Rapid differentiation of the closely related Kluyveromyces lactis var. lactis and K. marxianus strains isolated from dairy products using selective media and PCR/RFLP of the rDNA non transcribed spacer 2

2000 ◽  
Vol 46 (12) ◽  
pp. 1115-1122 ◽  
Author(s):  
Huu-Vang Nguyen ◽  
Andrea Pulvirenti ◽  
Claude Gaillardin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dairy Products ◽  
Yeast Species ◽  
Kluyveromyces Lactis ◽  
Rapid Identification ◽  
Natural Habitats ◽  
Specific Primers ◽  
Selective Media ◽  
Yeast Strains ◽  
Pcr Rflp

PCR/RFLP of the NTS2 (IGS2) of rDNA was applied to differentiate two closely related yeast species, Kluyveromyces lactis var. lactis (referred to as K. lactis) and K. marxianus. Using specific primers, the NTS2 region was amplified from DNA of both K. lactis and K. marxianus type and collection strains. AluI restriction of amplified fragments generated patterns characteristic for each species. The NTS2 region from K. lactis var. drosophilarum and related species K. aestuarii, K. africanus, K. dobzhanskii, and K. wickerhamii could also be amplified with the same primers, but AluI patterns generated were clearly different. PCR/RFLP of the NTS2 appears thus to be a convenient method for rapid identification of K. lactis and K. marxianus, frequently found in dairy products. This test was validated therefore on K. lactis and K. marxianus from natural habitats. We showed that all yeast strains collected from whey samples and scoring blue on X-gal glucose plates were either K. lactis or K. marxianus. For application purposes, we propose here an approach for quickly screening for K. lactis/marxianus and Saccharomyces cerevisiae in dairy products using X-gal coloured and lysine growth media.Key words: yeast, Kluyveromyces, ribosomal DNA, karyotype, taxonomy.

scholarly journals Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

2005 ◽  
Vol 71 (11) ◽  
pp. 6823-6830 ◽  
Author(s):  
P. Martorell ◽  
A. Querol ◽  
M. T. Fernández-Espinar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Real Time ◽  
Real Time Pcr ◽  
Yeast Species ◽  
Random Amplified Polymorphic Dna ◽  
Rapid Identification ◽  
Sequence Information ◽  
Spoilage Yeast ◽  
Saccharomyces Pastorianus ◽  
Wine Spoilage

ABSTRACT Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 × 105 to 3.8 CFU/ml in sweet wine and from 5 × 106 to 50 CFU/ml in red wine.

Search for Natural Glycerol-Producing Yeast Strains

2021 ◽  
Vol 37 (1) ◽  
pp. 37-44
Author(s):  
М.А. Velikaya ◽  
S.P. Sineoky
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Osmotic Shock ◽  
Kluyveromyces Lactis ◽  
Debaryomyces Hansenii ◽  
Kurchatov Institute ◽  
Natural Sources ◽  
Resource Center ◽  
Yeast Strains ◽  
Candida Apicola ◽  
Osmotolerant Yeast

Screening of glycerol-producing yeasts resistant to high osmotic pressure of substrates has been carried out among collection strains and strains isolated from natural sources associated with bee habitat. In total, more than 170 strains of osmotolerant yeasts were investigated which belong to 9 genera and the following13 species: Candida apicola, C. magnolia, Debaryomyces hansenii, D. marama, D. polymorphus, Hansenula ciferri, Kluyveromyces lactis, K. marxianus, Pichia farinose, Saccharomyces cerevisiae, Starmerella bombi, Schizosaccharomyces pombe, and Zhygosaccharomyces rouxii. The Kluyveromyces lactis VKPM Y-4429 strain producing 77.4 g/L of glycerol for 24 h of cultivation on media with a high glucose (300 g/L) and NaCl (5-6%) content was selected. These conditions cause osmotic shock, and as a consequence, a higher glucose conversion to glycerol. glycerol biosynthesis, fermentation, osmotolerant yeast, screening The work was supported by the State Assignment № AAAA-A20-120093090016-9 and the work was carried out using the Unique Scientific Facility of the "All-Russian Collection of Industrial Microorganisms" National Bio-Resource Center, NRC «Kurchatov Institute»---GOSNIIGENETIKA (NBC VKPM).

