(1)背景:由于葡萄园的地理位置和酿酒过程中使用的葡萄酒酵母研究提供了分离具有独特代谢特性的新菌株的可能性。我们的研究涉及从罗马尼亚自发发酵的麦芽汁中分离和鉴定六种酵母,并将其表征为传统饮料的新潜在发酵剂,用于食品工业或生物医学。(2)材料和方法:使用常规分类学测试鉴定分离株,表型系统发育分析(BiologYT),MALDI-TOF质谱,PCR-RFLP,和ITS1-5,8S-ITS2rDNA区的测序。酵母在高温下生长的能力,离子,并确定了渗透胁迫。通过测试毒力和致病性因子确认了安全状态。进行测定以评估念珠菌菌株的生长抑制并确定抗微生物作用机制。(3)结果和讨论:酵母分离株被鉴定为属于Metschinikowia,Hanseniasspora,Torulaspora,Pichia,和酵母属。所有的分离株都能够在测试的应激条件下发育并且被证实是安全的。除酿酒酵母CMGB-MS1-1外,所有分离株都基于对铁离子的竞争或杀伤毒素的产生而显示出良好的抗微生物活性。(4)结论:结果表明,我们的酵母对与工业和生物医学应用相关的环境条件的抗性,以及它们作为发酵剂和生物防治剂的高潜力,分别。
(1) Background: Wine yeast research offers the possibility of isolating new strains with distinct metabolic properties due to the geographical location of the vineyard and the processes used in winemaking. Our study deals with the isolation and identification of six yeasts from spontaneously fermented wine wort from Romania and their characterization as new potential starter culture for traditional beverages, for food industry or biomedicine. (2) Materials and methods: The isolates were identified using conventional taxonomy tests, phenotypic phylogeny analysis (Biolog YT), MALDI-TOF mass spectrometry, PCR-RFLP, and sequencing of the ITS1-5,8S-ITS2 rDNA region. The capacity of the yeasts to grow under thermal, ionic, and osmotic stress was determined. The safe status was confirmed by testing virulence and pathogenicity factors. Assays were performed in order to evaluate the growth inhibition of Candida strains and determine the antimicrobial mechanism of action. (3) Results and discussions: The yeast isolates were identified as belonging to the Metschinikowia, Hanseniaspora, Torulaspora, Pichia, and Saccharomyces genera. All the isolates were able to develop under the tested stress conditions and were confirmed as safe. With the exception of S. cerevisiae CMGB-MS1-1, all the isolates showed good antimicrobial activity based on competition for iron ions or production of killer toxins. (4) Conclusions: The results revealed the resistance of our yeasts to environmental conditions related to industrial and biomedical applications and their high potential as starter cultures and biocontrol agents, respectively.