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Halobasidium xiangyangense gen. nov., sp. nov., a new xylose-utilizing yeast in the family Cystobasidiaceae, isolated from the pickling sauce used to make Datoucai, a high-salt fermented food.

Int J Syst Evol Microbiol. 2019; 
Guo Z, Wang Y, Hou Q, Li W, Zhao H, Sun Z, Zhang Z.
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DNA Sequencing … TCC GCA GGT TCA CC-3′) were used [14] The SSU, LSU and ITS region PCR products were cloned into pMD18-T and sequenced by the Nanjing Genscript Company The resulting ITS region and LSU sequences were compared … Get A Quote

摘要

In this study, we describe a new genus and species of yeast with high-salt tolerance. The strain was isolated from the pickling sauce used to make Datoucai, a traditional fermented food made from Brassica juncea in Xiangyang, China. Phylogenetic analysis of sequences from the D1/D2 region of the LSU rRNA gene and from the ITS region demonstrated that the strain, reference HBUAS51001T, was most closely related to members of the genera Occultifur and Cystobasidium. However, the greatest similarities between the D1/D2 and ITS nucleotide sequences of strain HBUAS51001T and the most closely related type strains from Occultifur and Cystobasidium were only 91 and 92 %, respectively. This suggests that strain HBUAS51... More

关键词

draft genome sequence; phylogenetic analysis; xylose metabolism