| Mrakia aquatica | |
|---|---|
Scientific classification  | |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Tremellomycetes |
| Order: | Cystofilobasidiales |
| Family: | Mrakiaceae |
| Genus: | Mrakia |
| Species: | M. aquatica |
| Binomial name | |
| Mrakia aquatica (E.B.G. Jones & Slooff) Xin Zhan Liu, F.Y. Bai, M. Groenew. & Boekhout (2015) | |
| Synonyms | |
Candida aquatica | |
Mrakia aquatica is a species of fungus in the family Mrakiaceae. [1] It is only known from its yeast state, originally isolated from lake water in England.
The species has an optimal growth temperature of 9 °C, but can grow at temperatures as low as 2 °C. When plated on agar it produces smooth, butyrous colonies that are cream. When grown in liquid media it takes approximately 76 hours to reach stationary phase and is very sensitive to decreases in pH. Cells are typically oval or cylindrical, but can be dumb-bell shaped. Mrakia aquatica reproduces through bipolar mypodial budding. It can weakly ferment D-glucose, D-galactose, maltose and melezitose. This species is DBB+. Mrakia aquatica has been studied because of its ability to produce pecticase. It produces polycalacturonase, but not isoenzymes of polygalacturonase, and it has increased activity in the presence of glucose. [2] The species has an interesting trait in that it produces mycocins, which are proteinaceous toxins that either kill or inhibit the ability of fungi that are in the same taxonomic rank or in a related taxonomic rank. The mycocin that M. aquatica produces is only able to kill species in the Cystofilobasidiales. [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.
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.
Lactobacillus acidophilus is a rod-shaped, Gram-positive, homofermentative, anaerobic microbe first isolated from infant feces in the year 1900. The species is most commonly found in humans, specifically the gastrointestinal tract, oral cavity, and vagina, as well as various fermented foods such as fermented milk or yogurt. The species most readily grows at low pH levels, and has an optimum growth temperature of 37 °C. Certain strains of L. acidophilus show strong probiotic effects, and are commercially used in dairy production. The genome of L. acidophilus has been sequenced.
Malolactic conversion is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction.
A cryoprotectant is a substance used to protect biological tissue from freezing damage. Arctic and Antarctic insects, fish and amphibians create cryoprotectants in their bodies to minimize freezing damage during cold winter periods. Cryoprotectants are also used to preserve living materials in the study of biology and to preserve food products.
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.
In cooking, proofing is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
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.
The class Flavobacteriia is composed of a single class of environmental bacteria. It contains the family Flavobacteriaceae, which is the largest family in the phylum Bacteroidota. This class is widely distributed in soil, fresh, and seawater habitats. The name is often spelt Flavobacteria, but was officially named Flavobacteriia in 2012.
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.
Mrakia frigida is a species of fungus in the order Cystofilobasidiales. The species occurs in both a yeast and hyphal state, the latter producing teliospores from which basidia emerge. It was originally isolated in its yeast state from Antarctic snow.
Debaryomyces hansenii, also known as Candida famata, is a species of yeast in the family Saccharomycetaceae.
When considering pathogens, host adaptation can have varying descriptions. For example, in the case of Salmonella, host adaptation is used to describe the "ability of a pathogen to circulate and cause disease in a particular host population." Another usage of host adaptation, still considering the case of Salmonella, refers to the evolution of a pathogen such that it can infect, cause disease, and circulate in another host species.
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism. Preference of aerobic fermentation over aerobic respiration is referred to as the Crabtree effect in yeast, and is part of the Warburg effect in tumor cells. While aerobic fermentation does not produce adenosine triphosphate (ATP) in high yield, it allows proliferating cells to convert nutrients such as glucose and glutamine more efficiently into biomass by avoiding unnecessary catabolic oxidation of such nutrients into carbon dioxide, preserving carbon-carbon bonds and promoting anabolism.
Candida tropicalis is a species of yeast in the genus Candida. It is a common pathogen in neutropenic hosts, in whom it may spread through the bloodstream to peripheral organs. For invasive disease, treatments include amphotericin B, echinocandins, or extended-spectrum triazole antifungals.
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.
Naganishia antarctica is a yeast species that has been isolated from soil in Antarctica.
Solicoccozyma aeria is a species of fungus in the family Piskurozymaceae. It has only been found in its yeast state, though a filamentous state producing basidia may be formed in culture.
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.
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