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


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.


Saccharomycetaceae Kazachstania sp. nov. Meat spoilage Food Psychrotolerant 



The authors thank Petra Peetz and Liane Weber for their excellent technical assistance.

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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