Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil

G. Péter, Dénes Dlauchy, Andrea Tóbiás, László Fülöp, Martina Podgoršek, Neža Čadež

Research output: Contribution to journalArticle

6 Citations (Scopus)


Two yeast strains representing a hitherto undescribed yeast species were isolated from olive oil and spoiled olive oil originating from Spain and Israel, respectively. Both strains are strong acetic acid producers, equipped with considerable tolerance to acetic acid. The cultures are not short-lived. Cellobiose is fermented as well as several other sugars. The sequences of their large subunit (LSU) rRNA gene D1/D2 domain are very divergent from the sequences available in the GenBank. They differ from the closest hit, Brettanomyces naardenensis by about 27%, mainly substitutions. Sequence analyses of the concatenated dataset from genes of the small subunit (SSU) rRNA, LSU rRNA and translation elongation factor-1α (EF-1α) placed the two strains as an early diverging member of the Brettanomyces/Dekkera clade with high bootstrap support. Sexual reproduction was not observed. The name Brettanomyces acidodurans sp. nov. (holotype: NCAIM Y.02178T; isotypes: CBS 14519T = NRRL Y-63865T = ZIM 2626T, MycoBank no.: MB 819608) is proposed for this highly divergent new yeast species.

Original languageEnglish
Pages (from-to)657-664
Number of pages8
JournalAntonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
Issue number5
Publication statusPublished - May 1 2017


  • Acetic acid production
  • Brettanomyces acidodurans
  • Cellobiose fermentation
  • New yeast species
  • Olive oil

ASJC Scopus subject areas

  • Microbiology
  • Molecular Biology

Fingerprint Dive into the research topics of 'Brettanomyces acidodurans sp. nov., a new acetic acid producing yeast species from olive oil'. Together they form a unique fingerprint.

  • Cite this