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- Title
Consortia formed by yeasts and acetic acid bacteria <italic>Asaia</italic> spp. in soft drinks.
- Authors
Kregiel, Dorota; James, Steve A.; Rygala, Anna; Berlowska, Joanna; Antolak, Hubert; Pawlikowska, Ewelina
- Abstract
Yeast strains and acetic acid bacteria were isolated from spoiled soft drinks with characteristic flocs as a visual defect. Polymerase chain reaction and amplification of a partial region of the LSU rRNA gene identified the bacteria as <italic>Asaia</italic> spp. Sequence analysis of the D1/D2 region of the 26S rDNA in turn identified the yeast isolates as <italic>Wickerhamomyces anomalus</italic>, <italic>Dekkera bruxellensis</italic> and <italic>Rhodotorula mucilaginosa.</italic> The hydrophobicity and adhesion properties of the yeasts were evaluated in various culture media, taking into account the availability of nutrients and the carbon sources. The highest hydrophobicity and best adhesion properties were exhibited by the <italic>R. mucilaginosa</italic> cells. Our results suggest that <italic>Asaia</italic> spp. bacterial cells were responsible for the formation of flocs, while the presence of yeast cells may help to strengthen the structure of co-aggregates.
- Subjects
SOFT drinks; ACETOBACTER; NUCLEOTIDE sequence; POLYMERASE chain reaction; GENE amplification
- Publication
Antonie van Leeuwenhoek, 2018, Vol 111, Issue 3, p373
- ISSN
0003-6072
- Publication type
Article
- DOI
10.1007/s10482-017-0959-7