D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i>
The purpose of this study was to investigate the ability of ascomycetous yeasts to assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose. This ability of the vast majority of yeasts has long been neglected since the standardization of the methodology arou...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/9/4/758 |
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| author | Rikiya Endoh Maiko Horiyama Moriya Ohkuma |
| author_facet | Rikiya Endoh Maiko Horiyama Moriya Ohkuma |
| author_sort | Rikiya Endoh |
| collection | DOAJ |
| description | The purpose of this study was to investigate the ability of ascomycetous yeasts to assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose. This ability of the vast majority of yeasts has long been neglected since the standardization of the methodology around 1950, wherein fructose was excluded from the standard set of physiological properties for characterizing yeast species, despite the ubiquitous presence of fructose in the natural environment. In this study, we examined 388 strains of yeast, mainly belonging to the Saccharomycetes (Saccharomycotina, Ascomycota), to determine whether they can assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose. Conventional methods, using liquid medium containing yeast nitrogen base +0.5% (<i>w/v</i>) of <span style="font-variant: small-caps;">d</span>-fructose solution for assimilation and yeast extract-peptone +2% (<i>w/v</i>) fructose solution with an inverted Durham tube for fermentation, were used. All strains examined (<i>n</i> = 388, 100%) assimilated <span style="font-variant: small-caps;">d</span>-fructose, whereas 302 (77.8%) of them fermented <span style="font-variant: small-caps;">d</span>-fructose. In addition, almost all strains capable of fermenting <span style="font-variant: small-caps;">d</span>-glucose could also ferment <span style="font-variant: small-caps;">d</span>-fructose. These results strongly suggest that the ability to assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose is a universal phenotype among yeasts in the Saccharomycetes. Furthermore, the fructophilic behavior of <i>Ambrosiozyma platypodis</i> JCM 1843 and <i>Cyberlindnera americana</i> JCM 3592 was characterized by sugar consumption profiles during fermentation. |
| first_indexed | 2024-03-10T12:36:26Z |
| format | Article |
| id | doaj.art-15f262ac395a4520b88b4331e72e99dd |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T12:36:26Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-15f262ac395a4520b88b4331e72e99dd2023-11-21T14:14:04ZengMDPI AGMicroorganisms2076-26072021-04-019475810.3390/microorganisms9040758D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i>Rikiya Endoh0Maiko Horiyama1Moriya Ohkuma2Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center (RIKEN BRC-JCM), 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, JapanMicrobe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center (RIKEN BRC-JCM), 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, JapanMicrobe Division/Japan Collection of Microorganisms, RIKEN BioResource Research Center (RIKEN BRC-JCM), 3-1-1 Koyadai, Tsukuba, Ibaraki 305-0074, JapanThe purpose of this study was to investigate the ability of ascomycetous yeasts to assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose. This ability of the vast majority of yeasts has long been neglected since the standardization of the methodology around 1950, wherein fructose was excluded from the standard set of physiological properties for characterizing yeast species, despite the ubiquitous presence of fructose in the natural environment. In this study, we examined 388 strains of yeast, mainly belonging to the Saccharomycetes (Saccharomycotina, Ascomycota), to determine whether they can assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose. Conventional methods, using liquid medium containing yeast nitrogen base +0.5% (<i>w/v</i>) of <span style="font-variant: small-caps;">d</span>-fructose solution for assimilation and yeast extract-peptone +2% (<i>w/v</i>) fructose solution with an inverted Durham tube for fermentation, were used. All strains examined (<i>n</i> = 388, 100%) assimilated <span style="font-variant: small-caps;">d</span>-fructose, whereas 302 (77.8%) of them fermented <span style="font-variant: small-caps;">d</span>-fructose. In addition, almost all strains capable of fermenting <span style="font-variant: small-caps;">d</span>-glucose could also ferment <span style="font-variant: small-caps;">d</span>-fructose. These results strongly suggest that the ability to assimilate/ferment <span style="font-variant: small-caps;">d</span>-fructose is a universal phenotype among yeasts in the Saccharomycetes. Furthermore, the fructophilic behavior of <i>Ambrosiozyma platypodis</i> JCM 1843 and <i>Cyberlindnera americana</i> JCM 3592 was characterized by sugar consumption profiles during fermentation.https://www.mdpi.com/2076-2607/9/4/758physiologyphysiological characterizationascomycetous yeastsfructophilyKluyver rule |
| spellingShingle | Rikiya Endoh Maiko Horiyama Moriya Ohkuma D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i> Microorganisms physiology physiological characterization ascomycetous yeasts fructophily Kluyver rule |
| title | D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i> |
| title_full | D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i> |
| title_fullStr | D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i> |
| title_full_unstemmed | D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i> |
| title_short | D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in <i>Ambrosiozyma platypodis</i> and <i>Cyberlindnera americana</i> |
| title_sort | d fructose assimilation and fermentation by yeasts belonging to saccharomycetes rediscovery of universal phenotypes and elucidation of fructophilic behaviors in i ambrosiozyma platypodis i and i cyberlindnera americana i |
| topic | physiology physiological characterization ascomycetous yeasts fructophily Kluyver rule |
| url | https://www.mdpi.com/2076-2607/9/4/758 |
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