Yeast Diversity Research Articles

Discovery and identification of a novel yeast species, Hanseniaspora drosophilae sp. nov., from Drosophila in Okinawa, Japan.

Hanseniaspora, a genus of yeasts in which many species reproduce sexually, has attracted the attention of researchers because of its prevalence in diverse ecological niches. Building on our extensive collection efforts since 2020, three previously unknown yeast strains from wild Drosophila species trapped in ripe bananas in Okinawa, Japan, were isolated. Using a multifaceted approach, including physiological assessments and sequence analysis of the D1/D2 domain of the 26S LSU rRNA gene and the internal transcribed spacer (ITS) region, it was revealed that these strains are novel members of the genus Hanseniaspora. The three strains, JCM 36741T, JCM 36742 and JCM 36748, had identical sequences in their respective D1/D2 and ITS regions, justifying their classification as a single species. Moreover, the new species exhibited a remarkable degree of sequence divergence from its closest relatives, differing by 7 nucleotide substitutions (1.28%) in the D1/D2 domain, 29 nucleotide substitutions and 4 gaps (4.08%) in the ITS regions. These substantial sequence differences highlight the distinctiveness of this novel species in the genus Hanseniaspora. Further analysis revealed physiological characteristics that distinguished the new species from its closest relative, Hanseniaspora hatyaiensis (nom. inval.). These findings culminated in the proposed name Hanseniaspora drosophilae sp. nov., which recognizes the unique ecological niche within the Drosophila microbiota. By uncovering this novel species, this study not only adds to the growing body of knowledge on yeast diversity but also sheds light on the intricate ecological relationships that shape microbial communities. The implications of this discovery extend beyond taxonomic boundaries, inviting further exploration of the evolutionary dynamics and ecological significance of yeast-fly interactions. We propose accommodating H. drosophilae sp. nov. in the genus Hanseniaspora with JCM 36741T as the holotype. The MycoBank accession number is MB 853822.

Two new arthroconidial yeast species from bark and pit mud in China.

A study on yeast species from the genera Geotrichum and Magnusiomyces in southwest and central China was conducted based on morphological and molecular phylogenetic analyses using the ITS region and the D1/D2 domain of the LSU rRNA gene. The research identified two new yeast species: Geotrichumhubeiense and Magnusiomycespitmudophilus. The study contributed to understanding arthroconidial yeast diversity in fermentation and natural environments and paved the way for future taxonomic and ecological studies. Descriptions, illustrations, and phylogenetic analysis results of the two new taxa are provided.

Diversity, Distribution, and Phenotypic Characterization of Cultivable Wild Yeasts Isolated from Natural Forest

Diversity, Distribution, and Phenotypic Characterization of Cultivable Wild Yeasts Isolated from Natural Forest

Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.

The traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. Currently, the second fermentation in the bottle is initiated by a few commercially available strains of Saccharomyces cerevisiae. This lack of yeast diversity leads to a predominant uniformity in the sensory profiles of the final products and a lack of distinctive wines. The aim of the present study is to compare the proteomic profiles of the first flor yeast strain (G1) on the market for the production of high-quality sparkling wines with a new flor strain (N62) selected for its specific characteristics for potential use in sparkling wine production, such as flocculation, tolerance to high ethanol concentrations, and β-Glucosidase-positivity, which is valuable for improving wine aroma complexity. The results showed that these strains behaved differently in the middle fermentation tested: the strain that reached 3 atmospheres faster was strain N62, which achieved higher growth, viability, glycerol content, and volatile acidity. In G1, a higher ethanol content was reached, and lower growth and viability were observed. Key protein data support the relationship between these differences, and the proteomic analysis could show that strain N62 had a higher abundance of proteins related to protein synthesis, such as PAB1, TEF2, and RPL25; DAK1, GPP1, and GPP2 are involved in glycerol synthesis and PDC6 and ALD4 in acetate synthesis. In the case of G1, the abundance of ADHI is associated with ethanol production and cell wall proteins with YGP1, EXG1, SCW11, PST1, CIS3, and PIR3, while the onset of autophagy is associated with PRC1, PRB1, ATG42/YBR139W, PRE8, PRE9, and PUP2.

