Ascospore formation in yeasts related to Torulopsis candida

Ascospore formation was found in the type strains Torulopsis famata (Harrison) Lodder et Kreger van Rij, T. minor (Pollaci et Nannizi) Lodder and Candida flareri (Ciferri et Redaelli) Langeron et Guerra. The names of these species should be considered as a synonym of Debaryomyces hansenii (Zopf) Lodder et Kreger van Rij.     

The genusCandida berkhout

The aim of the study was to verify the accuracy of the taxonomic classification of rough variants of the speciesCandida guilliermondii on the basis of comprehensive study of phenetic manifestation and to determine differences in cell wall structure with special reference to polysaccharides (1) According to their phenotype, the test strainsCandida guilliermondii (Cast.) Langeron et Guerra andCandida guilliermondii var.membranaefaciens Lodder et Kreger-Van Rij belong to the speciesCandida guilliermondii, whileCandida guilliermondii var.nitratophila Diddens et Lodder is phenotypically closer toCandida pelliculosa. (2) Observation of native and hydrolysed cell walls in the electron microscope showed no differences between the test strains. (3) The results of X-ray phase analysis of cell walls differentiatedCandida guilliermondii var.nitratophila from the other two, however. (4) Electron microscopy photomicrographs and diffractograms of cell walls indicated that, after 2% HCl extraction at 100 C, the cell walls contain chitin, which is isolated by further extraction with 30% HCl. After 3% NaOH hydrolysis the chitin diffractogram is not clear.     

Yeasts in greenhouse environment

Summary The examination of a total of 98 yeast cultures collected from the buds, the open flowers and the host animals of 8 different species of plants and from the related soils of the vessels in a greenhouse, has demonstrated the presence of 13 different yeasts, including 3 sporogenous and 10 asporogenous species. The more frequent species were: Torulopsis bacillaris (Kr. et Krumbh.) Lodder (frequency 37.5%) and Candida reukaufii (Grüss) Diddens et Lodder (37.5%), on the open flowers. Rhodotorula mucilaginosa (Jörg.) Harrison (37.5%), and Rhodotorula glutinis (Fres.) Harrison var. rubescens (Saito) Lodder (25%), on the bud flowers. Torulopsis bacillaris (Kr. et Krumbh.) Lodder (50%) on the animals. Saccharomyces ellipsoideus Hansen (37.5%) and Pichia fermentans Lodder (37.5%), in the soils of the related vessels.The yeast like form Aureobasidium pullulans (De Bary) Arnaud, has 50% of frequency on the bud flowers and 12.5% on the open flowers.     

The genus Candida Berkhout

The properties of 53 fermentation type II strains of the genusCandida Berkhout were studied. The strains in question were originally identified asCandida tropicalis (Castellani) Berkhout,Candida pelliculosa Redaelli,Candida robusta Diddens et Lodder,Candida intermedia (Cif. et Ashf.) Langeron et Guerra,Candida langeroni Dietrichson,Candida obtusa (Dietrichson) v. Uden et Carmo Sousa and as various intermediate forms between these and other similar species. The classification criteria were extended by a number of very important characteristics, such as the degree of utilization of raffinose, the assimilation of lysine, xylose, cellobiose, maltotriose, maltotetraose and arabinose, virulence for mice, nutrient requirements, serological properties, etc. Actual classification was based on the numerical method of a similarity count. On the basis of this extension of the classification criteria, the characteristics of the speciesCandida tropicalis (Castellani) Berkhout andCandida pelliculosa Redaelli were defined in greater detail.Candida intermedia, evaluated on the basis of previously employed characteristics (lactose utilization, non-assimilation of KNO₃) does not appear to be a separate species, but a collection of different border-line forms of other species of this group.Candida robusta Diddens et Lodder is regarded as a member of the genusSaccharomyces, notCandida. The varietiesCandida tropicalis var.lambica andCandida pelliculosa var.cylindrica likewise do not seem to belong to the species concerned and will have to be studied in greater detail from the genetic aspect, in relation to other membrane-forming types ofCandida. The authors' extension of the classification criteria considerably reduced intraspecific variability, particularly in the speciesCandida tropicalis (Castellani) Berkhout, and led to greater accuracy in the practical diagnosis of this species, which is frequent in clinical material.     

The yeast genus Yarrowia gen. nov.

The ascigerous teleomorph of Candida lipolytica (Harrison) Diddens et Lodder, previously classified as Endomycopsis lipolytica Wickerham et al. and as Saccharomycopsis lipolytica (Wickerham et al.) Yarrow, has been assigned to the new genus Yarrowia. Yarrowia lipolytica (Wickerham et al.) comb. nov. is the type species for the genus.The remaining species of Saccharomycopsis are revised.     

