Polymorphism of lactose genes in the dairy yeasts Kluyveromyces marxianus, potential probiotic microorganisms

Наумова, Е. С.; Sadykova, A. Zh.; Michailova, Yu. V.; Naumov, G. I.

doi:10.1134/s0026261717030122

Cited by 7 publications

(3 citation statements)

References 25 publications

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“…Yeast genotyping and cluster analysis of the DNA fingerprints are often introduced prior DNA sequencing [24] . Pulsed-Field Gel Electrophoresis (PFGE) is commonly used to evaluate intraspecies diversity of chromosome arrangements or chromosome-length polymorphism [37] and have frequently applied for D. hansenii and K. marxianus strains from cheeses [38] – [40] . In addition, Randomly Amplified Polymorphic DNA (RAPD), employing a single primer M13 for random amplification of complementary genome sequences, was used for yeast classification in cheese [19] and for typing of D. hansenii strains [41] .…”

Section: Methods For Identification and Typingmentioning

confidence: 99%

Yeasts in different types of cheese

Bintsis¹

2021

AIMSMICRO

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<abstract> <p>Yeasts constitute an important part of cheeses, and especially the artisanal ones. The current study reviews the occurrence of yeasts in different cheese varieties and the role of yeasts in cheesemaking process. The use of molecular methods for identification and strain typing has extended the knowledge for yeast diversity in cheeses. For the study of the occurrence of yeasts in different cheese types, seven categories are used, that is: 1) hard, 2) semi-hard, 3) soft, which includes soft pasta-filata and whey cheeses, 4) white brined cheeses, 5) mould surface ripened, 6) bacterial surface ripened cheeses, and 7) blue cheeses. For some cheese types, yeasts are the main microbial group, at least for some part of their ripening process, while for some other types, yeasts are absent. Differences between industrially manufactured cheeses and artisanal cheeses have specified. Artisanal cheeses possess a diverse assortment of yeast species, mainly belonging to the genera <italic>Candida</italic>, <italic>Clavisporalus</italic>, <italic>Cryptococcus</italic>, <italic>Debaryomyces</italic>, <italic>Geotrichum</italic>, <italic>Issatchenkia</italic>, <italic>Kazachstania</italic>, <italic>Kluyveromyces</italic>, <italic>Kodemaea</italic>, <italic>Pichia</italic>, <italic>Rhodotorula</italic>, <italic>Saccharomyces</italic>, <italic>Saturnispora</italic>, <italic>Torulaspora</italic>, <italic>Trichosporon</italic>, <italic>Yarrowia</italic> and <italic>ZygoSaccharomyces</italic>. The role of the yeasts for selected cheeses from the seven cheese categories is discussed.</p> </abstract>

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Section: Methods For Identification and Typingmentioning

confidence: 99%

Yeasts in different types of cheese

Bintsis¹

2021

AIMSMICRO

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“…The DNA separation by PFGE relies on the ability of intact yeast chromosomes to reorient and migrate in a new direction in agarose gel in response to an alternating electric field. High discrimination power, robustness, and reproducibility of PFGE were verified for D. hansenii strains collected from the production of Danish surface−ripened cheeses (Petersen and Jespersen, 2004), the dairy strains of K. marxianus (Fasoli et al, 2015;Naumova et al, 2017), and S. cerevisiae (Hage and Houseley, 2013).…”

Section: Molecular-biological Methodologies For Identification At Thementioning

confidence: 85%

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

et al. 2020

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Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces lactis, Rhodotorula mucilaginosa, and Trichosporon spp. Although their spoilage potential varies at both species and strain levels, yeasts will, in case of excessive growth, present a microbiological hazard, effecting cheese quality. To evaluate the hazard and trace routes of contamination, the exact taxonomic classification of yeasts is required. Today, identification of dairy yeasts is mainly based on DNA sequencing, various genotyping techniques, and, to some extent, advanced phenotypic identification technologies. Even though these technologies are state of the art at the scientific level, they are only hardly implemented at the industrial level. Quality defects, caused by yeasts in white-brined cheese, are mainly linked to enzymatic activities and metabolism of fermentable carbohydrates, leading to production of metabolites (CO 2 , fatty acids, volatile compounds, amino acids, sulfur compounds, etc.) and resulting in off-flavors, texture softening, discoloration, and swelling of cheese packages. The proliferation of spoilage yeast depends on maturation and storage conditions at each specific dairy, product characteristics, nutrients availability, and interactions with the co-existing microorganisms. To prevent and control yeast contamination, different strategies based on the principles of HACCP and Good Manufacturing Practice (GMP) have been introduced in white-brined cheese production. These strategies include milk pasteurization, refrigeration, hygienic sanitation, air filtration, as well as aseptic and modified atmosphere packaging. Though a lot of research has been dedicated to yeasts in dairy products, the role of yeast contaminants, specifically in white-brined cheeses, is still insufficiently understood. This review aims to summarize the current knowledge on the identification of contaminant yeasts in white-brined cheeses, their occurrence and spoilage potential related to different varieties of white-brined cheeses, their interactions with other microorganisms, as well as guidelines used by dairies to prevent cheese contamination.

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“…Their distinctive feature is that the content of proteins with endopolygalacturonase activity can reach 80-90 % of the total cell proteins, and the number of forms of synthesized hydrolytic enzymes in yeast cultures is much less than in fungal cultures and bacteria. Some yeast strains of Kluyveromyces genus (Filippov, Yarrow 1972) are highperformance producers of extracellular endopolygalacturonase [12]. Due to the capacity to ferment not only glucose, but also lactose, yeast abundance of Kluyveromyces genus in industrial conditions is very high [13].…”

Section: Introductionmentioning

confidence: 99%

Biotechnological aspects of improving the quality of young brandy distillates

2021

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In connection with the increasing demand in high-quality raw materials for brandy production, the research intended to solve the problems of industry associated with using of low-acid or low-sugar grapes is relevant. A promising direction for improving the quality of brandy outputs is the use of yeasts with desired properties and yeast metabolism products. The aim of the research was to study the effect of biotechnological agents on physicochemical composition and quality of base wines and young brandy distillates. The experimental Kl.marxianus-based enzyme preparation with high endopolygalacturonase activity, races of yeast S.cerevisiae pure culture and L.thermotolerans strain from the Magarach collection of microorganisms of winemaking were used as biotechnological agents. Analytical studies were carried out using conventional methods, gas and liquid chromatography. The research results showed that using of yeast endopolygalacturonase based on Kl.marxianus helps to increase the yield of must (by 6 %). The L.thermotolerans strain is effective for increasing the titratable acidity of base wines (by 1.3-2.1 times). For grapes with low sugar content, it is advisable to use S.cerevisiae yeast races with a high ester-producing capacity.

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Polymorphism of lactose genes in the dairy yeasts Kluyveromyces marxianus, potential probiotic microorganisms

Cited by 7 publications

References 25 publications

Yeasts in different types of cheese

Yeasts in different types of cheese

Occurrence of Yeasts in White-Brined Cheeses: Methodologies for Identification, Spoilage Potential and Good Manufacturing Practices

Biotechnological aspects of improving the quality of young brandy distillates

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