Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
   
 
 BCRC Number 23045      
   
 Scientific Name: Candida humilis
 
   
   
 Author:

Candida humilis (E. E. Nel & van der Walt) S. A. Meyer & Yarrow, Int. J. Syst. Bacteriol. 28: 611-615. 1978.

Basionym: Torulopsis humilis E. E. Nel & van der Walt. In Nel & van der Walt, Mycopathol. Mycol. Appl. 36: 94-96. 1968.

   
 
 
 
 
 Description: Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are ovoid or obovoid, subglobose to ellipsoidal, (2.4-5.6) × (4.0-6.4) µm, single, in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is butyrous, cream, smooth, glistening, and flat with entire margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, rudimentary pseudohyphae are formed. Formation of ascospores: Ascospores are not formed.
 
 
 
 
 
 Specimens:

Taiwan, Miaoli: commercial facultative anaerobically fermented mustard (Fu-Tsai), Jan 1995, BCRC 23045.

 
 
 
 Habitat: Bantu beer, bread, water of estuary, sour dough, alpechín, food dressing and facultative anaerobically fermented mustard.
 
 
 
 Distribution:

South Africa, Morocco, Portugal, USA, Finland, Spain, Germany and Taiwan.

 
 
 
 References:

Yarrow, D and Meyer, SA. 1978.

   
   
   
 Provided:

F. L. Lee

 
 
 Note: The species is placed in biological safety level 1.