Biorefinery potential of newly isolated yeast Clavispora lusitaniae for co-production of erythritol and ethanol

2021 ◽  
Author(s):  
Rishikesh Shukla ◽  
Hemansi ◽  
Gaurav Kumar ◽  
Shraddha Shukla ◽  
Jitendra Kumar Saini ◽  
...  
Keyword(s):  
Clavispora Lusitaniae

scholarly journals Method-Dependent Epidemiological Cutoff Values for Detection of Triazole Resistance in Candida and Aspergillus Species for the Sensititre YeastOne Colorimetric Broth and Etest Agar Diffusion Methods

2018 ◽  
Vol 63 (1) ◽  
Author(s):  
A. Espinel-Ingroff ◽  
J. Turnidge ◽  
A. Alastruey-Izquierdo ◽  
F. Botterel ◽  
E. Canton ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Species Complex ◽  
Susceptibility Testing ◽  
Yeast Species ◽  
Sensu Stricto ◽  
Wild Type ◽  
Pichia Kudriavzevii ◽  
Cutoff Value ◽  
Content Type ◽  
Clavispora Lusitaniae

ABSTRACT Although the Sensititre Yeast-One (SYO) and Etest methods are widely utilized, interpretive criteria are not available for triazole susceptibility testing of Candida or Aspergillus species. We collected fluconazole, itraconazole, posaconazole, and voriconazole SYO and Etest MICs from 39 laboratories representing all continents for (method/agent-dependent) 11,171 Candida albicans, 215 C. dubliniensis, 4,418 C. glabrata species complex, 157 C. guilliermondii (Meyerozyma guilliermondii), 676 C. krusei (Pichia kudriavzevii), 298 C. lusitaniae (Clavispora lusitaniae), 911 C. parapsilosis sensu stricto, 3,691 C. parapsilosis species complex, 36 C. metapsilosis, 110 C. orthopsilosis, 1,854 C. tropicalis, 244 Saccharomyces cerevisiae, 1,409 Aspergillus fumigatus, 389 A. flavus, 130 A. nidulans, 233 A. niger, and 302 A. terreus complex isolates. SYO/Etest MICs for 282 confirmed non-wild-type (non-WT) isolates were included: ERG11 (C. albicans), ERG11 and MRR1 (C. parapsilosis), cyp51A (A. fumigatus), and CDR2 and CDR1 overexpression (C. albicans and C. glabrata, respectively). Interlaboratory modal agreement was superior by SYO for yeast species and by the Etest for Aspergillus spp. Distributions fulfilling CLSI criteria for epidemiological cutoff value (ECV) definition were pooled, and we proposed SYO ECVs for S. cerevisiae and 9 yeast and 3 Aspergillus species and Etest ECVs for 5 yeast and 4 Aspergillus species. The posaconazole SYO ECV of 0.06 µg/ml for C. albicans and the Etest itraconazole ECV of 2 µg/ml for A. fumigatus were the best predictors of non-WT isolates. These findings support the need for method-dependent ECVs, as, overall, the SYO appears to perform better for susceptibility testing of yeast species and the Etest appears to perform better for susceptibility testing of Aspergillus spp. Further evaluations should be conducted with more Candida mutants.

scholarly journals Strain delineation and epidemiology of Candida (Clavispora) lusitaniae.

1992 ◽  
Vol 30 (2) ◽  
pp. 449-454 ◽  
Author(s):  
W G Merz ◽  
U Khazan ◽  
M A Jabra-Rizk ◽  
L C Wu ◽  
G J Osterhout ◽  
...  
Keyword(s):  
Clavispora Lusitaniae

scholarly journals Preparation of non-alcoholic naturally carbonated beverage using yeast isolate from whey beverage

2012 ◽  
Vol 30 (No. 2) ◽  
pp. 135-143 ◽  
Author(s):  
S. Jairath ◽  
P. Sahota ◽  
G. Pandove
Keyword(s):  
Shelf Life ◽  
Physicochemical Parameters ◽  
Its Region ◽  
Volatile Components ◽  
Candida Sp ◽  
Acid Ratio ◽  
D2 Domain ◽  
Feta Cheese ◽  
Carbonated Beverage ◽  
Clavispora Lusitaniae

