A total of 4 strains (DR2-4, DW2-1, DS2-1 and DS3-1) of undescribed ascomycetous yeast, isolated from Nam Nao forest soil, were identified as a novel species in the genus Millerozyma. The D1/D2 sequences of the strains differed from the closely related species Millerozyma acaciae and Pichia koratensis by 1.2% (7 nucleotide substitutions) and 1.4% (8 nucleotide substitutions). Phenotypically, all the novel strains were identical, but differed from M. acaciae and P. koratensis by a variety of phenotypic characteristics. Based on phenotypic and phylogenetic data, these four yeast strains were assigned to a single novel species in the genus Millerozyma and the name Millerozyma phetchabunensis sp. nov. is proposed. In addition, we also propose the transfer of P. koratensis, which was placed in the Millerozyma clade based on the analysis of the D1/D2 and ITS sequences, to the genus Millerozyma as M. koratensis comb. nov.

Download full-text PDF

Source
http://dx.doi.org/10.2323/jgam.56.37DOI Listing

Publication Analysis

Top Keywords

genus millerozyma
16
millerozyma
8
millerozyma phetchabunensis
8
phetchabunensis nov
8
ascomycetous yeast
8
isolated nam
8
nam nao
8
nao forest
8
forest soil
8
pichia koratensis
8

Similar Publications

Analysis of differences in microorganisms and aroma profiles between normal and off-flavor pit mud in Chinese strong-flavor Baijiu.

J Biosci Bioeng

May 2024

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering, China General Chamber of Commerce, Beijing 100048, China; School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address:

The unique cellar fermentation process of Chinese strong-flavor Baijiu is the reason for its characteristic cellar aroma flavor. The types, abundance, community structure and metabolic activity of microorganisms in the pit mud directly affect the microbial balance in the white spirit production environment, promoting the formation of typical aromas and influencing the quality of CFSB. During the production process, the production of off-flavor in the cellar may occur.

View Article and Find Full Text PDF

Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste.

Front Microbiol

January 2021

Institute of Life Sciences and Resources and Department of Food Science and Biotechnology, Kyung Hee University, Yongin, South Korea.

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing. The interrelationship between physicochemical characteristics and microbial composition was investigated to reveal the properties of gochujang before and after fermentation.

View Article and Find Full Text PDF

Ethnopharmacological Relevance: Jianqu, a classical formula of traditional Chinese medicine, is used clinically to treat symptoms like chill and fever headache, diarrhea and loss of appetite and act on patients with low immunity. However, the quality control of Jianqu fermentation is not well established, and its function in regulating the body's immunity still remains unclear.

Aim Of The Study: The present study firstly assesses the structure and diversity of fungal community during Jianqu fermentation and then investigates the immune regulating function of Jianqu extract in mouse model.

View Article and Find Full Text PDF

Yeasts were isolated by the enrichment technique from the phylloplane of 94 samples of sugarcane leaf collected from seven provinces in Thailand. All sugarcane leaf samples contained yeasts and 158 yeast strains were obtained. On the basis of the D1/D2 domain of the large subunit rRNA gene sequence analysis, 144 strains were identified to 24 known species in 14 genera belonging to the Ascomycota viz.

View Article and Find Full Text PDF

A total of 4 strains (DR2-4, DW2-1, DS2-1 and DS3-1) of undescribed ascomycetous yeast, isolated from Nam Nao forest soil, were identified as a novel species in the genus Millerozyma. The D1/D2 sequences of the strains differed from the closely related species Millerozyma acaciae and Pichia koratensis by 1.2% (7 nucleotide substitutions) and 1.

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!