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KMID : 0880220190570010030
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Journal of Microbiology
2019 Volume.57 No. 1 p.30 ~ p.37
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Community structures and genomic features of undesirable white colony-forming yeasts on fermented vegetables
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Kim Joon-Yong
Kim Ju-Seok
Cha In-Tae
Jung Min-Young
Song Hye-Seon
Kim Yeon-Bee
Lee Chang-Su
Kang Seung-Yeon
Bae Jin-Woo
Choi Yoon-E
Kim Tae-Woon
Roh Seong-Woon
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Abstract
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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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KEYWORD
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white colony-forming yeast, fermented vegetable, kimchi, community structure, genomic feature
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