Journal articles: 'Food yeast'

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Knight, Michael T., Melissa C. Newman, M. Joseph Benzinger, Karen L. Neufang, James R. Agin, J. Sue McAllister, Mary Ramos, et al. "Comparison of the Petrifilm Dry Rehydratable Film and Conventional Culture Methods for Enumeration of Yeasts and Molds in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 80, no. 4 (July 1, 1997): 806–24. http://dx.doi.org/10.1093/jaoac/80.4.806.

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Abstract A collaborative study was performed involving 18 laboratories and 6 food types to compare 3M Petrifilm yeast and mold count plates with the method described in the U.S. Food and Drug Administration’s Bacteriological Analytical Manual. Four species of mold and 2 species of yeast were used to inoculate the following foods: hot dogs, corn meal, ketchup, orange juice, yogurt, and cake mix. Each collaborator received 15 samples of each food type: 5 low-level inoculations, 5 high- level inoculations, and 5 uninoculated samples. There was no significant difference between the means of the 2 methods for any product or inoculation level. The Petrifilm yeast and mold count plate method for enumeration of yeasts and molds in foods has been adopted first action by AOAC INTERNATIONAL.

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Lowes, K. F., C. A. Shearman, J. Payne, D. MacKenzie, D. B. Archer, R. J. Merry, and M. J. Gasson. "Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK." Applied and Environmental Microbiology 66, no. 3 (March 1, 2000): 1066–76. http://dx.doi.org/10.1128/aem.66.3.1066-1076.2000.

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ABSTRACT The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin inAspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously expressed mycocin had similar physiological properties and an almost identical spectrum of biological activity against a number of yeasts isolated from silage and yoghurt. Two food and feed production systems prone to yeast spoilage were used as models to assess the ability of mycocin HMK to act as a biocontrol agent. The onset of aerobic spoilage in mature maize silage was delayed by application of A. niger mycocin HMK on opening because the toxin inhibited growth of the indigenous spoilage yeasts. This helped maintain both higher lactic acid levels and a lower pH. In yoghurt spiked with dairy spoilage yeasts, A. niger mycocin HMK was active at all of the storage temperatures tested at which yeast growth occurred, and there was no resurgence of resistant yeasts. The higher the yeast growth rate, the more effective the killing action of the mycocin. Thus, mycocin HMK has potential applications in controlling both silage spoilage and yoghurt spoilage caused by yeasts.

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Péter, G. "Biodiversity of Zygosaccharomyces species in food systems." Acta Alimentaria 51, no. 1 (February 28, 2022): 43–51. http://dx.doi.org/10.1556/066.2021.00142.

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Abstracts Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two most infamous species are Zygosaccharomyces balii and Zygosaccharomyces rouxii, although they may also take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genus Zygosaccharomyces has been considerably expanded as well. Especially the number of the extremely osmotolerant Zygosaccharomyces species, related to Z. rouxii and regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review.

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Brr, A. A. H., and A. G. Mahmoud Y. "Anti-yeast effects of some plant extracts on yeasts contaminating processed poultry products in Egypt." Czech Journal of Food Sciences 23, No. 1 (November 15, 2011): 12–19. http://dx.doi.org/10.17221/3366-cjfs.

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A total of 60 random samples of fresh chicken burger, fillet, and luncheon (20 of each) were collected from markets at Tanta city. The average total yeast counts (cfu/g) in burger, fillet, and luncheon samples were 2.7 × 106 ± 1.1 × 106, 2.1 × 105 ± 0.9 × 105, and 1.4 × 107 ± 0.7 × 107, respectively. A total of 158 yeast isolates of 23 species were isolated and identified. Candida, Cryptococcus, Debaromyces, Issatchenkia, Pichia, Rhodotorula, Saccharomyces, Trichosporon and Yarrowia species were recovered from the examined samples of fresh chicken meat products in varying percentages ranging from 5% to 50%. The tested plant extracts of cinnamon, clove and thyme revealed a potent anti-yeast activity against C. albicans, D. hansenii and S. cerevisiae at 20% concentration, and a moderate inhibitory activity against these yeast strains at 10% concentration, while garlic extract had a lesser inhibitory effect on the yeast strains tested at the same concentration. Moreover, thyme, cinnamon and clove extracts had a complete inhibitory effect on chicken fillet inoculated with Candida albicans when incubated at 5°C and 25°C.

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BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Comparison of the Petrifilm™ Yeast and Mold Culture Film Method to Conventional Methods for Enumerating Yeasts and Molds in Foods." Journal of Food Protection 54, no. 6 (June 1, 1991): 443–47. http://dx.doi.org/10.4315/0362-028x-54.6.443.

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Petrifilm™ Yeast and Mold (YM) plates were compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) for its suitability to enumerate yeasts and molds in 13 groups of food products. These products consisted of beans (dry and frozen, green), corn meal, flour (wheat), fruit (apple), a meat/vegetable entree (chicken pot pie), a precooked meat (beef), milk (dehydrated, nonfat), nuts (pecans), pasta, potatoes (dehydrated), precooked sausage, and a spice (black pepper). Correlation coefficients of Petrifilm™ YM plates versus APDA and CPCA pour plates for recovering total yeasts and molds from a composite of the thirteen test foods were, respectively, 0.961 and 0.974. Individually, Petrifilm™ YM plate counts were equivalent or higher than APDA and CPCA for some food groups and lower for other food groups. Because food particle interference can make enumeration of yeast and mold colonies on Petrifilm™ YM plates difficult for some food groups, potential food interference will need to be evaluated for each food group tested.

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Kılıç Kanak, Eda, and Suzan Öztürk Yılmaz. "Probiyotik Mayalar ve Probiyotik Gıdalarda Mayaların Rolü." Turkish Journal of Agriculture - Food Science and Technology 7, no. 9 (September 11, 2019): 1268. http://dx.doi.org/10.24925/turjaf.v7i9.1268-1274.2170.

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Probiotics are defined as live microorganisms that provide beneficial effects when consumed in sufficient quantities. Currently available probiotics are bacteria such as Lactobacillus, Bifidobacterium and Bacillus. In recent years, yeast has presented great potential for the development of new probiotics. Saccharomyces cerevisiae var. boulardii is the only yeast that has been recognized and characterized as probiotic until today. This raises the question of whether other yeast species have probiotic properties. Recent investigations show that some species with probiotic evidence are Kluyveromyces marxianus and Pichia kudriavzeii, except S. cerevisiae. Most of the enzymes produced by the preserved yeast are involved in the metabolism of complex compounds in foods, thus forming the nutritional value and organoleptic properties of fermented foods. EFSA has given the QPS statue, the "food additive," only a few yeasts. In order to verify interesting properties, probiotic working of yeasts needs to be examined in more detail.

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HINTON, ARTHUR, J. A. CASON, and KIMBERLY D. INGRAM. "Enumeration and Identification of Yeasts Associated with Commercial Poultry Processing and Spoilage of Refrigerated Broiler Carcasses." Journal of Food Protection 65, no. 6 (June 1, 2002): 993–98. http://dx.doi.org/10.4315/0362-028x-65.6.993.

