the soil samples of Assam tea (Camellia sinensis var. assamica) that were collected from plantations in northern Thailand. Herein, we have identified these species as W. lannaensis and W. nanensis. The identification of these species was based on phenotypic (morphological, biochemical and physiological characteristics) and molecular analyses. Phylogenetic analyses of a combination of the internal transcribed spacer (ITS) region and the D1/D2 domains of the large subunit (LSU) of ribosomal DNA genes support that W. lannaensis and W. nanensis are distinct from other species within the genus Wickerhamomyces. A full description, illustrations and a phylogenetic tree showing the position of both new species have been provided. Accordingly, a new combination species, W. myanmarensis has been proposed based on the phylogenetic results. A new key for species identification is provided.
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Affiliation(s)
- Supakorn Nundaeng
- Master of Science Program in Applied Microbiology (International Program), Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
| | - Nakarin Suwannarach
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand;
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
| | - Surapong Khuna
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Jaturong Kumla
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Saisamorn Lumyong
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand; (N.S.); (S.K.)
- Research Center of Microbial Diversity and Sustainable Utilization, Chiang Mai University, Chiang Mai 50200, Thailand
- Academy of Science, The Royal Society of Thailand, Bangkok 10300, Thailand
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Ferraz P, Brandão RL, Cássio F, Lucas C. Moniliophthora perniciosa, the Causal Agent of Cacao Witches' Broom Disease Is Killed in vitro by Saccharomyces cerevisiae and Wickerhamomyces anomalus Yeasts. Front Microbiol 2021; 12:706675. [PMID: 34630345 PMCID: PMC8493218 DOI: 10.3389/fmicb.2021.706675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2021] [Accepted: 08/25/2021] [Indexed: 01/12/2023] Open
Abstract
Cacao plantations from South America have been afflicted with the severe fungal disease known as Witches’ Broom Disease (WBD), caused by the basidiomycete Moniliophthora perniciosa. Yeasts are increasingly recognized as good fungal biocides, although their application is still mostly restricted to the postharvest control of plant and fruit decay. Their possible utilization in the field, in a preharvest phase, is nevertheless promising, particularly if the strains are locally adapted and evolved and if they belong to species considered safe for man and the environment. In this work, a group of yeast strains originating from sugarcane-based fermentative processes in Brazil, the cacao-producing country where the disease is most severe, were tested for their ability to antagonize M. perniciosa in vitro. Wickerhamomyces anomalus LBCM1105 and Saccharomyces cerevisiae strains LBCM1112 from spontaneous fermentations used to produce cachaça, and PE2 widely used in Brazil in the industrial production of bioethanol, efficiently antagonized six strains of M. perniciosa, originating from several South American countries. The two fastest growing fungal strains, both originating from Brazil, were further used to assess the mechanisms underlying the yeasts’ antagonism. Yeasts were able to inhibit fungal growth and kill the fungus at three different temperatures, under starvation, at different culture stages, or using an inoculum from old yeast cultures. Moreover, SEM analysis revealed that W. anomalus and S. cerevisiae PE2 cluster and adhere to the hyphae, push their surface, and fuse to them, ultimately draining the cells. This behavior concurs with that classified as necrotrophic parasitism/mycoparasitism. In particular, W. anomalus within the adhered clusters appear to be ligated to each other through roundish groups of fimbriae-like structures filled with bundles of microtubule-sized formations, which appear to close after cells detach, leaving a scar. SEM also revealed the formation of tube-like structures apparently connecting yeast to hypha. This evidence suggests W. anomalus cells form a network of yeast cells connecting with each other and with hyphae, supporting a possible cooperative collective killing and feeding strategy. The present results provide an initial step toward the formulation of a new eco-friendly and effective alternative for controlling cacao WBD using live yeast biocides.
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Affiliation(s)
- Pedro Ferraz
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho-Campus de Gualtar, Braga, Portugal.,Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho-Campus de Gualtar, Braga, Portugal
| | - Rogelio Lopes Brandão
- Nucleus of Research in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Fernanda Cássio
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho-Campus de Gualtar, Braga, Portugal.,Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho-Campus de Gualtar, Braga, Portugal
| | - Cândida Lucas
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho-Campus de Gualtar, Braga, Portugal.,Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho-Campus de Gualtar, Braga, Portugal
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9
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Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation. Microorganisms 2021; 9:microorganisms9030514. [PMID: 33801403 PMCID: PMC8000887 DOI: 10.3390/microorganisms9030514] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 02/19/2021] [Accepted: 02/24/2021] [Indexed: 12/23/2022] Open
Abstract
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomycescerevisiae ale × Saccharomyceseubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus × Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae × S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20 °C, one triple S. cerevisiae × S. eubayanus × S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2 L wort fermentation trials at 12 °C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for designing de novo lager beer hybrids and may help to diversify aroma profiles in lager beer.
