Four new species of Trichomonascaceae (Saccharomycetales, Saccharomycetes) from Central China [PDF]
MycoKeys, 2022 Trichomonascaceae is the largest family of ascomycetous yeast in the order Saccharomycetales. In spite of the extensive body of research on Trichomonascaceae in China, there remain new species to be discovered. Here, we describe four new species isolated
Chun-Yue Chai +3 more
doaj +5 more sources
Expanding the geographical distribution of Blastobotrys malaysiensis (Saccharomycetales) beyond the Asian continent – a cave fungus first reported in the Americas [PDF]
Biodiversity Data Journal, 2022 Saccharomycetales are ascomycetic yeasts and, amongst them, the genus Blastobotrys has approximately 30 known species. Blastobotrys malaysiensis is a yeast species, described from cave samples, known until then only from Malaysia.
Antônio Sérgio Ferreira de Sá +2 more
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Five new additions to the genus Spathaspora (Saccharomycetales, Debaryomycetaceae) from southwest China [PDF]
MycoKeys, 2020 Spathaspora is an important genus of d-xylose-fermenting yeasts that are poorly studied in China. During recent yeast collections in Yunnan Province in China, 13 isolates of Spathaspora were obtained from rotting wood and all represent undescribed taxa ...
Shi-Long Lv +4 more
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Frontiers in Microbiology, 2022 Species in the genus Clavispora have previously been reported primarily in the northeast and northwest regions of China; the species diversity of Clavispora in central China is not currently clear.
Chun-Yue Chai +5 more
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Complete mitochondrial DNA sequence of the yeast Zygosaccharomyces siamensis (Saccharomycetes: Saccharomycetales) from fermented honey of the Apis cerana japonica in Japan [PDF]
Mitochondrial DNA. Part B. Resources, 2020 Japanese Apis cerana honey is believed to ferment due to the presence of some yeast. We analyzed the complete mitochondrial genome of Zygosaccharomyces siamensis, a yeast involved in fermenting honey.
Mao Chikano, Jun-ichi Takahashi
doaj +2 more sources
International Journal of Food ScienceThis study provides an integrated assessment of how terroir, fruit phenotype, and clarification level jointly influence the microbial and biochemical composition during the fermentation of cashew apple, a tropical fruit with high valorization potential ...
Fabrice S. Codjia +10 more
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Complete mitochondrial genome of the Verticillium-wilt causing plant pathogen Verticillium nonalfalfae [PDF]
, 2016 Verticillium nonalfalfae is a fungal plant pathogen that causes wilt disease by colonizing the vascular tissues of host plants. The disease induced by hop isolates of V. nonalfalfae manifests in two different forms, ranging from mild symptoms to complete
de Jonge, Ronnie +4 more
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Advancing Yeast Identification Using High-Throughput DNA Barcode Data From a Curated Culture Collection. [PDF]
Mol Ecol ResourABSTRACT Yeast identification is essential in fields ranging from microbiology and biotechnology to food science and medicine. While DNA barcoding has become the standard for identifying cultured strains, environmental DNA (eDNA) metabarcoding has revolutionised microbial community profiling, providing deeper insights into yeast communities across ...
Vu D +12 more
europepmc +2 more sources
Diversity of the genus Sugiyamaella and description of two new species from rotting wood in China [PDF]
MycoKeys, 2021 Species of the genus Sugiyamaella (Trichomonascaceae, Saccharomycetales), found in rotting wood in China, were investigated using morphology and the molecular phylogeny of a combined ITS and nrLSU dataset.
Cheng-Feng Shi +4 more
doaj +3 more sources