Study of chromium uptake by three yeasts: Saccharomyces cerevisiae, Candida tropicalis, and Yarrowia lipolytica

doi:10.22587/aeb.2019.13.3.2

Cited by 2 publications

(5 citation statements)

References 22 publications

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“…Talaromyces yeast was tested with a Candida control to determine the MIC in Petri dishes and to determine the response to antifungal substances, reaffirming its use as a gold standard test [ 86 ]. MIC was determined on agar with Saccharomyces, Candida and Yarrowia yeasts to determine the toxic response to chromium and manganese metals [ 87 ]. The data presented in this study are a first approach that implies deeper study with more appropriate techniques such as fluorometry, by which the effects of these substances can be measured in standard methods with the mentioned microorganisms, including yeasts, as a model.…”

Section: Discussionmentioning

confidence: 99%

Towards the Development of Microbial Ecotoxicology Testing Using Chlorpyrifos Contaminated Sediments and Marine Yeast Isolates as a Model

et al. 2022

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Chlorpyrifos (CP), a widely used pesticide, and its metabolite 3,5,6-trichloro-2-pyridinol (3,5,6-TCP), are xenobiotic compounds detected in many biomes, notably in marine sediments, all over the world. These compounds are posing a serious environmental and health problem given their toxicity to wildlife and possible exposure effects to human neurodevelopment. Microorganisms at CP-impacted environments could harbor metabolic capabilities that can be used as indicators of the biological effects of the contaminant and could encode selected functions reactive against contaminants. Those features could be used for microbial ecotoxicology applications by collectively using analytical, enzymatic, microbiological and toxicological techniques in order to assess the biological effects of pollutants and other environmental/climatic stressors in ecosystems. The objective of this study was to assess the variability in the metabolic responses of yeast isolates from CP-contaminated marine sediments as potential biological indicators for microbial ecotoxicology testing. Sediment samples from a South Caribbean tropical shore (Cartagena Bay, Colombia) were collected, and deoxyribonucleic acid (DNA) was recovered from lyophilized aliquots. The DGGE (Denaturing Gradient Gel Electrophoresis) technique targeting fungal Internal Transcribed Spacer (ITS) showed the great diversity of fungal types. Simultaneously, yeast strains were isolated from the freshly collected sediment samples. Physiological characterization including API 20C and antibiosis tests, growth patterns at salt concentrations (2/4/10/25%), temperatures (4/25/37/45 °C), esterase activity assay and resistance tests to CP/TCP toxicity resulted in 10 isolated yeast strains, identified as Candida spp. (6), Cryptococcus spp. (3). and Rhodotorula spp. (1), showing promising characteristics to be used as a test for yeast-based ecotoxicity indicators. The patterns of carbohydrate assimilation, low antibiosis, presence of esterases/lipases, growth in a wide range of temperatures and salt concentrations, and tolerance to minimal inhibitory concentrations of CP and TCP are factors useful for testing environmental samples.

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Section: Discussionmentioning

confidence: 99%

Towards the Development of Microbial Ecotoxicology Testing Using Chlorpyrifos Contaminated Sediments and Marine Yeast Isolates as a Model

et al. 2022

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“…Although most studies report that Saccharomyces strains are mostly found in fermentation environments, mainly in wine production [53][54][55][56][57], recent reports have described the isolation of indigenous yeasts from an array of different niches, such as the natural environment and tannery effluent (Table 2). The search for Saccharomyces isolates in different sources allows the selection and evaluation of strains with unique physiological and biochemical phenotypes, which can improve a number of processes for applications in different industrial sectors [16,35,55,58]. Grape berries appeared in this review as a frequent source of indigenous yeast, since the research on the characterization of grape berries' microbiota has revealed a diversity of yeast species, including some contaminants that may lead to wine deterioration [53][54][55].…”

