The value of certain chemotaxonomic methods in the identification of food related yeasts

Welthagen, J.J.; Viljoen, Bennie C.

doi:10.1006/fmic.1996.0087

Cited by 5 publications

(6 citation statements)

References 81 publications

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“…For instance, strains of Zygosaccharomyces bisporus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, and Zygosaccharomyces mellis (cluster J1) do not form species clusters. By conventional methods it is often difficult to identify these species (33,40).…”

Section: Resultsmentioning

confidence: 99%

“…Yeasts not only provided humans with the first biotechnologically produced food such as wine, bread, and fermented milk products but are also responsible for food spoilage (19), and some species are of medical importance. Therefore, a reliable method of yeast identification is economically significant (40). Furthermore, until now about 700 yeast species have been described.…”

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confidence: 99%

“…For such tasks, a rapid, simple, low-cost identification method is needed. Conventional differentiation systems using morphological characters as well as patterns of the assimilation and fermentation of carbon sources (4,22,35) do not fulfil these requirements (9,33,38,40). They are tedious and time-consuming, and, quite often, their capacity is limited since many species are distinguished from one another by a single physiological reaction which is often controlled by only one mutable marker (4,20).…”

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confidence: 99%

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Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy

Kümmerle

Scherer

Seiler

1998

Appl Environ Microbiol

204

104

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Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films suitable for FT-IR measurement. Informative windows in the spectrum were selected and combined to achieve optimal results. A reference spectrum library was assembled, based on 332 defined yeast strains from international yeast collections and our own isolates. All strains were identified with conventional methods using physiological and morphological characteristics. In order to assess identification quality, another 722 unknown yeast isolates not included in the reference spectrum library were identified both by classical methods and by comparison of their FT-IR spectra with those of the reference spectrum library. Ninety-seven and one-half percent of these isolates were identified correctly by FT-IR. Easy handling, rapid identification within 24 h when starting from a single colony, and a high differentiation capacity thus render FT-IR technology clearly superior to other routine methods for the identification of yeasts.

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Section: Resultsmentioning

confidence: 99%

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Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy

Kümmerle

Scherer

Seiler

1998

Appl Environ Microbiol

204

104

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“…The FTIR spectral chemometrics of different Termitomyces species showed sub grouping with other species may be due to heterogeneity of chemical components in different pellet zones. Grouping various strains to form clusters representing species or genera based on taxonomical classification is not always satisfactory by using physiological and morphological characters [48,49]. The chemical heterogeneity between these species may be affected by the geographic origin, morphology, physiology of culture and ability for metabolite production.…”

Section: Resultsmentioning

confidence: 99%

Potential of FTIR spectroscopy in chemical characterization of Termitomyces Pellets

2017

J App Biol Biotech

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Potential of Fourier-Transform Infrared (FTIR) spectroscopy was assessed and Hierarchical Cluster Analysis (HCA) was applied over entire range of spectra for determining characteristic chemical compositional similarity of 11 different Termitomyces Heim strains using 20 days old pelletized dry biomass produced under submerged shaken condition at 28±1 o C. Four dominant spectral windows showing C-H, O-H stretching region, amide I, amide II and polysaccharide regions were identified displaying characteristic variable bands across species at 3400-3200 cm -1 , 2900-2850 cm -1 , 2350-2215 cm -1 , 1750 cm -1 , 1658-1625 cm -1 , 1582-1547 cm -1 , 1375-1315 cm -1 and 900-725 cm -1 . The HCA dendrogram showed formation of two major clusters based on their presumptive chemical similarity.

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“…Another approach concerns the use of biomarkers, such as the composition of cellular molecules like fatty acids, nucleic acids (DNA or RNA), among others (Deak and Beuchat 1996). Fatty acid composition has been used successfully in di¡erentiating the most important foodborne yeasts (Augustyn et al 1992, Malfeito-Ferreira et al 1997 and it is complementary to yeast identi¢cation (Noronha-da-Costa et al 1996, Welthagen andViljoen 1997). Molecular methods of identi¢cation are being utilised with some success in the identi¢cation of commercial S. cerevisiae strains (Johnson andMortimer 1986, Querol et al 1992).…”

Section: Introductionmentioning

confidence: 99%

Zymological indicators: a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates

Sancho¹,

Giménez-Jurado

Malfeito‐Ferreira³

et al. 2000

Food Microbiology

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In a survey of the microbial quality of raw materials used in fruit juice processing, yeast counts in fruit concentrates and pulps were found to range from 51to 2?9610 3 cfu g 71. Ascomycetous yeasts were represented by 76% of the isolates while 24% were basidiomycetes.The identi¢cation of strains isolated by the simpli¢ed identi¢cation system (SIM) revealed19 yeast species representing12 genera.The most frequently isolated yeasts belonged to the genera Saccharomyces, Pichia, Cryptococcus, Kluyveromyces and Candida. Fatty acid yeast composition allowed the separation of contaminating yeasts into one of three major groups. Group I included yeasts without linoleic (C 18:2) and linolenic (C 18:3) fatty acids such as Saccharomyces cerevisiae. Group II comprised yeasts without C 18:3 fatty acid like Zygosaccharomyces rouxii and Torulaspora delbrueckii, and group III included yeasts with C 18:2 and C 18:3 acids that belong, among others, to one of the following yeast genera: Pichia, Candida, Kluyveromyces or Cryptococcus. Species-speci¢c PCR primers were used for the rapid detection and identi¢cation of the most dangerous species a¡ecting fruit concentrate stability. The simpli¢ed protocol used consisted of PCR-ampli¢cation of conserved tracts in the ITS region of the rDNA unit, thus enabling the detection of potentially dangerous £ora such as Zygosaccharomyces species andT. delbrueckii in contaminated fruit concentrates. Results from PCR-typing were in full agreement with the fatty acid compositions of these species. The grouping of contaminant yeasts into three main groups showed that fatty acid composition may be used to di¡erentiate yeasts according to their technological signi¢cance.Yeasts isolated in this work as being most dangerous to product stability belong to either group II (Z. rouxii and T. delbrueckii) or group I (Saccharomyces spp.). Group III was comprised of several species regarded as indicators of de¢ciencies in 'good manufacturing practices'. Thus, each of the groups delineated may be considered to be a zymological indicator of technological signi¢cance. The conjugation of fatty acid pro¢les with PCR-typing methods may be used as a rapid detection system for contaminant yeasts. The fatty acid pro¢les provide a preliminary identi¢cation of yeasts potentially dangerous to product stability present

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The value of certain chemotaxonomic methods in the identification of food related yeasts

Cited by 5 publications

References 81 publications

Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy

Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy

Potential of FTIR spectroscopy in chemical characterization of Termitomyces Pellets

Zymological indicators: a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates

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