Nature's Most Fruitful Threesome: The Relationship between Yeasts, Insects, and Angiosperms

Article Ecology

Nectar-Inhabiting Bacteria Affect Olfactory Responses of an Insect Parasitoid by Altering Nectar Odors

Antonino Cusumano et al.

Summary: Bacteria inhabiting floral nectar can affect the foraging behavior of insect pollinators and parasitoids by altering the volatile blend composition of nectar.

MICROBIAL ECOLOGY (2023)

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Review Food Science & Technology

Glycosidically bound aroma precursors in fruits: A comprehensive review

Zijian Liang et al.

Summary: The review highlights the characteristics and applications of fruit-derived aroma glycosides, including their chemical structures, enzymatic hydrolysis, biosynthesis, and presence in various fruits. Aroma glycosides can release free volatiles through hydrolysis by endo- and/or exo-glucosidases, as well as control the liberation of active volatiles to influence product flavor.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Article Plant Sciences

Contrasting effects of nectar yeasts on the reproduction of Mediterranean plant species

Clara de Vega et al.

Summary: Yeast in floral nectar can directly or indirectly influence plant reproductive success. The direct effect of yeast on plant reproduction was not significant, but significant indirect effects were observed for plant species pollinated by bumblebees or hawkmoths, with the direction of effects varying for different fitness components. There was no consistent effect of yeast on maternal fecundity for species with diverse pollinator assemblages.

AMERICAN JOURNAL OF BOTANY (2022)

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Article Plant Sciences

Why does an obligate autogamous orchid produce insect attractants in nectar? - a case study on Epipactis albensis (Orchidaceae)

Anna Jakubska-Busse et al.

Summary: During five years of field research, no true pollinating insects were observed visiting the flowers of E. albensis, which produces nectar containing compounds that may not attract pollinating insects.

BMC PLANT BIOLOGY (2022)

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Article Biotechnology & Applied Microbiology

Proteome reallocation enables the selective de novo biosynthesis of non-linear, branched-chain acetate esters

Hyeongmin Seo et al.

Summary: In this study, a systematic modular design approach was used to control proteome reallocation for selective microbial biosynthesis of branched-chain acetate esters. By manipulating pathway gene replication and transcription, enzyme specificity, and competing pathways, selective microbial production of isoamyl acetate over isobutyl acetate was achieved. The optimized pathway required significant proteome reallocation and achieved the highest titers, yields, and selectivity of isoamyl acetate reported to date in glucose fed-batch fermentation.

METABOLIC ENGINEERING (2022)

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Article Microbiology

Contrasting Strategies for Sucrose Utilization in a Floral Yeast Clade

Carla Goncalves et al.

Summary: Microbes have flexible metabolic capabilities and can use different compounds to meet their needs. Yeasts belonging to the Wickerhamiella and Starmerella genera (W/S clade) are usually found in flowers or insects and have acquired many genes from bacteria. This study investigates sucrose utilization in the W/S clade and uncovers different strategies and modes of sucrose assimilation. This research provides insights into the ecological implications and energy metabolism of disaccharide utilization in these yeasts.

MSPHERE (2022)

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Article Plant Sciences

Plants enhancing urban pollinators: Nectar rather than pollen attracts pollinators of Cotoneaster species

Marta Dmitruk et al.

Summary: Urban green areas are crucial in establishing valuable spaces for pollinators. This study investigated the nectar and pollen of six Cotoneaster species in Lublin city, Poland, and found that these species can provide abundant nectar and pollen in spring and early summer. C. macrophyllus, C. lucidus, and C. horizontalis are recommended for optimizing food resource management in urban areas. Honeybees and bumblebees are the main visitors to these plants, highlighting their value for urban beekeepers and bumblebee conservation. However, additional high-yielding pollen plants should be introduced to compensate for insufficient nutrient intake from pollen in spring.

URBAN FORESTRY & URBAN GREENING (2022)

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Article Horticulture

Delaying the decline of germination ability of pecan pollen by yeast Pichia fermentans 15B1

Jiafeng Zhou et al.

Summary: This study focused on the influence of yeast microorganisms on the germination ability of pecan pollen. The results showed that storing pecan pollen at room temperature resulted in a decrease in germination ability, but the extracellular substances of a certain yeast strain could significantly improve the germination ability of stored pollen. This study is important for understanding the role of microorganisms in pollination and provides insights for improving fruit pollination using microbial approaches.

