<documentid="F86E4BE5FCFCE91422AD78452251BEFF"ID-CLB-Dataset="304379"ID-DOI="10.3897/mycokeys.109.123870"ID-GBIF-Dataset="b0d31abf-b13f-426e-ac2b-da57197a8a67"ID-publisher-id="123870"URI-arpha="41500CFE-51DD-52E5-84BA-25C4352FFF60"XM.bibliography_approvedBy="admin"XM.materialsCitations_approvedBy="admin"article-type="research-article"checkinTime="1728482991105"checkinUser="pensoft"docAuthor="Chai, Chunyue, Lu, Dan, Liu, Jinli, Wang, Eentao, Han, Xuemei & Hui, Fengli"docDate="2024"docId="AE363AD4F5AF505596CBE5503A456F38"docLanguage="en"docName="MycoKeys 109: 187-206"docOrigin="MycoKeys 109"docSource="https://mycokeys.pensoft.net/article/123870/download/xml/"docStyle="DocumentStyle:PensoftTaxPub.0000.journal_article.mycokeys"docStyleName="PensoftTaxPub.0000.journal_article.mycokeys"docTitle="Starmerella elongatum C. Y. Chai & F. L. Hui 2024, sp. nov."docType="treatment"docVersion="5"dtd-version="3.0"lastPageNumber="206"masterDocId="41500CFE51DD52E584BA25C4352FFF60"masterDocTitle="Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque"masterLastPageNumber="206"masterPageNumber="187"pageNumber="187"updateTime="1728498408078"updateUser="ExternalLinkService">
<mods:titleid="566FC7FEE5073B96EBCCFFC1952C1859">Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque</mods:title>
<mods:affiliationid="8D3724DA0B0906F98E846A2B32FB634D">School of Life Science, Nanyang Normal University, Nanyang 473061, China & Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang 473061, China</mods:affiliation>
<mods:affiliationid="814DA659C8DC654F279DBECB76873678">Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico</mods:affiliation>
<mods:affiliationid="F6E40537606DB4B93D3D8BB118BBE362">Ministry of Education Key Laboratory for Ecology of Tropical Islands, Key Laboratory of Tropical Animal and Plant Ecology of Hainan Province, College of Life Sciences, Hainan Normal University, Haikou 571158, China</mods:affiliation>
<mods:affiliationid="BF0013F0F0911822A16CF18386970100">School of Life Science, Nanyang Normal University, Nanyang 473061, China & Research Center of Henan Provincial Agricultural Biomass Resource Engineering and Technology, Nanyang 473061, China</mods:affiliation>
<taxonomicNameid="317BC5B24689085B1D1407ACD75E6F71"authority="C. Y. Chai & F. L. Hui"authorityName="C. Y. Chai & F. L. Hui"authorityYear="2024"class="Saccharomycetes"family="Debaryomycetaceae"genus="Starmerella"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="elongatum"status="sp. nov.">
<figureCitationid="5893D71FD2AF21E2D28851304530F949"captionStart="Figure 2"captionStartId="F1"captionText="Figure 2. Morphological characteristics of Starmerella elongatum sp. nov. NYNU 161115 T A budding yeast cells, three days, YM broth, 25 ° C B pseudohyphae grown on CM agar after 14 d at 25 ° C. Kazachstania paragamospora sp. nov. NYNU 161111 T C budding yeast cells in YM broth after 3 d, 25 ° C. Pichia teotihuacanensis sp. nov. NYNU 161119 T D budding yeast cells, three days, YM broth, 25 ° C E simple pseudohyphae and F pseudohyphae grown on CM agar over 14 days at 25 ° C. Scale bars: 10 μm."figureDoi="10.3897/mycokeys.109.123870.figure2"httpUri="https://binary.pensoft.net/fig/1150641">Fig. 2 A, B</figureCitation>
<taxonomicNameid="26596213B211A5445D26AB4DB261562C"authorityName="C. Y. Chai & F. L. Hui"authorityYear="2024"class="Saccharomycetes"genus="Starmerella"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="elongatum">
<materialsCitationid="D9A14CE0027A6C0FF5FB3DE0643EC61C"collectedFrom="in the traditional Mexican alcoholic beverage Pulque"collectionCode="T"collectorName="F. L. Hui"country="Mexico"location="Teotihuacan"specimenCode="NYNU 16115, CICC 33262, CBS 15224"specimenCount="1"stateProvince="State of Mexico"typeStatus="holotype">
<locationid="5721FFC4290C324B4049E8F5D3A171D1"LSID="urn:lsid:plazi:treatment:AE363AD4F5AF505596CBE5503A456F38:5721FFC4290C324B4049E8F5D3A171D1"country="Mexico"name="Teotihuacan"stateProvince="State of Mexico">Teotihuacan</location>
,
<collectedFromid="A7DDAA35E8FC2E5AC0B125A1D0490C79">in the traditional Mexican alcoholic beverage Pulque</collectedFrom>
<specimenCodeid="E58BC5995630F1A8E96647A4A850C894"collectionCode="CICC"country="China"httpUri="http://grbio.org/cool/6w0a-fdvx"name="China Center for Industrial Culture Collection"type="">CICC 33262</specimenCode>
preserved in a metabolically inactive state, culture ex-type
<specimenCodeid="04A934FA748270ABAD2A141785BE7299"collectionCode="CBS"country="Netherlands"httpUri="http://grbio.org/cool/bxq2-d2kh"name="Centraalbureau voor Schimmelcultures, Fungal and Yeast Collection"type="">CBS 15224</specimenCode>
After 3 days growth in YM broth at 25 ° C, the cells are mostly ellipsoidal to elongate (2.2–3.4 × 3.9–7.3 μm) and occurred singly or in pairs. Budding is multilateral (Fig.
