| heterothallism in pichia kudriavzevii and pichia terricola. | pichia kudriavzevii and p. terricola were found to be heterothallic, but not interfertile with one another; nor did they mate with p. membranaefaciens, p. scutulata, candida lambica, c. diversa, c. ingens, c. silvae, c. valida, c. vini, c. norvegensis, or torulopsis inconspicua. limited conjugation occurred between mating types of p. kudriavzevii and c. krusei and conjugation and sporulation occurred in mixtures with c. sorbosa. the data indicate c. krusei and c. sorbosa to be the same species a ... | 1976 | 1086649 |
| the entry of d-ribose into some yeasts of the genus pichia. | the utilization of d-ribose by yeasts of the genus pichia was examined with respect to aerobic growth, respiration and entry of ribose into the cells. pichia etchellsii (cbs2011) could respire d-ribose, but not use it for aerobic growth. pichia fermentans (cbs187) neither respired nor grew on d-ribose, though it entered the cells of this yeast either by simple diffusion, or possibly, by the d-glucose carrier, this having a very low affinity for d-ribose. pichia pinus (cbs5097) respired and grew ... | 1975 | 1176959 |
| structural characterization of pichilan, a beta-d-glucan immunostimulant from pichia fermentans. | | 1988 | 3240502 |
| [protective effect of cell wall extract from pichia fermentans against klebsiella pneumoniae and listeria monocytogenes infections]. | | 1981 | 6794861 |
| killer activity of yeasts isolated from the water environment. | the killer activity of 46 strains belonging to 12 yeast and yeast-like species isolated from water or sediment samples was studied. only two strains of the genus cryptococcus did not show killer activity. killer activity of yeast-like species aureobasidium pullulans, hyphopichia burtonii and geotrichum candidum, and yeast species candida krusei and candida lambica was low. sporobolomyces salmonicolor, cryptococcus laurentii and cryptococcus albidus had better activity against basidiomycetous tha ... | 1995 | 7585352 |
| metabolism of the fusarium mycotoxins zearalenone and deoxynivalenol by yeast strains of technological relevance. | the fusarium mycotoxin zearalenone (zea), added at a level of 2 micrograms/ml, was reduced stereoselectively by cultures of candida tropicalis, torulaspora delbrückii, zygosaccharomyces rouxii, and 7 saccharomyces strains to both alpha- and beta-zearalenol. in contrast, only alpha-zearalenol was produced from zea by pichia fermentans and several yeast strains of the genera candida, hansenula, brettanomyces, schizosaccharomyces, and saccharomycopsis. no glucose conjugates of zea (zearalenone-4-be ... | 1995 | 7648022 |
| misidentification of clinical yeast isolates by using the updated vitek yeast biochemical card. | the vitek yeast biochemical card (ybc) is widely used as a rapid identification (ri) (within 48 h) system for clinical yeast isolates. we compared the ri results obtained by the ybc technique with matched results obtained with the api 20c system. the ri of germ tube-negative yeasts isolated from 222 clinical specimens was performed with the ybc system, and the results were compared with those of standard identifications obtained by using the api 20c system and morphology, with additional biochem ... | 1994 | 7883873 |
| antimicrobial activity of shredded carrot extracts on food-borne bacteria and yeast. | purified ethanolic extracts of peeled and shredded carrots showed an antimicrobial effect against a range of food-borne micro-organisms. the minimum inhibitory concentration, expressed as mg ml-1 dried carrot material used for the extraction were: leuconostoc mesenteroides, 27; listeria monocytogenes, > 27 < 55; staphylococcus aureus, > 27 < 55; pseudomonas fluorescens, > 55 < 110; candida lambica, > 55 < 110; escherichia coli, > 110 < 220. the antimicrobial activity was not linked to phenolic c ... | 1994 | 8144415 |
| experience with liposomal amphotericin-b in 60 patients undergoing high-dose therapy and bone marrow or peripheral blood stem cell transplantation. | 60 patients undergoing bone marrow or stem cell transplantation were treated with liposomal amphotericin-b for documented or suspected mycosis. 34 patients had a prior course of conventional amphotericin-b with the following adverse effects: increasing creatinine above 1.4 mg/dl (n = 17), increasing creatinine below 1.5 mg/dl (n = 9), no response (n = 6), and clinical side-effects (n = 4). liposomal amphotericin-b failed in 6/7 patients with culture-proven mycosis who died from infection with as ... | 1995 | 8555076 |
| influence of l-galactonic acid gamma-lactone on ascorbate production in some yeasts. | l-galactonic acid gamma-lactone appear to influence ascorbic and production in strains of saccharomyces cerevisiae, clavispora lusitaniae, cryptococcus terreus, pichia fermentans in which this is undetected whenever glucose represents the sole carbon source. cryptococcus terreus (strains dbvp 6012 and 6242) does not show ascorbic acid production either in presence or in the absence of l-galactonic acid gamma-lactone. this feature is probably connected to the insensibility of the strain to the ly ... | 1997 | 9111923 |
| role of lipids in ethanol tolerance of candida lambica. | candida lambica with a moderate ethanol tolerance could grow in presence of ethanol up to 8% (v/v). in presence of increasing concentrations of ethanol, fatty acids were increased while phospholipids were decreased in lipid samples extracted from the organism. supplementation of different lipids to the growth medium enabled the yeast to restore its growth in presence of 9% (v/v) ethanol. | 1997 | 9279137 |
| treatment of mycotic infections after haemopoietic progenitor cell transplantation with liposomal amphotericin-b. | 115 patients undergoing allogeneic or autologous bone marrow or peripheral blood stem cell transplantation were treated empirically or for documented fungal infection with liposomal amphotericin-b in doses up to 10mg/kg bodyweight for a duration up to 61 days. the therapy was excellent tolerated and clinical side effects occurred in only eight patients. the drug had to be withdrawn in one episode. a significant influence of liposomal amphotericin-b on laboratory parameters was not observed. crea ... | 1998 | 9916623 |
