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Wickerhamomyces tratensis sp. nov. and Candida namnaoensis sp. nov., two novel ascomycetous yeast species in the Wickerhamomyces clade found in Thailand
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Metadata
Document Title
Wickerhamomyces tratensis sp. nov. and Candida namnaoensis sp. nov., two novel ascomycetous yeast species in the Wickerhamomyces clade found in Thailand
Author
Nakase T., Jindamorakot S., Am-In S., Ninomiya S., Kawasaki H.
Name from Authors Collection
Affiliations
NITE Biological Resource Center (NBRC), Department of Biotechnology, National Institute of Technology and Evaluation (NITE), 2-5-8 Kazusakamatari, Kisarazu, Chiba 292-0818, Japan; Bioresources Technology Unit, National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), 113 Thailand Science Park, Phaholyothin Road, Pathumthani 12120, Thailand; Technical Department NCIMB group, TechnoSuruga Lab., Co., Ltd, 330 Nagasaki, Shimizu-ku, Shizu oka-shi, Shizuoka 424-0065, Japan
Type
Article
Source Title
Journal of General and Applied Microbiology
ISSN
00221260
Year
2012
Volume
58
Issue
2
Page
145-152
Open Access
Bronze, Green
DOI
10.2323/jgam.58.145
Abstract
Two closely related yeast strains, ST-382 and ST-392, isolated in Thailand showed intermediate relatedness in the DNA-DNA hybridization experiment suggesting that the two strains represent closely related distinct species. In the tree based on the D1/D2 domain sequences of the large subunit rRNA gene, the two strains are located in a subclade in the Wickerhamomyces clade with high bootstrap support. In the D1/D2 domain, the two strains differed by two nucleotides and are assumed to be very closely related. Strain ST-392T (=BCC 15102T = NBRC 107799T = CBS 12176T) forming hat-shaped ascospores is described as Wickerhamomyces tratensis sp. nov. and strain ST-382T (= BCC 15093T = NBRC 107800T = CBS 12175T) is described as Candida namnaoensis sp. nov. because ascospores are not found in this strain. In phenotypic characteristics, W. tratensis and C. namnaoensis are discriminated by the ability of alcoholic fermentation and the assimilation of galactose, D-xylose and D-gluconic acid.
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
License
CC BY
Rights
The Applied Microbiology, Molecular and Cellular Biosciences Research Foundation
Publication Source
Scopus