273 lines
24 KiB
XML
273 lines
24 KiB
XML
<document id="E8938C4124FD8062763AAA4387044D56" 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="8BE1280B1B3055C0B659209F85F37941" 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="Kazachstania paragamospora 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">
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<mods:titleInfo id="BEB08532A9B7F570024DABAAA46EC4DF">
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<mods:title id="E92C37C4B886A9427FD8DAD3737CA473">Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholic beverage Pulque</mods:title>
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<mods:name id="F1DEE0C8BEBF206657B3F60EAE368330" type="personal">
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<mods:namePart id="422DCA82A664562B4BD24A82B45B0C19">Chai, Chunyue</mods:namePart>
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<mods:affiliation id="4A5613F6A01E7DA2A63AC18874D9EAB2">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>
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<mods:namePart id="5B9834C130DB3A8937D1E753DF7D65DF">Lu, Dan</mods:namePart>
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<mods:affiliation id="7AED62060C5E583AA604EE4EFA7338F1">School of Life Science, Nanyang Normal University, Nanyang 473061, China</mods:affiliation>
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<mods:namePart id="858A38B519AF5F58EA2F5735ADAC4E4D">Liu, Jinli</mods:namePart>
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<mods:affiliation id="06364FCB42EFEDA3388531CCB6F58917">School of Life Science, Nanyang Normal University, Nanyang 473061, China</mods:affiliation>
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<mods:namePart id="810E9C097FE7695780D6353E73C5AE4B">Wang, Eentao</mods:namePart>
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<mods:affiliation id="CE113FCF90F45801602E90CF36D2310B">Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Mexico City, Mexico</mods:affiliation>
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</mods:name>
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<mods:name id="729B53170148B780BB30F8E1B34A4A5A" type="personal">
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<mods:namePart id="C4FE81C7304A5A76AAA6EEF070E4226C">Han, Xuemei</mods:namePart>
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<mods:affiliation id="3E9F5EAB1EE24CC95F109861FBDED686">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>
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<mods:namePart id="889D0FF9807831708404E5F667A7DFA2">Hui, Fengli</mods:namePart>
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<mods:affiliation id="99D3CFE99A387F595C0EE55975AB665D">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>
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<mods:typeOfResource id="4D42391B9364040CA9DA21F7EEF74D33">text</mods:typeOfResource>
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<mods:title id="93171A5118F618BF1A8DDCBEBAB20832">MycoKeys</mods:title>
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<mods:part id="E2845B8BEAEFB7FC01125292D701613A">
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<mods:date id="B5758336C70E18106B3C5463452D76B8">2024</mods:date>
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<mods:number id="859259F66D6B3AFF7B0D108B6EDDE3BF">2024-10-09</mods:number>
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<mods:number id="81B0159BA1904015F6B1330210DB9A72">109</mods:number>
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<mods:start id="EDE65BE6477531B2DCD3F346C9273329">187</mods:start>
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<mods:classification id="F8663F1824798B1E47A19EFADF445373">journal article</mods:classification>
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<mods:identifier id="B924BD4C565C0B4FE3F2E131C919C314" type="DOI">10.3897/mycokeys.109.123870</mods:identifier>
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<mods:identifier id="5DDA08200E21EE427E4B15BFB6C16B0D" type="GBIF-Dataset">b0d31abf-b13f-426e-ac2b-da57197a8a67</mods:identifier>
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<treatment id="8BE1280B1B3055C0B659209F85F37941" ID-DOI="http://doi.org/10.5281/zenodo.13908949" ID-Zenodo-Dep="13908949" ID-arpha="8BE1280B-1B30-55C0-B659-209F85F37941" ID-mycobank="841211" LSID="urn:lsid:plazi:treatment:8BE1280B1B3055C0B659209F85F37941" httpUri="http://treatment.plazi.org/id/8BE1280B1B3055C0B659209F85F37941">
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<subSubSection id="6B797D3C2AFC428E4BAF7D89DBD7883C" type="nomenclature">
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<paragraph id="A3303227E8AD00AD5A309FE809E66B78">
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||
