Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley

Ponzzes-Gomes, C. M. P. B. S.; Melo, Daniela Oliveira de; Santana, Caroline A.; Pereira, G. E.; Mendonça, Michelle O.C.; Gomes, Fátima C. O.; Oliveira, Evelyn S.; Barbosa, Andriele Mendonça; Trindade, Rita C.; Rosa, Carlos A.

doi:10.1590/s1517-83822014000200007

Cited by 15 publications

(9 citation statements)

References 24 publications

(42 reference statements)

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“…However, in fermenting musts, their growth is limited due to the lack of oxygen (Walker 2011 ). Numerous studies have proved the occurrence of W. anomalus strains in fermented grape musts (de Ponzzes-Gomes et al 2014 ; Bagheri et al 2015 ). These yeasts were identified in musts obtained from Polish white grape variety—‘Hibernal’ (Cioch-Skoneczny et al 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts

et al. 2020

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Biodiversity of native yeasts, especially in winemaking, has hidden potential. In order to use the value of non-Saccharomyces strains in wine production and to minimise the possibility of its deterioration, it is necessary to thoroughly study the yeast cultures present on grape fruits and in grape must, as well as their metabolic properties. The aim of the study was to characterise the yeast microbiota found during spontaneous fermentation of grape musts obtained from grape varieties 'Rondo', 'Regent' and 'Johanniter'. Grapes from two vineyards (Srebrna Góra and Zadora) located in southern Poland were used for the research. Succession of subsequent groups of yeasts was observed during the process. Metschnikowia pulcherrima yeasts were identified both at the beginning and the end of the process. Hanseniaspora uvarum, Wickerhamomyces onychis and Torulaspora delbrueckii strains were also identified during the fermentation. Torulaspora delbrueckii and Wickerhamomyces onychis strains were identified only in grape musts obtained from grapes of the Zadora vineyard. These strains may be characteristic of this vineyard and shape the identity of wines formed in it. Our research has provided specific knowledge on the biodiversity of yeast cultures on grapes and during their spontaneous fermentation. The research results presented indicate the possibility of using native strains for fermentation of grape musts, allowing to obtain a product with favourable chemical composition and sensory profile.

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Section: Resultsmentioning

confidence: 99%

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts

et al. 2020

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“…Upon reviewing 22 documented cases of S. cerevisiae infections in patients with cancer, we found four where on probiotics while on chemotherapy that have been the source of infection [ 5 , 7 ]. Other possible sources include locally brewed beer [ 8 ] and, as in our patient, grapes [ 9 ]. A detailed history of probiotic supplement intake, food, and drink may reveal possible sources in patients with S. cerevisiae infections.…”

Section: Discussionmentioning

confidence: 99%

Saccharomyces cerevisiaeLaryngitis and Oral Lesions in a Patient with Laryngeal Carcinoma

Algazaq

Akrami

Martínez

et al. 2017

Case Reports in Infectious Diseases

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Saccharomyces cerevisiae is increasingly being promoted as a nutritional supplement by health food enthusiasts and is also recommended as prophylaxis against antibiotic-associated diarrhea. However, severe opportunistic infections due to S. cerevisiae have been reported in patients with chronic disease, cancer, and immunosuppression. Fungemia, endocarditis, pneumonia, peritonitis, urinary tract infections, skin infections, and esophagitis have been described. It is important to consider infections due to S. cerevisiae in appropriate clinical settings. Here, we describe the first case of S. cerevisiae laryngitis in a patient with a history of laryngeal carcinoma who also had oral lesions.

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“…S. cerevisiae, a well-known fermenting yeast inhabiting sugar rich environment such as wild fruits, was only isolated from Letlhakane samples. Its rarity and presence in low frequencies on fruits before fermentation commences is not surprising [28][29][30][31][32]. The species eventually dominates fermentation after engineering the ecosystem through its robust make-accumulate-consume fermentative lifestyle irrespective of the presence of oxygen [30][31][32][33].…”

Section: Yeastsmentioning

confidence: 99%

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

et al. 2020

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Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown table sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance into commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi.

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Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley

Cited by 15 publications

References 24 publications

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts

Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts

Saccharomyces cerevisiaeLaryngitis and Oral Lesions in a Patient with Laryngeal Carcinoma

Fermentative Microbes of Khadi, a Traditional Alcoholic Beverage of Botswana

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