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nomenclature and some added info
'''Nonconventional Yeasts and Bacteria''' are yeasts and bacteria genre genera that haven't been greatly explored in alcoholic fermentation, but might prove to be worth exploration. This page contains anecdotal information, as well as scientific information that might prove useful for brewers who are looking to brew with microbes that don't include the typical lab yeasts and bacteria for sour/mixed fermentations. For yeasts and bacteria that are more often used in sour and mixed fermentations, see ''[[Saccharomyces]]'', ''[[Brettanomyces]]'', ''[[Lactobacillus]]'', and ''[[Pediococcus]]''.
'''Under progress'''
[[File:Zygosaccharomyces.jpg|thumb|''Zygosaccharomyces rouxii''; photo by [http://microbialfoods.org/microbe-guide-zygosaccharomyces-rouxii/ Microbial Foods.org].]]
===''Zygosaccharomyces rouxii''sp.===
''Zygosaccharomyces rouxii'' sp. belongs to the group of hemiascomycetous(class of fungi in which no ascocarps are formed) yeasts with a high tolerance to osmotic stress. This typical feature enables it to grow in environments with high concentrations of salts and/or sugars, i.e. under conditions restrictive to most other yeast species. ''Z. bailii'', ''Z. bisporous'', ''Z. rouxii'', and ''Z. florentinus'' are species which have been isolated in grape musts or wine. Some strains can be very tolerant to a wide range of stressors, including 50% sugar, 2.5% acetic acid, 18% ethanol, and pH 2.0. It is also resistant to preservatives commonly used in beverage production such as SO<sub>2</sub>.
[[File:aaaaaa.jpg|thumb|''Tolurspora Delbrueckii''; photo by [https://fermentationstations.wordpress.com/2016/09/26/candida-milleri-stiven-mita/ ].]]
===''Toluraspora Delbrueckiidelbrueckii''===
''Toluraspora Delbrueckiidelbrueckii'' is species of yeast, that is round to ovoid in shape and has been traditionally used in some wine fermentations to increase the complexity. Most of the commercial ''Torulaspora '' species and strains were isolated from soil, fermenting grapes (wine), berries, agave juice, tea-beer, apple juice, leaf of mangrove a tree, moss, lemonade and tree barks. Although it was said that most ''T . Delbrueckii'' strains would not fully attenuate or tolerate higher alcohol contents it has been shown that this property is strain -dependent.
====General Information====
Analysis was done on 10 different ''T Delbruckii. delbruckii'' strains on various types of resistances stress resistance as well as the ability to metabolize different carbon sources. The strains tested and the results are shown below.
<ref name="10 strain TD">[http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/full . Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model. Maximilian Michel, Jana Kopecká. 2016.]</ref>
=====Sugar Utilization=====
During fermentation trials of these 10 strains mentioned, sugar content was measured both before and after fermentation via HPLC. Tests showed the the sugar utilization of ''T Delbruekii. delbruekii'' is very strain dependent. However all All but one of the strains but one were shown to not ferment Maltose maltose and Maltotriosemaltotriose. Although these tests do not show if these strains are able to utilize Lactoselactose, Eureka Brewing's blog mentions that they are unable to metabolize it.<ref name="EurekaTD">[https://eurekabrewing.wordpress.com/2014/02/10/hello-my-name-is-torulaspora-delbrueckii/. Eureka's Blog post about T. Delbruecki, 02/10/2014 .]</ref> The table below shows the percentages of sugars metabolized in the test wort by each strain. <ref name="10 strain TD"></ref>
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===''Wickerhamomyces''sp.=== See: ''Pichia'' sp.