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Yeasts associated with broiler carcasses taken from various stages of commercial poultry processing operations and broiler carcasses stored at refrigerated temperatures were enumerated and identified. Whole carcass rinses were performed to recover yeasts from carcasses taken from a processing facility and processed carcasses stored at 4°C for up to 14 days. Yeasts in the carcass rinsates were enumerated on acidified potato dextrose agar and identified with the MIDI Sherlock Microbial Identification System. Dendrograms of fatty acid profiles of yeast were prepared to determine the degree of relatedness of the yeast isolates. Findings indicated that as the carcasses are moved through the processing line, significant decreases in the number of yeasts associated with broiler carcasses usually occur, and the composition of the yeast flora of the carcasses is altered. Significant (P < 0.05) increases in the yeast population of the carcasses generally occur during storage at 4°C, however. Furthermore, it was determined that the same strain of yeast may be recovered from different carcasses at different points in the processing line and that the same strain of yeast may be isolated from carcasses processed on different days in the same processing facility.

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BEUCHAT, L. R., B. V. NAIL, R. E. BRACKETT, and T. L. FOX. "Evaluation of a Culture Film (Petrifilm™ YM) Method for Enumerating Yeasts and Molds in Selected Dairy and High-Acid Foods." Journal of Food Protection 53, no. 10 (October 1, 1990): 869–74. http://dx.doi.org/10.4315/0362-028x-53.10.869.

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The Petrifilm™ Yeast and Mold (YM) plate was compared to acidified potato dextrose agar (APDA) and chloramphenicol-supplemented plate count agar (CPCA) using pour- and surface-plating techniques for its ability to recover yeasts and molds from hard and soft cheeses, cottage cheese, yogurt, sour cream, fruit juice, salad dressing, relishes, and tomato-based sauces. Correlation coefficients of Petrifilm™ YM plates versus pour-APDA, surface-APDA, pour-CPCA, and surface-CPCA for recovering total yeasts and molds from a composite of the eight test foods were, respectively, 0.993, 0.993, 0.994, and 0.995. Slope and intercept values for populations detected using Petrifilm™ YM plates versus traditional systems ranged, respectively, from 0.984 to 1.008 and −0.051 to 0.149. The coefficient of variation for total yeast and mold populations recovered on Petrifilm™ YM plates was 1.0% compared to 1.2 to 1.7% for traditional enumeration systems. Regardless of the enumeration system employed or the type of fungal cell, i.e., yeast or mold, being enumerated, significantly (P ≤ 0.05) higher populations were generally detected after 5 d compared to 3 d of incubation. After 5 d of incubation, in no case were yeast or total yeast and mold populations detected in the eight food products using Petrifilm™ YM plates significantly lower than respective populations detected using traditional pour- and surface-plating techniques and media. When Petrifilm™ YM plates were used, significantly higher total yeast and mold populations were detected in 3, 1, and 1 out of eight food products compared to using, respectively, pour-APDA, surface-APDA, and surface-CPCA enumeration systems. The Petrifilm™ YM plate offers an acceptable alternative to traditional methods for enumerating yeasts and molds in the dairy and high-acid products evaluated in this study.

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Kümmerle, Michael, Siegfried Scherer, and Herbert Seiler. "Rapid and Reliable Identification of Food-Borne Yeasts by Fourier-Transform Infrared Spectroscopy." Applied and Environmental Microbiology 64, no. 6 (June 1, 1998): 2207–14. http://dx.doi.org/10.1128/aem.64.6.2207-2214.1998.

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ABSTRACT Computer-based Fourier-transform infrared spectroscopy (FT-IR) was used to identify food-borne, predominantly fermentative yeasts. Dried yeast suspensions provided the films suitable for FT-IR measurement. Informative windows in the spectrum were selected and combined to achieve optimal results. A reference spectrum library was assembled, based on 332 defined yeast strains from international yeast collections and our own isolates. All strains were identified with conventional methods using physiological and morphological characteristics. In order to assess identification quality, another 722 unknown yeast isolates not included in the reference spectrum library were identified both by classical methods and by comparison of their FT-IR spectra with those of the reference spectrum library. Ninety-seven and one-half percent of these isolates were identified correctly by FT-IR. Easy handling, rapid identification within 24 h when starting from a single colony, and a high differentiation capacity thus render FT-IR technology clearly superior to other routine methods for the identification of yeasts.

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Alkay, Z., E. Dertli, and M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey." Acta Alimentaria 50, no. 4 (November 15, 2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.

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Abstract In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts agents, although they were resistant to all antibiotics used in the study. All selected yeast isolates exhibited high antimicrobial activity against the Staphylococcus aureus. In conclusion, this study investigated the potential probiotic properties of yeast strains isolated from sourdough.

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JERMINI, MARCO F. G., OTTO GEIGES, and WILHELM SCHMIDT-LORENZ. "Detection, Isolation and Identification of Osmotolerant Yeasts from High-Sugar Products." Journal of Food Protection 50, no. 6 (June 1, 1987): 468–72. http://dx.doi.org/10.4315/0362-028x-50.6.468.

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A simple presence-absence test for detection of small numbers of osmotolerant yeasts in foods was developed. Yeast extract glucose 50 broth [consisting of 0.5% (w/w) yeast extract and 50% (w/w) glucose] was used as enrichment medium and was incubated with agitation at 30°C. The detection was done by (a) microscope and (b) streaking 0.03 ml of enrichment culture on selective yeast extract glucose 50 agar and incubation at 30°C for 5–7 d. If no yeast cells were observed under the microscope within 10 d of incubation, the product sample was judged as “free from osmotolerant yeasts.” In accordance with this method 28 strains of osmotolerant yeasts were isolated from 27 spoiled high-sugar products. Twenty-four strains were identified as Zygosaccharomyces rouxii, 2 Zygosaccharomyces bailii and 1 each as Torulaspora delbrueckii and Debaryomyces hansenii.

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Oliveira, Rúbia Tabachi de, Douglas Haese, João Luís Kill, Anderson Lima, Pablo Victor Malini, and Guilherme Rodrigues Thompson. "Palatability of cat food with sodium pyrophosphate and yeast extract." Ciência Rural 46, no. 12 (December 2016): 2202–5. http://dx.doi.org/10.1590/0103-8478cr20151651.

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ABSTRACT: Cat food formulation should not only meet the animal's nutritional needs, but also take into account food attractiveness. Our aim was to assess the palatability of food coated with sodium pyrophosphate and yeast extract, alone or in combination, and 20 adult cats were used in a two-bowl preference test. The preference for the experimental foods was tested by external application of sodium pyrophosphate (0.3%), yeast extract (0.2%), and a blend (0.5%) containing pyrophosphate and yeast extract in a same basal diet. In the present study, the cats showed preference for the blend (0.5%) containing sodium pyrophosphate and yeast extract.

