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Lin MMH, Walker ME, Jiranek V, Sumby KM. Genomic analysis of Kazachstania aerobia and Kazachstania servazzii reveals duplication of genes related to acetate ester production. Microb Genom 2023; 9. [PMID: 37272916 DOI: 10.1099/mgen.0.001029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/06/2023] Open
Abstract
Kazachstania aerobia and Kazachstania servazzii can affect wine aroma by increasing acetate ester concentrations, most remarkably phenylethyl acetate and isoamyl acetate. The genetic basis of this is unknown, there being little to no sequence data available on the genome architecture. We report for the first time the near-complete genome sequence of the two species using long-read (PacBio) sequencing (K. aerobia 20 contigs, one scaffold; and K. servazzii 22 contigs, one scaffold). The annotated genomes of K. aerobia (12.5 Mb) and K. servazzii (12.3 Mb) were compared to Saccharomyces cerevisiae genomes (laboratory strain S288C and wine strain EC1118). Whilst a comparison of the two Kazachstania spp. genomes revealed few differences between them, divergence was evident in relation to the genes involved in ester biosynthesis, for which gene duplications or absences were apparent. The annotations of these genomes are valuable resources for future research into the evolutionary biology of Kazachstania and other yeast species (comparative genomics) as well as understanding the metabolic processes associated with alcoholic fermentation and the production of secondary 'aromatic' metabolites (transcriptomics, proteomics and metabolomics).
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Affiliation(s)
- Mandy Man-Hsi Lin
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia, 5064, Australia
| | - Michelle E Walker
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia, 5064, Australia
| | - Vladimir Jiranek
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia, 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia, 5064, Australia
| | - Krista M Sumby
- Department of Wine Science, School of Agriculture, Food & Wine, The University of Adelaide, Waite Campus, South Australia, 5064, Australia
- Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, South Australia, 5064, Australia
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Taheur FB, Fedhila K, Chaieb K, Kouidhi B, Bakhrouf A, Abrunhosa L. Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains. Int J Food Microbiol 2017; 251:1-7. [PMID: 28376398 DOI: 10.1016/j.ijfoodmicro.2017.03.021] [Citation(s) in RCA: 85] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2017] [Revised: 03/11/2017] [Accepted: 03/27/2017] [Indexed: 10/19/2022]
Abstract
A strategy to reduce the deleterious effects of mycotoxins is to use dietary supplements that contain microorganisms that bind mycotoxins and decrease their gastrointestinal absorption. Novel strains were isolated from a Kefir culture and assessed for their mycotoxin adsorption and biotransformation ability. The most active strains were identified using DNA sequencing, and the stability of microorganism/mycotoxin complexes was evaluated using buffer solutions to simulate the pH conditions in the gastrointestinal tract. Our results showed that the microorganism consortium of Kefir grains adsorbed 82 to 100% of aflatoxin B1 (AFB1), zearalenone (ZEA) and ochratoxin A (OTA) when cultivated in milk. The main strains that were capable of mycotoxin adsorption were identified as Lactobacillus kefiri, Kazachstania servazzii and Acetobacter syzygii. The strain L. kefiri KFLM3 was the most active, adsorbing 80 to 100% of the studied mycotoxins when cultivated in milk. Nonetheless, the strain K. servazzii KFGY7 retained more mycotoxin after the desorption experiments (65, 69 and 67% for AFB1, OTA and ZEA, respectively). These findings suggest that Kefir consumption may help to reduce gastrointestinal absorption of these mycotoxins and consequently reduce their toxic effects. The isolated strains may be of interest for the development of fermented dairy products for human consumption that have a new probiotic characteristic, the adsorption of mycotoxins.
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Affiliation(s)
- Fadia Ben Taheur
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia
| | - Kais Fedhila
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia
| | - Kamel Chaieb
- College of Sciences, Biology Department, Yanbu el Bahr, Taibah University, Al Madinah Al Monawarah, Saudi Arabia.
| | - Bochra Kouidhi
- College of Applied Medical Sciences, Medical Laboratory Department, Yanbu el Bahr, Taibah University, Al Madinah Al Monawarah, Saudi Arabia
| | - Amina Bakhrouf
- Laboratory of Analysis, Treatment and Valorization of Environmental Pollutants and Products, Faculty of Pharmacy, Monastir University, Tunisia
| | - Luís Abrunhosa
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
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