Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines

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Abstract

Four yeast strains isolated from fermenting botrytized grape musts in the Tokaj wine region of Hungary are shown to represent a new osmotolerant and psychrotolerant species. The new species, Candida zemplinina (type strain 10-372T = CBS 9494T = NCAIM Y016667T), is closely related to Candida stellata, a yeast common on overripe grapes and in sweet fermenting wines. The sequence of the D1/D2 domain of the C. zemplinina 10-372T 26S rDNA shows 8.1% sequence difference when compared to its counterpart in C. stellata CBS 157T. In the conserved 5.8S gene of the ITS1-5.8S-ITS2 region the difference is 8%. The D1/D2 domain differs only at two nucleotides from the homologous sequence of a yeast strain isolated from botrytized grapes in California, suggesting that C. zemplinina is a wine yeast that occurs in geographically distant localities.

Original languageEnglish
Pages (from-to)2079-2083
Number of pages5
JournalInternational journal of systematic and evolutionary microbiology
Volume53
Issue number6
DOIs
Publication statusPublished - Nov 2003

ASJC Scopus subject areas

  • Microbiology
  • Ecology, Evolution, Behavior and Systematics

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