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The aim of the present study was to identify yeasts in grape, new wine “federweisser” and unfiltered wine samples. A total amount of 30 grapes, 30 new wine samples and 30 wine samples (15 white and 15 red) were collected from August until September, 2018, from a local Slovak winemaker, including Green Veltliner (3), Mūller Thurgau (3), Palava (3),...
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Parmi les nombreuses espèces de moustiques décrites, seule une petite proportion est responsable de transmissions d’agents pathogènes à l’homme. Les espèces invasives comme le moustique tigre comptent parmi les vecteurs les plus efficaces (dengue, chikungunya, Zika). L’identification précise des espèces, indispensable, n’est pas aisée. La mé...
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... For instance, Schizosaccharomyces pombe, T. delbrueckii, Starmerella bacillaris and Zygosaccharomyces bailii can survive alcoholic fermentation for their resistance to ethanol [20]. [22]. For this reason, strains of L. thermotolerans, K. wickerhamii, Metschnikowia fructicola, M. pulcherrima, P. kluyveri, S. pombe, S. bacillaris and T. delbrueckii are commercially used in winemaking [23,24]. ...
Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.
... Candida vini Kregervanrija fluxuum [35] Candida Candida. homilentoma Hyphopichia homilentoma [45] Candida utilis Cyberlindnera jadinii [45] Candida kunwiensis Metschnikowia kunwiensis [45] Candida deformans Yarrowia yakushimensis [45,46] ...
Candida spp. infections are most predominantly caused by Candida albicans, followed by C. glabrata, C. parapsilosis and C. tropicalis. Candida spp. can cause a wide range of serious infections. Recent studies indicate that this genus has approximately 200 species. Candidiasis is a fungal infection caused by Candida spp. Sexual reproduction gives eukaryotic organisms some advantages, such as producing adaptable fertility to changing environments and eliminating harmful mutations. Relationships between epithelial cells and Candida spp. include responses to medically important fungal pathogens. Infection by C. albicans, which has significantly high virulence due to its biofilm formation feature, is rather difficult to manage. Invasive candidiasis is a serious infection that can affect the blood, brain, eyes, bones, heart or other parts of the body. Understanding C. albicans invasion kinetics is crucial to controlling the pathogen’s intrusion into the cells. New and effective antifungal compounds are needed due to the limited number and competence of antifungal agents. The search for natural compounds with anti-candidiasis effects continues increasingly.
... Microbial identification using MALDI-TOF MS compares peptide mass fingerprint (PMF) from the unknown organism from an axenic culture, with the PMF entries in the database, or by comparing the mass of the biomarker in the unknown organism with the reference proteome database (Han et al., 2021). This technology has been widely used to identify yeasts from wine samples in recent years (Usbeck et al., 2014;Kačániová et al., 2020;Zhang et al., 2021), being a cheap and feasible option for a rapid and accurate identification of S. cerevisiae and non-Saccharomyces isolates at the genus and species level (Gutiérrez et al., 2017). ...
... Obtained spectra were compared with reference profiles from the MBT Compass Library (Bruker). Scores ≥2.0 were used as a selection criterion for identifications at species level (Kačániová et al., 2020). ...
Flor yeast velum is a biofilm formed by certain yeast strains that distinguishes biologically aged wines such as Sherry wine from southern Spain from others. Although Saccharomyces cerevisiae is the most common species, 5.8 S-internal transcribed spacer (ITS) restriction fragment length polymorphism analyses have revealed the existence of non-Saccharomyces species. In order to uncover the flor microbiota diversity at a species level, we used ITS (internal transcribed spacer 1)-metabarcoding and matrix-assisted laser desorption/Ionization time of flight mass spectrometry techniques. Further, to enhance identification effectiveness, we performed an additional incubation stage in 1:1 wine:yeast extract peptone dextrose (YPD) before identification. Six species were identified: S. cerevisiae, Pichia manshurica, Pichia membranifaciens, Wickerhamomyces anomalus, Candida guillermondii, and Trichosporon asahii, two of which were discovered for the first time (C. guillermondii and Trichosporon ashaii) in Sherry wines. We analyzed wines where non-Saccharomyces yeasts were present or absent to see any potential link between the microbiota and the chemical profile. Only 2 significant volatile chemicals (out of 13 quantified), ethanol and ethyl lactate, and 2 enological parameters (out of 6 quantified), such as pH and titratable acidity, were found to differ in long-aged wines. Although results show a low impact where the non-Saccharomyces yeasts are present, these yeasts isolated from harsh environments (high ethanol and low nutrient availability) could have a potential industrial interest in fields such as food microbiology and biofuel production.
