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Pichia Naganishii
''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'' 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 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 species of this genus are known. GBIF list ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichia Gentianae
''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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wickerhamomyces
''Wickerhamomyces'' is a genus of fungi within the Saccharomycetales order. It is placed within the family of 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 ... [...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 w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichia Pastoris
''Komagataella'' is a methylotrophic yeast within the order Saccharomycetales. It was found in the 1960s as ''Pichia pastoris'', with its feature of using methanol as a source of carbon and energy. In 1995, ''P. pastoris'' was reassigned into the sole representative of genus ''Komagataella'', becoming '' Komagataella pastoris''. In 2005, it was found that almost all strains used industrially and in labs are a separate species, ''K. phaffii''. Later studies have further distinguished new species in this genus, resulting in a total of 7 recognized species. It is not uncommon to see the old name still in use in the context of protein production, as of 2023; in less formal use, the yeast may confusingly be referred to as ''pichia''. After years of study, ''Komagataella'' is 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, ''Komagataella ph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agricultural Research Service
The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA). ARS is one of four agencies in USDA's Research, Education and Economics mission area. ARS is charged with extending the nation's scientific knowledge and solving agricultural problems through its four national program areas: nutrition, food safety and quality; animal production and protection; natural resources and sustainable agricultural systems; and crop production and protection. ARS research focuses on solving problems affecting Americans every day. The ARS Headquarters is located in the Jamie L. Whitten Building on Independence Avenue in Washington, D.C., and the headquarters staff is located at the George Washington Carver Center (GWCC) in Beltsville, Maryland. For 2018, its budget was $1.2 billion. For 2023, the budget grew to $1.9 billion. Mission ARS conducts scientific research for the American public. Their main focus is on research ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aflatoxins
Aflatoxins are various poisonous carcinogens and mutagens that are produced by certain molds, especially ''Aspergillus'' species such as ''Aspergillus flavus'' and ''Aspergillus parasiticus''. According to the USDA, "They are probably the best known and most intensively researched mycotoxins in the world." The fungi grow in soil, decaying vegetation and various staple foodstuffs and commodities such as hay, maize (corn), peanuts, coffee, wheat, millet, sorghum, cassava, rice, chili peppers, cottonseed, tree nuts, sesame seeds, sunflower seeds, and various cereal grains and oil seeds. In short, the relevant fungi grow on almost any crop or food. When such contaminated food is processed or consumed, the aflatoxins enter the general food supply. They have been found in both pet and human foods, as well as in feedstocks for agricultural animals. Animals fed contaminated food can pass aflatoxin transformation products into milk, milk products, and meat. For example, contaminated pou ... [...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. C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pichia Anomala
''Wickerhamomyces anomalus'' is a species of ascomycete and teleomorphic fungi of the genus '' Wickerhamomyces''. 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Symbiosis
Symbiosis (Ancient Greek : living with, companionship < : together; and ''bíōsis'': living) is any type of a close and long-term biological interaction, between two organisms of different species. The two organisms, termed symbionts, can for example be in Mutualism (biology), mutualistic, commensalism, commensalistic, or parasitism, parasitic relationships. In 1879, Heinrich Anton de Bary defined symbiosis as "the living together of unlike organisms". The term is sometimes more exclusively used in a restricted, mutualistic sense, where both symbionts contribute to each other's subsistence. This means that they benefit each other in some way. Symbiosis can be ''obligate'' (or ''obligative''), which means that one, or both of the organisms depend on each other for survival, or ''facultative'' (optional), when they can also subsist independently. Symbiosis is also classified by physical attachment. Symbionts forming a single body live ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Fault
A wine fault is a sensory-associated (organoleptic) characteristic of a wine that is unpleasant, and may include elements of taste, smell, or appearance, elements that may arise from a "chemical or a microbial origin", where particular sensory experiences (e.g., an off-odor) might arise from more than one wine fault. Wine faults may result from poor winemaking practices or storage conditions (wine), storage conditions that lead to ''wine spoilage''. In the case of a chemical origin, many compounds causing wine faults are already naturally present in wine, but at insufficient concentrations to be of issue, and in fact may impart positive characters to the wine; however, when the concentration of such compounds exceed a sensory threshold, they replace or obscure desirable Flavor (taste), flavors and aromas (wine), aromas that the winemaker wants the wine to express. The ultimate result is that the quality of the wine is reduced (less appealing, sometimes undrinkable), with consequent ... [...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] |