| candida lambica polyarthritis in a patient with chronic alcoholism. | we describe a patient with an indolent polyarthritis over a period of several years caused by candida lambica probably acquired from a contaminated wound. c. lambica has not been previously reported to cause infectious arthritis. hematogenous spread was manifest by 4 separate sites of involvement. chronic alcoholism was the only apparent risk factor for dissemination. the infection seems to be environmentally acquired. | 1999 | 10451090 |
| conjugation of yeast mannans with protein employing cyanopyridinium agent (cdap)--an effective route of antifungal vaccine preparation. | the possibility of using 1-cyano-4-dimethylaminopyridinium tetrafluoroborate (cdap) for activation of saccharide hydroxyl groups (instead of hazardous cyanogen bromide) is examined with cell-surface mannans of the yeasts candida albicans, candida tropicalis, candida lambica and galactoglucoxylomannan of cryptococcus laurentii. direct conjugation with human serum albumin yielded soluble products with increased molecular size in comparison with the original polysaccharides. immunodiffusion experim ... | 2000 | 11425187 |
| effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. | the application of high oxygen atmospheres (hoa) (i.e. > 70% o2) for packaging ready-to-eat vegetables was evaluated as an alternative technique for low o2 equilibrium modified atmosphere (ema) packaging (3% o2-5% co2-balance n2) for respiring products. comparative experiments between both techniques were performed in-vitro and in-vivo. typical spoilage causing microorganisms (pseudomonas fluorescens, candida lambica), the moulds botrytis cinerea, aspergillus flavus and the opportunistic psychro ... | 2001 | 11789938 |
| yeast species associated with orange juice: evaluation of different identification methods. | five different methods were used to identify yeast isolates from a variety of citrus juice sources. a total of 99 strains, including reference strains, were identified using a partial sequence of the 26s rrna gene, restriction pattern analysis of the internal transcribed spacer region (5.8s-its), classical methodology, the rapid yeast plus system, and api 20c aux. twenty-three different species were identified representing 11 different genera. distribution of the species was considerably differe ... | 2002 | 11916718 |
| identification of yeast species from orange fruit and juice by rflp and sequence analysis of the 5.8s rrna gene and the two internal transcribed spacers. | yeast isolates from orange fruit and juice in a spontaneous fermentation were identified and classified by two molecular techniques. the first was analysis of the restriction pattern generated from the polymerase chain reaction (pcr)-amplified 5.8s rrna gene and the two internal transcribed spacers (its) using specific primers. the second technique was sequence analysis of the its regions using the same two primers. nine different restriction profiles were obtained from the size of the pcr produ ... | 2003 | 12702240 |
| [research on pichia fermentans lodder]. | | 1959 | 13650573 |
| cacao fermentation. v. yeasts isolated from cacao beans during the curing process. | cacao beans must be subjected to fermentation before they are used in making chocolate, and their commercial value is related to a proper procedure. saccharomyces rosei, hansenula anomala, pichia fermentans, pichia membranaefaciens, and trichosporon cutaneum were found in fermenting cacao beans. all species isolated during the investigation grew on cacao pulp, but only s. rosei, h. anomala, and p. fermentans exhibited fermenting capacity on the sugars of cacao pulp. species of the genus saccharo ... | 1961 | 13767275 |
| occurrence and characterization of yeasts isolated from artisanal fiore sardo cheese. | the occurrence of yeast microflora in artisanal fiore sardo cheese during ripening was studied. mean yeast counts ranged from 2.64+/-1 log(10) cfu ml(-1) in milk to 0.65+/-1 log(10) cfu g(-1) in 9 months cheese, with the higher counts observed in 48-h-old cheese. strains belonging to the prevalent species debaryomyces hansenii, kluyveromyces lactis, geotrichum candidum, candida zeylanoides and candida lambica were selected for technological and genotypic characterization. all d. hansenii strains ... | 2004 | 15240074 |
| influence of sequential yeast mixtures on wine fermentation. | the use of pichia fermentans in pure cultures and sequential mixtures with saccharomyces cerevisiae has been studied to improve the aromatic compounds and characteristics of a wine. p. fermentans has proved to be a good starter strains for must fermentation in the winemaking industry. it has shown the same level of sulphur tolerance and the same growth rate as s. cerevisiae. we have demonstrated that only 2 days of must fermentation with p. fermentans in sequential mixtures are enough to increas ... | 2005 | 15698691 |
| production and molar yield of 2-phenylethanol by pichia fermentans l-5 as affected by some medium components. | in this study, the effects of carbon sources and various levels of sucrose (0-30%) yeast extract (0-1.25%) and phenylalanine (0-0.2%) on the production of 2-phenylethanol by pichia fermentans l-5 were investigated. results revealed that among the 11 carbon sources tested, glycerol and sucrose were suitable carbon sources for p. fermentans l-5 resulting in production of higher amounts of 2-phenylethanol. in the medium that contained 18% sucrose, p. fermentans l-5 produced the highest amount of 2- ... | 2000 | 16232833 |
| volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees c in air and low oxygen atmosphere. | this paper describes the volatile metabolite production of spoilage bacteria (pantoea agglomerans and rahnella aquatilis) and spoilage yeasts (pichia fermentans and cryptococcus laurentii), previously isolated from mixed lettuce, on a simulation medium of shredded mixed lettuce (mixed-lettuce agar) both under air conditions and modified atmosphere (ma)-conditions at 7 degrees c. these latter conditions simulated the equilibrium modified atmosphere packaging, which is used to extend the shelf-lif ... | 2006 | 16860421 |
| biological control of peach fungal pathogens by commercial products and indigenous yeasts. | the potential use of the commercial biocontrol products serenade (bacillus subtilis qst-713) and trichodex (trichoderma harzianum rifai strain t39) to inhibit the postharvest pathogenic molds penicillium crustosum and mucor circinelloides was investigated. both products exhibited antagonistic activity in vitro against the pathogens, reducing their growth at different levels. in addition, epiphytic yeasts isolated from peaches were identified as candida maltosa, pichia fermentans, and pichia kluy ... | 2006 | 17066929 |
| the strange case of a biofilm-forming strain of pichia fermentans, which controls monilinia brown rot on apple but is pathogenic on peach fruit. | a biofilm-forming strain of pichia fermentans proved to be most effective in controlling brown rot on apple fruit when coinoculated into artificial wounds with a phytopathogenic isolate of monilinia fructicola. culture filtrates and autoclaved cells had no significant influence on the disease. when sprayed onto the apple fruit surface, this yeast formed a thin biofilm but failed to colonize the underlying tissues. when inoculated into wounds artificially inflicted to peach fruit or when sprayed ... | 2007 | 17727660 |
| quality of silages from italian farms as attested by number and identity of microbial indicators. | this study evaluated the quality and possible hygiene risks related to farm-made silages by analysing the presence and number of micro-organisms that influence the preservation and safety in samples from four italian regions. | 2007 | 17953581 |
| kluyveromyces lactis but not pichia fermentans used as adjunct culture modifies the olfactory profiles of cantalet cheese. | yeasts are commonly detected in cheese. two yeast species, kluyveromyces lactis and pichia fermentans, were isolated at high populations from raw-milk cantalet cheese, a french protected denomination of origin hard cheese. to investigate the interest of these 2 species as adjunct cultures to promote flavor development of cantalet cheese, they were added at 10(5) cfu/ml to microfiltered milk. the global microbiological, biochemical, and flavor changes induced by the presence of the yeasts in chee ... | 2008 | 18218739 |
| re-examining the phylogeny of clinically relevant candida species and allied genera based on multigene analyses. | yeasts of the artificial genus candida include plant endophytes, insect symbionts, and opportunistic human pathogens. phylogenies based on rrna gene and actin sequences confirmed that the genus is not monophyletic, and the relationships among candida species and allied teleomorph genera are not clearly resolved. protein-coding genes have been useful to resolve taxonomic positions among a broad range of fungi. over 70 taxa of the genus candida and its allied sexually reproducing genera were there ... | 2008 | 18248416 |
| identification of yeast and bacteria involved in the mezcal fermentation of agave salmiana. | aims: to identify the yeast and bacteria present in the mezcal fermentation from agave salmiana. methods and results: the restriction and sequence analysis of the amplified region, between 18s and 28s rdna and 16s rdna genes, were used for the identification of yeast and bacteria, respectively. eleven different micro-organisms were identified in the mezcal fermentation. three of them were the following yeast: clavispora lusitaniae, pichia fermentans and kluyveromyces marxianus. the bacteria foun ... | 2008 | 18489025 |
| microflora of feta cheese from four greek manufacturers. | the components of the microflora of four feta cheeses, produced by different greek manufacturers, were determined by culture dependent and independent techniques. isolates from microbiological media were first grouped by polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge) and then representatives of each dgge group were sequenced for identification purposes. dna and rna, extracted directly from the cheese, were subjected to pcr-dgge. moreover, feta cheeses were subjected ... | 2008 | 18555549 |
| [the fungicidal activity and paradoxical effect of caspofungin against yeast. influence of culture medium and incubation time]. | the effect of culture medium and incubation time on the fungicidal activity of caspofungin and on the frequency of paradoxical effect has been studied in 144 blood culture isolates (42, candida tropicalis, 32 candida glabrata, 21 candida krusei, 20 candida parapsilosis, 11 candida guilliermondii, 4 candida famata, 3 candida lusitaniae, 3 blastoschizomyces capitatus, 2 saccharomyces cerevisiae, 2 yarrowia lipolytica, 1 candida inconspicua, 1 candida lambica, 1 candida sake y 1 pichia ohmeri). the ... | 2007 | 18563217 |
| detection and identification of wild yeasts in champús, a fermented colombian maize beverage. | the aim of this study was to identify and characterise the predominant yeasts in champús, a traditional colombian cereal-based beverage with a low alcoholic content. samples of champús from 20 production sites in the cauca valley region were analysed. a total of 235 yeast isolates were identified by conventional microbiological analyses and by polymerase chain reaction-restriction fragment length polymorphism (pcr-rflp) of its1-5.8s rdna-its2. the dominant species were: saccharomyces cerevisiae, ... | 2008 | 18620968 |
| the diversity of eukaryotic microbiota in the traditional slovak sheep cheese--bryndza. | we investigated the occurrence and diversity of yeasts and filamentous fungi in bryndza an artisanal slovak soft spreadable cheese prepared from raw sheep milk or from a mixture of sheep and cow milk. samples collected during four months of the summer production period from two locations (northern and southern parts of central slovakia) contained 10(5)-10(7) (cfu) yeasts and about 10(2) (cfu) of mold per gram of wet weight. further characterization by conventional taxonomy and sequence compariso ... | 2008 | 18639949 |
