Hanseniaspora osmophila

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Hanseniaspora osmophila
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycodaceae
Genus: Hanseniaspora
Species:
H. osmophila
Binomial name
Hanseniaspora osmophila
(Niehaus) Phaff et al. (1956)
Synonyms [1]
  • Pseudosaccharomyces corticisKlöcker 1912
  • Kloeckera corticis(Klöcker) Janke 1928
  • Hanseniaspora antillarum(Klöcker) Kudryavtsev 1954
  • Pseudosaccharomyces magnusde Rossi 1920
  • Kloeckera magna(de Rossi) Janke 1928
  • Pseudosaccharomyces santacruzensisKlöcker 1912
  • Kloeckera santacruzensis(Klöcker) Janke 1928
  • Kloeckeraspora osmophilaNiehaus 1932

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.

Contents

Taxonomy

Albert Klöcker originally published descriptions of two yeasts in the anamorphic form in 1912; Pseudosaccharomyces corticis, which he isolated on various trees around Copenhagen, and Pseudosaccharomyces santacruzensis, which he obtained from soil in Saint Croix. [2] In 1920, Giuseppe de Rossi isolated a species of yeast from grapes and grape must in Umbria, Italy. He placed it in the same genus, assigning the name Pseudosaccharomyces magnus. [3] : 608  Because the Pseudosaccharomyces name had already been used since 1906 for an unrelated organism, in 1923, Alexander Janke proposed an alternative name, Klöckeria, for the genus, which he corrected in 1928 to Kloeckera. [3]

Independently, in 1932, C. J. G. Niehaus described two species of yeasts that possessed spherical ascospores in their holomorphic state. This spherical shape was different from Klöcker's description of the ascospores of the Hanseniaspora genus. Niehaus created a new genus, Kloeckeraspora, which was similar to Hanseniaspora except for the shape of the ascospores. [3] He called one of the new species Kloeckeraspora osmophila, and the other was Kloeckeraspora uvarum. [3] The creation of the new genus was controversial among researchers who disagreed that the number and shape of ascospores was enough of a defining characteristic for a new genus, and in 1948, Emil M. Mrak and Herman Phaff proposed that a slight modification of the Hanseniaspora genus would allow the combination of the two genera. [4] : 22  In their study of samples of the species, Jacomina Lodder and N.J.W. Kreger-Van Rij could not find any ascospores in Kloeckeraspora osmophila, so they provisionally reclassified it as Kloeckera magna in 1952, [3] but Shehata, et. al were able to produce abundantly sporulating strains in their laboratory, and preferred to include the yeast in the Hanseniaspora genus, reclassifying both of the species identified by Niehaus as synonyms of H. uvarum in 1955. [5] The next year, H.J. Phaff, M.W. Miller, and M. Shifrine determined that the strains were different species, since K. osmophila had the ability to assimilate maltose, but H. uvarum could not, and therefore proposed that the strains originally defined as Kloeckeraspora osmophila be named Hanseniaspora osmophila. [6]

In 1958, Miller and Phaff studied yeast species of the Hanseniaspora and Kloeckera genera and concluded that Kloeckera magna and Kloeckera corticis were the same species, with K. corticis taking name priority, and determined that it was the anamorphic form of Hanseniaspora osmophila. [7] 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 recategorized Kloeckera corticis as a synonym of Hanseniaspora osmophila. [8] The testing also determined that Kloeckera santacruzensis was the same species as Hanseniaspora osmophila. [8]

Description

Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25°C reveals cells that are 3.5 to 6 μm by 7.2 to 18.2 μm in size, apiculate, ovoid or long-ovoid, 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 raised at the center. The yeast forms branched pseudohyphae on potato agar. The yeast has been observed to form one or two sherical and warty ascospores when grown for at least one week on 5% Difco malt extract agar, and the ascospores are not released from the ascus. [1]

The yeast can ferment glucose, but not sucrose, galactose, maltose, lactose, raffinose or trehalose. The yeast can assimilate glucose, cellobiose, and salicin. Assimilation of sucrose and maltose is variable. It has a positive growth rate at 30°C, but no growth at 34°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 species has been identified from locations worldwide, mainly on the bark, flowers, or fruit of plants, or in soil. [8] It has also been found in fermented foods and beverages made from fruit, including wine and vinegar. [1] [8]

