Studies on Himalayan yeasts and molds. IV. Several asporogenous yeasts including two new taxa of Cryptococcus

1970 ◽  
Vol 48 (12) ◽  
pp. 2097-2101 ◽  
Author(s):  
Shoji Goto ◽  
Junta Sugiyama
Keyword(s):  
New Taxa ◽  
Yeast Species ◽  
Rhodotorula Glutinis ◽  
Cryptococcus Albidus ◽  
Yeasts And Molds ◽  
Forest Humus

Thirteen strains referred to six asporogenous yeast species were isolated from soil, dung, and forest humus samples collected in Bhutan. The following species, including two new taxa of Cryptococcus, were recovered: Cryptococcus albidus,Cryptococcus bhutanensis sp. nov., Cryptococcus diffluens,Cryptococcus himalayensis sp. nov., Torulopsis Candida, and Rhodotorula glutinis.

scholarly journals Мікробіологічна та вірусологічна характеристика морської води Одеської затоки та акваторії острова Зміїний

2021 ◽  
Author(s):  
Т. В. Гудзенко ◽  
О. Г. Горшкова ◽  
О.В. Волювач ◽  
Н.Ю. Васильєва ◽  
Г.В. Лісютін ◽  
...  
Keyword(s):  
Candida Albicans ◽  
Salmonella Typhimurium ◽  
Cryptococcus Neoformans ◽  
Rhodotorula Glutinis ◽  
Cryptococcus Albidus ◽  
Rhodotorula Rubra

Проведені комплексні мікробіологічні, вірусологічні, санітарно–екологічні та генетичні дослідження морської води Одеської затоки Чорного моря та акваторії острова Зміїний дозволили виявити мікробіологічне (умовно-патогенні, санітарно-показові бактерії, віруси) та хімічне (важкі метали, нафтопродукти, ПАР та інше) забруднення в контактній зоні моря. У морської води акваторії острова Зміїний як в прибережній зоні, так і на відстані 100 м від берега, незважаючи на сильний нагонний вітер та морське хвилювання, були виявлені патогенні для людини віруси гепатиту А і ротавірусу. Вперше з акваторії острова Зміїний виділено та ідентифіковано 7 видів дріжджів з 5 родів (Cryptococcus albidus, Cryptococcus neoformans, Aerobasidium pullulans, Candida albicans, Rhodotorula rubra, Rhodotorula glutinis, Rhodosporidium paludigenum). Домінування видів чорної та рожевої дріжджової мікробіоти є характерним для водних екосистем. Встановлено високий індекс таксономічної різноманітності - 10 родів домінуючих бактерій в морській воді Одеської затоки Чорного моря. Вперше було встановлено, що до складу домінуючих гетеротрофних бактерій входять представники малодослідженої групи ковзних бактерій, що беруть участь у процесах деструкції і мінералізації складних природних та синтетичних сполук в морському середовищі в умовах хронічного антропогенного забруднення, зокрема в акваторії Одеського заливу найбільш забрудненої побутовими стоками - в районі Дачі Ковалевського. Ліполітичні бактерії, здатні брати участь у процесах самоочищення морського середовища, виявлено в прибережній зоні о. Зміїний. Найбільша чисельність тіонових бактерій була зерєєстрована в районі Дачі Ковалевського - у місці із сильним антропогенним навантаженням по синтетичним поверхнево-активним речовинами, Сu(II), Ct(VI), Zn(II) та сезонно по нафтопродуктам. У бактеріальних тест-системах Salmonella typhimurium ТА100 та Salmonella typhimurium ТА98 встановлений генотиксичний та мутагенний потенціал забруднення морської води Одеського узбережжя та акваторії острову Зміїний.

