RESUMEN
Two yeast species, Papiliotrema leoncinii sp. nov. and Papiliotrema miconiae sp. nov., in the family Rhynchogastremataceae of the Tremellales are proposed. The two species are related to six species of the genus Papiliotrema: Papiliotrema aureus, P. flavescens, P. terrestris, P. baii, P. ruineniae and P. wisconsinensis. The novel species are proposed on the basis of the sequence-based phylogenetic species concept with analysis of the D1/D2 region of the large subunit (LSU) rRNA gene and the internal transcribed spacer (ITS) region. A total of 16 strains of Papiliotrema leoncinii sp. nov. were obtained from freshwater and bromeliad leaves collected in Brazil. Papiliotrema leoncinii sp. nov. differs by 11, 12, 16, 14, 11 and 13 substitutions in the D1/D2 domain from the related species P. aureus, P. flavescens, P. terrestris, P. baii, P. ruineniae and P. wisconsinensis, respectively. Differences of 11 substitutions and 21 or more substitutions in ITS regions were found when the sequences of Papiliotrema leoncinii sp. nov. were compared with P. wisconsinensis and its closest relatives. The type strain of Papiliotrema leoncinii sp. nov. is UFMG-CM-Y374T (=CBS 13918T). Papiliotrema miconiae sp. nov. is represented by two strains isolated from a flower of Miconia sp. and a water sample in Brazil. Papiliotrema miconiae sp. nov. differs from the related species P. aureus and P. ruineniae by eight substitutions, from P. flavescens and P. terrestris by 11 substitutions, from P. baii by 10 substitutions and from P. wisconsinensis by 6 substitutions in the D1/D2 domain, and by 7 substitutions from P. wisconsinensis and more than 19 substitutions in the ITS region from its closest relatives. The type strain of Papiliotrema miconiae sp. nov. is CBS 8358T (ML 3666T=DBVPG-4492T). The MycoBank numbers for Papiliotrema leoncinii sp. nov. and Papiliotrema miconiae sp. nov. are MB 813594 and MB 814882, respectively.
Asunto(s)
Basidiomycota/clasificación , Melastomataceae/microbiología , Filogenia , Basidiomycota/genética , Basidiomycota/aislamiento & purificación , Brasil , ADN de Hongos/genética , ADN Espaciador Ribosómico/genética , Flores/microbiología , Genes de ARNr , Datos de Secuencia Molecular , Técnicas de Tipificación Micológica , Hojas de la Planta/microbiología , ARN Ribosómico/genética , Análisis de Secuencia de ADNRESUMEN
Cryptococcus terrestris sp. nov. (Basidiomycota, Agaricomycotina, Tremellomycetes, Tremellales) is typified by CJDX4 Y23(T) (=CBS 10810(T) =NRRL Y-48451(T)), isolated from forest soil in Oklahoma, USA. This species is most readily identified by the sequence of the D1/D2 domain region of the 26S rDNA and ITS (internal transcribed spacer) region. Additional strains from Oklahoma (C107DX4 Y11 =CBS 10813 =NRRL Y-48452) and Brazil (Ep11c =CBS 10812 =NRRL Y-48454; 56e =CBS 10811 =NRRL Y-48453) either had identical sequences or differed minimally. C. terrestris differs physiologically from the most closely related species, Cryptococcus flavescens, by the weak or delayed assimilation of ribose and salicin, and differs from Cryptococcus aureus by the utilization of nitrate and nitrite and growth in vitamin-free medium.
