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

Int J Syst Evol Microbiol. 2013 Jan;63(Pt 1):372-376. doi: 10.1099/ijs.0.045898-0. Epub 2012 Oct 5.

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 12510(T) and CBS 12511, represent a novel anascosporogenous species described herein as Yamadazyma terventina sp. nov; the type strain is DAPES 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.

MeSH terms

  • DNA, Fungal / genetics
  • DNA, Ribosomal Spacer / genetics
  • Food Microbiology*
  • Italy
  • Molecular Sequence Data
  • Mycological Typing Techniques
  • Olea / microbiology*
  • Olive Oil
  • Phylogeny*
  • Plant Oils*
  • Saccharomycetales / classification*
  • Saccharomycetales / genetics
  • Saccharomycetales / isolation & purification
  • Sequence Analysis, DNA

Substances

  • DNA, Fungal
  • DNA, Ribosomal Spacer
  • Olive Oil
  • Plant Oils

Associated data

  • GENBANK/JQ247716
  • GENBANK/JQ247717
  • GENBANK/JQ247718