The status and characterization of Enteroramus dimorphus: a xylose-fermenting yeast attached to the gut of beetles

Abstract

Enteroramus dimorphus from the gut of the passalid beetle Odontotaenius disjunctus was described originally as a yeast-like fungus of unknown taxonomic affiliation. The fungus can be observed in situ, attached by a specialized cell to the beetle hindgut wall. In a recent study of yeast endosymbionts from a variety of beetles, we discovered that E. dimorphus is a member of the Pichia stipitis (Saccharomycetes) clade, known for xylose fermentation and assimilation. The closest relative of E. dimorphus is the PASS1 isolate, repeatedly acquired from passalid beetles in eastern North America from Pennsylvania to Louisiana. In addition to xylose fermentation and assimilation, these yeasts are characterized by the production of hat-shaped ascospores in culture, assimilation of a wide range of sugars, and synthesis of several vitamins. Enteroramus dimorphus, however, can be distinguished from close relatives by several physiological characteristics and rDNA sequences, which vary slightly from the more widespread PASS1 genotype. We present an amended description of E. dimorphus and discuss its symbiotic phase in association with O. disjunctus, including a holdfast that parallels those of unrelated symbiotic yeasts associated with nematodes.

• Ascobotryozyma americana
• Ascobotryozyma cognata
• Botryozyma nematodophila
• evolution
• LSU rDNA
• ITS
• Passalidae
• symbiosis
• yeast

We are grateful to Drs Eddie Beard and Will Reeves, Clemson University, who isolated yeast cultures from South Carolina. Drs Robert Lichtwardt, Matías Cafaro, J.K. Misra, and Hiroki Sato helped to collect passalids near Lawrence, Kansas, and Dr Douglas Tallamy, University of Delaware, provided insect specimens from Pennsylvania. Dr Julia Kerrigan generously gave us access to unpublished results, and Dr Cletus Kurtzman accessioned the yeast isolates into the ARS collection. We appreciate the untiring commitment of undergraduate students Christine Ackerman, Katie Brillhart, Cennet Erbil and Amy Whittington, who helped perform the time-consuming work of isolating, culturing and photographing the yeasts. We acknowledge the use of the Socolofsky Microscopy Center and the expert assistance of Ying Xiao for preparation of the photographic plates. This work was supported by grants from the National Science Foundation (DEB-0072741 with two REU supplements to MB and DEB-9521811 to Robert Lichtwardt and Leonard Ferrington Jr.).