Brettanomyces (Dekkera)
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Expanding the Knowledge on the Skillful Yeast Cyberlindnera Jadinii
Journal of Fungi Review Expanding the Knowledge on the Skillful Yeast Cyberlindnera jadinii Maria Sousa-Silva 1,2 , Daniel Vieira 1,2, Pedro Soares 1,2, Margarida Casal 1,2 and Isabel Soares-Silva 1,2,* 1 Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; [email protected] (M.S.-S.); [email protected] (D.V.); [email protected] (P.S.); [email protected] (M.C.) 2 Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal * Correspondence: [email protected]; Tel.: +351-253601519 Abstract: Cyberlindnera jadinii is widely used as a source of single-cell protein and is known for its ability to synthesize a great variety of valuable compounds for the food and pharmaceutical industries. Its capacity to produce compounds such as food additives, supplements, and organic acids, among other fine chemicals, has turned it into an attractive microorganism in the biotechnology field. In this review, we performed a robust phylogenetic analysis using the core proteome of C. jadinii and other fungal species, from Asco- to Basidiomycota, to elucidate the evolutionary roots of this species. In addition, we report the evolution of this species nomenclature over-time and the existence of a teleomorph (C. jadinii) and anamorph state (Candida utilis) and summarize the current nomenclature of most common strains. Finally, we highlight relevant traits of its physiology, the solute membrane transporters so far characterized, as well as the molecular tools currently available for its genomic manipulation. -
Supplementary Materials
Supplementary Materials C4Y5P9|C4Y5P9_CLAL4 ------------------MS-EDLTKKTE------ELSLDSEKTVLSSKEEFTAKHPLNS 35 Q9P975|IF4E_CANAL ------------------MS-EELAQKTE------ELSLDS-KTVFDSKEEFNAKHPLNS 34 Q6BXX3|Q6BXX3_DEBHA --MKVF------TNKIAKMS-EELSKQTE------ELSLENKDTVLSNKEEFTAKHPLNN 45 C5DJV3|C5DJV3_LACTC ------------------MSVEEVTQKTG-D-----LNIDEKSTVLSSEKEFQLKHPLNT 36 P07260|IF4E_YEAST ------------------MSVEEVSKKFE-ENVSVDDTTATPKTVLSDSAHFDVKHPLNT 41 I2JS39|I2JS39_DEKBR MQMNLVGRTFPASERTRQSREEKPVE----AEVAKPEEEKKDVTVLENKEEFTVKHPLNS 56 A0A099P1Q5|A0A099P1Q5_PICKU ------------------MSTEELNN----ATKDLSLDEKKDVTALENPAEFNVKHPLNS 38 P78954|IF4E1_SCHPO ------------------MQTEQPPKESQTENTVSEPQEKALRTVFDDKINFNLKHPLAR 42 *. : *.:.. .* **** C4Y5P9|C4Y5P9_CLAL4 KWTLWYTKPQTNKSETWSDLLKPVITFSSVEEFWGIYNSIPVANQLPMKSDYHLFKEGIK 95 Q9P975|IF4E_CANAL RWTLWYTKPQTNKSENWHDLLKPVITFSSVEEFWGIYNSIPPANQLPLKSDYHLFKEGIR 94 Q6BXX3|Q6BXX3_DEBHA KWTLWYTKPQVNKSENWHDLLKPVITFSSVEEFWGIYNSIPQANQLPMKSDYHLFKEGIK 105 C5DJV3|C5DJV3_LACTC KWTLWYTKPPVDKSESWSDLLRPVTSFETVEEFWAIHNAIPKPRYLPLKSDYHLFRNDIR 96 P07260|IF4E_YEAST KWTLWYTKPAVDKSESWSDLLRPVTSFQTVEEFWAIIQNIPEPHELPLKSDYHVFRNDVR 101 I2JS39|I2JS39_DEKBR KWTLWYTKPAVDKNESWADLLKPIVSFDTVEEFWGIYHAVPKAVDLPLKSDYHLFRNDIK 116 A0A099P1Q5|A0A099P1Q5_PICKU TWTLWYTKPAVDNTESWADLLKPVVTFNTVEEFWGIFHAIPKVNELPLKSDYHLFRGDIK 98 P78954|IF4E1_SCHPO PWTLWFLMPPTPG-LEWNELQKNIITFNSVEEFWGIHNNINPASSLPIKSDYSFFREGVR 101 ****: * . * :* : : :*.:*****.* : : **:**** .*: .:: C4Y5P9|C4Y5P9_CLAL4 PEWEDEQNAKGGRWQYSFNNKRDVAQVINDLWLRGLLAVIGETIEDD---ENEVNGIVLN 152 Q9P975|IF4E_CANAL PEWEDEANSKGGKWQFSFNKKSEVNPIINDLWLRGLLAVIGETIEDE---ENEVNGIVLN -
Brettanomyces Spoilage: Friend Or Foe?
