Isolation and diversity of food spoilage<i>Yarrowia</i>yeast strains from meat

Nagy, Edina Szandra

doi:10.1556/aalim.43.2014.suppl.15

Cited by 7 publications

(4 citation statements)

References 25 publications

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“…The strains used in this work were Y. lipolytica W29 (ATCC 20460) (widely used to produce flavor compounds, such as γ‐decalactone), 35 Y. lipolytica CH1/5 and CH3/4 isolated from cheeses, and Yarrowia divulgata M445/4 isolated from raw ground beef. Strains Y. lipolytica CH1/5 and CH3/4 and Y. divulgata M 445/4 were supplied by Szent István University, Budapest 36,37 . The strains were stored at −80 °C in cryogenic tubes.…”

Section: Methodsmentioning

confidence: 99%

“…Strains Y. lipolytica CH1/5 and CH3/4 and Y. divulgata M 445/4 were supplied by Szent István University, Budapest. 36,37 The strains were stored at −80°C in cryogenic tubes. Cells were reactivated in Yeast Extract Peptone Glucose Agar (YPDA) medium (10 g L −1 of yeast extract, 20 g L −1 of peptone, 20 g L −1 of glucose, and 10 g L −1 of agar) during 24 h at 27°C.…”

Section: Methodsmentioning

confidence: 99%

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Valorization of crude glycerol as carbon source for the bioconversion of L‐phenylamine to 2‐phenylethanol by Yarrowia species

Braga

Freitas

Cordeiro

et al. 2021

J of Chemical Tech & Biotech

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BACKGROUND 2‐Phenylethanol (2‐PE) is an aromatic alcohol with a delicate fragrance of rose petals that is widely used in perfumes, cosmetics, foods, beverages, and pharmaceutical industries. The yeast Yarrowia can produce 2‐PE through L‐Phenylalanine (L‐Phe) biotransformation. However, it has not been properly explored in this field, despite its interesting characteristics for this process, such as the Crabtree negative trait. RESULTS This study explored the potential of different Yarrowia species (Y. lipolytica W29, CH 1/5, and CH 3/4, as well as Y. divulgata M 445/4) for 2‐PE production. It was observed that all strains were inhibited by 2‐PE concentrations above 2 g L−1, but only Y. lipolytica W29 was inhibited by 15 g L−1 L‐Phe. It was also confirmed that all strains were able to produce 2‐PE, with concentrations ranging from 1 to 2.2 g L−1. Afterwards, crude glycerol was used as an alternative carbon source for 2‐PE production. All strains grew and produced 2‐PE on this carbon source, but CH 1/5 strain was selected for further studies because it allowed the highest 2‐PE throughput. The production of 2‐PE with CH 1/5 was further studied in bioreactor batch cultures, where a low accumulation of 2‐PE was observed. However, a step‐wise fed‐batch culture allowed an increase in the production of 2‐PE to 3.2 g L−1. CONCLUSION To the best of the authors' knowledge, this value corresponds to the highest titer of 2‐PE obtained to date with Y. lipolytica. In this study, Y. lipolytica CH 1/5 is, for the first time, described as a good natural producer for 2‐PE. © 2021 Society of Chemical Industry (SCI).

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Valorization of crude glycerol as carbon source for the bioconversion of L‐phenylamine to 2‐phenylethanol by Yarrowia species

Braga

Freitas

Cordeiro

et al. 2021

J of Chemical Tech & Biotech

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“…Yarrowia lipolytica W29 (ATCC 20460, isolated from soil), Y. lipolytica NCYC 2904 (isolated from a maize-processing), Y. lipolytica Ch 1/5 (isolated from cheese) (Nagy 2014 ), and Y. divulgata 5257/2 (isolated from grounded raw meat) (Nagy et al 2013 ) grew in YPD medium for 2 days (20 g·L −1 glucose, 20 g·L −1 peptone, 10 g·L −1 yeast extract) were mixed with 20% (v/v) of pure glycerol and stored at −80 °C until the pre-inoculum preparation.…”

Section: Smaterials and Methodsmentioning

confidence: 99%

Yarrowia lipolytica produces lipid-rich biomass in medium mimicking lignocellulosic biomass hydrolysate

