Current Fungal Taxonomy and Developments in the Identification System.


Journal

Current microbiology
ISSN: 1432-0991
Titre abrégé: Curr Microbiol
Pays: United States
ID NLM: 7808448

Informations de publication

Date de publication:
17 Oct 2023
Historique:
received: 28 10 2022
accepted: 04 10 2023
medline: 23 10 2023
pubmed: 18 10 2023
entrez: 17 10 2023
Statut: epublish

Résumé

A functional identification system is the core and basis of fungal taxonomy, which provides sufficient diagnostic characteristics for species delimitation. Phenotype-based identification systems have exhibited significant drawbacks, such as being laborious and time-consuming. Thus, a molecular-based identification system (rDNA, DNA fingerprint, etc.) is proposed for application to fungi that lack reliable morphological characteristics. High Throughput Sequencing also makes great contributions to fungal taxonomy. However, the formal naming of nonculturable fungi from environmental sequencing is a significant challenge. Biochemical profile-based identification systems have outstanding value in fungal taxonomy and can occasionally be indispensable. This method utilizes biomarker metabolites and proteins that are expected to be unequivocal and stable. Of these, Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry has become the method of choice for chemotaxonomy. In sum, these described identification systems cannot solve all problems of species delimitation, and considerable attention to the updating of fungal nomenclature, standardization of techniques, knowledge sharing, and dissemination will be necessary.

Identifiants

pubmed: 37848628
doi: 10.1007/s00284-023-03514-7
pii: 10.1007/s00284-023-03514-7
doi:

Substances chimiques

DNA, Ribosomal 0

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

375

Subventions

Organisme : Industrial Infrastructure Program for Fundamental Technologies, Ministry of Trade, Industry & Energy (MOTIE), Korea
ID : N0000888

Informations de copyright

© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.

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Auteurs

Pei Lin (P)

School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, Jiangsu Province, People's Republic of China.

MooChang Kook (M)

College of Life Science, Kyung Hee University Global Campus, Yongin-si, Gyeonggi-do, Republic of Korea.

Tae-Hoo Yi (TH)

Department of Food & Nutrition, Baewha Women's University, Seoul, Republic of Korea.

Zheng-Fei Yan (ZF)

State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu Province, People's Republic of China. zhengfeiyan@jiangnan.edu.cn.

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