| production of white colonies on chromagar candida medium by members of the candida glabrata clade and other species with overlapping phenotypic traits. | we hypothesized that species of the candida glabrata clade and species with phenotypic traits that overlap those of c. glabrata would produce white colonies on chromagar candida medium. of 154 isolates (seven species) tested, c. bracarensis, c. nivariensis, c. norvegensis, c. glabrata, and c. inconspicua produced white colonies; the pichia fermentans group and c. krusei did not. many of these species are difficult to identify phenotypically; white colonies may signal the need for the use of mole ... | 2008 | 18685009 |
| a case of candida lambica fungemia misidentified as candida krusei in an intravenous drug abuser. | only a handful of cases of human candida lambica infections have been published up to now. we report a candida lambica fungemia in a young intravenous drug abuser. using a popular chromogenic agar and a commercial phenotyping gallery, the fungus was initially misidentified as candida krusei. key tests to distinguish these closely related species are maximum growth temperature and assimilation of certain substrates present in more elaborate phenotyping assays. definite confirmation is possible us ... | 2008 | 18798049 |
| identification of yeasts and evaluation of their distribution in taiwanese kefir and viili starters. | the objective of the present study was to investigate yeast communities in kefir grains and viili starters in taiwan through conventional microbiological cultivation and polymerase chain reaction-denaturing gradient gel electrophoresis (pcr-dgge). the dna sequencing was used as a validity technique to ensure that all isolates within each group belonged to just one species, and to confirm the identified results of pcr-dgge. results indicated that a combination of conventional microbiological cult ... | 2008 | 18832201 |
| pichia garciniae sp. nov., isolated from a rotten mangosteen fruit (garcinia mangostana l., clusiaceae). | ascogenous yeasts were isolated from a decaying mangosteen fruit (garcinia mangostana l., clusiaceae). based on colony morphology and rapd analysis, the strains were grouped into four groups (g-i, g-ii, g-iii and g-iv). phenotypic properties and analysis of the d1/d2 domain sequence of the 26s rrna gene identified representative members of groups g-ii, g-iii and g-iv as pichia manshurica (=pichia galeiformis), pichia fermentans and pichia anomala, respectively. representatives of group g-i, ys11 ... | 2008 | 18984711 |
| the addition of a cocktail of yeast species to cantalet cheese changes bacterial survival and enhances aroma compound formation. | indigenous yeasts can be detected at high populations in raw milk cantal cheese, a french protected denomination of origin (pdo) hard cheese. to investigate their use as adjunct cultures to promote flavour development in cantalet (small cantal) cheese, three strains isolated from raw milk cantal cheese, kluyveromyces lactis, yarrowia lipolytica, and pichia fermentans were added at 3 (e3) and 5 (e5) log(10) colony-forming units (cfu)/ml to microfiltered milk at a ratio of 80/10/10 viable cells, r ... | 2009 | 19036465 |
| yeast diversity during tapping and fermentation of palm wine from cameroon. | in the present study, we have investigated the occurrence of yeast flora during tapping and fermentation of palm wine from cameroon. the yeast diversity was investigated using both traditional culture-dependent and culture-independent methods. moreover, to characterize the isolates of the predominant yeast species (saccharomyces cerevisiae) at the strain level, primers specific for delta sequences and minisatellites of genes encoding the cell wall were used. the results confirm the broad quantit ... | 2009 | 19376464 |
| microbiological and chemical properties of kefir manufactured by entrapped microorganisms isolated from kefir grains. | in this study, various yeasts (kluyveromyces marxianus, saccharomyces turicensis, pichia fermentans) and lactic acid bacteria (lactobacillus kefiranofaciens, lactobacillus kefiri, leuconostoc mesenteroides) were entrapped in 2 different microspheres using an entrapment ratio for the strains that was based on the distribution ratio of these organisms in kefir grains. the purpose of this study was to develop a new technique to produce kefir using immobilized starter cultures isolated from kefir gr ... | 2009 | 19528577 |
| effect of starter culture inoculation on feed hygiene and microbial population development in fermented pig feed composed of a cereal grain mix with wet wheat distillers' grain. | investigating the influence of an added starter culture on the properties of fermented liquid pig feed. | 2010 | 19583798 |
| modelling of yeast inactivation in sonicated tomato juice. | power ultrasound is recognised as a potential non thermal technique to inactivate microorganisms pertinent to fruit juices. in this study, the effect of sonication on the resistance of yeast (pichia fermentans) in tomato juice was investigated. tomato juice samples were sonicated at amplitude levels ranging from 24.4 to 61.0mum at a constant frequency of 20khz for different treatment times (2 to 10min) and pulse durations of 5s on and 5s off. significant reductions (p<0.05) were observed at high ... | 2010 | 19906456 |
| candida cabralensis sp. nov., a yeast species isolated from traditional spanish blue-veined cabrales cheese. | three yeast strains, 1ad8(t), 3ad15 and 3ad23, belonging to a previously unknown yeast species were isolated from two independent batches of the spanish blue-veined cabrales cheese, a traditional cheese manufactured without the addition of starter and mould cultures. physiological characterization revealed that the unknown yeast is not fermentative and does not assimilate lactose; rather it assimilates dl-lactic acid and ethanol, major end products of lactic acid bacteria metabolism in cheese. t ... | 2010 | 19965993 |
