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Choi KT, Lee SH, Kim YJ, Choi JS, Lee SB. Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation. Food Chem X 2024; 22:101368. [PMID: 38645938 PMCID: PMC11031794 DOI: 10.1016/j.fochx.2024.101368] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 04/01/2024] [Accepted: 04/05/2024] [Indexed: 04/23/2024] Open
Abstract
Distilled soju, a Korean traditional alcoholic beverage, is produced by fermenting rice with a variety of microorganisms including molds, yeasts, and lactic acid-producing bacteria, followed by distillation. Our study sought to improve the quality of distilled soju through co-fermentation with Saccharomyces cerevisiae and Wickerhamomyces anomalus, known for producing volatile aromatic compounds during the early stages of fermentation. Analysis of volatile aromatic compounds in co-fermented distilled soju revealed a substantial increase in compounds with boiling points below 200 °C. Among them, ethyl hexanoate, isobutanol, and isoamyl alcohol were identified as the major volatile aromatic compounds based on Log2 fold change analyses of the volatile aromatic compound pattern. In sensory evaluation, co-fermented distilled soju received higher scores in terms of odor and overall preference. Therefore, incorporating W. anomalus may improve the quality of distilled soju.
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Affiliation(s)
- Kyu-Taek Choi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Su-Hyun Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Yeong-Jun Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Jun-Su Choi
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Sae-Byuk Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
- Institute of Fermentation Biotechnology, Kyungpook National University, Daegu 41566, South Korea
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Deng Y, Luo X, Wang H, Li S, Liang J, Pang Z. Xylitol fermentation characteristics with a newly isolated yeast Wickerhamomyces anomalus WA. Fungal Biol 2024; 128:1657-1663. [PMID: 38575238 DOI: 10.1016/j.funbio.2024.01.004] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 09/12/2023] [Accepted: 01/12/2024] [Indexed: 04/06/2024]
Abstract
Xylitol is an increasingly popular functional food additive, and the newly isolated yeast Wickerhamomyces anomalus WA has shown extensive substrate utilization capability, with the ability to grow on hexose (d-galactose, d-glucose, d-mannose, l-fructose, and d-sorbose) and pentose (d-xylose and l-arabinose) substrates, as well as high tolerance to xylose at concentrations of up to 300 g/L. Optimal xylitol fermentation conditions were achieved at 32 °C, 140 rpm, pH 5.0, and initial cell concentration OD600 of 2.0, with YP (yeast extract 10 g/L, peptone 20 g/L) as the optimal nitrogen source. Xylitol yield increased from 0.61 g/g to 0.91 g/g with an increase in initial substrate concentration from 20 g/L to 180 g/L. Additionally, 20 g/L glycerol was found to be the optimal co-substrate for xylitol fermentation, resulting in an increase in xylitol yield from 0.82 g/g to 0.94 g/g at 140 rpm, enabling complete conversion of xylose to xylitol.
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Affiliation(s)
- Yuanzhen Deng
- College of Life Science and Technology, Guangxi University, Nanning, 530004, China
| | - Xiuyuan Luo
- College of Life Science and Technology, Guangxi University, Nanning, 530004, China
| | - Huanyuan Wang
- College of Life Science and Technology, Guangxi University, Nanning, 530004, China
| | - Shubo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China
| | - Jingjuan Liang
- College of Life Science and Technology, Guangxi University, Nanning, 530004, China
| | - Zongwen Pang
- College of Life Science and Technology, Guangxi University, Nanning, 530004, China.
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Zhou Y, Zhao L, Chen Y, Dhanasekaran S, Chen X, Zhang X, Yang X, Wu M, Song Y, Zhang H. Study on the control effect and physiological mechanism of Wickerhamomyces anomalus on primary postharvest diseases of peach fruit. Int J Food Microbiol 2024; 413:110575. [PMID: 38244385 DOI: 10.1016/j.ijfoodmicro.2024.110575] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 01/05/2024] [Accepted: 01/09/2024] [Indexed: 01/22/2024]
Abstract
Brown rot, aspergillosis and soft rot are the primary diseases of postharvest peach fruit. Our study aimed to investigate the biocontrol effect of Wickerhamomyces anomalus on the primary postharvest diseases of peach fruit and to explore its underlying physiological mechanism. The findings demonstrated that W. anomalus had an obvious inhibitory effect on Monilinia fructicola, Aspergillus niger and Rhizopus stolonifer. At the same time, W. anomalus can grow stably on the wound and surface of peach fruit at 25 °C and 4 °C and can form biofilm. W. anomalus increased the activity of resistance-related enzymes such as PPO, POD, GLU and the content of secondary metabolites such as total phenols, flavonoids and lignin in peach. Furthermore, the application of W. anomalus led to a reduced MDA level in peach fruit and increased activity of the active oxygen-scavenging enzyme system. This increase involved various antioxidant defense enzymes such as SOD and CAT, as well as ascorbic acid-glutathione (AsA-GSH) enzymes, including APX, GPX, GR, DHAR, and MDHAR. Our findings demonstrate that W. anomalus exerts its biocontrol effect by growing rapidly, competing with pathogens for nutrition and space, and enhancing the disease resistance and antioxidative capabilities of the peach fruit.
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Affiliation(s)
- Yali Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Lina Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China; Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, Shandong, People's Republic of China.
| | - Yaqi Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Solairaj Dhanasekaran
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Xifei Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Xiaoyun Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Xiangzheng Yang
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, Shandong, People's Republic of China; College of Agriculture & Biotechnology, Zijingang Campus, Zhejiang University, Hangzhou 310058, China
| | - Maoyu Wu
- Jinan Fruit Research Institute, All China Federation of Supply and Marketing Cooperatives, Jinan 250014, Shandong, People's Republic of China
| | - Yuanda Song
- Colin Ratledge Center for Microbial Lipids, School of Agriculture Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, People's Republic of China
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, People's Republic of China.
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Yang R, Ma J, Wang Z, Du Y, Tian S, Fan G, Liu X, Teng C. The Identification of a Strain for the Biological Purification of Soy Molasses to Produce Functional Soy Oligosaccharides and Optimize Purification Conditions. Foods 2024; 13:296. [PMID: 38254597 PMCID: PMC10814589 DOI: 10.3390/foods13020296] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 01/24/2024] Open
Abstract
Soy molasses is rich in oligosaccharides like sucrose, stachyose, and raffinose, with stachyose and raffinose being functional oligosaccharides. Harnessing soy molasses for the production of functional soy oligosaccharides (FSO) can significantly elevate its value. Biological purification, a method leveraging the selective utilization of different carbon sources by microorganisms, allows for the specific removal of sucrose from soy molasses while preserving stachyose and raffinose, thereby increasing the FSO content. This research identified a yeast named YT312 with strong purification capabilities for soy molasses and optimized the purification conditions. The study revealed that yeast YT312 was Wickerhamomyces anomalus, exhibiting a broad range of growth temperatures and pH levels alongside a high tolerance to glucose, sucrose, and NaCl. Through single-factor and orthogonal experiments, it was established that under specific conditions-0.375% inoculum size, 30 °C fermentation temperature, 150 rpm shaking speed, 10-fold dilution ratio, pH of 7, and 12 h of fermentation-sucrose was completely removed from soy molasses, while functional raffinose and stachyose were retained at rates of 96.1% and 90.2%, respectively. Consequently, W. anomalus YT312 displayed exceptional characteristics for the biological purification of soy molasses and the production of FSO.
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Affiliation(s)
- Ran Yang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
| | - Jinghao Ma
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
| | - Zechen Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
| | - Yihua Du
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
| | - Shubin Tian
- Sweet Code Nutrition and Health Institute, Zibo 256306, China;
| | - Guangsen Fan
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaoyan Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Chao Teng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (R.Y.); (J.M.); (Z.W.); (Y.D.); (X.L.); (C.T.)
- Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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Ding Z, Zhang L, Xu Z, Xu H, Zheng F, Fu N, Wang L, An M. Isolation of a marine-derived yeast with potential applications in industrial nitrite utilizing. 3 Biotech 2024; 14:29. [PMID: 38178894 PMCID: PMC10761651 DOI: 10.1007/s13205-023-03866-8] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Accepted: 11/21/2023] [Indexed: 01/06/2024] Open
Abstract
The nitrite efficient utilization microorganism Wickerhamomyces anomalus RZWP01 was identified. Using nitrite and ammonium as the sole nitrogen source, the nitrogen removal rate of W. anomalus RZWP01 was 97.4% and 87.1%, respectively. W. anomalus RZWP01 grew well in the nitrite medium with glucose or xylose as the only carbon source. However, the W. anomalus RZWP01 cannot live on the nitrite medium with lactose, citric acid, and methanol as the only carbon source. The maximal cell concentration occurred in the nitrite medium with glucose as the only carbon source at a C/N ratio of 20 for 48 h, reaching 8.92 × 108 cell mL-1. W. anomalus RZWP01 was the first reported yeast that can efficiently utilize nitrite. The isolation and identification of W. anomalus RZWP01 enriched the microbial resources of nitrite-degrading microorganisms and provided functional microorganisms for the water treatment of sustainable aquaculture.
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Affiliation(s)
- Zhen Ding
- Department of Marine Technology, Rizhao Polytechnic, Rizhao, 276826 Shandong China
- Joint Research and Development Centre of Biotechnology, RETAD, Rizhao, 276826 China
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237 China
| | - Li Zhang
- Joint Research and Development Centre of Biotechnology, RETAD, Rizhao, 276826 China
| | - Zhongping Xu
- Department of Marine Technology, Rizhao Polytechnic, Rizhao, 276826 Shandong China
| | - Hongli Xu
- Joint Research and Development Centre of Biotechnology, RETAD, Rizhao, 276826 China
| | - Faxin Zheng
- Department of Marine Technology, Rizhao Polytechnic, Rizhao, 276826 Shandong China
| | - Ning Fu
- Department of Marine Technology, Rizhao Polytechnic, Rizhao, 276826 Shandong China
| | - Lushan Wang
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, 266237 China
| | - Meiling An
- Department of Marine Technology, Rizhao Polytechnic, Rizhao, 276826 Shandong China
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Higgins CJ, Kite KA, Klein N, Super M, McCurdy MT, Hargrave D. A novel diagnostic method for a rare fungus: FcMBL facilitates Wickerhamomyces anomalus identification in an immunocompromised neonate. Med Mycol Case Rep 2023; 42:100614. [PMID: 38022892 PMCID: PMC10630647 DOI: 10.1016/j.mmcr.2023.100614] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/11/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023] Open
Abstract
Fungemia negatively impacts patient outcomes, current diagnostics lack sensitivity to identify emerging rare mycoses, and fungal infections are increasing in prevalence, variety, and resistance. We report a case of Wickerhamomyces anomalus in an immunocompromised neonate in which FcMBL bead-based matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF) mass spectrometry (MS) resulted in species identification roughly 30 hours before standard pathogen identification methods. Deploying FcMBL bead-based MALDI-TOF MS may improve the speed and accuracy of identification, and therefore treatment, of rare pathogens.
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Affiliation(s)
- Conor J. Higgins
- The Robert Larner, M.D. College of Medicine at the University of Vermont, Burlington, VT, USA
| | - Kerry-Anne Kite
- Great Ormond Street Institute of Child Health, London, United Kingdom
- Great Ormond Street Hospital, London, United Kingdom
| | - Nigel Klein
- Great Ormond Street Institute of Child Health, London, United Kingdom
- Great Ormond Street Hospital, London, United Kingdom
| | - Michael Super
- Wyss Institute for Biologically Inspired Engineering, Harvard University, Boston, MA, USA
| | - Michael T. McCurdy
- University of Maryland School of Medicine, Baltimore, MD, USA
- BOA Biomedical Inc., Cambridge, MA, USA
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Li X, Xu X, Wu C, Tong X, Ou S. Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature. Foods 2023; 12:3509. [PMID: 37761218 PMCID: PMC10530138 DOI: 10.3390/foods12183509] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of T. halophilus and W. anomalus produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of T. halophilus and W. anomalus could be a choice for the future production of moromi with good flavour and quality under a lower temperature.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China;
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Xinyu Xu
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
| | - Changzheng Wu
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Xing Tong
- Guangdong Haitian Innovation Technology Co., Ltd., Foshan 528000, China
- Key Laboratory of Advanced Technology Enterprise of Guangdong Seasoning Food Biofermentation, Foshan 528000, China
- Guangdong Provincial Research Centre of Brewing Microbiology Breeding and Fermentation Engineering Technology, Foshan 528000, China
| | - Shiyi Ou
- Department of Food Science and Technology, Jinan University, Guangzhou 510632, China;
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Galván Ledesma A, Rodríguez Maqueda M, Talego Sancha A. Wickerhamomyces Anomalus Postoperative Endophthalmitis. Ocul Immunol Inflamm 2023; 31:1519-1521. [PMID: 36166704 DOI: 10.1080/09273948.2022.2123834] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 05/31/2022] [Accepted: 08/10/2022] [Indexed: 10/14/2022]
Abstract
INTRODUCTION We describe the case of a postoperative fungal endophthalmitis caused by Wickerhamomyces anomalus, an opportunistic yeast common in nature but rare as a causative agent in ocular infections. This would be the second reported case of W. anomalus endophthalmitis. CASE REPORT A patient came to our hospital with a dense hemovitreous caused by an inadvertent ocular perforation and retinal detachment during a cataract surgery. In the days following the first vitreoretinal surgery a chronic postoperative endophthalmitis was evidenced. Only after several surgeries as well as intravitreal antibiotics and sample takings, Wickerhamomyces was detected. The treatment with oral voriconazole and an intraocular lens extraction controlled the infection. DISCUSSION Wickerhamomyces anomalus, despite not being particularly aggressive in our case, was resistant to various consequent vitreoretinal surgeries. The unresponsiveness to treatment led us to contemplate the fungal etiology, and fortunately the cultures were positive for this yeast. In conjunction to antifungal therapy, it is possible that the IOL explantation played an important role in the treatment. CONCLUSION A high index of suspicion must be held in cases of fungal endophthalmitis. Both IOL explantation and oral antifungal therapy are useful treatment options in cases of W. anomalus endophthalmitis.
