Galactomyces geotrichum &amp;#8211; moulds from dairy products with high biotechnological potential

Grygier, Anna; Myszka, Kamila; Rudzińska, Magdalena

doi:10.17306/j.afs.2017.0445

Cited by 6 publications

(6 citation statements)

References 47 publications

(83 reference statements)

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“…G. geotrichum has been isolated from milk, cheeses, but also some starch-based alcoholic drinks in Southern Europe and China. Apart from assimilating sugars and lactic acid, the yeast is supposed to hydrolyse lipids and proteins and to inhibit the formation of biogenic amines, which has a positive influence on the taste of the final product (Grygier et al 2017). C. cabralensis has been isolated from Spanish blue-veined Cabrales cheese and from Portugese Serpa cheese (Flórez et al 2010; Gonçalves Dos Santos et al 2017).…”

Section: Resultsmentioning

confidence: 99%

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Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)

Birmeta

Bakeeva

Passoth

2018

Antonie van Leeuwenhoek

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Enset (Ensete ventricosum) is the basis of the staple food consumed by about 20% of the Ethiopian population. Kocho is one of the food products generated from enset by spontaneous fermentation of decorticated and pulverized pseudostem and corm sections. We isolated culturable microbes associated with kocho from different stages of fermentation. Twelve yeast species, six lactic acid bacteria (LABs) species and eleven species of aerobic bacteria were identified by sequencing ITS/D1D2 regions of 26S rDNA of yeasts and 16S rDNA of bacteria, respectively. More yeast species were identified in fresh (fermented for 2–5 days) kocho, compared to long-term (7–12 months) fermented kocho, while we observed an opposite trend for LABs. In fresh kocho, the most frequently isolated yeast species were Pichia exigua, Galactomyces geotrichum, and Pichia fermentans. From mid-term (3–4 months) kocho most frequently Candida cabralensis, G. geotrichum, and Candida ethanolica were isolated. In the long-term fermentations, the most frequently isolated yeast was Saturnispora silva. Lactobacillus plantarum was the most frequently isolated LAB in both fresh and mid-term kocho. In long-term fermented kocho, Acetobacter pasteurianus and L. plantarum were most frequently isolated. L. plantarum was consistently isolated from all the three stages of fermentation. Aerobic bacteria in fresh kocho were mostly gram-negative, with Raoultella planticola and Pantoea agglomerans being the most frequently isolated species. In long-term fermented kocho, mainly gram-positive, spore-forming bacteria of the genus Bacillus were found, among them also species of the Bacillus cereus group, Bacillus anthracis and Bacillus thurigiensis.

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Section: Resultsmentioning

confidence: 99%

“…Hunduma and Ashenafi (2011) isolated a variety of amylolytic bacteria from different kocho fermentations. The yeasts in the process may stimulate LAB and, together with LAB contribute to the final taste of the product (De Vuyst et al 2017; Grygier et al 2017; Wyder et al 1999). …”

Section: Resultsmentioning

confidence: 99%

Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)

Birmeta

Bakeeva

Passoth

2018

Antonie van Leeuwenhoek

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“…The content of acid residues esterified with starch was determined with HPLC (Thermo Fisher, Wien, Austria) on a Carbohydrate H + column coupled with a UV detector (λ = 210 nm) and a refractometric detector at a temperature of 65 °C, with a liquid phase (25 nM trifluoroacetic acid) flow rate of 0.6 mL min −1 . Compounds were identified based on chromatograms of standards of pure chemical substances at the Department of Food Biotechnology and Microbiology of the Wrocław University of Life Sciences [10,13].…”

Section: Methodsmentioning

confidence: 99%

Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification

et al. 2019

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This study aimed to identify the feasibility of producing highly-substituted starch esters via thermal modification of starch using a post-culture medium of Yarrowia lipolitica yeast. This manuscript describes a successful attempt at potato starch modification with a post-culture medium of Yarrowia lipolitica yeast with different concentrations of organic acids. Starch preparations produced by roasting (130 °C) and these produced by starch reaction with a synthetic acid mixture were compared in terms of the types and number of acid residues esterified with starch. The effectiveness of starch esterification was found to depend on medium composition and to be higher upon the use of a synthetic acid mixture. In addition, a higher reactivity with starch was demonstrated for citric acid than for α-ketoglutaric acid. The highly-substituted starch esters formed as a result of potato starch modification with post-culture medium were characterized by decreased values of thermal parameters of pasting characteristics, determined with a differential scanning calorimeter (DSC), and by compromised resistance to amylolysis. The intensity of these changes increased along with an increasing total percentage of starch ester substitution.

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“…In a recent review, Grygier et al [44] underlined the importance of G. geotrichum in the production of fermented foods as it makes possible to obtain a product with peculiar characteristic aroma and taste. In this study, we underline the contribution of this not-fermenting lactose yeast on the lactic acid bacteria growth, as well as on the increase of some metabolic compounds content.…”

Section: Total Free Amino Acids Content (Faa)mentioning

confidence: 99%

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

et al. 2017

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Microbial interactions are fundamental during milk fermentation, determining the product final characteristics. Galactomyces geotrichum, Lactobacillus plantarum and Enterococcus faecalis are among the most common microorganisms in the Colombian Kumis. The aim of the research was to evaluate the yeast-bacteria interactions in milk fermentation at 28 • C. UHT (Ultra-High Temperature) milk was inoculated with single-or multiple-strains associations and analysed periodically to determine the microbial counts, organic acids and total free amino acids (FAA). The results evidenced different growth performance of the strains in single or co-culture, with a positive effect of G. geotrichum KL20B on the lactic acid bacteria (LAB) growth performance. All the strains consumed citric acid after 6 h of incubation with E. faecalis KE06 as the major consumer; however, all the co-cultures showed an early metabolism of citrate but with a low intake rate. In addition, the interaction between G. geotrichum KL20B and E. faecalis KE06 led to a low accumulation of acetic acid. Formic acid fluctuated during fermentation. The strains interaction also led to an increase in ethanol content and a lower accumulation of FAA. In conclusion, the three strains co-culture enhances the LAB viability, with high production of lactic acid and ethanol, as a consequence of adaptation to the environment and substrate exploitation. To our knowledge, this is the first time in which it is showed that G. geotrichum KL20B could be used to compensate for the slow acid-producing ability of Lb. plantarum and E. faecalis in milk, underlining that this consortium applies some mechanisms to regulate the growth and milk composition in acids and ethanol content.

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Galactomyces geotrichum – moulds from dairy products with high biotechnological potential

Cited by 6 publications

References 47 publications

Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)

Yeasts and bacteria associated with kocho, an Ethiopian fermented food produced from enset (Ensete ventricosum)

Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification

Interaction between Galactomyces geotrichum KL20B, Lactobacillus plantarum LAT3 and Enterococcus faecalis KE06 during Milk Fermentation

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