SCIENTIA HORTICULTURAE (2022)

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Article Biotechnology & Applied Microbiology

Unraveling the potential of non-conventional yeasts in biotechnology

C. Geijer et al.

Summary: Developing cost-effective microbial conversion processes to produce biofuels and biochemicals from renewable feedstock is crucial for establishing a strong bioeconomy. Conventional baker's yeast lacks certain traits required for efficient bioprocesses, while non-conventional yeasts (NCY) possess these desired traits. Addressing challenges like generating alternative carbon sources, developing tailored NCY, and optimizing fermentation conditions is essential to maximize bioproduct yields. The YEAST4BIO COST action aims to foster integrative investigations and facilitate collaboration in order to advance research and innovation in this field.

FEMS YEAST RESEARCH (2022)

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Article Chemistry, Applied

Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni

Cemile Yilmaz et al.

Summary: This study investigated the impact of commercial non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives in white and red wines during fermentation. It was found that different yeast combinations could influence the content of amino acid derivatives. Additionally, changes in neuroactive compounds in wines under different conditions were observed.

FOOD CHEMISTRY (2021)

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Article Biology

Volatile microbial semiochemicals and insect perception at flowers

Amber Crowley-Gall et al.

Summary: Many plant-associated microbial communities produce volatile signals that influence insect responses. Floral microorganisms alter plant and floral odors, impacting insect behavior. Future research should focus on identifying specific microbial semiochemicals and examining insect responses to microbial volatiles.

CURRENT OPINION IN INSECT SCIENCE (2021)

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Article Biology

Yeast-nectar interactions: metacommunities and effects on pollinators

Hans Jacquemyn et al.

Summary: About 90% of flowering plant species rely on animals for pollination, as animals are attracted to flowers for nectar and pollen. Yeast colonization of floral nectar can have significant effects on insect behavior and fitness, with outcomes depending on yeast species. Understanding the dynamics of plant-microbe-pollinator interactions is crucial for further research in this field.

CURRENT OPINION IN INSECT SCIENCE (2021)

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Article Ecology

Nitrogen Assimilation Varies Among Clades of Nectar- and Insect-Associated Acinetobacters

Sergio Alvarez-Perez et al.

Summary: Floral nectar is commonly colonized by yeasts and bacteria, whose growth is influenced by their ability to utilize nitrogen sources, withstand high osmotic pressures, and balance carbon-to-nitrogen ratios. The phylogenetic relatedness of strains is associated with nitrogen assimilation variation, and nutrient source as well as isolate origin can predict the ability of acinetobacters to assimilate nitrogen-rich compounds. Inter-clade variation in the potential of acinetobacters as nitrogen scavengers suggests that nutritional dependences might impact interactions between bacteria and yeasts in floral nectar.

MICROBIAL ECOLOGY (2021)

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Article Ecology

Genetic admixture increases phenotypic diversity in the nectar yeast Metschnikowia reukaufii

Sergio Alvarez-Perez et al.

Summary: The study found that genetic mosaicism within the floral nectar-inhabiting yeast Metschnikowia reukaufii broadens its phenotypic diversity, potentially aiding in adaptation to highly variable nectar environments. While differences in traits among genetic lineages were minimal, outlier phenotypes mainly corresponded to mosaic strains.

FUNGAL ECOLOGY (2021)

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Article Biochemistry & Molecular Biology

How Are the Flower Structure and Nectar Composition of the Generalistic Orchid Neottia ovata Adapted to a Wide Range of Pollinators?

Emilia Brzosko et al.

Summary: This study on Neottia ovata found that the variation in flower structure and nectar chemistry weakly correlate with reproductive success, confirming the generalistic nature of the species. Different traits in flower morphology and nectar composition are under selection in different populations, with sugars and amino acids playing a significant role in female reproductive success. Soil parameters, particularly carbon and carbon:nitrogen ratio, appear to be crucial in shaping flower structure and nectar chemistry.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

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Article Biochemical Research Methods

Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach

Catarina Pereira et al.

