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StampaTaxon Name
Maudiozyma humilis (E.E. Nel & Van der Walt) Q.M. Wang, Yurkov & Boekhout
Accession number
6753
Form of supply
agar slant
Synonymous
Kazachstania humilis (E.E. Nel & Van der Walt) Jacques, Sarilar & Casaregola, Torulopsis humilis E.E. Nel & Van der Walt, Candida milleri Yarrow, Torulopsis acidi-lactici Nakase et al., Torulopsis holmii (A. Jörgensen) Lodder var. acidi-lactici C. Ramírez & Sierra; Candida humilis (E.E. Nel & van der Walt) S.A. Meyer & Yarrow; Candida milleri Yarrow
Restrictions on use
For research use only
Nagoya protocol compliance conditions
Not under the scope of the CBD and the Nagoya protocol
Other Collections numbers
ATCC 56464; CBS 6897; CCRC 21634; IFO 10295; JCM 9613; NRRL Y-7245
Risk Group
1
GMO
No
Status of the strain
Isotype of Candida milleri Yarrow
Isolation source
sourdough bread
Isolation Locality
USA – United States of America – California – San Francisco
Received from
Kurtzman – NRRL, Peoria, IL, USA
Date of deposit
21/10/1996
LSU (D1/D2)
GenBank U94923
18S rRNA
GenBank AB054677
ITS1&2
GenBank AY188851; GenBank KX951497
Recommended growth temperature
25°C
Recommended growth medium
YPDA (Yeast Extract Peptone Glucose Agar)
References
Vaughan-Martini. Saccharomyces barnetti and Saccharomyces spencerorum: two new species of Saccharomyces sensu lato (van der Walt). A.v.Leeuwenhoek (1995), 68: 111-118 DOI: 10.1007/BF00873098
Kurtzman, Robnett. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. A.v.Leeuwenhoek (1998), 73: 331-371 DOI: 10.1023/A:1001761008817
Sugihara et al.. Microorganisms of the San Francisco Sour Dough Bread Process: I. Yeasts Responsible for the Leavening Action. Appl.Microbiol. (1971), 21: 456-458 DOI: 10.1128/am.21.3.456-458.1971
Kurtzman, Robnett. Phylogenetic relationships among yeasts of the ‘Saccharomyces complex’ determined from multigene sequence analyses. FEMS Yeast Res. (2003), 3: 417-732 DOI: 10.1016/S1567-1356(03)00012-6
Foschino et al.. Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res. (2004), 4: 609-618 DOI: 10.1016/j.femsyr.2003.12.006
Daniel, Meyer. Evaluation of ribosomal RNA and actin gene sequences for the identification of ascomycetous yeasts. Int.J.Food Microbiol. (2003), 86: 61-78 DOI: 10.1016/S0168-1605(03)00248-4
Yarrow. Candida milleri sp. nov.. Int.J.Syst.Bacteriol. (1978), 28: 608-610 DOI: 10.1099/00207713-28-4-608
Suzuki, Nakase. Cellular neutral sugar compositions and ubiquinone systems of the genus Candida. Microbiol.Cult.Coll. (1998), 14: 49-62
Kurtzman, Robnett. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. A.v.Leeuwenhoek (1998), 73: 331-371 DOI: 10.1023/A:1001761008817
Sugihara et al.. Microorganisms of the San Francisco Sour Dough Bread Process: I. Yeasts Responsible for the Leavening Action. Appl.Microbiol. (1971), 21: 456-458 DOI: 10.1128/am.21.3.456-458.1971
Kurtzman, Robnett. Phylogenetic relationships among yeasts of the ‘Saccharomyces complex’ determined from multigene sequence analyses. FEMS Yeast Res. (2003), 3: 417-732 DOI: 10.1016/S1567-1356(03)00012-6
Foschino et al.. Comparison of cultural methods for the identification and molecular investigation of yeasts from sourdoughs for Italian sweet baked products. FEMS Yeast Res. (2004), 4: 609-618 DOI: 10.1016/j.femsyr.2003.12.006
Daniel, Meyer. Evaluation of ribosomal RNA and actin gene sequences for the identification of ascomycetous yeasts. Int.J.Food Microbiol. (2003), 86: 61-78 DOI: 10.1016/S0168-1605(03)00248-4
Yarrow. Candida milleri sp. nov.. Int.J.Syst.Bacteriol. (1978), 28: 608-610 DOI: 10.1099/00207713-28-4-608
Suzuki, Nakase. Cellular neutral sugar compositions and ubiquinone systems of the genus Candida. Microbiol.Cult.Coll. (1998), 14: 49-62
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