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Pesquisa : B01.300.107.795.990 [Categoria DeCS]
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[PMID]:28510588
[Au] Autor:Ortiz-Merino RA; Kuanyshev N; Braun-Galleani S; Byrne KP; Porro D; Branduardi P; Wolfe KH
[Ad] Endereço:UCD Conway Institute, School of Medicine, University College Dublin, Dublin, Ireland.
[Ti] Título:Evolutionary restoration of fertility in an interspecies hybrid yeast, by whole-genome duplication after a failed mating-type switch.
[So] Source:PLoS Biol;15(5):e2002128, 2017 May.
[Is] ISSN:1545-7885
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Many interspecies hybrids have been discovered in yeasts, but most of these hybrids are asexual and can replicate only mitotically. Whole-genome duplication has been proposed as a mechanism by which interspecies hybrids can regain fertility, restoring their ability to perform meiosis and sporulate. Here, we show that this process occurred naturally during the evolution of Zygosaccharomyces parabailii, an interspecies hybrid that was formed by mating between 2 parents that differed by 7% in genome sequence and by many interchromosomal rearrangements. Surprisingly, Z. parabailii has a full sexual cycle and is genetically haploid. It goes through mating-type switching and autodiploidization, followed by immediate sporulation. We identified the key evolutionary event that enabled Z. parabailii to regain fertility, which was breakage of 1 of the 2 homeologous copies of the mating-type (MAT) locus in the hybrid, resulting in a chromosomal rearrangement and irreparable damage to 1 MAT locus. This rearrangement was caused by HO endonuclease, which normally functions in mating-type switching. With 1 copy of MAT inactivated, the interspecies hybrid now behaves as a haploid. Our results provide the first demonstration that MAT locus damage is a naturally occurring evolutionary mechanism for whole-genome duplication and restoration of fertility to interspecies hybrids. The events that occurred in Z. parabailii strongly resemble those postulated to have caused ancient whole-genome duplication in an ancestor of Saccharomyces cerevisiae.
[Mh] Termos MeSH primário: Evolução Biológica
Duplicação Gênica
Genoma Fúngico
Hibridização Genética
Zygosaccharomyces/genética
[Mh] Termos MeSH secundário: Fertilidade/genética
Rearranjo Gênico
Inativação Gênica
Genes Fúngicos Tipo Acasalamento/genética
Haploidia
Íntrons
Perda de Heterozigosidade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170825
[Lr] Data última revisão:
170825
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170517
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pbio.2002128


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[PMID]:28430940
[Au] Autor:Coton M; Pawtowski A; Taminiau B; Burgaud G; Deniel F; Coulloumme-Labarthe L; Fall A; Daube G; Coton E
[Ad] Endereço:Microbial Ecology and Biodiversity Laboratory, IBSAM, ESIAB, University of Brest, EA 3882, Technopôle Brest-Iroise, 29280 Plouzané, France.
[Ti] Título:Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods.
[So] Source:FEMS Microbiol Ecol;93(5), 2017 May 01.
[Is] ISSN:1574-6941
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.
[Mh] Termos MeSH primário: Fermentação/fisiologia
Chá de Kombucha/microbiologia
Microbiota/genética
[Mh] Termos MeSH secundário: Ácido Acético/metabolismo
Acetobacter/classificação
Acetobacter/genética
Acetobacter/isolamento & purificação
Técnicas de Tipagem Bacteriana
Biofilmes/crescimento & desenvolvimento
Dekkera/classificação
Dekkera/genética
Dekkera/isolamento & purificação
Hanseniaspora/classificação
Hanseniaspora/genética
Hanseniaspora/isolamento & purificação
Ácido Láctico/metabolismo
Técnicas de Tipagem Micológica
Oenococcus/classificação
Oenococcus/genética
Oenococcus/isolamento & purificação
Saccharomyces cerevisiae/classificação
Saccharomyces cerevisiae/genética
Saccharomyces cerevisiae/isolamento & purificação
Zygosaccharomyces/classificação
Zygosaccharomyces/genética
Zygosaccharomyces/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Kombucha Tea); 33X04XA5AT (Lactic Acid); Q40Q9N063P (Acetic Acid)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170928
[Lr] Data última revisão:
170928
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170422
[St] Status:MEDLINE
[do] DOI:10.1093/femsec/fix048


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[PMID]:28341906
[Au] Autor:Ramírez-Castrillón M; Mendes SD; Valente P
[Ad] Endereço:Programa de Pós-graduação em Biologia Celular e Molecular, Centro de Biotecnologia, Universidade Federal do Rio Grande do Sul, Av. Bento Gonçalves, 9500, prédios 43421/43431 - setor IV - Campus do Vale, Caixa Postal 15005, Porto Alegre, RS, 91501-970, Brazil. mauriciogeteg@gmail.com.
