Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages.

This contribution aims to review the presence and the potential double role-positive or beneficial and negative or harmful-of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic acid bacteria; however, over the years, interest in the study of fungi has increased. The important contribution of yeasts and filamentous fungi to the quality and safety of fermented sausages has emerged from reviewing the literature regarding these fermented products.

Sniffing the wine differences: The role of biofilm-detached cells.

This study investigated the impact of 10 strains of , co-inoculated as planktonic or biofilm-detached cells with , on the volatilome of a red wine. The wines produced with biofilm-detached cells exhibited a greater concentration of glycerol and a lower quantity of ethanol than the other wines. Furthermore, these wines exhibited elevated levels of higher alcohols, organic acids, esters, terpenes, and norisoprenoids.

Wine Barrel Biofilm as a Source of Yeasts with Non-Conventional Properties.

This study investigated the main microbial groups characterizing the interior surface of oak barrels from different years (1890, 1895, 1920, 1975, 2008) used in the production of vino cotto. The yeasts were characterized for the following properties: γ-aminobutyric acid (GABA) production, antioxidant activity, air-liquid interfacial biofilm formation, and anthocyanin adsorption capacity. Community-level physiological profile analysis revealed that the microbial communities inside the barrels used the tested carbon sources in different manners.

Contribution of and Oak Chips to Trebbiano d'Abruzzo Wine Volatile and Sensory Diversity.

In this study, six fermentation trials were carried out: co-inoculation and sequential inoculation of and in the presence and absence of oak chips. Moreover, strain was attached to the oak chips and co-inoculated or sequentially inoculated with . Wines fermented with adhered to oak chips showed a higher concentration of glycerol (more than 6 g/L) than the others (about 5 g/L).

Rapid Detection of in Wine by Polychromatic Flow Cytometry.

is found in several fermented matrices and produces relevant alterations to the wine quality. The methods usually used to identify contamination are based on conventional microbiological techniques that require long procedures (15 days), causing the yeast to spread in the meantime. Recently, a flow cytometry kit for the rapid detection (1-2 h) of in wine has been developed.

Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Strains.

has the ability to contribute to the aroma profile of foods and beverages since it is able to produce several volatile organic compounds (VOCs). In this study, 8 dairy strains, previously selected for their adhesion properties, were tested for VOCs production when grown in different conditions: planktonic, biofilm-detached, and MATS forming-cells. It was shown that biofilm-detached cells were mainly able to produce higher alcohols (64.

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production.

In this study the effect of a co-inoculum of S. cerevisiae (F6789) with Torulaspora delbrueckii (TB1) or Starmerella bacillaris (SB48) on the oenological and aroma characteristics of sparkling wines obtained with the Champenoise method was investigated. The autolytic outcome and the sensory profile of sparkling wines were also evaluated.

Impact of vineyard management on grape fungal community and Montepulciano d'Abruzzo wine quality.

In this study the effect of farming practices on the diversity of grape fungal community of Vitis vinifera L. cultivar Montepulciano and the microbial metabolic activity was investigated. Small-scale vinifications were performed and wines were characterized.

Yeasts associated with the worker caste of the leaf-cutting ant Atta cephalotes under experimental conditions in Colombia.

Yeasts isolated from the worker caste of the Colombian leaf-cutting ant, Atta cephalotes (Hymenoptera: Myrmicinae) were cultured and identified by molecular methods. Abundant, persistent, and omnipresent species were classified as "prevalent". Experimental data were compared with information gathered from published reports on the yeast species composition in other leaf-cutting ant species.

Discovering the Influence of Microorganisms on Wine Color.

Flavor, composition and quality of wine are influenced by microorganisms present on the grapevine surface which are transferred to the must during vinification. The microbiota is highly variable with a prevalence of non- yeasts, whereas is present at low number. For wine production an essential step is the fermentation carried out by different starter cultures of alone or in mixed fermentation with non- species that produce wines with significant differences in chemical composition.

Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d'Abruzzo organic wines.

In this study cell surface hydrophobicity and the ability to adhere on abiotic surfaces (polystyrene plates, stainless steel and oak chips) of 10 Candida zemplinina strains were assessed. Moreover, the impact of C. zemplinina cells adhered on oak surface on fermentation kinetics and volatile profile of Montepulciano d'Abruzzo organic wines was evaluated.

Lifestyle Modulates Wine Volatilome and Malolactic Fermentation Outcome.

In this study, nine strains were tested for their ability to adhere to polystyrene using mMRS and wine as culture media. Moreover, planktonic and biofilm-detached cells were investigated for their influence on malic acid degradation kinetics and aroma compound production. Three strains were able to adhere on polystyrene plates in a strain-dependent way.

Cultivable microbial ecology and aromatic profile of "mothers" for Vino cotto wine production.

The aim of the present study was to assess the cultivable microbiota of "mothers" of Vino cotto collected from production of different years 1890, 1895, 1920, 1975, 2008. A total of 73 yeasts and 81 bacteria were isolated. Starmerella lactis-condensi, Starmerella bacillaris, Hanseniaspora uvarum, Saccharomyces cerevisiae, Hanseniaspora guillermondi and Metschnikowia pulcherrima were identified.

Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine Yeasts.

In this study, yeasts isolated from filter membranes used for the quality control of bottled wines were identified and tested for their resistance to some cleaning agents and potassium metabisulphite, adhesion to polystyrene and stainless-steel surfaces, and formation of a thin round biofilm, referred to as a MAT. A total of 40 strains were identified by rRNA internal transcribed spacer (ITS) restriction analysis and sequence analysis of D1/D2 domain of 26S rRNA gene. Strains belong to (12), (9), (1), (6), (3), (1), (2), (3), and (3) species.

Microbial Dynamics in Wine Production.

The Special Issue "Microbial dynamics in wine production" collects nine original research articles and a review concerning wine production, a complex process where microbes have a decisive role [...

Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains.

Volatile thiols are not present in must but are synthesized and released by wine yeasts during alcoholic fermentation. In this study, autochthonous and commercial Saccharomyces cerevisiae strains were characterized for the expression of the main genes involved in thiols metabolism and their production in wine. New primer sets were developed on the basis of the S288c genome to evaluate the expression of Cys3, Cys4, MET17 and IRC7 genes.

Corrigendum: Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.

[This corrects the article DOI: 10.3389/fmicb.2018.

The life and times of yeasts in traditional food fermentations.

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose.

Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov.

Fifteen bifidobacterial strains were obtained from faeces of Rousettus aegyptiacus; after grouping them by RAPD PCR only eight were selected and characterized. Analysis of 16S rRNA and of five housekeeping (hsp60, rpoB, clpC, dnaJ, dna G) genes revealed that these eight strains were classified into five clusters: Cluster I (RST 8 and RST 16), Cluster II (RST 9 and RST 27), Cluster III (RST 7 and RST 11), Cluster IV (RST 19), Cluster V (RST 17) were closest to Bifidobacterium avesanii DSM 100685 (96.3%), Bifidobacterium callitrichos DSM 23973 (99.

Accumulation Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's Cheese.

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and -aminobutyric acid (GABA) accumulation in raw milk ewe's cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine () and histidine () decarboxylases genes was evaluated by quantitative Real Time-Polymerase Chain Reaction (qRT-PCR).