Yeasts associated with flowers and fruits from a semi-arid region of northeastern Brazil.
Santos E. A., Oliveira R. B. de, Mendonça-Hagler L. C., Hagler A. N.
Author Affiliation: Dept. Biologia Molecular/CCEN/Univ. Fed. Paraiba, Cx. P 5013, João Pessoa, PB 58059-970, Brazil.
Revista de Microbiologia 27 : 33-40
Abstract : Yeast species from flowers and fruits of 4 trees (cashew (Anacardium occidentalis [A. occidentale]), cajá (Spondia lutea [Spondias mombin]), umbu (Spondia [Spondias] sp.) and mango (Mangifera indica)) growing in the north eastern region of Brazil were studied from field and market samples. Vigorous shaking removed most yeasts from fruit surfaces, and blending suspended and disaggregated those which were attached more firmly. Ripe fruits were dissected aseptically to separate the surface and internal communities of yeast fungi. Isolations were made on glucose-yeast extract-peptone medium and vitamin free yeast base, both adjusted to pH 3.7 and containing 200 mg/litre of chloramphenicol. The yeast communities of flowers and green fruits were dominated by basidiomycetous anamorphs (especially Cryptococcus laurentii) and black yeasts, but there was a succession on ripe fruits to a community dominated by diverse ascomycetous species and their anamorphs. Metschnikowia pulcherrima was frequently isolated from cashew flowers and associated bees, and a Candida entomaea-like species was prevalent on cajá fruits in the field. The ascomycetous yeast community of ripe fruits consisted preferentially of fermentative species with low physiological profiles, including Issatchenkia orientalis and Kloeckera javanica. A sequence of samples from different stages of flowering and fructification, vigorous pre-isolation treatments and different isolation media are recommended to obtain an adequate description of these yeast communities.