Torulopsis taboadae, a new species of yeast Isolated from the beverage colonche from the State of Zacatecas, Mexico
DOI:
https://doi.org/10.33885/sf.1978.2.476Abstract
In this paper it is described a new yeast species, Torulopsis laboadae Ulloa
& Herrera, isolated from a sample of "colonche", a beverage of México that is
obtained by fermentation of the juice of "tunas" (prickly pears) of several
species of prickly pear cacti, such as Opuntia streptacantha. The studied colonche
was elaborated in Zacatecas, Zac. T. taboadae is anascosporogenous. It forms
colonies which are discoidal, white, butyrous, glossy smooth, slightly umbonate,
with an entire border. The cells are spherical, from 3 to 8 ^m in diameter, with
one to many buds which gives the cells a moriform aspect. Neither pellicle ñor
ring are formed, but a sediment appears. No mycelium or pseudomycelium
are formed. Weakly ferments glucose and galactose. Sucrose, maltose, cellobiose,
theralose, laclóse, melibiose, raffinose, melezitose, inulin, soluble starch, and
a-methyl-D-glucoside are not fermented. Potassium nitrate, glucose, galactose,
trehalose, inulin, D-xylose, D-mannitol, D-glucitol, and DL-lactic acid are assimilated.
L-sorbose, sucrose, maltose, cellobiose, laclóse, L-arabinose, D-arabinose, D-ribose, L-rhamnose, ethanol, glycerol, erythritol, ribitol, galactitol, a-methyl-
D-glucoside, salicin, succinic acid, citric acid, and inositol are not assimilated.
Good growth without external source of vitamins. Sodium chloride tolerance
15-16% (w/v). No growth at 37°C.
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