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Pichia
''Pichia'' (''Hansenula'' and ''Hyphopichia'' are obsolete synonyms) is a genus of yeasts in the family Pichiaceae with spherical, elliptical, or oblong acuminate cells. ''Pichia'' is a teleomorph, and forms hat-shaped, hemispherical, or round ascospores during sexual reproduction. The anamorphs of some ''Pichia'' species are ''Candida (genus), Candida'' species. The asexual reproduction is by multilateral budding. The genus name of ''Pichia'' is in honour of Pico Pichi (1862-1933), who was an Italian botanist and Professor of natural history and plant pathology at a viticulture school in the town of Conegliano in the Province of Treviso. The genus was circumscription (taxonomy), circumscribed by Emil Christian Hansen in Centralbl. Bakteriol., 2. Abt., 12 on pages 533-538 in 1904. Lactose is neither fermented nor assimilated by these species. The behaviour with regard to other carbohydrates is dependent on the different species. Nitrate is always assimilated. More than 100 spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichia Ohmeri
''Pichia'' (''Hansenula'' and ''Hyphopichia'' are obsolete synonyms) is a genus of yeasts in the family Pichiaceae with spherical, elliptical, or oblong acuminate cells. ''Pichia'' is a teleomorph, and forms hat-shaped, hemispherical, or round ascospores during sexual reproduction. The anamorphs of some ''Pichia'' species are ''Candida (genus), Candida'' species. The asexual reproduction is by multilateral budding. The genus name of ''Pichia'' is in honour of Pico Pichi (1862-1933), who was an Italian botanist and Professor of natural history and plant pathology at a viticulture school in the town of Conegliano in the Province of Treviso. The genus was circumscription (taxonomy), circumscribed by Emil Christian Hansen in Centralbl. Bakteriol., 2. Abt., 12 on pages 533-538 in 1904. Lactose is neither fermented nor assimilated by these species. The behaviour with regard to other carbohydrates is dependent on the different species. Nitrate is always assimilated. More than 100 spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichia Pastoris
''Pichia pastoris'' is a species of methylotrophic yeast. It was found in the 1960s, with its feature of using methanol as a source of carbon and energy. After years of study, ''P. pastoris'' was widely used in biochemical research and biotech industries. With strong potential for being an expression system for protein production, as well as being a model organism for genetic study, ''P. pastoris'' has become important for biological research and biotech applications. In the last decade, some reports reassigned ''P. pastoris'' to the genus ''Komagataella'' with phylogenetic analysis, by genome sequencing of ''P. pastoris''. The genus was split into ''K. phaffii'', ''K. pastoris'', and ''K. pseudopastoris''. ''P. pastoris'' in nature Natural habitat In nature, ''P. pastoris'' is found on trees, such as chestnut trees. They are heterotrophs and they can use several carbon sources for living, like glucose, glycerol and methanol. However, they cannot use lactose. Reproduction ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichia Anomala
''Pichia anomala'' is a species of ascomycete and teleomorphic fungi of the genus ''Pichia''. It is used as a preventive (biocontrol agent) for undesirable fungi or mold, nevertheless it may spoil food in large quantities. It is used in wine making, airtight stored grain (preventing ''Aspergillus flavus'' aflatoxins), apples, and grapevines. ''P. anomala'' has been reclassified as '' Wickerhamomyces anomalus''. Features Distinguished from some other species of ''Pichia'' by high osmotolerance, ''P. anomala'' ferments sucrose, and assimilates raffinose. Does not exhibit crabtree effect but rather Pasteur effect. Products * ethanol under anaerobiosis * acetate under respiratory and respirofermentative growth. * ethyl acetate from glucose under oxygen limitation, also other small volatiles, e.g., ethyl propanoate, phenyl ethanol, and 2-phenylethyl acetate. * glycerol, arabinitol, and trehalose under osmotic stress Osmotic shock or osmotic stress is physiologic dysfunction c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichiaceae
The Pichiaceae are a family of yeasts in the order Saccharomycetales. According to the 2007 Outline of Ascomycota, the family contains four genera, but GBIF lists 15 genera. The family was named by Zender in 1925. Genera As listed by GBIF; * '' Allodekkera'' (2) * ''Brettanomyces'' (5) * '' Byrrha'' * ''Dekkera'' (23) * '' Enteroramus'' * ''Hansenula'' (7) * ''Issatchenkia'' (37) * ''Komagataella'' (21) * '' Kregervanrija'' (7) * '' Martiniozyma'' (5) * ''Nakazawaea'' (31) * ''Phaffomyces'' (6) * ''Pichia ''Pichia'' (''Hansenula'' and ''Hyphopichia'' are obsolete synonyms) is a genus of yeasts in the family Pichiaceae with spherical, elliptical, or oblong acuminate cells. ''Pichia'' is a teleomorph, and forms hat-shaped, hemispherical, or round asc ...'' (155) * '' Saturnispora'' (40) * '' Willia'' Figures in brackets are approx. how many species per genus. References Saccharomycetes {{yeast-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast In Winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hansenula Polymorpha