<taxonomicName id="538119128EE1F3376ABD3502FBA8655A" authority="C. Y. Chai & F. L. Hui" authorityName="C. Y. Chai & F. L. Hui" authorityYear="2024" class="Saccharomycetes" family="Debaryomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="paragamospora" status="sp. nov.">
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<emphasis id="4713E1BE2F95E9B289F765327880052B" italics="true">Kazachstania paragamospora</emphasis>
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C. Y. Chai & F. L. Hui
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</taxonomicName>
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<taxonomicNameLabel id="8AB89F363D7DDD22119E890703FB47D8" rank="species">sp. nov.</taxonomicNameLabel>
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||
</paragraph>
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||
</subSubSection>
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||
<subSubSection id="D543F5E99211A51B4654BC751740644C" type="description">
|
||
<paragraph id="7EA4A90347B5A7561ACF87BB350355D7">
|
||
<figureCitation id="2F090AE0D1185E5EA86181E9CD153BB9" 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 C</figureCitation>
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||
</paragraph>
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||
</subSubSection>
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||
<subSubSection id="SECID0ELGBG" type="etymology">
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||
<paragraph id="0AE29BF948BC7486503391FB9E6D0607">
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||
<heading id="D0DB2E155F582863C1FA23EFEAD64635" reason="title">Etymology.</heading>
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||
</paragraph>
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<paragraph id="9D25D73967F065CBB00D497CFEB33E98">
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the specific epithet
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<taxonomicName id="DEC5F414316432629C46075A886F6579" authorityName="C. Y. Chai & F. L. Hui" authorityYear="2024" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="paragamospora">
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<emphasis id="B0C7633A5FD6A4D2FBF82743CD830C6B" italics="true">paragamospora</emphasis>
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</taxonomicName>
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||
, like
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<taxonomicName id="76BBCC90369860D1A8979B567BC9BA2C" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="gamospora">
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<emphasis id="D5CB9D5F850BF07E8F146B6B723D1184" italics="true">gamospora</emphasis>
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</taxonomicName>
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, referring to its phylogenetic closeness to
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<taxonomicName id="424BDEF926E460BECCDB9781B8A7143E" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="gamospora">
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<emphasis id="5D1F4F53183224A3B65557AAD87A32B3" italics="true">Kazachstania gamospora</emphasis>
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</taxonomicName>
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.
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||
</paragraph>
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||
</subSubSection>
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||
<subSubSection id="SECID0EQHBG" type="material">
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||
<paragraph id="FB9CF675CD18BA3B994CAAA99BA1FA13">
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||
<heading id="8A3EBB8556210AACF5B1F70D1546C3CF" reason="title">Type.</heading>
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||
</paragraph>
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||
<paragraph id="F7F1C071D24A9FC259BBA720C2796E85">
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||
<materialsCitation id="88A2EBEBE100EDB1CF78A1F1CECC5B53" collectedFrom="in the traditional Mexican alcoholic beverage Pulque" collectionCode="T" collectorName="F. L. Hui" country="Mexico" location="Teotihuacan" specimenCode="NYNU 161111, CICC 33274, CBS 15233" specimenCount="1" stateProvince="State of Mexico" typeStatus="holotype">
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<collectingCountry id="791179F7505F759E0FE3105E50391D99" name="Mexico">Mexico</collectingCountry>
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||
•
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<collectingRegion id="E83BEB2E364D0BB9A9510F8D050C01D5">State of Mexico</collectingRegion>
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,
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<location id="71F05C94430466723CE92E11933351DE" LSID="urn:lsid:plazi:treatment:8BE1280B1B3055C0B659209F85F37941:71F05C94430466723CE92E11933351DE" country="Mexico" name="Teotihuacan" stateProvince="State of Mexico">Teotihuacan</location>
