<i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes

Shifts in food microbiomes may impact the establishment of human pathogens, such as virulent lineages of <i<Escherichia coli</i<, and thus are important to investigate. Foods that are often consumed raw, such as lettuce, are particularly susceptible to such outbreaks. We have previously...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Samira Fatemi [verfasserIn] Danny Haelewaters [verfasserIn] Hector Urbina [verfasserIn] Samuel Brown [verfasserIn] Makenna L. Houston [verfasserIn] M. Catherine Aime [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	one new taxon Basidiomycota fungi microbial ecology multi-locus phylogeny taxonomy

Übergeordnetes Werk:	In: Journal of Fungi - MDPI AG, 2015, 8(2022), 3, p 302
Übergeordnetes Werk:	volume:8 ; year:2022 ; number:3, p 302

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/jof8030302

Katalog-ID:	DOAJ04768755X

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callnumber-first	Q - Science
author	Samira Fatemi
spellingShingle	Samira Fatemi misc QH301-705.5 misc one new taxon misc Basidiomycota misc fungi misc microbial ecology misc multi-locus phylogeny misc taxonomy misc Biology (General) <i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes
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topic_title	QH301-705.5 <i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes one new taxon Basidiomycota fungi microbial ecology multi-locus phylogeny taxonomy
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title	<i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes
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title_auth	<i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes
abstract	Shifts in food microbiomes may impact the establishment of human pathogens, such as virulent lineages of <i<Escherichia coli</i<, 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 <i<Sporobolomyces</i< yeast is an abundant component of the mycobiome of commercial romaine lettuce (<i<Lactuca sativa</i<). Here, we formally describe this species as <i<Sporobolomyces lactucae</i< 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. <i<S. lactucae</i< is a red-pigmented species that is similar in appearance to other members of the genus <i<Sporobolomyces</i<. However, it can be differentiated by its ability to assimilate glucuronate and D-glucosamine. Gene genealogical concordance supports <i<S. lactucae</i< 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 <i<S. lactucae</i< as a sister to the <i<S. roseus</i< clade. <i<Sporobolomyces lactucae</i< is one of the most common fungi in the lettuce microbiome.
abstractGer	Shifts in food microbiomes may impact the establishment of human pathogens, such as virulent lineages of <i<Escherichia coli</i<, 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 <i<Sporobolomyces</i< yeast is an abundant component of the mycobiome of commercial romaine lettuce (<i<Lactuca sativa</i<). Here, we formally describe this species as <i<Sporobolomyces lactucae</i< 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. <i<S. lactucae</i< is a red-pigmented species that is similar in appearance to other members of the genus <i<Sporobolomyces</i<. However, it can be differentiated by its ability to assimilate glucuronate and D-glucosamine. Gene genealogical concordance supports <i<S. lactucae</i< 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 <i<S. lactucae</i< as a sister to the <i<S. roseus</i< clade. <i<Sporobolomyces lactucae</i< is one of the most common fungi in the lettuce microbiome.
abstract_unstemmed	Shifts in food microbiomes may impact the establishment of human pathogens, such as virulent lineages of <i<Escherichia coli</i<, 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 <i<Sporobolomyces</i< yeast is an abundant component of the mycobiome of commercial romaine lettuce (<i<Lactuca sativa</i<). Here, we formally describe this species as <i<Sporobolomyces lactucae</i< 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. <i<S. lactucae</i< is a red-pigmented species that is similar in appearance to other members of the genus <i<Sporobolomyces</i<. However, it can be differentiated by its ability to assimilate glucuronate and D-glucosamine. Gene genealogical concordance supports <i<S. lactucae</i< 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 <i<S. lactucae</i< as a sister to the <i<S. roseus</i< clade. <i<Sporobolomyces lactucae</i< is one of the most common fungi in the lettuce microbiome.
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title_short	<i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes
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(Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2022</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Shifts in food microbiomes may impact the establishment of human pathogens, such as virulent lineages of <i<Escherichia coli</i<, 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 <i<Sporobolomyces</i< yeast is an abundant component of the mycobiome of commercial romaine lettuce (<i<Lactuca sativa</i<). Here, we formally describe this species as <i<Sporobolomyces lactucae</i< 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. <i<S. lactucae</i< is a red-pigmented species that is similar in appearance to other members of the genus <i<Sporobolomyces</i<. However, it can be differentiated by its ability to assimilate glucuronate and D-glucosamine. Gene genealogical concordance supports <i<S. lactucae</i< 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 <i<S. lactucae</i< as a sister to the <i<S. roseus</i< clade. <i<Sporobolomyces lactucae</i< is one of the most common fungi in the lettuce microbiome.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">one new taxon</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Basidiomycota</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">fungi</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">microbial ecology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">multi-locus phylogeny</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">taxonomy</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Biology (General)</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Danny Haelewaters</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Hector Urbina</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Samuel Brown</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Makenna L. 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Catherine Aime</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of Fungi</subfield><subfield code="d">MDPI AG, 2015</subfield><subfield code="g">8(2022), 3, p 302</subfield><subfield code="w">(DE-627)796588538</subfield><subfield code="w">(DE-600)2784229-0</subfield><subfield code="x">2309608X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:8</subfield><subfield code="g">year:2022</subfield><subfield code="g">number:3, p 302</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.3390/jof8030302</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/5bc324d250f14159aec5caada43a4e74</subfield><subfield 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<i<Sporobolomyces lactucae</i< sp. nov. (Pucciniomycotina, Microbotryomycetes, Sporidiobolales): An Abundant Component of Romaine Lettuce Phylloplanes

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