Kluyveromyces osmophilus, a new yeast species
In 1962 Dr. R. ANTOINE of Mauritius sent a number of yeast strains isolated from sugar for identification to the Yeast Division of the Centraalbureau voor Schimmelcultures at Delft. One of these strains is considered to belong to a new species for which the name Kluyverornyces osmophilus is proposed. It will be described in the following part. This yeast strain was conspicuous by forming oval to reniform spores which were easily liberated from the ascus. When first studied, sporulation was abundant. The picture of the spores in this paper. (fig 2) is an electron micrograph of ultra-thin sections of a preparation fixed at that time with osmic acid and uranyl acetate according to RYTER et al. (1958). Unfortunately, the sporulating ability has been lost after maintaining the yeast for two years on malt agar. The yeast, grown on malt agar, was investigated according to the methods of WICKERHAM (1951) and of LODDER & KREGERVAN RIJ (1952). As regards the fermentation and assimilation reactions some remarks can be made. Fermentation of a 2% (w/v) glucose solution in a Durham tube was rather slow, i.e. the insert tube was filled up with gas after 10--14 days' incubation at 25 ° C. A 10% glucose solution gave the same result after 5--7 days, while a 30% glucose solution had a gas-filled insert tube after 5 days. Apparently, in solutions with a higher sugar concentration the fermentation rate was high at an earlier period. The assimilation test with the auxanographic method gave positive results for glucose and galactose only. The assimilation test in a synthetic liquid medium with glucose as the sole source of carbon in a concentration of 0 .50, read after one week at 25 ° C, show-
Biodiversity of Zygosaccharomyces species in food systems
Zygosaccharomyces species are among the most problematic food spoilage yeasts. The two most infamous species are Zygosaccharomyces balii and Zygosaccharomyces rouxii, although they may also take a positive role during the production of some fermented foods. DNA sequence based yeast identification aided by freely available reference databases of barcoding DNA sequences has boosted the description rate of novel yeast species in the last two decades. The genus Zygosaccharomyces has been considerably expanded as well. Especially the number of the extremely osmotolerant Zygosaccharomyces species, related to Z. rouxii and regularly found in high-sugar foods, has enlarged. A brief account of recent developments in the taxonomy and biodiversity of this important food associated genus is given in this review.
Influence of Diluted Spent Wash of Sugar Industries Application on Yield of and Nutrient Uptake by Sugarcane and Changes in Soil Properties
A pot experiment was conducted to study the effect of irrigation with tube well water (S0) as well as with spent wash diluted for 25 (S25), 50 (S5O) and 100 (S100) times on yield of and nutrient uptake by sugarcane grown on Typic Chromustert. The results revealed that application of spent wash diluted at any level increased the sugarcane yield and nutrient uptake significantly over S0. Less diluted spent wash gave higher yield of biomass than the concentrated one. Though, there was tendency for slight increase in the soil salinity due to use of spent wash, yet the nutrient availability of P, K and S increased considerably. Further, there was indication of betterment in some physical conditions of soil.