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.
Arabinose is an aldopentose – a monosaccharide containing five carbon atoms, and including an aldehyde (CHO) functional group.
Trehalose is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. Some bacteria, fungi, plants and invertebrate animals synthesize it as a source of energy, and to survive freezing and lack of water.
A growth medium or culture medium is a solid, liquid or semi-solid designed to support the growth of microorganisms or cells, or small plants like the moss Physcomitrella patens. Different types of media are used for growing different types of cells.
The enzyme Trehalase is a glycoside hydrolase, produced by cells in the brush border of the small intestine, which catalyzes the conversion of trehalose to glucose. It is found in most animals.
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.
Leuconostoc mesenteroides is a bacterial species sometimes associated with fermentation, under conditions of salinity and low temperatures. In some cases, for instance vegetables 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 forms 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. Further detail on the environment that it can grow in, the genetics of the bacteria, health risks, and sub classifications and characteristics are provided below
Zymomonas mobilis is a Gram negative, facultative anaerobic, non-sporulating, polarly-flagellated, rod-shaped bacterium. It is the only species found in the genus Zymomonas. It has notable bioethanol-producing capabilities, which surpass yeast in some aspects. It was originally isolated from alcoholic beverages like the African palm wine, the Mexican pulque, and also as a contaminant of cider and beer in European countries.
Kluyveromyces marxianus in ascomycetous yeast and member of the genus, Kluyveromyces. It is the sexual stage of Atelosaccharomyces pseudotropicalis also known as Candida pseudotropicalis. This species has a homothallic mating system and is often isolated from dairy products.
Sugars in wine are at the heart of what makes winemaking possible. During the process of fermentation, sugars from wine grapes are broken down and converted by yeast into alcohol (ethanol) and carbon dioxide. Grapes accumulate sugars as they grow on the grapevine through the translocation of sucrose molecules that are produced by photosynthesis from the leaves. During ripening the sucrose molecules are hydrolyzed (separated) by the enzyme invertase into glucose and fructose. By the time of harvest, between 15 and 25% of the grape will be composed of simple sugars. Both glucose and fructose are six-carbon sugars but three-, four-, five- and seven-carbon sugars are also present in the grape. Not all sugars are fermentable, with sugars like the five-carbon arabinose, rhamnose and xylose still being present in the wine after fermentation. Very high sugar content will effectively kill the yeast once a certain (high) alcohol content is reached. For these reasons, no wine is ever fermented completely "dry". Sugar's role in dictating the final alcohol content of the wine sometimes encourages winemakers to add sugar during winemaking in a process known as chaptalization solely in order to boost the alcohol content – chaptalization does not increase the sweetness of a wine.
M. indicus is among the most important members of zygomycetes fungi. This dimorphic fungus is capable of production of several valuable products. Some strains of the fungus have been isolated from the traditional Indonesian food tempeh. M. indicus is nowadays used for production of several homemade food and beverages especially in Asia. This has also been successfully used as a safe nutritional source for fish and rat. The fungus is generally regarded as safe though there are few reports claiming that this is a pathogenic fungus.
Macrococcus brunensis is a species of bacteria belonging to the genus Macrococcus.
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.
Candida keroseneae is a species of yeast in the genus Candida, family Saccharomycetaceae. Described as new to science in 2011, it was isolated from aviation fuel.
Thermotoga naphthophila is a hyperthermophilic, anaerobic, non-spore-forming, rod-shaped fermentative heterotroph, with type strain RKU-10T.
Actinoplanes italicus is distinguished by the cherry-red color of its vegetative mycelium, and by the production of soluble pigments. It is also known to produce sporangia when cultured on starch or skim milk agar. Very few strains have been found and cultured, thus A. italicus is relatively uncharacterized.
Halostagnicola larsenii is a non-motile, aerobic, gram-negative, rod shaped archaeon. It is a halophilic, neutrophilic, chemo-organotroph and was isolated from samples taken from a saline lake in China. The etymology of the name comes from hals, halos Greek for salt, stagnum Latin for a piece of standing water, -cola Latin for inhabitant or dweller, and Larsenii named after the Norwegian microbiologist, Helge Larsen, who was a pioneer in research regarding halophiles.
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
Deinococcus aerius is an anaerobic bacterium that can be found in the atmosphere above the island of Japan. Living in such conditions makes these bacteria highly resistant to desiccation, UV-C, and gamma radiation. Although previously unidentified as strain TR0125, this bacterium was determined to be Deinococcus aerius by 16S rRNA sequencing.
Blastobotrys elegans is a species of fungus.
