Endophytic yeast fungi in plant storage tissues

Isaeva, O. V.; Glushakova, A. M.; Garbuz, S. A.; Качалкин, А. В.; Chernov, I. Yu.

doi:10.1134/s1062359010010048

Cited by 64 publications

(51 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Because of their exudation of sugars, polysaccharides and other carbon components, these plants provide ideal conditions for the growth of yeasts (Rosa et al 2007;Fuentefria 2008;Isaeva et al 2010). The yeast species identified in this study have also been reported to be found on the leaves and fruit of many other hosts from different biomes (Krutzmanet et al 2011).…”

Section: Discussionmentioning

confidence: 65%

Yeasts from native Brazilian Cerrado plants: Occurrence, diversity and use in the biocontrol of citrus green mould

2015

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 65%

Yeasts from native Brazilian Cerrado plants: Occurrence, diversity and use in the biocontrol of citrus green mould

2015

View full text Add to dashboard Cite

“…Moreover, C. sergipensis that produces high percentages of alcohol in grape must (de Melo and others ), and its sister species C. spandovensis has been associated with frozen fruit pulps (Trindade and others ). On the other hand, Candida railenensis is a typical endophytic yeast of starch‐containing storage tissues of seeds (Isaeva and others ). The non fermenting maltose species Kazachstania exigua , formerly Saccharomyces exiguus , anamorph Candida ( Torulopsis ) holmii , and W. anomalus have been linked with sourdough fermentation (De Vuyst and others ).…”

Section: Chichamentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

111

View full text Add to dashboard Cite

Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

show abstract

“…Endophytic yeasts that have been found in plant leaves include both ascomycetous yeasts such as Candida guilliermondii, Candida oleophila, Candida railenensis, Cyberlindnera saturnus, Diutina siamensis, Metschnikowia pulcherrima, Wickerhamomyces anomalus and Wickerhamiella siamensis (Nassar et al, 2005;Isaeva et al, 2010;Rodríguez et al, 2011;Oliveira et al, 2012;Khunnamwong et al, 2014Khunnamwong et al, , 2015a (Gai et al, 2009;Abdel-Motaal et al, 2009;Isaeva et al, 2010;Khan et al, 2012;Akhtyamova & Sattarova, 2013;Khunnamwong et al, 2015b;Solis et al, 2015).…”

mentioning

confidence: 99%

Yamadazyma endophytica f.a. sp. nov., an ascomycetous yeast species isolated from leaf tissue

Khunnamwong

2016

International Journal of Systematic and Evolutionary Microbiology

View full text Add to dashboard Cite

Strain DMKU-CE23 T representing a novel yeast species was isolated from tissue of a corn leaf (Zea may L.) collected in Thailand. A phylogenetic analysis based on the combined sequences of the internal transcribed spacer (ITS) region and the D1/D2 region of the LSU rRNA gene indicated that strain DMKU-CE23 T belongs to the Yamadazyma clade and is clearly distinct from other related species. It therefore represents a novel species of the genus Yamadazyma although the formation of ascospores was not observed. The strain of novel species was most closely related to the type strain of Yamadazyma epiphylla but with 5.1 % nucleotide substitutions in the ITS region and 3.7 % nucleotide substitutions in the D1/D2 region of the LSU rRNA gene. The name Yamadazyma endophytica f.a., sp. nov. is proposed. The type strain is DMKU-CE23 T (=CBS 14163 T =TBRC 5174 T ).

show abstract

Endophytic yeast fungi in plant storage tissues

Cited by 64 publications

References 15 publications

Yeasts from native Brazilian Cerrado plants: Occurrence, diversity and use in the biocontrol of citrus green mould

Yeasts from native Brazilian Cerrado plants: Occurrence, diversity and use in the biocontrol of citrus green mould

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Yamadazyma endophytica f.a. sp. nov., an ascomycetous yeast species isolated from leaf tissue

Contact Info

Product

Resources

About