Summary: The importance of yeasts in aroma production during wine fermentation is crucial for wine producers aiming to improve complexity and enhance specific characteristics. This study aimed to investigate the impact of different Saccharomyces-type yeasts on the AAs composition and volatile profile of Arinto white wines. Results showed significant differences in AAs content and volatile profile among the Arinto wines, with Native yeast resulting in wines with a volatile profile richer in esters compared to other samples.

JOURNAL OF CHROMATOGRAPHY A (2021)

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Article Food Science & Technology

Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen

Pasquale Filannino et al.

Summary: The study utilized an integrated metabolomic approach to investigate the impact of starter cultures on the volatilome and bioaccessible phenolics profile of fermented bee-collected pollen. Fermentation increased volatile compounds and altered their proportions, with the profile depending on the type of fermentation. Started-BCP had higher levels of esters and alcohols, while both types of fermented BCP showed increased bioaccessible phenolics compared to unprocessed raw BCP.

FOODS (2021)

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Article Ecology

Nectar chemistry is not only a plant's affair: floral visitors affect nectar sugar and amino acid composition

Gherardo Bogo et al.

Summary: The chemical composition of floral nectar is influenced by various endogenous and exogenous factors, including flower stage, floral visitation, and pollen contamination. Nectar sugar and amino acid concentrations are related to flower stage and visitor presence, with higher levels found in older flowers. Pollen contamination enriches the amino acid profile of nectar.

OIKOS (2021)

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Article Multidisciplinary Sciences

Inoculation of pear flowers with Metschnikowia reukaufii and Acinetobacter nectaris enhances attraction of honeybees and hoverflies, but does not increase fruit and seed set

Agneta Colda et al.

Summary: Ensuring sufficient and affordable food and energy for a fast-growing world population while preserving natural habitats and maintaining biodiversity is a major challenge. The global decline in pollinators has put additional pressure on food production, emphasizing the need to find sustainable ways to ensure this crucial ecosystem service. Inoculation of flowers with nectar microbes can modify pollinator foraging patterns, but did not lead to increased pollination success under the conditions tested.

PLOS ONE (2021)

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Article Biotechnology & Applied Microbiology

YALI0C22088g from Yarrowia lipolytica catalyses the conversion of l-methionine into volatile organic sulfur-containing compounds

Quan-Lu Zhao et al.

Summary: The YALI0C22088g protein in Yarrowia lipolytica catalyzes the direct conversion of l-methionine into VOSCs, revealing the formation mechanism of VOSCs via the demethiolation pathway from l-Met.

MICROBIAL BIOTECHNOLOGY (2021)

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Article Engineering, Chemical

Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

Joao Micael Leca et al.

Summary: The study evaluated the impact of selected non-Saccharomyces yeasts on ethyl carbamate (EC) formation, with P. terricola and S. bacillaris showing a lower potential to form EC in wines.

PROCESSES (2021)

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Review Food Science & Technology

Phenolic composition and biological activities of stingless bee honey: An overview based on its aglycone and glycoside compounds

Adriane Costa dos Santos et al.

Summary: Stingless bee honey, native to tropical and subtropical countries such as Brazil, differs from Apis mellifera honey in various aspects like origin, chemical composition, and fermentation process. It has higher water content, acidity, and lower sugar concentration compared to regular honey, and undergoes natural fermentation during production. This unique honey may have a higher concentration of phenolic compounds aglycones than glycosides, potentially increasing its health benefits.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Biology

Associative learning of non-sugar nectar components: amino acids modify nectar preference in a hawkmoth

Geoffrey T. Broadhead et al.

Summary: The presence of amino acids in nectar affects pollinator behavior and physiology, with different species exhibiting varying preferences for amino acids based on context and condition. While Manduca sexta showed a strong preference for high sucrose concentrations, they were able to learn and develop a preference for nectar with realistic amino acid compositions through experience. This suggests that experienced foragers may assess nectar amino acid content in addition to traditional sugar content during nectar-foraging.

JOURNAL OF EXPERIMENTAL BIOLOGY (2021)

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Article Horticulture

Control of Penicillium expansum by an Epiphytic Basidiomycetous Yeast

Simona Marianna Sanzani et al.

Summary: Postharvest biocontrol agents, such as the carotenoid-producing basidiomycetous yeast strain RY1, have shown promising potential in controlling postharvest pathogens like Penicillium expansum and reducing the production of mycotoxins like patulin. The mode of action of this yeast strain involves competition for nutrients and production of antifungal volatiles, making it a potential biocontrol agent for use after harvest.