Potentials of Soil Yeasts for Plant Growth and Soil Health in Agriculture: A Review

Yeasts are found in almost all ecosystems, and soil is the typical habitat for storing and developing yeasts, even though they are associated with plants and animals. Their population in soil ranges from a few to several thousand based on the soil ecosystem. Soil edaphic factors determine the abundance and diversity of yeasts. Sugar-rich plant residues, such as fruit debris, root exudates, forest soil, etc., support yeast growth. The literature showed that soil-dwelling yeasts have an array of plant growth-promoting activities and mechanisms for soil structure maintenance. Soil yeasts own several plant growth-promoting properties like nitrogen mineralization, solubilization of phosphate, potassium releasing potential, sulfur oxidation, plant growth-promoting hormones production, and siderophore production. Certain soil yeasts were proven to possess the biocontrol potential against plant pathogens. Soil properties have an essential influence on plant growth, cycling of nutrients, and water-holding capacity. Soil yeasts significantly influence the soil’s physical (macro and micro aggregates formation), soil chemical (pH, Soil Organic Carbon, Soil Labile Carbon, Soil Protein Index), and soil biological properties (Dehydrogenase activity, Microbial Biomass Carbon, Extracellular Polymeric Substances (EPS) production). Application of yeasts resulted in a yield increase in the range of 20-30% in crops like wheat and sugarbeet. Soil incubation studies conducted with yeasts proved their potential to be used as bioinoculants for soil health enhancement. Studies conducted with yeasts recorded significant improvement in soil physical (macro and microaggregate formation), chemical (pH, increase in soil organic carbon, soil protein index, etc) and biological (dehydrogenase enzyme activity, microbial biomass carbon (MBC), soil colloidal polysaccharide) properties. Soil yeasts have a huge potential to be used as bio-inoculants for crop growth and soil health. The beneficial role of yeasts in agriculture remains unexplored, and finding suitable yeast candidates with plant growth promotion and soil health improvement traits will benefit the crops considerably.

Spatio-temporal distribution and biotechnological potential of culturable yeasts in the intertidal sediments and seawater of Aoshan Bay, China.

Marine yeasts play a crucial role in marine microbial ecology, facilitating the biogeochemical cycling of carbon and nitrogen in marine ecosystems, while also serving as important reservoirs of bioactive compounds with extensive applications in pharmaceuticals, agriculture, and various industries. Intertidal flats, characterized by their complex ecological dynamics, are postulated to harbor a wealth of yeast resources. This study employed a culture-dependent approach to assess the diversity, spatio-temporal distribution, and biotechnological potential of yeast communities residing within the intertidal sediments and seawater of Aoshan Bay. A total of 392 yeast strains were identified from 20 distinct genera, encompassing 43 recognized species and four candidate novel species. Notably, 17 of these species were identified as novel occurrences in marine environments, underscoring the rich yeast biodiversity of the Aoshan Bay ecosystem, with Candida emerging as the dominant genus in both sedimentary and aqueous habitats. Yeast community composition exhibited significant spatial and temporal variation, with peak diversity and abundance observed in autumn, the subtidal zone, and the surface soil layer. No clear pattern, however, emerged linking these shifts to specific changes in community composition, highlighting the complex interactions between microbial communities, environmental variables, and anthropogenic disturbance. Although several yeast species isolated here have been previously recognized for their biotechnological potential, their diverse and abundant extracellular enzyme profiles were characterized, further highlighting their crucial role in organic matter decomposition and nutrient cycling within the tidal ecosystem, as well as their potential applicability in the food, fine chemical, textile, and pharmaceutical industries.IMPORTANCEThis study presents groundbreaking insights into the yeast diversity of Aoshan Bay, offering invaluable information on their spatial and temporal distribution patterns, as well as their biotechnological potential in the tidal environment. The findings reveal that the eutrophic intertidal flat is a rich repository of yeasts with abundant extracellular enzymatic activity and an important role in nutrient cycling and decomposition processes. Also, these yeasts serve as crucial indicators of ecosystem health and function and are excellent candidates for biotechnological and industrial applications. Collectively, this study not only expands our knowledge of the diversity and distribution of intertidal yeasts but also highlights their promising potential for biotechnological applications.

