Összesen 4 találat.


001-es BibID:BIBFORM070339
Első szerző:Gangl, Helmut
Cím:Influence of artificial interspecies yeast hybrids and their F1 offspring on the aroma profile of wine / Helmut Gangl, Wolfgang Tiefenbrunner, Walter P. Pfliegler, Matthias Sipiczki, Gerhard Leitner, Gabriele Tscheik, Ksenija Lopandic
Megjegyzések:In the present study we describe the fermentation characteristics of some novel, artifi cial yeast hybrids of three Saccharomycesspecies, two of them (S. cerevisiae and S. uvarum) adapted to high osmotic, high alcohol conditions. Th enon-commercial parental strains, hybrids (S. cerevisiae x S. uvarum, S. cerevisiae x S. kudriavzevii, S. kudriavzevii x S.uvarum) and meiotic segregants (F1 off spring) were utilized for fermentation of high- and low-osmotic grape juice,the dynamics of which was observed and the aroma profi le of all resulting wines was compared to discover whethersome of the hybrids or segregants have favourable properties concerning wine fl avour and taste. The analyzed artifi cialhybrids of the Saccharomyces yeast strains had promising properties for production of high-quality wine: good glucoseand fructose utilization even under high-alcohol conditions, high fermentation rates and generally a pronounced metabolicpower. Th e latt er is precondition to high-level aroma constituent generation during fermentation. Dependingon osmotic stress aroma profi les were very diverse but hybrids outperformed their parental yeast strains under bothconditions, probably because they could use more metabolic pathways and maybe produced even more enzymes andto a higher quantity. Th is may hold for some of the segregants, too, which reached a high quality level concerning wineproduction. Genetic similarity patt ern of the hybrids was not resembled by the one of wine characters (fermentationdynamics and aroma profi le), the main reason of the discrepancy is the higher metabolic power of hybrids.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Saccharomyces cerevisiae
Saccharomyces uvarum
Saccharomyces kudriavzevii
artifi cial hybrids
hybrid evolution
juice, wine
aroma profile
Megjelenés:Mitteilungen Klosterneuburg 67 (2017), p. 68-83. -
További szerzők:Tiefenbrunner, Wolfgang Pfliegler Valter Péter (1986-) (molekuláris biológus) Sipiczki Mátyás (1948-) (biológus) Leitner, Gerhard Tscheik, Gabriele Lopandic, Ksenija
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001-es BibID:BIBFORM080015
035-os BibID:(cikkazonosító)126298
Első szerző:Imre Alexandra (1992-)
Cím:A new, rapid multiplex PCR method identifies frequent probiotic origin among clinical Saccharomyces isolates / Imre Alexandra, Rácz Hanna Viktória, Antunovics Zsuzsa, Rádai Zoltán, Kovács Renátó, Lopandic Ksenija, Pócsi István, Pfliegler Walter P.
Megjegyzések:An increasing number of infections originating from probiotic use are reported worldwide, with the majority of such cases caused by the yeast Saccharomyces 'boulardii', a subtype of S. cerevisiae. Reliably linking infectious cases to probiotic products requires unequivocal genotyping data, however, these techniques are often timeconsuming and difficult to implement in routine diagnostics. This leads to a widespread lack of genetic data regarding the origin of Saccharomyces infections. We propose a quick and reliable PCR-based protocol for the identification of S. 'boulardii' based on a combined analysis of interdelta fingerprinting and microsatellite typing. By applying various typing methods and our proposed method to the clinical yeast collection of a Hungarian hospital we show that probiotic origin is common among clinical Saccharomyces, and that the new multiplex method enables rapid and unequivocal identification of probiotic yeast infections. This method can be applied for the identification of yeast infection sources, helping decisions on probiotic use.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Saccharomyces boulardii
Mycological typing techniques
Megjelenés:Microbiological Research. - 227 (2019), p. 1-7. -
További szerzők:Rácz Hanna Viktória (1994-) (biológus) Antunovics Zsuzsa (1978-) (molekuláris biológus, genetikus) Rádai Zoltán (1991-) (biológus) Kovács Renátó László (1987-) (molekuláris biológus) Lopandic, Ksenija Pócsi István (1961-) (vegyész) Pfliegler Valter Péter (1986-) (molekuláris biológus)
Pályázati támogatás:ÚNKP-18-3-I-DE-4
AÖU 98öu7
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001-es BibID:BIBFORM064290
Első szerző:Lopandic, Ksenija
Cím:Genotypic and phenotypic evolution of yeast interspecies hybrids during high-sugar fermentation / Ksenija Lopandic, Walter P. Pfliegler, Wolfgang Tiefenbrunner, Helmut Gangl, Matthias Sipiczki, Katja Sterflinger
