Massive isolation of anamorphous ascomycete yeasts Candida oleophila from plant phyllosphere

Glushakova, A. M.; Yurkov, Andrey; Chernov, I. Yu.

doi:10.1134/s0026261707060215

Cited by 27 publications

(14 citation statements)

References 16 publications

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“…While the presence of human‐associated species such as C. parapsilosis is the possible evidence of human saliva used to hydrolyze corn starch, other species derive from different flavoring substrates such as fruits. In particular, C. oleophila is widely distributed on fruits (Glushakova and others ) and produces lytic enzymes such as 1,3‐β‐glucanase, chitinase, and protease (Bar‐Shimon and others ). 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 ).…”

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

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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.

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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

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“…Ascomycetes were very rare on the leaf surface. Besides Candida oleophila, which had been reported to be a regular phylloplane yeast (Glushakova et al 2007), Wickerhamomyces anomalus (Pichia anomala) was observed on the leaf surface from June to September.…”

Section: Ecologymentioning

confidence: 99%

Ogataea cecidiorum sp. nov., a methanol-assimilating yeast isolated from galls on willow leaves

Glushakova

Maximova

Качалкин

et al. 2010

Antonie van Leeuwenhoek

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Ten strains of a new endophytic ascospore-forming, methanol-assimilating yeast were isolated from the galls induced by sawflies on the leaves of willows in the Losiny Ostrov National Park (Moscow region). Standard phenotypical tests and phylogenetic analyses of 18S rRNA gene, 5.8S-ITS gene region and 26S rRNA gene (D1/D2 domains) sequences showed that the species belongs to the genus Ogataea. We describe it as Ogataea cecidiorum and designate type culture KBP Y-3846 (= CBS 11522(T) = VKM Y-2982(T) = VKPM Y-3482(T) = MUCL 52544(T) = NCAIM Y.01965(T)) as the type strain. The new species was registered in MycoBank under MB 515233.

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“…Phylloplane from various regions of the world are found to be colonized by members of both basidiomycetous and ascomycetous yeasts (Fonseca and Inacio 2006;Glushakova et al 2007;Landell et al 2010;Nakase et al 2001;Slavikova et al 2009). Although most common phylloplane yeasts are basidiomycetous species (Fonseca and Inacio 2006;Nakase et al 2001) Peter et al (2007) reported the occurrence of methylotrophic ascomycetous species on leaves in Hungary.…”

Section: Introductionmentioning

confidence: 99%

Ogataea phyllophila sp. nov., Candida chumphonensis sp. nov. and Candida mattranensis sp. nov., three methylotrophic yeast species from phylloplane in Thailand

Koowadjanakul

Jindamorakot

Yongmanitchai

2011

Antonie van Leeuwenhoek

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Five strains (LN12, LN14(T), LN15(T), LN16 and LN17(T)) representing three novel methylotrophic yeast species were isolated from the external surface of plant leaves by three-consecutive enrichments. On the basis of morphological, biochemical, physiological and chemotaxonomic characteristics, the sequence analysis of the D1/D2 domain of the large subunit (LSU) rRNA gene and the phylogenetic analysis, the five strains were assigned to be one novel Ogataea species and two novel Candida species. Three strains (LN12, LN14(T) and LN16) represent a single novel species of the genus Ogataea, for which the name Ogataea phyllophila sp. nov. is proposed. The type strain is LN14(T) (= BCC 42666(T) = NBRC 107780(T) = CBS 12095(T)). Strain LN15(T) was assigned to be Candida chumphonensis sp. nov. (type strain LN15(T) = BCC 42667(T) = NBRC 107781(T) = CBS 12096(T)). Strain LN17(T) represented another novel species of Candida that was named Candida mattranensis sp. nov. (type strain LN17(T) = BCC 42668(T) = NBRC 107782(T) = CBS 12097(T)).

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Massive isolation of anamorphous ascomycete yeasts Candida oleophila from plant phyllosphere

Cited by 27 publications

References 16 publications

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

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

Ogataea cecidiorum sp. nov., a methanol-assimilating yeast isolated from galls on willow leaves

Ogataea phyllophila sp. nov., Candida chumphonensis sp. nov. and Candida mattranensis sp. nov., three methylotrophic yeast species from phylloplane in Thailand

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