Biology:Torulaspora delbrueckii

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Short description: Species of fungus

Torulaspora delbrueckii
Torulaspora delbrueckii's spores.jpg
Scientific classification edit
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Saccharomycetes
Order: Saccharomycetales
Family: Saccharomycetaceae
Genus: Torulaspora
Species:
T. delbrueckii
Binomial name
Torulaspora delbrueckii
(Lindner) Lindner

Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009,[1] and is composed of 8 chromosomes in addition to a mitochondrial genome.

Torulaspora delbrueckii was formerly known as Saccharomyces delbrueckii or Saccharomyces rosei or Saccharomyces roseus, and the anamorph is called Candida colliculosa (for a complete list of synonyms, see CBS's website).

Torulaspora delbrueckii is the most studied species of the genus Torulaspora that comprises 8 species to date, including T. franciscae, T. pretoriensis, T. microellipsoides, T. globosa, T. indica,[2] T. maleeae,[3] and T. quercuum.[4] The taxonomy of the genus Torulaspora is evolving rapidly, and the availability of molecular tools to discriminate Torulaspora species [5] will help correcting errors in species assignments.

Habitats

Torulaspora delbrueckii is isolated from several human bioprocesses, including the bread industry[6][7][8][9] where some T. delbrueckii strains are commercialized for frozen dough applications. Other applications include food fermentations of silage, cocoa,[10][11] olive [12] or cucumber;[13][14] distilled and traditional fermented beverage production including mescal,[15] colonche,[16] tequila,[17] cider,[18] strawberry tree fruits juice,[19] sugarcane juice [20][21] or kefir;[22] dairy products’ fermentations like traditional cheeses [23] and fermented milk.[24] Torulaspora delbrueckii can be an opportunistic spoilage yeast for dairy products or soft drinks (fruit juices, etc.).[25][26][27] Torulaspora delbrueckii colonizes several natural environments, ranging from soils,[28] to plants,[29] fruits [30] and insects.[31][32] T.delbrueckii is occasionally found as a clinical isolate, although not considered to be a human pathogen,[33] a state described as opportunistic pathogen.

Winemaking

Torulaspora delbrueckii has been associated with winemaking for decades [34][35][36] and isolated either from grape, must or wine. Torulaspora delbrueckii is now proposed as starter culture (to be associated with S. cerevisiae in mixed cultures) for certain applications, particularly to reduce volatile acidity in high-sugar fermentations like in Sauternes wines.[37] Recent findings show that T. delbrueckii species has been domesticated for winemaking and other human uses about 1900 and 4000 years ago respectively.[38]

Life-cycle

The life-cycle of T. delbrueckii remains unclear. Some authors consider T. delbrueckii to be a haploid species, while more recent findings suggest T. delbrueckii have a mostly diploid homothallic life.[39] To date, the life-cycle of the species is not formally elucidated.