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Bansal, Rhea A., Susan Tadros, and Amolak S. Bansal. "Beer, Cider, and Wine Allergy." Case Reports in Immunology 2017 (2017): 1–4. http://dx.doi.org/10.1155/2017/7958924.

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Background. Allergy to beer is often due to specific proteins in barley and sometimes to lipid transfer protein. Allergy to wine is frequently due to a sensitivity to grape proteins. We present a rare case of allergy to beer, wine, and cider resulting from IgE reactivity to yeasts and moulds which also explained the patient’s additional sensitivity to yeast extracts and blue cheese. Case Presentation. The patient’s symptoms included throat and facial itching accompanied by mild wheeze and severe urticaria. Diagnosis of allergy to yeast was confirmed by specific IgE testing as well as that to relevant foods and beverages. The patient’s ongoing management included advice to avoid beer, wine, and other food groups containing specific yeasts, in addition to carrying a short acting nonsedating antihistamine as well as an adrenaline autoinjector. Conclusions. Cases of yeast allergy are extremely rare in medical literature but may be underrecognised and should be considered in patients presenting with reactions to alcoholic beverages and other yeast-containing products.

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Mattos Rocha, Ronaldo Kauê, Joel Andrioli, Fernando Joel Scariot, Luisa Vivian Schwarz, Ana Paula Longaray Delamare, and Sergio Echeverrigaray. "Yeast diversity in Cabernet-Sauvignon and Merlot grapes grown in the highlands of Southern Brazil." OENO One 56, no. 2 (May 3, 2022): 101–10. http://dx.doi.org/10.20870/oeno-one.2022.56.2.4660.

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Considering the influence of natural yeasts on wine production and the organoleptic properties of the final product, the objective of the present study was to evaluate the diversity of yeasts in Cabernet-Sauvignon and Merlot (Vitis vinifera L.) grown in the highlands of the Northeast region of Rio Grande do Sul State, “Serra Gaúcha”, Brazil. Grape samples were collected from commercial vineyards between February and March in the 2017, 2018 and 2019 vintages. One hundred sixty-six isolated yeasts were classified at the species level by D1/D2 domain of 26S rRNA sequencing. A total of 31 yeast species were identified. The most prevalent species were Hanseniaspora uvarum, Issatchenkia terricola, Saturnispora diversa and Starmerella bacillaris. These same yeasts were the most frequent regardless of the year evaluated. The results indicated that there is a great diversity of yeast species in grapes cultivated in the highlands of Southern Brazil. However, the yeast communities remain similar in Cabernet-Sauvignon and Merlot grapes the analysed parameters (grape variety/vintage) are not interfering in the yeast populations found in the region highlands of Rio Grande do Sul, “Serra Gaúcha”, Brazil. This study enabled the knowledge of the yeast populations present in the region and their variations during the harvesting of wine grapes, showing that there is a majority pattern of species independent of the harvest.

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Mentel, Marek, Mário Špírek, Dorte Jørck-Ramberg, and Jure Piškur. "Transfer of Genetic Material between Pathogenic and Food-Borne Yeasts." Applied and Environmental Microbiology 72, no. 7 (July 2006): 5122–25. http://dx.doi.org/10.1128/aem.00293-06.

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ABSTRACT Many pathogenic yeast species are asexual and therefore not involved in intra- or interspecies mating. However, high-frequency transfer of plasmid DNA was observed when pathogenic and food-borne yeasts were grown together. This property could play a crucial role in the spread of virulence and drug resistance factors among yeasts.

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Roshkova, Zl, S. Dukiandjiev, and K. Pavlova. "Biochemical characterization of yeast protein isolates." Food / Nahrung 30, no. 3-4 (1986): 402–5. http://dx.doi.org/10.1002/food.19860300357.

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Rajcheva-Roshkova, Z. G., S. V. Djukiandjiev, and K. I. Pavlova. "Fractionation and characterization of yeast proteins." Food / Nahrung 33, no. 4 (1989): 319–23. http://dx.doi.org/10.1002/food.19890330404.

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Bhajekar, D. V., and P. R. Kulkarni. "Osmotolerant yeast isolates from fruit preserves." Food / Nahrung 35, no. 1 (1991): 99–101. http://dx.doi.org/10.1002/food.19910350125.

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Aldhous, Peter. "Modified yeast fine for food." Nature 344, no. 6263 (March 1990): 186. http://dx.doi.org/10.1038/344186b0.

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Goerges, Stefanie, Ulrike Aigner, Barbara Silakowski, and Siegfried Scherer. "Inhibition of Listeria monocytogenes by Food-Borne Yeasts." Applied and Environmental Microbiology 72, no. 1 (January 2006): 313–18. http://dx.doi.org/10.1128/aem.72.1.313-318.2006.

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ABSTRACT Many bacteria are known to inhibit food pathogens, such as Listeria monocytogenes, by secreting a variety of bactericidal and bacteriostatic substances. In sharp contrast, it is unknown whether yeast has an inhibitory potential for the growth of pathogenic bacteria in food. A total of 404 yeasts were screened for inhibitory activity against five Listeria monocytogenes strains. Three hundred and four of these yeasts were isolated from smear-ripened cheeses. Most of the yeasts were identified by Fourier transform infrared spectroscopy. Using an agar-membrane screening assay, a fraction of approximately 4% of the 304 red smear cheese isolates clearly inhibited growth of L. monocytogenes. Furthermore, 14 out of these 304 cheese yeasts were cocultivated with L. monocytogenes WSLC 1364 on solid medium to test the antilisterial activity of yeast in direct cell contact with Listeria. All yeasts inhibited L. monocytogenes to a low degree, which is most probably due to competition for nutrients. However, one Candida intermedia strain was able to reduce the listerial cell count by 4 log units. Another four yeasts, assigned to C. intermedia (three strains) and Kluyveromyces marxianus (one strain), repressed growth of L. monocytogenes by 3 log units. Inhibition of L. monocytogenes was clearly pronounced in the cocultivation assay, which simulates the conditions and contamination rates present on smear cheese surfaces. We found no evidence that the unknown inhibitory molecule is able to diffuse through soft agar.

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Punyauppa-path, Sukrita, Pongpat Kiatprasert, Jutaporn Sawangkaew, Polson Mahakhan, Parichat Phumkhachorn, Pongsak Rattanachaikunsopon, Pannida Khunnamwong, and Nantana Srisuk. "Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products." AIMS Microbiology 8, no. 4 (2022): 575–94. http://dx.doi.org/10.3934/microbiol.2022037.

