Candida zemplinina

Candida zemplinina is a yeast species that is osmotolerant, psychrotolerant and ferments sweet botrytized wines. Its type strain is 10-372^T (=CBS 9494^T =NCAIM Y016667^T).[1]

Candida zemplinina
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Saccharomycetes
Order:	Saccharomycetales
Family:	Saccharomycetaceae
Genus:	Candida
Species:	C. zemplinina
Binomial name
Candida zemplinina Sipiczki (2003)

References

1. Sipiczki, M. (2003). "Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines". International Journal of Systematic and Evolutionary Microbiology. 53 (6): 2079–2083. doi:10.1099/ijs.0.02649-0. ISSN 1466-5026. PMID 14657149.

Further reading

• Kurtzman, Cletus; Fell, J.W.; Boekhout, Teun, eds. (9 May 2011). The Yeasts: A Taxonomic Study. 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. 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. 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.