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van Wyk N, Badura J, von Wallbrunn C, Pretorius IS. Exploring future applications of the apiculate yeast Hanseniaspora. Crit Rev Biotechnol 2024; 44:100-119. [PMID: 36823717 DOI: 10.1080/07388551.2022.2136565] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 07/24/2022] [Revised: 09/16/2022] [Accepted: 09/24/2022] [Indexed: 02/25/2023]
Abstract
As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make lemonade' is often used in a motivational context. The same could be said of Hanseniaspora in winemaking. Despite its predominance in vineyards and grape must, this lemon-shaped yeast is underappreciated in terms of its contribution to the overall sensory profile of fine wine. Species belonging to this apiculate yeast are known for being common isolates not just on grape berries, but on many other fruits. They play a critical role in the early stages of a fermentation and can influence the quality of the final product. Their deliberate addition within mixed-culture fermentations shows promise in adding to the complexity of a wine and thus provide sensorial benefits. Hanseniaspora species are also key participants in the fermentations of a variety of other foodstuffs ranging from chocolate to apple cider. Outside of their role in fermentation, Hanseniaspora species have attractive biotechnological possibilities as revealed through studies on biocontrol potential, use as a whole-cell biocatalyst and important interactions with Drosophila flies. The growing amount of 'omics data on Hanseniaspora is revealing interesting features of the genus that sets it apart from the other Ascomycetes. This review collates the fields of research conducted on this apiculate yeast genus.
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Affiliation(s)
- Niël van Wyk
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
| | - Jennifer Badura
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Christian von Wallbrunn
- Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany
| | - Isak S Pretorius
- ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, Australia
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Maruri-López I, Romero-Contreras YJ, Napsucialy-Mendivil S, González-Pérez E, Aviles-Baltazar NY, Chávez-Martínez AI, Flores-Cuevas EJ, Schwan-Estrada KRF, Dubrovsky JG, Jiménez-Bremont JF, Serrano M. A biostimulant yeast, Hanseniaspora opuntiae, modifies Arabidopsis thaliana root architecture and improves the plant defense response against Botrytis cinerea. Planta 2024; 259:53. [PMID: 38294549 PMCID: PMC10830669 DOI: 10.1007/s00425-023-04326-6] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 12/27/2023] [Indexed: 02/01/2024]
Abstract
MAIN CONCLUSION The biostimulant Hanseniaspora opuntiae regulates Arabidopsis thaliana root development and resistance to Botrytis cinerea. Beneficial microbes can increase plant nutrient accessibility and uptake, promote abiotic stress tolerance, and enhance disease resistance, while pathogenic microorganisms cause plant disease, affecting cellular homeostasis and leading to cell death in the most critical cases. Commonly, plants use specialized pattern recognition receptors to perceive beneficial or pathogen microorganisms. Although bacteria have been the most studied plant-associated beneficial microbes, the analysis of yeasts is receiving less attention. This study assessed the role of Hanseniaspora opuntiae, a fermentative yeast isolated from cacao musts, during Arabidopsis thaliana growth, development, and defense response to fungal pathogens. We evaluated the A. thaliana-H. opuntiae interaction using direct and indirect in vitro systems. Arabidopsis growth was significantly increased seven days post-inoculation with H. opuntiae during indirect interaction. Moreover, we observed that H. opuntiae cells had a strong auxin-like effect in A. thaliana root development during in vitro interaction. We show that 3-methyl-1-butanol and ethanol are the main volatile compounds produced by H. opuntiae. Subsequently, it was determined that A. thaliana plants inoculated with H. opuntiae have a long-lasting and systemic effect against Botrytis cinerea infection, but independently of auxin, ethylene, salicylic acid, or jasmonic acid pathways. Our results demonstrate that H. opuntiae is an important biostimulant that acts by regulating plant development and pathogen resistance through different hormone-related responses.
