%0 Journal Article %A Pereira, Luciana Filgueira %A Costa, César Raimundo Lima %A Brasileiro, Bereneuza Tavares Ramos Valente %A de Morais, Marcos Antonio %T Lachancea mirantina sp. nov., an ascomycetous yeast isolated from the cachaça fermentation process %D 2011 %J International Journal of Systematic and Evolutionary Microbiology, %V 61 %N 4 %P 989-992 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.020008-0 %I Microbiology Society, %X In the present work, a novel ascomycete species, Lachancea mirantina sp. nov., isolated from the fermentation process that produces cachaça, a Brazilian spirit, is proposed. Nucleotide sequence analysis of the 26S D1/D2 rDNA locus showed that L. mirantina sp. nov. was genetically related to Lachancea cidri and Lachancea fermentati, although some physiological traits showed remarkable differences. Analysis of the D1/D2 large-subunit rDNA molecular marker showed a clear distinction among all three species, confirming that L. mirantina sp. nov. belongs to a separate taxonomic species in the Lachancea clade. The type strain of Lachancea mirantina sp. nov. is URM 5925T ( = CLIB 1160T  = CBS 11717T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.020008-0