Halobasidium xiangyangense gen. nov., sp. nov., a new xylose-utilizing yeast in the family Cystobasidiaceae, isolated from the pickling sauce used to make Datoucai, a high-salt fermented food-Reference-Cited by-同舟云学术

Halobasidium xiangyangense gen. nov., sp. nov., a new xylose-utilizing yeast in the family Cystobasidiaceae, isolated from the pickling sauce used to make Datoucai, a high-salt fermented food

Published:2019-01-01 Issue:1 Volume:69 Page:139-145
ISSN:1466-5026
Container-title:International Journal of Systematic and Evolutionary Microbiology
language:en
Short-container-title:

Author:

Guo Zhuang¹,Wang Yurong¹,Hou Qiangchuan²,Li Weicheng²,Zhao Huijun¹,Sun Zhihong²,Zhang Zhendong¹

Affiliation:

1. 1Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang, Hubei, PR China

2. 2Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Huhhot, PR China

Publisher

Microbiology Society

Subject

General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference38 articles.

1. The simple-septate basidiomycetes: a synopsis

2. Rhodotorula portillonensis sp. nov., a basidiomycetous yeast isolated from Antarctic shallow-water marine sediment

3. Phylogenetic classification of yeasts and related taxa within Pucciniomycotina

4. Cystobasidium tubakii and Cystobasidium ongulense , new basidiomycetous yeast species isolated from East Ongul Island, East Antarctica

5. Occultifur kilbournensis f.a. sp. nov., a new member of the Cystobasidiales associated with maize (Zea mays) cultivation

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