Exploring pectinolytic yeast diversity: toward effective polygalacturonase producers for applications in wine-making.

Pectinolytic enzymes secreted by yeasts have an untapped potential in industry, particularly in wine-making. This study addresses the limitations of the current screening methods in reliably predicting the capacity of pectinolytic yeast strains to secrete polygalacturonase (PGase) under industrial conditions, suggesting a novel screening approach. Using the context of wine-making as an example, a diverse collection of 512 yeast strains from 17 species was analyzed for PGase secretion, a key enzyme in pectinolysis. The traditional halo assay on solid YPD medium revealed 118 strains from nine genera being PGase positive. Screening these strains by incubating them at 20°C on a solid synthetic grape juice medium containing polygalacturonic acid (PG) significantly reduced the number of promising strains to 35. They belong to five genera: Kluyveromyces sp. Cryptococcus, Pichia, Torulaspora, and Rhodotorula. Afterward, a newly developed pectin-iodine assay was used to precisely quantify the PGase activity of the best-performing strains in a liquid medium. Strains from Kluyveromyces and Cryptococcus sp. stood out regarding high pectinolytic activity. Our methodological advancements tailored to identify highly promising pectinolytic yeasts for industrial use open new avenues for wine-making and other industrial processes encompassing media rich in pectin and sugars.

Peltigera lichens as sources of uncharacterized cultured basidiomycete yeasts

Lichens represent one of the most successful examples of symbiosis. They are constituted by the association between a dominant fungus (i.e., the mycobiont), one or more photosynthetic partners (algae or cyanobacteria), and harbor an array of associated microorganisms, including bacteria and fungi. The associated fungal communities in lichens, known as the “lichen mycobiome”, are composed of both ascomycetes and basidiomycetes, including filamentous and yeast taxa. Recently, basidiomycete yeasts have received considerable attention as a much-overlooked source of diversity within the lichen mycobiome, with hypothesized roles in lichen symbiosis. This study surveyed the diversity of cultivable basidiomycete yeasts associated with Peltigera lichens across southern Chile. A phylogenetic study based on sequences of 179 yeast isolates allowed the identification of 29 taxa from 13 genera in the classes Agaricostilbomycetes, Cystobasidiomycetes, Microbotryomycetes, and Tremellomycetes, with the latter being the most represented. This research revealed several yeast species, including members of the genera Boekhoutia andGoffeauzyma, in lichens for the first time, thereby expanding our understanding of lichen-associated fungal diversity. In addition, four new cultivable species isolated from Peltigera are formally described. These are Boekhoutia peltigerae sp. nov., Cystobasidium chilense sp. nov., Genolevuria patagonica sp. nov. and Pseudotremella navarinensis sp. nov. These results highlight the role of lichens as reservoirs of uncharacterized basidiomycete yeasts.

The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region.

This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS. Identification was further verified via Sanger sequencing of PCR amplicons, which confirmed the presence of less common wild yeasts in Tokay wine must samples, including Aureobasidium pullulans, Cryptococcus magnus, Torulaspora delbrueckii and Rhodotorula sp. The highest species diversity was observed in the macerated group. These findings indicate that the quality and distinctiveness of Slovak Tokay wines can be increased by careful management of the maceration process during winemaking procedures.

