Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains

Câmara, Antonio de Anchieta; Marechal, Pierre-André; Tourdot-Maréchal, Raphaëlle; Husson, Florence

doi:10.1016/j.foodres.2019.04.059

Cited by 18 publications

(13 citation statements)

References 60 publications

(75 reference statements)

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“…Indeed, it was observed that the cells of yeast L. thermotolerans grown under identical conditions, but not submitted to this attachment-partial hydration step, preserved cell viability by ∼95% (Câmara et al, 2019a). Moreover, increasing contact time of the cells with the drying air increases the yeast oxidative stress, which partially explains the reduced cell viability in the control samples (71%) (Câmara et al, 2019b). It was shown with different wine yeast S. cerevisiae strains that a dehydration cycle of 24 h at 30 • C and 8% RH caused from 25 to 65% of cell death according to the strain (Gamero-Sandemetrio et al, 2014).…”

Section: Cell Viability and Biomassmentioning

confidence: 99%

“…Therefore, L. thermotolerans yeast seems to have expressed a biological variability since the change in relative lipid/protein content did not correlate with dehydration kinetics, but with the samples themselves. However, further studies are needed to confirm these observations, especially under nutrient-limited conditions that lead to lipid droplet formation in L. thermotolerans yeast under stress (Câmara et al, 2019b).…”

Section: Evolution Of Lipids Profiles Of Yeast L Thermotolerans Durimentioning

confidence: 99%

“…Two different dehydration kinetics, named KA and KB, were performed as shown in Figure 2. These kinetics allowed to reproduce the dehydration processes applied in our previous work (Câmara et al, 2019b). A RH-temperature data logger was used to check the stability of the desired parameters during whole process.…”

Section: Synchrotron Ftir Micro-spectroscopy and Dehydration Kineticsmentioning

confidence: 99%

“…These results suggest a strong cell survival/death behavior depending on applied kinetics. It was previously shown that S. cerevisiae yeast cells grown in nutrientrich media were more resistant to dehydration performed in a fluidized bed (Câmara, 2018) or L. thermotolerans cells under controlled air humidity (Câmara et al, 2018(Câmara et al, , 2019b both in a dehydration temperature dependent manner. The loss of cell viability was in part attributed to the large amount of glutathione disulfide (oxidized glutathione) produced by the yeast cells during dehydration with kinetics KB, in comparison to kinetics KA.…”

Section: Cell Viability and Biomassmentioning

confidence: 99%

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Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

et al. 2020

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During industrial yeast production, cells are often subjected to deleterious hydric variations during dehydration, which reduces their viability and cellular activity. This study is focused on the yeast Lachancea thermotolerans, particularly sensitive to dehydration. The aim was to understand the modifications of single-cells biophysical profiles during different dehydration conditions. Infrared spectra of individual cells were acquired before and after dehydration kinetics using synchrotron radiation-based Fourier-transform infrared (S-FTIR) microspectroscopy. The cells were previously stained with fluorescent probes in order to measure only viable and active cells prior to dehydration. In parallel, cell viability was determined using flow cytometry under identical conditions. The S-FTIR analysis indicated that cells with the lowest viability showed signs of membrane rigidification and modifications in the amide I (α-helix and β-sheet) and amide II, which are indicators of secondary protein structure conformation and degradation or disorder. Shift of symmetric C-H stretching vibration of the CH 2 group upon a higher wavenumber correlated with better cell viability, suggesting a role of plasma membrane fluidity. This was the first time that the biophysical responses of L. thermotolerans single-cells to dehydration were explored with S-FTIR. These findings are important for clarifying the mechanisms of microbial resistance to stress in order to improve the viability of sensitive yeasts during dehydration.

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Section: Cell Viability and Biomassmentioning

confidence: 99%

Section: Evolution Of Lipids Profiles Of Yeast L Thermotolerans Durimentioning

confidence: 99%

Section: Synchrotron Ftir Micro-spectroscopy and Dehydration Kineticsmentioning

confidence: 99%

Section: Cell Viability and Biomassmentioning

confidence: 99%

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Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

et al. 2020

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“…Further studies on T. delbrueckii, M. pulcherrima and L. thermotolerans , evaluated the effect on accumulated reactive oxygen species (ROS) during dehydration (Câmara et al., 2019b). Cells were produced in GSM and TSM media and dehydrated using kinetics KA and KB.…”

Section: Available Techniques For Preservation Of Non‐saccharomyces Yeastsmentioning

confidence: 99%

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Casas-Godoy

Arellano‐Plaza

Kirchmayr

et al. 2021

Comp Rev Food Sci Food Safe

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There is a recent and growing interest in the study and application of non‐Saccharomyces yeasts, mainly in fermented foods. Numerous publications and patents show the importance of these yeasts. However, a fundamental issue in studying and applying them is to ensure an appropriate preservation scheme that allows to the non‐Saccharomyces yeasts conserve their characteristics and fermentative capabilities by long periods of time. The main objective of this review is to present and analyze the techniques available to preserve these yeasts (by conventional and non‐conventional methods), in small or large quantities for laboratory or industrial applications, respectively. Wine fermentation is one of the few industrial applications of non‐Saccharomyces yeasts, but the preservation stage has been a major obstacle to achieve a wider application of these yeasts. This review considers the preservation techniques, and clearly defines parameters such as culturability, viability, vitality and robustness. Several conservation strategies published in research articles as well as patents are analyzed, and the advantages and disadvantages of each technique used are discussed. Another important issue during conservation processes is the stress to which yeasts are subjected at the time of preservation (mainly oxidative stress). There is little published information on the subject for non‐Saccharomyces yeast, but it is a fundamental point to consider when designing a preservation strategy.

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Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains

Câmara,

Margalho,

Lemos

et al. 2024

Sourdough Microbiota and Starter Cultures for Industry

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Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains

Cited by 18 publications

References 60 publications

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

Preservation of non‐Saccharomyces yeasts: Current technologies and challenges

Microbiological and Biomolecular Methods Applicable to the Isolation, Characterization and Identification of Microbial Sourdough Strains

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