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Affiliation(s)
- Israel Maruri-López
- Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico
- Center for Desert Agriculture, Biological and Environmental Science and Engineering Division (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal, Saudi Arabia
| | | | | | - Enrique González-Pérez
- Laboratorio de Biología Molecular de Hongos y Plantas, División de Biología Molecular, Instituto Potosino de Investigación Científca y Tecnológica AC, San Luis Potosí, Mexico
- Facultad de Ciencias, Universidad Autónoma de San Luis Potosí (UASLP), Av. Chapultepec 1570, Priv. del Pedregal, 78295, San Luis Potosí, Mexico
| | | | - Ana Isabel Chávez-Martínez
- Laboratorio de Biología Molecular de Hongos y Plantas, División de Biología Molecular, Instituto Potosino de Investigación Científca y Tecnológica AC, San Luis Potosí, Mexico
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico
| | | | | | - Joseph G Dubrovsky
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico
| | - Juan Francisco Jiménez-Bremont
- Laboratorio de Biología Molecular de Hongos y Plantas, División de Biología Molecular, Instituto Potosino de Investigación Científca y Tecnológica AC, San Luis Potosí, Mexico
| | - Mario Serrano
- Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Morelos, Mexico.
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Kleman I, Rehermann G, Kwadha CA, Witzgall P, Becher PG. Hanseniaspora uvarum Attracts Drosophila suzukii (Diptera: Drosophilidae) With High Specificity. J Econ Entomol 2022; 115:999-1007. [PMID: 35385117 PMCID: PMC9365507 DOI: 10.1093/jee/toac029] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Indexed: 05/10/2023]
Abstract
Since the early phase of the intercontinental dispersal of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), fermentation baits have been used for monitoring. Self-made lures and commercial products are often based on wine and vinegar. From an ecological perspective, the formulation of these baits is expected to target especially vinegar flies associated with overripe fruit, such as Drosophila melanogaster (Meigen) (Diptera: Drosophilidae). Hanseniaspora uvarum (Niehaus) (Ascomycota: Saccharomyceta) is a yeast closely associated with D. suzukii and fruit, and furthermore attractive to the flies. Based on this relation, H. uvarum might represent a suitable substrate for the development of lures that are more specific than vinegar and wine. In the field, we therefore, compared H. uvarum to a commercial bait that was based on vinegar and wine with respect to the number of trapped D. suzukii relative to other drosophilids and arthropods. Trap captures were higher with the commercial bait but specificity for D. suzukii was greater with H. uvarum. Moreover, H. uvarum headspace extracts, as well as a synthetic blend of H. uvarum volatiles, were assayed for attraction of D suzukii in a wind tunnel and in the field. Headspace extracts and the synthetic blend induced strong upwind flight in the wind tunnel and confirmed attraction to H. uvarum volatiles. Furthermore, baited with H. uvarum headspace extract and a drowning solution of aqueous acetic acid and ethanol, 74% of field captured arthropods were D. suzukii. Our findings suggest that synthetic yeast headspace formulations might advance the development of more selective monitoring traps with reduced by-catch.
