Starmerella stellata
| Starmerella stellata | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Dipodascomycetes |
| Order: | Dipodascales |
| Family: | Trichomonascaceae |
| Genus: | Starmerella |
| Species: | S. stellata |
| Binomial name | |
| Starmerella stellata (Kroemer & Krumbholz) C.A. Rosa & Lachance, 2018 | |
Starmerella stellata is a species of yeast of the genus Starmerella. Originally described as Saccharomyces stellatus by Kroemer and Krumbholz in 1931[1], this yeast was reclassified in 1978 as Candida stellata by Yarrow and Meyer[1]. In 2018, a number of Candida yeasts were transferred to the Starmerella genus[2], where Candida stellata was reclassified as Starmerella stellata by Rosa & Lachance.
This yeast is present in the fermentation of traditional Italian balsamic vinegar (Zygosaccharomyces rouxii together with Zygosaccharomyces bailii, Z. pseudorouxii, Z. mellis, Z. bisporus, Z. lentus, Hanseniaspora valbyensis, Hanseniaspora osmophila, Candida lactis-condensi, Starmerella stellata, Saccharomycodes ludwigii, Saccharomyces cerevisiae)[3]
References
- 1 2 Yarrow D, Meyer SA (1978). "Proposal for Amendment of the Diagnosis of the Genus Candida Berkhout nom. cons". Int. J. Syst. Bacteriol. 28 (4): 611–5. doi:10.1099/00207713-28-4-611.
- ↑ Santos, Ana Raquel O.; Leon, Marina P.; Barros, Katharina O.; Freitas, Larissa F. D.; Hughes, Alice F. S.; Morais, Paula B.; Lachance, Marc-André; Rosa, Carlos A. (2018). "Starmerella camargoi f.a., sp. nov., Starmerella ilheusensis f.a., sp. nov., Starmerella litoralis f.a., sp. nov., Starmerella opuntiae f.a., sp. nov., Starmerella roubikii f.a., sp. nov. and Starmerella vitae f.a., sp. nov., isolated from flowers and bees, and transfer of related Candida species to the genus Starmerella as new combinations". International Journal of Systematic and Evolutionary Microbiology. 68 (4): 1333–1343. doi:10.1099/ijsem.0.002675. ISSN 1466-5034.
- ↑ Solieri, L.; Giudici, P. (June 2008). "Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features". International Journal of Food Microbiology. 125 (1): 36–45. doi:10.1016/j.ijfoodmicro.2007.06.022. hdl:11380/612915. PMID 17900732.