Kloeckera Apiculata Research Articles

Pulsed-field Gel Electrophoresis Combined with Rare-cutting Endonucleases for Strain Differentiation of Candida famata, Kloeckera apiculata and Schizosaccharomyces pombe with Chromosome Number and Size Estimation of the Two Former

Summary Transverse alternating field electrophoresis combined with digestion of chromosomal DNAs by rarecutting restriction endonucleases as Not I, Sfi I and Sma I was proved to be efficient for the differentiation of several stains of the yeasts Schizosaccharomyces pombe, Kloeckera apiculata and Candida jamata . For these two last genera the chromosome number, estimated from electrophoretic karyotypes, varied within the same species from six to eight. The total size of the genome was next to 10 Mpb for Kl. apiculata and from 14 to 12 Mph for C. famata .

Yeast communities as descriptors of habitat use by the Drosophila fasciola subgroup (repleta group) in Atlantic rain forests.

Yeast communities associated with four species of the Drosophila fasciola subgroup (repleta group) in tropical rain forests were surveyed in an abandoned orchard, and rain forest sites of Rio de Janeiro and Ilha Grande, State of Rio de Janeiro, Brazil. Adult flies of Drosophila carolinae, Drosophila coroica, Drosophila fascioloides and Drosophila onca frequently carried Candida colliculosa, Geotrichum sp, Kloeckera apiculata and a Pichia membranaefaciens-like species. The most frequent yeasts in the crop of flies included Candida collicullosa, C. krusei, Pichia kluyveri and a P. membranaefaciens-like species. The physiological abilities and species composition of these yeast communities differed from those of other forest-inhabiting Drosophila. The narrow feeding niches of the fasciola subgroup suggested the use of only part of the substrates available to the flies as food in the forest environment, as noted previously for cactophilic Drosophila serido (mulleri subgroup of the repleta group) in a sand dune ecosystem. The cactophilic yeasts that were isolated have not been previously found in forests. The fasciola subgroup probably used epiphytic cactus substrates as breeding and feeding sites in the forest. The physiological profile of yeasts associated with the fasciola flies was broader than that of yeasts associated with the cactophilic Drosophila serido, suggesting that the fasciola subgroup represents an older lineage from which the South American repleta species evolved.

The acidic ribosomal proteins of different yeast species. Phosphorylation by ribosome‐associated protein kinases

Two major ribosomal proteins of Mr 13 kDa and 38 kDa were identified as phosphorylation substrates for ribosome-bound protein kinases from different yeast species. The phosphorylation level was much higher in ribosomes from the cells collected at the exponential growth phase, than in those from the stationary phase. Isoelectrofocusing of the protein band of 13 kDa and subsequent silver staining allowed to identify from four in the case of Pichia stipitis up to ten in Saccharomyces cerevisiae. Saccharomycodes Ludwigii, Torulopsis utilis and Kloeckera apiculata individual peptides. In the most of the yeast species studies five phosphorylated peptides were observed. However, only one or two such phosphopeptides were detected in Pichia stipitis and Trichosporon cutaneum ribosomes, respectively. The same phosphoprotein forms were identified in the in vivo 32P-labelling experiments.

Relationship between ethanol tolerance, lipid composition and plasma membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata.

The lipid composition of a strain of each of two yeasts, Saccharomyces cerevisiae and Kloeckera apiculata, with different ethanol tolerances, was determined for cells grown with or without added ethanol. An increase in the proportion of ergosterol, unsaturated fatty acid levels and the maintenance of phospholipid biosynthesis seemed to be responsible for ethanol tolerance. The association of ethanol tolerance of yeast cells with plasma membrane fluidity, measured by fluorescence anisotropy, is discussed. We propose that an increase in plasma membrane fluidity may be correlated with a decrease in the sterol:phospholipid and sterol:protein ratios and an increase in unsaturation index.

