 Phylum：Ascomycota >> Class： Saccharomycetes >> Order： Saccharomycetales |
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 BCRC Number： |
21456 | |||
| Scientific Name： |
Candida fabianii | |||
| Author： |
Candida fabianii Kodama et al., J. Ferment. Technol 42: 739-745. 1964. |
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| Description： |
Growth in glucose-yeast extract-peptone water: After 3 days at 25°C, the cells are spheroidal to ellipsoidal (2.0-4.6) × (4.0-10.5) μm, single, in pair, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is butyrous, tannish-white, glistening and margin are entire. Dalmau plate culture on corn meal agar: After 7 days at 25°C, pseudohyphae are not present. An ester-like odor is produced. Formation of ascospores: Ascospores are not formed. | |||
| Specimens： |
Taiwan, Taipei: National Taiwan University, Sunho yeast cake, Aug 1984, BCRC 21456. |
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| Habitat： |
Starter (peka), fermented products and rice. | |||
| Distribution： |
USA, Korea, Japan and Taiwan. |
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| References： |
Kodama, K et al. 1964. |
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| Provided： |
F. L. Lee |
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| Note： |
Telemorph: Pichia fibianii (Wick.) Kurtzman. Antonie van Leeuwenhoek 50: 209-217. 1984. The species appears heterothallic. In ATCC catalog, most strains of P. fibianii are placed in biological safety level 1, and one is placed in biological safety level 2. | |||