scholarly journals The Preservative Sorbic Acid Targets Respiration, Explaining the Resistance of Fermentative Spoilage Yeast Species

mSphere ◽  
2020 ◽  
Vol 5 (3) ◽  
Author(s):  
Malcolm Stratford ◽  
Cindy Vallières ◽  
Ivey A. Geoghegan ◽  
David B. Archer ◽  
Simon V. Avery
Keyword(s):  
Sorbic Acid ◽  
Yeast Species ◽  
Sugar Content ◽  
Rhodotorula Glutinis ◽  
Soft Drinks ◽  
Effective Control ◽  
Data Set ◽  
Content Type ◽  
Spoilage Yeast ◽  
Spoilage Yeasts

ABSTRACT A small number (10 to 20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid, and they are highly fermentative, generating large amounts of carbon dioxide gas. Conversely, many yeast species derive energy from respiration only, and most of these are sorbic acid sensitive and so prevented from causing spoilage. This led us to hypothesize that sorbic acid may specifically inhibit respiration. Tests with respirofermentative yeasts showed that sorbic acid was more inhibitory to both Saccharomyces cerevisiae and Zygosaccharomyces bailii during respiration (of glycerol) than during fermentation (of glucose). The respiration-only species Rhodotorula glutinis was equally sensitive when growing on either carbon source, suggesting that ability to ferment glucose specifically enables sorbic acid-resistant growth. Sorbic acid inhibited the respiration process more strongly than fermentation. We present a data set supporting a correlation between the level of fermentation and sorbic acid resistance across 191 yeast species. Other weak acids, C2 to C8, inhibited respiration in accordance with their partition coefficients, suggesting that effects on mitochondrial respiration were related to membrane localization rather than cytosolic acidification. Supporting this, we present evidence that sorbic acid causes production of reactive oxygen species, the formation of petite (mitochondrion-defective) cells, and Fe-S cluster defects. This work rationalizes why yeasts that can grow in sorbic acid-preserved foods tend to be fermentative in nature. This may inform more-targeted approaches for tackling these spoilage organisms, particularly as the industry migrates to lower-sugar drinks, which could favor respiration over fermentation in many spoilage yeasts. IMPORTANCE Spoilage by yeasts and molds is a major contributor to food and drink waste, which undermines food security. Weak acid preservatives like sorbic acid help to stop spoilage, but some yeasts, commonly associated with spoilage, are resistant to sorbic acid. Different yeasts generate energy for growth by the processes of respiration and/or fermentation. Here, we show that sorbic acid targets the process of respiration, so fermenting yeasts are more resistant. Fermentative yeasts are also those usually found in spoilage incidents. This insight helps to explain the spoilage of sorbic acid-preserved foods by yeasts and can inform new strategies for effective control. This is timely as the sugar content of products like soft drinks is being lowered, which may favor respiration over fermentation in key spoilage yeasts.

scholarly journals Inhibition of ochratoxin A production of Aspergillus carbonarius by yeast species

2011 ◽  
Vol 29 (No. 3) ◽  
pp. 291-297
Author(s):  
I. Var ◽  
Z. Erginkaya ◽  
B. Kabak
Keyword(s):  
Ochratoxin A ◽  
Yeast Species ◽  
Grape Juice ◽  
Rhodotorula Glutinis ◽  
Aspergillus Carbonarius ◽  
Yeast Strains ◽  
Candida Famata ◽  
Candida Lusitaniae ◽  
Yeast Extract Sucrose ◽  
Potential Use

A total of 21 yeast strains isolated from wine-grapes of Turkey were screened for their ability to inhibit ochratoxin A (OTA) accumulation by Aspergillus carbonarius in both yeast extract sucrose (YES) broth and grape juice. In monoculture, A. carbonarius produced a mean level of 39.03 µg/l and 21.32 µg/l OTA when grown in YES medium and grape juice, respectively. However, its ability to produce OTA in YES medium was greatly reduced in the presence of yeast strains except for Candida lusitaniae E2, Kloeckera spp. E4, and Rhodotorula glutinis D6. The percentage of inhibition of OTA production in YES medium ranged between 4.67% and 99.87%. Similarly, OTA production was inhibited in grape juice by more than 50% in the presence of yeast strains apart from Candida famata E6, R. glutinis, C. famata O3, Kloeckera spp. B3, and C. lusitaniae D9. The present study highlights the potential use of yeast isolates in the biocontrol of ochratoxin A-producing A. carbonarius.

