The Quest for a General and Reliable Fungal DNA Barcode
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
The Role and Use of Non-Saccharomyces Yeasts in Wine Production
The Role and Use of Non-Saccharomyces Yeasts in Wine Production N.P. Jolly1*, O.P.H. Augustyn1 and I.S. Pretorius2** (1) ARC Infruitec-Nietvoorbij***, Private Bag X5026, 7599 Stellenbosch, South Africa. (2) Institute for Wine Biotechnology, Department of Viticulture & Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland (Stellenbosch), South Africa. Submitted for publication: September 2005 Accepted for publication: April 2006 Key words: Non-Saccharomyces, yeasts, vineyards, cellars, fermentation, wine. The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed. INTRODUCTION roles of the numerous non-Saccharomyces yeasts normally asso- ciated with grape must and wine. These yeasts, naturally present Wine is the product of a complex biological and biochemical in all wine fermentations to a greater or lesser extent, are meta- interaction between grapes (grape juice) and different microor- bolically active and their metabolites can impact on wine quality. -
FINAL RISK ASSESSMENT for Aspergillus Niger (February 1997)
ATTACHMENT I--FINAL RISK ASSESSMENT FOR Aspergillus niger (February 1997) I. INTRODUCTION Aspergillus niger is a member of the genus Aspergillus which includes a set of fungi that are generally considered asexual, although perfect forms (forms that reproduce sexually) have been found. Aspergilli are ubiquitous in nature. They are geographically widely distributed, and have been observed in a broad range of habitats because they can colonize a wide variety of substrates. A. niger is commonly found as a saprophyte growing on dead leaves, stored grain, compost piles, and other decaying vegetation. The spores are widespread, and are often associated with organic materials and soil. History of Commercial Use and Products Subject to TSCA Jurisdiction The primary uses of A. niger are for the production of enzymes and organic acids by fermentation. While the foods, for which some of the enzymes may be used in preparation, are not subject to TSCA, these enzymes may have multiple uses, many of which are not regulated except under TSCA. Fermentations to produce these enzymes may be carried out in vessels as large as 100,000 liters (Finkelstein et al., 1989). A. niger is also used to produce organic acids such as citric acid and gluconic acid. The history of safe use for A. niger comes primarily from its use in the food industry for the production of many enzymes such as a-amylase, amyloglucosidase, cellulases, lactase, invertase, pectinases, and acid proteases (Bennett, 1985a; Ward, 1989). In addition, the annual production of citric acid by fermentation is now approximately 350,000 tons, using either A. -
Candida Parapsilosis: a Review of Its Epidemiology, Pathogenesis, Clinical Aspects, Typing and Antimicrobial Susceptibility
Critical Reviews in Microbiology Critical Reviews in Microbiology, 2009; 35(4): 283–309 2009 REVIEW ARTICLE Candida parapsilosis: a review of its epidemiology, pathogenesis, clinical aspects, typing and antimicrobial susceptibility Eveline C. van Asbeck1,2, Karl V. Clemons1, David A. Stevens1 1Division of Infectious Diseases, Santa Clara Valley Medical Center, and California Institute for Medical Research, San Jose, CA 95128 USA and Division of Infectious Diseases and Geographic Medicine, Stanford University, Stanford, CA 94305, and 2Eijkman-Winkler Institute for Medical and Clinical Microbiology, University Medical Center Utrecht, Utrecht, The Netherlands Abstract The Candida parapsilosis family has emerged as a major opportunistic and nosocomial pathogen. It causes multifaceted pathology in immuno-compromised and normal hosts, notably low birth weight neonates. Its emergence may relate to an ability to colonize the skin, proliferate in glucose-containing solutions, and adhere to plastic. When clusters appear, determination of genetic relatedness among strains and identifica- tion of a common source are important. Its virulence appears associated with a capacity to produce biofilm and production of phospholipase