Hanseniaspora valbyensis cells. Bar = 10 µm. H. valbyensis
cells grown in YM media. Image credit: RL Vannette.
Hanseniaspora valbyensis (from floral nectar)
Typically found in traditional balsamic vinegar and cider
fermentations (1,2), Hanseniaspora valbyensis is
considered a common opportunist in floral nectar (3). This strain
of Hanseniaspora valbyensis was isolated from nectar of
sticky monkey-flower (Diplacus aurantiacus). While H.
valbyensis can tolerate stressful environments such as nectar,
it persists better in benign nectar environments (4).
Hanseniaspora valbyensis is a poor competitor compared to
other nectar yeasts such as Metschnikowia reukaufii,
Candida rancensis and Starmerella bombicola
(4).
References:
- Solieri L & Giudici P (2008) Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features. International Journal of Food Microbiology 125(1):36-45.
- Panon G, Massiot P, & Drilleau JF (1995) Pectinolytic enzymes production by yeasts in cider fermentation. Sciences Des Aliments 15(1):31-42.
- Belisle M, Peay K G, & Fukami T (2012). Flowers as islands: spatial distribution of nectar-inhabiting microfungi among plants of Mimulus aurantiacus, a hummingbird-pollinated shrub. Microbial ecology, 63(4), 711–718.
- Vannette RL & Fukami T 2014 Historical contingency in species interactions: towards niche-based predictions. Ecology Letters, 17 (1).
