| Hanseniaspora lachancei | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycodaceae |
| Genus: | Hanseniaspora |
| Species: | H. lachancei |
| Binomial name | |
| Hanseniaspora lachancei Čadež, Poot, Raspor & M.Th. Smith 2003 [1] | |
Hanseniaspora lachancei is a species of yeast in the family Saccharomycetaceae. It is associated with fermenting agave juice and a tequila production facility in Mexico.
Samples of H. lachancei were first isolated from samples taken at the Tequila Herradura estate in Jalisco, Mexico over a seven-day period in February 1992. [2] Initially mis-identified as atypical Hanseniaspora guilliermondii strains, further testing revealed that the samples were distinct from H. guilliermondii. [3] The species was first described by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith in 2003 and given the specific epithet "lachancei" after Marc-André Lachance, the yeast taxonomist and ecologist who collected the original samples. [1]
Genetic sequencing shows that the species is closely related to Hanseniaspora opuntiae , Hanseniaspora pseudoguilliermondii , and Hanseniaspora guilliermondii. [4]
Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25 °C reveals cells that are 2.5 to 18.5 μm by 1.0 to 5.5 μm in size, apiculate, ovoid to elongate, appearing singly or in pairs. Reproduction is by budding, which occurs at both poles of the cell. In broth culture, sediment is present, and after one month a very thin ring is formed. [1]
Colonies that are grown on malt agar for one month at 25 °C appear cream-colored, butyrous, glossy, and smooth. Growth is flat to slightly raised at the center, with an entire to slightly undulating margin. [1] The yeast forms poorly-developed pseudohyphae on cornmeal or potato agar. [1] [3] The yeast has been observed to form four hat-shaped ascospores when grown for at least seven days on 5% Difco malt extract agar. [3]
The yeast can ferment glucose and cellobiose, but not galactose, sucrose, maltose, lactose, raffinose or trehalose. [1] It has a positive growth rate at 37 °C, which is a distinguishing characteristic from other species of Hanseniaspora, but there is no growth at 40 °C. [1] [3] It can grow on agar media containing 0.1% cycloheximide and 10% sodium but growth on 50% glucose-yeast extract agar is weak. [1]
Three strains of the species have been isolated from fermenting agave juice in Mexico as well as from Drosophila species captured inside a tequila facility. [2] [3] It is not known whether it has any human pathogenic potential, but it can grow at a normal body temperature. [3]
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species.
Leuconostoc mesenteroides is a species of lactic acid bacteria associated with fermentation, under conditions of salinity and low temperatures. In some cases of vegetable and food storage, it was associated with pathogenicity. L. mesenteroides is approximately 0.5-0.7 µm in diameter and has a length of 0.7-1.2 µm, producing small grayish colonies that are typically less than 1.0 mm in diameter. It is facultatively anaerobic, Gram-positive, non-motile, non-sporogenous, and spherical. It often forms lenticular coccoid cells in pairs and chains, however, it can occasionally form short rods with rounded ends in long chains, as its shape can differ depending on what media the species is grown on. L. mesenteroides grows best at 30 °C, but can survive in temperatures ranging from 10 °C to 30 °C. Its optimum pH is 5.5, but can still show growth in pH of 4.5-7.0.
Herminiimonas glaciei is a species of ultramicrobacterium in the family Oxalobacteraceae. These small gram-negative cells have a variable number of long flagella at the ends and sides of their rod-shaped bodies. With dimensions of 0.5–0.9 by 0.3–0.4 µm, H. glaciei is roughly 10 to 50 times smaller than Escherichia coli. Discovered in 2009, the species was isolated from 120,000 years old glacial ice, 3,042 metres (1.9 mi) deep, from Greenland. It was revived after a long-term incubation—seven months of oxygen-free growth at 2 °C, followed by growth on agar plates at 5 °C for almost five months. DNA sequence analysis suggests that with a sequence similarity of 99.6%, H. glaciei is most closely related to H. saxobsidens, a species originally isolated from lichen-colonized rock. Loveland-Curtze, head of the team of scientists from Pennsylvania State University who found the species, speculates that it may offer insight into the existence of organisms in extraterrestrial habitats.