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||
,
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<collectedFrom id="5E73A5D2C014C65702D290552A738BCC">in the traditional Mexican alcoholic beverage Pulque</collectedFrom>
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||
, autumn of 2015,
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||
<collectorName id="6F90318ED75C0C7FE01F1B2DE90E70BB">F. L. Hui</collectorName>
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||
,
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||
<specimenCode id="FBDFD6CFD2ADB9FB86592B1A75C5A16B" collectionCode="NYNU">NYNU 161111</specimenCode>
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||
(
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<typeStatus id="C362523C910941A016614F69EE6EDEC7" type="holotype">holotype</typeStatus>
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||
<specimenCode id="8210DCF90C9A873BEFA9F49D420E2C47" collectionCode="CICC" country="China" httpUri="http://grbio.org/cool/6w0a-fdvx" name="China Center for Industrial Culture Collection" type="">CICC 33274</specimenCode>
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<superScript id="3F857C928407D4535A5BA5321D13CC5F">T</superScript>
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preserved in a metabolically inactive state, culture ex-type
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<specimenCode id="7E0F99D5DAC8599CAC0C0C872B74AD25" collectionCode="CBS" country="Netherlands" httpUri="http://grbio.org/cool/bxq2-d2kh" name="Centraalbureau voor Schimmelcultures, Fungal and Yeast Collection" type="">CBS 15233</specimenCode>
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||
)
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||
</materialsCitation>
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||
.
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||
</paragraph>
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||
</subSubSection>
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||
<subSubSection id="SECID0EYHBG" type="description">
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||
<paragraph id="08B64E5710348E0CF7D18BEDFEEADA6D">
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<heading id="080643A352D057238FBE1FD4C742741C" reason="title">Description.</heading>
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</paragraph>
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<paragraph id="F75522AEBB41076B4AD83287784B9E6A">
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After 3 days culture in YM broth at 25 ° C, the cells are spherical or ovoid (3–6.2 × 3.3–7.5 μm) and occurred singly or in pairs (Fig.
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<figureCitation id="A0FB02E0E5D5D7D57424C57BBDA8A74C" 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 C</figureCitation>
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). Budding is multilateral. Sediment is formed after one month, but no pellicle is observed. After 3 days cultured on YM agar at 25 ° C, the streak culture is butyrous, white, raised with a smooth surface, and has a complete margin. Asci or signs of conjugation are not observed on sporulation media. Glucose, sucrose, raffinose, and inulin are fermented, while trehalose, galactose, maltose, melibiose, lactose, cellobiose, melezitose, methyl
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<emphasis id="77E61406959BE977B2B2F95ACAF5CBBA" italics="true">α</emphasis>
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- D-glucoside, soluble starch, or xylose are not. Glucose, sucrose (weakly), raffinose (weakly), inulin, glycerol (weakly), L-arabinitol (weakly), 5 - keto-D-gluconate (weakly), D-gluconate, D-glucosamine (weakly), succinate (weakly), methanol (weakly) and soluble starch (weakly) are assimilated. No growth occurred in the presence of melibiose, galactose, lactose, L-sorbose, L-rhamnose, L-arabinose, D-arabinose, D-ribose, ethanol, erythritol, galactitol,
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<emphasis id="F20B80C369C5A97568C90D8C65657308" italics="true">myo</emphasis>
|
||
- inositol, DL-lactate, xylitol, D-glucuronate, D-glucono- 1, 5 - lactone, trehalose, maltose, melezitose, methyl α-D-glucoside, cellobiose, salicin, D-xylose, ribitol, mannitol, glucitol, citrate, 2 - keto-D-gluconate, or arbutin. With respect to the assimilation of nitrogen compounds, cadaverine (weakly) and D-tryptophan are assimilated, whereas L-lysine, nitrate, nitrite, ethylamine, creatine, creatinine, glucosamine, and imidazole are not. Growth is observed at 30 ° C but not at 35 ° C. Growth in the presence of vitamin-free medium is positive, but growth in the presence of 10 % NaCl plus 5 % glucose, 1 % acetic acid, 0.1 % cycloheximide, and 0.01 % cycloheximide are negative. Starch-like compounds are not produced. Urease activity and diazonium blue B reactions are also negative.
