title: Description of Saccharomyces turicensis sp. nov., a new species from kefyr.
abstract: The new species Saccharomyces turicensis sp. nov. isolated from different kefyr grains is described. Although its morphological properties differ, its physiological characteristics come close to those of Saccharomyces bayanus Saccardo and Saccharomyces pastorianus Reess ex E. C. Hansen. However, electrophoretic karyotyping and restriction fragment length polymorphism of the internal transcribed spacer region yield clear differences. Sequences (270 nucleotides) of the D2 domain at the 5'-terminal end of the large subunit ribosomal RNA gene reveal 98.0% identity with Saccharomyces exiguus. Since strains of a particular yeast species usually show less than 1% substitution in the D2 domain, the yeast in question is considered to be a new species. The name Saccharomyces turicensis is proposed indicating the place Zürich (Turicum in Latin) where the yeast had been isolated.
authors.affiliation: Institute of Food Science, Swiss Federal Institute of Technology, ETH-Zentrum, Zürich, Switzerland.
authors.forename: M T
authors.initials: MT
authors.lastname: Wyder
authors.forename: L
authors.initials: L
authors.lastname: Meile
authors.forename: M
authors.initials: M
authors.lastname: Teuber
mesh_terms: D004275:DNA, Ribosomal / Q000235:genetics; D007621:Karyotyping; D010802:Phylogeny; D012331:RNA, Fungal / Q000235:genetics; D012340:RNA, Ribosomal, 5.8S / Q000235:genetics; D012440:Saccharomyces / Q000145:classification / Q000235:genetics* / Q000254:growth & development; D015014:Yogurt / Q000382:microbiology*
chemical_list: D004275:DNA, Ribosomal; D012331:RNA, Fungal; D012340:RNA, Ribosomal, 5.8S