Cryptococcus albidus

Genus/species: Cryptococcus albidus as the asexual (anamorphic) form; Filobasidiella neoformans when sexual (telemorphic)

Classification: Basidiomycete

Morphology:

  • Cell: encapsulated globose to ovoid yeast cells 3.1-3.0 x 3.5-6.2 mm in diameter
  • Colony: varied colony morphology due to the species composition being a complex of species, according to DNA analysis
  • Spore: In the sexual form of Filobasidiella neoformans, four nuclei remain in the basidia while the spores are budding out basipetally
  • Zygote: Budding (Zygote develops in sexual form, Filobasidiella neoformans)
  • Ascus: Cells are not enclosed in an ascus
  • Liquid Growth: (ie dispersed, pellicle, film, clumpy) dispersed

Physiological Traits:

  • Produces pectic enzyme
  • Fermentation: none
  • Assimilation: Glucose; variable assimilation of: Galactose, Sorbose, Glucosamine, Ribose, D-Xylose, L & D- Arabinose, Rhamnose, Sucorse, Maltose, Trehalose, Cellobiose, Salicin, Arbutin, Melibose, Lactose, Raffinose, Melezitiose, Starch, Succinate, Lactate, Citrate, Glucuronate, Glycerol, Ribitol,  Xylitol, Arabinatol, Glucitol, Galacticol, Mannitol, Ethanol; Variable assimilation of nitrate; nitrite assimilated. Variable use of other N compounds as sole N source by strain. No growth in vitamin free medium, requires biotin and thiamin (varies by strain).
  • Growth : 37 C: no
  • Growth sensitivities: not resistant to cycloheximide or NaCl

Ecological Traits:

Pre-veraison, as well as barley pre-harvest.  Also found in human infections, and bird excretia.

Distinguishing Features:

Ability to grow at low water potentials (the highest known for Cryptococcus spp.)

Role in wine:

Found on grapes, especially in cooler climates pre-veraison, and in barrels post-fermentation and in unfermented musts. Has no role in wine.

Sensitivities:

  • SO2:
  • Sorbate­­­­­:
  • DMDC: X
  • pH: X
  • Acids: X
  • Ethanol: X
  • Anaerobiosis: X
  • Heat:X

References:

  • Bisson, L.F., C.M.L. Joseph. Biology of Microorganisms on Grapes, in Must and in Wine. Springer-Verlag. Berlin Heidelberg. 2009.
  • Federici, F., G. Montedoro, M. Servili, and M. Petruccioli. (1988). Pectic enzyme production by Cryptococcus albidus var.albidus on olive vegetation waters enriched with sunflower calathide meal. Biological Wastes. 25: 291-301
  • Fonseca, A., G. Scorzetti, and J. Fell. (2000). Diversity in the yeast Cryptococcus albidus and related species as revealed by ribosomal DNA analysis. Can. J. Micro. 46(1): 7-27
  • Kwon-Chung, K.J., (1976). Morphogenesis of Filobasidiella neoformans, the sexual state of Cryptococcus neoformans.Mycologia. 68:4:821-833
  • Pedroso, R.d.S., J.C. Ferreira, M.A.S. Labrador, C.M.L. Maffei, and R.C. Candido. (2009). Evaluation of the experimental inoculation of Cryptococcus albidus and Cryptococcus laurentii in normal mice: virulence factors and molecular profile before and after animal passage. Mycopathologia.
  • Vishniac, H.S. (1995). Simulated in situ competitive ability and survival of a representative soil yeast, Cryptococcus albidus.Microb ecol. 30:309-320

Tags

Yeast & Mold