Phd Thesis Prospecting a Predator
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Supplementary Materials For
Electronic Supplementary Material (ESI) for RSC Advances. This journal is © The Royal Society of Chemistry 2019 Supplementary materials for: Fungal community analysis in the seawater of the Mariana Trench as estimated by Illumina HiSeq Zhi-Peng Wang b, †, Zeng-Zhi Liu c, †, Yi-Lin Wang d, Wang-Hua Bi c, Lu Liu c, Hai-Ying Wang b, Yuan Zheng b, Lin-Lin Zhang e, Shu-Gang Hu e, Shan-Shan Xu c, *, Peng Zhang a, * 1 Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao, 266101, China 2 Key Laboratory of Sustainable Development of Polar Fishery, Ministry of Agriculture and Rural Affairs, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao, 266071, China 3 School of Medicine and Pharmacy, Ocean University of China, Qingdao, 266003, China. 4 College of Science, China University of Petroleum, Qingdao, Shandong 266580, China. 5 College of Chemistry & Environmental Engineering, Shandong University of Science & Technology, Qingdao, 266510, China. a These authors contributed equally to this work *Authors to whom correspondence should be addressed Supplementary Table S1. Read counts of OTUs in different sampled sites. OTUs M1.1 M1.2 M1.3 M1.4 M3.1 M3.2 M3.4 M4.2 M4.3 M4.4 M7.1 M7.2 M7.3 Total number OTU1 13714 398 5405 671 11604 3286 3452 349 3560 2537 383 2629 3203 51204 OTU2 6477 2203 2188 1048 2225 1722 235 1270 2564 5258 7149 7131 3606 43089 OTU3 165 39 13084 37 81 7 11 11 2 176 289 4 2102 16021 OTU4 642 4347 439 514 638 191 170 179 0 1969 570 678 0 10348 OTU5 28 13 4806 7 44 151 10 620 3 -
D-Fructose Assimilation and Fermentation by Yeasts
microorganisms Article D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana Rikiya Endoh *, Maiko Horiyama and Moriya Ohkuma Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center (RIKEN BRC-JCM), 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, Japan; [email protected] (M.H.); [email protected] (M.O.) * Correspondence: [email protected] Abstract: The purpose of this study was to investigate the ability of ascomycetous yeasts to as- similate/ferment D-fructose. This ability of the vast majority of yeasts has long been neglected since the standardization of the methodology around 1950, wherein fructose was excluded from the standard set of physiological properties for characterizing yeast species, despite the ubiquitous presence of fructose in the natural environment. In this study, we examined 388 strains of yeast, mainly belonging to the Saccharomycetes (Saccharomycotina, Ascomycota), to determine whether they can assimilate/ferment D-fructose. Conventional methods, using liquid medium containing Citation: Endoh, R.; Horiyama, M.; yeast nitrogen base +0.5% (w/v) of D-fructose solution for assimilation and yeast extract-peptone Ohkuma, M. D-Fructose Assimilation +2% (w/v) fructose solution with an inverted Durham tube for fermentation, were used. All strains and Fermentation by Yeasts examined (n = 388, 100%) assimilated D-fructose, whereas 302 (77.8%) of them fermented D-fructose. Belonging to Saccharomycetes: D D Rediscovery of Universal Phenotypes In addition, almost all strains capable of fermenting -glucose could also ferment -fructose. These and Elucidation of Fructophilic results strongly suggest that the ability to assimilate/ferment D-fructose is a universal phenotype Behaviors in Ambrosiozyma platypodis among yeasts in the Saccharomycetes. -
Outline of Ascomycota - 2007
ISSN 1403-1418 VOLUME 13 DECEMBER 31, 2007 Outline of Ascomycota - 2007 H. Thorsten Lumbsch and Sabine M. Huhndorf (eds.) The Field Museum, Department of Botany, Chicago, USA Abstract Lumbsch, H. T. and S.M. Huhndorf (ed.) 2007. Outline of Ascomycota – 2007. Myconet 13: 1 - 58. The present classification contains all accepted genera and higher taxa above the generic level in phylum Ascomycota. Introduction The present classification is based in part on earlier versions published in Systema Ascomycetum and Myconet (see http://www.fieldmuseum.org/myconet/) and reflects the numerous changes made in the Deep Hypha issue of Mycologia (Spatafora et al. 2006), in Hibbett et al. (2007) and those listed in Myconet Notes Nos. 4408-4750 (Lumbsch & Huhndorf 2007). It includes all accepted genera and higher taxa of Ascomycota. New synonymous generic names are included in the outline. In future outlines attempts will be made to incorporate all synonymous generic names (for a list of synonymous generic names, see Eriksson & Hawksworth 1998). A question mark (?) indicates that the position of the taxon is uncertain. Eriksson O.E. & Hawksworth D.L. 1998. Outline of the ascomycetes - 1998. - Systema Ascomycetum 16: 83-296. Hibbett, D.S., Binder, M., Bischoff, J.F., Blackwell, M., Cannon, P.F., Eriksson, O.E., Huhndorf, S., James, T., Kirk, P.M., Lucking, R., Lumbsch, H.T., Lutzoni, F., Matheny, P.B., McLaughlin, D.J., Powell, M.J., Redhead, S., Schoch, C.L., Spatafora, J.W., Stalpers, J.A., Vilgalys, R., Aime, M.C., Aptroot, A., Bauer, R., Begerow, D., -
Phylogenetics of Saccharomycetales, the Ascomycete Yeasts
Mycologia, 98(6), 2006, pp. 1006–1017. # 2006 by The Mycological Society of America, Lawrence, KS 66044-8897 Phylogenetics of Saccharomycetales, the ascomycete yeasts Sung-Oui Suh Key words: Hemiascomycetes, rDNA, systematics Meredith Blackwell1,2 Department of Biological Sciences, Louisiana State INTRODUCTION University, Baton Rouge, Louisiana 70803 The subphylum Saccharomycotina contains a single Cletus P. Kurtzman order, the Saccharomycetales (FIG.1,TABLE I). These Microbial Genomics and Bioprocessing Research, National Center for Agricultural Utilization Research, ascomycetes have had a significant role in human ARS/USDA, Peoria, Illinois 61604-3999 activities for millennia. Records from the Middle East, as well as from China, depict brewing and Marc-Andre´ Lachance bread making 8000–10 000 years ago (McGovern et al Department of Biology, Western Ontario University, London, Ontario, Canada N6A 5B7 2004, http://www.museum.upenn.edu/new/exhibits/ online_exhibits/wine/wineintro.html). These early ‘‘biotechnologists’’ had no idea why bread dough rose Abstract: Ascomycete yeasts (phylum Ascomycota: or why beer fermented. The explanation awaited subphylum Saccharomycotina: class Saccharomycetes: Antonie van Leeuwenhoek (1680), who showed with order Saccharomycetales) comprise a monophyletic his microscope that small cells that were to become lineage with a single order of about 1000 known known as yeasts were present and further for Louis species. These yeasts live as saprobes, often in Pasteur (1857) to demonstrate conclusively that yeasts association with plants, animals and their interfaces. caused the fermentation of grape juice to wine. A few species account for most human mycotic What is a yeast? —Yeasts eventually were recognized infections, and fewer than 10 species are plant as fungi, prompting description of the ‘‘sugar pathogens.