Phylum：Ascomycota　>>　Class： Saccharomycetes　>>　 Order： Saccharomycetales 
   
 
　BCRC Number： 21917     21907     21909     21895     22784      
   
　Scientific Name： Candida versatilis
 
   
   
　Author：

Basionym: Brettanomyces versatilis Etchells & T.A. Bell. In Etchells & T.A. Bell, Farlowia 4: 87-112. 1950.

Candida versatilis (Etchells & T.A. Bell) S.A. Mey. & Yarrow., Int. J. Syst. Bacteriol. 28: 611-615. 1978.
   
 
 
 
 
　Description： Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are globose, ovoid to ellipsoidal, (2.4-6.4) × (3.2-7.0) µm, single and in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is cream to slightly brownish, butyrous, smooth, shiny and convex with entire margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, pseudohyphae are not found. Formation of ascospores: Ascospores are not formed.
 
 
 
 
 
　Specimens：

Taiwan, Miaoli: Facultative anaerobically fermented mustard (Fu-Tsai), Nov 1993, BCRC 22784. Taiwan, Siluo: Black soybean sauce (Inyu) mash, Nov 1987, BCRC 21895, BCRC 21907, BCRC 21909, and BCRC 21917.
 
 
 
　Habitat： Fermenting vegetable and soybean sauce mash,sugar, .
 
 
 
　Distribution：

USA, Japan and Taiwan.
 
 
 
　References：

Yarrow, D and Meyer, SA. 1978.
   
   
   
　Provided：

F. L. Lee
 
 
　Note： The species is osmotolerant and placed in biological safety level 1.