References

  1. ↑ Zhang, Jianzhi; Gordon, Jonathan L.; Byrne, Kevin P.; Wolfe, Kenneth H. (2009). "Additions, Losses, and Rearrangements on the Evolutionary Route from a Reconstructed Ancestor to the Modern Saccharomyces cerevisiae Genome". PLOS Genetics 5 (5): e1000485. doi:10.1371/journal.pgen.1000485. ISSN 1553-7404. PMID 19436716.  open access
  2. ↑ Saluja P.; Yelchuri R. K.; Sohal S. K.; Bhagat G.; Paramjit, Prasad G. S. (2012). "Torulaspora indica a novel yeast species isolated from coal mine soils". Antonie van Leeuwenhoek 101 (4): 733–42. doi:10.1007/s10482-011-9687-6. PMID 22200779. 
  3. ↑ Limtong S.; Imanishi Y.; Jindamorakot S.; Ninomiya S.; Yongmanitchai W.; Nakase T. (2008). "Torulaspora maleeae sp. nov., a novel ascomycetous yeast species from Japan and Thailand". FEMS Yeast Res 8 (2): 337–43. doi:10.1111/j.1567-1364.2007.00324.x. PMID 17986255. 
  4. ↑ Wang Q. M.; Xu J.; Wang H.; Li J.; Bai F. Y. (2009). "Torulaspora quercuum sp. nov. and Candida pseudohumilis sp. nov., novel yeasts from human and forest habitats". FEMS Yeast Res 9 (8): 1322–6. doi:10.1111/j.1567-1364.2009.00567.x. PMID 19751217. 
  5. ↑ Albertin W.; Chasseriaud L.; Comte G.; Panfili A.; Delcamp A.; Salin F.; Marullo P.; Bely M. (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLOS ONE 9 (4): e94246. doi:10.1371/journal.pone.0094246. PMID 24718638. Bibcode: 2014PLoSO...994246A. 
  6. ↑ Hernandez-Lopez M. J., Prieto J. A., Randez-Gil F.; Prieto; Randez-Gil (2003). "Osmotolerance and leavening ability in sweet and frozen sweet dough. Comparative analysis between Torulaspora delbrueckii and Saccharomyces cerevisiae baker's yeast strains". Antonie van Leeuwenhoek 84 (2): 125–134. doi:10.1023/A:1025413520192. PMID 14533716. 
  7. ↑ Alves-Araujo C., Almeida M. J., Sousa M. J., Leao C.; Almeida; Sousa; Leão (2004). "Freeze tolerance of the yeast Torulaspora delbrueckii: cellular and biochemical basis". FEMS Microbiol Lett 240 (1): 7–14. doi:10.1016/j.femsle.2004.09.008. PMID 15500973. 
  8. ↑ Almeida M J, Pais C; Pais (1996). "Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs". Applied and Environmental Microbiology 62 (12): 4401–4. doi:10.1128/AEM.62.12.4401-4404.1996. PMID 8953712. Bibcode: 1996ApEnM..62.4401A. 
  9. ↑ Vrancken Gino, De Vuyst Luc, Van der Meulen Roel, Huys Geert, Vandamme Peter, Daniel Heide-Marie; De Vuyst; Van Der Meulen; Huys; Vandamme; Daniel (2010). "Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs". FEMS Yeast Research 10 (4): 471–481. doi:10.1111/j.1567-1364.2010.00621.x. PMID 20384785. 
  10. ↑ Nielsen Dennis S., Snitkjaer Pia, van den Berg Frans; Snitkjaer; Van Den Berg (2008). "Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra". International Journal of Food Microbiology 125 (2): 133–140. doi:10.1016/j.ijfoodmicro.2008.03.040. PMID 18499292. 
  11. ↑ Papalexandratou Zoi, Falony Gwen, Romanens Edwina, Jimenez Juan Carlos, Amores Freddy, Daniel Heide-Marie, De Vuyst Luc; Falony; Romanens; Jimenez; Amores; Daniel; De Vuyst (2011). "Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations". Applied and Environmental Microbiology 77 (21): 7698–7714. doi:10.1128/aem.05523-11. PMID 21926224. Bibcode: 2011ApEnM..77.7698P. 
  12. ↑ Kotzekidou P. (1997). "Identification of yeasts from black olives in rapid system microtitre plates". Food Microbiology 14 (6): 609–616. doi:10.1006/fmic.1997.0133. 
