{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2022,3,31]],"date-time":"2022-03-31T13:22:47Z","timestamp":1648732967472},"reference-count":16,"publisher":"Microbiology Society","issue":"Pt_7","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2012,7,1]]},"abstract":"<jats:p>A novel anamorphic yeast, strain LTH 6662<jats:sup>T<\/jats:sup>, was isolated from cassava sourdough. The isolate supposedly originated from cassava flour or was a contaminant thereof. Sequencing of the D1\/D2 domain of the 26S rRNA gene indicated that strain LTH 6662<jats:sup>T<\/jats:sup> represents a novel species. Its closest relatives were members of the <jats:italic>Cryptococcus humicola<\/jats:italic> complex. The novel strain had several physiological characteristics that differed from those of related species: the ability to assimilate raffinose and cadaverine; the inability to assimilate soluble starch, xylitol, galactitol, butane-2,3-diol, sodium nitrite and lysine; the ability to grow without vitamins and at 42 \u00b0C; and the inability to produce starch-like substances. Its major ubiquinone was Q-10. In addition, buds were formed on small neck-like structures. In liquid medium, green or blue fluorescent substances were produced. The name <jats:italic>Cryptococcus thermophilus<\/jats:italic> sp. nov. is proposed, with LTH 6662<jats:sup>T<\/jats:sup> (\u200a=\u200aDSM 19443<jats:sup>T<\/jats:sup>\u200a=\u200aCBS 10687<jats:sup>T<\/jats:sup>) as the type strain.<\/jats:p>","DOI":"10.1099\/ijs.0.032748-0","type":"journal-article","created":{"date-parts":[[2011,10,22]],"date-time":"2011-10-22T04:16:07Z","timestamp":1319256967000},"page":"1715-1720","source":"Crossref","is-referenced-by-count":3,"title":["Cryptococcus thermophilus sp. nov., isolated from cassava sourdough"],"prefix":"10.1099","volume":"62","author":[{"given":"Stephanie A.","family":"Vogelmann","sequence":"first","affiliation":[{"name":"Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany"}]},{"given":"Sandra","family":"Chaves","sequence":"additional","affiliation":[{"name":"Universidade de Lisboa, Faculdade de Ci\u00eancias, Centro de Biodiversidade, Gen\u00f3mica Integrativa e Funcional (BioFIG), Edificio ICAT, Campus da FCUL, 1749-016 Lisboa, Portugal"}]},{"given":"Christian","family":"Hertel","sequence":"additional","affiliation":[{"name":"Frutarom Savory Solutions GmbH, 70825 Korntal-M\u00fcnchingen, Germany"}]}],"member":"345","reference":[{"key":"r1","doi-asserted-by":"publisher","DOI":"10.1016\/B978-044481312-1\/50005-8"},{"key":"r2","volume-title":"Yeasts: Characteristics and Identification","author":"Barnett","year":"2000"},{"key":"r3","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-444-52149-1.00100-2"},{"key":"r4","doi-asserted-by":"crossref","first-page":"461","DOI":"10.1128\/JB.52.4.461-466.1946","article-title":"Urea decomposition as a means of differentiating Proteus and Paracolon cultures from each other and from Salmonella and Shigella types","volume":"52","author":"Christensen","year":"1946","journal-title":"J Bacteriol"},{"key":"r6","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-444-52149-1.00138-5"},{"key":"r7","doi-asserted-by":"publisher","DOI":"10.1016\/j.mycres.2007.03.004"},{"key":"r8","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-444-52149-1.00114-2"},{"key":"r9","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.69.12.7453-7461.2003"},{"key":"r10","doi-asserted-by":"publisher","DOI":"10.1111\/j.1567-1364.2006.00164.x"},{"key":"r11","doi-asserted-by":"publisher","DOI":"10.2323\/jgam.53.167"},{"key":"r12","doi-asserted-by":"crossref","first-page":"2913","DOI":"10.1128\/JCM.33.11.2913-2919.1995","article-title":"Molecular probes for diagnosis of fungal infections","volume":"33","author":"Sandhu","year":"1995","journal-title":"J Clin Microbiol"},{"key":"r13","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-444-52149-1.00161-0"},{"key":"r14","doi-asserted-by":"publisher","DOI":"10.1007\/BF02461572"},{"key":"r16","doi-asserted-by":"publisher","DOI":"10.1099\/00207713-51-6-2199"},{"key":"r17","doi-asserted-by":"publisher","DOI":"10.1099\/ijs.0.004515-0"},{"key":"r18","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2009.01.020"}],"container-title":["International Journal of Systematic and Evolutionary Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.032748-0?crawler=true","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,9,10]],"date-time":"2020-09-10T16:48:22Z","timestamp":1599756502000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.microbiologyresearch.org\/content\/journal\/ijsem\/10.1099\/ijs.0.032748-0"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2012,7,1]]},"references-count":16,"journal-issue":{"issue":"Pt_7","published-print":{"date-parts":[[2012,7,1]]}},"URL":"https:\/\/doi.org\/10.1099\/ijs.0.032748-0","relation":{},"ISSN":["1466-5026","1466-5034"],"issn-type":[{"value":"1466-5026","type":"print"},{"value":"1466-5034","type":"electronic"}],"subject":[],"published":{"date-parts":[[2012,7,1]]}}}