scholarly journals Molekularna identifikacija kvasaca iz svježeg mlijeka i tradicionalno proizvedenog svježeg sira

2020 ◽  
Vol 51 (6) ◽  
pp. 605-610
Author(s):  
Manuela Zadravec ◽  
Tomislav Mikuš ◽  
Mario Mitak ◽  
Maja Kiš ◽  
Sanja Furmeg ◽  
...  
Keyword(s):  
Candida Tropicalis ◽  
Kluyveromyces Marxianus ◽  
Debaryomyces Hansenii ◽  
Rhodotorula Mucilaginosa ◽  
Pichia Kudriavzevii ◽  
Issatchenkia Orientalis

Kvasci su česti zagađivači mliječnih proizvoda, međutim, koriste se i kao starter kulture za poboljšavanje svojstava finalnog proizvoda. Njihova prisutnost u povećanom broju može prouzročiti nepoželjne promjene mliječnih proizvoda, kao što su neugodan miris, okus i izgled. Klasična identifikacija kvasaca na temelju morfoloških i biokemijskih svojstava spora je i nepouzdana. Cilj rada bio je identificirati kvasce iz 30 uzoraka mlijeka i svježeg sira te ustvrditi pripadaju li izolirani kvasci u poželjne ili nepoželjne vrste, odnosno predstavljaju li potencijalni rizik po zdravlje ljudi. Izolirani kvasci identificirani su sekvenciranjem D1/D2 regije gena 28 S rRNK. Dobivenim sekvencama ustvrđeno je da izolirani kvasci pripadaju vrstama: Kluyveromyces marxianus, Candida tropicalis, Trichosporon coremiiforme, Rhodotorula mucilaginosa, Trichosporon ovoides, Pichia kudriavzevii, Issatchenkia orientalis, koje se smatraju kvascima zagađenja te Debaryomyces hansenii vrsti koja se može koristiti i kao starter kultura. S obzirom da kvasci nisu termorezistentni mikroorganizmi, trebali bi biti uklonjeni tijekom pasterizacije, no u tradicionalnom načinu proizvodnje sira mlijeko se termički ne obrađuje, stoga je povećan rizik od pojavnosti kvasaca u finalnom proizvodu. Izolirane se vrste vrlo često nalaze i u okolišu i/ili na ljudima, odnosno životinjama. Stoga se nameće zaključak kako se glavnina kontaminacije kvascima događa kao posljedica neadekvatne higijenske prakse.

scholarly journals A Preliminary Note on Yeasts Associated With Fecal Pellets of Rodents and Marsupials of Atlantic Forest Fragments in Rio de Janeiro, Brazil

1998 ◽  
Vol 29 (3) ◽  
pp. 170-173 ◽  
Author(s):  
Jacqueline Abranches ◽  
Hilda N. Nóbrega ◽  
Patrícia Valente ◽  
Leda C. Mendonça-Hagler ◽  
Allen N. Hagler
Keyword(s):  
Tropical Forest ◽  
Atlantic Forest ◽  
Small Mammals ◽  
Debaryomyces Hansenii ◽  
Forest Fragments ◽  
Rhodotorula Mucilaginosa ◽  
Fecal Pellets ◽  
Preliminary Note ◽  
Pichia Membranifaciens ◽  
Issatchenkia Orientalis

Yeasts had mean counts of above 106 CFU/g in the fecal pellets of small mammals from tropical forest fragments. Most of the 55 species isolated were fermentative ascomycetes, with the most frequent being Debaryomyces hansenii, Pichia membranifaciens and Issatchenkia orientalis, whereas Rhodotorula mucilaginosa was the most frequent yeast of basidiomycetous affinity.

scholarly journals Fungi in Rice Straw, Cane Straw, Maize Straw and Their Potential as Decomposer

SAINTEKBU ◽  
2018 ◽  
Vol 10 (1) ◽  
pp. 39-54
Author(s):  
Ika Rochdjatun Sastrahidayat ◽  
Chintya Ivana Situmorang ◽  
Anton Muhibuddin
Keyword(s):  
Rice Straw ◽  
Candida Tropicalis ◽  
Organic Material ◽  
Candida Parapsilosis ◽  
Organic Fertilizer ◽  
Debaryomyces Hansenii ◽  
Material Decomposition ◽  
Wickerhamomyces Anomalus ◽  
Maize Straw

