Hanseniaspora occidentalis

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Hanseniaspora occidentalis
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycodaceae
Genus: Hanseniaspora
Species:
H. occidentalis
Binomial name
Hanseniaspora occidentalis
M. Th. Smith (1974)
Synonyms [1]
  • Pseudosaccharomyces antillarumKlöcker 1912
  • Kloeckera antillarum(Klöcker) Janke 1928
  • Hanseniaspora antillarum(Klöcker) Kudryavtsev 1954
  • Pseudosaccharomyces indicusKlöcker 1912
  • Kloeckera indica(Klöcker) Janke 1928
  • Pseudosaccharomyces javanicusKlöcker 1912
  • Kloeckera javanica(Klöcker) Janke 1928
  • Hanseniaspora javanica(Klöcker) Kudryavtsev 1954
  • Pseudosaccharomyces jenseniiKlöcker 1912
  • Kloeckera jensenii(Klöcker) Janke 1928
  • Pseudosaccharomyces lafariiKlöcker 1912
  • Kloeckera lafarii(Klöcker) Janke 1928
  • Pseudosaccharomyces malaianusKlöcker 1912
  • Kloeckera malaiana(Klöcker) Janke 1928
  • Pseudosaccharomyces occidentalisKlöcker 1912
  • Kloeckera occidentalis(Klöcker) Janke 1928
  • Kloeckeraspora occidentalis(M.Th. Smith) Tamada, Maeda & Banno 1992
  • Pseudosaccharomyces williKlöcker 1912
  • Kloeckera willi(Klöcker) Janke 1928
  • Kloeckeria cacaoicolaCiferri 1931

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.

Contents

Taxonomy

The yeast was originally isolated by Albert Klöcker in the anamorphic form in 1912 and classified as Pseudosaccharomyces occidentalis. [2] [3] Because the Pseudosaccharomyces name had already been used since 1906 for an unrelated organism, Alexander Janke proposed an alternative name, Klöckeria, for the genus in 1923, which he corrected in 1928 to Kloeckera. [4] Jacomina Lodder in 1934 found the yeast to be identical to another species, Kloeckera jensenii, also isolated by Klöcker in 1912, and reclassified it as a synonym of Kloeckera jensenii. [4] A similar process occurred with yeasts identified by Klöcker as Pseudosaccharomyces indicus, Pseudosaccharomyces antillarum, and Pseudosaccharomyces willi, which Janke moved to Kloeckera indica, Kloeckera antillarum, and Kloeckera willi, and Lodder identified as three strains of the same species, consolidated into Kloeckera antillarum. [4] Further study by Miller and Phaff in 1958 found that Kloeckera jensenii, Kloeckera javanica (originally Pseudosaccharomyces javanicus), Kloeckera lafarii, and Kloeckera antillarum were so similar to each other that they should be further combined into one species, Kloeckera javanica. [5]

In 1974, yeast researcher Maudy Th. Smith observed a teleomorphic stage of the type strain of the original Kloeckera occidentalis yeast strain. As was custom at the time, teleomorphic forms of Kloeckera yeasts were identified as separate species in the Hanseniaspora genus, so it was designated as Hanseniaspora occidentalis. [3] DNA Testing by S.A. Meyer in 1978 conclusively synonymized the anamorphic yeasts in the Kloeckera genus with their teleomorphic counterparts in the Hanseniaspora genus, and identified Kloeckera javanica as a synonym of Hanseniaspora occidentalis. [6]

Description

Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25°C reveals cells that are 1.8 to 6.2 μm by 3 to 11 μm in size, apiculate, ovoid or sometimes spherical, 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 thin ring is formed. [1]

Colonies that are grown on malt agar for one month at 25°C appear white to cream-colored, glossy, and smooth. Growth is flat on the edges and slightly raised at the center. The yeast generally does not form pseudohyphae on potato agar, but some strains have been observed to form either poorly-developed or well-developed pseudohyphae. The yeast has been observed to form one or two sherical and smooth ascospores with an equatorial ledge when grown for at least one week on 5% Difco malt extract agar. [1]

The yeast can ferment glucose and sucrose, but not galactose, maltose, lactose, raffinose or trehalose. The yeast can assimilate glucose, sucrose, cellobiose, and salicin. Assimilation of glycerol is variable. It has a positive growth rate at 30°C, but no growth at 37°C. It can not grow on agar media containing 0.1% cycloheximide and can not utilize 2-keto-d-gluconate as a sole source of carbon. [1]

