The internal transcribed spacer (ITS) region of rDNA was used for taxonomic inferences in ascomycetous yeasts. The Debaryomyces species had a 640-690 ITS size. The analyzed Candida species can be differentiated by its distinct ITS size. The enzymatic digestion of the ITS region show large homogeneity in Debaryomyces, with polymorphism for only two enzymes. The ITS size and the enzymatic restriction method were used in Brazilian isolates, detecting some Debaryomyces misidentifications in cultures previously identified by conventional methods.
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http://dx.doi.org/10.2323/jgam.44.399 | DOI Listing |
Food Res Int
February 2025
Department of Food Science & Technology, University of California-Davis, Davis, CA 95616, USA; Department of Biological & Agricultural Engineering, University of California-Davis, Davis, CA 95616, USA. Electronic address:
Diverse species of yeasts are commonly associated with food and food production environments. The contamination of food products by spoilage yeasts poses significant challenges, leading to quality degradation and food loss. Similarly, the introduction of undesirable strains during fermentation can cause considerable challenges with the quality and progress of the fermentation process.
View Article and Find Full Text PDFFoods
January 2025
Yantai Key Laboratory of Characteristic Agricultural Bioresource Conservation & Germplasm Innovative Utilization, School of Life Sciences, Yantai University, Yantai 264005, China.
The effect of SH4, a typical aroma enhancer, on flavor formation of the dry fermented sausage was investigated using gas chromatography-mass spectrometry and metagenomic sequencing. The results showed that inoculation with SH4 promoted volatile compound formation from carbohydrate and amino acid metabolism and accelerated ester synthesis. The enzymes, genes, and microorganisms involved in the formation pathway of volatile compounds based on microbial metabolism were predicted and constructed into a metabolic pathway network.
View Article and Find Full Text PDFArch Microbiol
January 2025
Key Laboratory of Aquaculture Nutrition and Feeds (Ministry of Agriculture and Rural Affairs), Key Laboratory of Mariculture (Ministry of Education), Fisheries College, Ocean University of China, 5 Yushan Road, 266003, Qingdao, P. R. China.
Brine shrimp nauplii are widely used as live food in fish and shellfish aquaculture but they may transmit pathogenic Vibrio to the target species causing significant economic loss. Heavy usage of antibiotics is expensive and environmentally damaging. Use of natural microbes as probiotics for disease management is a more sustainable strategy.
View Article and Find Full Text PDFMicroorganisms
December 2024
Traditional Food Research Group, Korea Food Research Institute, Iseo-myeon, Wanju-gun 55365, Jeollabuk-do, Republic of Korea.
The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce () were investigated using shotgun metagenome sequencing and descriptive sensory analysis, and their correlations were explored by partial least square (PLS) regression analysis. The metagenome analysis identified 1332 species of bacteria, yeasts, molds, and viruses across 278 genera, of which , , and accounted for more than 80% of the total community.
View Article and Find Full Text PDFFood Microbiol
April 2025
Sanya Nanfan Research Institute, Hainan University, Sanya, 572025, PR China; School of Life and Health, Hainan University, Haikou, 570228, PR China. Electronic address:
Microbial communities, both on the surface and within fruit, play a crucial role in reducing postharvest diseases and maintaining fruit quality. This study investigated the effects of co-culture fermentation supernatant of Debaryomyces hansenii (Y) and Bacillus atrophaeus (T) on disease control and quality preservation of postharvest litchi fruit, while exploring the underlying mechanisms through microbiome profiling. The results indicated that Y + T treatment not only reduced decay percentage, weight loss, and pH increase but also preserved the pericarp cell integrity and reduced the lignin accumulation.
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