Identification and assessment of kefir yeast potential for sugar/ethanol-resistance

Miguel, Maria Gabriela C P; Cardoso, Patrícia Gomes; Magalhães-Guedes, Karina Teixeira; Schwan, Rosane Freitas

doi:10.1590/s1517-83822013005000005

Cited by 18 publications

(14 citation statements)

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“…Compared to Hmp-1, S. cerevisiae FM-S-115 showed stronger resistance to ethanol, and could still grow at a concentration of 14% (v/v) ethanol. This result was in agreement with previous reports (Fugelsang and Edwards 2007;Miguel et al 2013;Contreras et al 2014).…”

Section: Discussionsupporting

confidence: 94%

“…It had been reported that ethanol could damage mitochondrial DNA of yeast cells and lead to inactivation of some enzymes, such as hexokinase and dehydrogenase (Ibeas and Jimenez 1997). A previous study found that P. membranifaciens could not grow at a concentration of 6% (v/v) ethanol (Miguel et al 2013). In this study, P. membranifaciens strain Hmp-1 could still grow and form pellicle in the blackberry wine containing 8.05% (v/v) ethanol.…”

Section: Discussionmentioning

confidence: 62%

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Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine

Wang

Zhao

Fan

et al. 2018

Journal of Integrative Agriculture

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The pellicle-forming yeast could cause the quality deterioration of wine. In this study, a pellicle-forming strain Hmp-1 was isolated from the spoilage blackberry wine, and identified as Pichia membranifaciens based on the morphology and partial nucleotide sequence of 26S rDNA. The effects of fermentation conditions (ethanol, sulfur dioxide, sugar, and temperature) on the growth of P. membranifaciens strain Hmp-1 and Saccharomyces cerevisiae strain FM-S-115 (a strain used for the blackberry wine fermentation) were investigated, respectively. The results indicated that Hmp-1 had lower resistance to these factors compared to FM-S-115, and the growth of Hmp-1 was completely inhibited by 10% (v/v) or 50 mg L-1 SO 2 during the fermentation of blackberry wine. These results suggested that Hmp-1 could effectively be controlled by increasing ethanol or SO 2 concentration during the fermentation and storage of blackberry wine. Furthermore, the analysis based on gas chromatography-mass spectrometry (GC-MS) showed that Hmp-1 remarkably decreased kinds of volatile compounds in blackberry wine, especially aldehydes and esters. In addition, some poisonous compounds were detected in the blackberry wine fermented by FM-S-115 and Hmp-1. These results suggested that Hmp-1 was a major cause leading to the quality deterioration of blackberry wine.

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Section: Discussionsupporting

confidence: 94%

Section: Discussionmentioning

confidence: 62%

Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine

Wang

Zhao

Fan

et al. 2018

Journal of Integrative Agriculture

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“…In the present study, S. cerevisiae was present in all three sugary kefir grains as the predominant yeast, while K. marxianus formed a secondary microbiota in two out of three sugary kefir grains, namely BSS and NAJ kefir grains. Regarding S. cerevisiae, these findings are in agreement with previous studies [3,5,6,16], which confirmed the high prevalence of this yeast species in sugary kefir grains. On the other hand, although K. marxianus presence in sugary kefir grains has been previously reported [16], this yeast is isolated from milk kefir grains more frequently as part of the secondary microbiota [17].…”

Section: Discussionsupporting

confidence: 92%

Sugary Kefir: Microbial Identification and Biotechnological Properties

et al. 2019

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Background: The aim of the present study was to assess the microecosystem composition of three different fruit kefir grains used for the fermentation of apple juice (NAJ), cherry juice (SCN), and a solution of sugary water, enriched with plums (BSS). Methods: Yeast and bacterial populations were enumerated using classical microbiological techniques, clustered by RAPD-PCR genotyping, and identified by sequencing of the D1/D2 region of 26S-rRNA gene and the V1-V3 region of 16S-rRNA gene, respectively. The caseinolytic/lipolytic activities and the production of antimicrobial compounds were assessed by well diffusion assays. The proteolytic and lipolytic capacity were further assessed by SDS-PAGE and titrimetric assay, respectively. Results: Yeast and bacterial populations were enumerated at 6.28, 6.58, and 6.41 log CFU/g and at 4.32, 4.85, and 4.34 log CFU/g, regarding BSS, NAJ, and SCN, respectively. Saccharomyces cerevisiae dominated all three sugary kefir grains; Kluyveromyces marxianus formed a secondary microbiota in BSS and NAJ. Bacillus amyloliquefaciens dominated NAJ and SCN; Lactobacillus rhamnosus dominated BSS. Four bacteria and nine yeast isolates exhibited proteolytic activity. Forty bacteria and 45 yeast isolates possessed lipolytic activity. No antibacterial activity was detected. Conclusions: Prevalence of yeast over bacterial populations was evident in all samples assessed. Several bacterial and yeast strains exhibited proteolytic and lipolytic activities, making them suitable candidates for inclusion in starter cultures for milk and sugary kefir fermentation.

