Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains

Patricia Branco, Farzana Sabir, Mário Diniz, Luísa Cristina Carvalho, Helena Albergaria, Catarina Prista

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Microbial contamination of alcoholic fermentation processes (e.g. winemaking and fuel-ethanol production) is a serious problem for the industry since it may render the product unacceptable and/or reduce its productivity, leading to large economic losses. Brettanomyces/Dekkera bruxellensis is one of the most dangerous microbial contaminant of ethanol industrial fermentations. In the case of wine, this yeast species can produce phenolic compounds that confer off-flavours to the final product. In fuel-ethanol fermentations, D. bruxellensis is a persistent contaminant that affects ethanol yields and productivities. We recently found that Saccharomyces cerevisiae secretes a biocide, which we named saccharomycin, composed of antimicrobial peptides (AMPs) derived from the glycolytic enzyme glyceraldehyde-3-phosphate dehydrogenase (GAPDH). Saccharomycin is active against several wine-related yeast species, namely D. bruxellensis. However, the levels of saccharomycin naturally secreted by S. cerevisiae during alcoholic fermentation are not sufficient to ensure the complete death of D. bruxellensis. Therefore, the aim of the present work was to construct genetically modified S. cerevisiae strains to overproduce these GAPDH-derived AMPs. The expression levels of the nucleotides sequences encoding the AMPs were evaluated in the modified S. cerevisiae strains by RT-qPCR, confirming the success of the recombinant approach. Furthermore, we confirmed by immunological tests that the modified S. cerevisiae strains secreted higher amounts of the AMPs by comparison with the non-modified strain, inducing total death of D. bruxellensis during alcoholic fermentations.

Original languageEnglish
JournalApplied Microbiology and Biotechnology
Volume103
Issue number7
DOIs
Publication statusPublished - 1 Jan 2019

Fingerprint

Dekkera
Brettanomyces
Fermentation
Saccharomyces cerevisiae
Ethanol
Peptides
Glyceraldehyde-3-Phosphate Dehydrogenases
Wine
Yeasts
Immunologic Tests
Disinfectants
Industry
Economics
Enzymes

Keywords

  • Antimicrobial peptides, glyceraldehyde 3-phosphate dehydrogenase
  • Bioethanol
  • Fuel-ethanol
  • Genetically-modified yeasts
  • Microbial contamination
  • Preservatives
  • Wine

Cite this

Branco, Patricia ; Sabir, Farzana ; Diniz, Mário ; Carvalho, Luísa Cristina ; Albergaria, Helena ; Prista, Catarina. / Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains. In: Applied Microbiology and Biotechnology. 2019 ; Vol. 103, No. 7.
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Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains. / Branco, Patricia; Sabir, Farzana; Diniz, Mário; Carvalho, Luísa Cristina; Albergaria, Helena; Prista, Catarina.

In: Applied Microbiology and Biotechnology, Vol. 103, No. 7, 01.01.2019.

Research output: Contribution to journalArticle

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