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<abstract> This research aimed to evaluate the diversity of yeasts recovered from fermented foods gathered from some areas of Northeastern Thailand. The fermented food items included Pla-som, Nham-pla, Kem-buknud, Isan-sausage, Pla-ra, Mhum-neu, Mhum-Khai-pla, Nham-neu, Nham-mu, Kung-joom, Som-pla-noi, and Poo-dong. Their probiotic characteristics were also investigated. A total of 103 yeast isolates of nine genera were identified using 28S rDNA sequencing. The yeast genera were <italic>Candida</italic> (20.3%), <italic>Diutina</italic> (2.9%), <italic>Filobasidium</italic> (1.0%), <italic>Kazachstania</italic> (33.0%), <italic>Pichia</italic> (3.9%), <italic>Saccharomyces</italic> (1.0%), <italic>Starmerella</italic> (28.2%), <italic>Torulaspora</italic> (2.9%), and <italic>Yarrowia</italic> (6.8%). Based on probiotic characteristic analysis of ten selected yeast strains, <italic>Kazachstania bulderi</italic> KKKS4-1 showed the strongest probiotic characteristics in terms of hemolytic activity, antimicrobial activity against pathogenic bacteria, tolerance to low pH and bile salt and hydrophobicity. Isolated yeasts with probiotic characteristics may be useful in fermented food and animal feed production to improve their nutritional values. </abstract>

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Tekarslan-Sahin, Seyma Hande. "Adaptive Laboratory Evolution of Yeasts for Aroma Compound Production." Fermentation 8, no. 8 (August 6, 2022): 372. http://dx.doi.org/10.3390/fermentation8080372.

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Aroma compounds are important in the food and beverage industry, as they contribute to the quality of fermented products. Yeasts produce several aroma compounds during fermentation. In recent decades, production of many aroma compounds by yeasts obtained through adaptive laboratory evolution has become prevalent, due to consumer demand for yeast strains in the industry. This review presents general aspects of yeast, aroma production and adaptive laboratory evolution and focuses on the recent advances of yeast strains obtained by adaptive laboratory evolution to enhance the production of aroma compounds.

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Podpora, B., F. Świderski, A. Sadowska, R. Rakowska, and G. Wasiak-Zys. "Spent brewer’s yeast extracts as a new component of functional food." Czech Journal of Food Sciences 34, No. 6 (December 21, 2016): 554–63. http://dx.doi.org/10.17221/419/2015-cjfs.

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The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.

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Homayouni-Rad, Aziz, Aslan Azizi, Parvin Oroojzadeh, and Hadi Pourjafar. "Kluyveromyces marxianus as a Probiotic Yeast: A Mini-review." Current Nutrition & Food Science 16, no. 8 (September 10, 2020): 1163–69. http://dx.doi.org/10.2174/1573401316666200217113230.

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Background: Yeasts play diverse roles in human life. Since ancient times, these micro organisms have been used to produce food products and beverages including bread and beer. Nowadays, the biotechnological products of yeast are some of the main components of commercial products. Objective: Some species of yeast such as Saccharomyces cerevisiae and Saccharomyces boulardii are recognized as probiotic yeast with extensive applications in the food and drug industries. However, certain species like Kluyveromyces marxianus are still not recognized as probiotic micro organisms despite their widespread industrial usage. In this study, the application of K. marxianus in preparing food and the medicinal product was reviewed in terms of its beneficial or harmful effects. Methods: Pub Med, Google Scholar, Scopus, and Science Direct databases were searched by using “Probiotics”, “Yeast”, and “Kluyveromyces marxianus”. Results: The findings suggest that K. marxianus can be recognized as a probiotic yeast species. Conclusion: It can be concluded that K. marxianus may be considered as a probiotic micro organism with a variety of commercial and medical applications.

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Khramtsov, A. G., and S. N. Sazanova. "NEW FOOD PRODUCTS WITH PROBIOTIC YEAST." http://eng.biomos.ru/conference/articles.htm 1, no. 19 (2021): 314–16. http://dx.doi.org/10.37747/2312-640x-2021-19-314-316.

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Saccharomycete yeast can be an alternative to traditional probiotics. The beneficial properties of Saccharomyces boulardii are well understood. By adding this yeast to food products, you can enrich them with functional ingredients. A method for producing ice cream with probiotic yeast has been developed.

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Baptista, A. S., J. Horii, M. A. Calori-Domingues, E. M. Gloria, and M. R. Vizioli. "Yeast application and its derived products to reduce aflatoxicosis." Proceedings of the British Society of Animal Science 2002 (2002): 212. http://dx.doi.org/10.1017/s1752756200008681.

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Yeasts have been studied and used as source of proteins for animal feeding over many years. Recently, new ideas on their use has lead to studies to enrich yeasts with micronutrients and use them as vehicles in feed production. Yeast cellular components are also used to improve the animal health and performance. The use of living yeasts are also thought to improve animal food consumption and reduce cell damage caused by substances such as aflatoxins found in animal foods. Aflatoxins, secondary metabolites produced by some fungi in foods and feeds can, on ingestion, result in the illness or death of animals. The aim of this study was to investigate the effects of Saccharomyces cerevisiae living cells and its derived products on animals when they are supplied with diets contaminate by aflatoxins.

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Mewa-Ngongang, Maxwell, Heinrich W. du Plessis, Edwin Hlangwani, Seteno K. O. Ntwampe, Boredi S. Chidi, Ucrecia F. Hutchinson, and Neil P. Jolly. "Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia." Fermentation 5, no. 3 (June 29, 2019): 53. http://dx.doi.org/10.3390/fermentation5030053.

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It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of crude biopreservatives against consortia of common spoilage yeasts occurring in beverages. Crude biopreservatives produced from separate yeasts were formulated in different growth inhibition combinations (GICs), i.e., GIC1 (Candida pyralidae Y1117 and Pichia kluyveri Y1125), GIC 2 (C. pyralidae Y1117 and P. kluyveri Y1164), GIC3 (P. kluyveri Y1125 and P. kluyveri Y1164), and GIC4 (C. pyralidae, P. kluyveri Y1125 and P. kluyveri Y1164). The spoilage yeast consortia combinations, i.e., SC1 (Dekkera. anomala and D. bruxellensis), SC2 (D. anomala and Zygosaccharomyces bailii), SC3 (D. bruxellensis and Z. bailii), and SC4 (D. anomala, D. bruxellensis and Z. bailii), were also prepared. The highest growth inhibition activities of the crude biopreservatives were observed at a pH of 3.0 and 2.0 for C. pyralidae and P. kluyveri strains, respectively, while reduced activity was observed at a pH of 4.0 and 5.0. The growth inhibition proficiency depended on the spoilage yeast or the consortia of spoilage yeasts. Biocontrol agents from an individual yeast or mixtures can be used to prevent food and beverage spoilage.

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Yoshinaga, Masafumi, Stephanie How, Damien Blanco, Ian Murdoch, Matteo Grudny, Samantha Powers, Nelson Molina, Barry Rosen, and Aaron Welch. "Directed Evolution of Saccharomyces cerevisiae for Increased Selenium Accumulation." Microorganisms 6, no. 3 (August 6, 2018): 81. http://dx.doi.org/10.3390/microorganisms6030081.

