Evaluation of molecular methods for the analysis of yeasts in foods and beverages

Beh, A. L.; Fleet, Graham H.; Prakitchaiwattana, Cheunjit; Heard, Gillian M.

doi:10.1007/0-387-28391-9_4

Cited by 20 publications

(12 citation statements)

References 154 publications

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“…The reasons for this appearance are not well understood. In general, it may reflect artefacts of the PCR assays using primers with GC clamps and DNA denaturation kinetics during electrophoresis (Beh et al ., ; Rettedal et al ., ). Also, multiple bands could arise from nucleotide variations among multiple rDNA copies within a single strain or could indicate the presence of different strains within a species (Beh et al ., ).…”

Section: Discussionmentioning

confidence: 97%

“…In the present study, 26S rRNA gene-PCR-DGGE was used for monitoring the yeast community dynamics and species composition during cocoa bean fermentations carried out in several cocoa-producing regions. In general, DGGE allowed a fast (Beh et al, 2006;Rettedal et al, 2010). Also, multiple bands could arise from nucleotide variations among multiple rDNA copies within a single strain or could indicate the presence of different strains within a species (Beh et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…In general, DGGE allowed a fast (Beh et al, 2006;Rettedal et al, 2010). Also, multiple bands could arise from nucleotide variations among multiple rDNA copies within a single strain or could indicate the presence of different strains within a species (Beh et al, 2006). Artefacts of double bands of PCR amplicons of several species could be eliminated by extension of the final elongation step of the PCR assays (Janse et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…PCR denaturing gradient gel electrophoresis (PCR-DGGE) has been proven to be an easy tool for monitoring the total yeast species composition in, for instance, cocoa bean (Nielsen et al, 2007), wine (Cocolin et al, 2000;Stringini et al, 2009) and sourdough (Meroth et al, 2003) fermentation samples. Using universal eukaryotic primers, the D1/D2 domain of the 26S rRNA gene is usually targeted, but other regions such as the 18S rRNA gene may be used as well (Beh et al, 2006). It has been shown that this kind of molecular approach overcomes the limitations of culture methods and reveals species that might fail to produce colonies on selected agar media.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

Papalexandratou

Vuyst

2011

FEMS Yeast Res

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The yeast species composition of 12 cocoa bean fermentations carried out in Brazil, Ecuador, Ivory Coast and Malaysia was investigated culture-independently. Denaturing gradient gel electrophoresis of 26S rRNA gene fragments, obtained through polymerase chain reaction with universal eukaryotic primers, was carried out with two different commercial apparatus (the DCode and CBS systems). In general, this molecular method allowed a rapid monitoring of the yeast species prevailing during fermentation. Under similar and optimal denaturing gradient gel electrophoresis conditions, the CBS system allowed a better separated band pattern than the DCode system and an unambiguous detection of the prevailing species present in the fermentation samples. The most frequent yeast species were Hanseniaspora sp., followed by Pichia kudriavzevii and Saccharomyces cerevisiae, independent of the origin of the cocoa. This indicates a restricted yeast species composition of the cocoa bean fermentation process. Exceptionally, the Ivorian cocoa bean box fermentation samples showed a wider yeast species composition, with Hyphopichia burtonii and Meyerozyma caribbica among the main representatives. Yeasts were not detected in the samples when the temperature inside the fermenting cocoa pulp-bean mass reached values higher than 45 °C or under early acetic acid production conditions.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

Papalexandratou

Vuyst

2011

FEMS Yeast Res

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“…A possible explanation may be that the S. cerevisiae ITS fragment is less efficiently amplified than that of the Hanseniaspora species present during the cocoa fermentation by using the protocol described here (25). An accurate assessment of the microbial ecologies using PCR-DGGE requires appropriately designed primers, and the use of poorly targeted primers will skew estimates of the microbial diversity present (4).…”

Section: Discussionmentioning

confidence: 99%

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

Pereira

Miguel

Ramos

et al. 2012

Appl Environ Microbiol

148

129

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Spontaneous cocoa bean fermentations performed under bench-and pilot-scale conditions were studied using an integrated microbiological approach with culture-dependent and culture-independent techniques, as well as analyses of target metabolites from both cocoa pulp and cotyledons. Both fermentation ecosystems reached equilibrium through a two-phase process, starting with the simultaneous growth of the yeasts (with Saccharomyces cerevisiae as the dominant species) and lactic acid bacteria (LAB) (Lactobacillus fermentum and Lactobacillus plantarum were the dominant species), which were gradually replaced by the acetic acid bacteria (AAB) (Acetobacter tropicalis was the dominant species). In both processes, a sequence of substrate consumption (sucrose, glucose, fructose, and citric acid) and metabolite production kinetics (ethanol, lactic acid, and acetic acid) similar to that of previous, larger-scale fermentation experiments was observed. The technological potential of yeast, LAB, and AAB isolates was evaluated using a polyphasic study that included the measurement of stress-tolerant growth and fermentation kinetic parameters in cocoa pulp media. Overall, strains L. fermentum UFLA CHBE8.12 (citric acid fermenting, lactic acid producing, and tolerant to heat, acid, lactic acid, and ethanol), S. cerevisiae UFLA CHYC7.04 (ethanol producing and tolerant to acid, heat, and ethanol), and Acetobacter tropicalis UFLA CHBE16.01 (ethanol and lactic acid oxidizing, acetic acid producing, and tolerant to acid, heat, acetic acid, and ethanol) were selected to form a cocktail starter culture that should lead to better-controlled and more-reliable cocoa bean fermentation processes.

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Yeasts and Wine Flavour

Ugliano¹,

Henschke

Wine Chemistry and Biochemistry

151

197

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Evaluation of molecular methods for the analysis of yeasts in foods and beverages

Cited by 20 publications

References 154 publications

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis

Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacterial Strains To Develop a Defined Starter Culture

Yeasts and Wine Flavour

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