Ecology

The type species of the original Pseudosaccharomyces occidentalis strain was isolated from a soil sample in Saint Croix, and other samples have been isolated from soil in Java and Saint Thomas. It has also been collected from Drosophila species in Brazil. [1] Samples of a variant of the species, proposed as var. citrica, have been collected from orange juice in Italy and rotten oranges in Argentina. [7] It is also commonly found in vineyards and the fruit flies that populate vineyards. [8]

A 2022 study found that Muscaris wine must aerobically inoculated with Hanseniaspora occidentalis for three days followed by the addition of commercial wine yeast resulted in an almost complete elimination of malic acid in the wine, and produced a three-fold increase in ethyl acetate. [8]

Related Research Articles

<i>Saccharomyces</i> Genus of fungi

Saccharomyces is a genus of fungi that includes many species of yeasts. Saccharomyces is from Greek σάκχαρον (sugar) and μύκης (fungus) and means sugar fungus. Many members of this genus are considered very important in food production where they are known as brewer's yeast, baker's yeast and sourdough starter among others. They are unicellular and saprotrophic fungi. One example is Saccharomyces cerevisiae, which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast Saccharomyces paradoxus that is the closest relative to S. cerevisiae, Saccharomyces bayanus, used in making wine, and Saccharomyces cerevisiaevar. boulardii, used in medicine.

<i>Pichia</i> Genus of fungi

Pichia is a genus of yeasts in the family Pichiaceae with spherical, elliptical, or oblong acuminate cells. Pichia is a teleomorph, and forms hat-shaped, hemispherical, or round ascospores during sexual reproduction. The anamorphs of some Pichia species are Candida species. The asexual reproduction is by multilateral budding.

Meyerozyma guilliermondii is a species of yeast of the genus Meyerozyma whose asexual or anamorphic form is known as Candida guilliermondii.

A killer yeast is a yeast, such as Saccharomyces cerevisiae, which is able to secrete one of a number of toxic proteins which are lethal to susceptible cells. These "killer toxins" are polypeptides that kill sensitive cells of the same or related species, often functioning by creating pores in target cell membranes. These yeast cells are immune to the toxic effects of the protein due to an intrinsic immunity. Killer yeast strains can be a problem in commercial processing because they can kill desirable strains. The killer yeast system was first described in 1963. Study of killer toxins helped to better understand the secretion pathway of yeast, which is similar to those of more complex eukaryotes. It also can be used in treatment of some diseases, mainly those caused by fungi.

<span class="mw-page-title-main">Herman Phaff</span> Dutch-born American yeast researcher (1913–2001)


Herman Jan Phaff was a scientist who specialised in yeast ecology. He was born in the Netherlands before moving to California at age of 26. He was active in Californian universities until his death. During his career he accumulated thousands of strains of yeast from the wild, and described 60 new taxa of yeast.

<i>Hanseniaspora</i> Genus of fungi

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.

<span class="mw-page-title-main">Yeast in winemaking</span> Yeasts used for alcoholic fermentation of wine

The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintentionally stopped, such as when the yeasts become exhausted of available nutrients and the wine has not yet reached dryness, this is considered a stuck fermentation.

Hanseniaspora guilliermondii is a species of yeast in the family Saccharomycetaceae. In its anamorph form, it is called Kloeckera apis.

<i>Sporobolomyces salmonicolor</i> Species of fungus

Sporobolomyces salmonicolor is a species of fungus in the subdivision Pucciniomycotina. It occurs in both a yeast state and a hyphal state, the latter formerly known as Sporidiobolus salmonicolor. It is generally considered a Biosafety Risk Group 1 fungus; however isolates of S. salmonicolor have been recovered from cerebrospinal fluid, infected skin, a nasal polyp, lymphadenitis and a case of endophthalmitis. It has also been reported in AIDS-related infections. The fungus exists predominantly in the anamorphic (asexual) state as a unicellular, haploid yeast yet this species can sometimes produce a teleomorphic (sexual) state when conjugation of compatible yeast cells occurs. The asexual form consists of a characteristic, pink, ballistosporic yeast. Ballistoconidia are borne from slender extensions of the cell known as sterigmata and are forcibly ejected into the air upon maturity. Levels of airborne yeast cells peak during the night and are abundant in areas of decaying leaves and grains. Three varieties of Sporobolomyces salmonicolor have been described; S. salmonicolor var. albus, S. salmonicolor var. fischerii, and S. salmonicolor var. salmoneus.