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Affiliation(s)
| | | | - Arturo Talego Sancha
- Department of Ophthalmology, Virgen Del Rocío University Hospital, Seville, Spain
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Li Y, Jiang G, Long H, Liao Y, Wu L, Huang W, Liu X. Contribution of trehalose to ethanol stress tolerance of Wickerhamomyces anomalus. BMC Microbiol 2023; 23:239. [PMID: 37644381 PMCID: PMC10463620 DOI: 10.1186/s12866-023-02982-y] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 08/16/2023] [Indexed: 08/31/2023] Open
Abstract
BACKGROUND The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An increased concentration of ethanol during ethanol fermentation, however, causes ethanol stress (ES) on the yeast cells. Trehalose has been implicated in improving survival under various stress conditions in microorganisms. Herein, we determined the effects of trehalose supplementation on the survival, differentially expressed genes (DEGs), cellular morphology, and oxidative stress tolerance of WA in response to ES. RESULTS The results indicated that trehalose improved the survival and anomalous surface and ultrastructural morphology of WA. Additionally, trehalose improved redox homeostasis by reducing the levels of reactive oxygen species (ROS) and inducing the activities of antioxidant enzymes. In addition, DEGs affected by the application of trehalose were enriched in these categories including in gene expression, protein synthesis, energy metabolism, and cell cycle pathways. Additionally, trehalose increased the content of intracellular malondialdehyde (MDA) and adenosine triphosphate. CONCLUSIONS These results reveal the protective role of trehalose in ES mitigation and strengthen the possible uses of WA in the wine fermentation sector.
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Affiliation(s)
- Yinfeng Li
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Guilan Jiang
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Hua Long
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Yifa Liao
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Liuliu Wu
- Henan Institute of Science and Technology, Xinxiang, 453000, People's Republic of China
| | - Wenyue Huang
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China
| | - Xiaozhu Liu
- Guizhou Institute of Technology, Guiyang, 550000, People's Republic of China.
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Cappelli A, Damiani C, Capone A, Bozic J, Mensah P, Clementi E, Spaccapelo R, Favia G, Ricci I. Tripartite interactions comprising yeast-endobacteria systems in the gut of vector mosquitoes. Front Microbiol 2023; 14:1157299. [PMID: 37396392 PMCID: PMC10311912 DOI: 10.3389/fmicb.2023.1157299] [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] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 05/30/2023] [Indexed: 07/04/2023] Open
Abstract
It is shown that bacteria use yeast as a niche for survival in stressful conditions, therefore yeasts may act as temporary or permanent bacterial reservoirs. Endobacteria colonise the fungal vacuole of various osmotolerant yeasts which survive and multiply in sugar-rich sources such as plant nectars. Nectar-associated yeasts are present even in the digestive system of insects and often establish mutualistic symbioses with both hosts. Research on insect microbial symbioses is increasing but bacterial-fungal interactions are yet unexplored. Here, we have focused on the endobacteria of Wickerhamomyces anomalus (formerly Pichia anomala and Candida pelliculosa), an osmotolerant yeast associated with sugar sources and the insect gut. Symbiotic strains of W. anomalus influence larval development and contribute digestive processes in adults, in addition to exerting wide antimicrobial properties for host defence in diverse insects including mosquitoes. Antiplasmodial effects of W. anomalus have been shown in the gut of the female malaria vector mosquito Anopheles stephensi. This discovery highlights the potential of utilizing yeast as a promising tool for symbiotic control of mosquito-borne diseases. In the present study, we have carried out a large Next Generation Sequencing (NGS) metagenomics analysis including W. anomalus strains associated with vector mosquitoes Anopheles, Aedes and Culex, which has highlighted wide and heterogeneous EB communities in yeast. Furthermore, we have disclosed a Matryoshka-like association in the gut of A stephensi that comprises different EB in the strain of W. anomalus WaF17.12. Our investigations started with the localization of fast-moving bacteria-like bodies within the yeast vacuole of WaF17.12. Additional microscopy analyses have validated the presence of alive intravacuolar bacteria and 16S rDNA libraries from WaF17.12 have identified a few bacterial targets. Some of these EB have been isolated and tested for lytic properties and capability to re-infect the yeast cell. Moreover, a selective competence to enter yeast cell has been shown comparing different bacteria. We suggested possible tripartite interactions among EB, W. anomalus and the host, opening new knowledge on the vector biology.
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Affiliation(s)
- Alessia Cappelli
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Claudia Damiani
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Aida Capone
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Jovana Bozic
- Center for Infectious Disease Dynamics and Huck Institutes of the Life Sciences, Department of Entomology, Penn State University, University Park, PA, United States
| | - Priscilla Mensah
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Emanuela Clementi
- Department of Biology and Biotechnology "L. Spallanzani", University of Pavia, Pavia, Italy
| | - Roberta Spaccapelo
- Department of Medicine and Surgery, University of Perugia, CIRM Italian Malaria Network, Functional Genomic Center (C.U.R.Ge.F), Perugia, Italy
| | - Guido Favia
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Irene Ricci
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
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Yao L, Shi X, Chen H, Zhang L, Cen L, Li L, Lv Y, Qiu S, Zeng X, Wei C. Major Active Metabolite Characteristics of Dendrobium officinale Rice Wine Fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus Cofermentation. Foods 2023; 12:2370. [PMID: 37372580 DOI: 10.3390/foods12122370] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/11/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Rice, supplemented with Dendrobium officinale, was subjected to cofermentation using Saccharomyces cerevisiae FBKL2.8022 (Sc) and Wickerhamomyces anomalus FBKL2.8023 (Wa). The alcohol content was determined with a biosensor, total sugars with the phenol-sulfuric acid method, reducing sugars with the DNS method, total acids and total phenols with the colorimetric method, and metabolites were analyzed using LC-MS/MS combined with multivariate statistics, while metabolic pathways were constructed using metaboAnalyst 5.0. It was found that the quality of rice wine was higher with the addition of D. officinale. A total of 127 major active substances, mainly phenols, flavonoids, terpenoids, alkaloids, and phenylpropanoids, were identified. Among them, 26 substances might have been mainly metabolized by the mixed-yeasts fermentation itself, and 10 substances might have originated either from D. officinale itself or from microbial metabolism on the newly supplemented substrate. In addition, significant differences in metabolite could be attributed to amino acid metabolic pathways, such as phenylalanine metabolism and alanine, aspartate, and glutamate metabolism. The characteristic microbial metabolism of D. officinale produces metabolites, which are α-dihydroartemisinin, alantolactone, neohesperidin dihydrochalcone, and occidentoside. This study showed that mixed-yeasts cofermentation and fermentation with D. officinale both could increase the content of active substances in rice wine and significantly improve the quality of rice wine. The results of this study provide a reference for the mixed fermentation of brewer's yeast and non-yeast yeasts in rice wine brewing.
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Affiliation(s)
- Li Yao
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xueqin Shi
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Sichuan Langjiu Co., Ltd., Luzhou 646000, China
| | - Hang Chen
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lin Zhang
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lanyan Cen
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Lian Li
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yiyi Lv
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Shuyi Qiu
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiangyong Zeng
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chaoyang Wei
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Institute of Agro-Bioengineering, College of Life Sciences, Guizhou University, Guiyang 550025, China
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Spruijtenburg B, Rudramurthy SM, Meijer EFJ, van Haren MHI, Kaur H, Chakrabarti A, Meis JF, de Groot T. Application of Novel Short Tandem Repeat Typing for Wickerhamomyces anomalus Reveals Simultaneous Outbreaks within a Single Hospital. Microorganisms 2023; 11:1525. [PMID: 37375027 DOI: 10.3390/microorganisms11061525] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/31/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Wickerhamomyces anomalus, previously known as Candida pelliculosa, occasionally causes candidemia in humans, primarily infecting neonates, and infants. The mortality rate of these invasive infections is high, and isolates with a reduced susceptibility to fluconazole have been reported. W. anomalus outbreaks are regularly reported in healthcare facilities, especially in neonatal intensive care units (NICUs). In order to rapidly genotype isolates with a high-resolution, we developed and applied a short tandem repeat (STR) typing scheme for W. anomalus. Six STR markers were selected and amplified in two multiplex PCRs, M3 and M6, respectively. In total, 90 W. anomalus isolates were typed, leading to the identification of 38 different genotypes. Four large clusters were found, unveiling simultaneous outbreak events spread across multiple units within the same hospital. STR typing results of 11 isolates were compared to whole-genome sequencing (WGS) single nucleotide polymorphism (SNP) calling, and the identified genotypic relationships were highly concordant. We performed antifungal susceptibility testing of these isolates, and a reduced susceptibility to fluconazole was found for two (2.3%) isolates. ERG11 genes of these two isolates were examined using WGS data, which revealed a novel I469L substitution in one isolate. By constructing a homology model for W. anomalus ERG11p, the substitution was found in close proximity to the fluconazole binding site. In summary, we showed multiple W. anomalus outbreak events by applying a novel STR genotyping scheme.
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Affiliation(s)
- Bram Spruijtenburg
- Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
- Centre of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
| | - Shivaprakash M Rudramurthy
- Department of Medical Microbiology, Postgraduate Institute of Medical Education and Research, Chandigarh 160012, India
| | - Eelco F J Meijer
- Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
- Centre of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
| | - Merlijn H I van Haren
- Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
| | - Harsimran Kaur
- Department of Medical Microbiology, Postgraduate Institute of Medical Education and Research, Chandigarh 160012, India
| | - Arunaloke Chakrabarti
- Department of Medical Microbiology, Postgraduate Institute of Medical Education and Research, Chandigarh 160012, India
| | - Jacques F Meis
- Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
- Centre of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
- Department I of Internal Medicine, University of Cologne, Excellence Center for Medical Mycology, 50931 Cologne, Germany
| | - Theun de Groot
- Department of Medical Microbiology and Infectious Diseases, Canisius-Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
- Centre of Expertise in Mycology, Radboud University Medical Center/Canisius Wilhelmina Hospital, 6532 SZ Nijmegen, The Netherlands
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Agboola JO, Rocha SDC, Mensah DD, Hansen JØ, Øyås O, Lapeña D, Mydland LT, Arntzen MØ, Horn SJ, Øverland M. Effect of yeast species and processing on intestinal microbiota of Atlantic salmon (Salmo salar) fed soybean meal-based diets in seawater. Anim Microbiome 2023; 5:21. [PMID: 37016467 PMCID: PMC10074822 DOI: 10.1186/s42523-023-00242-y] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Accepted: 03/20/2023] [Indexed: 04/06/2023] Open
Abstract
BACKGROUND Yeasts are gaining attention as alternative ingredients in aquafeeds. However, the impact of yeast inclusion on modulation of intestinal microbiota of fish fed plant-based ingredients is limited. Thus, the present study investigates the effects of yeast and processing on composition, diversity and predicted metabolic capacity of gut microbiota of Atlantic salmon smolt fed soybean meal (SBM)-based diet. Two yeasts, Cyberlindnera jadinii (CJ) and Wickerhamomyces anomalus (WA), were produced in-house and processed by direct heat-inactivation with spray-drying (ICJ and IWA) or autolyzed at 50 °C for 16 h, followed by spray-drying (ACJ and AWA). In a 42-day feeding experiment, fish were fed one of six diets: a fishmeal (FM)-based diet, a challenging diet with 30% SBM and four other diets containing 30% SBM and 10% of each of the four yeast products (i.e., ICJ, ACJ, IWA and AWA). Microbial profiling of digesta samples was conducted using 16S rRNA gene sequencing, and the predicted metabolic capacities of gut microbiota were determined using genome-scale metabolic models. RESULTS The microbial composition and predicted metabolic capacity of gut microbiota differed between fish fed FM diet and those fed SBM diet. The digesta of fish fed SBM diet was dominated by members of lactic acid bacteria, which was similar to microbial composition in the digesta of fish fed the inactivated yeasts (ICJ and IWA diets). Inclusion of autolyzed yeasts (ACJ and AWA diets) reduced the richness and diversity of gut microbiota in fish. The gut microbiota of fish fed ACJ diet was dominated by the genus Pediococcus and showed a predicted increase in mucin O-glycan degradation compared with the other diets. The gut microbiota of fish fed AWA diet was highly dominated by the family Bacillaceae. CONCLUSIONS The present study showed that dietary inclusion of FM and SBM differentially modulate the composition and predicted metabolic capacity of gut microbiota of fish. The inclusion of inactivated yeasts did not alter the modulation caused by SBM-based diet. Fish fed ACJ diet increased relative abundance of Pediococcus, and mucin O-glycan degradation pathway compared with the other diets.
