Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias

Bedriñana, Rosa Pando; Querol, Amparo; Valles, Belén Suárez

doi:10.1016/j.fm.2009.11.018

Cited by 50 publications

(20 citation statements)

References 39 publications

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“…Taxonomic analysis of the microbiota present in spontaneous alcoholic fermentation processes, such as the fermentation of fruit juice, beer wort, honey or cocoa, revealed a huge yeast diversity, with one yeast species dominating most of the fermentation processes, namely the ascomycetous yeast Saccharomyces cerevisiae (Pando Bedriñana et al 2010;Bokulich et al 2014;Meersman et al 2013;Pretorius 2000;. This dominance has been studied intensively, and it was established that S. cerevisiae developed several mechanisms that caused a selective advantage in sugar-rich, alcoholic fermentation-like environments.…”

Section: Introductionmentioning

confidence: 99%

Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production

Mukherjee

Steensels

Lievens

et al. 2014

Appl Microbiol Biotechnol

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Saccharomyces cerevisiae is the organism of choice for many food and beverage fermentations because it thrives in high-sugar and high-ethanol conditions. However, the conditions encountered in bioethanol fermentation pose specific challenges, including extremely high sugar and ethanol concentrations, high temperature, and the presence of specific toxic compounds. It is generally considered that exploring the natural biodiversity of Saccharomyces strains may be an interesting route to find superior bioethanol strains and may also improve our understanding of the challenges faced by yeast cells during bioethanol fermentation. In this study, we phenotypically evaluated a large collection of diverse Saccharomyces strains on six selective traits relevant for bioethanol production with increasing stress intensity. Our results demonstrate a remarkably large phenotypic diversity among different Saccharomyces species and among S. cerevisiae strains from different origins. Currently applied bioethanol strains showed a high tolerance to many of these relevant traits, but several other natural and industrial S. cerevisiae strains outcompeted the bioethanol strains for specific traits. These multitolerant strains performed well in fermentation experiments mimicking industrial bioethanol production. Together, our results illustrate the potential of phenotyping the natural biodiversity of yeasts to find superior industrial strains that may be used in bioethanol production or can be used as a basis for further strain improvement through genetic engineering, experimental evolution, or breeding. Additionally, our study provides a basis for new insights into the relationships between tolerance to different stressors.

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Section: Introductionmentioning

confidence: 99%

Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production

Mukherjee

Steensels

Lievens

et al. 2014

Appl Microbiol Biotechnol

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“…that make them very suitable for industrial fermentations (22). First, S. cerevisiae is able to outcompete most other yeasts in industrial fermentations of wine (23), beer (24), cider (25), and also cocoa pulp (7). This fitness advantage can be attributed to several characteristics, including high stress tolerance (e.g., against ethanol and temperature), fast and efficient carbon metabolism (e.g., high glycolytic flux and glucose repression), and the ability to grow under aerobic and anaerobic conditions.…”

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confidence: 99%

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

Meersman¹,

Steensels²,

Paulus³

et al. 2015

Appl Environ Microbiol

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Cocoa pulp fermentation is a spontaneous process during which the natural microbiota present at cocoa farms is allowed to ferment the pulp surrounding cocoa beans. Because such spontaneous fermentations are inconsistent and contribute to product variability, there is growing interest in a microbial starter culture that could be used to inoculate cocoa pulp fermentations. Previous studies have revealed that many different fungi are recovered from different batches of spontaneous cocoa pulp fermentations, whereas the variation in the prokaryotic microbiome is much more limited. In this study, therefore, we aimed to develop a suitable yeast starter culture that is able to outcompete wild contaminants and consistently produce high-quality chocolate. Starting from specifically selected Saccharomyces cerevisiae strains, we developed robust hybrids with characteristics that allow them to efficiently ferment cocoa pulp, including improved temperature tolerance and fermentation capacity. We conducted several laboratory and field trials to show that these new hybrids often outperform their parental strains and are able to dominate spontaneous pilot scale fermentations, which results in much more consistent microbial profiles. Moreover, analysis of the resulting chocolate showed that some of the cocoa batches that were fermented with specific starter cultures yielded superior chocolate. Taken together, these results describe the development of robust yeast starter cultures for cocoa pulp fermentations that can contribute to improving the consistency and quality of commercial chocolate production. Microbial fermentation is a crucial step in the production process for many foods and beverages, including chocolate, beer, wine, bread, and cheese. The quality of these products strongly depends on the microbes present, with even slight deviations in the microbial population yielding marked differences in product characteristics. For thousands of years, these fermentation processes were conducted spontaneously, relying on the inoculation of a complex mixture of microbes present in the environment. However, since the development of techniques to isolate and maintain pure microbial cultures in the late 19th century, an increasing number of producers have adopted the idea of using a defined starter culture (1). This practice greatly increased the reproducibility and efficiency of the fermentation process and resulted in augmented product consistency. However, starter cultures were not adopted in all fermentation industries. One of the most striking examples is the cocoa industry, where the production (about 4 ϫ 10 6 tons of beans per year) largely depends on the complex and highly variable microbial population present at cocoa farms, where the cocoa beans are exposed to the natural environment to start the fermentation process (2).The species diversity of spontaneous cocoa pulp fermentations has received much scientific attention, with several studies describing the microbiome across the world (3-9). Interestingly, the variable envi...

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“…Concerning β-glucosidase, the potential applications of this enzyme include the prevention of sediments in the bottles during storage, as well as the production of volatile compounds [24]. Research on β-glucosidase in yeasts has revealed that most Saccharomyces isolates do not show activity in a natural substrate and that such activity is more frequent in non-Saccharomyces strains [25], from a weak to a strong activity as reported by Fia et al [26] for some strains belonging to Brettanomyces, Metschnikowia spp. and Hanseniaspora genera.…”

Section: Discussionmentioning

confidence: 99%

Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter

et al. 2019

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Eighty-seven yeasts were isolated from Bombino bianco, a white grape variety from Apulian Region (Southern Italy). The isolates were characterized for the splitting of arbutin, the hydrolysis of pectins, sulphite production, the resistance to acetic acid, SO2, and ethanol. An enhanced arbutin splitting (β-glucosidase) and a moderate pectolytic activity were found. Concerning ethanol resistance, the most of yeast population showed a low-to-moderate resistance, but some isolates, identified as Saccharomyces cerevisiae, were able to grow in presence of 15% v/v of ethanol. Four isolates were selected (coded as 43D, 44D, 45D, and 46D), studied for their ability to decarboxylate amino acids and used in small-scale fermentation trial; for this last experiment a reference strain was used (S. cerevisiae EC1118). This experiment suggested the existence of an isolate (S. cerevisiae 46D) with interesting traits and performances, which could be potentially proposed as a starter for Bombino bianco.

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Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias

Cited by 50 publications

References 39 publications

Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production

Phenotypic evaluation of natural and industrial Saccharomyces yeasts for different traits desirable in industrial bioethanol production

Breeding Strategy To Generate Robust Yeast Starter Cultures for Cocoa Pulp Fermentations

Preliminary Characterization of Yeasts from Bombino Bianco, a Grape Variety of Apulian Region, and Selection of an Isolate as a Potential Starter

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