Four pure yeast isolates from feta cheese whey beverage were phenotypically characterised and D1/D2 domain of 26S rRNA and Internal Transcribed Spacer (ITS) region were sequenced. These isolates were identified as Clavispora lusitaniae (84), Candida sp. YS12A (86), Clavispora lusitaniae (B82), and Candida hyderabadensis (S82). The fermentation potentials of all yeast isolates were determined in plum, amla, lemon, guava, kinnow, and pineapple, and Clavispora lusitaniae (84) was reported as the best yeast for carrying out fermentation with CO<sub>2</sub> levels of 1.5 bar. Using Clavispora lusitaniae, a reliable, controllable, simple, and reproducible technology from astringent fruits has been developed for the production of non-alcoholic naturally carbonated beverage with improved tangy taste, appearance, aroma, extended shelf life, and retention of all the nutrients. This yeast on inoculation @ 0.5% in astringent in amla juice (13%), TSS adjusted to 16.0&deg;B, and fermentetion at 20 &plusmn; 5&deg;C for 36 h produces a new non-alcoholic naturally carbonated beverage. The physicochemical parameters of freshly prepared beverage juice 13%, pH 3.0, TSS 16.0&deg;B, acidity 0.38%, Brix acid ratio 42.10, ascorbic acid 120.0 mg/100 ml. The physicochemical parameters did not change significantly during storage. The volatile components like propanol, butanol, acetaldehyde, methanol, ethyl acetate, and isopropanol were found to be absent while the percentage of ethanol was 1.16% after three months of storage. Shelf life of the beverage is three months under refrigerated conditions (4&deg;C). &nbsp;

scholarly journals Genome Sequence of the Yeast Clavispora lusitaniae Type Strain CBS 6936

2017 ◽  
Vol 5 (31) ◽  
Author(s):  
Pascal Durrens ◽  
Christophe Klopp ◽  
Nicolas Biteau ◽  
Valérie Fitton-Ouhabi ◽  
Karine Dementhon ◽  
...  
Keyword(s):  
Genome Sequence ◽  
Type Strain ◽  
Opportunistic Pathogen ◽  
Strain Atcc ◽  
Chromosomal Structure ◽  
Content Type ◽  
Nucleotide Divergence ◽  
Clavispora Lusitaniae

ABSTRACT Clavispora lusitaniae, an environmental saprophytic yeast belonging to the CTG clade of Candida, can behave occasionally as an opportunistic pathogen in humans. We report here the genome sequence of the type strain CBS 6936. Comparison with sequences of strain ATCC 42720 indicates conservation of chromosomal structure but significant nucleotide divergence.

scholarly journals Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

2020 ◽  
Vol 8 (10) ◽  
pp. 1477 ◽  
Author(s):  
Mariana Andrea Díaz ◽  
Martina María Pereyra ◽  
Fabricio Fabián Soliz Santander ◽  
María Florencia Perez ◽  
Josefina María Córdoba ◽  
...  
Keyword(s):  
Penicillium Digitatum ◽  
Economic Losses ◽  
Citrus Fruits ◽  
Postharvest Diseases ◽  
Penicillium Species ◽  
Green Mold ◽  
Fruit Processing ◽  
Efficient Protection ◽  
Yeast Concentration ◽  
Clavispora Lusitaniae

Fungal rots are one of the main causes of large economic losses and deterioration in the quality and nutrient composition of fruits during the postharvest stage. The yeast Clavispora lusitaniae 146 has previously been shown to efficiently protect lemons from green mold caused by Penicillium digitatum. In this work, the effect of yeast concentration and exposure time on biocontrol efficiency was assessed; the protection of various citrus fruits against P. digitatum by C. lusitaniae 146 was evaluated; the ability of strain 146 to degrade mycotoxin patulin was tested; and the effect of the treatment on the sensory properties of fruits was determined. An efficient protection of lemons was achieved after minimum exposure to a relatively low yeast cell concentration. Apart from lemons, the yeast prevented green mold in grapefruits, mandarins, oranges, and tangerines, implying that it can be used as a broad-range biocontrol agent in citrus. The ability to degrade patulin indicated that strain 146 may be suitable for the control of further Penicillium species. Yeast treatment did not alter the sensory perception of the aroma of fruits. These results corroborate the potential of C. lusitaniae 146 for the control of postharvest diseases of citrus fruits and indicate its suitability for industrial-scale fruit processing.