Responses of 2 epiphytic yeasts to foliar infection by Rhizoctonia solani or mechanical wounding on the phylloplane of tall fescue

2009 ◽  
Vol 55 (10) ◽  
pp. 1160-1165 ◽  
Author(s):  
Shannon Nix ◽  
Leon L. Burpee ◽  
James W. Buck
Keyword(s):  
Rhizoctonia Solani ◽  
Tall Fescue ◽  
Festuca Arundinacea ◽  
Yeast Species ◽  
Leaf Tissue ◽  
Rhodotorula Glutinis ◽  
Cryptococcus Laurentii ◽  
Mechanical Wounding ◽  
Colony Forming Units ◽  
Phylloplane Yeasts

A growth-chamber experiment was conducted to determine how foliar disease or wounding affects the ability of 2 phylloplane yeasts ( Rhodotorula glutinis and Cryptococcus laurentii ) to colonize leaves of tall fescue ( Festuca arundinacea ). Yeasts were applied separately and together onto healthy leaves, leaves infected with Rhizoctonia solani (diseased), and mechanically bruised (wounded) leaves. In all 3 trials, the leaf disturbance treatment significantly affected the abundance of yeast on the phylloplane of tall fescue. Yeast abundance on the diseased or wounded leaves was significantly greater than on the nontreated, healthy leaves. In 2 of the 3 trials, the yeast species applied also had a significant affect on yeast abundance. Typically, R. glutinis was significantly more abundant than C. laurentii when applied individually, but not significantly greater than the total yeast colony-forming units of the co-inoculated treatment. When the 2 yeasts were co-inoculated onto the leaves, R. glutinis comprised 89.7%, 75.4%, and 67.6% of the recovered yeast colony-forming units on healthy, diseased, and wounded leaves, respectfully. Our data suggest that these 2 species of yeasts will differentially colonize compromised leaf tissue with disease or wounds favoring populations of R. glutinis over C. laurentii.

Infl uence of Pesticides on Yeasts Colonizing Leaves

2011 ◽  
Vol 66 (11-12) ◽  
pp. 588-594 ◽  
Author(s):  
Renata Vadkertiová ◽  
Elena Sláviková
Keyword(s):  
Rhodotorula Glutinis ◽  
Fruit Trees ◽  
Pichia Anomala ◽  
Cryptococcus Laurentii ◽  
Forest Trees ◽  
Rhodotorula Mucilaginosa ◽  
Cryptococcus Albidus ◽  
Tree Leaves ◽  
Yeast Strains ◽  
Resistant Strains

The effect of nine different pesticides on the growth of yeasts isolated from the leaves of fruit and forest trees was investigated. Four insecticides (with the active ingredients: thiacloprid, deltamethrin, lambdacyhalothrin, and thiamethoxam) and five fungicides (with the effective substances: bitertanol, kresoxim-methyl, mancozeb, trifl oxystrobin, and cupric oxychloride) were tested. The concentrations of chemicals were those recommended by the manufacturers for the spraying of trees. The yeast strains isolated from the leaves of fruit trees were not sensitive to any of the insecticides. The majority of yeast strains isolated from the leaves of forest trees were either not sensitive or only to a small extent. While Rhodotorula mucilaginosa and Pichia anomala were not affected by any insecticide, the strains of Cryptococcus laurentii and Rhodotorula glutinis showed the highest sensitivity. The effects of fungicides on the growth of isolated yeasts were more substantial. The fungicide DithaneⓇ DG (mancozeb) completely inhibited the growth of all yeasts. All strains isolated from fruit tree leaves were more resistant to the tested fungicides than those isolated from the leaves of forest trees. The most resistant strains from the leaves of fruit trees belonged to the species Metschnikowia pulcherrima, Pichia anomala, and Saccharomyces cerevisiae, whereas Cryptococcus albidus and C. laurentii, originating from the leaves of forest trees, showed the highest sensitivity to fungicides

