Physiology of<i>Saccharomyces cerevisiae</i>strains isolated from Brazilian biomes: new insights into biodiversity and industrial applications

Beato, Felipe B.; Bergdahl, Basti; Rosa, Carlos A.; Förster, Jochen; Gombert, Andreas

doi:10.1093/femsyr/fow076

Cited by 28 publications

(33 citation statements)

References 39 publications

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“…Several studies aimed to characterize native S. cerevisiae, showing that most of those strains found in bioethanol plants are found in the surrounding environment, and are brought into the fermentation process along with the substrates (Beato et al, 2016;Sampaio and Gonçalves, 2008). Contrariwise, some isolates were found to derive from genetic modifications, a clonal differentiation that occurs during the fermentation process.…”

Section: Discussionmentioning

confidence: 99%

“…These emerging wild yeasts can either overgrow, or act in consortium carrying out the fermentation with no damage to the production (Beato et al, 2016). In many cases, however, wild yeasts may display undesirable characteristics that can damage the ongoing production.…”

Section: Discussionmentioning

confidence: 99%

“…The origin of those wild yeasts and their natural habitat still remains unknown, even though recent studies have shown a relationship to the surroundings of the sugarcane fields, perhaps dispersed by birds or insects, exudates of trees, and water (Stefanini et al, 2012;Beato et al, 2016). High incidence of wild yeasts is usually associated with significant reduction of fermentation yield, increased processing time, and viscosity (CeccatoAntonini, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Morphophysiological and molecular characterization of wild yeast isolates from industrial ethanol process

Viana¹,

Portugal²,

Cruz³

2017

Afr. J. Microbiol. Res.

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Wild yeasts are commonly found during the fermentation process, displaying different survival and competition strategies that commonly enable their successful spread in the medium. Identifying these yeasts by biological and molecular monitoring, and knowing their traits is vital for the fermentation yield, and this can be done by simple methods such as differential mediaplating, growth rate evaluation and DNA sequencing. The aim of this work was to perform morphophysiological and molecular characterization of 14 yeast isolates from a bioethanol plant in the State of Sao Paulo, Brazil. This was done by employing different culture media to assess the growth and the morphophysiological characteristics of the isolates. The molecular characterization was also done in order to identify the samples in intra-specific levels, compared to the reference strains. The Saccharomyces cerevisiae CAT-1 and PE-2, Brazil's two main commercial strains, were used as reference. The results suggest that a single ethanol-producing unit may display a highly diversified microbiome, with the occurrence of distinctive wild yeast strains disclosing diverse morphophysiological traits, as observed in the differential media plating and growth rate assay results. The molecular characterization shows that these yeast isolates differ from the reference strains, as observed in interdelta-based PCR fingerprint banding patterns. These findings are a statement of the yeast diversity found in the fermentation process, and are of interest for the ethanol industry, being that many of the commercial strains were firstly isolated from the local biome.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Morphophysiological and molecular characterization of wild yeast isolates from industrial ethanol process

Viana¹,

Portugal²,

Cruz³

2017

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

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“…Particularly, in Brazilian bioethanol plants, the specific operating conditions allow for the entry and growth of wild yeast strains (Amorim et al, 2011). The initial yeast starter cultures were replaced over time by indigenous strains present in sugar cane molasses that would outperform the domesticated yeasts due to their resistance to high ethanol levels and temperature fluctuations (Beato et al, 2016;Reis et al, 2017;Kechkar et al, 2019). Recently, several S. cerevisiae strains isolated from Brazilian distilleries have been investigated in high gravity beer fermentations (Christofoleti-Furlan et al, 2020), clearly showing they harbor a potential for use in the brewing industry.…”

Section: Isolation Of Novel Brewing Yeastmentioning

confidence: 99%

Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From

et al. 2020

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Fermented foods and particularly beer have accompanied the development of human civilization for thousands of years. Saccharomyces cerevisiae, the dominant yeast in the production of alcoholic beverages, probably co-evolved with human activity. Considering that alcoholic fermentations emerged worldwide, the number of strains used in beer production nowadays is surprisingly low. Thus, the genetic diversity is often limited. This is among others related to the switch from a household brewing style to a more artisan brewing regime during the sixteenth century and latterly the development of single yeast isolation techniques at the Carlsberg Research Laboratory in 1883, resulting in process optimizations in the brewing industry. However, due to fierce competition within the beer market and the increasing demand for novel beer styles, diversification is becoming increasingly important. Moreover, the emergence of craft brewing has influenced big breweries to rediscover yeast as a significant contributor to a beer's aroma profile and realize that there is still room for innovation in the fermentation process. Here, we aim at giving a brief overview on how currently used S. cerevisiae brewing yeasts emerged and comment on the rationale behind replacing them with novel strains. We will present potential sources of yeasts that have not only been used in beer brewing before, including natural sources and sources linked to human activity but also an overlooked source, such as yeast culture collections. We will briefly comment on common yeast isolation techniques and finally touch on additional challenges for the brewing industry in replacing their current brewer's yeasts.

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“…The microbial diversity associated with spontaneous and rudimentary fermentative processes constitutes an important source of novel strains with desired biotechnological and industrial characteristics [1]. Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes [2].…”

Section: Introductionmentioning

confidence: 99%

Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

Vilela

Ramos

et al. 2020

Braz J Microbiol

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The Saccharomyces cerevisiae has been used for many years in the elaboration of food and beverage products, mainly associated with fermentation processes. The objective of this study was to characterize different indigenous S. cerevisiae strains and guide the notable strains for potential use in productions of fermented maize-based beverages. Initially, 81 strains isolated from different spontaneous food fermentations were evaluated. About 31% of strains showed phytase activity, an important characteristic for their application in cereals beverages production. All strains were able to grow in pH values 2.0, 3.0, and 5.0 and the presence of 5, 15, and 30% of glucose, but none could grow at 42°C. Only 29.6% of the evaluated strains were able to efficiently grow in up to 1.0 mol L −1 of NaCl. The Rep-PCR and RAPD-PCR tools showed that the strains were differently grouped by the two techniques, and the grouping was not completely correlated with isolation source. A total of 65 volatile compounds were identified from the maize beverage produced. The profiles of volatile compounds produced by the strains were strain specific. S. cerevisiae strains isolated from the same source showed different chemical and genetic profiles, emphasize the importance to characterize the performance of each strain when searching for starter culture to develop or improve fermented beverages.

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Physiology ofSaccharomyces cerevisiaestrains isolated from Brazilian biomes: new insights into biodiversity and industrial applications

Cited by 28 publications

References 39 publications

Morphophysiological and molecular characterization of wild yeast isolates from industrial ethanol process

Morphophysiological and molecular characterization of wild yeast isolates from industrial ethanol process

Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From

Physiological and genetic characterization of indigenous Saccharomyces cerevisiae for potential use in productions of fermented maize-based-beverages

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