Literature DB >> 26025941

Cyberlindnera xylosilytica sp. nov., a xylitol-producing yeast species isolated from lignocellulosic materials.

Raquel M Cadete1, Monaliza A M Cheab1, Renata O Santos1, Silvana V B Safar1, Jerri E Zilli2, Marcos J S Vital3, Luiz C Basso4, Ching-Fu Lee5, Cletus P Kurtzman6, Marc-André Lachance7, Carlos A Rosa1.   

Abstract

Independent surveys of yeasts associated with lignocellulosic-related materials led to the discovery of a novel yeast species belonging to the Cyberlindnera clade (Saccharomycotina, Ascomycota). Analysis of the sequences of the internal transcribed spacer (ITS) region and the D1/D2 domains of the large subunit rRNA gene showed that this species is related to C. japonica, C. maesa and C. easanensis. Six isolates were obtained from different sources, including rotting wood, tree bark and sugar cane filter cake in Brazil, frass from white oak in the USA and decayed leaf in Taiwan. A novel species is suggested to accommodate these isolates, for which the name C. xylosilytica sp. nov. is proposed. The type strain of C. xylosilytica sp. nov. is NRRL YB-2097(T) ( = CBS 13984(T) = UFMG-CM-Y347(T)) and the allotype is UFMG-CM-Y409 ( = CBS 14083). The novel species is heterothallic and complementary mating types are represented by the type and allotype strains. The MycoBank number is MB 811428.

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Year:  2015        PMID: 26025941     DOI: 10.1099/ijs.0.000363

Source DB:  PubMed          Journal:  Int J Syst Evol Microbiol        ISSN: 1466-5026            Impact factor:   2.747


  2 in total

1.  Yeast species diversity in apple juice for cider production evidenced by culture-based method.

Authors:  Marilinda Lorenzini; Barbara Simonato; Giacomo Zapparoli
Journal:  Folia Microbiol (Praha)       Date:  2018-05-07       Impact factor: 2.099

2.  The yeast Scheffersomyces amazonensis is an efficient xylitol producer.

Authors:  Raquel M Cadete; Monaliza A Melo-Cheab; Adriana L Viana; Evelyn S Oliveira; César Fonseca; Carlos A Rosa
Journal:  World J Microbiol Biotechnol       Date:  2016-11-02       Impact factor: 3.312

  2 in total

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