PYCC 10001
1 - Taxon name
Wickerhamiella camelliae
2 - Classification
Ascomycota
3 - Strain (species name) changes
NA
4 - Status of the strain
Type strain of Wickerhamiella camelliae
5 - Basis for identification
Molecular (D1D2 & ITS)
6 - Identified by
Kanpiengjai et. al. 2023
7 - Original strain number
FLA5.4
8 - Accession numbers in other collections
SDBR-CMU 432
9 - Biological Safety Level
BSL-1
10 - Access and Benefit Sharing (CBD, Nagoya protocol)
No known ABS restrictions
11 - PYCC strain status
Open
12 - Mediterranean strain
No
13 - Substrate of isolation
Flower or Camellia sinensis var. assamica (tea plant)
14 - Category of substrate
Vascular plants, mosses & algae
15 - Locality
Mae Na subdistrict, Chiang Dao district, Chiang Mai province
16 - Country of origin
Thailand
17 - Latitude, longitude coordinates

19.7338611111, 98.9011388889

18 - Sample Collected by
11 Dec 2015
19 - Isolated by and date of isolation
NA
20 - Isolation details
YMA with chloramphenicol, 30ºC
21 - Deposited by
Dr. Apinun Kanpiengjai, Feb. 2024
22 - History
Apinun Kanpiengjai > PYCC
23 - Preservation
Glass beads; 20% Glycerol; -150C
24 - Price per culture
85€
25 - Remarks
NA
26 - Medium for growth
YMA
DNA Sequence
Region
26S
Sequence Title
KY411895
Gene Bank Url
https://www.ncbi.nlm.nih.gov/nuccore/KY411895
DNA Sequence
Region
ITS
Sequence Title
MZ857161
Gene Bank Url
https://www.ncbi.nlm.nih.gov/nuccore/MZ857161
Title
Three new yeast species from flowers of Camellia sinensis var. assamica collected in Northern Thailand and their tannin tolerance characterization

Author

Apinun Kanpiengjai, Pratthana Kodchasee, Kridsada Unban, Jaturong Kumla, Saisamorn Lumyong, Pannida Khunnamwong, Dipayan Sarkar, Kalidas Shetty, Chartchai Khanongnuch

Abstract

Our recent research study focused on Miang fermentation revealed that tannin-tolerant yeasts and bacteria play vital roles in the Miang production process. A high proportion of yeast species are associated with plants, insects, or both, and nectar is one of the unexplored sources of yeast biodiversity. Therefore, this study aimed to isolate and identify yeasts of tea flowers of Camellia sinensis var. assamica and to investigate their tannin tolerance, which is a property essential to Miang production processes. A total of 82 yeasts were recovered from a total of 53 flower samples in Northern Thailand. It was found that two and eight yeast strains were distinct from all other known species within the genera Metschnikowia and Wickerhamiella, respectively. These yeast strains were described as three new species, namely, Metschnikowia lannaensis, Wickerhamiella camelliae, and W. thailandensis. The identification of these species was based on phenotypic (morphological, biochemical, and physiological characteristics) and phylogenetic analyses of a combination of the internal transcribed spacer (ITS) regions and the D1/D2 domains of the large subunit (LSU) ribosomal RNA gene. The yeast diversity in tea flowers acquired from Chiang Mai, Lampang, and Nan provinces had a positive correlation with those acquired from Phayao, Chiang Rai, and Phrae, respectively. Wickerhamiella azyma, Candida leandrae, and W. thailandensis were the species uniquely found in tea flowers collected from Nan and Phrae, Chiang Mai, and Lampang provinces, respectively. Some of the tannin-tolerant and/or tannase-producing yeasts were associated with yeasts in the commercial Miang process and those found during Miang production, i.e., C. tropicalis, Hyphopichia burtonii, Meyerozyma caribbica, Pichia manshurica, C. orthopsilosis, Cyberlindnera fabianii, Hanseniaspora uvarum, and Wickerhamomyces anomalus. In conclusion, these studies suggest that floral nectar could support the formation of yeast communities that are beneficial for Miang production.

Publication Date

Link to Publication

http://dx.doi.org/10.3389/fmicb.2023.1043430