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

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.

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.

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


Meyer, SA and Ahern, DG. 1983.


F. L. Lee

 Note: The species placed in biological safety level 1.