Apart from unwanted spoilage, this yeast is also present in the fermentation of traditional Italian balsamic vinegar ( Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Candida stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae ) [9]

Effects on wine production

A study of the fermentation characteristics of H. osmophila in wine must found that it shares many of the characteristics of Saccharomyces ludwigii, a spoilage yeast that has been referred to as the "winemaker's nightmare" due to its ability to outcompete targeted fermentation yeasts. [10] In the study, H. osmophila preferentially fermented glucose, followed by fructose, and was able to tolerate an alcohol level of up to 11.2% at 15°C. [10] Due to the production of acetic acid, acetaldehyde, ethyl acetate, and acetoin to concentrations above the taste threshold and the lack of inhibition of growth and fermentation rate with the use of sulfur dioxide, the study concluded that the presence of H. osmophila should be considered detrimental to wine production. [10]

Related Research Articles

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<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>Zygosaccharomyces bailii</i> Species of fungus

Zygosaccharomyces bailii is a species in the genus Zygosaccharomyces. It was initially described as Saccharomyces bailii by Lindner in 1895, but in 1983 it was reclassified as Zygosaccharomyces bailii in the work by Barnett et al.

<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.

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Symbiotic culture of bacteria and yeast (SCOBY) is a culinary symbiotic fermentation culture (starter) consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the lactic acid bacteria and acetic acid bacteria components unique to SCOBY are usually viewed as a source of spoilage rather than a desired addition. Both LAB and AAB enter on the surface of barley and malt in beer fermentation and grapes in wine fermentation; LAB lowers the pH of the beer/wine while AAB takes the ethanol produced from the yeast and oxidizes it further into vinegar, resulting in a sour taste and smell. AAB are also responsible for the formation of the cellulose SCOBY.

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


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<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.

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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.

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<i>Zygosaccharomyces rouxii</i> Species of yeast

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.

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. 605–606.
  2. ↑ Guilliermond, Alexandre (1920). The Yeasts. Translated by Tanner, Fred Wilbur. New York: John Wiley and Sons, Inc. pp. 325–327. LCCN   20014383. OCLC   1158567809.
  3. 1 2 3 4 5 Lodder, J.; Kreger-Van Rij, N. J. W. (1952). The Yeasts: A Taxonomic Study (1st ed.). Amsterdam: North-Holland Publishing Company. pp. 308–309, 595.
  4. ↑ Mrak, E.M.; Phaff, H.J. (1948). "Yeasts". Annual Review of Microbiology. 2 (1): 1–46. doi:10.1146/annurev.mi.02.100148.000245. PMID   18104344. S2CID   241779171.
  5. ↑ Shehata, A. M. El Tabey; Mrak, E. M.; Phaff, H. J. (Dec 1955). "Yeasts Isolated from Drosophila and from Their Suspected Feeding Places in Southern and Central California". Mycologia. 47 (6): 799–811. doi:10.2307/3755504. JSTOR   3755504.
  6. ↑ Phaff, H.J.; Miller, M.W.; Shifrine, M. (1956). "The taxonomy of yeasts isolated from Drosophila in the Yosemite region of California". Antonie van Leeuwenhoek. 22 (2): 145–161. doi:10.1007/BF02538322. PMID   13340701. S2CID   23218010.
  7. ↑ 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.
  8. 1 2 3 4 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.
  9. ↑ Solieri, L.; Giudici, P. (June 2008). "Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features". International Journal of Food Microbiology. 125 (1): 36–45. doi:10.1016/j.ijfoodmicro.2007.06.022. PMID   17900732.
  10. 1 2 3 Granchi, Lisa; Ganucci, Donatella; Messini, Anna; Vincenzini, Massimo (August 2002). "Oenological properties of Hanseniaspora osmophila and Kloeckera corticis from wines produced by spontaneous fermentations of normal and dried grapes". FEMS Yeast Research. 2 (3): 403–407. doi: 10.1016/S1567-1356(02)00089-2 . PMID   12702291.
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