Zygosaccharomyces seidelii sp. nov. a new yeast species from the Maldives, and a revisit of the single-strain species debate

Brysch‐Herzberg, Michael; Wohlmann, Elke; Fischer, Reinhard

doi:10.1007/s10482-019-01352-x

Cited by 12 publications

(8 citation statements)

References 40 publications

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“…To the best of our knowledge, no recent work, except one, has employed fructose to characterize new yeast species [ 17 ]. In a recent publication, fructose was used to prepare an enrichment medium for the isolation of highly osmotolerant yeasts from natural substrates, as its solubility is much higher than that of glucose; unfortunately, assimilation/fermentation of fructose was not determined in the characterization of new species [ 18 ].…”

Section: Discussionmentioning

confidence: 99%

D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana

2021

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The purpose of this study was to investigate the ability of ascomycetous yeasts to assimilate/ferment d-fructose. This ability of the vast majority of yeasts has long been neglected since the standardization of the methodology around 1950, wherein fructose was excluded from the standard set of physiological properties for characterizing yeast species, despite the ubiquitous presence of fructose in the natural environment. In this study, we examined 388 strains of yeast, mainly belonging to the Saccharomycetes (Saccharomycotina, Ascomycota), to determine whether they can assimilate/ferment d-fructose. Conventional methods, using liquid medium containing yeast nitrogen base +0.5% (w/v) of d-fructose solution for assimilation and yeast extract-peptone +2% (w/v) fructose solution with an inverted Durham tube for fermentation, were used. All strains examined (n = 388, 100%) assimilated d-fructose, whereas 302 (77.8%) of them fermented d-fructose. In addition, almost all strains capable of fermenting d-glucose could also ferment d-fructose. These results strongly suggest that the ability to assimilate/ferment d-fructose is a universal phenotype among yeasts in the Saccharomycetes. Furthermore, the fructophilic behavior of Ambrosiozyma platypodis JCM 1843 and Cyberlindnera americana JCM 3592 was characterized by sugar consumption profiles during fermentation.

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Section: Discussionmentioning

confidence: 99%

D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana

2021

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“…The description of S. ilhagrandensis based on possibly two isoclonal ascosporogenous strains is justified as the inclusion of novel members in this subclade could help in the near future to refine the phylogeny of this genus. About one-third of the currently described yeast species were based on single strains [20], and according to Brysch-Herzberg et al [21] these species descriptions represent a great contribution to our understanding of yeast diversity.…”

Section: Resultsmentioning

confidence: 99%

Starmera foglemanii sp. nov. and Starmera ilhagrandensis sp. nov., two novel yeast species isolated from ephemeral plant substrates

Moreira

Morais

Oliveira

et al. 2020

International Journal of Systematic and Evolutionary Microbiology

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“…Zygosaccharomyces favi has been assumed to have spoilage potential in high-sugar food products ( Cade z et al, 2015). Very recently, Zygosaccharomyces seidelii was described based on a single strain isolated from flowers collected on the Maldives (Brysch-Herzberg et al, 2020). Although flowers are associated with honey, the relevance of Z. seidelii to foods remains to be determined.…”

Section: The Expanding Group Of Extremely Osmotolerant Zygosaccharomyces Speciesmentioning

confidence: 99%

Biodiversity of Zygosaccharomyces species in food systems

Péter

2022

AAlim

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Abstracts Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two most infamous species are Zygosaccharomyces balii and Zygosaccharomyces rouxii, although they may also take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genus Zygosaccharomyces has been considerably expanded as well. Especially the number of the extremely osmotolerant Zygosaccharomyces species, related to Z. rouxii and regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review.

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Zygosaccharomyces seidelii sp. nov. a new yeast species from the Maldives, and a revisit of the single-strain species debate

Cited by 12 publications

References 40 publications

D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana

D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana

Starmera foglemanii sp. nov. and Starmera ilhagrandensis sp. nov., two novel yeast species isolated from ephemeral plant substrates

Biodiversity of Zygosaccharomyces species in food systems

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