Food Bioscience
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2025
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IF 5.9
Shijiao Liu,Ruipeng Wang,Yunong Zhang,Yiwei Dai,Sufang Zhang,Xinping Lin,Chaofan Ji,Huipeng Liang,Yingxi Chen
During the natural fermentation of fruit wine, different yeast strains with specific fermentation characteristics and metabolic processes have an important influence on the quality and flavor complexity of fruit wines. Rhodotorula mucilaginosa is a non- Saccharomyces yeast species with low fermentation activity. It is typically involved in the first stage of fruit wine fermentation and is commonly isolated from apple and grape orchards. This investigation evaluated the effect of simultaneous and sequential fermentations of Saccharomyces cerevisiae CGMCC 2.3854 and two selected indigenous R. mucilaginosa strains on the fermentation process, quality, and flavor profile of ciders. Results showed that mixed fermentation enhanced the brightness, altered the organic acids content, and improved the clarity and flavor complexity of the ciders. Compared to Sc cider, Rh-Sc cider showed significantly higher ABTS and DPPH free radical scavenging activities. In particular, Rh-Sc cider had the highest acetate esters content, in which both isoamyl acetate (313.69 ± 29.56 μg/L) and phenethyl acetate (115.82 ± 9.02 μg/L) were significantly higher than those of other ciders, which enhanced the fruity and floral notes. Moreover, Rh-Sc cider showed the highest overall sensory quality. This investigation provides an effective strategy for enhancing the sensory and flavor complexity of cider through the simultaneous fermentation of Rh and Sc.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
LETTERS IN APPLIED MICROBIOLOGY
·
2021
·Vol. 72
·期 4
·399-407
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IF 2.858
Wang N.,Xu Y.,Peng C.,Wang X.,Wei Y.,Li K.,Wang S.,Xu A.,Gao J.
A strain NQ1, which showed efficient asymmetric reduction of 3,5‐bis(trifluoromethyl) acetophenone (BTAP) to enantiopure (S)‐[3,5‐bis(trifluoromethyl)phenyl]ethanol ((S)‐BTPE), which is the key intermediate for the synthesis of a receptor antagonist and antidepressant, was isolated from a soil sample. Based on its morphological and internal transcribed spacer sequence, the strain NQ1 was identified to be Rhodotorula mucilaginosa NQ1. Some key reaction parameters involved in the bioreduction catalyzed by whole cells of R. mucilaginosa NQ1 were subsequently optimized, and the optimized conditions for the synthesis of (S)‐BTPE were determined to be as follows: 5·0 ml phosphate buffer (200 mmol l−1, pH 7·0), 80 mmol l−1 of BTAP, 250 g (wet weight) l−1 of resting cell, 35 g l−1 of glucose and a reaction for 18 h at 30°C and 180 rev min−1. The strain NQ1 exhibited a best yield of 99% and an excellent enantiomeric excess of 99% for the preparation of (S)‐BTPE under the above optimal conditions, and could also asymmetrically reduce a variety of bulky prochiral carbonyl compounds to their corresponding optical hydroxyl compound with excellent enantioselectivity. These results indicated that R. mucilaginosa NQ1 had a good capacity to reduce BTAP to its corresponding (S)‐BTPE, and might be a new potential biocatalyst for the production of valuable chiral hydroxyl compounds in industry.
研究领域:
微生物学
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生物催化
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有机化学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
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IF 7
Rui Wang,Yi Zeng,Jiaqian Liang,Huixin Zhang,Junjie Yi,Zhijiia Liu
Fermented vegetables are known for their unique flavors and aromas, which are influenced by the complex microbial processes that occur during fermentation. Rhodotorula mucilaginosa is a red yeast strain that is frequently isolated from fermented vegetables. However, the specific mechanisms underlying their effects on aroma production remain unclear. In this study, a simulated system of vegetables fermented using vegetable juices was used to investigate the effects of R. mucilaginosa inoculation on aroma development. The results demonstrated that this red yeast strain could utilize the nutrients present in the vegetable juices to support its growth and reproduction. Moreover, the inoculation of fermented vegetable juices with this yeast strain led to an increase in the levels of umami amino acids and sweet amino acids. Furthermore, this yeast strain was found able to significantly reduce the content of sulfur-containing compounds, which may decrease the unpleasant odor of fermented vegetables. Additionally, the yeast strain was capable of producing high concentrations of aromatic compounds such as phenylethyl alcohol, methyl 2-methylbutyrate, methyl butyrate, and nonanoic acid in a minimum medium. However, only phenylethyl alcohol has been identified as a core aromatic compound in fermented vegetable juice. The three fermented vegetable juices exhibited significantly different flavor profiles according to comparative analysis. Therefore, the core flavor compounds found in fermented vegetables are primarily derived from the release and modification of endogenous flavors naturally present in the vegetables, facilitated by the yeast during fermentation.