Ascospores in the type species of the genus Torulopsis

It has been found that the type species, T. colliculosa, of the form genus Torulopsis constitutes a perfect state forming ascospores. It is proposed that the same “Torulopsis Lodder et Kreger-Van Rij” based on a new type, be conserved against the earlier homonym “Torulopsis Berlese” which is based on the type T. rosea.     

Identification of Zygowilliopsis californicaStrains of Different Origin by Means of Polymerase Chain Reaction with Universal Primers

After reevaluation of the taxonomic position of 27 yeast collection strains of different origin by UP-PCR followed by dot-hybridization, only 22 strains were assigned to the biological species Zygowilliopsis californica(Lodder) Kudriavzev. Four strains were identified as Williopsis suaveolens(Klöcker) Naumov et al. Universal primers L45 and N21 are recommended for identification of the Z. californicayeasts.     

Studies on the Activities of Bacteria in Soy Sauce Brewing

The activity of proteinases in soy masy juice was measured by a modification of the Anson’s method. Compared to proteinases of purely cultured soy koji digest which consisted of only Aspergillus proteinases, no difference was observed with the proteinases of usual soy mash through the studies of pH-proteinese activity curves, the inhibition test, and inactivation by acid and alkali treatment. It is supposed, therefore, that the proteinases in soy mash are mostly of Aspergillus origin. Viable counts on salted media, heat shocking at 80°C for thirty minutes, and the microscopic counts proved that there are very few Bacilli vegetative cells in soy mash. From these facts the author assumed that Bacilli mainly grow in the koji and survive in the soy mash mostly in the form of spores. This work also suggested that the so-called “Aspergillus alkaline proteinase” consists of two distinct proteinases, and further the existence of an inhibitor which only acts at pH8.     

Clavispora,a new yeast genus of the Saccharomycetales

In Candida lusitaniae van Uden et do Carmo-Sousa (1959), strains of opposite sex have been found. Cells of the opposite mating types conjugate and form asci with one to four clavate spores. These are easily liberated from the ascus. The type strain of Candida obtusa (Dietrichson) van Uden et do Carmo-Sousa ex van Uden et Buckley (1970) also produces ascospores after mating with one of the strains of Candida lusitaniae. As clavate ascospores are unknow in yeasts, a new genus, Clavispora, is proposed with Clavispora lusitaniae spec. nov. as type species.     

Process for the Stereoselective Biotransformation of Acetoacetic Acid Esters Using Yeasts

A process for the stereospecific reduction of acetoacetic acid esters to the 3-(S)-hydroxy-butanoic acid esters by the yeasts Saccharomyces cerevisiae and Candida utilis grown on glucose and ethanol media was developed. A continuous single stage steady state production system was found to be superior to pulse-, batch- and fed-batch systems in terms of optical product purity, biomass concentration and production rates.

Optical purity of 3-(S)-hydroxybutanoic acid esters produced with Saccharomyces cerevisiae and Candida utilis was dependent on pH. A maximal optical purity was obtained at pH2.2 from S. cerevisiae growing on ethanol medium. The specific product formation rate of the chemostat cultures was 0.02…0.05 gg^?1 h^?1. C. utilis was more productive than S. cerevisiae but it reconsumed the product under carbon limited growth conditions.     

YEASTS CAUSING SPOILAGE IN ACETIC ACID PRESERVES

SUMMARY: Forty-seven cultures of yeasts, isolated from 47 packs of spoiled acetic acid preserves including 11 varieties and originating from nineteen manufacturers, have been identified according to the system of Lodder & Kreger-van Rij. Forty-three cultures had the characteristics of Saccharomyces acidifaciens and four those of Pichia membranaefaciens .     

Babjevia gen. nov. — a new genus of the Lipomycetaceae

The species described asLipomyces anomalus Babjeva & Gorin shows significant genetic and phenotypic divergence from the type speciesLipomyces starkeyi Lodder & Kreger-van Rij in terms of rRNA base sequence substitution and ascosporal and septal ultrastructure. The species is consequently reclassified in the new, unispecific genusBabjevia, asBabjevia anomala.     