scholarly journals The NAD+-dependent deacetylase Sir2 enables evolution of new traits by regulating distinct gene sets in two yeast species, Saccharomyces cerevisiae and Kluyveromyces lactis

2019 ◽  
Author(s):  
Kristen M. Humphrey ◽  
Lisha Zhu ◽  
Meleah A. Hickman ◽  
Shirin Hasan ◽  
Haniam Maria ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Regulatory Networks ◽  
Environmental Changes ◽  
Yeast Species ◽  
Kluyveromyces Lactis ◽  
Carbon Sources ◽  
Adaptive Responses ◽  
Gene Sets ◽  
Conserved Genes ◽  
Heavy Metal Efflux

ABSTRACTEvolutionary adaptation increases the fitness of an organism in its environment. It can occur through rewiring of gene regulatory networks, such that an organism responds appropriately to environmental changes. We investigated whether sirtuin deacetylases, which repress transcription and require NAD+ for activity, could facilitate the evolution of potentially adaptive responses by serving as transcriptional rewiring points. If so, bringing genes under the control of sirtuins could enable organisms to mount appropriate responses to stresses that decrease NAD+ levels. To explore how the genomic targets of sirtuins shift over evolutionary time, we compared two yeast species, Saccharomyces cerevisiae and Kluyveromyces lactis that display differences in cellular metabolism and lifecycle timing in response to nutrient availability. We identified sirtuin-regulated genes through a combination of chromatin immunoprecipitation and RNA expression. In both species, regulated genes were associated with NAD+ homeostasis, mating, and sporulation, but the specific genes differed. In addition, regulated genes in K. lactis were associated with other processes, including utilization of non-glucose carbon sources, heavy metal efflux, DNA synthesis, and production of the siderophore pulcherrimin. Consistent with the species-restricted regulation of these genes, sirtuin deletion impacted relevant phenotypes in K. lactis but not S. cerevisiae. Finally, sirtuin-regulated gene sets were depleted for broadly-conserved genes, consistent with sirtuins regulating processes restricted to a few species. Taken together, these results are consistent with the notion that sirtuins serve as rewiring points that allow species to evolve distinct responses to low NAD+ stress.

scholarly journals Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 287 ◽  
Author(s):  
Alice Agarbati ◽  
Laura Canonico ◽  
Enrica Marini ◽  
Emanuele Zannini ◽  
Maurizio Ciani ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Species ◽  
Food Choices ◽  
Natural Environments ◽  
Processed Foods ◽  
Wild Yeast ◽  
Yeast Strains ◽  
Probiotic Yeast ◽  
Future Direction ◽  
Yeast Isolation

In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic products were preferred. Although, Saccharomyces cerevisiae var. boulardii is the most well-characterized probiotic yeast available on the market, improvement in probiotic function using other yeast species is an attractive future direction. In the present study, un-anthropized natural environments and spontaneous processed foods were exploited for wild yeast isolation with the goal of amplifying the knowledge of probiotic aptitudes of different yeast species. For this purpose, 179 yeast species were isolated, identified as belonging to twelve different genera, and characterized for the most important probiotic features. Findings showed interesting probiotic characteristics for some yeast strains belonging to Lachancea thermotolerans, Metschnikowia ziziphicola, Saccharomyces cerevisiae, and Torulaspora delbrueckii species, although these probiotic aptitudes were strictly strain-dependent. These yeast strains could be proposed for different probiotic applications, such as a valid alternative to, or in combination with, the probiotic yeast S. cerevisiae var. boulardii.

