Frontiers in Microbiology
·
2019
·
IF 4.259
Li Jing,Hu Wen-Zhong,Xu Yong-Ping
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non-Saccharomyces yeasts were predominant in the initial and middle stages, whereas Saccharomyces dominated in the later stages; Candida was preponderant in the whole process, and its abundance in the final stages was only lower than Saccharomyces. The inoculated fermentation was characterized by a predominance of Saccharomyces throughout the fermentation process; non-Saccharomyces yeasts were observed in the early stage. The internal transcribed spacer (ITS) 2 region gene was firstly used to analyze the yeast diversity in the samples during the icewine fermentation processes by high-throughput sequencing (HTS), and a more complex mycobiota was revealed. Moreover, the dynamics of other major fungi (mainly Davidiella and Alternaria) during icewine fermentation processes were also revealed, which have never been reported in icewine before.
研究领域:
微生物学
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发酵科学
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食品科学
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分子生物学
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DOI
PubMed
高影响因子
Biotechnology for Biofuels
·
2021
·Vol. 14
·期 1
·1-10
·
IF 6.04
Peng Na,Yao Ziting,Wang Ziting,Huang Jiangfeng,Khan Muhammad Tahir,Chen Baoshan,Zhang Muqing
Background Sugarcane is an essential crop for sugar and ethanol production. Immediate processing of sugarcane is necessary after harvested because of rapid sucrose losses and deterioration of stalks. This study was conducted to fill the knowledge gap regarding the exploration of fungal communities in harvested deteriorating sugarcane. Experiments were performed on simulating production at 30 °C and 40 °C after 0, 12, and 60 h of sugarcane harvesting and powder-processing. Results Both pH and sucrose content declined significantly within 12 h. Fungal taxa were unraveled using ITS amplicon sequencing. With the increasing temperature, the diversity of the fungal community decreased over time. The fungal community structure significantly changed within 12 h of bagasse storage. Before stored, the dominant genus (species) in bagasse was Wickerhamomyces ( W. anomalus ). Following storage, Kazachstania ( K. humilis ) and Saccharomyces ( S. cerevisiae ) gradually grew, becoming abundant fungi at 30 °C and 40 °C. The bagasse at different temperatures had a similar pattern after storage for the same intervals, indicating that the temperature was the primary cause for the variation of core features. Moreover, most of the top fungal genera were significantly correlated with environmental factors (pH and sucrose of sugarcane, storage time, and temperature). In addition, the impact of dominant fungal species isolated from the deteriorating sugarcane on sucrose content and pH in the stored sugarcane juice was verified. Conclusions The study highlighted the importance of timeliness to refine sugar as soon as possible after harvesting the sugarcane. The lessons learned from this research are vital for sugarcane growers and the sugar industry for minimizing post-harvest losses.
研究领域:
微生物学
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农业科学
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食品科学
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DOI
PubMed
高影响因子
Microorganisms
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2024
·Vol. 13
·期 1
·22
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IF 4.1
Hyun-Jin Kang,Hwan Hee Yu,Chang-Won Cho,Young Kyung Rhee,Tae-Wan Kim,Young-Wook Chin
Yeast formulations such as dry yeast are essential for supplying microbial starters to the alcoholic beverage industry. In Korea, the expensive freeze-drying method is used to manufacture brewer’s dry yeast, and therefore an economical process such as fluidized bed drying is needed. In the dry yeast manufacturing process, the medium and drying conditions are key factors that determine its quality and manufacturing cost. In this study, we aimed to optimize the medium composition and fluidized bed drying conditions for the efficient production of dry yeast. Muscovado and corn steep liquor were used as the carbon and nitrogen sources, respectively, and their optimal concentrations were identified using response surface methodology for efficient cultivation ofSaccharomyces cerevisiaeReY4-7 isolated fromnuruk. Central composite design analysis revealed that the optimal medium composition was 146.12 g/L muscovado and 58.68 g/L corn steep liquor. A dry cell weight of 36 g/L was achieved during 24 h of batch fermentation in a 30-L bioreactor containing this medium. Analysis of protective agents against fluidized bed drying revealed Span 80 as the strongest protective agent forS. cerevisiaeReY4-7. Response surface methodology revealed 50 °C and 41.45 min as the optimal fluidized bed drying conditions, under which the viable cell count reached 10.28 log CFU/g, comparable to that of the commercial dry yeast products. Overall, optimization of the medium and drying conditions significantly improved the final cell concentration in the cultivation process and the viable cell count in the drying process of dry yeast.
