@article{mbs:/content/journal/ijsem/10.1099/ijs.0.02649-0, author = "Sipiczki, Matthias", title = "Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2003", volume = "53", number = "6", pages = "2079-2083", doi = "https://doi.org/10.1099/ijs.0.02649-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.02649-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "Four yeast strains isolated from fermenting botrytized grape musts in the Tokaj wine region of Hungary are shown to represent a new osmotolerant and psychrotolerant species. The new species, Candida zemplinina (type strain 10-372T=CBS 9494T=NCAIM Y016667T), is closely related to Candida stellata, a yeast common on overripe grapes and in sweet fermenting wines. The sequence of the D1/D2 domain of the C. zemplinina 10-372T 26S rDNA shows 8·1 % sequence difference when compared to its counterpart in C. stellata CBS 157T. In the conserved 5·8S gene of the ITS1–5·8S–ITS2 region the difference is 8 %. The D1/D2 domain differs only at two nucleotides from the homologous sequence of a yeast strain isolated from botrytized grapes in California, suggesting that C. zemplinina is a wine yeast that occurs in geographically distant localities.", }