Phylogenetic Circumscription of Saccharomyces, Kluyveromyces
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Heat Resistance of Vegetative Cells and Asci of Two Zygosac- Charomyces Yeasts in Broths at Different Water Activity Values
835 Journal of Food Protection, Vol. 50, No. 10, Pages 835-841 (October 1987) Copyright1 International Association of Milk, Food and Environmental Sanitarians Heat Resistance of Vegetative Cells and Asci of Two Zygosac- charomyces Yeasts in Broths at Different Water Activity Values MARCO F. G. JERMINI1 and WILHELM SCHMIDT-LORENZ* Food Microbiology Laboratory, Department of Food Science, Swiss Federal Institute of Technology (ETH), CH-8092 Zurich, Switzerland Downloaded from http://meridian.allenpress.com/jfp/article-pdf/50/10/835/1651027/0362-028x-50_10_835.pdf by guest on 01 October 2021 (Received for publication February 2, 1987) ABSTRACT solutions of sucrose or in sucrose-glucose mixtures at re duced a (19). Since the influence of lyophilization on The heat resistance of vegetative cells and asci of two os- w motolerant yeasts (Zygosaccharomyces rouxii and Z. bailii) was heat resistance has not yet been investigated, great cau tion is needed in evaluating those results. investigated in two different broths of aw 0.963 and 0.858, re spectively. The highest heat resistance was observed with asci Corry (12) demonstrated that the heat resistance of of Z. bailii LMZ 108, showing a decimal reduction time CD- Saccharomyces rouxii at 65°C, pH 6.5 and aw 0.95 was value) at 60°C and aw 0.858 of 14.9 min. Asci of Z. rouxii at the highest levels in solutions of sucrose, less in sor v LMZ 100 were less heat resistant (D60=c- alue at aw 0.858 = 3.5 bitol and least in solutions of glucose, fructose and min). The heat resistance (D-values) of asci at aw 0.963 proved glycerol. -
Final 130607
Jury: Prof. dr. ir. Walter Steurbaut (chairman) Prof. dr. ir. Erick Vandamme (promotor) Prof. dr. ir. Wim Soetaert (promotor) Prof. dr. ir. Nico Boon Prof. dr. ir. Monica Höfte Prof. dr. Els Van Damme Dr. Roel Bovenberg Dr. Thierry Dauvrin Promotors: Prof. dr. ir. Erick VANDAMME Prof. dr. ir. Wim SOETAERT Laboratory of Industrial Microbiology and Biocatalysis Department of Biochemical and Microbial Technology Ghent University Dean: Prof. dr. ir. Herman VAN LANGENHOVE Rector: Prof. dr. Paul VAN CAUWENBERGE S. De Maeseneire was supported by a fellowship of the Flemish Institute for the Promotion of Scientific and Technological Research in the Industry (IWT-Vlaanderen). The research was conducted at the Laboratory of Industrial Microbiology and Biocatalysis, Department of Biochemical and Microbial Technology, Ghent University. ir. Sofie De Maeseneire MYROTHECIUM GRAMINEUM AS A NOVEL FUNGAL EXPRESSION HOST Thesis submitted in fulfilment of the requirements for the degree of Doctor (PhD) in Applied Biological Sciences Cell and Gene Biotechnology Titel van het doctoraatsproefschrift in het Nederlands: Myrothecium gramineum als een nieuwe fungale expressie-gastheer Cover illustration: ‘ Myrothecium gramineum’ by Sofie De Maeseneire (June 2007) To refer to this thesis: De Maeseneire, S. L. (2007) Myrothecium gramineum as a novel fungal expression host. PhD-thesis, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium, 308 p. ISBN-number: 978-90-5989-176-0 The author and the promotors give the authorisation to consult and to copy parts of this work for personal use only. Every other use is subject to copy right laws. Permission to reproduce any material contained in this work should be obtained from the author. -
Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma
