From Wikipedia, the free encyclopedia
Species of fungus
Candida zemplinina is a
yeast species that is
osmotolerant ,
psychrotolerant and ferments sweet
botrytized wines. Its
type strain is 10-372T (=CBS 9494T =NCAIM Y016667T ).
[1]
References
Further reading
Kurtzman, Cletus; Fell, J.W.; Boekhout, Teun, eds. (9 May 2011).
The Yeasts: A Taxonomic Study . Vol. 1 (5th ed.). Elsevier. pp. 1274–5.
ISBN
978-0-08-093127-2 .
Rosa, Carlos A.; Peter, Gabor, eds. (2006).
Biodiversity and Ecophysiology of Yeasts . Vol. 1. Springer.
ISBN
978-3-540-30985-7 .
Rantsiou, K.; Dolci, P.; Giacosa, S.; Torchio, F.; Tofalo, R.; Torriani, S.; Suzzi, G.; Rolle, L.; Cocolin, L. (2012).
"Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations" . Applied and Environmental Microbiology . 78 (6): 1987–1994.
Bibcode :
2012ApEnM..78.1987R .
doi :
10.1128/AEM.06768-11 .
ISSN
0099-2240 .
PMC
3298173 .
PMID
22247148 .
Magyar, Ildikó; Nyitrai-Sárdy, Diána; Leskó, Annamária; Pomázi, Andrea; Kállay, Miklós (2014). "Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts". International Journal of Food Microbiology . 178 : 1–6.
doi :
10.1016/j.ijfoodmicro.2014.03.002 .
ISSN
0168-1605 .
PMID
24667312 .
Pfliegler, Walter P.; Horváth, Enikő; Kállai, Zoltán; Sipiczki, Matthias (2014).
"Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis" . Microbiological Research . 169 (5–6): 402–410.
doi :
10.1016/j.micres.2013.09.006 .
ISSN
0944-5013 .
PMID
24176816 .