An acute case of clinical mastitis in a Holstein cow from second lactation is reported here. A milk sample from the affected quarter was cultured on 5% bovine blood agar and incubated at 37°C for 72 h. After 24 h of incubation, numerous colonies of yeast were observed: the Candida characteristic was not detected by CHROMagar Candida (Difco, Franklin Lakes, NJ). The DNA extraction of the isolate was performed, and DNA was subjected to amplification and sequencing of the D1/D2 region of the large subunit rRNA gene. The sequences were aligned using Mega 7.0 and used for searching GenBank by BLASTn (Basic Local Alignment Search Tool for nucleotides), revealing 98% of identity with Cyberlindnera rhodanensis. To date, this is the first report of this yeast associated with clinical bovine mastitis.
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http://dx.doi.org/10.3168/jds.2017-13347 | DOI Listing |
Foods
May 2024
Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Rd., Muang, Chiang Mai 50200, Thailand.
This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non- yeast, DK, as the main targeted microbe. At 30 °C without agitation, DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations.
View Article and Find Full Text PDFJ Fungi (Basel)
March 2024
Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
This study aims to utilize the microbial resources found within Laphet-so, a traditional fermented tea in Myanmar. A total of 18 isolates of thermotolerant yeasts were obtained from eight samples of Laphet-so collected from southern Shan state, Myanmar. All isolates demonstrated the tannin tolerance, and six isolates were resistant to 5% (/) tannin concentration.
View Article and Find Full Text PDFJ Fungi (Basel)
January 2023
Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
This research demonstrated an excellent potential approach for utilizing fermentation broth (MF-broth), a liquid residual byproduct from the fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from samples were screened for their potential to ferment MF-broth and four isolates, P2, P3, P7 and P9 were selected, based on the characteristics of low alcoholic production, probiotic properties, and tannin tolerance. Based on a D1/D2 rDNA sequence analysis, P2 and P7 were identified to be , while P3 and P9 were .
View Article and Find Full Text PDFJ Sci Food Agric
February 2023
National R&D Centre for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, China.
Background: Fermented capsicum (i.e. pickled pepper) is one of the most popular fermented vegetables.
View Article and Find Full Text PDFMicroorganisms
June 2021
Department of Chemistry, Division of Biochemistry and Biochemical Technology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand.
Previously, nine tannin-tolerant and tannase-producing yeasts were isolated from Miang; all produced cell-associated tannase (CAT) during growth in tannin substrate. Among which, only CAT from showed better stability than its purified form. Yet, it is of particular interest to directly characterize CATs from the latter yeasts.
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