| yeast species associated with wine grapes in china. | having more information on the yeast ecology of grapes is important for wine-makers to produce wine with high quality and typical attributes. china is a significant wine-consuming country and is becoming a serious wine-producer, but little has been reported about the yeast ecology of local ecosystems. this study provides the first step towards the exploitation of the yeast wealth in china's vine-growing regions. the aim of this study was to investigate the yeast population density and diversity ... | 2010 | 20116124 |
| pef based hurdle strategy to control pichia fermentans, listeria innocua and escherichia coli k12 in orange juice. | the combination of pulsed electric fields (pef) and bacteriocins in a hurdle approach has been reported to enhance microbial inactivation. this study investigates the preservation of orange juice using pef in combination with nisin (2.5 ppm), natamycin (10 ppm), benzoic acid (ba; 100 ppm), or lactic acid, (la; 500 ppm). pichia fermentans, a spoilage yeast frequently isolated from orange juice, escherichia coli k12 or listeria innocua were inoculated into sterile orange juice (oj) with, and witho ... | 2010 | 20116876 |
| multidrug resistant yeasts in synanthropic wild birds. | the aim of this study was to investigate the presence of multidrug resistant yeasts in the faeces of synanthropic wild birds from the bangsar suburb of kuala lumpur. | 2010 | 20307325 |
| combined effects of sugarcane bagasse extract and synthetic dyes on the growth and bioaccumulation properties of pichia fermentans mtcc 189. | bioaccumulation of synthetic dyes viz. acid blue 93, direct red 28 and basic violet 3 by growing cells of yeast, pichia fermentans mtcc 189 was investigated in growth media prepared from sugarcane bagasse extract. the maximum dye bioaccumulation was determined at ph 5.0 for all the dyes tested. two kinetic models viz. noncompetitive and uncompetitive models were tested in order to determine the toxic effects of dyes on the specific growth rate of p. fermentans mtcc 189. basic violet 3 was found ... | 2010 | 20692093 |
| occurrence and dominance of yeast species in naturally fermented milk from the tibetan plateau of china. | to determine which yeasts are present in the naturally fermented milks of china, 69 samples made by the nomads of tibet were collected from the tibetan plateau in china. from these samples, 225 strains of yeast were isolated and identified using conventional microbiological analysis and gene sequencing analysis of the d1/d2 domain of the large subunit (26s) ribosomal dna. the results showed that the total concentration of yeasts in these samples ranged from 5.01 to 8.97 log10 colony-forming unit ... | 2010 | 20921981 |
| [identification and biodiversity of yeasts from qula in tibet and milk cake in yunnan of china]. | to analyze the biodiversity and distribution of the yeast species of qula in tibet and milk cake in yunnan, and to provide essential data for the utilization of yeasts in the traditional dairy products of china. | 2010 | 21090253 |
| quantifying the individual effects of ethanol and temperature on the fitness advantage of saccharomyces cerevisiae. | the presence of saccharomyces cerevisiae in grape berries and fresh musts is usually very low. however, as fermentation progresses, the population levels of this species considerably increase. in this study, we use the concept of fitness advantage to measure how increasing ethanol concentrations (0-25%) and temperature values (4-46 °c) in wine fermentations affects competition between s. cerevisiae and several non-saccharomyces yeasts (hanseniaspora uvarum, torulaspora delbrueckii, candida zempl ... | 2011 | 21645814 |
| occurrence of yeasts in faecal samples from antarctic and south american seabirds. | during an expedition to the southern argentinean town of ushuaia, the antarctic peninsula, antarctic islands and the falkland islands, we collected 94 faecal specimens from wild birds to screen for yeast within the different bird species. the yeast species were identified by morphological features and commercial characterisation kits. from 54% of the specimens, we isolated 122 strains representing 29 yeast species. debaryomyces hansenii, candida lambica and candida krusei were the most frequentl ... | 2011 | 21672044 |
| microbial inactivation in cloudy apple juice by multi-frequency dynashock power ultrasound. | the study determined the efficacy of dynashock wave power ultrasound as an alternative processing technique for apple juice against a number of pathogenic and spoilage microorganisms. the effects of several implicit, intrinsic and extrinsic properties on the dynashock wave inactivation of the microorganisms were also investigated. results showed that acid adaptation increased the resistance of escherichia coli o157:h7 and salmonella spp. but decreased that of listeria monocytogenes. spoilage yea ... | 2011 | 21802974 |
| use of pichia fermentans and candida sp. strains for the biological treatment of stored olive mill wastewater. | of 105 isolates screened for growth on plates containing olive mill wastewater (omw), five were selected and identified as pichia fermentans (y1, y4) and candida sp. (y2, y11, and y18). on the basis of their ability to use phenol at 716 mg l(-1), strains y2 (15% reduction) and y4 (18% reduction) were then used to detoxify stored omw under various operational conditions. yeast treatment of omw increased the ph and, in the best conditions (aeration and no glucose addition), the cod decreased (47%) ... | 2011 | 21785989 |
