Studies on the heterogeneity of the carotenogenic yeast Rhodotorula mucilaginosa from Patagonia, Argentina.

J Basic Microbiol

Laboratorio de Microbiología Aplicada y Biotecnología, Universidad Nacional del Comahue, Centro Regional Universitario Bariloche, CONICET, Río Negro, Argentina.

Published: April 2008

The yeast species Rhodotorula mucilaginosa is considered to be ubiquitous due to its world-wide distribution in terrestrial, freshwater and marine habitats, and to its ability to colonize a large variety of substrates. In this paper we assess the phenotypic and genetic variability of environmental isolates of R. mucilaginosa collected from natural and artificial environments in Patagonia, Argentina. A total of 97 strains were studied and sorted into three groups based on MSP-PCR fingerprinting results: A, which comprised 90% of the strains, including the type strain; and B and C which included 2 and 8% of the strains, respectively. The D1D2 sequencing did not differentiate any of the 3 groups, while ITS sequencing validated the existence of group C. This group was composed of Patagonian isolates of diverse origin. DNA-DNA reassociation studies confirmed the existence of significant genetic differences between group C and the type strain. In this study, which is the first on the intraspecific variability of a large set of R. mucilaginosa isolates, a considerable phenotypic and genetic heterogeneity was observed, however such differences were not enough to refute co-specificity. The study of Patagonian isolates allowed the detection of a genetically distinct group of R. mucilaginosa strains.

Download full-text PDF

Source
http://dx.doi.org/10.1002/jobm.200700257DOI Listing

Publication Analysis

Top Keywords

rhodotorula mucilaginosa
8
patagonia argentina
8
phenotypic genetic
8
type strain
8
patagonian isolates
8
mucilaginosa
5
studies heterogeneity
4
heterogeneity carotenogenic
4
carotenogenic yeast
4
yeast rhodotorula
4

Similar Publications

Unlabelled: Mercury pollution is a kind of heavy metal pollution with great harm and strong toxicity which exists worldwide. Some microorganisms can convert highly toxic methylmercury into inorganic mercury compounds with significantly reduced toxicity. This is an effective means of methylmercury pollution remediation.

View Article and Find Full Text PDF

The fungus Beauveria felina is often classified as one of the so-called good biocontrol agents. However, no information is available about the growth of this entomopathogenic fungus in the presence of other endophytic fungi, which are usually found in plant tissues. Effects of fungal interactions vary from inhibiting the activity of a biocontrol agent to stimulating its effect on the targeted pathogen.

View Article and Find Full Text PDF

Exploring novel antifungal peptides from peptic hydrolysis of chicken cruor protein via regression-based machine learning approach.

Food Chem

December 2024

Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science Department, Université Laval, Quebec City, QC G1V 0A6, Canada. Electronic address:

There is a growing interest in natural preservatives driven by consumer demand for clean-label products. In Canada, approximately 48 million liters of blood are produced annually during chicken slaughter, offering an opportunity to valorize cruor, the solid blood component rich in hemoglobin, for use in food preservation. This study investigated the hydrolysis of chicken cruor with pepsin at pH 2, 3, 4, and 5 for 180 min to produce antimicrobial peptides.

View Article and Find Full Text PDF

Porcine blood, a significant byproduct of the pork industry, represents a potential source of antimicrobial peptides (AMPs). AMPs offer a promising alternative to chemical antimicrobials, which can be used as natural preservatives in the food industry. AMPs can exhibit both antibacterial and/or antifungal properties, thus improving food safety and addressing the growing concern of antibiotic and antifungal resistance.

View Article and Find Full Text PDF

Enhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa.

Food Res Int

January 2025

Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China. Electronic address:

The formation of flavor in fermented vegetables is directly associated with the interactions among the resident microbial strains. This study explored the cooperative dynamics between Lactobacillus plantarum and Rhodotorula mucilaginosa in a simulated cabbage juice system. The obtained results indicated that the co-cultivation of these strains accelerated fermentation kinetics and enhanced lactic acid production.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!