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||
</paragraph>
|
||
</subSubSection>
|
||
<subSubSection id="SECID0EGIBG" type="Additional strains examined">
|
||
<paragraph id="CB3D54E993F245651E71470AEB47EF32">
|
||
<heading id="31A6C82F3390B66CB3ED773139A3996C" reason="title">Additional strains examined.</heading>
|
||
</paragraph>
|
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<paragraph id="B82DC8703B2C37DF07D5FB3051205830">
|
||
<materialsCitation id="6348D8AB06E9797C36526950B31EEAC3" 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 161114, NYNU 161129" specimenCount="1" stateProvince="State of Mexico">
|
||
<collectingCountry id="7BC95263BDFC8F9F8E80EF87B2DCC8BC" name="Mexico">Mexico</collectingCountry>
|
||
•
|
||
<location id="BEA1226443D3245A37A4D52B7A0A44C1" LSID="urn:lsid:plazi:treatment:8BE1280B1B3055C0B659209F85F37941:BEA1226443D3245A37A4D52B7A0A44C1" country="Mexico" latitude="19.683332" longLatPrecision="1271" longitude="-98.833336" municipality="State" name="Teotihuacan" stateProvince="State of Mexico">Teotihuacan</location>
|
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in the
|
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<collectingRegion id="4D09F0EB3A81EA9FD8F4CB01A7B01940">State of Mexico</collectingRegion>
|
||
(
|
||
<named-content content-type="dwc:verbatimCoordinates" id="NCID0EPIBG" specific-use="{"type":"Point","coordinates":[-98.833333,19.683333]}">
|
||
<geoCoordinate id="D7E7D2611EDCF3D9F6646ABA5B38FDA1" degrees="19" direction="north" minutes="41" orientation="latitude" precision="925" value="19.683332">19°41'N</geoCoordinate>
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||
,
|
||
<geoCoordinate id="C5642E645DEBA43B511E6342E885C5C7" degrees="98" direction="west" minutes="50" orientation="longitude" precision="925" value="-98.833336">98°50'W</geoCoordinate>
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||
</named-content>
|
||
),
|
||
<collectedFrom id="8324038C2B5A42B3E047FC39D19FB0AE">in the traditional Mexican alcoholic beverage Pulque samples</collectedFrom>
|
||
, autumn of 2015,
|
||
<collectorName id="A8DBD3EF785BAFA7A87429349E4FCF22">F. L. Hui</collectorName>
|
||
,
|
||
<specimenCode id="9BDE5FA8A0B618BAB0DB71252C37EC28" collectionCode="NYNU">NYNU 161114</specimenCode>
|
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and
|
||
<specimenCode id="252BE38AD15A5FF89FEC8A30B65377CB" collectionCode="NYNU">NYNU 161129</specimenCode>
|
||
</materialsCitation>
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||
.
