scholarly journals Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 65 ◽  
Author(s):  
Rubén Peña ◽  
Jeniffer Vílches ◽  
Camila G.-Poblete ◽  
María Angélica Ganga
Keyword(s):  
Antimicrobial Peptides ◽  
Membrane Damage ◽  
Pichia Guilliermondii ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brettanomyces Bruxellensis ◽  
Candida Intermedia ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Fungicide Activity

Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that Candida intermedia LAMAP1790 produces antimicrobial peptides of molecular mass under 10 kDa with fungicide activity against Brettanomyces bruxellensis, without affecting the yeast Saccharomyces cerevisiae. So far, it has not been determined whether these peptides show biocontroller effect in this yeast or other spoilage yeasts, such as Pichia guilliermondii. In this work, we determined that the exposure of B. bruxellensis to the low-mass peptides contained in the culture supernatant of C. intermedia LAMAP1790 produces a continuous rise of reactive oxygen species (ROS) in this yeast, without presenting a significant effect on membrane damage. These observations can give an approach to the antifungal mechanism. In addition, we described a fungicide activity of these peptides fraction against two strains of P. guilliermondii in a laboratory medium. However, carrying out assays on synthetic must, peptides must show an effect on the growth of B. bruxellensis. Moreover, these results can be considered as a start to develop new strategies for the biocontrol of spoilage yeast.

scholarly journals PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

Microbiology ◽  
2009 ◽  
Vol 155 (2) ◽  
pp. 624-634 ◽  
Author(s):  
A. Santos ◽  
M. San Mauro ◽  
E. Bravo ◽  
D. Marquina
Keyword(s):  
Biochemical Characterization ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Killer Toxin ◽  
Small Scale ◽  
Brettanomyces Bruxellensis ◽  
Killer Activity ◽  
Pichia Membranifaciens ◽  
Spoilage Yeast ◽  
Spoilage Yeasts

Pichia membranifaciens CYC 1086 secretes a killer toxin (PMKT2) that is inhibitory to a variety of spoilage yeasts and fungi of agronomical interest. The killer toxin in the culture supernatant was concentrated by ultrafiltration and purified to homogeneity by two successive steps, including native electrophoresis and HPLC gel filtration. Biochemical characterization of the toxin showed it to be a protein with an apparent molecular mass of 30 kDa and an isoelectric point of 3.7. At pH 4.5, optimal killer activity was observed at temperatures up to 20 °C. Above approximately this pH, activity decreased sharply and was barely noticeable at pH 6. The toxin concentrations present in the supernatant during optimal production conditions exerted a fungicidal effect on a variety of fungal and yeast strains. The results obtained suggest that PMKT2 has different physico-chemical properties from PMKT as well as different potential uses in the biocontrol of spoilage yeasts. PMKT2 was able to inhibit Brettanomyces bruxellensis while Saccharomyces cerevisiae was fully resistant, indicating that PMKT2 could be used in wine fermentations to avoid the development of the spoilage yeast without deleterious effects on the fermentative strain. In small-scale fermentations, PMKT2, as well as P. membranifaciens CYC 1086, was able to inhibit B. bruxellensis, verifying the biocontrol activity of PMKT2 in simulated winemaking conditions.

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

2014 ◽  
Vol 65 (1) ◽  
pp. 321-329 ◽  
Author(s):  
Tiziana Mariarita Granato ◽  
Diego Romano ◽  
Ileana Vigentini ◽  
Roberto Carmine Foschino ◽  
Daniela Monti ◽  
...  
Keyword(s):  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Vinyl Phenol

scholarly journals Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis

2007 ◽  
Vol 28 (2) ◽  
pp. 76 ◽  
Author(s):  
Paul Henschke ◽  
Chris Curtin ◽  
Paul Grbin
Keyword(s):  
Red Wine ◽  
Yeast Species ◽  
Sensory Characteristics ◽  
Molecular Characterisation ◽  
Dekkera Bruxellensis ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Special Occasion

