Soil condition yeasts

The available literature clearly shows that fungi are present in even the deepest sediments of the sea, and therefore could potentially be buried with sediments. Little is known about marine filamentous fungi and yeasts, and almost nothing about their life-cycles or metabolism under deep-sea and sub-sea-floor conditions. If they survive burial, they will eventually become part of the sub-sea-floor biosphere. No direct data describe how long fungi can survive in subsurface environments. Data from dried soil specimens indicate that fungi survive fewer than 50-100 years separated from their autochthonous surface environment (Sneath, 1962). However, sub-sea-floor conditions may very well be more favourable for preservation than are soil conditions. 

Biological. Under aerobic conditions, biodegradation products may include 1,2-di-chlorobenzene, 1,3-dichlorobenzene, 1,4-dichlorobenzene, and carbon dioxide (Kobayashi and Rittman, 1982). A mixed culture of soil bacteria or a Pseudomonas sp. transformed 1,2,4-tri-chlorobenzene to 2,4,5- and 2,4,6-trichlorophenol (Ballschiter and Scholz, 1980). When 1,2,4-trichlorobenzene was statically incubated in the dark at 25 °C with yeast extract and settled domestic wastewater inoculum, significant biodegradation occurred, with gradual acclimation followed by a deadaptive process in subsequent subcultures. At a concentration of 5 mg/L, 54, 70, 59, and 24% losses were observed after 7, 14, 21, and 28-d incubation periods, respectively. At a concentration of 10 mg/L, only 43, 54, 14, and 0% were observed after 7, 14, 21, and 28-d incubation periods, respectively (Tabak et al., 1981). In activated sludge, <0.1% mineralized to carbon dioxide after 5 d (Freitag et al., 1985). 

Yeasts Two or more chromosomes (eukaryote), single-celled near spherical, 5-12 p-m diameter Usually asexual by budding, under some conditions sexual (via spore cells) Air, water, and soil (beer, wine, spirits, bread)... 

Chiu et al. (53) reported that lowering of soil redox potential increased the ratio of As(III) and promoted arsenic methylation. Methylation of arsenic compounds by yeast and bacteria under oxic conditions plays a significant role, whereas methanogenic bacteria are important under anoxic conditions in releasing volatile arsenic from the soil to the atmosphere (39,41). Woolson and Kearney... 

Ravaz (1935) has indicated, and most enologists agree, that the predominant factor in determining the characteristic quality of a wine is variety. Mezzadroli e< al. (1931), however, reported a case where Barbera grapes fermented with Barbera and Chianti strains of yeast produced wines with different bouquets. Peynaud (1937b) believes the bouquet is probably due to substances in the skin which are conditioned by variety as well as soil and climatic conditions. 

---