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Brexó RP, Brandão LR, Chaves RD, Castro RJ, Câmara AA, Rosa CA, Sant’Ana AS. Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Cunha AC, Santos RACD, Riaño-Pachon DM, Squina FM, Oliveira JVC, Goldman GH, Souza AT, Gomes LS, Godoy-Santos F, Teixeira JA, Faria-Oliveira F, Rosse IC, Castro IM, Lucas C, Brandão RL. Draft genome sequence of Wickerhamomyces anomalus LBCM1105, isolated from cachaça fermentation. Genet Mol Biol 2020; 43:e20190122. [PMID: 32511662 PMCID: PMC7278976 DOI: 10.1590/1678-4685-gmb-2019-0122] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Accepted: 04/06/2020] [Indexed: 12/02/2022] Open
Abstract
Wickerhamomyces anomalus LBCM1105 is a yeast isolated from cachaça distillery fermentation vats, notable for exceptional glycerol consumption ability. We report its draft genome with 20.5x in-depth coverage and around 90% extension and completeness. It harbors the sequences of proteins involved in glycerol transport and metabolism.
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Affiliation(s)
- Aureliano C Cunha
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Renato A Corrêa Dos Santos
- Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Campinas, SP, Brazil
| | - Diego M Riaño-Pachon
- Universidade de São Paulo, Centro de Energia Nuclear na Agricultura, Laboratório de Biologia Computacional, Evolutiva e de Sistemas, Piracicaba, SP, Brazil
| | - Fábio M Squina
- Universidade de Sorocaba, Programa de Pós-Graduação em Processos Tecnológicos e Ambientais, Sorocaba, SP, Brazil
| | - Juliana V C Oliveira
- Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Campinas, SP, Brazil
| | - Gustavo H Goldman
- Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Ribeirão Preto, SP, Brazil
| | - Aline T Souza
- Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Campinas, SP, Brazil
| | - Lorena S Gomes
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Fernanda Godoy-Santos
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Janaina A Teixeira
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Fábio Faria-Oliveira
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Izinara C Rosse
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Ieso M Castro
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
| | - Cândida Lucas
- Universidade do Minho, Centro de Pesquisa Molecular e Ambiental (CBMA), Instituto de Ciência e Inovação para a Bio-Sustentabilidade (IB - S), Braga, Portugal
| | - Rogelio L Brandão
- Universidade Federal de Ouro Preto, Laboratório de Biologia Molecular e Celular, MG, Brazil
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Exploiting strain diversity and rational engineering strategies to enhance recombinant cellulase secretion by Saccharomyces cerevisiae. Appl Microbiol Biotechnol 2020; 104:5163-5184. [PMID: 32337628 DOI: 10.1007/s00253-020-10602-2] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2020] [Revised: 03/26/2020] [Accepted: 03/31/2020] [Indexed: 12/14/2022]
Abstract
Consolidated bioprocessing (CBP) of lignocellulosic material into bioethanol has progressed in the past decades; however, several challenges still exist which impede the industrial application of this technology. Identifying the challenges that exist in all unit operations is crucial and needs to be optimised, but only the barriers related to the secretion of recombinant cellulolytic enzymes in Saccharomyces cerevisiae will be addressed in this review. Fundamental principles surrounding CBP as a biomass conversion platform have been established through the successful expression of core cellulolytic enzymes, namely β-glucosidases, endoglucanases, and exoglucanases (cellobiohydrolases) in S. cerevisiae. This review will briefly address the challenges involved in the construction of an efficient cellulolytic yeast, with particular focus on the secretion efficiency of cellulases from this host. Additionally, strategies for studying enhanced cellulolytic enzyme secretion, which include both rational and reverse engineering approaches, will be discussed. One such technique includes bio-engineering within genetically diverse strains, combining the strengths of both natural strain diversity and rational strain development. Furthermore, with the advancement in next-generation sequencing, studies that utilise this method of exploiting intra-strain diversity for industrially relevant traits will be reviewed. Finally, future prospects are discussed for the creation of ideal CBP strains with high enzyme production levels.Key Points• Several challenges are involved in the construction of efficient cellulolytic yeast, in particular, the secretion efficiency of cellulases from the hosts.• Strategies for enhancing cellulolytic enzyme secretion, a core requirement for CBP host microorganism development, include both rational and reverse engineering approaches.• One such technique includes bio-engineering within genetically diverse strains, combining the strengths of both natural strain diversity and rational strain development.