HORTICULTURAE (2021)

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Article Mycology

Behind the nectar: the yeast community in bromeliads inflorescences after the exudate removal

Ciro Ramon Felix et al.

Summary: The study revealed a high diversity of yeast species associated with bromeliad inflorescences, even after removal of nectar, with prevalence of Basidiomycota phylum. Yeast communities showed significant dissimilarity between different pollination syndromes, with presence of both described and undescribed species.Traits such as flower length, nectar volume, and concentration varied between the syndromes.

MYCOLOGICAL PROGRESS (2021)

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Article Ecology

Nectar-dwelling microbes of common tansy are attractive to its mosquito pollinator, Culex pipiens L.

D. A. H. Peach et al.

Summary: The study revealed that microbial odorants from common tansy nectar can attract the common house mosquito, suggesting an important role of microbes in interkingdom signaling between insects and plants.

BMC ECOLOGY AND EVOLUTION (2021)

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Article Microbiology

Metschnikowia miensis f.a., sp. nov., isolated from flowers in Mie prefecture, Japan

Kaito Shibayama et al.

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2020)

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Article Plant Sciences

The role of nectar traits and nectary morphoanatomy in the plant-pollinator interaction between Billbergia distachia (Bromeliaceae) and the hermit Phaethornis eurynome (Trochilidae)

Vivian Zambon et al.

BOTANICAL JOURNAL OF THE LINNEAN SOCIETY (2020)

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Article Biochemistry & Molecular Biology

The yeast community of Conotelus sp. (Coleoptera: Nitidulidae) in Brazilian passionfruit flowers (Passiflora edulis) and description of Metschnikowia amazonensis sp. nov., a large-spored clade yeast

Ana Raquel de Oliveira Santos et al.

YEAST (2020)

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Article Food Science & Technology

Biotransformation of hop derived compounds by Brettanomyces yeast strains

Marc Serra Colomer et al.

JOURNAL OF THE INSTITUTE OF BREWING (2020)

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Article Biochemistry & Molecular Biology

Metabolomic Profiling of Nicotiana Spp. Nectars Indicate That Pollinator Feeding Preference Is a Stronger Determinant Than Plant Phylogenetics in Shaping Nectar Diversity

Fredy A. Silva et al.

METABOLITES (2020)

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Article Food Science & Technology

A Comparison of Collection Methods for Microbial Volatiles

Caitlin C. Rering et al.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2020)

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Article Microbiology

Teunia rosae sp. nov. and Teunia rudbeckiae sp. nov. (Cryptococcaceae, Tremellales), two novel basidiomycetous yeast species isolated from flowers

Gui-Shuang Wang et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)

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Article Food Science & Technology

Understanding the interaction of isoleucine paired with other amino acids in soy whey alcohol fermentation using Torulaspora delbrueckii

Jian-Yong Chua et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

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Article Behavioral Sciences

Associative learning and memory retention of nectar yeast volatiles in a generalist parasitoid

Islam S. Sobhy et al.

ANIMAL BEHAVIOUR (2019)

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Review Plant Sciences

The thermal ecology of flowers

Casper J. van der Kooi et al.

ANNALS OF BOTANY (2019)

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Article Biology

Microbial metabolites elicit distinct olfactory and gustatory preferences in bumblebees

Robert N. Schaeffer et al.

BIOLOGY LETTERS (2019)

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Editorial Material Multidisciplinary Sciences

METABOLISM A stress-coping strategy for yeast cells

Jens Nielsen

NATURE (2019)

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Article Microbiology

Addition of pollen increases growth of nectar-living yeasts

Maria I. Pozo et al.

FEMS MICROBIOLOGY LETTERS (2019)

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Article Biotechnology & Applied Microbiology

Yeast Volatomes Differentially Affect Larval Feeding in an Insect Herbivore

Joel Ljunggren et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2019)

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Article Microbiology

A New Pathway for Mannitol Metabolism in Yeasts Suggests a Link to the Evolution of Alcoholic Fermentation

Carla Goncalves et al.

