Wickerhamomyces orientalis f.A., sp. nov. An ascomycetous yeast species belonging to the wickerhamomyces clade

Shaghayegh Nasr, Hai D.T. Nguyen, Mohammad Reza Soudi, Seyed Abolhassan Shahzadeh Fazeli, Matthias Sipiczki

Research output: Contribution to journalArticle

3 Citations (Scopus)


Five closely related yeast strains were isolated from soil in Kharg Island, Persian Gulf, Iran, and from fallen fruits in Galle, Sri Lanka, during separate projects. Morphologically, the strains produced white-coloured yeast colonies, with cells that were ovoid to ellipsoidal, making branched, true hyphae and pseudohyphae. Ascospore formation was not observed. Biochemically, the strains were able to fermentD-glucose and weakly fermentD-galactose. The strains could use a wide variety of carbon sources except methanol and hexadecane. Phylogenetic analyses using combined sequences of the small ribosomal subunit and the D1/D2 domains of the LSU, as well as the internal transcribed spacer regions, suggested that these strains belong to the Wickerhamomyces clade and that together they form one strongly supported phylogenetic clade. Differences in their sequences, biochemistry and morphology suggest they are representatives of distinct species of the genus Wickerhamomyces. Therefore, the name Wickerhamomyces orientalis f.a., sp. nov. is proposed to accommodate these novel strains; the type strain is IBRC-M 30103T (=CBS 13306T). The MycoBank number is MB 807323.

Original languageEnglish
Article number001096
Pages (from-to)2534-2539
Number of pages6
JournalInternational journal of systematic and evolutionary microbiology
Issue number7
Publication statusPublished - Jul 2016

ASJC Scopus subject areas

  • Microbiology
  • Ecology, Evolution, Behavior and Systematics

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