Kuraishia molischiana
| Kuraishia molischiana | |
|---|---|
Scientific classification 
| |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Pichiomycetes |
| Order: | Pichiales |
| Family: | Pichiaceae |
| Genus: | Kuraishia |
| Species: | K. molischiana
|
| Binomial name | |
| Kuraishia molischiana (Zikes) Péter et al. 2005
| |
| Synonyms | |
| |
Kuraishia molischiana is a fungus in the genus Kuraishia that exists as a yeast.
Taxonomy
First discovered in 1911, K. molischiana was originally named Torula molischiana.[1] A 1978 review of the genus Torulopsis (a synonym of Torula) moved every species to the genus Candida, renaming the species to Candida molischiana.[2] For some time this species was considered to be the teleomorph of Kuraishia capsulata, until a 2005 study found the two fungi to be different species on the basis of differences in their genomes.[3] It was this study that named the species K. molischiana.
Growth and metabolism
Cells of K. molischiana have been described as "spherical to ellipsoidal" in shape.[4] Cells tend to occur singly or in small clusters.[4] It has the ability to ferment glucose, although it lacks the ability to ferment other common carbohydrates such as galactose and sucrose.[4]
Ecology
Kuraishia molischiana was first discovered in used tanning bark.[1][3] It has been found in insect frass found on trees, often in pine trees.[3] It has been suggested that larvae of wood-boring insects are a primary habitat for Kuraishia species.[3]
It has been found across North America and Eurasia, including countries such as Sweden, Japan, Canada, Hungary, and the United States.[4]
Biotechnology applications
A Beta-glucosidase originating in K. molischiana, when added to Muscat wine, has been found to improve aromatic qualities.[5]
Kuraishia molischiana has also been shown to metabolize cellodextrins, which may be a desirable trait in the production of biofuels.[6]
References
- ^ a b Zikes, H. (1911). "Über eine Struktur in der Zellhaut mancher Schleimhefen". Zentralblatt für Bakteriologie und Parasitenkunde. 2 (30): 625–639.
- ^ YARROW, DAVID; MEYER, SALLY A. (1978). "Proposal for Amendment of the Diagnosis of the Genus Candida Berkhout nom. cons". International Journal of Systematic and Evolutionary Microbiology. 28 (4): 611–615. doi:10.1099/00207713-28-4-611. ISSN 1466-5034.
- ^ a b c d Péter, Gábor; Dlauchy, Dénes; Tornai-Lehoczki, Judit; Kurtzman, Cletus P. (2005-10-01). "Kuraishia MolischianaSp. Nov., the Teleomorph of Candida Molischiana". Antonie van Leeuwenhoek. 88 (3): 241–247. doi:10.1007/s10482-005-7267-3. ISSN 1572-9699. PMID 16284930.
- ^ a b c d Péter, Gábor (2011-01-01), Kurtzman, Cletus P.; Fell, Jack W.; Boekhout, Teun (eds.), "Kuraishia Y. Yamada, Maeda & Mikata (1994)", The Yeasts (Fifth Edition), London: Elsevier, pp. 503–506, ISBN 978-0-444-52149-1, retrieved 2025-02-04
- ^ Gueguen, Yannick; Chemardin, Patrick; Pien, Stephane; Arnaud, Alain; Galzy, Pierre (1997-07-04). "Enhancement of aromatic quality of Muscat wine by the use of immobilized β-glucosidase". Journal of Biotechnology. 55 (3): 151–156. doi:10.1016/S0168-1656(97)00069-2. ISSN 0168-1656.
- ^ Freer, S N (1991-03-01). "Fermentation and aerobic metabolism of cellodextrins by yeasts". Applied and Environmental Microbiology. 57 (3): 655–659. Bibcode:1991ApEnM..57..655F. doi:10.1128/aem.57.3.655-659.1991. PMC 182775. PMID 2039228.