Moniliella carnis sp. nov. and Moniliella dehoogii sp. nov., two novel species of black yeasts isolated from meat processing environments Thanh, Vu Nguyen and Hai, Dao Anh and Hien, Dinh Duc and Takashima, Masako and Lachance, Marc-André,, 62, 3088-3094 (2012), doi = https://doi.org/10.1099/ijs.0.044255-0, publicationName = Microbiology Society, issn = 1466-5026, abstract= Thirteen strains of yeasts typical of the genus Moniliella were isolated from fermenting meat and meat processing tools in Vietnam. PCR fingerprints generated by primer (GAC)5 subdivided the strains into two distinctive genetic groups. In a phylogenetic tree based on D1/D2 large subunit rRNA gene sequences, the strains formed a well-supported clade with Moniliella spathulata and Moniliella suaveolens but represented two new lineages. The names Moniliella carnis sp. nov. and Moniliella dehoogii sp. nov. are proposed. The two novel species can be distinguished from each other and from known species of Moniliella based on phenotypic characteristics. It is assumed that the yeasts were associated with fatty substances that contaminated the meat processing tools. The type strain of Moniliella carnis is KFP 246T ( = CBS 126447T = NRRL Y-48681T) and the type strain of Moniliella dehoogii is KFP 211T ( = CBS 126564T = NRRL Y-48682T)., language=, type=