Going wild: ecology and genomics are crucial to understand yeast evolution

Cavalieri, Duccio; Valentini, Beatrice; Stefanini, Irene

doi:10.1016/j.gde.2022.101922

Cited by 5 publications

(4 citation statements)

References 72 publications

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“…Although reports of yeasts in wild animals are very scarce, their transient isolations in those kind of animals in the present study were not surprising, since, according to a review on the evolution and genetics of yeasts, of the 76 new species described recently, only seven were related to human environments, the other sources being soil, plants, fruits, water and insects, among others [ 42 ], and those other sources are more likely to get in touch (by contact or by ingestion) with wild animals than humans. Also, yeast passes the gastrointestinal tract and can be isolated from feces, like in a survey of 325 droppings of parrots in Italy, where 49.2% from those were positive to 27 different species of yeasts, the majority from the genus Candida but also from the genera Debaryomyces , Geotrichum , Pichia and Rhodotorula [ 43 ].…”

Section: Discussionmentioning

confidence: 70%

Chromogenic, Biochemical and Proteomic Identification of Yeast and Yeast-like Microorganisms Isolated from Clinical Samples from Animals of Costa Rica

Calderón-Hernández,

Castro-Bonilla,

Cob-Delgado

2024

JoF

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Yeast infections are challenging human and animal medicine due to low rates of detection and the emergence of unknown ecology isolates. The aim of this study was to verify the biochemical identification of yeasts and yeast-like microorganisms obtained from animals comparing the results with chromogenic media and matrix-assisted laser desorption/ionization time-of-flight (MALDI-TOF MS). Between January and August 2023, yeast and yeast-like isolates from samples of animals with suspicion of mycosis were identified using Vitek® 2 Compact, Brilliance® Candida Agar and MALDI Biotyper® MSP. A total of 39 cases were included, and 45 isolations were obtained. Cryptococcus neoformans (15.5%, 7/45), Meyerozyma guilliermondii (13.3%, 6/45), Candida parapsilosis (11.1%, 5/45), Candida albicans and Candida tropicalis (8.9%, each one 4/45) were the most identified organisms. There was full agreement with the three identification methods in 71.1% (32/45) of the isolates, disagreement on species in 17.8% (8/45), disagreement on genus and species in 6.7% (3/45) and, in 4.4% (2/45), there was no matched pattern in MALDI-TOF to compare the results. Biochemical methods are a good option in laboratories where proteomics are not available, and chromogenic media enhances diagnostics by detecting mixed infections. Surveillance must be implemented to improve the detection of agents shared between humans and animals.

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Section: Discussionmentioning

confidence: 70%

Chromogenic, Biochemical and Proteomic Identification of Yeast and Yeast-like Microorganisms Isolated from Clinical Samples from Animals of Costa Rica

Calderón-Hernández,

Castro-Bonilla,

Cob-Delgado

2024

JoF

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“…Thus, the yeasts considered to have originated from flowers and fruits may have come from sugar feeding insects. With all this historic and current information there are possibilities that traditional strains used in the ancient world and in modern fermentative industries could have an insect origin (Cavalieri et al, 2022;Dapporto et al, 2016;Ramazzotti et al, 2019). Southern Africa has long been using yeast fermentation for food and beverages including traditional bread, wines, cereal based and noncereal based beverages among many others (Holzapfel et al, 2004;Motlhanka et al, 2018;Pretorius, 2000).…”

Section: Industries Potentially Improved By Yeasts Of Insect Originmentioning

confidence: 99%

Section: Ancient and Modern‐day Industries Potentially Improved By Ye...mentioning

confidence: 99%

Yeast–insect interactions in southern Africa: Tapping the diversity of yeasts for modern bioprocessing

Makopa,

Ncube,

Alwasel

et al. 2024

Yeast

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Yeast–insect interactions are one of the most interesting long‐standing relationships whose research has contributed to our understanding of yeast biodiversity and their industrial applications. Although insect‐derived yeast strains are exploited for industrial fermentations, only a limited number of such applications has been documented. The search for novel yeasts from insects is attractive to augment the currently domesticated and commercialized production strains. More specifically, there is potential in tapping the insects native to southern Africa. Southern Africa is home to a disproportionately high fraction of global biodiversity with a cluster of biomes and a broad climate range. This review presents arguments on the roles of the mutualistic relationship between yeasts and insects, the presence of diverse pristine environments and a long history of spontaneous food and beverage fermentations as the potential source of novelty. The review further discusses the recent advances in novelty of industrial strains of insect origin, as well as various ancient and modern‐day industries that could be improved by use yeasts from insect origin. The major focus of the review is on the relationship between insects and yeasts in southern African ecosystems as a potential source of novel industrial yeast strains for modern bioprocesses.

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“…A vineyard-woodland mosaic landscape could not only provide social wasps with a nesting location but also with a broad range of substrates on which these insects could feed ( Raveret Richter, 2000 ). At the same time, a variety of substrates could host a similarly varied range of yeast species, potentially specialized in residing in different niches ( Cavalieri et al, 2022 ; Spurley et al, 2022 ). Given that forests are inhabited by a broad range of yeast species ( Mozzachiodi et al, 2022 ), it is fair to hypothesize that the presence of woodlands near the vineyard could affect the composition of yeast populations vectored by social insects to the grapes.…”

Section: Introductionmentioning

confidence: 99%

Forests influence yeast populations vectored by insects into vineyards

et al. 2022

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IntroductionIn the vineyard, yeast communities impact the ripening and fermentation of grapes and are influenced by geographical location, climate, and soil characteristics. Despite the great advancement in our knowledge of the vineyard mycobiota, a key step of the process leading to the definition of the vineyard yeast community is still poorly understood: if geography, climate, and soil influence the mycobiota, potentially through selection, where do the yeast originate from, and how can they reach the vineyard? In this perspective, it is currently acknowledged that forests host several yeast species and that insects, particularly social wasps, can vector and maintain the yeasts known to populate the vineyard. Alas, the conveyance, fostered by insects, of yeasts from the forest to the vineyard has not been proven yet. In this study, we aimed to assess the existence of links between a potential natural source of yeasts (woods), the vectors (social wasps), and the composition of the vineyard mycobiota.MethodsFor this purpose, the mycobiota of wasps caught in six Italian vineyards were analyzed over 2 years through culturomics approaches.ResultsThe results clearly indicate that the presence of wooded areas close to vineyards is associated with particular features of the mycobiota vectored by social wasps. Wasps caught in vineyards near wooded areas bear a higher number of yeast cells and higher biodiversity than insects caught in vineyards far from woods. Furthermore, insects caught in vineyards close to woods bear distinctive yeast populations, encompassing species such as Saccharomyces cerevisiae.DiscussionOverall, our work provides fundamental insights into the ecology of the vineyard mycobiota and highlights the need to maintain a vineyard-woodland mosaic landscape, thus preserving the suitable habitat for yeast species relevant to wine-making.

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Going wild: ecology and genomics are crucial to understand yeast evolution

Cited by 5 publications

References 72 publications

Chromogenic, Biochemical and Proteomic Identification of Yeast and Yeast-like Microorganisms Isolated from Clinical Samples from Animals of Costa Rica

Chromogenic, Biochemical and Proteomic Identification of Yeast and Yeast-like Microorganisms Isolated from Clinical Samples from Animals of Costa Rica

Yeast–insect interactions in southern Africa: Tapping the diversity of yeasts for modern bioprocessing

Forests influence yeast populations vectored by insects into vineyards

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