研究领域:
生物工程
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食品科学
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微生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
·Vol. 58
·期 12
·6576-6587
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IF 3.3
Rou Li,Yan Xu,Dong Wang
Summary The combined use of non- Saccharomyces yeasts and Saccharomyces cerevisiae in mixed fermentation is considering as a potential way to improve the flavour characteristics of Mijiu (a traditional rice wine in China). In this study, we investigated the effects of mixed fermentation, including simultaneous and sequential inoculation fermentation, of typical non- Saccharomyces yeast strains ( Saccharomycopsis fibuligera ; Candida glabrata ) and an S. cerevisiae strain on the fermentation process and volatile compounds of Mijiu . The results showed that the fermentation rate of Mijiu was improved by the simultaneous inoculation fermentation of different non- Saccharomyces yeasts and S. cerevisiae . However, the increase of volatile compounds in the simultaneous inoculation fermentation depended on non- Saccharomyces yeast species, although the positive contribution of non- Saccharomyces yeasts to volatile compounds of Mijiu was confirmed in their pure fermentation. The sequential inoculation fermentation significantly enhanced the content or complexity of volatile compounds of Mijiu but with low-fermentation rate. This could be attributed to the change of the number of non- Saccharomyces yeast cells during the mixed fermentation possibly caused by the inhibition of S. cerevisiae with high concentration on non- Saccharomyces yeasts. Our work provided useful information on the mixed inoculation fermentation strategy combining suitable non- Saccharomyces yeasts and S. cerevisiae for improving the fermentation rate and the aroma quality of Mijiu .
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Applied Food Research
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2025
·
IF 6.2
Xin-ying Xu,Jun-bo Wei,Ruo-ting Hou,Mei-qing Li,Yu Wang,Xue-Ling Gao,Jin Liang,Hai-wei Zhang
The mixed fermentation of non- Saccharomyces yeasts with Saccharomyces cerevisiae ( S. cerevisiae ) is regarded as a promising strategy to improve the quality of fruit wine. In this study, we investigated the effects of sequential inoculation fermentation involving four non- Saccharomyces yeast species ( Tourlaspora delbrueckii ( T.d. ), Metschnikowia pulcherrima ( M.p. ), Schizosaccharomyces pombe ( S.p. ) and Issatchenkia terricola ( I.t. )) and an S. cerevisiae strain on the physiochemical properties, volatile compounds and sensory profiling of strawberry wine. The sequential fermentations exhibited a significant reduction in ethanol and organic acids content, while free amino acids content increased by 0.28–3.74 times, particularly in the M.p.+S.c. group. The GC-IMS identified 68 volatile compounds, among which isoamyl acetate, ethyl hexanoate, and isobutanol were found to be the predominant volatiles of strawberry wine. Samples more frequently characterized as “strawberry”, “honey” and “preserved fruit” in Check-all-that-apply analysis were preferred by the panelists ( n = 93). The I.t.+S.c. elicited emotional responses of “fascinated” and “surprised” leading to a higher liking rating. Furthermore, the PLSR analysis demonstrated a significant contribution of esters and higher alcohols, such as ethyl 3-methylbutanoate-D, ethyl propanoate, along with isoamyl acetate-D, to the fruity and sweet notes. The present study provided useful information into the mixed inoculation fermentation strategy, which involves combining appropriate non- Saccharomyces yeasts with S. cerevisiae , for developing distinct styles and enhancing the oenological quality of strawberry wine.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
Foods
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2023
·Vol. 12
·期 12
·2370
·
IF 5.2
Li Yao,Xueqin Shi,Hang Chen,Lin Zhang,Lanyan Cen,Lian Li,Yiyi Lv,Shuyi Qiu,Xiangyong Zeng,Chaoyang Wei
Rice, supplemented withDendrobium officinale, was subjected to cofermentation usingSaccharomyces cerevisiaeFBKL2.8022 (Sc) andWickerhamomyces anomalusFBKL2.8023 (Wa). The alcohol content was determined with a biosensor, total sugars with the phenol–sulfuric acid method, reducing sugars with the DNS method, total acids and total phenols with the colorimetric method, and metabolites were analyzed using LC-MS/MS combined with multivariate statistics, while metabolic pathways were constructed using metaboAnalyst 5.0. It was found that the quality of rice wine was higher with the addition ofD. officinale. A total of 127 major active substances, mainly phenols, flavonoids, terpenoids, alkaloids, and phenylpropanoids, were identified. Among them, 26 substances might have been mainly metabolized by the mixed-yeasts fermentation itself, and 10 substances might have originated either fromD. officinaleitself or from microbial metabolism on the newly supplemented substrate. In addition, significant differences in metabolite could be attributed to amino acid metabolic pathways, such as phenylalanine metabolism and alanine, aspartate, and glutamate metabolism. The characteristic microbial metabolism ofD. officinaleproduces metabolites, which are α-dihydroartemisinin, alantolactone, neohesperidin dihydrochalcone, and occidentoside. This study showed that mixed-yeasts cofermentation and fermentation withD. officinaleboth could increase the content of active substances in rice wine and significantly improve the quality of rice wine. The results of this study provide a reference for the mixed fermentation of brewer’s yeast and non-yeast yeasts in rice wine brewing.Keywords:Dendrobium officinale;cofermentation;Saccharomyces cerevisiae;Wickerhamomyces anomalus;metabolites
研究领域:
食品科学
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微生物学
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植物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
