Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
 BCRC Number 22785     22342      
 Scientific Name: Candida krusei

Candida krusei (Castell.) Berkhout, De schimmelgeslachten Monilia, Oidium, Oospora en Torula, Thesis. Ueiversity of Utrecht. 1923.

Basionym: Saccharomyces krusei Castell. In Castellani, Philipp., J. Sci. 5: 197-207. 1910.

 Description: Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are globose, subglobose, ovoid, ellipsoidal to cylindrical, (2.4 -7.2) × (3.2-10.4) µm, single, in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is white to cream, dull, butyrous, smooth and convex with filamentous margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, pseudohyphae are abundant or not found. Frequent branching, clusters and blastospore occur along pseudohyphae. Formation of ascospores: Ascospores are not formed.

Taiwan, Miaoli: Facultative anaerobically fermented mustard (Fu-Tsai), Nov 1993, BCRC 22785. Taiwan, Chiayi City: fermented star-fruit juice, May 1991, BCRC 22342.

 Habitat: Fermented food and products, fruit juice, berries, tea beer, ginger beer, stored rice and corn, yeast cake, tree exudates, seawater soil, Human being, animal fece, fruit flies and domestic sewage.

Portugal, Italy, Sri Lanka, Poland, Japan, West Africa, Ghana, West Indies, USA, UK, Brazil, Hungary, Argentina, Russia, Netherlands, Finland and Taiwan.


Berkhout, CM. 1923.


F. L. Lee

 Note: Most strain of the species is placed in biological safety level 1, but a few strain are placed in biological safety level 2 (de Hoog, 1996; ATCC catalog). Teleomorph: Issatchenkia orientalis V.I. Kudryavtsev. In Kudryavtsev, Die systematik der Hefen. Akademie Verlag, Berlin. 1960.