Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice

Andreolli, Marco; Lampis, Silvia; Lorenzini, Marilinda; Zapparoli, Giacomo

doi:10.1111/jam.15083

Cited by 6 publications

(1 citation statement)

References 33 publications

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“…Most of the yeast isolates produced acid and gas except JCVY-IV, JSVY-III, JBVY-I, JBVY-II, BDVY-IV, AY and MMY. Andreolli et al, [20] investigated on catalase activity of 13 basidiomyceteous yeast strains isolated from grapes, apples and relative juices and few identified in previous investigations. The results revealed that catalase activity was maximum in Papiliotrema flavescens Yz3 and Papiliotrema terrestris Yvp3.…”

Section: Note: '+'= Growth;'-'= No Growthmentioning

confidence: 99%

Isolation and Characterization of Yeasts from Jackfruit and Beet Root Juices

Ashiwini

Narayanaswamy

2022

CJAST

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Aim: Yeasts are present as natural microflora on surface of fruits and vegetables that have eminent importance from deputing as biocontrol agents to reduce pathogens of fruits and vegetables to the health benefits of humans. Materials and Methods: Yeasts were isolated using standard plate count technique. Colony morphology of yeasts isolates were characterized under microscope for their cell shapes and sizes. Biochemical characteristics of yeasts were characterized for presence of effervescence in catalase test and production of acid and gas in Yeast Extact Peptone Dextrose (YEPD) broth. Utilization of carbon sources were evaluated by inoculating yeast isolates in YEPD broth with specific carbon source and phenol indicator. Ethanol tolerance were evaluated inoculating yeast isolates in YEPDA broth having different concentrations of ethanol viz., 0%, 5.0%, 10.0%, 12.5% and 15.0%. Results: Population of yeast in jackfruit juices varied from 20.5 x 103 to. 70.0 x 103cfu per millilitre. Population of yeast varied in beet root juices from 34.5 x 103 to 43.0 x 103 cfu per millilitre. Juice of Chandra variety of jackfruit recorded the highest yeast population (7.0 x 104) when compared to others. Juice of Detroit red dark variety of beetroot (4.3 x 104) recorded highest yeast population (4.3 x 104) when compared to others. Yeasts were also isolated from different fruits of which BRTY-I, JKFY-I, POMY-I, WATY-I, APLY-I, MUSKY-I and PINY-I were able to grow in jackfruit and beet root juices. The colonies of yeast varied from white to cream and few were pink. The cell shape varied from oval to ellipsoidal. All the yeast isolates were catalase positive. Most of the yeast isolates produced acid and gas. Yeast isolates were able to utilize glucose, galactose and sucrose. None of the yeast were able to utilize lactose. The highest ethanol tolerant yeasts were JCVY-I, JSVY-III, BDVY-I, PGY, Saccharomyces boulardii and Saccharomyces cerevisiae var. ellipsoideus NCIM 3207.

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Section: Note: '+'= Growth;'-'= No Growthmentioning

confidence: 99%

Isolation and Characterization of Yeasts from Jackfruit and Beet Root Juices

Ashiwini

Narayanaswamy

2022

CJAST

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The Tremellaceous Yeast: Papiliotrema terrestris—As the Growth Stimulant of Maize Plants

Labancová

Šípošová

Kučerová

et al. 2022

J Plant Growth Regul

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Assessing variability among culturable phylloplane basidiomycetous yeasts from Italian agroecosystems

Ferluga,

Avesani,

Lorenzini

et al. 2024

World J Microbiol Biotechnol

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This study analysed basidiomycetous yeasts isolated from the phylloplane of crops and spontaneous plants in Italian agroecosystems. A total of 25 species belonging to 17 genera were recognized by analysing 83 isolates from vineyards and orchards, that are not treated with synthetic fungicides, and adjacent natural areas. Rhodotorula graminis and Filobasidium magnum were the most frequent species but 13 others were represented by a single isolate (e.g., Buckleyzyma salicina, Pseudozyma prolifica, and Moniliella megachiliensis). Preliminary analysis of (GTG)5-PCR fingerprinting revealed high genetic intraspecific heterogeneity. All isolates were characterized by their production of extracellular hydrolytic enzymes and their sensitivity to six commercial fungicides used in Italy. The isolates displayed great variability in these phenotypic traits, which play an important role in the survival of yeast populations in agroecosystems. Most of them exhibited lipolytic, proteolytic, β-glucosidase and pectinolytic activities, but only three (F. magnum, Kwoniella mangroviensis and Ps. prolifica) also had cellulolytic and amylolytic activity. Most isolates were sensitive to four fungicides, and one R. graminis isolate was resistant to all six. This heterogeneity was not related to the geographical origin of the isolates. The lack of selective factors (i.e. pesticide treatments) in the sampling fields and the presence of adjacent natural areas may have favored the maintenance of an elevated level of strain diversity. This study provides new information on phylloplane basidiomycetous yeasts in agroecosystems and opens the way to further investigations into the impact of agricultural practices on the microbial diversity of these natural habitats.

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Features of basidiomycetous yeasts from grapes and apples associated with crop environment and fermenting juice

Cited by 6 publications

References 33 publications

Isolation and Characterization of Yeasts from Jackfruit and Beet Root Juices

Isolation and Characterization of Yeasts from Jackfruit and Beet Root Juices

The Tremellaceous Yeast: Papiliotrema terrestris—As the Growth Stimulant of Maize Plants

Assessing variability among culturable phylloplane basidiomycetous yeasts from Italian agroecosystems

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