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

被引：29

作者：

Ciafardini, Gino ^{[1
]}

Zullo, Biagi Angelo ^{[1
]}

Antonielli, Livio ^{[2
]}

Corte, Laura ^{[2
]}

Roscini, Luca ^{[2
]}

Cardinali, Gianluigi ^{[2
]}

机构：

[1] Univ Molise, Dept Agr Food & Environm Sci, I-86100 Campobasso, Italy

[2] Univ Perugia, Dept Appl Biol Microbiol, I-06123 Perugia, Italy

来源：

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY | 2013年 / 63卷

关键词：

EXTRACTION; DNA;

D O I：

10.1099/ijs.0.045898-0

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

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 12510(T) and CBS 12511, represent a novel anascosporogenous species described herein as Yamadazyma terventina sp. nov; the type strain is DARES 1924(T) (=CBS 12510(T)=NCAIM Y.02028(T)). 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.

引用

页码：372 / 376

页数：5

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