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Serge Casaregola - One of the best experts on this subject based on the ideXlab platform.
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Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
Frontiers in Microbiology, 2019Co-Authors: Charlotte Urien, Pierre Montalent, Judith Legrand, Serge Casaregola, Delphine SicardAbstract:Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as "baker's yeast," was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Table_1_Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.DOCX
2019Co-Authors: Charlotte Urien, Pierre Montalent, Judith Legrand, Serge Casaregola, Delphine SicardAbstract:Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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genome sequence of the type strain clib 1764t cbs 14374t of the yeast species Kazachstania saulgeensis isolated from french organic sourdough
Genomics data, 2017Co-Authors: Veronique Sarilar, Delphine Sicard, Noémie Jacques, Colin R Tinsley, Lieven Sterck, Saki Matsumoto, Cecile Neuveglise, Serge CasaregolaAbstract:Kazachstania saulgeensis is a recently described species isolated from French organic sourdough. Here, we report the high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764T (= CBS 14374T). The genome has a total length of 12.9 Mb and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons. The nucleotide sequences were deposited into the European Nucleotide Archive under the genome assembly accession numbers FXLY01000001-FXLY01000017.
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Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough
Genomics Data, 2017Co-Authors: Veronique Sarilar, Delphine Sicard, Colin R Tinsley, Lieven Sterck, Saki Matsumoto, Noemie Vignolles, Cecile Neuveglise-degouy, Serge CasaregolaAbstract:Kazachstania saulgeensis is a recently described species isolated from French organic sourdough. Here, we report the high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764T (= CBS 14374T). The genome has a total length of 12.9 Mb and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons. The nucleotide sequences were deposited into the European Nucleotide Archive under the genome assembly accession numbers FXLY01000001–FXLY01000017
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three novel ascomycetous yeast species of the Kazachstania clade Kazachstania saulgeensis sp nov Kazachstaniaserrabonitensis sp nov and Kazachstania australis sp nov reassignment of candida humilis to Kazachstania humilis f a comb nov and candida pseudohumilis to Kazachstania pseudohumilis f a comb nov
International Journal of Systematic and Evolutionary Microbiology, 2016Co-Authors: Noémie Jacques, Charlotte Urien, Delphine Sicard, Carlos A. Rosa, Veronique Sarilar, Mariana R Lopes, Camila G Morais, Ana Paula Trovatti Uetanabaro, Colin R Tinsley, Serge CasaregolaAbstract:Five ascosporogenous yeast strains related to the genus Kazachstania were isolated. Two strains (CLIB 1764T and CLIB 1780) were isolated from French sourdoughs; three others (UFMG-CM-Y273T, UFMG-CM-Y451 and UFMG-CM-Y452) were from rotting wood in Brazil. The sequences of the French and Brazilian strains differed by one and three substitutions, respectively, in the D1/D2 large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS). The D1/D2 LSU rRNA sequence of these strains differed by 0.5 and 0.7 % from Kazachstania exigua, but their ITS sequences diverged by 8.1 and 8.3 %, respectively, from that of the closest described species Kazachstania barnettii. Analysis of protein coding sequences of RPB1, RPB2 and EF-1α distinguished the French from the Brazilian strains, with respectively 3.3, 6 and 11.7 % substitutions. Two novel species are described to accommodate these newly isolated strains: Kazachstania saulgeensis sp. nov. (type strain CLIB 1764T=CBS 14374T) and Kazachstania serrabonitensis sp. nov. (type strain UFMG-CM-Y273T=CLIB 1783T=CBS 14236T). Further analysis of culture collections revealed a strain previously assigned to the K. exigua species, but having 3.8 % difference (22 substitutions and 2 indels) in its ITS with respect to K. exigua. Hence, we describe a new taxon, Kazachstania australis sp. nov. (type strain CLIB 162T=CBS 2141T), to accommodate this strain. Finally, Candida humilis and Candida pseudohumilis are reassigned to the genus Kazachstania as new combinations. On the basis of sequence analysis, we also propose that Candida milleri and Kazachstania humilis comb. nov. are conspecific.
Charlotte Urien - One of the best experts on this subject based on the ideXlab platform.
