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001-es BibID:BIBFORM112779
035-os BibID:(cikkazonosító)110282 (Scopus)85162097540 (WoS)001021695100001
Első szerző:Csoma Hajnalka (biológus, szőlész-borász)
Cím:Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment / Csoma Hajnalka, Kállai Zoltán, Czentye Kinga, Sipiczki Mátyás
Dátum:2023
ISSN:0168-1605
Megjegyzések:The yeast Starmerella (Candida) lactis-condensi is considered a food contaminant microorganism. The aim of our research was to determine why St. lactis-condensi could become the dominant species of Essences, the top sweet wine speciality of Tokaj wine region in Hungary. We investigated the physiological properties of these yeasts based on parameters that may influence their ability to selectively proliferate and persist during maturation in wines with very high sugar content. These include glucose and fructose, alcohol, and sulphur tolerance. Our studies have shown that St. lactis-condensi is a fructophilic yeast that is able to adapt quickly to very high sugar concentrations (up to 500 g/L) in the Essences. The high glucose concentration inhibits its growth, as well as that of the St. bacillaris (Candida zemplinina) strains tested. The type and amount of sugars in the Essences, together with the sulphur and alcohol content, influence the composition of the dominant yeast biota. Analysis of (GTG)5 microsatellite in the nuclear genome and mtDNA-RFLP studies demonstrate that a diverse population of St. lactiscondensi occurs in the Tokaj wine region, in the Essences. This yeast species is characterised by both physiological and genetic biodiversity. GC-MS analysis of Essences colonised exclusively with these yeasts showed no deterioration in quality.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Starmerella
Fructophil yeast
Sweet wine
Spoilage yeast
Megjelenés:International Journal of Food Microbiology. - 401 : 1 (2023), p. 1-10. -
További szerzők:Kállai Zoltán (1986-) (biológus) Czentye Kinga Sipiczki Mátyás (1948-) (biológus)
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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2.

001-es BibID:BIBFORM019153
Első szerző:Csoma Hajnalka (biológus, szőlész-borász)
Cím:Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions : comparative genotypic and phenotypic analysis / H. Csoma, N. Zakany, A. Capece, P. Romano, M. Sipiczki
Dátum:2010
ISSN:0168-1605
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Megjelenés:International journal of food microbiology. - 140 : 2-3 (2010), p. 239-248. -
További szerzők:Zákány Nóra Capece, Angela Romano, Patrizia Sipiczki Mátyás (1948-) (biológus)
Internet cím:Intézményi repozitóriumban (DEA) tárolt változat
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3.

001-es BibID:BIBFORM116122
035-os BibID:(cikkazonosító)110360 (Scopus)85167816184
Első szerző:Sipiczki Mátyás (biológus)
Cím:Identification of antagonistic yeasts as potential biocontrol agents: Diverse criteria and strategies / M. Sipiczki
Dátum:2023
ISSN:0168-1605
Megjegyzések:Plant pathogenic and food spoilage microorganisms cause serious losses in crop production and severe damage during food manufacturing, transportation and storage. Synthetic antimicrobial agents are commonly used to control their propagation and harmful activities. However, the recent trend is shifting from chemicals towards safer and more eco-friendly alternatives. The use of antagonistic microorganisms as biological antimicrobial agents is becoming popular throughout the world to replace chemical agents. High numbers of microorganisms have turned out to exert adverse/inhibitory effects on other microorganisms including pathogens and spoiling strains. However, most of them are only active under laboratory conditions and their activity is sensitive to environmental changes. Only a small number of them can be used to manufacture biological protective products on an industrial scale. Therefore, there is a great need to identify additional antagonists. Yeasts have come to the forefront of attention because antimicrobial antagonism is fairly widespread among them. In the recent years, numerous excellent review articles covered various aspects of the phenomenon of antimicrobial antagonism of yeasts. However, none of them dealt with how antagonistic yeasts can be sought and identified, despite the high number and diverse efficiency of screening and identification procedures. As researchers working in different laboratories use different criteria and different experimental set-ups, a yeast strain found antagonistic in one laboratory may prove to be non-antagonistic in another laboratory. This review aims to provide a comprehensive and partially critical overview of the wide diversity of identification criteria and procedures to help researchers choose appropriate screening and identification strategies.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Antimicrobial antagonism
Yeasts
Biocontrol
Bioprotection
VOC-mediated antagonism
Megjelenés:International Journal Of Food Microbiology. - 406 (2023), p. 1-14. -
Pályázati támogatás:2019-1.1.1-PIACI-KFI-2019-00345
Egyéb
2020-1.1.2-PIACI-KFI-2020-00130
Egyéb
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
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4.