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Selenium-enriched yeast (selenium yeast) are one of the most popular sources of selenium supplementation used in the agriculture and human nutritional supplements industries. To enhance the production efficiency of selenium yeast, we sought to develop a method to identify, and ultimately select for, strains of yeast with enhanced selenium accumulation capabilities. Selenite resistance of four genetically diverse strains of Saccharomyces cerevisiae was assayed in various conditions, including varying carbon sources, nitrogen sources, and phosphate amounts, and they were correlated with selenium accumulation in a commercially relevant selenium-containing growth medium. Glycerol- and selenite-containing media was used to select for six yeast isolates with enhanced selenite resistance. One isolate was found to accumulate 10-fold greater selenium (0.13 to 1.4 mg Se g−1 yeast) than its parental strain. Glycerol- and selenium-containing medium can be used to select for strains of yeast with enhanced selenium accumulation capability. The methods identified can lead to isolation of industrial yeast strains with enhanced selenium accumulation capabilities that can result in greater cost efficiency of selenium yeast production. Additionally, the selection method does not involve the construction of transgenic yeast, and thus produces yeasts suitable for use in human food and nutrient supplements.

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Hamby, Kelly A., Alejandro Hernández, Kyria Boundy-Mills, and Frank G. Zalom. "Associations of Yeasts with Spotted-Wing Drosophila (Drosophila suzukii; Diptera: Drosophilidae) in Cherries and Raspberries." Applied and Environmental Microbiology 78, no. 14 (May 11, 2012): 4869–73. http://dx.doi.org/10.1128/aem.00841-12.

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ABSTRACTA rich history of investigation documents variousDrosophila-yeast mutualisms, suggesting thatDrosophila suzukiisimilarly has an association with a specific yeast species or community. To discover candidate yeast species, yeasts were isolated from larval frass, adult midguts, and fruit hosts ofD. suzukii. Terminal restriction fragment length polymorphism (TRFLP) technology and decimal dilution plating were used to identify and determine the relative abundance of yeast species present in fruit juice samples that were either infested withD. suzukiior not infested. Yeasts were less abundant in uninfested than infested samples. A total of 126 independent yeast isolates were cultivated from frass, midguts, and fruit hosts ofD. suzukii, representing 28 species of yeasts, withHanseniaspora uvarumpredominating. This suggests an association betweenD. suzukiiandH. uvarumthat could be utilized for pest management of the highly pestiferousD. suzukii.

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Gibson, B., M. Dahabieh, K. Krogerus, P. Jouhten, F. Magalhães, R. Pereira, V. Siewers, and V. Vidgren. "Adaptive Laboratory Evolution of Ale and Lager Yeasts for Improved Brewing Efficiency and Beer Quality." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 23–44. http://dx.doi.org/10.1146/annurev-food-032519-051715.

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Yeasts directly impact the efficiency of brewery fermentations as well as the character of the beers produced. In recent years, there has been renewed interest in yeast selection and development inspired by the demand to utilize resources more efficiently and the need to differentiate beers in a competitive market. Reviewed here are the different, non-genetically modified (GM) approaches that have been considered, including bioprospecting, hybridization, and adaptive laboratory evolution (ALE). Particular emphasis is placed on the latter, which represents an extension of the processes that have led to the domestication of strains already used in commercial breweries. ALE can be used to accentuate the positive traits of brewing yeast as well as temper some of the traits that are less desirable from a modern brewer's perspective. This method has the added advantage of being non-GM and therefore suitable for food and beverage production.

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Nand, K. "Debittering of spent brewer's yeast for food purposes." Food / Nahrung 31, no. 2 (1987): 127–31. http://dx.doi.org/10.1002/food.19870310208.

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CAI, SHIYU, and ABIGAIL B. SNYDER. "Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance." Journal of Food Protection 85, no. 2 (October 6, 2021): 203–12. http://dx.doi.org/10.4315/jfp-21-314.

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ABSTRACT Black yeasts can survive extreme conditions in food production because of their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability in tolerance to nonthermal interventions among a collection of food-related black yeast strains. Variation in tolerance to UV light treatment, high pressure processing (HPP), sanitizers, and osmotic pressure was observed within each species. The two strains previously shown to possess high thermotolerance, Exophiala phaeomuriformis FSL-E2-0572 and Exophiala dermatitidis YB-734, were also the most HPP tolerant but were the least halotolerant. Meanwhile, Aureobasidium pullulans FSL-E2-0290 was the most UV and sanitizer tolerant but had been shown to have relatively low thermoresistance. Fisher's exact tests showed that thermoresistance in black yeasts was associated with HPP tolerance and inversely with halotolerance, but no association was found with UV tolerance or sanitizer tolerance. Collectively, the relative stress tolerance among strains varied across interventions. Given this variation, different food products are susceptible to black yeast spoilage. In addition, different strains should be selected in challenge studies specific to the intervention. HIGHLIGHTS

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Bae, Jungu, Kouichi Kuroda, and Mitsuyoshi Ueda. "Proximity Effect among Cellulose-Degrading Enzymes Displayed on the Saccharomyces cerevisiae Cell Surface." Applied and Environmental Microbiology 81, no. 1 (October 10, 2014): 59–66. http://dx.doi.org/10.1128/aem.02864-14.

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ABSTRACTProximity effect is a form of synergistic effect exhibited when cellulases work within a short distance from each other, and this effect can be a key factor in enhancing saccharification efficiency. In this study, we evaluated the proximity effect between 3 cellulose-degrading enzymes displayed on theSaccharomyces cerevisiaecell surface, that is, endoglucanase, cellobiohydrolase, and β-glucosidase. We constructed 2 kinds of arming yeasts through genome integration: ALL-yeast, which simultaneously displayed the 3 cellulases (thus, the different cellulases were near each other), and MIX-yeast, a mixture of 3 kinds of single-cellulase-displaying yeasts (the cellulases were far apart). The cellulases were tagged with a fluorescence protein or polypeptide to visualize and quantify their display. To evaluate the proximity effect, we compared the activities of ALL-yeast and MIX-yeast with respect to degrading phosphoric acid-swollen cellulose after adjusting for the cellulase amounts. ALL-yeast exhibited 1.25-fold or 2.22-fold higher activity than MIX-yeast did at a yeast concentration equal to the yeast cell number in 1 ml of yeast suspension with an optical density (OD) at 600 nm of 10 (OD10) or OD0.1. At OD0.1, the distance between the 3 cellulases was greater than that at OD10 in MIX-yeast, but the distance remained the same in ALL-yeast; thus, the difference between the cellulose-degrading activities of ALL-yeast and MIX-yeast increased (to 2.22-fold) at OD0.1, which strongly supports the proximity effect between the displayed cellulases. A proximity effect was also observed for crystalline cellulose (Avicel). We expect the proximity effect to further increase when enzyme display efficiency is enhanced, which would further increase cellulose-degrading activity. This arming yeast technology can also be applied to examine proximity effects in other diverse fields.

