Zygosaccharomyces bailii is a non-Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high-sugar and canned foods. The spoilage ability relies on the yeast's unique feature of tolerating the most common preservatives such as sulphite, dimethyl dicarbonate, acetic acid and sorbic acid. Therefore, many studies have focused on the description of this peculiar tolerance with the aim of developing preventative measures against Z. bailii food spoilage. These studies demonstrated the involvement of diverse molecular and physiological mechanisms in the yeast resistance, comprising detoxification of preservatives, adaptation of the cytoplasmic pH and modulation of the cell wall/membrane composition. At the same time, the described traits unveiled Z. bailii as a novel potential workhorse for industrial bioprocesses. Here we present the yeast Z. bailii starting from important aspects of its robustness and concluding with the exploitation of its potential in biotechnology. Overall, the article describes Z. bailii from different perspectives, converging in presenting it as one of the most interesting species of the Saccharomycotina subphylum. Copyright © 2017 John Wiley & Sons, Ltd

Kuanyshev, N., Adamo, G., Porro, D., Branduardi, P. (2017). The spoilage yeast Zygosaccharomyces bailii: Foe or friend?. YEAST, 34(9), 359-370 [10.1002/yea.3238].

The spoilage yeast Zygosaccharomyces bailii: Foe or friend?

Kuanyshev, N;Adamo, Gm;Porro, D;Branduardi, P.
2017

Abstract

Zygosaccharomyces bailii is a non-Saccharomyces budding yeast known as one of the most aggressive food spoilage microorganisms, often isolated as a contaminant during wine fermentation, as well as from many acidic, high-sugar and canned foods. The spoilage ability relies on the yeast's unique feature of tolerating the most common preservatives such as sulphite, dimethyl dicarbonate, acetic acid and sorbic acid. Therefore, many studies have focused on the description of this peculiar tolerance with the aim of developing preventative measures against Z. bailii food spoilage. These studies demonstrated the involvement of diverse molecular and physiological mechanisms in the yeast resistance, comprising detoxification of preservatives, adaptation of the cytoplasmic pH and modulation of the cell wall/membrane composition. At the same time, the described traits unveiled Z. bailii as a novel potential workhorse for industrial bioprocesses. Here we present the yeast Z. bailii starting from important aspects of its robustness and concluding with the exploitation of its potential in biotechnology. Overall, the article describes Z. bailii from different perspectives, converging in presenting it as one of the most interesting species of the Saccharomycotina subphylum. Copyright © 2017 John Wiley & Sons, Ltd
Articolo in rivista - Articolo scientifico
food spoilage yeast; genetic engineering; industrial bioprocesses; weak organic acids; Zygosaccharomyces bailii; Biotechnology; Bioengineering; Biochemistry; Applied Microbiology and Biotechnology; Genetics
English
2017
34
9
359
370
reserved
Kuanyshev, N., Adamo, G., Porro, D., Branduardi, P. (2017). The spoilage yeast Zygosaccharomyces bailii: Foe or friend?. YEAST, 34(9), 359-370 [10.1002/yea.3238].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/175673
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