| تعداد نشریات | 282 |
| تعداد نشریات سازمان | 80 |
| تعداد شمارهها | 3,219 |
| تعداد مقالات | 35,690 |
| تعداد مشاهده مقاله | 53,562,288 |
| تعداد دریافت فایل اصل مقاله | 92,842,574 |
Identification of yeast species in traditional Iranian fermented products | ||
| Mycologia Iranica | ||
| مقاله 9، دوره 11، شماره 2، اسفند 2024، صفحه 123-134 اصل مقاله (540.78 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22092/mi.2025.368087.1304 | ||
| نویسندگان | ||
| Hakimeh Ziaie* 1؛ Heshmatollah Rahimian1؛ Farshad Darvishi2؛ Ali Barzegar1؛ Mahdi Arzanlou3 | ||
| 1Department of Plant Protection, Sari Agricultural Sciences and Natural Resources University, Mazandaran, Sari, Iran | ||
| 2Department of Microbiology, Faculty of Biological Sciences, Alzahra University, Tehran, Iran | ||
| 3Department of Plant Protection, Faculty of Agriculture, University of Tabriz, Tabriz, Iran | ||
| چکیده | ||
| Fermented foods and beverages play an important role in maintaining human health. Yeasts are one of the essential microbial groups for food fermentation and are found in fermented products. The current study aimed to investigate the diversity of yeast species from fermented foods and beverages in some regions of Iran. Samples were collected from traditional fermentation products including sourdough, kombucha, kefir, and water kefir. Initially, 38 yeast isolates were studied morphologically and biochemically, followed by M13 DNA fingerprinting. Representatives identified through DNA fingerprinting were selected for rDNA-LSU (D1/D3 regions) sequencing. As a result, six species were identified. The identified yeast species belonged to ascomycetous yeasts, namely Saccharomyces cerevisiae, Pichia membranifaciens, P. kudriavzevii, P. fermentans, Kazachstania servazzii, and Kluyveromyces marxianus. Sourdough samples showed more diversity of isolated yeast species compared to kombucha, water kefir and kefir samples. Saccharomyces cerevisiae was the only yeast species isolated from kombucha, kefir, and water kefir samples. The current research findings provide valuable insights into the yeast diversity of traditional fermented products. | ||
| کلیدواژهها | ||
| Yeast biodiversity؛ Kefir؛ Kombucha؛ Probiotics؛ Food microbiology | ||
| مراجع | ||
|
Arzanlou, M., and Narmani, A. 2016. Genetic diversity in Iranian populations of Togninia minima, one of the causal agents of leaf stripe disease on grapevines. Eurasian Journal of Biosciences 10: 41-50.
Boekhout, T., Aime, M.C., Begerow, D., Gabaldón, T., Heitman, J., Kemler, M., Khayhan, K., Lachance, M.-A., Louis, E.J. and Sun, S. 2021. The evolving species concepts used for yeasts: from phenotypes and genomes to speciation networks. Fungal diversity 109: 27-55.
Boekhout, T., Amend, A.S., El Baidouri, F., Gabaldón, T., Geml, J., Mittelbach, M., Robert, V., Tan, C.S., Turchetti, B. and Vu, D. 2022. Trends in yeast diversity discovery. Fungal Diversity 114: 491-537.
Boyaci‐Gunduz, C.P. and Erten, H. 2020. Predominant yeasts in the sourdoughs collected from some parts of Turkey. Yeast 37: 449-466.
Carbonetto, B., Ramsayer, J., Nidelet, T., Legrand, J. and Sicard, D. 2018. Bakery yeasts, a new model for studies in ecology and evolution. Yeast 35: 591-603.
Ceresino, E.B., Juodeikiene, G., Schwenninger, S.M. and da Rocha, J.M.F. 2024. Sourdough Microbiota and Starter Cultures for Industry: Springer International Publishing, Imprint.
Coelho, R.M.D., de Almeida, A.L., do Amaral, R.Q.G., da Mota, R.N. and de Sousa, P.H.M. 2020. Kombucha. International Journal of Gastronomy and Food Science 22: 100272.