and aspartyl protease. Further investigations of the host-pathogen inter- actions are needed. This review summarizes basic science, clinical and experimental information about C. parapsilosis. Keywords: Candida parapsilosis, epidermiology, strain differentiation, clinical aspects, pathogenesis, For personal use only. antifungal susceptibility Introduction The organism was first described in 1928 (Ashford 1928), and early reports of C. parapsilosis described the organ- Candida bloodstream infections (BSI) remain an ism as a relatively non-pathogenic yeast in the normal exceedingly common life-threatening fungal disease flora of healthy individuals that was of minor clinical and are now recognized as a major cause of hospital- significance (Weems 1992). -
Aspergillus Niger Research Timothy C
Cairns et al. Fungal Biol Biotechnol (2018) 5:13 https://doi.org/10.1186/s40694-018-0054-5 Fungal Biology and Biotechnology REVIEW Open Access How a fungus shapes biotechnology: 100 years of Aspergillus niger research Timothy C. Cairns*, Corrado Nai* and Vera Meyer* Abstract In 1917, a food chemist named James Currie made a promising discovery: any strain of the flamentous mould Aspergillus niger would produce high concentrations of citric acid when grown in sugar medium. This tricarboxylic acid, which we now know is an intermediate of the Krebs cycle, had previously been extracted from citrus fruits for applications in food and beverage production. Two years after Currie’s discovery, industrial-level production using A. niger began, the biochemical fermentation industry started to fourish, and industrial biotechnology was born. A century later, citric acid production using this mould is a multi-billion dollar industry, with A. niger additionally produc- ing a diverse range of proteins, enzymes and secondary metabolites. In this review, we assess main developments in the feld of A. niger biology over the last 100 years and highlight scientifc breakthroughs and discoveries which were infuential for both basic and applied fungal research in and outside the A. niger community. We give special focus to two developments of the last decade: systems biology and genome editing. We also summarize the current interna- tional A. niger research community, and end by speculating on the future of fundamental research on this fascinating fungus and its exploitation in industrial biotechnology. Keywords: Aspergillus niger, Biotechnology, Industrial biology, Systems biology, Genome editing, Citric acid Introduction €4.7 billion, which was expected to reach up to €10 bil- For millennia, humanity has practiced rudimental forms lion within the next decade [2]. -
Nomination Background: Stachybotrys Chartarum Strain 2 Mold (Atranone Chemotype) (CASRN: STACHYSTRN2)
Stachybotrys chartarum (or S. atra or S. alternans) [CAS No. 67892-26-6] Review of Toxicological Literature June 2004 Stachybotrys chartarum (or S. atra or S. alternans) [CAS No. 67892-26-6] Review of Toxicological Literature Prepared for National Toxicology Program (NTP) National Institute of Environmental Health Sciences (NIEHS) National Institutes of Health U.S Department of Health and Human Services Contract No. N01-ES-35515 Project Officer: Scott A. Masten, Ph.D. NTP/NIEHS Research Triangle Park, North Carolina Prepared by Integrated Laboratory Systems, Inc. Research Triangle Park, North Carolina June 2004 Abstract Stachybotrys chartarum is a greenish-black mold in the fungal division Deuteromycota, a catch-all group for fungi for which a sexually reproducing stage is unknown. It produces asexual spores (conidia). The morphology and color of conidia and other structures examined microscopically help distinguish the species from other molds found in indoor air that may contaminate materials in buildings that have suffered water intrusion. S. chartarum may ultimately overgrow other molds that have also produced colonies on wet cellulosic materials such as drywall (gypsum board, wallboard, sheet rock, etc.). Because of the likelihood that it may produce toxic macrocyclic trichothecenes and hemolytic stachylysin (exposure to which may be associated with idiopathic pulmonary hemorrhage [IPH] in infants), S. chartarum exposure is of concern to the members of the general public whose homes and workplaces have been contaminated after water intrusion, to agricultural and textile workers who handle contaminated plant material, and to workers involved in remediation of mold-damaged structures. Dry conidia, hyphae, and other fragments can be mechanically aerosolized as inhalable particulates. -