FRONTIERS IN MICROBIOLOGY (2019)

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Article Microbiology

Phenotypical characterisation of a putative -amino acid transaminase in the yeast Scheffersomyces stipitis

Tomas Linder

ARCHIVES OF MICROBIOLOGY (2019)

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Article Microbiology

An endophytic isolate of the fungus Yarrowia lipolytica produces metabolites that ameliorate the negative impact of salt stress on the physiology of maize

Farzana Gul Jan et al.

BMC MICROBIOLOGY (2019)

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Article Ecology

Chemistry of floral rewards: intra- and interspecific variability of nectar and pollen secondary metabolites across taxa

Evan C. Palmer-Young et al.

ECOLOGICAL MONOGRAPHS (2019)

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Article Endocrinology & Metabolism

Deciphering the melatonin metabolism in Saccharomyces cerevisiae by the bioconversion of related metabolites

Sara Muniz-Calvo et al.

JOURNAL OF PINEAL RESEARCH (2019)

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Article Plant Sciences

Nectar yeasts enhance the interaction between Clematis akebioides and its bumblebee pollinator

M. Yang et al.

PLANT BIOLOGY (2019)

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Article Biotechnology & Applied Microbiology

Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert

Susana Perrusquia-Luevano et al.

FEMS YEAST RESEARCH (2019)

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Article Plant Sciences

Nectar-inhabiting microorganisms influence nectar volatile composition and attractiveness to a generalist pollinator

Caitlin C. Rering et al.

NEW PHYTOLOGIST (2018)

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Article Microbiology

The isolation of pentose-assimilating yeasts and their xylose fermentation potential

Gisele Marta Martins et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2018)

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Article Microbiology

Metschnikowia maroccana f.a., sp nov., a new yeast species associated with floral nectar from Morocco

Clara de Vega et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2018)

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Article Biotechnology & Applied Microbiology

γ-aminobutyric acid accumulation enhances the cell growth of Candida glycerinogenes under hyperosmotic conditions

Hao Ji et al.

JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY (2018)

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Article Food Science & Technology

Effect of citrulline metabolism in Saccharomyces cerevisiae on the formation of ethyl carbamate during Chinese rice wine fermentation

Dianhui Wu et al.

JOURNAL OF THE INSTITUTE OF BREWING (2018)

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Review Biochemistry & Molecular Biology

Yeast-insect associations: It takes guts

Irene Stefanini

YEAST (2018)

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Article Ecology

Chemical signaling and insect attraction is a conserved trait in yeasts

Paul G. Becher et al.

ECOLOGY AND EVOLUTION (2018)

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Article Biology

Evidence for loss and reacquisition of alcoholic fermentation in a fructophilic yeast lineage

Carla Goncalves et al.

ELIFE (2018)

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Article Plant Sciences

Sweet Scents: Nectar Specialist Yeasts Enhance Nectar Attraction of a Generalist Aphid Parasitoid Without Affecting Survival

Islam S. Sobhy et al.

FRONTIERS IN PLANT SCIENCE (2018)

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Article Plant Sciences

Biochemical Traits in the Flower Lifetime of a Mexican Mistletoe Parasitizing Mesquite Biomass

Elizabeth Quintana-Rodriguez et al.

FRONTIERS IN PLANT SCIENCE (2018)

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Article Microbiology

Surviving in the absence of flowers: do nectar yeasts rely on overwintering bumblebee queens to complete their annual life cycle?

Maria I. Pozo et al.

FEMS MICROBIOLOGY ECOLOGY (2018)

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Article Food Science & Technology

Modulation of the volatile and non-volatile profiles of coffee fermented with Yarrowia lipolytica: I. Green coffee

Liang Wei Lee et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Biotechnology & Applied Microbiology

Ethyl acetate production by the elusive alcohol acetyltransferase from yeast

Aleksander J. Kruis et al.

METABOLIC ENGINEERING (2017)

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Article Microbiology

Unravelling the transcriptional regulation of &ITSaccharomyces cerevisiae UGA&IT genes: the dual role of transcription factor Leu3

Marcos Palavecino-Ruiz et al.

MICROBIOLOGY-SGM (2017)

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Review Plant Sciences

'Hidden' Terpenoids in Plants: Their Biosynthesis, Localization and Ecological Roles

Kazufumi Yazaki et al.

PLANT AND CELL PHYSIOLOGY (2017)

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Review Biochemistry & Molecular Biology

Review: Nectar biology: From molecules to ecosystems

Rahul Roy et al.

