病原性酵母の分類と同定における最近の動向 −第ઇ版 the Yeasts, a Taxonomic Study から−
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Molecular Evolution in Yeast: Role of Chromosomal Inversions and Translocations in Speciation, Adaptation and Gene Expression
Molecular evolution in yeast: Role of chromosomal inversions and translocations in speciation, adaptation and gene expression A thesis submitted to the University of Manchester for the degree of Doctor of Philosophy (PhD) in the Faculty of Life Sciences 2011 Samina Naseeb Table of Contents List of tables 7 List of figures 9 Abstract 12 Declaration 13 Copyright statement 14 Acknowledgements 15 Dedication 16 Rational for submitting the thesis in alternative format 17 Chapter 1- Introduction 18 1.1 Saccharomyces cerevisiae as a model organism 19 1.1.1 DNA transformation and recombination in yeast 19 1.1.2 Life cycle 20 1.1.3 Genome of Saccharomyces cerevisiae 23 1.2 The taxonomy of yeast 25 1.3 Yeast genome evolution 28 1.4 Transposable elements (TE) and chromosomal rearrangements 30 1.5 Role of chromosomal inversions and translocations in gene order 34 evolution, speciation and fitness 1.6 Co-expressed gene clusters 35 1.6.1 Structure of the DAL cluster 36 1.6.2 Function of DAL cluster in allantoin degradation 37 1.7 Aim of the project 40 1.8 References 41 Chapter 2- Impact of chromosomal inversions in co-expressed gene clusters 49 2.1 Foreword 50 2 2.2 Abstract 50 2.3 Background 51 2.4 Results 55 2.4.1 Transcription factor analysis of DAL cluster structure 55 2.4.2 Fitness assays of the wild type strains 59 2.4.3 Construction of the strains with different gene 62 inversions 2.4.4 Plasmid extraction and digestion 62 2.4.5 Amplification of cassettes 63 2.4.6 Construction of the DAL2 inverted strain 64 2.4.6.1 Insertion of the lox P containing cassettes 64 2.4.6.2 Verification of cassette insertion 65 2.4.6.3 Cre transformation and induction 67 2.4.7 Construction of the strain with S. -
WINE YEAST: the CHALLENGE of LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013
WINE YEAST: THE CHALLENGE OF LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013 ADVERTIMENT. L'accés als continguts d'aquesta tesi doctoral i la seva utilització ha de respectar els drets de la persona autora. Pot ser utilitzada per a consulta o estudi personal, així com en activitats o materials d'investigació i docència en els termes establerts a l'art. 32 del Text Refós de la Llei de Propietat Intel·lectual (RDL 1/1996). Per altres utilitzacions es requereix l'autorització prèvia i expressa de la persona autora. En qualsevol cas, en la utilització dels seus continguts caldrà indicar de forma clara el nom i cognoms de la persona autora i el títol de la tesi doctoral. No s'autoritza la seva reproducció o altres formes d'explotació efectuades amb finalitats de lucre ni la seva comunicació pública des d'un lloc aliè al servei TDX. Tampoc s'autoritza la presentació del seu contingut en una finestra o marc aliè a TDX (framing). Aquesta reserva de drets afecta tant als continguts de la tesi com als seus resums i índexs. ADVERTENCIA. El acceso a los contenidos de esta tesis doctoral y su utilización debe respetar los derechos de la persona autora. Puede ser utilizada para consulta o estudio personal, así como en actividades o materiales de investigación y docencia en los términos establecidos en el art. 32 del Texto Refundido de la Ley de Propiedad Intelectual (RDL 1/1996). Para otros usos se requiere la autorización previa y expresa de la persona autora. En cualquier caso, en la utilización de sus contenidos se deberá indicar de forma clara el nombre y apellidos de la persona autora y el título de la tesis doctoral. -
Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina)
