Halotolerant and Halophilic Fungi
A special issue of Journal of Fungi (ISSN 2309-608X). This special issue belongs to the section "Environmental and Ecological Interactions of Fungi".
Deadline for manuscript submissions: closed (15 March 2022) | Viewed by 14253
Special Issue Editors
Interests: microbiology; particularly the biodiversity of yeasts and filamentous fungi in polythermal glaciers; yeasts in Arctic sea water; yeasts in Arctic sea-ice; bioindicator sterols in glacier ice; adaptations of fungi to cold temperatures and low water activity
Special Issue Information
Dear Colleagues,
Fungi have long only been recognized as contaminants of salty and sweet food, both characterized by low water activity. Only in the last two decades has it become clear that they populate natural hypersaline environments such as salterns, hypersaline lakes, mats in salt ponds, salt marshes, halophytic plants, deep sea, and other marine-derived environments all over the world.
They range from halotolerant and extremely halotolerant to obligately halophilic. Not only can selected taxa adapt to high concentrations of NaCl, many thrive in the presence of even more inhibitive salts such as MgCl2 and MgSO4. Fungi that populate salty environments range from rare, sporadic, and specialized taxa to representatives of common genera such as Aspergillus, Penicillium, and Cladosporium. Extensive research carried out on model organisms such as the halotolerant ascomycetous black yeasts Hortaea werneckii, its relative Aureobasidium pullulans, and the halophilic basidiomycetous Wallemia ichthyophaga have revealed very different adaptive mechanisms. For example, genomic and population genomics studies showed high levels of recombination in species previously considered asexual, in the form of highly heterozygous hybrids that are over long time and separated by long geographical distances.
From the fascinating world of halophilic and halotolerant fungi, many more discoveries, with important implications for our future, will surely be made: the crucial mechanisms and genes relevant for halo-adaptations and application of this knowledge to global problems (e.g., the increase of halotolerance in food-related plants, the mycoremediation of polluted salty environments, the discovery of new bioactive molecules, applications in food processing). We therefore encourage researchers to present all aspects of halotolerance in fungi, from the description of new species to elucidations of the diversity of the mechanisms of halotolerance.
Prof. Dr. Nina Gunde-Cimerman
Dr. Polona Zalar
Guest Editors
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