scholarly journals Rapid Identification of Candida glabrataby Using a Dipstick To Detect Trehalase-Generated Glucose

1999 ◽  
Vol 37 (1) ◽  
pp. 202-205 ◽  
Author(s):  
Heidrun Peltroche-Llacsahuanga ◽  
Norbert Schnitzler ◽  
Rudolf Lütticken ◽  
Gerhard Haase
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Candida Glabrata ◽  
Yeast Species ◽  
Cost Effective ◽  
Rapid Identification ◽  
Clinical Isolates ◽  
Citrate Buffer ◽  
Sabouraud Dextrose Agar ◽  
Pichia Angusta ◽  
Reference Strains

Candida glabrata is a yeast frequently isolated from human specimens. Based upon its well-known ability to rapidly hydrolyze trehalose, we have developed a novel and cost-effective test incubating one yeast colony emulsified in 50 μl of citrate buffer (0.1 M [pH 5.0]) containing 4% (wt/vol) trehalose for 3 h at 37°C. Trehalase-generated glucose is detected with a commercially available dipstick (range, 1.0 to 50 g/liter). For evaluation, consecutive clinical isolates and several reference strains of C. glabrata (n = 160), C. albicans(n = 120), and other yeast species with potential ability for utilization of trehalose (C. dubliniensis,n = 11; C. famata, n = 15; C. guilliermondii, n = 5; C. lusitaniae, n = 16; C. parapsilosis,n = 20; C. tropicalis, n= 34; C. viswanathii, n = 5; Pichia angusta, n = 2; C. zeylanoides,n = 2; Saccharomyces cerevisiae,n = 16; C. neoformans, n= 7) were tested. Identification of C. glabrata is achieved within 3 h, with a specificity of 99.1% and a sensitivity of 98.8% when grown on Sabouraud dextrose agar supplemented with 4% glucose.

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

Inhibition of Yeast Growth by Tryptamine and Recovery with Tryptophan

2020 ◽  
Vol 16 (1) ◽  
pp. 48-52 ◽  
Author(s):  
Chandrika Kadkol ◽  
Ian Macreadie
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Carbon Source ◽  
Competitive Inhibition ◽  
Yeast Species ◽  
Inhibitory Effect ◽  
The Body ◽  
Inhibitory Effects ◽  
Trna Synthetases ◽  
Fermentative Growth ◽  
Biogenic Monoamine

Background: Tryptamine, a biogenic monoamine that is present in trace levels in the mammalian central nervous system, has probable roles as a neurotransmitter and/or a neuromodulator and may be associated with various neuropsychiatric disorders. One of the ways tryptamine may affect the body is by the competitive inhibition of the attachment of tryptophan to tryptophanyl tRNA synthetases. Methods: This study has explored the effects of tryptamine on growth of six yeast species (Saccharomyces cerevisiae, Candida glabrata, C. krusei, C. dubliniensis, C. tropicalis and C. lusitaniae) in media with glucose or ethanol as the carbon source, as well as recovery of growth inhibition by the addition of tryptophan. Results: Tryptamine was found to have an inhibitory effect on respiratory growth of all yeast species when grown with ethanol as the carbon source. Tryptamine also inhibited fermentative growth of Saccharomyces cerevisiae, C. krusei and C. tropicalis with glucose as the carbon source. In most cases the inhibitory effects were reduced by added tryptophan. Conclusion: The results obtained in this study are consistent with tryptamine competing with tryptophan to bind mitochondrial and cytoplasmic tryptophanyl tRNA synthetases in yeast: effects on mitochondrial and cytoplasmic protein synthesis can be studied as a function of growth with glucose or ethanol as a carbon source. Of the yeast species tested, there is variation in the sensitivity to tryptamine and the rescue by tryptophan. The current study suggests appropriate yeast strains and approaches for further studies.

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

Sign in / Sign up

Export Citation Format

Share Document