Article
Food Science & Technology
Lorena Lopez-Enriquez, Josefina Vila-Crespo, Jose Manuel Rodriguez-Nogales, Encarnacion Fernandez-Fernandez, Violeta Ruiperez
Summary: This study characterized non-Saccharomyces yeasts isolated from organic Verdejo grapes during spontaneous fermentations. The results showed a significant diversity of yeast populations, with Wickerhamomyces anomalus being widely distributed. Several strains exhibited enzymatic activities relevant to the production of aromatic Verdejo wine. Maintaining microbial diversity is crucial for producing wines with unique regional characteristics.
Review
Biotechnology & Applied Microbiology
Daria Avdanina, Alexander Zghun
Summary: The manufacturing of sherry wines involves the use of specialized yeast strains for biological aging, resulting in unique chemical composition and sensory properties. Modern genetic and biotechnological methods contribute to breeding high-quality yeast strains.
FERMENTATION-BASEL
(2022)
Article
Microbiology
Ruirui Li, Danping Feng, Hui Wang, Zhong Zhang, Na Li, Yue Sun
Summary: This study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from five sub-regions in Ningxia, China. A total of 19 non-Saccharomyces yeast species belonging to 10 genera were identified, and H. uvarum, C. zemplinina, and M. pulcherrima were the most dominant species. This study provided important genetic resources for further strain development.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Ernesto Petruzziello, Giuseppe Blaiotta, Elisabetta Pittari, Paola Piombino, Maria Aponte
Summary: A fermentation of Fiano di Avellino grape must was conducted at 9 degrees C to select cryotolerant yeast strains and analyze their fermentative performances and volatile production. Molecular identification revealed the dominance of Metschnikowia (M.) pulcherrima, Hanseniaspora (H.) uvarum, Staremerella (St.) bacillaris, Saccharomyces (S.) cerevisiae, S. kudriavzevii, and S. paradoxus during the fermentation. S. paradoxus, seldom isolated in vineyards, and S. kudriavzevii, detected for the first time in vine-wine environments, co-occurred with S. cerevisiae at low temperatures. The growth kinetics of these three species were significantly influenced by the fermentation temperature, resulting in Fiano wines with distinct chemical and volatile composition when fermented with S. kudriavzevii and S. paradoxus compared to S. cerevisiae.
Article
Biotechnology & Applied Microbiology
Yinfeng Li, Yuanmin Huang, Hua Long, Zhihai Yu, Mingzheng Huang, Xiaozhu Liu
Summary: In this study, the biodiversity and characteristics of non-Saccharomyces yeasts in winemaking were analyzed and investigated. Multiple yeast species were identified, and aroma-producing yeasts were isolated. Co-inoculation of these indigenous yeasts and commercial yeasts can regulate the aroma characteristics of fermented wine.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Ana Mencher, Pilar Morales, Jordi Tronchoni, Ramon Gonzalez
Summary: The development of non-Saccharomyces starter cultures in oenology has led to increasing interest in the interactions between microorganisms during the transformation of grape must into wine. Interspecific interactions between wine yeasts involve various levels of competition and metabolic exchange, with indications of specific recognition in some cases. This article discusses the communication mechanisms between wine yeasts during alcoholic fermentation.
Review
Food Science & Technology
Renato L. Binati, Ilaria Larini, Elisa Salvetti, Sandra Torriani
Summary: This article evaluates the significance of non-Saccharomyces yeasts in wine production, particularly their role in GSH production. Experimental studies have shown that multistarter fermentations with non-Saccharomyces yeasts can produce higher concentrations of GSH, and the accumulation of GSH is also valuable during yeast growth and dehydration.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Microbiology
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia, Cinzia L. Randazzo
Summary: Microbial interactions greatly impact the quality of wine. While there have been studies on optimizing microbial approaches for enhancing quality and food safety, there is a lack of research on using different yeasts to obtain wines with new traits. With changing consumer demands, selecting yeasts from conventional and unconventional sources presents opportunities for wine production.
Review
Microbiology
Rossana Sidari, Katarina Zenisova, Blanka Tobolkova, Elena Belajova, Tereza Cabicarova, Maria Buckova, Andrea Puskarova, Matej Plany, Tomas Kuchta, Domenico Pangallo
Summary: Maintaining the microbial terroir identities of wines through the selection of autochthonous Saccharomyces and non-Saccharomyces strains is essential for predictability and reproducibility. This paper provides a compendium of methods used to select autochthonous wine yeasts, which could guide researchers in screening their own yeast strains for wine production.
