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Mazzucco MB, Rodríguez ME, Catalina Caballero A, Ariel Lopes C. Differential consumption of malic acid and fructose in apple musts by Pichia kudriavzevii strains. J Appl Microbiol 2024; 135:lxae019. [PMID: 38268424 DOI: 10.1093/jambio/lxae019] [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: 09/08/2023] [Revised: 01/04/2024] [Accepted: 01/23/2024] [Indexed: 01/26/2024]
Abstract
AIMS To assess the capability of Pichia kudriavzevii strains isolated from wine, cider, and natural environments in North Patagonia to produce ciders with reduced malic acid levels. METHODS AND RESULTS Fermentation kinetics and malic acid consumption were assessed in synthetic media and in regional acidic apple musts. All P. kudriavzevii strains degraded malic acid and grew in synthetic media with malic acid as the sole carbon source. Among these strains, those isolated from cider exhibited higher fermentative capacity, mainly due to increased fructose utilization; however, a low capacity to consume sucrose present in the must was also observed for all strains. The NPCC1651 cider strain stood out for its malic acid consumption ability in high-malic acid Granny Smith apple must. Additionally, this strain produced high levels of glycerol as well as acceptable levels of acetic acid. On the other hand, Saccharomyces cerevisiae ÑIF8 reference strain isolated from Patagonian wine completely consumed reducing sugars and sucrose and showed an important capacity for malic acid consumption in apple must fermentations. CONCLUSIONS Pichia kudriavzevii NPCC1651 strain isolated from cider evidenced interesting features for the consumption of malic acid and fructose in ciders.
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Affiliation(s)
- María Belén Mazzucco
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina
- Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, 8336 Villa Regina, Río Negro, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, 8324 Cipolletti, Río Negro, Argentina
| | - María Eugenia Rodríguez
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina
- Facultad de Ciencias Médicas, Universidad Nacional del Comahue, 8324 Cipolletti, Río Negro, Argentina
| | - Adriana Catalina Caballero
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina
- Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, 8336 Villa Regina, Río Negro, Argentina
| | - Christian Ariel Lopes
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN, Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina-Universidad Nacional del Comahue), Buenos Aires 1400, 8300 Neuquén, Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, 8303 Cinco Saltos, Río Negro, Argentina
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Gerard LM, Corrado MB, Davies CV, Soldá CA, Dalzotto MG, Esteche S. Isolation and identification of native yeasts from the spontaneous fermentation of grape musts. Arch Microbiol 2023; 205:302. [PMID: 37550458 DOI: 10.1007/s00203-023-03646-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 08/01/2023] [Indexed: 08/09/2023]
Abstract
Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the spontaneous fermentation of Tannat and Marselan grape musts collected from Concordia (Entre Ríos, Argentina) over 2019, 2020, and 2021 vintages. The evolution of these fermentative processes was carried out by measuring total soluble solids, total acidity, volatile acidity, pH, ethanol concentration, and total carbon content. Isolated Saccharomyces and non-Saccharomyces yeasts were identified based on colony morphology in WL medium, 5.8S-ITS-RFLP analysis, and 26S rDNA D1/D2 gene sequencing. Two hundred and ten yeast colonies were isolated and identified as Pichia kudriavzevii, Saccharomyces cerevisiae, Hanseniaspora uvarum, Metschnikowia pulcherrima, Candida albicans, Candida parapsilosis, Pichia occidentalis, Pichia bruneiensis, Hanseniaspora opuntiae, Issatchenkia terricola, and Hanseniaspora vineae. P. kudriavzevii isolated from all vintages was associated with the spontaneous fermentation of grape musts from the Concordia region.
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Affiliation(s)
- Liliana Mabel Gerard
- Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina.
