| candida heliconiae sp. nov., candida picinguabensis sp. nov. and candida saopaulonensis sp. nov., three ascomycetous yeasts from heliconia velloziana (heliconiaceae). | strains belonging to three novel yeast species, candida heliconiae (four isolates), candida picinguabensis (three isolates) and candida saopaulonensis (two isolates), were recovered in the year 2000 from water of flower bracts of heliconia velloziana l. emigd. (heliconiaceae) found in a forest ecosystem site in an atlantic rainforest of south-eastern brazil. c. picinguabensis and c. saopaulonensis were nearly identical in morphology and physiology, but sequence divergence in the d1/d2 domain of ... | 2006 | 16627669 |
| lipolytic yeasts distribution in commercial extra virgin olive oil. | the olive oil lipase-producing yeasts can lower the quality of the product through the hydrolysis of the triacylglycerols. in this research the olive oil total yeasts were divided into five chromogenic groups, for each group the amount of the lipase-producing yeasts was evaluated and the more active isolates were classed. the trials showed the prevalence of more than three chromogenic yeast groups in the commercial poly-varieties of extra virgin olive oil mixture, whereas in the mono-varieties o ... | 2008 | 18954732 |
| candida tumulicola sp. nov. and candida takamatsuzukensis sp. nov., novel yeast species assignable to the candida membranifaciens clade, isolated from the stone chamber of the takamatsu-zuka tumulus. | during a survey of the mycobiota in the stone chamber of the takamatsu-zuka tumulus in the village of asuka, nara prefecture, japan, we isolated 19 yeast strains assigned to the genus candida from various samples, taken mainly from mouldy spots where the colour of the murals had changed to black, white or another tone, and from viscous gels (biofilms) on plaster walls. the 26s rdna d1/d2 domain sequence-based phylogeny clearly indicates two groups of isolates. polyphasic characterization, includ ... | 2009 | 19126745 |
| yeast diversity of ghanaian cocoa bean heap fermentations. | the fermentation of the theobroma cacao beans, involving yeasts, lactic acid bacteria, and acetic acid bacteria, has a major influence on the quality of the resulting cocoa. an assessment of the microbial community of cocoa bean heap fermentations in ghana resulted in 91 yeast isolates. these were grouped by pcr-fingerprinting with the primer m13. representative isolates were identified using the d1/d2 region of the large subunit rrna gene, internal transcribed spacer sequences and partial actin ... | 2009 | 19473277 |