[Ti] Título:South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.
[So] Source:World J Microbiol Biotechnol;33(4):77, 2017 Apr.
[Is] ISSN:1573-0972
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:A comprehensive understanding of the presence and role of yeasts in bottled wines helps to know and control the organoleptic quality of the final product. The South Region of Brazil is an important wine producer, and the state of "Rio Grande do Sul" (RS) accounts for 90% of Brazilian wines. The state of "Santa Catarina" (SC) started the production in 1975, and is currently the fifth Brazilian producer. As there is little information about yeasts present in Brazilian wines, our main objective was to assess the composition of culturable yeasts associated to bottled wines produced in RS and SC, South of Brazil. We sampled 20 RS and 29 SC bottled wines produced between 2003 and 2011, and we isolated culturable yeasts in non-selective agar plates. We identified all isolates by sequencing of the D1/D2 domain of LSU rDNA or ITS1-5.8 S-ITS2 region, and comparison with type strain sequences deposited in GenBank database. Six yeast species were shared in the final product in both regions. We obtained two spoilage yeast profiles: RS with Zygosaccharomyces bailii and Pichia membranifaciens (Dekkera bruxellensis was found only in specific table wines); and SC with Dekkera bruxellensis and Pichia manshurica. Knowledge concerning the different spoilage profiles is important for winemaking practices in both regions.
[Mh] Termos MeSH primário: Análise de Sequência de DNA/métodos
Vinho/microbiologia
Leveduras/classificação
Leveduras/isolamento & purificação
[Mh] Termos MeSH secundário: Brasil
DNA Fúngico/análise
Dekkera/classificação
Dekkera/genética
Dekkera/isolamento & purificação
Microbiologia de Alimentos
Pichia/classificação
Pichia/genética
Pichia/isolamento & purificação
Saccharomyces cerevisiae/classificação
Saccharomyces cerevisiae/genética
Saccharomyces cerevisiae/isolamento & purificação
Leveduras/genética
Zygosaccharomyces/classificação
Zygosaccharomyces/genética
Zygosaccharomyces/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Fungal)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:171102
[Lr] Data última revisão:
171102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170326
[St] Status:MEDLINE
[do] DOI:10.1007/s11274-017-2244-3


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[PMID]:28213037
[Au] Autor:Rojo MC; Torres Palazzolo C; Cuello R; González M; Guevara F; Ponsone ML; Mercado LA; Martínez C; Combina M
[Ad] Endereço:Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917, Ciudad Autónoma de Buenos Aires, C1033AAJ, Argentina; Centro de Estudios Enológicos, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEAMza INTA), San Martín 3853, May
[Ti] Título:Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices.
[So] Source:Food Microbiol;64:7-14, 2017 Jun.
[Is] ISSN:1095-9998
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grape juice concentrate processing plants were assessed by identifying osmophilic yeasts in juices and surfaces during different stages of a complete production line. Subsequently, molecular typing of Z. rouxii isolates was done to determine the strain distribution of this spoilage yeast. Osmotolerant yeast species, other than Z. rouxii, were mainly recovered from processing plant environments. Z. rouxii was only isolated from surface samples with grape juice remains. Z. rouxii was largely isolated from grape juice samples with some degree of concentration. Storage of grape juice pre-concentrate and concentrate allowed an increase in the Z. rouxii population. A widely distributed dominant molecular Z. rouxii pattern was found in samples from all three processing plants, suggesting resident microbes inside the plant.
