Psychrophilic yeasts and their biotechnological applications - A review

Hamid, Burhan; Rana, Ravinder Singh; Chauhan, Deepak Kumar; Singh, Poonam; Mohiddin, F. A.; Sahay, Sanjay; Abidi, Ishfaq

doi:10.5897/ajb2014.13644

Cited by 19 publications

(8 citation statements)

References 101 publications

(119 reference statements)

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“…and Phenoliferia glacialis D7 and from 4 °C to 37 °C and pH from 5.4 and 7.0 in samples from Tetracladium sp., which are in the range of described pectinases from other microorganisms [10, 53]. Pectinolytic activity has been previously described in Rhodotorula mucilaginosa , Cystofilobasidium capitatum [32], Candida sake , Debaryomyces vanrijiae (now Schwanniomyces vanrijiae ), Saccharomyces cerevisiae , Candida sp., Debaryomyces sp., Kluyveromyces marxianus , Pichia sp., Saccharomyces sp., Zygosaccharomyces sp., [54], Cryptococcus cylindricus (now Piskurozyma cylindrica ), Mrakia frigida , Cystofilobasidium capitatum , Cystofilobasidium macerans and Rhodotorula mucilaginosa [55] isolates. In this work, secreted pectinolytic activity is described for the first time in Dioszegia sp., Phenoliferia glacialis and Tetracladium sp.…”

Section: Resultsmentioning

confidence: 99%

Pectinase secreted by psychrotolerant fungi: identification, molecular characterization and heterologous expression of a cold-active polygalacturonase from Tetracladium sp.

Carrasco¹,

Rozas²,

Alcaı́no

et al. 2019

Microb Cell Fact

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Background Pectinolytic enzymes, which are used in several industries, especially in the clarification process during wine and fruit juice production, represent approximately 10% of the global enzyme market. To prevent the proliferation of undesired microorganisms, to retain labile and volatile flavor compounds, and to save energy, the current trend is to perform this process at low temperatures. However, the commercially available pectinases are highly active at temperatures approximately 50 °C and poorly active at temperatures below 35 °C, which is the reason why there is a constant search for cold-active pectinases. In preliminary studies, pectinolytic activity was detected in cold-adapted yeasts and yeast-like microorganisms isolated from Antarctica. The aim of the present work was to characterize pectinases secreted by these microorganisms and to express the best candidate in Pichia pastoris . Results Degradation of pectin by extracellular protein extracellular extracts obtained from 12 yeast cultures were assayed in plates at 4 °C to 37 °C and pH from 5.4 to 7.0, obtaining positive results in samples obtained from Dioszegia sp., Phenoliferia glacialis and Tetracladium sp. An enzyme was purified from Tetracladium sp., analyzed by peptide mass fingerprinting and compared to genome and transcriptome data from the same microorganism. Thus, the encoding gene was identified corresponding to a polygalacturonase-encoding gene. The enzyme was expressed in Pichia pastoris , and the recombinant polygalacturonase displayed higher activity at 15 °C than a mesophilic counterpart. Conclusions Extracellular pectinase activity was found in three yeast and yeast-like microorganisms from which the highest activity was displayed by Tetracladium sp., and the enzyme was identified as a polygalacturonase. The recombinant polygalacturonase produced in P. pastoris showed high activity at 15 °C, representing an attractive candidate to be applied in clarification processes in the production of fermented beverages and fruit juices. Electronic supplementary material The online version of this article (10.1186/s12934-019-1092-2) contains supplementary material, which is available to authorized users.

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Section: Resultsmentioning

confidence: 99%

Pectinase secreted by psychrotolerant fungi: identification, molecular characterization and heterologous expression of a cold-active polygalacturonase from Tetracladium sp.

Carrasco¹,

Rozas²,

Alcaı́no

et al. 2019

Microb Cell Fact

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“…In addition, because of their heat lability, the use of cold-adapted enzymes facilitates their specific inactivation by moderate heat treatment when required (Margesin and Feller 2010). Examples of the most used cold-adapted enzymes include-among others-amylases, cellulases, invertases, proteases and lipases, which are used in food, biofuel, and detergent industries (Buzzini et al 2012;Burhan et al 2014).…”

Section: Extracellular Hydrolytic Enzymesmentioning

confidence: 99%

Physiological adaptations of yeasts living in cold environments and their potential applications

Alcaı́no

Cifuentes

Baeza

2015

World J Microbiol Biotechnol

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Yeasts, widely distributed across the Earth, have successfully colonized cold environments despite their adverse conditions for life. Lower eukaryotes play important ecological roles, contributing to nutrient recycling and organic matter mineralization. Yeasts have developed physiological adaptations to optimize their metabolism in low-temperature environments, which affect the rates of biochemical reactions and membrane fluidity. Decreased saturation of fatty acids helps maintain membrane fluidity at low temperatures and the production of compounds that inhibit ice crystallization, such as antifreeze proteins, helps microorganisms survive at temperatures around the freezing point of water. Furthermore, the production of hydrolytic extracellular enzymes active at low temperatures allows consumption of available carbon sources. Beyond their ecological importance, interest in psychrophilic yeasts has increased because of their biotechnological potential and industrial uses. Long-chain polyunsaturated fatty acids have beneficial effects on human health, and antifreeze proteins are attractive for food industries to maintain texture in food preserved at low temperatures. Furthermore, extracellular cold-active enzymes display unusual substrate specificities with higher catalytic efficiency at low temperatures than their mesophilic counterparts, making them attractive for industrial processes requiring high enzymatic activity at low temperatures. In this minireview, we describe the physiological adaptations of several psychrophilic yeasts and their possible biotechnological applications.

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“…Although mesophilic and psychrotrophic microorganisms are capable of producing enzymes at low temperature, enzymes from psychrophiles conduct reactions more efficiently in the temperature range of 0–30 °C. Psychrophilic and psychrotrophic yeast and yeast-derived cold-active enzymes can adjust to different low-temperature fermentation processes [ 53 , 54 ]. Thus, they can be applied to industrial bioprocesses conducted at low temperatures [ 55 , 56 ].…”

Section: Conducting Biotechnological Processes At Low Temperaturementioning

confidence: 99%

“…Thus, they can be applied to industrial bioprocesses conducted at low temperatures [ 55 , 56 ]. Cold-adapted enzymes such as amylases, invertases, lipases, proteases, and cellulases are used as biocatalysts in sectors including the fuel and food industries, while many psychrozymes are applied in detergent manufacturing [ 53 , 57 , 58 ]. As a consequence, the focus has shifted to using psychrophilic and psychrotrophic organisms that are better adapted to low temperatures and can produce psychrozymes [ 59 , 60 ].…”

Section: Conducting Biotechnological Processes At Low Temperaturementioning

confidence: 99%

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Liszkowska

Berłowska

2021

Molecules

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

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Psychrophilic yeasts and their biotechnological applications - A review

Cited by 19 publications

References 101 publications

Pectinase secreted by psychrotolerant fungi: identification, molecular characterization and heterologous expression of a cold-active polygalacturonase from Tetracladium sp.

Pectinase secreted by psychrotolerant fungi: identification, molecular characterization and heterologous expression of a cold-active polygalacturonase from Tetracladium sp.

Physiological adaptations of yeasts living in cold environments and their potential applications

Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

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