Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese

被引：6

作者：

Belen Florez, Ana ^{[1
]}

Belloch, Carmela ^{[2
]}

Alvarez-Martin, Pablo ^{[1
]}

Querol, Amparo ^{[2
]}

Mayo, Baltasar ^{[1
]}

机构：

[1] CSIC, Inst Prod Lacteos Asturias, Dept Microbiol & Bioquim, Villaviciosa 33300, Asturias, Spain

[2] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotecnol, Valencia 46100, Spain

来源：

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY | 2010年 / 60卷

关键词：

GEN; NOV; IDENTIFICATION; GROWTH; CAMEMBERT; PROPOSAL; MILK;

D O I：

10.1099/ijs.0.017848-0

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Three yeast strains, 1AD8(T), 3AD15 and 3AD23, belonging to a previously unknown yeast species were isolated from two independent batches of the Spanish blue-veined Cabrales cheese, a traditional cheese manufactured without the addition of starter and mould cultures. Physiological characterization revealed that the unknown yeast is not fermentative and does not assimilate lactose; rather it assimilates DL-lactic acid and ethanol, major end products of lactic acid bacteria metabolism in cheese. The novel yeast is anamorphic. Phylogenetic tree reconstruction based on nucleotide sequence comparison of the D1/D2 region of the 26S rRNA gene showed that Pichia terricola and Pichia fermentans are the closest relatives of the unknown species. The name Candida cabralensis sp. nov. is proposed, and the isolate 1AD8(T) (=CECT 13027(T) =CBS 11679(T)) is the type strain of this novel taxon.

引用

页码：2671 / 2674

页数：4

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