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Journal articles on the topic 'Candida zemplinina'

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Author: Grafiati

Published: 10 March 2023

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1

Russo, Pasquale, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, and Francesco Grieco. "New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines." Microorganisms 8, no. 5 (April 26, 2020): 628. http://dx.doi.org/10.3390/microorganisms8050628.

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In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of ‘volatile’ phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography–mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines.

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2

Raymond Eder, María Laura, and Alberto Luis Rosa. "Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris." Fermentation 7, no. 2 (June 1, 2021): 87. http://dx.doi.org/10.3390/fermentation7020087.

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Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.

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3

Tofalo, Rosanna, Maria Schirone, Sandra Torriani, Kalliopi Rantsiou, Luca Cocolin, Giorgia Perpetuini, and Giovanna Suzzi. "Diversity of Candida zemplinina strains from grapes and Italian wines." Food Microbiology 29, no. 1 (February 2012): 18–26. http://dx.doi.org/10.1016/j.fm.2011.08.014.

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4

Pfliegler, Walter P., Enikő Horváth, Zoltán Kállai, and Matthias Sipiczki. "Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis." Microbiological Research 169, no. 5-6 (May 2014): 402–10. http://dx.doi.org/10.1016/j.micres.2013.09.006.

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5

Magyar, Ildikó, Diána Nyitrai-Sárdy, Annamária Leskó, Andrea Pomázi, and Miklós Kállay. "Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts." International Journal of Food Microbiology 178 (May 2014): 1–6. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.03.002.

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6

Estela-Escalante, W. D., S. Rosales-Mendoza, M. Moscosa-Santillán, and J. E. González-Ramírez. "Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation." Journal of the Institute of Brewing 122, no. 3 (July 2016): 530–35. http://dx.doi.org/10.1002/jib.354.

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7

Capece, Angela, Deborah De Fusco, Rocchina Pietrafesa, Gabriella Siesto, and Patrizia Romano. "Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers." Applied Sciences 11, no. 2 (January 15, 2021): 801. http://dx.doi.org/10.3390/app11020801.

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Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.

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8

Magyar, Ildikó, and Tamás Tóth. "Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae." Food Microbiology 28, no. 1 (February 2011): 94–100. http://dx.doi.org/10.1016/j.fm.2010.08.011.

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9

Rantsiou, Kalliopi, Paola Dolci, Simone Giacosa, Fabrizio Torchio, Rosanna Tofalo, Sandra Torriani, Giovanna Suzzi, Luca Rolle, and Luca Cocolin. "Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations." Applied and Environmental Microbiology 78, no. 6 (January 13, 2012): 1987–94. http://dx.doi.org/10.1128/aem.06768-11.

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ABSTRACTIn this study we investigated the possibility of usingCandida zemplinina, as a partner ofSaccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-fiveC. zemplininastrains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations withS. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels ofC. zemplininastarted to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pureS. cerevisiaefermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations ofS. cerevisiaeandC. zemplininaresulted in a decrease of ∼0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixedS. cerevisiaeandC. zemplininafermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to theS. cerevisiaeosmotic stress response.

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10

Sipiczki, M. "Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines." INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 53, no. 6 (November 1, 2003): 2079–83. http://dx.doi.org/10.1099/ijs.0.02649-0.

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11

Romboli, Y., S. Mangani, G. Buscioni, L. Granchi, and M. Vincenzini. "Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines." World Journal of Microbiology and Biotechnology 31, no. 7 (May 5, 2015): 1137–45. http://dx.doi.org/10.1007/s11274-015-1863-9.

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12

Csoma, Hajnalka, Zoltán Kállai, Zsuzsa Antunovics, Kinga Czentye, and Matthias Sipiczki. "Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)." Microorganisms 9, no. 1 (December 23, 2020): 19. http://dx.doi.org/10.3390/microorganisms9010019.

