Fatemi Samira, Haelewaters Danny, Urbina Hector, Brown Samuel, Houston Makenna L, Aime M Catherine
Department of Botany and Plant Pathology, Purdue University, West Lafayette, IN 47907, USA.
Research Group Mycology, Department of Biology, Ghent University, 9000 Ghent, Belgium.
J Fungi (Basel). 2022 Mar 16;8(3):302. doi: 10.3390/jof8030302.
Shifts in food microbiomes may impact the establishment of human pathogens, such as virulent lineages of , and thus are important to investigate. Foods that are often consumed raw, such as lettuce, are particularly susceptible to such outbreaks. We have previously found that an undescribed yeast is an abundant component of the mycobiome of commercial romaine lettuce (). Here, we formally describe this species as sp. nov. (Pucciniomycotina, Microbotryomycetes, and Sporidiobolales). We isolated multiple strains of this yeast from commercial romaine lettuce purchased from supermarkets in Illinois and Indiana; additional isolates were obtained from various plant phylloplanes in California. is a red-pigmented species that is similar in appearance to other members of the genus . However, it can be differentiated by its ability to assimilate glucuronate and D-glucosamine. Gene genealogical concordance supports as a new species. The phylogenetic reconstruction of a four-locus dataset, comprising the internal transcribed spacer and large ribosomal subunit D1/D2 domain of the ribosomal RNA gene, translation elongation factor 1-α, and cytochrome B, places as a sister to the clade. is one of the most common fungi in the lettuce microbiome.
食品微生物群落的变化可能会影响人类病原体的定殖，例如致病性的 谱系，因此对其进行研究很重要。经常生食的食品，如生菜，尤其容易引发此类疫情。我们之前发现，一种未描述过的酵母是商业罗马生菜（ ）真菌群落的丰富组成部分。在此，我们正式将该物种描述为 新种（担子菌亚门，微酵母纲，掷孢酵母目）。我们从伊利诺伊州和印第安纳州超市购买的商业罗马生菜中分离出了该酵母的多个菌株；另外还从加利福尼亚州的各种植物叶表面获得了分离株。 是一种红色色素沉着的物种，外观与该属的其他成员相似。然而，它可以通过同化葡萄糖醛酸和D - 葡糖胺的能力来区分。基因谱系一致性支持 将其认定为一个新物种。由核糖体RNA基因的内部转录间隔区和大核糖体亚基D1 / D2结构域、翻译延伸因子1 - α和细胞色素B组成的四基因座数据集的系统发育重建，将 置于 进化枝的姐妹位置。 是生菜微生物群落中最常见的真菌之一。
