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Starmerella
''Starmerella'' is a genus of fungi within the Saccharomycetales order. The relationship of this taxon to other taxa within the order is unknown ('' incertae sedis''), and it has not yet been placed with certainty into any family. Although, the GBIF list the family as Phaffomycetaceae. Several members of the ''Starmerella'' clade are associated with flowers and flower-visiting insects like bees and bumblebees; these yeasts cope well with high sugar niches. Many strains (species) of the ''Starmerella'' clade, including ''Starmerella bombicola'' and ''Candida apicola'' are known to produce sophorolipids which are carbohydrate-based, amphiphilic biosurfactants. The genus was circumscribed by Carlos Augusto Rosa and Marc-André Lachance in Int. J. Syst. Bacteriol. vol.48 (4) on page 1413 in 1998. The genus name of ''Starmerella'' is in honour of William Thomas Starmer (b.1944), an American botanist and emeritus professor of biology in the College of Arts and Sciences at Syracuse Un ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starmerella Cellae
''Starmerella'' is a genus of fungi within the Saccharomycetales order. The relationship of this taxon to other taxa within the order (biology), order is unknown (''incertae sedis''), and it has not yet been placed with certainty into any family (biology), family. Although, the GBIF list the family as Phaffomycetaceae. Several members of the ''Starmerella'' clade are associated with flowers and flower-visiting insects like bees and bumblebees; these yeasts cope well with high sugar niches. Many strains (species) of the ''Starmerella'' clade, including ''Starmerella bombicola'' and ''Candida apicola'' are known to produce sophorolipids which are carbohydrate-based, amphiphilic biosurfactants. The genus was circumscription (taxonomy), circumscribed by Carlos Augusto Rosa and Marc-André Lachance in Int. J. Syst. Bacteriol. vol.48 (4) on page 1413 in 1998. The genus name of ''Starmerella'' is in honour of William T. Starmer, William Thomas Starmer (b.1944), an American botanist and e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starmerella Camargoi
''Starmerella'' is a genus of fungi within the Saccharomycetales order. The relationship of this taxon to other taxa within the order is unknown ('' incertae sedis''), and it has not yet been placed with certainty into any family. Although, the GBIF list the family as Phaffomycetaceae. Several members of the ''Starmerella'' clade are associated with flowers and flower-visiting insects like bees and bumblebees; these yeasts cope well with high sugar niches. Many strains (species) of the ''Starmerella'' clade, including ''Starmerella bombicola'' and ''Candida apicola'' are known to produce sophorolipids which are carbohydrate-based, amphiphilic biosurfactants. The genus was circumscribed by Carlos Augusto Rosa and Marc-André Lachance in Int. J. Syst. Bacteriol. vol.48 (4) on page 1413 in 1998. The genus name of ''Starmerella'' is in honour of William Thomas Starmer (b.1944), an American botanist and emeritus professor of biology in the College of Arts and Sciences at Syracus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sophorolipid
A sophorolipid is a surface-active glycolipid compound that can be synthesized by a selected number of non-pathogenic yeast species. They are potential bio-surfactants due to their biodegradability and low eco-toxicity. Structure and properties Sophorolipids are glycolipids consist of a hydrophobic fatty acid tail of 16 or 18 carbon atoms and a hydrophilic carbohydrate head sophorose, a glucose-derived di-saccharide with an unusual β-1,2 bond and can be acetylated on the 6′- and/or 6′′- positions. One terminal or sub terminal hydroxylated fatty acid is β-glycosidically linked to the sophorose module. The carboxylic end of this fatty acid is either free (acidic or open form) or internally esterified at the 4′′ or in some rare cases at the 6′- or 6′′-position (lactonic form). The physicochemical and biological properties of sophorolipids are significantly influenced by the distribution of the lactone vs. acidic forms produced in the fermentative broth. In general, lac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
