Traditional fermented products from Africa, Latin America and Asia

Nout, M.J.R.

doi:10.1533/9781845698485.451

Cited by 20 publications

(12 citation statements)

References 36 publications

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“…Pichia anomala was detected on fruits and in fruit juice concentrates (Deák & Beuchat, 1993;Oyewole, 2001;Las Heras-Vazquez et al, 2003) and the generation of a soft drink from grape must and orange juice using this yeast has been described . It plays a role in a variety of regional fermented foods, for instance in the fermentation of brem (a Balinese rice wine), coffee, cocoa or idli (Nout, 2003;Schwan & Wheals, 2003;Sujaya et al, 2004). Pichia anomala has also been used to produce ribonucleotides and nucleosides that are applied as flavour enhancers and that are supposed to exhibit various therapeutic and immunostimulatory effects (Kim et al, 2002;Lee et al, 2004).…”

Section: ; Fröhlichmentioning

confidence: 99%

Biotechnology, physiology and genetics of the yeastPichia anomala

Passoth

Fredlund

Druvefors

et al. 2006

FEMS Yeast Research

150

106

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The ascomycetous yeast Pichia anomala is frequently associated with food and feed products, either as a production organism or as a spoilage yeast. It belongs to the nonSaccharomyces wine yeasts and contributes to the wine aroma by the production of volatile compounds. The ability to grow in preserved food and feed environments is due to its capacity to grow under low pH, high osmotic pressure and low oxygen tension. A new application of P. anomala is its use as a biocontrol agent, which is based on the potential to inhibit a variety of moulds in different environments. Although classified as a biosafety class-1 organism, cases of P. anomala infections have been reported in immunocompromised patients. On the other hand, P. anomala killer toxins have a potential as antimicrobial agents. The yeast can use a broad range of nitrogen and phosphor sources, which makes it a potential agent to decrease environmental pollution by organic residues from agriculture. However, present knowledge of the physiological basis of its performance is limited. Recently, the first studies have been published dealing with the global regulation of the metabolism of P. anomala under different conditions of oxygenation.

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Section: ; Fröhlichmentioning

confidence: 99%

Biotechnology, physiology and genetics of the yeastPichia anomala

Passoth

Fredlund

Druvefors

et al. 2006

FEMS Yeast Research

150

106

View full text Add to dashboard Cite

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“…It is traditionally used in fermented products in Africa and Asia [43]. This species is classiWed as safe (biosafety level 1), and is potentially a suitable biocontrol agent in a variable environment [12,44].…”

Section: Discussionmentioning

confidence: 99%

Yeasts isolated from industrial maltings can suppress Fusarium growth and formation of gushing factors

Laitila

Sarlin

Kotaviita

et al. 2007

J Ind Microbiol Biotechnol

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Fusarium infection of barley and malt can cause severe problems in the malting and brewing industry. In addition to being potential mycotoxin producers, Fusarium fungi are known to cause beer gushing (spontaneous overfoaming of beer). Cereal-derived bacteria and yeasts are potential biocontrol agents. In this study, the antifungal potential of selected yeasts (12 strains) derived from the industrial malting ecosystem was studied in vitro with a plate-screening assay. Several ascomycetous yeast strains showed antagonistic activity against field and storage moulds, Pichia anomala being the most effective strain. The effects of P. anomala VTT C-04565 (C565) were examined in laboratory scale malting with naturally contaminated barley exhibiting gushing potential. P. anomala C565 restricted Fusarium growth and hydrophobin production during malting and prevented beer gushing. Grain germination was not disturbed by the presence of yeast. Addition of P. anomala C565 into the steeping seemed to retard wort filtration, but the filtration performance was recovered when yeast culture was combined with Lactobacillus plantarum VTT E-78076. Well-characterized microbial cultures could be used as food-grade biocontrol agents and they offer a natural tool for tailoring of malt properties.

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“…Fermentation is essential in contributing to the quality, safety and nutritional value of these products. Aspects of their microbial ecology are just starting to emerge, and demonstrate important contributions from numerous yeast species [27,28 ].…”

Section: Beyond Brewing Baking and Wine Yeastsmentioning

confidence: 99%