Torulaspora delbrueckii

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Torulaspora delbrueckii
Torulaspora delbrueckii's spores.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Torulaspora
Species:
T. delbrueckii
Binomial name
Torulaspora delbrueckii
(Lindner) Lindner

Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009, [1] and is composed of 8 chromosomes in addition to a mitochondrial genome.

Contents

Torulaspora delbrueckii was formerly known as Saccharomyces delbrueckii or Saccharomyces rosei or Saccharomyces roseus, and the anamorph is called Candida colliculosa (for a complete list of synonyms, see CBS's website).

Torulaspora delbrueckii is the most studied species of the genus Torulaspora that comprises 8 species to date, including T. franciscae, T. pretoriensis, T. microellipsoides, T. globosa, T. indica, [2] T. maleeae, [3] and T. quercuum. [4] The taxonomy of the genus Torulaspora is evolving rapidly, and the availability of molecular tools to discriminate Torulaspora species [5] will help correcting errors in species assignments.

Habitats

Torulaspora delbrueckii is isolated from several human bioprocesses, including the bread industry [6] [7] [8] [9] where some T. delbrueckii strains are commercialized for frozen dough applications. Other applications include food fermentations of silage, cocoa, [10] [11] olive [12] or cucumber; [13] [14] distilled and traditional fermented beverage production including mescal, [15] colonche, [16] tequila, [17] cider, [18] strawberry tree fruits juice, [19] sugarcane juice [20] [21] or kefir; [22] dairy products’ fermentations like traditional cheeses [23] and fermented milk. [24] Torulaspora delbrueckii can be an opportunistic spoilage yeast for dairy products or soft drinks (fruit juices, etc.). [25] [26] [27] Torulaspora delbrueckii colonizes several natural environments, ranging from soils, [28] to plants, [29] fruits [30] and insects. [31] [32] T.delbrueckii is occasionally found as a clinical isolate, although not considered to be a human pathogen, [33] a state described as opportunistic pathogen.

Winemaking

Torulaspora delbrueckii has been associated with winemaking for decades [34] [35] [36] and isolated either from grape, must or wine. Torulaspora delbrueckii is now proposed as starter culture (to be associated with S. cerevisiae in mixed cultures) for certain applications, particularly to reduce volatile acidity in high-sugar fermentations like in Sauternes wines. [37] Recent findings show that T. delbrueckii species has been domesticated for winemaking and other human uses about 1900 and 4000 years ago respectively. [38]

Life-cycle

The life-cycle of T. delbrueckii remains unclear. Some authors consider T. delbrueckii to be a haploid species, while more recent findings suggest T. delbrueckii have a mostly diploid homothallic life. [39] To date, the life-cycle of the species is not formally elucidated.

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References

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  5. ↑ Albertin W.; Chasseriaud L.; Comte G.; Panfili A.; Delcamp A.; Salin F.; Marullo P.; Bely M. (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLOS ONE. 9 (4): e94246. Bibcode:2014PLoSO...994246A. doi: 10.1371/journal.pone.0094246 . PMC   3981792 . PMID   24718638.
  6. ↑ Hernandez-Lopez M. J., Prieto J. A., Randez-Gil F.; Prieto; Randez-Gil (2003). "Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains". Antonie van Leeuwenhoek. 84 (2): 125–134. doi:10.1023/A:1025413520192. PMID   14533716. S2CID   1688404.{{cite journal}}: CS1 maint: multiple names: authors list (link)
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  35. ↑ van Breda Valmary, Jolly Neil, van Wyk Jessy; Jolly; Van Wyk (2013). "Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains". International Journal of Food Microbiology. 163 (2–3): 80–88. doi:10.1016/j.ijfoodmicro.2013.02.011. PMID   23558190.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  36. ↑ Sangorrín MarcelaP, Lopes ChristianA, Jofré Viviana, Querol Amparo, Caballero AdrianaC; Lopes; Jofré; Querol; Caballero (2008). "Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions". World Journal of Microbiology and Biotechnology. 24 (7): 945–953. doi:10.1007/s11274-007-9557-6. S2CID   84979278.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  37. ↑ Bely M., Stoeckle P., Masneuf-Pomarede I., Dubourdieu D.; Stoeckle; Masneuf-Pomarède; Dubourdieu (2008). "Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation". Int J Food Microbiol. 122 (3): 312–20. doi:10.1016/j.ijfoodmicro.2007.12.023. PMID   18262301.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  38. ↑ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M.; Chasseriaud; Comte; Panfili; Delcamp; Salin; Marullo; Bely (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLOS ONE. 9 (4): e94246. Bibcode:2014PLoSO...994246A. doi: 10.1371/journal.pone.0094246 . PMC   3981792 . PMID   24718638.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  39. ↑ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M.; Chasseriaud; Comte; Panfili; Delcamp; Salin; Marullo; Bely (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLOS ONE. 9 (4): e94246. Bibcode:2014PLoSO...994246A. doi: 10.1371/journal.pone.0094246 . PMC   3981792 . PMID   24718638.{{cite journal}}: CS1 maint: multiple names: authors list (link)
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