Starmerella fangiana f.a. sp. nov., a new ascomycetous yeast species from Daqu-making environment and other sources.

In the survey of yeast diversity in high-temperature Daqu, which is a fermentation starter for Chinese sauce-flavoured Baijiu, six yeast strains representing one novel species of the genus Starmerella were isolated from samples of Daqu and surrounding environments collected in Zunyi city, Guizhou Province, China. Phylogenetic analyses of the internal transcribed spacer (ITS) region and the D1/D2 domains of the large subunit rRNA gene indicate that these six strains are conspecific with three other strains isolated from flowers and duckweed collected in Samoa, India and Thailand. The representative strain QFC-8 of the new species differs from the closet species Starmerella caucasica resolved by the D1/D2 sequence analysis by 13 (3.1 %, 12 substitutions and 1 gap) and 40 (10.3 %, 9 substitutions and 31 gaps) mismatches in the D1/D2 domain and ITS region, respectively. The results suggest that the novel group represents an undescribed species in the genus Starmerella, for which the name Starmerella fangiana sp. nov. is proposed. The holotype strain is CGMCC 2.7773.

Yeast Diversity in Honey Produced by Wild Honeybees at Different Elevations

تعيش الخمائر في بيئات طبيعية متنوعة، بما في ذلك أقراص العسل الموجودة في مستعمرات نحل العسل البرية التي تتواجد على ارتفاعات مختلفة. تبحث هذه الدراسة في تجمعات الخميرة في أقراص العسل الموجودة في موقعين لأخذ العينات، بليجو وسوكوموليو، بمقاطعة جاوة الوسطى، إندونيسيا، الواقعتين في منطقة جبلية على ارتفاعات 131.1 و676 مترًا فوق مستوى سطح البحر، على التوالي. من بين 40 عزلة من الخميرة تم جمعها، تم التعرف على 12 بصمة مميزة تمثل عشرة سلالات من أربعة أنواع. ظهرت Debaryomyces hansenii باعتبارها الأنواع السائدة، حيث تمثل سبعة من إجمالي السلالات، وتم العثور عليها في كلا موقعي أخذ العينات. وتشمل الأنواع المتبقية Priceomyces melissophilus وCystobasidium minutum وMeyerozyma guillermondii. وبشكل عام، كانت وفرة الخميرة في هذه الدراسة منخفضة نسبيا. كان مؤشر الوفرة (H') أعلى في بليجو (0.796) مقارنة بسوكوموليو (0.636). وتشير هذه النتائج إلى أن الارتفاع قد يؤثر على أعداد الخميرة داخل أقراص العسل، مع وجود تفاعلات محتملة مع عوامل أخرى تؤثر على مقاييس التنوع.

Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage

Effects of storage temperature on the diversity of white colony-forming yeast and correlations between bacterial and yeast communities in salted kimchi cabbage

Diversity and Antifungal Susceptibilities of Yeasts from Mangroves in Hong Kong, China-A One Health Aspect.

