scholarly journals Unique genetic basis of the distinct antibiotic potency of high acetic acid production in the probiotic yeast Saccharomyces cerevisiae var. boulardii

2019 ◽  
Vol 29 (9) ◽  
pp. 1478-1494 ◽  
Author(s):  
Benjamin Offei ◽  
Paul Vandecruys ◽  
Stijn De Graeve ◽  
María R. Foulquié-Moreno ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Production ◽  
Genetic Basis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Acetic Acid Production ◽  
Probiotic Yeast

Lipid nutrition of Saccharomyces cerevisiae in winemaking

2004 ◽  
Vol 50 (9) ◽  
pp. 669-674 ◽  
Author(s):  
Simona Belviso ◽  
Laura Bardi ◽  
Alessandra Biondi Bartolini ◽  
Mario Marzona
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Cell Growth ◽  
Acid Production ◽  
Unsaturated Fatty Acids ◽  
Membrane Lipids ◽  
Synthetic Medium ◽  
Wine Industry ◽  
Yeast Cells ◽  
Acetic Acid Production

Biosynthesis of cell membrane lipids is a crucial metabolic pathway for the growth and viability of eucaryotic microorganisms. In Saccharomyces cerevisiae, unsaturated fatty acids and ergosterol synthesis needs molecular oxygen. Stuck and sluggish fermentations are related to this aspect of metabolism and constitute a major problem in the wine industry. Anaerobiosis, when lipids are not available in the growth medium, highly stresses cells. They release lipid biosynthesis metabolites and soon cease to multiply. This paper describes an investigation of the nutritional role of exogenous lipids from inactivated yeast cells (IYCs). Fermentations were carried out in a nitrogen-rich synthetic medium similar to grape juice with glucose and fructose as carbon sources, without lipid sources, and in anaerobiosis. The effect of the addition of IYC was assessed. Cell growth, cell lipid composition, glucose and fructose consumption, and acetic acid production were measured during fermentation. Addition of IYC boosted cell growth and sugar consumption, whereas acetic acid production decreased. Biomass yield was influenced by ergosterol availability and increased when IYCs were added. Fatty acid composition of yeast cells was changed by IYC addition.Key words: fermentation, lipids, nutrition, Saccharomyces cerevisiae, wine.

scholarly journals Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

2012 ◽  
Vol 78 (6) ◽  
pp. 1987-1994 ◽  
Author(s):  
Kalliopi Rantsiou ◽  
Paola Dolci ◽  
Simone Giacosa ◽  
Fabrizio Torchio ◽  
Rosanna Tofalo ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Production ◽  
Sugar Content ◽  
Acetic Acid Production ◽  
Content Type ◽  
High Sugar Content ◽  
Sequential Inoculation ◽  
Different Strains ◽  
Sweet Wine

ABSTRACTIn this study we investigated the possibility of usingCandida zemplinina, as a partner ofSaccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-fiveC. zemplininastrains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations withS. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels ofC. zemplininastarted to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pureS. cerevisiaefermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations ofS. cerevisiaeandC. zemplininaresulted in a decrease of ∼0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixedS. cerevisiaeandC. zemplininafermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to theS. cerevisiaeosmotic stress response.

scholarly journals Acetic acid production by the newly isolated Pseudomonas sp. CSJ-3

2018 ◽  
Vol 35 (1) ◽  
pp. 1-9 ◽  
Author(s):  
Juan Wang ◽  
Chenliang Hao ◽  
Huijuan Huang ◽  
Wenjing Tang ◽  
Jianbin Zhang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acid Production ◽  
Pseudomonas Sp ◽  
Acetic Acid Production

scholarly journals Effects of culture conditions on acetic acid production by bacteria isolated from Ivoirian fermenting cocoa (Theobroma cacao L.) beans

2016 ◽  
Vol 95 (1) ◽  
pp. 8981
Author(s):  
Souleymane Soumahoro ◽  
Bernadette G Goualie ◽  
Jacques N Adom ◽  
Honoré G Ouattara ◽  
Gisèle Koua ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Theobroma Cacao ◽  
Acid Production ◽  
Culture Conditions ◽  
Acetic Acid Production
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