Organic material decomposition is the reorganizing process of the organic material by microbes in the controlled circumstances. The microbes which were used in general such as fungi, bacteria or yeast. Aerobic yeasts is one of the microbes needs oxygen to work. Yeast was obtained by the exploration of the rice straw, maize straw and cane straw in Dau, Malang, East of Java. By the result of the microscopic exploration and observation through the microscope, it was obtained 9 yeast isolates and 3 fungi isolates. 2 yeast isolates and 1 fungi isolate from the rice straw, 2 yeast isolates and 1 fungi isolate from the maize straw, and 5 yeast isolates and 1 fungi isolate from the cane straw. The identification results were obtained Candida parapsilosis, Bellera oryzae, Kluyveromyces thermotolerant, Candida tropicalis, Debaryomyces hansenii, Wickerhamomyces anomalus, Pichia membranfaciens, Cryptococcus wieringae. The highest potential yeast as an organic fertilizer decomposer is Cryptococcus wieringae and the lowest is Bullera oryzae. Keywords : Candida, Pichia, Cryptococcus, Bullera, Kluyveromyces, DebaryomycesWickerhamomyces, Fusarium and Trichoderma  

scholarly journals Isolation and characterization of yeast from different sources

2020 ◽  
Vol 29 (1) ◽  
pp. 86-92
Author(s):  
Munkh-Erdene Sugarragchaa ◽  
Lhagvadolgor Batjargal ◽  
Narangerel Mijid ◽  
Urantulkhuur Battumur
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dna Sequence ◽  
Kluyveromyces Marxianus ◽  
Genomic Dna ◽  
Evolutionary Relationship ◽  
Candida Boidinii ◽  
Rrna Gene ◽  
Pichia Kudriavzevii ◽  
Isolation And Characterization ◽  
Genomic Dna Sequence

Four strains of yeasts isolated from some mare’s fermented milk, whey and fruit were identified using their morphology, biochemistry and phylogenetic characteristics. These yeasts belonged to four genera viz: Candida (one strain), Pichia (one strain), Saccharomyces (one strain) and Kluyveromyces  (one strain). The physiological and biochemical tests of the yeasts carried out showed all isolates to ferment glucose for their growth. All isolates showed elliptical to round spores. Pichia kudriavzevii was able to ferment xylose of the four isolates. The assimilation and fermentation of most sugars by the isolates was variable. The blast sequence query showed that Saccharomyces cerevisiae and Pichia kudriavzevii had maximum identity (100%) with the genomic DNA sequence of MON-21 and MON-22, respectively at both ITS. Isolate Candida boidinii MON-23 was 100% homologous to Candida boidinii 18S rRNA gene sequence. The blast sequence query showed that Kluyveromyces marxianus MON-24 has the maximum identity (99%) with the genomic DNA sequence of Kluyveromyces marxianus at ITS 1 and ITS 4 sequence with that in the Genbank Library Database. Using MEGA 7 software, the phylogenetic trees were constructed to determine the evolutionary relationship of newly identified yeasts from our experiment and previously published yeast species. The sequences of the yeasts were deposited in the National Center for Biotechnology Information (NCBI) database. Ялгаатай эх үүсвэрээс ялгасан хөрөнгөнцрийн шинж чанар Монголчуудын эрт үеэс хэрэглэж ирсэн зарим уламжлалт исгэлэн бүтээгдэхүүн, сүү, сүүн бүтээгдэхүүний дайвар түүхий эд болох шар сүү, жимснээс хөрөнгөнцрийн цэвэр өсгөвөр ялган авч, тэдгээрийн морфологи, биохими, филогенетикийн шинж чанарыг судлав. МОН-21, 22, 23 болон 24 өсгөвөрүүд нь грам эерэг, эсийн урт нь 1.2-10.8 мкм, эсийн өргөн нь 0.5-6.0 мкм хэмжээтэй, пигмент үүсэлт нь цайвар шар өнгөтэй, жигд бөөгнөрсөн, дугуй, товгор хэлбэртэй, МОН-21 өсгөвөр нь нүүрстөрөгчийн эх үүсвэрээр галактоз, декстроз, МОН-22 өсгөвөр нь ксилоз декстроз, МОН-23 өсгөвөр нь сахароз, декстроз, ксилоз, фрюктоз, МОН-24 өсгөвөр нь мальтоз, ксилозыг тус тус ашиглаж чадахгүй байна. Дрожжийн ангилал зүйг ITS ген ашиглан тодорхойлоход, МОН-21 өсгөвөр нь Pichia kudriavzevii DGY49-тай 100%, МОН-22 нь Saccharomyces cerevisiae S5-тай 100%, МОН-23 өсгөвөр нь Candida boidinii NRRL Y-2332-тай 99.88%, МОН-24 өсгөвөр нь Kluyveromyces marxianus CCT 7735-тай 99.88% зүйлд тус тус ижил төсөөтэй байна. Мөн ITS1 болон ITS4 праймеруудыг ашиглан ялгасан өсгөвөрүүдийн зүйлийн генетик хамаарлыг тодорхойлоход, өсгөвөр МОН-23 болон МОН-24 нь бусад өсгөврүүдээс өөр хэмжээтэй буюу жижиг 18S рРНХ-ийн генийн молекултай, МОН-21 болон МОН-22 өсгөвөрүүд нь том 28S рРНХ-ийн генийн молекул хэмжээтэй байна. Эдгээр өсгөвөрүүдийг цаашид нарийвчлан судалж, исгэлтийн үйлдвэрлэлд ашиглах боломжтой хөрөнгө гарган авах, цэвэр өсгөврийн сан байгуулах, бүртгэлжүүлэх, дата мэдээлэл үүсгэх, үндэсний үйлдвэрлэлийг хөрөнгөөр хангах боломжийг нээж өгнө.  Түлхүүр үг: хөрөнгөнцөр, kluyveromyces marxianus, рРНХ, pichia kudriavzevii, декстроз