Microbial Faults Trevor Phister, PhD Assistant Professor Overview • Wine microbiology • Microbial faults – Brettanomyces – Lactic acid bacteria – Cork Taint • Controlling microbial faults – Sanitation – Quality programs Saccharomyces cerevisiae Saccharomyces cerevisiae (Piskur et al 2006) Does Not Always Work The Wine Fermentation OD ETOH Yeasts Bacteria • Metschnikowia sp. • acetic acid bacteria • Pichia sp. • lactic acid bacteria • Candida sp. • Kluveromyces sp. Molds • Hanseniaspora sp. Sugar • Botrytis & others • Saccharomyces Time Three common microbial contaminants • Brettanomyces • Lactobacilli • Cork taint Brettanomyces Brettanomyces bruxellensis 45000 0.8 Slow40000 growing soft drink and wine spoilage yeast 0.7 35000 0.6 30000 0.5 25000 Produces 4-ethylphenol or “wet dog”taint cfu 0.4 4EP CFU/ml 20000 0.3 45000 0.8 15000 4-Ethylphenol (mg/ml) 40000 0.7 35000 0.6 30000 0.5 0.2 25000 cfu 0.4 10000 4EP CFU/ml 20000 0.3 15000 4-Ethylphenol (mg/ml) 0.2 10000 4-ethylphenol produced in absence of platable population 0.1 0.1 5000 5000 0 0 1 20 34 45 64 81 99 115 137 158 184 202 217 230 244 265 307 351 391 434 473 712 Days 0 0 1 20 34 45 64 81 99 115 137 158 184 202 217 230 244 265 307 351 391 434 473 712 Days Am J. Enol Vitic 54:294-300 Brettanomyces bruxellensis Isolated by Dr. Clausen in 1904 Provides missing element of traditional beers The brewing industry just started using yeast Friend or Foe? For Now Brett On Your Table 4 - Ethylguaiacol (4-EG): ~175 ppb 4 - Ethylphenol (4-EP): 600 - 800 ppb Diacetyl: 2-4 ppm Geraniol: 0.5 – 1 -
2014 ASBC Annual Meeting
2014 ASBC Annual Meeting 76th ASBC Annual Meeting June 4–6, 2014 57 Analyzing the sugar and flavor profile of Brettanomyes wild yeast Palmer House, a Hilton Hotel Chicago, IL during primary versus secondary fermentation (Tiffany Andres, White Labs, Inc.) Abstract Brewing with Brettanomyces yeast has been rising in popularity as such yeast can create different flavors and aromas to increase the unique character of a particular beer. Recent research on Brettanomyces strains available in the brewing industry focused on strain-specific fermentations and have attempted to identify the major compounds produced during fermentation. This study attempts to investigate the differences in flavor compounds after experimenting in primary and secondary fermentation with various Brettanomyces strains. The concept of primary versus secondary fermentation relates to different sugars being available for Brettanomyces to metabolize since Saccharomyces yeast will readily consume most of the fermentable sugars. By analyzing the performance of various Brettanomyces strains during primary versus secondary fermentation, it will be essential to measure the carbohydrate sugar profile before and after fermentation, as well as look at attenuation. The focus of this research will be to explore the flavor compounds produced when Brettanomyces has fermentable sugars available in contrast to which flavor compounds are produced from dextrins after secondary fermentation. The Brettanomyces strains that will be able to metabolize different sugars resulting in differences on a sensory level will be evaluated. Introduction Results Brettanomyces create different flavors and aromas that can contribute to the unique character of the finished beer. The type and quantity of sugars present will affect the fermentation flavors. -
Brettanomyces Bruxellensis
Annals of Microbiology (2019) 69:1217–1225 https://doi.org/10.1007/s13213-019-01503-5 ORIGINAL ARTICLE Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis Maria Dimopoulou1 & Margareth Renault2 & Marguerite Dols-Lafargue1,3 & Warren Albertin1,3 & Jean-Marie Herry2 & Marie-Noëlle Bellon-Fontaine2 & Isabelle Masneuf-Pomarede1,4 Received: 9 April 2019 /Accepted: 25 July 2019 /Published online: 3 September 2019 # Università degli studi di Milano 2019 Abstract Purpose Brettanomyces bruxellensis is a serious source of concern for winemakers. The production of volatile phenols by the yeast species confers to wine unpleasant sensory characteristics which are unacceptable by the consumers and inevitably provoke economic loss for the wine industry. This ubiquitous yeast is able to adapt to all winemaking steps and to withstand various environmental conditions. Moreover, the ability of B. bruxellensis to adhere and colonize inert materials can be the cause of the yeast persistence in