De Guidi, I., Legras, J.-L., Galeote, V. and Sicard, D. 2023. Yeast domestication in fermented food and beverages: past research and new avenues. Current Opinion in Food Science 51: 101032.
Ferremi Leali, N., Binati, R.L., Martelli, F., Gatto, V., Luzzini, G., Salini, A., Slaghenaufi, D., Fusco, S., Ugliano, M. and Torriani, S. 2022. Reconstruction of simplified microbial consortia to modulate sensory quality of kombucha tea. Foods 11: 3045.
Fraberger, V., Unger, C., Kummer, C. and Domig, K. 2020. Insights into microbial diversity of traditional Austrian sourdough. LWT 127: 109358.
Ghaffari, M., Darvishi, F. and Nazeri, S. 2021. Isolation of yeast with probiotic properties from human skin. Applied Biology 34: 129-147.
Goktas, H., Dikmen, H., Demirbas, F., Sagdic, O. and Dertli, E. 2021. Characterisation of probiotic properties of yeast strains isolated from kefir samples. International Journal of Dairy Technology 74: 715-722.
Guzel-Seydim, Z.B., Gökırmaklı, Ç. and Greene, A.K. 2021. A comparison of milk kefir and water kefir: Physical, chemical, microbiological and functional properties. Trends in Food Science & Technology 113: 42-53.
Hammer, O., Harper, D.A. and Ryan, P.D. 2001. Palaeontological statistics software package for education and data analysis. Palaeontologia Electronica 4: 1-9.
Hoffman, C.S. and Winston, F. 1987. A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformaion of Escherichia coli. Gene 57: 267-272.
Homayouni-Rad, A., Azizi, A., Oroojzadeh, P. and Pourjafar, H. 2020. Kluyveromyces marxianus as a probiotic yeast: A mini-review. Current Nutrition & Food Science 16: 1163-1169.
Huys, G., Daniel, H.-M. and De Vuyst, L. 2012. Taxonomy and biodiversity of sourdough yeasts and lactic acid bacteria. In Handbook on sourdough biotechnology pg.105-154.
Ilango, S. and Antony, U. 2021. Probiotic microorganisms from non-dairy traditional fermented foods. Trends in Food Science & Technology 118: 617-638.
Johansen, P.G., Owusu-Kwarteng, J., Parkouda, C., Padonou, S.W. and Jespersen, L. 2019. Occurrence and importance of yeasts in indigenous fermented food and beverages produced in sub-Saharan Africa. Frontiers in Microbiology 10: 1789.
Kim, M.-J., Min, S.-g., Shin, S.W., Shin, J. and Kim, H.-Y. 2021. Real-time PCR assays for the quantitative detection of Kazachstania servazzii and Candida sake related to undesirable white colony on kimchi. Food Control 125: 107984.
Korcari, D., Ricci, G., Quattrini, M. and Fortina, M.G. 2020. Microbial consortia involved in fermented spelt sourdoughs: Dynamics and characterization of yeasts and lactic acid bacteria. Letters in Applied Microbiology 70: 48-54.
Kumar, S., Stecher, G. and Tamura, K. 2016. MEGA7: molecular evolutionary genetics analysis version 7.0 for bigger datasets. Molecular Biology and Evolution 33: 1870-1874.
Kurtzman, C.P. 2014. Use of gene sequence analyses and genome comparisons for yeast systematics. International Journal of Systematic and Evolutionary Microbiology 64: 325-332.
Kurtzman, C.P., Fell, J.W., Boekhout, T. and Robert, V. 2011. Methods for isolation, phenotypic characterization and maintenance of yeasts. In The yeasts pp. 87-110.
Kurtzman, C.P., Mateo, R.Q., Kolecka, A., Theelen, B., Robert, V. and Boekhout, T. 2015. Advances in yeast systematics and phylogeny and their use as predictors of biotechnologically important metabolic pathways. FEMS Yeast Research 15: fov050.
Landis, E.A., Oliverio, A.M., McKenney, E.A., Nichols, L.M., Kfoury, N., Biango-Daniels, M., Shell, L.K., Madden, A.A., Shapiro, L. and Sakunala, S. 2021. The diversity and function of sourdough starter microbiomes elife 10: e61644.
