High temperature alcoholic fermentation by new thermotolerant yeast strains Pichia kudriavzevii isolated from sugarcane field soil

Pongcharoen, Pongsanat; Chawneua, Jariya; Tawong, Wittaya

doi:10.1016/j.anres.2018.11.017

Cited by 26 publications

(25 citation statements)

References 30 publications

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“…Final ethanol concentration obtained by P. kudriavzevii CC001 is similar to observed for different wild-type strains isolated by Chamnipa et al (2018). The low yield observed can be explained by the relatively low incubation temperature, as the highest yields were obtained when temperatures over 40 ºC were used (Dhaliwal et al 2011;Pongcharoen et al 2018). This possibility must be re-evaluated in a further research Project.…”

Section: Discussionsupporting

confidence: 56%

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian Amazon

Matos¹,

Andrade-Souza²,

D’Angelo³

et al. 2021

Preprint

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PurposeConsidering the high biotechnological potential of yeasts associated to edible fruits, a screening for these microbes able to alcoholic fermentation was performed in ripe fruits of camu-camu.MethodsFruits of camu-camu (Myrciaria dubia, Kunth) were collected in north of brazilian Amazon, in floodplain of Cauamé river. Yeasts were isolated, and fermentation capability was evaluated using Durham tubes. Quantitative assays were performed to calculate ethanol yield (g.g–1), specific growth rate (h–1) and ethanol productivity (g.L–1.h–1). Taxonomic identification was performed by ribosomal genes nucleotides sequences analysis by alignment using BLASTn.ResultsA total of fifteen yeasts colonies were isolated, and eight of them presented the ability to ferment glucose to ethanol. Six of them were identified as three different species: Candida orthopsilosis, Pichia kudriavzevii and Meyerozyma caribbica. When cultured in broth containing 180 g.L–1 of glucose, M. caribbica reaches 91.7 percent of the maximum theoretical ethanol concentration (84.4 g.L–1), presenting ethanol yield and productivity of 0.4688 g.g–1 and 0.781 g.L–1.h–1, respectively.ConclusionsThe endophytic microbiota of camu-camu includes C. orthopsilosis, P. kudriavzevii and M. caribbica. This paper is a rare report of C. orthopsilosis with endophytic habit, because most of the references indicate it as human pathogenic. Besides this, M. caribbica is a promising fermenter for alcoholic beverages, due to its osmotolerance and high ethanol yield. This is the first paper reporting endophytic yeasts associated with fruits of Myrciaria dubia.

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Section: Discussionsupporting

confidence: 56%

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian Amazon

Matos¹,

Andrade-Souza²,

D’Angelo³

et al. 2021

Preprint

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“…As shown in Figure 3 , only the growth of P. manshurica (2/3), P, kudriavzevii (5/7), and C. parapsilosis (1/6) was observed. Some earlier studies were addressed to the characterization of yeasts by identifying thermotolerant strains belonging to P. kudriavzevii and S. cerevisiae from fermented cocoa beans [ 28 , 33 ], and in industrial processes to improve the production of ethanol from sugar cane [ 46 , 47 , 48 ]. The thermotolerance of P. manshurica and C. parapsilosis isolated from fermented cocoa beans has never been reported before but a previous study found this characteristic in strains from soil samples collected from the Mekong Delta, in Vietnam [ 49 ], and from sugar cane from Brazil [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

et al. 2020

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Yeasts play an important role in the cocoa fermentation process. Although the most relevant function is the degradation of sugars and the production of ethanol, there is little understanding of the enzyme activities and attributes that allow them to survive even after drying. The present study explored the functional biodiversity of yeasts associated with Criollo Colombian cocoa fermented beans, able to survive after drying. Twelve species belonging to 10 genera of osmo-, acid-, thermo-, and desiccation-tolerant yeasts were isolated and identified from fermented and dry cocoa beans, with Pichia kudriavzevii and Saccharomyces cerevisiae standing out as the most frequent. For the first time, we reported the presence of Zygosaccharomyces bisporus in cocoa fermented beans. It was found that resistance to desiccation is related to the different degradation capacities of fermentation substrates, which suggests that associative relationships may exist between the different yeast species and their degradation products. Besides, the increased thermotolerance of some species was related to the presence of polyphenols in the medium, which might play a fundamental role in shaping the microbial community composition.

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“…For example, investigators often turn to natural soils in search of novel yeast strains with commercial and biotechnological potential. In 2018, a novel strain of Pichia kudriavzevii isolated from soil in a sugarcane field in Thailand was shown to be more thermotolerant and produce more ethanol than the Thai industrial strain Saccharomyces cerevisiae TISTR 5606 ( Pongcharoen et al., 2018 ). Presence of species of the genus Kazachstania in mixed cultures of Saccharomyces cerevisiae gives rise to fermented wines with diverse aroma profiles; however, Kazachstania species are unable to complete fermentation in monocultures ( Jood et al., 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Global patterns in culturable soil yeast diversity

Samarasinghe

Aljohani

et al. 2021

iScience

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Summary Yeasts, broadly defined as unicellular fungi, fulfill essential roles in soil ecosystems as decomposers and nutrition sources for fellow soil-dwellers. Broad-scale investigations of soil yeasts pose a methodological challenge as metagenomics are of limited use for identifying this group of fungi. Here we characterize global soil yeast diversity using fungal DNA barcoding on 1473 yeasts cultured from 3826 soil samples obtained from nine countries in six continents. We identify mean annual precipitation and international air travel as two significant correlates with soil yeast community structure and composition worldwide. Evidence for anthropogenic influences on soil yeast communities, directly via travel and indirectly via altered rainfall patterns resulting from climate change, is concerning as we found common infectious yeasts frequently distributed in soil in several countries. Our discovery of 41 putative novel species highlights the continued need for culture-based studies to advance our knowledge of environmental yeast diversity.

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High temperature alcoholic fermentation by new thermotolerant yeast strains Pichia kudriavzevii isolated from sugarcane field soil

Cited by 26 publications

References 30 publications

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian Amazon

Yeasts with Fermentative Potential Associated with Fruits of Camu-Camu (Myrciaria Dubia, Kunth) from North of Brazilian Amazon

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans

Global patterns in culturable soil yeast diversity

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