[Mh] Termos MeSH primário: Sucos de Frutas e Vegetais/microbiologia
Vitis/microbiologia
Leveduras/isolamento & purificação
Zygosaccharomyces/isolamento & purificação
[Mh] Termos MeSH secundário: Contaminação de Alimentos/análise
Microbiologia de Alimentos
Indústria de Processamento de Alimentos
Tipagem Molecular
Técnicas de Tipagem Micológica
Saccharomyces cerevisiae/isolamento & purificação
Saccharomyces cerevisiae/fisiologia
Leveduras/fisiologia
Zygosaccharomyces/genética
Zygosaccharomyces/fisiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170314
[Lr] Data última revisão:
170314
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170219
[St] Status:MEDLINE


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[PMID]:28117705
[Au] Autor:Zhou G; Chen Y; Kong Q; Ma Y; Liu Y
[Ad] Endereço:School of Food Science and Engineering, Ocean University of China, Qingdao 266003, China. 17864272801@163.com.
[Ti] Título:Detoxification of Aflatoxin B1 by Zygosaccharomyces rouxii with Solid State Fermentation in Peanut Meal.
[So] Source:Toxins (Basel);9(1), 2017 Jan 20.
[Is] ISSN:2072-6651
[Cp] País de publicação:Switzerland
[La] Idioma:eng
[Ab] Resumo:Aflatoxins are highly carcinogenic, teratogenetic, and morbigenous secondary metabolites of and that can contaminate multiple staple foods, such as peanut, maize, and tree nuts. In this study, was screened out and identified from fermented soy paste-one kind of traditional Chinese food-to detoxify aflatoxin B1 (AFB1) by aerobic solid state fermentation in peanut meal. The optimal degradation condition was chosen from single factor experiment, and the most effective detoxification rate was about 97%. As for liquid fermentation, we tested the binding ability of , and the highest binding rate reached was 74.3% (nonviable cells of ) in phosphate-buffered saline (PBS). Moreover, the biotransformation of AFB1 through fermentation of in peanut meal was further verified by liquid chromatography/mass spectrometry (LC/MS). According to TIC scan, after fermentation by the AFB1 in peanut meal was prominently degraded to the lowering peaks of AFB1. Additionally, / statistics demonstrated that AFB1 may be degraded to some new products whose structural properties may be different from AFB1, or the degradation products may be dissolved in the aqueous phase rather than the organic phase. As far as we know, this is the first report indicating that the safe strain of has the ability to detoxify AFB1.
[Mh] Termos MeSH primário: Aflatoxina B1/metabolismo
Arachis/microbiologia
Fermentação
Microbiologia de Alimentos
Nozes/microbiologia
Alimentos de Soja/microbiologia
Zygosaccharomyces/metabolismo
[Mh] Termos MeSH secundário: Aflatoxina B1/química
Cromatografia Líquida de Alta Pressão
Inativação Metabólica
Estrutura Molecular
Espectrometria de Massas por Ionização por Electrospray
Temperatura Ambiente
Fatores de Tempo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9N2N2Y55MH (Aflatoxin B1)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171113
[Lr] Data última revisão:
171113
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170125
[St] Status:MEDLINE


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[PMID]:28086780
[Au] Autor:Palma M; Dias PJ; Roque FC; Luzia L; Guerreiro JF; Sá-Correia I
[Ad] Endereço:iBB-Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, 1049-001, Lisbon, Portugal.
[Ti] Título:The Zygosaccharomyces bailii transcription factor Haa1 is required for acetic acid and copper stress responses suggesting subfunctionalization of the ancestral bifunctional protein Haa1/Cup2.
[So] Source:BMC Genomics;18(1):75, 2017 01 13.