| YEASTBOOK GENOME ORGANIZATION AND INTEGRITY Genome Diversity and Evolution in the Budding Yeasts (Saccharomycotina) Bernard A. Dujon*,†,1 and Edward J. Louis‡,§ *Department Genomes and Genetics, Institut Pasteur, Centre National de la Recherche Scientifique UMR3525, 75724-CEDEX15 Paris, France, †University Pierre and Marie Curie UFR927, 75005 Paris, France, ‡Centre for Genetic Architecture of Complex Traits, and xDepartment of Genetics, University of Leicester, LE1 7RH, United Kingdom ORCID ID: 0000-0003-1157-3608 (E.J.L.) ABSTRACT Considerable progress in our understanding of yeast genomes and their evolution has been made over the last decade with the sequencing, analysis, and comparisons of numerous species, strains, or isolates of diverse origins. The role played by yeasts in natural environments as well as in artificial manufactures, combined with the importance of some species as model experimental systems sustained this effort. At the same time, their enormous evolutionary diversity (there are yeast species in every subphylum of Dikarya) sparked curiosity but necessitated further efforts to obtain appropriate reference genomes. Today, yeast genomes have been very informative about basic mechanisms of evolution, speciation, hybridization, domestication, as well as about the molecular machineries underlying them. They are also irreplaceable to investigate in detail the complex relationship between genotypes and phenotypes with both theoretical and practical implications. This review examines these questions at two distinct levels offered by the broad evolutionary range of yeasts: inside the best-studied Saccharomyces species complex, and across the entire and diversified subphylum of Saccharomycotina. While obviously revealing evolutionary histories at different scales, data converge to a remarkably coherent picture in which one can estimate the relative importance of intrinsic genome dynamics, including gene birth and loss, vs. -
Journal Final 2009.P65
ISSN 0973-8916 Current Trends in Biotechnology and Pharmacy (An International Scientific Journal) Volume 3 Issue 1 January 2009 www.abap.co.in Indexed in Chemical Abstracts and Indian Science Abstracts Association of Biotechnology and Pharmacy (Regn. No. 28 OF 2007) The Association of Biotechnology and Pharmacy (ABAP) was established for promoting the science of Biotechnology and Pharmacy. The objective of the Association is to advance and disseminate the knowledge and information in the areas of Biotechnology and Pharmacy by organising annual scientific meetings, seminars and symposia. Members The persons involved in research, teaching and work can become members of Association by paying membership fees to Association. The members of the Association are allowed to write the title MABAP (Member of the Association of Biotechnology and Pharmacy) with their names. Fellows Every year, the Association will award Fellowships to the limited number of members of the Association with a distinguished academic and scientific career to be as Fellows of the Association during annual convention. The fellows can write the title FABAP (Fellow of the Association of Biotechnology and Pharmacy) with their names. Membership details —————————————————————————————————————— India SAARC Others —————————————————————————————————————— Individuals – 1 year Rs.600 Rs1000 $100 LifeMember Rs.4000 Rs.6000 $500 (Membership and Journal) Institutions – 1 year Rs.1500 Rs.2000 $200 Life member Rs.10000 Rs.12000 $1200 (Journal only) —————————————————————————————————————— Individuals can pay in two instalments, however the membership certificate will be issued on pay- ment of full amount. All the members and Fellows will receive a copy of the journal free Association of Biotechnology and Pharmacy (Regn. No. 28 OF 2007) #5-69-64; 6/19, Brodipet Guntur – 522 002, Andhra Pradesh, India Current Trends in Biotechnology and Pharmacy ISSN 0973-8916 Volume 3 (1) CONTENTS January - 2009 Reviews Biomarkers Clinical Relevance in Cancer: Emphasis on Breast Cancer and Prostate Cancer 1 - 7 Md. -
Interspecific Hybrids Reveal Increased Fermentation
