| yeast communities in a natural tequila fermentation. | fresh and cooked agave, drosophila spp., processing equipment, agave molasses, agave extract, and fermenting must at a traditional tequila distillery (herradura, amatitan, jalisco, méxico) were studied to gain insight on the origin of yeasts involved in a natural tequila fermentations. five yeast communities were identified. (1) fresh agave contained a diverse mycobiota dominated by clavispora lusitaniae and an endemic species, metschnikowia agaveae. (2) drosophila spp. from around or inside the ... | 1995 | 8546452 |
| modeling of growth of lactobacillus sanfranciscensis and candida milleri in response to process parameters of sourdough fermentation. | we investigated the effect of the ecological factors ph, temperature, ionic strength, and lactate, acetate, and ethanol levels on candida milleri and two strains of lactobacillus sanfranciscensis, organisms representative of the microflora of sourdough. a mathematical model describing the single and combined effects of these factors on the growth of these organisms was established in accordance with the following criteria: quality of fit, biological significance of the parameters, and applicabil ... | 1998 | 9647838 |
| growth characteristics and metabolic flux analysis of candida milleri. | the growth characteristics of the sourdough yeast candida milleri was studied in a carbon-limited aerobic chemostat culture on defined medium. the effect of glucose, xylose, and glucose-xylose mixture on metabolite production and on key enzyme activities was evaluated. xylose as a sole carbon source was not metabolized by c. milleri. glucose as a sole carbon source produced only biomass and carbon dioxide. when a glucose-xylose mixture (125:125 c-mm) was used as a carbon source, a small amount o ... | 2000 | 10972931 |
| identification and population dynamics of yeasts in sourdough fermentation processes by pcr-denaturing gradient gel electrophoresis. | four sourdoughs (a to d) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. the doughs were continuously propagated until the composition of the microbiota remained stable. a fungi-specific pcr-denaturing gradient gel electrophoresis (dgge) system was established to monitor the development of the yeast biota. the analysis of the starter mixture revealed the presence of candida humilis, debaryomyc ... | 2003 | 14660398 |
| occurrence and dominance of yeast species in sourdough. | the aim of this work is to identify the dominant yeast species in homemade sourdoughs. | 2004 | 14746541 |
| comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for italian sweet baked products. | twenty-five yeast strains isolated from sourdough samples for panettone, pandoro and cornetto brioche manufactured by eight different bakeries in northern italy were characterised. classification was performed by the simplified identification method (sim), kurtzman and fell's identification protocol, the api system from biomérieux (france) and the microlog system from biolog (usa). genetic diversity was investigated by randomly amplified polymorphic dna fingerprinting and mitochondrial-dna restr ... | 2004 | 15040949 |
| screening of dairy yeast strains for probiotic applications. | to evaluate the potential of yeasts of dairy origin as probiotics, we tested 8 species including candida humilis, debaryomyces hansenii, debaryomyces occidentalis, kluyveromyces lactis, kluyveromyces lodderae, kluyveromyces marxianus, saccharomyces cerevisiae, and yarrowia lipolytica, isolated from commercial blue cheese and kefir. strains were randomly selected from each species and tested for their ability to adhere to human enterocyte-like caco-2 cells in culture. among the 8 species, k. lact ... | 2004 | 15545365 |
| cloning, sequencing and application of the leu2 gene from the sour dough yeast candida milleri. | we have cloned by complementation in saccharomyces cerevisiae and sequenced a leu2 gene from the sour dough yeast candida milleri cbs 8195 and studied its chromosomal location. the leu2 coding sequence was 1092 nt long encoding a putative beta-isopropylmalate dehydrogenase protein of 363 amino acids. the nucleotide sequence in the coding region had 71.6% identity to s. cerevisiae leu2 sequence. on the protein level, the identity of c. milleri leu2p to s. cerevisiae leu2p was 84.1%. the cmleu2 dn ... | 2005 | 16088877 |