Characterization of β‐glucosidase activity in yeasts of oenological origin

Three hundred and seventeen strains representing 20 species of yeasts were screened for the presence of beta-glucosidase activity. All of the strains of the species Debaryomyces castellii, Deb. hansenii, Deb. polymorphus, Kloeckera apiculata and Hansenula anomala showed beta-glucosidase activity, but only one of 153 strains of Saccharomyces cerevisiae. The other species behaved differently, depending upon the strain. The strains that hydrolysed arbutin were checked to localize the beta-glucosidase activity. A strain of Deb. hansenii exhibited the highest exocellular activity and some wall-bound and intracellular activity. The beta-glucosidase synthesis from this yeast was enhanced by aerobic conditions of growth, was repressed by high glucose concentration (9%) and occurred during exponential growth. The optimum conditions for enzymatic preparations of Deb. hansenii were between pH 4.0 and 5.0 and 40 degrees C. A high concentration of ethanol and glucose did not reduce the enzymatic activity. The enzymatic preparations of Deb. hansenii released monoterpenols and other alcohols from a grape glycoside extract.

The plasma membrane ATPase of Kloeckera apiculata: purification, characterization and effect of ethanol on activity

Partially (6-fold) purified plasma membrane ATPase from an ethanol-sensitive yeast, Kloeckera apiculata, had an optimum pH of 6.0, an optimum temperature of 35°C, a K m of 3.6 mM ATP and a V max of 11 μmol Pi/min.mg protein. SDS-PAGE of the semi-purified plasma membrane showed a major band of 106 kDa. No in vivo activation of the ATPase by glucose was observed. Although 4% (v/v) ethanol decreased the growth rate by 50% it did not affect the ATPase. Concentrations of ethanol ≥2% (v/v) did, however, inhibit the enzyme in vitro. The characteristics of the enzyme did not change during growth in the presence of ethanol.

Microbial Populations and Malolactic Fermentation of Apple Cider using Traditional and Modified Methods

ABSTRACTThe evolution of yeasts and lactic acid bacteria was examined during two methods of cider making: the traditional employed unwashed apples of different varieties and the modified used a sole washed acidic apple variety with temperature control during the cider making process. The alcoholic fermentation was carried out mainly by Kloeckera apiculata and Sacharomyces cerevisiae species, and their distributions were similar in the two methods. In the traditional, the malolactic fermentation proceeded at the same time as alcoholic fermentation and the “piqure lactique” occurred. In the modified method, no malolactic fermentation took place. In all musts, a fundamentally heterofermentative lactic flora was found, with Lactobacillus species most abundant in the traditional process.

Identification of yeasts isolated from Nigerian traditional alcoholic beverages

Forty-nine yeast isolates were picked from 20 samples of five different kinds of Nigerian traditional alcoholic beverages. They were identified by the conventional methods in conjunction with the use of simplified identification scheme of Deak and Beuchat. Saccharomyces cerevisiae (11 isolates) was isolated from all the beverages while Schizosaccharomyces pombe (1) and S. japonicus (1) were only isolated from palmwine. Other yeasts included Candida castellii (1), C. fructus (2), C. intermedia (1), C. krusei (3), C. tropicalis (4), Geotrichum candidum (5), Hansenula anomala (2), Kloeckera apiculata (4), Pichia membraefaciens (3), P. ohmeri (1), Saccharomyces chevalieri (1), S. uvarum (1), Kluyveromyces africanus (2), Torulaspora delbrueckii (3) and Rhodutorula grainis (3). The distribution of the species in the beverages is shown.

Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae

Secondary products in wines obtained by pure, mixed and sequential cultures of Saccharomyces cerevisiae, Hanseniaspora guilliermondii or Kloeckera apiculata were studied. Consistent differences in the composition were determined in wines fermented by sequential cultures. When S. cerevisiae was added to musts partially fermented by apiculate yeasts, its metabolism was significantly affected. In particular it synthesized high amounts of n-propanol and metabolized high quantities of acetoin, produced by apiculate yeasts

Influence of Viticultural and Enological Practices on the Development of Yeast Populations During Winemaking

