Esterase profiling and molecular identification of yeasts isolated from different environmental samples from Morocco

Lamya El Aamri, F. Scordino, C. Barresi, O. Romeo, G. Criseo, M. Hafidi
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引用次数: 1

Abstract

One hundred and six fungal strains were isolated from different environmental samples (fresh olive oil cake, exhausted olive oil cake, black olive, rancid butter samples, rotten bread and Roquefort) collected from the region of Meknes, Morocco (coordinates: 33°53′42″N 5°33′17″W). Yeast isolates were tested for their esterase production ability using a qualitative method based on Tween agar plate assay. Enzymatic activity was also confirmed by a quantitative method relying on esterase production in liquid medium (6 days at 28°C with shaking). Molecular characterization of the selected esterase-producing yeasts was performed by sequencing the internal transcribed spacer 1 (ITS1), 5.8S and ITS2 region of the rDNA. A total of five different species were identified in this study: Candida aaseri (LE.26, LE.27 and LE.31 strains), Wickerhamomyces anomalus (LE.106, LE.112 and LE.115 strains), Metschnikowia rancensis (LE.153 strain), Pichia sp., (LE.102) and Rhodotorula mucilaginosa (LE.171 strain). Esterase production in C. aaseri and W. anomalus was found to be straindependent, while for M. rancensis this represents the first study reporting this species as an esterase producer.
摩洛哥不同环境样品中酵母菌酯酶谱分析及分子鉴定
从摩洛哥梅克内斯地区(坐标:33°53′42″N 5°33′17″W)采集的不同环境样品(新鲜橄榄油饼、废橄榄油饼、黑橄榄、腐臭黄油样品、腐烂面包和牛油果)中分离到106株真菌。采用琼脂平板法对酵母菌分离株的酯酶生产能力进行了定性研究。酶活性也通过液体培养基中酯酶生成的定量方法(28°C下摇液6天)来证实。通过对rDNA的内部转录间隔区1 (ITS1)、5.8S和ITS2区域进行测序,对所选酯酶产酵母菌进行分子表征。本研究共鉴定出5种不同的菌种:阿斯假丝酵母(LE.26、LE.27和LE.31菌株)、异常Wickerhamomyces anomalus (LE.106、LE.112和LE.115菌株)、兰氏Metschnikowia rancensis (LE.153菌株)、毕赤酵母(Pichia sp.) (LE.102)和粘液红曲菌(LE.171菌株)。在aaseri和W. anomalus中发现酯酶的产生是菌株依赖的,而对于M. rancensis,这是首次报道该物种产生酯酶的研究。
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