A Chromogenic Medium for the Detection of Yeasts with β-Galactosidase and β-Glucosidase Activities from Intermediate Moisture Foods

2000 ◽  
Vol 63 (5) ◽  
pp. 651-654 ◽  
Author(s):  
M. ISABEL de SILÓNIZ ◽  
MARÍA-JOSÉ VALDERRAMA ◽  
JOSÉ M. PEINADO
Keyword(s):  
Kluyveromyces Marxianus ◽  
Solid Medium ◽  
Debaryomyces Hansenii ◽  
Chromogenic Substrates ◽  
Specific Detection ◽  
Chromogenic Medium ◽  
Dark Blue

A selective and differential solid medium for the specific detection of some common yeasts frequently causing spoilage in intermediate moisture foods is described. The principle of the method is based on the detection of two enzymes, βglucosidase and β-galactosidase, using the chromogenic substrates salmon-Gluc and X-Gal. Over 140 yeasts and bacteria were tested, and Debaryomyces hansenii and Kluyveromyces marxianus strains produced salmon and dark blue colonies, respectively, thus permitting their clear discrimination from other yeasts common in intermediate moisture foods. The medium was very satisfactory when intermediate moisture foods were tested.

scholarly journals Assaying the effect of yeasts on growth of fungi associated with disease

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Enikő Horváth ◽  
Matthias Sipiczki ◽  
Hajnalka Csoma ◽  
Ida Miklós
Keyword(s):  
Candida Tropicalis ◽  
Health Sector ◽  
Pathogenic Fungi ◽  
Pichia Anomala ◽  
Natural Resistance ◽  
Complex Nature ◽  
Potential Growth ◽  
Pichia Kudriavzevii ◽  
Kodamaea Ohmeri ◽  
Bioactive Agents

Abstract Background Pathogenic fungi often cause serious infections mainly in immunocompromised persons. The number of infections caused by the non-albicans Candida or other species has significantly increased over the last years. These infections present a major challenge in the health sector because these pathogenic fungi have strong virulence and often show resistance to the commonly used antifungal treatments. To solve the problems caused by the drug resistant pathogenic fungi, it is necessary to find new antifungal agents and their sources. The aim of this study was to give evidence that yeasts can effectively fight against strains which belong to pathogenic fungi and reveal those yeasts which are able to inhibit growth of Kodamaea ohmeri, Pichia kudriavzevii, Naganishia albida or Candida tropicalis. Furthermore, we wanted to determine the effects of certain culturing factors on the growth inhibition. Results Our screening revealed that although the strains belonging to pathogenic species were much more tolerant to the yeast-produced bioactive agents than the non-disease-associated yeasts, growth of Kodamaea ohmeri and Candida tropicalis could be inhibited by Metschnikowia andauensis, while Naganishia albida could be controlled by Pichia anomala or Candida tropicalis. Our data proved that the experimental circumstances could have a serious impact on the inhibitory capacity of the yeasts. Appearance of inhibition strongly depended on media, pH and temperature. Our data also shed some light on the fact that Pichia kudriavzevii must have high natural resistance to the yeast-produced agents, while other species, such as Saccharomycopsis crataegensis belonged to the easily inhibitable species. Conclusions Our study suggests that yeast-produced bioactive agents could be potential growth inhibitory agents against the disease-associated fungi and yeasts can also contribute to alternative approaches to combat against pathogenic fungi. Our data revealed an important role of the culturing factors in inhibition and pointed to the complex nature of antagonism.