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13
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Ben Atitallah I, Antonopoulou G, Ntaikou I, Alexandropoulou M, Nasri M, Mechichi T, Lyberatos G. On the evaluation of different saccharification schemes for enhanced bioethanol production from potato peels waste via a newly isolated yeast strain of Wickerhamomyces anomalus. BIORESOURCE TECHNOLOGY 2019; 289:121614. [PMID: 31203181 DOI: 10.1016/j.biortech.2019.121614] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 06/03/2019] [Accepted: 06/06/2019] [Indexed: 06/09/2023]
Abstract
The present study focuses on the exploration of the potential use of potato peels waste (PPW) as feedstock for bioethanol production, using a newly isolated yeast strain, Wickerhamomyces anomalus, via different saccharification and fermentation schemes. The saccharification of PPW was performed via thermal and chemical (acid, alkali) pretreatment, as well as via enzymatic hydrolysis through the use of commercial enzymes (cellulase and amylase) or enzymes produced at lab scale (alpha-amylase from Bacillus sp. Gb67), either separately or in mixtures. The results indicated that the enzymatic treatment by commercial enzymes led to a higher saccharification efficiency (72.38%) and ethanol yield (0.49 g/gconsumed sugars) corresponding to 96% of the maximum theoretical. In addition, acid pretreatment was found to be beneficial for the process, leading also to high hydrolysis and ethanol yields, indicating that PPW is a very promising feedstock for bio-ethanol production by W. anomalus under different process schemes.
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Affiliation(s)
- Imen Ben Atitallah
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, BP 1173, 3038 Sfax, Tunisia; Laboratory of Biochemistry and Enzymatic Engineering of Lipases, National School of Engineers of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Georgia Antonopoulou
- Institute of Chemical Engineering Sciences, Stadiou, Platani, Patras GR 26504, Greece.
| | - Ioanna Ntaikou
- Institute of Chemical Engineering Sciences, Stadiou, Platani, Patras GR 26504, Greece
| | - Maria Alexandropoulou
- Institute of Chemical Engineering Sciences, Stadiou, Platani, Patras GR 26504, Greece
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineers of Sfax, University of Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Tahar Mechichi
- Laboratory of Biochemistry and Enzymatic Engineering of Lipases, National School of Engineers of Sfax, University of Sfax, 3038 Sfax, Tunisia
| | - Gerasimos Lyberatos
- Institute of Chemical Engineering Sciences, Stadiou, Platani, Patras GR 26504, Greece; School of Chemical Engineering, National Technical University of Athens, GR 15780 Athens, Greece
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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15
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High-affinity transport, cyanide-resistant respiration, and ethanol production under aerobiosis underlying efficient high glycerol consumption by Wickerhamomyces anomalus. J Ind Microbiol Biotechnol 2019; 46:709-723. [PMID: 30680472 DOI: 10.1007/s10295-018-02119-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 12/19/2018] [Indexed: 01/11/2023]
Abstract
Wickerhamomyces anomalus strain LBCM1105 was originally isolated from the wort of cachaça (the Brazilian fermented sugarcane juice-derived Brazilian spirit) and has been shown to grow exceptionally well at high amounts of glycerol. This paramount residue from the biodiesel industry is a promising cheap carbon source for yeast biotechnology. The assessment of the physiological traits underlying the W. anomalus glycerol consumption ability in opposition to Saccharomyces cerevisiae is presented. A new WaStl1 concentrative glycerol-H+ symporter with twice the affinity of S. cerevisiae was identified. As in this yeast, WaSTL1 is repressed by glucose and derepressed/induced by glycerol but much more highly expressed. Moreover, LBCM1105 aerobically growing on glycerol was found to produce ethanol, providing a redox escape to compensate the redox imbalance at the level of cyanide-resistant respiration (CRR) and glycerol 3P shuttle. This work is critical for understanding the utilization of glycerol by non-Saccharomyces yeasts being indispensable to consider their industrial application feeding on biodiesel residue.
