Frequent outbreaks of Pichia anomala fungaemia in paediatric patients have warranted the development of a rapid identification system for this organism. This study describes a specific PCR-based method targeting the rRNA gene intergenic spacer region 1 (IGS1) for rapid identification of Pichia anomala isolates and characterization at the strain level. These methods of species identification and strain typing were used on 106 isolates of Pichia anomala (77 from a previously described outbreak and 29 isolated post-outbreak from the same hospital). Using conventional morphological and biochemical methods, 11 strains isolated during the outbreak were misidentified as P. anomala. blast analysis of sequences of internal transcribed spacer (ITS) regions of rRNA genes confirmed that they were Pichia guilliermondii (eight isolates) and Debaryomyces hansenii (three isolates). Strain typing of Pichia anomala isolates confirmed the previous finding of a point-source outbreak. The results suggest that IGS sequences and their polymorphisms could be exploited for similar typing methods in other organisms.
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http://dx.doi.org/10.1099/jmm.0.46790-0 | DOI Listing |
Int J Food Microbiol
December 2024
Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, 13083-862 Campinas, SP, Brazil. Electronic address:
Orange juice is widely consumed worldwide due to its sensory and nutritional characteristics. This beverage is susceptible to contamination by acidic-tolerant microorganisms due to its low pH, especially filamentous fungi and yeasts. To minimize fungal spoilage, companies usually submit juice to thermal treatments; sanitizers are also applied on surfaces to maintain the microbiological quality.
View Article and Find Full Text PDFJ Fungi (Basel)
December 2024
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Ciudad Autónoma de Buenos Aires 1425, Argentina.
Global concern about pathogenic resistance to antibiotics is prompting interest in probiotics as a strategy to prevent or inhibit infections. Fermented beverages are promising sources of probiotic yeasts. This study aimed to evaluate the antagonistic effects of , , and strains from kefir and wine against serovar Enteritidis in intestinal epithelial cells.
View Article and Find Full Text PDFAMB Express
December 2024
School of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, People's Republic of China.
Functional fermentation strains were isolated and screened from traditional fairy beans in northern Anhui. Through technical identification, Bacillus subtilis SXD06 was determined to be the superior fermentation strain, while Wickerhamomyces anomalus YE006 was identified as the optimal aroma-producing yeast. Utilizing single-factor experiments and response surface optimization, a Central Composite Design fermentation and blending model was established.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Food Biotechnology Department, Instituto de la Grasa (CSIC) Campus Universitario Pablo de Olavide Seville Spain.
The process of biofilm formation during table olive fermentation is crucial to turning this fermented vegetable into a probiotic food. Some phenolic compounds have been described as important quorum-sensing molecules during biofilm development. The present in vitro study examined the effects of three phenolic compounds widely found in table olive fermentations (Oleuropein 0-3000 ppm, Hydroxytyrosol 0-3000 ppm, and Tyrosol 0-300 ppm) on the development of single biofilm by diverse microorganisms isolated from table olives ( 13B4, Lp119, and LPG1; Lp15 and LAB23; and yeasts Y12, Y13, and Y18).
View Article and Find Full Text PDFJ Appl Microbiol
December 2024
Food Science Department, UFLA-Federal University of Lavras Campus Universitário, Caixa Postal 3037, Lavras, Minas Gerais 37200-900, Brazil.
Aims: Biosurfactants are valuable eco-friendly compounds with broad industrial applications, particularly when produced sustainably using yeast and renewable carbon sources. Despite the potential of yeast in biosurfactant synthesis, little is known about the specific gene expression changes underlying this process. This study investigates the genetic response of Wickerhamomyces anomalus CCMA 0358 to biosurfactant production using waste cooking oil (WCO) as a low-cost carbon source.
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