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Affiliation(s)
| | | | - Charles A Kwadha
- Department of Plant Protection Biology, Unit Chemical Ecology Horticulture, Swedish University of Agricultural Sciences, Alnarp, Box 190, 234 22 Lomma, Sweden
| | - Peter Witzgall
- Department of Plant Protection Biology, Unit Chemical Ecology Horticulture, Swedish University of Agricultural Sciences, Alnarp, Box 190, 234 22 Lomma, Sweden
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Spitaler U, Cossu CS, Delle Donne L, Bianchi F, Rehermann G, Eisenstecken D, Castellan I, Duménil C, Angeli S, Robatscher P, Becher PG, Koschier EH, Schmidt S. Field and greenhouse application of an attract-and-kill formulation based on the yeast Hanseniaspora uvarum and the insecticide spinosad to control Drosophila suzukii in grapes. Pest Manag Sci 2022; 78:1287-1295. [PMID: 34854220 PMCID: PMC9299924 DOI: 10.1002/ps.6748] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 11/27/2021] [Accepted: 12/02/2021] [Indexed: 05/25/2023]
Abstract
BACKGROUND The invasive insect Drosophila suzukii (Matsumura) is an important pest of several red grape varieties. The yeast Hanseniaspora uvarum (Niehaus), which is associated with D. suzukii, strongly attracts flies and stimulates them to feed on yeast-laden food. In the present study, a formulation based on H. uvarum culture with spinosad insecticide was applied to the foliage of vineyards and control of D. suzukii was compared to applying spinosad to the whole plant. After successful H. uvarum and insecticide application in the vineyard, we tested additional H. uvarum-based formulations with spinosad in a greenhouse to determine their capacity to control D. suzukii. RESULTS Application of the H. uvarum-spinosad formulation at 36.4 g of spinosad per hectare reduced the D. suzukii field infestation at the same rate as applying 120 g of spinosad per hectare and prevented spinosad residues on grapes. Leaves treated with H. uvarum and spinosad in the field and transferred to a laboratory assay caused high mortality to flies and reduced the number of eggs laid on fruits. Formulations with spinosad applied in the greenhouse showed that both H. uvarum culture and the yeast cell-free supernatant of a centrifuged culture increased fly mortality and reduced the number of eggs laid compared to the unsprayed control. CONCLUSION In comparison to typical spinosad spray applications, the use of H. uvarum in combination with spinosad as an attract-and-kill formulation against D. suzukii reduces pesticide residues on the fruits by targeting the treatment to the canopy and decreasing the amount of insecticide per hectare without compromising control efficacy.
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Affiliation(s)
- Urban Spitaler
- Entomology Group, Institute for Plant Health, Laimburg Research CentreSouth TyrolItaly
- Institute of Plant Protection, Department of Crop SciencesUniversity of Natural Resources and Life SciencesViennaAustria
| | - Carlo S Cossu
- Entomology Group, Institute for Plant Health, Laimburg Research CentreSouth TyrolItaly
| | - Lorenz Delle Donne
- Entomology Group, Institute for Plant Health, Laimburg Research CentreSouth TyrolItaly
- Institute of Plant Protection, Department of Crop SciencesUniversity of Natural Resources and Life SciencesViennaAustria
| | - Flavia Bianchi
- Laboratory for Flavours and Metabolites, Institute for Agricultural Chemistry and Food QualityLaimburg Research CentreSouth TyrolItaly
| | - Guillermo Rehermann
- Chemical Ecology – Horticulture, Department of Plant Protection BiologySwedish University of Agricultural SciencesAlnarpSweden
| | - Daniela Eisenstecken
- Laboratory for Flavours and Metabolites, Institute for Agricultural Chemistry and Food QualityLaimburg Research CentreSouth TyrolItaly
| | - Irene Castellan
- Faculty of Science and TechnologyFree University of Bozen‐BolzanoSouth TyrolItaly
| | - Claire Duménil
- Faculty of Science and TechnologyFree University of Bozen‐BolzanoSouth TyrolItaly
| | - Sergio Angeli
- Faculty of Science and TechnologyFree University of Bozen‐BolzanoSouth TyrolItaly
| | - Peter Robatscher
- Laboratory for Flavours and Metabolites, Institute for Agricultural Chemistry and Food QualityLaimburg Research CentreSouth TyrolItaly
| | - Paul G Becher
