Diversity of salt response among yeasts

Corte, Laura Della; Rellini, Paolo; Lattanzi, Monia; Picchetta, Cristina; Fatichenti, F.; Cardinali, Gianluigi

doi:10.1007/bf03175033

Cited by 9 publications

(4 citation statements)

References 33 publications

(33 reference statements)

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“…While these values are respectable, they do not indicate that they are halophilic and put these strains at the lower range of halotolerant yeasts. For example, Corte et al (2006) screened 27 halotolerant yeast species that can tolerate 10% NaCl and found that growth ceased at concentrations of between 1.7 and 3.8 M, with an average of 2.5 M. In addition, none of the Antarctic Naganishia species can grow in the presence of 10% NaCl, whereas about 30% of the non-Antarctic species listed in Barnett et al (2000) could grow in the presence of 10% NaCl.…”

Section: Ecological Tolerances Of Naganishiamentioning

confidence: 99%

ANaganishiain high places: functioning populations or dormant cells from the atmosphere?

et al. 2017

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Here, we review the current state of knowledge concerning high-elevation members of the extremophilic Cryptococcus albidus clade (now classified as the genus Naganishia). These fungi dominate eukaryotic microbial communities across the highest elevation, soil-like material (tephra) on volcanoes such as Llullaillaco, Socompa, and Saírecabur in the Atacama region of Chile, Argentina, and Bolivia. Recent studies indicate that Naganishia species are among the most resistant organisms to UV radiation, and a strain of N. friedmannii from Volcán Llullaillaco is the first organism that is known to grow during the extreme, diurnal freeze-thaw cycles that occur on a continuous basis at elevations above 6000 m.a.s.l. in the Atacama region. These and other extremophilic traits discussed in this review may serve a dual purpose of allowing Naganishia species to survive long-distance transport through the atmosphere and to survive the extreme conditions found at high elevations. Current evidence indicates that there are frequent dispersal events between high-elevation volcanoes of Atacama region and the Dry Valleys of Antarctica via “Rossby Wave” merging of the polar and sub-tropical jet streams. This dispersal hypothesis needs further verification, as does the hypothesis that Naganishia species are flexible “opportunitrophs” that can grow during rare periods of water (from melting snow) and nutrient availability (from Aeolian inputs) in one of the most extreme terrestrial habitats on Earth.

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Section: Ecological Tolerances Of Naganishiamentioning

confidence: 99%

ANaganishiain high places: functioning populations or dormant cells from the atmosphere?

et al. 2017

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“…Exploring the ability of yeasts to tolerate salt concentrations (ionic stress) is important in industrial fermentations, where salt can favor yeast growth, enhance ethanol production, and at the same time, reduce the risk of contamination by microorganisms with low halotolerance (Corte et al, 2006). While S. cerevisiae was not able to grow in 5% NaCl, M. megachiliensis sustained its growth and displayed halotolerance up to 5% NaCl with no significant difference in absorbance compared to growth with at 0.5% and 1% NaCl.…”

Section: Discussionmentioning

confidence: 99%

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Piraine

Nickens

Sun

et al. 2021

Preprint

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Thousands of yeasts have the potential for industrial application, though many were initially considered contaminants in the beer industry. However, these organisms are currently considered important components in beers because they contribute new flavors. Non-Saccharomyces wild yeasts can be important tools in the development of new products, and the objective of this work was to obtain and characterize novel yeast isolates for their ability to produce beer. Wild yeasts were isolated from environmental samples from Olympic National Park and analyzed for their ability to ferment malt extract medium and beer wort. Six different strains were isolated, of which Moniliella megachiliensis ONP131 displayed the highest levels of attenuation during fermentations. We found that M. megachiliensis could be propagated in common yeast media, tolerated incubation temperatures of 37C and a pH of 2.5, and was able to grow in media containing maltose as the sole carbon source. Yeast cultivation was considerably impacted (p<0.05) by lactic acid, ethanol, and high concentrations of maltose, but ONP131 was tolerant to high salinity and hop acid concentrations. This is one of the first physiological characterizations of M. megachiliensis, which has potential for the production of beer and other fermented beverages.

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“…Usually, the cheese is contaminated by an environment rich in yeasts when it is plunged in the brine. In particular, D. hansenii is resistant to the salt solution (Butinar, Santos, Spencer-Martins, Oren, & Gunde-Cimerman, 2005;Corte et al, 2006;Seiler & Busse, 1990) even if its presence, however, on the crust should not be considered a problem. In fact, this species is an important component in the production of several cheese type made with ewes' milk (Cosentino, Fadda, Deplano, Mulargia, & Palmas, 2001;Del Bove et al, 2009;Fadda, Mossa, Pisano, Deplano, & Cosentino, 2004;Gardini et al, 2006).…”

Section: Discussionmentioning

confidence: 99%

Effect of chestnut tannin extract ( Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

Messini

Buccioni

Minieri

et al. 2017

International Dairy Journal

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Strains belonging to the genus Cladosporium can cause black spots on the surface of sheep cheese, making it impossible to sell. Two water solutions of chestnut tannin extract (i) 200 g L À1 (CHE200) and (ii) 400 g L À1 (CHE400), and the chestnut tannin extract powder (CHEP) were tested in a cheese making trial in which 60 cheese units were allotted to 5 experimental groups (each of 12 cheeses: C1, control 1 without any treatment; C2, control 2 treated with a silver ion solution; and cheeses LCHE200, LCHE400, and LCHEP, treated with CHE200, CHE400, and CHEP, respectively). The cheeses were ripened in a room polluted with Cladosporium cladosporioides with the aim to create conditions for the proliferation of this fungus on the cheeses. The results indicated that chestnut tannin extract at a concentration of 200 g L À1 is capable of completely inhibiting C. cladosporioides proliferation, avoiding spoilage of the sheep cheese.

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Diversity of salt response among yeasts

Cited by 9 publications

References 33 publications

ANaganishiain high places: functioning populations or dormant cells from the atmosphere?

ANaganishiain high places: functioning populations or dormant cells from the atmosphere?

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Effect of chestnut tannin extract ( Castanea sativa Miller) on the proliferation of Cladosporium cladosporioides on sheep cheese rind during the ripening

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