A rapid method to differentiate between species of the genus Kluyveromyces

Kock, J.L.F.; Cottrell, Michéle; Lategan, Pieter M.

doi:10.1016/0167-7012(86)90042-4

Cited by 14 publications

(7 citation statements)

References 7 publications

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“…The distance of fatty acid values analysis from the biomass of the same organism cultured several times was between 0-5. Kock et al (1986) recommended a standard method for yeast culture in liquid media for fatty acid extraction. We used another procedure, analogous to that used for bacteria (H~iusler and Richter 1983), The results were reproducible in independent cultivations.…”

Section: Methodsmentioning

confidence: 99%

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Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

Bendová

Richter

Janderová

et al. 1991

Appl Microbiol Biotechnol

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Section: Methodsmentioning

confidence: 99%

“…Kock et al (1986) recommended estimation of fatty acid profiles as a reliable and rapid alternative to laboratory tests for distinguishing between species of Saccharomyces cultured under standard conditions. Since then more attention has been focused on the grouping of yeasts using this method.…”

Section: Introductionmentioning

confidence: 99%

Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

Bendová

Richter

Janderová

et al. 1991

Appl Microbiol Biotechnol

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“…When compared to other Saccharomyces spp., S. unisporus cells contain a high percentage of palmitoleate, followed by palmitic acid, and oleic acid. Other fatty acids like myristic (Kock and others ) and linolenic acids are absent in this species of Saccharomyces (Grillitsch and others ). Palmitoleic acid is an omega‐7 monounsaturated fatty acid, which is also a major constituent of human adipose tissues.…”

Section: Taxonomy and Biologymentioning

confidence: 82%

“…Over the years, SCPs have become well known for their high nutritive value as they have higher protein, vitamin, and fatty acid contents; and they are used as a supplement in food and feed (Lewandowski ). Fatty acids constitute 5% of the overall cell weight of S. unisporus (Kock and others ). S. unisporus produces palmitic acid and oleic acid.…”

Section: Taxonomy and Biologymentioning

confidence: 99%

Saccharomyces unisporus: Biotechnological Potential and Present Status

Bhattacharya¹,

Yan²,

Yadav³

et al. 2013

Comp Rev Food Sci Food Safe

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The yeast species of the Saccharomyces genus have a long history of traditional applications and beneficial effects. Among these presence of the Saccharomyces unisporus has been documented in various dairy products and has become a subject of interest and great importance. S. unisporus has shown a significant role in the ripening of cheese and production of fermented milk products such as kefir and koumiss. The absence of pseudohyphae during the life cycle of S. unisporus is an indication of nonpathogenicity. Significance has been laid on the presence of S. unisporus in food-grade products and a close proximity of S. unisporus to S. florentinus and both of these species are accepted by the International Dairy Federation and the European Food and Feed Cultures Association for food and feed applications. Since over the years, S. unisporus has already become a part of various dairy products, S. unisporus can be considered as a potential candidate for generally regarded as safe status. S. unisporus has the capacity to convert ketoisophorone to levodione, which is an important pharmaceutical precursor. S. unisporus are considered as the potential producers of farnesol which eventually controls filamentation of pathogenic microorganisms. Apart from that, S. unisporus produces certain omega unsaturated fatty acids which combat diseases. Henceforth, the areas which S. unisporus can be possibly exploited for its useful intermediates are the enzymes and fatty acids it produces. In this context, this review attempts to describe and discuss the ubiquity of S. unisporus in food products, cellular composition, regulatory pathways, and its synthesis of fatty acids and enzymes.

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“…However, the first attempt to associate lipid composition with taxonomic classification was made by Abel et al (1963), who illustrated that qualitative fatty acid analyses were useful for distinguishing between heterogeneous bacteria. Primary fatty acids, ranging from C14 to C20, have been detected in ascomycetous yeasts and have been used in the classification and identification of these organisms (Cottrell et al, 1985;Kock et al, 1986;Viljoen et al, 1986) as well as for the basidiomycetous yeasts (Smit et al, 1987a, 6 ; van der Westhuizen et al, 1987a, 6).…”

Section: Introductionmentioning

confidence: 99%

Taxonomic Relationships of Cryptococcus and Tremella Based on Fatty Acid Composition and Other Phenotypic Characters

Smit

Kock²,

Wsthuizen³

et al. 1988

Microbiology

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The cellular long-chain fatty acids present in 33 strains, representing 15 species of Cryptococcus, and 4 species of Tremella, were determined by gas chromatography. According to the relative amounts of fatty acid methyl esters, the Cryptococcus species studied were divided into four main groups. Possible relationships between species representing the two genera are presented in a new model, where cellular long-chain fatty acid compositions and other phenotypic characteristics are included.

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A rapid method to differentiate between species of the genus Kluyveromyces

Cited by 14 publications

References 7 publications

Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

Identification of industrial yeast strains of Saccharomyces cerevisiae by fatty acid profiles

Saccharomyces unisporus: Biotechnological Potential and Present Status

Taxonomic Relationships of Cryptococcus and Tremella Based on Fatty Acid Composition and Other Phenotypic Characters

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