The assimilation of nitrate, a nitrogenous compound, was previously described as an important factor favoring Dekkera bruxellensis in the competition with Saccharomyces cerevisiae for the industrial sugarcane substrate. In this substrate, nitrogen sources are limited and diverse, and a recent report showed that amino acids enable D. bruxellensis to grow anaerobically. Thus, understanding the regulation of nitrogen metabolism is one fundamental aspect to comprehend the competiveness of D. bruxellensis in the fermentation environment. In the present study, we evaluated the physiological and transcriptional profiles of D. bruxellensis in response to different carbon and nitrogen supplies to determine their influence on growth, sugar consumption, and ethanol production. Besides, the expression of genes coding for nitrogen permeases and enzymes involved in the biosynthesis of glutamate and energetic metabolism were investigated under these conditions. Our data revealed that genes related to nitrogen uptake in D. bruxellensis are under the control of nitrogen catabolite repression. Moreover, we provide indications that glutamate dehydrogenase and glutamate synthase may switch roles as the major pathway for glutamate biosynthesis in D. bruxellensis. Finally, our data showed that in nonoptimal growth conditions, D. bruxellensis leans toward the respiratory metabolism. The results presented herein show that D. bruxellensis and S. cerevisiae share similar regulation of GDH–GOGAT pathway, while D. bruxellensis converts less glucose to ethanol than S. cerevisiae do when nitrogen is limited. The consequence of this particularity to the industrial process is discussed.
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Foods
October 2024
ISVV and Institute Pascal, University of Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, F-33140 Villenave d'Ornon, France.
The use of fungal chitosan as an antiseptic in wine appears as a promising alternative to sulfur dioxide for the elimination of sensitive strains. Nevertheless, its utilization raises the question, "how are the treated wines different from the untreated ones?" Chitosan treatment residues were sought in the oligosaccharide and polysaccharide fractions and among 224 low MW ions (<1800 g·mol) in several wines by using liquid chromatography (size exclusion HPLC or LC-MS) and GC-MS. Standard oenological parameters were also examined as well as possible sensory modifications by a panel of tasters composed of experts and non-experts.
View Article and Find Full Text PDFJ Food Sci
November 2024
Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, Republic of Korea.
The objective of this study was to optimize the microbial and ingredient composition of kombucha for enhanced production of gluconic acid (GA). Fourteen strains of Komagataeibacter spp. and one yeast strain of Dekkera sp.
View Article and Find Full Text PDFFood Res Int
October 2024
Universidade Federal de Sergipe, Postgraduate Programa in Food Science and Technology, São Cristóvão, SE, Brazil; Instituto Federal do Sertão Pernambucano, Campus Petrolina, Department of Food Technology - Beverage Technology Laboratory, Jardim São Paulo - CEP 56314-522, Petrolina, PE, Brazil; Universidade Federal da Paraíba, Postgraduate Program in Food Science and Technology, Castelo Branco III - CEP 58059-900, João Pessoa, PB, Brazil. Electronic address:
Alcoholic fermentation is one of man's most efficient food preservation processes, and innovations in this area are a trend in food science and nutrition. In addition to the classic Saccharomyces yeasts, various other species may have desirable characteristics for obtaining fruit wines. This study investigated the profile of non-Saccharomyces commercial yeasts compared with S.
View Article and Find Full Text PDFPlants (Basel)
August 2024
Departamento de Fruticultura y Enología, Facultad de Agronomía y Sistemas Naturales, Pontificia Universidad Católica de Chile, Santiago 8940000, Chile.
The antimicrobial activity of an aqueous extract of the leaves of (cav.) Cabrera against microorganisms of food importance was evaluated. First, the leaf aqueous extract of was characterized, quantifying hydroxycinnamic acids and phenolic compounds.
View Article and Find Full Text PDFMicroorganisms
August 2024
UMR SPO, INRAE, Institut Agro, Université Montpellier, 34060 Montpellier, France.
(Go) and (Bb) are detrimental micro-organisms compromising wine quality through the production of acetic acid and undesirable aromas. Non- yeasts, like species, offer a bioprotective approach to control spoilage micro-organisms growth. Antagonist effects of forty-six strains in a co-culture with or in commercial grape juice were assessed.
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