Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments

Martorell, Patricia; Stratford, Malcolm; Steels, Hazel; Fernández-Espinar, M. Teresa; Querol, Amparo

doi:10.1016/j.ijfoodmicro.2006.09.014

Cited by 140 publications

(123 citation statements)

References 27 publications

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“…Zygosaccharomyces bailii and Zygosaccharomyces rouxii are the main spoilage yeasts of sugar syrups, fruit juices, honey, and sweet sauces, due to their unique properties, such as high resistance to weak-acid preservatives, extreme osmotolerance (some Z. rouxii strains are able to grow on 90% [wt/vol] glucose), ability to vigorously ferment hexoses (which can cause swelling or bursting of packaging, due to gas accumulation), ability to adapt to high temperatures, and growth at low pH (1,2). Z. rouxii is also industrially used in the fermentation of some salted condiments, such as soy sauce and miso paste, and in the production of balsamic vinegar (3,4).…”

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The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732^T

et al. 2014

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Zygosaccharomyces rouxii is a fructophilic yeast that consumes fructose preferably to glucose. This behavior seems to be related to sugar uptake. In this study, we constructed Z. rouxii single-, double-, and triple-deletion mutants in the UL4 strain background (a ura3 strain derived from CBS 732 T ) by deleting the genes encoding the specific fructose facilitator Z. rouxii Ffz1 (ZrFfz1), the fructose/glucose facilitator ZrFfz2, and/or the fructose symporter ZrFsy1. We analyzed the effects on the growth phenotype, on kinetic parameters of fructose and glucose uptake, and on sugar consumption profiles. No growth phenotype was observed on fructose or glucose upon deletion of FFZ genes. Deletion of ZrFFZ1 drastically reduced fructose transport capacity, increased glucose transport capacity, and eliminated the fructophilic character, while deletion of ZrFFZ2 had almost no effect. The strain in which both FFZ genes were deleted presented even higher consumption of glucose than strain Zrffz1⌬, probably due to a reduced repressing effect of fructose. This study confirms the molecular basis of the Z. rouxii fructophilic character, demonstrating that ZrFfz1 is essential for Z. rouxii fructophilic behavior. The gene is a good candidate to improve the fructose fermentation performance of industrial Saccharomyces cerevisiae strains.T he most problematic spoilage yeasts in the food and beverage industry belong to the genus Zygosaccharomyces. Zygosaccharomyces bailii and Zygosaccharomyces rouxii are the main spoilage yeasts of sugar syrups, fruit juices, honey, and sweet sauces, due to their unique properties, such as high resistance to weak-acid preservatives, extreme osmotolerance (some Z. rouxii strains are able to grow on 90% [wt/vol] glucose), ability to vigorously ferment hexoses (which can cause swelling or bursting of packaging, due to gas accumulation), ability to adapt to high temperatures, and growth at low pH (1, 2). Z. rouxii is also industrially used in the fermentation of some salted condiments, such as soy sauce and miso paste, and in the production of balsamic vinegar (3, 4).Z. rouxii and Z. bailii are fructophilic yeasts, meaning that they consume fructose faster than glucose, a behavior opposite to that of the glucophilic Saccharomyces cerevisiae, which prefers glucose over fructose (5). In 1956, Sols (6) showed that phosphorylation of sugars was not involved in fructophily of a "sauternes yeast" (probably Z. bailii [7]), suggesting that another step preceding phosphorylation was the main regulator of the fructophilic behavior. This was further supported by later studies that indicated that hexokinase activities were similar in Z. bailii and S. cerevisiae and that sugar transport should be involved in Z. bailii fructophily (5).The transport across the plasma membrane is the first step at which the utilization of nutrients by cells can be controlled and regulated in response to extracellular conditions and intracellular requirements. The majority of sugar transporters belong to the sugar porter (SP) family, t...

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The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732^T

et al. 2014

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“…The fructophilic behavior of Z. baillii is dependent on a fructose-specific high capacity system, while the glucose is transported by a lower capacity system that is, partially inactivated by fructose (Pina et al, 2004). This strain is known to possess unusual physiological characteristics, such as resistance to weak-acid preservatives and extreme osmotolerance up to 4 M glucose (72% w/v) (Martorell et al, 2007). Pichia species have been found in fermented foods such as table olives (Tofalo et al, 2012), sourdough (Zhang et al, 2011), and wine (Li et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

Lee¹,

Kim²,

Kang³

et al. 2014

The Korean Journal of Microbiology

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A beverage was produced by the fermentation of mixed extracts from the various fruits, vegetables, algae, and medical herbs. The physicochemical properties of the fermented beverage of plant extracts (FBPE) and microbial diversity were analyzed in cultures enriched from FBPE using 16S and 26S rRNA gene sequence analyses. The pH, acidity, °brix, reducing sugar, and alcohol contents of the FBPE were determined to be the 3.

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“…An additional risk is the ability of some ethanol-tolerant yeasts like Zygosaccharomyces bailii or Schizosaccharomyces pombe to grow in wine with remaining sugar; spoilage, therefore, could occur even in bottled wines (24,40). Finally, wild-type yeasts are known for their high resistance toward preservatives like sulfite or sorbic acid (2,42).…”

Section: Discussionmentioning

confidence: 99%

β-1,3-Glucanase from Delftia tsuruhatensis Strain MV01 and Its Potential Application in Vinification

Blättel¹,

Larisika²,

Pfeiffer³

et al. 2011

Appl Environ Microbiol

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During vinification microbial activities can spoil wine quality. As the wine-related lactic acid bacterium Pediococcus parvulus is able to produce slimes consisting of a ␤-1,3-glucan, must and wine filtration can be difficult or impossible. In addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. Therefore, there is a need for measures to degrade the exopolysaccharide from Pediococcus parvulus and to inhibit the growth of certain yeasts. We examined an extracellular ␤-1,3-glucanase from Delftia tsuruhatensis strain MV01 with regard to its ability to hydrolyze both polymers, the ␤-1,3-glucan from Pediococcus and that from yeast cell walls. The 29-kDa glycolytic enzyme was purified to homogeneity. It exhibited an optimal activity at 50°C and pH 4.0. The sequencing of the N terminus revealed significant similarities to ␤-1,3-glucanases from different bacteria. In addition, the investigations indicated that this hydrolytic enzyme is still active under wine-relevant parameters such as elevated ethanol, sulfite, and phenol concentrations as well as at low pH values. Therefore, the characterized enzyme seems to be a useful tool to prevent slime production and undesirable yeast growth during vinification.

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Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments

Cited by 140 publications

References 27 publications

The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732^T

The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732^T

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

β-1,3-Glucanase from Delftia tsuruhatensis Strain MV01 and Its Potential Application in Vinification

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Physiological characterization of spoilage strains of Zygosaccharomyces bailii and Zygosaccharomyces rouxii isolated from high sugar environments

Cited by 140 publications

References 27 publications

The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732T

The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732T

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

β-1,3-Glucanase from Delftia tsuruhatensis Strain MV01 and Its Potential Application in Vinification

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The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732^T

The High-Capacity Specific Fructose Facilitator ZrFfz1 Is Essential for the Fructophilic Behavior of Zygosaccharomyces rouxii CBS 732^T