Identifying yeats belonging to the Brettanomyces/Dekkera genera through the use of selective-differential media

The purpose of this work was to compare and optimise different selective and differential media to aid in isolating spoilage yeasts belonging to the Brettanomyces/Dekkera genera. Growth media containing selective and differential factors were employed. These were inoculated with strains of yeast representing Spanish oenological microbiota. Lastly, some of these isolation media were successfully applied in 24 types of wine with a high ethylphenol content, all of which were from the Haro Oenological Station (La Rioja, Spain). p-coumaric acid was determined using High performance liquid chromatography-photodiode-array detection-electrospray ionization mass spectrometry (HPLC-DAD-ESI/MS); 4-ethylphenol by using Solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS); and the rest of the analysis was carried out using official OIV methodology. Actidione is the most effective selective factor for isolating Brettanomyces/Dekkera yeast genera. Other secondary selective factors (selective carbon sources, sorbic acid and ethanol as a microbicide agent) may be used successfully to eliminate potential false positivities; however, they slow growth and delay the time to obtain results.

Schizosaccharomyces selective differential media

This study discusses the optimisation of a selectiv e and differential medium which would facilitate the isolation of Schizosaccharomyces (a genus with a low incidence compared to other microorganisms) to select individuals from this genus for industrial purposes, especially in light of the recent approval of the use of yeasts from this genus in the wine industry by the International Organisation of Vine and Wine, or to detect the presence of such yeasts, for those many authors who consider them food spoilers. To this end, we studied various selective differential agents based on the main thephysiological characteristics of this species, such as its high resistance to high concentrations of sugar, sulfur dioxide, sorbic acid, benzoic acid, acetic acid or malo ethanolic fermentation. This selective medium is based on the resistance of the genus to the antibiotic actidione and its high resistance to inhibitory agents such as benzoic acid compared to possible microorganisms which can give rise to false positive results. Malic acid was used as a differential fact or due to the ability of this genus to metabolise it to ethanol, which allows detecting of the degradation of this compound. Lastly, the medium was successfully used to isolate strains of Schizosaccharomyces pombe from honey.

Hyperspectral images and polymerase chain reaction (PCR) for the detection of allergen (peanuts traces) in powder foods.

The addition of preservatives to some kind of foods may be a potential risk of spoilage, as it is the transformation of sorbate into the off-odour 1-3-pentadiene by certain microbial species. This is the case of the capacity of some strains of moulds and yeasts that are able to decarboxylate sorbic acid and transform it into 1-3 pentadiene, a volatile compound with an unpleasant petroleum odour. (Casas et al. 2004).

New Schizosaccharomyces applications in red wines alcoholic fermentation

The Schizosaccharomyces strains consumed less primary amino nitrogen and produced less urea and more pyruvic acid than other Saccharomyces species. Further, three of the four Schizosaccharomyces strains completed the breakdown of malic acid by day 4 of fermentation. The main negative effect of the use of Schizosaccharomyces was strong acetic acid production. The Schizosaccharomyces strains that produced most pyruvic acid (938 and 936) were associated with better ?wine? colour than the remaining yeasts. The studied Schizosaccharomyces could therefore be of oenological interest.

Optimización de parámetros fermentativos de calidad en vinos tintos de zonas cálidas