[Is] ISSN:1471-2164
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The food spoilage yeast species Zygosaccharomyces bailii exhibits an extraordinary capacity to tolerate weak acids, in particular acetic acid. In Saccharomyces cerevisiae, the transcription factor Haa1 (ScHaa1) is considered the main player in genomic expression reprogramming in response to acetic acid stress, but the role of its homologue in Z. bailii (ZbHaa1) is unknown. RESULTS: In this study it is demonstrated that ZbHaa1 is a ScHaa1 functional homologue by rescuing the acetic acid susceptibility phenotype of S. cerevisiae haa1Δ. The disruption of ZbHAA1 in Z. bailii IST302 and the expression of an extra ZbHAA1 copy confirmed ZbHAA1 as a determinant of acetic acid tolerance. ZbHaa1 was found to be required for acetic acid stress-induced transcriptional activation of Z. bailii genes homologous to ScHaa1-target genes. An evolutionary analysis of the Haa1 homologues identified in 28 Saccharomycetaceae species genome sequences, including Z bailii, was carried out using phylogenetic and gene neighbourhood approaches. Consistent with previous studies, this analysis revealed a group containing pre-whole genome duplication species Haa1/Cup2 single orthologues, including ZbHaa1, and two groups containing either Haa1 or Cup2 orthologues from post-whole genome duplication species. S. cerevisiae Cup2 (alias Ace1) is a transcription factor involved in response and tolerance to copper stress. Taken together, these observations led us to hypothesize and demonstrate that ZbHaa1 is also involved in copper-induced transcriptional regulation and copper tolerance. CONCLUSIONS: The transcription factor ZbHaa1 is required for adaptive response and tolerance to both acetic acid and copper stresses. The subfunctionalization of the single ancestral Haa1/Cup2 orthologue that originated Haa1 and Cup2 paralogues after whole genome duplication is proposed.
[Mh] Termos MeSH primário: Ácido Acético/metabolismo
Cobre/metabolismo
Proteínas Fúngicas/metabolismo
Estresse Fisiológico/genética
Fatores de Transcrição/metabolismo
Zygosaccharomyces/metabolismo
[Mh] Termos MeSH secundário: Adaptação Biológica
Clonagem Molecular
Evolução Molecular
Expressão Gênica
Filogenia
Proteínas de Saccharomyces cerevisiae/genética
Proteínas de Saccharomyces cerevisiae/metabolismo
Zygosaccharomyces/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Fungal Proteins); 0 (Saccharomyces cerevisiae Proteins); 0 (Transcription Factors); 789U1901C5 (Copper); Q40Q9N063P (Acetic Acid)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:171120
[Lr] Data última revisão:
171120
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170115
[St] Status:MEDLINE
[do] DOI:10.1186/s12864-016-3443-2


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[PMID]:28032192
[Au] Autor:Chessa R; Landolfo S; Ciani M; Budroni M; Zara S; Ustun M; Cakar ZP; Mannazzu I
[Ad] Endereço:Department of Agriculture, University of Sassari, Sassari, Italy.
[Ti] Título:Biotechnological exploitation of Tetrapisispora phaffii killer toxin: heterologous production in Komagataella phaffii (Pichia pastoris).
[So] Source:Appl Microbiol Biotechnol;101(7):2931-2942, 2017 Apr.
[Is] ISSN:1432-0614
[Cp] País de publicação:Germany
[La] Idioma:eng
[Ab] Resumo:The use of natural antimicrobials from plants, animals and microorganisms to inhibit the growth of pathogenic and spoilage microorganisms is becoming more frequent. This parallels the increased consumer interest towards consumption of minimally processed food and 'greener' food and beverage additives. Among the natural antimicrobials of microbial origin, the killer toxin produced by the yeast Tetrapisispora phaffii, known as Kpkt, appears to be a promising natural antimicrobial agent. Kpkt is a glycoprotein with ß-1,3-glucanase and killer activity, which induces ultrastructural modifications to the cell wall of yeast of the genera Kloeckera/Hanseniaspora and Zygosaccharomyces. Moreover, Kpkt maintains its killer activity in grape must for at least 14 days under winemaking conditions, thus suggesting its use against spoilage yeast in wine making and the sweet beverage industry. Here, the aim was to explore the possibility of high production of Kpkt for biotechnological exploitation. Molecular tools for heterologous production of Kpkt in Komagataella phaffii GS115 were developed, and two recombinant clones that produce up to 23 mg/L recombinant Kpkt (rKpkt) were obtained. Similar to native Kpkt, rKpkt has ß-glucanase and killer activities. Moreover, it shows a wider spectrum of action with respect to native Kpkt. This includes effects on Dekkera bruxellensis, a spoilage yeast of interest not only in wine making, but also for the biofuel industry, thus widening the potential applications of this rKpkt.
