Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products

Perpetuini, Giorgia; Tittarelli, Fabrizia; Suzzi, Giovanna; Tofalo, Rosanna

doi:10.3389/fmicb.2019.00079

Cited by 18 publications

(11 citation statements)

References 53 publications

(68 reference statements)

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“…MATs formation was previously described for P. manshurica by Perpetuini et al [ 16 ], while it is reported for the first time in this study in P. kudriavzevii and P. membranifaciens . This phenomenon has been also described in other yeast species such as Debaryomyces hansenii and Kluyveromyces marxianus [ 57 , 58 ]. However, it is well characterized only in S. cerevisiae [ 20 , 59 , 60 ].…”

Section: Resultssupporting

confidence: 54%

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Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

et al. 2021

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In this study, yeasts isolated from filter membranes used for the quality control of bottled wines were identified and tested for their resistance to some cleaning agents and potassium metabisulphite, adhesion to polystyrene and stainless-steel surfaces, and formation of a thin round biofilm, referred to as a MAT. A total of 40 strains were identified by rRNA internal transcribed spacer (ITS) restriction analysis and sequence analysis of D1/D2 domain of 26S rRNA gene. Strains belong to Pichia manshurica (12), Pichia kudriavzevii (9), Pichia membranifaciens (1), Candida sojae (6), Candida parapsilosis (3), Candida sonorensis (1), Lodderomyces elongisporus (2), Sporopachydermia lactativora (3), and Clavispora lusitaniae (3) species. Regarding the adhesion properties, differences were observed among species. Yeasts preferred planktonic state when tested on polystyrene plates. On stainless-steel supports, adhered cells reached values of about 6 log CFU/mL. MAT structures were formed only by yeasts belonging to the Pichia genus. Yeast species showed different resistance to sanitizers, with peracetic acid being the most effective and active at low concentrations, with minimum inhibitory concentration (MIC) values ranging from 0.08% (v/v) to 1% (v/v). C. parapsilosis was the most sensible species. Data could be exploited to develop sustainable strategies to reduce wine contamination and establish tailored sanitizing procedures.

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Section: Resultssupporting

confidence: 54%

“…lusitaniae , and C. parapsilosis ) [ 62 , 63 ]. Moreover, Perpetuini et al [ 58 ] showed that orthologs of FLO 11 and STE 12 genes were overexpressed in MAT structures formed by dairy K. marxianus strains. Some studies have indicated that in Candida spp.…”

Section: Resultsmentioning

confidence: 99%

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

et al. 2021

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“…Figure 2 N–Q also strongly indicates that a cell network is formed on the surface of the hydrogels after the operation in the milli-bioreactor. This could be explained by the presence of biofilm and aggregation inducing compounds in the medium, such as the GPI-anchored cell surface glycoprotein, which is essential for the pseudohyphal formation and invasive growth [ 72 ]. The micrographs also point to a decrease in the average cell size (see yellow arrows in Figure 2 N–Q), which could be related to the dehydration of hydrogels in the liquid nitrogen treatment required before imaging.…”

Section: Resultsmentioning

confidence: 99%

Formulation and Characterization of Gelatin-Based Hydrogels for the Encapsulation of Kluyveromyces lactis—Applications in Packed-Bed Reactors and Probiotics Delivery in Humans

Patarroyo¹,

Florez-Rojas²,

Pradilla³

et al. 2020

Polymers

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One of the main issues when orally administering microorganism-based probiotics is the significant loss of bioactivity as they pass through the gastrointestinal (GI) tract. To overcome these issues, here, we propose to encapsulate the probiotic yeast Kluyveromyces lactis on chemically crosslinked gelatin hydrogels as a means to protect the bioactive agents in different environments. Hydrogels were prepared by the chemical crosslinking of gelatin, which is commercially available and inexpensive. This is crucial to ensure scalability and cost-effectiveness. To explore changes in key physicochemical parameters and their impact on cell viability, we varied the concentration of the crosslinking agent (glutaraldehyde) and the gelatin. The synthesized hydrogels were characterized in terms of morphological, physical-chemical, mechanical, thermal and rheological properties. This comprehensive characterization allowed us to identify critical parameters to facilitate encapsulation and enhance cell survival. Mainly due to pore size in the range of 5–10 μm, sufficient rigidity (breaking forces of about 1 N), low brittleness and structural stability under swelling and relatively high shear conditions, we selected hydrogels with a high concentration of gelatin (7.5% (w/v)) and concentrations of the crosslinking agent of 3.0% and 5.0% (w/w) for cell encapsulation. Yeasts were encapsulated with an efficiency of about 10% and subsequently tested in bioreactor operation and GI tract simulated media, thereby leading to cell viability levels that approached 95% and 50%, respectively. After testing, the hydrogels’ firmness was only reduced to half of the initial value and maintained resistance to shear even under extreme pH conditions. The mechanisms underlying the observed mechanical response will require further investigation. These encouraging results, added to the superior structural stability after the treatments, indicate that the proposed encapsulates are suitable to overcome most of the major issues of oral administration of probiotics and open the possibility to explore additional biotech applications further.

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“…ALG 9 (coding for alpha‐1,2‐mannosyltransferase) and ACT 1 (coding for actin) were used as reference genes for all qRT‐PCR analyses (Perpetuini et al . 2019). The relative stability of the reference genes was calculated using the NormFinder program (Andersen et al .…”

Section: Methodsmentioning

confidence: 99%

γ‐aminobutyric acid production by Kluyveromyces marxianus strains

et al. 2020

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Aims Kluyveromyces marxianus dairy strains were tested for γ‐aminobutyric acid (GABA) production. The genes involved in GABA catabolism (UGA1 and UGA2) and anabolism (GAD1) were found in K. marxianus genome. Their relative expression was evaluated with primer designed ad hoc. Methods and Results Strains were grouped on the basis of GAD1 gene sequence. Representative strains for each group were tested for GABA production by high‐performance liquid chromatography. All strains produced it at low levels. qRT‐PCR showed the absence of a relation between GABA production and GAD1 gene expression. UGA1 and UGA2 genes were not upregulated and low amounts of succinic acid were detected. Conclusions All strains released a low amount of GABA suggesting that probably it was stored within cells. The different behaviour of strains in terms of GABA and succinic acid production as well as gene expression highlighted the genetic and phenotypic biodiversity of this species. Significance and Impact of the Study GABA production and genes involved in its catabolism and anabolism were described in a population of dairy K. marxianus for the first time. The variability observed in terms of genetic and phenotypic biodiversity is important especially to exploit this non‐conventional yeast as microbial platform.

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Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-Products

Cited by 18 publications

References 53 publications

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts

Formulation and Characterization of Gelatin-Based Hydrogels for the Encapsulation of Kluyveromyces lactis—Applications in Packed-Bed Reactors and Probiotics Delivery in Humans

γ‐aminobutyric acid production by Kluyveromyces marxianus strains

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