Article
Microbiology
Marcos Esteves, Patricia Lage, Joao Sousa, Filipe Centeno, Maria de Fatima Teixeira, Rogerio Tenreiro, Ana Mendes-Ferreira
Summary: The infection of grapes by phytopathogenic fungi can cause rot and affect the quality and safety of the final product. Bio-based products, such as wine yeasts, have shown promising antagonistic activity against these fungi, making them an eco-friendly and safer alternative.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Forestry
Riikka Linnakoski, Ilmeini Lasarov, Pyry Veteli, Olli-Pekka Tikkanen, Heli Viiri, Tuula Jyske, Risto Kasanen, Tuan A. Duong, Michael J. Wingfield
Summary: The European spruce bark beetle has been identified as a major forest pest in Finland, carrying various fungal species including filamentous fungi and yeasts, with the majority of these species being previously reported as associated with the beetle. This study is the first to report yeasts carried by the beetles and their phoretic mites in Finland, shedding light on the symbiotic relationships between the mites, beetles, and fungal associates.
Article
Biotechnology & Applied Microbiology
Weiping Dai, Yuliang Zhang, Jianfeng Zhang, Chengyu Xue, Jun Yan, Xin Li, Xiaohua Zheng, Rui Dong, Jing Bai, Yi Su, Pinghui Xie, Weiming Zhong, Hongyang Zhang, Zibo Yan, Weiqi Zhong, Yu Song
Summary: This research investigated antibiotic-induced drug resistance and biofilm formation mechanism in Salmonella enteritidis. Testing revealed high resistance rates to nalidixic acid, ampicillin, and streptomycin, and severe multidrug resistance. Gene expression during biofilm formation showed fsr's impact on ge1E, esp, and ebpA genes. Carrying of drug resistance genes and their relationship to biofilm formation were also explored.
Article
Microbiology
Claudia Coleine, Laura Selbmann, Brajesh K. Singh, Manuel Delgado-Baquerizo
Summary: Black yeasts, as one of the most stress-tolerant organisms, are able to thrive in various terrestrial habitats and extreme environments. However, their global patterns and ecology are still poorly studied. Through the analysis of soils from 235 terrestrial ecosystems across different climate groups, we found that soils play a crucial role in housing black yeasts. Ultraviolet light, fine soil texture, and precipitation seasonality were identified as the main environmental factors associated with their diversity. The dominant genera of black yeasts in soils across the globe were Exophiala and Cladophialophora.
ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini
Summary: Researchers produced and evaluated three potential killer toxins for their inhibitory effect on Brettanomyces bruxellensis in wine. The toxins were found to have lethal effect on the yeast strain without negative impact on human intestinal cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biochemical Research Methods
Barbara Brezna, Jiri Smid, Joana Costa, Jan Radvanszky, Isabel Mafra, Tomas Kuchta
MOLECULAR AND CELLULAR PROBES
(2015)
Article
Biotechnology & Applied Microbiology
Katarina Zenisova, Katarina Chovanova, Viera Chebenova-Turcovska, Zuzana Godalova, Lucia Krakova, Tomas Kuchta, Domenico Pangallo, Barbara Brezna
ANNALS OF MICROBIOLOGY
(2014)
Article
Food Science & Technology
B. Brezna, H. Dudasova, T. Kuchta
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2008)
Article
Food Science & Technology
B. Brezna, L. Piknova, T. Kuchta
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2009)
Article
Food Science & Technology
Eva Bergerova, Barbara Brezna, Tomas Kuchta
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2011)
Article
Biotechnology & Applied Microbiology
V. Chebenova, G. Berta, T. Kuchta, B. Brezna, D. Pangallo
FOLIA MICROBIOLOGICA
(2010)
Article
Food Science & Technology
Viera Chebenova-Turcovska, Katarina Zenisova, Tomas Kuchta, Domenico Pangallo, Barbara Brezna
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2011)
Article
Biotechnology & Applied Microbiology
K. Chovanova, L. Krakova, K. Zenisova, V. Turcovska, B. Brezna, T. Kuchta, D. Pangallo
LETTERS IN APPLIED MICROBIOLOGY
(2011)
Article
Food Science & Technology
Lucia Krakova, Katarina Chovanova, Katarina Zenisova, Viera Turcovska, Barbara Brezna, Tomas Kuchta, Domenico Pangallo
LWT-FOOD SCIENCE AND TECHNOLOGY
(2012)
Article
Food Science & Technology
Gabriela Berta, Viera Chebenova, Barbara Brezna, Domenico Pangallo, Lubomir Valik, Tomas Kuchta
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2009)
Article
Food Science & Technology
B. Brezna, T. Kuchta
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2008)
Article
Food Science & Technology
B. Brezná, L. Hudecová, T. Kuchta
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2006)
Article
Chemistry, Analytical
Barbara Brezna, Hana Dudasova, Tomas Kuchta
JOURNAL OF AOAC INTERNATIONAL
(2010)
Article
Food Science & Technology
Lubica Piknova, Barbara Brezna, Tomas Kuchta
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2008)