fermentation Article Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile Matthew J. Winans 1,2,* , Yuki Yamamoto 1, Yuki Fujimaru 1, Yuki Kusaba 1, Jennifer E. G. Gallagher 2 and Hiroshi Kitagaki 1 1 Graduate School of Advanced Health Sciences, Saga University, 1, Honjo, Saga city, Saga 840-8502, Japan; [email protected] (Y.Y.); [email protected] (Y.F.); [email protected] (Y.K.); [email protected] (H.K.) 2 Biology Department, West Virginia University, 53 Campus Drive, Morgantown, WV 26506-6057, USA; [email protected] * Correspondence: [email protected]; Tel.: +1-(304)-483-1786; Fax: +1-(304)-293-6363 Received: 4 December 2019; Accepted: 17 January 2020; Published: 20 January 2020 Abstract: The use of interspecific hybrids during the industrial fermentation process has been well established, positioning the frontier of advancement in brewing to capitalize on the potential of Saccharomyces hybridization. Interspecific yeast hybrids used in modern monoculture inoculations benefit from a wide range of volatile metabolites that broaden the organoleptic complexity. This is the first report of sake brewing by Saccharomyces arboricola and its hybrids. S. arboricola x S. cerevisiae direct-mating generated cryotolerant interspecific hybrids which increased yields of ethanol and ethyl hexanoate compared to parental strains, important flavor attributes of fine Japanese ginjo sake rice wine. Hierarchical clustering heatmapping with principal component analysis for metabolic profiling was used in finding low levels of endogenous amino/organic acids clustered S. arboricola apart from the S. -
Etude Des Médiateurs Moléculaires Des Interactions Microbiennes De La Levure Yarrowia Lipolytica Avec Les Micro-Organismes De Son Environnement Biotique Reine Malek
Etude des médiateurs moléculaires des interactions microbiennes de la levure Yarrowia lipolytica avec les micro-organismes de son environnement biotique Reine Malek To cite this version: Reine Malek. Etude des médiateurs moléculaires des interactions microbiennes de la levure Yarrowia lipolytica avec les micro-organismes de son environnement biotique. Sciences agricoles. AgroParisTech, 2012. Français. NNT : 2012AGPT0061. tel-03128473 HAL Id: tel-03128473 https://pastel.archives-ouvertes.fr/tel-03128473 Submitted on 2 Feb 2021 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Doctorat ParisTech T H È S E pour obtenir le grade de docteur délivré par L’Institut des Sciences et Industries du Vivant et de l’Environnement (AgroParisTech) Spécialité : Microbiologie présentée et soutenue publiquement par Reine MALEK le 13 septembre 2012 Etude des médiateurs moléculaires des interactions microbiennes de la levure Yarrowia lipolytica avec les micro-organismes de son environnement biotique Directeur de thèse : Jean -Marie BECKERICH Co-encadrement de la thèse : Pascale FREY-KLETT Jury M. Colin TINSLEY, Professeur, AgroParisTech-INRA, Paris Président Mme Sylvie DEQUIN, Directeur de Recherche, INRA, Montpellier Rapporteur M. Alain SARNIGUET , Directeur de Recherche, INRA, Le Rheu Rapporteur M. -
Malassezia Baillon, Emerging Clinical Yeasts
FEMS Yeast Research 5 (2005) 1101–1113 www.fems-microbiology.org MiniReview Malassezia Baillon, emerging clinical yeasts Roma Batra a,1, Teun Boekhout b,*, Eveline Gue´ho c, F. Javier Caban˜es d, Thomas L. Dawson Jr. e, Aditya K. Gupta a,f a Mediprobe Research, London, Ont., Canada b Centraalbureau voor Schimmelcultures, Uppsalalaan 8, 85167 Utrecht, The Netherlands c 5 rue de la Huchette, F-61400 Mauves sur Huisne, France d Departament de Sanitat i dÕ Anatomia Animals, Universitat Auto`noma de Barcelona, Bellaterra, Barcelona E-08193, Spain e Beauty Care Technology Division, Procter & Gamble Company, Cincinnati, USA f Division of Dermatology, Department of Medicine, Sunnybrook and WomenÕs College Health Science Center (Sunnybrook site) and the University of Toronto, Toronto, Ont., Canada Received 1 November 2004; received in revised form 11 May 2005; accepted 18 May 2005 First published online 12 July 2005 Abstract The human and animal pathogenic yeast genus Malassezia has received considerable attention in recent years from dermatolo- gists, other clinicians, veterinarians and mycologists. Some points highlighted in this review include recent advances in the techno- logical developments related to detection, identification, and classification of Malassezia species. The clinical association of Malassezia species with a number of mammalian dermatological diseases including dandruff, seborrhoeic dermatitis, pityriasis ver- sicolor, psoriasis, folliculitis and otitis is also discussed. Ó 2005 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved. Keywords: Malassezia; Yeast; Identification; Animals; Disease 1. Introduction a positive staining reaction with Diazonium Blue B (DBB) [3]. The genus was named in 1889 by Baillon Members of the genus Malassezia are opportunistic [6] with the species M. -