- Chemical Ecology – Horticulture, Department of Plant Protection BiologySwedish University of Agricultural SciencesAlnarpSweden
| | - Elisabeth H Koschier
- Institute of Plant Protection, Department of Crop SciencesUniversity of Natural Resources and Life SciencesViennaAustria
| | - Silvia Schmidt
- Entomology Group, Institute for Plant Health, Laimburg Research CentreSouth TyrolItaly
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Huang J, Gut LJ. Impact of Background Fruit Odors on Attraction of Drosophila suzukii (Diptera: Drosophilidae) to Its Symbiotic Yeast. J Insect Sci 2021; 21:6166187. [PMID: 33693806 PMCID: PMC7947983 DOI: 10.1093/jisesa/ieab016] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Indexed: 05/25/2023]
Abstract
Background odors produced by plants in the environment can interfere with the response of insects to a point-releasing attractant, especially when their compositions overlap. In this study, a series of binary choice tests was conducted in a wind tunnel to investigate whether background odors emitted from cherry, blueberry, blackberry, or raspberry fruits would affect the level of Drosophila suzukii (Matsumura) attraction to its symbiotic yeast, Hanseniaspora uvarum (Niehaus) (Saccharomycetales: Saccharomycetaceae). Whether an increase in the intensity of background odors would affect the attractiveness of H. uvarum to D. suzukii was also investigated, either by increasing the number of cherry or raspberry fruit per cup or by increasing the number of fruit cups surrounding the cup baited with the yeast. In wind tunnel assays, background fruit odors interfering with D. suzukii attraction to the yeast varied among fruit types. Raspberry odor inhibited the attractiveness of H. uvarum to the fly the most, followed by blackberry odor, whereas cherry and blueberry odors had no significant impact on the attraction. An increase in the intensity of odors by adding more cherry or raspberry fruit per cup did not increase the impact of fruit odor on the attraction; however, adding more raspberry cups around H. uvarum linearly decreased its attractiveness, suggesting that background host fruit abundance and likely increase in host odor may influence D. suzukii attraction to yeast odor depending on host species.
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Affiliation(s)
- Juan Huang
- Department of Entomology, Michigan State University, East Lansing, MI, USA
| | - Larry J Gut
- Department of Entomology, Michigan State University, East Lansing, MI, USA
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Limtong S, Am-In S, Kaewwichian R, Kaewkrajay C, Jindamorakot S. Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolated yeasts. Antonie Van Leeuwenhoek 2020; 113:2077-2095. [PMID: 33079277 DOI: 10.1007/s10482-020-01479-2] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2020] [Accepted: 10/02/2020] [Indexed: 02/02/2023]
Abstract
This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Lachancea thermotolerans were found in the saps of all three palm species. Candida tropicalis and Pichia kudriavzevii were obtained from the coconut and palmyra palm saps, Hanseniaspora vineae, Lachancea fermentati, and Pichia manshurica were present in the coconut and nipa palm saps, whereas Torulaspora delbrueckii was found in the palmyra and nipa palm saps. The species with the highest occurrence in the saps of coconut, palmyra, and nipa palms was S. cerevisiae with 76.67%, 86.70%, and 100% frequency of occurrence, respectively. Using principal coordinates analysis for ordination, no marked difference was observed in the yeast communities from the saps of the three palm species. A total of 199 isolates were found to possess ethanol-fermentation ability when cultivated using shake flask in 160 g/L of glucose medium at 28°C for 48 h. Lachancea fermentati YSP-383, isolated from nipa palm sap, produced the highest amount of ethanol (76.74 g/L). Twenty-six isolates of Candida sanyaensis (1), C. tropicalis (1), H. guilliermondii (7), L. fermentati (8), L. thermotolerans (1), Pichia kudriavzevii (2), and S. cerevisiae (6) produced high amounts of ethanol ranging from 69.57 to 76.74 g/L. The result demonstrated that yeasts in the palm saps could play roles in the natural fermentation of palm saps.
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Affiliation(s)
- Savitree Limtong
- Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand.