| diversity and killer activity of yeasts in malaysian fermented food samples. | the biodiversity and the killer activity of yeasts isolated from various types of fermented food in malaysia were investigated in this study. of 252 yeasts isolated from 48 fermented food samples in this study, 19 yeast species were identified based on sequence analysis of the its1-5.8s-its2 partial fragments of the yeasts. a total of 29 (11.5%) of the yeast isolates demonstrated killer activity to at least one candida species tested in this study; including 22 isolates of trichosporon ... | 2011 | 22041766 |
| Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life. | The combination of novel, non-thermal technologies for preservation purposes is a recent trend in food processing research. In the present study, non-thermal hurdles such as ultraviolet light (UV) (5.3 J/cm²), high intensity light pulses (HILP) (3.3 J/cm²), pulsed electric fields (PEF) (34 kV/cm, 18 Hz, 93 µs) or manothermosonication (MTS) (4bar, 43 °C, 750 W, 20 kHz) were examined. The objective was to establish the potential of these technologies, applied individually or in paired sequences, t ... | 2011 | 21893360 |
| evaluation of the yeast traffic light(r) pna fish™ probes for identification of candida species from positive blood cultures. | the yeast traffic light® pna fish™ kit (ytl) correctly identified candida spp. in 207/216 (96%) positive blood cultures. discordant results were seen with known cross-reacting species and cultures containing c. lambica and r. mucilaginosa. the ytl provides rapid, reliable identification of the five common candida species found in blood cultures. | 2012 | 22238445 |
| microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production. | a procedure for designing starter cultures for fermentation is illustrated for prickly pear wine production. the illustration includes kinetic studies on inoculated and spontaneous fermentation, microorganism identification studies based on molecular biology tools, and microbial ecology studies, which led to the selection of strains that are capable of synthesizing alcohol and desirable volatile compounds. results show that a mixed starter inoculum containing pichia fermentans and saccharomyces ... | 2011 | 22417507 |
| the diversity and antifungal susceptibility of the yeasts isolated from coconut water and reconstituted fruit juices in brazil. | the aims of this study were to characterise the yeasts present in the reconstituted fruit juices and coconut water extracted with "coconut machines", both collected from commercial outlets in a brazilian city, and to investigate the antifungal resistance of isolates from these beverages that were able to grow at 37°c. the yeast population counts in the coconut water samples ranged from 1.7 to >6.5logcfu/ml, and in the reconstituted fruit juices, the counts ranged from 1.5 to >5.5logcfu/ml. aureo ... | 2012 | 23290225 |
| isolation, selection and evaluation of antagonistic yeasts and lactic acid bacteria against ochratoxigenic fungus aspergillus westerdijkiae on coffee beans. | in this study, yeasts and lactic acid bacteria (lab) were isolated from coffee fruits and identified via biochemical and molecular approaches. the isolates represented the pichia, debaryomyces, candida, clavispora, yarrowia, sporobolomyces, klyveromyces, torulaspora and lactobacillus genera. four isolates, namely pichia fermentans lpbyb13, sporobolomyces roseus lpby7e, candida sp. lpby11b and lactobacillus brevis lpbb03, were found to have the greatest antagonist activity against an ochratoxigen ... | 2016 | 26544541 |
| culture-dependent and -independent methods to investigate the predominant microorganisms associated with wet processed coffee. | the fermentation process of yunnan arabica coffee is a typical wet fermentation. its excellent quality is closely related to microbes in the process of fermentation. the purpose of this study was to isolate and identify the microorganisms in the wet method of coffee processing in yunnan province, china. microbial community structure and dominant bacterial species were evaluated by traditional cultivated separation method and pcr-dgge technology, and were further analyzed in combination with the ... | 2016 | 27113591 |
| identification of differentially expressed genes associated with changes in the morphology of pichia fermentans on apple and peach fruit. | pichia fermentans (strain disaaba 726) is an effective biocontrol agent against monilinia fructicola and botrytis cinerea when inoculated in artificially wounded apple fruit but is an aggressive pathogen when inoculated on wounded peach fruit, causing severe fruit decay. pichia fermentans grows as budding yeast on apple tissue and exhibits pseudohyphal growth on peach tissue, suggesting that dimorphism may be associated with pathogenicity. two complementary suppressive subtractive hybridization ... | 2012 | 22780886 |
| antifungal properties of hypericin, hypericin tetrasulphonic acid and fagopyrin on pathogenic fungi and spoilage yeasts. | the role of hypericin-mediated photodynamic antimicrobial properties on pathogenic fungi and photodynamic therapy for human cancer cells is known. antifungal properties of hypericum perforatum l. (hypericaceae) and fagopyrum esculentum moench. (polygonaceae) extracts were also studied. the different polarities of solvents can cause complication in the identification of antifungal effects of separate biologically active compounds. in recent experimental work, we compared antifungal properties of ... | 2016 | 27564138 |
| identification of the major yeasts isolated from high moisture corn and corn silages in the united states using genetic and biochemical methods. | the objective of this study was to identify species of yeasts in samples of high moisture corn (hmc) and corn silage (cs) collected from farms throughout the united states. samples were plated and colonies were isolated for identification using dna analysis. randomly selected colonies were also identified by fatty acid methyl esters (fame) and by physiological substrate profiling (id 32c). for cs, candida ethanolica, saccharomyces bulderi, pichia anomala, kazachstania unispora, and saccharomyces ... | 2017 | 27889126 |