  13. ↑ Etchells J. L.; Costilow R. N.; Bell T.A. (1952). "Identification of Yeasts from Commercial Cucumber Fermentations in Northern Brining Areas". Farlowia 4: 249–264. 
  14. ↑ Etchells J. L.; Bell T.A. (1950). "Classification of yeasts from fermentation of commercially brined cucumbers". Farlowia 4: 112. 
  15. ↑ Verdugo Valdez A., Segura Garcia L., Kirchmayr M., Ramírez Rodríguez P., González Esquinca A., Coria R., Gschaedler Mathis A.; Segura Garcia; Kirchmayr; Ramírez Rodríguez; González Esquinca; Coria; Gschaedler Mathis (2011). "Yeast communities associated with artisanal mezcal fermentations from Agave salmiana". Antonie van Leeuwenhoek 100 (4): 497–506. doi:10.1007/s10482-011-9605-y. PMID 21681584. 
  16. ↑ Ulloa M.; Herrera T. (1978). "Torulopsis taboadae, una nueva especie de levadura aislada del colonche de Zacatecas, México". Boletín de la Sociedad Mexicana de Micología 12: 5–12. 
  17. ↑ Lachance Marc-André (1995). "Yeast communities in a natural tequila fermentation". Antonie van Leeuwenhoek 68 (2): 151–160. doi:10.1007/bf00873100. PMID 8546452. 
  18. ↑ Coton Emmanuel, Coton Monika, Levert Delphine, Casaregola Serge, Sohier Danièle; Coton; Levert; Casaregola; Sohier (2006). "Yeast ecology in French cider and black olive natural fermentations". International Journal of Food Microbiology 108 (1): 130–135. doi:10.1016/j.ijfoodmicro.2005.10.016. PMID 16380183. 
  19. ↑ Santo D.E., Galego L., Gonçalves T., Quintas C.; Galego; Gonçalves; Quintas (2012). "Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations". Food Research International 47: 45–50. doi:10.1016/j.foodres.2012.01.009. 
  20. ↑ Pataro C., Guerra J. B., Petrillo-Peixoto M. L., Mendonça-Hagler L. C., Linardi V. R., Rosa C. A.; Guerra; Petrillo-Peixoto; Mendonça-Hagler; Linardi; Rosa (2000). "Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil". Journal of Applied Microbiology 89 (1): 24–31. doi:10.1046/j.1365-2672.2000.01092.x. PMID 10945775. 
  21. ↑ Stringini Marzia, Comitini Francesca, Taccari Manuela, Ciani Maurizio; Comitini; Taccari; Ciani (2008). "Yeast diversity in crop-growing environments in Cameroon". International Journal of Food Microbiology 127 (1–2): 184–189. doi:10.1016/j.ijfoodmicro.2008.07.017. PMID 18723239. 
  22. ↑ Loretan T.; Mostert J. F.; Viljoen B. C. (2003). "Microbial flora associated with South African household kefir". South African Journal of Science 99: 92–94. 
  23. ↑ Welthagen Johan J., Viljoen Bennie C.; Viljoen (1998). "Yeast profile in Gouda cheese during processing and ripening". International Journal of Food Microbiology 41 (3): 185–194. doi:10.1016/S0168-1605(98)00042-7. PMID 9706786. 
  24. ↑ Gadaga T. H., Mutukumira A. N., Narvhus J. A.; Mutukumira; Narvhus (2000). "Enumeration and identification of yeasts isolated from Zimbabwean traditional fermented milk". International Dairy Journal 10 (7): 459–466. doi:10.1016/S0958-6946(00)00070-4. 
  25. ↑ Andrighetto C., Psomas E., Tzanetakis N., Suzzi G., Lombardi A.; Psomas; Tzanetakis; Suzzi; Lombardi (2000). "Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products". Letters in Applied Microbiology 30 (1): 5–9. doi:10.1046/j.1472-765x.2000.00589.x. PMID 10728551. 
  26. ↑ Westall S., Filtenborg O.; Filtenborg (1998). "Spoilage yeasts of decorated soft cheese packed in modified atmosphere". Food Microbiology 15 (2): 243–249. doi:10.1006/fmic.1997.0162. 
