Yeasts in Agricultural and Managed Soils

Vadkertiová, Renáta; Dudášová, Hana; Balaščáková, Marta

doi:10.1007/978-3-319-62683-3_4

Cited by 29 publications

(37 citation statements)

References 88 publications

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“…A great variety of yeast species have been isolated from soils (Vadkertiová, Dudášová, & Balaščáková, ; Yurkov, ), but only starting in the 1950s–1960s did yeast surveys become quantitative. The diversity of soils and vegetation types encouraged scientists to study yeasts across different climates, biotopes and soil types.…”

Section: Historymentioning

confidence: 99%

“…Recently, Alfred Botha wrote two reviews solely dedicated to soil yeasts (Botha, , ). These sources and the two recent book chapters by Vadkertiová et al () and Yurkov () are recommended.…”

Section: Historymentioning

confidence: 99%

“…Barnettozyma , Cyberlindnera , Kazachstania and Schwanniomyces . Ascomycetous yeasts are generally more frequent and abundant in agricultural soils, orchards and grasslands (Vadkertiová et al, ; Yurkov et al, ). Ascomycetous yeasts of the genus Lipomyces are typical soil yeasts, some of which ( L. starkeyi and L. tetrasporus ) are distributed worldwide (Kurtzman & Smith, ).…”

Section: Soil Yeast Communities: Diversity and Taxonomymentioning

confidence: 99%

“…The presence of fermenting yeasts below‐ground was traditionally viewed as the result of contamination from above‐ground sources. However, species of the genera Barnettozyma (formerly Williopsis and Zygowilliopsis ), Cyberlindnera (formerly Pichia and Williopsis ), Kazachstania (formerly Arxula and Saccharomyces ) and allied Candida species are prominent in grassland and agricultural soils (reviewed in Vadkertiová et al, ). These yeasts display a typical copiotrophic lifestyle; they grow fast, consuming simple sugars but not complex substrates, and are capable of anaerobic fermentation.…”

Section: Yeast Phenotypesmentioning

confidence: 99%

“…A great variety of yeast species have been isolated from soils (Vadkertiová, Dudášová, & Balaščáková, 2017;Yurkov, 2017), but only starting in the 1950s-1960s did yeast surveys become quantitative.…”

Section: Future Research On Soil Yeastsmentioning

confidence: 99%

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Yeasts of the soil – obscure but precious

Yurkov

2018

Yeast

123

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Pioneering studies performed in the nineteenth century demonstrated that yeasts are present in below‐ground sources. Soils were regarded more as a reservoir for yeasts that reside in habitats above it. Later studies showed that yeast communities in soils are taxonomically diverse and different from those above‐ground. Soil yeasts possess extraordinary adaptations that allow them to survive in a wide range of environmental conditions. A few species are promising sources of yeast oils and have been used in agriculture as potential antagonists of soil‐borne plant pathogens or as plant growth promoters. Yeasts have been studied mainly in managed soils such as vineyards, orchards and agricultural fields, and to a lesser extent under forests and grasslands. Our knowledge of soil yeasts is further biased towards temperate and boreal forests, whereas data from Africa, the Americas and Asia are scarce. Although soil yeast communities are often species‐poor in a single sample, they are more diverse on the biotope level. Soil yeasts display pronounced endemism along with a surprisingly high proportion of currently unidentified species. However, like other soil inhabitants, yeasts are threatened by habitat alterations owing to anthropogenic activities such as agriculture, deforestation and urbanization. In view of the rapid decline of many natural habitats, the study of soil yeasts in undisturbed or low‐managed biotopes is extremely valuable. The purpose of this review is to encourage researchers, both biologists and soil scientists, to include soil yeasts in future studies.

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Section: Historymentioning

confidence: 99%

Section: Historymentioning

confidence: 99%

Section: Soil Yeast Communities: Diversity and Taxonomymentioning

confidence: 99%

Section: Yeast Phenotypesmentioning

confidence: 99%

Section: Future Research On Soil Yeastsmentioning

confidence: 99%

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Yeasts of the soil – obscure but precious

Yurkov

2018

Yeast

123

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Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera)

et al. 2020

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BACKGROUND The biotechnological potential of yeasts from nuts such as pistachio, not only for health applications but also for industry use, has been scarcely studied. Interest in the probiotic capability of yeasts has increased in the past years as well as their utilization as food or feed preservatives. Their capabilities as biocontrol against problematic (spoilage or toxigenic) microorganisms or as antioxidants have been revalued. As a result, both abilities would be desirable to develop a new potential probiotic microorganism which could be added to food or feed to improve their properties. RESULTS Molecular techniques allowed the identification of a total of seven different species and 15 strains. A screening of the probiotic potential of these strains was carried out. It was found that 65% of the strains resisted the gastrointestinal conditions as well as presented a generation time of < 22 h. Additionally, some strains showed better kinetic parameters than Saccharomyces boulardii (positive control). Complementary tests were done to determine their auto‐aggregation capacity, cell surface hydrophobicity, behaviour in a sequential simulated digestion, biofilm formation capability and carbon source assimilation. Finally, 67% and 13% of the studied yeasts showed biocontrol and antioxidant activities, respectively. CONCLUSIONS Diutina rugosa 14 followed by Diutina rugosa 8 were the best wild yeast from Pistacia vera as potential probiotic and in carbon source utilization. However, Hanseniaspora guilliermondii 6 and Aureobasidium proteae 5 could be used to improve food or feed product preservation because of their notable biocontrol and antioxidant capabilities. © 2020 Society of Chemical Industry

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Diversity of yeasts in the soil adjacent to fruit trees of the Rosaceae family

Vadkertiová

Dudášová

Stratilová

et al. 2019

Yeast

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Yeasts are common constituents of different types of soil. Their diversity depends on the season, the type and depth of the soil, the plant species, and the locality. In this study, diversity of yeasts isolated from the soil adjacent to five fruit trees (apple, appricot, peach, pear, and plum) in two localities (in Slovakia) in four sampling periods was examined. Our results demonstrated differences in the species richness and evenness among the yeast populations, which inhabited the soil beneath individual fruit tree species in both localities. Altogether, 32 ascomycetous and 27 basidiomycetous yeast species were discovered. The highest species richness was found in the soil adjacent to the apricot trees. Galactomyces candidum, Metschnikowia pulcherrima, Hanseniaspora uvarum, Schwanniomyces capriottii, andTausonia pullulans, as well as the genus Apiotrichum, were present in soil samples in all samplings. Two species of the genus Holtermanniella (H. festucosa and H. takashimae) were exclusively isolated during Sampling IV in April. Cyberlindnera spp., Clavispora reshetovae, S. capriottii, and Trichosporon asahii were found only in one of two localities. Ascomycetous yeasts were present more frequently than their basidiomycetous counterparts in the three samplings (one in June and two in October); they formed from 65.6% to 70.8% of the total yeast population, whereas basidiomycetous yeasts prevailed in the April sampling (61.2%).

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Yeasts in Agricultural and Managed Soils

Cited by 29 publications

References 88 publications

Yeasts of the soil – obscure but precious

Yeasts of the soil – obscure but precious

Potential probiotic and food protection role of wild yeasts isolated from pistachio fruits (Pistacia vera)

Diversity of yeasts in the soil adjacent to fruit trees of the Rosaceae family

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