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||
</paragraph>
|
||
</subSubSection>
|
||
<subSubSection id="SECID0EUIBG" type="GenBank accession numbers">
|
||
<paragraph id="120D6B5F6D2DAE26B8F24956744EC8F5">
|
||
<heading id="ED5E33A0FE8B739AED58EA9007C9D005" reason="title">GenBank accession numbers.</heading>
|
||
</paragraph>
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||
<paragraph id="7A36D6F887038873138011EF077EC5AA">
|
||
<materialsCitation id="55C4D7191CEB24173FF0C27E3E841BBD" collectionCode="CICC, MF" specimenCode="CICC 33274, MF 136070, MF 136062" specimenCount="1" typeStatus="holotype">
|
||
<typeStatus id="963CA8E016A69DAC58A14C35E8141CDF" type="holotype">Holotype</typeStatus>
|
||
<specimenCode id="FB95474B50CD93D09D22D6F66C92C9B3" collectionCode="CICC" country="China" httpUri="http://grbio.org/cool/6w0a-fdvx" name="China Center for Industrial Culture Collection" type="">CICC 33274</specimenCode>
|
||
<superScript id="B5CF236CB6A769008C0422FA8B775898">T</superScript>
|
||
(
|
||
<abbrev id="ABBRID0E3IBG" xlink_title="internal transcribed spacer">ITS</abbrev>
|
||
:
|
||
<ext-link id="CC65C2A3266DDF01090B148B5517E915" ext-link-type="gen" xlink_href="MF136070" xlink_type="simple">
|
||
<specimenCode id="F7B674B5414BF14597907321A2CA3820" collectionCode="MF">MF 136070</specimenCode>
|
||
</ext-link>
|
||
, D 1 / D 2:
|
||
<ext-link id="0389F01F84E55C6C61BE46FCECE6A5AB" ext-link-type="gen" xlink_href="MF136062" xlink_type="simple">
|
||
<specimenCode id="8A1DB840AE1AF50BBCD61AE092C444FA" collectionCode="MF">MF 136062</specimenCode>
|
||
</ext-link>
|
||
)
|
||
</materialsCitation>
|
||
; additional strains
|
||
<materialsCitation id="DF3E0082F225AAE32B428AD23800282C" collectionCode="NYNU, OM" specimenCode="NYNU 161114, OM 669944, OM 669945" specimenCount="1">
|
||
<specimenCode id="6E64F60A4F6BF686FE9AE59DBA98C832" collectionCode="NYNU">NYNU 161114</specimenCode>
|
||
(
|
||
<abbrev id="ABBRID0EKJBG" xlink_title="internal transcribed spacer">ITS</abbrev>
|
||
:
|
||
<ext-link id="FE1D2B57E1DBE050261F04EA3857777D" ext-link-type="gen" xlink_href="OM669944" xlink_type="simple">
|
||
<specimenCode id="3C5DC0E77B73702578D65EFB918BA432" collectionCode="OM" country="New Zealand" name="Otago Museum">OM 669944</specimenCode>
|
||
</ext-link>
|
||
, D 1 / D 2:
|
||
<ext-link id="A80ECB340F34344D88FC283535EFBE14" ext-link-type="gen" xlink_href="OM669945" xlink_type="simple">
|
||
<specimenCode id="33753ACBA18C323F8B5EC1CEA4F1D601" collectionCode="OM" country="New Zealand" name="Otago Museum">OM 669945</specimenCode>
|
||
</ext-link>
|
||
)
|
||
</materialsCitation>
|
||
and
|
||
<materialsCitation id="4AAC6FC060BF7F02E00E7480EB7A2144" collectionCode="NYNU, OM" specimenCode="NYNU 161129, OM 669946, OM 669947" specimenCount="1">
|
||
<specimenCode id="D84FD53CBCE2FFCC2A9619AA36F4E7AF" collectionCode="NYNU">NYNU 161129</specimenCode>
|
||
(
|
||
<abbrev id="ABBRID0EYJBG" xlink_title="internal transcribed spacer">ITS</abbrev>
|
||
:
|
||
<ext-link id="1AEB9CC22326917363B86AC8AD62E4BB" ext-link-type="gen" xlink_href="OM669946" xlink_type="simple">
|
||
<specimenCode id="1A045352C3E57D2E4963210B3FB08C03" collectionCode="OM" country="New Zealand" name="Otago Museum">OM 669946</specimenCode>
|
||
</ext-link>
|
||
, D 1 / D 2:
|
||
<ext-link id="961A6C409F833940ACC717A2FCAAF609" ext-link-type="gen" xlink_href="OM669947" xlink_type="simple">
|
||
<specimenCode id="01615B3F7ACEC34231818C605456CDB5" collectionCode="OM" country="New Zealand" name="Otago Museum">OM 669947</specimenCode>
|
||
</ext-link>
|
||
)
|
||
</materialsCitation>
|
||
.
