Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
 BCRC Number 21915     22786     22793     21937     21891      
 Scientific Name: Candida etchellsii

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.

 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.

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.

 Habitat: Brine fermented vegetable and soybean mash, concentrated lemon juice, human, sugar, sausages and soy mash.

Netherlands, Norway, Japan and Taiwan.


Yarrow, D and Meyer, SA. 1978; Lee, FL et al. 2003.


F. L. Lee

 Note: This species is halotolerant and placed in biological safety level 1.