El aumento progresivo de la temperatura media anual y el déficit hídrico están provocando importantes cambios en la composición y la maduración de la uva, que repercuten directamente sobre el proceso fermentativo y, por ende, sobre la calidad del vino elaborado. En este trabajo se evalúan diferentes estrategias para la reducción del grado alcohólico, la mejora del color del vino y su estabilidad, y el incremento y la persistencia aromática. Mediante el empleo de levaduras con ineficiencia glicolítica se lograron reducciones medias en el grado alcohólico de entre 0.3 y 1.7 % v/v, mientras que con las fermentaciones secuenciales la máxima reducción lograda fue de 3.3 y 3.4 % v/v al combinar las cepas 938 (Schizosaccharomyces pombe) y 7013 (Torulaspora delbrueckii) con la 7VA (Saccharomyces cerevisiae). Al aplicar un tratamiento térmico sobre el inóculo, la TP2A(16) mostró una reducción media significativa en el grado alcohólico de 1 % v/v. El principal inconveniente en todas las técnicas empleadas para reducir el grado alcohólico fue la falta de repetibilidad en los resultados obtenidos. Por otra parte, la aplicación de altas presiones sobre uva despalillada resultó efectiva como tratamiento de pasteurización y como potenciador de la extracción de polifenoles, logrando un incremento en el contenido medio de antocianos totales del 12.4-18.5 %. La adición de flavonoides al mosto estimuló la formación de pigmentos estables como resultado de su condensación con antocianos mediada por acetaldehído. Con el empleo de Torulaspora delbrueckii en fermentación secuencial fue posible incrementar la producción de diacetilo y acetato de 2-feniletilo, además de la síntesis de un nuevo compuesto, el 3-etoxi-1-propanol. Sin embargo, su aportación sobre el color fue nula, así que debería combinarse con una cepa de Saccharomyces cerevisiae con buena formación de pigmentos piranoantociánicos. El empleo de Schizosaccharomyces pombe (938, V1) y Torulaspora delbrueckii (1880) en fermentaciones secuenciales y mixtas con Saccharomyces cerevisiae permitió mejorar el perfil sensorial del vino tinto mediante la mayor síntesis de polioles y la potenciación de aromas frutales, florales y herbáceos, e incrementar la estabilidad de la materia colorante al favorecer la formación de vitisinas y piranoantocianos vinilfenólicos. La crianza sobre lías en barrica a partir de levaduras seleccionadas, puede mejorar la complejidad y persistencia aromática del vino tinto, aunque sin grandes cambios en el color. ABSTRACT The progressive increase in annual average temperature, along with water deficit, is causing significant changes in grape composition and in its maturation, which directly affects the fermentative process and hence alters wine quality. In this work, different strategies for reducing the alcoholic strength, improve wine color and its stability, and increase aromatic complexity and its persistence, are evaluated. By using yeasts with glycolytic inefficiency, it was possible to achieve mean reductions between 0.3 and 1.7 % v/v in the alcoholic strength, while sequential fermentations allowed a maximum reduction of 3.3 and 3.4 % v/v by combining strains 938 (Schizosaccharomyces pombe) and 7013 (Torulaspora delbrueckii) with 7VA (Saccharomyces cerevisiae). When applying a heat shock treatment on the inoculum, only TP2A(16) strain showed a significant mean reduction of 1 % v/v in the alcohol content, compared with the control. The main drawback in all the techniques used to reduce the alcohol content was the lack of repeatability in the results. Moreover, the application of high pressures on destemmed grapes was effective as pasteurization treatment and also as enhancer of polyphenol extraction, achieving an increase of 12.4-18.5% in the average content of total anthocyanins. As expected, addition of flavonoids to the must, stimulated the formation of stable pigments, mainly as a result of condensation reactions between anthocyanins and flavanols mediated by acetaldehyde. With the use of Torulaspora delbrueckii strains in sequential fermentation with Saccharomyces cerevisiae, it was possible to increase the production of diacetyl and 2-phenylethyl acetate, besides the synthesis of a new compound: 3-ethoxy-1-propanol. The use of Schizosaccharomyces pombe (938, V1) and Torulaspora delbrueckii (1880) strains in sequential and mixed fermentations with Saccharomyces cerevisiae improved the sensory profile of red wine by increasing polyols synthesis and enhancing fruity, floral and herbaceous aromas, and it also increased the stability of the coloring matter by favouring vitisins and vinylphenolic pyranoanthocyanins formation. Ageing on lees in barrels from selected yeasts can improve the complexity and aromatic persistence of red wine, without major changes in the color.

A simple mathematical model that describes the growth of the area and the number of total and viable cells in yeast colonies

We propose a model, based on the Gompertz equation, to describe the growth of yeasts colonies on agar medium. This model presents several advantages: (i) one equation describes the colony growth, which previously needed two separate ones (linear increase of radius and of the squared radius); (ii) a similar equation can be applied to total and viable cells, colony area or colony radius, because the number of total cells in mature colonies is proportional to their area; and (iii) its parameters estimate the cell yield, the cell concentration that triggers growth limitation and the effect of this limitation on the specific growth rate. To elaborate the model, area, total and viable cells of 600 colonies of Saccharomyces cerevisiae, Debaryomyces fabryi, Zygosaccharomyces rouxii and Rhodotorula glutinis have been measured. With low inocula, viable cells showed an initial short exponential phase when colonies were not visible. This phase was shortened with higher inocula. In visible or mature colonies, cell growth displayed Gompertz-type kinetics. It was concluded that the cells growth in colonies is similar to liquid cultures only during the first hours, the rest of the time they grow, with near-zero specific growth rates, at least for 3 weeks.