| | - María Belén Corrado
- Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina
| | - Cristina Verónica Davies
- Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina
| | - Carina Alejandra Soldá
- Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina
| | - María Gabriela Dalzotto
- Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Concordia, Argentina
| | - Sofía Esteche
- Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina
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3
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Miguel GA, Carlsen S, Arneborg N, Saerens SM, Laulund S, Knudsen GM. Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations. Int J Food Microbiol 2022; 383:109951. [DOI: 10.1016/j.ijfoodmicro.2022.109951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 09/14/2022] [Accepted: 09/22/2022] [Indexed: 11/05/2022]
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Lamarche A, Lessard MH, Viel C, Turgeon SL, St-Gelais D, Labrie S. Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses. J Dairy Sci 2022; 105:8677-8687. [PMID: 36114057 DOI: 10.3168/jds.2022-21949] [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: 02/09/2022] [Accepted: 05/26/2022] [Indexed: 11/19/2022]
Abstract
Indigenous microorganisms are important components of the complex ecosystem of many dairy foods including cheeses, and they are potential contributors to the development of a specific cheese's sensory properties. Among these indigenous microorganisms are the yeasts Cyberlindnera jadinii, Pichia kudriavzevii, and Kazachstania servazzii, which were previously detected using traditional microbiological methods in both raw milk and some artisanal specialty cheeses produced in the province of Québec, Canada. However, their levels across different cheese varieties are unknown. A highly specific and sensitive real-time quantitative PCR assay was developed to quantitate these yeast species in a variety of specialty cheeses (bloomy-rind, washed-rind, and natural-rind cheeses from raw, thermized, and pasteurized milks). The specificity of the quantitative PCR assay was validated, and it showed no cross-amplification with 11 other fungal microorganisms usually found in bloomy-rind and washed-rind cheeses. Cyberlindnera jadinii and P. kudriavzevii were found in the majority of the cheeses analyzed (25 of 29 and 24 of 29 cheeses, respectively) in concentrations up to 104 to 108 gene copies/g in the cheese cores, which are considered oxygen-poor environments, and 101 to 104 gene copies/cm2 in the rind. However, their high abundance was not observed in the same samples. Whereas C. jadinii was present and dominant in all core and rind samples, P. kudriavzevii was mostly present in cheese cores. In contrast, K. servazzii was present in the rinds of only 2 cheeses, in concentrations ranging from 101 to 103 gene copies/cm2, and in 1 cheese core at 105 gene copies/g. Thus, in the ecosystems of specialty cheeses, indigenous yeasts are highly frequent but variable, with certain species selectively present in specific varieties. These results shed light on some indigenous yeasts that establish during the ripening of specialty cheeses.
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Affiliation(s)
- A Lamarche
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, Québec, G1V 0A6, Canada; Laboratoire de mycologie alimentaire (LMA), Université Laval, Québec, G1V 0A6, Canada
| | - M-H Lessard
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, Québec, G1V 0A6, Canada; Laboratoire de mycologie alimentaire (LMA), Université Laval, Québec, G1V 0A6, Canada
| | - C Viel
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, Québec, G1V 0A6, Canada; Laboratoire de mycologie alimentaire (LMA), Université Laval, Québec, G1V 0A6, Canada
| | - S L Turgeon
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, Québec, G1V 0A6, Canada
| | - D St-Gelais
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, Québec, G1V 0A6, Canada; Agriculture and Agri-Food Canada, Saint-Hyacinthe Research and Development Centre, Saint-Hyacinthe, J2S 8E3, Canada
| | - S Labrie
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), STELA Dairy Research Centre, Université Laval, Québec, G1V 0A6, Canada; Laboratoire de mycologie alimentaire (LMA), Université Laval, Québec, G1V 0A6, Canada.
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Fikri S, Lessard MH, Perreault V, Doyen A, Labrie S. Candida krusei is the major contaminant of ultrafiltration and reverse osmosis membranes used for cranberry juice production. Food Microbiol 2022; 109:104146. [DOI: 10.1016/j.fm.2022.104146] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 09/06/2022] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
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Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu ( Myrciaria dubia, Kunth) from North of Brazilian Amazon. ScientificWorldJournal 2021; 2021:9929059. [PMID: 34899087 PMCID: PMC8664548 DOI: 10.1155/2021/9929059] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 08/25/2021] [Accepted: 11/05/2021] [Indexed: 11/18/2022] Open
Abstract
Considering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microorganisms, capable of alcoholic fermentation, was performed in ripe fruits of camu-camu (Myrciaria dubia, Kunth). The fruits were collected from north of Brazilian Amazon, in the floodplain of the Cauamé River. Yeasts were isolated, and fermentation capability was evaluated using Durham tubes. Quantitative assays were performed to calculate ethanol yield (g g-1), specific growth rate (h-1), and ethanol productivity (g L-1·h-1). Taxonomic identification was performed by ribosomal gene nucleotide sequence analysis by alignment using BLASTN. A total of fifteen yeast colonies were isolated, and three of them presented promising ability to ferment glucose to ethanol. These isolates were identified as Candida orthopsilosis, Pichia kudriavzevii, and Meyerozyma caribbica. When cultured in broth containing 180 g·L-1 of glucose, M. caribbica CC003 reached 91.7 percent of the maximum theoretical ethanol concentration (84.4 g·L-1), presenting an ethanol yield and productivity of 0.4688 g·g-1 and 0.781 g·L-1·h-1, respectively. These results indicate a promising potential of this isolate for bioprocess applications. This paper is a rare report of C. orthopsilosis with endophytic habit because most of the references indicate it as a human pathogen. Besides this, M. caribbica is a promising fermenter for alcoholic beverages due to its osmotolerance and high ethanol yield. This is the first paper reporting endophytic yeasts associated with fruits of Myrciaria dubia.
