What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

Pereira, Gilberto Vinícius de Melo; Maske, Bruna Leal; Neto, Dão Pedro de Carvalho; Karp, Susan Grace; Lindner, Juliano De Dea; Martin, José Guilherme Prado; Hosken, Bianca de Oliveira; Soccol, Carlos Ricardo

doi:10.3390/microorganisms10091855

Cited by 22 publications

(7 citation statements)

References 133 publications

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“…But the contribution of yeast in enhancement of flavour and other technological properties in traditional fermented milks like kefir, kumiss and fermented tea Kombucha have been well studied [14]. Thorough animal model studies have to be carried out to prove the invasiveness of these isolates before recommending them as starter cultures [15].…”

Section: Resultsmentioning

confidence: 99%

Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India

Chandran¹,

Linsha²,

Beena³

2022

EJNFS

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Aims: To determine the prevalence of Candida species in ‘thairu’, a traditional fermented milk prepared in the households of Kerala. Study Design: ‘Thairu’ samples collected randomly from the households in Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala. This was followed by enumeration and identification of yeast using API 20CAUX Kit. Determination of pH and acidity of samples. Place and Duration of Study: Department of Dairy Microbiology, College of Dairy Science and Technology, Pookode, Wayanad, Kerala. September 2021- December 2021. Methodology: A total of 30 household ‘thairu’ samples were collected from households of Wayanad, Kozhikode, Malappuram, Palakkad and Kannur districts of Kerala in sterile bottles. The samples were serially diluted in normal saline and pour plated on to Yeast Extract Glucose Chloramphenicol Agar for isolation and enumeration. The pH was measured using pH meter by directly inserting the probe into the homogenized sample. Titratable acidity in per cent lactic acid was measured using N/10 NaOH. The isolates were identified based on the sugar fermentation pattern using API 20C AUX kit (Biomerieux, France). Results: The yeast count in the samples ranged from 5.0 to 6.7 log CFU/g with an average of 5.89±0.38 log CFU/g. Average acidity and pH of the samples were 1.92±0.34 % LA and 3.59±0.60 respectively. A total of 23 yeast isolates were identified based on morphology and carbohydrate fermentation pattern using API 20C AUX kit (Biomerieux, France). Exactly 86.95 per cent of isolates belong to Candida species. Conclusion: Observations of the study revealed the high prevalence of Candida species in traditional fermented milk ‘thairu’. Predominant Candida species were lactose fermenters, but the presence of a few species with spoilage and pathogenicity potential were also detected. The safety assessment of Candida species is essential before applying them as starter cultures for food fermentations.

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Section: Resultsmentioning

confidence: 99%

Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India

Chandran¹,

Linsha²,

Beena³

2022

EJNFS

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“…Moreover, this species resistance to stressfull condition such as acidity and high ethanol concentration. This species can produce aroma-active compounds (de Melo Pereira et al 2022). Although this species have been used as starter for cocoa and coffe fermentation, butit is consideration to determine the genomic of this species which is confirmed by patogenity test and human clinical trials for the safety starter.…”

Section: Discussionmentioning

confidence: 99%

Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus)

HELMI,

KUSMIADI,

MAHARDIKA

et al. 2024

Biodiversitas

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Abstract. Helmi H, Kusmiadi R, Mahardika RG, Karsiningsih E. 2024. Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus). Biodiversitas 25: 542-552. Fermentation can be an alternative to process porang (Amorphophallus oncophyllus). As one of the fermentation products, ethanol can degrade starch and consequently increase the purity of glucomannan in porang flour. However, ethanol can also inhibit the growth of microorganisms that play a role in fermentation. This study aimed to determine the ethanol concentration and investigate the fungal diversity during the fermentation of porang tubers. Ethanol analysis was analyzed by Headspace Gas Chromatography coupled with flame ionization detection, and Starch content was analyzed by colorimetric method. Fungal metagenome was amplified at the Internal transcribed spacer (ITS) region of nuclear DNA (rDNA) and followed by sequencing using Oxford Nanopore Technology (ONT). The result showed that the ethanol concentration increased during 48 hours of fermentation, followed by decreased starch content. The highest fungal diversity index occurred at 48 hours of fermentation. Ethanol and fungal enzymatic activity can degrade the starch. During fermentation, the Candida parapsilosis population increased until 24 hours after fermentation. Cyberlindnera subsufficiens population increased at 48 hours fermentation until 72 hours fermentation. Fungal diversity and ethanol concentration had decreased at 72 hours of fermentation, so porang fermentation should be stopped at 48 hours. Candida parapsilosis could be the candidate of starter for fermentation porang due to the capability of this species to produce ethanol to degrade starch.

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“…Candida species are predominant in the gut of Dendroctonus armandi at different developmental stages and in its galleries [78], as well as in Pelidnota luridipes larvae [70] and in the larvae of Bactrocera dorsalis [74]. Also, Candida strains are widely distributed across different environments, including plant material, soil, fresh and sea water, fungi, and the atmosphere [79]. Certain Candida species are closely related to saproxylic insects and have the ability to convert D-xylose and other key components of lignocellulose into ethanol [80,81].…”

Section: Discussionmentioning

confidence: 99%

First Data on the Investigation of Gut Yeasts in Hermit Beetle (Osmoderma barnabita Motschulsky, 1845) Larvae in Lithuania

Švedienė,

Raudonienė,

Mizerienė

et al. 2024

JoF

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In this study, yeasts from the gut of O. barnabita larvae were isolated and molecularly identified. It is worth noting that this research provides the first analysis of the gut yeast community in O. barnabita larvae in Lithuania, which is a significant contribution to the field. Two hermit-like L3-praepupa instars were collected from a decaying oak log in Lithuania. The isolation, morphology, biochemistry, and physiology of the yeast isolates were characterized using standards commonly employed in yeast taxonomy studies. The isolates were identified by sequencing the large subunit (26S) rDNA (D1/D2 domain of the LSU). All gut compartments were colonized by the yeast. A total of 45 yeast strains were obtained from the gut of both O. barnabita larvae, with 23 strains originating from Larva 1, 16 strains from Larva 2, and 6 strains from the galleries. According to our identification results of the 45 yeast strains, most of the species were related to Ascomycota, with most of them belonging to the Saccharomycetales order. Yeasts of the genera Candida, Debaryomyces, Meyerozyma, Priceomyces, Schwanniomyces, Spencermartinsiella, Trichomonascus, and Blastobotrys were present in gut of O. barnabita larvae. Species of the Trichosporonales order represented the Basidiomycota phylum.

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What Is Candida Doing in My Food? A Review and Safety Alert on Its Use as Starter Cultures in Fermented Foods

Cited by 22 publications

References 133 publications

Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India

Prevalence of Candida Species in ‘Thairu’ a Traditional Fermented Milk of Kerala, India

Diversity of fungi and dynamics of ethanol concentration during fermentation of porang (Amorphophallus oncophyllus)

First Data on the Investigation of Gut Yeasts in Hermit Beetle (Osmoderma barnabita Motschulsky, 1845) Larvae in Lithuania

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