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The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment. As the conditions in the fermenting juice gradually become inhibitory for most species, they are rapidly overgrown by the more adaptable Saccharomyces strains, which then complete the fermentation. However, there are environmental factors that even Saccharomyces cannot cope with. We show that when the sugar content is extremely high, osmotolerant yeasts, usually considered as “spoilage yeasts“, ferment the must. The examination of the yeast biota of 22 botrytised Tokaj Essence wines of sugar concentrations ranging from 365 to 752 g∙L−1 identified the osmotolerant Zygosaccharomyces rouxii, Candida (Starmerella) lactis-condensi and Candida zemplinina (Starmerella bacillaris) as the dominating species. Ten additional species, mostly known as osmotolerant spoilage yeasts or biofilm-producing yeasts, were detected as minor components of the populations. The high phenotypical and molecular (karyotype, mtDNA restriction fragment length polymorphism (RFLP) and microsatellite-primed PCR (MSP-PCR)) diversity of the conspecific strains indicated that diverse clones of the species coexisted in the wines. Genetic segregation of certain clones and interactions (antagonism and crossfeeding) of the species also appeared to shape the fermenting yeast biota.

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13

Raymond Eder, María Laura, Francisco Conti, Marina Bely, Isabelle Masneuf‐Pomarède, Warren Albertin, and Alberto Luis Rosa. "Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina ) species." Yeast 36, no. 6 (June 2019): 411–20. http://dx.doi.org/10.1002/yea.3385.

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14

Englezos, Vasileios, Kalliopi Rantsiou, Fabrizio Torchio, Luca Rolle, Vincenzo Gerbi, and Luca Cocolin. "Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations." International Journal of Food Microbiology 199 (April 2015): 33–40. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.01.009.

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15

Wang, Chunxiao, Braulio Esteve-Zarzoso, Luca Cocolin, Albert Mas, and Kalliopi Rantsiou. "Viable and culturable populations of Saccharomyces cerevisiae , Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina ) during Barbera must fermentation." Food Research International 78 (December 2015): 195–200. http://dx.doi.org/10.1016/j.foodres.2015.10.014.

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16

García, Margarita, Braulio Esteve-Zarzoso, Juan Cabellos, and Teresa Arroyo. "Advances in the Study of Candida stellata." Fermentation 4, no. 3 (September 4, 2018): 74. http://dx.doi.org/10.3390/fermentation4030074.

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Candida stellata is an imperfect yeast of the genus Candida that belongs to the order Saccharomycetales, while phylum Ascomycota. C. stellata was isolated originally from a must overripe in Germany but is widespread in natural and artificial habitats. C. stellata is a yeast with a taxonomic history characterized by numerous changes; it is either a heterogeneous species or easily confused with other yeast species that colonize the same substrates. The strain DBVPG 3827, frequently used to investigate the oenological properties of C. stellata, was recently renamed as Starmerella bombicola, which can be easily confused with C. zemplinina or related species like C. lactis-condensi. Strains of C. stellata have been used in the processing of foods and feeds for thousands of years. This species, which is commonly isolated from grape must, has been found to be competitive and persistent in fermentation in both white and red wine in various wine regions of the world and tolerates a concentration of at least 9% (v/v) ethanol. Although these yeasts can produce spoilage, several studies have been conducted to characterize C. stellata for their ability to produce desirable metabolites for wine flavor, such as acetate esters, or for the presence of enzymatic activities that enhance wine aroma, such as β-glucosidase. This microorganism could also possess many interesting technological properties that could be applied in food processing. Exo and endoglucosidases and polygalactosidase of C. stellata are important in the degradation of β-glucans produced by Botrytis cinerea. In traditional balsamic vinegar production, C. stellata shapes the aromatic profile of traditional vinegar, producing ethanol from fructose and high concentrations of glycerol, succinic acid, ethyl acetate, and acetoin. Chemical characterization of exocellular polysaccharides produced by non-Saccharomyces yeasts revealed them to essentially be mannoproteins with high mannose contents, ranging from 73–74% for Starmerella bombicola. Numerous studies have clearly proven that these macromolecules make multiple positive contributions to wine quality. Recent studies on C. stellata strains in wines made by co-fermentation with Saccharomyces cerevisiae have found that the aroma attributes of the individual strains were apparent when the inoculation protocol permitted the growth and activity of both yeasts. The exploitation of the diversity of biochemical and sensory properties of non-Saccharomyces yeast could be of interest for obtaining new products.