Microbial conversion of optically active (R) 3 Chloro-1,2-propandiol by Clavispora lusitaniae MGR5 KY209902

2021 ◽  
Vol 16 (7) ◽  
pp. 23-29
Author(s):  
Kumarasamy Suresh ◽  
Selvaraj Vasuki ◽  
Narayanan Mathiyazhagan ◽  
Ranganathan Muthusamy
Keyword(s):  
Ir Spectrum ◽  
Functional Group ◽  
Dynamic Properties ◽  
Synthetic Medium ◽  
Broad Band ◽  
Specific Rotation ◽  
Optically Active ◽  
Microbial Conversion ◽  
Ph Change ◽  
Clavispora Lusitaniae

The MCH assimilation Clavispora lusitaniae MGR5 (KY209902) was isolated from sugarcane juice using a screening medium. The preliminary assimilation was exercised with Clavispora lusitaniae MGR5 grown on synthetic medium and assimilation by pH change of the medium was observed. The specific rotation of R-3- Chloro-1,2-propanediol was -6 (c=2.5, in C2H5OH) in conditions with enatiomeric excess of 92.8 % Clavispora lusitaniae MGR5 product. The sharp peaks in HPLC spectrum of R 3 Chloro-1,2-propanediol in the retention time peak was of 2.38 min and concentration 100%. The structural and dynamic properties of R-3-Chloro-1,2-propanediol in GCMS spectrum were obtained. The IR spectrum, a shallow broad band at wavelength 3309.8 signifies the presence of O-H stretching, the narrow peak at 1087.85 indicates the presence of C=O stretching in conjugation with functional group of R- 3 Chloro-1,2-propanediol(C3H7ClO2). These results concluded that the strain assimilated with stereo inversion of R-3- Chloro-1,2-propanediol via RS 3- chloro-1,2-propanediol. The possibility to produce optically active R-3- Chloro-1,2-propanediol was discussed.

Occurrence of Clavispora lusitaniae, the teleomorph of Candida lusitaniae, among clinical isolates.

1990 ◽  
Vol 28 (10) ◽  
pp. 2224-2227 ◽  
Author(s):  
I B Gargeya ◽  
W R Pruitt ◽  
R B Simmons ◽  
S A Meyer ◽  
D G Ahearn
Keyword(s):  
Clinical Isolates ◽  
Candida Lusitaniae ◽  
Clavispora Lusitaniae

scholarly journals Yeast Microbiota during Sauerkraut Fermentation and Its Characteristics

2020 ◽  
Vol 21 (24) ◽  
pp. 9699
Author(s):  
Paweł Satora ◽  
Magdalena Skotniczny ◽  
Szymon Strnad ◽  
Katarína Ženišová
Keyword(s):  
Debaryomyces Hansenii ◽  
Low Ph ◽  
Yeast Cells ◽  
Rrna Gene ◽  
Rhodotorula Mucilaginosa ◽  
Active Growth ◽  
Spontaneous Fermentation ◽  
Killer Toxins ◽  
Rapd Pcr ◽  
Clavispora Lusitaniae

Sauerkraut is the most important fermented vegetable obtained in Europe. It is produced traditionally by spontaneous fermentation of cabbage. The aim of this study was to determine biodiversity of yeasts present during fermentation of eight varieties of cabbages (Ambrosia, Avak, Cabton, Galaxy, Jaguar, Kamienna Głowa, Manama and Ramco), as well as characterize obtained yeast isolates. WL Nutrient Agar with Chloramphenicol was used to enumerate yeast. Isolates were differentiated using RAPD-PCR and identified by sequencing of the 5.8S-ITS rRNA gene region. The volatiles production was analyzed using SPME-GC-TOFMS. Our research confirmed that during sauerkraut fermentation there is an active growth of the yeasts, which begins in the first phases. The maximal number of yeast cells from 1.82 to 4.46 log CFU g−1 occurred after 24 h of fermentation, then decrease in yeast counts was found in all samples. Among the isolates dominated the cultures Debaryomyces hansenii, Clavispora lusitaniae and Rhodotorula mucilaginosa. All isolates could grow at NaCl concentrations higher than 5%, were relatively resistant to low pH and the presence of lactic acid, and most of them were characterized by killer toxins activity. The highest concentration of volatiles (mainly esters and alcohols) were produced by Pichia fermentans and D. hansenii strains.

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