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Hao F, Tan Y, Lv X, Chen L, Yang F, Wang H, Du H, Wang L, Xu Y. Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu. Front Microbiol 2021; 12:669201. [PMID: 34025626 PMCID: PMC8139626 DOI: 10.3389/fmicb.2021.669201] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Accepted: 04/01/2021] [Indexed: 01/11/2023] Open
Abstract
The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu. In this paper, high-throughput sequencing was used to reveal the dominant microorganisms and the evolution process of microbial community structure in the initial fermentation of Maotai-flavor Baijiu. The correlation analysis was carried out for the relationship between physicochemical factors and fermented microbes. The results showed that microorganisms were obviously enriched and the diversity of bacteria and fungi showed a downward trend during the heap fermentation process of Maotai-flavor Baijiu. However, the diversity of fungi in the pit fermentation process increased. Generally, Lactobacillus, Pichia, and Saccharomyces were the dominant microorganisms in the initial fermentation of Maotai-flavor Baijiu. According to the redundancy analysis, we found that reducing sugar was the key driving factor for microbial succession in the heap fermentation, while acidity, alcohol, and temperature were the main driving forces in pit fermentation. This study revealed the microbial succession and its related environmental factors in the initial fermentation of Maotai-flavor Baijiu, which will enrich our knowledge of the mechanism of solid-state liquor fermentation.
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Affiliation(s)
- Fei Hao
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Yuwei Tan
- Key Laboratory of Industrial Biotechnology, Center for Brewing Science and Enzyme Technology, Ministry of Education, Jiangnan University, Wuxi, China
| | - Xibin Lv
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | | | - Fan Yang
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Heyu Wang
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Hai Du
- Kweichow Moutai Distillery Co., Ltd., Guizhou, China
| | - Li Wang
- Kweichow Moutai Group, Guizhou, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology, Center for Brewing Science and Enzyme Technology, Ministry of Education, Jiangnan University, Wuxi, China
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Vicente J, Calderón F, Santos A, Marquina D, Benito S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. Int J Mol Sci 2021; 22:ijms22031196. [PMID: 33530422 PMCID: PMC7866185 DOI: 10.3390/ijms22031196] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/14/2021] [Accepted: 01/22/2021] [Indexed: 01/03/2023] Open
Abstract
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.
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Affiliation(s)
- Javier Vicente
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Fernando Calderón
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
| | - Antonio Santos
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Domingo Marquina
- Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain; (J.V.); (A.S.); (D.M.)
| | - Santiago Benito
- Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;
- Correspondence: ; Tel.: +34-913363710 or +34-913363984
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Pérez-Escalante JJ, Gómez-Chávez IA, Estela-Escalante WD. Isolation of microorganisms from the feces of ring-tailed coati related to the production of "misha coffee" in the central forest of Peru and evaluation of some features of technological importance. Microbiol Res 2020; 245:126670. [PMID: 33418399 DOI: 10.1016/j.micres.2020.126670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 09/06/2020] [Accepted: 12/11/2020] [Indexed: 10/22/2022]
Abstract
A diversity of yeasts and lactic bacteria were isolated from the feces of ring-tailed coaties bred in captivity and related to the production of "misha coffee". Isolation of yeasts was carried out using oxytetracycline-glucose-yeast extract agar containing 100 mg/L oxytetracycline and, lactic bacteria using de Man-Rogosa and Sharpe agar containing 20 mg/L of vancomicin. Then, isolates were biochemically analysed using API strips (ID 32C for yeasts and 50CHL for lactic bacteria) followed by 16S and 26S rRNA gene sequencing. Among the yeasts, Debaryomyces hansenii, Pichia kluyveri, Pichia kudriavzevii, and Candida sorboxilosa were the most frequent, whereas Weissella cibaria, Weissella paramesenteroides, Enterococcus thailandicus and Enterococcus faecalis were the most important lactic bacteria. Cultivation of the isolated yeasts under agitated conditions, showed that Pichia kluyveri LBFT.Lev3 (0.15 ± 0.01 h-1) and Pichia kudriavzevii LBTF.Lev7 (0.14 ± 0.01 h-1) had higher specific growth rates than Debaryomyces hansenii LBFT.Lev9 (0.09 ± 0.01 h-1), whereas cultivation of lactic bacteria under static fashion showed that Weisella paramesenteroides LBTF.Bal2 (0.16 ± 0.01 h-1) and Weisella cibaria LBTF.Bal3 (0.18 ± 0.01 h-1) had better growth than Enterococcus thailandicus LBTF.Bal1 (0.1 ± 0.015 h-1) and Enterococcus faecalis LBTF.Bal7 (0.14 ± 0.01 h-1). Additionally, evaluation of pectinolytic activity revealed that Pichia kudriavzevii LBTF.Lev7 and Debaryomyces hansenii LBFT.Lev9 were able to use pectin as carbon source for their growth. On the other hand, W. cibaria LBTF.Bal3, E. thailandicus LBTF.Bal1 and W. paramesenteroides LBTF.Bal2 showed inhibitory activity against S. mutans ATCC 35668, B. subtilis subsp. spizizenii ATCC 6633 and Staph. epidermidis ATCC 14990. Results of this study are useful for the search of potential application of the isolated yeasts and lactic bacteria in coffee and other food fermentations.