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Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
Frontiers in Microbiology, 2019Co-Authors: Charlotte Urien, Pierre Montalent, Judith Legrand, Serge Casaregola, Delphine SicardAbstract:Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as "baker's yeast," was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Table_1_Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.DOCX
2019Co-Authors: Charlotte Urien, Pierre Montalent, Judith Legrand, Serge Casaregola, Delphine SicardAbstract:Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Diversité des espèces de levures dans des levains naturels français produits à partir de farine issue de l'Agriculture Biologique : une étude pilote pour analyser les pratiques boulangères et les patterns des communautés microbiennes
2017Co-Authors: Charlotte UrienAbstract:Les microorganismes sont essentiels au maintien et au fonctionnement des écosystèmes. Dans certains produits alimentaires, la communauté microbienne, composée principalement de levures et de bactéries lactiques, fermente les sucres, affecte positivement les qualités organoleptiques du produit et augmente sa durée de conservation. C’est le cas du levain de panification. Cette thèse visait principalement à décrire les patterns de diversité des levures de levains français produits à partir de farine issue de l’agriculture biologique et à conserver une partie de cette diversité. Grâce à des méthodes d’analyses culturales et non culturales de la diversité des levures, nous avons mis en évidence une diversité spécifique caractéristique de chaque levain étudié. Nous avons aussi montré la dominance du genre Kazachstania et la convergence des souches isolées de levain pour la capacité à consommer du raffinose et du saccharose. Bien que la densité et la composition en espèces varient entre deux levains, aucune structuration spatiale de la diversité n’a été mise en évidence. Les pratiques de panification et leurs effets sur la diversité des communautés microbiennes ont également été analysés. Deux typologies de pratiques de panification (plutôt « intensives » et plutôt « extensives »), affectant l’espèce dominante des populations de levures, ont été révélées.
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three novel ascomycetous yeast species of the Kazachstania clade Kazachstania saulgeensis sp nov Kazachstaniaserrabonitensis sp nov and Kazachstania australis sp nov reassignment of candida humilis to Kazachstania humilis f a comb nov and candida pseudohumilis to Kazachstania pseudohumilis f a comb nov
International Journal of Systematic and Evolutionary Microbiology, 2016Co-Authors: Noémie Jacques, Charlotte Urien, Delphine Sicard, Carlos A. Rosa, Veronique Sarilar, Mariana R Lopes, Camila G Morais, Ana Paula Trovatti Uetanabaro, Colin R Tinsley, Serge CasaregolaAbstract:Five ascosporogenous yeast strains related to the genus Kazachstania were isolated. Two strains (CLIB 1764T and CLIB 1780) were isolated from French sourdoughs; three others (UFMG-CM-Y273T, UFMG-CM-Y451 and UFMG-CM-Y452) were from rotting wood in Brazil. The sequences of the French and Brazilian strains differed by one and three substitutions, respectively, in the D1/D2 large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS). The D1/D2 LSU rRNA sequence of these strains differed by 0.5 and 0.7 % from Kazachstania exigua, but their ITS sequences diverged by 8.1 and 8.3 %, respectively, from that of the closest described species Kazachstania barnettii. Analysis of protein coding sequences of RPB1, RPB2 and EF-1α distinguished the French from the Brazilian strains, with respectively 3.3, 6 and 11.7 % substitutions. Two novel species are described to accommodate these newly isolated strains: Kazachstania saulgeensis sp. nov. (type strain CLIB 1764T=CBS 14374T) and Kazachstania serrabonitensis sp. nov. (type strain UFMG-CM-Y273T=CLIB 1783T=CBS 14236T). Further analysis of culture collections revealed a strain previously assigned to the K. exigua species, but having 3.8 % difference (22 substitutions and 2 indels) in its ITS with respect to K. exigua. Hence, we describe a new taxon, Kazachstania australis sp. nov. (type strain CLIB 162T=CBS 2141T), to accommodate this strain. Finally, Candida humilis and Candida pseudohumilis are reassigned to the genus Kazachstania as new combinations. On the basis of sequence analysis, we also propose that Candida milleri and Kazachstania humilis comb. nov. are conspecific.
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Taxonomy and genomics of Kazachstania yeasts from sourdough
2016Co-Authors: Delphine Sicard, Charlotte Urien, Serge Casaregola, Veronique Sarilar, Noémie Jacques, Carlos Rosa, Sandrine Pinos, Colin TinsleyAbstract:Introduction: Yeast diversity has now been well investigated in natural sourdoughs isolated from Asian and European countries. However, the yeast diversity of natural sourdoughs made of organic wheat has never been studied. Microbial and molecular approaches to study this type of sourdoughs from France revealed that Saccharomyces cerevisiae was not the dominant species, questioning its implication as natural baker yeast and most dominant yeast species belong to the Kazachstania clade (Lhomme et al, 2016). Results and Discussion: Using ribosomal RNA gene and protein coding gene sequences, a thorough taxonomic analysis of sourdough strains isolated from France, identified two novel species in a subclade of the Kazachstania clade known to harbor a number of baker’s yeasts, such as Candida humilis and Candida milleri. In addition, two other novel species were identified in this subclade, one from rotting wood in Brazil and one from soil in South Africa, the latter consisting of a strain previously wrongly assigned to the Kazachstania exigua species. Further analysis revealed that the K. exigua species was very heterogeneous and made of haploid, alloploid and hybrid isolates, as suggested by Bon et al. (2000). Comparison of the genome of strains from sourdough and their corresponding type strains identified a number of specific genes, but did not show extensive differences at the genomic level, suggesting that strains isolated from sourdough differ mainly from non-sourdough strains at the transcriptional level. Finally, sequence analysis of major baker’s yeasts revealed several features, such as rearrangements at the mating type loci, distribution of Whole Genome Distribution gene blocks and distribution of transposons. These will be discussed.
