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Identification of yeasts using morphological charactersIdentifizierung von Hefen mittels morphologischer Merkmale

Identification of yeasts using morphological characters

Physiological tests are commonly used to identify yeast fungi (e.g. Kurtzman et al. 2011). Despite advances in molecular identification techniques, physiological tests are still useful to characterize some food-borne and spoiling yeasts (e.g. Fleet 2011). We do not recommend using these tests alone for identification of isolates with unknown identity.
DSMZ offers identification of assimilation profiles of carbon and nitrogen sources (e.g. Yarrow 1998; Kurtzman et al. 2011), and maximum growth temperatures. These tests will be performed according to the current guidelines (Kurtzman et al. 2011). DSMZ offers commercially available tools such as API strips (bioMérieux) or microplates (Biolog, USA) but also traditional individual tests with auxanographic method (Foschino et al. 2004; de Nittis et al. 2010; Kurtzman et al. 2011).
Identification of yeast cultures using morphological characters includes subculturing, quick test for purity, examination of sexual reproduction, fermentation of glucose, assimilation of selected carbon and nitrogen sources, and estimation of maximum growth temperature. Customers will receive identification report containing the description, table containing results of tests, identification result (species name and references) and a brief comment on the species.
• Optionally, assimilation tests may be adopted for the standard description of yeast species.
• Optionally, DSMZ offers estimation of growth kinetics on various sources using Omnilog platform (Biolog) and the original in-house software OPM (Vaas et al. 2012).
• Tests of other sources and growth conditions are performed on request.
Required material
Customers will need to provide a living culture, agar plate or slant.


References

  • de Nittis M, Querol A, Zanoni B, Minati JL, Ambrosoli R (2010) Possible use of Biolog methodology for monitoring yeast presence in alcoholic fermentation for wine-making. J Appl Microbiol. 108, 1199-1206.
  • Fleet GH (2011) Yeast spoilage of foods and beverages. In: Kurtzman CP, Fell JW & Boekhout T (eds) The Yeasts, a Taxonomic Study, 5th edn. Elsevier, pp 53-63.
  • Foschino R, Gallina S, Andrighetto C, Rossetti L, Galli A (2004) Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res. 4, 609-618.
  • Kurtzman CP, Fell JW, Boekhout T, Robert V (2011) Methods for isolation, phenotypic characterization and maintenance of yeasts. In: Kurtzman CP, Fell JW & Boekhout T (eds) The Yeasts, a Taxonomic Study, 5th edn. Elsevier, pp 87-110.
  • Yarrow D (1998) Methods for the isolation, maintenance and identification of yeasts. In: Kurtzman CP & Fell JW (eds) The Yeasts. A Taxonomic Study, 4th edn. Elsevier, 418 Amsterdam, pp 77-100.
  • Vaas LA, Sikorski J, Michael V, Göker M, Klenk HP (2012) Visualization and curve-parameter estimation strategies for efficient exploration of phenotype microarray kinetics. PLoS One. 7, e34846.