scholarly journals Biodiversity of yeasts from Illinois maize

1997 ◽  
Vol 43 (4) ◽  
pp. 362-367 ◽  
Author(s):  
M. J. R. Nout ◽  
C. E. Platis ◽  
D. T. Wicklow
Keyword(s):  
Filamentous Fungi ◽  
Debaryomyces Hansenii ◽  
Candida Guilliermondii ◽  
Illinois River ◽  
Trichosporon Cutaneum ◽  
Cryptococcus Albidus ◽  
Candida Shehatae ◽  
Pichia Membranifaciens ◽  
Killer Yeasts ◽  
Candida Zeylanoides

Microflora in wound sites of preharvest maize (including bacteria, yeasts, and filamentous fungi) may play a role in attracting insects to maize plants and may also interact with growth and mycotoxin production by filamentous fungi. As little data are available about the yeasts occurring on maize from the U.S. corn belt, samples of milled maize from experimental plantings at the University of Illinois River Valley Sand Field were analyzed. Yeast counts showed slight yearly fluctuation and varied between 3.60 and 5.88 (log cfu/g maize). The majority of the yeasts were Candida guilliermondii (approximately 55%), Candida zeylanoides (24 %), Candida shehatae (11%), and Debaryomyces hansenii (3%). Also present were Trichosporon cutaneum, Cryptococcus albidus var. aerius, and Pichia membranifaciens. The occurrence of killer yeasts was also evaluated. Killer yeasts were detected in maize for the first time and were identified as Trichosporon cutaneum and Candida zeylanoides. These were able to kill some representative yeasts isolated from maize, including Candida guilliermondii, Candida shehatae, and Cryptococcus albidus var. aerius. Other maize yeasts (Candida zeylanoides, Debaryomyces hansenii, Pichia membranifaciens) were not affected. The majority of yeasts found on maize were unable to ferment its major sugars, i.e., sucrose and maltose. Some (e.g., Candida zeylanoides) were not even able to assimilate these sugars. The importance of these properties in relation to insect attraction to preharvest ears of maize is discussed.Key words: corn, maize, yeast, killer.

scholarly journals Xylitol production by Debaryomyces hansenii and Candida guilliermondii from rapeseed straw hemicellulosic hydrolysate

2018 ◽  
Vol 247 ◽  
pp. 736-743 ◽  
Author(s):  
Juan Carlos López-Linares ◽  
Inmaculada Romero ◽  
Cristobal Cara ◽  
Eulogio Castro ◽  
Solange I. Mussatto
Keyword(s):  
Debaryomyces Hansenii ◽  
Candida Guilliermondii ◽  
Xylitol Production ◽  
Rapeseed Straw ◽  
Hemicellulosic Hydrolysate

scholarly journals The recultivation of oilcontaminated soils with the help of earthworms Dendrobena veneta and the complex of microorganisms

2018 ◽  
Vol 4 ◽  
pp. 34-38
Author(s):  
Chachina S.B. ◽  
Baklanova O.N. ◽  
Chachina E.P.
Keyword(s):  
Lactobacillus Casei ◽  
Azotobacter Vinelandii ◽  
Chemical Properties ◽  
Candida Guilliermondii ◽  
Soil Bioremediation ◽  
Cronobacter Sakazakii ◽  
Cryptococcus Albidus ◽  
Contaminants Removal ◽  
Physical And Chemical ◽  
And Chemical Properties

The earthworms are known to enhance the process of contaminants removal from the soil. The earthworms change physical and chemical properties of the soil by mixing it with organic substances through burrowing living habits thus improving the aeration and making contaminants accessible to the microorganisms. The method of oil contaminated soil bioremediation with oil concentrations up to 100 g/kg, in the presence of bacteria Paenibacillus pabuli, Azotobacter vinelandii, Lactobacillus casei, Clostridium limosum, Cronobacter sakazakii, Rhodotorulla mucilaginosa, Cryptococcus albidus, yeast Saccharomyces, Candida lipolitica, Candida norvegensis, Candida guilliermondii, fungi Aspergillus and Penicillium as well as Actinomycetales (KOE UFC)=2*1011 per mL) and D. veneta is proposed. During the experiment lasting for 5 months, a significant lowering (by 95...97%) in hydrocarbons content was registered in the soil with the earthworms and the biopreparation.

scholarly journals Investigating the Inhibitory Effect of Silver Nanoparticles against Some Species of Candida and Pathogenic Bacteria

2020 ◽  
Vol 4 (1) ◽  
pp. 32-36
Author(s):  
Alaa M. Hasan ◽  
Sura M. Abdul Majeed ◽  
Rusol M. Al-Bahrani
Keyword(s):  
Escherichia Coli ◽  
Silver Nanoparticles ◽  
Pathogenic Bacteria ◽  
Inhibition Zone ◽  
Inhibitory Effect ◽  
Candida Guilliermondii ◽  
Candida Krusei ◽  
Maximum Inhibition ◽  
Bacteria And Fungi ◽  
Candida Zeylanoides

Silver nanoparticles synthesized from aqueous extract of mushroom Pleurotus ostreatus exhibited inhibitory effect at the concentration of 12.5, 25, 50, and 100 mg/ml against some pathogenic bacteria and fungi such as Candida albicans, Candida guilliermondii, Candida krusei, Candida zeylanoides, Geotrichum klebahnii, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. The maximum inhibition zone was observed against C. zeylanoides at the concentration of 100 mg/ml was 24.5 mm, while the minimum inhibition zone was observed against Geotrichum at the concentration of 25 mg/ml was 8 mm and the concentration of 12.5 mg/ml was not effective against some species.

