Moniliella sojae sp. Nov., a species of black yeasts isolated from vietnamese soy paste (tuong), and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp. Nov., Moniliella casei sp. Nov. And Moniliella macrospora emend. comb. nov

Vu Nguyen Thanh, Dinh Duc Hien, Takashi Yaguchi, José Paulo Sampaio, Marc André Lachance

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The presence of yeasts at different steps of Vietnamese soy paste production was studied. Yeast growth occurred during primary soybean fermentation, with the cell density reaching 4.106 c.f.u. ml-1, and terminated during brine fermentation. The dominant species were Pichia kudriavzevii and Millerozyma farinosa. Over the span of 14 years, nine strains of Moniliella were isolated. The strains had identical PCR fingerprints generated with primer (GAC)5 and identical D1/D2 and internal transcribed spacer (ITS) sequences. A D1/D2-based phylogeny indicated that the strains were closest to a group of four previously assigned as Moniliella suaveolens strains. Together they form a new lineage that is well separated from all known species, including M. suaveolens (over 12.7 % divergence). ITS sequences indicated the presence of four species differing from each other by 9-57 nt. The name Moniliella sojae sp. nov. is proposed to accommodate the strains isolated from Vietnamese soy paste, Moniliella pyrgileucina sp. nov. is proposed for PYCC 6800 and Moniliella casei sp. nov. is proposed for CBS 157.58. An emended combination Moniliella macrospora is proposed for CBS 221.32 and CBS 223.32. The type strains and MycoBank numbers are: M. sojae sp. nov., SS 4.2T=CBS 126448T=NRRL Y-48680T and MB 822871; M. pyrgileucina sp. nov., PYCC 6800T=CBS 15203T and MB 823030; M. casei sp. nov., CBS 157.58T=IFM 60348T and MB 822872; M. macrospora emend. comb. nov., CBS 221.32T (=MUCL 11527T) and MB 822874.

Original languageEnglish
Article number002690
Pages (from-to)1806-1814
Number of pages9
JournalInternational Journal of Systematic and Evolutionary Microbiology
Volume68
Issue number5
DOIs
Publication statusPublished - 1 May 2018

Keywords

  • Black yeast
  • Moniliella
  • Soy paste
  • Traditional fermentation
  • Tuong
  • Vietnam

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