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17

Tufariello, Maria, Mariagiovanna Fragasso, Joana Pico, Annarita Panighel, Simone Diego Castellarin, Riccardo Flamini, and Francesco Grieco. "Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds." Molecules 26, no. 3 (January 26, 2021): 644. http://dx.doi.org/10.3390/molecules26030644.

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Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must and wine chemicals and modulate the organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out the alcoholic fermentation (AF), converting sugars to ethanol and CO2 together with a wide range of volatile organic compounds. The contribution of Saccharomyces cerevisiae, the reference organism associated with AF, has been extensively studied. However, in the last decade, selected non-Saccharomyces strains received considerable commercial and oenological interest due to their specific pro-technological aptitudes and the positive influence on sensory quality. This review aims to highlight the inter-specific variability within the heterogeneous class of non-Saccharomyces in terms of synthesis and release of volatile organic compounds during controlled AF in wine. In particular, we reported findings on the presence of model non-Saccharomyces organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. and Candida zemplinina, in combination with S. cerevisiae. The evidence is discussed from both basic and applicative scientific perspective. In particular, the oenological significance in different kind of wines has been underlined.

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18

Perpetuini, Giorgia, Alessio Pio Rossetti, Fabrizia Tittarelli, Noemi Battistelli, Giuseppe Arfelli, Giovanna Suzzi, and Rosanna Tofalo. "Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d’Abruzzo organic wines." Food Research International 150 (December 2021): 110772. http://dx.doi.org/10.1016/j.foodres.2021.110772.

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19

Englezos, Vasileios, Fabrizio Torchio, Francesco Cravero, Fabio Marengo, Simone Giacosa, Vincenzo Gerbi, Kalliopi Rantsiou, Luca Rolle, and Luca Cocolin. "Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae." LWT 73 (November 2016): 567–75. http://dx.doi.org/10.1016/j.lwt.2016.06.063.

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20

Wang, Chunxiao, Braulio Esteve-Zarzoso, and Albert Mas. "Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization." International Journal of Food Microbiology 191 (November 2014): 1–9. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.014.

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21

Mateus, Denisa, Susana Sousa, Cláudia Coimbra, Frank S. Rogerson, and João Simões. "Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations." Foods 9, no. 2 (January 23, 2020): 120. http://dx.doi.org/10.3390/foods9020120.

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In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is prematurely stopped, after the metabolism of only one half of the available sugar, through fortification with aguardente. This work aimed to isolate, identify and characterize non-Saccharomyces species present in spontaneously fermenting Port. To accomplish these goals, yeasts were isolated from a selection of frozen must samples (2012–2016 harvests), using a pre-screening process choosing only the best candidates based on the organoleptic quality of the corresponding fortified wine. From five hundred non-Saccharomyces isolates, twelve species were identified. The three most abundant species, Hanseniaspora uvarum, Lachancea thermotolerans, and Metschnikowia pulcherrima, representing 89% of the isolates, exhibited particularly high diversity with high growth performance variability when exposed to typical stress conditions associated with common enological parameters. Less abundant species included Issatchenkia orientalis, Torulaspora delbrueckii, Hanseniaspora vineae, Hanseniaspora osmophila, Candida zemplinina, Rhodotorula mucilaginosa, Hanseniaspora guilliermondii, Issatchenkia occidentalis, and Zygosaccharomyces bisporus. This is the first study providing insights into the identification and characterization of non-Saccharomyces species responsible for spontaneous Port wine production.