DETERIORAÇÃO DE REFRIGERANTES POR LEVEDURAS

2004 ◽  
Vol 5 (2) ◽  
Author(s):  
C. D. Rocha ◽  
H. J. Schmidt ◽  
C. Monteiro ◽  
E. Odebrecht
Keyword(s):  
Soft Drink ◽  
Debaryomyces Hansenii ◽  
Rhodotorula Glutinis ◽  
Cryptococcus Laurentii ◽  
Rhodotorula Mucilaginosa ◽  
Candida Lipolytica ◽  
Rhodotorula Rubra ◽  
Zygosaccharomyces Bailii ◽  
Candida Sp ◽  
Saccharomycodes Ludwigii

Refrigerantes são bebidas não alcoólicas carbonatadas e constituem ótima fonte de glicídios. A composição química adocicada, o pH menor que 4,3, a aw maior que 0,90 e a atmosfera dos refrigerantes oferece condições favoráveis ao desenvolvimento de diversos microrganimos, incluindo leveduras deteriorantes..A deterioração ocasionada nos refrigerantes não constitui um risco à saúde das pessoas, mas este fenômeno prejudica a imagem de fábricas de refrigerantes, como também pode causar sérias perdas econômicas..Essas perdas podem ser minimizadas com o rastreamento da origem dos focos de contaminação, bem como conhecendo o risco potencial que cada levedura representa para o produto..As leveduras comumente detectadas em bebidas não alcoólicas carbonatadas, são as Brettanomyces sp, Candida lipolytica, Candida sp, Criptococcus albidus, Cryptococcus laurentii, Debaryomyces hansenii, Hanseniaspora sp, Hansenula sp, Kloeckera sp, Kluyveromyces sp, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Rhodotorula mucilaginosa, Rhodotorula glutinis, Rhodotorula rubra, Pichia sp, Saccharomyces cerevisae, Saccharomyces sp.,Saccharomycodes ludwigii, Schizosaccharomyces sp, e Zygosaccharomyces sp. SOFT DRINK DETERIORATION BY YEASTS Abstract Soft drinks are non alcoholic carbonated beverages that become an excellent source of glycids. Sugar composition, pH lower than 4.3, aw higher than 0.90 and atmosphere of soft drinks are conditions that contribute for the development of many microorganisms, including spoilage yeasts. Soft drink deterioration is not a health risk for people, but this phenomenon damages the beverage companies image and can yield serious economic damages. This problem could be reduced knowing the contamination focus origin, and also understanding the potential risk that each yeast represents to the product. The common yeasts found in nonalcoholic carbonated beverages are Brettanomyces sp, Candida lipolytica, Candida sp, Criptococcus albidus, Cryptococcus laurentii, Debaryomyces hansenii, Hanseniaspora sp, Hansenula sp, Kloeckera sp, Kluyveromyces sp, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Rhodotorula mucilaginosa, Rhodotorula glutinis, Rhodotorula rubra, Pichia sp, Saccharomyces cerevisae Saccharomyces sp, Saccharomycodes ludwigii, Schizosaccharomyces sp and Zygosaccharomyces sp.

scholarly journals Virulence related traits in yeast species associated with food; Debaryomyces hansenii, Kluyveromyces marxianus, and Wickerhamomyces anomalus

Food Control ◽  
2021 ◽  
Vol 124 ◽  
pp. 107901
Author(s):  
Laura Peréz-Través ◽  
Rosa de Llanos ◽  
Allen Flockhart ◽  
Lydia García-Domingo ◽  
Marizeth Groenewald ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Yeast Species ◽  
Debaryomyces Hansenii ◽  
Wickerhamomyces Anomalus

Microflora of Austrian Natural-Set Yogurt

1990 ◽  
Vol 53 (6) ◽  
pp. 478-480 ◽  
Author(s):  
HARALD ROHM ◽  
FRIEDA LECHNER ◽  
MARIETTA LEHNER
Keyword(s):  
Storage Temperature ◽  
Debaryomyces Hansenii ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Bulgaricus ◽  
Rhodotorula Mucilaginosa ◽  
Pichia Guilliermondii ◽  
Ferment Lactose ◽  
Induced Changes ◽  
Trichosporon Beigelii ◽  
And Storage

Randomly selected Austrian natural-set yogurts were examined for storage-induced changes in the populations of viable yogurt starter organisms and microbial contaminants. Typically, numbers of Streptococcus thermophilus and Lactobacillus bulgaricus remained above 108 cfu/g in yogurt stored at 10°C until the sell-by-date (15–20 d after manufacture). Both elevated storage temperature and storage periods markedly reduced the survival of yogurt starter bacteria. Depending on the sample origin, the yeast populations increased from less than 10/g to above 106/g when yogurts were stored at 10°C until the sell-by-date. The isolated yeasts were identified as Candida inconspicua, C. intermedia, C. parapsilosis, C. rugosa, C. tropicalis, C. zeylanoides, Debaryomyces hansenii, Metschnikowia reukauffii, Pichia guilliermondii, Rhodotorula mucilaginosa, Torulaspora delbrueckii, Trichosporon beigelii, and Yarrowia lipolytica. While a few out of 233 isolates were found to assimilate lactose, none were able to ferment lactose.

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