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.
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http://dx.doi.org/10.2323/jgam.56.37 | DOI Listing |
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 PDFFront 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 PDFJ Ethnopharmacol
March 2021
Department of Pharmaceutical Engineering, Sichuan University of Science and Engineering, Zigong, China; College of Bioengineering, Sichuan University of Science and Engineering, Yibin, China. Electronic address:
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.
World J Microbiol Biotechnol
June 2014
Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok, 10900, Thailand,
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 PDFJ Gen Appl Microbiol
February 2010
Department of Microbiology and Parasitology, Faculty of Medical Science, Naresuan University, Phitsanulok, Thailand.
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.
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