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Mitropoulou, Gregoria, Anastasios Nikolaou, Valentini Santarmaki, Georgios Sgouros, and Yiannis Kourkoutas. "Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products." Foods 9, no. 5 (May 4, 2020): 577. http://dx.doi.org/10.3390/foods9050577.

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Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues. As low alcohol products are prone to spoilage, the adoption of natural-derived products with antimicrobial activity as biopreservatives seems to be an intriguing alternative. Thus, the aim of the present study was to investigate the possible antimicrobial properties of Citrus medica and Cinnamomum zeylanicum essential oils (EOs) and assess their commercial prospective in the wine industry. The main constituents identified by GC/MS analysis were limonene (38.46%) and linalool (35.44%) in C. medica EO, whereas trans-cinnamic-aldehyde (63.58%) was the dominant compound in C. zeylanicum EO. The minimum inhibitory (MIC), non-inhibitory (NIC) and minimum lethal concentration (MLC) values against common wine spoilage microbes were initially determined. Subsequently, their efficiency was further validated in low alcohol (~6% vol) wines, either separately or in combination at 0.010% (v/v), as well as in wines deliberately inoculated with Gluconobacter cerinus, Oenococcus oeni, Pediococcus pentosaceus, Dekkera bruxellensis, Candida zemplinina, Hanseniaspora uvarum, Pichia guilliermondii or Zygosaccharomyces bailii. EO addition led to considerable spoilage and microbial growth delay during storage at room or refrigerated temperature, suggesting their potential use as wine biopreservatives.

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23

Oláhné Horváth, Borbála, Diána Nyitrainé Sárdy, Nikolett Kellner, and Ildikó Magyar. "Effects of the high sugar content on the fermentation dynamics and some metabolites of wine-related yeast species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris." Food Technology and Biotechnology 58, no. 1 (April 22, 2020): 76–83. http://dx.doi.org/10.17113/ftb.58.01.20.6461.

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Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of Saccharomyces cerevisiae, Saccharomyces uvarum and Starmerella bacillaris strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for Starmerella bacillaris. At the extreme sugar concentration, Starmerella bacillaris showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of Starmerella bacillaris allowed clear discrimination from the change of the Saccharomyces species. In this experiment, the adequacy of this non-Saccharomyces yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that Starmerella bacillaris has a more active adaptation mechanism to extremely high sugar concentration.

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24

Tufariello, Maria, Vittorio Capozzi, Giuseppe Spano, Giovanni Cantele, Pasquale Venerito, Giovanni Mita, and Francesco Grieco. "Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)." Microorganisms 8, no. 5 (May 13, 2020): 726. http://dx.doi.org/10.3390/microorganisms8050726.

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The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

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25

Jones, Rory, Paul E. Eady, Matthew R. Goddard, and Michelle T. Fountain. "The Efficacy of Yeast Phagostimulant Baits in Attract-and-Kill Strategies Varies between Summer- and Winter-Morphs of Drosophila suzukii." Insects 13, no. 11 (October 29, 2022): 995. http://dx.doi.org/10.3390/insects13110995.

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Drosophila suzukii (Matsumura), is a globally invasive pest of soft and stone fruit. To survive winter in temperate zones it enters a reproductive diapause in a morphologically distinct phenotype. Phagostimulant baits can be combined with insecticides in attract-and-kill strategies for control. We investigated the effectiveness of single yeast species and combinations of co-fermented yeast phagostimulant baits when combined with insecticides in laboratory assays against both summer- and winter-morph D. suzukii. Candida zemplininia or Hanseniaspora uvarum + C. zemplininia combined with lambda-cyhalothrin or cyantraniliprole, and H. uvarum combined with cyantraniliprole caused significantly higher mortality in winter- compared to summer-morph D. suzukii. Additionally, lambda-cyhalothrin combined with M. pulcherrima + H. uvarum resulted in greater mortality compared to single yeasts, H. uvarum for both summer- and winter-morphs and C. zemplininia for summer-morphs. M. pulcherrima + H. uvarum with spinosad significantly reduced the time-to-kill (50%) of summer-morphs compared to insecticide alone. Most yeast-based baits were comparable in terms of attract-and-kill efficacy to Combi-protec, a commercially available bait, although M. pulcherrima or H. uvarum + C. zemplininia in with cyantraniliprole were less effective. Our study suggests that yeast phagostimulants in attract-and-kill strategies should be adjusted for summer- and winter-morph D. suzukii for more effective control.

