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Int J Syst Evol Microbiol 53 (2003), 2079-2083; DOI  10.1099/ijs.0.02649-0
© 2003 International Union of Microbiological Societies

Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines

Matthias Sipiczki

Department of Genetics, University of Debrecen, Debrecen and Research Group of Microbial Developmental Genetics, Hungarian Academy of Sciences, Debrecen, Hungary

Correspondence
Matthias Sipiczki
lipovy{at}tigris.klte.hu

Four yeast strains isolated from fermenting botrytized grape musts in the Tokaj wine region of Hungary are shown to represent a new osmotolerant and psychrotolerant species. The new species, Candida zemplinina (type strain 10-372T=CBS 9494T=NCAIM Y016667T), is closely related to Candida stellata, a yeast common on overripe grapes and in sweet fermenting wines. The sequence of the D1/D2 domain of the C. zemplinina 10-372T 26S rDNA shows 8·1 % sequence difference when compared to its counterpart in C. stellata CBS 157T. In the conserved 5·8S gene of the ITS1–5·8S–ITS2 region the difference is 8 %. The D1/D2 domain differs only at two nucleotides from the homologous sequence of a yeast strain isolated from botrytized grapes in California, suggesting that C. zemplinina is a wine yeast that occurs in geographically distant localities.

The GenBank accession number for the partial 26S rDNA sequence of Candida zemplinina 10-372T is AY160761; the GenBank accession numbers for the ITS1–5·8S–ITS2 sequences of Candida stellata CBS 157T and C. zemplinina 10-372T are AY160766 and AY160762, respectively.




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