Open AccessLachancea mirantina sp. nov., an ascomycetous yeast isolated from the cachaça fermentation process
Author(s) -
Luciana Filgueira Pereira,
César Raimundo Lima Costa,
Bereneuza Tavares Ramos Valente Brasileiro,
Marcos Antônio de Morais
Publication year - 2010
Publication title -
international journal of systematic and evolutionary microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.925
H-Index - 173
eISSN - 1466-5034
pISSN - 1466-5026
DOI - 10.1099/ijs.0.020008-0
Subject(s) - biology , locus (genetics) , sequence analysis , fermentation , ascomycota , yeast , botany , genetics , gene , biochemistry
In the present work, a novel ascomycete species, Lachancea mirantina sp. nov., isolated from the fermentation process that produces cachaça, a Brazilian spirit, is proposed. Nucleotide sequence analysis of the 26S D1/D2 rDNA locus showed that L. mirantina sp. nov. was genetically related to Lachancea cidri and Lachancea fermentati, although some physiological traits showed remarkable differences. Analysis of the D1/D2 large-subunit rDNA molecular marker showed a clear distinction among all three species, confirming that L. mirantina sp. nov. belongs to a separate taxonomic species in the Lachancea clade. The type strain of Lachancea mirantina sp. nov. is URM 5925(T) ( = CLIB 1160(T) = CBS 11717(T)).
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