The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

Solieri, Lisa

doi:10.1007/s11274-021-03066-7

Cited by 31 publications

(21 citation statements)

References 196 publications

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“…Many of the attempts for whey valorization entail the use of microbes as cell factories for catalyzing whey bioprocessing. Among them, non-conventional yeasts alternative to the well-known model organism Saccharomyces cerevisiae, are attracting increasing interest to create value-added products from food waste thanks to their ability to ferment alternative sugars other than glucose and to survive under multiple stressors better than S. cerevisiae [24]. Consequently, different naturally fermented foods and environmental niches have been exploited as reservoirs of wild non-conventional yeasts.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

et al. 2021

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Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabiting natural whey starter (NWS), the undefined starter culture of thermophilic lactic acid bacteria used in Parmigiano Reggiano (PR) cheesemaking, and evaluated thermotolerance, mating type, and the aptitude to produce ethanol and bioactive peptides from whey lactose and proteins, respectively, in a selected pool of strains. PCR-RFLP assay of ribosomal ITS regions and phylogenetic analysis of 26S rDNA D1/D2 domains showed that PR NWS yeast population consists of the well-documented Kluyveromyces marxianus, as well as of other species (Saccharomyces cerevisiae, Wickerhamiella pararugosa, and Torulaspora delbrueckii), with multiple biotypes scored within each species as demonstrated by (GTG)5-based MSP-PCR. Haploid and diploid K. marxianus strains were identified through MAT genotyping, while thermotolerance assay allowed the selection of strains suitable to grow up to 48 °C. In whey fermentation trials, one thermotolerant strain was suitable to release ethanol with a fermentation efficiency of 86.5%, while another candidate was able to produce the highest amounts of both ethanol and bioactive peptides with potentially anti-hypertensive function. The present work demonstrated that PR NWS is a reservoir of ethanol and bioactive peptides producer yeasts, which can be exploited to valorize whey, in agreement with the principles of circularity and sustainability.

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Section: Introductionmentioning

confidence: 99%

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

et al. 2021

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“…Previous studies have indicated that Zygosaccharomyces is the most tolerant yeast species to weak acids ( 37 ). Its tolerance mechanisms to multiple acids have been revealed by transcriptomic analysis, including the transcriptional activation mediated by transcription factors (such as ZbMsn4 and ZbHaa1 ) and the modulation of cell membrane permeability and the activity of transporters ( 38 , 39 ). Interestingly, recent studies revealed that exogenous supplementation of some compounds provided stress protection for Zygosaccharomyces .…”

Section: Discussionmentioning

confidence: 99%

Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation

Wei

Lu²,

Nie

et al. 2023

Microbiol Spectr

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“…In the latter case, Z. rouxii may be accompanied by other yeasts including further Zygosaccharomyces species (Solieri and Giudici, 2008). Z. rouxii has also been considered as starter culture for low-alcohol or alcohol-free beer (reviewed by Michel et al, 2016) and baking yeast (Boboye et al, 2008), while Z. bailii plays a positive role during kombucha fermentation by producing ethanol, which is subsequently converted to acetic acid by bacteria (Solieri, 2021).…”

Section: Zygosaccharomyces In the Latest Edition Of The Yeasts A Taxonomic Study -The Status Quomentioning

confidence: 99%

Biodiversity of Zygosaccharomyces species in food systems

Péter

2022

AAlim

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Abstracts Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two most infamous species are Zygosaccharomyces balii and Zygosaccharomyces rouxii, although they may also take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genus Zygosaccharomyces has been considerably expanded as well. Especially the number of the extremely osmotolerant Zygosaccharomyces species, related to Z. rouxii and regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review.

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The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

Cited by 31 publications

References 196 publications

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation

Biodiversity of Zygosaccharomyces species in food systems

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