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Kasegn MM, Simachew A, Redda YT, Gebremedhn HM. Production of bioethanol from sweet sorghum [Sorghum bicolor L.] juice using yeast isolated from fermented sweet sorghum juice. Int Microbiol 2024; 27:491-504. [PMID: 37498435 DOI: 10.1007/s10123-023-00403-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 06/30/2023] [Accepted: 07/13/2023] [Indexed: 07/28/2023]
Abstract
As a sugar-rich plant with no impact on global warming and food security, sweet sorghum can be exploited as an alternative source of renewable bioenergy. This study aimed to examine the potential of sweet sorghum juice for the generation of bioethanol using yeast isolated from the juice. The °Brix of sweet sorghum juice was measured using a digital refractometer. Additionally, 18 wild yeasts isolated from fermented sweet sorghum juice were subjected to various biochemical tests to describe them to identify potential yeast for ethanol production. The morphological and biochemical analyses of the yeasts revealed that all of the yeast isolates were most likely members of the genus Saccharomyces. The most ethanol-tolerant yeast isolate SJU14 was employed for sweet sorghum juice fermentation. A completely randomized factorial design was used with various fermentation parameters, primarily pH, temperature, and incubation period. Then ethanol content was determined using a potassium dichromate solution. According to the ANOVA, the highest ethanol content (18.765%) was produced at 30/26 °C, pH 4.5, and incubated for 96 h. Sweet sorghum juice was found to be an excellent source of potent yeasts, which have important industrial properties like the capacity to grow at high ethanol and glucose concentrations. Moreover, it can be utilized as a substitute substrate for the manufacturing of bioethanol production to lessen the environmental threat posed by fossil fuels. Further research is, therefore, recommended to develop strategically valuable applications of sweet sorghum for enhancing the food system and mitigating climate change.
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Affiliation(s)
- Melaku Mekonen Kasegn
- Department of Biotechnology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle, Ethiopia.
| | - Addis Simachew
- Institute of Biotechnology, Addis Ababa University, Addis Ababa, Ethiopia
| | | | - Hailay Mehari Gebremedhn
- Department of Biotechnology, College of Dryland Agriculture and Natural Resources, Mekelle University, Mekelle, Ethiopia
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Nenciarini S, Amoriello R, Bacci G, Cerasuolo B, Di Paola M, Nardini P, Papini A, Ballerini C, Cavalieri D. Yeast strains isolated from fermented beverage produce extracellular vesicles with anti-inflammatory effects. Sci Rep 2024; 14:730. [PMID: 38184708 PMCID: PMC10771474 DOI: 10.1038/s41598-024-51370-7] [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: 10/25/2023] [Accepted: 01/04/2024] [Indexed: 01/08/2024] Open
Abstract
Extracellular vesicles (EVs) are lipid-bilayered particles, containing various biomolecules, including nucleic acids, lipids, and proteins, released by cells from all the domains of life and performing multiple communication functions. Evidence suggests that the interaction between host immune cells and fungal EVs induces modulation of the immune system. Most of the studies on fungal EVs have been conducted in the context of fungal infections; therefore, there is a knowledge gap in what concerns the production of EVs by yeasts in other contexts rather than infection and that may affect human health. In this work, we characterized EVs obtained by Saccharomyces cerevisiae and Pichia fermentans strains isolated from a fermented milk product with probiotic properties. The immunomodulation abilities of EVs produced by these strains have been studied in vitro through immune assays after internalization from human monocyte-derived dendritic cells. Results showed a significant reduction in antigen presentation activity of dendritic cells treated with the fermented milk EVs. The small RNA fraction of EVs contained mainly yeast mRNA sequences, with a few molecular functions enriched in strains of two different species isolated from the fermented milk. Our results suggest that one of the mechanisms behind the anti-inflammatory properties of probiotic foods could be mediated by the interactions of human immune cells with yeast EVs.
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Affiliation(s)
| | - Roberta Amoriello
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Giovanni Bacci
- Department of Biology, University of Florence, Florence, Italy
| | | | - Monica Di Paola
- Department of Biology, University of Florence, Florence, Italy
| | - Patrizia Nardini
- Department of Experimental and Clinical Medicine, University of Florence, Florence, Italy
| | - Alessio Papini
- Department of Biology, University of Florence, Florence, Italy
| | - Clara Ballerini
- Department of Experimental and Clinical Medicine, University of Florence, Viale G. Pieraccini 6, 50139, Florence, Italy.
| | - Duccio Cavalieri
- Department of Biology, University of Florence, Via Madonna del Piano 6, 50019, Sesto Fiorentino, Florence, Italy.
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Van TP, Phan QK, Quang HP, Pham GB, Thi NHN, Thi HTT, Do AD. Multi-Strain Probiotics Enhance the Bioactivity of Cascara Kombucha during Microbial Composition-Controlled Fermentation. Prev Nutr Food Sci 2023; 28:502-513. [PMID: 38188087 PMCID: PMC10764222 DOI: 10.3746/pnf.2023.28.4.502] [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: 08/08/2023] [Revised: 09/18/2023] [Accepted: 09/25/2023] [Indexed: 01/09/2024] Open
Abstract
Kombucha is a widely consumed fermented tea beverage with diverse health benefits. In a previous study, we demonstrated that the use of cascara as a substrate results in a special kombucha beverage with high bioactivity. Traditional kombucha fermentation using a symbiotic culture of bacteria and yeast (SCOBY) can lead to inconsistent product quality because of the lack of control over microbial composition. We successfully isolated and identified yeast and bacteria, including Saccharomyces cerevisiae, Komagataeibacter rhaeticus, and Lactobacillus brevis that are appropriate starter cultures for cascara kombucha fermentation. We also demonstrated that a supplementation with lactic acid bacteria (LAB) and a mixture of S. cerevisiae and K. rhaeticus resulted in higher total polyphenol and flavonoid content of cascara kombucha compared with the traditionally fermented product using SCOBY as the inoculum. The free radical scavenging activity, inhibitory effects on α-amylase, tyrosinase activity, and antibacterial properties of cascara kombucha were also enhanced as a result of LAB supplement. These findings provide valuable insights into the controlled microbiological composition required for the fermentation of cascara kombucha, thereby ensuring consistent quality and enhanced bioactivity of the product. Further, the use of cascara as a substrate for kombucha production not only offers various health benefits and biological effects, but also repurposes by-products from the coffee industry, which contributes to sustainable development and is eco-friendly.