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Affiliation(s)
- Jeleel O Agboola
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway.
| | - Sérgio D C Rocha
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Dominic D Mensah
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Jon Ø Hansen
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Ove Øyås
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - David Lapeña
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Liv T Mydland
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Magnus Ø Arntzen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Svein J Horn
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway
| | - Margareth Øverland
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432, Ås, Norway.
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Aboutalebian S, Mirhendi H, Eshaghi H, Nikmanesh B, Charsizadeh A. The first case of Wickerhamomyces anomalus fungemia in Iran in an immuneodeficient child, a review on the literature. J Mycol Med 2023; 33:101351. [PMID: 36413850 DOI: 10.1016/j.mycmed.2022.101351] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/24/2022] [Accepted: 11/09/2022] [Indexed: 11/14/2022]
Abstract
The incidence of invasive candidiasis in pediatric patients is increasing and is associated with significant morbidity and mortality. C. pelliculosa has been rarely reported as a human pathogen, however, it has been associated with serious nosocomial infections and clonal outbreaks with poor clinical outcomes in immunocompromised children were reported. Here, we describe the first case of candidemia due to Candida pelliculosa in a 5-year-old immunocompromised male suffered from Griscelli syndrome with hemophagocytic syndrome hospitalized in the pediatric intensive care unit (PICU), Tehran, Iran. In addition, the history of reported cases or case-series due to C. pelliculosa is reviewed.
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Affiliation(s)
- Shima Aboutalebian
- Department of Parasitology and Mycology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran; Mycology Reference Laboratory, Research Core Facilities Laboratory, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hossein Mirhendi
- Department of Parasitology and Mycology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran; Mycology Reference Laboratory, Research Core Facilities Laboratory, Isfahan University of Medical Sciences, Isfahan, Iran
| | - Hamid Eshaghi
- Department of Infectious Disease, Tehran University of Medical Sciences, Tehran Iran
| | - Bahram Nikmanesh
- Department of Medical Laboratory Science, School of Allied Medical Science, Tehran University of Medical Science, Tehrn, Iran; Zoonoses Research Centre, Tehran University of Medical Sciences, Tehran, Iran
| | - Arezoo Charsizadeh
- Immunology, Asthma, and Allergy Research Institute, Tehran University of Medical Sciences, Tehran Iran.
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15
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Li Y, Long H, Jiang G, Yu Z, Huang M, Zou S, Guan T, Zhao Y, Liu X. Protective effects of thiamine on Wickerhamomyces anomalus against ethanol stress. Front Microbiol 2022; 13:1057284. [PMID: 36569088 PMCID: PMC9769406 DOI: 10.3389/fmicb.2022.1057284] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Accepted: 11/07/2022] [Indexed: 12/12/2022] Open
Abstract
Wickerhamomyces anomalus (W. anomalus) is widely reported in the brewing industry and has positive effects on the aromatic profiles of wines because of its unique physiological characteristics and metabolic features. However, the accumulation of ethanol during fermentation inhibits the growth of W. anomalus. Thiamine is involved in the response against various abiotic stresses in microorganisms. Therefore, we used transcriptomic and metabolomic analyses to study the effect of thiamine on ethanol-stressed W. anomalus. The results indicate that thiamine could alleviate the inhibitory effect of ethanol stress on the survival of W. anomalus. Differentially expressed genes (DEGs) and differentially expressed metabolites (DEMs) caused by the thiamine intervention were identified as oxidative phosphorylation through integrated transcriptomic and metabolomic analyses. In addition, ethanol treatment decreased the content of intracellular adenosine triphosphate (ATP), while thiamine partially alleviated this phenomenon. The present comprehensive transcriptional overview and metabolomic analysis provide insights about the mechanisms of thiamine protection on W. anomalus under ethanol stress and promote the potential applications of W. anomalus in the fermentation industry.
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Affiliation(s)
- Yinfeng Li
- Guizhou Institute of Technology, Guiyang, China
| | - Hua Long
- Guizhou Institute of Technology, Guiyang, China
| | | | - Zhihai Yu
- Guizhou Institute of Technology, Guiyang, China
| | | | - Shiping Zou
- Guizhou Institute of Technology, Guiyang, China
| | - Tianbing Guan
- Chongqing Key Laboratory of Industrial Fermentation Microorganism, Chongqing University of Science and Technology, Chongqing, China
| | - Yan Zhao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Xiaozhu Liu
- Guizhou Institute of Technology, Guiyang, China,Chongqing Key Laboratory of Industrial Fermentation Microorganism, Chongqing University of Science and Technology, Chongqing, China,*Correspondence: Xiaozhu Liu,
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16
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Cai M, Zhou J, Hao T, Du K. Tolerance of phyllospheric Wickerhamomyces anomalus to BDE-3 and heavy metals. Environ Sci Pollut Res Int 2022; 29:56555-56561. [PMID: 35347617 DOI: 10.1007/s11356-022-19798-4] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
Few research have focused on the potential microorganism and gene resources for plant resistance to polybrominated diphenyl ether (PBDE) and heavy metal (HM) co-contamination. The purpose of this study was to investigate the impact of phyllospheric Wickerhamomyces anomalus bioremediation ability on PBDE and HM co-contamination. The results showed that the toleration capability of W. anomalus to cadmium (Cd2+) was higher than that to chromium (Cr) or 4-bromodiphenyl ether (BDE-3) contamination. The threshold levels of W. anomalus tolerance to BDE-3, Cd2+, and Cr were 30 mg/L, 500 mg/L, 30 mg/L, respectively. The use of the higher concentration of BDE-3 (30 mg/L) as a carbon source may improve tolerance to Cd2+ and Cr (10 mg/L Cd2+ and 10 mg/L Cr). Overexpression of Wapdr15 gene of ABCG subfamily from W. anomalus improved the tolerance to BDE-3 (10 mg/mL) and Cd2+ (0.5 mg/mL) significantly in transgenic tobacco lines. The synergism effect of BDE-3 and Cd2+ stress existed similarly in W. anomalus and transgenic lines. The findings suggest that W. anomalus should be taken into account for providing an efficient method in improving crops' tolerance during PBDE and HM co-contamination in soil.
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Affiliation(s)
- Man Cai
- College of Forestry, Hebei Agricultural University, Baoding, 071000, China
- Key Laboratory of Tree Species Germplasm Resources and Forest Protection of Hebei Province, Hebei Agricultural University, 2596 Lekai South Road, Baoding, 071000, China
| | - Jian Zhou
- College of Forestry, Hebei Agricultural University, Baoding, 071000, China
| | - Tian Hao
- College of Forestry, Hebei Agricultural University, Baoding, 071000, China
| | - Kejiu Du
- College of Forestry, Hebei Agricultural University, Baoding, 071000, China.
- Key Laboratory of Tree Species Germplasm Resources and Forest Protection of Hebei Province, Hebei Agricultural University, 2596 Lekai South Road, Baoding, 071000, China.
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Agboola JO, Mensah DD, Hansen JØ, Lapeña D, Mydland LT, Arntzen MØ, Horn SJ, Øyås O, Press CM, Øverland M. Effects of Yeast Species and Processing on Intestinal Health and Transcriptomic Profiles of Atlantic Salmon ( Salmo salar) Fed Soybean Meal-Based Diets in Seawater. Int J Mol Sci 2022; 23:1675. [PMID: 35163597 PMCID: PMC8836103 DOI: 10.3390/ijms23031675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Revised: 01/28/2022] [Accepted: 01/28/2022] [Indexed: 12/26/2022] Open
Abstract
The objective of the current study was to examine the effects of yeasts on intestinal health and transcriptomic profiles from the distal intestine and spleen tissue of Atlantic salmon fed SBM-based diets in seawater. Cyberlindnera jadinii (CJ) and Wickerhamomyces anomalus (WA) yeasts were heat-inactivated with spray-drying (ICJ and IWA) or autolyzed at 50 °C for 16 h (ACJ and AWA), followed by spray-drying. Six diets were formulated, one based on fishmeal (FM), a challenging diet with 30% soybean meal (SBM) and four other diets containing 30% SBM and 10% of each of the four yeast fractions (i.e., ICJ, ACJ, IWA and AWA). The inclusion of CJ yeasts reduced the loss of enterocyte supranuclear vacuolization and reduced the population of CD8α labeled cells present in the lamina propria of fish fed the SBM diet. The CJ yeasts controlled the inflammatory responses of fish fed SBM through up-regulation of pathways related to wound healing and taurine metabolism. The WA yeasts dampened the inflammatory profile of fish fed SBM through down-regulation of pathways related to toll-like receptor signaling, C-lectin receptor, cytokine receptor and signal transduction. This study suggests that the yeast species, Cyberlindnera jadinii and Wickerhamomyces anomalus are novel high-quality protein sources with health-beneficial effects in terms of reducing inflammation associated with feeding plant-based diets to Atlantic salmon.
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Affiliation(s)
- Jeleel O. Agboola
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.D.M.); (J.Ø.H.); (L.T.M.); (O.Ø.)
| | - Dominic D. Mensah
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.D.M.); (J.Ø.H.); (L.T.M.); (O.Ø.)
| | - Jon Ø. Hansen
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.D.M.); (J.Ø.H.); (L.T.M.); (O.Ø.)
| | - David Lapeña
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.L.); (M.Ø.A.); (S.J.H.)
| | - Liv T. Mydland
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.D.M.); (J.Ø.H.); (L.T.M.); (O.Ø.)
| | - Magnus Ø. Arntzen
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.L.); (M.Ø.A.); (S.J.H.)
| | - Svein J. Horn
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.L.); (M.Ø.A.); (S.J.H.)
| | - Ove Øyås
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.D.M.); (J.Ø.H.); (L.T.M.); (O.Ø.)
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.L.); (M.Ø.A.); (S.J.H.)
| | - Charles McL. Press
- Department of Preclinical Sciences and Pathology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway;
| | - Margareth Øverland
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; (D.D.M.); (J.Ø.H.); (L.T.M.); (O.Ø.)