===''Lachancea''===
===''Pichia''===
''Pichia'' is a genus of yeasts in the family Saccharomycetaceae with spherical, elliptical, or oblong acuminate cells. ''Pichia '' is a teleomorph, and forms hat-shaped, hemispherical, or round ascospores during reproduction. The anamorphs of some ''Pichia '' species are ''Candida '' species. The asexual reproduction is by multilateral budding. ''Pichia'' can be prolific pellicle-forming yeasts. <ref name="Pichia wiki">[https://en.wikipedia.org/wiki/Pichia . Wikipedia, Obtained 8/1/17]</ref>
====''Pichia Kudriavzeviikudriavzevii''====
''Pichia kP. kudriavzevii'' is a very abundant yeast found in soil, fruits, and various fermented beverages. It is ovoid to elongate in shape. So far, ''P. kudriavzevii '' is mainly associated with food spoilage to cause surface biofilms in low pH products. ''Pichia k'' is also classified as an infectious yeast species. It is also known for known for creating a very heavy pellicle. <ref name="pichia k1">[https://eurekabrewing.wordpress.com/2014/02/16/hello-my-name-is-pichia-kudriavzevii/ . Pichia k Info. Source: Eureka Brewing Blog.]</ref>
'''Sugar Utilization'''
''Pichia kP. kudriavzevii'' can mainly metabolize glucose making it a non -viable strain for solo primary fermentations. During trials it was unable to metabolize Galactosegalactose, Sucrosesucrose, Maltosemaltose, Lactoselactose, Raffinoseraffinose, and Trehalosetrehalose. <ref name="pichia k1"></ref>Interestingly, some strains of ''P. kudriavzevii'' can metabolize pentose sugars such as xylose <ref name ="P. kudriavzevii xylose">https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3485917/. [Genome Sequence of Pichia kudriavzevii M12, a Potential Producer of Bioethanol and Phytase.]</ref>.
====''Pichia Apothecaapotheca''====
''Pichia apotecaapotheca'' is a new genus hybrid species of ''Pichia'' which was identified in 2017. <ref name="pichia a">[http://www.biorxiv.org/content/biorxiv/early/2017/06/15/150722.full.pdf . Identification of Pichia Apothecaapotheca. Authors: Caiti Smukowski Heil, Joshua N. Burton, Ivan Liachko, Anne Friedrich, Noah A. Hanson, Cody L. Morris, Joseph Schacherer, Jay Shendure, James H. Thomas, Maitreya J. Dunham. 2017.]</ref> ''Pichia aapoteca'' was identified as a hybrid of ''Pichia membranifaciens'' and another unidentified species of ''Pichia''.
=====Characterization=====
During the identification study, a fermentation using solely ''Pichia Aapoteca'' was conducted. The test wort used was at 13.75 degrees Plato and after 5 weeks at 13.61 degrees Plato. The alcohol by weight was found to be 0.02% after fermentation. In addition to this, percentages based on the entire contents of the wort showed that over five weeks, glucose levels dropped from 1.62% to 1.22%. The hybrid may incrementally breakdown maltotriose and fructose, dropping from 1.46% to 1.05% and 0.57% to 0.22% respectively, but did not appear to be able to reduce the levels of maltose. These results indicate that the ''Pichia'' hybrid did not significantly metabolize much of the available carbohydrates into alcohol within this wort environment. <ref name="pichia a"></ref>
====''Pichia Membranifaciensmembranifaciens''====
[[File:D hansenii.jpg|thumb|Debaryomyces Hansenii; photo by [http://www.gettyimages.co.uk/detail/photo/debaryomyces-hanseni-yeast-high-res-stock-photography/128615807].]]
===''Debaryomyces''sp.===
''Debaryomyces'' is a genus of yeast commonly referred to as a spoilage yeast <ref>[https://en.wikipedia.org/wiki/Debaryomyces Wikipedia. Debaryomyces. Retrieved 09/03/2015.]</ref>. The non-pathogenic species ''D. hansenii'' is commonly found in cheese, and is an osmotolerant, halotolerant, and xerotolerant (tolerant high amounts of salt and sugar, and low amounts of water) <ref>[https://en.wikipedia.org/wiki/Debaryomyces_hansenii Wikipedia. Debaryomyces hansenii. Retrieved 09/03/2015.]</ref>.
