Open AccessRESEARCH ARTICLE: Four new Candida cretensis strains isolated from Spanish fermented sausages (chorizo): Taxonomic and phylogenetic implications
Author(s) -
Quirós Manuel,
Martorell Patricia,
Querol Amparo,
Barrio Eladio,
Peinado José M.,
De Silóniz MaríaIsabel
Publication year - 2008
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1111/j.1567-1364.2007.00341.x
Subject(s) - biology , debaryomyces hansenii , intergenic region , phylogenetic tree , yeast , ribosomal rna , gene , mushroom , microbiology and biotechnology , botany , genetics , genome
Four yeast strains were isolated from Spanish traditional fermented sausages (chorizo) spoiled by gas production. Using the classical identification procedures, they were identified as Debaryomyces hansenii . However, they fermented galactose and did not produce positive results in Debaryomyces differential medium (DDM), a growth medium highly specific for this species. Phylogenetic analysis showed identical sequences for the D1/D2 domain of the 26S rRNA gene and almost identical sequences for the 5.8S–ITS region with those of the recently described yeast species Candida cretensis . This result was confirmed by sequencing the gene encoding actin of the type and the new strains. Candida cretensis is a new species included in the so‐called Candida kruisii clade that was described from a single strain, isolated from a decaying mushroom in Crete, Greece. The discovery of new strains of C. cretensis in fermented food expands its physiological and ecological diversity. With the description of these new strains isolated from food, three groups of strains can be distinguished within C. cretensis according to the restriction patterns of the intergenic spacer rRNA gene region and on the basis of some physiological properties that are of ecological relevance.