Tannin-Tolerant Saccharomyces cerevisiae Isolated from Traditional Fermented Tea (Miang) of Northern Thailand and Its Feasible Applications

IF 2.1 Q3 MICROBIOLOGY

Microbiology Research Pub Date : 2023-11-20 DOI:10.3390/microbiolres14040133

Kridsada Unban, Natchanon Muangkajang, Pratthana Kodchasee, Apinun Kanpiengjai, Kalidas Shetty, C. Khanongnuch

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Abstract

This study evaluated the ability of a yeast strain isolated from traditional fermented tea leaves (Camellia sinensis var. assamica), Miang from northern Thailand, to grow and produce ethanol in the presence of tannin. Among 43 Miang samples, 25 yeast isolates displayed gas-forming character in the presence of 1% (w/v) tannin, but only ML1-1 and ML1-2 isolates were confirmed as ethanol-producing yeast capable of tannin tolerance. These isolates were further identified to be Pichia occidentalis and Saccharomyces cerevisiae, respectively, based on D1/D2 domain sequence analysis. S. cerevisiae ML1-2 was selected for further studies and exhibited growth at 20–35 °C, pH 4–7, and tolerance to high sugar concentrations of up to 350 g/L. Supplementation of 1% (w/v) tannin had no effect on sugar utilization and ethanol production, while delayed sugar consumption and ethanol production were observed in the reference strain S. cerevisiae TISTR 5088. However, 5 and 10% (w/v) tannin showed inhibitory effects on the growth and ethanol production of the selected yeast isolates. During the fermentation under high tannin conditions derived by mixing Java plum fruit with ground seed, S. cerevisiae ML1-2 showed significant advantages in growth and enhanced the content of ethanol, polyphenols, tannin, and flavonoids compared to S. cerevisiae TISTR 5088. This indicated its potential for high-tannin substrate-based bioconversion for the production of either fuel ethanol or functional alcoholic beverages.

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从泰国北部传统发酵茶（Miang）中分离出的耐单宁酸酵母菌及其可行性应用

本研究评估了从泰国北部传统发酵茶叶（Camellia sinensis var. assamica）Miang中分离出的酵母菌株在单宁存在下生长和产生乙醇的能力。在 43 个 Miang 样品中，有 25 个酵母分离物在 1%（w/v）单宁存在下显示出产气特性，但只有 ML1-1 和 ML1-2 分离物被确认为能够耐受单宁的乙醇生产酵母。根据 D1/D2 结构域序列分析，进一步确定这些分离物分别是西方毕赤酵母（Pichia occidentalis）和酿酒酵母（Saccharomyces cerevisiae）。筛选出的 S. cerevisiae ML1-2 用于进一步研究，其生长温度为 20-35 °C，pH 值为 4-7，可耐受高达 350 克/升的高浓度糖。在参考菌株 S. cerevisiae TISTR 5088 中，添加 1%（w/v）的单宁对糖的利用和乙醇的产生没有影响，而糖的消耗和乙醇的产生则出现了延迟。然而，5%和 10%（重量/体积）的单宁酸对所选酵母分离菌株的生长和乙醇产量有抑制作用。与 S. cerevisiae TISTR 5088 相比，S. cerevisiae ML1-2 在渣李果实与磨碎的种子混合产生的高单宁条件下进行发酵时，表现出明显的生长优势，并提高了乙醇、多酚、单宁和类黄酮的含量。这表明它具有基于高单宁基质的生物转化生产燃料乙醇或功能性酒精饮料的潜力。

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来源期刊

Microbiology Research MICROBIOLOGY-

CiteScore

1.90

自引率

6.70%

发文量

审稿时长

10 weeks

期刊介绍： Microbiology Research is an international, online-only, open access peer-reviewed journal which publishes original research, review articles, editorials, perspectives, case reports and brief reports to benefit researchers, microbiologists, physicians, veterinarians. Microbiology Research publishes ‘Clinic’ and ‘Research’ papers divided into two different skill and proficiency levels: ‘Junior’ and ‘Professional’. The aim of this four quadrant grid is to encourage younger researchers, physicians and veterinarians to submit their results even if their studies encompass just a limited set of observations or rely on basic statistical approach, yet upholding the customary sound approach of every scientific article.