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1.

001-es BibID:BIBFORM110207
035-os BibID:(cikkazonosító)852 (Scopus)85156240803 (WoS)000978247400001
Első szerző:Csoma Hajnalka (biológus, szőlész-borász)
Cím:Characterization of Zygosaccharomyces lentus Yeast in Hungarian Botrytized Wines / Hajnalka Csoma, Lajos Acs-Szabo, László Attila Papp, Zoltán Kállai, Ida Miklós, Matthias Sipiczki
Dátum:2023
ISSN:2076-2607
Megjegyzések:Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing. Osmotolerant wine-spoilage yeasts are most commonly found in the Tokaj winegrowing region in the species Starmerella spp. and Zygosaccharomyces spp. For the first time, Z. lentus yeasts were isolated from post-fermented botrytized wines. Our physiological studies confirmed that these yeast strains are osmotolerant, with high sulphur tolerance and 8% v/v alcohol tolerance, and that they grow well at cellar temperature in acidic conditions. Low β-glucosidase and sulphite reductase activities were observed, whereas protease, cellulase, and α-arabinofuranosidase extracellular enzyme activities were not detected. Molecular biology analyses carried out by RFLP analysis of mtDNA revealed no remarkable differences between strains, while microsatellite-primed-PCR fingerprinting of the (GTG)5 microsatellite and examination of chromosomal pattern revealed considerable diversity. The fermentative vigour of the tested Z. lentus strains was found to be significantly lower compared to the control Saccharomyces cerevisiae (Lalvin EC1118). It can be concluded that Z. lentus is a potential spoilage yeast in oenology which may be responsible for the initiation of secondary fermentation of wines during ageing.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Zygosaccharomyces
spoilage yeast
botrytized wine
post-fermentation
Megjelenés:Microorganisms. - 11 : 4 (2023), p. 1-17. -
További szerzők:Ács-Szabó Lajos (1985-) (biológus) Papp László Attila (1986-) (genetikus) Kállai Zoltán (1986-) (biológus) Miklós Ida (1962-) (biológus) Sipiczki Mátyás (1948-) (biológus)
Pályázati támogatás:K-124417
NKFIH
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2.

001-es BibID:BIBFORM096892
035-os BibID:(cikkazonosító)19 (WoS)000610590500001 (Scopus)85098665221
Első szerző:Csoma Hajnalka (biológus, szőlész-borász)
Cím:Vinification without Saccharomyces: Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence) / Csoma Hajnalka, Kállai Zoltán, Antunovics Zsuzsa, Czentye Kinga, Sipiczki Matthias
Dátum:2021
ISSN:2076-2607
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
yeast
fermentation
Megjelenés:Microorganisms. - 9 : 1 (2021), p. 1-28. -
További szerzők:Kállai Zoltán (1986-) (biológus) Antunovics Zsuzsa (1978-) (molekuláris biológus, genetikus) Czentye Kinga Sipiczki Mátyás (1948-) (biológus)
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3.

001-es BibID:BIBFORM104434
035-os BibID:(cikkazonosító)2295 (WOS)000723780000001 (Scopus)85118337433
Első szerző:Nĕmcová, Andrea
Cím:Use of Waste Substrates for the Lipid Production by Yeasts of the Genus Metschnikowia - Screening Study / Andrea Nĕmcová, Martin Szotkowski, Ota Samek, Linda Cagáňová, Matthias Sipiczki, Ivana Márová
Dátum:2021
ISSN:2076-2607
Megjegyzések:Oleogenic yeasts are characterized by the ability to accumulate increased amounts of lipids under certain conditions. These microbial lipids differ in their fatty acid composition, which allows them to be widely used in the biotechnology industry. The interest of biotechnologists is closely linked to the rising prices of fossil fuels in recent years. Their negative environmental impact is caused by significantly increased demand for biodiesel. The composition of microbial lipids is very similar to vegetable oils, which provides great potential for use in the production of biodiesel. In addition, some oleogenic microorganisms are capable of producing lipids with a high proportion of unsaturated fatty acids. The presented paper's main aim was to study the production of lipids and lipid substances by yeasts of the genus Metschnikowia, to cultivate crude waste animal fat to study its utilization by yeasts, and to apply the idea of circular economy in the biotechnology of Metschnikowia yeasts. The work focuses on the influence of various stress factors in the cultivation process, such as reduced temperature or nutritional stress through the use of various waste substrates, together with manipulating the ratio of carbon and nitrogen sources in the medium. Yeast production properties were monitored by several instrumental techniques, including gas chromatography and Raman spectroscopy. The amount of lipids and in particular the fatty acid composition varied depending on the strains studied and the culture conditions used. The ability of yeast to produce significant amounts of unsaturated fatty acids was also demonstrated in the work. The most suitable substrate for lipid production was a medium containing glycerol, where the amount of accumulated lipids in the yeast M. pulcherrima 1232 was up to 36%. In our work, the crude animal fat was used for the production of high-value lipids, which to the best of our knowledge is a new result. Moreover, quantitative screening of lipase enzyme activity cultivated on animal fat substrate on selected yeasts of the genus Metschnikowia was performed. We found that for the yeast utilizing glycerol, animal fat seems to be an excellent source of carbon. Therefore, the yeast conversion of crude processed animal fat to value-added products is a valuable process for the biotechnology and food industry.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
yeasts
Metschnikowia
animal fat
lipids
stress factors
Raman spectroscopy
Megjelenés:Microorganisms. - 9 : 11 (2021), p. 1-23. -
További szerzők:Szotkowski, Martin Samek, Ota Cagáňová, Linda Sipiczki Mátyás (1948-) (biológus) Marova, Ivana
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4.