| effects of yeasts and bacteria on the levels of folates in rye sourdoughs. | fermentation of rye dough is often accompanied with an increase in folate content. in this study, three sourdough yeasts, candida milleri cbs 8195, saccharomyces cerevisiae ts 146, and torulaspora delbrueckii ts 207; a control, baker's yeast s. cerevisiae alko 743; and four lactobacillus spp., l. acidophilus tsb 262, l. brevis tsb 307, l. plantarum tsb 304, and l. sanfranciscensis tsb 299 originally isolated from rye sourdough were examined for their abilities to produce or consume folates. the ... | 2006 | 16213050 |
| pcr-dgge analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of panettone. | to study lactic acid bacteria (lab) and yeast dynamics during the production processes of sweet-leavened goods manufactured with type i sourdoughs. | 2008 | 18312562 |
| description of the microflora of sourdoughs by culture-dependent and culture-independent methods. | four types of sourdoughs (l, c, b, q) from artisanal bakeries in northern italy were studied using culture-dependent and culture-independent methods. in all samples, the yeast numbers ranged from 160 to 10(7)cfu/g, and the numbers of lactic acid bacteria (lab) ranged from 10(3) to 10(9)cfu/g. the isolated lab were sequenced, and a similarity was noted between two samples (c, q), both in terms of the species that were present and in terms of the percentage of isolates. in these two samples, lacto ... | 2009 | 19171253 |
| yeast species involved in artisanal cachaça fermentation in three stills with different technological levels in pernambuco, brazil. | both the taste and aroma of cachaça, an alcoholic beverage produced by yeast fermentation of sugar cane, are influenced by yeast metabolites and volatiles. the knowledge of yeast population dynamics during the fermentation process will help to establish the basis for quality control of alcoholic beverage. in the present work, the population dynamics of three fermentation processes, with differing levels of technological sophistication, were studied. saccharomyces cerevisiae was found to be the d ... | 2009 | 19465241 |
| torulaspora quercuum sp. nov. and candida pseudohumilis sp. nov., novel yeasts from human and forest habitats. | strains xz-46a, xz-105, xz-129 and xz-281(t) isolated from the oral cavities of healthy tibetan volunteers were revealed to represent two novel ascomycetous yeast species by molecular taxonomic characterizations. strain xz-281(t) was most closely related to candida humilis, but differed from the type strain of the species by eight (1.2%) substitutions in the 26s rrna gene d1/d2 domain and by >100 (>20%) mismatches in the internal transcribed spacer (its) region. strains xz-46a, xz-105 and xz-129 ... | 2009 | 19751217 |
| yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the abruzzo region (italy). | the aims of this study were to describe the yeast community of 20 sourdoughs collected from central italy and to characterize the sourdoughs based on chemical properties. a polyphasic approach consisting of traditional culture-based tests (spore-forming and physiological tests) and molecular techniques (pcr-rflp, rapd-pcr, pcr-dgge) and chemical analysis (total acidity, acids, and sugar contents), was utilized to describe the yeast population and to investigate the chemical composition of the do ... | 2010 | 19904626 |
| occurrence and identification of yeast species in fermented liquid feed for piglets. | the major objective of the present study was to investigate the occurrence and identity of yeast species in fermented liquid feed (flf) used for feeding piglets. in total, 40 different danish farms were included in the analysis. the preparation and composition of flf was found to be very heterogeneous with high variations in both yeast counts and yeast species composition. the yeast population varied between 6.0 × 10(3) and 4.2 × 10(7) cfug(-1) with an average yeast count of 8.7 × 10(6) ± 1.1 × ... | 2011 | 20574824 |
| impact of ecological factors on the stability of microbial associations in sourdough fermentation. | the limits for the stability of the microbial association 1 (lactobacillus sanfranciscensis and candida humilis) and association 2 (lactobacillus reuteri, lactobacillus johnsonii and issatchenkia orientalis) during sourdough fermentation were evaluated by investigating the effects of the ecological factors substrate, refreshment time, temperature, amount of backslopping and competing species in different combinations on their growth. sourdoughs were fermented in 28 batches under different condit ... | 2010 | 21356468 |
