Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil.
Two yeast strains representing a hitherto undescribed yeast species were isolated from olive oil and spoiled olive oil originating from Spain and Israel, respectively. Both strains are strong acetic acid producers, equipped with considerable tolerance to acetic acid. The cultures are not short-lived. Cellobiose is fermented as well as several other sugars. The sequences of their large subunit (LSU) rRNA gene D1/D2 domain are very divergent from the sequences available in the GenBank. They differ from the closest hit, Brettanomyces naardenensis by about 27%, mainly substitutions. Sequence analyses of the concatenated dataset from genes of the small subunit (SSU) rRNA, LSU rRNA and translation elongation factor-1α (EF-1α) placed the two strains as an early diverging member of the Brettanomyces/Dekkera clade with high bootstrap support. Sexual reproduction was not observed. The name Brettanomyces acidodurans sp. nov. (holotype: NCAIM Y.02178T; isotypes: CBS 14519T= NRRL Y-63865T= ZIM 2626T, MycoBank no.: MB 819608) is proposed for this highly divergent new yeast species.
National Collection of Agricultural and Industrial Microorganisms, Faculty of Food Science, Szent István University, Budapest Somlói út 14-16, 1118, Hungary. peter.gabor@etk.szie.hu.
Gábor
http://orcid.org/0000-0001-5624-1514
G
Péter
National Collection of Agricultural and Industrial Microorganisms, Faculty of Food Science, Szent István University, Budapest Somlói út 14-16, 1118, Hungary.
Dénes
D
Dlauchy
National Collection of Agricultural and Industrial Microorganisms, Faculty of Food Science, Szent István University, Budapest Somlói út 14-16, 1118, Hungary.
Andrea
A
Tóbiás
Department of Chemistry and Biochemistry, Szent István University, Gödöllő Páter Károly u. 1, 2103, Hungary.
László
L
Fülöp
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
Martina
M
Podgoršek
Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000, Ljubljana, Slovenia.
Neža
N
Čadež
D019342:Acetic Acid / Q000378:metabolism*; D055168:Brettanomyces / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D050260:Carbohydrate Metabolism; D016000:Cluster Analysis; D004271:DNA, Fungal / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D007557:Israel; D008853:Microscopy; D058885:Multilocus Sequence Typing; D016533:Mycological Typing Techniques; D000069463:Olive Oil; D020648:Peptide Elongation Factor 1 / Q000235:genetics; D010802:Phylogeny; D012335:RNA, Ribosomal / Q000235:genetics; D012337:RNA, Ribosomal, 18S / Q000235:genetics; D013030:Spain
D004271:DNA, Fungal; D004275:DNA, Ribosomal; D000069463:Olive Oil; D020648:Peptide Elongation Factor 1; D012335:RNA, Ribosomal; D012337:RNA, Ribosomal, 18S; C065096:RNA, ribosomal, 26S; D019342:Acetic Acid
Acetic acid production; Brettanomyces acidodurans; Cellobiose fermentation; New yeast species; Olive oil