Biology:Saccharomycodes ludwigii

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Saccharomycodes ludwigii
Scientific classification edit
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycodaceae
Genus: Saccharomycodes
Species:
S. ludwigii
Binomial name
Saccharomycodes ludwigii
Hansen, 1904 - Fungi
Synonyms
  • Saccharomycodes bispora
  • Saccharomycodes lipophora
  • Saccharomycodes vini
  • Saeenkia bispora

Saccharomycodes ludwigii is a yeast species best known for being a contaminant in alcohol and fruit juice production.[1] It is highly resistant to typical environmental stressors such as high temperature, high sugar concentration, and high sulfur dioxide concentration.[2] It is often referred to as the "winemaker's nightmare," as it contaminates products by outcompeting desirable yeast species.[3] However, S. ludwigii strains are currently being tested in the growing low-alcohol beer industry.[4]

Taxonomy

Saccharomycodes ludwigii was first classified by Emil Christian Hansen in 1904.[5]

Description

Saccharomycodes ludwigii is characterized by its lemon-like shape during the asexual phases of its life cycle. It appears similar to common brewers' yeast, Saccharomyces cerevisiae, under a microscope.[6] It undergoes division by bud-fission. For sexual reproduction, its ascospores are small and spherical, with asci commonly composed of 1 to 4 ascospores.[7]

Habitat and ecology

Saccharomycodes ludwigii commonly contaminates bottled wines and fruit juices due to the higher sulfur dioxide and sugar concentrations. In these conditions, S. ludwigii is able to out-compete more desirable brewing yeasts and quickly become the dominant species. S. ludwigii is commonly referred to as the "winemaker's nightmare" for this reason.[8] S. ludwigii is known to inhabit the skins of fruits, making it difficult to avoid contamination.[9]

Economic uses

Saccharomycodes ludwigii has been identified as a species that is suitable for the production of low-alcohol beer products. This is due to the species' inability to ferment maltose, which leads to a lower alcohol content than other traditional yeast species. However, more studies are needed to validate which strain of S. ludwigii is most suitable for the market by accessing the volatile profile of the product which can indicate the flavor quality.[10]

This yeast is also present in the fermentation of traditional Italian balsamic vinegar (Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Candida stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae)[11]

References

  1. ↑ De Francesco, Giovanni; Turchetti, Benedetta; Sileoni, Valeria; Marconi, Ombretta; Perretti, Giuseppe (February 2015). "Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer: Screening of new strains of S. ludwigii and Z. rouxii" (in en). Journal of the Institute of Brewing 121 (1): 113–121. doi:10.1002/jib.185. 
  2. ↑ Pilap, Warayutt; Thanonkeo, Sudarat; Klanrit, Preekamol; Thanonkeo, Pornthap (2022-12-21). "The potential of multistress tolerant yeast, Saccharomycodes ludwigii, for second-generation bioethanol production" (in en). Scientific Reports 12 (1): 22062. doi:10.1038/s41598-022-26686-x. ISSN 2045-2322. PMID 36543886. Bibcode: 2022NatSR..1222062P. 
  3. ↑ Tavares, Maria J.; Güldener, Ulrich; Mendes-Ferreira, Ana; Mira, Nuno P. (2021-02-23). "Genome sequencing, annotation and exploration of the SO2-tolerant non-conventional yeast Saccharomycodes ludwigii" (in en). BMC Genomics 22 (1): 131. doi:10.1186/s12864-021-07438-z. ISSN 1471-2164. PMID 33622260. 
  4. ↑ Vejarano, Ricardo (2018-08-27). "Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes" (in en). Fermentation 4 (3): 71. doi:10.3390/fermentation4030071. ISSN 2311-5637. 
  5. ↑ "Zur Ernährungsphysiologie der Eisenbakterien". Naturwissenschaften 8 (16): 310. 1920. doi:10.1007/bf02448699. ISSN 0028-1042. Bibcode: 1920NW......8..310.. 
  6. ↑ C. P. Kurtzman, ed (2010). The yeasts: a taxonomic study (5th ed.). Amsterdam: Elsevier. ISBN 978-0-444-52149-1. OCLC 703912703. 
  7. ↑ Gay, J. L.; Martin, M. (1971-06-01). "An electron microscopic study of bud development in Saccharomycodes ludwigii and Saccharomyces cerevisiae" (in en). Archiv für Mikrobiologie 78 (2): 145–157. doi:10.1007/BF00424871. ISSN 1432-072X. PMID 5567427. 
  8. ↑ Victor R. Preedy, ed (2009). Beer in health and disease prevention. Amsterdam: Elsevier/Academic Press. ISBN 978-0-12-373891-2. OCLC 528581477. 
  9. ↑ Abranches, J.; Starmer, W. T.; Hagler, A. N. (2001). "Yeast-Yeast Interactions in Guava and Tomato Fruits". Microbial Ecology 42 (2): 186–192. doi:10.1007/s002480000111. ISSN 0095-3628. PMID 12024281. https://www.jstor.org/stable/4287515. 
  10. ↑ Romano, Patrizia; Marchese, Rossella; Laurita, Clara; Saleano, Giovanni; Turbanti, Luca (1999-08-01). "Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages" (in en). World Journal of Microbiology and Biotechnology 15 (4): 451–454. doi:10.1023/A:1008948623024. ISSN 1573-0972. 
  11. ↑ Solieri, L.; Giudici, P. (June 2008). "Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features" (in en). International Journal of Food Microbiology 125 (1): 36–45. doi:10.1016/j.ijfoodmicro.2007.06.022. PMID 17900732. https://linkinghub.elsevier.com/retrieve/pii/S0168160507004850. 

Wikidata ☰ Q10659853 entry




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