Nakazawaea
Scientific classification
Kingdom:
Fungi
Division:
Ascomycota
Class:
Saccharomycetes
Order:
Saccharomycetales
Family:
Pichiaceae
Genus:
Nakazawaea

Y.Yamada, K.Maeda & Mikata (1994)[1]
Type species
Nakazawaea holstii
(Wick.) Y.Yamada, K.Maeda & Mikata (1994)

Nakazawaea is a genus of yeast in the order Saccharomycetales. The relationship of this taxon to other taxa within the order is not fully unknown (incertae sedis).[2]

In 2022, DNA analysis of Saccharomycotina yeasts noted that Peterozyma toletana, Peterozyma tannophilus and Nakazawaea holstii are in a monophyletic sister clade to the Pichiaceae family.[3]

Originally, a monotypic genus containing the single species Nakazawaea holstii but Nakazawaea siamensis was added in 2011.[4] With further others added later.[5]

The genus name of Nakazawaea is in honour of Dr. Ryoji Nakazawa, who was a Japanese microbiologist and Director of the Institute for Fermentation, Osaka, Japan, in recognition of his contributions to yeast taxonomy.[6]

The genus was circumscribed by Yuzo Yamada, Kojiro Maeda and Kozaburo Mikata in Biosc., Biotechn. Biochem. vol.58 (Issue 7) on page 1256 in 1994.[1]

Species

As accepted by GBIF;[5]

  • Nakazawaea ambrosiae Kachalkin, Tomashevskaya, T.A.Kuznetsova & M.V.Vecherskii
  • Nakazawaea anatomiae (Zwillenb.) Kurtzman & Robnett
  • Nakazawaea ernobii (Lodder & Kreger-van Rij) Kurtzman & Robnett
  • Nakazawaea holstii (Wick.) Y.Yamada, K.Maeda & Mikata
  • Nakazawaea ishiwadae (Sugiy. & Goto) Kurtzman & Robnett
  • Nakazawaea laoshanensis (F.L.Li & S.A.Wang) Kurtzman & Robnett
  • Nakazawaea molendini-olei (Čadež, Turchetti & G.Péter) Kurtzman & Robnett, 2014
  • Nakazawaea peltata (Yarrow) Kurtzman & Robnett
  • Nakazawaea pomicola (Kurtzman, Robnett & Yarrow) Kurtzman & Robnett
  • Nakazawaea populi (Hagler, Mend.-Hagler & Phaff) Kurtzman & Robnett
  • Nakazawaea siamensis R.Kaewwichian, W.Yongmanitchai, H.Kawasaki & S.Limtong, 2014
  • Nakazawaea todaengensis Polburee, M.Groenew. & S.Limtong
  • Nakazawaea wickerhamii (Capr.) Kurtzman & Robnett
  • Nakazawaea wyomingensis (Kurtzman) Kurtzman & Robnett

Uses

Nakazawaea molendini-olei is found in the yeast of Black olive pomace (remains), and is used to make oleuropein.[7]

References

  1. 1 2 Yamada Y, Maeda K, Mikata K (1994). "The phylogenetic relationships of the hat-shaped ascospore-forming, nitrate-assimilating Pichia species, formerly classified in the genus Hansenula Sydow et Sydow, based on the partial sequences of 18S and 26S ribosomal RNAs (Saccharomycetaceae): the proposals of three new genera, Ogataea, Kuraishia, and Nakazawaea". Bioscience, Biotechnology, and Biochemistry. 58 (7): 1245–57. doi:10.1271/bbb.58.1245. PMID 7765249.
  2. ↑ Lumbsch TH, Huhndorf SM (December 2007). "Outline of Ascomycota – 2007". Myconet. Chicago, USA: The Field Museum, Department of Botany. 13: 1–58.
  3. ↑ Christinaki, Anastasia C.; Kanellopoulos, Spyros G.; Kortsinoglou, Alexandra M.; Andrikopoulos, Marios Α.; Theelen, Bart; Boekhout, Teun; Kouvelis, Vassili N. (May 2022). "Mitogenomics and mitochondrial gene phylogeny decipher the evolution of Saccharomycotina yeasts". Genome Biology and Evolution. 14 (5).
  4. ↑ Kaewwichian R, Yongmanitchai W, Kawasaki H, Limtong S (2011). "Nakazawaea siamensis f.a. sp. nov. a novel yeast species isolated from phylloplane in Thailand". International Journal of Systematic and Evolutionary Microbiology. 64 (1): 266–70. doi:10.1099/ijs.0.057521-0. PMID 24052626.
  5. 1 2 "Nakazawaea Y.Yamada, K.Maeda & Mikata". www.gbif.org. Retrieved 17 August 2022.
  6. ↑ Burkhardt, Lotte (2022). Eine Enzyklopädie zu eponymischen Pflanzennamen [Encyclopedia of eponymic plant names] (pdf) (in German). Berlin: Botanic Garden and Botanical Museum, Freie Universität Berlin. doi:10.3372/epolist2022. ISBN 978-3-946292-41-8. Retrieved January 27, 2022.
  7. ↑ Ghomari, Oumaima; Merzouki, Mohammed; Benlemlih, Mohammed (September 2020). "Optimization of bioconversion of oleuropein, of olive leaf extract, to hydroxytyrosol by Nakazawaea molendini-olei using HPLC-UV and a method of experimental design". Journal of Microbiological Methods. 176.


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