Association of Candida guilliermondii with amylolytic filamentous fungi on preharvest corn

1985 ◽  
Vol 31 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Bruce W. Horn
Keyword(s):  
Carbon Source ◽  
Filamentous Fungi ◽  
Aspergillus Flavus ◽  
Fusarium Moniliforme ◽  
Maximum Growth ◽  
Candida Guilliermondii ◽  
Reducing Sugar ◽  
Mixed Cultures ◽  
Shake Culture ◽  
Total Fungi

Candida guilliermondii var. guilliermondii was the dominant yeast isolated from preharvest Georgia corn and comprised 3.6–47.0% of the total fungi as measured by dilution plating. The yeast was confined mainly to kernels visibly molded by filamentous fungi, primarily Fusarium moniliforme and Aspergillus flavus. When grown in liquid shake culture, Cand. guilliermondii was unable to utilize starch. Growth of the yeast increased considerably when associated with amylolytic F. moniliforme or Asp. flavus. Utilization of starch hydrolyzates by Cand. guilliermondii in mixed cultures was reflected by a decrease in reducing sugar concentrations and a reduction in growth of F. moniliforme and Asp. flavus. When glucose replaced starch as a carbon source, F. moniliforme and Asp. flavus did not affect the maximum growth of Cand. guilliermondii. The association between Cand. guilliermondii and amylolytic filamentous fungi on preharvest corn is probably commensalistic.

scholarly journals Intracellular pH Homeostasis Plays a Role in the Tolerance of Debaryomyces hansenii and Candida zeylanoides to Acidified Nitrite

2008 ◽  
Vol 74 (15) ◽  
pp. 4835-4840 ◽  
Author(s):  
Henrik Dam Mortensen ◽  
Tomas Jacobsen ◽  
Anette Granly Koch ◽  
Nils Arneborg
Keyword(s):  
Growth Inhibition ◽  
Intracellular Ph ◽  
Yeast Species ◽  
Debaryomyces Hansenii ◽  
Intracellular Acidification ◽  
Plasma Membrane Atpase ◽  
Ph Homeostasis ◽  
Growth Initiation ◽  
The Difference ◽  
Candida Zeylanoides

ABSTRACT The effects of acidified-nitrite stress on the growth initiation and intracellular pH (pHi) of individual cells of Debaryomyces hansenii and Candida zeylanoides were investigated. Our results show that 200 μg/ml of nitrite caused pronounced growth inhibition and intracellular acidification of D. hansenii at an external pH (pHex) value of 4.5 but did not at pHex 5.5. These results indicate that nitrous acid as such plays an important role in the antifungal effect of acidified nitrite. Furthermore, both yeast species experienced severe growth inhibition and a pHi decrease at pHex 4.5, suggesting that at least some of the antifungal effects of acidified nitrite may be due to intracellular acidification. For C. zeylanoides, this phenomenon could be explained in part by the uncoupling effect of energy generation from growth. Debaryomyces hansenii was more tolerant to acidified nitrite at pHex 5.5 than C. zeylanoides, as determined by the rate of growth initiation. In combination with the fact that D. hansenii was able to maintain pHi homeostasis at pHex 5.5 but C. zeylanoides was not, our results suggest that the ability to maintain pHi homeostasis plays a role in the acidified-nitrite tolerance of D. hansenii and C. zeylanoides. Possible mechanisms underlying the different abilities of the two yeast species to maintain their pHi homeostasis during acidified-nitrite stress, comprising the intracellular buffer capacity and the plasma membrane ATPase activity, were investigated, but none of these mechanisms could explain the difference.

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium

Fermentation ◽  
2021 ◽  
Vol 8 (1) ◽  
pp. 9
Author(s):  
Alice Agarbati ◽  
Maurizio Ciani ◽  
Laura Canonico ◽  
Edoardo Galli ◽  
Francesca Comitini
Keyword(s):  
Lactobacillus Casei ◽  
Kluyveromyces Lactis ◽  
Debaryomyces Hansenii ◽  
Fermented Milk ◽  
Fermentation Performance ◽  
Commercial Strain ◽  
Panel Test ◽  
Yeast Strains ◽  
By Products ◽  
Candida Zeylanoides

Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with probiotic aptitudes belonging to Candida zeylanoides, Yarrowia lipolytica, Kluyveromyces lactis, and Debaryomyces hansenii species were assessed in a defined consortium, in co-culture with a commercial strain of Lactobacillus casei, in order to evaluate the yeasts’ fermentation performance during kefir production, using different milks. The concentration of each yeast was modulated to obtain a stable consortium that was not negatively affected by the bacteria. Furthermore, all yeasts remained viable for five weeks at 4 °C, reaching about 8.00 Log CFU in 150 mL of kefir, a volume corresponding to a pot of a commercial product. The yeasts consortium showed a suitable fermentation performance in all milks, conferring peculiar and distinctive analytical and aromatic properties to the kefirs, confirmed by a pleasant taste. Overall, the panel test revealed that the cow’s and sheep’s kefir were more appreciated than the others; this evaluation was supported by a distinctive fermentation by-products’ content that positively influences the final aroma, conferring to the kefir exalted taste and complexity. These results allow us to propose the yeasts consortium as a versatile and promising multistarter candidate able to affect industrial kefir with both recognizable organoleptic properties and probiotic aptitudes.

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