| the lactic acid bacteria and yeast microbiota of nineteen sourdoughs used for the manufacture of traditional/typical italian breads: interactions between ingredients and microbial species diversity. | the study of the microbiota of 19 italian sourdoughs used for the manufacture of traditional/typical breads allowed to identify, through a culture-dependent approach, 20 and 4 species of lactic acid bacteria (lab) and yeasts, respectively. numerically, the most frequent lab isolates were lactobacillus sanfranciscensis (ca. 28% of the total lab isolates), lactobacillus plantarum (ca. 16%) and lactobacillus paralimentarius (ca. 14%). saccharomyces cerevisiae was identified in 16 sourdoughs. candid ... | 2011 | 22156414 |
| diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation. | four traditional type i sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked goods. after 28 days of propagation, liquid sourdoughs had the lowest ph and total titratable acidity (tta), the lowest concentrations of lactic and acetic acids and free amino acids, and the most stable density of presumptive lactic acid bacteria. the cell density of yeasts w ... | 2014 | 24632249 |
| microbial diversity and flavor formation in onion fermentation. | fermented onion products are popular in many countries. we conducted fermentation with and without salt to identify the microorganisms responsible for onion fermentation and the unique taste of fermented onion. the results of pcr-dgge (polymerase chain reaction-denaturing gradient gel electrophoresis) revealed that lactic acid bacteria (lactobacillus zymae, l. malefermentans, l. plantarum), acetic acid bacteria (acetobacter pasteurianus, a. orientalis), citric acid bacteria (citrobacter sp., c. ... | 2014 | 25088041 |
| identification and characterization of lactic acid bacteria and yeasts of pdo tuscan bread sourdough by culture dependent and independent methods. | sourdough fermentation has been increasingly used worldwide, in accordance with the demand of consumers for tasty, natural and healthy food. the high diversity of lactic acid bacteria (lab) and yeast species, detected in sourdoughs all over the world, may affect nutritional, organoleptic and technological traits of leavened baked goods. a wide regional variety of traditional sourdough breads, over 200 types, has been recorded in italy, including special types selected as worthy of either protect ... | 2017 | 28364622 |
| mechanisms of inactivation of candida humilis and saccharomyces cerevisiae by pulsed electric fields. | this study aimed to determine how electric field strength, pulse width and shape, and specific energy input relate to the effect of pulsed electric fields (pef) on viability and membrane permeabilization in candida humilis and saccharomyces cerevisiae suspended in potassium phosphate buffer. | 2017 | 28063751 |
| three novel ascomycetous yeast species of the kazachstania clade, kazachstania saulgeensis sp. nov., kazachstaniaserrabonitensis sp. nov. and kazachstania australis sp. nov. reassignment of candida humilis to kazachstania humilis f.a. comb. nov. and candida pseudohumilis to kazachstania pseudohumilis f.a. comb. nov. | five ascosporogenous yeast strains related to the genus kazachstania were isolated. two strains (clib 1764t and clib 1780) were isolated from french sourdoughs; three others (ufmg-cm-y273t, ufmg-cm-y451 and ufmg-cm-y452) were from rotting wood in brazil. the sequences of the french and brazilian strains differed by one and three substitutions, respectively, in the d1/d2 large subunit (lsu) rrna gene and the internal transcribed spacer (its). the d1/d2 lsu rrna sequence of these strains differed ... | 2016 | 27902197 |
| yeast diversity of sourdoughs and associated metabolic properties and functionalities. | together with acidifying lactic acid bacteria, yeasts play a key role in the production process of sourdough, where they are either naturally present or added as a starter culture. worldwide, a diversity of yeast species is encountered, with saccharomyces cerevisiae, candida humilis, kazachstania exigua, pichia kudriavzevii, wickerhamomyces anomalus, and torulaspora delbrueckii among the most common ones. sourdough-adapted yeasts are able to withstand the stress conditions encountered during the ... | 2016 | 27470533 |
