Phylum:Ascomycota >> Class: Saccharomycetes >> Order: Saccharomycetales | ||||
BCRC Number: | 22786 21937 21891 22793 21915 | |||
Scientific Name: | Candida etchellsii | |||
Author: | Candida etchellsii (Lodder & Kreger) S.A. Mey. & Yarrow., Int. J. Syst. Bacteriol. 28: 611-615. 1978. Basionym: Brettanomyces sphaericus Etchells & T.A. Bell. In Etchells & T.A. Bell, Farlowia 4: 87-112. 1950. |
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Description: | Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are ellipsoidal, subglobose to ovoidal, (2.4-4.0) × (3.2-5.6) µm, single, in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is white to light-brownish, shiny or somewhat dull, butyrous, and smooth with an entire margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, pseudohyphae are primary or not present. Formation of ascospores: Ascospores are not formed. | |||
Specimens: | Taiwan, Siluo: Black soybean sauce mash, Nov 1987, BCRC 21915. Black soybean sauce mash, Jan 1988, BCRC 21891. Taiwan, Siluo: Salt, 1987, BCRC 21937. Taiwan, Miaoli: Facultative anaerobically fermented mustard (Fu-Tsai), Nov 1993, BCRC 22786; Feb 1993, BCRC 22793. |
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Habitat: | Brine fermented vegetable and soybean mash, concentrated lemon juice, human, sugar, sausages and soy mash. | |||
Distribution: | Netherlands, Norway, Japan and Taiwan. |
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References: | Yarrow, D and Meyer, SA. 1978; Lee, FL et al. 2003. |
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Provided: | F. L. Lee |
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Note: | This species is halotolerant and placed in biological safety level 1. | |||