Studies on Identification of the Food Born Fungal Pathogens and Their
ACTA SCIENTIFIC AGRICULTURE (ISSN: 2581-365X) Volume 3 Issue 10 October 2019 Review Article Studies on Identification of the Food Born Fungal Pathogens and their Nadia Jabeen1* and Khuram Shahzad Pathogenic2 Effects on Human Health 1Department of Agriculture, Hazara University, Khyber Pakhtun Khawa (KPK), Pakistan 2Department of Agronomy, Agricultural University Peshawer, Khyber Pakhtun Khawa (KPK), Pakistan *Corresponding Author: Received: Nadia Published:Jabeen, Department of Agriculture, Hazara University, Khyber Pakhtun Khawa (KPK), Pakistan. DOI: September 12, 2019; September 26, 2019 10.31080/ASAG.2019.03.0667 Abstract The present review research was conducted to find out the quality of food available at surrounding food spots in front gate of Hazara University. Samples were taken from different burger shops and few vegetables and dry fruits seller. The fugal pathogens were identified by culturing in the Microbiology lab and studied for characterization on morphological basis and from the literature [1,2]. Aspergillus niger Aspergillus flavus. It was observed that mostly shopkeepers were using expire dated bread, not showing the symptoms but having the pathogens. The Aspergillus niger Aspergillus flavus vegetablesKeywords: were also contaminated with and Pathogen; Human Health; ; Introduction a mycelium (plural, mycelia). Three kinds of reproductive struc- Fungi is included in the plant kingdom, they lack chlorophyll, tures occur in fungi: (1) Sporangia, which are involved in the for- chemo heterotrophs and lack of mobility. Fungal cell contains mation of spores; (2) Gametangia, structures within which gametes membrane bound cell organelles including nuclei, mitochondria, form; and (3) Conidiophores, structures that produce conidia, mul- Golgi apparatus, endoplasmic reticulum and lysosomes and are tinucleate asexual spores. -
GRAS Notice for Pichia Kudriavzevii ASCUSDY21 for Use As a Direct Fed Microbial in Dairy Cattle
GRAS Notice for Pichia kudriavzevii ASCUSDY21 for Use as a Direct Fed Microbial in Dairy Cattle Prepared for: Division of Animal Feeds, (HFV-220) Center for Veterinary Medicine 7519 Standish Place Rockville, Maryland 20855 Submitted by: ASCUS Biosciences, Inc. 6450 Lusk Blvd Suite 209 San Diego, California 92121 GRAS Notice for Pichia kudriavzevii ASCUSDY21 for Use as a Direct Fed Microbial in Dairy Cattle TABLE OF CONTENTS PART 1 – SIGNED STATEMENTS AND CERTIFICATION ................................................................................... 9 1.1 Name and Address of Organization .............................................................................................. 9 1.2 Name of the Notified Substance ................................................................................................... 9 1.3 Intended Conditions of Use .......................................................................................................... 9 1.4 Statutory Basis for the Conclusion of GRAS Status ....................................................................... 9 1.5 Premarket Exception Status .......................................................................................................... 9 1.6 Availability of Information .......................................................................................................... 10 1.7 Freedom of Information Act, 5 U.S.C. 552 .................................................................................. 10 1.8 Certification ................................................................................................................................ -
Challenges of the Non-Conventional Yeast Wickerhamomyces Anomalus in Winemaking
