Article
Biotechnology & Applied Microbiology
Yong Shen, Xue Bai, Jiaxi Wang, Xiran Zhou, Rizeng Meng, Na Guo
Summary: This study evaluated the inhibitory effect of Starmerella bacillaris CC-PT4 on methicillin-resistant Staphylococcus aureus (MRSA) and found that the cell-free supernatant of S. bacillaris CC-PT4 effectively inhibits MRSA growth and biofilm formation. Additionally, the study identified several molecules with antibacterial and inhibitory biofilm effects in the supernatant.
PROBIOTICS AND ANTIMICROBIAL PROTEINS
(2023)
Review
Biotechnology & Applied Microbiology
Wilson Jose Fernandes Lemos Junior, Vanessa Sales de Oliveira, Andre Fioravante Guerra, Alessio Giacomini, Viviana Corich
Summary: Starmerella bacillaris strains are known for their osmotolerance, glycerol production, and potential as a biocontrol agent. They release important molecules during fermentation and have promising applications in low-alcohol beverages.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Maria Laura Raymond Eder, Alberto Luis Rosa
Summary: Starmerella bacillaris, a non-Saccharomyces yeast species commonly found in enological ecosystems, has been studied for its genetics, metabolism, and potential industrial applications of isolated indigenous strains. This review summarizes relevant observations from studies on standard laboratory and indigenous isolated S. bacillaris strains.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Ruirui Li, Yanjun Liu, Jia Zheng, Meng Xu, Huan Wang, Chunhong Sun, Shijie Cai, Xuewu Guo, Xiaole Wu, Yefu Chen
Summary: This study investigated the influence of two Chinese indigenous S. bacillaris strains on the enological parameters and volatile compounds of Cabernet Sauvignon wines. The results showed that the S. bacillaris strains could complete alcohol fermentation alone under high sugar concentrations and produce wines with different aroma profiles compared to the commercial yeast EC1118. In particular, the simultaneous inoculation of S. bacillaris and EC1118 resulted in increased concentrations of ethyl esters, contributing to a higher score of floral and fruity notes in sensory analysis.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2023)
Article
Food Science & Technology
Hajnalka Csoma, Zoltan Kallai, Kinga Czentye, Matthias Sipiczki
Summary: We investigated why the yeast St. lactis-condensi can become the dominant species in Essences, a special sweet wine of Tokaj wine region in Hungary. Our research focused on the physiological properties of these yeasts and identified factors that influence their ability to proliferate and persist in high sugar wines. We found that St. lactis-condensi is a fructophilic yeast that can adapt quickly to high sugar concentrations in Essences.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Giorgia Perpetuini, Alessio Pio Rossetti, Noemi Battistelli, Camillo Zulli, Andrea Piva, Giuseppe Arfelli, Aldo Corsetti, Rosanna Tofalo
Summary: In this study, six fermentation trials were conducted to explore the effects of co-inoculation and sequential inoculation of Saccharomyces cerevisiae and Starmerella bacillaris with and without oak chips. Wines fermented with Starm. bacillaris attached to oak chips displayed higher concentrations of glycerol and polyphenols compared to other wines. Addition of oak chips led to an increase in yellow color and enriched the wines with higher alcohols, esters, and terpenes. Sensory evaluation also revealed significant differences, with oak-treated wines being perceived as more intense in fruity, toasty, astringency, and vanilla sensations. A higher score for the white flower descriptor was observed in wines fermented without oak chips. Surface-adhered Starm. bacillaris cells on oak chips proved to be a beneficial strategy to improve the volatile and sensory profile of Trebbiano d'Abruzzo wines.