the cellars and thus recurrent wine spoilage. We therefore investigated the surface properties, biofilm formation capacity, and the factors which may affect the attachment of the yeast cells to surfaces with eight strains representative of the genetic diversity of the species. Methods The eight strains of B. bruxellensis were isolated from different geographical and industrial fermentation origins. The cells were grown in synthetic YPD medium containing 1% (w/v) yeast extract (Difco Laboratories, Detroit), 2% (w/v)bacto peptone (Difco), and 1% (w/v) glucose. Surface physicochemical properties as electrophoretic mobility and adhesion to hydro- carbon of the cells were studied. The ability of the strains to form biofilm was quantified using a colorimetric microtiter 96-well polystyrene plate. -
GRAS Notice for Pichia Kudriavzevii ASCUSDY21 for Use As a Direct Fed Microbial in Dairy Cattle
GRAS Notice for Pichia kudriavzevii ASCUSDY21 for Use as a Direct Fed Microbial in Dairy Cattle Prepared for: Division of Animal Feeds, (HFV-220) Center for Veterinary Medicine 7519 Standish Place Rockville, Maryland 20855 Submitted by: ASCUS Biosciences, Inc. 6450 Lusk Blvd Suite 209 San Diego, California 92121 GRAS Notice for Pichia kudriavzevii ASCUSDY21 for Use as a Direct Fed Microbial in Dairy Cattle TABLE OF CONTENTS PART 1 – SIGNED STATEMENTS AND CERTIFICATION ................................................................................... 9 1.1 Name and Address of Organization .............................................................................................. 9 1.2 Name of the Notified Substance ................................................................................................... 9 1.3 Intended Conditions of Use .......................................................................................................... 9 1.4 Statutory Basis for the Conclusion of GRAS Status ....................................................................... 9 1.5 Premarket Exception Status .......................................................................................................... 9 1.6 Availability of Information .......................................................................................................... 10 1.7 Freedom of Information Act, 5 U.S.C. 552 .................................................................................. 10 1.8 Certification ................................................................................................................................ -
The Species-Specific Acquisition and Diversification of a Novel Family Of
bioRxiv preprint doi: https://doi.org/10.1101/2020.10.05.322909; this version posted October 7, 2020. The copyright holder for this preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under aCC-BY-NC-ND 4.0 International license. 1 The Species-specific Acquisition and Diversification of a Novel 2 Family of Killer Toxins in Budding Yeasts of the Saccharomycotina. 3 4 Lance R. Fredericks1, Mark D. Lee1, Angela M. Crabtree1, Josephine M. Boyer1, Emily A. Kizer1, Nathan T. 5 Taggart1, Samuel S. Hunter2#, Courtney B. Kennedy1, Cody G. Willmore1, Nova M. Tebbe1, Jade S. Harris1, 6 Sarah N. Brocke1, Paul A. Rowley1* 7 8 1Department of Biological Sciences, University of Idaho, Moscow, ID, USA 9 2iBEST Genomics Core, University of Idaho, Moscow, ID 83843, USA 10 #currently at University of California Davis Genome Center, University of California, Davis, 451 Health Sciences Dr., Davis, CA 11 95616 12 *Correspondence: [email protected] 13 14 Abstract 15 Killer toxins are extracellular antifungal proteins that are produced by a wide variety of fungi, 16 including Saccharomyces yeasts. Although many Saccharomyces killer toxins have been 17 previously identified, their evolutionary origins remain uncertain given that many of the se genes 18 have been mobilized by double-stranded RNA (dsRNA) viruses. A survey of yeasts from the 19 Saccharomyces genus has identified a novel killer toxin with a unique spectrum of activity 20 produced by Saccharomyces paradoxus. The expression of this novel killer toxin is associated 21 with the presence of a dsRNA totivirus and a satellite dsRNA. -
Implications of Nitrogen Nutrition for Grapes, Fermentation and Wine