<figureCitationid="619EC7B080C200C4B16F4714AAD7753D"captionStart="Figure 2"captionStartId="F1"captionText="Figure 2. Morphological characteristics of Starmerella elongatum sp. nov. NYNU 161115 T A budding yeast cells, three days, YM broth, 25 ° C B pseudohyphae grown on CM agar after 14 d at 25 ° C. Kazachstania paragamospora sp. nov. NYNU 161111 T C budding yeast cells in YM broth after 3 d, 25 ° C. Pichia teotihuacanensis sp. nov. NYNU 161119 T D budding yeast cells, three days, YM broth, 25 ° C E simple pseudohyphae and F pseudohyphae grown on CM agar over 14 days at 25 ° C. Scale bars: 10 μm."figureDoi="10.3897/mycokeys.109.123870.figure2"httpUri="https://binary.pensoft.net/fig/1150641">2 A</figureCitation>
). Sediment is formed after one month, but no pellicle is observed. After 6 days culture on YM agar at 25 ° C, colonies are white-cream in color, butyrous, smooth, and convex with complete margins. After 2 weeks in Dalmau plate culture on corn meal agar at 25 ° C, pseudohyphae are present, but no true hyphae are observed (Fig.
<figureCitationid="023E7B3AC78B92D68B2D447CCC8395B0"captionStart="Figure 2"captionStartId="F1"captionText="Figure 2. Morphological characteristics of Starmerella elongatum sp. nov. NYNU 161115 T A budding yeast cells, three days, YM broth, 25 ° C B pseudohyphae grown on CM agar after 14 d at 25 ° C. Kazachstania paragamospora sp. nov. NYNU 161111 T C budding yeast cells in YM broth after 3 d, 25 ° C. Pichia teotihuacanensis sp. nov. NYNU 161119 T D budding yeast cells, three days, YM broth, 25 ° C E simple pseudohyphae and F pseudohyphae grown on CM agar over 14 days at 25 ° C. Scale bars: 10 μm."figureDoi="10.3897/mycokeys.109.123870.figure2"httpUri="https://binary.pensoft.net/fig/1150641">2 B</figureCitation>
). Asci or signs of conjugation are not seen on sporulation media. Glucose, sucrose, raffinose, and inulin (weakly) are fermented, while trehalose, galactose, maltose, melibiose, lactose, cellobiose, melezitose, methyl
- D-glucoside, soluble starch, or xylose are not. Glucose, sucrose (weakly), raffinose (weakly), inulin (weakly) and soluble starch (weakly) are assimilated. No growth occurred using as sole carbon source of melibiose, galactose, lactose, L-sorbose, L-rhamnose, L-arabinose, D-arabinose, D-ribose, methanol, ethanol, erythritol, galactitol,
- D-glucoside, cellobiose, salicin, D-xylose, glycerol, ribitol, mannitol, glucitol, succinate, citrate, D-glucosamine, 2 - keto-D-gluconate, arbutin, or 5 - keto-D-gluconate. With respect to the assimilation of nitrogen compounds, L-lysine (weakly), cadaverine (weakly) and D-tryptophan (weakly) were assimilated, whereas nitrate, nitrite, ethylamine, creatine, creatinine, glucosamine and imidazole were not assimilated. Growth is observed at 30 ° C but not at 35 ° C. Growth is observed in the presence of 10 % NaCl plus 5 % glucose, 1 % acetic acid, and vitamin-free medium, but not in the presence of 0.1 % cycloheximide or 0.01 % cycloheximide. Starch-like compounds are not produced. Urease activity and diazonium blue B reactions are also negative.
