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  • Title: Cryptococcus thermophilus sp. nov., isolated from cassava sourdough.
    Author: Vogelmann SA, Chaves S, Hertel C.
    Journal: Int J Syst Evol Microbiol; 2012 Jul; 62(Pt 7):1715-1720. PubMed ID: 22021579.
    Abstract:
    A novel anamorphic yeast, strain LTH 6662(T), was isolated from cassava sourdough. The isolate supposedly originated from cassava flour or was a contaminant thereof. Sequencing of the D1/D2 domain of the 26S rRNA gene indicated that strain LTH 6662(T) represents a novel species. Its closest relatives were members of the Cryptococcus humicola complex. The novel strain had several physiological characteristics that differed from those of related species: the ability to assimilate raffinose and cadaverine; the inability to assimilate soluble starch, xylitol, galactitol, butane-2,3-diol, sodium nitrite and lysine; the ability to grow without vitamins and at 42 °C; and the inability to produce starch-like substances. Its major ubiquinone was Q-10. In addition, buds were formed on small neck-like structures. In liquid medium, green or blue fluorescent substances were produced. The name Cryptococcus thermophilus sp. nov. is proposed, with LTH 6662(T) (=DSM 19443(T)=CBS 10687(T)) as the type strain.
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