Consortia formed by yeasts and acetic acid bacteria <Emphasis Type="Italic">Asaia</Emphasis> spp. in soft drinks |
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| Authors: | Dorota Kregiel Steve A James Anna Rygala Joanna Berlowska Hubert Antolak Ewelina Pawlikowska |
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| Institution: | 1.Institute of Fermentation Technology and Microbiology,Lodz University of Technology,Lodz,Poland;2.National Collection of Yeast Cultures,Quadram Institute Bioscience,Norwich,UK |
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| 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 Asaia spp. Sequence analysis of the D1/D2 region of the 26S rDNA in turn identified the yeast isolates as Wickerhamomyces anomalus, Dekkera bruxellensis and Rhodotorula mucilaginosa. 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 R. mucilaginosa cells. Our results suggest that Asaia 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. |
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