====''Debaryomyces Hanseniihansenii''====
''D hansenii'' is the most prevalent yeast in dairy and meat products as well as early stages of soy sauce fermentation. Various isolates exist originating from cheese, sake moto, edomiso, rennet, psoriasis, infected hands and salmon. In general, ''D. hansenii'' can be found in habitats with low water activity as well as in products with high sugar concentrations. Although ''D. hansenii'' is considered a non-pathogenic yeast, various clinical cases of ''D. hansenii'' exist. This yeast was originally isolated from saline environments and is maybe one of the most osmotolerant (can tolerate high levels of salt and sugar) yeasts in existence. <ref name="Eureka D. Hansenii">[https://eurekabrewing.wordpress.com/2014/04/18/hello-my-name-is-debaryomyces-hansenii/ . Eureka Blog's Post on D. Hansenii, Retrieved 8/9/2017]</ref>
''D. hansenii'' is a very common yeast in cheeses and seems to have a major impact on the development of the microflora as well as the taste. As previously mentioned, ''D. hansenii'' can metabolize lactic acid, citric acid and galactose. The metabolization of lactic acid by yeasts has been shown to have an impact on the bacterial flora of the cheese in types such as Limburger, Tilsiter, Port Salut, Trappist, Brick and the Danish Danbo. Furthermore, ''D. hansenii'' forms volatile compounds associated with a “cheesy” flavor. For example, ''D. hansenii'' seems to have a major role in the development of Cheddar and Camembert cheese by synthesizing S-methylthioacetate (most prevalent volatile sulfur compound found in cheese).<ref name="Eureka D. Hansenii"></ref>
====''Debaryomyces Nepalensisnepalensis''====
''Debaryomyces Nepalensisnepalensis'' is an osmotolerant yeast isolated from rotten apples that is known to utilize both hexoses and pentoses and produce industrially important metabolites like ethanol, xylitol and arabitol. <ref name="D. Nepalensis1">[https://www.ncbi.nlm.nih.gov/pubmed/18810540 . Production of ethanol and arabitol by Debaryomyces nepalensis: influence of process parameters. Himabindu Kumdam, Shweta Narayana Murthy and Sathyanarayana N Gummadi. 2013.]</ref>
=====Sugar Utilization and Ethanol Creation=====
''Oenococcus'' is a genus of Gram-positive bacteria, placed within the family ''Leuconostocaceae''. The only species in the genus was ''Oenococcus oeni'' (which was known as ''Leuconostoc oeni'' until 1995). In 2006, the species ''Oenococcus kitaharae'' was identified. As its name implies, ''Oenococcus'' holds major importance in the field of oenology(the science and study of wine and winemaking), where it is the primary bacterium involved in completing the malolactic fermentation. <ref name="Oenococcuswiki">[https://en.wikipedia.org/wiki/Oenococcus .]</ref>
====''Oenococcus Kitaharaekitaharae''====
''O. kitaharae'' is a lactic acid bacterium (LAB) that was isolated from composting distilled shochu residue produced in Japan. This species represents only the second member of the genus ''Oenococcus'' to be identified. ''O. kitaharae'' has the ability to ferment maltose, citrate and malate and the ability to synthesize specific amino acids such as L-arginine and L-histidine unlike some ''O. Oeni''. In addition to these metabolic differences, the ''O. kitaharae'' genome also encodes many proteins involved in defense against both bacteriophage (restriction-modification and [https://en.wikipedia.org/wiki/CRISPR CRISPR]) and other microorganisms (bacteriocins), and has had its genome populated by at least two conjugative [https://en.wikipedia.org/wiki/Transposable_element transposons], which is in contrast to currently available genome sequences of ''O. oeni'' which lack the vast majority of these defense proteins. It therefore appears that the genome of ''O. kitaharae'' has been shaped by its need to survive in a competitive growth environment that is vastly different from that encountered by ''O. oeni'', where environmental stresses provide the greatest challenge to growth and reproduction. <ref name="IdentificationofOK">[http://www.microbiologyresearch.org/docserver/fulltext/ijsem/56/10/2345.pdf?expires=1500421799&id=id&accname=guest&checksum=4FF9F1182BE36F4DF3395E34D812B03C. Identifcation of O. Kitaharae, Authors: Akihito Endo1, Sanae Okada1 10/1/2006 .]</ref>
