Article
Food Science & Technology
Georgios Sgouros, Athanasios Mallouchos, Dimitra Dourou, Georgios Banilas, Ioanna Chalvantzi, Yiannis Kourkoutas, Aspasia Nisiotou
Summary: Non-Saccharomyces (NS) yeasts are being used in winemaking to improve wine quality. This study evaluated the use of Lachancea thermotolerans LtS1 and Torulaspora delbrueckii TdS6 in grape must fermentation to mitigate temperature rise effects. Different inoculation protocols were tested and sequential inoculation showed the longest persistence of TdS6. TdS6 coupled with Saccharomyces cerevisiae showed compatibility and potential for producing structured dry or sweet wines.
Article
Food Science & Technology
Javier Vicente, Eva Navascues, Santiago Benito, Domingo Marquina, Antonio Santos
Summary: Climate change leads to a lack of acidity in winemaking, and oenologists are using various solutions to address this problem. Lachancea thermotolerans, a yeast that can tolerate the harsh conditions of wine, has emerged as a promising alternative for managing pH during winemaking. This study developed a manageable method for genotyping L. thermotolerans, which can be applied in wine-related laboratories for strain selection and monitoring during fermentation.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Javier Vicente, Niina Kelanne, Eva Navascues, Fernando Calderon, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Summary: The development of new fermentation strategies utilizing different wine-related species is important for adapting to new winemaking conditions and consumer preferences. The combined use of deacidifying and acidifying yeasts is a promising non-conventional approach to wine fermentation. In this study, the combination of Lachancea thermotolerans and Schizosaccharomyces pombe strains showed great performance in reducing alcohol, malic acid, and succinic acid concentrations while increasing lactic acid and ester concentrations in wine.
FERMENTATION-BASEL
(2023)
Article
Biotechnology & Applied Microbiology
S. Fairbairn, L. Engelbrecht, M. E. Setati, M. du Toit, F. F. Bauer, B. Divol, D. Rossouw
Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.
Article
Microbiology
Ana Hranilovic, Warren Albertin, Dimitra L. Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: This study compared the performance of different strains of L. thermotolerans co-inoculated with Saccharomyces cerevisiae in high sugar/pH Viognier fermentations. The results showed that L. thermotolerans can improve the stability and balance of the wines by converting sugars to lactic acid during fermentation. Despite variations in volatile composition and acidity, the varietal aromatic expression remained consistent between the treatments.
Article
Biotechnology & Applied Microbiology
Pilar Blanco, David Castrillo, Maria Jose Grana, Maria Jose Lorenzo, Elvira Soto
Summary: Non-Saccharomyces yeasts play an important role in winemaking by secreting hydrolytic enzymes and producing metabolites that improve wine quality; some strains also have the ability to reduce alcohol content and increase total acidity in wine. This study evaluated the oenological traits of autochthonous non-Saccharomyces yeast strains from Galicia, showing their potential for diversifying wine production in the region.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Applied
Ana Hranilovic, Warren Albertin, Dimitra Liacopoulos Capone, Adelaide Gallo, Paul R. Grbin, Lukas Danner, Susan E. P. Bastian, Isabelle Masneuf-Pomarede, Joana Coulon, Marina Bely, Vladimir Jiranek
Summary: Wines from warm climates often have high ethanol content and low acidity. This study compared the performance of different yeast strains in Merlot fermentations and found that certain L. thermotolerans strains can produce 'fresher' wines with lower ethanol content and improved flavor balance.
Article
Food Science & Technology
Yunjiao Liu, Wenqian Yuan, Yuyun Lu, Shao Quan Liu
Summary: The study used yeast extracts to ferment SCG hydrolysates, with the extracts enhancing yeast growth and the production of organic acids and volatile compounds. This strategy proved to be crucial in enhancing the potential transformation of SCG into alcoholic beverages with complex flavor profiles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(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)
Article
Biotechnology & Applied Microbiology
Julius Battjes, Chrats Melkonian, Sebastian N. Mendoza, Auke Haver, Kosai Al-Nakeeb, Anna Koza, Lars Schrubbers, Marijke Wagner, Ahmad A. Zeidan, Douwe Molenaar, Bas Teusink
Summary: Climate change increases sugar content in grapes, resulting in unwanted increase in ethanol content of wine. Lachancea thermotolerans ferments glucose and fructose into both ethanol and lactate, decreasing final ethanol content and positively affecting wine acidity. However, a mechanistic understanding of the lactate producing phenotype is currently lacking in Lachancea thermotolerans strains.