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DEAK, T., and L. R. BEUCHAT. "Comparison of the SIM, API 20C, and ID 32C Systems for Identification of Yeasts Isolated from Fruit Juice Concentrates and Beverages." Journal of Food Protection 56, no. 7 (July 1, 1993): 585–92. http://dx.doi.org/10.4315/0362-028x-56.7.585.

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Two commercial kits for identifying clinical yeast isolates, Analytab API 20C and BioMerieux Vitek Yeast ID 32C strips, and a simplified identification method (SIM) consisting of selected conventional tests and dedicated to foodborne yeasts, were evaluated for their performance in the identification of 166 yeast isolates from concentrated fruit juices and beverages. Twenty-five species representing 15 genera were identified. The percentage of isolates correctly identified by SIM was 91%, whereas the API 20C and ID 32C systems correctly identified 86 and 76%, respectively. The number of species not included in databases was 4 in SIM, 10 in API 20C, and 7 in ID 32C. Discrepant test reactions and errors in databases were responsible for failed and false identification. Nevertheless, the accuracy of individual test reactions was high, giving only 1.6% (SIM), 2.5% (API 20C), and 1.7% (ID 32C) discrepant results. Both commercial kits, if supplemented with a few tests necessary for identification of yeasts, can be easily applied to the SIM database developed for foodborne yeasts, thus offering a convenient and accurate identification procedure.

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Caridi, A. "Selection of Calabrian strains of Saccharomyces sensu stricto for red wines." Acta Alimentaria 50, no. 4 (November 15, 2021): 565–73. http://dx.doi.org/10.1556/066.2021.00119.

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Abstract Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim of this work was to perform oenological characterisation and specific selection of Calabrian strains of Saccharomyces sensu stricto. Among the considered traits, the aptitude of the yeast to preserve grape pigments and colour intensity was included. Among the best six yeast strains – Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, and Sc2823 – strain Sc2742 exhibits the highest Folin–Ciocalteu index and strain Sc2774 the highest colour intensity. These two selected yeasts may be used as starter for the production of red wines in order to preserve grape pigments and colour intensity.

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Blanco, Pilar, and David Castrillo. "Influence of vintage, geographical location and agricultural management on yeast populations in Galician grape musts (NW Spain)." OENO One 56, no. 4 (November 2, 2022): 65–79. http://dx.doi.org/10.20870/oeno-one.2022.56.4.4898.

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The influence of vintage, geographical location and farming system on yeast populations was evaluated in grape musts from Galicia (NW Spain) in three consecutive years. Grape samples were taken in organic and conventional vineyards from four Denominations of Origin (DOs) during the 2013, 2014 and 2015 vintages. Cultivable yeast populations were characterised at the quantitative and qualitative level. The general results show the existence of significant differences for yeast counts in musts among vintages and DOs, but not between farming systems. Given the geographical location of the grapes, the influence of vintage was significant in all DOs; however, the farming system only had a significant impact on viable yeasts in Rías Baixas, although the number of yeasts tended to be higher in organic samples than in conventional ones in most cases. Species richness was location dependent, with Rías Baixas and Ribeira Sacra showing the highest values. In addition, the type of yeasts varied between Denominations of Origin. From a total of 39 different yeast species identified, Metschnikowia spp., Hanseniaspora uvarum and Aureobasidium spp. were the prevailing species. These major yeasts were found to be widely distributed. However, species such as Issatchenkia terricola, Starmerella bacillaris and different species of Candida, Pichia and Zygosaccharomyces genera were mainly found in Rías Baixas and Ribeira Sacra DOs. In contrast, Lachancea thermotolerans was isolated in Monterrei and Ribeiro DOs only. Accordingly, the ANOSIM and PERMANOVA analyses evidenced significant differences in species richness among different DOs and, to a lesser extent, among vintages, but not between farming systems.

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Sugita, Takashi, Ken Kikuchi, Koichi Makimura, Kensaku Urata, Takashi Someya, Katsuhiko Kamei, Masakazu Niimi, and Yoshimasa Uehara. "Trichosporon Species Isolated from Guano Samples Obtained from Bat-Inhabited Caves in Japan." Applied and Environmental Microbiology 71, no. 11 (November 2005): 7626–29. http://dx.doi.org/10.1128/aem.71.11.7626-7629.2005.

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ABSTRACT Yeasts from caves have rarely been examined. We examined yeasts collected from bat guano samples from 20 bat-inhabited limestone and volcanic caves located in 11 prefectures in Japan. Of ∼700 yeast-like colonies, nine Trichosporon species were recovered from 15 caves. Two of these were known species, and the remaining seven are potentially novel species, based on molecular phylogenetic analyses. In addition to Trichosporon species, identifiable strains of eight ascomycetous yeasts and one basidiomycetous yeast were recovered at frequencies of 5 to 35%. Our findings suggest that Trichosporon spp. are the major yeast species in bat guano in Japan and that bat guano is a potentially rich source of previously undescribed yeast species.

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Feldsine, Philip T., Andrew H. Lienau, Stephanie C. Leung, and Linda A. Mui. "Enumeration of Total Yeasts and Molds in Foods by the SimPlate® Yeast and Mold–Color Indicator Method and Conventional Culture Methods: Collaborative Study." Journal of AOAC INTERNATIONAL 86, no. 2 (March 1, 2003): 296–313. http://dx.doi.org/10.1093/jaoac/86.2.296.

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Abstract The relative effectiveness of the SimPlate Yeast and Mold-Color Indicator method (Y&M–CI) was compared to the U.S. Food and Drug Administration's (FDA) Bacteriological Analytical Manual (BAM) method and the proposed International Organization for Standardization (ISO) method, ISO/CD 21527, for enumerating yeasts and molds in foods. Test portions were prepared and incubated according to the conditions stated in both the BAM and ISO methods. Six food types were analyzed: frozen corn dogs, nut meats, frozen fruits, cake mix, cereal, and fresh cheese. Nut meats, frozen fruits, and fresh cheese were naturally contaminated. All other foods were artificially contaminated with either a yeast or mold. Seventeen laboratories throughout North America and Europe participated in the study. Three method comparisons were conducted. In general, there was <0.3 mean log count difference in recovery between the SimPlate method and the 2 corresponding reference methods. Moreover, mean log counts between the 2 reference methods were also very similar. The repeatability (sr) and reproducibility (sR) standard deviations were comparable between the 3 method comparisons. These results indicate that the BAM method and the SimPlate method are equivalent for enumerating yeast and mold populations in foods. Similarly, the SimPlate method is comparable to the proposed ISO method when test portions are prepared and incubated as defined in the proposed ISO method.

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Liszkowska, Wiktoria, and Joanna Berlowska. "Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds." Molecules 26, no. 4 (February 16, 2021): 1035. http://dx.doi.org/10.3390/molecules26041035.

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Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

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Vaquero, Cristian, Iris Loira, Javier Raso, Ignacio Álvarez, Carlota Delso, and Antonio Morata. "Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines." Foods 10, no. 7 (June 25, 2021): 1472. http://dx.doi.org/10.3390/foods10071472.