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Affiliation(s)
- Thach Phan Van
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
- Department of Life Science, College of Natural Sciences, Hanyang University, Seoul 04763, Korea
| | - Quang Khai Phan
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hoa Pham Quang
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Gia Bao Pham
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Ngoc Han Ngo Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Hong Tham Truong Thi
- Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
| | - Anh Duy Do
- Department of Biotechnology, NTT Hi-Tech Institute, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam
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Ganapathiwar S, Pappula R, Banothu AK, Bhukya B. Causatum of Probiotic Yeast Saccharomyces cerevisiae SBO1 Supplementation on Growth and Aflatoxin Amelioration in Broilers. Indian J Microbiol 2023; 63:253-262. [PMID: 37781010 PMCID: PMC10533762 DOI: 10.1007/s12088-023-01078-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Accepted: 06/07/2023] [Indexed: 10/03/2023] Open
Abstract
Probiotics are beneficial live microorganisms that benefit the host's health when administered in the required number. They play a vital role in preventing infectious diseases caused by pathogens. The current study aimed to discover a competent probiotic microbe that can detoxify aflatoxin and promote poultry health. The yeast isolate SBO1 tolerates the temperature of 42 °C, low pH, and high bile conditions, has good auto aggregation, hydrophobicity, and exhibits improved adherence to chick intestinal epithelial cells. In addition, it has an aflatoxin detoxifying ability of 56% after 24 h. In-vivo studies in broilers resulted in a higher body weight (2138 g) and greater feed conversion efficiency in the T2 group when fed with yeast SBO1-supplemented diet. Gizzard, spleen, and bursa Fabricius were all found to weigh the same, however, a significant difference (p < 0.05) was observed in the carcass, breast yield, and fat. Therefore it was determined that adding 0.2% yeast to the broiler diet increased performance by lessening the toxin's adverse effects. Supplementary Information The online version contains supplementary material available at 10.1007/s12088-023-01078-5.
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Affiliation(s)
- Swaruparani Ganapathiwar
- Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad, Telangana State 500007 India
| | - Radhika Pappula
- Department of Poultry Science, College of Veterinary Science, P. V. Narsimha Rao Telangana Veterinary University, Rajendranagar, Hyderabad, Telangana State 500030 India
| | - Anil Kumar Banothu
- Department of Veterinary Pharmacology and Toxicology, College of Veterinary Science, P. V. Narsimha Rao Telangana Veterinary University, Rajendranagar, Hyderabad, Telangana State 500030 India
| | - Bhima Bhukya
- Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad, Telangana State 500007 India
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da Silva Campos J, Júnior ACV, Boniek D, da Silva DL, de Paula Lana UG, Fernandes JV, de Resende Stoianoff MA, Andrade VS. Identification and evaluation of thermotolerance of yeasts from milk in natura exposed to high temperature and slow and fast pasteurization. Braz J Microbiol 2023; 54:1075-1082. [PMID: 37081263 PMCID: PMC10234981 DOI: 10.1007/s42770-023-00975-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 04/11/2023] [Indexed: 04/22/2023] Open
Abstract
Milk is considered one of the basic raw materials of animal origin; it must present hygienic quality and physical-chemical properties suitable for processing and human consumption. Thus, the ingestion of milk in natura when not properly treated can be characterized as an opportunistic route of transmission of possible microbial pathogens, which can offer risks to public health. The present study aimed the yeast identification, to analyze the thermo-resistance of yeasts isolated from fresh milk, and to trace the susceptibility profile of the isolates to antifungal agents. For this, 23 samples of fresh milk type B, collected by manual or mechanical milking, were stored in collective refrigeration tanks of farms located in the Metropolitan Region of Natal and nearby, State of Rio Grande do Norte (RN), Brazil. Twenty samples of fresh milk commercially traded in the city of Ceará-Mirim RN were also analyzed. The yeasts were quantified by count of colony-forming units (CFU). All isolated species were treated by slow pasteurization (62-64 °C for 30 min) and fast (72-75 °C for 20 s), as well as by boiling (100 °C). Fifty yeast strains were obtained, and the species were identified as Candida tropicalis (28%), Candida parapsilosis (14%), Candida albicans (12%), Candida glabrata (10%), Candida krusei (10%), Kluyveromyces marxianus (10%), Candida guilliermondii (8%), Candida rugosa (2%), Candida orthopsilosis (2%), Pichia manshurica (2%), and Kodamaea ohmeri (2%). Five isolates showed resistance to the antifungal agents tested. Among all the isolates submitted to heat treatment, 80% were resistant to fast pasteurization and 60% to boiling, but none of them resisted the slow pasteurization. The milk collected through mechanical milking and stored in collective cooling tanks, presented higher rates of yeast contamination, compared to milk samples collected by manual milking and kept under the same storage conditions.