fermentation Article Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma Debora Mecca 1, Santiago Benito 2,* , Beata Beisert 1, Silvia Brezina 1, Stefanie Fritsch 1, Heike Semmler 1 and Doris Rauhut 1 1 Department of Microbiology and Biochemistry, Hochschule Geisenheim University (HGU), Von-Lade-Straße 1, 65366 Geisenheim, Germany; [email protected] (D.M.); [email protected] (B.B.); [email protected] (S.B.); [email protected] (S.F.); [email protected] (H.S.); [email protected] (D.R.) 2 Department of Food Chemistry and Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain * Correspondence: [email protected]; Tel.: +34-913363710 or +34-913363984 Received: 15 February 2020; Accepted: 19 March 2020; Published: 22 March 2020 Abstract: This study was performed with the aim of characterizing the fermentative performance of three commercial strains of Torulaspora delbrueckii and their impact on the production of volatile and non-volatile compounds. Laboratory-scale single culture fermentations were performed using a commercial white grape juice. The addition of commercial nutrient products enabled us to test the yeasts under two different nutrient conditions. The addition of nutrients promoted fermentation intensity from 9% to 20 % with significant differences (p < 0.05) among the strains tested. The strain diversity together with the nutrient availability influenced the production of volatile compounds. Keywords: Torulaspora delbrueckii; volatile compounds; nutrients 1. Introduction In the last few decades, several researchers have focused on characterizing the oenological potential of non-Saccharomyces yeasts [1–3]. Non-Saccharomyces species can contribute substantially to the quality of wines. -
Saccharomyces Eubayanus, the Missing Link to Lager Beer Yeasts
MICROBE PROFILE Sampaio, Microbiology 2018;164:1069–1071 DOI 10.1099/mic.0.000677 Microbe Profile: Saccharomyces eubayanus, the missing link to lager beer yeasts Jose Paulo Sampaio* Graphical abstract Ecology and phylogeny of Saccharomyces eubayanus. (a) The ecological niche of S. eubayanus in the Southern Hemisphere – Nothofagus spp. (southern beech) and sugar-rich fructifications (stromata) of its fungal biotrophic parasite Cyttaria spp., that can attain the size of golf balls. (b) Schematic representation of the phylogenetic position of S. eubayanus within the genus Saccharomyces based on whole-genome sequences. Occurrence in natural environments (wild) or participation in different human-driven fermentations is highlighted, together with the thermotolerant or cold-tolerant nature of each species and the origins of S. pastorianus, the lager beer hybrid. Abstract Saccharomyces eubayanus was described less than 10 years ago and its discovery settled the long-lasting debate on the origins of the cold-tolerant yeast responsible for lager beer fermentation. The largest share of the genetic diversity of S. eubayanus is located in South America, and strains of this species have not yet been found in Europe. One or more hybridization events between S. eubayanus and S. cerevisiae ale beer strains gave rise to S. pastorianus, the allopolyploid yeasts responsible for lager beer production worldwide. The identification of the missing progenitor of lager yeast opened new avenues for brewing yeast research. It allowed not only the selective breeding of new lager strains, but revealed also a wild yeast with interesting brewing abilities so that a beer solely fermented by S. eubayanus is currently on the market. -
Identification and Phylogeny of Ascomycetous Yeasts from Analysis
Antonie van Leeuwenhoek 73: 331–371, 1998. 331 © 1998 Kluwer Academic Publishers. Printed in the Netherlands. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences Cletus P. Kurtzman∗ & Christie J. Robnett Microbial Properties Research, National Center for Agricultural Utilization Research, Agricultural Research Ser- vice, U.S. Department of Agriculture, Peoria, Illinois 61604, USA (∗ author for correspondence) E-mail: [email protected] Received 19 June 1998; accepted 19 June 1998 Key words: Ascomycetous yeasts, phylogeny, ribosomal DNA, systematics Abstract Approximately 500 species of ascomycetous yeasts, including members of Candida and other anamorphic genera, were analyzed for extent of divergence in the variable D1/D2 