Candida cabralensis sp . nov . , a new yeast species isolated from the Spanish traditional 1 blue - veined Cabrales cheese 2 3
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چکیده
cheese 13 RUNNING TITLE: Candida cabralensis sp. nov. from Cabrales cheese 14 15 Abstract 24 Three yeast strains, 1AD8, 3AD15 and 3AD23, belonging to a previously unknown 25 yeast species were isolated from two independent batches of the Spanish blue-veined 26 Cabrales cheese, a traditional cheese manufactured without the addition of starter and 27 mould cultures. Physiological characterisation revealed that the unknown yeast is not 28 fermentative and does not assimilate lactose; rather it assimilates DL-lactic acid and 29 ethanol, major end-products from the lactic acid bacteria metabolism in cheese. The new 30 yeast is anamorphic. The phylogenetic tree reconstruction based on nucleotide sequence 31 comparison of the D1/D2 region of the 26S rRNA gene showed that Pichia terricola and 32 Pichia fermentans are the closest relatives to the unknown species. The name Candida 33 cabralensis sp. nov. is proposed, and the isolate 1AD8 (=CECT 13027
منابع مشابه
1-introduccion General
Biochemical and technological properties of Penicillium roqueforti and Geotrichum 1 candidum strains from Cabrales, a Spanish traditional, blue-veined, starter-free cheese 2 3 RUNNING TITLE: Properties of fungi species from Cabrales cheese 4
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