PLANT SCIENCE (2017)

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Article Microbiology

The Impact of Single Amino Acids on Growth and Volatile Aroma Production by Saccharomyces cerevisiae Strains

Samantha Fairbairn et al.

FRONTIERS IN MICROBIOLOGY (2017)

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Article Plant Sciences

Phenylpropanoid Scent Compounds in Petunia x hybrida Are Glycosylated and Accumulate in Vacuoles

Alon Cna'ani et al.

FRONTIERS IN PLANT SCIENCE (2017)

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Article Multidisciplinary Sciences

Specialist nectar-yeasts decline with urbanization in Berlin

Jeannine Wehner et al.

SCIENTIFIC REPORTS (2017)

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Article Microbiology

Physiology, ecology and industrial applications of aroma formation in yeast

Maria C. Dzialo et al.

FEMS MICROBIOLOGY REVIEWS (2017)

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Article Ecology

Herbivore-Induced Changes in Cotton Modulates Reproductive Behavior in the Moth Spodoptera littoralis

Ali Zakir et al.

FRONTIERS IN ECOLOGY AND EVOLUTION (2017)

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Article Microbiology

Species coexistence in simple microbial communities: unravelling the phenotypic landscape of co-occurring Metschnikowia species in floral nectar

Maria I. Pozo et al.

ENVIRONMENTAL MICROBIOLOGY (2016)

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Article Food Science & Technology

Sugar cane spirit (cachaca): Effects of mixed inoculum of yeasts on the sensory and chemical characteristics

Juliana Cunha Amorim et al.

FOOD RESEARCH INTERNATIONAL (2016)

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Article Biochemistry & Molecular Biology

Traceability of Satsuma Mandarin (Citrus unshiu Marc.) Honey through Nectar/ Honey-Sac/ Honey Pathways of the Headspace, Volatiles, and Semi-Volatiles: Chemical Markers

Igor Jerkovic et al.

MOLECULES (2016)

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Article Biology

Genetic basis of priority effects: insights from nectar yeast

Manpreet K. Dhami et al.

PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2016)

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Article Food Science & Technology

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production

Caroline Mongruel Eleuterio dos Santos et al.

JOURNAL OF FOOD SCIENCE (2015)

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Review Microbiology

Microbiology of sugar-rich environments: diversity, ecology and system constraints

Bart Lievens et al.

ENVIRONMENTAL MICROBIOLOGY (2015)

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Article Microbiology

The impact of nectar chemical features on phenotypic variation in two related nectar yeasts

Maria I. Pozo et al.

FEMS MICROBIOLOGY ECOLOGY (2015)

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Article Biotechnology & Applied Microbiology

Eliminating the isoleucine biosynthetic pathway to reduce competitive carbon outflow during isobutanol production by Saccharomyces cerevisiae

Kengo Ida et al.

MICROBIAL CELL FACTORIES (2015)

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Article Microbiology

Catching speciation in the act: Metschnikowia bowlesiae sp nov., a yeast species found in nitidulid beetles of Hawaii and Belize

Marc-Andre Lachance et al.

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2014)

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Article Food Science & Technology

Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods

D. Hampel et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2014)

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Article Biotechnology & Applied Microbiology

Urea Enhances Cell Growth and Pyruvate Production in Torulopsis glabrata

Songxin Yang et al.

BIOTECHNOLOGY PROGRESS (2014)

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Article Microbiology

Nonrandom genotype distribution among floral hosts contributes to local and regional genetic diversity in the nectar-living yeast Metschnikowia reukaufii

Carlos M. Herrera et al.

FEMS MICROBIOLOGY ECOLOGY (2014)

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Article Plant Sciences

Nectar production and carbohydrate composition across floral sexual phases: contrasting patterns in two protandrous Aconitum species (Delphinieae, Ranunculaceae)

Sebastian Anton et al.