[Mh] Termos MeSH primário: Biotecnologia/métodos
Citotoxinas/genética
Fatores Matadores de Levedura/genética
Kluyveromyces/metabolismo
Pichia/genética
[Mh] Termos MeSH secundário: Parede Celular/efeitos dos fármacos
Citotoxinas/metabolismo
Citotoxinas/farmacologia
Fatores Matadores de Levedura/metabolismo
Fatores Matadores de Levedura/farmacologia
Proteínas Recombinantes/química
Proteínas Recombinantes/isolamento & purificação
Proteínas Recombinantes/metabolismo
Saccharomyces cerevisiae/efeitos dos fármacos
Saccharomycetales/genética
Saccharomycetales/metabolismo
Vinho/microbiologia
Leveduras/efeitos dos fármacos
Zygosaccharomyces/efeitos dos fármacos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Cytotoxins); 0 (Killer Factors, Yeast); 0 (Recombinant Proteins)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170405
[Lr] Data última revisão:
170405
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161230
[St] Status:MEDLINE
[do] DOI:10.1007/s00253-016-8050-2


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[PMID]:27939139
[Au] Autor:Harada R; Yuzuki M; Ito K; Shiga K; Bamba T; Fukusaki E
[Ad] Endereço:Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
[Ti] Título:Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.
[So] Source:J Biosci Bioeng;123(2):203-208, 2017 Feb.
[Is] ISSN:1347-4421
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:Soy sauce is a Japanese traditional seasoning composed of various constituents that are produced by various microbes during a long-term fermentation process. Due to the complexity of the process, the investigation of the constituent profile during fermentation is difficult. Metabolomics, the comprehensive study of low molecular weight compounds in biological samples, is thought to be a promising strategy for deep understanding of the constituent contribution to food flavor characteristics. Therefore, metabolomics is suitable for the analysis of soy sauce fermentation. Unfortunately, only few and unrefined studies of soy sauce fermentation using metabolomics approach have been reported. Therefore, we investigated changes in low molecular weight hydrophilic and volatile compounds of soy sauce using gas chromatography/mass spectrometry (GC/MS)-based non-targeted metabolic profiling. The data were analyzed by statistical analysis to evaluate influences of yeast and lactic acid bacterium on the constituent profile. Consequently, our results suggested a novel finding that lactic acid bacterium affected the production of several constituents such as cyclotene, furfural, furfuryl alcohol and methional in the soy sauce fermentation process.
[Mh] Termos MeSH primário: Enterococcaceae/fisiologia
Fermentação
Alimentos de Soja/análise
Zygosaccharomyces/fisiologia
[Mh] Termos MeSH secundário: Aldeídos/análise
Aldeídos/metabolismo
Ciclopentanos/análise
Ciclopentanos/metabolismo
Enterococcaceae/metabolismo
Furaldeído/análise
Furaldeído/metabolismo
Furanos/análise
Furanos/metabolismo
Cromatografia Gasosa-Espectrometria de Massas
Ácido Láctico/metabolismo
Alimentos de Soja/microbiologia
Zygosaccharomyces/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Aldehydes); 0 (Cyclopentanes); 0 (Furans); 0AAO8V0F1R (methional); 33X04XA5AT (Lactic Acid); 80-71-7 (cyclotene); D582054MUH (furfuryl alcohol); DJ1HGI319P (Furaldehyde)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170817
[Lr] Data última revisão:
170817
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161213
[St] Status:MEDLINE


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[PMID]:27813152
[Au] Autor:Varela C; Borneman AR
[Ad] Endereço:The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA, 5064, Australia.