001-es BibID:BIBFORM104433
035-os BibID:(cikkazonosító)26 (WOS)000758821200001 (Scopus)85121724236
Első szerző:Sipiczki Mátyás (biológus)
Cím:Wine Yeasts 1.0 / Matthias Sipiczki
Dátum:2021
ISSN:2076-2607
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Megjelenés:Microorganisms. - 10 : 1 (2021), p. 1-4. -
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5.

001-es BibID:BIBFORM104053
035-os BibID:(cikkazonosító)1029 (WOS)00055420760000 (Scopus)85089603735
Első szerző:Sipiczki Mátyás (biológus)
Cím:Metschnikowia pulcherrima and Related Pulcherrimin-Producing Yeasts: Fuzzy Species Boundaries and Complex Antimicrobial Antagonism / Matthias Sipiczki
Dátum:2020
ISSN:2076-2607
Megjegyzések:Yeasts affiliated with theMetschnikowia pulcherrimaclade (subclade) of the large ascomycetous genusMetschnikowiafrequently turn out to produce the characteristic maroon-red pulcherrimin when tested for pigment production and prove to exert antagonistic effects on many types of microorganisms. The determination of the exact taxonomic position of the strains is hampered by the shortage of distinctive morphological and physiological properties of the species of the clade and the lack of rDNA barcode gaps. The rDNA repeats of the type strains of the species are not homogenized and are assumed to evolve by a birth-and-death mechanism combined with reticulation. The taxonomic division is further hampered by the incomplete biological (reproductive) isolation of the species: certain type strains can be hybridized and genome sequencing revealed chimeric genome structures in certain strains that might have evolved from interspecies hybrids (alloploid genome duplication). Various mechanisms have been proposed for the antimicrobial antagonism. One is related to pulcherrimin production. The diffusible precursor of pulcherrimin, the pulcherriminic acid is secreted by the cells into the environment where it forms the insoluble pulcherrimin with the ferric ions. The lack of free iron caused by the immobilization of ferric ions inhibits the growth of many microorganisms. Recent results of research into the complexity of the taxonomic division of the pulcherrimin-producingMetschnikowiayeasts and the mechanism(s) underlying their antimicrobial antagonism are discussed in this review.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Metschnikowia
taxonomy
barcodes
genome
reticulation
antagonism
pulcherrimin
iron-depletion
bioprotection
Megjelenés:Microorganisms. - 8 : 7 (2020), p. 1-19. -
Pályázati támogatás:NKFIH-K-124417
Egyéb
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6.

001-es BibID:BIBFORM104436
035-os BibID:(cikkazonosító)277 (WOS)000622821100001 (Scopus)85100040328
Cím:The Use of Raman Spectroscopy to Monitor Metabolic Changes in Stressed Metschnikowia sp. Yeasts / Andrea Němcová, Dominika Gonová, Ota Samek, Matthias Sipiczki, Emilia Breierová, Ivana Márová
Dátum:2021
ISSN:2076-2607
Megjegyzések:Raman spectroscopy is a universal method designed for the analysis of a wide range of physical, chemical and biological systems or various surfaces. This technique is suitable to monitor various components of cells, tissues or microorganisms. The advantages include very fast non-contact and non-destructive analysis and no or minimal need for sample treatment. The yeasts Metschnikowia can be considered as industrially usable producers of pulcherrimin or single-cell lipids, depending on cultivation conditions and external stress. In the present study, Raman spectroscopy was used as an effective tool to identify both pulcherrimin and lipids in single yeast cells. The analysis of pulcherrimin is very demanding; so far, there is no optimal procedure to analyze or identify this pigment. Based on results, the strong dependence of pulcherrimin production on the ferric ion concentration was found with the highest yield in media containing 0.1 g/L iron. Further, production of lipids in Metschnikowia cells was studied at different temperatures and C:N ratios, using Raman spectroscopy to follow fatty acids composition, under different regimes, by monitoring the iodine number. The results of Raman spectroscopy were comparable with the fatty acid analysis obtained by gas chromatography. This study therefore supported use of Raman spectroscopy for biotechnological applications as a simple tool in the identification and analysis both the pulcherrimin and microbial lipids. This method provides a quick and relatively accurate estimation of targeted metabolites with minimal sample modification and allows to monitor metabolic changes over time of cultivation.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
yeasts
Metschnikowia
lipids
pulcherrimin
Raman spectroscopy
Megjelenés:Microorganisms. - 9 : 2 (2021), p. 1-19. -
További szerzők:Nĕmcová, Andrea Gonová, Dominika Samek, Ota Sipiczki Mátyás (1948-) (biológus) Breierová, Emilia Marova, Ivana
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