domain of large subunit (26S) ribosomal DNA. Divergence in this domain is generally sufficient to resolve individual species, resulting in the prediction that 55 currently recognized taxa are synonyms of earlier described species. Phylogenetic relationships among the ascomycetous yeasts were analyzed from D1/D2 sequence divergence. For comparison, the phylogeny of selected members of the Saccharomyces clade was determined from 18S rDNA sequences. Species relationships were highly concordant between the D1/D2 and 18S trees when branches were statistically well supported. Introduction lesser ranges of nDNA relatedness than those found among heterothallic species. Disadvantages of nDNA reassociation studies in- Procedures commonly used for yeast identification clude the need for pairwise comparisons of all isolates rely on the appearance of cellular morphology and dis- under study and that resolution is limited to the ge- tinctive reactions on a standardized set of fermentation netic distance of sister species, i.e., closely related and assimilation tests. -
Saccharomyces Cerevisiae Var. Diastaticus and Advanced Techniques for Its Detection Aimee L
The Devil in the Details: Saccharomyces cerevisiae var. Diastaticus and Advanced Techniques for its Detection Aimee L. Garlit, PhD Dogfish Head Craft Brewery Monday June 5, 2017 Saccharomyces cerevisiae var. Diastaticus • First described by Andrews and Gilliland in 1952 • Originally named Saccharomyces diastaticus, later re-classified as a variant of S. cerevisiae • Named for diastatic properties (ability to cleave dextrin) • Also observed to produce phenolic aromas and flavors • Similar cell morphology to Gilliland, RB. Saccharomyces diastaticus Belgian strains – a starch-fermenting yeast. J. Inst. Brew. Vol. 72. 1966. A yeast by any other name… • Not always a contaminant • Can be used intentionally for a dry Belgian ale • Use caution when using attenuative Belgian strains Diastaticus contamination can wreak havoc • Ability to ferment dextrins leads to superattenuation • If attenuation does not finish in fermenter -> exploding packages • Contaminated beer will usually be out of spec for ABV (high), AE (low) and have phenolic aromas and flavors • Impossible to blend off out- of-spec beer unless pasteurizing An ever more common issue • Several product recalls and recoveries associated with this organism • Left Hand recall – nitro Milk Stout bottles • Bell’s Winter White – discussed at CBC 2017 • Dogfish encountered in late 2016. Suspicious colonies and puzzling sequencing data • Namaste White, a Belgian witbier • Observed growth on LCSM late in propagation • Sent for sequencing and received: Let’s keep an eye on it… • Canceled harvest -
Oxylipin Distribution in Eremothecium
1 Oxylipin distribution in Eremothecium by Ntsoaki Joyce Leeuw Submitted in accordance with the requirements for the degree Magister Scientiae in the Department of Microbial, Biochemical and Food Biotechnology Faculty of Natural and Agricultural Sciences University of the Free State Bloemfontein South Africa Supervisor: Prof J.L.F. Kock Co- supervisors: Dr C.H. Pohl Prof P.W.J. Van Wyk November 2006 2 This dissertation is dedicated to the following people: My mother (Nkotseng Leeuw) My brother (Kabelo Leeuw) My cousins (Bafokeng, Lebohang, Mami, Thabang and Rorisang) Mr. Eugean Malebo 3 ACKNOWLEDGEMENTS I wish to thank and acknowledge the following: ) God, to You be the glory for the things You have done in my life. ) My family (especially my mom) – for always being there for me when I’m in need. ) Prof. J.L.F Kock for his patience, constructive criticisms and guidance during the course of this study. ) Dr. C.H. Pohl for her encouragement and assistance in the writing up of this dissertation. ) Mr. P.J. Botes for assistance with the GC-MS. ) Prof. P.W.J. Van Wyk and Miss B. Janecke for assistance with the CLSM and SEM. ) My fellow colleagues (especially Chantel and Desmond) for their assistance, support and encouragement. ) Mr. Eugean Malebo for always being there when I needed you. 4 CONTENTS Page Title page I Acknowledgements II Contents III CHAPTER 1 Introduction 1.1 Motivation 2 1.2 Definition and classification of yeasts 3 1.3 Classification of Eremothecium and related genera 5 1.4 Pathogenicity 12 1.5 Oxylipins 13 1.5.1 Definition -
