Yeasts Diversity in Fermented Foods and Beverages

Tamang, Jyoti Prakash; Fleet, Graham H.

doi:10.1007/978-1-4020-8292-4_9

Cited by 66 publications

(37 citation statements)

References 135 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Yeasts are important in various industries and in traditional food fermentation (Botha, 2011;Deak, 2009;Fonseca and Inacio, 2006;Raspor and Zupan, 2006;Tamang and Fleet, 2009). In this study, we investigated the endophytic yeast taxa associated with roots of Ulmus parvifolia and Quercus salicina, and evaluated their bioethanol production.…”

Section: Introductionmentioning

confidence: 99%

Endophytic Yeasts Colonize Roots of Ulmus parvifolia Jacq. and Quercus salicina Blume

Kim

Kim²

2017

Korean Journal of Environmental Agriculture

View full text Add to dashboard Cite

BACKGROUND: Identification and characterization of endophytic yeasts inhabiting the roots of Ulmus parvifolia Jacq. and Quercus salicina Blume require biotechnological and culture-based techniques. METHODS AND RESULTS: Homogenized U. parvifolia and Q. salicina root samples were spread onto four types of agar medium containing ancgtibiotics, L-sorbose, and Triton X-100. In total, 25 yeast strains were isolated and subjected to phylogenetic analysis based on their internal transcribed spacer region sequences. The results revealed that the yeast genera Cyberlindnera (12 isolates) and Cryptococcus (1 isolate) were associated with roots of U. parvifolia; and the genera Rhodotorula (8 isolates), Trichosporon (3 isolates), and Kluyveromyces (1 isolate) were associated with roots of Q. salicina. Additionally, a Kluyveromyces isolate produced a detectable level of bioethanol. The yeast strains reported herein may be used in industrial production of biosurfactants and bioethanol. CONCLUSION: Our findings revealed that the endophytic yeast genera Cyberlindnera and Cryptococcus predominated in roots of U. parvifolia; and the genera Rhodotorula (8 isolates), Trichosporon (3 isolates), and Kluyveromyces (1 isolate) predominated in roots of Q. salicina. Additionally, Kluyveromyces isolates produced a detectable level of bioethanol.

show abstract

Section: Introductionmentioning

confidence: 99%

Endophytic Yeasts Colonize Roots of Ulmus parvifolia Jacq. and Quercus salicina Blume

Kim

Kim²

2017

Korean Journal of Environmental Agriculture

View full text Add to dashboard Cite

show abstract

“…Industrial attributes of yeasts include the primary roles they play in many food fermentations yielding beers, ciders, wines, sake, distilled spirits, bakery products, industrial enzymes, and agricultural products (Deak, 2009;Tamang and Fleet, 2009).…”

Section: Introductionmentioning

confidence: 99%

Yeasts in the Flowers of Wild Fleabane [Erigeron annus (L.) Pers.]

Kim

2015

Korean Journal of Environmental Agriculture

View full text Add to dashboard Cite

BACKGROUND:Yeasts associated with fleabane flowers were identified using isolation methods previously applied in yeast biotechnology. A culture-based approach was required for isolation of many yeast strains associated with fleabane. METHODS AND RESULTS:We spread homogenized fleabane flowers onto GPY medium containing chloramphenicol, streptomycin, Triton X-100, and Lsorbose. We isolated 79 yeast strains from the flowers of wild fleabane, and identified the yeasts via phylogenetic analysis of isolates from agar plates. The yeast species included 39 isolates of Aureobasidium pullulans, 17 of the genus Candida, 14 of the genus Rhodosporidium, 6 of the genus Cryptococcus, and 3 of the genus Rhodotorula. CONCLUSION: Yeast isolates associated with fleabane flowers included A. pullulans (39 isolates) and other yeast species (40 isolates). Such yeast isolates may have biotechnological potential.

show abstract

“…Various strains are currently used for the production of beer, whisky, sake, wine and breads as pure cultures produced by selection and/ or hybridization to possess the characteristics required for their specific purposes (Panchal, 1990). On the other hand, in many Asian countries, indigenous alcoholic beverages using starchy materials are produced using starter cultures containing filamentous fungi and yeasts in rice powder (Tamang and Fleet, 2009). Brem, a traditional rice wine from Bali, Indonesia, is one of these products; it contains 8.6% (w/v) ethanol and 27.8% (w/v) glucose and has a sweet taste, with a clear, brownish color (Sujaya et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

Sujaya

Mikumo

Orikasa

et al. 2011

FSTR

View full text Add to dashboard Cite

Twenty-two strains of Saccharomyces cerevisiae isolated from tape-mash for the production of brem, a traditional rice wine from Bali, Indonesia, were divided into three groups (I, II, and III) based on the sequences of the rDNA spacer region and SUC2 gene. DNA analyses suggested that the seventeen strains in groups II and III were taxonomically closer to baking strains than the five strains in group I. These differences were reflected in their leavening ability in dough with and without addition of 5% sucrose, and their α-glucosidase activity, although most of the strains did not leaven dough with addition of 30% sucrose. Strain S-10 in group II showed a high rate of CO 2 production from sponge dough without addition of sugar and consumed fermentable sugar within 2.5 h. When baking tests were conducted, strain S-10 and commercial baking strain HP 216 yielded comparable products by the straight-dough and sponge-dough methods.

show abstract

Yeasts Diversity in Fermented Foods and Beverages

Cited by 66 publications

References 135 publications

Endophytic Yeasts Colonize Roots of Ulmus parvifolia Jacq. and Quercus salicina Blume

Endophytic Yeasts Colonize Roots of Ulmus parvifolia Jacq. and Quercus salicina Blume

Yeasts in the Flowers of Wild Fleabane [Erigeron annus (L.) Pers.]

Baking Properties of Saccharomyces cerevisiae Strains Derived from Brem, a Traditional Rice Wine from Bali

Contact Info

Product

Resources

About