Delphine Sicard - One of the best experts on this subject based on the ideXlab platform.
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Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
Microorganisms, 2020Co-Authors: Belen Carbonetto, Stephane Guezenec, Thibault Nidelet, Marc Perez, Diego Segond, Delphine SicardAbstract:Sourdoughs harbor simple microbial communities usually composed of a few prevailing lactic acid bacteria species (LAB) and yeast species. However, yeast and LAB found in sourdough have been described as highly diverse. Even if LAB and yeast associations have been widely documented, the nature of the interactions between them has been poorly described. These interactions define the composition and structure of sourdough communities, and therefore, the characteristics of the final bread product. In this study, the nature of the interactions between strains of two commonly found sourdough yeast species, Kazachstania humilis and Saccharomyces cerevisiae, and lactic acid bacteria isolated from sourdoughs has been analyzed. Population density analysis showed no evidence of positive interactions, but instead revealed neutral or negative asymmetric interaction outcomes. When in coculture, the yeasts' population size decreased in the presence of LAB regardless of the strain, while the LAB's population size was rarely influenced by the presence of yeasts. However, a higher maltose depletion was shown in maltose-negative K. humilis and maltose-positive obligately heterofermentative LAB cocultures compared to monocultures. In addition, tested pairs of obligately heterofermentative LAB and K. humilis strains leavened dough as much as couples of LAB and S. cerevisiae strains, while K. humilis strains never leavened dough as much as S. cerevisiae when in monoculture. Taken together, our results demonstrate that even if higher fermentation levels with increased maltose depletion were detected for K. humilis and obligately heterofermentative LAB pairs, these interactions cannot be ecologically classified as positive, leading us to rethink the established hypothesis of coexistence by facilitation in sourdoughs.
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Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
Frontiers in Microbiology, 2019Co-Authors: Charlotte Urien, Pierre Montalent, Judith Legrand, Serge Casaregola, Delphine SicardAbstract:Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as "baker's yeast," was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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Table_1_Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour.DOCX
2019Co-Authors: Charlotte Urien, Pierre Montalent, Judith Legrand, Serge Casaregola, Delphine SicardAbstract:Microbial communities are essential for the maintenance and functioning of ecosystems, including fermented food ecosystems. The analysis of food microbial communities is mainly focused on lactic acid bacteria (LAB), while yeast diversity is less understood. Here, we describe the fungal diversity of a typical food fermented product, sourdough bread. The species diversity of 14 sourdoughs collected from bakeries located all over France was analyzed. Bakeries were chosen to represent diverse bakery practices and included bakers and farmer-bakers. Both non-culture-based (pyrosequencing of Internal Transcribed Spacer 1 amplicons) and culture-based methods were used. While both identification methods were in agreement regarding the dominant yeast species of each sourdough, the ITS1 metabarcoding analysis identified an increased number of fungal species in sourdough communities. Two third of the identified sequences obtained from sourdoughs were Saccharomycetales, mostly in the Kazachstania genus. No Saccharomycetales species was shared by all the sourdoughs, whereas five other fungal species, mainly known plant pathogens, were found in all sourdoughs. Interestingly, Saccharomyces cerevisiae, known as “baker’s yeast,” was identified as the dominant species in only one sourdough. By contrast, five Kazachstania species were identified as the dominant sourdough species, including one recently described Kazachstania species, Kazachstania saulgeensis and an undescribed Kazachstania sp. Sourdoughs from farmer-bakers harbored Kazachstania bulderi, Kazachstania unispora and two newly described Kazachstania species, while sourdough from bakers mostly carried Kazachstania humilis as the dominant species. Such yeast diversity has not been found in sourdoughs before, highlighting the need to maintain different traditional food practices to conserve microbial diversity.
