Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils-Reference-Cited by-同舟云学术

Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils

Published:2013-01-01 Issue:Pt_1 Volume:63 Page:372-376
ISSN:1466-5026
Container-title:International Journal of Systematic and Evolutionary Microbiology
language:en
Short-container-title:

Author:

Ciafardini Gino¹,Zullo Biagi Angelo¹,Antonielli Livio²,Corte Laura²,Roscini Luca²,Cardinali Gianluigi²

Affiliation:

1. Department of Agriculture Food and Environmental Science, University of Molise, Campobasso 86100, Italy

2. Department of Applied Biology – Microbiology, University of Perugia, Perugia 06123, Italy

Abstract

During an investigation of olive oil microbiota, three yeast strains were found to be divergent from currently classified yeast species according to the sequences of the D1/D2 domain of the gene encoding the rRNA large subunit (LSU) and the internal transcribed spacer region including the gene for 5.8S rRNA. Phylogenetic analysis revealed that these strains, designated CBS 12509, CBS 12510T and CBS 12511, represent a novel anascosporogenous species described herein as Yamadazyma terventina sp. nov; the type strain is DAPES 1924T ( = CBS 12510T = NCAIM Y.02028T). This novel species was placed in the Yamadazyma clade, with Yamadazyma scolyti, Candida conglobata and Candida aaseri as closest relatives. Y. terventina differs from the above-mentioned species in the ability to strongly assimilate dl-lactate and weakly assimilate ethanol.

Publisher

Microbiology Society

Subject

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

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