Phylum:Ascomycota >> Class: Saccharomycetes >>  Order: Saccharomycetales 
   
 
 BCRC Number 22565      
   
 Scientific Name: Candida sake
 
   
   
 Author:

Basionym: Eutorulopsis sake Saito & Oda. In Saito & Oda, Zyozogaku Zasshi (Journal of Brewery Science) 12: 159-174. 1934.

Candida sake (Saito & Oda) Uden & H. R. Buckley ex S. A. Meyer & Ahern., Mycotaxon 17: 297-298. 1983.

   
 
 
 
 
 Description: Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are ovoid, globose to ellipsoidal, (2.4 -7.2) × (3.2-8.8) µm, single, in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is cream, butyrous, smooth, glistening and flat with entire margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, pseudohyphae may consist merely of a few short chains of cells or of long, branched chains of cylindrical cells with well-differentiated blastocondida. Formation of ascospores: Ascospores are not formed.
 
 
 
 
 
 Specimens:

Taiwan, Taitung: Soil in banana orchard, Dec 1991, BCRC 22565.

 
 
 
 Habitat: Sake-moto, wort pipe in the brewery, soil, lambic beer, beer conduicin breeear, sap of beech tree Fagus sp., saurrkraut, egg yolk, grape juiece, frozen salmon, must, water and seawater.
 
 
 
 Distribution:

Japan, Sweden, Belgium, Netherlands, USA, Chile, France, Antarctica, Antarctica Ocean and Taiwan.

 
 
 
 References:

Meyer, SA and Ahern, DG. 1983.

   
   
   
 Provided:

F. L. Lee

 
 
 Note: The species placed in biological safety level 1.