Article
Biotechnology & Applied Microbiology
Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou, Anne Ortiz-Julien, Audrey Bloem, Pauline Seguinot, Carole Camarasa
Summary: This study explored the nitrogen preferences of two Starmerella bacillaris strains compared to Saccharomyces cerevisiae, highlighting differences in growth and fermentation efficiency. S. bacillaris strains displayed distinct preferences for nitrogen sources, influenced by genetic background, which can be optimized to prevent competition and nutrient depletion during fermentation. Understanding nitrogen resource management is crucial for fully exploiting the potential of mixed fermentations with non-Saccharomyces yeasts.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Food Science & Technology
Sergio Echeverrigaray, Fernando Joel Scariot, Luciano Foresti, Luisa Vivian Schwarz, Ronaldo Kaue Mattos Rocha, Gabriela Priscila da Silva, Jennifer Pereira Moreira, Ana Paula Longaray Delamare
Summary: The physicochemical characteristics and yeasts diversity in honey samples from 17 species of stingless bees of the genera Nannotrigona, Melipona, Plebeia, Scraptotrigona, and Tetragonisca in Southern Brazil were determined, with significant variations observed among different bee species. Sixteen yeast species were identified in the honey samples, with a high prevalence of Starmerella and Zygosaccharomyces, showing a close relationship between yeasts and insects. Yeast species isolated from stingless bee honey samples demonstrated high osmotolerance and low sugar assimilation.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Luiza de Paula Dias Moreira, Chiara Nadai, Vinicius da Silva Duarte, Edward John Brearley-Smith, Matteo Marangon, Simone Vincenzi, Alessio Giacomini, Viviana Corich
Summary: This study evaluated the effects of 13 Starmerella bacillaris strains on wine protein stability. The results showed that wines produced with S. bacillaris strains were more heat-stable due to their higher concentrations of polysaccharides and mannoprotein fractions. This finding suggests that S. bacillaris can be used as a new tool for managing wine protein stability in a more sustainable way.
FERMENTATION-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Matteo Velenosi, Pasquale Crupi, Rocco Perniola, Antonio Domenico Marsico, Antonella Salerno, Herve Alexandre, Nicoletta Archidiacono, Mario Ventura, Maria Francesca Cardone
Summary: The study demonstrated that the mixed fermentation of Starmerella bacillaris and Saccharomyces cerevisiae can enhance the chromatic profile and stability of red wines, thereby improving their organoleptic quality.
Article
Microbiology
Yong Shen, Xue Bai, Xiran Zhou, Jiaxi Wang, Na Guo, Yanhong Deng
Summary: This study sequenced and analyzed the genome of Starmerella bacillaris CC-PT4, providing valuable information on its biological characteristics and potential applications, such as enhancing wine flavor, producing beneficial metabolites, inhibiting methicillin-resistant Staphylococcus aureus, and adapting to harsh environments.
Article
Biotechnology & Applied Microbiology
Achmad Rifky Alfian, Kwanrutai Watchaputi, Chayaphathra Sooklim, Nitnipa Soontorngun
Summary: The study characterized the functional properties and antifungal activities of sophorolipids produced by the newly identified strain Starmerella riodocensis GT-SL1R sp. nov. The strain produced mixed forms of lactonic and acidic sophorolipids and displayed antifungal activity against Candida albicans, showcasing potential industrial and biomedical applications as a green surfactant and antifungal agent. Sophorolipids offer a promising alternative to current antimicrobials for treating infectious diseases in humans, animals, and plants, using renewable bioresources and industrial wastes to reduce production costs.
MICROBIAL CELL FACTORIES
(2022)
Article
Biotechnology & Applied Microbiology
Silke Claus, Sylwia Jezierska, Liam D. H. Elbourne, Inge Van Bogaert
Summary: In this study, we identified 254 putative transporter genes in the yeast Starmerella bombicola through computational analysis of its genome, and predicted potential substrates for each of them. The ATP Binding Cassette (ABC) transporter Superfamily, in particular, plays a crucial role in the highly efficient export of sophorolipids. Through deletion mutants, we confirmed the involvement of these transporters in the efflux of hydrophobic compounds, antibiotics, and sophorolipids, and discovered a second sophorolipid transporter located outside the biosynthetic gene cluster.
Review
Microbiology
Danielle Rutkowski, Makena Weston, Rachel L. Vannette
Summary: Bee-fungus associations can influence bee behavior and health. Fungal communities differ across habitats and bee species, with yeasts playing a significant role. Fungicides can disrupt bee-fungi associations, so future studies should focus on non-honeybee species and examine fungal effects on bees across different life stages.
FEMS MICROBIOLOGY ECOLOGY
(2023)
Article
Food Science & Technology
Gabrielly Carvalho Andrade, Rafaela Pereira Andrade, Daelen Resende Oliveira, Monica F. Quintanilha, Flaviano S. Martins, Whasley Ferreira Duarte
Summary: This study characterized the probiotic potential of K. lactis B10 and T. delbrueckii B14 yeasts in cheese production. Results showed that K. lactis B10 had a higher survival rate against salmonellosis and led to better taste and purchase intention for the cheese.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