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18
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Sun N, Gao Z, Li S, Chen X, Guo J. Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae. J Sci Food Agric 2022; 102:175-184. [PMID: 34061382 DOI: 10.1002/jsfa.11344] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 04/29/2021] [Accepted: 06/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND To improve the aroma of kiwi wine through the utilization of Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain in pure culture and mixed fermentations with Saccharomyces cerevisiae, which was inoculated simultaneously and sequentially. The physicochemical indices, volatile compounds and aroma properties of the kiwi wines were assessed. RESULTS The study suggested that the ethanol, color indices and organic acids of the wines were closely related to the method of inoculation. Compared with the pure S. cerevisiae fermentation, the mixed fermentations produced more varieties and concentrations of volatiles. The sequential fermentations increased the concentrations of esters and terpenes, improving the flower and sweet fruit notes of the wines. The simultaneous inoculation enhanced the contents of esters and aldehydes, intensifying the flower, sweet and sour fruit of the wines. Partial least-squares regression analysis showed that esters and terpenes contributed greatly to the flower and sweet fruit aroma, whereas aldehydes were the major contributors to the sour note. CONCLUSION Based on our results, the mixed fermentations not only enriched the types and concentrations of volatiles, but also had better sensory properties. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhiyi Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaowen Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jing Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Bzducha Wróbel A, Farkaš P, Chraniuk P, Popielarz D, Synowiec A, Pobiega K, Janowicz M. Antimicrobial and prebiotic activity of mannoproteins isolated from conventional and nonconventional yeast species-the study on selected microorganisms. World J Microbiol Biotechnol 2022; 38:256. [PMID: 36319710 DOI: 10.1007/s11274-022-03448-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Accepted: 10/26/2022] [Indexed: 11/16/2022]
Abstract
Yeast mannoproteins are proposed as a paraprobiotics with antimicrobial and prebiotic properties. They can be used as biopreservatives in food and in diseases therapies. The knowledge about the specificity and/or capability of their influence on the growth of different microorganism is limited. The study determined the effect of mannoprotein preparations of Saccharomyces cerevisiae (S. cerevisiae) ATCC 7090 and nonconventional yeast origin [Metschnikowia reukaufii (M. reukaufii) WLP 4650 and Wickerhamomyces anomalus (W. anomalus) CCY 38-1-13] on the growth of selected bacteria of the genera: Lactobacilllus, Limosilatobacillus, Limosilatobacillus, Bifidobacterium, Staphylococcus, Enterococcus, Pseudomonas, Escherichia, Proteus and Salmonella. The degree of stimulation or growth inhibition of tested bacteria depended on the type and dose of the mannoprotein and the bacterial strain. The addition of the tested preparations in the entire range of applied concentrations had a positive effect especially on the growth of Lactobacillus arabinosus ATCC 8014 and Bifidobacterium animalis subsp. lactis B12. Mannoproteins isolated from S. cerevisiae limited the growth of the Escherichia coli (E. coli) ATCC 25922, Pseudomonas aureoginosa (P. aureoginosa) ATCC 27853, Proteus mirabilis ATCC 35659 and Salmonella Enteritidis ATCC 13076 to the greatest extent, while preparations of M. reukaufii and W. anomalus origin most effectively limited the growth of Staphylococcus aureus strains, E. coli and P. aureoginosa. The growth of Enterococcus faecalis was stimulated by the presence of all studied preparations in most of the concentrations used. Further research will determine how the purification process of studied mannoproteins or oligosaccharide fractions, its structure and composition influence on the growth of selected bacteria and what is the mechanism of its activity.
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Zhao Q, Yang Q, Wang Z, Sui Y, Wang Q, Liu J, Zhang H. Analysis of long non-coding RNAs and mRNAs in harvested kiwifruit in response to the yeast antagonist, Wickerhamomyces anomalus. Comput Struct Biotechnol J 2021; 19:5589-5599. [PMID: 34849193 PMCID: PMC8601023 DOI: 10.1016/j.csbj.2021.09.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/27/2021] [Accepted: 09/30/2021] [Indexed: 01/03/2023] Open
Abstract
W. anomalus exhibits good
biocontrol activity against blue and gray mold on
kiwifruit. LncRNAs in kiwifruit may be involved in activating
plant hormone signal transduction pathways in response to the
biocontrol yeast. LncRNAs in kiwifruit may modulate the production of
related TFs and secondary metabolites. The expression of downstream defense-related genes
in kiwifruit increases in response to the application of the
biocontrol yeast.
Biological control utilizing antagonistic yeasts is an
effective method for controlling postharvest diseases. Long non-coding RNAs
(lncRNAs) have been found to be involved in a variety of plant growth and
development processes, including those associated with plant disease resistance.
In the present study, the yeast antagonist, Wickerhamomyces
anomalus, was found to strongly inhibit postharvest blue mold
(Penicillium expansum) and gray mold
(Botrytis cinerea) decay of kiwifruit. Additionally,
lncRNA high-throughput sequencing and bioinformatic analysis was used to
identify lncRNAs in W. anomalus-treated wounds in
kiwifruit and predict their function based on putative target genes. Our results
indicate that lncRNAs may be involved in increasing ethylene (ET), jasmonic acid
(JA), abscisic acid (ABA), and auxin (IAA) levels, as well as activating signal
transduction pathways that regulate the expression of several transcription
factors (WRKY72, WRKY53,
JUB1AP2). These transcription factors (TFs) then
mediate the expression of downstream, defense-related genes
(ZAR1, PAD4, CCR4,
NPR4) and the synthesis of secondary metabolites, thus,
potentially enhancing disease resistance. Notably, by stimulating the
accumulation of antifungal compounds, such as phenols and lignin, disease
resistance in kiwifruit was enhanced. Our study provides new information on the
mechanism underlying the induction of disease resistance in kiwifruit by
W. anomalus, as well as a new disease resistance
strategy that can be used to enhance the defense response of fruit to pathogenic
fungi.
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Affiliation(s)
- Qianhua Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Qiya Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
| | - Zhenshuo Wang
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing 100193, China
| | - Yuan Sui
- Chongqing Key Laboratory of Economic Plant Biotechnology, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China
| | - Qi Wang
- Department of Plant Pathology, MOA Key Lab of Pest Monitoring and Green Management, College of Plant Protection, China Agricultural University, Beijing 100193, China
| | - Jia Liu
- Chongqing Key Laboratory of Economic Plant Biotechnology, College of Landscape Architecture and Life Science/Institute of Special Plants, Chongqing University of Arts and Sciences, Yongchuan, Chongqing 402160, China
| | - Hongyin Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China
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Zhang L, Xiao M, Arastehfar A, Ilkit M, Zou J, Deng Y, Xu Y, Liao W, Zhao J, Fang W, Pan W. Investigation of the Emerging Nosocomial Wickerhamomyces anomalus Infections at a Chinese Tertiary Teaching Hospital and a Systemic Review: Clinical Manifestations, Risk Factors, Treatment, Outcomes, and Anti-fungal Susceptibility. Front Microbiol 2021; 12:744502. [PMID: 34690991 PMCID: PMC8527005 DOI: 10.3389/fmicb.2021.744502] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Accepted: 09/08/2021] [Indexed: 12/12/2022] Open
Abstract
Wickerhamomyces anomalus is an emerging pathogen, which has been associated with clonal outbreaks and poor clinical outcomes. Despite being an important emerging yeasts species, our understanding concerning the microbiological and clinical characteristics of infections due to this species is limited. Herein, we are reporting a retrospective analysis of fungemia patients with W. anomalus from a 2,100-bed hospital in Shanghai during 2014–2016. Moreover, we conducted an extensive literature review to gain a deeper clinical and microbiological insights. Detailed clinical data were recorded. Antifungal susceptibility testing (AFST) followed CLSI M27-A3, and isolates were identified using MALDI-TOF MS. In total, 13 patients were identified with a mortality rate of 38.5% (5/13). Central venous catheter (CVC), broad-spectrum antibiotic therapy, total parenteral nutrition (TPN), surgery, and mechanical ventilation were the most frequently observed risk factors. Eight patients (61.5%) experienced mixed bacterial/Candida bloodstream infections, and four patients developed mixed candidemia (MC). W. anomalus isolates showed high minimum inhibitory concentrations (MICs) against all azoles tested and flucytosine, while AMB showed the highest in vitro activity. Azoles were used for 84.6% (11/13) of the cases, while 36.4% (4/11) of them died. When combining with the AFST data and the literature review, our study highlights the poor efficacy of azoles and optimal efficacy of AMB and LAMB against infections caused by W. anomalus. In conclusion, our study highlights the emerging threat of W. anomalus affecting both neonates and adults. Furthermore, our results advocate the use of AMB formulations rather than azoles among patients infected with W. anomalus. Future studies are warranted to reach a definitive consensus regarding the utility of echinocandins among such patients.
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Affiliation(s)
- Li Zhang
- Department of Dermatology, Tongji Hospital, Tongji University School of Medicine, Shanghai, China
| | - Meng Xiao
- Peking Union Medical College Hospital, Beijing, China
| | - Amir Arastehfar
- Center for Discovery and Innovation, Hackensack Meridian Health, Nutley, NJ, United States
| | - Macit Ilkit
- Division of Mycology, Faculty of Medicine, Çukurova University, Adana, Turkey
| | - Jun Zou
- The Fourth People's Hospital of Nanning, Nanning, China
| | - Yuchen Deng
- Shanghai Key Laboratory of Molecular Medical Mycology, Department of Dermatology, Second Affiliated Hospital of Naval Medical University, Shanghai, China
| | - Yingchun Xu
- Peking Union Medical College Hospital, Beijing, China
| | - Wanqing Liao
- Shanghai Key Laboratory of Molecular Medical Mycology, Department of Dermatology, Second Affiliated Hospital of Naval Medical University, Shanghai, China
| | - Jingjun Zhao
- Department of Dermatology, Tongji Hospital, Tongji University School of Medicine, Shanghai, China
| | - Wenjie Fang
- Shanghai Key Laboratory of Molecular Medical Mycology, Department of Dermatology, Second Affiliated Hospital of Naval Medical University, Shanghai, China
| | - Weihua Pan
- Shanghai Key Laboratory of Molecular Medical Mycology, Department of Dermatology, Second Affiliated Hospital of Naval Medical University, Shanghai, China
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Cappelli A, Amantini C, Maggi F, Favia G, Ricci I. Formulation and Safety Tests of a Wickerhamomyces anomalus-Based Product: Potential Use of Killer Toxins of a Mosquito Symbiotic Yeast to Limit Malaria Transmission. Toxins (Basel) 2021; 13:676. [PMID: 34678969 DOI: 10.3390/toxins13100676] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/09/2021] [Accepted: 09/18/2021] [Indexed: 01/16/2023] Open
Abstract
Wickerhamomyces anomalus strain WaF17.12 is a yeast with an antiplasmodial property based on the production of a killer toxin. For its symbiotic association with Anopheles mosquitoes, it has been proposed for the control of malaria. In an applied view, we evaluated the yeast formulation by freeze-drying WaF17.12. The study was carried out by comparing yeast preparations stored at room temperature for different periods, demonstrating that lyophilization is a useful method to obtain a stable product in terms of cell growth reactivation and maintenance of the killer toxin antimicrobial activity. Moreover, cytotoxic assays on human cells were performed, showing no effects on the cell viability and the proinflammatory response. The post-formulation effectiveness of the killer toxin and the safety tests indicate that WaF17.12 is a promising bioreagent able to impair the malaria parasite in vector mosquitoes.
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Giovati L, Ciociola T, De Simone T, Conti S, Magliani W. Wickerhamomyces Yeast Killer Toxins' Medical Applications. Toxins (Basel) 2021; 13:655. [PMID: 34564659 DOI: 10.3390/toxins13090655] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 12/14/2022] Open
Abstract
Possible implications and applications of the yeast killer phenomenon in the fight against infectious diseases are reviewed, with particular reference to some wide-spectrum killer toxins (KTs) produced by Wickerhamomyces anomalus and other related species. A perspective on the applications of these KTs in the medical field is provided considering (1) a direct use of killer strains, in particular in the symbiotic control of arthropod-borne diseases; (2) a direct use of KTs as experimental therapeutic agents; (3) the production, through the idiotypic network, of immunological derivatives of KTs and their use as potential anti-infective therapeutics. Studies on immunological derivatives of KTs in the context of vaccine development are also described.
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Fernández de Ullivarri M, Bulacios GA, Navarro SA, Lanza L, Mendoza LM, Chalón MC. The killer yeast Wickerhamomyces anomalus Cf20 exerts a broad anti-Candida activity through the production of killer toxins and volatile compounds. Med Mycol 2021; 58:1102-1113. [PMID: 32196549 DOI: 10.1093/mmy/myaa011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 11/04/2019] [Revised: 01/07/2020] [Accepted: 03/04/2020] [Indexed: 01/02/2023] Open
Abstract
Candidiasis is a group of opportunistic infections caused by yeast of the genus Candida. The appearance of drug resistance and the adverse effects of current antifungal therapies require the search for new, more efficient therapeutic alternatives. Killer yeasts have aroused as suitable candidates for mining new antifungal compounds. Killer strains secrete antimicrobial proteins named killer toxins, with promissory antifungal activity. Here we found that the killer yeast Wickerhamomyces anomalus Cf20 and its cell-free supernatant (CFS) inhibited six pathogenic strains and one collection strain of Candida spp. The inhibition is mainly mediated by secreted killer toxins and, to a lesser extent, by volatile compounds such as acetic acid and ethyl acetate. A new large killer toxin (>180 kDa) was purified, which exerted 70-74% of the total CFS anti-Candida activity, and the previously described glucanase KTCf20 was inhibitory in a lesser extent as well. In addition, we demonstrated that Cf20 possesses the genes encoding for the β-1,3-glucanases WaExg1 and WaExg2, proteins with extensively studied antifungal activity, particularly WaExg2. Finally, the 10-fold concentrated CFS exerted a high candidacidal effect at 37°C, completely inhibiting the fungal growth, although the nonconcentrated CFS (RCF 1) had very limited fungistatic activity at this temperature. In conclusion, W. anomalus Cf20 produces different low and high molecular weight compounds with anti-Candida activity that could be used to design new therapies for candidiasis and as a source for novel antimicrobial compounds as well.