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16
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Cachaça yeast strains: alternative starters to produce beer and bioethanol. Antonie van Leeuwenhoek 2018; 111:1749-1766. [DOI: 10.1007/s10482-018-1063-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2017] [Accepted: 03/07/2018] [Indexed: 01/05/2023]
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17
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Brexó RP, Andrietta MGS, Sant'Ana AS. Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties. J Appl Microbiol 2018; 125:409-421. [PMID: 29633441 DOI: 10.1111/jam.13778] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2017] [Revised: 03/18/2018] [Accepted: 03/26/2018] [Indexed: 12/01/2022]
Abstract
AIMS This study aimed to characterize yeasts isolated from the environment of artisanal cachaça production and brewer's spent grain-bearing in mind their further application in bioprocesses. METHODS AND RESULTS Cell morphology, growth and fermentative parameters, and karyotyping were employed for the selection and grouping of yeast strains. The results showed that from 134 yeast strains studied, 14·2% exhibited cells with snowflake morphology, which is not appropriate for bioethanol production. The fermentation in sugarcane syrup was carried out with 71 Saccharomyces cerevisiae, 19 Torulaspora delbrueckii, eight Wickerhamomyces anomalus, six Candida parapsilosis, five Pichia mashurica, three Candida intermedia, two Clavispora lusitaniae and one Candida aaseri. Among the most important ethanol-producing strains, T. delbrueckii LMQA BSG 7 and S. cerevisiae LMQA SNR 65 presented biomass yield, ethanol yield and productivity similar or higher than PE-2 and CAT-1 (bioethanol industrial strains). CONCLUSIONS This study showed a high potential for industrial application of the strains LMQA SNR 65 (S. cerevisiae) and LMQA BSG 7 (T. delbrueckii). It was found that the use of the chromosomal profile is not adequate to qualify yeasts concerning their technological performance. SIGNIFICANCE AND IMPACT OF THE STUDY This study reported yeasts isolated from uncommon sources that present significant characteristics for potential application in bioprocesses.
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Affiliation(s)
- R P Brexó
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - M G S Andrietta
- Multidisciplinary Center of Chemical, Biological and Agricultural Research, University of Campinas, Campinas, Brazil
| | - A S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
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18
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New Lager Brewery Strains Obtained by Crossing Techniques Using Cachaça (Brazilian Spirit) Yeasts. Appl Environ Microbiol 2017; 83:AEM.01582-17. [PMID: 28778887 DOI: 10.1128/aem.01582-17] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Accepted: 07/26/2017] [Indexed: 12/23/2022] Open
Abstract
The development of hybrids has been an effective approach to generate novel yeast strains with optimal technological profile for use in beer production. This study describes the generation of a new yeast strain for lager beer production by direct mating between two Saccharomyces cerevisiae strains isolated from cachaça distilleries: one that was strongly flocculent, and the other with higher production of acetate esters. The first step in this procedure was to analyze the sporulation ability and reproductive cycle of strains belonging to a specific collection of yeasts isolated from cachaça fermentation vats. Most strains showed high rates of sporulation, spore viability, and homothallic behavior. In order to obtain new yeast strains with desirable properties useful for lager beer production, we compare haploid-to-haploid and diploid-to-diploid mating procedures. Moreover, an assessment of parental phenotype traits showed that the segregant diploid C2-1d generated from a diploid-to-diploid mating experiment showed good fermentation performance at low temperature, high flocculation capacity, and desirable production of acetate esters that was significantly better than that of one type lager strain. Therefore, strain C2-1d might be an important candidate for the production of lager beer, with distinct fruit traces and originating using a non-genetically modified organism (GMO) approach.IMPORTANCE Recent work has suggested the utilization of hybridization techniques for the generation of novel non-genetically modified brewing yeast strains with combined properties not commonly found in a unique yeast strain. We have observed remarkable traits, especially low temperature tolerance, maltotriose utilization, flocculation ability, and production of volatile aroma compounds, among a collection of Saccharomyces cerevisiae strains isolated from cachaça distilleries, which allow their utilization in the production of beer. The significance of our research is in the use of breeding/hybridization techniques to generate yeast strains that would be appropriate for producing new lager beers by exploring the capacity of cachaça yeast strains to flocculate and to ferment maltose at low temperature, with the concomitant production of flavoring compounds.