Brewing Efficacy of Non-Conventional Saccharomyces Non-Cerevisiae Yeasts Authors: James Bruner 1,2 (Orcid: 0000-0003-3691-0711)
Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 19 July 2021 doi:10.20944/preprints202107.0423.v1 Brewing Efficacy of Non-Conventional Saccharomyces Non-Cerevisiae Yeasts Authors: James Bruner 1,2 (ORCiD: 0000-0003-3691-0711), Andrew Marcus 1, Glen Fox 1* (ORCiD: 0000-0001-7502-0637) Addresses: 1. Food Science and Technology Department, University of California, 1 Shields Ave, Davis, CA, USA 95616 2. Creature Comforts Brewing Company, 271 W. Hancock Ave, Athens, GA, USA 30601 *Corresponding authors: [email protected] © 2021 by the author(s). Distributed under a Creative Commons CC BY license. Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 19 July 2021 doi:10.20944/preprints202107.0423.v1 Abstract Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in knowledge regarding other non-cerevisiae Saccharomyces species in the fermentation of beer, outside that of S. pastorianus. Here, five distinct species of Saccharomyces from the UC Davis Phaff Yeast Culture Collection, as well as one interspecies hybrid from Fermentis, were chosen to ferment 40 L pilot scale beers. S. kudriavzevii, S. mikatae, S. paradoxus, S. bayanus, and S. uvarum yeasts were fermented in duplicate, with one fermenter in each pair receiving 10 g/L dry- hop during fermentation. Analytical measurements were made each day of fermentation and compared to controls of SafAle US-05 and SafLager W 34/70 for commercial brewing parameters of interest. Finished beers were also analyzed for aroma, taste, and mouthfeel to determine the flavor of each yeast as it pertains to brewing potential. -
Epidemiologic Study of Malassezia Yeasts in Patients with Malassezia Folliculitis by 26S Rdna PCR-RFLP Analysis
Ann Dermatol Vol. 23, No. 2, 2011 DOI: 10.5021/ad.2011.23.2.177 ORIGINAL ARTICLE Epidemiologic Study of Malassezia Yeasts in Patients with Malassezia Folliculitis by 26S rDNA PCR-RFLP Analysis Jong Hyun Ko, M.D., Yang Won Lee, M.D., Yong Beom Choe, M.D., Kyu Joong Ahn, M.D. Department of Dermatology, Konkuk University School of Medicine, Seoul, Korea Background: So far, studies on the inter-relationship -Keywords- between Malassezia and Malassezia folliculitis have been 26S rDNA PCR-RFLP, Malassezia folliculitis, Malassezia rather scarce. Objective: We sought to analyze the yeasts differences in body sites, gender and age groups, and to determine whether there is a relationship between certain types of Malassezia species and Malassezia folliculitis. INTRODUCTION Methods: Specimens were taken from the forehead, cheek and chest of 60 patients with Malassezia folliculitis and from Malassezia folliculitis, as with seborrheic dermatitis, the normal skin of 60 age- and gender-matched healthy affects sites where there is an enhanced activity of controls by 26S rDNA PCR-RFLP. Results: M. restricta was sebaceous glands such as the face, upper trunk and dominant in the patients with Malassezia folliculitis (20.6%), shoulders. These patients often present with mild pruritus while M. globosa was the most common species (26.7%) in or follicular rash and pustules without itching1,2. It usually the controls. The rate of identification was the highest in the occurs in the setting of immuno-suppression such as the teens for the patient group, whereas it was the highest in the use of steroids or other immunosuppressants, chemo- thirties for the control group. -
Understanding and Measuring the Shelf-Life of Food Related Titles from Woodhead's Food Science, Technology and Nutrition List
