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187 - ‘Candida milleri species reveals intraspecific genetic and metabolic polymorphisms’. Food Microbiology. 42, 72-81

Reference Number: 187

Year: 2014

Authors: Ileana Vigentini, Davide Antoniani, Luca Roscini, Andrea Comasio, Silvia Galafassi, Claudia Picozzi, Laura Corte, Concetta Compagno, Fabio Dal Bello,Gianluigi Cardinali, Roberto Foschino

Link: Link to original paper

Yeast: Candida humilis (formerly called C. Milleri)

Summary

Candida milleri, together with Candida humilis, is the most representative yeast species found in type I sourdough ecosystems. In this work, comparison of the ITS region and the D1/D2 domain of 26S rDNA gene partial sequences, karyotyping, mtDNA-RFLP analysis, Intron Splice Site dispersion (ISS-PCR) and (GTG)5 microsatellite analyses, assimilation test of different carbohydrates, and metabolome assessment by FT-IR analysis, were investigated in seventeen strains isolated from four different companies as well as in type strainsCBS6897T and CBS5658T. Most isolates were ascribed to C. milleri, even if a strong relatedness was confirmed with C. humilis as well, particularly for three strains. Genetic characterization showed a high degree of intraspecific polymorphism since 12 different genotypes were discriminated. The number of chromosomes varied from 9 to 13 and their size ranged from less than 0.3 to over 2 Mbp. Phenotypic traits let to recognize 9 different profiles of carbon sources assimilation. FT-IR spectra from yeast cells cultivated in different media and collected at different growth phases revealed a diversity of behaviour among strains in accordance with the results of PCR-based fingerprinting. A clear evidence of the polymorphic status of C. milleri species is provided thus representing an important feature for the development of technological applications in bakery industries.

 

SIGNIFICANCE OF THIS STUDY

The characteristics and genetics of the yeast species C. milleri are highly variable, which suggests desirable traits could be selected to develop new bakery products and applications.

Qualify in Baking as Lifestyle Medicine

All reasonable care is taken when writing about health aspects of bread, but the information it contains is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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