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Affiliation(s)
| | - Israel Alexs Gómez-Chávez
- Cooperativa Agraria Cafetalera Sostenible Valle Ubiriki, Carretera Marginal Km. 61, Pichanaki, Chanchamayo, Junín, Peru
| | - Waldir Desiderio Estela-Escalante
- Universidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química, Laboratorio de Bioprocesos y Tecnología de Fermentación, Av. Germán Amézaga 375, Lima 1, Peru.
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Zhu LX, Wang GQ, Aihaiti A. Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang. World J Microbiol Biotechnol 2020; 36:122. [DOI: 10.1007/s11274-020-02831-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2019] [Accepted: 03/18/2020] [Indexed: 11/28/2022]
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Bravo SME, Morales M, Del Mónaco SM, Caballero AC. Apple bagasse as a substrate for the propagation of Patagonian wine yeast biomass. J Appl Microbiol 2019; 126:1414-1425. [PMID: 30729620 DOI: 10.1111/jam.14216] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 01/22/2019] [Accepted: 02/02/2019] [Indexed: 11/28/2022]
Abstract
AIMS A culture medium based on apple bagasse was designed and tested as a substrate for biomass production of conventional and unconventional native wine yeasts. METHODS AND RESULTS The physicochemical characterization of the apple bagasse was carried out and its potential utility as a constituent of a complete culture medium for the production of yeast biomass was analysed using the experimental statistical designs. Growth parameters of conventional and nonconventional Patagonian wine yeasts were analysed with Placket-Burman designs and response surface methodology, comparing in each assay the apple bagasse substrate with the commonly used substrate for biomass development, cane molasses. Culture media composition was optimized and models were validated. CONCLUSIONS This study demonstrates that, both from a nutritional and from an economic point of view, apple bagasse constitutes a more advantageous substrate than cane molasses for the propagation of native yeasts from Patagonia. SIGNIFICANCE AND IMPACT OF THE STUDY We used an alternate carbon-rich material, generously available in our region, originally generated as fruit industrial waste, to transform it into a source of sustainable, economically profitable and environmentally friendly energy resource.
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Affiliation(s)
- S M E Bravo
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), CONICET-Universidad Nacional del Comahue, Buenos Aires, Neuquén, Neuquén, Argentina.,Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, Villa Regina, Río Negro, Argentina
| | - M Morales
- Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, Villa Regina, Río Negro, Argentina
| | - S M Del Mónaco
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), CONICET-Universidad Nacional del Comahue, Buenos Aires, Neuquén, Neuquén, Argentina.,Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, Villa Regina, Río Negro, Argentina
| | - A C Caballero
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), CONICET-Universidad Nacional del Comahue, Buenos Aires, Neuquén, Neuquén, Argentina.,Facultad de Ciencias y Tecnología de los Alimentos, Universidad Nacional del Comahue, Villa Regina, Río Negro, Argentina
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Wei J, Niu C, Liu B, Yuan Y, Yue T. Identification and characterization of epiphytic yeasts on apples in China. RSC Adv 2017. [DOI: 10.1039/c7ra08234g] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The first report regarding yeast diversity on apples from the two largest producing areas in China.
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Affiliation(s)
- Jianping Wei
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Chen Niu
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Bin Liu
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Yahong Yuan
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
| | - Tianli Yue
- College of Food Science and Engineering
- Northwest A&F University
- 712100 Yangling
- China
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13
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Puig-Pujol A, Ferrando N, Capdevila F, Ocete R, Revilla E. Yeast biodiversity from Vitis viniferaL., subsp. sylvestris (Gmelin) Hegi to face up the oenological consequences of climate change. BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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