Metschnikowia pulcherrima is a ubiquitous species of yeast, with numerous strains, belonging to the family Metschnikowiaceae, and found on grapes, cherries, flowers, spoiled fruit and consequently carried by fruit flies. It is a non-Saccharomyces yeast and plays an important role in the vinification of wine when it is present on grapes or winery equipment, and has historically seen use in South Africa’s wine industry. It is also being studied at the University of Bath as a possible alternative to the use of Palm oil, and early results show promise. M. pulcherrima is ovoid to ellipsoidal in shape and reproduces by budding. Its cells are globose and thick-walled, holding a single, large oil droplet of high refractive index. As the result of incomplete budding where cells remain attached after division, pseudohyphae may form under anaerobic conditions.

Capronia mansonii is a mesophilic black yeast that is a part of the Herpotrichiellaceae. The species is uncommon in nature but is saprotrophic in nature and been discovered on decaying plant matter, particularly wood. This fungus is naturally found in the Netherlands and has successfully been cultured in lab. It is a teleomorph of the ascomycota division and possesses brown spores.

Wickerhamomyces is a genus of fungi within the Saccharomycetales order. It is placed within the family of Phaffomycetaceae.

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 lachancei is a species of yeast in the family Saccharomycetaceae. It is associated with fermenting agave juice and a tequila production facility in Mexico.

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 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.

<i>Phaffia</i> Genus of fungi

Phaffia is a genus of fungi in the order Cystofilobasidiales. The genus comprises orange-red yeasts that form basidia directly from yeast cells, lack hyphae throughout their life cycle, and produce astaxanthin, a carotenoid used as an additive in animal feed to enhance colour in shrimp, salmon, and poultry eggs and also as an antioxidant in dietary supplements.

References

  1. 1 2 3 4 5 Kurtzman, Cletus P.; Fell, Jack W.; Boekhout, Teun, eds. (2011). The Yeasts: A Taxonomic Study. Vol. 1 (5th ed.). Elsevier. pp. 601–604.
  2. ↑ Guilliermond, Alexandre (1920). The Yeasts. Translated by Tanner, Fred Wilbur. New York: John Wiley and Sons, Inc. p. 327. LCCN   20014383. OCLC   1158567809.
  3. 1 2 Smith, M. T. (1974). "Hanseniaspora occidentalis sp. nov". Antonie van Leeuwenhoek. 40 (3): 441–444. doi:10.1007/BF00399356. PMID   4546817. S2CID   44692118.
  4. 1 2 3 Lodder, J.; Kreger-Van Rij, N. J. W. (1952). The Yeasts: A Taxonomic Study (1st ed.). Amsterdam: North-Holland Publishing Company. pp. 601–605.
  5. ↑ Miller, M. W.; Phaff, H. J. (1958). "A Comparative Study of the Apiculate Yeasts". Mycopathologia et Mycologia Applicata. 10 (2): 113–141. doi:10.1007/BF02055037. PMID   13622599. S2CID   26209678.
  6. ↑ Meyer, S.A.; Smith, M.T.; Simione, F.P. (1978). "Systematics of Hanseniaspora Zikes and Kloeckera Janke". Antonie van Leeuwenhoek. 44 (1): 79–96. doi:10.1007/BF00400078. PMID   566079. S2CID   9985251.
  7. ↑ Čadež, Neža; Raspor, Peter; Smith, Maudv Th. (1 May 2006). "Phylogenetic placement of Hanseniaspora–Kloeckera species using multigene sequence analysis with taxonomic implications: descriptions of Hanseniaspora pseudoguilliermondii sp. nov. and Hanseniaspora occidentalis var. citrica var. nov". International Journal of Systematic and Evolutionary Microbiology. 56 (5): 1157–1165. doi: 10.1099/ijs.0.64052-0 . PMID   16627671.
  8. 1 2 van Wyk, Niël; Scansani, Stefano; Beisert, Beata; Brezina, Silvia; Fritsch, Stephanie; Semmler, Heike; Pretorius, Isak S.; Rauhut, Doris; von Walbrunn, Christian (8 July 2022). "The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine". Applied Sciences. 12 (14). 6919. doi: 10.3390/app12146919 .


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