Identification and lipolytic activity of yeasts isolated from foods and wastes

Kiatprasert

et al. 2022

JoF

Thai traditional fermented fish products (Plaa-som) from four provinces (Ubon Ratchathani, Surin, Sisaket, and Khon Kaen) in the northeast part of Thailand were collected and analyzed to determine their salt content, total acidity, and pH. Yeasts in all samples were isolated and identified to the genus and species level based on sequence analysis of the D1/D2 of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) region. The results revealed that the salt content, total acidity, and pH values are in the range of 2.01–6.9%, 0.62–1.9%, and 4.4–6.57%, respectively. Moreover, 35 strains of yeast were isolated and identified as eight genera, namely Candida, Diutina, Filobasidium, Kazachstania, Pichia, Saccharomyces, Torulaspora, and Yarrowia with 17 species. The ascosporogenous yeast, Kazachstania, was the most dominant genus found and was widely distributed among the fermented food samples. In addition, a new strain of yeast, Kazachstania surinensis, was also discovered in Plaa-som samples. Thus, this study is the first to report the presence and wide distribution of these yeasts in fish fermentation products.

Section: Resultscontrasting

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Distribution of Kazachstania Yeast in Thai Traditional Fermented Fish (Plaa-Som) in Northeastern Thailand

Kiatprasert

et al. 2022

JoF

“…Industrial residues from palm oil (palm pie, palm bark, and fiber) were collected for isolating microorganisms with lipolytic activity by Kuncharoen et al [151], and 16 yeasts were isolated. The strain Trichosporon insectorum 4E-1D was the best lipase producer in palm oil and soy oil as carbon sources (28.19 ±4.84 U/mL in palm oil and 22.63 ±0.18 U/mL in soy oil).…”

Section: Lipases Produced By Microorganisms Isolated From Industrial ...mentioning

confidence: 99%

Lipases: Sources of Acquisition, Ways of Production, and Recent Applications

Santos¹,

Hirata²,

Angelotti³

2022

Enzymes are extensively used in biotechnological processes in several areas of industry. They are sustainable and safe, and their specificity is another characteristic that improves the performance in the process. Among enzymes, lipase is relevant due to the ability to play different roles in the industry and the possibility of collecting them from microbial sources that are found in industrial residues. This can reduce the costs of enzyme production. In relation to that, lipase immobilization is an interesting process that allows the enzymes to be reused and improves enzyme robustness. Among them, the cross-linked enzyme aggregates (CLEAs) methodology is attractive due to its simplicity, low cost (given the absence of support), and greater interaction with the substrate. Thus, in this review, we discussed the potential of lipase. We reviewed the traditional and new sources of obtaining lipases, along with the ways of improving production, activity, and application in the industry.

“…In addition, the fungi, Cutaneotrichosporon (more abundant in the rumen of cows producing less cis-MUFA) is a lipase producing yeast (Kuncharoen et al, 2020), which may therefore enhance the hydrolysation of ester linkages in lipids causing the breakdown of triacylglycerols into glycerol and free fatty acids. This process will subsequently increase the availability of free fatty acids for ruminal biohydrogenation, the transformation cis-PUFA to a great range of trans-MUFA and trans-PUFA, and the saturated FA C18:0, and eventually reduce the flow of cis-UFA in the small intestine for absorption (Jenkins et al, 2008).…”

Section: The Relation Between Rumen Microbiome Communities and Milk Fmentioning

confidence: 99%

Unravelling the Role of Rumen Microbial Communities, Genes, and Activities on Milk Fatty Acid Profile Using a Combination of Omics Approaches

et al. 2021

Milk products are an important component of human diets, with beneficial effects for human health, but also one of the major sources of nutritionally undesirable saturated fatty acids (SFA). Recent discoveries showing the importance of the rumen microbiome on dairy cattle health, metabolism and performance highlight that milk composition, and potentially milk SFA content, may also be associated with microorganisms, their genes and their activities. Understanding these mechanisms can be used for the development of cost-effective strategies for the production of milk with less SFA. This work aimed to compare the rumen microbiome between cows producing milk with contrasting FA profile and identify potentially responsible metabolic-related microbial mechanisms. Forty eight Holstein dairy cows were fed the same total mixed ration under the same housing conditions. Milk and rumen fluid samples were collected from all cows for the analysis of fatty acid profiles (by gas chromatography), the abundances of rumen microbiome communities and genes (by whole-genome-shotgun metagenomics), and rumen metabolome (using 500 MHz nuclear magnetic resonance). The following groups: (i) 24 High-SFA (66.9–74.4% total FA) vs. 24 Low-SFA (60.2–66.6%% total FA) cows, and (ii) 8 extreme High-SFA (69.9–74.4% total FA) vs. 8 extreme Low-SFA (60.2–64.0% total FA) were compared. Rumen of cows producing milk with more SFA were characterized by higher abundances of the lactic acid bacteria Lactobacillus, Leuconostoc, and Weissella, the acetogenic Proteobacteria Acetobacter and Kozakia, Mycobacterium, two fungi (Cutaneotrichosporon and Cyphellophora), and at a lesser extent Methanobrevibacter and the protist Nannochloropsis. Cows carrying genes correlated with milk FA also had higher concentrations of butyrate, propionate and tyrosine and lower concentrations of xanthine and hypoxanthine in the rumen. Abundances of rumen microbial genes were able to explain between 76 and 94% on the variation of the most abundant milk FA. Metagenomics and metabolomics analyses highlighted that cows producing milk with contrasting FA profile under the same diet, also differ in their rumen metabolic activities in relation to adaptation to reduced rumen pH, carbohydrate fermentation, and protein synthesis and metabolism.