Mode of vegetative reproduction of the bipolar budding yeast species Wickerhamomyces pijperi and related strains

Abstract

To clarify the budding pattern of Wickerhamomyces pijperi, the vegetative cells were observed by scanning electron microscopy. The cells grew by bipolar budding, but cells that budded from the shoulder of a mother cell were occasionally observed. We examined the cell morphology and phylogeny of five strains of Wickerhamomyces sp. isolated in Thailand as well as seven W. pijperi and three Wickerhamomyces sp. strains that were preserved in culture collections. Phylogenetic analysis based on three different nucleotide sequences (D1/D2 domain of 26S rDNA, the actin gene ACT1 and the elongation factor 2 gene EF2) indicated that all the strains belonged to the genus Wickerhamomyces and were neighbours of the type strain W. pijperi NBRC 1290 T . The strains fell into two groups in this analysis. The budding patterns of the strains were carefully observed by staining the bud scars, and these patterns were categorized into three groups: types I-III. Type I included cells that grew by bipolar budding and formed multiple scars, type III included cells that grew by multilateral budding and formed a single scar, and type II included cells that exhibited a mixture of type I and type III patterns. Among the 15 strains, 12 strains, including W. pijperi NBRC 1290 T , mainly exhibited type I or type II budding patterns; these strains belonged to group 1 of the phylogenetic analysis. The remaining three strains, which belonged to group 2, exhibited either type II or type III patterns. Thus the phylogenetic relationship and budding patterns are related. Moreover, some cells also exhibited budding characteristics that were intermediate between bipolar and multilateral budding.

Production of aroma compounds from whey using Wickerhamomyces pijperi

“…The strong fruity odor was identified in W. pijperi YIT 8095 and 12779 fermented broth, these strains were collected from butter milk (Kurtzman et al 2008 ) and partially decayed leaf, respectively (Mitaka and Banno 1979 ). Imanishi et al ( 2009 ) showed that W. pijperi YIT 8095, 12778, 12779 and 12783 can be classified as neighbors by phylogenetic analysis based on three different nucleotide sequences (D1/D2 domain of 26S rDNA, the actin gene ACT1 and the elongation factor 2 gene FE2 ). W. pijperi YIT 8095 and YIT 12779 are especially closely related according to D1/D2, and these 2 strains produced ethyl benzoate with levels up to 3 ppm (Tables 1 and 2 ).…”

“…In preliminary experiments, we noticed that a fruity odor was given off from whey fermented by the yeast Wickerhamomyces pijperi which were isolated from buttermilk, flower, partially decayed leaf and tree ( http://www.nite.go.jp/en/nbrc/index.html ). W. pijperi is phylogenetically closely related to Candida solani , and its morphologic and phylogenetic studies were examined by Imanishi et al ( 2009 ). Only a few information is available about this yeast, to the best of our knowledge, there is only one report detecting this microorganism in the fermented liquid, Colombian Kumis (Chaves-López et al 2012 ).…”

Molecular identification of a native wine yeast from bubod used in tapuy fermentation

“…Example of this are the strains of Saccharomycodes ludwigii. These budding patterns are a potential characteristic for yeast taxonomy [15].…”

Natural trait variation across Saccharomycotina species

“…With respect to proliferation, one mechanism dominates Saccharomycotina yeasts during vegetative growth: holoblastic budding, by which a scar forms during each budding event, blocking re-use of the bud site during subsequent rounds of mitosis (Kurtzman and Sugiyama 2015 ). By contrast, a few species within Saccharomycotina —those of Phaffomycetaceae and Saccharomycodaceae (Streiblová et al 1964 , Phaff 1998 , Imanishi et al 2009 , Jindamorakot et al 2009 ; Smith 2011a , b ), and Hanseniaspora spp. (Boekhout et al 1994 , Jindamorakot et al 2009 )—divide by enteroblastic budding, with a given cell reusing the identical bud site again and again at one or the other of its poles (Fig.…”