''Ogataea polymorpha'' is a methylotrophic yeast with unusual characteristics. It is used as a protein factory for pharmaceuticals. ''Ogataea polymorpha'' belongs to a limited number of methylotrophic yeast species – yeasts that can grow on methanol. The range of methylotrophic yeasts includes ''Candida boidinii'', ''Pichia methanolica'', ''Pichia pastoris'' and ''Ogataea polymorpha''. ''O. polymorpha'' is taxonomically a species of the family Saccharomycetaceae. Strains Three ''O. polymorpha'' strains, identified in the 1950s, are known. They have unclear relationships and are of independent origins. They are found in soil samples, the gut of insects or in spoiled concentrated orange juice. They exhibit different features and are used in basic research and to recombinant protein production: *strain CBS4732 (CCY38-22-2; ATCC34438, NRRL-Y-5445) *strain DL-1 (NRRL-Y-7560; ATCC26012) *strain NCYC495 (CBS1976; ATAA14754, NRLL-Y-1798) Strains CBS4732 and NCYY495 can be mated wher ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wickerhamomyces
''Wickerhamomyces'' is a genus of fungi within the Saccharomycetales order. It is placed within the familyof Phaffomycetaceae. Description The fungi has asexual reproduction and that budding is multilateral on a narrow base. The cells are spherical, ovoid, or elongate in shape. Pseudohyphae and true hyphae (a long, branching, filamentous structure) are produced by some species. In sexual reproduction, it is found that the asci (spore bearing cell) may be unconjugated or show conjugation between a cell and its bud or between independent cells. Some species are heterothallic (species have sexes that reside in different individuals). Asci may be persistent or deliquescent and form one to four ascospores that may be hat-shaped or spherical with an equatorial ledge. Taxonomy The genus name of ''Wickerhamomyces'' is in honour of Lynferd J. Wickerham (1910-1990), who was an American botanist and taxonomist, who worked at the National Center for Agricultural Utilization Research. In 1970, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to be of issue. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express). Ultimately the quality of the wine is reduced, making it less appealing and sometimes undrinkable.M. Baldy: ''"The University Wine Course", Third Edition, pp. 37-39, 69-80, 134-140. The Wine Appreciation Guild 2009 . There are many causes for the perception in wine faults, including poor hygiene at the winery, excessive or insufficient exposure of the wine to oxygen, exce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ogataea
''Ogataea'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. It was separated from the former genus ''Hansenula'' via an examination of their 18S and 26S rRNA partial base sequencings by Yamada et al. 1994.Y. Yamada, K. Maeda, K. Mikata: ''The phylogenetic relationships of the hat-shaped ascospore-forming, nitrate-assimilating Pichia species, formerly classified in the genus Hansenula Sydow et Sydow, based on the partial sequences of 18S and 26S ribosomal RNAs (Saccharomycetaceae): the proposal of three new genera, Ogataea, Kuraishia, and Nakazawaea.'' Bioscience, Biotechnology, and Biochemistry 58, 1994, 1245–1257. . The genus name of ''Ogataea'' is in honour of Koichi Ogata (x - 1977), who was a Japanese microbiologist from the Department of Agricultural Chemistry, Faculty of Agriculture, at Kyoto University. It was stated in the journal; "The genus is named in honor of the late Professor Dr. Koichi Ogata, Department of Agricultural Chemistry, Faculty of Agri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Flavus
''Aspergillus flavus'' is a saprotrophic and pathogenic fungus with a cosmopolitan distribution. It is best known for its colonization of cereal grains, legumes, and tree nuts. Postharvest rot typically develops during harvest, storage, and/or transit. Its specific name ''flavus'' derives from the Latin meaning yellow, a reference to the frequently observed colour of the spores. ''A. flavus'' infections can occur while hosts are still in the field (preharvest), but often show no symptoms (dormancy) until postharvest storage or transport. In addition to causing preharvest and postharvest infections, many strains produce significant quantities of toxic compounds known as mycotoxins, which, when consumed, are toxic to mammals. ''A. flavus'' is also an opportunistic human and animal pathogen, causing aspergillosis in immunocompromised individuals. Hosts ''Aspergillus flavus'' is found globally as a saprophyte in soils and causes disease on many important agriculture crops. Common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
