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Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil

Abstract

Two yeast strains representing a hitherto undescribed yeast species were isolated from olive oil and spoiled olive oil originating from Spain and Israel, respectively. Both strains are strong acetic acid producers, equipped with considerable tolerance to acetic acid. The cultures are not short-lived. Cellobiose is fermented as well as several other sugars. The sequences of their large subunit (LSU) rRNA gene D1/D2 domain are very divergent from the sequences available in the GenBank. They differ from the closest hit, Brettanomyces naardenensis by about 27%, mainly substitutions. Sequence analyses of the concatenated dataset from genes of the small subunit (SSU) rRNA, LSU rRNA and translation elongation factor-1α (EF-1α) placed the two strains as an early diverging member of the Brettanomyces/Dekkera clade with high bootstrap support. Sexual reproduction was not observed. The name Brettanomyces acidodurans sp. nov. (holotype: NCAIM Y.02178T; isotypes: CBS 14519T = NRRL Y-63865T = ZIM 2626T, MycoBank no.: MB 819608) is proposed for this highly divergent new yeast species.

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Acknowledgement

This study was partly supported by the State Secretariat for Higher Education, Hungarian Ministry of Human Resources and from the Slovenian Research Agency (P4-0116 and MRIC-UL ZIM, IP-0510). We thank Gusztáv Tóth (Olive Oil Specialty Shop, Pomáz, Hungary) for providing olive oil samples and valuable information and Rikiya Endoh, Japan Collection of Microorganisms, Tsukuba, Japan, for providing us with the type strain of Allodekkera sacchari.

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Correspondence to Gábor Péter.

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Péter, G., Dlauchy, D., Tóbiás, A. et al. Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil. Antonie van Leeuwenhoek 110, 657–664 (2017). https://doi.org/10.1007/s10482-017-0832-8

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  • DOI: https://doi.org/10.1007/s10482-017-0832-8

Keywords

  • Acetic acid production
  • Brettanomyces acidodurans
  • Cellobiose fermentation
  • New yeast species
  • Olive oil