Yeasts from temperate forests

Simone Mozzachiodi¹, Feng-Yan Bai², Petr Baldrian³, Graham Bell⁴, Kyria Boundy-Mills⁵, Pietro Buzzini⁶, Neža Čadež⁷, Francisco A Cubillos^{8

9}, Sofia Dashko¹⁰, Roumen Dimitrov¹¹, Kaitlin J Fisher¹², Brian Gibson¹³, Dilnora Gouliamova¹¹, Duncan Greig¹⁴, Lina Heistinger¹⁵, Chris Todd Hittinger¹², Marina Jecmenica¹⁶, Vassiliki Koufopanou¹⁷, Christian R Landry^{18

19

20

21

22}, Tereza Mašínová³, Elena S Naumova²³, Dana Opulente²⁴, Jacqueline J Peña²⁵, Uroš Petrovič^{26

27}, Isheng Jason Tsai²⁸, Benedetta Turchetti⁶, Pablo Villarreal^{8

9}, Andrey Yurkov²⁹, Gianni Liti¹, Primrose Boynton³⁰

Affiliations

¹ CNRS, INSERM, IRCAN, Côte d'Azur University, Nice, France.
² State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China.
³ Laboratory of Environmental Microbiology, Institute of Microbiology of the Czech Academy of Sciences, Prague, Czech Republic.
⁴ Biology Department and Redpath Museum, McGill University, Montreal, Québec, Canada.
⁵ Department of Food Science and Technology, University of California Davis, Davis, California, USA.
⁶ Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Perugia, Italy.
⁷ Biotechnical Faculty, Food Science and Technology Department, University of Ljubljana, Ljubljana, Slovenia.
⁸ Faculty of Chemistry and Biology, Department of Biology, University of Santiago de Chile, Santiago, Chile.
⁹ Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
¹⁰ Center for Food Innovation, DSM Food Specialties, Delft, The Netherlands.
¹¹ Department of General Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria.
¹² 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.
¹³ Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Technische Universität Berlin, Berlin, Germany.
¹⁴ Centre for Life's Origins and Evolution, University College London, London, UK.
¹⁵ Institute of Biochemistry, Department of Biology, ETH Zurich, Zurich, Switzerland.
¹⁶ University of Natural Resources and Life Sciences (BOKU) Vienna, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology + Austrian Center of Industrial Biotechnology (ACIB).
¹⁷ Department of Life Sciences, Imperial College London, Silwood Park, Ascot, UK.
¹⁸ Department of Biochemistry, Microbiology and Bioinformatics, Faculty of Science and Engineering, Laval University, Quebec City, Quebec, Canada.
¹⁹ Institute of Integrative and Systems Biology, Laval University, Quebec City, Quebec, Canada.
²⁰ PROTEO, The Quebec Research Group on the Function, Engineering and Applications of Proteins, Laval University, Quebec City, Quebec, Canada.
²¹ Big Data Research Center, Laval University, Quebec City, Quebec, Canada.
²² Department of Biology, Faculty of Science and Engineering, Laval University, Quebec City, Quebec, Canada.
²³ State Research Institute of Genetics and Selection of Industrial Microorganisms of National Research Centre, "Kurchatov Institute", Moscow, Russia.
²⁴ Department of Biology, Villanova University, Villanova, Pennsylvania, USA.
²⁵ Department of Plant Biology, University of Georgia, Georgia, USA.
²⁶ Biotechnical Faculty, Department of Biology, University of Ljubljana, Ljubljana, Slovenia.
²⁷ Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia.
²⁸ Biodiversity Research Center, Academia Sinica, Taipei, 115, Taiwan.
²⁹ Department of Bioresources for Bioeconomy and Health, Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Braunschweig, Germany.
³⁰ Biology Department, Wheaton College, Norton, Massachusetts, USA.

PMID: 35146791
DOI: 10.1002/yea.3699

Yeasts from temperate forests

Simone Mozzachiodi et al. Yeast. 2022 Jan.

. 2022 Jan;39(1-2):4-24.

doi: 10.1002/yea.3699. Epub 2022 Feb 17.

Authors

Affiliations

¹ CNRS, INSERM, IRCAN, Côte d'Azur University, Nice, France.
² State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, China.
³ Laboratory of Environmental Microbiology, Institute of Microbiology of the Czech Academy of Sciences, Prague, Czech Republic.
⁴ Biology Department and Redpath Museum, McGill University, Montreal, Québec, Canada.
⁵ Department of Food Science and Technology, University of California Davis, Davis, California, USA.
⁶ Department of Agriculture, Food and Environmental Sciences & Industrial Yeasts Collection DBVPG, University of Perugia, Perugia, Italy.
⁷ Biotechnical Faculty, Food Science and Technology Department, University of Ljubljana, Ljubljana, Slovenia.
⁸ Faculty of Chemistry and Biology, Department of Biology, University of Santiago de Chile, Santiago, Chile.
⁹ Millennium Institute for Integrative Biology (iBio), Santiago, Chile.
¹⁰ Center for Food Innovation, DSM Food Specialties, Delft, The Netherlands.
¹¹ Department of General Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, Sofia, Bulgaria.
¹² 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.
¹³ Institute of Food Technology and Food Chemistry, Chair of Brewing and Beverage Technology, Technische Universität Berlin, Berlin, Germany.
¹⁴ Centre for Life's Origins and Evolution, University College London, London, UK.
¹⁵ Institute of Biochemistry, Department of Biology, ETH Zurich, Zurich, Switzerland.
¹⁶ University of Natural Resources and Life Sciences (BOKU) Vienna, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology + Austrian Center of Industrial Biotechnology (ACIB).
¹⁷ Department of Life Sciences, Imperial College London, Silwood Park, Ascot, UK.
¹⁸ Department of Biochemistry, Microbiology and Bioinformatics, Faculty of Science and Engineering, Laval University, Quebec City, Quebec, Canada.
¹⁹ Institute of Integrative and Systems Biology, Laval University, Quebec City, Quebec, Canada.
²⁰ PROTEO, The Quebec Research Group on the Function, Engineering and Applications of Proteins, Laval University, Quebec City, Quebec, Canada.
²¹ Big Data Research Center, Laval University, Quebec City, Quebec, Canada.
²² Department of Biology, Faculty of Science and Engineering, Laval University, Quebec City, Quebec, Canada.
²³ State Research Institute of Genetics and Selection of Industrial Microorganisms of National Research Centre, "Kurchatov Institute", Moscow, Russia.
²⁴ Department of Biology, Villanova University, Villanova, Pennsylvania, USA.
²⁵ Department of Plant Biology, University of Georgia, Georgia, USA.
²⁶ Biotechnical Faculty, Department of Biology, University of Ljubljana, Ljubljana, Slovenia.
²⁷ Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia.
²⁸ Biodiversity Research Center, Academia Sinica, Taipei, 115, Taiwan.
²⁹ Department of Bioresources for Bioeconomy and Health, Leibniz Institute DSMZ-German Collection of Microorganisms and Cell Cultures, Braunschweig, Germany.
³⁰ Biology Department, Wheaton College, Norton, Massachusetts, USA.

PMID: 35146791
DOI: 10.1002/yea.3699

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.

Keywords: Cryptococcus; Komagataella; Lachancea; Saccharomyces; biodiversity; isolation.

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References

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Yeasts from temperate forests

Affiliations

Yeasts from temperate forests

Authors

Affiliations

Abstract

References

REFERENCES

Publication types

MeSH terms

LinkOut - more resources

Full Text Sources

Molecular Biology Databases