Moniliella sojae sp. Nov., a species of black yeasts isolated from vietnamese soy paste (tuong), and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp. Nov., Moniliella casei sp. Nov. And Moniliella macrospora emend. comb. nov

Vu Nguyen Thanh, Dinh Duc Hien, Takashi Yaguchi, José Paulo Sampaio, Marc André Lachance

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The presence of yeasts at different steps of Vietnamese soy paste production was studied. Yeast growth occurred during primary soybean fermentation, with the cell density reaching 4.106 c.f.u. ml-1, and terminated during brine fermentation. The dominant species were Pichia kudriavzevii and Millerozyma farinosa. Over the span of 14 years, nine strains of Moniliella were isolated. The strains had identical PCR fingerprints generated with primer (GAC)5 and identical D1/D2 and internal transcribed spacer (ITS) sequences. A D1/D2-based phylogeny indicated that the strains were closest to a group of four previously assigned as Moniliella suaveolens strains. Together they form a new lineage that is well separated from all known species, including M. suaveolens (over 12.7 % divergence). ITS sequences indicated the presence of four species differing from each other by 9-57 nt. The name Moniliella sojae sp. nov. is proposed to accommodate the strains isolated from Vietnamese soy paste, Moniliella pyrgileucina sp. nov. is proposed for PYCC 6800 and Moniliella casei sp. nov. is proposed for CBS 157.58. An emended combination Moniliella macrospora is proposed for CBS 221.32 and CBS 223.32. The type strains and MycoBank numbers are: M. sojae sp. nov., SS 4.2T=CBS 126448T=NRRL Y-48680T and MB 822871; M. pyrgileucina sp. nov., PYCC 6800T=CBS 15203T and MB 823030; M. casei sp. nov., CBS 157.58T=IFM 60348T and MB 822872; M. macrospora emend. comb. nov., CBS 221.32T (=MUCL 11527T) and MB 822874.

Original languageEnglish
Article number002690
Pages (from-to)1806-1814
Number of pages9
JournalInternational Journal of Systematic and Evolutionary Microbiology
Volume68
Issue number5
DOIs
Publication statusPublished - 1 May 2018

Fingerprint

aprepitant
Comb and Wattles
Ointments
Fermentation
yeast
Yeasts
yeasts
fermentation
Pichia
new species
Dermatoglyphics
Phylogeny
Soybeans
Names
Cell Count
Polymerase Chain Reaction
internal transcribed spacers
brine
soybean
phylogeny

Keywords

  • Black yeast
  • Moniliella
  • Soy paste
  • Traditional fermentation
  • Tuong
  • Vietnam

Cite this

@article{06134a138795428aac8241569175da8c,
title = "Moniliella sojae sp. Nov., a species of black yeasts isolated from vietnamese soy paste (tuong), and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp. Nov., Moniliella casei sp. Nov. And Moniliella macrospora emend. comb. nov",
abstract = "The presence of yeasts at different steps of Vietnamese soy paste production was studied. Yeast growth occurred during primary soybean fermentation, with the cell density reaching 4.106 c.f.u. ml-1, and terminated during brine fermentation. The dominant species were Pichia kudriavzevii and Millerozyma farinosa. Over the span of 14 years, nine strains of Moniliella were isolated. The strains had identical PCR fingerprints generated with primer (GAC)5 and identical D1/D2 and internal transcribed spacer (ITS) sequences. A D1/D2-based phylogeny indicated that the strains were closest to a group of four previously assigned as Moniliella suaveolens strains. Together they form a new lineage that is well separated from all known species, including M. suaveolens (over 12.7 {\%} divergence). ITS sequences indicated the presence of four species differing from each other by 9-57 nt. The name Moniliella sojae sp. nov. is proposed to accommodate the strains isolated from Vietnamese soy paste, Moniliella pyrgileucina sp. nov. is proposed for PYCC 6800 and Moniliella casei sp. nov. is proposed for CBS 157.58. An emended combination Moniliella macrospora is proposed for CBS 221.32 and CBS 223.32. The type strains and MycoBank numbers are: M. sojae sp. nov., SS 4.2T=CBS 126448T=NRRL Y-48680T and MB 822871; M. pyrgileucina sp. nov., PYCC 6800T=CBS 15203T and MB 823030; M. casei sp. nov., CBS 157.58T=IFM 60348T and MB 822872; M. macrospora emend. comb. nov., CBS 221.32T (=MUCL 11527T) and MB 822874.",
keywords = "Black yeast, Moniliella, Soy paste, Traditional fermentation, Tuong, Vietnam",
author = "Thanh, {Vu Nguyen} and Hien, {Dinh Duc} and Takashi Yaguchi and Sampaio, {Jos{\'e} Paulo} and Lachance, {Marc Andr{\'e}}",
note = "This work was funded by The National Foundation for Science and Technology Development (NAFOSTED) of Vietnam through grant 106-NN.04-2013.60 (V. N. T., D. D. H.) and by the Natural Science and Engineering Research Council of Canada (M. -A. L). Sem PDF conforme despacho.",
year = "2018",
month = "5",
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doi = "10.1099/ijsem.0.002690",
language = "English",
volume = "68",
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journal = "International Journal of Systematic and Evolutionary Microbiology",
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TY - JOUR