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2024
·
IF 4.8
Dianhui Wu,Ziqiang Chen,Yongxuan Lv,Lixia Yang,Hua Liu,Ran Qiu,Hengde Xu,Jianbo Li,Jian Lu,Guolin Cai
The utilization of mixed cultures of Saccharomyces and non -Saccharomyces cerevisiae strains to improve the quality and aroma complexity of wines has garnered considerable attention as of late. In this study, three non -S. cerevisiae strains exhibiting a strong β-glucosidase production capacity were screened from the yeasts preserved in the laboratory. Subsequently, the physiological characteristics of the strains were evaluated through growth curve analysis as well as alcohol and osmotic pressure tolerance experiments. Finally, the non -S. cerevisiae strain S14 ( Torulaspora delbrueckii ) was selected and applied to ferment Yuan'an yellow tea beer combined with S. cerevisiae S189. The results showed that the optimal fermentation performance was achieved when S14 was inoculated first, followed by the addition of S189 after 12 h of fermentation, with an S14:S189 ratio of 10:1. Mixed fermentation resulted in a significant increase in the concentration of volatile flavor compounds in beer, particularly terpenes, alcohols, esters, and acids, which exhibited levels of 520.98 μg/L, 5534.28 μg/L, and 1631.80 μg/L, respectively; these values were 299.25%, 32.45%, and 56.57% higher compared to purebred fermentation. Furthermore, mixed fermentation demonstrated an improvement in the antioxidant activity of beer, as evidenced by the increase in the comprehensive evaluation score (CES) from 1.86 to 2.89. Overall, these findings indicated the notable advantage of non -S. cerevisiae strain S14 in fermenting Yuan'an yellow tea beer.
研究领域:
食品科学
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微生物学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2019
·
IF 3.571
Ruiqi Bao,Ning Gao,Jing Lv,Chaofan Ji,Huipeng Liang,Shengjie Li,Chenxu Yu,Zhenyu Wang,Xinping Lin
Nine transformants of Rhodosporidium toruloides with significant changes in the carotenoid profile were obtained by Agrobacterium tumefaciens-mediated transformation, including a white, three red, and four yellow mutants. A red mutant A1-15-BRQ that showed a high torularhodin production was selected for culture condition optimization. Results indicated that the torularhodin yield was boosted with glucose as the carbon source, at a carbon/nitrogen ratio of 22, a loading volume of 75 mL, and 28 °C. The torularhodin yield of 21.3 mg/L consisting of 94.4% total carotenoids was obtained by Box–Behnken design experiments. The torularhodin yield was 17.0-fold higher than that of the wild type, with time shortened from 9 to 3 days. This study reports an effective strategy for improving torularhodin production and provides a candidate R. toruloides strain for highly selective production of torularhodin.
研究领域:
微生物学
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生物技术
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代谢工程
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产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2464
·
IF 5.2
Guihu Zhang,Peng Xiao,Youqiang Xu,Honghua Li,Hehe Li,Jinyuan Sun,Baoguo Sun
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor. Benzenemethanethiol, a distinctive odorant in baijiu, is known to enhance the holistic flavor profile of baijiu. Despite its importance, there is very little literature on the biotransformation mechanism of benzenemethanethiol. Thus, extensive research efforts have been made to elucidate the formation mechanism of this compound in order to improve baijiu production. In this study, 12 yeast strains capable of generating benzenemethanethiol were isolated from baijiu daqu, and theSaccharomyces cerevisiaestrain J14 was selected for further investigation. The fermentation conditions were optimized, and it was found that the optimal conditions for producing benzenemethanethiol were at 28 °C for 24 h with a 4% (v/v) inoculum of 3.025 g/L L-cysteine. This is the first time that yeast has been shown to produce benzenemethanethiol isolated from the baijiu fermentation system. These findings also suggest that benzenemethanethiol can be metabolized by yeast using L-cysteine and benzaldehyde as precursor substrates.Keywords:Saccharomyces cerevisiae;baijiu;daqu;benzenemethanethiol;formation mechanism
研究领域:
发酵科学
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食品科学
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微生物学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Small Methods
·
2024
·
IF 10.7
Yijia Kang,Zhilan Qian,Haishuang Yu,Jian Lu,Qing Zhao,Xue Qiao,Min Ye,Xiangshan Zhou,Menghao Cai
Previous data established 4′-deoxyflavone glycosides (4′-DFGs) as important pharmaceutical components in the roots of rare medical plants like Scutellaria baicalensis Georgi. Extracting these compounds from plants involves land occupation and is environmentally unfriendly. Therefore, a modular (“plug-and-play”) yeast-consortium platform is developed to synthesize diverse 4′-DFGs de novo. By codon-optimizing glycosyltransferase genes from different organisms for Pichia pastoris , six site-specific glycosylation chassis are generated to be capable of biosynthesizing 18 different 4′-DFGs. Cellular factories showed increased 4′-DFG production (up to 18.6-fold) due to strengthened synthesis of UDP-sugar precursors and blocked hydrolysis of endogenous glycosides. Co-culturing upstream flavone-synthesis-module cells with downstream glycoside-transformation-module cells alleviated the toxicity of 4′-deoxyflavones and enabled high-level de novo synthesis of 4′-DFGs. Baicalin is produced at the highest level (1290.0 mg L −1 ) in a bioreactor by controlling the consortium through carbon-source shifting. These results provide a valuable reference for biosynthesizing plant-derived 4′-DFGs and other glycosides with potential therapeutic applications.