Diversity in the yeast Cryptococcus albidus and related species as revealed by ribosomal DNA sequence analysis

1999 ◽  
Vol 46 (1) ◽  
pp. 7-27 ◽  
Author(s):  
Álvaro Fonseca ◽  
Gloria Scorzetti ◽  
Jack W Fell
Keyword(s):  
Ribosomal Dna ◽  
Yeast Species ◽  
Sequence Data ◽  
Taxonomic Status ◽  
Molecular Characteristics ◽  
Its2 Region ◽  
Species Delineation ◽  
Cryptococcus Albidus ◽  
Rdna Sequences ◽  
Rdna Sequence Data

Evidence accumulated from studies based on physiological, biochemical, and molecular characteristics has pointed to the heterogeneity of the ubiquitous anamorphic basidiomycetous yeast species Cryptococcus albidus (Saito) Skinner, with its current varieties and synonyms. The taxonomic status of this species has not been reappraised because different studies, mostly involving limited numbers of strains, have not been integrated. To assess species diversity within the clade containing Cryptococcus albidus and other phylogenetically related Cryptococcus and Filobasidium species, we determined ribosomal DNA (rDNA) sequences of 69 strains from the 5prime end of the 26S gene, D1/D2 region, and in some cases, the non-coding ITS2 region. Analysis of the sequence data together with available physiological, biochemical, and molecular characteristics, showed the segregation of C. albidus into at least 12 species, leading to the elevation of former varieties to the rank of species (C. aerius, C. diffluens), the reinstatement of synonyms (C. liquefaciens, C. terricola), and the proposal of new species (C. arrabidensis, C. chernovii, C. cylindricus, C. oeirensis, C. phenolicus, C. saitoi, C. uzbekistanensis, C. wieringae). The overall analyses of the results argue in favour of the use of rDNA sequence data to improve species delineation when integrated with other available physiological and molecular characteristics.Key words: basidiomycetous yeasts, taxonomy, Cryptococcus albidus, ribosomal DNA, molecular systematics.

Killer activity of yeasts isolated from the water environment

1995 ◽  
Vol 41 (9) ◽  
pp. 759-766 ◽  
Author(s):  
Renáta Vadkertiová ◽  
Elena Sláviková
Keyword(s):  
Yeast Species ◽  
Water Environment ◽  
Geotrichum Candidum ◽  
Candida Krusei ◽  
Cryptococcus Laurentii ◽  
Cryptococcus Albidus ◽  
Killer Activity ◽  
Hansenula Anomala ◽  
Rhodotorula Species ◽  
Candida Lambica

The killer activity of 46 strains belonging to 12 yeast and yeast-like species isolated from water or sediment samples was studied. Only two strains of the genus Cryptococcus did not show killer activity. Killer activity of yeast-like species Aureobasidium pullulans, Hyphopichia burtonii and Geotrichum candidum, and yeast species Candida krusei and Candida lambica was low. Sporobolomyces salmonicolor, Cryptococcus laurentii and Cryptococcus albidus had better activity against basidiomycetous than ascomycetous species. Hansenula anomala strains showed good activity against Geotrichum candidum strains, Cryptococcus albidus, and Sporobolomyces salmonicolor. Rhodotorula species showed activity against the majority of both ascomycetous and basidiomycetous species.Key words: yeasts, killer activity, sediment and water samples.

scholarly journals Biocontrol yeasts: mechanisms and applications

2019 ◽  
Vol 35 (10) ◽  
Author(s):  
Florian M. Freimoser ◽  
Maria Paula Rueda-Mejia ◽  
Bruno Tilocca ◽  
Quirico Migheli
Keyword(s):  
Plant Pathogens ◽  
Yeast Species ◽  
Plant Protection ◽  
Toxin Production ◽  
Cryptococcus Albidus ◽  
Candida Oleophila ◽  
Fundamental Research ◽  
Commercial Yeast ◽  
Induction Of Resistance ◽  
Metschnikowia Fructicola