研究领域:
食品科学
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微生物学
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风味化学
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DOI
PubMed
高影响因子
ARCHIVES OF MICROBIOLOGY
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2026
·Vol. 208
·期 12
·650
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IF 3.4
Sun Jiayin,Ruan Yuji,Liang Yuqing,Gao Kexin,Yang Chun,Tan Shaobo,Luo Yuexin,Zhang Lingyun,Liu Zhusheng,Li Haiyun
Liupao tea, a type of dark tea produced through pile fermentation, is susceptible to contamination by mycotoxin citrinin (CIT), posing significant health risks due to its nephrotoxic and hepatotoxic properties. In this study, Rhodotorula mucilaginosa LWJJ06, isolated from Liupao tea fermentation samples, completely degraded 10~ 100 µg/mL of CIT within 48 h under optimized conditions (28 °C, pH: 4.0, inoculum size: 1 × 10 7 CFU/mL). Metabolomic and transcriptomic analyses suggested that extensive metabolic adjustments accompanied CIT degradation, including apparent reallocation of energy resources, responses indicative of oxidative stress, and changes in membrane lipid profiles potentially linked to toxin transport. Two key degradation products, dihydrocitrinin and dihydrocitrinone, were tentatively identified, and the degradation pathway was preliminarily elucidated with reduced cytotoxicity confirmed. The cell counting kit-8 cytotoxicity assay demonstrated that the degradation products were significantly less toxic to alpha mouse liver 12 cells than CIT. These findings highlighted the potential of Rhodotorula mucilaginosa LWJJ06 as a probiotic agent for mycotoxin mitigation in food systems, offering a sustainable strategy and theoretical basis for controlling mycotoxin in Liupao tea.
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高影响因子
Fermentation-Basel
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2026
·Vol. 12
·期 1
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IF 3.3
Fenghao An,Yanchun Feng,Da Li,Mei Hua,Xiuquan Wang,Xifei Xu,Yuguang He,Xinyu Miao,Mubai Sun,Honghong Niu
As one of the few carotenoid-producing microorganisms,Rhodotorula mucilaginosaremains underexplored for its antioxidant activity. This study investigated the effects ofR. mucilaginosaJAASSRY on D-galactose-induced aging mice. The high-dose JAASSRY (HR) significantly increased body weight by 9.89% compared to the model group (AM), while reducing organ indices of the spleen, liver, kidneys, and brain (p< 0.01). Compared with the AM group, the HR group exhibited increased serum activities of SOD (20.26%), GSH-Px (9.03%), and CAT (133.01%), with a 24.87% decrease in MDA level. In brain tissue, SOD, GSH-Px, and CAT activities increased by 79.49%, 8.45%, and 60.23%, respectively, while MDA decreased by 8.29%.R. mucilaginosaJAASSRY also dose-dependently alleviated structural damage in the hippocampus and spleen and improved motor strength and learning-memory capacity. Furthermore,R. mucilaginosaJAASSRY increased the abundance ofLactobacillusand reducedProteobacteria,Helicobacter, andOscillospira, while enhancing antioxidant capacity by modulating nucleotide, lipid, and carbohydrate metabolism.LactobacillusandPediococcuswere positively correlated with memory latency and CAT/SOD activities (p< 0.05), whereasActinormycesandDehalobacteriumshowed negative correlations. Notably, HR performed comparably or superiorly to β-carotene in improving cerebral oxidative stress and beneficial microbiota, suggesting its potential in neuroprotection and gut–brain axis regulation. In conclusion,R. mucilaginosaJAASSRY mitigates aging-related oxidative damage and behavioral deficits by modulating gut microbiota structure and function, demonstrating its promise as a β-carotene alternative in animal husbandry and functional foods.
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高影响因子
BIOLOGICAL CONTROL
·
2020
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IF 2.754
Ning Gu,Xiaoyun Zhang,Xiangyu Gu,Lina Zhao,Solairaj Dhanasekaran,Xin Qian,Hongyin Zhang
The biocontrol efficacy of the yeast, Rhodotorula mucilaginosa against postharvest diseases of strawberries can be significantly enhanced by culturing the yeast in a medium containing chitosan. The molecular mechanisms involved in the enhanced biocontrol efficacy of R. mucilaginosa , however, have not been comprehensively explored. Results of the present study indicate that the biocontrol efficacy of the yeast against gray mold ( Botrytis cinerea ) of strawberry was greatest when the yeast was cultured in a medium containing 0.5% (w:v) chitosan for 24 h before use. Proteomic and bioinformatic analyses revealed that proteins involved in growth and reproduction, energy metabolism, antioxidant response, response to abiotic stress, and degradation of pathogen cell walls were all up-regulated by chitosan resulting in the enhanced antagonistic activity of R. mucilaginosa against B. cinerea . The decrease in ROS accumulation in R. mucilaginosa cultured in a medium containing chitosan was in agreement with the increased abundance of proteins related to antioxidant defense. Key differentially expressed proteins (DEPs) were identified and 12 randomly-selected DEPs were validated by parallel reaction monitoring. The present results provide a theoretical reference for further study of the molecular mechanisms involved in the improvement of biocontrol efficacy of antagonistic yeast by elicitor molecules and also provide a novel approach for improving biological control of postharvest diseases.
研究领域:
微生物学
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植物病理学
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蛋白质组学
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食品科学
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DOI
高影响因子
危险品化学品经营许可证（带存储）