Antonie van Leeuwenhoek

, Volume 77, Issue 3, pp 223–228 | Cite as

Saccharomyces bulderi sp. nov., a yeast that ferments gluconolactone

  • Wouter J. MiddelhovenEmail author
  • Cletus P. Kurtzman
  • Ann Vaughan-Martini


An unknown yeast species was isolated from maize silage and was determined to be novel on the basis of morphological and physiological characteristics, nucleotide sequence of domain D1/D2 of LSU rDNA and from its electrophoretic karyotype. The name for the proposed new species is Saccharomyces bulderi Middelhoven, Kurtzman et Vaughan-Martini (type strain CBS 8638, NRRL Y-27203, DBVPG 7127). S. bulderi is closely related to S. barnettii and S. exiguus from which it can be distinguished by having a double vitamin requirement of biotin and thiamine and by no or slow aerobic growth on raffinose, a sugar that on the contrary is fermented rapidly. Gluconolactone is rapidly fermented with ethanol, glycerol and carbon dioxide being the main products.

fermentation gluconolactone raffinose Saccharomyces bulderi yeast 


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Copyright information

© Kluwer Academic Publishers 2000

Authors and Affiliations

  • Wouter J. Middelhoven
    • 1
    Email author
  • Cletus P. Kurtzman
    • 2
  • Ann Vaughan-Martini
    • 3
  1. 1.Laboratorium voor MicrobiologieWageningen Agricultural UniversityEJ WageningenThe Netherlands
  2. 2.Microbial Properties Research UnitNational Center for Agricultural Utilization ResearchPeoriaUSA
  3. 3.Dipartimento di Biologia VegetaleUniversità di PerugiaPerugiaItaly

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