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]
Saccharomycodes ludwigii was first classified by Emil Christian Hansen in 1904.[5]
Descriptionedit
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 ecologyedit
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 usesedit
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]
^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". Journal of the Institute of Brewing. 121 (1): 113–121. doi:10.1002/jib.185.
^C. P. Kurtzman; Jack W. Fell; T. Boekhout, eds. (2010). The yeasts: a taxonomic study (5th ed.). Amsterdam: Elsevier. ISBN978-0-444-52149-1. OCLC 703912703.
^Gay, J. L.; Martin, M. (1971-06-01). "An electron microscopic study of bud development in Saccharomycodes ludwigii and Saccharomyces cerevisiae". Archiv für Mikrobiologie. 78 (2): 145–157. doi:10.1007/BF00424871. ISSN 1432-072X. PMID 5567427. S2CID 637050.
^Victor R. Preedy, ed. (2009). Beer in health and disease prevention. Amsterdam: Elsevier/Academic Press. ISBN978-0-12-373891-2. OCLC 528581477.
^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. JSTOR 4287515. PMID 12024281. S2CID 33203039.
^Romano, Patrizia; Marchese, Rossella; Laurita, Clara; Saleano, Giovanni; Turbanti, Luca (1999-08-01). "Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages". World Journal of Microbiology and Biotechnology. 15 (4): 451–454. doi:10.1023/A:1008948623024. ISSN 1573-0972. S2CID 81112506.
^Solieri, L.; Giudici, P. (June 2008). "Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features". International Journal of Food Microbiology. 125 (1): 36–45. doi:10.1016/j.ijfoodmicro.2007.06.022. PMID 17900732.
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saccharomycodes, ludwigii, yeast, species, best, known, being, contaminant, alcohol, fruit, juice, production, highly, resistant, typical, environmental, stressors, such, high, temperature, high, sugar, concentration, high, sulfur, dioxide, concentration, ofte. 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 Saccharomycodes ludwigiiScientific classificationDomain EukaryotaKingdom FungiDivision AscomycotaClass SaccharomycetesOrder SaccharomycetalesFamily SaccharomycodaceaeGenus SaccharomycodesSpecies S ludwigiiBinomial nameSaccharomycodes ludwigiiHansen 1904 FungiSynonymsSaccharomycodes bispora Saccharomycodes lipophora Saccharomycodes vini Saeenkia bispora Contents 1 Taxonomy 2 Description 3 Habitat and ecology 4 Economic uses 5 ReferencesTaxonomy editSaccharomycodes ludwigii was first classified by Emil Christian Hansen in 1904 5 Description editSaccharomycodes 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 editSaccharomycodes 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 editSaccharomycodes 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 edit 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 Journal of the Institute of Brewing 121 1 113 121 doi 10 1002 jib 185 Pilap Warayutt Thanonkeo Sudarat Klanrit Preekamol Thanonkeo Pornthap 2022 12 21 The potential of multistress tolerant yeast Saccharomycodes ludwigii for second generation bioethanol production Scientific Reports 12 1 22062 Bibcode 2022NatSR 1222062P doi 10 1038 s41598 022 26686 x ISSN 2045 2322 PMC 9772304 PMID 36543886 Tavares Maria J Guldener Ulrich Mendes Ferreira Ana Mira Nuno P 2021 02 23 Genome sequencing annotation and exploration of the SO2 tolerant non conventional yeast Saccharomycodes ludwigii BMC Genomics 22 1 131 doi 10 1186 s12864 021 07438 z ISSN 1471 2164 PMC 7903802 PMID 33622260 Vejarano Ricardo 2018 08 27 Saccharomycodes ludwigii Control and Potential Uses in Winemaking Processes Fermentation 4 3 71 doi 10 3390 fermentation4030071 hdl 11537 32301 ISSN 2311 5637 Zur Ernahrungsphysiologie der Eisenbakterien Naturwissenschaften 8 16 310 310 1920 Bibcode 1920NW 8 310 doi 10 1007 bf02448699 ISSN 0028 1042 S2CID 33874701 C P Kurtzman Jack W Fell T Boekhout eds 2010 The yeasts a taxonomic study 5th ed Amsterdam Elsevier ISBN 978 0 444 52149 1 OCLC 703912703 Gay J L Martin M 1971 06 01 An electron microscopic study of bud development in Saccharomycodes ludwigii and Saccharomyces cerevisiae Archiv fur Mikrobiologie 78 2 145 157 doi 10 1007 BF00424871 ISSN 1432 072X PMID 5567427 S2CID 637050 Victor R Preedy ed 2009 Beer in health and disease prevention Amsterdam Elsevier Academic Press ISBN 978 0 12 373891 2 OCLC 528581477 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 JSTOR 4287515 PMID 12024281 S2CID 33203039 Romano Patrizia Marchese Rossella Laurita Clara Saleano Giovanni Turbanti Luca 1999 08 01 Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages World Journal of Microbiology and Biotechnology 15 4 451 454 doi 10 1023 A 1008948623024 ISSN 1573 0972 S2CID 81112506 Solieri L Giudici P June 2008 Yeasts associated to Traditional Balsamic Vinegar Ecological and technological features International Journal of Food Microbiology 125 1 36 45 doi 10 1016 j ijfoodmicro 2007 06 022 PMID 17900732 nbsp This fungus related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Saccharomycodes ludwigii amp oldid 1188042830, wikipedia, wiki, book, books, library,
