Draft Genome Sequence of the Yeast
            <i>Pichia manshurica</i>
            YM63, a Participant in Secondary Fermentation of Ishizuchi-Kurocha, a Japanese Fermented Tea

Toyotome, Takahito; Yamamoto, Miyu; Horie, Masanori

doi:10.1128/mra.00528-19

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…Therefore, L. fermentati and L. thermotolerans are of interest in the production of sour beers (Bellut et al 2019;Domizio et al 2016;Porter et al 2019). Pichia manshurica, with its ability to produce both ethanol and esters, has been used in some traditional beverages (Toyotome et al 2019;Zhang et al 2017). However, this species was also reported as a spoilage yeast in wine as it produced phenols at a level of volatility that was too high (Perpetuini et al, 2020;Saez et al, 2011).…”

Section: Ethanol Productionmentioning

confidence: 99%

Exploration of yeast communities in fresh coconut, palmyra, and nipa palm saps and ethanol-fermenting ability of isolated yeasts

Limtong

Am-In

Kaewwichian

et al. 2020

Antonie van Leeuwenhoek

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This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae, Hanseniaspora guilliermondii, and Lachancea thermotolerans were found in the saps of all three palm species. Candida tropicalis and Pichia kudriavzevii were obtained from the coconut and palmyra palm saps, Hanseniaspora vineae, Lachancea fermentati, and Pichia manshurica were present in the coconut and nipa palm saps, whereas Torulaspora delbrueckii was found in the palmyra and nipa palm saps. The species with the highest occurrence in the saps of coconut, palmyra, and nipa palms was S. cerevisiae with 76.67%, 86.70%, and 100% frequency of occurrence, respectively. Using principal coordinates analysis for ordination, no marked difference was observed in the yeast communities from the saps of the three palm species. A total of 199 isolates were found to possess ethanol-fermentation ability when cultivated using shake flask in 160 g/L of glucose medium at 28°C for 48 h. Lachancea fermentati YSP-383, isolated from nipa palm sap, produced the highest amount of ethanol (76.74 g/L). Twenty-six isolates of Candida sanyaensis (1), C. tropicalis (1), H. guilliermondii (7), L. fermentati (8), L. thermotolerans (1), Pichia kudriavzevii (2), and S. cerevisiae (6) produced high amounts of ethanol ranging from 69.57 to Electronic supplementary material The online version of this article (

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