Hanseniaspora is a genus of yeasts. The name Kloeckera is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation.
Sporobolomyces koalae is a species of fungus in the order Sporidiobolales. It is an anamorphic yeast. Strains of the yeast were isolated from nasal swabs from three of five captive Queensland koalas kept at the Kobe Oji Zoo in Kobe, Japan. Swabs from three zoo keepers were examined as well, but tested negative for the presence of the yeast. It is not suspected to be pathogenic, as the koalas from which it was isolated were healthy.
Hanseniaspora guilliermondii is a species of yeast in the family Saccharomycetaceae. In its anamorph form, it is called Kloeckera apis.
Haloferax larsenii is a gram-negative, aerobic, neutrophilic, extremely halophilic archaeon. It was named in honor of Professor Helge Larsen, who pioneered research on halophiles.
Aspergillus alabamensis is a soil fungus in the division Ascomycota first described in 2009 as a segregated taxon of A. terreus. Originally thought to be a variant of A. terreus, A. alabamensis is situated in a distinctive clade identified by genetic analysis. While A. alabamensis has been found to be morphologically similar to Aspergillus terreus by morphological studies, the two differ significantly in active metabolic pathways, with A. alabamensis producing the mycotoxins citrinin and citreoviridin but lacking mevinolin.
Propionispira raffinosivorans is a motile, obligate anaerobic, gram-negative bacteria. It was originally isolated from spoiled beer and believed to have some causative effect in beer spoilage. Since then, it has been taxonomically reclassified and proven to play a role in anaerobic beer spoilage, because of its production of acids, such as acetic and propionic acid, during fermentation
Kazachstania yasuniensis is a recently isolated yeast. This organism is part of the genus Kazachstania, which can be found in a large variety of habitats such as fermented foods, animals, wastewater, et cetera.
Blastobotrys elegans is a species of fungus.
Hanseniaspora clermontiae is a species of yeast in the family Saccharomycetaceae. It was first isolated from stem rot occurring in a lobelioid plant in Hawaii, and may be endemic to the Hawaiian Islands.
Hanseniaspora opuntiae is a species of yeast in the family Saccharomycetaceae. It has been isolated from locations worldwide, on grape berries and on prickly pear cacti.
Hanseniaspora meyeri is a species of yeast in the family Saccharomycetaceae. Samples of the species have been obtained worldwide from flowers, fruit flies, stem rot, and spoiled grape punch.
Hanseniaspora occidentalis is a species of yeast in the family Saccharomycetaceae. In its anamorph form, it was called Kloeckera javanica. It has been isolated in the wild from soil samples and vineyards. Samples of a variant have been isolated from orange juice and rotten oranges. It has demonstrated potential as an organism to reduce malic acid in wine production.
Hanseniaspora gamundiae is a species of yeast in the family Saccharomycodaceae. It has been isolated from the fruiting bodies of Cyttaria hariotii mushrooms in Patagonia and is likely responsible for the early stages of fermentation of an alcoholic chicha produced from the mushrooms.
Hanseniaspora osmophila is a species of yeast in the family Saccharomycetaceae. It is found in soil and among the bark, leaves, and fruits of plants, as well as fermented foods and beverages made from fruit.
Hanseniaspora pseudoguilliermondii is a species of yeast in the family Saccharomycetaceae. Originally isolated from orange juice concentrate, it has been found on fruit and fruit juices in locations around the world. It has also been observed forming hybrids with Hanseniaspora opuntiae.
Vanderwaltozyma polyspora is a species of multi-spored yeast fungus in the family Saccharomycetaceae found in soil, first described by Johannes P. van der Walt, and moved to a new genus by Cletus P. Kurtzman in 2003.
Zygosaccharomyces rouxii is a species of yeast in the genus Zygosaccharomyces. Initially described as Saccharomyces rouxii by Boutroux in 1883, it was then moved to the genus Zygosaccharomyces in the work of Barnett et al. It is remarkably tolerant of high concentrations of sugar or salt, making it a spoilage agent of otherwise stable foods, but also present in fermentation of products such as soy sauce or balsamic vinegar.