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Affiliation(s)
- Jéssica da Silva Campos
- Departamento de Microbiologia E Parasitologia, Centro de Biociências, Universidade Federal Do Rio Grande Do Norte, UFRN - Av. Sen. Salgado Filho, 3000, Lagoa Nova, Natal, Rio Grande Do Norte 59078-900 Brazil
| | - Antonio Carlos Vital Júnior
- Programa de Pós-Graduação Em Bioquímica E Biologia Molecular, Departamento de Bioquímica, Universidade Federal Do Rio Grande Do Norte, UFRN - Av. Sen. Salgado Filho, 3000, Lagoa Nova, Natal, Rio Grande Do Norte 59078-900 Brazil
| | - Douglas Boniek
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, UFMG - Av. Antônio Carlos, 6627, Minas Gerais 31270-901 Belo Horizonte, Brazil
| | - Danielle Leticia da Silva
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, UFMG - Av. Antônio Carlos, 6627, Minas Gerais 31270-901 Belo Horizonte, Brazil
| | | | - José Veríssimo Fernandes
- Departamento de Microbiologia E Parasitologia, Centro de Biociências, Universidade Federal Do Rio Grande Do Norte, UFRN - Av. Sen. Salgado Filho, 3000, Lagoa Nova, Natal, Rio Grande Do Norte 59078-900 Brazil
| | - Maria Aparecida de Resende Stoianoff
- Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, UFMG - Av. Antônio Carlos, 6627, Minas Gerais 31270-901 Belo Horizonte, Brazil
| | - Vânia Sousa Andrade
- Departamento de Microbiologia E Parasitologia, Centro de Biociências, Universidade Federal Do Rio Grande Do Norte, UFRN - Av. Sen. Salgado Filho, 3000, Lagoa Nova, Natal, Rio Grande Do Norte 59078-900 Brazil
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6
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Ganapathiwar S, Bhukya B. In vitro assessment for the probiotic potential of Pichia kudriavzevii. Bioinformation 2023; 19:441-444. [PMID: 37822822 PMCID: PMC10563575 DOI: 10.6026/97320630019441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2023] [Revised: 04/30/2023] [Accepted: 04/30/2023] [Indexed: 10/13/2023] Open
Abstract
It is of interest to isolate the probiotic yeast Pichia kudriavzevii based on its probiotic characteristics and enzyme production. The isolate was able to withstand high acid, bile concentration and showed a high viability. Additionally, it showed auto aggregation ability that increases with time and hydrophobicity with xylene. It was resistant to different antibiotics and showed no hemolytic activity. The isolate was also capable of producing phytase that can break down phytate. Overall, the characteristics of P. kudriavzevii suggest that it could potentially have probiotic properties, and its ability to produce phytase could also make it useful in feed and animal industries.
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Affiliation(s)
- Swaruparani Ganapathiwar
- Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad 500007, Telangana State, India
| | - Bhima Bhukya
- Centre for Microbial and Fermentation Technology, Department of Microbiology, University College of Science, Osmania University, Hyderabad 500007, Telangana State, India
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7
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Nezhad NG, Rahman RNZRA, Normi YM, Oslan SN, Shariff FM, Leow TC. Isolation, screening and molecular characterization of phytase-producing microorganisms to discover the novel phytase. Biologia (Bratisl) 2023; 78:2527-2537. [DOI: 10.1007/s11756-023-01391-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Accepted: 03/10/2023] [Indexed: 09/02/2023]
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8
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Ndubuisi IA, Amadi CO, Nwagu TN, Murata Y, Ogbonna JC. Non-conventional yeast strains: Unexploited resources for effective commercialization of second generation bioethanol. Biotechnol Adv 2023; 63:108100. [PMID: 36669745 DOI: 10.1016/j.biotechadv.2023.108100] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 01/13/2023] [Accepted: 01/13/2023] [Indexed: 01/18/2023]
Abstract
The conventional yeast (Saccharomyces cerevisiae) is the most studied yeast and has been used in many important industrial productions, especially in bioethanol production from first generation feedstock (sugar and starchy biomass). However, for reduced cost and to avoid competition with food, second generation bioethanol, which is produced from lignocellulosic feedstock, is now being investigated. Production of second generation bioethanol involves pre-treatment and hydrolysis of lignocellulosic biomass to sugar monomers containing, amongst others, d-glucose and D-xylose. Intrinsically, S. cerevisiae strains lack the ability to ferment pentose sugars and genetic engineering of S. cerevisiae to inculcate the ability to ferment pentose sugars is ongoing to develop recombinant strains with the required stability and robustness for commercial second generation bioethanol production. Furthermore, pre-treatment of these lignocellulosic wastes leads to the release of inhibitory compounds which adversely affect the growth and fermentation by S. cerevisae. S. cerevisiae also lacks the ability to grow at high temperatures which favour Simultaneous Saccharification and Fermentation of substrates to bioethanol. There is, therefore, a need for robust yeast species which can co-ferment hexose and pentose sugars and can tolerate high temperatures and the inhibitory substances produced during pre-treatment and hydrolysis of lignocellulosic materials. Non-conventional yeast strains are potential solutions to these problems due to their abilities to ferment both hexose and pentose sugars, and tolerate high temperature and stress conditions encountered during ethanol production from lignocellulosic hydrolysate. This review highlights the limitations of the conventional yeast species and the potentials of non-conventional yeast strains in commercialization of second generation bioethanol.
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Affiliation(s)
| | - Chioma O Amadi
- Department of Microbiology, University of Nigeria Nsukka, Nigeria
| | - Tochukwu N Nwagu
- Department of Microbiology, University of Nigeria Nsukka, Nigeria
| | - Y Murata
- Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686, Japan
| | - James C Ogbonna
- Department of Microbiology, University of Nigeria Nsukka, Nigeria.
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Rousta N, Aslan M, Yesilcimen Akbas M, Ozcan F, Sar T, Taherzadeh MJ. Effects of fungal based bioactive compounds on human health: Review paper. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 36794421 DOI: 10.1080/10408398.2023.2178379] [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] [Indexed: 02/17/2023]
Abstract
Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in point of both nutrition and medicine due to their rich chemical components. Alternatively, filamentous fungi, which can be easier to produce, play an active role in the synthesis of some bioactive compounds, which are also important for health, as well as being rich in protein content. Therefore, this review presents some important bioactive compounds (bioactive peptides, chitin/chitosan, β-glucan, gamma-aminobutyric acid, L-carnitine, ergosterol and fructooligosaccharides) synthesized by fungal strains and their health benefits. In addition, potential probiotic- and prebiotic fungi were researched to determine their effects on gut microbiota. The current uses of fungal based bioactive compounds for cancer treatment were also discussed. The use of fungal strains in the food industry, especially to develop innovative food production, has been seen as promising microorganisms in obtaining healthy and nutritious food.
