Structures of SET domain proteins: protein lysine methyltransferases make their mark

Proteins bearing the widely distributed SET domain have been shown to methylate lysine residues in histones and other proteins. In this issue, three-dimensional structures are reported for three very different SET domain-containing proteins. The structures reveal novel folds for several new domains, including SET, and provide early insights into mechanisms of catalysis and molecular recognition in this family of enzymes.     

Yeasts from phylloplane and their capability to produce indole-3-acetic acid

Yeasts were isolated from the phylloplane of various plant species collected from seven provinces in Thailand. A total of 114 yeast strains and 10 strains of a yeast-like fungus were obtained by enrichment isolation from 91 out of 97 leaf samples (93.8?%). On the basis of the D1/D2 domain of the large subunit rRNA gene sequence similarity, 98 strains were identified to be of 36 yeast species in 18 genera belonging to Ascomycota viz. Candida, Clavispora, Cyberlindnera, Debaryomyces, Hanseniaspora, Hyphopichia, Kazachstania, Kluyveromyces, Kodamaea, Lachancea, Metschnikowia, Meyrozyma, Pichia, Starmerella, Torulaspora and Wickerhamomyces, and to Basidiomycota viz. Sporidiobolus and Trichosporon. Three strains were found to represent two novels Candida species which were previously described as C. sirachaensis and C. sakaeoensis. Ten strains of yeast-like fungus were identified as Aureobasidium pullulans of the phylum Ascomycota. Ascomycetous yeast species accounted altogether for 98.0?% of the 98 strains. The prevalent species was Candida tropicalis with a low frequency of isolation (14.3?%). Diversity of yeasts other than ballistoconidium-forming yeast in phylloplane in a tropical country in Asia has been reported for the first time. All strains obtained were accessed for the capability to produce IAA and result revealed that 39 strains in 20 species, one strain each of an undescribed and a novel species, and two unidentified strains showed the capability of producing IAA when cultivated in yeast extract peptone dextrose broth supplemented with 0.1?% l-tryptophan. All five strains of Candida maltosa produced relatively high concentrations of IAA.     

Yeasts in Pucciniomycotina

Recent results in taxonomic, phylogenetic and ecological studies of basidiomycetous yeast research are remarkable. Here, Pucciniomycotina with yeast stages are reviewed. The phylogenetic origin of single-cell basidiomycetes still remains unsolved. But the massive occurrence of yeasts in basal basidiomycetous taxa indicates their early evolutionary presence. Yeasts in Cryptomycocolacomycetes, Mixiomycetes, Agaricostilbomycetes, Cystobasidiomycetes, Septobasidiales, Heterogastridiomycetes, and Microbotryomycetes will be discussed. The apparent loss of yeast stages in Tritirachiomycetes, Atractiellomycetes, Helicobasidiales, Platygloeales, Pucciniales, Pachnocybales, and Classiculomycetes will be mentioned briefly for comparative purposes with dimorphic sister taxa. Since most phylogenetic papers suffer considerably from the lack of adequate illustrations, plates for representative species of orders have been arranged. The structural qualities are the prerequisites for specific functions that cannot be expressed by phylogenetic dendrograms.     

Yeasts and moulds contaminants of food ice cubes and their survival in different drinks

Aims

To evaluate the levels of unicellular and filamentous fungi in ice cubes produced at different levels and to determine their survival in alcoholic beverages and soft drinks.

Methods and Results

Sixty samples of ice cubes collected from home level (HL) productions, bars and pubs (BP) and industrial manufacturing plants (MP) were investigated for the presence and cell density of yeasts and moulds. Moulds were detected in almost all samples, while yeasts developed from the majority of HL and MP samples. Representative colonies of microfungi were subjected to phenotypic and genotypic characterization. The identification was carried out by restriction fragment length polymorphism (RFLP) analysis of the region spanning the internal transcribed spacers (ITS1 and ITS2) and the 5·8S rRNA gene. The process of yeast identification was concluded by sequencing the D1/D2 region of the 26S rRNA gene. The fungal biodiversity associated with food ice was represented by nine yeast and nine mould species. Strains belonging to Candida parapsilosis and Cryptococcus curvatus, both opportunistic human pathogens, and Penicillium glabrum, an ubiquitous mould in the ice samples analysed, were selected to evaluate the effectiveness of the ice cubes to transfer pathogenic microfungi to consumers, after addition to alcoholic beverages and soft drinks. All strains retained their viability.

Conclusions

The survival test indicated that the most common mode of consumption of ice cubes, through its direct addition to drinks and beverages, did not reduce the viability of microfungi.

Significance and Impact of the Study

This study evidenced the presence of microfungi in food ice and ascertained their survival in soft drinks and alcoholic beverages.