|
||
</paragraph>
|
||
</subSubSection>
|
||
<subSubSection id="SECID0EGKBG" type="notes">
|
||
<paragraph id="84CEE35DC885908FCA5D9D4B5F3E8675">
|
||
<heading id="50B9235FA1B51793065A111E7323FCE8" reason="title">Note.</heading>
|
||
</paragraph>
|
||
<paragraph id="4CBC6A9F6F2261277F491ADAA2B9033E">
|
||
<taxonomicName id="1945EB6FCB12CC333A81608371E297E6" 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.">
|
||
<emphasis id="5517DC75860B34751F4140C4AEC22181" italics="true">Kazachstania paragamospora</emphasis>
|
||
</taxonomicName>
|
||
<taxonomicNameLabel id="379AF3327798EBDFB5D08A21EC922F76" rank="species">sp. nov.</taxonomicNameLabel>
|
||
can be differed from the related three species
|
||
<taxonomicName id="128CAD60E4FA31B283ACD64672608AE2" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="gamospora">
|
||
<emphasis id="7DBDB731C5EE0E46B84D13B55AE1008C" italics="true">K. gamospora</emphasis>
|
||
</taxonomicName>
|
||
,
|
||
<taxonomicName id="082B94462C50C865819E90AE571A49B2" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="zonata">
|
||
<emphasis id="A9D326AA1135BE64AF65C57C0E83053A" italics="true">K. zonata</emphasis>
|
||
</taxonomicName>
|
||
and
|
||
<taxonomicName id="0455248CB7EA3D9DD76BE929DE317B02" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="hellenica">
|
||
<emphasis id="F7CD77245F2A41D0F356CCAF8019D310" italics="true">K. hellenica</emphasis>
|
||
</taxonomicName>
|
||
by its inability to assimilate trehalose (Table
|
||
<tableCitation id="CCC5B3BC582938718BCFD2358DA739F2" 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>
|
||
). Unlike
|
||
<taxonomicName id="C0BB62D8CB76469444829606D4E8ECBC" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="hellenica">
|
||
<emphasis id="CAB14BF75A196B837428E641A4ACA48D" italics="true">K. hellenica</emphasis>
|
||
</taxonomicName>
|
||
, the novel species was able to ferment raffinose and grow at 30 ° C but was not able to ferment galactose. Likewise, the novel species did not assimilate maltose and D-galactose. The novel species differed from
|
||
<taxonomicName id="2C2D148707AD73317F966707F1760FCE" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="zonata">
|
||
<emphasis id="C25F2926B8B56BE0000228CAB01E6492" italics="true">K. zonata</emphasis>
|
||
</taxonomicName>
|
||
by its inability to assimilate ethylamine, ethanol, and DL-lactate. It differed from
|
||
<taxonomicName id="347923EE2B7A384077951538ED2D28A9" class="Saccharomycetes" family="Saccharomycetaceae" genus="Kazachstania" kingdom="Fungi" order="Saccharomycetales" phylum="Ascomycota" rank="species" species="gamospora">
|
||
<emphasis id="03D898CDBBEBC7F3D2A21AEF2C28A55D" italics="true">K. gamospora</emphasis>
|
||
</taxonomicName>
|
||
in its ability to assimilate L-arabinitol and cadaverine (weakly), and inability to grow in the presence of 10 % NaCl plus 5 % glucose. In all cases, identification by sequencing was the best approach.
|
||
</paragraph>
|
||
</subSubSection>
|
||
</treatment>
|
||
</document> |