Characterization of oenological strains of Saccharomyces cerevisiae using cellular fatty acid and mtDNA restriction polymorphism analysis

2000 ◽  
Vol 20 (3) ◽  
pp. 321-330 ◽  
Author(s):  
Ana R Gutierrez ◽  
Rosa Ló ◽  
Pilar Santamaría ◽  
María J Sevilla
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid ◽  
Cellular Fatty Acid ◽  
Polymorphism Analysis ◽  
Restriction Polymorphism

scholarly journals Characterization of Terrihabitans soli gen. nov., sp. nov., a Novel 0.2 μm-Filterable Soil Bacterium Belonging to a Widely Distributed Lineage of Hyphomicrobiales (Rhizobiales)

Diversity ◽  
2021 ◽  
Vol 13 (9) ◽  
pp. 422
Author(s):  
Ryosuke Nakai ◽  
Takeshi Naganuma ◽  
Nozomi Tazato ◽  
Tadao Kunihiro ◽  
Sho Morohoshi ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Cellular Fatty Acid ◽  
The Novel ◽  
Nitrogen Gas ◽  
Nitrogen Fixers ◽  
Novel Genus And Species ◽  
Ubiquinone 10 ◽  
Type Strains ◽  
Insight Into

We previously showed that novel filterable bacteria remain in “sterile” (<0.2 μm filtered) terrestrial environmental samples from Japan, China, and Arctic Norway. Here, we characterized the novel filterable strain IZ6T, a representative strain of a widely distributed lineage. Phylogenetic analysis showed that this strain was affiliated with the Rhizobiales (now proposed as Hyphomicrobiales) of Alphaproteobacteria, but distinct from any other type strains. Strain IZ6T shared the following chemotaxonomic features with the closest (but distantly) related type strain, Flaviflagellibacter deserti SYSU D60017T: ubiquinone-10 as the major quinone; phosphatidylethanolamine, phosphatidylcholine, and phosphatidylglycerol as major polar lipids; and slightly high G+C content of 62.2 mol%. However, the cellular fatty acid composition differed between them, and the unsaturated fatty acid (C18:1ω7c/C18:1ω6c) was predominantly found in our strain. Moreover, unlike methyrotrophs and nitrogen-fixers of the neighboring genera of Hyphomicrobiales (Rhizobiales), strain IZ6T cannot utilize a one-carbon compound (e.g., methanol) and fix atmospheric nitrogen gas. These findings were consistent with the genome-inferred physiological potential. Based on the phylogenetic, physiological, and chemotaxonomic traits, we propose that strain IZ6T represents a novel genus and species with the name Terrihabitans soli gen. nov., sp. nov. (=NBRC 106741T = NCIMB 15058T). The findings will provide deeper insight into the eco-physiology of filterable microorganisms.

scholarly journals Molecular Characterization of New Natural Hybrids of Saccharomyces cerevisiae and S. kudriavzevii in Brewing

2008 ◽  
Vol 74 (8) ◽  
pp. 2314-2320 ◽  
Author(s):  
Sara S. González ◽  
Eladio Barrio ◽  
Amparo Querol
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fragment Length Polymorphism ◽  
Polymorphism Analysis ◽  
Natural Hybrids ◽  
New Type ◽  
Saccharomyces Kudriavzevii ◽  
Different Origins ◽  
First Time ◽  
Restriction Fragment Length

ABSTRACT We analyzed 24 beer strains from different origins by using PCR-restriction fragment length polymorphism analysis of different gene regions, and six new Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrid strains were found. This is the first time that the presence in brewing of this new type of hybrid has been demonstrated. From the comparative molecular analysis of these natural hybrids with respect to those described in wines, it can be concluded that these originated from at least two hybridization events and that some brewing hybrids share a common origin with wine hybrids. Finally, a reduction of the S. kudriavzevii fraction of the hybrid genomes was observed, but this reduction was found to vary among hybrids regardless of the source of isolation. The fact that 25% of the strains analyzed were discovered to be S. cerevisiae × S. kudriavzevii hybrids suggests that an important fraction of brewing strains classified as S. cerevisiae may correspond to hybrids, contributing to the complexity of Saccharomyces diversity in brewing environments. The present study raises new questions about the prevalence of these new hybrids in brewing as well as their contribution to the properties of the final product.

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