T1 - Moniliella sojae sp. Nov., a species of black yeasts isolated from vietnamese soy paste (tuong), and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp. Nov., Moniliella casei sp. Nov. And Moniliella macrospora emend. comb. nov

AU - Thanh, Vu Nguyen

AU - Hien, Dinh Duc

AU - Yaguchi, Takashi

AU - Sampaio, José Paulo

AU - Lachance, Marc André

N1 - This work was funded by The National Foundation for Science and Technology Development (NAFOSTED) of Vietnam through grant 106-NN.04-2013.60 (V. N. T., D. D. H.) and by the Natural Science and Engineering Research Council of Canada (M. -A. L). Sem PDF conforme despacho.

PY - 2018/5/1

Y1 - 2018/5/1

N2 - The presence of yeasts at different steps of Vietnamese soy paste production was studied. Yeast growth occurred during primary soybean fermentation, with the cell density reaching 4.106 c.f.u. ml-1, and terminated during brine fermentation. The dominant species were Pichia kudriavzevii and Millerozyma farinosa. Over the span of 14 years, nine strains of Moniliella were isolated. The strains had identical PCR fingerprints generated with primer (GAC)5 and identical D1/D2 and internal transcribed spacer (ITS) sequences. A D1/D2-based phylogeny indicated that the strains were closest to a group of four previously assigned as Moniliella suaveolens strains. Together they form a new lineage that is well separated from all known species, including M. suaveolens (over 12.7 % divergence). ITS sequences indicated the presence of four species differing from each other by 9-57 nt. The name Moniliella sojae sp. nov. is proposed to accommodate the strains isolated from Vietnamese soy paste, Moniliella pyrgileucina sp. nov. is proposed for PYCC 6800 and Moniliella casei sp. nov. is proposed for CBS 157.58. An emended combination Moniliella macrospora is proposed for CBS 221.32 and CBS 223.32. The type strains and MycoBank numbers are: M. sojae sp. nov., SS 4.2T=CBS 126448T=NRRL Y-48680T and MB 822871; M. pyrgileucina sp. nov., PYCC 6800T=CBS 15203T and MB 823030; M. casei sp. nov., CBS 157.58T=IFM 60348T and MB 822872; M. macrospora emend. comb. nov., CBS 221.32T (=MUCL 11527T) and MB 822874.

AB - The presence of yeasts at different steps of Vietnamese soy paste production was studied. Yeast growth occurred during primary soybean fermentation, with the cell density reaching 4.106 c.f.u. ml-1, and terminated during brine fermentation. The dominant species were Pichia kudriavzevii and Millerozyma farinosa. Over the span of 14 years, nine strains of Moniliella were isolated. The strains had identical PCR fingerprints generated with primer (GAC)5 and identical D1/D2 and internal transcribed spacer (ITS) sequences. A D1/D2-based phylogeny indicated that the strains were closest to a group of four previously assigned as Moniliella suaveolens strains. Together they form a new lineage that is well separated from all known species, including M. suaveolens (over 12.7 % divergence). ITS sequences indicated the presence of four species differing from each other by 9-57 nt. The name Moniliella sojae sp. nov. is proposed to accommodate the strains isolated from Vietnamese soy paste, Moniliella pyrgileucina sp. nov. is proposed for PYCC 6800 and Moniliella casei sp. nov. is proposed for CBS 157.58. An emended combination Moniliella macrospora is proposed for CBS 221.32 and CBS 223.32. The type strains and MycoBank numbers are: M. sojae sp. nov., SS 4.2T=CBS 126448T=NRRL Y-48680T and MB 822871; M. pyrgileucina sp. nov., PYCC 6800T=CBS 15203T and MB 823030; M. casei sp. nov., CBS 157.58T=IFM 60348T and MB 822872; M. macrospora emend. comb. nov., CBS 221.32T (=MUCL 11527T) and MB 822874.

KW - Black yeast

KW - Moniliella

KW - Soy paste

KW - Traditional fermentation

KW - Tuong

KW - Vietnam

UR - http://www.scopus.com/inward/record.url?scp=85046548788&partnerID=8YFLogxK

U2 - 10.1099/ijsem.0.002690

DO - 10.1099/ijsem.0.002690

M3 - Article

VL - 68

SP - 1806

EP - 1814

JO - International Journal of Systematic and Evolutionary Microbiology

JF - International Journal of Systematic and Evolutionary Microbiology

SN - 1466-5026

IS - 5

M1 - 002690

ER -