Abstract Yeasts occur in all environments and have been described as potent antagonists of various plant pathogens. Due to their antagonistic ability, undemanding cultivation requirements, and limited biosafety concerns, many of these unicellular fungi have been considered for biocontrol applications. Here, we review the fundamental research on the mechanisms (e.g., competition, enzyme secretion, toxin production, volatiles, mycoparasitism, induction of resistance) by which biocontrol yeasts exert their activity as plant protection agents. In a second part, we focus on five yeast species (Candida oleophila, Aureobasidium pullulans, Metschnikowia fructicola, Cryptococcus albidus, Saccharomyces cerevisiae) that are or have been registered for the application as biocontrol products. These examples demonstrate the potential of yeasts for commercial biocontrol usage, but this review also highlights the scarcity of fundamental studies on yeast biocontrol mechanisms and of registered yeast-based biocontrol products. Yeast biocontrol mechanisms thus represent a largely unexplored field of research and plentiful opportunities for the development of commercial, yeast-based applications for plant protection exist.

scholarly journals The preservative sorbic acid targets respiration, explaining the resistance of fermentative spoilage-yeast species

2020 ◽  
Author(s):  
M. Stratford ◽  
C. Vallières ◽  
I.A. Geoghegan ◽  
D.B. Archer ◽  
S.V. Avery
Keyword(s):  
Sorbic Acid ◽  
Yeast Species ◽  
Sugar Content ◽  
Acid Resistance ◽  
Rhodotorula Glutinis ◽  
Weak Acid ◽  
Soft Drinks ◽  
Effective Control ◽  
Spoilage Yeast ◽  
Spoilage Yeasts

ABSTRACTA small number (10-20) of yeast species cause major spoilage in foods. Spoilage yeasts of soft drinks are resistant to preservatives like sorbic acid and they are highly fermentative, generating large amounts of carbon dioxide gas. Conversely, many yeast species derive energy from respiration only and most of these are sorbic acid-sensitive, so prevented from causing spoilage. This led us to hypothesize that sorbic acid may specifically inhibit respiration. Tests with respiro-fermentative yeasts showed that sorbic acid was more inhibitory to both Saccharomyces cerevisiae and Zygosaccharomyces bailii during respiration (of glycerol) compared with fermentation (of glucose). The respiration-only species Rhodotorula glutinis was equally sensitive when growing on either carbon source, suggesting that ability to ferment glucose specifically enables sorbic acid-resistant growth. Sorbic acid inhibited the respiration process more strongly than fermentation. We present a dataset supporting a correlation between the level of fermentation and sorbic acid resistance across 191 yeast species. Other weak acids, C2 – C8, inhibited respiration in accordance with their partition coefficients, suggesting that effects on mitochondrial respiration were related to membrane localization rather than cytosolic acidification. Supporting this, we present evidence that sorbic acid causes production of reactive oxygen species, the formation of petite (mitochondria-defective) cells, and Fe-S cluster defects. This work rationalises why yeasts that can grow in sorbic acid-preserved foods tend to be fermentative in nature. This may inform more-targeted approaches for tackling these spoilage organisms, particularly as the industry migrates to lower-sugar drinks, which could favour respiration over fermentation in many spoilage yeasts.IMPORTANCESpoilage by yeasts and moulds is a major contributor to food and drink waste, which undermines food security. Weak acid preservatives like sorbic acid help to stop spoilage but some yeasts, commonly associated with spoilage, are resistant to sorbic acid. Different yeasts generate energy for growth by the processes of respiration and/or fermentation. Here we show that sorbic acid targets the process of respiration, so fermenting yeasts are more resistant. Fermentative yeasts are also those usually found in spoilage incidents. This insight helps to explain the spoilage of sorbic acid-preserved foods by yeasts and can inform new strategies for effective control. This is timely as sugar content of products like soft drinks is being lowered, which may favour respiration over fermentation in key spoilage yeasts.

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