Dias

Fernandes

Lopes

et al. 2023

Appl Microbiol Biotechnol

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In recent years, lignocellulosic biomass has become an attractive low-cost raw material for microbial bioprocesses aiming the production of biofuels and other valuable chemicals. However, these feedstocks require preliminary pretreatments to increase their utilization by microorganisms, which may lead to the formation of various compounds (acetic acid, formic acid, furfural, 5-hydroxymethylfurfural, p-coumaric acid, vanillin, or benzoic acid) with antimicrobial activity. Batch cultures in microplate wells demonstrated the ability of Yarrowia strains (three of Y. lipolytica and one of Y. divulgata) to grow in media containing each one of these compounds. Cellular growth of Yarrowia lipolytica W29 and NCYC 2904 (chosen strains) was proven in Erlenmeyer flasks and bioreactor experiments where an accumulation of intracellular lipids was also observed in culture medium mimicking lignocellulosic biomass hydrolysate containing glucose, xylose, acetic acid, formic acid, furfural, and 5-HMF. Lipid contents of 35% (w/w) and 42% (w/w) were obtained in bioreactor batch cultures with Y. lipolytica W29 and NCYC 2904, respectively, showing the potential of this oleaginous yeast to use lignocellulosic biomass hydrolysates as feedstock for obtaining valuable compounds, such as microbial lipids that have many industrial applications. Key Points • Yarrowia strains tolerate compounds found in lignocellulosic biomass hydrolysate • Y. lipolytica consumed compounds found in lignocellulosic biomass hydrolysate • 42% (w/w) of microbial lipids was attained in bioreactor batch cultures Graphical Abstract

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“…Members of the Yarrowia group were selected based on the results of physiological tests obtained by using API ID 32 C tests (bioMérieux) and by examining their glucosefermentation, nitrate-and hexadecaneassimilation [15]. In this experiment, the type strains of the Yarrowia group were also used as reference.…”

Section: Yeast Isolatesmentioning

confidence: 99%

Differentiation of food spoilage yeast strains of the Yarrowia group by microsatellite polymerase chain reaction fingerprinting

Nagy¹

2014

JUSO

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Yarrowia lipolytica is a frequently reported food spoilage yeast which occurs mainly in meat and milk products. Besides its detrimental role in the food spoilage it has many favourable properties. This yeast also has been developed as a production host for a large variety of biotechnological applications. Some species of the Yarrowia group cannot be differentiated by conventional methods based on phenotypic characteristics, so it is probable that not only Yarrowia lipolytica, but also other species of the Yarrowia group contribute to food spoilage or can have a beneficial role in the industry. A relatively fast, easy and low-cost but reliable method would be useful to differentiate and identify these species properly. Microsatellite PCR fingerprinting method is commonly used for the discrimination of species or strains within species, it is also applied for the identification of yeast species and in many yeast diversity studies, however, its reliability can be queried. The aim of this study was to assess the reliability of microsatellite PCR fingerprinting using (GAC)5 primer in the differentiation and identification of the yeast strains of the Yarrowia group by clustering them using microsatellite-PCR fingerprinting, then identifying them by sequencing the D1/D2 regions of the LSU rDNA of one or a few selected representatives of each cluster. Two hundred and nineteen yeast strains of the Yarrowia group were examined. Using this molecular biological method, yeast strains of the Yarrowia group from raw meat, raw milk, cheese and cottage cheese were assigned to seven species The food spoilage yeast strains of the Yarrowia group can be successfully differentiated by using microsatellite PCR fingerprinting method using (GAC)5 primer, even their identity, thus their diversity can be assessed.

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Isolation and diversity of food spoilageYarrowiayeast strains from meat

Cited by 7 publications

References 25 publications

Valorization of crude glycerol as carbon source for the bioconversion of L‐phenylamine to 2‐phenylethanol by Yarrowia species

Valorization of crude glycerol as carbon source for the bioconversion of L‐phenylamine to 2‐phenylethanol by Yarrowia species

Yarrowia lipolytica produces lipid-rich biomass in medium mimicking lignocellulosic biomass hydrolysate

Differentiation of food spoilage yeast strains of the Yarrowia group by microsatellite polymerase chain reaction fingerprinting

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