001-es BibID:BIBFORM113566
035-os BibID:(cikkazonosító)110149 (Scopus)85148540059 (WoS)000948978100001
Első szerző:Sipiczki Mátyás (biológus)
Cím:Corrigendum to "Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains" [Int. J. Food Microbiol. 388 (2023) 110088] / Sipiczki, Matthias; Hrabovszki, Valéria
Dátum:2023
ISSN:0168-1605
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:International Journal Of Food Microbiology. - 391-393 (2023), p. 1-1. -
További szerzők:Hrabovszki Valéria
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5.

001-es BibID:BIBFORM113237
035-os BibID:(Scopus)85147457937 (WoS)000922363900001 (cikkazonosító)110088
Első szerző:Sipiczki Mátyás (biológus)
Cím:Galactomyces candidus diversity in the complex mycobiota of cow-milk bryndza cheese comprising antagonistic and sensitive strains / Matthias Sipiczki, Valéria Hrabovszki
Dátum:2023
ISSN:0168-1605
Megjegyzések:Galactomyces candidus (orthographic variant: Galactomyces candidum) is a heterogeneous species of Saccha-romycetales that comprises dimorphic yeasts described previously under various names (e.g. Geotrichum, Dipo-dascus). Its strains are common components of the cheese surface mycobiota. This study identified genetically and physiologically heterogeneous G. candidus strains in the complex mycobiota of artisanal cow-milk bryndza samples. The traditional Slovak bryndza is a cheese produced from ewe's milk in cooler mountainous regions and from cow's milk in warmer low-land regions. The taxonomic analysis of the culturable yeasts of the latter version carried out in this study revealed considerable differences from the yeast biota previously described for ovine bryndza. However, the conventional D1/D2-and ITS-based barcode analyses could not assign unanimously all isolates to species because of the intragenomic barcode diversity in certain groups and the discordance between the D1/D2 and ITS results in other groups. The identified species and groups of isolates had different abilities to utilise the carbon and energy sources (lactose, lactate, lipids and proteins) available in milk and ripening cheese. The G. candidus strains did not metabolise lactose and lactate, hydrolysed milk proteins with diverse, usually moderate efficiency and only could grow on certain amino acids as only energy sources. Their preferred substrate was lipid. Under aerobic conditions, its hyphae penetrated the lipid droplets and degraded their content from inside by developing a dense internal mycelium. Sporulation and different MLST (multilocus sequence typing) patterns indicated that the Galactomyces strains could sexually interact and their genomes could recombine. The Galactomyces and Kluyveromyces isolates had antagonistic effects against other members of the mycobiota.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
antagonism
diversity
geotrichum
milk
taxonomy
yeasts
Megjelenés:International Journal Of Food Microbiology. - 388 (2023), p. 1-8 (cikkazonosító) 110088. -
További szerzők:Hrabovszki Valéria
Pályázati támogatás:NKFIH 2019-1.1.1-PIACI-KFI-2019-00345
Egyéb
NKFIH 2020-1.1.2-PIACI-KFI-2020-00130
Egyéb
Internet cím:Szerző által megadott URL
DOI
Intézményi repozitóriumban (DEA) tárolt változat
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