Your browser doesn't support javascript.
loading
Yeasts from temperate forests.
Mozzachiodi, Simone; Bai, Feng-Yan; Baldrian, Petr; Bell, Graham; Boundy-Mills, Kyria; Buzzini, Pietro; Cadez, Neza; Cubillos, Francisco A; Dashko, Sofia; Dimitrov, Roumen; Fisher, Kaitlin J; Gibson, Brian; Gouliamova, Dilnora; Greig, Duncan; Heistinger, Lina; Hittinger, Chris Todd; Jecmenica, Marina; Koufopanou, Vassiliki; Landry, Christian R; Masínová, Tereza; Naumova, Elena S; Opulente, Dana; Peña, Jacqueline J; Petrovic, Uros; Tsai, Isheng Jason; Turchetti, Benedetta; Villarreal, Pablo; Yurkov, Andrey; Liti, Gianni; Boynton, Primrose.
Afiliação
  • Mozzachiodi S; CNRS, INSERM, IRCAN, Côte d'Azur University, Nice, France.
  • Bai FY; State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China.
  • Baldrian P; Laboratory of Environmental Microbiology, Institute of Microbiology of the Czech Academy of Sciences, Prague, Czech Republic.
  • Bell G; Biology Department and Redpath Museum, McGill University, Montreal, Québec, Canada.
  • Boundy-Mills K; Department of Food Science and Technology, University of California Davis, Davis, California, USA.
  • Buzzini P; Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Perugia, Italy.
  • Cadez N; Biotechnical Faculty, Food Science and Technology Department, University of Ljubljana, Ljubljana, Slovenia.
  • Cubillos FA; Faculty of Chemistry and Biology, Department of Biology, University of Santiago de Chile, Santiago, Chile.
  • Dashko S; Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
  • Dimitrov R; Center for Food Innovation, DSM Food Specialties, Delft, The Netherlands.
  • Fisher KJ; Department of General Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria.
  • Gibson B; Laboratory of Genetics, Wisconsin Energy Institute, DOE Great Lakes Bioenergy Research Center, Center for Genomic Science Innovation, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, USA.
  • Gouliamova D; Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Technische Universität Berlin, Berlin, Germany.
  • Greig D; Department of General Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria.
  • Heistinger L; Centre for Life's Origins and Evolution, University College London, London, UK.
  • Hittinger CT; Institute of Biochemistry, Department of Biology, ETH Zurich, Zurich, Switzerland.
  • Jecmenica M; Laboratory of Genetics, Wisconsin Energy Institute, DOE Great Lakes Bioenergy Research Center, Center for Genomic Science Innovation, J. F. Crow Institute for the Study of Evolution, University of Wisconsin-Madison, Madison, Wisconsin, USA.
  • Koufopanou V; University of Natural Resources and Life Sciences (BOKU) Vienna, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology + Austrian Center of Industrial Biotechnology (ACIB).
  • Landry CR; Department of Life Sciences, Imperial College London, Silwood Park, Ascot, UK.
  • Masínová T; Department of Biochemistry, Microbiology and Bioinformatics, Faculty of Science and Engineering, Laval University, Quebec City, Quebec, Canada.
  • Naumova ES; Institute of Integrative and Systems Biology, Laval University, Quebec City, Quebec, Canada.
  • Opulente D; PROTEO, The Quebec Research Group on the Function, Engineering and Applications of Proteins, Laval University, Quebec City, Quebec, Canada.
  • Peña JJ; Big Data Research Center, Laval University, Quebec City, Quebec, Canada.
  • Petrovic U; Department of Biology, Faculty of Science and Engineering, Laval University, Quebec City, Quebec, Canada.
  • Tsai IJ; Laboratory of Environmental Microbiology, Institute of Microbiology of the Czech Academy of Sciences, Prague, Czech Republic.
  • Turchetti B; State Research Institute of Genetics and Selection of Industrial Microorganisms of National Research Centre, "Kurchatov Institute", Moscow, Russia.
  • Villarreal P; Department of Biology, Villanova University, Villanova, Pennsylvania, USA.
  • Yurkov A; Department of Plant Biology, University of Georgia, Georgia, USA.
  • Liti G; Biotechnical Faculty, Department of Biology, University of Ljubljana, Ljubljana, Slovenia.
  • Boynton P; Department of Molecular and Biomedical Sciences, Jozef Stefan Institute, Ljubljana, Slovenia.
Yeast ; 39(1-2): 4-24, 2022 01.
Article em En | MEDLINE | ID: mdl-35146791
ABSTRACT
Yeasts are ubiquitous in temperate forests. While this broad habitat is well-defined, the yeasts inhabiting it and their life cycles, niches, and contributions to ecosystem functioning are less understood. Yeasts are present on nearly all sampled substrates in temperate forests worldwide. They associate with soils, macroorganisms, and other habitats and no doubt contribute to broader ecosystem-wide processes. Researchers have gathered information leading to hypotheses about yeasts' niches and their life cycles based on physiological observations in the laboratory as well as genomic analyses, but the challenge remains to test these hypotheses in the forests themselves. Here, we summarize the habitat and global patterns of yeast diversity, give some information on a handful of well-studied temperate forest yeast genera, discuss the various strategies to isolate forest yeasts, and explain temperate forest yeasts' contributions to biotechnology. We close with a summary of the many future directions and outstanding questions facing researchers in temperate forest yeast ecology. Yeasts present an exciting opportunity to better understand the hidden world of microbial ecology in this threatened and global habitat.
Assuntos
Palavras-chave

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Árvores / Ecossistema Idioma: En Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Árvores / Ecossistema Idioma: En Ano de publicação: 2022 Tipo de documento: Article