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Affiliation(s)
- Miguel Fernández de Ullivarri
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) e Instituto de Química Biológica "Dr. Bernabé Bloj," Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, San Miguel de Tucumán. Argentina
| | - Gabriela A Bulacios
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) e Instituto de Química Biológica "Dr. Bernabé Bloj," Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, San Miguel de Tucumán. Argentina
| | - Silvia A Navarro
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) e Instituto de Química Biológica "Dr. Bernabé Bloj," Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, San Miguel de Tucumán. Argentina
| | - Lucía Lanza
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) e Instituto de Química Biológica "Dr. Bernabé Bloj," Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, San Miguel de Tucumán. Argentina
| | - Lucia M Mendoza
- Centro de referencia para lactobacilos (CERELA, CONICET), Chacabuco 145, 4000, Tucumán, Argentina
| | - Miriam C Chalón
- Instituto Superior de Investigaciones Biológicas (INSIBIO, CONICET-UNT) e Instituto de Química Biológica "Dr. Bernabé Bloj," Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán, Chacabuco 461, San Miguel de Tucumán. Argentina
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Romeo FV, Granuzzo G, Foti P, Ballistreri G, Caggia C, Rapisarda P. Microbial Application to Improve Olive Mill Wastewater Phenolic Extracts. Molecules 2021; 26:1944. [PMID: 33808362 DOI: 10.3390/molecules26071944] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 03/25/2021] [Accepted: 03/26/2021] [Indexed: 11/20/2022] Open
Abstract
Olive mill wastewater (OMW) contains valuable and interesting bioactive compounds, among which is hydroxytyrosol, which is characterized by a remarkable antioxidant activity. Due to the health claims related to olive polyphenols, the aim of this study was to obtain an extract from OMW with an increased level of hydroxytyrosol by means of microbial enzymatic activity. For this purpose, four commercial adsorbent resins were selected and tested. The beta-glucosidase and esterase activity of strains of Wickerhamomyces anomalus, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae were also investigated and compared to those of a commercial enzyme and an Aspergillus niger strain. The W. anomalus strain showed the best enzymatic performances. The SP207 resin showed the best efficiency in selective recovery of hydroxytyrosol, tyrosol, oleuropein, and total phenols. The bioconversion test of the OMW extract was assessed by using both culture broths and pellets of the tested strains. The results demonstrated that the pellets of W. anomalus and L. plantarum were the most effective in hydroxytyrosol increasing in phenolic extract. The interesting results suggest the possibility to study new formulations of OMW phenolic extracts with multifunctional microorganisms.
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Syrokou MK, Tziompra S, Psychogiou EE, Mpisti SD, Paramithiotis S, Bosnea L, Mataragas M, Skandamis PN, Drosinos EH. Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs. Microorganisms 2021; 9:microorganisms9040671. [PMID: 33805132 PMCID: PMC8064081 DOI: 10.3390/microorganisms9040671] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/16/2021] [Accepted: 03/22/2021] [Indexed: 12/11/2022] Open
Abstract
The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited Penicillium olsonii and Aspergillus niger growth and 12 yeast strains inhibited Pe. chrysogenum growth. Twenty-one Lactiplantibacillus plantarum strains exhibited inhibitory activity against Listeria monocytogenes, as well as several sourdough-associated isolates. The structural gene encoding plantaricin 423 was detected in 19 Lcb. plantarum strains, while the structural genes encoding plantaricins NC8, PlnE/F, PlnJ/K, and S were detected in two Lcb. plantarum strains. None of the microbial strains tested exhibited exopolysaccharide (EPS) production, amino acid decarboxylase, amylolytic or phytase activity. The technological and safety potential of the Lcb. plantarum and Wickerhamomyces anomalus strains was highlighted, since some of them exhibited proteolytic, lipolytic, antibacterial and antimould activities.
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Affiliation(s)
- Maria K. Syrokou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Sofia Tziompra
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Eleni-Efthymia Psychogiou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Sofia-Despoina Mpisti
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
- Correspondence:
| | - Loulouda Bosnea
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 45221 Ioannina, Greece; (L.B.); (M.M.)
| | - Marios Mataragas
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, 45221 Ioannina, Greece; (L.B.); (M.M.)
| | - Panagiotis N. Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
| | - Eleftherios H. Drosinos
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, 11855 Athens, Greece; (M.K.S.); (S.T.); (E.-E.P.); (S.-D.M.); (P.N.S.); (E.H.D.)
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Cappelli A, Favia G, Ricci I. Wickerhamomyces anomalus in Mosquitoes: A Promising Yeast-Based Tool for the "Symbiotic Control" of Mosquito-Borne Diseases. Front Microbiol 2021; 11:621605. [PMID: 33552032 PMCID: PMC7859090 DOI: 10.3389/fmicb.2020.621605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2020] [Accepted: 12/30/2020] [Indexed: 12/13/2022] Open
Abstract
The ascomycete yeast Wickerhamomyces anomalus is a mutualistic symbiont of different insects, including diptera vectors of diseases. Although fungal symbioses have been so far poorly characterized, the topic is gaining attention as yeast-insect interactions can provide pivotal information on insect biology, such as their environmental adaptation or vectorial capability. We review the symbiosis between W. anomalus and mosquitoes, which implies nutritional and protective functions. Furthermore, we focus on antiplasmodial effects of W. anomalus in malaria vectors and discuss the yeast potential for the “symbiotic control” (SC) of mosquito-borne diseases (MBDs).
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Affiliation(s)
- Alessia Cappelli
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Guido Favia
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
| | - Irene Ricci
- School of Biosciences and Veterinary Medicine, University of Camerino, CIRM Italian Malaria Network, Camerino, Italy
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Chen L, Li D, Ren L, Song S, Ma X, Rong Y. Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine. Food Sci Nutr 2021; 9:71-86. [PMID: 33473272 PMCID: PMC7802529 DOI: 10.1002/fsn3.1899] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/27/2020] [Accepted: 08/27/2020] [Indexed: 12/26/2022] Open
Abstract
Microorganism species and inoculation fermentation methods have great influence on physicochemical and flavor properties of rice wine. Thus, this work investigated microbial interactions and physicochemical and aroma changes of rice wine through different inoculation strategies of Wickerhamomyces anomalus (W. anomalus) and Saccharomyces cerevisiae (S. cerevisiae). The results underlined that inoculation strategies and non-Saccharomyces yeasts all affected the volatile acidity, total acidity, and alcohol content of rice wine. The sequential cofermentation consumed relatively more sugar and resulted in the higher ethanol content, causing reduced thiols and increased alcohols, esters, phenylethyls, and terpenes, which was more conducive to improve rice wine flavor than simultaneous cofermentation. Moreover, simultaneous cofermentation increased fatty aroma of rice wine, while sequential cofermentation increased mellow and cereal-like flavor. These results confirmed that sequential cofermentation of S. cerevisiae and W. anomalus was a choice for the future production of rice wine with good flavor and quality.
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Affiliation(s)
- Lihua Chen
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Dongna Li
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Lixia Ren
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Shiqing Song
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Xia Ma
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
| | - Yuzhi Rong
- School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina
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Comitini F, Agarbati A, Canonico L, Galli E, Ciani M. Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts. Microorganisms 2020; 9:microorganisms9010056. [PMID: 33379214 PMCID: PMC7824415 DOI: 10.3390/microorganisms9010056] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/18/2020] [Accepted: 12/24/2020] [Indexed: 01/02/2023] Open
Abstract
Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was purified, and the purified protein was digested with specific restriction enzymes (lysine K and arginine R cut sites). The LC-MS and LC-MS/MS analysis after enzymatic digestions revealed a molecular weight of 31 kDa. Bioinformatics processing and database research of digested pure killer protein showed 99% identity with a UDP-glycosyltransferase protein. Competitive inhibition assay of killer activity by cell-wall polysaccharides suggests that branched glucans represent the first receptor site of the toxin on the envelope of the sensitive target. The WA18 partially purified crude extract (PPCE) showed high stability of antimicrobial activity at the physicochemical conditions suitable for the winemaking process. Indeed, in wine WA18 was able to counteract B. bruxellensis and control the production of ethyl phenols. In addition, the strain WA18 was compatible with Saccharomyces cerevisiae in co-culture conditions with a potential application together with commercial starter cultures. These data suggest that WA18 mycocin is a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage.
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Tian S, Liang X, Chen J, Zeng W, Zhou J, Du G. Enhancement of 2-phenylethanol production by a wild-type Wickerhamomyces anomalus strain isolated from rice wine. Bioresour Technol 2020; 318:124257. [PMID: 33096442 DOI: 10.1016/j.biortech.2020.124257] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/08/2020] [Accepted: 10/09/2020] [Indexed: 06/11/2023]
Abstract
2-Phenylethanol (2-PE) is an important high-grade aromatic alcohol, which is widely used in the cosmetics, perfumery and food industries. However, 2-PE is mainly synthesized using a chemical route, which produces environmental pollution and harmful by-products. Screening of high-yielding wild-type strains has become an important goal for the future biosynthesis of 2-PE. In this study, a wild-type Wickerhamomyces anomalus was isolated from rice wine fermented mash. By optimizing the initial glucose and l-phenylalanine concentrations, 2630.7 mg/L of 2-PE was obtained in shaking flasks. The conditions of initial glucose and l-phenylalanine concentration, pH, and inoculation amount were optimized for 2-PE production with W. anomalus. Finally, based on the optimal conditions, the 2-PE titer reached 4,727.3 mg/L by a single-dose fed-batch strategy in a 5-L bioreactor. The results showed that the ability was expanded to harness the Ehrlich pathway for the production of high-value aromatics in aroma-producing yeast species.
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Affiliation(s)
- Shufang Tian
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Xiaolin Liang
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Weizhu Zeng
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provisional Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education and School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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Wang W, Fan G, Li X, Fu Z, Liang X, Sun B. Application of Wickerhamomyces anomalus in Simulated Solid-State Fermentation for Baijiu Production: Changes of Microbial Community Structure and Flavor Metabolism. Front Microbiol 2020; 11:598758. [PMID: 33329488 PMCID: PMC7728721 DOI: 10.3389/fmicb.2020.598758] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 11/03/2020] [Indexed: 12/21/2022] Open
Abstract
Wickerhamomyces anomalus is conducive to the synthesis of ester compounds in brewing the Chinese liquor Baijiu; esters are crucial for the quality of Baijiu. In this study, simulated solid-state fermentation for Baijiu production was used to explore whether artificial addition of W. anomalus could improve the flavor substance in Baijiu, and the underlying mechanisms. Two experimental groups were studied, in which W. anomalus Y3604 (Group A) and YF1503 (Group B) were added, respectively; in the control group (Group C), no W. anomalus was added. Adding strain Y3604 increased the content of esters in fermentation samples, especially ethyl acetate and ethyl caproate, and reduced the content of higher alcohols. Adding strain YF1503 had little effect on the ester content but decreased the content of higher alcohols. The diversity and abundance of prokaryotic genera in Group A and B samples were similar, but there were some differences compared with Group C. The correlations of genera in Group A or B samples were simple compared with group C. Although the predominant eukaryotic genera in the three groups were consistent, the abundance of each gene varied among groups. Based on our findings, bioaugmentation of Baijiu fermentation with W. anomalus will change the ethyl acetate content and cause changes in the levels of other flavor substances. We suggest that the changes in flavor substances caused by the addition of W. anomalus are mainly due to changes in the microbial community structure that result from the addition of W. anomalus.
