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Physiological Genomics of the Highly Weak-Acid-Tolerant Food Spoilage Yeasts of Zygosaccharomyces bailii sensu lato

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Yeasts in Biotechnology and Human Health

Part of the book series: Progress in Molecular and Subcellular Biology ((PMSB,volume 58))

Abstract

Zygosaccharomyces bailii and two closely related species, Z. parabailii and Z. pseudobailii (“Z. bailii species complex”, “Z. bailii sensu lato” or simply “Z. bailii (s.l.)”), are frequently implicated in the spoilage of acidified preserved foods and beverages due to their tolerance to very high concentrations of weak acids used as food preservatives. The recent sequencing and annotation of these species’ genomes have clarified their genomic organization and phylogenetic relationship, which includes events of interspecies hybridization. Mechanistic insights into their adaptation and tolerance to weak acids (e.g., acetic and lactic acids) are also being revealed. Moreover, the potential of Z. bailii (s.l.) to be used in industrial biotechnological processes as interesting cell factories for the production of organic acids, reduction of the ethanol content, increase of alcoholic beverages aroma complexity, as well as of genetic source for increasing weak acid resistance in yeast, is currently being considered. This chapter includes taxonomical, ecological, physiological, and biochemical aspects of Z. bailii (s.l.). The focus is on the exploitation of physiological genomics approaches that are providing the indispensable holistic knowledge to guide the effective design of strategies to overcome food spoilage or the rational exploitation of these yeasts as promising cell factories.

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Acknowledgements

Isabel Sá-Correia acknowledges all those who have, over the years, contributed to the fields of Yeast Physiological Genomics and Response and Adaptation to Weak Acids in her Laboratory. We are also grateful to K. Wolfe for the kind review of the genomics and taxonomy part of this chapter. Funding from “Fundação para a Ciência e a Tecnologia” (FCT) (current project contracts: PTDC/BBB-BEP/0385/2014, YEASTPEC ERA-IB-2/003/2015 and Ph.D. and postdoctoral fellowships), as well as funding received by the Institute for Bioengineering and Biosciences (iBB) from POR Lisboa 2020 (Project N. 007317) and FCT (UID/BIO/04565/2013) are also acknowledged.

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  1. Institute for Bioengineering and Biosciences (iBB) and Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisbon, Portugal

    Margarida Palma & Isabel Sá-Correia

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  1. Margarida Palma
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  2. Isabel Sá-Correia
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Correspondence to Isabel Sá-Correia .

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  1. Institute for Bioengineering and Biosciences (iBB) and Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Lisboa, Portugal

    Isabel Sá-Correia

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Palma, M., Sá-Correia, I. (2019). Physiological Genomics of the Highly Weak-Acid-Tolerant Food Spoilage Yeasts of Zygosaccharomyces bailii sensu lato. In: Sá-Correia, I. (eds) Yeasts in Biotechnology and Human Health. Progress in Molecular and Subcellular Biology, vol 58. Springer, Cham. https://doi.org/10.1007/978-3-030-13035-0_4

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