Megjegyzések:The yeasts of the Saccharomyces genus exhibit a low pre-zygotic barrier and readily form interspecies hybrids. Following the hybridization event, the parental genomes undergo gross chromosomal rearrangements and genome modifications that may markedly influence the metabolic activity of descendants. In the present study, two artificially constructed hybrid yeasts (Saccharomyces cerevisiae x Saccharomyces uvarum and S. cerevisiae x Saccharomyces kudriavzevii) were used in order to evaluate the influence of high-sugar wine fermentation on the evolution of their genotypic and phenotypic properties. It was demonstrated that the extent of genomic modifications differs among the hybrids and their progeny, but that stress should not always be a generator of large genomic disturbances. The major genome changes were observed after meiosis in the F1 segregants in the form of the loss of different non-S. cerevisiae chromosomes. Under fermentation condition, each spore clone from a tetrad developed a mixed population characterized by different genotypic and phenotypic properties. The S. cerevisiae x S. uvarum spore clones revealed large modifications at the sequence level of the S. cerevisiae sub-genome, and some of the clones lost a few additional S. cerevisiae and S. uvarum chromosomes. The S. cerevisiae x S. kudriavzevii segregants were subjected to consecutive loss of the S. kudriavzevii markers and chromosomes. Both the hybrid types showed increased ethanol and glycerol production as well as better sugar consumption than their parental strains. The hybrid segregants responded differently to stress and a correlation was found between the observed genotypes and fermentation performances.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Megjelenés:Applied Microbiology And Biotechnology. - 100 : 14 (2016), p. 6331-6343. -
További szerzők:Pfliegler Valter Péter (1986-) (molekuláris biológus) Tiefenbrunner, Wolfgang Gangl, Helmut Sipiczki Mátyás (1948-) (biológus) Sterflinger, Katja
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001-es BibID:BIBFORM055415
Első szerző:Pfliegler Valter Péter (molekuláris biológus)
Cím:Generation of new genotypic and phenotypic features in artificial and natural yeast hybrids / Walter P. Pfliegler, Lea Atanasova, Edina Karanyicz, Matthias Sipiczki, Ursula Bond, Irina S. Druzhinina, Katja Sterflinger, Ksenija Lopandic
ISSN:1330-9862 1334-2606
Megjegyzések:Evolution and genome stabilization have mostly been studied on the Saccharomyceshybrids isolated from natural and alcoholic fermentation environments. Genetic and phenotypicproperties have usually been compared to the laboratory and reference strains, as thetrue ancestors of the natural hybrid yeasts are unknown. In this way the exact impact ofdifferent parental fractions on the genome organization or metabolic activity of the hybridyeasts is difficult to resolve completely. In the present work the evolution of geno- andphenotypic properties is studied in the interspecies hybrids created by the cross-breedingof S. cerevisiae with S. uvarum or S. kudriavzevii auxotrophic mutants. We hypothesized thatthe extent of genomic alterations in S. cerevisiae ? S. uvarum and S. cerevisiae ? S. kudriavzeviishould affect the physiology of their F1 offspring in different ways. Our results, obtainedby amplified fragment length polymorphism (AFLP) genotyping and karyotypinganalyses, showed that both subgenomes of the S. cerevisiae x S. uvarum and of S. cerevisiae ?S. kudriavzevii hybrids experienced various modifications. However, the S. cerevisiae ? S.kudriavzevii F1 hybrids underwent more severe genomic alterations than the S. cerevisiae ?S. uvarum ones. Generation of the new genotypes also influenced the physiological performancesof the hybrids and the occurrence of novel phenotypes. Significant differencesin carbohydrate utilization and distinct growth dynamics at increasing concentrations ofsodium chloride, urea and miconazole were observed within and between the S. cerevisiae? S. uvarum and S. cerevisiae ? S. kudriavzevii hybrids. Parental strains also demonstrateddifferent contributions to the final metabolic outcomes of the hybrid yeasts. A comparisonof the genotypic properties of the artificial hybrids with several hybrid isolates from thewine-related environments and wastewater demonstrated a greater genetic variability ofthe S. cerevisiae ? S. kudriavzevii hybrids. Saccharomyces cerevisiae ? S. uvarum artificial andnatural hybrids showed considerable differences in osmolyte tolerance and sensitivity tomiconazole, whereas the S. cerevisiae ? S. kudriavzevii hybrids exhibited differences also inmaltotriose utilization. The results of this study suggest that chromosomal rearrangementsand genomic reorganizations as post-hybridization processes may affect the phenotypicproperties of the hybrid progeny substantially. Relative to their ancestors, the F1 segregants may generate different phenotypes, indicating novel routes of evolution in responseto environmental growth conditions.
Tárgyszavak:Természettudományok Biológiai tudományok idegen nyelvű folyóiratközlemény külföldi lapban
Megjelenés:Food Technology and Biotechnology. - 52 : 1 (2014), p. 46-57. -
További szerzők:Atanasova, Lea Karanyicz Edina Sipiczki Mátyás (1948-) (biológus) Bond, Ursula Druzhinina, Irina S. Sterflinger, Katja Lopandic, Ksenija
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