1887

Abstract

The presence of yeasts at different steps of Vietnamese soy paste production was studied. Yeast growth occurred during primary soybean fermentation, with the cell density reaching 4.10 c.f.u. ml, and terminated during brine fermentation. The dominant species were and Over the span of 14 years, nine strains of were isolated. The strains had identical PCR fingerprints generated with primer (GAC) and identical D1/D2 and internal transcribed spacer (ITS) sequences. A D1/D2-based phylogeny indicated that the strains were closest to a group of four previously assigned as strains. Together they form a new lineage that is well separated from all known species, including (over 12.7 % divergence). ITS sequences indicated the presence of four species differing from each other by 9–57 nt. The name sp. nov. is proposed to accommodate the strains isolated from Vietnamese soy paste, sp. nov. is proposed for PYCC 6800 and sp. nov. is proposed for CBS 157.58. An emended combination is proposed for CBS 221.32 and CBS 223.32. The type strains and MycoBank numbers are: sp. nov., SS 4.2=CBS 126448=NRRL Y-48680 and MB 822871; sp. nov., PYCC 6800=CBS 15203 and MB 823030; sp. nov., CBS 157.58=IFM 60348 and MB 822872; emend. comb. nov., CBS 221.32 (=MUCL 11527) and MB 822874.

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2018-05-01
2024-04-19
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