Article
Biotechnology & Applied Microbiology
Javier Vicente, Niina Kelanne, Lydia Rodrigo-Burgos, Eva Navascues, Fernando Calderon, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito
Summary: The study investigated the effects of different strains of Lachancea thermotolerans and Saccharomyces cerevisiae on the fermentations of red grape juice. L. thermotolerans demonstrated significant differences in basic chemical parameters and volatile profile compared to S. cerevisiae. Sequential fermentations with L. thermotolerans and S. cerevisiae showed an enhanced volatile profile, indicating a synergic effect between the two species. Lachancea thermotolerans can be used as an effective tool for pH management in winemaking under the influence of climate change.
FEMS YEAST RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Summary: The study aimed to select a non-Saccharomyces inoculum from D.O.Ca. Rioja for winemaking, ultimately choosing a mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii in a 30/70 ratio. The selected inoculum stood out for its implantation capacity, production of compounds like glycerol and lactic acid, and modulation of wine acidity, making it suitable for the production of quality wines.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Rocio Escribano-Viana, Lucia Gonzalez-Arenzana, Patrocinio Garijo, Laura Fernandez, Rosa Lopez, Pilar Santamaria, Ana Rosa Gutierrez
Summary: This study evaluated the bioprotective effect of a mixed inoculum during fermentation and compared it with spontaneous fermentation with and without SO2. The results showed that the mixed inoculum had a comparable effect to SO2 in protecting lactic acid bacteria, but had a weaker effect on acetic acid bacteria.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Carlos Escott, Cristian Vaquero, Iris Loira, Carmen Lopez, Carmen Gonzalez, Antonio Morata
Summary: Lachancea thermotolerans and Metschnikowia pulcherrima have different effects in ternary fermentations, increasing the concentration of lactic acid and aromatic compounds, respectively. This enhances the organoleptic profile of wines and has an impact on their physicochemical properties.
Article
Food Science & Technology
Cristian Vaquero, Carlos Escott, Jose Maria Heras, Francisco Carrau, Antonio Morata
Summary: This study investigates the biocompatibilities between Lachancea thermotolerans and Hanseniaspora spp. in white must using different types of nutrients. It shows that the population count and the effect on acidification and pH reduction vary in different co-inoculations of L. thermotolerans/H. vineae and L. thermotolerans/H. opuntiae.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Jana Tkacova, Giacomo Zara, Giuseppe Ianiri, Raffaello Castoria, Milan Certik, Ilaria Mannazzu
Summary: Red yeasts, such as Rhodotorula, were used as biocatalysts for the production of commercial secondary metabolites, including lipids and carotenoids. Mutants with impaired carotenoid biosynthesis were isolated using T-DNA insertional mutagenesis, showing altered metabolic characteristics and increased production of specific compounds. This study demonstrates the potential for enhanced production of secondary metabolites through manipulation of carotenoid biosynthesis in red yeasts.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2022)
Article
Microbiology
Alice Agarbati, Laura Canonico, Tania Pecci, Gianfranco Romanazzi, Maurizio Ciani, Francesca Comitini
Summary: This study selected 19 yeast strains as antimicrobial agents against the potato pathogen B. cinerea. Two potential biological control agents were identified through multiple experimental methods, and they showed good inhibitory effects on B. cinerea in field trials.
Article
Microbiology
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileos Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Summary: This paper reports on an experiment conducted by the Italian Group of Microbiology of Vine and Wine to validate a protocol for characterizing wine strains of Saccharomyces cerevisiae. The experiment involved inter-laboratory-scale comparative fermentations using synthetic medium and grape musts. The results showed that comparable outcomes could be obtained using the same strains in different laboratories.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Emanuele Zannini, Maurizio Ciani, Francesca Comitini
Summary: This study proposed the use of non-conventional yeasts to produce craft beer fortified with hydrolyzed red lentils, showing that the addition of HRL improved fermentation kinetics and amino acid concentration without negatively affecting the main analytical characters. Different yeasts had varying effects on amino acid profiles and volatile compounds in beers, with sensory analysis indicating an increased fruity aroma perception with the presence of HRL.