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Ko, Hyeok-Jin, Hyun Joo Park, Sun Hee Lee, Haeyoung Jeong, Jung-Hoon Bae, Bong Hyun Sung, In-Geol Choi, and Jung-Hoon Sohn. "Draft Genome Sequence of an Acid-Tolerant Yeast, Candida zemplinina NP2, a Potential Producer of Organic Acids." Genome Announcements 5, no. 39 (September 28, 2017). http://dx.doi.org/10.1128/genomea.01052-17.

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ABSTRACT Here, we report the draft genome sequence of the acid-tolerant yeast Candida zemplinina NP2, which was isolated from peach peels. This genome sequence will aid in the understanding of the organism’s physiological properties as a potential producer of organic acids in acidic environments.

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27

Giaramida, P., G. Ponticello, S. Di Maio, M. Squadrito, G. Genna, E. Barone, A. Scacco, et al. "Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol." South African Journal of Enology and Viticulture 34, no. 2 (November 2016). http://dx.doi.org/10.21548/34-2-1095.

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28

Rosa, Alberto Luis, Cécile Miot-Sertier, Yec’han Laizet, Franck Salin, Matthias Sipiczki, Marina Bely, Isabelle Masneuf-Pomarede, and Warren Albertin. "Draft Genome Sequence of the Starmerella bacillaris (syn., Candida zemplinina) Type Strain CBS 9494." Microbiology Resource Announcements 7, no. 3 (July 26, 2018). http://dx.doi.org/10.1128/mra.00872-18.

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Starmerella bacillaris is an ascomycetous yeast ubiquitously present in grapes and fermenting grape musts. In this report, we present the draft genome sequence of the S. bacillaris type strain CBS 9494, isolated from sweet botrytized wines, which will contribute to the study of this genetically heterogeneous wine yeast species.

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29

Fagbohun, E. D., K. J. Ayantola, and A. T. Dada. "Isolation and Molecular Characterization of Candida SPP from Poultry with Symptoms of Candidiasis in Ado Ekiti, Nigeria." International Journal of Pathogen Research, February 14, 2020, 1–9. http://dx.doi.org/10.9734/ijpr/2019/v3i330097.

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Aim: The aim of this study is to isolate, identify and characterize Candida spp from cloacal swabs of poultry or birds in Ekiti State University poultry farm, Ago-aduloju poultry farm and Federal Polytechnic of Ado Ekiti poultry farm using molecular method. Place and Period of Study: The study was carried out in the Department of Microbiology, Faculty of Science, Ekiti State University, Ado Ekiti, Nigeria in August 2016. Methodology: Fifty samples of poultry droppings were collected from three farms within Ado Ekiti. The samples were inoculated on Sabourand dextrose agar amended with chloramphenicol. All the fungal isolates were isolated using pour plate method. The isolates were identified based on their morphological, cultural characteristics and molecular analysis. Results: Eight isolates were obtained from a total of fifty samples. Four isolates were identified as Candida albicans strain E10-15 while the fifth isolates was Candida zemplinina strain MCR9. The result showed that three of the eight isolates had small amplicon which were not enough to give the sequence identity of the isolates while the remaining five isolates had large amplicon. Conclusion: The result of the work demonstrated that poultry birds harbor Candida albicans which is a potential pathogenic yeast. This study signifies the need to discover more environmental niches for yeast especially of Candida species and also recommends that poultry birds should always be treated with proper antibiotics to avoid candidiasis.

