1. Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils
- Author
-
B.A. Zullo, Luca Roscini, Livio Antonielli, Gino Ciafardini, Gianluigi Cardinali, and Laura Corte
- Subjects
Yamadazyma ,Molecular Sequence Data ,Microbiology ,Phylogenetics ,Olea ,Botany ,DNA, Ribosomal Spacer ,Plant Oils ,Internal transcribed spacer ,Clade ,DNA, Fungal ,Mycological Typing Techniques ,Olive Oil ,Ecology, Evolution, Behavior and Systematics ,Phylogeny ,biology ,Phylogenetic tree ,Fungal genetics ,General Medicine ,Sequence Analysis, DNA ,Ribosomal RNA ,biology.organism_classification ,Yeast ,Italy ,Saccharomycetales ,Food Microbiology - 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.
- Published
- 2012