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Affiliation(s)
- Neda Rousta
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
| | - Melissa Aslan
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Meltem Yesilcimen Akbas
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Ferruh Ozcan
- Department of Molecular Biology and Genetics, Gebze Technical University, Gebze-Kocaeli, Turkey
| | - Taner Sar
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
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Fentie EG, Jeong M, Emire SA, Demsash HD, Kim MC, Lim K, Shin JH. Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej. Sci Rep 2022; 12:13431. [PMID: 35927420 PMCID: PMC9352660 DOI: 10.1038/s41598-022-17594-1] [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: 02/14/2022] [Accepted: 07/27/2022] [Indexed: 11/09/2022] Open
Abstract
Ethiopian honey wine is one of the country's most popular spontaneously fermented traditional alcoholic beverages. However, the final product of this natural fermentation system is frequently of poor and inconsistent quality. Furthermore, it makes the process difficult to predict, control, and correct. Thus, the main aim of this study was to develop a direct fermentation system for Ethiopian honey wine, Tej. After isolating fermentative microbial strains from Tej samples, they were subjected to intensive screening to fit to its purpose. Later, phenotypic and genotypic characterization, and inoculation of isolates to honey-must were performed sequentially. Finally, microbial interaction and physicochemical analysis, including volatile compounds profiling, were done for the inoculated samples. The identified isolates were strains of Saccharomycetaceae and Lactobacillaceae families. These strains showed a good ability to tolerate osmotic stress and a lower pH environment. Tej sample produced by mixed culture inoculation of Saccharomyces and Lactobacillus species showed similar physicochemical, volatile compounds, and sensory attributes values with that of the control sample. Thus, a mixture of Saccharomyces and Lactobacillus strains could be used as a starter culture to produce Ethiopian honey, Tej, without scarifying of its major quality attributes.
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Affiliation(s)
- Eskindir Getachew Fentie
- College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, 16417, Addis Ababa, Ethiopia.,School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, P.O. Box 385, 16417, Addis Ababa, Ethiopia
| | - Minsoo Jeong
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, P.O. Box 385, 16417, Addis Ababa, Ethiopia
| | - Hundessa Dessalegn Demsash
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, P.O. Box 385, 16417, Addis Ababa, Ethiopia
| | - Min-Chul Kim
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Kyeongmo Lim
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Jae-Ho Shin
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea.
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Abstract
Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.
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Isolation and Identification of Lactose-Degrading Yeasts and Characterisation of Their Fermentation-Related Ability to Produce Ethanol. FERMENTATION 2022. [DOI: 10.3390/fermentation8040183] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Kefir is traditionally produced by fermenting cow’s milk using kefir grains as a starter culture. As the viability of microbes within kefir grains is limited and preparing the grains for kefir fermentation is laborious, here, a single starter that ferments lactose and produces ethanol is developed. For this purpose, it is important to isolate yeasts that can ferment lactose and subsequently produce alcohol. This study aimed to isolate and identify yeasts from kefir and characterise their ability as single starters to produce kefir. Based on morphological and physiological evaluations, 15 presumptive yeast isolates were obtained, 10 of which grew well on lactose-containing media. Those that were able to grow on lactose using only carbon sources were subjected to molecular identification based on the internal transcribed spacer (ITS) of the 5.8 rDNA using PCR technology. Molecular identification confirmed four isolates—namely, KFA 3, KFA 7, KFA 9 and KFB 1—as belonging to Kluyveromyces marxianus. The batch fermentation data of these strains were fitted on a logistic model to obtain the carrying capacity coefficients and strain performances were compared. The kinetic modelling revealed that KFA 9 had the highest values for the carrying capacity coefficient, biomass yield and product yield, indicating that, among the four K. marxianus strains, this was superior due to its relatively fast growth and good ethanol productivity.
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Gürkan Özlü B, Terzi Y, Uyar E, Shatila F, Yalçın HT. Characterization and determination of the potential probiotic yeasts isolated from dairy products. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01032-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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Selection of Potential Yeast Probiotics and a Cell Factory for Xylitol or Acid Production from Honeybee Samples. Metabolites 2021; 11:metabo11050312. [PMID: 34068237 PMCID: PMC8153147 DOI: 10.3390/metabo11050312] [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: 03/11/2021] [Revised: 04/28/2021] [Accepted: 04/30/2021] [Indexed: 01/09/2023] Open
Abstract
Excessive use of antibiotics has detrimental consequences, including antibiotic resistance and gut microbiome destruction. Probiotic-rich diets help to restore good microbes, keeping the body healthy and preventing the onset of chronic diseases. Honey contains not only prebiotic oligosaccharides but, like yogurt and fermented foods, is an innovative natural source for probiotic discovery. Here, a collection of three honeybee samples was screened for yeast strains, aiming to characterize their potential in vitro probiotic properties and the ability to produce valuable metabolites. Ninety-four isolates out of one-hundred and four were able to grow at temperatures of 30 °C and 37 °C, while twelve isolates could grow at 42 °C. Fifty-eight and four isolates displayed the ability to grow under stimulated gastrointestinal condition, at pH 2.0-2.5, 0.3% (w/v) bile salt, and 37 °C. Twenty-four isolates showed high autoaggregation of 80-100% and could utilize various sugars, including galactose and xylose. The cell count of these isolates (7-9 log cfu/mL) was recorded and stable during 6 months of storage. Genomic characterization based on the internal transcribed spacer region (ITS) also identified four isolates of Saccharomyces cerevisiae displayed good ability to produce antimicrobial acids. These results provided the basis for selecting four natural yeast isolates as starter cultures for potential probiotic application in functional foods and animal feed. Additionally, these S. cerevisiae isolates also produced high levels of acids from fermented sugarcane molasses, an abundant agricultural waste product from the sugar industry. Furthermore, one of ten identified isolates of Meyerozyma guilliermondiii displayed an excellent ability to produce a pentose sugar xylitol at a yield of 0.490 g/g of consumed xylose. Potentially, yeast isolates of honeybee samples may offer various biotechnological advantages as probiotics or metabolite producers of multiproduct-based lignocellulosic biorefinery.
