Publication: Desarrollo de métodos moleculares para la detección y tipificación de cepas de levaduras con interés industrial
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2016-03-30
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Universidad Complutense de Madrid
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Abstract
El objetivo general e hilo conductor de esta Tesis es el desarrollo de métodos moleculares para la detección y tipificación de cepas de levadura que sean rápidos, económicos y, sencillos de aplicar en la industria alimentaria. Además, como demostración de la utilidad de los métodos desarrollados, se analiza su aplicación a un caso de deterioro de yogures ecológicos. Las especies en las que se centra este trabajo son interesantes desde varios puntos de vista (deterioro de alimentos, cultivos iniciadores, agentes de biocontrol y ámbito sanitario). El género Zygosaccharomyces agrupa especies osmotolerantes, altamente fermentativas y capaces de resistir conservantes como el ácido benzoico y el sórbico. Por ello, este género se considera como uno de los más peligrosos dentro de las levaduras deteriorantes de alimentos. A pesar de este potencial deteriorante, la especie Z. rouxii, junto con algunas especies de hongos filamentosos, se utiliza en la fermentación temprana de alimentos orientales ya que mejora sus propiedades organolépticas. En estos ambientes hostiles, por ejemplo en la industria del miso, se han detectado cepas híbridas mucho mejor adaptadas; incluso se han generado artificialmente. Por ello, consideramos que la detección diferencial de las cepas híbridas es fundamental y de gran interés. Aunque algunos autores habían descrito métodos para la tipificación de cepas, especialmente para la especie Zygosaccharomyces rouxii, hasta algunos de los resultados incluidos en esta Tesis, ninguno de ellos era discriminatorio por sí mismo...
The general objective and unifying thread of this Thesis is the development of easy, rapid and affordable molecular methods for the detection and strain typing of the spoiling or/and industrial interesting yeasts species as well to analyze their performance by applying them to a study case of organic yogurt spoilage. The yeasts species included in this work are interesting from several points of view (food spoilage, starters, biocontrol and clinic). In terms of spoilage ability, some of the most dangerous yeasts are found in the osmotolerant, strongly fermentative Zygosaccharomyces genus. This genus includes yeasts that are able to resist weak‐acid preservatives such as benzoic and sorbic acids. However, together with filamentous fungi, Z. rouxii is involved in the early fermentation of oriental foods, contributing to their organoleptic properties. Hybrids strains have been isolated from harsh environments, as industrial miso. Artificial hybrids have even been generated. Therefore we consider that the hybrid‐specific detection would be very useful. Although several typing methods, mainly for Zygosaccharomyces rouxii, have been developed up to this Thesis there was not one that was adequate by itself...
The general objective and unifying thread of this Thesis is the development of easy, rapid and affordable molecular methods for the detection and strain typing of the spoiling or/and industrial interesting yeasts species as well to analyze their performance by applying them to a study case of organic yogurt spoilage. The yeasts species included in this work are interesting from several points of view (food spoilage, starters, biocontrol and clinic). In terms of spoilage ability, some of the most dangerous yeasts are found in the osmotolerant, strongly fermentative Zygosaccharomyces genus. This genus includes yeasts that are able to resist weak‐acid preservatives such as benzoic and sorbic acids. However, together with filamentous fungi, Z. rouxii is involved in the early fermentation of oriental foods, contributing to their organoleptic properties. Hybrids strains have been isolated from harsh environments, as industrial miso. Artificial hybrids have even been generated. Therefore we consider that the hybrid‐specific detection would be very useful. Although several typing methods, mainly for Zygosaccharomyces rouxii, have been developed up to this Thesis there was not one that was adequate by itself...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Ciencias Biológicas, Departamento de Microbiología III, leída el 16-12-2015.