We used polymerase chain reaction with universal and microsatellite primers, and molecular karyotyping to evaluate the extent of divergence between the genomes of the yeasts currently assigned to the heterogeneous genus Williopsis. Pulsed-field gel electrophoresis of chromosomal DNAs indicates that Zygowilliopsis californica, Komagataea pratensis, Williopsis mucosa, Williopsis salicorniae species and Williopsis sensu stricto complex have clearly different karyotypes. In contrast, the latter six species, Williopsis saturnus, W. beijerinckii, W mrakii, W. suaveolens, W. subsufficiens and W. sargentensis, show similar banding patterns and practically cannot be differentiated on the basis of their karyotypes. The data revealed that a PCR method employing the universal primer N21 is appropriate for the distinction of Williopsis, Zygowilliopsis and Komagataea yeasts. Unique fingerprints were generated with this primer for all 10 species studied while strains of the same species showed nearly identical profiles. The data of UP-PCR are in good agreement with genetic classification and provide support for the species status of the yeasts composing the Williopsis sensu stricto complex. Microsatellite primer (GTG)5 allowing molecular typing of individual strains of the same species may be useful for investigating population structure of the saturn-spored yeasts.
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http://dx.doi.org/10.1078/072320204322881817 | DOI Listing |
Food Microbiol
December 2020
Department of Food Science & Technology, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore; National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China. Electronic address:
The fermentation characteristics of non-Saccharomyces yeasts (Pichia kluyveri FrootZen, Torulaspora delbrueckii Prelude, Williopsis saturnus var. mrakii NCYC2251 and Torulaspora delbrueckii Biodiva) were evaluated in green tea slurry fermentation. Each yeast showed different fermentation performances: strains Prelude and Biodiva utilized sucrose faster than the other two yeasts; strain NCYC2251 was the only species that metabolized xylose.
View Article and Find Full Text PDF3 Biotech
June 2019
3NCIM Resource Center, National Chemical Laboratory, Pune, 411008 India.
Distiller-dried grain solid (DDGS), a co-product of alcohol production, contains cereal grain residues, proteins, and yeast metabolites, which make it suitable in poultry feeding. However, high phytate content of DDGS limits its applicability in poultry feed. In this study, Plackett-Burman design was used to improve cell-bound phytase production by NCIM 3298, and we achieved an enzyme activity of 269 IU/g of dry-wet biomass.
View Article and Find Full Text PDFJ Food Sci
February 2019
Dept. of Food Engineering, Faculty of Engineering, Sakarya Univ., Sakarya, Turkey.
One of the most important problems of Kashar cheese producers is mold and yeast spoilage during storage. Williopsis saturnus var. saturnus killer yeast has been reported to have an antagonistic effect on mold and yeast reproduction.
View Article and Find Full Text PDFFood Microbiol
December 2018
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu, 215213, China. Electronic address:
Soy (tofu) whey is a nutritious liquid substrate that is often discarded by tofu manufacturers. Recent research has shown that tofu whey can be converted into a soy alcoholic beverage using Saccharomyces yeasts. In this study, five commercially available non-Saccharomyces yeasts (Torulaspora delbrueckii; Lachancea thermotolerans; Metschnikowia pulcherrima; Pichia kluyveri and Williopsis saturnus) were evaluated in tofu whey fermentation and each of the yeasts showed different growth kinetics and fermentation performance.
View Article and Find Full Text PDFFood Res Int
October 2018
ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain. Electronic address:
Nine non-Saccharomyces yeasts belonging to 6 species (Torulaspora delbrueckii, Metschnikowia pulcherrima, Lachancea thermotolerans, Zygosaccharomyces bailii, Williopsis pratensis and Candida zeylanoides) and two mixed inoculum of T. delbrueckii and L. thermotolerans were screened for aroma formation and fermentative behaviour in sequential inoculations with Saccharomyces cerevisiae.
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