- Academy of Science, Royal Society of Thailand, Bangkok, 10300, Thailand.
| | - Somjit Am-In
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
| | - Rungluk Kaewwichian
- Microbiology Program, Department of Science, Faculty of Science and Technology, Bansomdejchaopraya Rajabhat University, Bangkok, 10600, Thailand
| | - Chutima Kaewkrajay
- Division of Microbiology, Faculty of Science and Technology, Phranakhon Si Ayutthaya Rajabhat University, Phranakhon Si Ayutthaya, 13000, Thailand
| | - Sasitorn Jindamorakot
- National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Pathum Thani, 12120, Thailand
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Mencher A, Morales P, Valero E, Tronchoni J, Patil KR, Gonzalez R. Proteomic characterization of extracellular vesicles produced by several wine yeast species. Microb Biotechnol 2020; 13:1581-1596. [PMID: 32578397 PMCID: PMC7415363 DOI: 10.1111/1751-7915.13614] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 05/31/2020] [Indexed: 12/19/2022] Open
Abstract
In winemaking, the use of alternative yeast starters is becoming increasingly popular. They contribute to the diversity and complexity of wine sensory features and are typically used in combination with Saccharomyces cerevisiae, to ensure complete fermentation. This practice has drawn the interest on interactions between different oenological yeasts, which are also relevant in spontaneous and conventional fermentations, or in the vineyard. Although several interactions have been described and some mechanisms have been suggested, the possible involvement of extracellular vesicles (EVs) has not yet been considered. This work describes the production of EVs by six wine yeast species (S. cerevisiae, Torulaspora delbrueckii, Lachancea thermotolerans, Hanseniaspora uvarum, Candida sake and Metschnikowia pulcherrima) in synthetic grape must. Proteomic analysis of EV-enriched fractions from S. cerevisiae and T. delbrueckii showed enrichment in glycolytic enzymes and cell-wall-related proteins. The most abundant protein found in S. cerevisiae, T. delbrueckii and L. thermotolerans EV-enriched fractions was the enzyme exo-1,3-β-glucanase. However, this protein was not involved in the here-observed negative impact of T. delbrueckii extracellular fractions on the growth of other yeast species. These findings suggest that EVs may play a role in fungal interactions during wine fermentation and other aspects of wine yeast biology.
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Affiliation(s)
- Ana Mencher
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Pilar Morales
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
| | - Eva Valero
- Universidad Pablo de OlavideSevillaSpain
| | - Jordi Tronchoni
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
- Present address:
Universidad Internacional de ValenciaValenciaSpain
| | - Kiran Raosaheb Patil
- European Molecular Biology LaboratoryHeidelbergGermany
- The Medical Research Council Toxicology UnitUniversity of CambridgeCambridgeUK
| | - Ramon Gonzalez
- Instituto de Ciencias de la Vid y del Vino (CSIC, Gobierno de la Rioja, Universidad de La Rioja)Finca La Grajera, Carretera de Burgos, km 6LogroñoLa Rioja26071Spain
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Liu S, Laaksonen O, Marsol-Vall A, Zhu B, Yang B. Comparison of Volatile Composition between Alcoholic Bilberry Beverages Fermented with Non- Saccharomyces Yeasts and Dynamic Changes in Volatile Compounds during Fermentation. J Agric Food Chem 2020; 68:3626-3637. [PMID: 32118429 PMCID: PMC7590984 DOI: 10.1021/acs.jafc.0c01050] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/25/2020] [Accepted: 03/01/2020] [Indexed: 06/10/2023]
Abstract
The profile of volatile compounds was investigated using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) during bilberry juice fermentation with nine non-Saccharomyces yeasts, including Pachysolen tannophilus, Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii, Zygosaccharomyces bailii, Schizosaccharomyces pombe, Lachancea thermotolerans, Issatchenkia orientalis, and Saccharomycodes ludwigii. Dynamic changes in volatile compounds were determined simultaneously with the development of ethanol concentration during fermentation. H. uvarum or I. orientalis produced more ethyl acetate than other yeast strains throughout fermentation, while fermentation with M. pulcherrima resulted in high accumulation of higher alcohols. S. pombe was associated with high productions of pentane-2,3-dione, 3-hydroxybutan-2-one, 2-methylbutanal, and 3-methylbutanal. Among the 59 volatile compounds detected, generally, higher alcohols and monoterpenes accumulated constantly and reached the maximum concentration at the middle or later fermentation stage, whereas aldehydes, ketones, and acetals accumulated first followed by a significant drop. The production and accumulation dynamics of metabolites were highly dependent on the yeast species and the developing ethanol content.
