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

Glushakova, A. M.; Maximova, Irina A.; Качалкин, А. В.; Yurkov, Andrey

doi:10.1007/s10482-010-9433-5

Cited by 21 publications

(13 citation statements)

References 41 publications

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“…Genomic DNA of cells harvested into 2-mm micro-centrifuge tubes was extracted using the NucleoSpin Plant II kit (Macherey-Nagel, Germany) including CTAB buffer according to the manufacturer's instructions. For sequencing the D1/D2 region of the 26S ribosomal gene and the internal transcribed spacers ITS1 and ITS2 including the 5.8S rDNA we followed Glushakova et al (2010). Primers used for amplifications were ITS1F (5'-CTTGGTCATTTAGAGGAAGTAA-3') (Gardes & Bruns 1993) and NL4 (5'-GGTCCGT-GTTTCAAGACGG-3') (O'Donnell 1993).…”

Section: Methodsmentioning

confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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AbstractČuš F., Zabukovec P., Schroers H.J. (2017): Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine. Czech J. Food Sci., 35: 329-345.The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can generate high amounts of aroma compounds in wines. Consequently, two of the S. cerevisiae isolates were randomly chosen and further examined in Welschriesling and Sauvignon Blanc must for their ability and efficiency in performing alcoholic fermentation. Alcoholic fermentation with a commercial yeast strain was carried out for comparison. Indigenous isolates showed acceptable fermentation ability and efficiency. Moreover, Sauvignon Blanc produced with indigenous isolates contained significantly higher amounts of 3-mercaptohexyl acetate, linalool, geraniol and 2-phenylethanol and a significantly lower amount of 3-mercaptohexan-1-ol. Differences in Welschriesling wine were less striking but in this case indigenous isolates produced lower amounts of 3-mercaptohexan-1-ol and α-terpineol. Taken together, our results confirm that a suitable aromatic profile of wine can be produced with indigenous S. cerevisiae strains.

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Section: Methodsmentioning

confidence: 99%

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Čuš¹,

Zabukovec²,

Hans-Josef³

2017

Czech J. Food Sci.

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“…The internal transcribed spacer (ITS) region of the rRNA locus was also sequenced in few cases. Sequencing of the ribosomal small subunit (18S or SSU) was performed as described before (Glushakova et al 2010). The assembly and editing of sequence data were performed using Sequencher 5.3 (Gene Codes Corp., USA).…”

Section: Molecular Characterisationmentioning

confidence: 99%

Yeast diversity and species recovery rates from beech forest soils

et al. 2016

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“…One example is the ovary of the leafhopper Scaphoideus titanus (Hemiptera: Cicadellidae), where yeast-like endosymbionts are found in both the follicular cells and the eggs, and are transovarially transmitted to the offspring ). This kind of transmission of yeasts in insects has been hypothesised rarely, as in the case of the lacewings Chrysoperla (Gibson and Hunter 2005) and some sawflies whose eggs are deposited in willow leaves to induce galls that contain a specific yeast, Ogataea cecidiorum (Glushakova et al 2010).…”

Section: Wickerhamomyces Anomalus Colonises In the Midgut And Gonads mentioning

confidence: 99%

Different mosquito species host Wickerhamomyces anomalus (Pichia anomala): perspectives on vector-borne diseases symbiotic control

Ricci

Mosca

Valzano

et al. 2010

Antonie van Leeuwenhoek

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The genetic manipulation of the microbial community associated with hematophagus insects is particularly relevant for public health applications. Within mosquito populations, this relationship has been overlooked until recently. New advances in molecular biotechnology propose the genetic manipulation of mosquito symbionts to prevent the transmission of pathogens to humans by interfering with the obligatory life cycle stages within the insect through the use of effector molecules. This approach, defined as 'paratransgenesis', has opened the way for the investigation and characterization of microbes residing in the mosquito body, particularly those localised within the gut. Some interesting bacteria have been identified as candidates for genetic modification, however, endosymbiotic yeasts remain largely unexplored with little information on the symbiotic relationships to date. Here we review the recent report of symbiotic relationship between Wickerhamomyces anomalus (Pichia anomala) and several mosquito vector species as promising methods to implement control of mosquito-borne diseases.

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

Cited by 21 publications

References 41 publications

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Yeast diversity and species recovery rates from beech forest soils

Different mosquito species host Wickerhamomyces anomalus (Pichia anomala): perspectives on vector-borne diseases symbiotic control

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