Alan E. Wheals

Fuel ethanol after 25 years

After 25 years, Brazil and North America are still the only two regions that produce large quantities of fuel ethanol, from sugar cane and maize, respectively. The efficiency of ethanol production has steadily increased and valuable co-products are produced, but only tax credits make fuel ethanol commercially viable because oil prices are at an all-time low. The original motivation for fuel-ethanol production was to become more independent of oil imports; now, the emphasis is on its use as an oxygenated gasoline additive. There will only be sufficient, low-cost ethanol if lignocellulose feedstock is also used.

The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

The first stage of chocolate production consists of a natural, seven-day microbial fermentation of the pectinaceous pulp surrounding beans of the tree Theobroma cacao. There is a microbial succession of a wide range of yeasts, lactic-acid, and acetic-acid bacteria during which high temperatures of up to 50°C and microbial products, such as ethanol, lactic acid, and acetic acid, kill the beans and cause production of flavor precursors. Over-fermentation leads to a rise in bacilli and filamentous fungi that can cause off-flavors. The physiological roles of the predominant micro-organisms are now reasonably well understood and the crucial importance of a well-ordered microbial succession in cocoa aroma has been established. It has been possible to use a synthetic microbial cocktail inoculum of just 5 species, including members of the 3 principal groups, to mimic the natural fermentation process and yield good quality chocolate. Reduction of the amount of pectin by physical or mechanical means can also lead to an improved fermentation in reduced time and the juice can be used as a high-value byproduct. To improve the quality of the processed beans, more research is needed on pectinase production by yeasts, better depulping, fermenter design, and the use of starter cultures.

Microbial diversity during maturation and natural processing of coffee cherries of Coffea arabica in Brazil.

The magnitude and diversity of the microbial population associated with dry (natural) processing of coffee (Coffea arabica) has been assessed during a 2-year period on 15 different farms in the Sul de Minas region of Brazil. Peptone water-washed samples were taken of maturing cherries on trees (cherries, raisins and dried cherries) and from ground fermentations. The microbial load varied from 3 x 10(4) to 2.2 x 10(9) cfu/cherry with a median value of 1.6 x 10(7) cfu/cherry. The microbial load increased after heavy rainfall on cherries that were drying on the ground. At all stages, bacteria were usually the most abundant group, followed by filamentous fungi and finally yeasts. Counts of bacteria, yeasts and fungi varied considerably between farms and at different stages of maturation and processing and no consistent pattern could be seen. Yeasts showed an increase during the fermentation process. Median counts were not significantly different for fungi, yeasts and bacteria between the 2 years although Gram-negative bacteria dominated in the wet year and Gram-positive bacteria dominated in the dry year. Of a total of 754 isolates, 626 were identified to at least genus level comprising 44 genera and 64 different species. The 164 isolates of Gram-negative bacteria included 17 genera and 26 species, the most common of which were members of the genera Aeromonas, Pseudomonas, Enterobacter and Serratia. Of 191 isolates of Gram-positive bacteria, 23 were spore-forming and included six Bacillus species, and 118 were non-spore-formers of which over half were Cellulomonas with lesser numbers of Arthrobacter, Microbacterium, Brochothrix, Dermabacter and Lactobacillus. Of the 107 yeast isolates, 90 were identified into 12 genera and 24 different species and almost all were fermentative. The most common genera, in decreasing frequency, were Pichia, Candida, Arxula and Saccharomycopsis. There were many rarely described yeasts including Pichia lynferdii and Arxula adeninivorans. Almost all 292 fungal isolates were identified to genus level and 52 were identified to species level. Cladosporium, Fusarium and Penicillium each comprised about one third of the isolates and were found on all farms. Only 3% of the isolates were Aspergillus. Beauvaria, Monilia, Rhizoctonia and Arthrobotrys species were also occasionally found. The microbial flora is much more varied and complex than found in wet fermentations. The genera and species identified include members known to have all types of pectinase and cellulase activities.

Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.)