How would you react if, upon opening that expensive bottle of red wine you had been saving for a special occasion, all you could smell was a box of Band-aid medical plasters. ?Band-aid?, or ?medicinal? aroma in red wine is but one spectrum of the (generally) negative sensory characteristics that have become synonymous with wine ?spoiled? by the yeast species Dekkera bruxellensis, and its non-sporulating form Brettanomyces bruxellensis.

scholarly journals Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy

2021 ◽  
Vol 9 (3) ◽  
pp. 587
Author(s):  
Maria Dimopoulou ◽  
Vasiliki Kefalloniti ◽  
Panagiotis Tsakanikas ◽  
Seraphim Papanikolaou ◽  
George-John E. Nychas
Keyword(s):  
Biofilm Formation ◽  
Classification Model ◽  
Invasive Technique ◽  
Cell Phenotype ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Phenotype Class ◽  
Metabolic Fingerprint ◽  
Wine Spoilage ◽  
Chemical Groups

Brettanomyces bruxellensis is a wine spoilage yeast known to colonize and persist in production cellars. However, knowledge on the biofilm formation capacity of B. bruxellensis remains limited. The present study investigated the biofilm formation of 11 B. bruxellensis strains on stainless steel coupons after 3 h of incubation in an aqueous solution. FTIR analysis was performed for both planktonic and attached cells, while comparison of the obtained spectra revealed chemical groups implicated in the biofilm formation process. The increased region corresponding to polysaccharides and lipids clearly discriminated the obtained spectra, while the absorption peaks at the specific wavenumbers possibly reveal the presence of β-glucans, mannas and ergosterol. Unsupervised clustering and supervised classification were employed to identify the important wavenumbers of the whole spectra. The fact that all the metabolic fingerprints of the attached versus the planktonic cells were similar within the same cell phenotype class and different between the two phenotypes, implies a clear separation of the cell phenotype; supported by the results of the developed classification model. This study represents the first to succeed at applying a non-invasive technique to reveal the metabolic fingerprint implicated in the biofilm formation capacity of B. bruxellensis, underlying the homogenous mechanism within the yeast species.

scholarly journals Raman Spectroscopy and Chemometrics for Identification and Strain Discrimination of the Wine Spoilage Yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensis

2013 ◽  
Vol 79 (20) ◽  
pp. 6264-6270 ◽  
Author(s):  
Susan B. Rodriguez ◽  
Mark A. Thornton ◽  
Roy J. Thornton
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Raman Spectroscopy ◽  
High Sensitivity ◽  
Brettanomyces Bruxellensis ◽  
Content Type ◽  
Zygosaccharomyces Bailii ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Novel Method ◽  
Classification Tool

ABSTRACTThe yeastsZygosaccharomyces bailii,Dekkera bruxellensis(anamorph,Brettanomyces bruxellensis), andSaccharomyces cerevisiaeare the major spoilage agents of finished wine. A novel method using Raman spectroscopy in combination with a chemometric classification tool has been developed for the identification of these yeast species and for strain discrimination of these yeasts. Raman spectra were collected for six strains of each of the yeastsZ. bailii,B. bruxellensis, andS. cerevisiae. The yeasts were classified with high sensitivity at the species level: 93.8% forZ. bailii, 92.3% forB. bruxellensis, and 98.6% forS. cerevisiae. Furthermore, we have demonstrated that it is possible to discriminate between strains of these species. These yeasts were classified at the strain level with an overall accuracy of 81.8%.

scholarly journals Identification and characterisation of two high-affinity glucose transporters from the spoilage yeast Brettanomyces bruxellensis

2019 ◽  
Vol 366 (17) ◽  
Author(s):  
Ievgeniia A Tiukova ◽  
Iben Møller-Hansen ◽  
Zeinu M Belew ◽  
Behrooz Darbani ◽  
Eckhard Boles ◽  
...  
Keyword(s):  
Glucose Transport ◽  
Glucose Transporter ◽  
Glucose Transporters ◽  
Xenopus Laevis Oocytes ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brettanomyces Bruxellensis ◽  
High Affinity ◽  
Spoilage Yeast ◽  
Uptake Rates