242 Implications of nitrogen nutrition Australian Journal of Grape and Wine Research 11, 242–295, 2005 Implications of nitrogen nutrition for grapes, fermentation and wine SALLY-JEAN BELL and PAUL A. HENSCHKE The Australian Wine Research Institute, PO Box 197, Glen Osmond,Adelaide, SA 5064,Australia Corresponding authors: Sally-Jean Bell, facsimile: +61 8 8303 6601, email [email protected]; Paul A. Henschke, facsimile: +61 8 8303 6601, email [email protected] Abstract This review discusses the impacts of nitrogen addition in the vineyard and winery, and establishes the effects that nitrogen has on grape berry and wine composition and the sensory attributes of wine. Nitrogen is the most abundant soil-derived macronutrient in a grapevine, and plays a major role in many of the biological functions and processes of both grapevine and fermentative microorganisms. Manipulation of grapevine nitrogen nutrition has the potential to influence quality components in the grape and, ultimately, the wine. In addition, fermentation kinetics and formation of flavour-active metabolites are also affected by the nitrogen status of the must, which can be further manipulated by addition of nitrogen in the winery. The only consistent effect of nitrogen application in the vineyard on grape berry quality components is an increase in the concentration of the major nitrogenous compounds, such as total nitrogen, total amino acids, arginine, proline and ammonium, and consequently yeast- assimilable nitrogen (YAN). Both the form and amount of YAN have significant implications for wine quality. Low must YAN leads to low yeast populations and poor fermentation vigour, increased risk of sluggish/stuck/slow fermentations, increased production of undesirable thiols (e.g. -
Downloaded from NCBI Genbank Or Sequence
Lind and Pollard Microbiome (2021) 9:58 https://doi.org/10.1186/s40168-021-01015-y METHODOLOGY Open Access Accurate and sensitive detection of microbial eukaryotes from whole metagenome shotgun sequencing Abigail L. Lind1 and Katherine S. Pollard1,2,3,4,5* Abstract Background: Microbial eukaryotes are found alongside bacteria and archaea in natural microbial systems, including host-associated microbiomes. While microbial eukaryotes are critical to these communities, they are challenging to study with shotgun sequencing techniques and are therefore often excluded. Results: Here, we present EukDetect, a bioinformatics method to identify eukaryotes in shotgun metagenomic sequencing data. Our approach uses a database of 521,824 universal marker genes from 241 conserved gene families, which we curated from 3713 fungal, protist, non-vertebrate metazoan, and non-streptophyte archaeplastida genomes and transcriptomes. EukDetect has a broad taxonomic coverage of microbial eukaryotes, performs well on low-abundance and closely related species, and is resilient against bacterial contamination in eukaryotic genomes. Using EukDetect, we describe the spatial distribution of eukaryotes along the human gastrointestinal tract, showing that fungi and protists are present in the lumen and mucosa throughout the large intestine. We discover that there is a succession of eukaryotes that colonize the human gut during the first years of life, mirroring patterns of developmental succession observed in gut bacteria. By comparing DNA and RNA sequencing of paired samples from human stool, we find that many eukaryotes continue active transcription after passage through the gut, though some do not, suggesting they are dormant or nonviable. We analyze metagenomic data from the Baltic Sea and find that eukaryotes differ across locations and salinity gradients. -
Brettanomyces – Solving a Wine Spoilage Problem Adoption Impact
Wine Australia for Australian Wine Case study July 2020 Brettanomyces – solving a wine spoilage problem Adoption Impact Overview and summary of impact Brettanomyces (‘Brett’) is a yeast that is commonly found in wineries (and breweries). Molecular research by the Australian Wine Research Institute (AWRI) has shown that there are dozens of strains of Brett in Australia. It is found in wine and in barrels and persists through cross-contamination between the two. Two decades of research and extension by AWRI, with funding from Wine Australia, has substantially reduced the cost to the Australian wine sector of spoilage associated with the presence of the yeast Brettanomyces. The situation Brett produces a range of volatile phenol compounds, produced, which is in turn related to the grape variety. principally 