Processed (green) coffee beans from Coffea arabica in Brazil were assessed for the presence of Aspergillus and Penicillium species both before and after surface sterilisation, the aflatoxigenic and ochratoxigenic potential of the isolates and ochratoxin A levels. Contamination by Aspergillus and Penicillium species was found on 96% and 42%, respectively, of 45 samples from 11 localities. After disinfection with 1% sodium hypochlorite, the levels fell to 47% and 24%, respectively. One hundred and eighty isolates were identified to species level and comprised Aspergillus sections Circumdati (10 species), Flavi (3), Nigri (3), Versicolores (4), while two were teleomorphic species. Eight species of Penicillium were isolated. Within section Circumdati, 75% of the isolates produced ochratoxin A and all except Aspergillus elegans and Aspergillus insulicola have previously been reported to produce ochratoxin A. One-third of the 18 isolates of Aspergillus flavus produced aflatoxin B1 and B2. None of the isolates belonging to Aspergillus section Nigri or Penicillium produced ochratoxin A. Of the 40 bean samples analysed, 58% were infected with potentially ochratoxigenic fungi but only 22% of these were contaminated with ochratoxin A at levels that varied from 0.47 to 4.82 ng/g, with an average contamination level of 2.45 ng/g.

Endopolygalacturonase secretion by Kluyveromyces marxianus and other cocoa pulp-degrading yeasts

Abstract Among 12 yeast strains isolated from cocoa fermentations, only four showed extracellular pectinase activity. Kluyveromyces marxianus was the most pectinolytic with 85% of total secreted protein consisting of a constitutive endopolygalacturonase (PG). No pectic lyases or methylesterases were produced. The pH and temperature optima for PG activity were 5.0 and 40°C, respectively. Purified PG comprised four proteins of M r 47, 41, 35, and 33 kDa based on gel filtration and 45, 42, 39, and 36 according to SDS-PAGE. Activity-stained, isoelectric focusing gels showed three major bands (pIs 5.9, 5.6, and 5.3) and up to six minor bands from pI 6.4-5.0. PG had a typical random mode of action, very high macerating activity on plant tissues, and reduced the viscosity of cocoa pulp. PG secretion started in early exponential phase and was completed after 24 h. Only five out of 138 mutants with altered PG levels produced after nitrosoguanidine mutagenesis showed modest (up to 25%) increase in PG production. Most mutants were underproducers of the full complement of PG isoforms including five which had high intracellular PG located in low-density vesicles, vacuoles, and ER fractions. In most mutants, there was a clear correlation between PG and inulinase activity secreted from cells. The implications for both cocoa and enzyme production are discussed.

Microbiology and physiology of Cachaca (Aguardente) fermentations

Cachaça (aguardente) is a rum-style spirit made from sugar cane juice by artisanal methods in Brazil. A study was made of the production, biochemistry and microbiology of the process in fifteen distilleries in Sul de Minas. Identification of 443 yeasts showed Saccharomyces cerevisiae to be the predominant yeast but Rhodotorula glutinis and Candida maltosa were predominant in three cases. Bacterial infection is a potential problem, particularly in older wooden vats, when the ratio of yeasts:bacteria can be 10:1 or less. A study of daily batch fermentations in one distillery over one season in which 739 yeasts were identified revealed that S. cerevisiae was the predominant yeast. Six other yeast species showed a daily succession: Kluyveromyces marxianus, Pichia heimii and Hanseniaspora uvarum were present only at the beginning, Pichia subpelliculosa and Debaryomyces hansenii were detected from mid to the end of fermentation, and Pichia methanolica appeared briefly after the cessation of fermentation. Despite a steady influx of yeasts from nature, the species population in the fermenter was stable for at least four months suggesting strong physiological and ecological pressure for its maintenance. Cell densities during the fermentation were: yeasts – 4 × 108/ml; lactic acid bacteria – 4 × 105/ml; and bacilli – 5 × 104/ml. Some acetic acid bacteria and enterobacteriaceae appeared at the end. Sucrose was immediately hydrolysed to fructose and glucose. The main fermentation was complete after 12 hours but not all fructose was utilised when harvesting after 24 hours.

