Candida caseinolytica sp. nov., a new species of yeast occurring in necrotic tissue of Opuntia and Stenocereus species in the southwestern United States and Baja California, Mexico.
We describe Candida caseinolytica, a new yeast species which occurs in rotting tissues of opuntias and other cacti in the North American Sonoran Desert and a few other localities. This small-celled, slowly growing yeast does not ferment any sugar and assimilates a limited number of carbon compounds, including 2- and 5-ketogluconic acids. It exhibits strong extracellular proteolytic activity on casein at pH 6.5, but gelatin is not hydrolyzed or is only weakly hydrolyzed by a few strains. The type strain of C. caseinolytica is strain UCD-FST 83-438.3 (= ATCC 90546 = CBS 7781).
Phaff
H J
HJ
Department of Food Science and Technology, University of California, Davis 95616.
Starmer
W T
WT
Lachance
M A
MA
Ganter
P F
PF
D002175:Candida / Q000254:growth & development / Q000302:isolation & purification* / Q000378:metabolism; D008800:Mexico; D009336:Necrosis; D010944:Plants / Q000382:microbiology*; D015206:Southwestern United States