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New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

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Fukami, Hiroyuki, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, and Sansei Nishibe. "A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System." Molecules 26, no. 6 (March 15, 2021): 1619. http://dx.doi.org/10.3390/molecules26061619.

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Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.

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WANG, HUXUAN, ZHONGQIU HU, FANGYU LONG, CHUNFENG GUO, YAHONG YUAN, and TIANLI YUE. "Detection of Zygosaccharomyces rouxii and Candida tropicalis in a High-Sugar Medium by a Metal Oxide Sensor–Based Electronic Nose and Comparison with Test Panel Evaluation." Journal of Food Protection 78, no. 11 (November 1, 2015): 2052–63. http://dx.doi.org/10.4315/0362-028x.jfp-15-196.

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Osmotolerant yeasts are primarily responsible for spoilage of sugar-rich foods. In this work, an electronic nose (e-nose) was used to diagnose contamination caused by two osmotolerant yeast strains (Zygosaccharomyces rouxii and Candida tropicalis) in a high-sugar medium using test panel evaluation as the reference method. Solid-phase microextraction gas chromatography with mass spectrometry (GC-MS) was used to determine the evolution of the volatile organic compound fingerprint in the contaminated samples during yeast growth. Principal component analysis and linear discriminant analysis revealed that the e-nose could identify contamination after 48 h, corresponding to the total yeast levels of 3.68 (Z. rouxii) and 3.09 (C. tropicalis) log CFU/ml. At these levels, the test panel could not yet diagnose the spoilage, indicating that the e-nose approach was more sensitive than the test panel evaluation. Loading analysis indicated that sensors 8 and 6 were the most important for detection of these two yeasts. Based on the result obtained with the e-nose, the incubation time and total yeast levels could be accurately predicted by established multiple regression models with a correlation of greater than 0.97. In the sensory evaluation, spoilage was diagnosed after 72 h in samples contaminated with C. tropicalis and after 48 to 72 h for samples contaminated with Z. rouxii. GC-MS revealed that compounds such as acetaldehyde, acetone, ethyl acetate, alcohol, and 3-methyl-1-butanol contributed to spoilage detection by the e-nose after 48 h. In the high-sugar medium, the e-nose was more sensitive than the test panel evaluation for detecting contamination with these test yeast strains. This information could be useful for developing instruments and techniques for rapid scanning of sugar-rich foods for contamination with osmotolerant yeasts before such spoilage could be detected by the consumer.

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Rodrigues, Fernando, Manuela Côrte-Real, Cecı́lia Leão, Johannes P. van Dijken, and Jack T. Pronk. "Oxygen Requirements of the Food Spoilage YeastZygosaccharomyces bailii in Synthetic and Complex Media." Applied and Environmental Microbiology 67, no. 5 (May 1, 2001): 2123–28. http://dx.doi.org/10.1128/aem.67.5.2123-2128.2001.

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ABSTRACT Most yeast species can ferment sugars to ethanol, but only a few can grow in the complete absence of oxygen. Oxygen availability might, therefore, be a key parameter in spoilage of food caused by fermentative yeasts. In this study, the oxygen requirement and regulation of alcoholic fermentation were studied in batch cultures of the spoilage yeast Zygosaccharomyces bailii at a constant pH, pH 3.0. In aerobic, glucose-grown cultures, Z. bailiiexhibited aerobic alcoholic fermentation similar to that ofSaccharomyces cerevisiae and other Crabtree-positive yeasts. In anaerobic fermentor cultures grown on a synthetic medium supplemented with glucose, Tween 80, and ergosterol, S. cerevisiae exhibited rapid exponential growth. Growth of Z. bailii under these conditions was extremely slow and linear. These linear growth kinetics indicate that cell proliferation ofZ. bailii in the anaerobic fermentors was limited by a constant, low rate of oxygen leakage into the system. Similar results were obtained with the facultatively fermentative yeast Candida utilis. When the same experimental setup was used for anaerobic cultivation, in complex YPD medium, Z. bailii exhibited exponential growth and vigorous fermentation, indicating that a nutritional requirement for anaerobic growth was met by complex-medium components. Our results demonstrate that restriction of oxygen entry into foods and beverages, which are rich in nutrients, is not a promising strategy for preventing growth and gas formation by Z. bailii. In contrast to the growth of Z. bailii, anaerobic growth of S. cerevisiae on complex YPD medium was much slower than growth in synthetic medium, which probably reflected the superior tolerance of the former yeast to organic acids at low pH.

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Kowalska, Jolanta, Joanna Krzymińska, and Józef Tyburski. "Yeasts as a Potential Biological Agent in Plant Disease Protection and Yield Improvement—A Short Review." Agriculture 12, no. 9 (September 6, 2022): 1404. http://dx.doi.org/10.3390/agriculture12091404.

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The role of biocontrol products is expected to increase worldwide consumer demand and facilitate the implementation of sustainable agricultural policies. New biocontrol agents must allow for an effective crop-protection strategy in sustainable agriculture. Yeasts are microorganisms living in various niches of the environment that can be antagonists of many plant pathogens. Yeasts rapidly colonize plant surfaces, use nutrients from many sources, survive in a relatively wide temperature range, produce no harmful metabolites and have no deleterious effects on the final food products. Hence, they can be a good biocontrol agent. In this paper, the biological characteristics and potential of yeast are summarized. Additionally, the mechanisms of yeasts as plant-protection agents are presented. This includes the production of volatile organic compounds, production of killer toxins, competition for space and nutrient compounds, production of lytic enzymes, induction of plant immunity and mycoparasitism. The mechanisms of yeast interaction with plant hosts are also described, and examples of yeasts used for pre- and postharvest biocontrol are provided. Commercially available yeast-based products are listed and challenges for yeast-based products are described.

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Dainton, Amanda N., Markus F. Miller, Brittany White, Leah K. Lambrakis, and Charles G. Aldrich. "115 Stability of Thiamine Supplied by Vitamin Premix and Yeast Ingredients in Canned Cat Food." Journal of Animal Science 99, Supplement_3 (October 8, 2021): 61–62. http://dx.doi.org/10.1093/jas/skab235.110.