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)
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Edoardo Galli, Francesca Comitini, Maurizio Ciani
Summary: One of the objectives of sustainable winemaking is to reduce the use of sulfur dioxide. In this study, non-Saccharomyces wine yeasts were used as biocontrol agents in different steps of wine production, showing an effective reduction of wild yeasts when Metschnikowia pulcherrima was inoculated during the cold clarification stage and subsequent fermentation. The combination of M. pulcherrima and native Saccharomyces cerevisiae strains resulted in wines with enhanced aromatic profiles and the presence of volatile thiols.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Polymer Science
Isabela C. C. Moia, Sara B. B. Pereira, Paola Domizio, Roberto De Philippis, Alessandra Adessi
Summary: This study aimed to characterize the exopolysaccharides (EPS) of Phormidium ambiguum and Leptolyngbya ohadii when grown as biocrusts and biofilms under water deprivation. The results showed that cyanobacteria produce more tightly bound EPS under water deprivation, with glucose being the main monosaccharide present. Additionally, different profiles of monosaccharides were observed in biocrusts and biofilms, indicating the flexibility of cells to modify EPS composition in response to different stresses.
Editorial Material
Microbiology
Maurizio Ciani
Summary: There is a growing interest in using natural antimicrobial compounds to replace chemical antimicrobials. These compounds can be derived from plants or microorganisms and have potential applications in the agri-food industry. Research in this field is rapidly developing, with a focus on exploring their industrial utilization and controlling spoilage microorganisms.
Review
Microbiology
Francesca Comitini, Laura Canonico, Alice Agarbati, Maurizio Ciani
Summary: This paper reviews the recent re-evaluation of non-Saccharomyces yeasts (NSYs) in terms of their bio-protectant and biocontrol activity, with a focus on their antimicrobial power and various application modalities in food preparation.
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Laura Canonico, Maurizio Ciani, Francesca Comitini
Summary: The study found that M. pulcherrima yeast has biocontrol action and can reduce the use of sulfur dioxide and improve the aromatic profile of wine during cold clarification.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Edoardo Galli, Francesca Comitini, Maurizio Ciani
Summary: Torulaspora delbrueckii has been studied for its biotechnological potential to enhance the flavor and aroma complexity of wine. Sequential fermentations with a native strain of T. delbrueckii and low-sulfite strain of Saccharomyces cerevisiae were conducted to evaluate their biocontrol and aromatic effectiveness. The results showed that native T. delbrueckii exhibited biocontrol action against wild yeasts in the early stage of fermentation, and the combination of native and commercial T. delbrueckii/S. cerevisiae led to distinctive wines with enhanced aroma profiles, particularly in isoamyl acetate and phenyl ethyl acetate, which received positive evaluations for ripe and tropical fruits, citrus, and balance.
Article
Food Science & Technology
Laura Canonico, Alice Agarbati, Francesca Comitini, Maurizio Ciani
Summary: The non-alcoholic beer sector is growing steadily and non-conventional yeasts offer a chance to produce specialty beer. In this study, 14 yeast strains from 7 different species were tested for producing low-alcohol or alcohol-free beers using recycled low-sugar wort. Results showed that Lachancea thermotolerans and Torulaspora delbrueckii strains had fermentation profiles similar to commercial Saccharomyces cerevisiae strain with reduced ethanol content. L. thermotolerans strains produced lactic acid and esters, with DiSVA 322 strain exhibiting the best aromatic and sensorial performance. T. delbrueckii DiSVA 253 had unique sensory and analytical characteristics. Pichia kluyveri strains did not show significant fermentation evolution, but DiSVA 1078 and DiSVA 1079 strains had positive sensory and analytical traits that distinguished the beers for fruity/esters and sweet notes. Recycled wort from brewers spent grains was found to be a favorable substrate for producing non-alcoholic or low alcoholic beers with selected non-conventional yeasts.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Maurizio Ciani, Laura Canonico, Edoardo Galli, Francesca Comitini
Summary: This study evaluated the fermentation performance of five yeast strains with probiotic aptitudes in co-culture with a commercial strain of Lactobacillus casei for kefir production using different milks. The results showed that the yeast consortium exhibited suitable fermentation performance and conferred peculiar and distinctive properties to the kefirs, resulting in a pleasant taste. Cow's and sheep's kefir were preferred by the panel test, which was supported by distinctive fermentation by-products' content positively influencing the final aroma.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani
Summary: The dynamics of native Saccharomyces cerevisiae population in an organic winery were investigated, and nine different biotypes were identified. Two biotypes exhibited similar oenological characteristics to commercial starter strains and produced specific aromas. These findings suggest the potential use of these resident yeast strains as starter cultures to produce wines with distinctive aromatic profiles.
FERMENTATION-BASEL
(2022)
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.
