| Kuraishia capsulata | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Kuraishia |
| Species: | K. capsulata |
| Binomial name | |
| Kuraishia capsulata (Wickerham) Yamada et al. 1994 | |
| Synonyms | |
| |
Kuraishia capsulata is a fungus in the genus Kuraishia that exists as a yeast.
Upon discovery in 1951, K. capsulata was placed in the genus Hansenula, [1] which was later renamed to Pichia . A 1994 reclassification moved K. capsulata from Pichia and into Kuraishia, making it the first member of the new genus. [2]
Cells of K. capsulata have been described as "spherical to ellipsoidal" in shape. [1] [3] Cells produce 1-2 hat-shaped ascospores. [1] [3] No hyphae growth has been observed. [1] [3] Glucose is fermented by K. capsulata, although the species lacks the ability to ferment other carbohydrates, such as lactose and sucrose. [3]
Kuraishia capsulata was first isolated from insect frass in multiple tree species and locations, including from jack pine and spruce trees near Wabatongushi Lake, Ontario, as well as from short leaf and loblolly pines in Piney Woods, Mississippi and from ponderosa pines in Santa Barbara County, California. [1]
Kuraishia capsulata has also been isolated from olive oil produced in the Molise region of Italy. [4]
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.
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.
Komagataella is a methylotrophic yeast within the order Saccharomycetales. It was found in the 1960s as Pichia pastoris, with its feature of using methanol as a source of carbon and energy. In 1995, P. pastoris was reassigned into the sole representative of genus Komagataella, becoming Komagataella phaffii. Later studies have further distinguished new species in this genus, resulting in a total of 7 recognized species. It is not uncommon to see the old name still in use in the context of protein production, as of 2023; in less formal use, the yeast may confusingly be referred to as pichia.
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.
Ogataea polymorpha is a methylotrophic yeast with unusual characteristics. It is used as a protein factory for pharmaceuticals.
A yeast expression platform is a strain of yeast used to produce large amounts of proteins, sugars or other compounds for research or industrial uses. While yeast are often more resource-intensive to maintain than bacteria, certain products can only be produced by eukaryotic cells like yeast, necessitating use of a yeast expression platform. Yeasts differ in productivity and with respect to their capabilities to secrete, process and modify proteins. As such, different types of yeast are better suited for different research and industrial applications.
The Pichiaceae are a family of yeasts in the order Saccharomycetales. According to the 2007 Outline of Ascomycota, the family contains four genera, but GBIF lists 15 genera. The family was named by Zender in 1925.
Nakazawaea is a genus of yeast in the order Saccharomycetales. The relationship of this taxon to other taxa within the order is not fully unknown.
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.
Kuraishia is a genus of two species of ascomycetous yeasts in the family Saccharomycetaceae. The type species Kuraishia capsulata was originally described as a member of Hansenula in 1953.
Hanseniaspora guilliermondii is a species of yeast in the family Saccharomycetaceae. In its anamorph form, it is called Kloeckera apis.
Ogataea is a genus of ascomycetous yeasts in the family Saccharomycetaceae. It was separated from the former genus Hansenula via an examination of their 18S and 26S rRNA partial base sequencings by Yamada et al. 1994.
The Phaffomycetaceae are a family of yeasts in the order Saccharomycetales that reproduce by budding. Species in the family have a widespread distribution.
The Wickerhamomycetaceae are a family of yeasts in the order Saccharomycetales that reproduce by budding. Species in the family have a widespread distribution.
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 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 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.
Cyberlindnera is a genus of yeasts in the Phaffomycetaceae family. Its name is derived from the Latin word “Ciber,” which originates from “Cibus,” meaning “food” and "sustenance". Early German mycologist Paul Lindner, honored for his contributions to descriptions of Schizosaccharomyces pombe, Saccharomycopsis (Endomyces) fibuligera and other notable species of Saccharomyces and Pichia, is the source of the "-lindnera" portion of the name. The genus has gone through many trials, reevaluations, and verifications to become the organized assortment of species it is today. Species under this genus interact with other organisms in a wide variety of ways and can be found across the globe. They are used by humans for their toxicity, fermentation abilities, and capacity to assimilate many organic compounds.
Kluyveromyces wickerhamii is a fungus in the genus Kluyveromyces that exists as a yeast.