Understanding and measuring the shelf-life of food Related titles from Woodhead's food science, technology and nutrition list: The stability and shelf-life of food (ISBN 1 85573 500 8) The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products. Taints and off-flavours in foods (ISBN 1 85573 449 4) Taints and off-flavours are a major problem for the food industry. Part I of this important collection reviews the major causes of taints and off-flavours, from oxidative rancidity and microbiologically-derived off-flavours, to packaging materials as a source of taints. The second part of the book discusses the range of techniques for detecting taints and off-flavours, from sensory analysis to instrumental techniques, including the development of new rapid on-line sensors. Colour in food ± Improving quality (ISBN 1 85573 590 3) The colour of a food is central to consumer perceptions of quality. This important new collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality. Details of these books and a complete list of Woodhead's food science, technology and nutrition titles can be obtained by: · visiting our web site at www.woodhead-publishing.com · contacting Customer Services (email: [email protected]; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. -
Oral Colonization of Malassezia Species Anibal Cardenas [email protected]
University of Connecticut OpenCommons@UConn Master's Theses University of Connecticut Graduate School 7-5-2018 Oral Colonization of Malassezia species Anibal Cardenas [email protected] Recommended Citation Cardenas, Anibal, "Oral Colonization of Malassezia species" (2018). Master's Theses. 1249. https://opencommons.uconn.edu/gs_theses/1249 This work is brought to you for free and open access by the University of Connecticut Graduate School at OpenCommons@UConn. It has been accepted for inclusion in Master's Theses by an authorized administrator of OpenCommons@UConn. For more information, please contact [email protected]. Oral Colonization of Malassezia species Anibal Cardenas D.D.S., University of San Martin de Porres, 2006 A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Dental Science At the University of Connecticut 2018 Copyright by Anibal Cardenas 2018 ii APPROVAL PAGE Master of Dental Science Thesis Oral Colonization of Malassezia species Presented by Anibal Cardenas, D.D.S. Major Advisor________________________________________________________ Dr. Patricia I. Diaz, D.D.S., M.Sc., Ph.D. Associate Advisor_____________________________________________________ Dr. Anna Dongari-Bagtzoglou, D.D.S., M.S., Ph.D. Associate Advisor_____________________________________________________ Dr. Upendra Hegde M.D. University of Connecticut 2018 iii OUTLINE 1. Introduction 1.1. Oral microbiome 1.2. Oral mycobiome 1.3. Association of oral mycobiome and disease 1.4. Biology of the genus Malassezia 1.5. Rationale for this study 1.6. Hypothesis 2. Objectives 2.1 Specific aims 3. Study design and population 3.1. Inclusion and exclusion criteria 3.1.1. Inclusion criteria 3.1.2. Exclusion criteria 3.2. Clinical study procedures and sample collection 3.2.1. -
Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations
fermentation Review Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations James Bruner * and Glen Fox * Food Science and Technology, University of California, Davis, CA 95616, USA * Correspondence: [email protected] (J.B.); [email protected] (G.F.) Received: 28 October 2020; Accepted: 22 November 2020; Published: 24 November 2020 Abstract: A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally, a desire to invoke new technologies and techniques for making alcoholic beverages also led to the use of new and novel yeast species. Among them, one of the most widely used non-cerevisiae strains is S. pastorianus, which was used in the production of lager beer for centuries. The goal of this review is to focus on some of the more distinct species, such as those species of Saccharomyces sensu stricto yeasts: S. kudriavzevii, S. paradoxus, S. mikatae, S. uvarum, and S. bayanus. In addition, this review discusses other Saccharomyces spp. that were used in alcoholic fermentation. Most importantly, the factors professional brewers might consider when selecting a strain of yeast for fermentation, are reviewed herein.