Kazachstania yasuniensis sp. nov., an ascomycetous yeast species found in mainland Ecuador and on the Galápagos.

Seven strains representing a novel yeast species belonging to the genus Kazachstania were found at several collection sites on both mainland Ecuador (Yasuní National Park) and the Galápagos (Santa Cruz Island). Two strains (CLQCA 20-132(T) and CLQCA 24SC-045) were isolated from rotten wood samples, two further strains (CLQCA 20-280 and CLQCA 20-348) were isolated from soil samples, and three strains (CLQCA 20-198, CLQCA 20-374 and CLQCA 20-431) were isolated from decaying fruits. Sequence analyses of the D1/D2 domains of the LSU rRNA gene and ribosomal internal transcribed spacer (ITS) region indicated that the novel species is most closely related to Kazachstania servazzii and Kazachstania unispora. Although the strains could not be distinguished from one another based upon their differing geographical origins, they could be differentiated according to their isolation source (fruit, soil or wood) by ITS sequencing. The species name Kazachstania yasuniensis sp. nov. is proposed to accommodate these strains, with CLQCA 20-132(T) ( = CBS 13946(T) = NCYC 4008(T)) designated the type strain.

Opportunities for Ivory Nut Residue Valorization as a Source of Nanocellulose Colloidal Suspensions.

Ivory nut seeds have been traditionally exploited in Central and South America for obtaining vegetable ivory. The residues from this industry are susceptible to valorization as a source of fatty acids (by organic extraction) and mannans (by alkaline dissolution and regeneration). Nonetheless, cellulose may also be recovered at the end of this fractionation process by acid hydrolysis and functionalization, with associated advantages over other lignocellulosic sources due to the absence of lignin in the endospermic tissue. In this work, various experimental parameters (sulfuric acid concentration, temperature, and hydrolysis time) were investigated to optimize the processing conditions for preparing stable nanocellulose suspensions after ultrasonication. The most stable nanocellulose gel (1 wt% solid content) was obtained after 4-h hydrolysis at 60 °C with 8 M H2SO4 and was characterized by using complementary tech-niques, including dynamic light scattering (DLS), transmission electron microscopy (TEM), X-ray powder diffraction (XRD), nano-fibril sulfation measurements, vibrational and solid-state nuclear magnetic resonance (CP/MAS 13C-NMR) spectroscopies, and thermal analysis. This nanocellulose hydrogel is susceptible to further utilization in various applications and fields, e.g., in agricul-ture for controlling the release of agrochemicals, in pharmaceutics for developing new dosage forms, and in the treatment of wastewater from the textile and paper industries.

Ecuadorian yeast species as microbial particles for Cr(VI) biosorption.

Pollution caused by heavy metals is a prime concern due to its impact on human health, animals, and ecosystems. Cr(VI), generated in a range of different industries as a liquid effluent, is one of the most frequent contaminants. In the work presented herein, the adsorption efficiency of three species of native yeasts from Ecuador (Kazachstania yasuniensis, Kodamaea transpacifica, and Saturnispora quitensis) for Cr(VI) removal from simulated wastewater was assessed, taking Saccharomyces cerevisiae as a reference. After disruption of the flocs of yeast with a cationic surfactant, adsorption capacity, kinetics, and biosorption isotherms were studied. K. transpacifica isolate was found to feature the highest efficiency among the four yeasts tested, as a result of its advantageous combination of surface charge, individual cell size (4.04 µm), and surface area (1588.27 m2/L). The performance of S. quitensis was only slightly lower. The remarkable biosorption capacities of these two isolates (476.19 and 416.67 mg of Cr(VI)/g of yeast, respectively) evidence the potential of non-conventional yeast species as sorption microbial particles for polluted water remediation.

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador.

Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.

Saccharomyces cerevisiae populations and other yeasts associated with indigenous beers (chicha) of Ecuador

ABSTRACT Chicha, a type of beer made mainly with maize or cassava, is a traditional fermented beverage of the Andean region. There have only been a few studies on yeasts associated with chicha fermentation, and the species diversity occurring during the production of this beverage is not known. The objective of this study was to determine the biodiversity of yeasts in chicha, and to characterize the Saccharomyces cerevisiae populations associated with the production of chicha de jora, seven-grain chicha, chicha de yuca, and chicha de morocho in Ecuador. The molecular diversity of S. cerevisiae populations was determined by restriction polymorphism mitochondrial profiles. The beverages were characterized based on their physicochemical parameters. Twenty-six species were identified, and the most prevalent species were S. cerevisiae and Torulaspora delbrueckii. Other yeast species were isolated at low frequencies. Among 121 isolates of S. cerevisiae, 68 different mtDNA molecular profiles were identified. These results showed that chichas are fermented by a high number of different strains of S. cerevisiae. Some other species provided a minor contribution to the fermentation process. The chicha presented generally similar physicochemical parameters to those observed for other traditional fermented beverages, and can be considered as an acid fermented beverage.