While mangrove ecosystems are rich in biodiversity, they are increasingly impacted by climate change and urban pollutants. The current study provides first insights into the emergence of potentially pathogenic yeasts in Hong Kong's mangroves. Sediment and water samples were collected from ten urban and rural mangroves sites. Initial CHROMagarTM Candida Plus screening, representing the first application of this differential medium for water and soil samples collected from a non-clinical environment, enabled the rapid, preliminary phenotypic identification of yeast isolates from mangroves. Subsequent molecular profiling (ITS and/or 28S nrDNA sequencing) and antifungal drug susceptibility tests were conducted to further elucidate yeast diversity and drug resistance. A diversity of yeasts, including 45 isolates of 18 distinct species across 13 genera/clades, was isolated from sediments and waters from Hong Kong mangroves. Molecular profiling revealed a dominance of the Candida/Lodderomyces clade (44.4%), a group of notorious opportunistic pathogens. The findings also reveal a rich biodiversity of non-Candida/Lodderomyces yeasts in mangroves, including the first reported presence of Apiotrichum domesticum and Crinitomyces flavificans. A potentially novel Yamadazyma species was also discovered. Remarkably, 14.3% of the ubiquitous Candida parapsilosis isolates displayed resistance to multiple antifungal drugs, suggesting that mangroves may be reservoirs of multi-drug resistance. Wildlife, especially migratory birds, may disseminate these hidden threats. With significant knowledge gaps regarding the environmental origins, drug resistance, and public health impacts of pathogenic yeasts, urgent surveillance is needed from a One Health perspective. This study provides an early warning that unrestrained urbanization can unleash resistant pathogens from coastal ecosystems globally. It underscores the necessity for enhanced surveillance studies and interdisciplinary collaboration between clinicians, ornithologists, and environmental microbiologists to effectively monitor and manage this environmental health risk, ensuring the maintenance of 'One Health'.

Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque.

The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of yeast diversity associated with Pulque, 41 yeast strains were characterized. Among them, 31 strains were eight known species belonging to seven genera. According to morphological and phylogenetic analyses (ITS and LSU rDNA), ten unidentified yeast strains were identified to be three novel species and proposed: Starmerellaelongatum sp. nov., Kazachstaniaparagamospora sp. nov. and Pichiateotihuacanensis sp. nov. Our study has resulted in the isolation of yeast species not previously detected in Pulque, expanding our knowledge of the diversity of its associated yeast communities.

Dynamic Changes in Yeast Populations and Aroma Composition of ‘Beimei’ (Vitis vinifera × Vitis amurensis) during Spontaneous Fermentation

‘Beimei’ is a hybrid cultivar of Vitis vinifera and wild Vitis amurensis with fungus- and cold-resistant characteristics that is widely grown in many regions of China. However, studies on the yeast diversity and aroma compound composition of this cultivar remain scarce. Here, indigenous yeast diversity, aroma compound composition, and their dynamic changes during the spontaneous fermentation of ‘Beimei’ were investigated and monitored using high-throughput sequencing and gas chromatography-mass spectrometry. The result indicated that non-Saccharomyces yeasts were predominant at the initial stages of ‘Beimei’ spontaneous fermentation and then sharply decreased. Cladosporium herbarum and Hanseniaspora uvarum were identified as the dominant species of filamentous fungi and yeast, respectively, at the beginning and on the first day of fermentation, whereas unclassified_f_Saccharomycetacease was dominant throughout fermentation, starting from the third day until the end of fermentation. The main volatile aroma chemicals were esters and alcohols, which accumulated abundantly at the late stage of fermentation. Taken together, this study represents the first step in exploring untapped yeast species and aroma compounds, which is helpful for the screening of native yeasts from ‘Beimei’ and producing distinctive aroma wines.

Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production

Although less studied than bacterial biota, the presence of yeast during the artisanal cheese’s production is of fundamental importance. Yeasts can prevent the growth of undesirable species in the cheese’s core and surface and actively participate in the aromatic development of these products. On the other hand, reintroducing the most abundant yeast species can help mitigate potential health risks related to artisanal production. The main objective of this study was to carry out an extensive mapping of the cultivable yeast diversity present in the central Brazilian artisanal cheeses (n = 582 cheese samples). Torulasporadelbrueckii, Candidaparapsilosis, Candidazeylanoides, Yarrowialipolytica, Debaryomycesprosopidis, and Kluyveromyceslactis were amongst the 300 clusters detected, respectively. In Canastra, Cerrado, and Serro-type cheeses, the predominant species was T.delbrueckii, while in Coalho and Manteiga cheeses, Y.lipolytica was the main species detected. The findings of this study reveal the yeast cultivable diversity present in a large set of Brazilian artisanal cheeses. Furthermore, these data can serve as a basis for promoting new Brazilian origin designation policies based on microbiological data.

Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D’Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D’Outeiro winery.

Yeasts, arthropods, and environmental matrix: a triad to disentangle the multi-level definition of biodiversity

Our understanding of the spread of yeasts in natural ecosystems remains somewhat limited. The recent momentum of yeast ecology research has unveiled novel habitats and vectors that, alongside human activities, impact yeast communities in their natural environments. Yeasts, as non-airborne microorganisms, rely on animal vectors, predominantly insects. However, the overlooked actor in this interplay is the environmental matrix, a player potentially influencing yeast populations and their vectors. This study aims to delve deeper into the intricate, multi-layered connections between yeast populations and ecosystems, focusing on the interactions between the attributes of the environmental matrix, arthropod diversity, and the mycobiota within a renowned yeast-inhabited framework: the vineyard. To investigate these relationships, we sampled both invertebrate and yeast diversity in six organic and conventional vineyards described in terms of management and landscape composition. We identified 80 different invertebrate taxa and isolated 170 yeast strains belonging to 18 species. Notably, new species-specific yeast-insect associations were observed, including the exclusive association between Candida orthopsilosis and Hymenoptera and between Metschnikowia pulcherrima and Coleoptera. These newly identified potential associations provide valuable insights into insect and yeast physiology, hence holding the promise of enhancing our understanding of yeast and arthropod ecology and their collective impact on overall ecosystem health.

Candida boidinii isolates from olive curation water: a promising platform for methanol-based biomanufacturing

Methanol is a promising feedstock for biomanufacturing, but the efficiency of methanol-based bioprocesses is limited by the low rate of methanol utilization pathways and methanol toxicity. Yeast diversity is an attractive biological resource to develop efficient bioprocesses since any effort with strain improvement is more deserving if applied to innate robust strains with relevant catabolic and biosynthetic potential. The present study is in line with such rational and describes the isolation and molecular identification of seven isolates of the methylotrophic species Candida boidinii from waters derived from the traditional curation of olives, in different years, and from contaminated superficial soil near fuel stations. The yeast microbiota from those habitats was also characterized. The four C. boidinii isolates obtained from the curation of olives’ water exhibited significantly higher maximum specific growth rates (range 0.15–0.19 h−1), compared with the three isolates obtained from the fuel contaminated soils (range 0.05–0.06 h−1) when grown on methanol as the sole C-source (1% (v/v), in shake flasks, at 30°C). The isolates exhibit significant robustness towards methanol toxicity that increases as the cultivation temperature decreases from 30°C to 25°C. The better methanol-based growth performance exhibited by C. boidinii isolates from olives´ soaking waters could not be essentially attributed to higher methanol tolerance. These methanol-efficient catabolizing isolates are proposed as a promising platform to develop methanol-based bioprocesses.

Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains.

Japan has numerous vineyards with distinct geographical and climatic conditions. To the best of our knowledge, there is no comprehensive analysis of the diversity of yeasts associated with wine grapes from Japan. This study aimed to determine yeast diversity in wine grapes from four wine-producing regions in Japan and to evaluate the physicochemical characteristics of wines produced with indigenous Saccharomyces cerevisiae strains isolated from two regions. A total of 2648 strains were isolated from nine wine grape samples. MALDI-TOF MS and 26S rDNA sequence analyses revealed that the strains belonged to 21 non-Saccharomyces yeasts and 1 Saccharomyces yeast (S. cerevisiae). Non-Saccharomyces yeasts were found in high quantities and were highly distributed among the wine grape samples. Differences in the distribution of the identified yeast species were noted among the different wine grape varieties and regions. Indigenous S. cerevisiae strains of different genotypes from different regions exhibit distinct physiological traits. Our findings are expected to enhance our understanding of the local yeasts associated with Japanese vineyards and contribute to obtaining cultures that can provide region-specific organoleptic characteristics to local wines produced in Japan.