- Blue-Red LED wavelength shifting strategy for enhancing beta-carotene production from halotolerant microalga, Dunaliella salina
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Sang-Il Han , Sok Kim , Changsu Lee , Yoon-E Choi
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J. Microbiol. 2019;57(2):101-106. Published online September 28, 2018
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DOI: https://doi.org/10.1007/s12275-019-8420-4
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In the present study, to improve the photosynthetic betacarotene
productivity of Dunaliella salina, a blue-red LED
wavelength-shifting system (B-R system) was investigated.
Dunaliella salina under the B-R system showed enhanced
density and beta-carotene productivity compared to D. salina
cultivated under single light-emitting diode light wavelengths
(blue, white, and red light-emitting diode). Additionally, we
developed blue light-adapted D. salina (ALE-D. salina) using
an adaptive laboratory evolution (ALE) approach. In combination
with the B-R system applied to ALE-D. salina (ALE
B-R system), the beta-carotene concentration (33.94 ± 0.52
μM) was enhanced by 19.7% compared to that observed for
the non-ALE-treated wild-type of D. salina (intact D. salina)
under the B-R system (28.34 ± 0.24 μM).
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- Community structures and genomic features of undesirable white colony-forming yeasts on fermented vegetables
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Joon Yong Kim , Juseok Kim , In-Tae Cha , Min Young Jung , Hye Seon Song , Yeon Bee Kim , Changsu Lee , Seung-Yeon Kang , Jin-Woo Bae , Yoon-E Choi , Tae-Woon Kim , Seong Woon Roh
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J. Microbiol. 2019;57(1):30-37. Published online October 25, 2018
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DOI: https://doi.org/10.1007/s12275-019-8487-y
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1,086
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White colony-forming yeasts (WCFYs) often appear in fermented
foods, depending on the storage method. Despite
the ongoing research on fermented foods, the community
and genome features of WCFYs have not been well studied.
In this study, the community structures of WCFYs on fermented
vegetables (kimchi) prepared with various raw materials
were investigated using deep sequencing. Only eight
operational taxonomic units (OTUs) were detected, indicating
that the community structure of WCFYs on kimchi is very
simple. The five most abundant OTUs represented Pichia
kluyveri, Yarrowia lipolytica, Candida sake, Hanseniaspora
uvarum, and Kazachstania servazzii. Using a culture-dependent
method , 41 strains representing the five major OTUs
were isolated from the surface of the food samples. Whole
genomes of the five major yeast strains were sequenced and
annotated. The total genome length for the strains ranged
from 8.97 Mbp to 21.32 Mbp. This is the first study to report
genome sequences of the two yeasts Pichia kluyveri and Candida
sake. Genome analysis indicated that each yeast strain
had core metabolic pathways such as oxidative phosphorylation;
purine metabolism; glycolysis/gluconeogenesis; aminoacyl-
tRNA biosynthesis; citrate cycle; but strain specific
pathways were also found. In addition, no toxin or antimicrobial
resistance genes were identified. Our study provides
genome information for five WCFY strains that may highlight
their potential beneficial or harmful metabolic effects
in fermented vegetables.
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Yarrowia lipolytica: a multitalented yeast species of ecological significance
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- Salicibibacter kimchii gen. nov., sp. nov., a moderately halophilic and alkalitolerant bacterium in the family Bacillaceae, isolated from kimchi
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Ja-Young Jang , Young Joon Oh , Seul Ki Lim , Hyo Kyeong Park , Changsu Lee , Joon Yong Kim , Mi-Ai Lee , Hak-Jong Choi
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J. Microbiol. 2018;56(12):880-885. Published online October 25, 2018
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DOI: https://doi.org/10.1007/s12275-018-8518-0
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A moderately halophilic and alkalitolerant bacterial strain
NKC1-1T was isolated from commercial kimchi in Korea.
Strain NKC1-1T was Gram-stain-positive, aerobic, rod-shaped,
non-motile, and contained diaminopimelic acid-type murein.
Cell growth was observed in a medium containing 0–25%
(w/v) NaCl (optimal at 10% [w/v]), at 20–40°C (optimal at
37°C) and pH 6.5–10.0 (optimal at pH 9.0). The major isoprenoid
quinone of the isolate was menaquinone-7, and the
major polar lipids were phosphatidylglycerol and unidentified
phospholipids. Cell membrane of the strain contained
iso-C17:0 and anteiso-C15:0 as the major fatty acids. Its DNA
G + C content was 45.2 mol%. Phylogenetic analysis indicated
the strain to be most closely related to Geomicrobium halophilum
with 92.7–92.9% 16S rRNA gene sequence similarity.
Based on polyphasic taxonomic evaluation with phenotypic,
phylogenetic, and chemotaxonomic analyses, the strain represents
a novel species in a new genus, for which the name
Salicibibacter kimchii gen. nov., sp. nov. is proposed (= CECT
9537T; KCCM 43276T).
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