fermentation Review Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking Beatriz Padilla 1, Jose V. Gil 2,3 and Paloma Manzanares 2,* 1 INCLIVA Health Research Institute, 46010 Valencia, Spain; [email protected] 2 Department of Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Paterna, 46980 Valencia, Spain; [email protected] 3 Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, Burjassot, 46100 Valencia, Spain * Correspondence: [email protected]; Tel.: +34-96 390-0022 Received: 27 July 2018; Accepted: 18 August 2018; Published: 20 August 2018 Abstract: Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described. Keywords: non-Saccharomyces yeasts; Wickerhamomyces anomalus; Pichia anomala; enzymes; glycosidases; acetate esters; biocontrol; mixed starters; wine 1. -
Candida Parapsilosis Complex Francesco Barchiesi1* , Elena Orsetti1, Patrizia Osimani3, Carlo Catassi2, Fabio Santelli4 and Esther Manso5
Barchiesi et al. BMC Infectious Diseases (2016) 16:387 DOI 10.1186/s12879-016-1704-y RESEARCH ARTICLE Open Access Factors related to outcome of bloodstream infections due to Candida parapsilosis complex Francesco Barchiesi1* , Elena Orsetti1, Patrizia Osimani3, Carlo Catassi2, Fabio Santelli4 and Esther Manso5 Abstract Background: Although Candida albicans is the most common cause of fungal blood stream infections (BSIs), infections due to Candida species other than C. albicans are rising. Candida parapsilosis complex has emerged as an important fungal pathogen and became one of the main causes of fungemia in specific geographical areas. We analyzed the factors related to outcome of candidemia due to C. parapsilosis in a single tertiary referral hospital over a five-year period. Methods: A retrospective observational study of all cases of candidemia was carried out at a 980-bedded University Hospital in Italy. Data regarding demographic characteristics and clinical risk factors were collected from the patient’s medical records. Antifungal susceptibility testing was performed and MIC results were interpreted according to CLSI species-specific clinical breakpoints. Results: Of 270 patients diagnosed with Candida BSIs during the study period, 63 (23 %) were infected with isolates of C. parapsilosis complex which represented the second most frequently isolated yeast after C. albicans. The overall incidence rate was 0.4 episodes/1000 hospital admissions. All the strains were in vitro susceptible to all antifungal agents. The overall crude mortality at 30 days was 27 % (17/63), which was significantly lower than that reported for C. albicans BSIs (42 % [61/146], p = 0.042). Being hospitalized in ICU resulted independently associated with a significant higher risk of mortality (HR 4.625 [CI95% 1.015–21.080], p = 0.048). -
Diversity Within Aspergillus Niger Clade and Description of a New Species: Aspergillus Vinaceus Sp
Journal of Fungi Article Diversity within Aspergillus niger Clade and Description of a New Species: Aspergillus vinaceus sp. nov. Josué J. da Silva 1, Beatriz T. Iamanaka 2, Larissa S. Ferranti 1, Fernanda P. Massi 1, Marta H. Taniwaki 2 , Olivier Puel 3 , Sophie Lorber 3 , Jens C. Frisvad 4 and Maria Helena P. Fungaro 1,* 1 Centro de Ciências Biológicas, Universidade Estadual de Londrina, Londrina, Paraná 86057-970, Brazil; [email protected] (J.J.d.S.); [email protected] (L.S.F.); [email protected] (F.P.M.) 2 Centro de Ciência e Qualidade de Alimentos, Instituto de Tecnologia de Alimentos, Campinas, São Paulo 13070-178, Brazil; [email protected] (B.T.I.); [email protected] (M.H.T.) 3 Toxalim (Research Centre in Food Toxicology), INRAE, ENVT, INP-Purpan, 31027 Toulouse, France; [email protected] (O.P.); [email protected] (S.L.) 4 Department of Biotechnology and Biomedicine, Technical University of Denmark, 2800 Lyngby, Denmark; [email protected] * Correspondence: [email protected]; Tel.: +55-4399-955-4100 Received: 4 November 2020; Accepted: 14 December 2020; Published: 17 December 2020 Abstract: Diversity of species within Aspergillus niger clade, currently represented by A. niger sensu stricto and A. welwitshiae, was investigated combining three-locus gene sequences, Random Amplified Polymorphic DNA, secondary metabolites profile and morphology. Firstly, approximately 700 accessions belonging to this clade were investigated using calmodulin gene sequences. Based on these sequences, eight haplotypes were clearly identified as A. niger (n = 247) and 17 as A. welwitschiae (n = 403). However, calmodulin sequences did not provide definitive species identities for six haplotypes. -