| combination of transglutaminase and sourdough on gluten-free flours to improve dough structure. | the aim of this work was to evaluate the effects of microbial transglutaminase (mtg) and sourdough on gluten-free (gf) flours. besides deamidation and incorporation of amines, mtg catalyses protein cross-links, modifying dough structure. sourdough from lactic acid bacteria (lab) and yeast modifies dough protein composition, determining proteolysis, which induce the formation of aroma precursor metabolites. the chemical-physical interactions of volatile molecules with various constituents of the ... | 2016 | 27188419 |
| development of a type i gluten-free sourdough. | the aim of this study was the setting up of a gluten-free sourdough from selected lactobacilli and yeasts isolated from a traditional wheat-based type i sourdough. a gluten-free matrix was inoculated with lactobacillus sanfranciscensis and candida humilis, fermented to ph 4·0, and constantly propagated for ten times. a stable association between micro-organisms was observed from the second refreshment with mean values of 9·08 ± 0·25 log cfu g(-1) for lactobacilli and 7·81 ± 0·07 log cfu g(-1) fo ... | 2016 | 26581944 |
| candida milleri species reveals intraspecific genetic and metabolic polymorphisms. | candida milleri, together with candida humilis, is the most representative yeast species found in type i sourdough ecosystems. in this work, comparison of the its region and the d1/d2 domain of 26s rdna gene partial sequences, karyotyping, mtdna-rflp analysis, intron splice site dispersion (iss-pcr) and (gtg)5 microsatellite analyses, assimilation test of different carbohydrates, and metabolome assessment by ft-ir analysis, were investigated in seventeen strains isolated from four different comp ... | 2014 | 24929720 |
| production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods. | the focus of the research was to identify yeasts from barley kernels in order to study their folate production capability while maintaining high viscosity caused by soluble fibres in oat bran fermentation. | 2014 | 24916316 |
| in situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices. | the objective was to study folate production of yeast strains, bacteria isolated from oat bran, and selected lactic acid bacteria as well as one propionibacterium in oat and barley based models. simultaneously, we aimed at sustaining the stability of viscosity, representing the physicochemical state of beta-glucan. total folate contents were determined microbiologically and vitamers for selected samples by uhplc. folate in yeast cells comprised mainly 5-methyltetrahydrofolate and tetrahydrofolat ... | 2014 | 24561828 |
| microbial ecology of sourdough fermentations: diverse or uniform? | sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (lab), mainly heterofermentative lactobacilli. on the basis of their inocula, three types of sourdough fermentation processes can be distinguished, namely backslopped ones, those initiated with starter cultures, and those initiated with a starter culture followed by backslopping. typical sourdough lab species are lactobacillus fermentum, lactobacillus paralimentarius, lactobacillus plantarum, and lactoba ... | 2014 | 24230469 |
| cloning of the xylose reductase gene of candida milleri. | the entire nucleotide sequence of the xylose reductase (xr) gene in candida milleri cbs8195 sourdough yeast was determined by degenerate polymerase chain reaction (pcr) and genome walking. the sequence analysis revealed an open-reading frame of 981 bp that encoded 326 amino acids with a predicted molecular mass of 36.7 kda. the deduced amino acid sequence of xr of c. milleri was 64.7% homologous to that of kluyveromyces lactis. the cloned xr gene was expressed in saccharomyces cerevisiae, and th ... | 2013 | 23711518 |
| the lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional italian sweet leavened baked goods. | the lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of some traditional italian sweet leavened baked goods were studied through culture-dependent method and pyrosequencing. flours used for back slopping and sourdoughs were also biochemically characterized. principal component analysis was applied to explore eventual correlations between process parameters applied during back slopping, some flour nutrients, profile of microbiota, and biochemical character ... | 2013 | 23558189 |