| isolation, selection and evaluation of yeasts for use in fermentation of coffee beans by the wet process. | during wet processing of coffee, the ripe cherries are pulped, then fermented and dried. this study reports an experimental approach for target identification and selection of indigenous coffee yeasts and their potential use as starter cultures during the fermentation step of wet processing. a total of 144 yeast isolates originating from spontaneously fermenting coffee beans were identified by molecular approaches and screened for their capacity to grow under coffee-associated stress conditions. ... | 2014 | 25087206 |
| identification and partial characterization of antilisterial compounds produced by dairy yeasts. | food-grade yeasts make significant contributions to flavor development in fermented foods. some yeast species also inhibit undesirable bacteria, yeasts and molds, apparently by producing antimicrobial compounds called mycocins. the aim of this study was to evaluate the ability of wild yeasts, isolated from raw milk and cheese in the quebec province area, to produce antilisterial compounds. based on an agar-membrane screening test, 22 of 95 isolates, namely one candida catenulata, one candida par ... | 2013 | 26782600 |
| evaluation of microbial quality and yeast diversity in fresh-cut apple. | the present work's aim was to study the microbial quality of minimally processed apples commercialized in portugal. sixty eight samples of fresh-cut apple were analyzed before their best-before date in 2011 and 2012 for aerobic mesophilic and psychrotrophic microorganisms, total coliforms, lactic-acid bacteria (lab), coagulase-positive staphylococci and fungi. the parameters of food safety studied were cronobacter sakazakii, salmonella spp. and listeria sp. samples were analyzed according to sta ... | 2015 | 26187843 |
| characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in galicia (nw spain). | a total of 143 presumptive yeast isolates were obtained from the predominant microflora of 21 short-ripened starter-free raw cow's milk cheeses made in galicia (nw spain), and the following 68 isolates were identified by both genotyping and sequencing methods: yarrowia lipolytica (21 isolates), kluyveromyces lactis (18), debaryomyces hansenii (11), pichia guilliermondii (11), pichia fermentans (4) and saccharomyces cerevisiae (3). of these, y. lipolytica and k. lactis displayed the strongest ext ... | 2016 | 26678145 |
| from grape berries to wine: population dynamics of cultivable yeasts associated to "nero di troia" autochthonous grape cultivar. | the aim of this work was to study the biodiversity of yeasts isolated from the autochthonous grape variety called "uva di troia", monitoring the natural diversity from the grape berries to wine during a vintage. grapes were collected in vineyards from two different geographical areas and spontaneous alcoholic fermentations (afs) were performed. different restriction profiles of its-5.8s rdna region, corresponding to saccharomyces cerevisiae, issatchenkia orientalis, metschnikowia pulcherrima, ha ... | 2016 | 26925621 |
| relevance of the ecology ofcitrus yeasts to the diet ofdrosophila. | a study of the yeast flora of necrotic oranges and associateddrosophila yielded a total of 221 isolates composed ofkloeckera apiculata (75),pichia fermentans (75),pichia kluyveri (50),torulopsis stellata (17),hanseniaspora uvarum (2),p. membranaefaciens (1), andcandida vini (1). the yeast species of all samples of oranges and adultdrosophila were very similar; however, the speciesof drosophila contained a higher proportion ofp. fermentans and a lower proportion ofk. apiculata than was found in t ... | 1979 | 24232298 |
| isolation, identification and characterization of yeasts from fermented goat milk of the yaghnob valley in tajikistan. | the geographically isolated region of the yaghnob valley, tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. their fermented goat milk constitutes one of the staple foods for the yaghnob population, and is produced by backslopping, i.e., using the previous fermentation batch to inoculate the new one. this study addresses the yeast composition of the fermented milk, assessing genotypic, and phenotypic properties. the 52 isolates included in this study revealed sma ... | 2016 | 27857705 |
| detection and identification of wild yeast in koumiss. | koumiss is a slightly alcoholic fermented mare's milk beverage, originally obtained by using a natural mixed starter of lactic acid bacteria and yeasts. yeast is an important component of koumiss processing which can affect the aroma, texture, as well as the nutrients beneficial to human health, but few reports have examined the yeast ecology of local ecosystems. the purpose of this study was to isolate and identify the yeast present in koumiss from three representative regions of china using a ... | 2012 | 22608237 |
| unpasteurised commercial boza as a source of microbial diversity. | boza is a cereal-based fermented beverage widely consumed in many countries of the balkans. the aim of this study was to investigate the microbiota of three bulgarian boza samples through a combination of culture-dependent and -independent methods with the long-term objective of formulating a multi-strain starter culture specifically destined for the manufacture of new cereal-based drinks. the isolation campaign for lactic acid bacteria (lab) allowed the identification of lactobacillus parabuchn ... | 2015 | 25437059 |
| how native yeasts may influence the chemical profile of the brazilian spirit, cachaça? | cachaça is the typical brazilian spirit, obtained by distillation of fermented sugarcane must, whose production is closely related to regional heritage and geographical traits. in this work, we investigate the influence of different autochthonous yeast species, in comparison to other commercial strains, on the chemical profile of cachaça. fermentations were performed with four different wild species, a mixed starter culture with native yeasts, and two commercial strains. procedures were carried ... | 2017 | 28290322 |