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Gut microbiota profiles and characterization of cultivable fungal isolates in IBS patients. Appl Microbiol Biotechnol 2021; 105:3277-3288. [PMID: 33839797 PMCID: PMC8053167 DOI: 10.1007/s00253-021-11264-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 03/25/2021] [Accepted: 04/04/2021] [Indexed: 02/06/2023]
Abstract
Studies so far conducted on irritable bowel syndrome (IBS) have been focused mainly on the role of gut bacterial dysbiosis in modulating the intestinal permeability, inflammation, and motility, with consequences on the quality of life. Limited evidences showed a potential involvement of gut fungal communities. Here, the gut bacterial and fungal microbiota of a cohort of IBS patients have been characterized and compared with that of healthy subjects (HS). The IBS microbial community structure differed significantly compared to HS. In particular, we observed an enrichment of bacterial taxa involved in gut inflammation, such as Enterobacteriaceae, Streptococcus, Fusobacteria, Gemella, and Rothia, as well as depletion of health-promoting bacterial genera, such as Roseburia and Faecalibacterium. Gut microbial profiles in IBS patients differed also in accordance with constipation. Sequence analysis of the gut mycobiota showed enrichment of Saccharomycetes in IBS. Culturomics analysis of fungal isolates from feces showed enrichment of Candida spp. displaying from IBS a clonal expansion and a distinct genotypic profiles and different phenotypical features when compared to HS of Candida albicans isolates. Alongside the well-characterized gut bacterial dysbiosis in IBS, this study shed light on a yet poorly explored fungal component of the intestinal ecosystem, the gut mycobiota. Our results showed a differential fungal community in IBS compared to HS, suggesting potential for new insights on the involvement of the gut mycobiota in IBS. KEY POINTS: • Comparison of gut microbiota and mycobiota between IBS and healthy subjects • Investigation of cultivable fungi in IBS and healthy subjects • Candida albicans isolates result more virulent in IBS subjects compared to healthy subjects.
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16
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Leo VV, Viswanath V, Deka P, Zothanpuia, Ramji DR, Pachuau L, Carrie W, Malvi Y, Singh G, Singh BP. Saccharomyces and Their Potential Applications in Food and Food Processing Industries. Fungal Biol 2021. [DOI: 10.1007/978-3-030-67561-5_12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Vegas C, Zavaleta AI, Canales PE, Esteve-Zarzoso B. Yeasts Associated with Various Amazonian Native Fruits. Pol J Microbiol 2020; 69:1-11. [PMID: 32735105 PMCID: PMC7810117 DOI: 10.33073/pjm-2020-027] [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: 03/14/2020] [Revised: 05/27/2020] [Accepted: 05/28/2020] [Indexed: 11/05/2022] Open
Abstract
Yeasts, commonly present on the surface of fruits, are of industrial interest for the production of enzymes, flavorings, and bioactive compounds, and have many other scientific uses. The Amazonian rainforest may be a good source of new species or strains of yeasts, but their presence on Amazonian fruits is unknown. The aim of this study was to identify and characterize yeasts isolated from Amazonian native fruits using molecular and phenotypic methods. In total, 81 yeast isolates were obtained from 10 fruits species. Rep-PCR showed 29 strain profiles. Using a combination of restriction-fragment length polymorphism (RFLP) of the 5.8S-ITS region and D1/D2 sequencing of the 26S rRNA gene, 16 species were identified belonging to genera Candida, Debaryomyces, Hanseniaspora, Kodamaea, Martiniozyma, and Meyerozyma. The most dominant species were Candida tropicalis, Debaryomyces hansenii, Hanseniaspora opuntiae, and Hanseniaspora thailandica. H. opuntiae and H. thailandica showed the highest number of the strain profiles. Phenotypic profiles were variable between species, and even among strains. Screening for hydrolases showed lipolytic activity in only one isolate, while proteolytic, cellulolytic and amylolytic capabilities were not detected. Yeast presence among fruits varied, with cidra (Citrus medica) and ungurahui (Oenocarpus bataua) having the highest number of species associated. This investigation broadens the understanding and possible biotechnological uses of yeast strains obtained from Amazonian native fruits. Yeasts, commonly present on the surface of fruits, are of industrial interest for the production of enzymes, flavorings, and bioactive compounds, and have many other scientific uses. The Amazonian rainforest may be a good source of new species or strains of yeasts, but their presence on Amazonian fruits is unknown. The aim of this study was to identify and characterize yeasts isolated from Amazonian native fruits using molecular and phenotypic methods. In total, 81 yeast isolates were obtained from 10 fruits species. Rep-PCR showed 29 strain profiles. Using a combination of restriction-fragment length polymorphism (RFLP) of the 5.8S-ITS region and D1/D2 sequencing of the 26S rRNA gene, 16 species were identified belonging to genera Candida, Debaryomyces, Hanseniaspora, Kodamaea, Martiniozyma, and Meyerozyma. The most dominant species were Candida tropicalis, Debaryomyces hansenii, Hanseniaspora opuntiae, and Hanseniaspora thailandica. H. opuntiae and H. thailandica showed the highest number of the strain profiles. Phenotypic profiles were variable between species, and even among strains. Screening for hydrolases showed lipolytic activity in only one isolate, while proteolytic, cellulolytic and amylolytic capabilities were not detected. Yeast presence among fruits varied, with cidra (Citrus medica) and ungurahui (Oenocarpus bataua) having the highest number of species associated. This investigation broadens the understanding and possible biotechnological uses of yeast strains obtained from Amazonian native fruits.
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Affiliation(s)
- Carlos Vegas
- Laboratory of Molecular Biology, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos , Lima , Peru
| | - Amparo I Zavaleta
- Laboratory of Molecular Biology, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos , Lima , Peru
| | - Pamela E Canales
- Laboratory of Molecular Biology, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos , Lima , Peru
| | - Braulio Esteve-Zarzoso
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili , Tarragona , Spain
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18
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Alasmar R, Ul-Hassan Z, Zeidan R, Al-Thani R, Al-Shamary N, Alnaimi H, Migheli Q, Jaoua S. Isolation of a Novel Kluyveromyces marxianus Strain QKM-4 and Evidence of Its Volatilome Production and Binding Potentialities in the Biocontrol of Toxigenic Fungi and Their Mycotoxins. ACS OMEGA 2020; 5:17637-17645. [PMID: 32715249 PMCID: PMC7377640 DOI: 10.1021/acsomega.0c02124] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Accepted: 06/26/2020] [Indexed: 06/11/2023]
Abstract
To overcome the economic losses associated with fungi and their toxic metabolites, environmentally safe and efficient approaches are needed. To this end, biological control using yeasts and safe bacterial strains and their products are being explored to replace synthetic fungicides. In the present study, the biocontrol effect of a yeast strain of Kluyveromyces marxianus, QKM-4, against the growth and mycotoxin synthesis potential of key toxigenic fungi was evaluated. In vitro assays were performed to find the application of yeast volatile organic compounds (VOCs) against fungal contamination on important agricultural commodities. The removal of ochratoxin A (OTA) and deoxynivalenol (DON) by living and heat-inactivated yeast cells was also explored. VOCs produced by strain QKM-4 were able to significantly limit the fungal growth of 17 fungal species belonging to genera Aspergillus, Penicillium, and Fusarium. Yeast VOCs were able to reduce OTA biosynthesis potential of Penicillium verrucosum and Aspergillus carbonarius by 99.6 and 98.7%, respectively. In vivo application of QKM-4 VOCs against Fusarium oxysporum and A. carbonarius infection on tomatoes and grapes, respectively, determined a complete inhibition of fungal spore germination. GC/MS-based analysis of yeast VOCs identified long-chain alkanes, including nonadecane, eicosane, docosane, heptacosane, hexatriacontane, and tetracosane. In vitro testing of the mycotoxin-binding potential of the living and heat-inactivated QKM-4 cells showed a reduction of OTA and DON up to 58 and 49%, respectively, from artificially contaminated buffers. Our findings clearly demonstrate the strong antifungal potential of K. marxianus QKM-4 and propose this strain as a strong candidate for application in agriculture to safeguard food and feed products.
