Antonie van Leeuwenhoek

, Volume 104, Issue 6, pp 925–931 | Cite as

Kazachstania psychrophila sp. nov., a novel psychrophilic yeast isolated from vacuum-packed beef

  • Jan Kabisch
  • Constanze Höning
  • Christina Böhnlein
  • Rohtraud Pichner
  • Manfred Gareis
  • Mareike Wenning
Original Paper

Abstract

Five novel ascosporogenous yeast strains (H382, H396, H409, H433T and H441) were found through a survey of vacuum-packed beef microbiota. Sequence analysis of ITS domain and LSU rRNA genes showed that the new strains represent a distinct lineage within the genus Kazachstania, closely related to Kazachstania lodderae (97.0 % identity) and Kazachstania ichnusensis (96.1 % identity). The main difference of strains H382, H396, H409, H433T and H441 to strains of known Kazachstania species is the maximum growth temperature, which is below 20 °C for the new strains, whereas related species grow at 25 °C. Furthermore, the strains differed from known Kazachstania species in assimilation and fermentation patterns of carbon sources. Based on these characteristics, the five strains are considered to represent a novel species of the genus Kazachstania for which the name Kazachstania psychrophila sp. nov. is proposed. The type strain is H433T (DSM 26230T=CBS 12689T). The Mycobank number of the type strain is MB 803980.

Keywords

Saccharomycetaceae Kazachstania sp. nov. Meat spoilage Food Psychrotolerant 

Supplementary material

10482_2013_11_MOESM1_ESM.pdf (308 kb)
Supplementary material 1 (PDF 308 kb)

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Copyright information

© Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Jan Kabisch
    • 1
  • Constanze Höning
    • 1
  • Christina Böhnlein
    • 1
  • Rohtraud Pichner
    • 1
  • Manfred Gareis
    • 2
  • Mareike Wenning
    • 3
  1. 1.Department of Microbiology and Biotechnology, Federal Research Institute of Nutrition and FoodMax Rubner-InstituteKielGermany
  2. 2.Chair of Food Safety, Faculty of Veterinary MedicineLudwig-Maximilians-University MunichMunichGermany
  3. 3.Abteilung Mikrobiologie, Zentralinstitut für Ernährungs-und Lebensmittelforschung (ZIEL)Technische Universität MünchenFreisingGermany

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