A qualitative study of the effects of different cultural and enological practices on yeast communities during the spontaneous fermentation of musts was carried out in two regions of South-West Galicia (North-West Spain) with very similar climatological, geographical, and edaphological conditions. Two hundred seventy yeast strains belonging to nine different species were isolated from eight cellars. <i>Saccharomyces cerevisiae</i> predominated considerably throughout the fermentation of the musts in both regions, whereas the other isolated species, <i>Candida pulcherrima, Candida valida, Kloeckera apiculata, Pichia membranaefaciens, Pichia anomala, Rhodotorula glutinis, Kluyveromyces marxianus</i>, and <i>Zygosaccharomyces bailii</i>, showed strong changes in cell numbers during alcoholic fermentation. Significant differences between absolute isolation frequencies of yeast species from each region were found to be influenced mainly by the antifungal treatments used in the vineyards and the hygiene of the winery equipment.

Yeasts associated with rotting citrus fruits in Tucumán, Argentina

Yeasts were isolated from decaying spots in citrus fruits (oranges, limes, mandarins, grapefruit) produced in the Tucuman region of Argentina. Species isolated from the rotting fruit included Kloeckera apiculata, Candida guilliermondii, Candida stellata, Pichia kluyveri , other Pichia species of the Pichia membranaefaciens group, and Geotrichum candidum. Kloeckera apiculata , appeared to have some pectolytic activity when reinoculated into healthy fruit. The yeasts were probably carried by fruit flies. Larvae of the fruit fly ( Ceratitis capitata ), which is endemic to the region, were found in the decay pockets.

Higher alcohol and acetic acid production by apiculate wine yeasts

P. ROMANO, G. SUZZI, G. COMI AND R. ZIRONI. 1992. Ninety‐six strains of apiculate wine yeasts were investigated for their ability to produce higher alcohols and acetic acid in synthetic medium. Less isoamyl alcohol and more n‐propanol and isobutanol were formed by Hanseniaspora guilliermondii than by Kloeckera apiculata. The latter produced twice as much acetic acid as H. guilliermondii. The production of higher alcohols and acetic acid was found to be a characteristic of individual strains and was statistically significant. In a multivariate analysis of higher alcohol production two main groupings were formed at 86%S, corresponding to the taxa H. guilliermondii and K. apiculata. Strains that produced low amounts (50 mg/1) of acetic acid, comparable with that of Saccharomyces cerevisiae, were found in both species of apiculate yeasts.

Biological Control of Postharvest Diseases of Grape, Peach, and Apple with the YeastsKloeckera apiculataandCandida guilliermondii

A yeast, strain 138 of Kloeckera apiculata, isolated from the surface of grapes, was evaluated for its activity in reducing postharvest decay of grape, peach, and apple fruits. In an artificial infection assay in which detached grapes were immersed in an aqueous suspension of yeast cells (5×10 8 cfu/ml) and spray-inoculated with 10 3 sporangiospores per milliliter of Rhizopus stolonifer, strain 138 reduced decay, whereas strain 87 (=US-7) of Candida guilliermondii did not(.)

Distribution of wild yeasts in the white grape varieties at Central Japan.

The distribution of wild yeasts was studied in 11 samples of grape varieties at 5 localities of different climatic conditions of Nagano and Yamanashi Prefectures in Central Japan. The yeast populations in 6 healthy samples ranged from 0.007 to 6.0×103CFU/ml. In five samples of slightly injured grapes, populations were 110 to 1, 100×103CFU/ml. Two hundred and sixty eight isolates were assigned to 12 species belonging to 4 genera. In 6 samples of grape varieties, Kloeckera apiculata predominated. In contrast, in the other 5 samples of 3 grape varieties, basidiomycetous yeasts (Cryptococcus, Rhodotorula, and other genera) predominated. Generally, basidiomycetous yeasts predominated in a late crop varieties from chilly climatic regions, and ascomycetous yeasts (K. apiculata) predominated in grape varieties from mild climate regions.