Optimization of Citric Acid Production by Substrate Selection Using Gamma Ray Induced Mutant Strain of Aspergillusniger by Shamima Nasrin, Mejbah Uddin Unsary & Md
Global Journal of Medical Research: C Microbiology and Pathology Volume 17 Issue 2 Version 1.0 Year 2017 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Inc. (USA) Online ISSN: 2249-4618 & Print ISSN: 0975-5888 Optimization of Citric Acid Production by Substrate Selection using Gamma Ray Induced Mutant Strain of Aspergillusniger By Shamima Nasrin, Mejbah Uddin Unsary & Md. Khorshed Alam Jahangir Nagar University Abstract- The worldwide demand for citric acid is increasing with the rising population and industrialization. The growing demand for citric acid and the need for alternative materials as substrates in the recent years have led to the choice of a novel and economically viable substrate, namely jackfruit (outer portion) and molasses for citric acid biosynthesis. Hydrolysis these substrates with 0.05N HCl followed by fermentation using two isolates of Aspergillus niger were investigated for citric acid production under submerged culture condition in a period of 15 days. The products of the microbial metabolism namely residual sugar, total titratable acidity (TTA), citric acid, and biomass contents were determined periodically. Maximum citric acid production was found after 12 days of fermentation for both isolates, namely Aspergillus niger CA16, the parent strain and gamma ray induced mutant Aspergillus niger 79/20. Citric acid production was found highest in the absence of Prescott salt by Aspergillus niger CA16 in mixed fermentation medium which was about 16.35 mg/ml and lowest in jackfruit medium, 12.88 mg/ml at day 12. Whereas in the presence of Prescott salt, lowest citric acid production was also found in jackfruit medium, 7.21 mg/ml and highest in mixed medium, 11.54 mg/ml. -
Enzymatic Profiles and Antimicrobial Activity of the Yeast Metschnikowia Pulcherrima
Acta Innovations ISSN 2300-5599 2017 no. 23: 17-24 17 Ewelina Pawlikowska, Dorota Kręgiel Technical University of Lodz, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology Wólczańska 171/173, 90-924 Lodz, [email protected] ENZYMATIC PROFILES AND ANTIMICROBIAL ACTIVITY OF THE YEAST METSCHNIKOWIA PULCHERRIMA Abstract The aim of the study was to characterize the antimicrobial properties of 5 strains belonging to the yeast species Metschnikowia pulcherrima. The antimicrobial activity of the strains was studied by observing pulcherrimin production and inhibition of microbial growth on YPG plates. Enzymatic assays were carried out using API ZYM tests. All strains of M. pulcherrima showed α-glucosidase and leucine arylamidase activities. The widest spectrum of activity was observed for strains NCYC2321, CCY145, and CCY149. All tested strains produced pucherrimin, and the yeasts Wickerhamomyces anomalus and Dekkera bruxellensis, the bacterium Bacillus subtilis and the moulds Penicillium chrysogenum and Aspergillus brasiliensis were the most sensitive to M. pulcherrima. Key words Metschnikowia pulcherrima, pulcherrimin, enzymatic activity, antagonism. Introduction As the world's population continues to grow, the global demand for food will also continue to increase. The ability to feed everyone depends upon the increase in food production and the length of storage capacity. The most popular way to prolong food usefulness is to use artificial chemicals such as pesticides. However, many of these substances are toxic to humans and are very harmful to the environment [1]. Due to the growing awareness of public opinion regarding the harmful effects to health and the environment, as well as the increasing resistance to pathogens, scientists have been interested in natural alternatives for a long time.