  27. ↑ Ros-Chumillas Maria, Egea-Cortines Marcos, Lopez-Gomez Antonio, Weiss Julia; Egea-Cortines; Lopez-Gomez; Weiss (2007). "Evaluation of a rapid DNA extraction method to detect yeast cells by PCR in orange juice". Food Control 18: 33–39. doi:10.1016/j.foodcont.2005.08.004. 
  28. ↑ Capriotti Augusto (1957). "Torulaspora nilssoni nov. spec". Archiv für Mikrobiologie 28 (3): 247–254. doi:10.1007/bf00411496. 
  29. ↑ Limtong Savitree, Koowadjanakul Nampueng; Koowadjanakul (2012). "Yeasts from phylloplane and their capability to produce indole-3-acetic acid". World Journal of Microbiology and Biotechnology 28 (12): 3323–3335. doi:10.1007/s11274-012-1144-9. PMID 22886557. 
  30. ↑ Tokuoka Keiko, Ishitani Takasuke, Goto Shoji, Komagata Kazuo; Ishitani; Goto; Komagata (1985). "Identification of yeasts isolated from high-sugar foods". The Journal of General and Applied Microbiology 31 (5): 411–427. doi:10.2323/jgam.31.411. 
  31. ↑ Nguyen Nhu H., Suh Sung-Oui, Blackwell Meredith; Suh; Blackwell (2007). "Five novel Candida species in insect-associated yeast clades isolated from Neuroptera and other insects". Mycologia 99 (6): 842–858. doi:10.3852/mycologia.99.6.842. PMID 18333508. 
  32. ↑ Nguyen N. H., Suh S. O., Erbil C. K., Blackwell M.; Suh; Erbil; Blackwell (2006). "Metschnikowia noctiluminum sp. nov., Metschnikowia corniflorae sp. nov., and Candida chrysomelidarum sp. nov., isolated from green lacewings and beetles". Mycol Res 110 (3): 346–56. doi:10.1016/j.mycres.2005.11.010. PMID 16483756. 
  33. ↑ Kaygusuz I., Mulazimoglu L., Cerikcioglu N., Toprak A., Oktay A., Korten V.; Mulazimoglu; Cerikcioglu; Toprak; Oktay; Korten (2003). "An unusual native tricuspid valve endocarditis caused by Candida colliculosa". Clinical Microbiology and Infection 9 (4): 319–322. doi:10.1046/j.1469-0691.2003.00511.x. PMID 12667244. 
  34. ↑ Castelli Tommaso (1954). "Les agents de la fermentation vinaire". Archiv für Mikrobiologie 20 (4): 323–342. doi:10.1007/bf00690877. 
  35. ↑ van Breda Valmary, Jolly Neil, van Wyk Jessy; Jolly; Van Wyk (2013). "Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains". International Journal of Food Microbiology 163 (2–3): 80–88. doi:10.1016/j.ijfoodmicro.2013.02.011. PMID 23558190. 
  36. ↑ Sangorrín MarcelaP, Lopes ChristianA, Jofré Viviana, Querol Amparo, Caballero AdrianaC; Lopes; Jofré; Querol; Caballero (2008). "Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions". World Journal of Microbiology and Biotechnology 24 (7): 945–953. doi:10.1007/s11274-007-9557-6. 
  37. ↑ Bely M., Stoeckle P., Masneuf-Pomarede I., Dubourdieu D.; Stoeckle; Masneuf-Pomarède; Dubourdieu (2008). "Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation". Int J Food Microbiol 122 (3): 312–20. doi:10.1016/j.ijfoodmicro.2007.12.023. PMID 18262301. 
  38. ↑ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M.; Chasseriaud; Comte; Panfili; Delcamp; Salin; Marullo; Bely (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLOS ONE 9 (4): e94246. doi:10.1371/journal.pone.0094246. PMID 24718638. Bibcode: 2014PLoSO...994246A. 
  39. ↑ Albertin W., Chasseriaud L., Comte G., Panfili A., Delcamp A., Salin F., Marullo P., Bely M.; Chasseriaud; Comte; Panfili; Delcamp; Salin; Marullo; Bely (2014). "Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckii". PLOS ONE 9 (4): e94246. doi:10.1371/journal.pone.0094246. PMID 24718638. Bibcode: 2014PLoSO...994246A. 

Wikidata ☰ Q733643 entry



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