Activity of different 'killer' yeasts on strains of yeast species undesirable in the food industry

Killer strains of the genera Saccharomyces, Hansenula and Kluyveromyces were tested for killing activity against yeasts that cause trouble in the food industry (in the genera Zygosaccharomyces, Kloeckera, Saccharomycodes and Schizosaccharomyces). Saccharomyces strains killed only Zygosaccharomyces rouxii strains, while non-Saccharomyces strains showed a wider anti-yeast spectrum. The Kluyveromyces phaffii killer strain was of particular interest because of its killer action against Kloeckera apiculata, Saccharomycodes ludwigii and Zygosaccharomyces rouxii.

Activity of different ‘killer’ yeasts on strains of yeast species undesirable in the food industry

Killer strains of the genera Saccharomyces, Hansenula and Kluyveromyces were tested for killing activity against yeasts that cause trouble in the food industry (in the genera Zygosaccharomyces, Kloeckera, Saccharomycodes and Schizosaccharomyces). Saccharomyces strains killed only Zygosaccharomyces rouxii strains, while non-Saccharomyces strains showed a wider anti-yeast spectrum. The Kluyveromyces phaffii killer strain was of particular interest because of its killer action against Kloeckera apiculata, Saccharomycodes ludwigii and Zygosaccharomyces rouxii.

Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

Volatile substances of wines obtained by fermentation of musts from ‘Monastrell’ grapes (Alicante, Spain) was studied for yeast isolated from such musts. The results of the statistical treatment performed show the importance of yeasts of low fermentative power, particulary Kloeckera apiculata, in the production of volatile substances. Saccharomyces cerevisiae var. chevalieri was found to be the most important yeast of high fermentative power.

Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata

Four assays were designed to study the fermentative behaviour of two selected wild strains of Saccharomyces cerevislae when inoculated in sterilized grape juice either alone or in association. In addition, a wild strain of Kloeckera apiculata was employed for studying and characterizing the influence of this micro-organism on the fermentations when associated with Sacch. cerevisiae. Fermentation was improved when the two strains of Sacch. cerevisiae were grown together since the residual sugar fell to 0.12% and ethanol increased up to more than 11% (v/v). In this case, a proliferation of the two strains with successive exponential phases was observed. On the other hand, when Kloeckera apiculata was incorporated into the fermentations, these were incomplete with a residual sugar level of 1.64% and a final ethanol concentration of 6.4%.

Comparison between the behaviour of yeast and bacteria in a non-uniform alternating electric field

Dielectrophoretic measurements in a new chamber with a configuration of electrodes supplying a high spherical symmetry electric field were carried out. Saccharomyces cerevisiae, Kloeckera apiculata and Citrobacter freundii at a frequency range from 50 KHz to 7 MHz and both viable and non-viable states were experimented on. The results obtained for viable cells confirm that the yield spectrum is very similar for all three microorganisms, despite their essential differences. In dead cells, cut-off frequencies as the boundary between both positive and negative dielectrophoretic behaviour were found for the yeasts S. cerevisiae and K. apiculata. In contrast, in the case of the dead bacteria of C. freundii, this cut-off point was not found within the frequency range studied. The Maxwell—Wagner and double ionic layer appear to be the principal mechanisms responsible for the dielectrophoretic results obtained, concealing those produced by the large differences in morphology and structure in these microorganisms.

Comparison between the behaviour of yeast and bacteria in a non-uniform alternating electric field

Dielectrophoretic measurements in a new chamber with a configuration of electrodes supplying a high spherical symmetry electric field were carried out. Saccharomyces cerevisiae, Kloeckera apiculata and Citrobacter freundii at a frequency range from 50 KHz to 7 MHz and both viable and non-viable states were experimented on. The results obtained for viable cells confirm that the yield spectrum is very similar for all three microorganisms, despite their essential differences. In dead cells, cut-off frequencies as the boundary between both positive and negative dielectrophoretic behaviour were found for the yeasts S. cerevisiae and K. apiculata. In contrast, in the case of the dead bacteria of C. freundii, this cut-off point was not found within the frequency range studied. The Maxwell-Wagner and double ionic layer appear to be the principal mechanisms responsible for the dielectrophoretic results obtained, concealing those produced by the large differences in morphology and structure in these microorganisms.