| a strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine. | this paper describes a methodology to establish an optimal process design for prickly pear wine production that preserves the peculiar and unique traits of traditional products, generating at the same time, technical information for appropriate design of both bioreactor and overall process. the strategy includes alcoholic fermentation optimization by the mixed native culture composed by pichia fermentans and saccharomyces cerevisiae, followed by malolactic fermentation optimization by oenococcus ... | 2013 | 24032574 |
| use of pervaporation process for the recovery of aroma compounds produced by p. fermentans in sugarcane molasses. | natural fruity aroma was produced during submerged fermentation by pichia fermentans using sugarcane molasses as a cultivation broth. the aroma compounds were recovered from the fermentation by a pervaporation process using a polydimethylsiloxane membrane (pervap 4060-sulzer). isoamyl acetate, a characteristic compound associated with fruity aromas, was the major compound produced. the pervaporation module was fed at three different temperatures to test the best conditions to recover the natural ... | 2017 | 28303325 |
| analysis of extracellular vesicles produced in the biofilm by the dimorphic yeast pichia fermentans. | the yeast pichia fermentans disaaba 726 strain (p. fermentans) is a dimorphic yeast that under different environmental conditions may switch from a yeast-like to pseudohyphal morphology. we hypothesize that exosomes-like vesicles (ev) could mediate this rapid modification. as ev are membrane-derived vesicles carrying lipids, proteins, mrnas and micrornas and have been recognized as important mediators of intercellular communication. although it has been assumed for a long time that fungi release ... | 2017 | 28256706 |
| stereoselective reduction of prochiral ketones by plant and microbial biocatalysts. | chiral alcohols are the key chiral building blocks to many enantiomerically pure pharmaceuticals. the biocatalytic approach in asymmetric reduction of corresponding prochiral ketones to the preparation of these optically pure substances is one of the most promising routes. the stereoselective reduction of different kinds of prochiral ketones catalyzed by various plants and microorganisms was studied in this work. benzyl acetoacetate, methyl 3-oxopentanoate, ethyl 3-oxopentanoate, and ethyl butyr ... | 2017 | 27168684 |
| proteome changes during yeast-like and pseudohyphal growth in the biofilm-forming yeast pichia fermentans. | the pichia fermentans strain disaaba 726 is a biofilm-forming yeast that has been proposed as biocontrol agent to control brown rot on apple. how ever, when inoculated on peach, strain 726 shows yeast-like to pseudohyphal transition coupled to a pathogenic behaviour. to identify the proteins potentially involved in such transition process, a comparative proteome analysis of p. fermentans 726 developed on peach (filamentous growth) vs apple (yeast-like growth) was carried out using two-dimensiona ... | 2015 | 25743163 |
| use of non-saccharomyces wine yeasts as novel sources of mannoproteins in wine. | eight non-saccharomyces wine strains, previously selected for their ability to modulate the final concentrations of various volatile compounds and to persist with saccharomyces cerevisiae in mixed inocula fermentations of grape juice, have been analyzed in the present work to test their ability to release mannoproteins. the eight strains were members of different genera originally isolated from grape: hansensiaspora osmophila, lachancea thermotolerans, metschnikowia pulcherrima, pichia fermentan ... | 2014 | 24929876 |
| a putative phospholipase c is involved in pichia fermentans dimorphic transition. | pichia fermentans disaaba 726 is a dimorphic yeast that reversibly shifts from yeast-like to pseudohyphal morphology. this yeast behaves as a promising antagonist of monilia spp. in the yeast-like form, but becomes a destructive plant pathogen in the pseudohyphal form thus raising the problem of the biological risk associated with the use of dimorphic yeasts as microbial antagonists in the biocontrol of phytopathogenic fungi. | 2014 | 24076234 |
| plums (prunus domestica l.) are a good source of yeasts producing organic acids of industrial interest from glycerol. | the production of organic acids from several yeasts isolated from mature plums on media containing glycerol as carbon source was analysed by hplc-uv. the yeasts isolated were identified by sequencing the 5.8s internal transcribed spacer as pichia fermentans, wickerhamomyces anomalus and candida oleophila. the organic acid profiles of these strains comprise acetic, citric, succinic and malic acids that qualitatively and quantitatively vary between different species as well as among strains from t ... | 2013 | 23561074 |
| pichia bruneiensis sp. nov., a biofilm-producing dimorphic yeast species isolated from flowers in borneo. | taxonomic analysis of five yeast strains isolated from hibiscus flowers in brunei (borneo) is described. the strains represent a dimorphic, biofilm-producing, anamorphic budding yeast species for which the name pichia bruneiensis is proposed. p. bruneiensis alternates between yeast and pseudohyphal modes of growth. the pseudohyphae form biofilms on the surface of liquid media and penetrate into solid substrates. the sequences of the d1/d2 domains of the large subunit rrna genes, the internal tra ... | 2012 | 22888193 |
| pichia fermentans dimorphic changes depend on the nitrogen source. | pichia fermentans disaaba 726 is a biofilm-forming yeast that undergoes dimorphic transition. under yeast-like morphology it controls brown rot caused by monilia spp. on apple fruit, while under pseudohyphal form, it shows pathogenic behaviour itself on peach fruit. the present study investigates the nutritional factors that induce and separate yeast-like and pseudohyphal morphologies under laboratory conditions. we show that p. fermentans disaaba 726 produces mainly yeast-like cells on media co ... | 2012 | 22749163 |