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 eight 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.

Related Research Articles

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<span class="mw-page-title-main">Sourdough</span> Type of sour bread

Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.

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<i>Komagataella</i> Genus of fungus used industrially and as model organism

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.

<span class="mw-page-title-main">Saccharomycotina</span> Subdivision of fungi

Saccharomycotina is a subdivision (subphylum) of the division (phylum) Ascomycota in the kingdom Fungi. It comprises most of the ascomycete yeasts. The members of Saccharomycotina reproduce by budding and they do not produce ascocarps.

Candida stellata is a species of yeast of the genus Candida. The year of 1978 saw work of Yarrow & Meyer the yeast was reclassified to its current name from Saccharomyces stellatus, which was initially described by Kroemer and Krumbholz in 1931.

<i>Kluyveromyces marxianus</i> Species of fungus

Kluyveromyces marxianus in ascomycetous yeast and member of the genus, Kluyveromyces. It is the sexual stage of Atelosaccharomyces pseudotropicalis also known as Candida kefyr. This species has a homothallic mating system and is often isolated from dairy products.

<i>Geotrichum candidum</i> Species of fungus

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<span class="mw-page-title-main">Cider</span> Fermented alcoholic beverage from apple juice

Cider is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom and Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal, France, Friuli, and northern Spain. Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and Canada, varieties of alcoholic cider are often called hard cider to distinguish it from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.

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