Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

Fatichenti, F.; Bergère, J.L.; Deiana, Pietrino; Farris, Giovanni Antonio

doi:10.1017/s0022029900032684

Cited by 52 publications

(27 citation statements)

References 7 publications

(1 reference statement)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In semisoft cheeses with surface films and in mold-ripened cheeses, D. hansenii utilizes lactic acid as a main carbon source and produces ammonia by proteolysis, leading to an increase of pH that stimulates growth of other microorganisms during the second stage of maturation (2,4). The predominance of D. hansenii in a number of fermented dairy products prevents spoilage by clostridial species through the production of antibacterial metabolites (14). In addition, D. hansenii produces a killer toxin that is active against various yeast species and molds (19,27).…”

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

View full text Add to dashboard Cite

The Italian Toscano cigar production includes a fermentation step that starts when dark fire-cured tobacco leaves are moistened and mixed with ca. 20% prefermented tobacco to form a 500-kg bulk. The dynamics of the process, lasting ca. 18 days, has never been investigated in detail, and limited information is available on microbiota involved. Here we show that Toscano fermentation is invariably associated with the following: (i) an increase in temperature, pH, and total microbial population; (ii) a decrease in reducing sugars, citric and malic acids, and nitrate content; and (iii) an increase in oxalic acid, nitrite, and tobacco-specific nitrosamine content. The microbial community structure and dynamics were investigated by culture-based and cultureindependent approaches, including denaturing gradient gel electrophoresis and single-strand conformational polymorphism. Results demonstrate that fermentation is assisted by a complex microbial community, changing in structure and composition during the process. During the early phase, the moderately acidic and mesophilic environment supports the rapid growth of a yeast population predominated by Debaryomyces hansenii. At this stage, Staphylococcaceae (Jeotgalicoccus and Staphylococcus) and Lactobacillales (Aerococcus, Lactobacillus, and Weissella) are the most commonly detected bacteria. When temperature and pH increase, endospore-forming low-G؉C content gram-positive bacilli (Bacillus spp.) become evident. This leads to a further pH increase and promotes growth of moderately halotolerant and alkaliphilic Actinomycetales (Corynebacterium and Yania) during the late phase. To postulate a functional role for individual microbial species assisting the fermentation process, a preliminary physiological and biochemical characterization of representative isolates was performed.

show abstract

Section: Discussionmentioning

confidence: 99%

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Giacomo¹,

Paolino²,

Silvestro³

et al. 2007

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…This yeast is also an important co-starter for the cheesemaking industry [19] due to its proteolytic and lipolytic activity, its compatibility and stimulating action with lactic acid starter cultures, inhibition of growth of spoilage bacteria [9,16,18,34,38,45] and tolerance to changes in salt conditions. D. hansenii is one of the most common yeast species found in different types of cheese.…”

Section: Introductionmentioning

confidence: 99%

Regulated expression of green fluorescent protein in Debaryomyces hansenii

Maggi

Govind

2004

J IND MICROBIOL BIOTECHNOL

View full text Add to dashboard Cite

The broad range of environmental conditions under which Debaryomyces hansenii can grow, and its production of lipolytic and proteolytic enzymes, have promoted its widespread use. The present work represents a preliminary characterization of D. hansenii for heterologous expression and secretion of green fluorescent protein (GFP). Six heterologous expression vectors were used to address protein production efficiency under regulated expression conditions. Protein expression in D. hansenii seems to be similar to that in Saccharomyces cerevisiae, with transcription being controlled by almost all of the S. cerevisiae and D. hansenii inducible promoters tested, with the exception of the alcohol dehydrogenase 2 gene promoter from S. cerevisiae. Extracellular protein levels in D. hansenii were lower than in S. cerevisiae when Saccharomyces signal peptides were used.

show abstract

“…This species also provides proteolytic and lipolytic activities during cheese ripening. It was also reported that D. hansenii inhibits the growth of spoilage bacteria of the genus Clostridium [5]. The distribution of yeasts of this species at the surface and within the cheese depends on the type of cheese considered [2,3].…”

Section: Introductionmentioning

confidence: 99%

DNA probes specific for the yeast species Debaryomyces hansenii: useful tools for rapid identification

Corredor¹

2000

FEMS Microbiology Letters

View full text Add to dashboard Cite

We developed a rapid and sensitive identification method for the halotolerant yeast Debaryomyces hansenii, based on the hybridization of species-specific sequences. These sequences were first identified in a survey of D. hansenii strains by random amplification of polymorphic DNA (RAPD) as giving conserved bands in all isolates tested. Two such conserved RAPD products, termed F01pro and M18pro, were cloned from the type strain CBS 767. The specificity of these probes was assessed by hybridizing them to DNA from various species of yeasts commonly found in cheese. F01pro and M18pro hybridized to the DNA of all D. hansenii var. hansenii tested, but not to DNA of other yeast species including the closely related strain of D. hansenii var. fabryii CBS 789. Hybridization patterns of F01pro and M18pro on digested genomic DNA of D. hansenii indicated that the sequences were repeated in the genome of all D. hansenii var. hansenii tested, and gave distinct polymorphic patterns. The single F01pro probe generated 11 different profiles for 24 strains by restriction fragment length polymorphism, using one restriction enzyme. F01pro represents a new type of repeated element found in fungi, useful for both identification and typing of D. hansenii and, together with M18pro, simplifies the study of this species in complex flora. ß

show abstract

Antagonistic activity of Debaryomyces hansenii towards Clostridium tyrobutyricum and Cl. butyricum

Cited by 52 publications

References 7 publications

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Microbial Community Structure and Dynamics of Dark Fire-Cured Tobacco Fermentation

Regulated expression of green fluorescent protein in Debaryomyces hansenii

DNA probes specific for the yeast species Debaryomyces hansenii: useful tools for rapid identification

Contact Info

Product

Resources

About