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Di Maio, S., G. Genna, V. Gandolfo, G. Amore, M. Ciaccio, and D. Oliva. "Presence of Candida zemplinina in Sicilian Musts and Selection of a Strain for Wine Mixed Fermentations." South African Journal of Enology & Viticulture 33, no. 1 (November 2016). http://dx.doi.org/10.21548/33-1-1309.

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Lemos Junior, Wilson José Fernandes, Vanessa Sales de Oliveira, Andre Fioravante Guerra, Alessio Giacomini, and Viviana Corich. "From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective." Applied Microbiology and Biotechnology, January 4, 2021. http://dx.doi.org/10.1007/s00253-020-11041-9.

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Rosa, Alberto Luis, Cécile Miot-Sertier, Yec’han Laizet, Franck Salin, Matthias Sipiczki, Marina Bely, Isabelle Masneuf-Pomarede, and Warren Albertin. "Correction for Rosa et al., “Draft Genome Sequence of the Candida zemplinina (syn., Starmerella bacillaris) Type Strain CBS 9494”." Microbiology Resource Announcements 7, no. 10 (September 13, 2018). http://dx.doi.org/10.1128/mra.01116-18.

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Jones, R., M. T. Fountain, C. S. Günther, P. E. Eady, and M. R. Goddard. "Separate and combined Hanseniaspora uvarum and Metschnikowia pulcherrima metabolic volatiles are attractive to Drosophila suzukii in the laboratory and field." Scientific Reports 11, no. 1 (January 13, 2021). http://dx.doi.org/10.1038/s41598-020-79691-3.

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AbstractDrosophila suzukii flies cause economic losses to fruit crops globally. Previous work shows various Drosophila species are attracted to volatile metabolites produced by individual fruit associated yeast isolates, but fruits naturally harbour a rich diversity of yeast species. Here, we report the relative attractiveness of D. suzukii to yeasts presented individually or in combinations using laboratory preference tests and field trapping data. Laboratory trials revealed four of 12 single yeast isolates were attractive to D. suzukii, of which Metschnikowia pulcherrima and Hanseniaspora uvarum were also attractive in field trials. Four out of 10 yeast combinations involving Candida zemplinina, Pichia pijperi, M. pulcherrima and H. uvarum were attractive in the laboratory. Whilst a combination of M. pulcherrima + H. uvarum trapped the greatest number of D. suzukii in the field, the efficacy of the M. pulcherrima + H. uvarum combination to trap D. suzukii was not significantly greater than traps primed with volatiles from only H. uvarum. While volatiles from isolates of M. pulcherrima and H. uvarum show promise as baits for D. suzukii, further research is needed to ascertain how and why flies are attracted to certain baits to optimise control efficacy.

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Csoma, Hajnalka, Lajos Ács-Szabó, László Attila Papp, and Matthias Sipiczki. "Application of different markers and data-analysis tools to the examination of biodiversity can lead to different results: a case study with Starmerella bacillaris (synonym Candida zemplinina) strains." FEMS Yeast Research 18, no. 5 (March 6, 2018). http://dx.doi.org/10.1093/femsyr/foy021.

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Lemos, Wilson J., Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, and Viviana Corich. "Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation." Frontiers in Microbiology 7 (August 15, 2016). http://dx.doi.org/10.3389/fmicb.2016.01249.

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Lemos Junior, Wilson José Fernandes, Barbara Bovo, Chiara Nadai, Giulia Crosato, Milena Carlot, Francesco Favaron, Alessio Giacomini, and Viviana Corich. "Corrigendum: Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic Fermentation." Frontiers in Microbiology 7 (September 27, 2016). http://dx.doi.org/10.3389/fmicb.2016.01499.

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