Conidial anastomosis tubes in Colletotrichum

We describe the occurrence of special kinds of hyphae that create anastomoses directly between conidia. They can be found both in the laboratory and on infected plants. They first appear within asexual fruiting bodies approximately 15 days after conidiation has begun leading to the appearance of chains of connected conidia. Coincident with this we demonstrate in Colletotrichum lindemuthianum nuclear dynamics, including fragmentation, with cytoplasmic flow and passage of nuclei and organelles between conidia through the anastomosis tubes. We propose that conidial anastomosis tubes play an important role in the life cycle of these fungi.

Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil

Setenta e duas embalagens de iogurtes de quatro industrias diferentes foram analisadas durante tres epocas diferentes com intervalo mensal. A populacao microbiana total encontrada foi em torno de 6 x 107 celulas g-1 de iogurte. A contagem de leveduras variou entre 1 a 2.700 celulas g-1. Nao foi possivel observar uma sistematica contaminacao, mas este estudo longitudinal revelou que contaminacao ad hoc e armazenamento improprio pode levar a elevadas populacoes de leveduras. De modo geral foi detectada uma contaminacao maior nos meses mais quentes do ano mas em valores inferiores aos encontrados em outros paises. Um total de 577 isolados de leveduras foram identificados como pertencentes a 10 especies. As leveduras mais abundantes foram, em ordem, Debaryomyces hansenii, Saccharomyces cerevisiae, Mrakia frigida, Hansenula spp., Candida parapsilosis, Debaryomyces castellii e Candida maltosa. A levedura psicrofila, Mrakia frigida foi pela primeira vez mencionada como isolada a partir de iogurtes. Foi encontrada em algumas amostras uma pequena contaminacao por especies de Monilia e Penicillium. Os testes utilizados para crescimento sugeriram que habilidade para fermentar sacarose, crescimento a 5oC e na presenca de 300 µg g-1 de sorbato foram as tres propriedades fisiologicas mais importantes para a presenca destas leveduras em iogurtes. Os dados tambem sugerem que clima mais quente e refrigeracao inadequada sao as principais causas de alta nivel de contaminacao, aumento da diversidade e mudanca na microbiota presente.

Endopolygalacturonase genes and enzymes from Saccharomyces cerevisiae and Kluyveromyces marxianus

Abstract The gene encoding endopolygalacturonase (EC 3.2.1.15) has been cloned, sequenced and expressed from three strains of Saccharomyces cerevisiae (including non-secretors) and three strains of Kluyveromyces marxianus. Both control and coding regions showed small differences within each species, one including loss of a potential glycosylation site. Two non-secreting S. cerevisiae strains (FY1679 and var. uvarum) had non-transcribed copies of functional genes. Maximum enzyme activity was achieved with the S. cerevisiae FY1679 gene in an expressing vector, with an enzyme activity of 51 μmol of reducing sugar released from polygalacturonic acid μg protein−1 min−1, the highest so far reported for a yeast.

A multiplex set of species-specific primers for rapid identification of members of the genus Saccharomyces.

The Saccharomyces genus (previously Saccharomyces sensu stricto) formally comprises Saccharomyces arboricola, Saccharomyces bayanus, Saccharomyces cariocanus, Saccharomyces cerevisiae, Saccharomyces kudriavzevii, Saccharomyces mikatae, Saccharomyces paradoxus and Saccharomyces pastorianus. Species-specific primer pairs that produce a single band of known and different product size have been developed for each member of the clade with the exception of S. pastorianus, which is a polyphyletic allopolyploid hybrid only found in lager breweries, and for which signature sequences could not be reliably created. Saccharomyces cariocanus is now regarded as an American variant of S. paradoxus, and accordingly a single primer pair that recognizes both species was developed. A different orthologous and essential housekeeping gene was used to detect each species, potentially avoiding competition between PCR primers and overlap between amplicons. In multiplex format, two or more different species could be identified in a single reaction; double and triple hybrids could not always be correctly identified. Forty-two unidentified yeasts from sugar cane juice fermentations were correctly identified as S. cerevisiae. A colony PCR method was developed that is rapid, robust, inexpensive and capable of automation, requires no mycological expertise on the part of the user and is thus useful for large-scale preliminary screens.