One of the defining biochemical differences between ''O. kitaharae'' and ''O. oeni'' that was noted in its original isolation was the ability of ''O. kitaharae'' to produce acid from maltose. This trait is rare in ''O. oeni'', which is formally classified as maltose negative. By comparing available whole-genome annotations for ''O. oeni'' with ''O. kitaharae'', it was possible to identify several genes associated with sugar utilization that are deferentially present across the species. Of these, at least four genes which are present in ''O. kitaharae'', but absent in the ''O. oeni'' genomes, are predicted to be involved in the utilization of maltose, providing a direct genetic basis for this phenotype. In addition to genes predicted to be involved in the species-specific utilization of maltose, there are several [https://en.wikipedia.org/wiki/Open_reading_frame ORFs] predicted to be involved in the metabolism of trehalose, D-gluconate, D-ribose and fructose that are specifically present in ''O. kitaharae''. While the assimilation of these sugars is often carried out by specific strains of ''O. oeni'', this genotypic data agrees well with biochemical tests performed previously that indicated that ''O. kitaharae'' was able to utilize all of these various carbon sources. <ref name="link">[http://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0029626 . Functional Divergence in the Genus Oenococcus as Predicted by Genome Sequencing of the Newly-Described Species, Oenococcus kitaharae, Authors Anthony R. Borneman, Jane M. McCarthy, Paul J. Chambers, Eveline J. Bartowsky 01/3/2012 .]</ref>
====''Oenococcus Oenioeni''====
''Oenococcus oeni''(also know as ''Leuconostoc oeni'') is a Genus of Gram-positive LAB, ellipsoidal to spherical in shape that is primarily used in Malolactic Fermentation. ''Oenococcus oeni'' is a facultative anaerobe. It is able to use oxygen for cellular respiration but can also gain energy through fermentation. It characteristically grows well in the environments of wine, being able to survive in acidic conditions below pH 3.0 and tolerant of ethanol levels above 10%. Optimal growth occurs on sugar and protein rich media. Cells tend to grow in chains or pairs. ''O. Oeni'' is heterofermentative and generally produces CO2, Ethanol, Acetate, and Diacetyl. <ref name="MicrobeWikiOO">[https://microbewiki.kenyon.edu/index.php/Oenococcus_oeni "Oenococcus oeni". Microbe Wiki. Retrieved 07/20/2017.]</ref>
''O. oeni'' can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains. <ref name="UCDavisOO">[http://wineserver.ucdavis.edu/industry/enology/winemicro/winebacteria/oenococcus_oeni.html . UC Davis General Info on O. Oeni (No Date Given) .]</ref>
Althought ''O. Oenioeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. James Sites reported souring within a week at 70°F. <ref name="post">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/ James Site. Milk The Funk Facebook group. 08/04/2015.]</ref>
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==Potential references==
- Fugelsang K, Edwards C. Wine Microbiology. 1997. Available: http://link.springer.com/content/pdf/10.1007/978-0-387-33349-6.pdf
- https://www.facebook.com/groups/MilkTheFunk/permalink/1336235339738010/?comment_id=1336277939733750&comment_tracking=%7B%22tn%22%3A%22R%22%7D
- https://www.facebook.com/groups/MilkTheFunk/permalink/1337089182985959/
==References==
<references/>
[[Category:Bacteria]][[Category:Yeast]]