Phylum:Ascomycota >> Class: Saccharomycetes >> Order: Saccharomycetales | ||||
BCRC Number: | 22306 | |||
Scientific Name: | Debaryomyces hansenii var. hansenii | |||
Author: | Debaryomyces hansenii var. hansenii (Zopf) Lodder & Kreger, The Yeasts. A Taxonomic Study. North-Holland, Amsterdam. 1952. Basionym: Saccharomyces hansenii Zopf. In Zopf, Ber. Dtsch. Bot. Ges. 7: 94-97. 1889. |
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Description: | Growth in glucose-yeast extract-peptone broth: After 3 days at 25°C, the cells are globose to ellipsoidal, (2.4-4.8) × (2.4-6.4) µm, single, and in pairs, multilateral budding. Growth on glucose-yeast extract-peptone agar: Aerobic growth is white, butyrous, smooth, glistening and convex with entire margin. Dalmau plate culture on corn meal agar: After 7 days at 25°C, primary pseudohyphae are formatted. Formation of ascospores: Culture on Kleyn’s medium after 7 days at 20°C, conjugation between a cell and its bud precedes ascus formation. One spheroidal spore is formed per ascus. | |||
Specimens: | Taiwan, Yilan: Hot spring water, Jan 1991, BCRC 22306. |
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Habitat: | hot spring water. | |||
Distribution: | New Zealand, Italy, Hungary, Japan, Czechoslovakia, Russia, France, Netherlands, UK, USA, Australia, Sweden, South Africa, Germany, Spain, and Taiwan. |
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References: | Lodder, J and Kreger-van Rij, NJW. 1952; Nakase, T and Suzuki, M. 1985. |
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Provided: | F. L. Lee |
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Note: | The variety fabryi can be physiologically distinguished from the variety hansenii only by maximum growth temperature. The maximum growth temperature of the variety fabryi is 35-37°C, whereas that of the variety hansenii is 29-31°C. Anamorph of variety hansenii was Candida famata (Harrison) S.A. Mey. & Yarrow var. famata (1978). Anamorph of variety fabryi was Candida famata (Harrison) S.A. Mey. & Yarrow var. flareri (1978). | |||