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“…e Zygosaccharomyces sp. foram reportadas em outras pesquisas com grãos de Kefir obtidos em outros países como Canadá e Estados Unidos da América (MIGUEL et al, 2012;AHMED et al, 2015), o que remete ao fato de que grãos obtidos em diferentes regiões podem apresentar constituições distintas em relação a população microbiana encontrada na matriz de polissacarídeos (LEITE et al, 2013) e ainda a necessidade de continuidade do presente estudo com o intuito de identificar biomolecularmente as leveduras isoladas.…”

Section: Discussionunclassified

Identificação Presuntiva De Leveduras De Interesse Biotecnológico Em Grãos De Kefir

2017

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RESUMOOs grãos de Kefir são constituídos por uma matriz de polissacarídeos, ricos em micro-organismos simbióticos, gerando após a fermentação de açúcares, uma bebida probiótica que recebe o mesmo nome. A vasta população microbiana presente nestes grãos, incluindo leveduras e bactérias, oferece diversas características únicas à bebida. Estudos apontam que esta possui efeitos antitumorais, anti-inflamatórios, antimicrobiano, modulatório do sistema imune, anticolesterolêmico, dentre outros, devido as moléculas secretadas pelas células microbianas presente no microambiente dos grãos de Kefir. Diante disso, o objetivo deste estudo foi isolar e identificar, presuntivamente, leveduras presentes nos grãos de Kefir, possíveis produtoras de produtos de interesse biotecnológico. Para tanto, foram utilizados grãos da região de Bauru/SP, mantidos em fermentação em água/açúcar mascavo e em leite. Em seguida, os grãos foram triturados e semeados em ágar Sabouraud com cloranfenicol. Os isolados com características macroscópicas leveduriformes foram analisados por exame direto, prova do tubo germinativo e prova da ureia. Os dados obtidos foram comparados com atlas micológicos e chaves de identificação. No total foram isoladas seis colônias diferentes com presença de leveduras como Candida sp. e Saccharomyces sp., que possuem grande relevância para os processos biotecnológicos.Palavras-chave: Bebida probiótica; Leveduras; Simbiose; Biotecnologia. ABSTRACT Presumptive identification of yeasts of biotechnological interest in kefir grains.Kefir's grains consist of a matrix of polysaccharides, rich in symbiotic microorganisms, generating a probiotic drink that receives the same name, after the fermentation of sugars. The vast microbial population present in these grains, including yeasts and bacteria, offers several characteristics unique to the drink. Studies indicate that it has effects antitumor, anti-inflammatory, antimicrobial, modulatory immune system, anticholesterolemic, among others, due to molecules secreted by the microbial cells present in the microenvironment of Kefir's grains. Therefore, the objective of this study was to isolate and identify, presumptively, yeasts present in the Kefir grains, possibly capable of producing products of biotechnological interest. For this purpose, grains from the Bauru/SP region were used, kept in fermentation in water/brown sugar and milk. Then the grains were seeded and ground on Sabouraud agar with chloramphenicol. Isolates with macroscopic yeast characteristics were analyzed by direct examination, germ tube test and urea test. The data obtained were compared with mycological atlases and identification keys. In total, were isolated six different colonies with the presence of yeasts such as Candida sp. and Saccharomyces sp., which have great relevance for biotechnological processes.

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Identification and assessment of kefir yeast potential for sugar/ethanol-resistance

Cited by 18 publications

References 14 publications

Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine

Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine

Sugary Kefir: Microbial Identification and Biotechnological Properties

Identificação Presuntiva De Leveduras De Interesse Biotecnológico Em Grãos De Kefir

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