Description of a new yeast, Candida queretana, Isolated from the beverage tepache from Queretaro, Mexico

Abstract

In this paper it is described a new yeast species, Candida queretana Herrera
and Ulloa, isolated from a sample oí "tepache", a fermented beverage prepared
with various fruits, water and sugar and that is consumed in many places
of México. The tepache utilized t'or this study was obtained from Querétaro,
State of Querétaro. C. queretana is anascosporogenous. It forms colonies which
are discoidal, white, butyrous, fíat, delicately wrinkled, warty in the center,
semiglossy, with a slightly wavy border. The cells are subglobose, ellipsoidal,
ovoid, claviform, or cylindrical, of 2 to 4.5 p,m x 2 to 10 jun. Pseudomycelium
and truc mycelium well developed. White, dull and dry pellicle and ring, the
latter creeping, and some sediment, are formed. Glucose is weakly fermented.
Galactose, sucrose, maltose, cellobiose, trehalose, laclóse, melibiose, raffinose,
melezitose, inulin, soluble starch, and a-methyl-D-glucoside are not fermented.
Potassium nitrate, glucose, L-sorbose, inulin, D-xylose, L-arabinose, D-ribose,
ethanol, erythritol, ribitol, D-mannitol, D-glucitol, DL-lactic acid, and succinic
acid are assimilated. Galactose, sucrose, maltose, cellobiose, trehalose, laclóse,
melibiose, raffinose, melezitose, soluble starch, D-arabinose, L-rhamnose, glycerol,
galactilol, a-melhyl-D-glucoside, salicin, citric acid, and inositol are not
assimilated. Good growth in vitamin-free médium. Sodium chloride lolerance
9-10% (w/v). Growth at 30-32°C. No growth at 37°C.