4-ethylphenol (4EP) and 4-ethylguaiacol Brett is also associated with reduced fruit flavour (4EG). These compounds can impart undesirable intensity and a drying, metallic aftertaste. Consumer sensory characteristics on wine including ‘medicinal’, studies by AWRI indicate that the concentration of Brett ‘leather’, ‘smoky’, ‘spicy’, ‘Band-AidTM’ and ‘barnyard’. compounds in wine is strongly and negatively correlated These expressions depend on the ratio of compounds with consumer liking. Wine Australia case study Brettanomyces – solving a wine spoilage problem 2 The critical risk period for Brett spoilage is known as the character, involving collaborations with research groups ‘Brett zone’ – the period between the end of primary at the University of Adelaide, in Bordeaux, in Chile and and secondary fermentation, and before the addition elsewhere. of sulfur dioxide – especially when residual sugars are AWRI promotes a strategy comprising eight major available to the yeast. -
Understanding Brettanomyces
Understanding Brettanomyces By Tom Ostler Introduction In March 1994 the Cornell University Agricultural Research Station at Geneva NY. (N.Y.S.A.E.S.) hosted the 23rd annual New York Wine Industry Workshop. This two-day event is well attended by most New York wineries as well as by many representatives from Ontario wineries. In addition, there are usually a number of serious amateurs present, soaking up technical information to improve basement, or garage, production. The 1994 session was no different with members of A.W.O. representing Toronto, Ottawa and Niagara in attendance. You might not know what Brettanomyces is, nor why you need to understand it. I didn’t until I found myself in the midst of a mild, but enthusiastic, scientific debate about the merits of the beneficial effects this yeast strain has on a wine, as opposed to the potential damage it can do to a wine. The debate in the commercial wine industry seems to have evolved to differentiate ‘good Brett’ from ‘bad Brett’. It appears that the progress of Brettanomyces in a wine leads to an evolution in aromas, as opposed to an enhancement of one aroma indicator. The volatile phenols produced in red wine by Brettanomyces are characterized by descriptors ranging from “barnyard” and “leather”, to “clove” and “strong spice”, to “smoky – B.B.Q.”, to “phenolic”, “medicinal”, “band aid” and even “animal”. The presentation made by Erik Olsen of Chateau Ste. Michelle Winery, Washington was accompanied by a tasting of three wines with varying levels of 4-ethyl phenol, which is a byproduct of Brettanomyces. -
Microbiological Aspect and Laboratory Diagnosis of Fungi of the Genus Brettanomyces
Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor, 1-3 aprilie 2020, Chișinău, Republica Moldova MICROBIOLOGICAL ASPECT AND LABORATORY DIAGNOSIS OF FUNGI OF THE GENUS BRETTANOMYCES Emilia BEHTA1,2 1Universitatea Tehnică a Moldovei, Școala doctorală Știința Alimentelor, Economie și Management, bd. Ștefan cel Mare, 168, Chișinău, Moldova 2 Universitatea de Stat de Medicină și Farmacie“Nicolae Testemitanu, bd Stefan cel Mare165, Chișinău, Moldova *Autor corespondent: e-mail [email protected] Abstract. Wine spoilage can be caused by different genera and types of wild yeast. One of the most harmful microorganisms is the yeast of the genus Brettanomyces/Dekkera. The timely detection and quantification of these microorganisms is essential to prevent wine spoilage. The detection of yeast in the raw wine materials was carried out by classical microbiological methods. The potential of microbiological for wine monitoring has been studied in order to optimize the analysis process. As a result of studies in raw wines produced in the microvinification section of the FTA's Department of Oenology and Chemistry, the advantages and disadvantages of the “gold standard” of microbiology, the cultural method for Brettanomyces/Dekkera yeast, were evaluated. Key words: Brettanomyces, wine, cultivation, culture media. Introduction The wine industry is traditionally considered the main and strategic sector of the economy of the Republic of Moldova, it is an important source of direct and indirect income for a significant part of the country's population. In the conditions of difficult economic situation in the country, the wineries of the Republic of Moldova are making significant efforts to reorient and diversify their exports.