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Contribution to the yeast biota of Egypt. Biochemical, molecular characterization and diversity in citrus and grapevine plantations

Soliman, Zeinab; Moubasher, A. H.; Abdel-Sater, M. A.


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    <subfield code="a">&lt;p&gt;ABSTRACT 3&lt;br&gt;
HISTORICAL REVIEW 5&lt;br&gt;
1. Air-borne yeast fungi 9&lt;br&gt;
2. Yeast fungi recovered from soils 10&lt;br&gt;
3. Phyllosphere and phylloplane yeast fungi 12&lt;br&gt;
4. Carposphere and carpoplane yeast fungi 13&lt;br&gt;
5. Yeast fungi recovered from juice 15&lt;br&gt;
OBJECTIVES OF THIS STUDY 18&lt;br&gt;
METHODOLOGY 19&lt;br&gt;
1. Sampling location 19&lt;br&gt;
2. Collection of samples 19&lt;br&gt;
3. Isolation of air-borne yeast fungi 23&lt;br&gt;
4. Isolation of soil yeast fungi 24&lt;br&gt;
A. Determination of soil moisture content (MC) 24&lt;br&gt;
B. Determination of soil pH 24&lt;br&gt;
C. Isolation of soil yeast fungi 24&lt;br&gt;
5. Isolation of phyllosphere yeast fungi 25&lt;br&gt;
6. Isolation of phylloplane yeast fungi 25&lt;br&gt;
7. Isolation of carposphere yeast fungi 26&lt;br&gt;
8. Isolation of carpoplane yeast fungi 26&lt;br&gt;
9. Isolation of juice yeast fungi 26&lt;br&gt;
10. Media used for isolation of yeast fungi from different sources 27&lt;br&gt;
A. Dichloran yeast extract malt extract agar (DYM) 27&lt;br&gt;
B. Dichloran Rose Bengal chloramphenicol agar (DRBC) (King et al. 1979) 27&lt;br&gt;
11. Identification of yeasts 27&lt;br&gt;
A. Morphological characters 27&lt;br&gt;
B. Physiological characters 28&lt;br&gt;
COMPARISON BETWEEN YEAST BIOTA RECOVERED FROM DIFFERENT SOURCES OF CITRUS AND GRAPEVINE PLANTATIONS 37&lt;br&gt;
1. List of identified yeast species 37&lt;br&gt;
2. Air of citrus and grapevine 39&lt;br&gt;
3. Soil of citrus and grapevine plantations 40&lt;br&gt;
4. Phyllosphere of citrus and grapevine 47&lt;br&gt;
5. Phylloplane of citrus and grapevine 51&lt;br&gt;
6. Carposphere of citrus and grape fruits 54&lt;br&gt;
7. Carpoplane of citrus and grape fruits 59&lt;br&gt;
8. Juice of citrus and grape fruits 62&lt;br&gt;
9. Yeast fungi associated with different growth stages of leaf and fruit 65&lt;br&gt;
A. In grape phyllosphere 65&lt;br&gt;
B. In grape phylloplane 66&lt;br&gt;
C. In citrus carposphere 67&lt;br&gt;
D. In citrus carpoplane 67&lt;br&gt;
E. In grape carposphere 68&lt;br&gt;
F. In grape carpoplane 69&lt;br&gt;
DIVERSITY, BIOCHEMICAL AND MOLECULAR CHARACTERISATION OF YEAST SPECIES RECORDED FROM CITRUS AND GRAPEVINE PLANTATIONS 71&lt;br&gt;
1. Ascomyceteous yeasts 71&lt;br&gt;
Ambrosiozyma J.P. van der Walt 71&lt;br&gt;
Aureobasidium Viala &amp;amp; Boyer (as Aureobasidium sp.) 71&lt;br&gt;
Candida Berkhout 71&lt;br&gt;
Debaryomyces Lodder &amp;amp; Kreger-van Rij 73&lt;br&gt;
Geotrichum Link 75&lt;br&gt;
Hanseniaspora Berkh. 76&lt;br&gt;
Issatchenkia Kudriavzev 81&lt;br&gt;
Klyuveromyces Van der Walt 82&lt;br&gt;
Kodemaea Y. Yamada, Tom. Suzuki, M. Matsuda &amp;amp; Mikata 83&lt;br&gt;
Pichia E. C. Hansen 84&lt;br&gt;
Physiological tests 87&lt;br&gt;
Genotypic identification of ascomyceteous yeasts 90&lt;br&gt;
2. Basidiomyceteous yeasts 104&lt;br&gt;
Cryptococcus Vuillemin 104&lt;br&gt;
Filobasidium L. S. Olive 113&lt;br&gt;
Melanopsichium Beck 113&lt;br&gt;
Pseudozyma Bandoni 113&lt;br&gt;
Rhodotorula F. C. Harrison 115&lt;br&gt;
Rhodosporidium Banno 120&lt;br&gt;
Sporidiobolus Nyland 121&lt;br&gt;
Sporobolomyces roseus Kluyver &amp;amp; van Niel 122&lt;br&gt;
Trichosporon Behrend 123&lt;br&gt;
Black yeasts 132&lt;br&gt;
SUMMARY 144&lt;br&gt;
REFERENCES 150&lt;/p&gt;</subfield>
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