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Affiliation(s)
- Wenhua Wang
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
- School of Light Industry, Beijing Technology and Business University, Beijing, China
| | - Guangsen Fan
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xiuting Li
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhilei Fu
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xin Liang
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Baoguo Sun
- Laboratory of Food Microbiology and Enzyme Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Laboratory of Food Microbiology and Enzyme Engineering, School of Food and Health, Beijing Technology and Business University, Beijing, China
- School of Light Industry, Beijing Technology and Business University, Beijing, China
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Lara-Hidalgo C, Belloch C, Dorantes-Alvarez L, Flores M. Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce. J Sci Food Agric 2020; 100:4940-4949. [PMID: 32474932 DOI: 10.1002/jsfa.10556] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 05/06/2020] [Accepted: 05/31/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis and gas chromatography-olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces. RESULTS A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3-methylbutanoic acid (sharp, cheese), ethyl 2-methylbutanoate (fruity), and 6-methyl-5-hepten-2-one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green-herbal, and cheesy notes based on ester compounds, alcohol and branched-chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Carlos Lara-Hidalgo
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) Avda, Agustín Escardino 7, 46980 Paterna, Valencia, Spain
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas. Unidad Profesional Adolfo López Mateos. Av. Wilfrido Massieu S/N esq. Manuel L. Stampa, Nueva Industrial Vallejo, Gustavo A. Madero, C.P. 07738, Ciudad de México, Mexico
| | - Carmela Belloch
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) Avda, Agustín Escardino 7, 46980 Paterna, Valencia, Spain
| | - Lidia Dorantes-Alvarez
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas. Unidad Profesional Adolfo López Mateos. Av. Wilfrido Massieu S/N esq. Manuel L. Stampa, Nueva Industrial Vallejo, Gustavo A. Madero, C.P. 07738, Ciudad de México, Mexico
| | - Mónica Flores
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) Avda, Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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Wang C, Tang J, Qiu S. Profiling of Fungal Diversity and Fermentative Yeasts in Traditional Chinese Xiaoqu. Front Microbiol 2020; 11:2103. [PMID: 32983066 PMCID: PMC7489096 DOI: 10.3389/fmicb.2020.02103] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 08/10/2020] [Indexed: 11/23/2022] Open
Abstract
To increase the safety and quality of baijiu and rice wine in China, controlling the use of traditional Xiaoqu by studying the beneficial yeasts present has recently been considered. The fungal diversity of six Chinese Xiaoqu including five traditional and one commercial samples was investigated to screen fermentative yeasts with low yields of higher alcohols. A high throughput sequencing approach detected fifteen fungal species with relative abundance higher than 1%, and displayed dissimilarities of fungal diversity among Xiaoqu samples. The 15 fungal species were composed of 11 filamentous fungi with Rhizopus arrhizus as the most common specie and four yeast species, containing Hyphopichia burtonii, Saccharomyces cerevisiae, Saccharomycopsis fibuligera, and Saccharomycopsis malanga. Classic culture-dependent approaches, including 5.8S-ITS-RFLP analysis and D1/D2 sequencing of the 26S rRNA gene, identified nine yeast species in the five traditional Chinese Xiaoqu. In addition to the four yeast species also detected by high throughput sequencing approach, the other five yeast species isolated were Clavispora lusitaniae, Cryptococcus neoformans, Komagataella pastoris, Trichosporon asahii, and Wickerhamomyces anomalus. Further micro-fermentations of rice wine were performed using 19 single yeast isolates, and after the fermentation of rice wine, higher alcohols and ethanol were analyzed by gas chromatography. Two yeast strains, Saccharomyces cerevisiae FBKL2.8022 and Wickerhamomyces anomalus FBKL2.8023, were found to have low yields of higher alcohols and could produce 11.70%vol and 7.10%vol ethanol separately. This study for the first time, to the best of our knowledge, explored the fungal resources in traditional Xiaoqu from different regions of Guizhou, China. The screened S. cerevisiae and W. anomalus strains could be used to establish specific starters to promote the standardization of the production of baijiu and rice wine.
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Affiliation(s)
- Chunxiao Wang
- Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China
| | - Jiadai Tang
- Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China.,Department of Liquor Making Engineering, Moutai Institute, Renhuai, China
| | - Shuyi Qiu
- Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China
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Dutra VR, Silva LF, Oliveira ANM, Beirigo EF, Arthur VM, Bernardes da Silva R, Ferreira TB, Andrade-Silva L, Silva MV, Fonseca FM, Silva-Vergara ML, Ferreira-Paim K. Fatal Case of Fungemia by Wickerhamomyces anomalus in a Pediatric Patient Diagnosed in a Teaching Hospital from Brazil. J Fungi (Basel) 2020; 6:jof6030147. [PMID: 32854208 PMCID: PMC7558373 DOI: 10.3390/jof6030147] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/20/2020] [Accepted: 08/21/2020] [Indexed: 02/07/2023] Open
Abstract
In recent decades, emerging fungal infections have changed the clinical mycology scenario as a consequence of the advances in medical diagnostics and therapeutic procedures, long hospitalization times, and the growing number of individuals with debilitating chronic diseases and impaired immune systems. This report presents a 19 months old Brazilian female patient who developed a severe fungal sepsis by an uncommon yeast. She was admitted at the intensive care unit with severe pneumonia, bronchopulmonary dysplasia, and weight-for-age z score of less than −2. She remained more than 30 days in the intensive care unit where she had a femoral venous catheter placement, enteral nutrition, broad-spectrum antibiotic therapy, and prophylaxis with fluconazole. Moreover, pericardiocentesis was performed due to cardiac tamponade. She had a previous history of prematurity, cardiac surgery due to patent ductus arteriosus, and a long period of hospital stay. Despite the antifungal prophylaxis, two yeast isolates were recovered from blood and then identified by classical mycological methods and internal transcribed spacer (ITS) sequencing as Wickerhamomyces anomalus. Both isolates exhibited susceptibility to amphotericin B, ketoconazole, itraconazole, voriconazole, and fluconazole. Her clinical state worsened, presenting anasarca, epistaxis, and hemorrhagic suffusions in the mouth, sclera, oliguria, and bradycardia. Two days after the first positive culture, she presented a gradual reduction of the white blood cells count, with severe leukopenia and neutropenia. She died five days after.
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Affiliation(s)
- Vitor Rodrigues Dutra
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
| | - Leonardo Francisco Silva
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
| | | | - Emília Freitas Beirigo
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
| | - Vanessa Mello Arthur
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
| | - Raíssa Bernardes da Silva
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
| | - Thatiana Bragine Ferreira
- Department of Infectious Diseases, Federal University of Triangulo Mineiro, Uberaba 38025-440, Brazil; (T.B.F.); (L.A.-S.); (M.L.S.-V.)
| | - Leonardo Andrade-Silva
- Department of Infectious Diseases, Federal University of Triangulo Mineiro, Uberaba 38025-440, Brazil; (T.B.F.); (L.A.-S.); (M.L.S.-V.)
| | - Marcos Vinícius Silva
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
| | | | - Mario León Silva-Vergara
- Department of Infectious Diseases, Federal University of Triangulo Mineiro, Uberaba 38025-440, Brazil; (T.B.F.); (L.A.-S.); (M.L.S.-V.)
| | - Kennio Ferreira-Paim
- Department of Microbiology, Immunology and Parasitology, Federal University of Triangulo Mineiro, Uberaba 38015-050, Brazil; (V.R.D.); (L.F.S.); (E.F.B.); (V.M.A.); (R.B.d.S.); (M.V.S.)
- Department of Infectious Diseases, Federal University of Triangulo Mineiro, Uberaba 38025-440, Brazil; (T.B.F.); (L.A.-S.); (M.L.S.-V.)
- Correspondence: ; Tel.: +55-34-3700-6480
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Junges DSB, Delabeneta MF, Rosseto LRB, Nascimento BL, Paris AP, Persel C, Loth EA, Simão RCG, Menolli RA, Paula CR, Gandra RF. Antibiotic Activity of Wickerhamomyces anomalus Mycocins on Multidrug-Resistant Acinetobacter baumannii. Microb Ecol 2020; 80:278-285. [PMID: 32072187 DOI: 10.1007/s00248-020-01495-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 02/12/2020] [Indexed: 06/10/2023]
Abstract
To evaluate the susceptibility of multidrug-resistant Acinetobacter baumannii to mycocins produced by Wickerhamomyces anomalus and to verify the cytotoxicity of these compounds. Three culture supernatants of W. anomalus (WA40, WA45, and WA92), containing mycocins (WA40M1, WA45M2, and WA92M3), were tested on A. baumannii using broth microdilution methods, solid medium tests, and cytotoxicity tests in human erythrocytes and in Artemia saline Leach. W. anomalus was able to produce high antimicrobial mycocins, as even at high dilutions, they inhibited A. baumannii. In a solid medium, it was possible to observe the inhibition of A. baumannii, caused by the diffusion of mycocins between agar. Finally, the three supernatants were not cytotoxic when tested on human erythrocytes and Artemia salina. According to the evidence in this study, the mycocins of W. anomalus have been effective and could be used in the development of new antimicrobial substances.
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Affiliation(s)
- Daniele S B Junges
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Mateus F Delabeneta
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Lana Rubia B Rosseto
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Bruna L Nascimento
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Ana Paula Paris
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Cristiane Persel
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Eduardo A Loth
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil
| | - Rita C G Simão
- Center of Medical and Pharmaceutical Sciences, Western Paraná State University, Cascavel, Paraná, 85819-110, Brazil
| | - Rafael A Menolli
- Center of Medical and Pharmaceutical Sciences, Western Paraná State University, Cascavel, Paraná, 85819-110, Brazil
| | - Claudete R Paula
- Faculty of Odontology, University of São Paulo, Butantã, São Paulo, 05508-000, Brazil
| | - Rinaldo F Gandra
- Western Paraná University Hospital, Western Paraná State University, Cascavel, Paraná, 85806-470, Brazil.
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Limtong S, Into P, Attarat P. Biocontrol of Rice Seedling Rot Disease Caused by Curvularia lunata and Helminthosporium oryzae by Epiphytic Yeasts from Plant Leaves. Microorganisms 2020; 8:E647. [PMID: 32365626 DOI: 10.3390/microorganisms8050647] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 04/27/2020] [Accepted: 04/28/2020] [Indexed: 12/30/2022] Open
Abstract
Seedling rot disease in rice leads to significant loss in the production of seedlings. This research was conducted to explore yeasts that could be used as biological control agents against rice seedling rot disease caused by Curvularia lunata and Helminthosporium oryzae. In total, 167 epiphytic yeast strains were evaluated, revealing that 13 of these yeast strains demonstrated antagonistic activities against fungal pathogens and either C. lunata DOAC 2313 or H. oryzae DOAC 2293. The volatile organic compounds (VOCs) and biofilm produced were possible antagonistic mechanisms in vitro for all the antagonistic yeast strains. Using nursery trays in a greenhouse, this study evaluated the control of rice seedling rot disease caused by these two fungal pathogens using antagonistic yeasts, identified in the present study and from our previous study. Torulaspora indica DMKU-RP31 and Wickerhamomyces anomalus YE-42 were found to completely control rice seedling rot disease caused by both of these fungal pathogens. Furthermore, W. anomalus DMKU-RP04 revealed 100% disease control when the disease was caused by H. oryzae. This is the first report on using antagonistic yeasts to control rice seedling rot disease caused by C. lunata and H. oryzae. These three antagonistic yeasts also showed promising potential for development as biocontrol agents against rice seedling rot disease caused by fungi.
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Hawary H, Rasmey AHM, Aboseidah AA, El-Morsi ES, Hafez M. Enhancement of glycerol production by UV-mutagenesis of the marine yeast Wickerhamomyces anomalus HH16: kinetics and optimization of the fermentation process. 3 Biotech 2019; 9:446. [PMID: 31763124 DOI: 10.1007/s13205-019-1981-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Accepted: 10/29/2019] [Indexed: 01/25/2023] Open
Abstract
The current study aims to enhance glycerol production using UV-mutagenesis of the marine yeast Wickerhamomyces anomalus HH16 isolated from marine sediment collected from South Sinai Governorate, Egypt. Besides optimization of the culture conditions and analyzing the kinetic parameters of growth and glycerol biosynthesis by the mutant strain were studied. The marine yeast isolate HH16 was selected as the front runner glycerol-producer among all tested isolates, with glycerol yield recorded as 66.55 gl-1. The isolate was identified based on the phenotypic and genotypic characteristics of W. anomalus. The genotypic characterization based on the internal transcribed spacer (ITS) sequence was deposited in the GenBank database with the accession number MK182824. UV-mutagenesis of W. anomalus HH16 by its exposure to UV radiation (254 nm, 200 mW cm-2) for 5 min; increased its capability in the glycerol production rate with 16.97% (80.15 g l-1). Based on the kinetic and Monod equations, the maximum specific growth rate (μ max) and maximum specific glycerol production rate (v max) by the mutant strain W. anomalus HH16MU5 were 0.21 h-1 and 0.103 g g-1, respectively. Optimization of the fermentation parameters such as nitrogen source, salinity and pH has been achieved. The maximum glycerol production 86.55 g l-1 has been attained in a fermentation medium composed of 200 g l-1 glucose, 1 g l-1 peptone, 3 g l-1 yeast extract, and 58.44 g l-1 NaCl, this medium was adjusted at pH 8 and incubated for 3 days at 30° C. Moreover, results indicated the ability of this yeast to produce glycerol (73.33 g l-1) using a seawater based medium. These findings suggest the applicability of using the yeast isolate W. anomalus HH16MU5 as a potential producer of glycerol for industrial purposes.
