Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabitin...

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Autores principales:	Serena Martini, Mattia Bonazzi, Ilaria Malorgio, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	Parmigiano Reggiano cheese whey natural whey starter ethanol bioactive peptides yeasts Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/6289c5b6c88a45a481af8564bfecc7ea
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spelling	oai:doaj.org-article:6289c5b6c88a45a481af8564bfecc7ea2021-11-25T18:24:52ZCharacterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization10.3390/microorganisms91122882076-2607https://doaj.org/article/6289c5b6c88a45a481af8564bfecc7ea2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2288https://doaj.org/toc/2076-2607Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabiting natural whey starter (NWS), the undefined starter culture of thermophilic lactic acid bacteria used in Parmigiano Reggiano (PR) cheesemaking, and evaluated thermotolerance, mating type, and the aptitude to produce ethanol and bioactive peptides from whey lactose and proteins, respectively, in a selected pool of strains. PCR-RFLP assay of ribosomal ITS regions and phylogenetic analysis of 26S rDNA D1/D2 domains showed that PR NWS yeast population consists of the well-documented <i>Kluyveromyces marxianus</i>, as well as of other species (<i>Saccharomyces cerevisiae</i>, <i>Wickerhamiella pararugosa</i>, and <i>Torulaspora delbrueckii</i>), with multiple biotypes scored within each species as demonstrated by (GTG)<sub>5</sub>-based MSP-PCR. Haploid and diploid <i>K. marxianus</i> strains were identified through <i>MAT</i> genotyping, while thermotolerance assay allowed the selection of strains suitable to grow up to 48 °C. In whey fermentation trials, one thermotolerant strain was suitable to release ethanol with a fermentation efficiency of 86.5%, while another candidate was able to produce the highest amounts of both ethanol and bioactive peptides with potentially anti-hypertensive function. The present work demonstrated that PR NWS is a reservoir of ethanol and bioactive peptides producer yeasts, which can be exploited to valorize whey, in agreement with the principles of circularity and sustainability.Serena MartiniMattia BonazziIlaria MalorgioValentina PizzamiglioDavide TagliazucchiLisa SolieriMDPI AGarticleParmigiano Reggiano cheesewheynatural whey starterethanolbioactive peptidesyeastsBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2288, p 2288 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Parmigiano Reggiano cheese whey natural whey starter ethanol bioactive peptides yeasts Biology (General) QH301-705.5
spellingShingle	Parmigiano Reggiano cheese whey natural whey starter ethanol bioactive peptides yeasts Biology (General) QH301-705.5 Serena Martini Mattia Bonazzi Ilaria Malorgio Valentina Pizzamiglio Davide Tagliazucchi Lisa Solieri Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
description	Whey is the main byproduct of the dairy industry and contains sugars (lactose) and proteins (especially serum proteins and, at lesser extent, residual caseins), which can be valorized by the fermentative action of yeasts. In the present study, we characterized the spoilage yeast population inhabiting natural whey starter (NWS), the undefined starter culture of thermophilic lactic acid bacteria used in Parmigiano Reggiano (PR) cheesemaking, and evaluated thermotolerance, mating type, and the aptitude to produce ethanol and bioactive peptides from whey lactose and proteins, respectively, in a selected pool of strains. PCR-RFLP assay of ribosomal ITS regions and phylogenetic analysis of 26S rDNA D1/D2 domains showed that PR NWS yeast population consists of the well-documented <i>Kluyveromyces marxianus</i>, as well as of other species (<i>Saccharomyces cerevisiae</i>, <i>Wickerhamiella pararugosa</i>, and <i>Torulaspora delbrueckii</i>), with multiple biotypes scored within each species as demonstrated by (GTG)<sub>5</sub>-based MSP-PCR. Haploid and diploid <i>K. marxianus</i> strains were identified through <i>MAT</i> genotyping, while thermotolerance assay allowed the selection of strains suitable to grow up to 48 °C. In whey fermentation trials, one thermotolerant strain was suitable to release ethanol with a fermentation efficiency of 86.5%, while another candidate was able to produce the highest amounts of both ethanol and bioactive peptides with potentially anti-hypertensive function. The present work demonstrated that PR NWS is a reservoir of ethanol and bioactive peptides producer yeasts, which can be exploited to valorize whey, in agreement with the principles of circularity and sustainability.
format	article
author	Serena Martini Mattia Bonazzi Ilaria Malorgio Valentina Pizzamiglio Davide Tagliazucchi Lisa Solieri
author_facet	Serena Martini Mattia Bonazzi Ilaria Malorgio Valentina Pizzamiglio Davide Tagliazucchi Lisa Solieri
author_sort	Serena Martini
title	Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
title_short	Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
title_full	Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
title_fullStr	Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
title_full_unstemmed	Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization
title_sort	characterization of yeasts isolated from parmigiano reggiano cheese natural whey starter: from spoilage agents to potential cell factories for whey valorization
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/6289c5b6c88a45a481af8564bfecc7ea
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Characterization of Yeasts Isolated from Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

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