Asunto(s)
Cryptococcus/clasificación , Filogenia , Microbiología del Suelo , Árboles , Cryptococcus/genética , Cryptococcus/aislamiento & purificación , Cryptococcus/fisiología , Medios de Cultivo/química , Dermatoglifia del ADN , ADN de Hongos/análisis , ADN de Hongos/aislamiento & purificación , ADN Espaciador Ribosómico/genética , Datos de Secuencia Molecular , Técnicas de Tipificación Micológica , Oklahoma , Fenotipo , Reacción en Cadena de la Polimerasa/métodos , ARN Ribosómico/genética , Análisis de Secuencia de ADN , Especificidad de la EspecieRESUMEN
Yeasts may contribute positively to the characteristic taste and flavour development during cheese ripening or cause deterioration of the product. In this study we report the presence of yeasts in 59 samples of artisanal cheeses (43 samples of colonial cheese, 5 of ricotta, 9 of provolone, and 2 of Caccio Cavallo) marketed at stands in the coastal area of Rio Grande do Sul, collected between November 2004 and June 2005. Yeast counts were between 10 4 and 107 UFC/g. One hundred and ten strains were isolated from 30 representative cheese samples. Of these, 97 isolates had ascomycetic affinity, and only 13 were basidiomycetes. The isolates belong to the genera Candida, Debaryomyces, Dekkera, Dipodascus, Galactomyces, Kluyveromyces, Kodamaea, Pichia, Rhodosporidium, Saccharomyces, Schizoblastosporion, Sporidiobolus, Torulaspora, Trichosporon, Yarrowia, and Zygosaccharomyces. The predominant species found were Yarrowia lipolytica, Debaryomyces hansenii, and Candida zeylanoides. More than 56% of the strains were lipolytic, while almost 13% were caseinolytic, and approximately 31% were gelatinolytic. The presence of potentially pathogenic and/or deteriorating yeasts emphasizes the need for a better hygienic control of cheese manufacturing and storage. The ability these microorganisms have to produce proteolytic and lipolytic enzymes enhance the potential risk of cheese deterioration
RESUMEN
Yeasts may contribute positively to the characteristic taste and flavour development during cheese ripening or cause deterioration of the product. In this study we report the presence of yeasts in 59 samples of artisanal cheeses (43 samples of colonial cheese, 5 of ricotta, 9 of provolone, and 2 of Caccio Cavallo) marketed at stands in the coastal area of Rio Grande do Sul, collected between November 2004 and June 2005. Yeast counts were between 10 4 and 107 UFC/g. One hundred and ten strains were isolated from 30 representative cheese samples. Of these, 97 isolates had ascomycetic affinity, and only 13 were basidiomycetes. The isolates belong to the genera Candida, Debaryomyces, Dekkera, Dipodascus, Galactomyces, Kluyveromyces, Kodamaea, Pichia, Rhodosporidium, Saccharomyces, Schizoblastosporion, Sporidiobolus, Torulaspora, Trichosporon, Yarrowia, and Zygosaccharomyces. The predominant species found were Yarrowia lipolytica, Debaryomyces hansenii, and Candida zeylanoides. More than 56% of the strains were lipolytic, while almost 13% were caseinolytic, and approximately 31% were gelatinolytic. The presence of potentially pathogenic and/or deteriorating yeasts emphasizes the need for a better hygienic control of cheese manufacturing and storage. The ability these microorganisms have to produce proteolytic and lipolytic enzymes enhance the potential risk of cheese deterioration
RESUMEN
Yeasts may contribute positively to the characteristic taste and flavour development during cheese ripening or cause deterioration of the product. In this study we report the presence of yeasts in 59 samples of artisanal cheeses (43 samples of colonial cheese, 5 of ricotta, 9 of provolone, and 2 of Caccio Cavallo) marketed at stands in the coastal area of Rio Grande do Sul, collected between November 2004 and June 2005. Yeast counts were between 10 4 and 107 UFC/g. One hundred and ten strains were isolated from 30 representative cheese samples. Of these, 97 isolates had ascomycetic affinity, and only 13 were basidiomycetes. The isolates belong to the genera Candida, Debaryomyces, Dekkera, Dipodascus, Galactomyces, Kluyveromyces, Kodamaea, Pichia, Rhodosporidium, Saccharomyces, Schizoblastosporion, Sporidiobolus, Torulaspora, Trichosporon, Yarrowia, and Zygosaccharomyces. The predominant species found were Yarrowia lipolytica, Debaryomyces hansenii, and Candida zeylanoides. More than 56% of the strains were lipolytic, while almost 13% were caseinolytic, and approximately 31% were gelatinolytic. The presence of potentially pathogenic and/or deteriorating yeasts emphasizes the need for a better hygienic control of cheese manufacturing and storage. The ability these microorganisms have to produce proteolytic and lipolytic enzymes enhance the potential risk of cheese deterioration