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Abstract Despite numerous process modifications, thiamine retention of canned cat food has not improved. Yeasts possess a binding protein which may provide a thiamine form able to withstand retort processing. Therefore, the objective was to evaluate dried yeasts as thiamine sources in canned cat food. Treatments were arranged as a 2ｘ4 factorial with 2 levels of vitamin premix (with or without) and 4 sources of yeast (none (NY), LBV, BY, or EA). Inclusion of LBV matched the thiamine contribution from the vitamin premix and BY and EA were capped at 5%. Three replicates were processed in a horizontal still retort to an average total F0 of 79.23 minutes. Thiamine degradation was calculated as the difference between pre- and post-retort thiamine contents. Data were analyzed as a randomized complete block design with pre-retort thiamine content as a covariate and production day as a random effect. The Fisher’s LSD post hoc comparison test was performed with ⍺ = 0.05. On average, experimental formulas retained 33.75% thiamine. Thiamine degradation was not affected by the inclusion of vitamin premix (P = 0.0670), but was affected by the inclusion of yeast (P = 0.0232) and the interaction between vitamin premix and yeast (P = 0.0002). Thiamine loss between NY (-31.3 mg/kg DM) and BY (-33.8 mg/kg DM) were similar (P > 0.05) whereas EA (-40.5 mg/kg DM) and LBV (-55.6 mg/kg DM) lost more (P < 0.05) thiamine than NY. The treatment of EA with vitamin premix (-70.3 mg/kg DM) lost more (P < 0.05) thiamine than no yeast, BY, or EA without vitamin premix (average -17.4 mg/kg DM) and all others (average -57.3 mg/kg DM) were intermediate (P > 0.05). Inclusion of vitamin premix with yeast did not minimize thiamine loss and BY exhibited similar thiamine degradation as intrinsic thiamine in standard ingredients.

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Abu-Khalaf, Nawaf, and Wafa Masoud. "Electronic Nose for Differentiation and Quantification of Yeast Species in White Fresh Soft Cheese." Applied Bionics and Biomechanics 2022 (January 17, 2022): 1–5. http://dx.doi.org/10.1155/2022/8472661.

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Detection of food spoilage with simple and fast methods is an important issue in food security and safety. The present study is mainly aimed at identifying and quantifying four yeast species in white fresh soft cheese using an electronic nose (EN). The yeast species Pichia anomala, Pichia kluyveri, Hanseniaspora uvarum, and Debaryomyces hansenii were used. Six concentrations of each yeast species (100, 200, 400, 600, 800, and 1000 cells/g cheese) were inoculated in 100 g of fresh soft cheese and incubated for 48 h at 25°C. The EN was used to identify and quantify different yeast species in cheese samples. It was found that EN was able to discriminate between four yeast species using principal component analysis (PCA). Moreover, EN was able to quantify in good precision three (Pichia anomala, Pichia kluyveri, and Debaryomyces hansenii) of the four tested yeasts presented in cheese samples using partial least squares (PLS) models. It seems that EN is a reliable tool that can be used as a fast technique to identify and quantify cheese spoilage in the cheese industry.

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Moh, Lamye Glory, Lunga Paul Keilah, Pamo Tedonkeng Etienne, and Kuiate Jules-Roger. "Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon." International Journal of Food Science 2017 (2017): 1–16. http://dx.doi.org/10.1155/2017/5839278.

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The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase (p≤0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season. These counts were mostly greater than the recommended standards. Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms.Pantoeasp. (27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples. In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates andCandidasp. (76.36%) was the most represented. This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.

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BEUCHAT, LARRY R., and DAVID A. MANN. "Comparison of New and Traditional Culture-Dependent Media for Enumerating Foodborne Yeasts and Molds." Journal of Food Protection 79, no. 1 (January 1, 2016): 95–111. http://dx.doi.org/10.4315/0362-028x.jfp-15-357.

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ABSTRACTFifty-six foods and food ingredients were analyzed for populations of naturally occurring yeasts and molds using Petrifilm rapid yeast and mold (RYM) count plates, Petrifilm yeast and mold (YM) count plates, dichloran rose bengal chloramphenicol (DRBC) agar plates, acidified potato dextrose agar (APDA) plates, and dichloran 18% glycerol (DG18) agar plates. Colonies were counted after incubating plates for 48, 72, and 120 h at 25°C. Of 56 foods in which either yeasts or molds were detected on at least one medium incubated for 120 h, neither yeasts nor molds were detected in 55.4, 73.2, 21.4, 19.6, and 71.4% of foods plated on the five respective media and incubated for 48 h; 10.7, 14.3, 3.6, 1.8, and 19.6% of foods were negative after 72 h, and 3.6, 1.8, 0, 0, and 0% of foods were negative after 120 h. Considering all enumeration media, correlation coefficients were 0.03 to 0.97 at 48 h of incubation; these values increased to 0.75 to 0.99 at 120 h. Coefficients of variation for total yeasts and molds were as high as 30.0, 30.8, and 27.2% at 48, 72, and 120 h, respectively. The general order of performance was DRBC = APDA > RYM Petrifilm > YM Petrifilm ≥ DG18 when plates were incubated for 48 h, DRBC > APDA > RYM Petrifilm > YM Petrifilm ≥ DG18 when plates were incubated for 72 h, and DRBC > APDA > RYM Petrifilm =YM Petrifilm > DG18 when plates were incubated for 120 h. Differences in performance among media are attributed to the diversity of yeasts and molds likely to be present in test foods and differences in nutrient, pH, and water activity requirements for resuscitation of stressed cells and colony development.

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Staniszewski, Adam, and Monika Kordowska-Wiater. "Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application." Foods 10, no. 6 (June 7, 2021): 1306. http://dx.doi.org/10.3390/foods10061306.

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Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

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Mounier, Jérôme, Christophe Monnet, Tatiana Vallaeys, Roger Arditi, Anne-Sophie Sarthou, Arnaud Hélias, and Françoise Irlinger. "Microbial Interactions within a Cheese Microbial Community." Applied and Environmental Microbiology 74, no. 1 (November 2, 2007): 172–81. http://dx.doi.org/10.1128/aem.01338-07.

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ABSTRACT The interactions that occur during the ripening of smear cheeses are not well understood. Yeast-yeast interactions and yeast-bacterium interactions were investigated within a microbial community composed of three yeasts and six bacteria found in cheese. The growth dynamics of this community was precisely described during the ripening of a model cheese, and the Lotka-Volterra model was used to evaluate species interactions. Subsequently, the effects on ecosystem functioning of yeast omissions in the microbial community were evaluated. It was found both in the Lotka-Volterra model and in the omission study that negative interactions occurred between yeasts. Yarrowia lipolytica inhibited mycelial expansion of Geotrichum candidum, whereas Y. lipolytica and G. candidum inhibited Debaryomyces hansenii cell viability during the stationary phase. However, the mechanisms involved in these interactions remain unclear. It was also shown that yeast-bacterium interactions played a significant role in the establishment of this multispecies ecosystem on the cheese surface. Yeasts were key species in bacterial development, but their influences on the bacteria differed. It appeared that the growth of Arthrobacter arilaitensis or Hafnia alvei relied less on a specific yeast function because these species dominated the bacterial flora, regardless of which yeasts were present in the ecosystem. For other bacteria, such as Leucobacter sp. or Brevibacterium aurantiacum, growth relied on a specific yeast, i.e., G. candidum. Furthermore, B. aurantiacum, Corynebacterium casei, and Staphylococcus xylosus showed reduced colonization capacities in comparison with the other bacteria in this model cheese. Bacterium-bacterium interactions could not be clearly identified.

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Journal articles on the topic 'Food yeast'

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