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
Biochemistry & Molecular Biology
Jose Enrique Herbert-Pucheta, Jose Daniel Lozada-Ramirez, Ana E. Ortega-Regules, Luis Ricardo Hernandez, Cecilia Anaya de Parrodi
Summary: The study utilizes NMR techniques and multivariate statistical analysis to analyze food quality, including using DPFGE experiments and different data processing methods. By studying the H-1 resonance of wine samples and discrimination of colors and juice varieties, novel analytical approaches are demonstrated.
Article
Biotechnology & Applied Microbiology
Michele Matraxia, Antonio Alfonzo, Rosario Prestianni, Nicola Francesca, Raimondo Gaglio, Aldo Todaro, Vincenzo Alfeo, Giuseppe Perretti, Pietro Columba, Luca Settanni, Giancarlo Moschetti
Summary: Novel beer productions are increasingly interested in utilizing non-Saccharomyces yeasts for their potential in creating unique sensory profiles. Yeasts isolated from fermented honey by-products, including Hanseniaspora uvarum strains, showed promising brewing capabilities and were able to grow rapidly in the presence of ethanol and hops. These strains, particularly YGA34, demonstrated significant technological properties and impact on glycerol and acetic acid concentrations during fermentation, making them promising co-starters for craft beer production.
Article
Microbiology
Hajnalka Csoma, Zoltan Kallai, Zsuzsa Antunovics, Kinga Czentye, Matthias Sipiczki
Summary: The conversion of grape juice to wine involves complex yeast communities, with osmotolerant yeasts potentially fermenting in high sugar environments. The diversity and interactions among these yeast species may play a role in shaping fermenting yeast populations.
Article
Biochemistry & Molecular Biology
Rohan Dandage, Caroline M. Berger, Isabelle Gagnon-Arsenault, Kyung-Mee Moon, Richard Greg Stacey, Leonard J. Foster, Christian R. Landry
Summary: The study investigated protein-protein interactions in hybrids between yeast species, finding that most interactions are similar to those of the parents but with some altered instances. It suggests that the occurrence of chimeric protein complexes is frequent, potentially due to incompatibilities or imbalances between parental proteomes.
MOLECULAR BIOLOGY AND EVOLUTION
(2021)
Article
Food Science & Technology
Yen-Tso Lai, Chih-Yao Hou, Shin-Ping Lin, Yi-Chen Lo, Chien-Hao Chen, Chang-Wei Hsieh, Hui-Wen Lin, Kuan-Chen Cheng
Summary: This study investigated nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho wine fermentation and conducted instrumental analysis and sensory evaluation. The results showed that mixed culture could promote the formation of esters and glycerol and reduce the content of ethanol in wine. Sensory analysis suggested that the sequential inoculation treatment of three yeast strains was associated with floral, red fruity, and tropical fruity aroma attributes.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Biotechnology & Applied Microbiology
Candela Ruiz-de-Villa, Montse Poblet, Albert Bordons, Cristina Reguant, Nicolas Rozes
Summary: Yeast metabolism is influenced by growing conditions. This study analyzed the fatty acid profiles and metabolomic profiles of yeast colonies, and found that they changed as the colony grew. Different strains of Saccharomyces cerevisiae could be differentiated based on the fatty acid profiles of colonies. The synthesis of saturated fatty acids was higher than unsaturated fatty acids in the first two days of growth on solid medium, but then unsaturated fatty acids became more predominant. This methodology is valuable for physiological studies.
Article
Food Science & Technology
Yen-Tso Lai, Chien-Hao Chen, Yi-Chen Lo, Chang-Wei Hsieh, Fu-Chiun Hsu, Kuan-Chen Cheng
Summary: The study investigated the use of non-Saccharomyces yeasts in the production of fortified wine and explored the differences through instrumental analysis and sensory evaluation. The results showed that sequential inoculation of wine with different yeast strains resulted in higher esters and terpenes content, which corresponded to higher floral and fruity attributes. Additionally, the ageing process contributed wooden aroma compounds such as whiskey lactone and vanillin to the fortified wines. Therefore, co-cultivation and ageing can increase aroma variety and complexity, enhancing the aroma quality in fortified wines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Robert Fultz, Taylor Ticer, Janiece Glover, Leah Stripe, Melinda A. Engevik
Summary: Several streptococci possess the enzymes required to degrade fungal mannan and use mannose as a nutrient source, which highlights a previously undescribed aspect of streptococcal Candida interactions. This finding suggests that streptococci with this capability may have a competitive advantage for colonization in various body sites. These results have broad implications for human health as streptococci and Candida are commonly found in the body.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Food Science & Technology
Wilson Jose Fernandes Lemos Junior, Laura Treu, Chiara Nadai, Vinicius da Silva Duarte, Stefano Campanaro, Marta Fabrega-Prats, Alessio Giacomini, Viviana Corcih
Summary: This study compared the genomes of two strains of S. bacillaris to identify key genes in the GSH metabolic pathway. It was found that GSH biosynthesis involves the GSH1 and GSH2 genes, and a new transcription factor was discovered to regulate these genes. Additionally, a high number of polymorphisms were found in genes related to GSH redox balance among different S. bacillaris strains.
Article
Food Science & Technology
Melisa Gonzalez Flores, Andrea Cecilia Origone, Leonardo Bajda, Maria Eugenia Rodriguez, Christian Ariel Lopes
Summary: This study evaluated two cryotolerant yeasts in the fermentation of pear must, with strain NPCC1420 showing faster sugar consumption compared to strain NPCC1314. However, pear cider fermented with strain NPCC1314 was found to have better physicochemical and sensory attributes and greater acceptance among the public. Additionally, both strains were able to consume sorbitol, a trait described for the first time in Saccharomyces Uvarum.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Florencia Sainz, Judit Pardo, Antonio Ruiz, Daniel Exposito, Raquel Armero, Amparo Querol, Jose M. Guillamon
Summary: This study successfully increased the concentration of organic acids and total acidity in Cava base wine using different strains. LA strain produced high concentrations of succinic acid, while VE strain produced high concentrations of lactic acid. Co-inoculation of LA and VE significantly increased the total wine acidity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
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)
Article
Chemistry, Multidisciplinary
Magdalena Januszek, Pawel Satora
Summary: This study assessed the impact of different fermentation types on the properties of plum jerkums, highlighting the superior results of spontaneous fermentation with H. uvarum H2. The application of indigenous yeast strains showed great potential for producing high-quality plum jerkums, with the highest concentration of aroma-contributing compounds found in juices fermented with specific strains.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Giorgia Perpetuini, Alessio Pio Rossetti, Fabrizia Tittarelli, Noemi Battistelli, Giuseppe Arfelli, Giovanna Suzzi, Rosanna Tofalo
Summary: The study evaluated the cell surface hydrophobicity and adhesion abilities of 10 Candida zemplinina strains on different abiotic surfaces. It was found that sessile cells on oak chips led to changes in glycerol, esters, and ethanol content in Montepulciano d'Abruzzo organic wines. These results suggest that surface-adhered behaviors of yeast cells can affect fermentation dynamics and volatile profiles of wines, potentially leading to the development of novel wine styles.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.