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Cecarini V, Cuccioloni M, Bonfili L, Ricciutelli M, Valzano M, Cappelli A, Amantini C, Favia G, Eleuteri AM, Angeletti M, Ricci I. Identification of a Killer Toxin from Wickerhamomyces anomalus with β-Glucanase Activity. Toxins (Basel) 2019; 11:E568. [PMID: 31569379 DOI: 10.3390/toxins11100568] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 09/20/2019] [Accepted: 09/26/2019] [Indexed: 01/02/2023] Open
Abstract
The yeast Wickerhamomyces anomalus has several applications in the food industry due to its antimicrobial potential and wide range of biotechnological properties. In particular, a specific strain of Wickerhamomyces anomalus isolated from the malaria mosquito Anopheles stephensi, namely WaF17.12, was reported to secrete a killer toxin with strong anti-plasmodial effect on different developmental stages of Plasmodium berghei; therefore, we propose its use in the symbiotic control of malaria. In this study, we focused on the identification/characterization of the protein toxin responsible for the observed antimicrobial activity of the yeast. For this purpose, the culture medium of the killer yeast strain WaF17.12 was processed by means of lateral flow filtration, anion exchange and gel filtration chromatography, immunometric methods, and eventually analyzed by liquid chromatography-tandem mass spectrometry (LC–MS/MS). Based on this concerted approach, we identified a protein with a molecular weight of approximately 140 kDa and limited electrophoretic mobility, corresponding to a high molecular weight β-glucosidase, as confirmed by activity tests in the presence of specific inhibitors.
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Xu L, Guo W, Liu W, Fu X, Wu Y, Luo F, Xu Y. Metabolites analysis for cold-resistant yeast ( Wickerhamomyces anomalus) strains own antioxidant activity on cold stored fish mince. Food Chem 2020; 303:125368. [PMID: 31445174 DOI: 10.1016/j.foodchem.2019.125368] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 12/27/2022]
Abstract
The effect of eight cold-resistant yeast strains (J3, J7, J8, J9, J12, J15, J18, and J25) of Wickerhamomyces anomalus on the lipid oxidation of cold stored fish mince (4 °C) were investigated. And the metabolites of these yeast were determined with gas chromatography-mass spectrometry. These strains could effectively inhibit the increase of hydroperoxides value (p < 0.05), and the inhibiting rate was positively correlated with the content of isolongifolene, xylitol, turanose, thymol-glucoside, and uridine. Especially, the J3, J7, J8, J9, J12, and J18 could eliminate a large part of thiobarbituric acid reactive substances (TBARS) (p < 0.05), the eliminating rate was proportionate to the aldehyde dehydrogenase activity. Several bacteriostatic metabolites were detected: thymol-glucoside, 2-phenylethanol, cedro, and 2,4-bis (1,1-dimethylethyl) phenol. In addition, W. anomalus produced many metabolites with fruit and floral notes. In conclusion, cold-resistant W. anomalus strains own antioxidant activity were potential new bio-preservatives in the cold storage of muscle products.
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Cappelli A, Valzano M, Cecarini V, Bozic J, Rossi P, Mensah P, Amantini C, Favia G, Ricci I. Killer yeasts exert anti-plasmodial activities against the malaria parasite Plasmodium berghei in the vector mosquito Anopheles stephensi and in mice. Parasit Vectors 2019; 12:329. [PMID: 31266522 PMCID: PMC6604151 DOI: 10.1186/s13071-019-3587-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2019] [Accepted: 06/27/2019] [Indexed: 01/19/2023] Open
Abstract
BACKGROUND Wickerhamomyces anomalus is a yeast associated with different insects including mosquitoes, where it is proposed to be involved in symbiotic relationships with hosts. Different symbiotic strains of W. anomalus display a killer phenotype mediated by protein toxins with broad-spectrum antimicrobial activities. In particular, a killer toxin purified from a W. anomalus strain (WaF17.12), previously isolated from the malaria vector mosquito Anopheles stephensi, has shown strong in vitro anti-plasmodial activity against early sporogonic stages of the murine malaria parasite Plasmodium berghei. RESULTS Here, we provide evidence that WaF17.12 cultures, properly stimulated to induce the expression of the killer toxin, can directly affect in vitro P. berghei early sporogonic stages, causing membrane damage and parasite death. Moreover, we demonstrated by in vivo studies that mosquito dietary supplementation with activated WaF17.12 cells interfere with ookinete development in the midgut of An. stephensi. Besides the anti-sporogonic action of WaF17.12, an inhibitory effect of purified WaF17.12-killer toxin was observed on erythrocytic stages of P. berghei, with a consequent reduction of parasitaemia in mice. The preliminary safety tests on murine cell lines showed no side effects. CONCLUSIONS Our findings demonstrate the anti-plasmodial activity of WaF17.12 against different developmental stages of P. berghei. New studies on P. falciparum are needed to evaluate the use of killer yeasts as innovative tools in the symbiotic control of malaria.
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Affiliation(s)
- Alessia Cappelli
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Matteo Valzano
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Valentina Cecarini
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Jovana Bozic
- Florida Medical Entomology Laboratory, University of Florida, Vero Beach, FL, USA
| | - Paolo Rossi
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Priscilla Mensah
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Consuelo Amantini
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Guido Favia
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy
| | - Irene Ricci
- School of Biosciences and Veterinary Medicine, University of Camerino, Camerino, Italy.
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Hua SST, Sarreal SBL, Chang PK, Yu J. Transcriptional Regulation of Aflatoxin Biosynthesis and Conidiation in Aspergillus flavus by Wickerhamomyces anomalus WRL-076 for Reduction of Aflatoxin Contamination. Toxins (Basel) 2019; 11:toxins11020081. [PMID: 30717146 PMCID: PMC6410245 DOI: 10.3390/toxins11020081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 12/12/2018] [Accepted: 01/08/2019] [Indexed: 12/22/2022] Open
Abstract
Aspergillus flavus is a ubiquitous saprophytic fungus found in soils across the world. The fungus is the major producer of aflatoxin (AF) B₁, which is toxic and a potent carcinogen to humans. Aflatoxin B₁ (AFB₁) is often detected in agricultural crops such as corn, peanut, almond, and pistachio. It is a serious and recurrent problem and causes substantial economic losses. Wickerhamomyces anomalus WRL-076 was identified as an effective biocontrol yeast against A. flavus. In this study, the associated molecular mechanisms of biocontrol were investigated. We found that the expression levels of eight genes, aflR, aflJ, norA, omtA, omtB, pksA, vbs, and ver-1 in the aflatoxin biosynthetic pathway cluster were suppressed. The decreases ranged from several to 10,000 fold in fungal samples co-cultured with W. anomalus. Expression levels of conidiation regulatory genes brlA, abaA, and wetA as well as sclerotial regulatory gene (sclR) were all down regulated. Consistent with the decreased gene expression levels, aflatoxin concentrations in cultural medium were reduced to barely detectable. Furthermore, fungal biomass and conidial number were significantly reduced by 60% and more than 95%, respectively. The results validate the biocontrol efficacy of W. anomalus WRL-076 observed in the field experiments.
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Affiliation(s)
- Sui Sheng T Hua
- U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA.
| | - Siov Bouy L Sarreal
- U.S. Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA.
| | - Perng-Kuang Chang
- U.S. Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Boulevard, New Orleans, LA 70124, USA.
| | - Jiujiang Yu
- U.S. Department of Agriculture, Agricultural Research Service, Beltsville Agricultural Center, Beltsville, MD 70124, USA.
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da Cunha AC, Gomes LS, Godoy-Santos F, Faria-Oliveira F, Teixeira JA, Sampaio GMS, Trópia MJM, Castro IM, Lucas C, Brandão RL. High-affinity transport, cyanide-resistant respiration, and ethanol production under aerobiosis underlying efficient high glycerol consumption by Wickerhamomyces anomalus. J Ind Microbiol Biotechnol 2019; 46:709-23. [PMID: 30680472 DOI: 10.1007/s10295-018-02119-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 12/19/2018] [Indexed: 01/11/2023]
Abstract
Wickerhamomyces anomalus strain LBCM1105 was originally isolated from the wort of cachaça (the Brazilian fermented sugarcane juice-derived Brazilian spirit) and has been shown to grow exceptionally well at high amounts of glycerol. This paramount residue from the biodiesel industry is a promising cheap carbon source for yeast biotechnology. The assessment of the physiological traits underlying the W. anomalus glycerol consumption ability in opposition to Saccharomyces cerevisiae is presented. A new WaStl1 concentrative glycerol-H+ symporter with twice the affinity of S. cerevisiae was identified. As in this yeast, WaSTL1 is repressed by glucose and derepressed/induced by glycerol but much more highly expressed. Moreover, LBCM1105 aerobically growing on glycerol was found to produce ethanol, providing a redox escape to compensate the redox imbalance at the level of cyanide-resistant respiration (CRR) and glycerol 3P shuttle. This work is critical for understanding the utilization of glycerol by non-Saccharomyces yeasts being indispensable to consider their industrial application feeding on biodiesel residue.
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Kharchoufi S, Parafati L, Licciardello F, Muratore G, Hamdi M, Cirvilleri G, Restuccia C. Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges. Food Microbiol 2018; 74:107-112. [PMID: 29706324 DOI: 10.1016/j.fm.2018.03.011] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [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: 11/10/2017] [Revised: 03/19/2018] [Accepted: 03/20/2018] [Indexed: 01/09/2023]
Abstract
This study investigated the potential use of two edible coatings, chitosan (CH) and locust bean gum (LBG), which incorporated chemically characterized water pomegranate peel extract (WPPE) or methanol pomegranate peel extract (MPPE) and the biocontrol agent (BCA) Wickerhamomyces anomalus, to control the growth of Penicillium digitatum and to reduce the postharvest decay of oranges. CH and LBG including pomegranate peel extracts (PPEs) at different concentrations were tested in vitro against P. digitatum to determine their antifungal efficacy; at the same time, the tolerance of viable cells of W. anomalus to increasing concentrations of WPPE and MPPE extracts was assessed. The potential application of selected bioactive coatings was evaluated in vivo on oranges, which had been artificially inoculated with P. digitatum, causal agent of green mold decay. CH incorporating MPPE or WPPE at all concentrations was able to inhibit in vitro P. digitatum, while LBG was active only at the highest MPPE or WPPE concentrations. W. anomalus BS91 was slightly inhibited only by MPPE-modified coatings, while no inhibition was observed by WPPE, which was therefore selected for the in vivo trials on oranges artificially inoculated with P. digitatum. The experimental results proved that the addition of 0.361 g dry WPPE/mL, both to CH and LBG coatings, significantly reduced disease incidence (DI) by 49 and 28% respectively, with respect to the relative controls. Besides the combination CH or LBG + WPPE, the addition of W. anomalus cells to coatings strengthened the antifungal effect with respect to the relative controls, as demonstrated by the significant reduction of DI (up to 95 and 75% respectively). The findings of the study contribute to the valorization of a value-added industrial byproduct and provide a significant advancement in the development of new food protectant formulations, which benefit from the synergistic effect between biocontrol agents and natural bioactive compounds.
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Affiliation(s)
- Samira Kharchoufi
- Laboratory of Microbial Ecology and Technology, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080, Tunis, Tunisia
| | - Lucia Parafati
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 100, 95123, Catania, Italy
| | - Fabio Licciardello
- Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42122, Reggio Emilia, Italy
| | - Giuseppe Muratore
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 100, 95123, Catania, Italy
| | - Mokthar Hamdi
- Laboratory of Microbial Ecology and Technology, National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Centre Urbain Nord, 2 Boulevard de la Terre, B.P. 676, 1080, Tunis, Tunisia
| | - Gabriella Cirvilleri
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 100, 95123, Catania, Italy
| | - Cristina Restuccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via S. Sofia 100, 95123, Catania, Italy.
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Teixeira Souza KS, Gudiña EJ, Schwan RF, Rodrigues LR, Dias DR, Teixeira JA. Improvement of biosurfactant production by Wickerhamomyces anomalus CCMA 0358 and its potential application in bioremediation. J Hazard Mater 2018; 346:152-158. [PMID: 29268161 DOI: 10.1016/j.jhazmat.2017.12.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2017] [Revised: 11/12/2017] [Accepted: 12/07/2017] [Indexed: 06/07/2023]
Abstract
In this work, biosurfactant production by Wickerhamomyces anomalus CCMA 0358 was increased through the development of an optimized culture medium using response surface methodology. The optimized culture medium contained yeast extract (4.64 g/L), ammonium sulfate (4.22 g/L), glucose (1.39 g/L) and olive oil (10 g/L). Biosurfactant production using this medium was validated both in flasks and bioreactor, and the surface tension was reduced from 49.0 mN/m up to 31.4 mN/m and 29.3 mN/m, respectively. In both cases, the highest biosurfactant production was achieved after 24 h of growth. W. anomalus CCMA 0358 demonstrated to be a fast biosurfactant producer (24 h) as compared to other yeast strains previously reported (144-240 h). The produced biosurfactant remained stable at high temperature (121 °C), NaCl concentrations as high as 300 g/L, and pH values between 6 and 12. The crude biosurfactant allowed the recovery of 20% of crude oil from contaminated sand, being a promising candidate for application in bioremediation or in the petroleum industry.