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Affiliation(s)
- Reem Alasmar
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Zahoor Ul-Hassan
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Randa Zeidan
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Roda Al-Thani
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Noora Al-Shamary
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Hajer Alnaimi
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
| | - Quirico Migheli
- Dipartimento
di Agraria, Università degli Studi
di Sassari, Viale Italia 39, I-07100 Sassari, Italy
| | - Samir Jaoua
- Department
of Biological and Environmental Sciences, College of Arts
and Science and Environmental Science Center, Qatar University, P.O. Box 2713, Doha, Qatar
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19
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Jingkai J, Jianming Z, Zhenmin L, Huaxi Y. Dynamic changes of microbiota and texture properties during the ripening of traditionally prepared cheese of China. Arch Microbiol 2020; 202:2059-2069. [PMID: 32488559 DOI: 10.1007/s00203-020-01921-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/13/2020] [Accepted: 05/25/2020] [Indexed: 10/24/2022]
Abstract
The dynamic changes of microbiota assessed by high-throughput sequencing and texture properties of handmade cheese were investigated during ripening time. Streptococcus and Lactococcus were found to be the most predominant genera. The proportion of Streptococcus was decreased from 48 to 32% and the proportion of Lactococcus was increased from 41 to 55% with ripening time from 1 to 120 days. Mould and yeast such as Paecilomyces, Candida, Issatchenkia, Rhodotorula, Cryptococcus and Trichosporon were observed. The regression analysis between composition and textural properties indicated that the hardness was increased along with the rising of soluble nitrogen, while the increased soluble nitrogen could result in lower cohesiveness, and the increased fat in dry matter resulted in lower resilience. The physic-chemical parameters were correlated with secondary microbiota such as Cryptococcus and Candida according to the multivariate association analysis (p < 0.05). These findings could provide a baseline to improve the product quality and preserve the traditional characteristics of handmade cheese.
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Affiliation(s)
- Jiao Jingkai
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., Shanghai, 200436, China
| | - Zhang Jianming
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310016, Zhejiang, China
| | - Liu Zhenmin
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., Shanghai, 200436, China
| | - Yi Huaxi
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266100, Shandong, China.
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20
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Hossain MN, Afrin S, Humayun S, Ahmed MM, Saha BK. Identification and Growth Characterization of a Novel Strain of Saccharomyces boulardii Isolated From Soya Paste. Front Nutr 2020; 7:27. [PMID: 32309286 PMCID: PMC7145964 DOI: 10.3389/fnut.2020.00027] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Accepted: 02/26/2020] [Indexed: 12/19/2022] Open
Abstract
The nonpathogenic yeast Saccharomyces boulardii (Sb) has beneficial effects on the human intestine, and thus has been prescribed as probiotics for the treatment of diarrhea and gastrointestinal diseases. This is the only commercialized yeast with the purpose of being used as human medicine. Currently, little is known about their multiple mechanisms of actions. The S. boulardii yeast strain is isolated and identified by using the BIOLOGTM microarray identification system and morphologically. To understand its functional roles, the present study investigates the ability of this yeast to tolerate different concentrations of bile salt up to 2.5%, cell hydrophobicity, antioxidants, autoaggregation activity, and simulated gastrointestinal digestion. The effect of temperatures (up to 50°C), pH (up to 8.0), and salinity (at best 7%) was also monitored on the growth and survival of the yeast cell. The physicochemical analyses revealed that S. boulardii could survive in stomach conditions at pH 2.5, temperature 37°C, and 2% bile salt. Antibiotic susceptibility of S. boulardii was carried out using commercial antibiotic discs. The antimicrobial activity of the isolated S. boulardii against bacterial pathogens related to diarrhea diseases was in-vitro determined by the Well Diffusion method. The biosafety assay findings also claimed S. boulardii could be a potential probiotic. The experimental findings suggest that the isolated S. boulardii possesses excellent probiotic capacities as a biotherapeutic agent for antidiarrheal and gastrointestinal disorders.
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Affiliation(s)
- Md Nur Hossain
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
| | - Sadia Afrin
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
| | - Sanjida Humayun
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
| | - Monzur Morshed Ahmed
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
| | - Barun Kanti Saha
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
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21
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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22
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Perpetuini G, Tittarelli F, Mattarelli P, Modesto M, Cilli E, Suzzi G, Tofalo R. Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley. FEMS Microbiol Lett 2019; 365:4834011. [PMID: 29401260 DOI: 10.1093/femsle/fny028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Accepted: 01/31/2018] [Indexed: 02/07/2023] Open
Abstract
In this study, 29 strains of Kluyveromyces marxianus with peculiar genetic and phenotypic traits previously isolated from a fermented goat milk of Yaghnob valley were investigated for chromosome length polymorphism (CLP) by PFGE, adhesion properties and carbon usage by Biolog analysis. Obtained data showed that strains differed in terms of number and size of chromosome bands. The number of bands ranged from 5 to 7, suggesting a probable genome size from 1.4 to 2.6 Mb. Strains showed a certain level of cell surface hydrophobicity ranging from 32% to 77.7%. Strains were also tested for their ability to form a biofilm on polystyrene plates: planktonic cells ranged from 6.3 cfu/mL to 7.95 cfu/mL, while sessile from 7.11 cfu/mL to 8.6 cfu/mL. The strains able to adhere to polystyrene plates were also able to form a mature MAT. Biolog analysis revealed that almost all strains were able to use putrescine, malic acid, α-D lactose, phenylethylamine, β-methyl D-gucoside and xylose; 5 strains were able to grow on cellobiose and 3 were able to catabolise α-ketobutyric. The obtained data highlighted a number of interesting features underlying the peculiar capacities of these strains for industrial applications.
