Psychrophilic yeasts isolated from marine fish

Bruce, Jim; Morris, E. O.

doi:10.1007/bf02578865

Cited by 21 publications

(8 citation statements)

References 16 publications

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“…These species occur in Arctic or Antarctic seawater, algae, and glacial environments Vaz et al 2011;Buzzini et al 2012). However, most of them have also been reported from soil (Maksimova and Chernov 2004;Lim et al 2010) or associated with animals (Bruce and Morris 1973;Kobatake et al 1992;Zacchi and Vaughan-Martini 2002), including deep-sea corals and mussels (Burgaud et al 2010;Galkiewicz et al 2012). Additionally, we found two filamentous fungi of terrestrial or freshwater origin.…”

Section: Yeast Community At Helgoland Roadsmentioning

confidence: 52%

Study on the effects of near-future ocean acidification on marine yeasts: a microcosm approach

et al. 2013

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Marine yeasts play an important role in biodegradation and nutrient cycling and are often associated with marine flora and fauna. They show maximum growth at pH levels lower than present-day seawater pH. Thus, contrary to many other marine organisms, they may actually profit from ocean acidification. Hence, we conducted a microcosm study, incubating natural seawater from the North Sea at present-day pH (8.10) and two near-future pH levels (7.81 and 7.67). Yeasts were isolated from the initial seawater sample and after 2 and 4 weeks of incubation. Isolates were classified by matrix-assisted laser desorption/ ionization time-of-flight mass spectrometry (MALDI-TOF MS) and representative isolates were identified by partial sequencing of the large subunit rRNA gene. From the initial seawater sample, we predominantly isolated a yeast-like filamentous fungus related to Aureobasidium pullulans, Cryptococcus sp., Candida sake, and various cold-adapted yeasts. After incubation, we found more different yeast species at near-future pH levels than at present-day pH. Yeasts reacting to low pH were related to Leucosporidium scottii, Rhodotorula mucilaginosa, Cryptococcus sp., and Debaryomyces hansenii. Our results suggest that these yeasts will benefit from seawater pH reductions and give a first indication that the importance of yeasts will increase in a more acidic ocean.

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Section: Yeast Community At Helgoland Roadsmentioning

confidence: 52%

Study on the effects of near-future ocean acidification on marine yeasts: a microcosm approach

et al. 2013

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“…have been reported as the dominant yeasts in the rainbow trout intestine. Rhodotorula (red yeast) have also been identified in the gut of a number of marine and freshwater fish, including European plaice Pleuronectes platessa (Andlid et al, 1995), European flounder (Andlid et al, 1995), bluefish Pomatomus saltatrix (Newman et al, 1972), rainbow trout (Andlid et al, 1995;Aubin et al, 2005) and various tropical-island, estuarine and coastal fish species (Roth et al, 1962;Bruce and Morris, 1973). According to Gatesoupe (2007), the common presence of yeasts in fish mucus may generally be considered as commensalism, in spite of the reported cases of pathological infections of immunocompromized fish, which are mainly due to opportunistic strains.…”

Section: Microbial Compositionmentioning

confidence: 99%

The fish microbiome and its interactions with mucosal tissues

Merrifield

Rodiles

2015

Mucosal Health in Aquaculture

125

108

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“…It is well recognized that the bacterial microbiota of fish has beneficial effects on the host (Rawls et al, 2004;Bates et al, 2006;Kanther and Rawls, 2010;Semova et al, 2012). Yeast have been identified as part of the normal microbiota of fish (Roth et al, 1962;van Uden and Branco, 1963;Bruce and Morris, 1973;Andlid et al, 1998;Wache et al, 2006;Gatesoupe, 2007;Laconi and Pompei, 2007); however, the literature on the role of yeast in fish health and nutrition has not been well described (Tovar et al, 2002;Reyes-Becerril et al, 2008). Yeast are ubiquitous microorganisms that can be detected in diverse environmental samples and are usually associated with organic matter.…”

Section: Introductionmentioning

confidence: 99%

Debaryomyces hansenii and Rhodotorula mucilaginosa comprised the yeast core gut microbiota of wild and reared carnivorous salmonids, croaker and yellowtail

Raggi

López

Díaz

et al. 2014

Environmental Microbiology

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This is the first study using molecular and culture-based methods aimed at investigating the composition of the intestinal yeast microbiota of wild and reared carnivorous salmonids, croaker and yellowtail, to characterize their cores and to evaluate the enzymatic activities of the cultivated yeast. Among 103 samples from salmonids, croaker and yellowtail, yeast were detected in 85.4%, with 43 species identified. The core of reared fish was composed of eight species, in contrast to the wild fish core, which consisted of two species: Debaryomyces hansenii and Rhodotorula mucilaginosa. Despite the smaller diversity of the wild fish core, similar enzymatic profiles were detected for the species from the wild and reared cores. For principal component analysis, samples grouped together independently of host species, domestication status and location. A high proportion of yeast produced aminopeptidases and lipases, which may be explained by the high proportion of protein and lipids in the carnivorous diet. This study reveals the presence of a yeast community in the fish gut that appears to be strongly shaped by a carnivorous diet. Yeast in the gut increases the repertoire of microorganisms interacting with the host intestine, which could influence health and disease.

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Psychrophilic yeasts isolated from marine fish

Cited by 21 publications

References 16 publications

Study on the effects of near-future ocean acidification on marine yeasts: a microcosm approach

Study on the effects of near-future ocean acidification on marine yeasts: a microcosm approach

The fish microbiome and its interactions with mucosal tissues

Debaryomyces hansenii and Rhodotorula mucilaginosa comprised the yeast core gut microbiota of wild and reared carnivorous salmonids, croaker and yellowtail

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