Laureys, D. and De Vuyst, L. 2014. Microbial species diversity, community dynamics, and metabolite kinetics of water kefir fermentation. Applied and Environmental Microbiology 80: 2564-2572.
Libkind, D., Čadež, N., Opulente, D., Langdon, Q., Rosa, C., Sampaio, J., Gonçalves, P., Hittinger, C. and Lachance, M. 2020. Towards yeast taxogenomics: lessons from novel species descriptions based on complete genome sequences. FEMS Yeast Research 20: (6):42.
Liu, J., Li, X., Liu, Y., Xing, C., Xie, Y., Cai, G. and Lu, J. 2021. Evaluation of genetic diversity and development of core collections of industrial brewing yeast using ISSR markers. Archives of Microbiology 203: 1001-1008.
Lynch, K.M., Wilkinson, S., Daenen, L. and Arendt, E.K. 2021. An update on water kefir: Microbiology, composition and production. International Journal of Food Microbiology 345: 109128.
Mirbagheri, M., Nahvi, I., Emtiazi, G., Mafakher, L., & Darvishi, F. 2012. Taxonomic characterization and potential biotechnological applications of Yarrowia lipolytica isolated from meat and meat products. Jundishapur Journal of Microbiology 5:1.
Nylander, J. 2004. MrModeltest v2. Program distributed by the author. 2004. Evolutionary Biology Centre, Uppsala University.
Pino, A., Russo, N., Solieri, L., Sola, L., Caggia, C. and Randazzo, C.L. 2022. Microbial consortia involved in traditional Sicilian sourdough: characterization of lactic acid bacteria and yeast populations. Microorganisms 10: 283.
Punyauppa-Path, S., Kiatprasert, P., Sawaengkaew, J., Mahakhan, P., Phumkhachorn, P., Rattanachaikunsopon, P., ... & Srisuk, N. 2022. Diversity of fermentative yeasts with probiotic potential isolated from Thai fermented food products. AIMS microbiology, 8:4- 575.
Rahmani, B., Alimadadi, N., Attaran, B. and Nasr, S. 2022. Yeasts from Iranian traditional milk kefir samples: isolation, molecular identification and their potential probiotic properties. Letters in Applied Microbiology 75: 1264-1274.
Rambaut, A. and Drummond, A. 2009. FigTree v1. 3.1. http. tree bio ed ac uk/software/figtree.
Ronquist, F. and Huelsenbeck, J.P. 2003. MrBayes 3: Bayesian phylogenetic inference under mixed models. Bioinformatics 19, 1572-1574.
Rué, O., Coton, M., Dugat-Bony, E., Howell, K., Irlinger, F., Legras, J.-L., Loux, V., Michel, E., Mounier, J. and Neuvéglise, C. 2023. Comparison of metabarcoding taxonomic markers to describe fungal communities in fermented foods. Peer Community Journal 3: e97.
Staden, R. 1996. The staden sequence analysis package. Molecular Biotechnology 5, 233. https://doi.org/ 10.1007/BF02900361.
Tamang, J.P. and Lama, S. 2022. Probiotic properties of yeasts in traditional fermented foods and beverages. Journal of Applied Microbiology 132, 3533-3542.
Vilgalys, R. and Hester, M. 1990. Rapid genetic identification and mapping of enzymatically amplified ribosomal DNA from several Cryptococcus species. Journal of Bacteriology 172: 4238-4246.
Wang, Q.M., Liu, W.Q., Liti, G., Wang, S.A. and Bai, F.Y. 2012. Surprisingly diverged populations of s accharomyces cerevisiae in natural environments remote from human activity. Molecular ecology 21: 5404-5417.
Yazdi, M., Pahlevanlo, A. and Jamab, M.S. 2022. Diversity of yeasts microbiota in iranian Doogh and influence of Kluyveromyces Marxianus on its protein profiles. Applied Food Biotechnology 9: 41-52.
Yurkov, A.M. 2018. Yeasts of the soil–obscure but precious. Yeast 35, 369-378.
| ||
|
آمار تعداد مشاهده مقاله: 578 تعداد دریافت فایل اصل مقاله: 498 |
||