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Affiliation(s)
- Shuxun Liu
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Alexis Marsol-Vall
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
| | - Baoqing Zhu
- Department of Food Science, College of Biological Sciences and Biotechnology,
Beijing Key Laboratory of Forestry Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Baoru Yang
- Food Chemistry and
Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland
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Zhang H, Zhao Z, Kang P, Wang Y, Feng J, Jia J, Zhang Z. Biological nitrogen removal and metabolic characteristics of a novel aerobic denitrifying fungus Hanseniaspora uvarum strain KPL108. Bioresour Technol 2018; 267:569-577. [PMID: 30053715 DOI: 10.1016/j.biortech.2018.07.073] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [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: 06/10/2018] [Revised: 07/12/2018] [Accepted: 07/14/2018] [Indexed: 06/08/2023]
Abstract
A novel aerobic denitrifying fungal strain KPL108 was isolated from the sediment of Jinpen drinking water reservoir and identified as Hanseniaspora uvarum. Strain KPL108 removed 99% of nitrate without nitrite accumulation under aerobic conditions, while the total organic carbon removal efficiency was 93%. KPL108 expressed fungal specific denitrifying gene p450nor. Nitrogen balance exhibited that approximately 92% of the initial nitrate was removed as gaseous products. Based on 13C-isotope labeling tracer, pentose phosphate pathway and tricarboxylic acid cycle were highly active in intracellular central carbon metabolism of strain KPL108. Response surface methodology revealed that the maximum total nitrogen removal efficiency occurred with the optimized parameters: C/N ratio of 6.4, pH of 8.2, 28.5 °C and 109.7 rpm. Collectively, the results from the present study indicate that strain KPL108 has aerobic denitrification ability, which has a great potential application for nitrogenous wastewater treatment.
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Affiliation(s)
- Haihan Zhang
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China.
| | - Zhenfang Zhao
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China
| | - Pengliang Kang
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China
| | - Yue Wang
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China
| | - Ji Feng
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China
| | - Jingyu Jia
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China
| | - Zhonghui Zhang
- Shaanxi Key Laboratory of Environmental Engineering, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; Key Laboratory of Northwest Water Resource, Environment and Ecology, MOE, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China; School of Environmental and Municipal Engineering, Institute of Environmental Microbial Technology, Xi'an University of Architecture and Technology, Xi'an 710055, People's Republic of China
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10
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KAWASAKI C, SHINODA S. ACTIVITY OF CARBETHOXYTHIAMINE AND THIAMINE PROPYL DISULFIDE ON KLOECKERA APICULATA. J Vitaminol 1965; 11:153-8. [PMID: 14341426 DOI: 10.5925/jnsv1954.11.153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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11
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DITLEVSEN E, HJORT A. HANSENIASPORA PIJPERI (VAN DER WALT ET TSCHEUSCHNER) NOV. COMB. C R Trav Lab Carlsberg 1964; 34:347-57. [PMID: 14256867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/26/2023]
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12
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BATISTA AC, COELHO RP, VIEIRA JR. [The incidence of hanseniaspora valbyensis Kloecker in the human cecal appendix and epidermal lesions]. Mycopathologia 1960; 12:185-95. [PMID: 13797504 DOI: 10.1007/bf02051366] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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CHODAT F, RAMIREZ GOMEZ C. [Studies on the periodicity of types of gas exchanges in a yeast: Kloeckera apiculata (Rees emend. Kloecker) Janke]. Microbiol Esp 1959; 12:265-96. [PMID: 13809963] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 04/24/2023]
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