| the yeasts of cheese brines. | a total of 365 yeasts were isolated from the brines of soft, semihard and hard cheeses from different manufacturers. identification was based on 131 characteristics, primarily employing a method with microtitration plates. most brines exhibited a characteristic yeast flora. the predominant strains proved to be mainly debaryomyces hansenii and candida versatilis. in a few brines trichosporon beigelii, c. rugosa, c. intermedia, kluyveromyces marxianus, saccharomyces sp. and c. tenuis/polymorpha we ... | 1990 | 2282287 |
| characterization of plasma membrane h(+)-atpase from salt-tolerant yeast candida versatilis. | plasma membrane was isolated from the salt-tolerant yeast candida versatilis and the atpase in plasma membrane was characterized. the atpase was a typical h(+)-atpase with similar properties to the saccharomyces cerevisiae and zygosaccharomyces rouxii enzymes. it was reacted with antibody (igg) raised against s. cerevisiae plasma membrane h(+)-atpase. the atpase activity was not changed by adding nacl and kcl to the assay solutions, but was increased by nh4+, especially by ammonium sulfate. in v ... | 1993 | 8488723 |
| immobilized salt-tolerant yeasts: application of a new polyethylene-oxide support in a continuous stirred-tank reactor for flavour production. | immobilization of salt-tolerant yeasts considerably decreases the total time required for the flavour development in soy-sauce processes. for immobilization of cells, alginate gel is mostly used as support material. however, alginate is not very suitable for use in soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of the soy-sauce medium. in contrast, a newly developed polyethylene-oxide gel seems to be more suitable, but this gel ... | 2001 | 11403847 |
| heterologous expression of na+/h+ antiporter gene (cvnha1) from salt-tolerant yeast candida versatilis in saccharomyces cerevisiae na+-transporter deficient mutants. | a na(+)/h(+) antiporter gene (cvnha1) was cloned from the salt-tolerant yeast candida versatilis. cvnha1 encodes an antiporter with a typical yeast plasma membrane na(+)/h(+) antiporter structure. transcription of cvnha1 in c. versatilis cells was dependent on the salinity of the culture. when cvnha1 was expressed in salt-sensitive saccharomyces cerevisiae cells, increased salt-tolerance was observed, indicating that cvnha1p possesses an na(+)/h(+) antiporter function, because the increased salt ... | 2008 | 18391463 |
| effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (oncorhynchus keta) sauce. | chum salmon sauce mash was inoculated with barley koji (barley steamed and molded with aspergillus oryzae ) and halotolerant microorganisms (htms), zygosaccharomyces rouxii , candida versatilis , and tetragenococcus halophilus , in nine different combinations under non-aseptic conditions similar to the industrial fish sauce production and fermented at 35 +/- 2.5 degrees c for 84 days. the changes in the chemical components, color, and sensory properties during fermentation were investigated. fre ... | 2010 | 20405947 |
| microbiota during fermentation of chum salmon (oncorhynchus keta) sauce mash inoculated with halotolerant microbial starters: analyses using the plate count method and pcr-denaturing gradient gel electrophoresis (dgge). | nine different combinations of mugi koji (barley steamed and molded with aspergillus oryzae) and halotolerant microorganisms (htms), zygosaccharomyces rouxii, candida versatilis, and tetragenococcus halophilus, were inoculated into chum salmon sauce mash under a non-aseptic condition used in industrial fish sauce production and fermented at 35 +/- 2.5 degrees c for 84 days to elucidate the microbial dynamics (i.e., microbial count and microbiota) during fermentation. the viable count of halotole ... | 2010 | 20417400 |
| expression of glycerol 3-phosphate dehydrogenase gene (cvgpd1) in salt-tolerant yeast candida versatilis is stimulated by high concentrations of nacl. | we cloned the glycerol 3-phosphate dehydrogenase (gpdh) gene (cvgpd1) from salt-tolerant yeast candida versatilis. when cvgpd1 was expressed in glycerol synthesis-deficient saccharomyces cerevisiae cells, the salt tolerance of the recombinant strain was enhanced, and nadp(+)-dependent gpdh (ec 1.1.1.94), cvgpd1p synthesis and recovery of glycerol synthesis were confirmed. the transcription of cvgpd1 in c. versatilis cells was stimulated by high concentrations of nacl. the relationship between ex ... | 2008 | 17914749 |
| bioconversion of ferulic acid to 4-vinylguaiacol and 4-ethylguaiacol and of 4-vinylguaiacol to 4-ethylguaiacol by halotolerant yeasts belonging to the genus candida. | in order to examine the genesis of the characteristic flavors of soy sauce and miso, seven novel halotolerant yeast strains of two types, which showed convertibility of ferulic acid (fa) to 4-vinylguaiacol (4-vg) and to 4-ethylguaiacol (4-eg), were isolated from miso-koji and miso pastes. two of these strains were identified as candida guilliermondii (anamorph of pichia guilliermondii), and candida fermentati (anamorph of pichia caribbica), based on sequence analyses of a partial 26s ribosomal r ... | 2007 | 17420598 |