Section: Yeast Isolation Sourcesmentioning

confidence: 99%

“…The surveyed strains appeared to have grown within a temperature range of 22 to 42 ℃ [37,42] (Table 2). However, most of the articles assessed have considered ideal temperatures as being in the range between 25 and 30 ℃ (78%) [35,30,44,47]. For the pH conditions, most of the enzymes studied were produced at a more acidic pH, ranging between 4.0 and 6.0 (Table 3), which is compatible with the optimal pH for the growth of S. cerevisiae strains.…”

Section: Plate-based Screeningmentioning

confidence: 99%

“…In terms of temperature, a wide range from 8 to 42 ℃ was verified, with most studies indicating temperatures of 25 or 28 ℃ [7,16,27,37,47] which likely encompasses the range of ideal temperature for productive fermentation. Enzymatic activities were found to lie within the pH range of 3.5-7.5, with better activities observed when strains were inoculated in fermentation media with an acidic pH between 4.25 and 6.5 [13,31,35,40]. The studies assessed only three agitation patterns of the culturing procedures: 120, 150 and 200 rpm [5,13,32,34], thus suggesting that no specific experiment was set to test a wider range of agitation speed.…”

Section: Submerged Fermentation (Smf)mentioning

confidence: 99%

“…These circumstances can be explained not only by the way in which yeasts grow, but also due to their nutritional needs. Filamentous fungi tend to colonize the entire substrate and obtain energy through their developing hyphae, whereas yeasts have unicellular structures that prevent easy access and colonization of the solid substrate; when placed in liquid media, yeasts enhance their contact with carbon and nitrogen sources [35,37,[66][67]. Nevertheless, other natural and synthetic solid substrates were evaluated and compared as adequate sources of nutrients [17,22].…”

Section: Submerged Fermentation (Smf)mentioning

confidence: 99%

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The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

Andrade Koelher,

Magalhães,

Rodrigues dos Santos

et al. 2024

Food Science and Engineering

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This systematic review has focused on the selection and characterization of indigenous Saccharomyces cerevisiae strains for enzymes' production obtained from the fermentation process. The primary studies assessed have demonstrated that indigenous S. cerevisiae strains produce a wide range of enzymes during fermentation. These strains have shown different characteristics and were isolated from various locations, including those belonging to the main components of the wine production chain. The research methodology applied to find primary studies about the optimal conditions for enzyme production was effective and identified a wide range of enzyme classes. Cultivation media amended with natural or synthetic inducer substrates were found to be suitable carbon and/or nitrogen sources for producing enzymes of interest in plate-based screening. In submerged fermentation studies, the use of agro-industrial residues has been identified as a relevant carbon source for microbe development and metabolism. For the indigenous S. cerevisiae strains, the majority of the enzymes found belong to the glucosidases and hydrolases classes. Due to the activity of these enzymes, yeasts have been traditionally used in classic biotechnological applications, particularly in the process of alcoholic fermentations. Those enzymes are responsible for producing metabolites (such as aromatic compounds) that contribute to the desirable aroma and/or taste during the fermentation of wine, as well as other fermented or distilled beverages. The methods used for enzyme screening were of quantitative and/or qualitative nature and were carried out under acidic pH conditions (3.5-6.5) and at temperatures of 28-35 ℃. The results of this systematic review have shown that the enzymes from indigenous S. cerevisiae are highly relevant in various biotechnological applications, particularly in the food industry. Conclusions and future perspectives of our findings were discussed in terms of potential developments of novel application methods of the indigenous yeasts and their enzymes in agriculture and industry.

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Study of chromium uptake by three yeasts: Saccharomyces cerevisiae, Candida tropicalis, and Yarrowia lipolytica

Cited by 2 publications

References 22 publications

Towards the Development of Microbial Ecotoxicology Testing Using Chlorpyrifos Contaminated Sediments and Marine Yeast Isolates as a Model

Towards the Development of Microbial Ecotoxicology Testing Using Chlorpyrifos Contaminated Sediments and Marine Yeast Isolates as a Model

The Value of Indigenous <i>Saccharomyces cerevisiae</i> Strains as Useful Enzymes Producers: A Systematic Review

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