Candida Albicans from Wikipedia, the Free Encyclopedia
Candida albicans From Wikipedia, the free encyclopedia Candida albicans is a type of yeast that is a common member of the human gut flora. It does not proliferate outside the human body.[4] It is Candida albicans detected in the gastrointestinal tract and mouth in 40-60% of healthy adults.[5][6] It is usually a commensal organism, but can become pathogenic in immunocompromised individuals under a variety of conditions.[6][7] It is one of the few species of the Candida genus that causes the human infection candidiasis, which results from an overgrowth of the fungus.[6][7] Candidiasis is for example often observed in HIV-infected patients.[8] C. albicans is the most common fungal species isolated from biofilms either formed on (permanent) implanted medical devices or on human Candida albicans visualised using [9][10] tissue. C. albicans, together with C. tropicalis, C. parapsilosis scanning electron microscopy. Note the and C. glabrata, is responsible for 50–90% of all cases of candidiasis in abundant hypal mass. humans.[7][11][12] A mortality rate of 40% has been reported for patients with systemic candidiasis due to C. albicans.[13] Estimates Scientific classification range from 2800 to 11200 deaths caused annually in the USA due to C. Kingdom: Fungi albicans causes candidiasis.[14] Division: Ascomycota C. albicans is commonly used as a model organism for biology. It is generally referred to as a dimorphic fungus since it grows both as yeast Class: Saccharomycetes and filamentous cells. However it has several different morphological Order: Saccharomycetales phenotypes. C. albicans was for a long time considered an obligate diploid organism without a haploid stage. -
Thesis Contents
Genome diversity in Torulaspora microellipsoides and its contribution to the evolution of the Saccharomyces genus 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 This thesis is presented for the PhD degree of the University of Valencia Thesis Director: Dr. Eladio Barrio Esparducer Thesis Supervisor: Dr. Mercedes Costell Roselló Adriana Mena Romero Valencia, June 2018 El Dr. Eladio Barrio Esparducer, Profesor Titular del Departamento de Genética de la Universitat de València, adscrito como investigador al Departamento de Biotecnología del Instituto de Agroquímica y Tecnología de los Alimentos, CSIC. CERTIFICA Que el presente trabajo titulado “Genome diversity in Torulaspora microellipsoides and its contribution to the evolution of the Saccharomyces genus”, que presenta Dª Adriana Mena Romero para optar al grado de doctor en Biotecnología por la Universitat de València, ha sido realizado bajo su dirección en el Departamento de Genética de la Universidad de Valencia y en el Departamento de Biotecnología del Instituto de Agroquímica y Tecnología de los Alimentos, CSIC. Y para que conste para los trámites de lectura y defensa de la tesis doctoral, en cumplimiento de la legislación vigente, firma el presente certificado en Valencia a 15 de Junio de 2018 Fdo. Eladio Barrio Esparducer Agradecimientos (Acknowledgements) Agradecimientos Todo este trabajo no tendría sentido sin la gente que lleva años apoyándome para sacarlo adelante. -
Lachancea Thermotolerans Applications in Wine Technology
