Specific populations of the yeast<i>Geotrichum candidum</i>revealed by molecular typing

Jacques, Noémie; Mallet, Sandrine; Laaghouiti, Fatima; Tinsley, Colin R.; Casarégola, Serge

doi:10.1002/yea.3223

Cited by 18 publications

(29 citation statements)

References 45 publications

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“…G. geotrichum is known for its application in dairy products and the presence of specific lipases which give a characteristic aroma . Moreover, Zhu et al .…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

et al. 2018

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Non‐Saccharomyces yeasts were evaluated for their fermentation properties and the production of pleasant fruity aromas in three industrial media (beer, wine and cider). A total of 99 yeasts were screened for aroma production using a simple olfactory plate assay. Of these, 21 yeasts were further evaluated for their aroma profile and fermentation capacity using wort, grape and apple juice. The most promising yeasts were Galactomyces geotrichum (three strains), Kazachstania zonata, Kluyveromyces lactis, Lindnera meyerae, Pichia kluyveri, Starmera caribae, Yarrowia lipolytica and Saccharomycodes ludwigii. This study confirms the potential of non‐conventional yeasts to produce pleasant aroma compounds under relevant fermentation conditions. In general, differences in the medium composition had less impact on the overall aroma profile than the choice of yeast. This study is the first to simultaneously evaluate multiple non‐conventional yeasts in three different industrial media. The results reported here are a good starting point for the development of novel fermented beverages. © 2018 Carlsberg. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling

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“…G. geotrichum is known for its application in dairy products and the presence of specific lipases which give a characteristic aroma . Moreover, Zhu et al .…”

Section: Resultsmentioning

confidence: 99%

“…G. geotrichum is known for its application in dairy products (52,53) and the presence of specific lipases which give a characteristic aroma (54). Moreover, Zhu et al (55) tested some G. geotrichum strains in wine fermentations, increasing the ester content.…”

Section: Phenotypic Evaluation Of G Geotrichummentioning

confidence: 99%

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

et al. 2018

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“…A high degree of morphological and genetic polymorphism has been observed in G . candidum (Boutrou & Gueguen, ; Jacques et al, ). Two main morphotypes have been described: a yeast‐like morphotype and a white felting morphotype.…”

Section: Role Of Yeasts In Cheese Ripeningmentioning

confidence: 99%

“…Core of mould-ripened and blue cheeses Core of blue cheeses yeast dries the cheese surface, which reduces the risk of its developing a sticky rind (Bachmann et al, 2003;Eliskases-Lechner, Guéguen, & Panoff, 2011). A high degree of morphological and genetic polymorphism has been observed in G. candidum (Boutrou & Gueguen, 2005;Jacques et al, 2017). Two main morphotypes have been described: a yeast-like morphotype and a white felting morphotype.…”

Section: Core Of Mould-ripened Cheesesmentioning

confidence: 99%

Cheese yeasts

Fröhlich-Wyder

Arias-Roth

Jakob

2019

Yeast

104

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Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as the cheese rind, on their surfaces. The rind of such cheeses comprises a complex community of bacterial and fungal species that are jointly responsible for the typical characteristics of the various cheese varieties. Surface ripening starts directly after brining with the rapid colonization of the cheese surface by yeasts. The initially dominant yeasts are acid and salt‐tolerant and are capable of metabolizing the lactate produced by the starter lactic acid bacteria and of producing NH3 from amino acids. Both processes cause the pH of the cheese surface to rise dramatically. This so‐called deacidification process enables the establishment of a salt‐tolerant, Gram‐positive bacterial community that is less acid‐tolerant. Over the past decade, knowledge of yeast diversity in cheeses has increased considerably. The yeast species with the highest prevalence on surface‐ripened cheeses are Debaryomyces hansenii and Geotrichum candidum, but up to 30 species can be found. In the cheese core, only lactose‐fermenting yeasts, such as Kluyveromyces marxianus, are expected to grow. Yeasts are recognized as having an indispensable impact on the development of cheese flavour and texture because of their deacidifying, proteolytic, and/or lipolytic activity. Yeasts are used not only in the production of surface‐ripened cheeses but also as adjunct cultures in the vat milk in order to modify ripening behaviour and flavour of the cheese. However, yeasts may also be responsible for spoilage of cheese, causing early blowing, off‐flavour, brown discolouration, and other visible alterations of cheese.

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“…Geotrichum candidum , a dimorphic yeast commonly used as a starter for cheese making, is a dominant strain that plays an important role in the ripening of mold cheese and in forming the unique appearance, special aroma and taste of soft cheese with white rind . G. candidum is safe for food use; its safety has been studied since the 1960s and its fermented products have a high level of safety for consumers .…”

mentioning

confidence: 99%

Δ12 fatty acid desaturase gene from Geotrichum candidum in cheese: molecular cloning and functional characterization

Luo

Shi

et al. 2018

FEBS Open Bio

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Soft cheese with white rind lacks essential fatty acids ( EFA s), and as a result its long‐term consumption may lead to various kinds of cardiovascular and cerebrovascular diseases, such as hyperlipidemia, hypertension, and atherosclerosis. Geotrichum candidum is a dimorphic yeast that plays an important role in the ripening of mold cheese. A gene coding for Δ12 fatty acid desaturase, a critical bifunctional enzyme desaturating oleic acid ( OA ) and linoleic acid ( LA ) to produce LA and α‐linolenic acid ( ALA ), respectively, was isolated from G. candidum , and then cloned and heterologously expressed in Saccharomyces cerevisiae . This gene, named Gc FADS 12 , had an open reading frame of 1257 bp and codes for a protein of 419 amino acids with a predicted molecular mass of 47.5 kDa. Characterization showed that Gc FADS 12 had the ability to convert OA to LA and LA to ALA , and the conversion rates for OA and LA were 20.40 ± 0.66% and 6.40 ± 0.57%, respectively. We also found that the protein product of Gc FADS 12 catalyzes the conversion of the intermediate product ( LA ) to ALA by addition of OA as the sole substrate. The catalytic activity of Gc FADS 12 on OA and LA was unaffected by fatty acid concentrations. Kinetic analysis revealed that Gc FADS 12 had stronger affinity for the OA than for the LA substrate. This study offers a solid basis for improving the production of EFA s by G. candidum in cheese.

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Specific populations of the yeastGeotrichum candidumrevealed by molecular typing

Cited by 18 publications

References 45 publications

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

Cheese yeasts

Δ12 fatty acid desaturase gene from Geotrichum candidum in cheese: molecular cloning and functional characterization

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