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MTA Doktori Értekezés Élesztőgombák Jelentősége Az dc_1731_20 MTA Doktori értekezés Élesztőgombák jelentősége az élelmiszeriparban, régi és új fajok Péter Gábor Szent István Egyetem, Élelmiszertudományi Kar, Mezőgazdasági és Ipari Mikroorganizmusok Nemzeti Gyűjteménye Budapest 2020 Powered by TCPDF (www.tcpdf.org) dc_1731_20 2 Powered by TCPDF (www.tcpdf.org) dc_1731_20 Tartalomjegyzék Rövidítések jegyzéke ............................................................................................................................... 5 Köszönetnyilvánítás ................................................................................................................................. 7 Bevezetés................................................................................................................................................. 9 Irodalmi áttekintés ................................................................................................................................ 13 Az élesztőgombák élelmiszeripari jelentősége ................................................................................. 13 Erjesztett élelmiszerek és italok előállítása élesztőgombák segítségével ..................................... 13 Élelmiszer-összetevők és adalékok előállítása élesztőgombák felhasználásával .......................... 19 Biológiai védekezés az élelmiszerromlást okozó mikroorganizmusok ellen élesztőgombák segítségével ................................................................................................................................... 20 Probiotikus és bioterápiás hatású élesztőgombák ........................................................................ 21 Az élesztőgombák, mint élelmiszerek és italok romlásának előidézői .......................................... 21 Élesztőgombák, mint élelmiszer allergének forrásai ..................................................................... 23 Opportunista patogén élesztőgombák az élelmiszerekben .......................................................... 23 Az élesztőgombák fogalma, helyük a gombák között és biodiverzitásuk ......................................... 24 Az élesztőgombák rendszertana ....................................................................................................... 28 Az élesztőgombák rendszertani azonosítása és új fajok leírása .................................................... 29 Az élesztőgombák nevezéktana .................................................................................................... 32 Az élesztőgombák osztályozása ..................................................................................................... 34 Néhány kiemelkedő élelmiszeripari jelentőségű élesztőgomba csoport ...................................... 37 A kutatások célkitűzései ........................................................................................................................ 41 Anyagok és módszerek .......................................................................................................................... 43 Mintagyűjtés és az élesztőgombák izolálása ..................................................................................... 43 Saccharomyces törzsek izolálása szőlőről ..................................................................................... 46 Élesztőgombák izolálása olívaolajból és olívaolaj üledékből ......................................................... 46 Yarrowia törzsek izolálása ............................................................................................................. 48 Metanol-asszimiláló élesztőgombák izolálása ............................................................................... 49 Az élesztőgombák fenotípusos jellemzése és rendszertani azonosítása .......................................... 50 Az élesztőgombák fenotípusos jellemzése .................................................................................... 50 Az élesztőgombák rendszertani azonosítása ................................................................................. 52 Filogenetikai elemzés ........................................................................................................................ 55 Eredmények és megvitatásuk................................................................................................................ 59 Saccharomyces törzsek izolálása szőlőről ......................................................................................... 59 Az olívaolaj, mint új élesztőgomba élőhely feltárása ........................................................................ 61 3 Powered by TCPDF (www.tcpdf.org) dc_1731_20 Néhány új Yarrowia faj és potenciális szerepük az élelmiszeriparban .............................................. 83 Új metanol-asszimiláló élesztőgomba fajok ...................................................................................... 95 Fanedvekből (exudátumokból) izolált metanol-asszimiláló élesztőgombák ................................. 96 Korhadt faanyagokról izolált metanol-asszimiláló élesztőgombák ............................................... 97 Levelekről izolált metanol-asszimiláló élesztőgombák ................................................................. 99 Komagataella pseudopastoris ..................................................................................................... 100 Új fajok a Kuraishia nemzetségben ............................................................................................. 102 Új fajok az Ogataea-kládban ....................................................................................................... 104 Két új obligát ozmofil élesztőgomba faj élelmiszerekről ................................................................. 112 Zygosaccharomyces favi – a második ismert obligát ozmofil élesztőgomba faj mézből és méhkenyérből ............................................................................................................................. 112 Schizosaccharomyces osmophilus – egy hasadó obligát ozmofil élesztőgomba ......................... 116 Metschnikowia viticola – egy új élesztőgomba faj szőlőről ............................................................ 118 Pichia sporocuriosa – egy egyedülálló aszkospóra morfológiával rendelkező új élesztőgomba faj rambutánról .................................................................................................................................... 122 Cutaneotrichosporon suis – egy lipolitikus aktivitással rendelkező új bazídiumos élesztőgomba faj ......................................................................................................................................................... 125 Új tudományos eredmények ............................................................................................................... 129 Összefoglalás ....................................................................................................................................... 135 Summary ............................................................................................................................................. 139 Irodalomjegyzék .................................................................................................................................. 143 Függelék .............................................................................................................................................. 161 4 Powered by TCPDF (www.tcpdf.org) dc_1731_20 Rövidítések jegyzéke Az értekezésben használt nemzetség nevek rövidítései B. Brettanomyces C. Candida Cr. Cryptococcus Cut. Cutaneotrichosporon Cyb. Cyberlindnera D. Debaryomyces E. Eremothecium H. Hanseniaspora K. Komagataella Ku. Kuraishia L. Lachancea M. Metschnikowia N. Nakazawaea O. Ogataea P. Pichia Ps. Pseudophaeomoniella S. Saccharomyces Sch. Schizosaccharomyces Sta. Starmerella Schw. Schwanniomyces T. Torulaspora Y. Yarrowia Z. Zygosaccharomyces 5 Powered by TCPDF (www.tcpdf.org) dc_1731_20 Az értekezésben használt egyéb rövidítések AFLP amplified fragment length polymorphism (amplifikált fragmentum hossz polimorfizmus) BLAST basic local alignment search tool CBS Centraalbureau voor Schimmelcultures (jelenleg Westerdijk Fungal Biodiversity Institute) CUA Christensen’s urea agar D1/D2 régió a rRNS nagy alegységét kódoló gén D1/D2 régiója Indel inszerció/deléció ITS internal transcribed spacer MIMNG Mezőgazdasági és Ipari Mikroorganizmusok Nemzeti Gyűjteménye NCAIM National Collection of Agricultural and Industrial Microorganisms PCR polymerase chain reaction (polimeráz láncreakció) rRNS riboszómális RNS rDNS a riboszómális RNS-t kódoló gén RAPD randomly amplified polymorphic DNA (véletlenszerűen megsokszorozott DNS sokféleség) URB „Urea Rapid Broth” tke telepképző egység YNB „Yeast Nitrogen Base” 6 Powered by TCPDF (www.tcpdf.org) dc_1731_20 Köszönetnyilvánítás A szakmai munkámat az elmúlt bő három évtized során segítő számtalan embernek egyformán hálás vagyok, név szerint csak néhányat emelek ki közülük. Köszönetem fejezem ki Dobolyi Csabának, aki bevezetett az élesztőgombák csodálatos világába, Novák Ervin Károlynak, Cletus P. Kurtzmannak és Marc-André Lachance-nak, akikhez bármilyen mikológiai problémával fordulhattam. A Mezőgazdasági és Ipari Mikroorganizmusok Nemzeti Gyűjteménye valamennyi munkatársának hálával tartozom. Dlauchy Dénes a molekuláris biológiai vizsgálatokban és a filogenetikai elemzésekben nyújtott felbecsülhetetlen segítséget, Lehóckiné Tornai Judit, és amíg tehette Deák Tibor is folyamatosan
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