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genome sequence of the type strain clib 1764t cbs 14374t of the yeast species Kazachstania saulgeensis isolated from french organic sourdough
Genomics data, 2017Co-Authors: Veronique Sarilar, Delphine Sicard, Noémie Jacques, Colin R Tinsley, Lieven Sterck, Saki Matsumoto, Cecile Neuveglise, Serge CasaregolaAbstract:Kazachstania saulgeensis is a recently described species isolated from French organic sourdough. Here, we report the high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764T (= CBS 14374T). The genome has a total length of 12.9 Mb and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons. The nucleotide sequences were deposited into the European Nucleotide Archive under the genome assembly accession numbers FXLY01000001-FXLY01000017.
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Genome sequence of the type strain CLIB 1764 T (= CBS 14374 T ) of the yeast species Kazachstania saulgeensis isolated from French organic sourdough
Genomics Data, 2017Co-Authors: Veronique Sarilar, Delphine Sicard, Colin R Tinsley, Lieven Sterck, Saki Matsumoto, Noemie Vignolles, Cecile Neuveglise-degouy, Serge CasaregolaAbstract:Kazachstania saulgeensis is a recently described species isolated from French organic sourdough. Here, we report the high quality genome sequence of a monosporic segregant of the type strain of this species, CLIB 1764T (= CBS 14374T). The genome has a total length of 12.9 Mb and contains 5326 putative protein-coding genes, excluding pseudogenes and transposons. The nucleotide sequences were deposited into the European Nucleotide Archive under the genome assembly accession numbers FXLY01000001–FXLY01000017
Fengyan Bai - One of the best experts on this subject based on the ideXlab platform.
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Kazachstania taianensis sp. nov., a novel ascomycetous yeast species from orchard soil
2013Co-Authors: Ru Chen, Fengyan Bai, Shaochong Wei, Yuanmao Jiang, Qiming WangAbstract:Three teleomorphic ascomycetous yeast isolates (TA11TR-1 T, TA11TR-4 and TA11TR-6) from orchard soil from Tai’an, Shandong province, China, were shown to represent a novel species within the genus Kazachstania based on phenotypic characterization and sequence analyses of the 18S rRNA gene, internal transcribed spacer (ITS) regions and 26S rDNA gene D1/D2 domain. The name Kazachstania taianensis sp. nov. (type strain TA11TR-1 T 5AS 2.4160 T 5CBS 11405 T) is proposed. K. taianensis sp. nov. clustered in a branch together with Kazachstania sinensis, Kazachstania naganishii and the Kazachstania telluris complex with moderate bootstrap support in the neighbour-joining tree reconstructed from combined 18S and D1/D2 sequences. The novel species possessed unusual ITS 1 (338 bp) and ITS 2 (488 bp) sequences. The total length of the ITS–5.8S rDNA gene region of the species was 983 bp, being much longer than those of other ascomycetous yeast species described so far. Postharvest pathogens can cause major losses of apples during storage. Biological control of postharvest diseases of apple fruit with antagonists has emerged as the most effective alternative to fungicides in recent years (Droby
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Kazachstania taianensis sp nov a novel ascomycetous yeast species from orchard soil
International Journal of Systematic and Evolutionary Microbiology, 2010Co-Authors: Ru Chen, Shaochong Wei, Yuanmao Jiang, Qiming Wang, Fengyan BaiAbstract:Three teleomorphic ascomycetous yeast isolates (TA11TR-1T, TA11TR-4 and TA11TR-6) from orchard soil from Tai'an, Shandong province, China, were shown to represent a novel species within the genus Kazachstania based on phenotypic characterization and sequence analyses of the 18S rRNA gene, internal transcribed spacer (ITS) regions and 26S rDNA gene D1/D2 domain. The name Kazachstania taianensis sp. nov. (type strain TA11TR-1T =AS 2.4160T =CBS 11405T) is proposed. K. taianensis sp. nov. clustered in a branch together with Kazachstania sinensis, Kazachstania naganishii and the Kazachstania telluris complex with moderate bootstrap support in the neighbour-joining tree reconstructed from combined 18S and D1/D2 sequences. The novel species possessed unusual ITS 1 (338 bp) and ITS 2 (488 bp) sequences. The total length of the ITS–5.8S rDNA gene region of the species was 983 bp, being much longer than those of other ascomycetous yeast species described so far.