FLORA (2014)

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Article Microbiology

Metschnikowia drakensbergensis sp nov and Metschnikowia caudata sp nov., endemic yeasts associated with Protea flowers in South Africa

Clara de Vega et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2014)

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Article Plant Sciences

Beyond nectar sweetness: the hidden ecological role of non-protein amino acids in nectar

Massimo Nepi

JOURNAL OF ECOLOGY (2014)

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Article Biotechnology & Applied Microbiology

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Agnes Hebert et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)

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Article Plant Sciences

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Yeasts in nectar of an early-blooming herb: sought by bumble bees, detrimental to plant fecundity

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Kodamaea transpacifica f.a., sp nov., a yeast species isolated from ephemeral flowers and insects in the Galapagos Islands and Malaysia: further evidence for ancient human transpacific contacts

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A comparative study of the Se/S substitution in methionine and cysteine in Se-enriched yeast using an inductively coupled plasma mass spectrometry (ICP MS)-assisted proteomics approach

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Phylogenetic analysis of the angiosperm-floricolous insect-yeast association: Have yeast and angiosperm lineages co-diversified?

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Cytosolic re-localization and optimization of valine synthesis and catabolism enables increased isobutanol production with the yeast Saccharomyces cerevisiae

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BIOTECHNOLOGY FOR BIOFUELS (2012)

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Nectar yeasts of two southern Spanish plants: the roles of immigration and physiological traits in community assembly

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Metschnikowia proteae sp nov., a nectarivorous insect-associated yeast species from Africa

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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2012)

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OIKOS (2012)

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Phylogenetic relatedness predicts priority effects in nectar yeast communities

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PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2012)

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Comparative study of free and glycoconjugated volatile compounds of three banana cultivars from French West Indies: Cavendish, Frayssinette and Plantain

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PLANT AND SOIL (2011)

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Nectar yeasts warm the flowers of a winter-blooming plant

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PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES (2010)

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Nectar and pollination drops: how different are they?

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ANNALS OF BOTANY (2009)

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Antagonistic interactions between garden yeasts and microfungal garden pathogens of leaf-cutting ants

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Yeasts in floral nectar of some South African plants: Quantification and associations with pollinator type and sugar concentration

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SOUTH AFRICAN JOURNAL OF BOTANY (2009)

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Presence of yeasts in floral nectar is consistent with the hypothesis of microbial-mediated signaling in plant-pollinator interactions

Maria I. Pozo et al.

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BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2008)

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ECOLOGY (2008)

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Metschnikowia cubensis sp nov., a yeast species isolated from flowers in Cuba

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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2008)

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Switching the mode of sucrose utilization by Saccharomyces cerevisiae

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Interaction between Glomus mosseae and soil yeasts on growth and nutrition of cowpea

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MICROBIOLOGICAL RESEARCH (2008)

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A gene duplication led to specialized γ-aminobutyrate and β-alanine aminotransferase in yeast

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Metschnikowia cerradonensis sp nov., a yeast species isolated from ephemeral flowers and their nitidulid beetles in Brazil

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Evolution of 'pollinator' - attracting signals in fungi

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BIOLOGY LETTERS (2006)

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Yeasts illustrate the molecular mechanisms of eukaryotic genome evolution

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J Piskur et al.

TRENDS IN GENETICS (2006)

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Extreme intraplant variation in nectar sugar composition in an insect-pollinated perennial herb

CM Herrera et al.

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Flavour formation by amino acid catabolism

Y Ardö

BIOTECHNOLOGY ADVANCES (2006)

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Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations

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Metschnikowia hamakuensis sp nov., Metschnikowia kamakouana sp nov and Metschnikowia mauinuiana sp nov., three endemic yeasts from Hawaiian nitidulid beetles

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Ecology of yeasts in plant-bumblebee mutualism in Central Europe

M Brysch-Herzberg

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ECOLOGY (2004)

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Wine flavor enhancement through the use of exogenous fungal glycosidases

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Metschnikowia vanudenii sp nov and Metschnikowia lachancei sp nov., from flowers and associated insects in North America

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Phylogenetic relationships among yeasts of the 'Saccharomyces complex' determined from multigene sequence analyses

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Candida kunwiensis sp nov., a yeast associated with flowers and bumblebees

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Metschnikowia fructicola, a new ascosporic yeast with potential for biocontrol of postharvest fruit rots

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Biocontrol potential of Metchnikowia pulcherrima strains against blue mold of apple

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PHYTOPATHOLOGY (2001)

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Metschnikowia koreensis sp nov., a novel yeast species isolated from flowers in Korea

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SCIENCE (2001)

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Nature's Most Fruitful Threesome: The Relationship between Yeasts, Insects, and Angiosperms

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