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Affiliation(s)
- Karla S Teixeira Souza
- Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil
| | - Eduardo J Gudiña
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Rosane F Schwan
- Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil
| | - Lígia R Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Disney R Dias
- Department of Food Science, Federal University of Lavras (UFLA), Campus Universitário, 37.200-000 Lavras, MG, Brazil
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Giovati L, Santinoli C, Ferrari E, Ciociola T, Martin E, Bandi C, Ricci I, Epis S, Conti S. Candidacidal Activity of a Novel Killer Toxin from Wickerhamomyces anomalus against Fluconazole-Susceptible and -Resistant Strains. Toxins (Basel) 2018; 10:E68. [PMID: 29401638 PMCID: PMC5848169 DOI: 10.3390/toxins10020068] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 01/30/2018] [Accepted: 02/01/2018] [Indexed: 11/16/2022] Open
Abstract
The isolation and characterization from the sand fly Phlebotomus perniciosus of a Wickerhamomyces anomalus yeast strain (Wa1F1) displaying the killer phenotype was recently reported. In the present work, the killer toxin (KT) produced by Wa1F1 was purified and characterized, and its antimicrobial activity in vitro was investigated against fluconazole- susceptible and -resistant clinical isolates and laboratory strains of Candida albicans and C. glabrata displaying known mutations. Wa1F1-KT showed a differential killing ability against different mutant strains of the same species. The results may be useful for the design of therapeutic molecules based on Wa1F1-KT and the study of yeast resistance mechanisms.
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Affiliation(s)
- Laura Giovati
- Department of Medicine and Surgery, University of Parma, 43125 Parma, Italy.
| | - Claudia Santinoli
- Department of Medicine and Surgery, University of Parma, 43125 Parma, Italy.
| | - Elena Ferrari
- Department of Medicine and Surgery, University of Parma, 43125 Parma, Italy.
| | - Tecla Ciociola
- Department of Medicine and Surgery, University of Parma, 43125 Parma, Italy.
| | - Elena Martin
- Department of Biosciences, University of Milan, 20133 Milan, Italy.
| | - Claudio Bandi
- Department of Biosciences, University of Milan, 20133 Milan, Italy.
- Pediatric Clinical Research Center Romeo and Enrica Invernizzi, Ospedale "Luigi Sacco", 20157 Milan, Italy.
| | - Irene Ricci
- School of Biosciences and Veterinary Medicine, University of Camerino, 62032 Camerino, Italy.
| | - Sara Epis
- Department of Biosciences, University of Milan, 20133 Milan, Italy.
- Pediatric Clinical Research Center Romeo and Enrica Invernizzi, Ospedale "Luigi Sacco", 20157 Milan, Italy.
| | - Stefania Conti
- Department of Medicine and Surgery, University of Parma, 43125 Parma, Italy.
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Wu Q, Cui K, Lin J, Zhu Y, Xu Y. Urea production by yeasts other than Saccharomyces in food fermentation. FEMS Yeast Res 2017; 17:4411803. [PMID: 29040547 DOI: 10.1093/femsyr/fox072] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [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: 05/22/2017] [Accepted: 09/26/2017] [Indexed: 11/15/2022] Open
Abstract
Urea is an important intermediate in the synthesis of carcinogenic ethyl carbamate in various food fermentations. Identifying urea-producing microorganisms can help control or reduce ethyl carbamate production. Using Chinese liquor fermentation as a model system, we identified the yeasts responsible for urea production. Urea production was positively correlated to the yeast population (R = 0.523, P = 0.045), and using high-throughput sequencing, we identified 26 yeast species. Partial least squares regression and correlation analysis indicated that Wickerhamomyces anomalus was the most important yeast to produce urea (variable importance plot = 1.927; R = 0.719, P = 0.002). Besides, we found that in W. anomalus the CAR1 gene (responsible for urea production) was 67% identical to that of Saccharomyces cerevisiae. Wickerhamomyces anomalus produced more urea (910.0 μg L-1) than S. cerevisiae (300.1 μg L-1). Moreover, urea production increased to 1261.2 μg L-1 when the two yeasts were co-cultured in a simulated fermentation, where the transcription activity of the CAR1 gene increased by 140% in W. anomalus and decreased by 40% in S. cerevisiae. Our findings confirm that a yeast other than Saccharomyces, namely W. anomalus, contributes more to urea formation in a simulated sorghum fermentation. These findings provide the basis for strategies to control or reduce ethyl carbamate formation.
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Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Kaixiang Cui
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jianchun Lin
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yang Zhu
- Bioprocess Engineering, Wageningen University and Research, PO Box 16, 6700 AA Wageningen, Netherlands
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, The Key Laboratory of Industrial Biotechnology, Ministry of Education, Synergetic Innovation Centre of Food Safety and Nutrition, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu 214122, China
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47
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Arous F, Atitallah IB, Nasri M, Mechichi T. A sustainable use of low-cost raw substrates for biodiesel production by the oleaginous yeast Wickerhamomyces anomalus. 3 Biotech 2017; 7:268. [PMID: 28794923 PMCID: PMC5534192 DOI: 10.1007/s13205-017-0903-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 07/24/2017] [Indexed: 10/19/2022] Open
Abstract
Over the past decade, the increasing demand of vegetable oils for biodiesel production has highlighted the need for alternative oil feedstocks that do not compete with food production. In this context, the combined use of agro-industrial wastes and oleaginous microorganisms could be a promising strategy for sustainable biodiesel production. The present investigation involves the performance of the oleaginous yeast Wickerhamomyces anomalus strain EC28 to produce lipids from different agro-industrial wastewaters (i.e., deproteinized cheese whey, olive mill wastewater, and wastewaters from confectionary industries) and waste frying oils (i.e., waste oil from frying fish, waste oil from frying potato and waste oil from frying meat). Results indicated that this strain can adequately grow on agro-industrial wastewater-based media and produce substantial amounts of lipids [up to 24%, wt/wt in deproteinized cheese whey-based medium and olive mill wastewater-based medium (75%, v/v in water)] of similar fatty acid composition to that of the most commonly used vegetable oils in the biodiesel industry. However, the addition of frying oils to the culture media resulted in a significant decrease in total lipid content, probably due to excess of available nitrogen released from meat, fish, and potato into the frying oil. The estimated properties of the resulting biodiesels, such as SV (190.69-203.13), IV (61.77-88.32), CN (53.45-59.32), and CFPP (-0.54 to 10.4), are reported, for the first time, for W. anomalus and correlate well with specified standards. In conclusion, W. anomalus strain EC28, for which there is very limited amount of available information, might be regarded as a promising candidate for biodiesel production and additional efforts for process improvement should be envisaged.
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Affiliation(s)
- Fatma Arous
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
- Laboratory of Microorganisms and Active Biomolecules, Faculty of Sciences of Tunis, University of Tunis El Manar, Tunis, Tunisia
| | - Imen Ben Atitallah
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Moncef Nasri
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
| | - Tahar Mechichi
- Laboratory of Enzyme Engineering and Microbiology, National School of Engineering of Sfax (ENIS), University of Sfax, BP 1173, 3038 Sfax, Tunisia
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Abstract
The main carbon source used for growth by four yeast strains (Yarrowia lipolytica CCMA 0357, Y. lipolytica CCMA 0242, Wickerhamomyces anomalus CCMA 0358, and Cryptococcus humicola CCMA 0346) and their lipid production were evaluated, using different concentrations of crude and pure glycerol and glucose. Whereas crude glycerol (100 g/L) was the main carbon source used by Y. lipolytica CCMA 0357 (nearly 15 g/L consumed at 120 hr) and W. anomalus CCMA 0358 (nearly 45.10 g/L consumed at 48 hr), pure glycerol (150 g/L) was the main one used by C. humicola CCMA 0346 (nearly 130 g/L consumed). On the other hand, Y. lipolytica CCMA 0242 used glucose (100 g/L) as its main source of carbon (nearly 96.48 g/L consumed). Y. lipolytica CCMA 0357 demonstrated the highest lipid production [about 70% (wt/wt)], forming palmitic (45.73% of fatty acid composition), stearic (16.43%), palmitoleic (13.29%), linolenic (10.77%), heptadecanoic (4.07%), and linoleic (14.14%) acids. Linoleic acid, an essential fatty acid, was produced by all four yeast strains but in varying degrees, representing 70.42% of the fatty acid profile of lipids produced by C. humicola CCMA 0346.
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Affiliation(s)
| | | | | | - Disney Ribeiro Dias
- b Department of Food Science , Federal University of Lavras , Lavras , MG , Brazil
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49
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Grzegorczyk M, Żarowska B, Restuccia C, Cirvilleri G. Postharvest biocontrol ability of killer yeasts against Monilinia fructigena and Monilinia fructicola on stone fruit. Food Microbiol 2016; 61:93-101. [PMID: 27697174 DOI: 10.1016/j.fm.2016.09.005] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [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: 07/27/2016] [Revised: 09/05/2016] [Accepted: 09/06/2016] [Indexed: 01/01/2023]
Abstract
The antagonistic effects of Debaryomyces hansenii KI2a, D. hansenii MI1a and Wickerhamomyces anomalus BS91 were tested against Monilinia fructigena and Monilinia fructicola in in vitro and in vivo trials. All yeast strains demonstrated antifungal activity at different levels depending on species, strain and pathogen. D hansenii KI2a and W. anomalus BS91 showed the highest biocontrol activity in vitro; the production of hydrolytic enzymes, killer toxins and volatile organic compounds (VOCs) were hypothesized as their main mechanisms of action against pathogens. D hansenii KI2a and W. anomalus BS91 significantly reduced brown rot incidence and severity on peach and plum fruits artificially inoculated with M. fructigena and M. fructicola, especially when applied 24 h before pathogen inoculation. On the opposite, D. hansenii MI1a exhibited weak antagonistic activity towards M. fructigena on peach and plum fruits and was ineffective against M. fructicola. The noticeable ability of W. anomalus BS91 to control brown rot could be also correlated with its high capacity to colonize the wound tissue and to increase its population density. Accordingly, the antagonistic strains of D. hansenii and W. anomalus could be proposed as active ingredients for the development of biofungicides against Monilinia species that are responsible for considerable economic losses in stone fruit crops.
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Affiliation(s)
- Monika Grzegorczyk
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Barbara Żarowska
- Department of Biotechnology and Food Microbiology, Wrocław University of Environmental and Life Sciences, ul. Chełmońskiego 37/41, 51-630 Wrocław, Poland
| | - Cristina Restuccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy.
| | - Gabriella Cirvilleri
- Department of Agriculture, Food and Environment (Di3A), University of Catania, via Santa Sofia 100, 95123 Catania, Italy
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50
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Robinson HA, Pinharanda A, Bensasson D. Summer temperature can predict the distribution of wild yeast populations. Ecol Evol 2016; 6:1236-50. [PMID: 26941949 PMCID: PMC4761769 DOI: 10.1002/ece3.1919] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 11/30/2015] [Accepted: 12/01/2015] [Indexed: 12/23/2022] Open
Abstract
The wine yeast, Saccharomyces cerevisiae, is the best understood microbial eukaryote at the molecular and cellular level, yet its natural geographic distribution is unknown. Here we report the results of a field survey for S. cerevisiae,S. paradoxus and other budding yeast on oak trees in Europe. We show that yeast species differ in their geographic distributions, and investigated which ecological variables can predict the isolation rate of S. paradoxus, the most abundant species. We find a positive association between trunk girth and S. paradoxus abundance suggesting that older trees harbor more yeast. S. paradoxus isolation frequency is also associated with summer temperature, showing highest isolation rates at intermediate temperatures. Using our statistical model, we estimated a range of summer temperatures at which we expect high S. paradoxus isolation rates, and show that the geographic distribution predicted by this optimum temperature range is consistent with the worldwide distribution of sites where S. paradoxus has been isolated. Using laboratory estimates of optimal growth temperatures for S. cerevisiae relative to S. paradoxus, we also estimated an optimum range of summer temperatures for S. cerevisiae. The geographic distribution of these optimum temperatures is consistent with the locations where wild S. cerevisiae have been reported, and can explain why only human-associated S. cerevisiae strains are isolated at northernmost latitudes. Our results provide a starting point for targeted isolation of S. cerevisiae from natural habitats, which could lead to a better understanding of climate associations and natural history in this important model microbe.
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Affiliation(s)
| | - Ana Pinharanda
- Faculty of Life Sciences University of Manchester Manchester M13 9PT UK
| | - Douda Bensasson
- Faculty of Life Sciences University of Manchester Manchester M13 9PT UK
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