| cloning and functional verification of the candida milleri his3 gene encoding imidazoleglycerol phosphate dehydratase. | the entire nucleotide sequence of the his3 gene encoding imidazoleglycerol phosphate dehydratase (igpd) in yeast candida milleri cbs 8195 was determined. sequence analysis revealed an open-reading frame of c. milleri his3 that spans 678 bp, encodes 226 amino acids, and shares 80.5% amino acid identity to torulaspora delbrueckii igpd, followed by that to saccharomyces cerevisiae (79.6%). the cloned his3 gene complemented a his3 mutation in s. cerevisiae, suggesting that it encodes a functional ig ... | 2012 | 23075797 |
| effect of dissolved oxygen concentration (microaerobic and aerobic) on selective enrichment culture for bioaugmentation of acidic industrial wastewater. | the successful application of bioaugmentation is largely dependent on the selective enrichment of culture with regards to ph, temperature, salt, or specific toxic organic pollutants. in this study, we investigated the effect of dissolved oxygen (do) concentrations (aerobic, >2 mg l(-1); microaerobic, <1 mg l(-1)) on yeast enrichment culture for bioaugmentation of acidic industrial wastewater (ph 3.9-4.7). clone library analyses revealed that the yeast community shifted in response to different d ... | 2012 | 22776258 |
| stable and non-competitive association of saccharomyces cerevisiae, candida milleri and lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. | the microbiota occurring in all the manufacturing phases of two italian sourdough sweet-leavened baked goods (a typical genoese dry biscuit, lagaccio, and a soft stuffed north italian typical cake, panettone) were investigated over a period of three years. the two sourdough mother sponges were characterized by the stable presence of three dominant microbial species in potential competition for carbohydrates: lactobacillus sanfranciscensis, candida milleri, and saccharomyces cerevisiae. genotypic ... | 2012 | 22475948 |
| laboratory evolution of copper tolerant yeast strains. | yeast strains endowed with robustness towards copper and/or enriched in intracellular cu might find application in biotechnology processes, among others in the production of functional foods. moreover, they can contribute to the study of human diseases related to impairments of copper metabolism. in this study, we investigated the molecular and physiological factors that confer copper tolerance to strains of baker's yeasts. | 2012 | 22214286 |
| candida humilis--dominant species in sourdoughs for the production of durum wheat bran flour bread. | yeasts present in the sourdough that is generally used for the production of durum wheat bran flour bread wereisolated and identified. samples were taken during the rebuilding phase and at different intervals of time in order to monitor the population dynamics. the results obtained from the phenotypic studies were further confirmed by the molecular studies and enabled us to affirm that most of the strains, more than 95%, belong to the species candida humilis. the dominance of c. humilis was stea ... | 2003 | 12430771 |
| a polyphasic study on the taxonomic position of industrial sour dough yeasts. | the sour dough bread making process is extensively used to produce wholesome palatable rye bread. the process is traditionally done using a back-slopping procedure. traditional sour doughs in finland comprise of lactic acid bacteria and yeasts. the yeasts present in these doughs have been enriched in the doughs due to their metabolic activities, e.g. acid tolerance. we characterized the yeasts in five major sour bread bakeries in finland. we found that most of the commercial sour doughs containe ... | 1999 | 10188282 |
| microbial flora and some chemical properties of ersho, a starter for teff (eragrostis tef) fermentation. | ersho is a clear, yellow liquid that accumulates on the surface of fermenting teff-flour batter and is collected to serve as an inoculum for the next fermentation. the ph of ersho samples was about 3.5 and titratable acidity ranged between 3.1% and 5.7%. the mean aerobic mesophilic counts from four households varied between 6.9×10(6) and 1.3×10(8) c.f.u./ml and the aerobic bacterial flora consisted of bacillus spp. mean yeast counts ranged between 5.2×10(5) and 1.8×10(6) c.f.u./ml and comprised, ... | 1994 | 24420890 |
| torulopsis humilis, sp. n. | | 1968 | 5748626 |