Yeast biofilm in food realms: occurrence and control
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(2020) 36:134
REVIEW
Yeast biofilm in food realms: occurrence and control Giacomo Zara1 · Marilena Budroni1 · Ilaria Mannazzu1 · Francesco Fancello1 · Severino Zara1 Received: 17 June 2020 / Accepted: 4 August 2020 © The Author(s) 2020
Abstract In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular. Keywords Adhesion · Biofilm · Candida spp. · Extracellular matrix · Polyphenols · Quorum sensing · Saccharomyces cerevisiae
Yeast biofilm The ability of fungal species to adhere to and grow on different substrates or hosts is surprisingly broad: from human and plant tissues to food matrices, fuel lines, and even bare rocks (Fanning and Mitchell 2012; Rola et al. 2016). Most of the knowledge accumulated on fungal biofilms has been stimulated by the implications of fungi, such as Cryptococcus, Aspergillus, Pneumocystis, Coccidioides in human pathogenesis (Fanning and Mitchell 2012). Similarly, health issues related to the development of the yeast Candida albicans have stimulated the study of yeast biofilms (Lohse et al. 2018). An imprecise distinction has been made between yeasts and those dimorphic filamentous fungi that often produce abundant yeast-like growth. Notwithstanding this possible confusion, yeasts, whether ascomycetes or basidiomycetes, have been defined as single-cell microorganisms generally characterized by budding or fission as the primary means of asexual reproduction, and having sexual states that * Giacomo Zara [email protected] * Severino Zara [email protected] 1
Department of Agricultural Sciences, University of Sassari, Sassari, Italy
are not enclosed in fruiting bodies (Kurtzman et al. 2011). As with other microbial biofilms, that produced by yeast is a highly structured microbial community associated with or attached to a surface, upon which the microbial cells enclose themselves within a self-produced extracellular matrix (Wu et al. 2017). Yeast beneficial biofilms in the food realm have been also described, mostly in relation to Saccharomyces cerevisiae, such as those required for the ageing and maturation of special wines, fermented olives and dairy products.
Genetic determinants of yeast biofilm format
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