<taxonomicNameid="D9CB28A8C111E1ECD274347871AEDC85"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"genus="Starmerella"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="elongatum"status="sp. nov.">
pseudohyphae grown on CM agar after 14 d at 25 ° C.
<taxonomicNameid="A9473093E4F2BC86EC5EC3070DCD434E"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"family="Saccharomycetaceae"genus="Kazachstania"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="paragamospora"status="sp. nov.">
budding yeast cells in YM broth after 3 d, 25 ° C.
<taxonomicNameid="A7500BE7AACE6C902506382BFA844571"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"family="Pichiaceae"genus="Pichia"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="teotihuacanensis"status="sp. nov.">
<materialsCitationid="5D6885F83B042D01D714B8DF8F682599"collectedFrom="in the traditional Mexican alcoholic beverage Pulque samples"collectionCode="NYNU"collectorName="F. L. Hui"country="Mexico"latitude="19.683332"location="Teotihuacan"longLatPrecision="1271"longitude="-98.833336"municipality="State"specimenCode="NYNU 161124, NYNU 161128"specimenCount="1"stateProvince="State of Mexico">
<locationid="18D501691D27B5F64A493DCC29C78606"LSID="urn:lsid:plazi:treatment:AE363AD4F5AF505596CBE5503A456F38:18D501691D27B5F64A493DCC29C78606"country="Mexico"latitude="19.683332"longLatPrecision="1271"longitude="-98.833336"municipality="State"name="Teotihuacan"stateProvince="State of Mexico">Teotihuacan</location>
<specimenCodeid="0ECD791519BD62E9189DF39850CF3DDD"collectionCode="CICC"country="China"httpUri="http://grbio.org/cool/6w0a-fdvx"name="China Center for Industrial Culture Collection"type="">CICC 33262</specimenCode>
<taxonomicNameid="BBE4424334D536A4D86F751AE7920188"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"genus="Starmerella"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="elongatum"status="sp. nov.">
<bibRefCitationid="2E58479A7F6E7153A962EA14F33CEB18"DOI="10.1007/BF00446514"author="Krumbholz"firstAuthor="Krumbholz"issue="1"journalOrPublisher="Archives of Microbiology"pagination="601-619"refId="B16"refString="Krumbholz G (1931) Untersuchungen über osmophile Sproßpilze. Archives of Microbiology 2 (1): 601–619. https://doi.org/10.1007/BF00446514"title="Untersuchungen über osmophile Sproßpilze."volume="2"year="1931">Krumbholz 1931</bibRefCitation>
)
</taxonomicName>
, on the basis of their ability to grow in the presence of 10 % NaCl plus 5 % glucose, 1 % acetic acid, and vitamin-free medium, and their ability to assimilate inulin, soluble starch, and cadaverine (Table
<tableCitationid="EBE23115BA3DB204827E108435E6EDF2"captionStart="Table 2"captionStartId="T2"captionText="Table 2. Physiological characteristics differentiating three novel species from closely related species."httpUri="http://table.plazi.org/id/33D077388E7F0809619EDD3CB15936AD"tableUuid="33D077388E7F0809619EDD3CB15936AD">2</tableCitation>
<paragraphid="A4891BA643B519387370BD3EF1BEDA58">Physiological characteristics differentiating three novel species from closely related species.</paragraph>
<taxonomicNameid="10966AF2129FAB8882AFDBF79D9E3A78"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"genus="Starmerella"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="elongatum"status="sp. nov.">
<taxonomicNameid="85B87B1890A67FBF527DE2834AF96E68"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"family="Saccharomycetaceae"genus="Kazachstania"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="paragamospora"status="sp. nov.">
<taxonomicNameid="ED31B2170BEE3BE66C59045AEC7C177C"authorityName="Chai & Lu & Liu & Wang & Han & Hui"authorityYear="2024"class="Saccharomycetes"family="Pichiaceae"genus="Pichia"kingdom="Fungi"order="Saccharomycetales"phylum="Ascomycota"rank="species"species="teotihuacanensis"status="sp. nov.">
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