Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough

Sarilar, Véronique; Sterck, Lieven; Matsumoto, Saki; Jacques, Noémie; Neuvéglise, Cécile; Tinsley, Colin R.; Sicard, Delphine; Casarégola, Serge

doi:10.1016/j.gdata.2017.07.003

Cited by 14 publications

(13 citation statements)

References 20 publications

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“…Kazachstania spp. have been previously isolated from sourdough and the bakery environment (De Vuyst et al, 2014; De Vuyst et al, 2016; Lhomme et al, 2015; Lhomme et al, 2016; Minervini et al, 2015; Minervini, Di Cagno, et al, 2012; Sarilar et al, 2017; Vrancken et al, 2010). As previously it was reported, S .…”

Section: Resultsmentioning

confidence: 99%

“…Some other studies are available on the investigation of microbiota of Turkish sourdoughs in the literature (Dertli et al, 2016;Gul et al, 2005;Mentes et al, 2004;Simsek et al, 2006;Yagmur et al, 2016). Gul et al (2005) Vuyst et al, 2014;De Vuyst et al, 2016;Lhomme et al, 2015;Lhomme et al, 2016;Minervini et al, 2015;Sarilar et al, 2017;Vrancken et al, 2010). As previously it was reported, S. cerevisiae may not compete with other sourdough and bread dough yeast species and Kazachstania spp.…”

Section: Biodiversity Of the Yeasts In Sourdough Samplesmentioning

confidence: 92%

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Predominant yeasts in the sourdoughs collected from some parts of Turkey

Boyacι-Gündüz

Erten

2020

Yeast

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In the present study, a total of eight sourdough samples were collected from three different bakeries at two different times in Turkey. Also, laboratory-scale sourdough production was conducted by daily back-slopping for 7 days. Microbiological and chemical properties of the sourdoughs were investigated. Yeast species in the sourdoughs were identified by subjecting all presumptive yeast cultures to internal transcribed spacer region amplification of the 5.8S rRNA gene, restriction fragment length polymorphism analysis using Hae III, Hha I, and Hinf I endonucleases, and sequence analysis of the D1/D2 domain of the 26S rDNA gene. A total of seven profiles were determined according to the restriction fragments. Totally, 148 yeast isolates were identified at the species level (≥400 BP, 99% identity) as Saccharomyces cerevisiae (106), Kazachstania bulderi (11), Pichia fermentans (nine), Pichia membranifaciens (eight), Kazachstania servazzii (seven), Kazachstania unispora (four), and Hanseniaspora valbyensis (three). Although collected sourdoughs were produced without using baker's yeast, S. cerevisiae was the most frequently isolated yeast species. This can be related to the contamination of the bakery environment with commercial baker's yeast during the production of other bakery products. The pH and acidity levels of the collected sourdough samples ranged from 3.71 to 3.96 and 6.78 to 23.93 mL 0.1 N NaOH/10 g dough, respectively. Mean values of the content of maltose + sucrose, glucose, fructose, lactic acid, and acetic acid were 2.43, 1.57, 2.67, 7.30, and 1.40 g/kg, respectively. Due to the artisan and regiondependent handling of the sourdough, different biochemical patterns were observed among the collected samples.

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Section: Resultsmentioning

confidence: 99%

Section: Biodiversity Of the Yeasts In Sourdough Samplesmentioning

confidence: 92%

Predominant yeasts in the sourdoughs collected from some parts of Turkey

Boyacι-Gündüz

Erten

2020

Yeast

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“…Eight yeast species were identified corresponding to seven Alu I digestion patterns (Table 2). One of them was recently discovered: Kazachstania saulgeensis was found in Baker 1’s sourdough and was called by the name of its town of origin, Saulgé (Jacques et al, 2016; Sarilar et al, 2017). Another profile corresponds to a yet undescribed Kazachstania species, found in Baker 2’s sourdough.…”

Section: Resultsmentioning

confidence: 99%

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

et al. 2019

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Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales , mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae , known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.

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“…Strains of this species were closely related to a strain previously isolated from boza, a Bulgarian fermented drink, as estimated with ITS and LSU (D1D2) barcodes (Source: NCBI, GenBank: KC118125.1 and KX369579.1). In addition, Kazachstania saulgeensis , a recently described species [55, 56], was dominant in one sourdough (0.07%-14%). Finally, several Kazachstania species were detected for the first time as dominant in sourdoughs, whereas they had been previously found in other environments, like soil ( K. australis ), sauerkraut ( K. barnettii ), fermented milk ( K. unispora ), or feces ( K. unispora ) [55, 57, 58].…”

Section: Resultsmentioning

confidence: 99%

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

Michel¹,

Masson

Bubbendorf

et al. 2019

Preprint

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Preserving microbial diversity in food systems is one of the many challenges to be met to achieve food security and quality. However, there is still a lack of knowledge about the factors that may influence food microbial diversity, notably in fermented foods. Although industrialization led to the selection and spread of specific fermenting microbial strains, there are still ongoing artisanal processes that may allow the conservation of a wider diversity of microbial species. We examined whether the diversity of artisanal practices could lead to an increased level in fungal species diversity for bread making. We used an interdisciplinary participatory research approach including bakers, psycho-sociologists and microbiologists to analyse French bread making practices and describe fungal communities in naturally fermented sourdough. Bread making practices were clustered in a farmer practices’ group and an artisanal practices’ group. Surprisingly, the well-known bakery yeast, Saccharomyces cerevisiae, was dominant (i.e. with a relative abundance over 50%) in only 24% of sourdoughs and other yeast species of the closely related Kazachstania genus were frequent. Bread making practices were found to drive the distribution of these species. The differences in fungal communities were associated with variation in sourdough acidity, maltose concentration and hydration. Overall, our results showed that preserving bread making practices diversity allows the preservation of a higher taxonomic and functional diversity in microbial communities.

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Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough

Cited by 14 publications

References 20 publications

Predominant yeasts in the sourdoughs collected from some parts of Turkey

Predominant yeasts in the sourdoughs collected from some parts of Turkey

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

Artisanal and farmer bread making practices differently shape fungal species community composition in French sourdoughs

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