fermentation Review Lachancea thermotolerans Applications in Wine Technology Antonio Morata 1,* ID , Iris Loira 1 ID , Wendu Tesfaye 1, María Antonia Bañuelos 2, Carmen González 1 and José Antonio Suárez Lepe 1 1 Department of Chemistry and Food Technology, ETSIAAB, Technical University of Madrid, 28040 Madrid, Spain; [email protected] (I.L.); [email protected] (W.T.); [email protected] (C.G.); [email protected] (J.A.S.L.) 2 Department of Biotechnology-Plant Biology, ETSIAAB, Technical University of Madrid, 28040 Madrid, Spain; [email protected] * Correspondence: [email protected] Received: 20 June 2018; Accepted: 6 July 2018; Published: 11 July 2018 Abstract: Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found in grapes but also in other habitats as soil, insects and plants, extensively distributed around the world. In a 3-day culture, it shows spherical to ellipsoidal morphology appearing in single, paired cells or short clusters. It is a teleomorph yeast with 1–4 spherical ascospores and it is characterized by a low production of volatile acidity that helps to control global acetic acid levels in mixed or sequential inoculations with either S. cerevisiae or other non-Saccharomyces species. It has a medium fermentative power, so it must be used in sequential or mixed inoculations with S. cerevisiae to get dry wines. It shows a high production of lactic acid able to affect strongly wine pH, sometimes decreasing wine pH by 0.5 units or more during fermentation. Most of the acidification is produced at the beginning of fermentation facilitating the effect in sequential fermentations because it is more competitive at low alcoholic degree. -
Evaluation of Zygosaccharomyces Bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines
Fermentation 2015, 1, 3-12; doi:10.3390/fermentation1010003 OPEN ACCESS fermentation ISSN 2311-5637 www.mdpi.com/journal/fermentation Article Evaluation of Zygosaccharomyces bailii to Metabolize Residual Sugar Present in Partially-Fermented Red Wines Jesse M. Zuehlke *, Bradford C. Childs and Charles G. Edwards School of Food Science, Washington State University, Pullman, WA 99164-6376, USA; E-Mails: [email protected] (B.C.C.); [email protected] (C.G.E.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-240-899-4449. Academic Editor: Ronnie G. Willaert Received: 3 February 2015 / Accepted: 17 March 2015 / Published: 26 March 2015 Abstract: An alternative approach to remove residual sugar from red wines using strains of Zygosaccharomyces bailli was studied. Fructose (40 or 60 g/L) and alcohol (13%, 15%, or 17% v/v) were added to a Cabernet Sauvignon wine before inoculation of Z. bailii B2, B6, or W3, or Saccharomyces cerevisiae EC1118. Most yeasts maintained populations ≥106 cfu/mL up to 100 days—the exceptions being W3 and EC1118, which declined to ≤30 cfu/mL in 17% alcohol wines beyond day 75. Wines containing 40 g/L fructose and 13% alcohol achieved dryness (<2 g/L), except those inoculated with B6. At 15% alcohol, B6, W3, and EC1118 consumed large levels of fructose (>80% of the 40 g/L; >50% of the 60 g/L) but limited amounts from wines containing 17% alcohol. Volatile acidities were higher in wines inoculated with strains of Z. bailli compared to S. cerevisiae (0.88 and 0.75 g/L, respectively). -
Fungi P1: OTA/XYZ P2: ABC JWST082-FM JWST082-Kavanagh July 11, 2011 19:19 Printer Name: Yet to Come
P1: OTA/XYZ P2: ABC JWST082-FM JWST082-Kavanagh July 11, 2011 19:19 Printer Name: Yet to Come Fungi P1: OTA/XYZ P2: ABC JWST082-FM JWST082-Kavanagh July 11, 2011 19:19 Printer Name: Yet to Come Fungi Biology and Applications Second Edition Editor Kevin Kavanagh Department of Biology National University of Ireland Maynooth Maynooth County Kildare Ireland A John Wiley & Sons, Ltd., Publication P1: OTA/XYZ P2: ABC JWST082-FM JWST082-Kavanagh July 11, 2011 19:19 Printer Name: Yet to Come This edition first published 2011 © 2011 by John Wiley & Sons, Ltd. Wiley-Blackwell is an imprint of John Wiley & Sons, formed by the merger of Wiley’s global Scientific, Technical and Medical business with Blackwell Publishing. Registered Office: John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial Offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/ wiley-blackwell. The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.