Lachancea mirantina sp. nov., an ascomycetous yeast isolated from the cachaça fermentation process
Pereira, Luciana Filgueira and Costa, César Raimundo Lima and Brasileiro, Bereneuza Tavares Ramos Valente and de Morais, Marcos Antonio,, 61, 989-992 (2011),
doi = https://doi.org/10.1099/ijs.0.020008-0,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= 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).,
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