Fermentation characteristics of Dekkera bruxellensis strains

Blomqvist, Johanna; Eberhard, Thomas; Schnürer, Johan; Passoth, Volkmar

doi:10.1007/s00253-010-2619-y

Cited by 95 publications

(120 citation statements)

References 33 publications

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“…␤-Glucosidases are well-known for their role in flavor development in beer and wine (74,75). Additionally, ␤-glucosidase has been shown to play a role in the fermentation of cellobiose by B. bruxellensis (76)(77)(78)(79). Interestingly, we found that ST05.12/22 did contain another ␤-glucosidase gene, which was also present in AWRI 1499 and CBS 2499.…”

Section: Discussionmentioning

confidence: 48%

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

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e Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate of B. bruxellensis (VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminate Brettanomyces strains and provides a first glimpse at the genetic diversity and genome plasticity of B. bruxellensis.

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Section: Discussionmentioning

confidence: 48%

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

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“…In D. bruxellensis, inhibition of fermentative metabolism caused by a lack of oxygen is known as the Custers effect and is mainly caused by inefficient redox balance mechanisms (40); unfortunately, this effect has not yet been investigated in a systematic manner. This effect has been observed in several strains; however, these strains were cultivated under very different conditions, thus hampering a rigorous comparison of their different behaviors (7,17,19). Due to this effect, under oxygen-limited conditions, one would expect lower glucose consumption and ethanol production rates than those under aerobic conditions.…”

Section: Resultsmentioning

confidence: 95%

“…D. bruxellensis has been reported as being unable to use xylose, but several strains are able to metabolize cellobiose (17). All these metabolic features have led to the idea that D. bruxellensis could be used for ethanol production at the industrial level (11,18,19). An alternative approach to improving the industrial use of lignocellulosic feedstocks for second-generation biofuel production by fermentation is the isolation and characterization of novel yeast strains that possess natural resistance to several stress conditions (e.g., high osmotic pressure, acidic pH, the presence of inhibitors, and oxidative stress) that microorganisms encounter during industrial processes.…”

Section: Importancementioning

confidence: 99%

“…Our flow cytometric analysis revealed information regarding how acetic acid exposure affects cell size and complexity, as well as intracellular pH (pH i ). We also analyzed the effect of oxygen availability on acetic acid tolerance because of several considerations: (i) oxygen availability is an important parameter in industrial processes, (ii) D. bruxellensis produces ethanol at high yield under oxygen-limited conditions (17,19), and (iii) acetic acid is known to cause oxidative stress (23) that can be prevented by growing the cells at low levels of dissolved oxygen.…”

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confidence: 99%

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Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis

Capusoni

Arioli

Zambelli

et al. 2016

Appl Environ Microbiol

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The yeast Dekkera bruxellensis, associated with wine and beer production, has recently received attention, because its high ethanol and acid tolerance enables it to compete with Saccharomyces cerevisiae in distilleries that produce fuel ethanol. We investigated how different cultivation conditions affect the acetic acid tolerance of D. bruxellensis. We analyzed the ability of two strains (CBS 98 and CBS 4482) exhibiting different degrees of tolerance to grow in the presence of acetic acid under aerobic and oxygen-limited conditions. We found that the concomitant presence of acetic acid and oxygen had a negative effect on D. bruxellensis growth. In contrast, incubation under oxygen-limited conditions resulted in reproducible growth kinetics that exhibited a shorter adaptive phase and higher growth rates than those with cultivation under aerobic conditions. This positive effect was more pronounced in CBS 98, the more-sensitive strain. Cultivation of CBS 98 cells under oxygen-limited conditions improved their ability to restore their intracellular pH upon acetic acid exposure and to reduce the oxidative damage to intracellular macromolecules caused by the presence of acetic acid. This study reveals an important role of oxidative stress in acetic acid tolerance in D. bruxellensis, indicating that reduced oxygen availability can protect against the damage caused by the presence of acetic acid. This aspect is important for optimizing industrial processes performed in the presence of acetic acid. IMPORTANCEThis study reveals an important role of oxidative stress in acetic acid tolerance in D. bruxellensis, indicating that reduced oxygen availability can have a protective role against the damage caused by the presence of acetic acid. This aspect is important for the optimization of industrial processes performed in the presence of acetic acid.A s living microorganisms grow, their metabolism causes considerable changes to their ecological niches: nutrients are sequestered, and a variety of compounds are produced, such as organic acids, ethanol, and others, which can create a hostile environment for other competing microorganisms. Bacteria and yeasts are able to produce large amounts of some organic acids, such as acetic acid. In addition, organisms are constantly faced with different environmental stimuli, stresses, and competition with other organisms, which represent the driving forces leading to the evolution of several traits. The yeast Saccharomyces cerevisiae exhibits a strong fermentative lifestyle due to the Crabtree effect and to its ability to grow at a high rate even under anaerobic conditions (1-3) and low pH (4). In the context of natural evolution, this ability may have helped this organism to consume sugars quickly and to compete with other microorganisms by producing ethanol (5, 6). During yeast evolution, this particular strategy apparently evolved in at least two lineages: the Saccharomyces complex and Dekkera/Brettanomyces (7). S. cerevisiae is used worldwide for baking, producing alcoholic bev...

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“…But in production of beer and sourdough it is a desirable member of microflora which plays a key role in the spontaneous fermentation and food flavor (Stender et al, 2001;Blomqvist et al, 2010). The yeast Geotrichum candidum which was identified in our study is appearing in the early stages of ripening on soft and semi-hard French cheeses.…”

Section: Resultsmentioning

confidence: 68%

Microflora identification of fresh and fermented camel milk from Kazakhstan

Akhmetsadykova

Baubekova

Konuspayeva

et al. 2014

Emir. J. Food Agric

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In Kazakhstan where Bactrian camel, dromedary camel and their hybrids are cohabiting within same farms, the consumption of camel milk is very popular because its medicinal and dietary properties. This milk is consumed under fermented form, called shubat. Shubat is still very often made on a small scale in the steppe with a fermentation step driven by wild bacteria. Camel milk and shubat were sampled from 4 regions with high number of camel population. As the whole, 26 samples were obtained from 13 selected farms representing the variability of the farming system. Isolated LAB strains were identified by method of a polymorphism determination of 16S ribosome DNA. PCR with using two different pairs of amorces (338f/518r; W001/23S1) was done. Majority of microflora were cocci in a both milk products. Yeast biodiversity in shubat was studied by using denaturing gradient gel electrophoresis (DGGE). Target DNA bands were identified according to the reference species scoring. Comigrating bands present in the DGGE profiles were resolved by species-specific PCR. The dominant yeasts in both products included Kazakhstania unispora, Saccharomyces cerevisiae and Kluyveromyces marxianus. Frequently isolated yeast species were Dekkera bruxellensis and more rarely Galactomyces geotrichum. The results of microflora identification in these products provide a theoretical foundation for developing starter cultures.

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Fermentation characteristics of Dekkera bruxellensis strains

Cited by 95 publications

References 33 publications

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis

Microflora identification of fresh and fermented camel milk from Kazakhstan

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