Hanseniaspora
{{Short description|Genus of fungi}}
{{italic title}}
{{Automatic_taxobox
| image = Hanseniaspora uvarum.jpg
| image_caption = Hanseniaspora uvarum
| taxon = Hanseniaspora
| authority = Zikes ex Klöcker (1912)
| type_species = Hanseniaspora valbyensis
| type_species_authority = Klöcker (1912)
| subdivision = See text
| synonyms = {{collapsible list|bullets=yes
| Carpozyma {{au|L.Engel (1872)}}
| Hansenia {{au|Lindner (1905)}}
| Hansenia {{au|Zikes (1911)}}
| Hanseniaspora {{au|Zikes (1911)}}
| Kloeckeraspora {{au|Niehaus (1932)}}
| Thelis {{au|Clem. (1931)}}
| Vanderwaltia {{au|E.K.Novák & Zsolt (1961)}}
}}
}}
Hanseniaspora is a genus of yeasts. The name Kloeckera is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation.
The genus name Hanseniaspora honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year.
The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversify and thrive, showing that life can function without such regulation.
Role in Fermentation
Due to their natural prevalence and resistance to osmotic pressure, several genera of Hanseniaspora, particularly H. vinae and H. oenarum, are significant contributors to early wine fermentation.{{Citation |last1=Martin |first1=Valentina |title=Application of Hanseniaspora vineae to improve white wine quality |date=2022-01-01 |work=White Wine Technology |pages=99–115 |editor-last=Morata |editor-first=Antonio |url=https://www.sciencedirect.com/science/article/abs/pii/B9780128234976000041 |access-date=2025-04-30 |publisher=Academic Press |isbn=978-0-12-823497-6 |last2=Valera |first2=Maria Jose |last3=Medina |first3=Karina |last4=Dellacassa |first4=Eduardo |last5=Schneider |first5=Remi |last6=Boido |first6=Eduardo |last7=Carrau |first7=Francisco}} However, as fermentation progresses and ethanol increases, Hanseniaspora is outcompeted, although H. osmophila is tolerable to ethanol concentrations of up to 11%.{{Cite journal |last1=van Wyk |first1=Niël |first2=Badura ,Jennifer |first3=von Wallbrunn ,Christian |last4=and Pretorius |first4=Isak S. |date=2024-01-02 |title=Exploring future applications of the apiculate yeast Hanseniaspora |url=https://www.tandfonline.com/doi/full/10.1080/07388551.2022.2136565 |journal=Critical Reviews in Biotechnology |volume=44 |issue=1 |pages=100–119 |doi=10.1080/07388551.2022.2136565 |issn=0738-8551 |pmid=36823717|doi-access=free }} The use of H. vinae in wine fermentations has significant effects on end-product flavors. Compared to S. cerevisiae, H. vinae produces more monoterpenes, sesquiterpenes, and acetoin. The primary olfactory contribution is 2-phenylethyl acetate, characterized by a floral, honey scent. In addition, H. vinae fermentation is marked by lower higher alcohols, ethyl esters, and medium chain fatty acids.{{Cite journal |last1=Carrau |first1=Francisco |last2=Dellacassa |first2=Eduardo |last3=Boido |first3=Eduardo |last4=Medina |first4=Karina |last5=Valera |first5=Maria Jose |last6=Fariña |first6=Laura |last7=Perez |first7=Gabriel |last8=Martin |first8=Valentina |last9=Alvarez-Valin |first9=Fernando |last10=Balestrazzi |first10=Lucia |date=2023-01-04 |title=Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentation |url=https://pubmed.ncbi.nlm.nih.gov/36758966 |journal=FEMS Yeast Research |volume=23 |pages=foad010 |doi=10.1093/femsyr/foad010 |issn=1567-1364 |pmid=36758966}}
Species
- Hanseniaspora clermontiae {{au|Čadež et al. (2003)}}
- Hanseniaspora gamundiae {{au|Libkind, Čadež & Hittinger (2019)}}
- Hanseniaspora guilliermondii {{au|Pijper (1928)}}
- Hanseniaspora lachancei {{au|Čadež et al. (2003)}}
- Hanseniaspora lindneri {{au|(Klöcker) Čadež & Libkind (2019)}}
- Hanseniaspora meyeri {{au|Čadež et al. (2003)}}
- Hanseniaspora mollemarum {{au|M. Groenew., G. Péter, S.A. James, Dlauchy & M.T. Sm. (2018)}}
- Hanseniaspora nectarophila {{au|Čadež, Pagnocca, Raspor & C.A. Rosa (2014)}}
- Hanseniaspora occidentalis {{au|M.T.Smith (1974)}}
- Hanseniaspora opuntiae {{au|Čadež et al. (2003)}}
- Hanseniaspora osmophila {{au|(Niehaus) Phaff et al. (1956)}}
- Hanseniaspora pseudoguilliermondii {{au|Čadež et al. (2006)}}
- Hanseniaspora smithiae {{au|Libkind, Čadež & Hittinger (2021)}}
- Hanseniaspora uvarum {{au|(Niehaus) Shehata et al. (1984)}}
- Hanseniaspora valbyensis {{au|Klöcker (1912)}}
- Hanseniaspora vineae {{au|van der Walt & Tscheuschner (1957)}}
See also
References
{{reflist|
refs=
{{cite web |title=Record Details: Hanseniaspora Zikes, Centbl. Bakt. ParasitKde, Abt. II 30: 148 (1911) |url=http://www.indexfungorum.org/names/NamesRecord.asp?RecordID=2218 |publisher=Index Fungorum |access-date=22 November 2022}}
{{cite web |title=Synonymy. Current Name: Hanseniaspora Zikes ex Klöcker, Centbl. Bakt. ParasitKde, Abt. II 35: 385 (1912) |url=http://www.speciesfungorum.org/Names/SynSpecies.asp?RecordID=828979 |publisher=Species Fungorum |access-date=22 November 2022}}
}}
{{Wikispecies|Hanseniaspora}}
{{Taxonbar|from=Q559489}}
Category:Yeasts used in brewing
Category:Taxa described in 1912
{{yeast-stub}}