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Affiliation(s)
- Giorgia Perpetuini
- Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, Teramo 64100, Italy.,Department of Agricultural Sciences, University of Bologna, Viale Fanin 42, I-40127 Bologna, Italy
| | - Fabrizia Tittarelli
- Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, Teramo 64100, Italy
| | - Paola Mattarelli
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 42, I-40127 Bologna, Italy
| | - Monica Modesto
- Department of Agricultural Sciences, University of Bologna, Viale Fanin 42, I-40127 Bologna, Italy
| | - Elisabetta Cilli
- Department of Cultural Heritage, University of Bologna, Via degli Ariani 1, I-48121 Ravenna, Italy
| | | | - Rosanna Tofalo
- Department of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, Teramo 64100, Italy
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23
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Siedler S, Balti R, Neves AR. Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food. Curr Opin Biotechnol 2019; 56:138-146. [DOI: 10.1016/j.copbio.2018.11.015] [Citation(s) in RCA: 93] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 11/20/2018] [Accepted: 11/20/2018] [Indexed: 12/20/2022]
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24
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Ider S, Belguesmia Y, Coucheney F, Kihal M, Drider D. Impact of seasonality and environmental conditions on yeast diversity from camel's milk collected in Algeria. Arch Microbiol 2019; 201:399-407. [PMID: 30719527 DOI: 10.1007/s00203-019-01626-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2019] [Revised: 01/22/2019] [Accepted: 01/30/2019] [Indexed: 11/26/2022]
Abstract
During this study, we characterized the seasonality's impact and environmental conditions on the yeast diversity from raw camel's milk collected in Algeria. The yeast counts were estimated to 3.55 × 102 CFU mL-1, with a maximum of 6.3 × 102 CFU mL-1. The yeasts were categorized phenotypically by API 20C AUX, MALDI-TOF and genetically by sequencing 26S rDNA and ITS1-5.8S-ITS2. The rDNA sequencing approaches revealed 12 species including unusual ones such as Trichosporon asahii, Pichia fermentans, Millerozyma farinosa, Pichia galeiformis, Candida tartarivorans and Pichia manshurica. The most dominant species were T. asahii (23%), P. fermentans (19%) and Rhodotorula mucilaginosa (14%). The high occurrence and large diversity were registered in samples collected during the autumn season, in the semi-arid and arid highlands regions with 0.66 × 103 CFU mL-1 and 0.51 × 103 CFU mL-1, respectively. Interestingly, T. asahii, R. mucilaginosa, P. fermentans, C. parapsilosis and C. zeylanoides were detected during both spring and autumn.
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Affiliation(s)
- Soufian Ider
- Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université Oran 1 - Ahmed Ben Bella, Es Senia, 31100, Oran, Algeria
- EA 7394-Institut Charles Violette, Université de Lille, 59000, Lille, EA, France
- Département de Biologie, Faculté des Sciences de la Nature et de la Vie et Sciences de la Terre, Université de Ghardaïa, BP 455, 47000, Ghardaïa, Algeria
| | - Yanath Belguesmia
- EA 7394-Institut Charles Violette, Université de Lille, 59000, Lille, EA, France
| | - Françoise Coucheney
- EA 7394-Institut Charles Violette, Université de Lille, 59000, Lille, EA, France
| | - Mabrouk Kihal
- Laboratoire de Microbiologie Fondamentale et Appliquée, Faculté des Sciences de la Nature et de la Vie, Université Oran 1 - Ahmed Ben Bella, Es Senia, 31100, Oran, Algeria
| | - Djamel Drider
- EA 7394-Institut Charles Violette, Université de Lille, 59000, Lille, EA, France.
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25
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Suzuki A, Muraoka N, Nakamura M, Yanagisawa Y, Amachi S. Identification of undesirable white-colony-forming yeasts appeared on the surface of Japanese kimchi. Biosci Biotechnol Biochem 2018; 82:334-342. [DOI: 10.1080/09168451.2017.1419853] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Abstract
To identify yeasts involved in white-colony formation on Japanese commercial kimchi products, three types of kimchi were prepared and fermented at four different temperatures. At 4 °C, yeast colonies did not appear until 35 days, while more rapid white-colony formation occurred at higher temperatures (10, 15, and 25 °C). Combination of PCR-DGGE and direct isolation of yeasts from white colonies revealed that Kazachstania exigua and K. pseudohumilis were responsible for the white-colony formation. Inoculation of the isolated Kazachstania strains into fresh kimchi successfully reproduced white-colony formation at 15 °C but not at 4 °C. Growth experiments in liquid medium revealed that Kazachstania spp. grew fast at 15 °C even in the presence of acidulants, which are commonly added to Japanese kimchi products for prevention of yeast growth. These results suggest that white-colony formation on Japanese kimchi is caused by the genus Kazachstania, and that one of important factors determining white-colony formation is its fermentation temperature.
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Affiliation(s)
- Ayaka Suzuki
- Graduate School of Horticulture, Chiba University, Chiba, Japan
| | - Naomi Muraoka
- Graduate School of Horticulture, Chiba University, Chiba, Japan
| | | | | | - Seigo Amachi
- Graduate School of Horticulture, Chiba University, Chiba, Japan
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26
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Shangpliang HNJ, Rai R, Keisam S, Jeyaram K, Tamang JP. Bacterial community in naturally fermented milk products of Arunachal Pradesh and Sikkim of India analysed by high-throughput amplicon sequencing. Sci Rep 2018; 8:1532. [PMID: 29367606 PMCID: PMC5784140 DOI: 10.1038/s41598-018-19524-6] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Accepted: 01/04/2018] [Indexed: 01/11/2023] Open
Abstract
Naturally fermented milk (NFM) products are popular ethnic fermented foods in Arunachal Pradesh and Sikkim states of India. The present study is the first to have documented the bacterial community in 54 samples of NFM products viz. chhurpi, churkam, dahi and gheu/mar by high-throughput Illumina amplicon sequencing. Metagenomic investigation showed that Firmicutes (Streptococcaceae, Lactobacillaceae) and Proteobacteria (Acetobacteraceae) were the two predominant members of the bacterial communities in these products. Lactococcus lactis and Lactobacillus helveticus were the predominant lactic acid bacteria while Acetobacter spp. and Gluconobacter spp. were the predominant acetic acid bacteria present in these products.