| physiological studies on long-term adaptation to salt stress in the extremely halotolerant yeast candida versatilis cbs 4019 (syn. c. halophila). | candida halophila cbs 4019 (syn. c. versatilis) is an extremely salt-tolerant yeast. it was chosen to study the physiology of long-term resistance to salt stress in cells cultivated at increasing nacl concentrations up to 4 or 5 m. growth under stress was slow, severely affected not by salt, but rather by initial external ph. growing on glucose, glycerol and mannitol were produced. glycerol is the osmolyte and is transported by h(+)/symport. transport-driven accumulation was though not affected ... | 2003 | 12689633 |
| immobilized soy-sauce yeasts: development and characterization of a new polyethylene-oxide support. | entrapment of cells in alginate gel is a widely used mild immobilization procedure. however, alginate gel is not very suitable for use in long-term continuous soy-sauce processes because alginate is sensitive to abrasion and chemically unstable towards the high salt content of soy-sauce medium. therefore, a chemically crosslinked polyethylene-oxide gel was used instead. the disadvantage of this gel was that due to the crosslinking reaction, the viability of the cells after immobilization was poo ... | 2000 | 10908798 |
| killer toxin production in pichia acaciae is associated with linear dna plasmids. | we have identified a strain of the yeast pichia acaciae which produces a "killer" toxin active against the yeast debaryomyces tamarii. the killer phenotype was associated with the presence of two dna plasmids, ppacl-1 (13.6 kilobase pairs) and ppacl-2 (7.3 kilobase pairs). p. acaciae strains, cured of these plasmids by irradiation with ultraviolet light, lacked killer activity and were sensitive to toxin produced by the parental strain. a partially cured strain, gs-1215, missing only the smaller ... | 1990 | 2245477 |
| outlines for the definition of halotolerance/halophily in yeasts: candida versatilis (halophila) cbs4019 as the archetype? | candida versatilis (halophila) cbs4019 was chosen to study the physiological reactions of long-term exposure to extremely high salt concentrations. in general, our results show a significant increase in enzyme expression during growth under stress conditions. although glycerol and mannitol pathways are not under glucose repression, they were found to be metabolically regulated. glycerol-3p-dehydrogenase used either of its cofactors nadph or nadh, being in favor of nadph during growth with high s ... | 2003 | 12748048 |
| can interspecies hybrid zygosaccharomyces rouxii produce allohaploid gamete? | in soy sauce manufacturing, candida versatilis plays a role in the production of volatile flavor compounds, such as volatile phenols, but limited accessible information on its genome has prevented further investigation regarding aroma production and breeding. although the draft genome sequence data of two strains of c. versatilis have recently been reported, these strains are not similar to each other. here, we reassess the draft genome sequence data for strain t-1, which was originally reported ... | 2017 | 29079616 |
| identification and typing of miso and soy sauce fermentation yeasts, candida etchellsii and c. versatilis, based on sequence analyses of the d1d2 domain of the 26s ribosomal rna gene, and the region of internal transcribed spacer 1, 5.8s ribosomal rna gene and internal transcribed spacer 2. | we analyzed sequences of the d1d2 domain of the 26s ribosomal rna gene (26s rdna sequence), and the region of internal transcribed spacer 1, 5.8s ribosomal rna gene and internal transcribed spacer 2 (its sequence) of the miso and soy sauce fermentation yeasts, candida etchellsii and candida versatilis, in order to evaluate the usefulness of this sequence analysis for identification and typing of these two species. in the 26s rdna sequence method, the numbers of base substitutions among c. etchel ... | 2006 | 16495649 |
| effect of salt-tolerant yeast of candida versatilis and zygosaccharomyces rouxii on the production of biogenic amines during soy sauce fermentation. | this study aimed to enhance and improve the quality and safety of soy sauce. in the present work, the change of biogenic amines, such as histamine, tyramine, cadaverine, spermidine, was examined by the treatment of candida versatilis and zygosaccharomyces rouxii, and the influence of salt-tolerant yeast on biogenic amines was analysed during the whole fermentation process. | 2014 | 24154976 |
| formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in japanese soy sauce. | two aroma compounds of volatile thiols, 2-furanmethanethiol (2fm) and ethyl 2-mercaptopropionate (et2mp), were formed in five types of japanese soy sauce during fermentation by yeast. the concentrations of 2fm and et2mp in the soy sauce samples increased during alcoholic fermentation. the concentrations of 2fm and et2mp were higher in the soy sauce fermented by zygosaccharomyces rouxii than in that fermented by candida versatilis. the enantiomers of et2mp were separated by gas chromatography in ... | 2014 | 25036492 |
| non-targeted metabolomic reveals the effect of salt stress on global metabolite of halotolerant yeast candida versatilis and principal component analysis. | as one of the major microbes in the soy sauce fermentation, candida versatilis enriches the flavor and improves the quality of soy sauce. in this study, a combination of five different gc-ms and lc-ms-based metabolome analytical approaches was used to analyze the intracellular, extracellular and whole metabolites of c. versatilis. our results found out that a total of 132, 244 and 267 different metabolites were detectable from the intracellular, extracellular and whole part, respectively. when e ... | 2014 | 25085740 |
| two glycerol 3-phosphate dehydrogenase isogenes from candida versatilis sn-18 play an important role in glycerol biosynthesis under osmotic stress. | two isogenes of glycerol 3-phosphate dehydrogenase (gpd) from candida versatilis sn-18 were cloned and sequenced. these intronless genes (cagpd1 and cagpd2) were both predicted to encode a 378 amino acid polypeptide, and the deduced amino acid sequences mutually showed 76% identity. interestingly, cagpd1 and cagpd2 were located tandemly in a locus of genomic dna within a 262 bp interval. to our knowledge, this represents a novel instance of isogenic genes relating to glucose metabolism. the stre ... | 2016 | 26906228 |
| comparative study on fermentation performance in the genome shuffled candida versatilis and wil-type salt tolerant yeast strain. | the fermentation performance of genome-shuffled strain of candida versatilis s3-5, isolated for improved tolerance to salt, and wild type strain were analyzed. the fermentation parameter such as growth, reducing sugar, ethanol, organic acids and volatile compounds were detected during soy sauce fermentation process. | 2016 | 27012958 |
| selection of starter cultures for idli batter fermentation and their effect on quality of idlis. | idli batter samples were prepared using lactic starter cultures like pediococcus pentosaceus (pp), enterococcus faecium mtcc 5153 (ef), ent. faecium (ib2 ef-ib2), individually, along with the yeast culture, candida versatilis (cv). idli batter prepared using ef and ef-ib2 cultures gave better results, when evaluated for the rise in batter volume (80 ml), level of co2 production (23.8%), titratable acidity 2.4-3.5% (lactic acid) and ph 4.3-4.4. storage stability of batter made with selected start ... | 2010 | 23572685 |
| monitoring of the microbial communities involved in the soy sauce manufacturing process by pcr-denaturing gradient gel electrophoresis. | soy sauce is a traditional seasoning produced through the fermentation of soybeans and wheat using microbes. in this study, the microbial communities involved in the soy sauce manufacturing process were analyzed by pcr-denaturing gradient gel electrophoresis (pcr-dgge). the bacterial dgge profile indicated that the bacterial microbes in the koji were weissella cibaria (weissella confusa, weissella kimchii, weissella salipiscis, lactobacillus fermentum, lactobacillus plantarum, lactobacillus iner ... | 2012 | 22475947 |
| co-culturing of pichia guilliermondii enhanced volatile flavor compound formation by zygosaccharomyces rouxii in the model system of thai soy sauce fermentation. | the roles of salt-tolerant yeasts such as zygosaccharomyces rouxii, candida versatilis, and candida etchellsii in the production of volatile flavor compounds (vfcs) in soy sauce fermentation have been well documented. however, the knowledge of vfc production by other salt-tolerant yeasts is still limited. in this work, the roles of z. rouxii and pichia guilliermondii strains in vfc production were investigated in moromi medium as a model system for soy sauce fermentation. inoculation of a single ... | 2012 | 23290236 |
| genome sequence of candida versatilis and comparative analysis with other yeast. | the genome of candida versatilis was sequenced to understand its characteristics in soy sauce fermentation. the genome size of c. versatilis was 9.7 mb, the content of g + c was 39.74 %, scaffolds of n50 were 1,229,640 bp in length, containing 4711 gene. there were predicted 269 trna genes and 2201 proteins with clear function. moreover, the genome information of c. versatilis was compared with another salt-tolerant yeast zygosaccharomyces rouxii and the model organism saccharomyces cerevisiae. ... | 2016 | 27234221 |