Identification of genes related to hydrolysis and assimilation of Agave fructans in Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 by de
 novo transcriptome analysis

Muñoz-Miranda, Luis Alfonso; Pereira-Santana, Alejandro; Gómez-Angulo, Jorge; Gschaedler‐Mathis, Anne; Amaya-Delgado, Lorena; Figueroa-Yáñez, Luis; Arrizón, Javier

doi:10.1093/femsyr/foac005

Cited by 7 publications

(2 citation statements)

References 58 publications

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“…Three strains from this set of 22 isolates which had no species assignment by MALDI‐TOF, showed high ITS identity to a strain isolated from fruit fly formerly classified as S. cariocanus ; this species has been reclassified as S. paradoxus based on the low sequence divergence between the strains (Liti et al, 2009). In addition, five strains from the South‐central region were identified as T. delbrueckii , a species previously reported in open agave fermentations (Muñoz‐Miranda et al, 2022). Regarding the Pichia clade, one isolate was identified as P. kudriavzevii , and another as P. manshurica (Table 3).…”

Section: Resultsmentioning

confidence: 80%

Yeast diversity in open agave fermentations across Mexico

Gallegos‐Casillas,

García‐Ortega,

Espinosa‐Cantú

et al. 2023

Yeast

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Yeasts are a diverse group of fungal microorganisms that are widely used to produce fermented foods and beverages. In Mexico, open fermentations are used to obtain spirits from agave plants. Despite the prevalence of this traditional practice throughout the country, yeasts have only been isolated and studied from a limited number of distilleries. To systematically describe the diversity of yeast species from open agave fermentations, here we generate the YMX‐1.0 culture collection by isolating 4524 strains from 68 sites with diverse climatic, geographical, and biological contexts. We used MALDI‐TOF mass spectrometry for taxonomic classification and validated a subset of the strains by ITS and D1/D2 sequencing, which also revealed two potential novel species of Saccharomycetales. Overall, the composition of yeast communities was weakly associated with local variables and types of climate, yet a core set of six species was consistently isolated from most producing regions. To explore the intraspecific variation of the yeasts from agave fermentations, we sequenced the genomes of four isolates of the nonconventional yeast Kazachstania humilis. The genomes of these four strains were substantially distinct from a European isolate of the same species, suggesting that they may belong to different populations. Our work contributes to the understanding and conservation of an open fermentation system of great cultural and economic importance, providing a valuable resource to study the biology and genetic diversity of microorganisms living at the interface of natural and human‐associated environments.

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Section: Resultsmentioning

confidence: 80%

Yeast diversity in open agave fermentations across Mexico

Gallegos‐Casillas,

García‐Ortega,

Espinosa‐Cantú

et al. 2023

Yeast

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show abstract

“…The HXT1 gene encodes carriers for hexose transport and plays as the sugar transporter during yeast growth, specialized for glucose and fructose (Munoz-Miranda et al, 2022). Strains in the absence of HXT1 genes could not grow on glucose or fructose and have no glycolytic flux (Nadai et al, 2021).…”

Section: Analysis Of Eight Strains' Gene Expression During Fermentationmentioning

confidence: 99%

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Liu

Zhao

et al. 2022

Front. Microbiol.

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The commercial active dry yeast strains used for cider production in China are far behind the requirements of the cider industry development in recent decades. In this study, eight yeasts, including Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia bruneiensis, and Pichia kudriavzevii, were screened and assessed by growth performance, methanol production, aroma analysis, and their transcriptive characterization. Saccharomyces cerevisiae strains WFC-SC-071 and WFC-SC-072 were identified as promising alternatives for cider production. Strains WFC-SC-071 and WFC-SC-072 showed an excellent growth capacity characterized by 91.6 and 88.8% sugar utilization, respectively. Methanol production by both strains was below 200 mg/L. Key aroma compounds imparting cider appreciably characteristic aroma increased in cider fermented by strains WFC-SC-071 and WFC-SC-072. RT-qPCR analysis suggested that most genes associated with growth capacity, carbohydrate uptake, and aroma production were upregulated in WFC-SC-071 and WFC-SC-072. Overall, two Saccharomyces cerevisiae strains are the optimal starters for cider production to enable the diversification of cider, satisfy the differences in consumer demand, and promote cider industry development.

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Yeast diversity in open agave fermentations across Mexico

Gallegos-Casillas,

García-Ortega,

Espinosa-Cantú

et al. 2023

Preprint

View full text Add to dashboard Cite

Yeasts are a diverse group of fungal microorganisms that are widely used to produce fermented foods and beverages. In Mexico, open fermentations are used to obtain spirits from agave plants. Despite the prevalence of this traditional practice throughout the country, yeasts have only been isolated and studied from a limited number of distilleries. To systematically describe the diversity of yeast species from open agave fermentations, here we generate the YMX.1.0 culture collection by isolating 4,524 strains from 68 sites in diverse climatic, geographical, and biological contexts. We used MALDI-TOF mass spectrometry for taxonomic classification and a subset of the strains was verified by ITS and D1/D2 sequencing. The most abundant species isolated from all producing regions were Saccharomyces cerevisiae, Pichia kudriavzevii, Pichia manshurica, and Kluyveromyces marxianus. Despite the great diversity of environmental conditions and production practices the composition of yeast communities remained largely homogeneous throughout locations and fermentation stages, even if less abundant but commonly occurring yeasts were considered. Furthermore, ITS and D1/D2 sequencing revealed two candidate new species of Saccharomycetales. To explore the intraspecific variation of the yeasts from agave fermentations, we conducted genome sequencing on four isolates of the non-conventional yeast Kazachstania humilis. The genomes of these four strains were considerably distinct from other genomes of the same species, suggesting that they belong to a different population. Our work contributes to the understanding and conservation of an open fermentation system of great cultural and economic importance, providing a valuable resource to study the biology and genetic diversity of microorganisms living at the interface of natural and human-associated environments.

show abstract

Identification of genes related to hydrolysis and assimilation of Agave fructans in Candida apicola NRRL Y-50540 and Torulaspora delbrueckii NRRL Y-50541 by de novo transcriptome analysis

Cited by 7 publications

References 58 publications

Yeast diversity in open agave fermentations across Mexico

Yeast diversity in open agave fermentations across Mexico

Screening low-methanol and high-aroma produced yeasts for cider fermentation by transcriptive characterization

Yeast diversity in open agave fermentations across Mexico

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