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Affiliation(s)
- H Nakibapher Jones Shangpliang
- DAILAB (DBT-AIST International Laboratory for Advanced Biomedicine), Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, 737102, India
| | - Ranjita Rai
- DAILAB (DBT-AIST International Laboratory for Advanced Biomedicine), Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, 737102, India
| | - Santosh Keisam
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, 795 001, Manipur, India
| | - Kumaraswamy Jeyaram
- Microbial Resources Division, Institute of Bioresources and Sustainable Development (IBSD), Takyelpat Institutional Area, Imphal, 795 001, Manipur, India
| | - Jyoti Prakash Tamang
- DAILAB (DBT-AIST International Laboratory for Advanced Biomedicine), Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok, 737102, India.
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Prete R, Tofalo R, Federici E, Ciarrocchi A, Cenci G, Corsetti A. Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide. Front Microbiol 2017; 8:2349. [PMID: 29234315 PMCID: PMC5712336 DOI: 10.3389/fmicb.2017.02349] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Accepted: 11/15/2017] [Indexed: 12/22/2022] Open
Abstract
Lactic acid bacteria and yeasts, representing the prevailing microbiota associated with different foods generally consumed without any cooking, were identified and characterized in vitro for some functional properties, such as acid-bile tolerance and antigenotoxic activity. In particular, 22 Lactobacillus plantarum strains and 14 yeasts were studied. The gastro-intestinal tract tolerance of all the strains was determined by exposing washed cell suspensions at 37°C to a simulated gastric juice (pH 2.0), containing pepsin (0.3% w/v) and to a simulated small intestinal juice (pH 8.0), containing pancreatin (1 mg mL-1) and bile extract (0.5%), thus monitoring changes in total viable count. In general, following a strain-dependent behavior, all the tested strains persisted alive after combined acid-bile challenge. Moreover, many strains showed high in vitro inhibitory activity against a model genotoxin, 4-nitroquinoline-1-oxide (4-NQO), as determined by the short-term method, SOS-Chromotest. Interestingly, the supernatants from bacteria- or yeasts-genotoxin co-incubations exhibited a suppression on SOS-induction produced by 4-NQO on the tester strain Escherichia coli PQ37 (sfiA::lacZ) exceeding, in general, the value of 75%. The results highlight that food associated microorganisms may reach the gut in viable form and prevent genotoxin DNA damage in situ. Our experiments can contribute to elucidate the functional role of food-associated microorganisms general recognized as safe ingested with foods as a part of the diet.
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Affiliation(s)
- Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Rosanna Tofalo
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Ermanno Federici
- Laboratory of Microbiology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Aurora Ciarrocchi
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Giovanni Cenci
- Laboratory of Microbiology, Department of Chemistry, Biology and Biotechnology, University of Perugia, Perugia, Italy
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
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Saber A, Alipour B, Faghfoori Z, Mousavi Jam A, Yari Khosroushahi A. Secretion metabolites of probiotic yeast, Pichia kudriavzevii AS-12, induces apoptosis pathways in human colorectal cancer cell lines. Nutr Res 2017; 41:36-46. [PMID: 28477945 DOI: 10.1016/j.nutres.2017.04.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2016] [Revised: 03/22/2017] [Accepted: 04/12/2017] [Indexed: 02/08/2023]
Abstract
There is a common agreement on the important role of the gastrointestinal microbiota in the etiology of cancer. Benign probiotic yeast strains are able to ameliorate intestinal microbiota and regulate the host metabolism, physiology, and immune system through anti-inflammatory, antiproliferative, and anticancer effects. We hypothesized that Pichia kudriavzevii AS-12 secretion metabolites possess anticancer activity on human colorectal cancer cells (HT-29, Caco-2) via inhibiting growth and inducing apoptosis. This study aimed to assess the anticancer effect of P. kudriavzevii AS-12 secretion metabolites and the underlying mechanisms. The cytotoxicity evaluations were performed via 3-(4,5-dimethylthiazole-2-yl)-2,5-diphenyltetrazolium bromide assay; 4',6-diamidino-2-phenylindole staining; and FACS-flow cytometry tests. Also, the effects of P. kudriavzevii AS-12 secretion metabolites on the expression level of 6 important genes (BAD, Bcl-2, Caspase-3, Caspase-8, Caspase-9 and Fas-R) involved in the extrinsic and intrinsic apoptosis pathways were studied by real-time polymerase chain reaction method. P. kudriavzevii AS-12 secretion metabolites showed significant (P < .0001) cytotoxic effects on HT-29 cells (57.5%) and Caco-2 (32.5%) compared to KDR/293 normal cells (25%). Moreover, the cytotoxic effects of examined yeast supernatant on HT-29 cells were comparable with 5-fluorouracil, as a positive control (57.5% versus 62.2% respectively). Flow cytometric results showed that the induction of apoptosis is the main mechanism of the anticancer effects. Also, according to the reverse transcriptase polymerase chain reaction results, the expression level of proapoptotic genes (BAD, Caspase-3, Caspase-8, Caspase-9, and Fas-R) in treated HT-29 and Caco-2 cells was higher than untreated and normal cells, whereas the antiapoptotic gene (Bcl-2) was downregulated. P. kudriavzevii AS-12 secretion metabolites exert its anticancer effects by inhibiting cell proliferation and inducing intrinsic and extrinsic apoptosis in colon cancer cells.
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Affiliation(s)
- Amir Saber
- Biotechnology Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran; Student Research Committee, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Biochemistry and Diet Therapy, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Beitollah Alipour
- Department of Biochemistry and Diet Therapy, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
| | | | - Ali Mousavi Jam
- Department of Biochemistry and Diet Therapy, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran; Nutrition Research Center, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Ahmad Yari Khosroushahi
- Drug Applied Research Center, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Pharmacognosy, Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran.
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