... The isolates of yeasts were subcultured on Tryptone soya agar (TSA, Oxoid, Basingstoke, UK) at 30 • C for 24 h. The criteria for reliable identification were a score of ≥2.0 at the species level [50]. Isolates were put in 300 µL of distilled water and 900 µL of ethanol, and the suspension centrifuged for 2 min at 14,000 rpm. ...
Contamination of malting barley grain and malt with micromycetes sampled at various periods post-harvest (3rd, 6th, and 9th month of storage) and types of storage (storage silo and floor warehouse) was investigated. Each of these barley grain samples was malted. This article reports on the changes in the fungal microbiome composition and their overall count in barley grain and malt. From the surface-disinfected barley grain samples collected immediately after harvest, there were eight genera isolated, with a predominance of Alternaria. A small increase of isolated microfungi was detected in barley stored in silo for 3 and 6 months (from 142 isolates to 149) and decreased below the number of isolates in barley before storage (133 isolates). Fungal count during storage gradually decreased up to 9 month in barley stored in floor warehouse (from 142 isolates to 84). The initial total count of microscopic fungi in malt before storage was the highest (112 isolates) with 7 genera detected, compared to malts prepared from barley stored for longer time (54 isolates, 7 genera, 9th month of storage). Alternaria was the most abundant and frequent genus. Quantitative representation of the filamentous microscopic fungi was lower compared to yeasts especially in barley and malt prepared from barley stored at third month of storage in both type of storage. Yeasts were identified from all grain samples and malt samples with mass spectrometry. Most attention was given to the widely distributed fungus Penicillium, 79% of strains produced at least one mycotoxin detected under in vitro assays using the TLC method (97% of them produced griseofulvin, 94% CPA, 79% patulin, 14% roquefortin C, and penitrem A was produced by two screening strains under laboratory conditions). It is therefore important to monitor the microflora throughout the production cycle of “barley to beer”.
... It has an advantage in terms of easy sample handling, fast analysis and economy. Earlier identification of yeast and bacteria from grapes by MALDI-TOF Mass Spectrometry has been reported [54,55]. Recently, a study on microbiota of grape berries by MALDI-TOF Mass Spectrometry from two different winemaking regions showed significant differences in yeast and bacterial population [56]. ...
Vineyard provides an apt environment for growth of different types of microorganisms. The microbial domain is greatly affected by changing climatic conditions, geographical region, water activity, agricultural practices, presence of different pathogens and various pests. Grapevine microbial diversity is also affected by different stages of plant growth. Epiphytic berry microflora is specifically influenced by developmental phases and plays an important role in winemaking which is studied extensively. However, very little information is available about microbial community associated with table grape berries, which are consumed as fresh fruits. Moreover, our knowledge about the important role played by these microbes is precise and their scope might be larger than what is existing in the public domain. A systematic study on effect of developmental stages of table grape berries on microbial diversity would provide new insights for exploring the applicability of these microbes in plant growth, crop protection and bioremediation. In this review, we propose an effort to relate the developmental stages of grape berry with microbial consortium present and at the same time discuss the possible applications of these microbes in plant protection and biodegradation.
... magnum) throughout fermentation (S1-10). Filobasidium magnum was found to be present on V. vinifera grape berries but not in the unfiltered wine (Kačániová et al., 2020) indicating that this species could play a role before alcoholic fermentation begins. In addition, F. magnum has also been isolated from apples and pears (Glushakova and Kachalkin, 2017). ...
Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania’s climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0–20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1–4 days) where non- Saccharomyces yeasts such as Starmerella and Aureobasidium and non- Oenococcus bacteria, Sphingomonas , likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium . Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection > 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman’s correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.
... Yeasts naturally occur in vineyards on the grapes and consequently in wines. Kačániová et al. [7] identified yeasts on 30 grape varieties and 60 wine samples. MALDI-TOF mass spectrometry was used for the identification of yeasts and a total of 1668 isolates were identified. ...
This Special Issue is a continuation of the first and second “Yeast Biotechnology” Special Issue series of the journal Fermentation (MDPI) [...]