ABSTRACT The yeast Brettanomyces bruxellensis (syn. Dekkera bruxellensis) is an emerging and undesirable contaminant in industrial low-sugar ethanol fermentations that employ the yeast Saccharomyces cerevisiae. High-affinity glucose import in B. bruxellensis has been proposed to be the mechanism by which this yeast can outcompete S. cerevisiae. The present study describes the characterization of two B. bruxellensis genes (BHT1 and BHT3) believed to encode putative high-affinity glucose transporters. In vitro-generated transcripts of both genes as well as the S. cerevisiae HXT7 high-affinity glucose transporter were injected into Xenopus laevis oocytes and subsequent glucose uptake rates were assayed using 14C-labelled glucose. At 0.1 mM glucose, Bht1p was shown to transport glucose five times faster than Hxt7p. pH affected the rate of glucose transport by Bht1p and Bht3p, indicating an active glucose transport mechanism that involves proton symport. These results suggest a possible role for BHT1 and BHT3 in the competitive ability of B. bruxellensis.

scholarly journals Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis

2007 ◽  
Vol 6 (4) ◽  
pp. 721-733 ◽  
Author(s):  
Megan Woolfit ◽  
Elżbieta Rozpędowska ◽  
Jure Piškur ◽  
Kenneth H. Wolfe
Keyword(s):  
Amino Acid ◽  
Burkholderia Cepacia ◽  
Phylogenetic Analyses ◽  
Amino Acid Identity ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Genome Survey ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Genome Survey Sequencing

ABSTRACT The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major cause of wine spoilage worldwide. Wines infected with D. bruxellensis develop distinctive, unpleasant aromas due to volatile phenols produced by this species, which is highly ethanol tolerant and facultatively anaerobic. Despite its importance, however, D. bruxellensis has been poorly genetically characterized until now. We performed genome survey sequencing of a wine strain of D. bruxellensis to obtain 0.4× coverage of the genome. We identified approximately 3,000 genes, whose products averaged 49% amino acid identity to their Saccharomyces cerevisiae orthologs, with similar intron contents. Maximum likelihood phylogenetic analyses suggest that the relationship between D. bruxellensis, S. cerevisiae, and Candida albicans is close to a trichotomy. The estimated rate of chromosomal rearrangement in D. bruxellensis is slower than that calculated for C. albicans, while its rate of amino acid evolution is somewhat higher. The proteome of D. bruxellensis is enriched for transporters and genes involved in nitrogen and lipid metabolism, among other functions, which may reflect adaptations to its low-nutrient, high-ethanol niche. We also identified an adenyl deaminase gene that has high similarity to a gene in bacteria of the Burkholderia cepacia species complex and appears to be the result of horizontal gene transfer. These data provide a resource for further analyses of the population genetics and evolution of D. bruxellensis and of the genetic bases of its physiological capabilities.

scholarly journals Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 165
Author(s):  
Laila N. Shwaiki ◽  
Aylin W. Sahin ◽  
Elke K. Arendt
Keyword(s):  
Apple Juice ◽  
Digestive Enzyme ◽  
Inhibitory Effect ◽  
Food Preservation ◽  
Food Spoilage ◽  
Inhibitory Effects ◽  
Barley Endosperm ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Spoilage Microorganisms

In the food industry, food spoilage is a real issue that can lead to a significant amount of waste. Although current preservation techniques are being applied to reduce the occurrence of spoilage microorganisms, the problem persists. Food spoilage yeast are part of this dilemma, with common spoilers such as Zygosaccharomyces, Kluyveromyces, Debaryomyces and Saccharomyces frequently encountered. Antimicrobial peptides derived from plants have risen in popularity due to their ability to reduce spoilage. This study examines the potential application of a synthetic defensin peptide derived from barley endosperm. Its inhibitory effect against common spoilage yeasts, its mechanisms of action (membrane permeabilisation and overproduction of reactive oxygen species), and its stability in different conditions were characterised. The safety of the peptide was evaluated through a haemolysis and cytotoxicity assay, and no adverse effects were found. Both assays were performed to understand the effect of the peptide if it were to be consumed. Its ability to be degraded by a digestive enzyme was also examined for its safety. Finally, the peptide was successfully applied to different beverages and maintained the same inhibitory effects in apple juice as was observed in the antiyeast assays, providing further support for its application in food preservation.

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