%0 Journal Article %A Vogelmann, Stephanie A. %A Chaves, Sandra %A Hertel, Christian %T Cryptococcus thermophilus sp. nov., isolated from cassava sourdough %D 2012 %J International Journal of Systematic and Evolutionary Microbiology, %V 62 %N Pt_7 %P 1715-1720 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.032748-0 %I Microbiology Society, %X A novel anamorphic yeast, strain LTH 6662T, was isolated from cassava sourdough. The isolate supposedly originated from cassava flour or was a contaminant thereof. Sequencing of the D1/D2 domain of the 26S rRNA gene indicated that strain LTH 6662T represents a novel species. Its closest relatives were members of the Cryptococcus humicola complex. The novel strain had several physiological characteristics that differed from those of related species: the ability to assimilate raffinose and cadaverine; the inability to assimilate soluble starch, xylitol, galactitol, butane-2,3-diol, sodium nitrite and lysine; the ability to grow without vitamins and at 42 °C; and the inability to produce starch-like substances. Its major ubiquinone was Q-10. In addition, buds were formed on small neck-like structures. In liquid medium, green or blue fluorescent substances were produced. The name Cryptococcus thermophilus sp. nov. is proposed, with LTH 6662T ( = DSM 19443T = CBS 10687T) as the type strain. %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.032748-0