[Ti] Título:Yeasts found in vineyards and wineries.
[So] Source:Yeast;34(3):111-128, 2017 Mar.
[Is] ISSN:1097-0061
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.
[Mh] Termos MeSH primário: Fazendas
Vitis/microbiologia
Vinho/microbiologia
Leveduras/metabolismo
[Mh] Termos MeSH secundário: Brettanomyces/metabolismo
Fermentação
Hanseniaspora/metabolismo
Metschnikowia/metabolismo
Pichia/metabolismo
Rhodotorula/metabolismo
Torulaspora/metabolismo
Zygosaccharomyces/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170926
[Lr] Data última revisão:
170926
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161105
[St] Status:MEDLINE
[do] DOI:10.1002/yea.3219


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[PMID]:27736687
[Au] Autor:Wrent P; Rivas EM; Peinado JM; de Silóniz MI
[Ad] Endereço:Departamento de Microbiología III, Facultad de Biología, Universidad Complutense de Madrid, C/José Antonio Nováis, 12, 28040 Madrid, Spain; CEI Campus Moncloa, UCM-UPM, Madrid, Spain.
[Ti] Título:Zygosaccharomyces rouxii strains CECT 11923 and Z. rouxii CECT 10425: Two new putative hybrids?
[So] Source:Int J Food Microbiol;241:7-14, 2017 Jan 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Based on IGS-PCR RFLP polymorphism, we previously detected two Z. rouxii strains (CECT 11923 and CECT 10425) that clustered with hybrid strains (NCYC 1682, NCYC 3060 and NCYC 3061). Given the recently recognized important industrial role of hybrids, their detection is very useful. Based on the IGS1 rDNA region alignment of hybrid strains and the Z. rouxii CECT 11923 and CECT 10425, in this work, we developed a pair of Zygosaccharomyces hybrid-specific primers, HibZF/HibZR. Positive amplicons were only obtained in the Zygosaccharomyces spp. hybrids included in this study and the CECT 11923 and CECT 10425 strains analyzed here. In the present study, we applied molecular tools to highlight the nature of these strains; they are quite different from each other as well as from Z. rouxii type strain. Based on the presence of two heterologous copies of nuclear-encoded genes (SOD2 and HIS3), the sequences of divergent 5.8S-ITS rDNA, D1/D2 26S rDNA copies and, the amplification with species-specific primer for Z. rouxii and Z. pseudorouxii, we hypothesize that the CECT 11923 strain might be a hybrid strain. Whereas, CECT 10425, the sequence analysis of 5.8S-ITS rDNA and D1/D2 26S rDNA copies presented 99-100% sequence identity with Zygosaccharomyces sp. NBRC 10669 (LN849119.1) and Z. sapae ABT 301 . Nevertheless, we discard that it could be a Z. sapae strain based on the results obtained in this study. Namely, the amplification with hybrid-specific primer designed in this study, the number of divergent copies of HIS3 (2), the fact that it only possesses one SOD2 gene and the amplification with species-specific primer for Z. pseudorouxii, therefore it could be a new species or a hybrid strain.
[Mh] Termos MeSH primário: DNA Fúngico/genética
Microbiologia de Alimentos
Zygosaccharomyces/genética
[Mh] Termos MeSH secundário: Algoritmos
Clonagem Molecular
DNA Ribossômico/genética
Fermentação
Haplótipos
Maltose/química
Dados de Sequência Molecular
Filogenia
Reação em Cadeia da Polimerase
Especificidade da Espécie
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (DNA, Fungal); 0 (DNA, Ribosomal); 69-79-4 (Maltose)
[Em] Mês de entrada:1703
[Cu] Atualização por classe:170917
[Lr] Data última revisão:
170917
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161014
[St] Status:MEDLINE



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