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Portugal CB, de Silva AP, Bortoletto AM, Alcarde AR. How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça? Food Res Int 2017; 91:18-25. [DOI: 10.1016/j.foodres.2016.11.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 11/03/2016] [Accepted: 11/15/2016] [Indexed: 12/18/2022]
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Barbosa EA, Souza MT, Diniz RHS, Godoy-Santos F, Faria-Oliveira F, Correa LFM, Alvarez F, Coutrim MX, Afonso RJCF, Castro IM, Brandão RL. Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains. J Appl Microbiol 2016; 121:1038-51. [PMID: 27374976 DOI: 10.1111/jam.13216] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2016] [Revised: 06/21/2016] [Accepted: 06/26/2016] [Indexed: 11/29/2022]
Abstract
AIMS In order to improve the quality and to create a biological basis for obtainment of the protected denomination of origin (PDO), indigenous yeast were isolated and characterized for use in Salinas city (the Brazilian region of quality cachaça production). MATERIAL AND METHODS Seven thousand and two hundred yeast colonies from 15 Salinas city distilleries were screened based on their fermentative behaviour and the physicochemical composition of cachaça. Molecular polymorphic analyses were performed to characterize these isolates. RESULTS Two Saccharomyces cerevisiae strains (nos. 678 and 680) showed appropriate characteristics to use in the cachaça production: low levels of acetaldehyde and methanol, and high ethyl lactate/ethyl acetate ratio respectively. They also presented polymorphic characteristics more closely related between themselves even when compared to other strains from Salinas. CONCLUSIONS The application of selected yeast to cachaça production can contribute for the improvement of the quality product as well as be used as a natural marker for PDO. SIGNIFICANCE AND IMPACT OF THE STUDY This study suggests that the use of selected yeast strains could contribute to obtain a cachaça similar to those produced traditionally, while getting wide acceptation in the market, yet presenting more homogeneous organoleptic characteristics, and thus contributing to the PDO implementation.
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Affiliation(s)
- E A Barbosa
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil.,Laboratório de Análises Físico - Químicas, Departamento de Química, Instituto de Ciências Exatas e Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - M T Souza
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil.,Laboratório de Análises Físico - Químicas, Departamento de Química, Instituto de Ciências Exatas e Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - R H S Diniz
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - F Godoy-Santos
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - F Faria-Oliveira
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - L F M Correa
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - F Alvarez
- Cerlev - Projetos e Inovação na Biotecnologia da Fermentação Ltda., Ouro Preto, MG, Brazil
| | - M X Coutrim
- Campus Salinas, Instituto Federal Norte de Minas Gerais, Salinas, MG, Brazil
| | - R J C F Afonso
- Campus Salinas, Instituto Federal Norte de Minas Gerais, Salinas, MG, Brazil
| | - I M Castro
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil
| | - R L Brandão
- Laboratório de Biologia Celular e Molecular, Núcleo de Pesquisas em Ciências Biológicas, Universidade Federal de Ouro Preto, Ouro Preto, MG, Brazil.
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Portugal CB, Alcarde AR, Bortoletto AM, de Silva AP. The role of spontaneous fermentation for the production of cachaça: a study of case. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2659-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Puerari C, Strejc J, Souza AC, Karabín M, Schwan RF, Brányik T. Optimization of alcohol-free beer production by lager andcachaçayeast strains using response surface methodology. JOURNAL OF THE INSTITUTE OF BREWING 2016. [DOI: 10.1002/jib.306] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Cláudia Puerari
- Department of Food Science; Federal University of Lavras (UFLA); Campus Universitário Lavras MG 37.200-000 Brazil
| | - Jan Strejc
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
| | - Angélica C. Souza
- Department of Biology; UFLA; Campus Universitário Lavras MG 37.200-000 Brazil
| | - Marcel Karabín
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
| | - Rosane F. Schwan
- Department of Biology; UFLA; Campus Universitário Lavras MG 37.200-000 Brazil
| | - Tomáš Brányik
- Department of Biotechnology; University of Chemistry and Technology Prague; Technická 5 Prague 166 28 Czech Republic
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