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Kazachstania aquatica sp nov and Kazachstania solicola sp nov novel ascomycetous yeast species
International Journal of Systematic and Evolutionary Microbiology, 2005Co-Authors: Fengyan BaiAbstract:The unidentified strains AS 2.0706T, preserved in the China General Microbiological Culture Collection Center (CGMCC), Academia Sinica, Beijing, China, and CBS 6904T, preserved in the Centraalbureau voor Schimmelcultures (CBS), Utrecht, The Netherlands, were shown to represent two novel ascomycetous yeast species of the genus Kazachstania by 18S rDNA, internal transcribed spacer (ITS) region (including 5·8S rDNA) and 26S rDNA D1/D2 domain sequence analysis and electrophoretic karyotype comparison. The names Kazachstania aquatica sp. nov. and Kazachstania solicola sp. nov. are proposed for strains AS 2.0706T and CBS 6904T, respectively. Phylogenetically, the two novel species are closely related to Kazachstania aerobia, Kazachstania servazzii and Kazachstania unispora.
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Kazachstania aerobia sp nov an ascomycetous yeast species from aerobically deteriorating corn silage
International Journal of Systematic and Evolutionary Microbiology, 2004Co-Authors: Yimin Cai, Jianhua Jia, Fengyan BaiAbstract:In an investigation of the yeast biota involved in silage deterioration, a considerable number of strains belonging to Saccharomyces and related genera were isolated from aerobically deteriorating corn silage in Tochigi, Japan. Analysis of sequences of the internal transcribed spacer and the large-subunit rRNA gene D1/D2 domain and electrophoretic karyotyping indicated that two of the strains, NS 14(T) and NS 26, represent a novel species with close phylogenetic relationships to Kazachstania servazzii and Kazachstania unispora. It is proposed that the novel species be named Kazachstania aerobia sp. nov., with NS 14(T) (=AS 2.2384(T)=CBS 9918(T)) as the type strain.
Francois Danion - One of the best experts on this subject based on the ideXlab platform.
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infections fongiques a Kazachstania spp une levure emergente
Infectious Diseases Now, 2021Co-Authors: Charlotte Kaeuffer, M Baldacini, Yvon Ruch, N Lefebvre, Y Hansmann, V Letscherbru, Raoul Herbrecht, M Sabou, Francois DanionAbstract:Introduction L’epidemiologie des infections fongiques invasives s’est modifiee au cours des dernieres annees. De rares agents pathogenes fongiques emergent et sont responsables d’infections invasives, notamment chez les patients immunodeprimes. L’objectif de cette etude etait de decrire les infections a Kazachstania (Arxiozyma) spp, une levure appartenant a la famille des Saccharomycetaceae. Materiels et methodes Dans cette etude retrospective observationnelle, nous avons inclus tous les patients ayant eu un prelevement positif a Kazachstania spp. de 2007 a 2020, aux hopitaux universitaires de Strasbourg. Nous avons classe les cas en infection fongique invasive selon les criteres de l’EORTC/MSGRC, ou infection cutaneomuqueuse ou en colonisation. Toutes les souches ont ete identifiees par spectrometrie de masse MALDI-TOF, et par sequencage de la region internal transcribed spacer (ITS) pour les souches responsables d’infections. La sensibilite aux differents antifongiques a ete testee pour les souches responsables d’infections. Resultats Nous avons identifie 13 patients ayant eu un prelevement positif a Kazachstania (Arxiozyma) spp. Parmi eux, 3 patients avaient a une infection fongique invasive, comprenant une mediastinite, une fongemie et une angiocholite et 1 patient avait une oesophagite, classee en infection cutaneomuqueuse. Les 9 derniers patients etaient colonises. L’âge median etait de 63 ans et la majorite des patients avait au moins une comorbidite ayant pu favoriser l’infection ou la colonisation. Neanmoins, aucun patient avec une infection n’avait les criteres d’hote de l’EORTC/MSGRC. De facon interessante, une pathologie oesophagienne etait rapportee dans 4 cas sur 13 et 2 des patients ayant une infection invasive rapportaient une exposition aux pigeons. Toutes les souches ont initialement ete identifiees par spectrometrie de masse MALDI-TOF comme Kazachstania telluris. Trois souches impliquees dans les cas d’infections ont finalement ete identifiees par sequencage ITS comme Kazachstania bovina. Les antifongigrammes realises (n = 6) montraient des CMI elevees (≥ 4) au fluconazole. Conclusion Il s’agit de la premiere serie de cas decrivant des infections fongiques a Kazachstania spp. Cette levure est impliquee dans des infections invasives, des infections cutaneomuqueuses et des colonisations. Nos donnees soulignent egalement l’interet du sequencage pour une identification correcte des especes fongiques emergentes et montrent une sensibilite diminuee au fluconazole, antifongique de choix dans les infections a levures. Cliniciens et mycologues pourraient etre de plus en plus confrontes a cette infection emergente du fait de l’augmentation du nombre de patients immunodeprimes et de l’amelioration des techniques diagnostiques.