Enzymes and bioproducts produced by the ascomycete fungus <i>Paecilomyces variotii</i>

Laguna, Irma Herrera Bravo de; Marante, Francisco Javier Toledo; Mioso, Roberto

doi:10.1111/jam.12934

Cited by 21 publications

(12 citation statements)

References 62 publications

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“…lanuginosus 71 – 73 and P . variotii 74 , 75 have all been reported to be promising sources of thermophilic enzymes for high-level carbohydrate degradation. Currently, the microbiome in the giant panda gut 76 , wood-feeding higher termites 77 – 79 and cow rumen 80 have been closely studied, as they specialize in the efficient degradation of biomass.…”

Section: Discussionmentioning

confidence: 99%

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Huang

Jin

et al. 2017

Sci Rep

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Traditional Chinese liquor (Baijiu) solid state fermentation technology has lasted for several thousand years. The microbial communities that enrich in liquor starter are important for fermentation. However, the microbial communities are still under-characterized. In this study, 454 pyrosequencing technology was applied to comprehensively analyze the microbial diversity, function and dynamics of two most-consumed liquor starters (Jiang- and Nong-flavor) during production. In total, 315 and 83 bacterial genera and 72 and 47 fungal genera were identified in Jiang- and Nong-flavor liquor starter, respectively. The relatively high diversity was observed when the temperature increased to 70 and 62 °C for Jiang- and Nong-flavor liquor starter, respectively. Some thermophilic fungi have already been isolated. Microbial communities that might contribute to ethanol fermentation, saccharification and flavor development were identified and shown to be core communities in correlation-based network analysis. The predictively functional profile of bacterial communities showed significant difference in energy, carbohydrate and amino acid metabolism and the degradation of aromatic compounds between the two kinds of liquor starters. Here we report these liquor starters as a new functionally microbial resource, which can be used for discovering thermophilic and aerobic enzymes and for food and feed preservation.

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Section: Discussionmentioning

confidence: 99%

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Huang

Jin

et al. 2017

Sci Rep

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“…The genus Paecilomyces includes more than 100 species known for their multiple activities and habitat heterogeneity [1]. Among them, Byssochlamys spectabilis (Udagawa and Shoji Suzuki) Houbraken and Samson, formerly known as Paecilomyces variotii Bainier, is an ascomycete characterized by its ability to produce secondary metabolites, which belong to different chemical groups with wide biological activity [2][3][4][5]. This species has been described as a biological control agent (BCA) against nematodes [6,7], trematode eggs [8] and phytopathogenic fungi, such as Biscogniauxia mediterranea, Fusarium moniliforme and Phytophthora cinnamomi [9], Pyricularia oryzae [10], Fusarium graminearum [11] and Magnaphorte oryzae [12], among others, that function through their raw extracts, secondary bioactive metabolites or their mycelia.…”

Section: Introductionmentioning

confidence: 99%

Paecilomyces variotii as A Plant-Growth Promoter in Horticulture

et al. 2020

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In the present study, P. variotii, an endophytic fungus isolated from plant roots from the Cabo de Gata Natural Park (Parque Nacional Cabo de Gata—Spain), was tested to determine the effect on the growth promotion of tomato and pepper seeds and seedlings. For these purposes, germination trials in a laboratory and two experiments in a commercial nursery and greenhouse conditions were performed. The P. variotii isolate has shown a high ability to produce siderophores and IAA, but low ability to solubilize P. High values for germination percentage, seedling vigor, root and shoot length were obtained by P. variotii on tomato and pepper against control. P. variotii applications resulted in improved most of the growth parameters evaluated, for both horticultural crops, with the best results in the development of pepper seedlings. The application of a higher dose of P. variotii improved most of the morphological parameters and the Dickson quality index (DQI) value in tomato in seedlings and plants. The establishment of the endophytic fungus at the root enabled its biostimulant effects to persist after transplantation without any additional application. Few studies have analyzed this species as a biostimulant. The positive results from the tests showed its high potential. The application of this isolate can be of enormous benefit to horticultural crops for its high reproductive and establishment capacity.

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“…In contrast, good growth was observed for T. marneffei (47 genes), which has a similar number of genes as A. glaucus (41 genes). However, a P. variotii strain showing high xylanase production has been described (de Laguna et al, 2015), suggesting that even with a few genes those enzymatic activities may reach high levels.…”

Section: Resultsmentioning

confidence: 99%

Genomic and Genetic Insights Into a Cosmopolitan Fungus, Paecilomyces variotii (Eurotiales)

et al. 2018

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Species in the genus Paecilomyces, a member of the fungal order Eurotiales, are ubiquitous in nature and impact a variety of human endeavors. Here, the biology of one common species, Paecilomyces variotii, was explored using genomics and functional genetics. Sequencing the genome of two isolates revealed key genome and gene features in this species. A striking feature of the genome was the two-part nature, featuring large stretches of DNA with normal GC content separated by AT-rich regions, a hallmark of many plant-pathogenic fungal genomes. These AT-rich regions appeared to have been mutated by repeat-induced point (RIP) mutations. We developed methods for genetic transformation of P. variotii, including forward and reverse genetics as well as crossing techniques. Using transformation and crossing, RIP activity was identified, demonstrating for the first time that RIP is an active process within the order Eurotiales. A consequence of RIP is likely reflected by a reduction in numbers of genes within gene families, such as in cell wall degradation, and reflected by growth limitations on P. variotii on diverse carbon sources. Furthermore, using these transformation tools we characterized a conserved protein containing a domain of unknown function (DUF1212) and discovered it is involved in pigmentation.

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Enzymes and bioproducts produced by the ascomycete fungus Paecilomyces variotii

Cited by 21 publications

References 62 publications

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

New microbial resource: microbial diversity, function and dynamics in Chinese liquor starter

Paecilomyces variotii as A Plant-Growth Promoter in Horticulture

Genomic and Genetic Insights Into a Cosmopolitan Fungus, Paecilomyces variotii (Eurotiales)

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