Rap1 protein regulates telomere turnover in yeast

Telomere length is maintained through a dynamic balance between addition and loss of the terminal telomeric DNA. Normal telomere length regulation requires telomerase as well as a telomeric protein–DNA complex. Previous work has provided evidence that in the budding yeasts Kluyveromyces lactis and Saccharomyces cerevisiae, the telomeric double-stranded DNA binding protein Rap1p negatively regulates telomere length, in part by nucleating, by its C-terminal tail, a higher-order DNA binding protein complex that presumably limits access of telomerase to the chromosome end. Here we show that in K. lactis, truncating the Rap1p C-terminal tail (Rap1p-ΔC mutant) accelerates telomeric repeat turnover in the distal region of the telomere. In addition, combining the rap1-ΔC mutation with a telomerase template mutation (ter1-kpn), which directs the addition of mutated telomeric DNA repeats to telomeres, synergistically caused an immediate loss of telomere length regulation. Capping of the unregulated telomeres of these double mutants with functionally wild-type repeats restored telomere length control. We propose that the rate of terminal telomere turnover is controlled by Rap1p specifically through its interactions with the most distal telomeric repeats.

Recurrent invasion and extinction of a selfish gene

Homing endonuclease genes show super-Mendelian inheritance, which allows them to spread in populations even when they are of no benefit to the host organism. To test the idea that regular horizontal transmission is necessary for the long-term persistence of these genes, we surveyed 20 species of yeasts for the ω-homing endonuclease gene and associated group I intron. The status of ω could be categorized into three states (functional, nonfunctional, or absent), and status was not clustered on the host phylogeny. Moreover, the phylogeny of ω differed significantly from that of the host, strong evidence of horizontal transmission. Further analyses indicate that horizontal transmission is more common than transposition, and that it occurs preferentially between closely related species. Parsimony analysis and coalescent theory suggest that there have been 15 horizontal transmission events in the ancestry of our yeast species, through simulations indicate that this value is probably an underestimate. Overall, the data support a cyclical model of invasion, degeneration, and loss, followed by reinvasion, and each of these transitions is estimated to occur about once every 2 million years. The data are thus consistent with the idea that frequent horizontal transmission is necessary for the long-term persistence of homing endonuclease genes, and further, that this requirement limits these genes to organisms with easily accessible germ lines. The data also show that mitochondrial DNA sequences are transferred intact between yeast species; if other genes do not show such high levels of horizontal transmission, it would be due to lack of selection, rather than lack of opportunity.

A functional homolog of a yeast tRNA splicing enzyme is conserved in higher eukaryotes and in Escherichia coli

tRNA splicing in the yeast Saccharomyces cerevisiae requires an endonuclease to excise the intron, tRNA ligase to join the tRNA half-molecules, and 2′-phosphotransferase to transfer the splice junction 2′-phosphate from ligated tRNA to NAD, producing ADP ribose 1′′–2′′ cyclic phosphate (Appr>p). We show here that functional 2′-phosphotransferases are found throughout eukaryotes, occurring in two widely divergent yeasts (Candida albicans and Schizosaccharomyces pombe), a plant (Arabidopsis thaliana), and mammals (Mus musculus); this finding is consistent with a role for the enzyme, acting in concert with ligase, to splice tRNA or other RNA molecules. Surprisingly, functional 2′-phosphotransferase is found also in the bacterium Escherichia coli, which does not have any known introns of this class, and does not appear to have a ligase that generates junctions with a 2′-phosphate. Analysis of the database shows that likely members of the 2′-phosphotransferase family are found also in one other bacterium (Pseudomonas aeruginosa) and two archaeal species (Archaeoglobus fulgidus and Pyrococcus horikoshii). Phylogenetic analysis reveals no evidence for recent horizontal transfer of the 2′-phosphotransferase into Eubacteria, suggesting that the 2′-phosphotransferase has been present there since close to the time that the three kingdoms diverged. Although 2′-phosphotransferase is not present in all Eubacteria, and a gene disruption experiment demonstrates that the protein is not essential in E. coli, the continued presence of 2′-phosphotransferase in Eubacteria over large evolutionary times argues for an important role for the protein.