Yeasts are unicellular eukaryotic microorganisms. They exist either as free-living or symbionts of plants and animals. Yeasts are playing a significant role in the production of vitamins, fuel ethanol, antibiotics, and have a major role in food industry in the production of beverages (alcohol), bread, kefir, and other fermented food products. In addition, they are serving as decomposers. But some yeasts species are opportunistic human pathogens such as Candida albicans that causes candidiasis. And also, to fulfill the demand created by enhanced population for the food, it is necessary to isolate yeast organisms due to its beneficiaries in food and medical industry. The main aim of this chapter is to identify and isolate yeast cells based on morphological and physiological (biochemical) traits.
Vegetative propagation of sweet potato lead to the accumulation of diseases from generation to generation, which represents a threat to both productivity and conservation of genetic resources. In vitro techniques can help to overcome phytosanitary problems by applying plant material cleaning strategies. The objective of this study was to develop in vitro micropropagation strategies for the production of high-quality plant material of an orange-fleshed variety of sweet potato recently released in Colombia. Molecular identification of contaminating microorganisms was performed by sequencing the 16S rRNA gene for bacteria and ITS for fungi. Five disinfection protocols were evaluated, three of which were previously developed for sweet potato and included disinfection with 0.5, 1, and 2% sodium hypochlorite respectively, while two protocols are proposed in this work and included washing with povidone-iodine, disinfection with sodium hypochlorite 2%; one of these two new protocols also contains acetic acid and quaternary ammonium. For the evaluation of the viability of in vitro plants after disinfection, they were acclimatized in a greenhouse, reintroduced, and a molecular testing by PCR of 16S rRNA gene and ITS was carried out to verify the phytosanitary status of the material. The contaminating microorganisms found were filamentous fungi of the genera Fusarium , Sarocladium , Cladosporium and Aspergillus , yeasts of the genera Pseudozyma and Moesziomyces , and the actinobacterium Curtobacterium sp. The results indicated that washing with povidone-iodine and disinfection with 2% sodium hypochlorite, acetic acid and quaternary ammonium was the most efficient disinfection protocol, reducing the number of contaminated cultures by up to 10% and eradicating 70% of contaminants. The in vitro plants established in the greenhouse remained healthy and, after reintroduction, the molecular test for bacteria and fungi was negative. These results allowed the generation of an optimized protocol that can be incorporated into the in vitro micropropagation process to generate contamination-free sweet potato seeds.
Streszczenie Aktywność metaboliczna drożdży, a także ich powszechne występowanie w środowisku, czyni z nich potencjalne czynniki, które mogą znaleźć zastosowanie w biologicznej ochronie roślin. W artykule przedstawiono prozdrowotne działanie drożdży na rośliny. Działanie prozdrowotne drożdży związane jest ze zdolnością dostarczania roślinom rozpuszczonych składników odżywczych. Drożdże mogą również pośrednio aktywować mechanizmy obronne roślin i poprawiać ich zdrowotność. Szczególną rolę odgrywają tu właściwości bioremedia-cyjne i antagonizm drożdży wobec wielu ważnych gospodarczo fitopatogenów. Badania wskazują również, że drożdże (Pichia membrani-faciens, Pichia fermentans i Meyrozyma guilliermondii) w warunkach in vitro wykazują antagonistyczne oddziaływanie na fitopatogeny (Alternaria alternata, Rhizoctonia solani i Colletotrichum coccodes). Wyżej wymienione mechanizmy działania drożdży mogą być wyko-rzystane do tworzenia wysokiej jakości bionawozów i biopestycydów.
The metabolic activity of yeasts, as well as their common occurrence in the environment make them a potential source of compounds that can be used in biological plant protection. The article presents health-promoting effects of yeast on plants. The pro-health effect of yeast is related to the ability to provide plants with dissolved nutrients. Yeasts can also indirectly activate plant defence mechanisms and improve plant health status. The bioremediation properties and antagonism of yeasts against numerous economically important phytopathogens play an important role here. The research is also indicated that yeasts (Pichia membranifaciens, Pichia fermentans and Meyrozyma guilliermondii) in vitro show an antagonistic activity against their phytopathogens (Alternaria alternata, Rhizoctonia solani and Colletotrichum coccodes). All the mentioned aspects of yeast activity can be useful in creating high-quality biofertilizers and biopesticides.
