Kuraishia capsulata is a fungus in the genus Kuraishia that exists as a yeast.
| Kuraishia capsulata | |
|---|---|
Scientific classification 
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| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Saccharomycetes |
| Order: | Saccharomycetales |
| Family: | Saccharomycetaceae |
| Genus: | Kuraishia |
| Species: | K. capsulata
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| Binomial name | |
| Kuraishia capsulata (Wickerham) Yamada et al. 1994
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| Synonyms | |
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Taxonomy
editUpon discovery in 1951, K. capsulata was placed in the genus Hansenula,[1] which was later renamed to Pichia. A 1994 reclassification moved K. capsulata from Pichia and into Kuraishia, making it the first member of the new genus.[2]
Growth and metabolism
editCells of K. capsulata have been described as "spherical to ellipsoidal" in shape.[1][3] Cells produce 1-2 hat-shaped ascospores.[1][3] No hyphae growth has been observed.[1][3] Glucose is fermented by K. capsulata, although the species lacks the ability to ferment other carbohydrates, such as lactose and sucrose.[3]
Ecology
editKuraishia capsulata was first isolated from insect frass in multiple tree species and locations, including from jack pine and spruce trees near Wabatongushi Lake, Ontario, as well as from short leaf and loblolly pines in Piney Woods, Mississippi and from ponderosa pines in Santa Barbara County, California.[1]
Kuraishia capsulata has also been isolated from olive oil produced in the Molise region of Italy.[4]
References
edit- ^ a b c d e Wickerham, Lynferd Joseph (1951). Taxonomy of Yeasts. U.S. Department of Agriculture.
- ^ Y, Yamada; K, Maeda; K, Mikata (1994). "The phylogenetic relationships of the hat-shaped ascospore-forming, nitrate-assimilating Pichia species, formerly classified in the genus Hansenula Sydow et Sydow, based on the partial sequences of 18S and 26S ribosomal RNAs (Saccharomycetaceae): the proposals of three new genera, Ogataea, Kuraishia, and Nakazawaea". Bioscience, Biotechnology, and Biochemistry. 58 (7): 1245–1257. doi:10.1271/bbb.58.1245. ISSN 0916-8451. PMID 7765249.
- ^ a b c d Péter, Gábor (2011-01-01), Kurtzman, Cletus P.; Fell, Jack W.; Boekhout, Teun (eds.), "Kuraishia Y. Yamada, Maeda & Mikata (1994)", The Yeasts (Fifth Edition), London: Elsevier, pp. 503–506, ISBN 978-0-444-52149-1, retrieved 2024-10-09
- ^ Zullo, Biagi Angelo; Venditti, Giulia; Ciafardini, Gino (2021). "Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil". Foods. 10 (8): 1677. doi:10.3390/foods10081677. ISSN 2304-8158. PMC 8393934. PMID 34441455.