CANDIDA SOJAE, A NEW SPECIES OF YEAST ISOLATED FROM AN EXTRACTION PROCESS OF WATER-SOLUBLE SUBSTANCES OF DEFATTED SOYBEAN FLAKES

Abstract

A new anamorphic yeast species, Candida sojae Nakase et al., is proposed for two strains isolated from an extraction process of water-soluble substances of defatted soybean flakes. Candida sojae resembles Candida tropicalis and Candida albicans, but differs from these two species by mol% G+C, DNA-DNA relatedness, electrophoretic enzyme patterns, and the proton magnetic resonance spectra of cell wall mannans. Practically, C. sojae is distinguished from C. tropicalis and C. albicans by its inability to ferment maltose and low maximum growth temperature below 40°C. It is also distinguishable from C. tropicalis and C. albicans serotype A by the lack of agglutination with mouse monoclonal antibody CA4-2.