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United States Department of Agriculture

Agricultural Research Service

Title: Saccharomyces Bulderi Sp. NOV., a Yeast That Ferments Gluconolactone

Authors
item Middelhoven, Wouter - WAGENINGEN AGRICUL UNIV
item Kurtzman, Cletus
item Vaughan-Martini, Ann - UNIVERSITA DI PERUGIA

Submitted to: Antonie Van Leeuwenhoek
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: January 10, 2000
Publication Date: N/A

Interpretive Summary: Whole-crop corn ensiled in The Netherlands showed a large amount of yeast growth. In order to assess whether this represented a health hazard, the yeasts were isolated and identified. The yeasts were predominantly two species, Saccharomyces exiguus and an unknown species. The unknown species was identified as the new species Saccharomyces bulderi by comparing the chemical sequence of a species-diagnostic gene (genetic material) and from differences in the appearance of its chromosomes. These identifications allowed the prediction that the yeasts do not represent a health hazard.

Technical Abstract: 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.

Last Modified: 12/18/2014
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