On some sporogenous yeasts and their imperfect stages

Summary In a systematic study of about 300 supposedly anascosporogenous yeast cultures it was found that nine strains actually did form ascospores. A further investigation of these strains, together with a comparative study of evidently closely related asporogenous strains, led to the following results. Mycocandida pinoyisimilis (A. Cast.) Red. et Cif. var. Citelliana Red. et Gif. proved to be identical with Saccharomyces fragilis Jörgensen. Monilia pseudotropicalis A. Cast. = Candida pseudotropicalis (A. Cast.) Basgal has to be considered as the imperfect stage of Saccharomyces fragilis Jörgensen. Monilia macedoniensis A. Cast. = Blastodendrion macedoniense (A. Cast.) Lang, et Guerra, as well as the variety macedoniensoides [= Candida macedoniensis (A. Cast.) Berkh. var. macedoniensoides (A. Cast.) Westerdijk], should in future be designated as: Saccharomyces macedoniensis Diddens et Lodder.The yeast incorrectly named by Beijerinck: Saccharomyces fragrans proved to be the imperfect stage of Saccharomyces macedoniensis Diddens et Lodder. Hence the correct designation of the species in question appears to be: Candida macedoniensis (A. Cast.) Berkh. Monilia javanica Went et Prinsen Geerligs proved to be identical with Hansenula anomala (Hansen) Sydow.A Monilia species isolated by Molle from intertrigo blastomicetico proved to be identical with Hansenula javanica (Groenewege) Dekker. Candida pelliculosa Red. is the imperfect stage of the last mentioned species.A strain received from Ota, and labeled: Myceloblastanon gifuense Taniguchi — which, however, did not answer the diagnosis of this species — proved to be identical with Debaryomyces Matruchoti Grigoraki et Péju.     

Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol and of 4-Vinylguaiacol to 4-Ethylguaiacol by Halotolerant Yeasts Belonging to the Genus Candida

In order to examine the genesis of the characteristic flavors of soy sauce and miso, seven novel halotolerant yeast strains of two types, which showed convertibility of ferulic acid (FA) to 4-vinylguaiacol (4-VG) and to 4-ethylguaiacol (4-EG), were isolated from miso-koji and miso pastes. Two of these strains were identified as Candida guilliermondii (anamorph of Pichia guilliermondii), and Candida fermentati (anamorph of Pichia caribbica), based on sequence analyses of a partial 26S ribosomal RNA gene and the region of internal transcribed spacers 1 and 2, and the 5.8S ribosomal RNA gene. Moreover, we also found three Candida etchellsii strains which showed convertibility of FA to 4-VG, but not to 4-EG, and two atypical strains of Candida versatilis which showed no convertibility of FA to 4-VG, but did show convertibility of 4-VG to 4-EG from soy sauce mashes. The bioconversion pathway from FA to 4-EG via 4-VG in halotolerant yeasts and bacteria is discussed.     

Butyrate Activation in Rhodopseudomonas palustris No. 82

Halotolerant killer yeasts which showed killer activity in the presence of NaCl were isolated from fermented foods, such as miso, soy sauce and salted vegetables, and identified as Debaryomyces hansenii, Hansenula anomala, Candida naeodendra and Pichia farinosa. The killer strains of C. naeodendra and P. farinosa were found here for the first time. Seventy-six percent of the salted vegetable samples contained killer yeasts, mainly D. hansenii. On the other hand, killer strains were isolated from 3 of 18 samples of miso and soy sauce. The killer spectra against the standard killer strains, K1 ~ K10, were different from those of other killer strains reported previously.     

A New Process for Soy Sauce Fermentation by Immobilized Yeasts

Using bioreactors with yeasts, Zygosaccharomyces rouxii that undergoes ethanol fermentation and produces 2-phenyl ethanol, and Candida versatilis that produces 4-ethyl guaiacol, adsorbed-immobilized on a ceramic carrier, the total time required for production of soy sauce was shortened to 8 days without affecting the product’s quality.     

Identification and characterization of yeasts in brem, a traditional Balinese rice wine

Fifty-one yeast strains isolated from fermented mash of Balinese rice wine, brem, fermented using five different types of starters, ragi tape, were identified on the basis of their internal transcribed spacer (ITS) regions and their 18S rDNA sequences. The results revealed that Saccharomyces cerevisiae(35 strains), Candida glabrata(six strains), Pichia anomala(three strains) and Issatchenkia orientalis(seven strains) were the main yeasts in the fermentation of the rice wine. These yeasts undergo succession during the fermentation in which S. cerevisiae was mostly found as the principal yeast at the end of fermentation. Phylogenetic analysis based on the 18S rDNA sequences of selected strains placed the isolated S. cerevisiae strains in the Saccharomyces sensu stricto group. Karyotype analysis of the S. cerevisiae strains resolved using pulsed field gel electrophoresis (PFGE) showed that the strains are typically associated with different types of starters.