Growth of the salt-tolerant yeast<i>Zygosaccharomyces rouxii</i>in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids

Jansen, Michael; Veurink, Janine H.; Euverink, Gert-Jan; Dijkhuizen, Lubbert

doi:10.1111/j.1567-1364.2003.tb00172.x

Cited by 14 publications

(5 citation statements)

References 16 publications

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“…García et al [42], reported the tolerance of S. pombe to pH 3, under aerobic and anaerobic conditions, in which the yeast exceeded a survival of about 80%, similarly to what was observed in our study. Jansen et al [57] studied the behavior and growth of Z. rouxii under different pH values (ranging from three to seven), reporting that the yeast can maintain optimal growth and metabolite production even at the lowest pH values, which are in agreement to what was observed for the isolate studied here. In the case of R. ruineniae, Boro and Narzary [48] reported that the yeast is able to grow at a pH range of two to eight.…”

Section: Survival At Low Ph and Growth At 37 • Csupporting

confidence: 88%

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Rodríguez Machado,

Caro,

Hurtado-Murillo

et al. 2024

Foods

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This study explores the potential probiotic properties of yeasts isolated from various Chilean honeys, focusing on Ulmo, Quillay, and Mountain honeys. Six yeast strains were identified, including Zygosaccharomyces rouxii, Candida sp., Schizosaccharomyces pombe, Rhodosporidiobolus ruineniae, Clavispora lusitaniae, and Metschnikowia chrysoperlae. Phenotypic characterization involved assessing their fermentative performance, ethanol and hops resistance, and cross-resistance. Ethanol concentration emerged as a limiting factor in their fermentative performance. The probiotic potential of these yeasts was evaluated based on resistance to high temperatures, low pH, auto-aggregation capacity, survival in simulated in vitro digestion (INFOGEST method), and antimicrobial activity against pathogens like Escherichia coli, Staphylococcus aureus, and Salmonella enteritidis. Three yeasts, Zygosaccharomyces rouxii, Schizosaccharomyces pombe, and Metschnikowia chrysoperlae, exhibited potential probiotic characteristics by maintaining cell concentrations exceeding 106 CFU/mL after in vitro digestion. They demonstrated fermentative abilities and resistance to ethanol and hops, suggesting their potential as starter cultures in beer production. Despite revealing promising probiotic and technological aspects, further research is necessary to ascertain their viability in producing fermented foods. This study underscores the innovative potential of honey as a source for new probiotic microorganisms and highlights the need for comprehensive investigations into their practical applications in the food industry.

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Section: Survival At Low Ph and Growth At 37 • Csupporting

confidence: 88%

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Rodríguez Machado,

Caro,

Hurtado-Murillo

et al. 2024

Foods

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“…The Ehrlich's reaction is based on two steps: firstly, a transamination reaction in which the amino group from the amino acid is transferred to an α-ketoglutarate to form an α-keto acid and glutamate [50,54]. Secondly, α-keto acid is decarboxylated into an aldehyde [55] and then finally due to redox status of the yeast cell, the aldehyde can be reduced to its respective higher alcohol or can be oxidised into a volatile carboxylic acid. The ability to produce higher alcohols is strictly strain-dependent, and this feature can be used as a determining character in yeast selection for industrial purposes [19,21].…”

Section: The Main Chemical Categories Behind Wine Aromamentioning

confidence: 99%

“…26, x FOR PEERREVIEW 10 of 20 which can be present in wines are ethyl mercaptan (EtSH), dimethyl sulphide (DMS, grassy/truffle-like), diethyl sulphide (DES), dimethyl disulphide (DMDS), diethyl disulphide (DEDS), methyl thioacetate (MTA), ethyl thioacetate (ETA), 2-mercaptoethanol (ME), 2-(methylthio)-1-ethanol (MTE), 3-(methylthio)-1-propanol (MTP), 4-(methylthio)-1-butanol (MTB, earthy-like scent), benzothiazole (BT) and 5-(2-hydroxyethyl)-4-methylthiazole (HMT). DMS, MTB, MTE and BT are characteristic of Merlot wines[55].…”

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confidence: 98%

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

et al. 2021

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Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.

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“…Therefore, stress conditions including NaCl (120 g/L), heat shock (5 min at 56 °C), glucose The salt content in high-salt liquid fermentation sauce mash is high, so the salt tolerance of added strain is very strict [33][34][35]. Yeast Zygosaccharomyces rouxii and T. globosa are commonly used in soy sauce fermentation [36][37][38][39]. Therefore, the tolerance performance of mutant HF-130 was test and compared with yeast Zygosaccharomyces rouxii, T. globosa, and AY12a.…”

Section: Growth Tolerance and Fermentation Performance Of Hf-130mentioning

confidence: 99%

Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa

Hong,

Fu,

Lei

et al. 2023

Foods

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Soy sauce, as a traditional seasoning, is widely favoured by Chinese and other Asian people for its unique colour, smell, and taste. In this study, a salt-tolerance Saccharomyces cerevisiae strain HF-130 was obtained via three rounds of ARTP (Atmospheric and Room Temperature Plasma) mutagenesis and high-salt based screening. The ethanol production of mutant HF-130 was increased by 98.8% in very high gravity fermentation. Furthermore, ATF1 gene was overexpressed in strain HF-130, generating ester-producing strain HF-130-ATF1. The ethyl acetate concentration of strain HF-130-ATF1 was increased by 130% compared to the strain HF-130. Finally, the soy sauce fermentation performance of Torulopsis globosa and HF-130-ATF1 was compared with T. globosa, HF-130, HF-130-ATF1, and Torulopsis and HF-130. Results showed ethyl acetate and isoamyl acetate concentrations in co-fermentation of T. globosa and HF-130-ATF1 were increased by 2.8-fold and 3.3-fold, respectively. In addition, the concentrations of ethyl propionate, ethyl caprylate, phenylethyl acetate, ethyl caprate, isobutyl acetate, isoamyl alcohol, phenylethyl alcohol, and phenylacetaldehyde were also improved. Notably, other three important flavour components, trimethylsilyl decyl ester, 2-methylbutanol, and octanoic acid were also detected in the co-fermentation of T. globosa and HF-130-ATF1, but not detected in the control strain T. globosa. This work is of great significance for improving the traditional soy sauce fermentation mode, and thus improving the flavour formation of soy sauce.

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Growth of the salt-tolerant yeastZygosaccharomyces rouxiiin microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids

Cited by 14 publications

References 16 publications

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Selection of Salt-Tolerance and Ester-Producing Mutant Saccharomyces cerevisiae to Improve Flavour Formation of Soy Sauce during Co-Fermentation with Torulopsis globosa

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