研究领域:
生物技术
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药学
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合成生物学
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植物代谢
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产品关联
DOI
PubMed
高影响因子
Systems Microbiology and Biomanufacturing
·
2025
·
IF 2.9
Cheng Fan,Mei Jie,Wang Jiasheng,Zhang Xian,Miao Yongmei,Si Guanru,Liu Qingtao,Chen Tao,Rao Zhiming,Xue Zhenglian,Zhang Wenqing
Ethyl carbamate (EC) is an endogenous pollutant in traditional fermented foods and has potential carcinogenicity. In this work, a yeast capable of degrading EC was screened from the microecology of Zhimaxiangxing baijiu (ZB). The strain, which exhibited excellent fermentation performance and strong resistance to acids and ethanol, was identified as Pichia manshurica and named Pichia manshurica AHXJ-p4 by homologous alignment analysis of its ITS gene sequence. Then its optimised solid-state fermentation (SSF) culture conditions were determined as follows: the addition ratio of wheat bran to corn meal ranged from 4.6:0.9 to 4.8:0.7 (w/w), the water content was 55% (w/w), the inoculation amount was 10% (v/v), and the pH was 5.0. This study expanded the research on the application of yeast in baijiu brewing and provided a theoretical basis for establishing a production process for Fuqu with an EC-reducing function. Furthermore, this work is significant for enhancing the quality of the baijiu industry and controlling food safety.
研究领域:
食品科学
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微生物学
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生物技术
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发酵技术
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应用微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food Quality and Safety
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2025
·
IF 4.4
Hu Jinyan,Liu Xiaogang,Liu Tiantian,Zhao Ting,Li Mingliang,Yang Qilin,Jiang Xiaofeng,Xiong Yanfei,Shen Caihong,Liu Shuangping,Mao Jian,Tu Rongkun
ObjectivesYeast plays a crucial role in fermented foods, yet the application of the CRISPR/Cas system for yeast detection has been rarely reported. The objective of this study is to develop a rapid and quantitative detection method for brewing yeast based on the CRISPR-Cas12a system, aiming to achieve higher sensitivity than the quantitative real-time polymerase chain reaction (qPCR) assay and fill the gap in the application of CRISPR for yeast detection in fermented foods.Materials and Methods: This work established one-step RPA-CRISPR/Cas12a (ORCC) detection for quantifying yeasts in fermented foods by integrating target amplification and the CRISPR system into a one-pot reaction.ResultsA numerical standardized definition was established for the quantifiable state in ORCC detection of yeasts. Using ORCC detection, which occurs at 37 °C, absolute quantification of Saccharomyces cerevisiae, Wickerhamomyces anomalus, and Zygosaccharomyces bailii can be completed in less than 45 min. Under optimal conditions, the limits of quantification and the limits of detection for three yeasts were 100 copies/μL and 1 copy/μL, with no cross-reaction observed among non-target yeasts. In pure yeast samples, ORCC detection of the target yeasts achieved a detection rate of 91.60% - 116.57%. In simulated fermentation samples, the recovery rate for spiked target yeasts using ORCC detection ranged from 92.78% to 106.90%. In original naturally fermented samples, target yeasts can be quantified by ORCC detection but not by qPCR assay. In spiked naturally fermented samples, the recovery rates of the qPCR assay were generally lower than those of ORCC detection.ConclusionORCC detection is simple, rapid, accurate, and highly sensitive for detecting three yeasts in fermented foods. It has significant potential for precisely monitoring yeast growth and fermentation process in various fermentation systems.
研究领域:
微生物学
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分子生物学
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食品科学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）